Shrimp Etoufee, Seafood/Sausage Gumbo and Cornbread

Title:   “Shrimp Gumbo, Etouffee and Cornbread”
Location: The Cooking School at Irwin Street Kitchen
Description: 

Learn the basics of making a traditional Roux, and from that the class will make Seafood Sausage Gumbo, Shrimp Etouffee and homemade Cornbread.

Christy Beal, a native of New Orleans, has worked her entire adult life in the world of medicine, but what she really loves is sharing her love of cooking with her friends, family and coworkers.

Dates:
Saturday, February 18th at 7pm

book now

Shrimp Etoufee, Seafood/Sausage Gumbo and Cornbread Jan05

Tags

Related Posts

Share This

Low Country Boil!

Low-Country Boil. Around the Southern Table Cookbook by Rebecca Lang Low Country Boil

The recipe includes Old Bay seasoning, new red potatoes, sausage, onions, corn on the cob, garlic, boiled eggs, and either crawfish or crab. It will be a wonderful experience of tastes from Georgia & South Carolina. When the food is ready, it will be casually spread onto newspaper. Additionally, it will include beer tastings that will be paired with dinner.

Date:
Friday, February 3rd at 7pm

book now

Low Country Boil! Dec22

Tags

Related Posts

Share This

Tarts and Mousse

Tarts and Mousse

Join Chef Kara in a very special Baking Class.

We will be making the classic fruit tart using a basic Pate Suc´ree dough filled with pastry cream. We will also be baking Belgium Chocolate Mousse. Both are very simple and can be decorated various ways to achieve any look whether casual or upscale.

Dates:
Wednesday, January 25th at 7pm

book now

Tarts and Mousse Dec11

Tags

Related Posts

Share This

All Things Gingerbread!

gingerbreadcookiesWe will be making gingerbread poundcakes and gingerbread cookies in which the same dough can be used to make gingerbread houses!

Dates:
Saturday, December 10th at Noon

book now

All Things Gingerbread! Dec06

Tags

Related Posts

Share This

Holiday Side Dishes

Title: Holiday Side Dishes
Location: the Cooking School at Irwin Street
Description: 

In this class, you learn how to prepare various Traditional Holiday Side Dishes, including:
Squash Casserole, Green Bean Almondine, and Cranberry Apple Crisp.

Date: Thursday, December 15th at 7pm

book now

Holiday Side Dishes Dec05

Tags

Related Posts

Share This

Cupcakes – Put Some Fizz In IT!

champagne_cupcakes3Put Some Fizz in IT!
(Lavender, Orange Blossom, and Rose Water Cupcakes Infused with Prosecco)

In this class, we will learn to create your basic vanilla cake with a twist! There are so many flavors that can be achieved with any combination of ingredients! In this particular class, it will be lavender, orange blossom, and rose water. All are bold in flavor, but will leave your taste buds ignited! We will also learn how to make Italian Meringue Buttercream and take the same flavors created with the batter in order to flavor the icing. Although it is pretty good by itself, elevation is key! Heightened flavor but fine-tuned! Not only will you have the opportunity to create a wonderful cake and icing, but learn a few techniques in decorating them too!

Class Dates:
Saturday, January 14th at Noon

book now

Cupcakes – Put Some Fizz In IT! Nov22

Tags

Related Posts

Share This

Introducing Chef Kara

csiskaraIntroducing Chef Instructor Kara Fambro- when the love of baking meets the ultimate dream nothing but creative delectable arise. From self taught home cook to pastry chef, the love of cooking is what’s shown through her work.

“I have always enjoyed cooking and baking, so where others look at it as a task, it’s like relaxation for me. Not only have I been classically trained by Le Cordon Bleu, but have learned a lot just by tweaking some things along the way! Manufacturing, retail bakeries, and being a entrepreneur helped make what I love that much easier!

I am a baker at The Fresh Market specializing mostly in breads but also specialty individual desserts.”

Join Kara for these extra-special classes:
All Things Gingerbread!, Saturday December 10th at Noon
Tarts and Mousse, Sunday December 18th at 2pm

Tags

Related Posts

Share This

Soups On!

soup2Soup’s On!
Come join Special Guest Chef Diana Presson Eller for a very special class at Sweet Selma Farms in Historic College Park.   

