Cook's Warehouse Winter 2011 Class Schedule

THE COOK’S WAREHOUSE RELEASES

WINTER 2011 CLASS SCHEDULE

ATLANTA, March 21, 2011 – The Spring 2011 class schedule has been released by The Cook's Warehouse with its usual depth of cuisine and subject matter.

From “Knife Skills 101 Hands On” and “New to the Kitchen Hands On” to advanced classes with local chefs, there are more than 130 classes from which to choose – one for every age level and interest in this quarter’s classes.

TCW will host cookbook authors for classes and signings, including:

· Sheri Castle, The New Southern Garden Cookbook

· Elizabeth Sims and Chef Brian Sonoskus, Tupelo Honey Café

· Tony Seichrist, Meat, Salt, Time.

· Nathalie Dupree and Cynthia Graubert, Southern Biscuits

· Lisa Abend, The Sorcerer’s Apprentices: A Season in the Kitchen at Gerran Adriá’s elBulli

· Liz Thorpe, The Cheese Chronicles, and

· Joanne Weir, Wine Country Cooking

Well-known visiting and local chefs at the head of the class are:

· Christy Rost, PBS star of A Home for Christy Rost: Thanksgiving

· Eddie Hernandez, from Taqueria del Sol, and

· Our own Virginia Willis, with a “sneak peek” at her new cookbook, Basic to Brilliant, Y’all

Local market tours include:

· Morningside Market, tour and lunch hands on

· Your DeKalb Farmer’s Market, tour and lunch hands on, and

· Decatur Farmer’s Market tour and lunch hands on for kids (ages 10-17)

As far as cuisines, students may choose from Chinese, French, Indian, Italian, “Floribbean” (Florida/Caribbean), Mexican, Southern, Southwest, Thai, Gluten-free classes (three different ones), vegetarian and seafood.

Also available are lessons in a variety of subject-oriented courses including Big Green Egg (grilling), dim sum, farm flavors, goat cheese, pizza, wine country, California cuisine, Savoring the Southwest, paella, the science behind fish and shellfish, seafood, coffee, tomatoes, fondant and tapas.

Holiday offerings include classes for Easter, Cinco de Mayo, Father’s Day, Kentucky Derby, Mother’s Day, Memorial Day and the Fourth of July.

There are technique classes covering bread, pasta, canning and preserving, soufflés, French desserts, French mother sauces, sous vide, pressure cooking, seafood and cake decorating.

Returning sell-outs include:

· Seafood Savvy with the Georgia Aquarium

· A two-part Artisan Sausage Making series with Pine Street Market

· A two-part fresh mozzarella and Greek yogurt making series with AtlantaFresh Artisan Creamery

Among the “younger set” offerings are:

· Our youngest: “Mother’s Day Brunch Hands On” for kids ages 3 to 5

· Global Cuisines, Spring Cupcakes and Spring in the Air, for ages 6 to 9, and

· Cake Decorating and To Market-To Market, for ages 10 to 17.

For the wine lover, there are several strictly “Wine” classes from Wine 101 to country/region-specific evenings as well as “tours” of wine and cheese areas.

The Cook’s Warehouse is greater Atlanta’s premier gourmet cookware store and cooking school with three locations in Midtown, Decatur and Brookhaven. It offers more than 15,000 products for the kitchen and operates the largest avocational cooking school in the Southeast, conducting more than 600 classes yearly, often taught by local chefs, and has a large web-based delivery-by-post site.

Owned and operated by founder Mary S. Moore, The Cook’s Warehouse also retails high-end appliances; conducts private cooking classes for unique celebrations and corporate events, and is a pro bono partner with virtually every major cooking event and gourmet association in Atlanta.

The Cook’s Warehouse is truly “Every Excuse to Cook.”