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WWW.COOKSWAREHOUSE.COM SPRING 2018 NEWSLETTER & CLASS SCHEDULE R EVERY EXCUSE TO COOK
W W W. C O O K S WA R E H O U S E . C O M
S P R I N G 2 0 1 8 N E W S L E T T E R & C L A S S S C H E D U L E
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EVERY EXCUSE TO CO OK
Let us provide the gear:
DESIGN THE KITCHEN OF YOUR DREAMS
MEET OUR EXPERTSWe welcome Joe Marshall to The Cook’s Warehouse sales team. As a classically trained chef, Joe has followed his passion by serving a diverse roster of clients, including Steve Martin, the Atlanta Falcons, and Grammy Award-winner Toni Braxton. Now, Joe combines his culinary talent with a detailed knowledge of the tools and machines that make kitchens come alive. Schedule an appointment today, and let’s get started.
Contact: Joe Marshall / Large Appliance and Culinary Sales [email protected]
LARGE APPLIANCES• Only the best will do – from Sub Zero Wolf, Vent-A-Hood, and other high-end brands• Try them out – schedule a one-on-one session with Chef Joe Marshall, where he’ll show
you the details on working appliances - at any of our stores or at the Sub-Zero Wolf Showroom in Buckhead.
• Let us educate you and help tailor a custom solution for your unique kitchen• World-class customer service before, during, and after the sale – we will even come to
your home after certified installation to ensure your comfort with the use and care of your new appliances
Explore Wolf: Innovative Oven Techniques Hands On
Check online for class details and to register.
PEACHTREE STATIONSunday, May 20, 20182 - 4 PM $49
EAST COBBThursday, June 14, 20186:30 – 8:30 PM $49
1
Letter from Mary
Welcome to A Dash Of News for SPRING 2018
Dear Friends,
On March 14th, The Cook’s Warehouse celebrated our 23rd anniversary. We are grateful for the privilege to serve you and honored that we have customers who have been shopping with us for 23 years. We are thrilled to be back in the Brookhaven/Chamblee neighborhood in Peachtree Station and continue to look for opportunities to grow. Thank you to those who have given us suggestions throughout the years.
Our team has been at the Housewares Show this past week finding great new products and the best technology to offer you for your culinary and entertaining needs. Be on the lookout for new items to hit the shelves this spring and summer. We have an excellent line up of classes this quarter to help you make the most of the seasonal harvest. Engaging chefs and renowned cookbook authors will guide you through the latest techniques along with the tried and true basics. Expand your culinary repertoire with delicious combinations of flavors and the knowledge to help you prepare meals at home with ease and confidence.
In addition to a full slate of classes, we have new gear to help you indulge your parents on their special days. For Mom, why not update that old mixer she’s been using with latest and best? Or replace those dated utensils with innovative gadgets to make her time in the kitchen more enjoyable? As authorized dealers for both Big Green Egg® and Kamado Joe, we have a vast assortment of products that are best in class and well suited to all types of outdoor cooking, perfect for Dad this year. For the graduates and newlyweds, help them set up their very first kitchen with quality tools to start them on the path of wonderful family meals and memories.
The Cook’s Warehouse is a locally owned and operated, independent business since 1995. As the founder and operator of this business, I can’t thank you enough for your patronage, loyalty, feedback, and support over the years. This support allows me to employ the best team in Atlanta and provide our communities with expert knowledge and quality products. I started this business because I felt Atlanta needed a great culinary resource and I continue today with the same mission and enjoy giving you Every Excuse to Cook!
We continue to evaluate how to best serve you at each of our 3 locations as well as online and in our cooking classes. We welcome your feedback; please let us know how we can do things better by contacting us in Midtown at 404-815-4993, in Peachtree Station at 678-691-8600, in East Cobb at 770-565-8005, or through our website at www.cookswarehouse.com We look forward to seeing you soon!
Mary Moore
©Copyright 2018 The Cook’s Warehouse. All Rights Reserved.
In the news...
Registration – Please register for classes early to ensure you have a space. Any class not meeting the minimum number of guests 48 hours prior to class time may be rescheduled or cancelled. All classes are paid in full at the time of registration. You can register for classes via our website: www.cookswarehouse.com, in person, or by phone at (404) 815-4993, (770) 565-8005, or (678) 691-860O. We accept Visa, MasterCard, Discover and American Express. Please arrive a few minutes early to check in. Unless specified as a ‘Kids’ or ‘Teens’ class, minimum age to attend a class is 16 years of age. Locations and Multiple Classes – For your convenience, we offer some classes twice in the same day, and some days have as many as five classes in four locations. So when you call to register, please be specific about your desired class, time and location. Refund Policy – If you need to cancel a class, please do so at least 72 hours prior to the class to receive a refund or credit towards another class. All class reservations are
taken on a first come, first served basis, so you are encouraged to sign up early. If The Cook’s Warehouse cancels a class for any reason, you will be notified immediately by phone or email and can switch to another class of the same value or be fully refunded your registration fees. The Cook’s Warehouse reserves the right to substitute an instructor or modify any class when necessary. We look forward to seeing you in class and appreciate your support in helping us maintain the southeast’s premier gourmet enthusiasts cooking school. Fun Details – All classes include menu recipes, tastings of the food prepared and complimentary beverages. All students receive a 10% discount off of all in-store purchases (excluding large appliances, services and gift cards) before and after class on the day of the class. Please note that in hands on classes, students might not have the opportunity to make all recipes. For your safety, please wear flat, closed-toe shoes in our hands on classes.
