Happy Cooking Co. owners and head chefs James and Jael Tanti help students and customers build a bridge between diet and wellness, aiming to prevent dangerous inflammation and maladies through healthy food preparation. The cooks' holistic techniques and toxin-free surgical-steel utensils turn fresh ingredients into medicine, family meals into daily health regimens, and cooking into an extended metaphor for disease prevention and maintaining long-term well-being. Cooking demonstrations and hands-on classes teach students to create delicious recipes such as seven-herb chicken, homemade almond milk, or potato-leek soup, preventing harmful chemical contamination and overuse of oils with Saladmaster cookware.
Earthly Juices supports and nurtures health with fresh organic juices, living fare, and detox programs—using many ingredients grown in its own sustainable quarter-acre garden. The juice gurus cold-press fresh nuts, fruits, and vegetables that match the season into juices, smoothies, and cold-brew teas teeming with probiotic cultures. Earthly Juices composts all leftover pulp and serves each of its elixirs in Ball mason jars for $1 per jar, though patrons can bring their own jars or mammoth skulls to avoid the fee.
Patrons can purge environmental toxins or old love-letter residue during comprehensive cleanses, each customized for the individual’s allergies and personal goals and ranging in duration from one weekend to an entire month. Empathic detox counselors remain on-call via Skype, phone, and in person for the duration of each cleanse to troubleshoot as well as fortify minds with motivation. In addition to its culinary and detox endeavors, Earthly Juices supports whole-body and lifestyle health with services from home-garden design to classes on raw foods and international cooking.
The sounds of spoon against bowl and knife against chopping board fill the classroom kitchen at Get Cooking 101 as expert instructors demonstrate proper techniques for turning ingredients into savory meals. Kids from age 6 to 18 craft a two- to three-course meal that includes dishes such as chicken pot pie, cheese-and-bacon quiche, and wonton wraps. Older students master the fundamental techniques of global cuisines, as appropriately aged chefs accompany class with their own bottles of wine that provide delicious culinary pairings as well as substitute rolling pins. Romance fills the air during Saturday singles or date night classes, where students collaborate to create chicken milanese with escarole salad and pickled red onions or cheese-and-lobster ravioli with parmesan crisps. Girls'- or guys'-night-out classes allow friends to get together to enjoy each others' company, crafting delicacies and learning how to reinforce doors and windows against unrelenting armies of processed foods.
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Young Chefs Academy provides a fun, safe, and motivating environment for kids to become acquainted with the art of food and food presentation. Engaging chef instructors instill lessons of kitchen etiquette, safety, table setting, proper food handling, and more in youngsters who are growing up in a world full of laser can openers and pasta rakes. Classes vary at each location and educate a variety of age groups—with specially catered classes for the kindergarten elite (ages 3–5) and junior line cooks (around ages 6–11)—about basic food-prep skills for nutritional meals. Senior flambéists (teens and tweens) are offered advanced classes that dig deeper into kitchen secrets and hone specific skills and techniques that expand the parameters of cooking creativity. Check out the respective schedules for North Druid Hills, Sandy Springs, and Duluth to see what appeals to you.
After a course at Village Kitchen, accomplished chefs will inch closer to pro status, while those who've chopped more fingers than potatoes will have their clumsiness exorcised thanks to patient instruction from Village's enlightened gurus of all things edible. Classes are held every Saturday at 10:30 a.m. (the classes are also offered one Wednesday a month at 6 p.m.), while the theme varies from week to week. On April 10, learn to master the pressure cooker to easily turn out incredible delights like coq au vin with button mushrooms, or discover the joys of the spring harvest on April 24 with a complete tutorial in a four-course seasonal feast with salmon medallions, baked gnocchi, and cherry-chocolate gelato. On May 8, harness the subtle power of Indian spices to create tandoori shrimp, curried salmon with cinnamon rice and golden raisins, and warm rice pudding; or craft the perfect wine appetizers (you'll make five), like scallop ceviche with melon and red-onion asparagus quesadillas, on May 22. You'll eat everything you make and get a beverage, so no one escapes hungry. Classes are limited to 18 people, so when you find the apple class of your human eye, call to schedule before it fills up.
The sounds of conversation and laughter compete with the clinking of glasses in The Wine Artist?s lofty venue. The space sprawls over 2,500 square feet, with plenty of room to host private parties, bridal events, corporate events, and private cooking classes. Events at The Wine Artist feature unique wines, gourmet catering, and experiences such as wine bottling and team building activities.