I am not a chef, I did not attend le Cordon Bleu, I don't wear a puffy hat.  I cook for my family, my friends, myself.  I am not a chef.  I am a cook.  This is our philosophy, and it's even printed on a towel and an apron that you can buy should you espouse a similar sentiment.    We'll show you how to whip cream with a whisk faster than your Kitchen Aid can do it.  Our Garlic Trinity will make your Mediterranean dishes easier than ever. Our cutting boards are made of the same material used to make skateboard ramps.  Cool, huh?  They're knife-friendly and dishwasher safe.

Our classes are designed to show you the advantages of the newest technology in gadgets that will help you produce interesting meals with new found speed and enthusiasm and less bloodshed and tears. It should not be a drudge to make fudge! Cooking is very chic these days with all the celebrity chefs on TV and we can make your time in the kitchen as easy as theirs.  They have a staff of food stylists, you have us!

Here are the basics:

• An intimate group of eight people (who could very well be your new best friends at the end of the class) sit at our counter and watch, ask questions, schmooze with your new friends.  Bring wine if you like.  We give you water.
• This is a cooking demonstration where you get to eat what's prepared. Imagine watching your favorite cooking show and actually eating the food.  Your dream has come true.
• There is no age restriction on the class. If you can participate in a conversation, enjoy a meal, and pay the fee, you are welcome at our table.
• The class is an hour and a half long. But come early and stay late to enjoy the entire experience!
•  Participants get a full meal (come hungry!), copies of all recipes (so you can pass them off as your own!), 10% discount on anything purchased that day (all day), and $5 shipping cap.(Yes, we even get the stuff home for you!) All for the low, low price of $25 per person.

Our cooking classes are designed to introduce you to innovative cooking tools that will make your time in the kitchen more fun and more efficient. We use our crazy sense of humor, practical experience in the home kitchen and recipes of southern dishes that non southerners have only heard about. Take grits, for example. We prove that they are not mysterious, glutinous globs of tasteless mush. They are creamy and delicious and very simple to prepare using the tools and techniques we demonstrate. We like to offer collards for the same reason. They are not the most popular vegetable north of the Mason/Dixon line. My daughter, who grew up in NJ, thinks they taste like wet leaves. I don't want to know her reference point. Most southerners prepare them with a greasy ol ham hock and hot pepper and cook them to DEATH. I guess it's supposed to cover up the taste of leaves. The first thing we teach is to buy frozen collards. Fresh ones are a B---- to clean. I know someone who puts them in her washing machine. No joke! The bag of frozen collards is the way to go. We're not into martyrdom. We're all about the fresh, healthful, fast and easy. See! You're learning already.  Sign up for a class and learn more.

In a Nutshell:
We do classes three times a week, cooking recipes of dressed-up versions of traditional Southern fare.  Classes begin at 11:30am on Thursdays, Fridays, and Saturday's! Classes last approximately 90 minutes. $25 per person.

Reserve your spot on the calendar to the left or call us toll-free at 1-866-912-4304!