Get ready to settle in for the chilly winter months to come with an all-access pass to how professional chefs create their best Soups du Jour! You’re invited to learn how to build deep, rich flavor (while saving money!) by creating your own lovely stocks and broths. This class is designed to teach you the fundamentals along with many tricks of the trade employed by farm-to-table chefs. It will have your soup game set and ready to impress; beit for at an elegant dinner party or simply snuggled up for a cozy night in.

Soup’s On! Menu
What’s at the Market today? Tuscan-inspired seasonal vegetable soup
Shrimp bisque
Curried, local, winter squash soup

***I’m Local: This class has been created by a chef-friend of local urban farmers and Georgia Organics certified farmers; it takes a Farm-to-Table and Low-Waste/Low-Carbon Footprint approach to feeding you and yours.

Class Dates:
Saturday October 22nd at 3pm
at Sweet Selma Farms, Historic College Park

book now

Soups On! Oct01

Tags

Related Posts

Share This

Let’s Party!

champersLet’s Party!
Come join Special Guest Chef Diana for “Let’s Party!” at The Cooking School at Sweet Selma Farms in Historic College Park.

With the holidays right around the corner now is the perfect time to diversify your hors d’oeuvres portfolio! If you’re hosting a bash, a gala, a shindig or perhaps you just need a last minute alternative to Aunt Fanny’s Velveeta and Rotel in your back pocket — this class is for you. You will learn how to how to cut and arrange crudite and accoutrements, plate like a catering chef and impress your friends, family and co-workers. You will be given a festive champagne cocktail upon arrival (Non-alcoholic version available upon request) but please feel free to BYOB and let’s toast to a low-stress holiday season!

Let’s Party! Menu
Chilled vegetable platter with selection of dips and spreads: hummus, eggplant, boursin, hollandaise
Cured meats and Artisan cheese pairings: to plate or skewer
Crostini & Build Your Own Bruschetta
Champagne cocktail

***I’m Local: This class has been created by a chef-friend of local urban farmers and Georgia Organics certified farmers; it takes a Farm-to-Table and Low-Waste/Low-Carbon Footprint approach to feeding you and yours.

Class Dates:
November 12th at 7pm at Sweet Selma Farms!

book now

Let’s Party! Oct01

Tags

Related Posts

Share This

Fall Comfort Foods


Fall Comfort Foods
Fall Comfort Foods, with Chef Cody

Come Join Chef Cody for “Fall Comfort Foods”
Get ready to cozy up for fall with some classic comfort foods. Start with warm, glazed, bacon-wrapped dates stuffed with melty goat cheese. Keep things light and fresh with a hearty kale salad packed with classic Autumn flavors, then dive into creamy butternut squash soup with a hint of smoky spice. Finish things off with sweet + salty caramel apple hand pies and a scoop of Jake’s Ice Cream!

Don’t forget – our classes are usually BYOB, so feel free to bring your favorite bottle of wine to enjoy in class!

Fall Comfort Foods Menu
Bacon Wrapped Dates
Autumn Kale Salad
Chipotle Butternut Squash Soup
Salted Caramel Apple Hand Pies

Date:
Saturday, October 1st at 7pm
Friday, October 21st at 7pm

book now

About Cody T:
Founder of Cody Uncorked, Cody is a food blogger and full-time digital public relations specialist. She grew up eating home-cooked meals with her family, but didn’t start cooking until she was in college at The University of Georgia. Since graduating, she has continued to share new recipes and techniques through her blog and has been featured by Bon Appétit and Jezebel Magazine. Cody loves to show people how cooking can not only be delicious, but also easy, fun and the perfect way to show people just how much you love them!

Fall Comfort Foods Sep26

Tags

Related Posts

Share This

Sweet Selma Farms Kitchen

sweetselmafarmskitchenWe are excited and very proud to announce the addition of a new location for classes!  The Cooking School at Sweet Selma Farms is now accepting reservations for ALL NEW CLASSES.  Located in Historic College Park,  The Cooking School at Sweet Selma Farms will provide a whole new learning experience, focusing on Farm-to-Table Classes and hosting a wide variety of social gatherings.

