The Culinary Studio at Chateau Elan, Presented by Viking - Cooking Demos, Lessons, Viking Products

Each class includes beverage service (including wine), a chef's hat, a full serving of each dish, a recipe booklet, and a gift from the chef.

All students receive a 10% discount on culinary purchases made the day of their class in the wine market or 10% off tuition for 1 future class.

Scheduled Classes have a set minimum of 7 students and a maximum of 12.

Afternoon class - $85 (incl tax & gratuity)
Evening classes - $125 (incl tax & gratuity)

Classes are approximately 2 to 3 hours long.

To Book a Cooking Class Call Reservations 678-425-0900 x 41


2008 Culinary Studio Class Schedule Class Schedule Subject to Change **Price is for class only, to inquire about adding an overnight stay please call Reservations at 678-425-0900 x 41. [ View Menus for Upcoming Classes ]**

July 11, Fri	7pm-10:00pm	French - Sorry, class is full!
July 12, Sat	7pm-10:00pm	French
July 13, Sun	3pm-5:30pm	French - Sorry, class is full!
July 18, Fri	7pm-10:00pm	French - Sorry, class is full!
July 19, Sat	7pm-10:00pm	French
July 20, Sun	3pm-5:30pm	French - Sorry, class is full!
July 25, Fri	7pm-10:00pm	French
July 19, Sat	7pm-10:00pm	French
July 27, Sun	3pm-5:30pm	French - Sorry, class is full!

August 1, Fri	7pm-10:00pm	Cooking with Wine
August 8, Fri	7pm-10:00pm	Cooking with Wine
August 15, Fri	7pm-10:00pm	Cooking with Wine
August 29, Fri	7pm-10:00pm	Cooking with Wine

September 5, Fri	7pm-10:00pm	Southern
September 19, Fri	7pm-10:00pm	Southern
September 26, Fri	7pm-10:00pm	Southern

October 10, Fri	7pm-10:00pm	German
October 24, Fri	7pm-10:00pm	German
October 31, Fri	7pm-10:00pm	German

November 7, Fri	7pm-10:00pm	Thanksgiving
November 14, Fri	7pm-10:00pm	Thanksgiving
November 21, Fri	7pm-10:00pm	Thanksgiving
November 28, Fri	7pm-10:00pm	Thanksgiving Leftovers

December 5, Fri	7pm-10:00pm	Holiday Cooking
December 12, Fri	7pm-10:00pm	Holiday Cooking
December 19, Fri	7pm-10:00pm	Holiday Cooking
December 26, Fri	7pm-10:00pm	Holiday Cooking
*Classes and dates subject to change.*

Cooking Class Descriptions

Healthy Spa Cuisine
So delicious, who would believe it could be so good for you too? Spa Chef Amie Reavis will teach you to make delicious food that nourishes your soul and body.

Sample Foods :: Field Green & Jicama Salad; Orange Segments, Roasted Beets, Cucumber - Black Pepper Dressing

Herb Rubbed Mahi Mahi, Asparagus, Grilled Potatoes, Pineapple- Basil Salsa, Brandy Infused Fresh Fruit, White Chocolate Frozen Yogurt

The Latin American Kitchen
Latin American cuisine is founded on simple ingredients of excellent quality. Fresh fish and shellfish, quality cuts of meat and local grown exotic fruits and vegetable are abundant. Inevitably, each country has developed its own specialties, but there are common flavorings and techniques that are used throughout Latin America, creating a wonderfully varied cuisine.

Cookin' Cajun
An introduction to the distinctive cuisine of Louisiana. Menu will include a Caesar Salad with Creole Anchovy Dressing and Parmesan Nests, Pan-Seared Applewood Bacon-Wrapped Rainbow Trout, Pepper Jack Grits, Crawfish Macque-Choux, Red Pepper Coulis, and Café du Monde Beignets.

German Cuisine
Executive Chef Marc Suennemann revisits his Germany heritage and invites students to learn the secrets of classic German dishes. Get ready for Oktoberfest! Several different menus available, check class schedule for details.

Sample Foods :: Braised Beef Rolls, Braised Red Cabbage, Potato Dumplings, Chef’s choice of appetizer and dessert, Paired Wines

French
France’s reputation for wonderful food and cooking is often thought of as being based on technical skills and extravagant expensive ingredients – on sauces that need to be reduced and foie gras, truffles and other delicacies. This is haute cuisine, “classic” cooking, which was developed by the chefs of the French aristocracy and reached its heyday in the nineteenth century under legendary French chefs like Auguste Escoffier.

Fundamentally, however, French food is a regionally based cuisine and many French dishes are called after their place of origin, from Entrecote a la Bordelaise to Sole a la Normande to Boeuf a la Bourguignonne.

Cooking with Wine
Cooking with wine began with the Greeks and Romans and remained a popular practice in the middle ages on through to 17th century England when it was merrily transported to Colonial America.

Today, cooking with wine is an easy way to add a “kick” of special flavor to otherwise ordinary, everyday dishes

Registration

Registration
To check availability and register for classes, please call Reservations at 678-425-0900 x. 41.

You will receive an email confirmation within 24 hours of reserving a class space.

The Day of Your Class
Please plan to arrive 15 minutes early.

Wear comfortable clothes and shoes (preferably closed-toe).

All students receive a 10% discount on culinary purchases made the day of their class or 10% off tuition for 1 future class.

Chef reserves right to substitute menu items/ingredients if necessary. Classes are subject to re-scheduling at chef's discretion.

Cancellation Policy
Prepayment by credit card is required to reserve a class space. Students who cancel their reservations 72 hours prior to the scheduled class will receive a full refund. No-shows and cancellations made less than 72 hours before the class will not receive a refund. If you have questions about the cancellation policy or need to to cancel a reservation, please contact Reservations at 678-425-0900 x 41.