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Hang out with the stars! You know these famous chefs from their books or television. Now you can learn from them in person.
Tom Colicchio spent his childhood immersed in food, cooking with his mother and grandmother. It was his father, however, who suggested that he make a career of it. Tom taught himself to cook with the help of Jacques Pépin’s legendary illustrated manuals on French cooking, La Technique and La Méthode. At age 17, Tom made his kitchen debut in his native town of Elizabeth, New Jersey at Evelyn’s Seafood Restaurant.
Tom later cooked at prominent New York restaurants including The Quilted Giraffe, Gotham Bar & Grill, Rakel and Mondrian. During his tenure as executive chef of Mondrian, Food & Wine magazine selected him as one of the top 10 “Best New Chefs” in the U.S. and The New York Times awarded the restaurant three stars.
In July 1994, Tom and his partner Danny Meyer opened Gramercy Tavern in Manhattan’s Gramercy Park neighborhood. In 1996, Ruth Reichl of The New York Times awarded Gramercy Tavern three stars. Tom’s cooking at Gramercy Tavern earned consistent recognition: after three nominations for The James Beard Foundation’s “Best Chef-New York” Award, he won it in 2000.
One year later and one block south of Gramercy Tavern, Tom opened Craft in March 2001. Soon thereafter, in July 2001, William Grimes of The New York Times awarded Craft with three stars, naming Craft “a vision of food heaven.”
Tom’s first cookbook, Think Like a Chef won the James Beard KitchenAid Cookbook Award in May 2001. This same year, Gramercy Tavern was awarded for “Outstanding Service”. In 2002, Craft was awarded The James Beard Award for “Best New Restaurant” and Gramercy Tavern’s sommelier won for “Outstanding Wine Service”.
With Craft and Craftbar established in New York City, Tom opened Craftsteak at the MGM Grand Las Vegas in July 2002. A year later, in spring 2003, ‘wichcraft – a sandwich shop rooted in the same food and hospitality philosophies as Craft – opened in New York. Today ‘wichcraft has 10 New York City locations, as well as locations at the MGM Grand in Las Vegas and the Westfi eld Center in San Francisco.
Tom’s second cookbook, Craft of Cooking, was released in 2003. In 2006, Tom applied his years of experience to cable television as the head judge in Bravo’s new reality series “Top Chef.” The Emmynominated hit show premiered its fourth season in spring 2008. 2006 also saw the opening of
Craftsteak in New York and Craft Dallas in the W Dallas Victory Hotel. The much anticipated Craft Los Angeles in Century City followed in July 2007. Craftsteak at the MGM Grand at Foxwoods opened in May 2008, and in fall 2008 Craft Atlanta will open in The Mansion on Peachtree Hotel & Residence. Tom’s third cookbook, a sandwich book inspired by ‘wichcraft, will release in spring 2009.
Ingrid Hoffmann is passionate about food and entertaining and spends each day sharing her enthusiasm and talent with an international audience. Ingrid launched Simply Delicioso on Food Network last July and also hosts her own Spanish-language cooking and lifestyle show, Delicioso. Aside from the two shows, Ingrid pulled together a compilation of her recipes and entertaining ideas, which are showcased in her fi rst cookbook, Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist.
Ingrid’s fascination with food, cooking and style began when she was a little girl. She started cooking with her mother at such a young age that she needed a stool to reach the stove.
Raised in Colombia, Ingrid moved to Miami where she opened La Capricieuse, a high fashion luxury boutique.
Her infatuation with food was so strong that Ingrid returned to her passion, and opened Rocca, the fi rst restaurant to feature tabletop cooking on heated lava rocks. Within weeks, Rocca was touted as the hot destination for Miami’s movers and shakers. Ingrid also became one of Miami’s premier live event planners.
While both businesses thrived, she had the opportunity to host a cooking segment on a local Miami-area TV show. Executives at Univision were so impressed that they offered her a biweekly cooking and style segment on Despierta America.
Ingrid launched her own show, Delicioso with Ingrid Hoffmann, on Latin America’s Cosmopolitan Network in 2004, which propelled her popularity to new heights.