Come to Historic College Park to experience The Cooking School at Sweet Selma Farms – take a class, book a Private Party, host your Social Gathering…

Check out the Schedule of Classes, for the classes hosted at Sweet Selma Farms.

Contact us at IrwinStreetCooks@gmail.com for any questions or for more information.

Tags

Related Posts

Share This

Yeast Rolls – Cinnamon and Sticky

yeastrollsYeast Rolls (Cinnamon and Sticky)
Come and learn the secrets to making incredible (and easy) yeast rolls that will impress your family and friends, we’ll make both a cream cheese frosted version and a sticky bun version and everyone will leave with a pan of rolls to share (or not)!

Class Dates:
Sunday, October 30th at Noon

book now

Yeast Rolls – Cinnamon and Sticky Sep21

Tags

Related Posts

Share This

Pan Saute – Meal in 30 Minutes or Less

pansautePan Saute – Meal in 30 Minutes or Less
Pan Saute, Dinner for the family or friends in under 30 minutes. In this class we will learn the secrets to the pan saute, we’ll explore different proteins (chicken, pork and from the sea) and pair them with different sauces and toppings that you can interchange to impress your family and friends. These simple dishes are simple and quick to prepare, but are fancy enough to impress (think Milanese, Piccata and Parmesan). At the end of class we’ll sample all of our variations (bring a bottle of wine if you would like).

Class Dates:
Thursday October 27th at 7pm

book now

Pan Saute – Meal in 30 Minutes or Less Sep21

Tags

Related Posts

Share This

Meet Special Guest Chef Diana Presson Eller

Cook Like You Mean It!

Big time classics are prepared with love, care and a serious respect for locally sourced ingredients and how they nourish our loved ones created by a professional chef and mommy.

As an accomplished, professional chef, Diana has devoted the past 20 years to gaining hands on experience, comprehensive knowledge and understanding of every facet of the food and beverage industry. Locally, her culinary resume includes Sauced (chef Ria Pell), Shaun’s (chef Shaun Doty), Cakes and Ale, The Bakery at Murphy’s and most recently Kafenio, just down the street in College Park.

She is a highly personable instructor/trainer who describes herself as “upbeat, joyful, quirky and moderately eccentric with a healthy dose of humor and cordial sarcasm.” Perhaps most importantly, she is a loving wife and mother of a charming 2 year old boy, Elliott Yeats. While she has spent years working in upscale and fine dining restaurant kitchens, as a busy mom, she knows what it takes to translate professional experience to practical home cooking solutions. She is wildly enthusiastic about sharing her passion and expertise and strives to make that enthusiasm contagious.

Chef Diana will be teaching classes at our new Sweet Selma Farms Kitchen in Historic College Park.  Come join her for Soups On! and Let’s Party!“, debuting in October .

Tags

Related Posts

Share This

Saturday & Sunday Brunch

brunchSaturday & Sunday Brunch

Sunday Brunch Classes:
You will learn to make some of the basics that make a really wonderful brunch. We’ll start with our house made Bloody Mary mix, learn to make fabulous grits that we will top with luscious sautéed shrimp. We’ll also tackle making homemade rustic hash brown potatoes that we will then turn into a very wonderful and flavorful frittata. All served along with a wonderful easy coffee cake that we’ll make from scratch.

Saturday Brunch Classes:
You will learn the secrets to wonderful and classic brunch dishes (including make-ahead tips). Baked Eggs (our version with mushroom duxelle in a ham cup) and Eggs Benedict (you’ll learn the secrets to perfect poached eggs and delicious hollandaise sauce). We’ll complete our meal with a grown-up twist on Fruit Salad (fresh fruit macerated in limoncello and topped with a lemony yogurt sauce) and finally, you’ll enjoy a Bellini (the original mimosa)!).

Dates:
Saturday, October 29th at 11am

book now

Saturday & Sunday Brunch Sep20

Tags

Related Posts

Share This