The November Calendar – Classes & Events!
We are excited to announce the new website for The Learning Kitchen is now ready for you! TheLearningKitchenAtl.com is where it’s at!
Come see the listing of new classes and events ahead. Designed by new Kitchen owner, Beth Lord, we think you’ll find the site vibrant and alive with possibilities tailored just for you! Beth has also added some exciting new class & event ideas to our traditional list.
Preserving Now & PreservingNow.com, owned by the Kitchen creator, Lyn Deardorff, will continue as a separate site with blogs and recipes and tips as well as information on her specific classes. And Lyn will be continuing as one of the instructors in the Kitchen along with husband, Tom, the bread baker extraordinaire!
How it works: To register for any class or event listed below, please go to the new site: TheLearningKitchenAtl.com. You’ll also find detailed information and pricing about each of the postings.
Holiday Pie, Pie & More Pie
Please join instructor, chef and pastry wizard, Sarah Dodge of Bread is Good, as she teaches us how to make classic holiday pies – just in time for the holidays – full of family, friends and entertaining. All hands-on, from beginning to end! Thursday, November 8 at 6:00 pm
Join Chef Jenn Robbins of Good Foods Kitchen to learn the secrets behind making her signature vegan kimchi, crafted without fish sauce! And then pack 3 varieties in take-home jars.
After wrapping up the hands-on portion of the class, we’ll sit to enjoy a light meal of Korean BBQ brisket, coconut rice, veggies, & of course KIMCHI! Beer will be paired with the meal but feel free to BYOB. Sunday, November 11 at 2:00 pm
We’ll be hosting a demo and tasting event with Megan Gilroy of Chat & Chop and Kelly Cornett of A Cork in the Road as the duo brings energy and cheer to this holiday menu.
For this event, Megan will demo and discuss a healthy holiday menu, providing each guest with the experience of new flavors and cooking methods and most important, a delectable 5-course tasting (see the full menu at the registration link).
Kelly, a wine educator, will lead participants through an exploration of the flavors, smells, and styles of wine that they prefer most independently and paired with each course. Thursday, November 15 at 6:00 pm
Wellington Onyenwe kicks off our In the Kitchen w/ Chow Club series — an intimate, hands-on experience for 12 guests, who will collectively make 3 main dishes from the chef’s native land. Afterwards the group will share the meal family style. In addition to the dishes prepared collaboratively, each meal will also include beverages and other accompaniments inspired by the featured chef’s native region. Friday, November 16 at 6:00 pm
Join Learning Kitchen founder Lyn Deardorff as she teaches you to make & preserve the basics you buy regularly — quickly at home! Homemade condiments are more flavorful and healthier, with no added preservatives or chemicals, no artificial anything. Think you can’t? Yes, you can! Saturday, November 17 at 10:00 am
Mustards: We’ll make the classic Dijon Mustard in this class.
Ketchups: We’ll prepare Kicky Ketchup (any degree of hot or mild you like).
Preserved Lemons: Surprisingly easy, and so many ways to use them. We share recipe ideas for salads, fish, entrees. You’ll never waste a lemon again!
Vinaigrettes: We’ll start by making up Pickled Cherry Tomatoes, then whisk them into a flavorful Tomato Vinaigrette. We’ll enjoy our creation on a green salad. Yummy!
With the weather getting colder, now is the perfect time for heavier moisturizers such as body butters and salves. Thankfully our plant friends are natural resources for butters and oils. Join Terran Lewis of Herb ‘n Eden to learn & make your own rich body moisturizers to keep your skin protected and soothed throughout the cold season and beyond.
With the holidays quickly approaching, these handmade products make perfect gifts for your loved ones or yourself. Give the gift of soft and healthy skin! Saturday, November 17 at 3:00 pm
Learning Kitchen Founder Lyn Deardorff and new owner Beth Lord welcome you this November 24th, Small Business Saturday, for a holiday open house.
Beth will show you how to customize a take-home sheet of wrapping paper with stamps crafted from root vegetables. Lyn will be sharing samples of her jams, relishes and chutneys and dispensing tips on holiday entertaining. Expect some surprises! Saturday, November 24: 10 am to 4 pm
Nothin’ says lovin’ like something from your own hands! This year honor family, friends, coworkers, teachers, and party hosts with homemade tasty seasonal foods you’ll make yourself using traditional techniques.
First up, you’ll prepare a 3-berry Jimgle Jam and learn water-bath canning with fruits. Next, you’ll learn pickling techniques and make a red and green Salsa that is as chunky and fresh as a pico de gallo. We’ll enjoy a shrub and talk about how to make a festive cooler or cocktail. Sample other homemade canning ideas on an appetizer tray – all while viewing great wrapping, gift containers, combo ideas for gifting. You’ll leave flush with holiday spirit and ready to make your own gifts!
We have much in the Kitchen planned for you coming in December. Come for the warmth, the inspiration, the fun, the food! Stay tuned for these postings on our website!
Holiday Gifts: Natural Dyeing : Saturday & Sunday, December 1 & 2
In the Kitchen w/ Chow Club: Gullah-GeeChee: Saturday, December 1
Pretzels & Mustards & Beer: Thursday, December 6
Shrubs: Coolers & Cocktails: Friday, December 7
Second Saturday Pop-Up Brunch with Sarah Dodge: Saturday, December 8
Hanukkah Celebrations: Adult – Saturday, December 8 & Family – Sunday, December 9
Cold Process Soap Making: Sunday, December 16
Holiday Bazaar: Saturday, December 15 & Holiday Kids’ Cookies: Saturday, December 15
In the days leading up, support Operation Peace, the Municipal Market’s new charitable partner, by selecting a child’s wish list from the Giving Tree. And be sure to cast a vote for your favorite decorated tree!