After Ingrid’s March 2006 appearance on The Martha Stewart Show – her first national segment in the English market – Food Network called. She is currently shooting in Miami, which will be the backdrop of the show.
In this class, Ingrid will introduce traditional Latin ingredients and show how easy, accessible, and flavorful they are for everyday cooking.
Patrick (Pat) and Gina Neely have proven they are a successful team whether it’s at home or in the business world. They have added to that success with one of the hottest shows on television, Down Home With the Neelys on Food Network.
As co-owners of Neely’s Bar-B-Que, Pat and Gina have turned their family restaurant into one of the most successful restaurants in the south.
Patrick began working in the restaurant business at the age of 15, learning the art from his uncle Jim Neely, who taught Patrick and his brother Tony the methods of slow cooking southern barbecue using indirect heat. In February 1988, Pat and his three brothers Gaelin, Tony, and Mark opened their fi rst restaurant in downtown Memphis. Today the Neelys have three restaurants, with locations in Memphis and Nashville.
Gina handles the catering division of Neely’s, which she has expanded to more than 25 percent of the restaurants total sales.
The Neelys were named the 2007 Restaurateur of the Year by the Memphis Restaurant Association and a Blue Ribbon Small Business by the U.S. Chamber of Commerce in Washington, DC.
Down Home with the Neelys premiered on February 2, 2008. The show was an immediate success. They have already taped their second season. The Neelys have been tapped to serve as the new hosts for Food Network’s Road Tasted show, which will launch in July 2008.
Come barbecue with the Neelys at the new World of Coca-Cola.
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These masters have made their mark on the restaurant scene, and now they'll teach you the tricks of the trade.
Carole Bloom studied pastry and confectionary arts in Paris and London and worked in fi ve-star hotels and restaurants in Venice, Italy; Lausanne, Switzerland; and Rancho Santa Fe, California. She is the author of nine dessert cookbooks, including her latest, The Essential Baker; Truffl es, Candies, and Confections; and Chocolate Lover’s Cookbook for Dummies. She has been teaching for over 30 years and chocolate is one of her specialties. Carole’s recipes and articles have been featured in Bon Appétit, Gourmet, Food & Wine, Fine Cooking, Epicurious.com, and other publications. Her television appearances include the Today Show, Better Homes and Gardens, and CNN.
In this class Carole will make a variety of dazzling and scrumptious chocolate desserts that will give great pleasure to you, your family, and friends. Carole will share all the tips and techniques to choosing and using fi ne-quality chocolate, and she will show you how you can quickly and easily make these fabulous desserts. Class will start with a chocolate tasting to acquaint you with some of the many different types and brands of chocolate.
Born in Stuttgart Germany, Kurt Eisele became a Chef’s apprentice at age 14. After completion of his apprenticeship, he moved to Switzerland for a fi ve-year stint in the kitchens of the French speaking portion of the country. Curiosity and a sponsorship by the Chateau Fleur De Lis Restaurant in Atlanta, Georgia, brought Kurt over to the States in January 1965.
Besides the Chateu Fleur De Lis, Eisele worked at Sea Pines Plantation on Hilton Head Island and at the Red Barn Inn at Chastain Park. Later, he managed a less casual operation, the Old Spaghetti Mill in Underground Atlanta. Then, the Standard Club at Brookhaven hired him to be the executive chef, which was followed by an eight-year tenure with the Atlanta Athletic Club.
Then in December of 1985, he opened Kurt’s in Norcross. It was here that he established his name and later ventured to his present location in the Fall of 1999. Kurt’s, the restaurant, has since maintained its status as Gwinnett’s Premier Dining Establishment for the past 23 years. This year marks another milestone, as Kurt’s Restaurant merges with its more casual partnership, Vreny’s Biergarten, to create one identity while maintaining the Restaurants’ high standards of quality and service.
