Introduction to Farm To Table Foraging and Cooking

Introduction to Farm To Table Foraging and Cooking

Join Beechwood Inn chefs in our modern kitchen and prepare a variety of gourmet meals including ethnic dishes from around the world using North Georgia’s freshest local ingredients.

Learn to:

• Choose & prepare seasonal fresh and local ingredients
• Use a variety of cooking methods and techniques
• Present your dishes with style and visual appeal
• Find sources for natural, organic and local products
• Use proper food safety and handling
• Pair fine and rare wines to your dining selections

The Beechwood Inn has many awards and is a Wine Spectator Award of excellence restaurant. The Inn also features a 3,000 bottle wine cellar. Each class includes wine, a serving of each dish, an apron, and a complete recipe collection from that class.

This class is two days long.  On Friday morning Beechwood Inn chefs will lead you to a number of farms, ranches, vineyards, dairies and farmers’ markets to select and purchase fresh ingredients. Many of the farms that you visit use organic and sustainable practices. Upon return to the inn you will learn to process and clean the ingredients.  Typical time for day 1 is 10:00AM to 3:00PM.

On Saturday you will participate in “Mis en Place.” Mise en place (pronounced [miz ?? plas], is a French phrase that means putting in place. In professional kitchens it refers to organizing and arranging the ingredients such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components that a cook will require for the menu items that he or she expects to prepare. Recipes are reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls. Equipment, such as spatulas and blenders, are prepared for use, and ovens are preheated. Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints.

As dining guests arrive you will assist Beechwood Chefs in preparing appetizers, salads, entrées, desserts, etc.. You will be exposed to all types of work in a professional kitchen including various methods of cooking such as sauteeing, baking, grilling, frying, and smoking.  You will also learn and participate in plating, garnishing and serving. You will have an opportunity to sample all foods that have been prepared, along with the wines that accompany them. Typical time for Saturday is 2:00PM to 10:00PM, depending on the complexity of the dinner and number of courses.

Registration: This two day class costs $400.00 per person, plus tax. The cost includes transportation to local farms, dialogue with farmers, hands-on cooking instruction, copies of all recipes, an apron, lunch on Friday, and samples of food on Saturday Night. Full payment for the course is required at the time your reservation is made. Due to limited availability we cannot provide any refunds for cancellations. Each class is themed and you will participate in preparing a 4-6 course dinner. Because of the one-on-one hands on approach a maximum of three students are permitted for each Farm to Table Foraging and Cooking Class.

To check availability and register for classes, please call (706) 782-5485. The day of your Class: Please arrive at least 15 minutes before class time. Wear comfortable closed toe shoes. Our chefs reserve the right to make menu/ingredient substitutions based on what might be fresh and locally available. A 10% discount is available for lodging at the inn for culinary class members.

Cancellations: A payment in US Dollars for the full amount per person is required to reserve a place. Because we schedule our employees and make appointments to visit farms based on your expected attendance there are no refunds for cancellations unless we are able to fill your place with another participant.