The Kitchen Workshop

Taste of Atlanta introduces The Kitchen Workshop for VIP ticket holders. The Kitchen Workshop is a hands-on cooking experience offering patrons a unique and enriching opportunity to learn how to create delicious dishes in their own kitchen. A wide range of classes and instructors provide the ideal interaction for patrons to enjoy themselves and learn interesting twists on basic cooking concepts and techniques.

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The Kitchen Workshop Host

Mara Davis

Taste of Atlanta welcomes Mara Davis as the host of The Kitchen Workshop on Saturday, October 6.

Mara began her career in 1987 at WMLN, Curry College radio. Upon graduation, she worked in promotions at WZOU-FM Boston and then WRQI-FM in Rochester, NY. Mara moved to Atlanta and began working at WZGC FM, Z-93, now Dave FM. Today, Mara is the award winning mid-day DJ at 92.9 Dave FM.

Saturday Schedule

12:00 - 12:45

Wrap and Roll
Sold Out

Genki Noodles & Sushi

Roll with an Atlanta premier sushi chef to learn the intricate art of sushi making.

California Rolls

 

1:15 - 2:00

Go Fish

The Optimist Chef Adam Evans, The Georgia Aquarium

See food in a whole new light! Reel in knowledge from sustainable fish aficionados on catching, cleaning and cooking.

Georgia white shrimp with parsnip fennel puree, crisp peach wood-smoked bacon and lemon oil-shellfish dressing

 

2:30 - 3:15

Born in the USA

Emily Ellyn, Retro Rad Television Personality

The red, white and blue is responsible for the birth of some of our favorite foods - from chowder and apple pie to cheesesteaks and chili. We'll explore all-American foods and share step-by-step recipes.

Retro Remix on American Classics: Cornbread Johnny Cakes

 

4:00 - 4:45

Perfecting Paella

Mary Moore, Chef & Owner, The Cook's Warehouse

Learn the ins and outs of perfecting this classic Spanish dish that is a feast for all the senses!

Seafood Paella

 

Sunday Schedule

12:00 - 12:45

Egg On

The Ritz-Carlton Downtown, Chef Andrew Litherland

Whether scrambled, fried, boiled or poached, we have eggs on the mind and on our plates! Learn tried and true techniques to get cracking in the kitchen.

Omurice: Japanese-Style Stuffed Omelette

1:15 - 2:00

From Pasture to Plate

White Oak Pastures, Will Harris

Are you a chicken when it comes to butchering the bird? We'll show you the fundamentals along with three easy and innovative recipes using pastured poultry that your family will cluck for.

Chef Lance Gummere: Chicken Schnitzel

 

2:30 - 3:15

Preserved Provisions

Park 75 Chef Robert Gerstenecker; Lauri Jo's Southern Style Canning, Lauri Jo

Freshly plucked fruits and vegetables are making a comeback months later! Learn to preserve the season's bounty and repurpose into jams, jellies, pickles and relishes!

Park 75, Chef Robert Gerstenecker – Bread & Butter Pickles
Lauri Jo's Southern Style Canning, Lauri Jo – Red Pepper Jelly

 

4:00 - 4:45

Garden Variety

Governor's Mansion Executive Chef Holly Chute; Chef Mike Deihl

We'll explore the ins and outs of a bounty of seasonal, Georgia-grown veggies - from buying and storing to cutting and cooking.

Governor's Mansion, Executive Chef Holly Chute – Layered Apple Salad
East Lake Golf Club, Chef Mike Deihl - Boston Wedge, Sliced Vine Ripe & Green Tomatoes, Black-Eyed Pea Salad and Cucumber-Buttermilk Dressing

 
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