Beyond Oktoberfest: There is a misconception amongst many Americans associating German cooking with only heavy, hearty foods that in actuality were mainly served hundreds of years ago. Nowadays, these cultural dishes are evident more so during Oktoberfest type celebrations and various festivals, and not necessarily as an everyday staple. Today, daily eating habits in Germany are no different than those of neighboring culinary countries such as France and Italy, and compares to our cooking styles found here in the United States as well.
We would like to introduce you to a more sophisticated cooking style that goes beyond Oktoberfest and creates a world of food items that easily compete with all the cuisines around the world. We also want to show you how to shop smart, and utilize the same ingredients in various meals so you can avoid having excess waste in your own kitchen.
Freddy Bensch (The Big Kahuna) is the founder and owner of SweetWater Brewing Company. Freddy attended the University of Colorado in Boulder where he discovered his true passion for craft beer. After graduating from UC, Freddy went on to earn his degree in Fermentation Science at the University of California-Davis. His dream of opening up a Brewery came true in 1997—after visiting Atlanta for the summer Olympics, Freddy decided Atlanta was the place to set up shop for a craft brewery built on high quality, high character brews.
Dave Guender grew up in Pennsylvania and graduated from the University of Missouri. After working in the food and beverage industry, Dave began his career in the beer business with a large distributor in South Florida. Dave then moved over to the supplier side of the industry which brought him to Atlanta. Dave took on the Director of Sales position with SweetWater Brewing Company in 2007. Affectionately known as the ‘Parole Offi cer’, Dave oversees all of SweetWater’s markets and is engaged with opening up new markets throughout the mid-south.
SweetWater Brewing Company features a compelling portfolio of high quality, high character beers. Their brews have won a multitude of awards and SweetWater Brewing Company achieved the high honor of being named as the Small Brewery of the Year in 2002. SweetWater’s success is based on absolute quality, enjoying life, connecting with a wide range of consumers through grassroots marketing, and integrating with our communities through programs. SweetWater features fi ve styles of beer : 420, Blue, IPA, Hummer, and Georgia Brown as well as four ‘Catch and Release’ seasonal selections.
Oktoberfest 101
This class will be headed by Alexander Eisele and assisted by his father, Kurt Eisele. The latter is the namesake for the restaurant which started it all, Kurt's in Duluth.
Alexander was volunteered at an early age to help at the family business from its beginnings. After dabbling in college and distancing himself from the family business, Alexander realized that he missed the restaurant business and decided to make it his career. He worked side by side with his father for two years, absorbing as much as he could from his dad. In 1992 he went off to the fatherland, and enjoyed a stint in a mini apprenticeship in Oberstenfeld. In Germany, he honed his craft by working with accomplished European master chefs, and learned the old school of cooking.
Upon his return to the States, he was ready to fulfill his Father's dream of opening an authentic German grill in Atlanta. The fall of 1994 saw the opening of Vreny's biergarten (named after his mother). For years following its creation, the Biergarten was slowly finding an audience relying solely on word of mouth. As the popularity grew, so did the building, eventually establishing its unique charm and expansive deck which is often voted a top ten best in all of Atlanta. Alexander used his worldly skills to keep the authenticity of the menu as true as the public would allow and personally worked the kitchen and dining room while educating the public on the myths and reality of German cooking.
After riding the coattails of Kurt's for many years, the "Biergarten" has come into its own and is a popular spot for all generations to experience the culinary delights of "old Germany" in a setting respectful of its heritage and legacy.
Join us for a night celebrating the old country and showing you everything you need to bring the festive atmosphere of Oktoberfest into your own home. PROSIT!
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Treat yourself (and maybe a friend) to an evening that's educational, fun and delicious. And discover how the right wine or beer can enhance a meal.
John’s innovative approach to matching food and wine refl ects his unique culinary background. At Chateau Ste. Michelle, John conducts cooking classes, wine and food tastings, wine dinners, and special events, all designed to further people’s enjoyment and understanding of wine and food.
John joined Chateau Ste. Michelle as a winery guide in 1976. His incredible knowledge and enthusiasm for wine and food quickly became apparent, and before long he was teaching cooking classes in the Chateau’s historic Manor House.
