In the Kitchen
We’re thrilled to partner with Root, The Learning Kitchen and other amazing artisans, chefs, and craftspeople to bring you workshops that nourish your body and spirit. Canning, cooking, fermentation, preservation, and more - check out all the wonderful ways to nourish your body and home.
Upcoming In The Kitchen Workshops:
In this BYOB demonstration class, you’ll learn the steps and various methods used in creating a basic pasta dough. Once you see how simple it is, you’ll forsake the boxed pasta forever!
In this fun-filled two hour class, you will learn how to prepare some of Julia’s favorite appetizers and first courses. Hear all about Julia’s tips, ricks and techniques, and leave well-fed with recipes to take home. Feel free to BYOB.
Knowing how to humanely dispatch a bird is the greatest dignity you can give the animal before it is harvested for food, and intimately knowing the sacrifice required to put food on your plate is key to becoming an ethical eater. This workshop will guide you through the process of humane chicken processing.
This class will focus on artisans and small-batch craft makers. Be it beer, honey, cheese, granola, or fermented products, Atlanta has so many amazing craftspeople that can share their knowledge about an industry. Learn the benefits of supporting a small batch producer, and of course have a fun time sampling tasters of their products in person.
The class is designed as an introduction to sourdough baking techniques for beginners with little to no experience with naturally leavened bread. You will leave with a jar of starter, a loaf of naturally leavened bread scored by you, 1lb. of freshly milled flour to feed your starter, a proofing basket, and a comprehensive guide on creating naturally leavened bread on your own.
This class addresses growing nutritional trends while also making them fun and approachable! Together through cooking, tasting and drinks, we will educate and empower you to feel more confident in brands, working with whole foods and eating in ways that feel good in your body.
This sweeping class will feature one dough recipe turned on its ear. We will start with the basics of making this simple classic, by hand and using both manual and electric machine, and transform it into a selection of easy versatile dishes.
Do you like biscuits? Do you like bourbon? Todd Tharp, owner of Hutchinson’s Finest is doing an evening take on his biscuit class.
In this two day baking course, you will not only gain a new understanding of baking with wild yeast cultures but also expand your hands-on baking knowledge and your overall bread repertoire.
Sorting through the language of grass-fed, all natural, free-range, pasture-raised, non-GMO, antibiotic-free and organic can be confusing and we will remove that barrier by introducing you directly to the farmer who can explain their practices and reasons behind them. Also learn about where to get local butchered meat, working with less popular cuts all while enjoying a fun tasting.
In this fun-filled two hour class, you will learn how to prepare some of Julia’s favorite main dishes: fish, fowl, and beef. Hear all about Julia’s tips, ricks and techniques, and leave well-fed with recipes to take home. Feel free to BYOB.
Nutrition is key to the first 6 weeks of a postpartum journey in creating a new rhythm to support lactation, baby's digestion, resetting your metabolism, sleep, and stress management. Through this exploration in Ayurvedic Cooking you will learn how to look at food as medicine and maintain a routine for self-care that will also boost lactation and speed your recovery.
Make four big, beautiful pretzels under the direction of Instructor/Baker Tom Deardorff. Snack on those just-made warm pretzels with a choice of mustards. Enjoy a cold wheat beer (if you choose) while we talk about the many other kinds of toppings and mustards you can make in your own kitchen.
Join The Learning Kitchen founder and Certified Master Food Preserver Lyn Deardorff for a deep dive into the basics of canning. You'll learn and make a seasonal fruit jam, a zesty pickle recipe and can up some fresh tomatoes – all in the safe and convenient water-bath canning method.
Make your own soda and kombucha with professional fermenter Dr. Julia Skinner. We'll cover kombucha, plus sweet potato fly and tepache (both of which can be made into lightly alcoholic drinks too!) Each attendee will leave with a kombucha SCOBY plus recipes for everything we learn together!