So Many Neighborhoods, One Incredible Festival

Autumn 2015

Emory Midtown Hospital

The Kitchen Workshop

Free With Festival Ticket

Both skilled home cooks and those still learning to boil water are coached by renowned local chefs who provide step-by-step instruction in The Kitchen Workshop, presented by The Cooks Warehouse. Guests become students of the culinary arts as they roll up their sleeves for this hands-on cooking experience that has each class leaving with a recipe they can make at home and a feather in their toque. Complimentary for Taste of Atlanta guests to attend, the approximately 45-minute segments accommodate four to six people at each of the 10 cooking stations.


Holly Firfer

Host of The Kitchen Workshop

Taste of Atlanta welcomes Holly Firfer to the festival as host and emcee of The Kitchen Workshop. Holly is an Emmy nominated journalist who you have seen covering everything from hurricanes and floods to celebrity trials, campaign trails and sporting events for CNN.

Holly is active in many charities and actively raises money for cancer research and animal shelters. She has also lent her efforts to the fight against autism and diabetes. Holly is a native of Chicago, Illinois and a graduate of Northwestern University. In her free time she enjoys reading, traveling with her husband Shawn and being a "mom" to their many animals.


Saturday, October 25


Wok Shop

George Yu, Makan

Learn the right way to wok and get dinner on the table in a flash with this high-heat, quick cooking method.


Hook, Line and Sinker

Quentin Donnaud, Coast
Meagan Moyer, Emory Bariatric Center

Reel in a fresh shellfish supper and get schooled on sustainable seafood with this former "Chopped" champion.


Crescent City Classics

Will Brown, Will's Way Creole Kitchen

Laissez les bons temps rouler, as one local chef adds some spice to your life with his traditional jambalaya.


The Basics to Bon Appetit

Derek Wood, Vin Vie Bistro

Pepper your kitchen with a taste of France as you learn to prepare the crème de la crème version of the bistro classic, French onion soup.

Sunday, October 26


Tunisian Turnovers

Kyle Reynolds, Le Cordon Bleu

Don't miss the chance to learn how to make the exotically flavored, simple and versatile Tunisia Brik.


Cooking with Craft (Sold Out)

Terry Koval, Wrecking Bar Brewpub

Drink your craft brews and eat them too, as one local chef reveals a unique recipe ideal for the beer-loving bunch.


Tip Top Crepe

Adeline Borra, The Cook's Warehouse

Learn to make a better batter for sensationally sweet, authentic French crepes with The Cook's Warehouse!

The Cook's Warehouse
Share Our Strength, Cooking Matters