In 1980, John took a hiatus from the winery to pursue his dream of owning a restaurant. He founded Seattle’s highly acclaimed Adriatica Restaurant and later opened Dalmacija Ristoran.
After returning to Chateau Ste. Michelle as Culinary Director in 1990, John hosted the Emmynominated cooking show Taste of the Northwest. John currently hosts the internationally syndicated TV show Best of Taste: Travels With John Sarich.
For John, educating others about the joy of wine and food is not simply a job, it’s his driving passion.
Join us as we pair some tapas and mezze with great wines under $15.
The finest holiday memories begin with a single glass. Uncork an occasion to remember with wines from California’s Napa Valley. Fall flavors paired with the right choice of wine create meals meant to be savored. Chef Colin Crowley from the family-owned Terlato Wines International has created a harvest menu specially paired with inspired wine selections to bring the natural taste of autumn indoors.
As Executive Chef for Terlato Wines International, Colin Crowley prepares meals for a demanding audience: the world’s great winemakers. “At Terlato, I have an incredible opportunity: to create meals that match the world’s greatest wines, while pleasing some of the world’s most sophisticated and diverse palates.”
Crowley emphasizes both American and French techniques, accented with a Mediterranean sensibility. Crowley went on to graduate from Kendall College culinary school, and honed his skills with stints at Les Escargot, Park Avenue Cafe, and the Pump Room.
For all his accomplishments, Crowley is masterful but unpretentious.
At Terlato’s Tangley Oaks headquarters, the occasion begins in the kitchen, where guests chat with the chef, getting informal cooking lessons from Crowley as he prepares their meal.
Heather joined Rodney Strong Vineyards over two years ago as the Mid South District manager, and has been in the wine industry for 12 years. One of her reasons for joining Rodney Strong Vineyards is because Sonoma County is among the fi nest regions in the world to grow grapes and make wine. She began her career in 1996 with Gallo. After managing their fi ne wine division in Arizona, she spent six and a half years managing regions for both Robert Mondavi Winery and Foster’s Wine Estates. She was awarded the 2002 Most Exceptional Performance Award at Harvest Camp in Napa Valley and was also nominated for the 2002 Robert Michael Mondavi Award for Inspiration and Leadership. She is passionate about wine and has had the opportunity to study wines all over the world, including countries such as Italy, Spain, France, Israel, Chile, New Zealand, Australia, and, of course, the United States!
Katharina Schmitt, along with her brothers, comprise the fourth generation of the Schmitt Söhne family-owned winery. Growing up in the house located directly above the winery, Katharina has been involved with the family business her whole life. That business, Schmitt Söhne, enjoys the privilege of being the largest supplier of German wines into the United States, as well as the number-one ranked supplier of Riesling. This grape variety is seeing the “Renaissance of Riesling,” as consumers all across the country are realizing its diversity. Katharina will take you on a journey entitled “Time on the Vine,” as you experience the tremendous taste differences that come with selective picking at different times throughout the harvest. Katharina is currently involved in sales, distribution, quality control, and export. She is fluent in English, French, and, of course, German. Relax Riesling, Thomas Schmitt Collection Riesling Kabinett, Relax Cool Red, Thomas Schmitt Collection Riesling Spatlese, and Schmitt Söhne Ice Wine will be served with a menu from our Apron’s chefs.
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Take your cooking skills up a notch in a small-group setting. These hands-on classes focus on tricks of the trade, and range in skill level from "recreational" to "master."
Knowing how to use a knife is critical, and this class will teach basic skills to give you that cutting edge. Learn how to choose a good knife set, along with the proper sharpening, handling, and storing of your investment. By the end of this class, you will have a good handle on all of the classic knife cuts: slicing, dicing, julienne, and chiffonade.
If you’re a food enthusiast with a significant comfort level in sautéing, slicing, and dicing, this is the class for you. We will prepare full menus while learning several intermediate culinary techniques.
This is an advanced-level class designed for those who have a significant comfort level in basic knife skills. We will feature how to section poultry, skin fish, and demonstrate other sophisticated knife techniques.
