Atlanta’s Table Presents

One-hundred percent of the tuition for these classes benefit the  Atlanta's Table, a project of the Atlanta Community Food Bank.

May 16 - Cooking Full-On Farm to Table:  Join Chef Linton Hopkins of Restaurant Eugene as he prepares a three course meal based on the surprise ingredients of a Community Supported Agriculture  box.  Discover what pantry items are essential for cooking straight from the farm with minimal recipes and menu planning.  Learn how to make nearly everything (especially stocks) from scratch.  The menu and ingredients will be unknown to Chef Hopkins until they arrive from the farm. 

May 23 - A Taste of Italy:  No one knows Italian cuisine like Milan native and Chef Piero Premoli.  Premoli has studied, trained and taught from Milan, Paris and London to Miami, New York and Atlanta. This class starts with Calamari, Wild Georgia Shrimp and Sardinian Fregula Brodetto with Local Fresh Spring Peas.  Then on to Homemade Spago alla Chitarra, Roasted Pacchino Tomato Sugo and Shaved Pecorino Stagionato.  Ending with Chanterelle Seared Wild Scottish Salmon and Zimmino of Spring Vegetables.

Both evenings include wine tastings sponsored by Sherlock’s Wine Merchant and a chance to win tasty door prizes provided by Bella Cucina Artful Foods, Mason Cash and Cabot Cheese.