Olmsted Cooking Classes


 Powered by Max Banner Ads 

Olmsted Restaurant, located in Midtown, has started a series of cooking classes. We were invited to a complimentary class at Olmsted. The second in the three part series focused on Winter Vegetables. Just a peek at those colorful vegetables got me excited for the class. The cooking classes are all led by Olmsted executive chef, Bernie McDonough.

Upon arriving, guests are treated to a welcome cocktail – ours was a fizzy gin libation. Class size is small with only eight to ten guests per class. The intimate setup features four tables with a terrific view of the kitchen, so as not to miss any of the action. Although I’ve not eaten at Olmsted, I was impressed by the chef’s knowledge on food, and how approachable and engaging he was with the audience.

Chef did ask for volunteers to help cook turnips, but overall this isn’t a hands on class. He did provide us with knowledge on choosing vegetables and cooking tips including this gem: use a spoon to scape away skin to easily peel ginger.

Course 1: Curried Butternut Squash Soup

Curried Butternut Squash Soup

Course 2: Salad of Crispy Kale, Chickpeas and Mushrooms

Kale, Chickpea and Mushroom Salad

Course 3: Airline Chicken Breast over Winter Vegetables

Airline Chicken Breast over Winter Vegetables

The third cooking class in the series is one on seafood preparation and will be held on Monday, March 18. The class runs from 6:30 – 8:30. Once again, the class will be led by Olmsted executive chef, Bernie McDonough. All classes include a welcome drink and glass of wine with you 3-course dinner. Classes are $75 per person but you can get a $15 discount by using code “ATLRestBlog.” To reserve your spot, call the restaurant at 404.443.8431.

Disclosure: This was a complimentary meal, but the opinions expressed are my own.

About 

Malika is the author of Food Lovers' Guide to Atlanta and the founder of Atlanta Restaurant Blog. She is also a Digital Marketing and Social Media Consultant.

Both comments and pings are currently closed.

Comments are closed.