Our Chefs will take you on a journey through the various methods of meat preparation and fabrication. This is an advanced-level class designed for those who have a significant comfort level sautéing, slicing, and dicing.
This course is an intensive overview on seafood, including selection and preparation of fish and shellfish. This is an advanced-level class designed for those who have a significant comfort level sautéing, slicing and dicing.
This six-part series is for every home chef, regardless of experience level. We will prepare full menus while focusing on techniques used by professionals, including knife skills, sauces, sautéing, roasting, grilling, and braising. Every class will include time to savor each culinary feat mastered by the students. Students will also receive a certificate upon completion of the class.
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From appetizers to woks, you can learn about a wide variety of culinary topics, regional cuisines, and cooking for special occasions in these classes, which are offered as either demonstration or hands-on style.
This class will focus on using four key ingredients - flour, water, yeast, and salt - to bake fresh bread without a lot of fuss.
Who says you can't have your cake and eat it too? This class is for all those people who can't get enough chocolate. You will be in chocolate euphoria! Learn fun facts, how to temper chocolate properly, and the great benefi ts of eating chocolate.
Need some bonding time? Come to this class to learn how to make mom the best breakfast she's ever had.
This class will explore some classic Fall dessert recipes sure to impress your friends and family this holiday season.
In this class, you will work in teams to prepare an assortment of cookies and other bite-size treats.
Hectic schedules can make it difficult to plan catch-up time with your girlfriends. This class is the perfect excuse to coordinate some female bonding! Come relax and enjoy the adult conversation, delightful wines, and delectable food prepared by our expert chefs.
You keep reading about the healthy attributes of grains—come and taste how good they can be.
Kick back with the boys and enjoy hearty food with great beer.
Hemingway called Key West home for over 10 years, and not just because of the beautiful beaches and great weather. Come and let us show you some of the food that caused him to fall in love with the little island of paradise in south Florida.
You’ve seen it on television, now come watch our version live! The menu will be a complete surprise to those that attend. The secret ingredient will be revealed at the beginning of the class and the Apron's Cooking School chefs will then base their menu on the ingredient.
If you love lobster, this is the class for you! Come learn some exciting new ways to prepare this seafood favorite.
Ready for something different than lettuce, tomato, croutons, and dressing? Come find out how to liven up the ordinary salad.
These starches are full of flavor and techniques. Come see the versatility of these sides.
the colorful, eclectic fare of Saveur's summer-themed menu. This class takes you through the preparation of beloved American fare. Includes a free oneyear (9 issues) subscription of Saveur magazine, so you can continue your culinary adventure throughout America and beyond.
Need we say more? Learn the proper and tasty way to cook out this summer with seafood.
Have you ever sat and said, "I want to be a celebrity chef" or "I can do that"? Well, now is your chance. Mail your best recipe for lasgna (any way you like it) to the resident chef at your local school (address is located on the back of the calendar). The recipes are due July 21, 2008. The chefs will pick the top recipes for the contestants to have a showdown in our Apron's kitchen during this class. Come and see who might be the next celebrity chef.
Let us take you on a tour across the country. You'll learn different techniques for cooking fish from different regions of the U.S. We’ll be cooking bass from the southwest, whitefish from the central plains, and mahi mahi from California and Hawaii.
Learn the ancient art of sushi from beginning to end, including proper rice cooking and ingredient selection. You will also learn the techniques required to roll some of the standards such as Veggie, California, and Basic Nigiri.
Great ideas to complete your favorite meal or to start new traditions.
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Children aged 8 to 12 learn fundamentals of cooking for a lifetime in these engaging, fun classes.
In this class, children will go beyond simple ornaments and create a variety of edible masterpieces.
This class allows you and your children (up to three kids) to decorate your own gingerbread house.
One adult is required for each family group; children should be at least 4 years old.
This class allows you and up to 3 children to come and enjoy decorating a unique jack-o-lantern.
One adult is required for each family group. For safety reasons, children should be at least 8 years old.
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Kids aged 13 to 18 enjoy these classes, and their parents enjoy gaining another cook in the house.
No classes currently offered.