Sign Up Now-Space Is Limited!
R
Follow us on Facebook, Twitter, Instagram, Pinterest & You Tube
• On February 3, Mary was a guest on Belinda Skelton’s WSB radio show, Atlanta Living. If you missed it, the audio file is archived on our website under the “in the news” section.
• The Pinners Conference returns to Atlanta on April 28 & 29. We are excited to once again be a part of this event and will participate in their VIP night, will have a booth on the floor with the latest culinary tools, and our team will lead (3) cooking demos for the attendees. Hope to see you there!
• Innovation abounds in the housewares industry, and we’ve been asked to review and help recognize the best of the best! Mary served as a judge in Las Vegas for the Housewares Design Awards and our lead buyer, Gregg, was a judge for the Global Innovation Awards in Chicago.
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8
Secrets of the Southern Table: A Food Lover’s Tour of the Global SouthVirginia WillisMay 3 – PEACHTREE STATIONBeloved Southern-cooking expert Virginia Willis introduces her diverse new collection of classic and contemporary Southern fare for the home cook: SECRETS OF THE SOUTHERN TABLE: A Food Lover’s Tour of the Global South. Willis is one of the most respected names in the region’s cuisine and culture. In her new book, she features 80 crave-
worthy recipes, stunning full-page photography, and journalistic profiles of local farmers, chefs and makers, chronicling the region’s exciting and evolving culinary scene.Secrets of the Southern Table is about more than just good food. Along with renowned photographer Angie Mosier, Willis traveled to 11 states in eight months across the four seasons, interviewing and photographing a wide variety of Southerners. The result is a showcase of the heart and soul of the
region. Willis talks agriculture with resident farmers, sustainable fishing with fishermen in Florida and South Carolina, bluegrass and barbacoa with local Kentuckians, and explores time-honored traditions like preserving fruits and vegetables, harvesting rice, and curing country ham. Through these accounts, Willis captures the beauty of the South and all of its people.With a foreword by Sean Brock and Willis’s exceptional, proven recipes and enriching travelogues, SECRETS OF THE SOUTHERN TABLE shines as a fresh new addition to the Southern cooking cannon. Georgia-born, French-trained chef VIRGINIA WILLIS is one of the most well-respected authorities on Southern cooking today. She is the author of five previous cookbooks, including the James Beard Award-winning Lighten Up, Y’all and is an editor-at- large for Southern Living. Her articles have appearednationally including Food52, CNN, All Recipes, Country Living, Eating Well, Family Fun, and Fine Cooking. The Chicago Tribune has named her one of “Seven Food Writers You Need to Know.” Willis lives in Atlanta, Georgia.
Step by Step Italian: Recipes from CC’s Cooking ClassesCC FridlinApril 28 – EAST COBBApril 29 – PEACHTREE STATIONIf you want to learn to cook Italian as it is taught in a professional culinary class, now you can! Step by Step Italian: Recipes from CC’s Cooking Classes is a personal guide to cooking Italian dishes in your own home. This cookbook has the same recipes CC Fridlin has been teaching in his cooking classes for more than 15 years.This cookbook was written to replicate the experience C.C. creates when teaching home chefs how to cook Italian. The recipes are written with enough detail that even a beginner in the kitchen can successfully create the dishes. There are step-by- step instructions, detailed photography and tips and techniques to help you build your culinary skills. Scattered throughout you’ll find “Food Geek Notes” that provide extra insight to help you along the way. C.C. makes it easy and fun to create Italian culinary masterpieces but, more than that, he explains the “whys” and “hows” behind the ingredients used in Italian cooking. Pulling
from his travels to Italy and experience as a cooking instructor, he has brought his favorite dishes together in one place. You can explore Italian cuisine with confidence and create delicious food to enjoy with your family and friends. Each recipe features photographs by nationally renowned photographer Sarah Bélanger.
Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern KitchenEddie Hernandez and Susan PuckettMay 19 – MIDTOWNWhen Eddie Hernandez came to the U.S. from Mexico, with his band and the dream of making a record, he spoke no English, unless you count “grande chicken” when he ordered at a fast-food joint. But now, more than thirty years later, as the executive chef and business partner of Taqueria del Sol, he’s responsible for some of the most popular and exciting food in Georgia and Tennessee. Turnip Greens & Tortillas explores the shared similarities of Southern and Mexican food that Eddie discovered. In the more than 125 recipes, readers will find a wide range of Southern dishes with a Mexican twist.Eddie, who calls himself “a born-again Southern boy,” never worries about being “food correct.” He adds sugar to his grits to balance the heat of jalapeños. He puts sweet pickle relish in the gravy for buttermilk fried chicken. And he even won a barbecue contest with ribs that he baked in the oven! As he says, “In Mexico, we eat what we like. We take shortcuts. We improvise. We adapt to whatever is around us. That’s what makes us such good cooks.”EDDIE HERNANDEZ is the executive chef of Taqueria del Sol, with locations in Georgia and Tennessee. He and his business partner, Mike Klank, were nominated for a 2017 James Beard Outstanding Restaurateur Award. His recipes have appeared in Bon Appétit, Food & Wine, Southern Living, and Garden & Gun. He came to the U.S. to play rock and roll with his band, has been mayor of a small town in Texas, and a member of the local fire brigade before returning to his first love: cooking.SUSAN PUCKETT, the former food editor of the Atlanta Journal-Constitution, has written for Eating Well, National Geographic Traveler, and Atlanta Magazine. She is the author of Eat Drink Delta: A Hungry Traveler’s Journey Through the Soul of the South, and has co-authored and collaborated on many others.
How to Grill EverythingMark BittmanMay 17 – MIDTOWNFrom the legendary Mark Bittman comes the ultimate grilling guide, How to Grill Everything, the latest in his best-selling, award-winning How to Cook Everything series. From the perfect steak to cedar-plank salmon to fig and sweetened orange ricotta pizza, Mark Bittman tackles grilling for the first time in his trademark relaxed, straightforward style. With gorgeous photography,
variations for each recipe, and tips and techniques throughout the book, How to Grill Everything is an exploration of the nearly endless possibilities that can be achieved on the grill. Featuring 1,000 recipes and variations, plus Bittman’s practical advice on all the grilling basics, this comprehensive resource covers the gamut of appetizers, seafood, meat, poultry, vegetables (and vegetarian mains), and desserts.How to Grill Everything features simple recipes designed for both novices and pros. For those just
Nationally Known Touring Cookbook Authors & Special Appearances
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getting started, the book covers all of the basics such as charcoal vs. gas, how to deal with fat and flames, and what accessories are necessary (and which aren’t). It is the definitive all-encompassing guide for new and seasoned grillers alike from cooking’s most trusted authority: Mark Bittman.Mark Bittman is one of the country’s best-known, most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times magazine. He is regularly featured on the Today Show in How To Cook Everything Today cooking segments. For 13 years he wrote “The Minimalist” column and now a “Minimalist” cooking showis featured on the Cooking Channel. The How to Cook Everything series is highly respected: the first edition of the flagship book How to Cook Everything won both the IACP and James Beard Awards, and How to Cook Everything Vegetarian won the 2008 IACP award. He is also the author of VB6, Kitchen Matrix, Food Matters, Food Matters Cookbook, Fish, and Leafy Greens.
SIX BASIC COOKING TECHNIQUES: Culinary Essentials for the Home CookJennifer ClairMay 9 – PEACHTREE STATIONMay 10 – EAST COBBWelcome to New York City’s most popular cooking class – now in a book! This vividly photographed manual is a peek inside culinary instructor Jennifer Clair’s best-selling cooking class, where just six cooking techniques lay the groundwork for a solid culinary foundation. You’ll learn the proper way to handle a chef’s knife, cook
meat to perfection, create impressive pan sauces, and prepare restaurant-worthy vegetable dishes. Plus, you’ll discover which ingredients truly make a difference in a home kitchen. Each technique chapter includes a collection of flavorful recipes, so you can practice your newfound skills while cooking delicious meals. And throughout the book, myth-busting “Students Ask” and “Chefs Say” columns feature pearls of indispensable kitchen wisdom. Confidence is what makes a great cook, and this practical
culinary guide is filled with the teachings you need to gain control of yourkitchen.Jennifer Clair has owned Home Cooking New York in NYC for the last 15 years and was a food editor at Martha Stewart Living and a recipe editor at the Wall Street Journal prior to that. Her class, ‘Six Basic Cooking Techniques’ is the 6th best-selling cooking class in all of Manhattan and is the #1 selling class at her school. The moment a new class is added, it fills up immediately. Clair decided she wanted to combine her love for teaching home cooks with her love for writing, so now home cooks everywhere will be able to gain the wisdom from the popular class with SIX BASIC COOKING TECHNIQUES: Culinary Essentials for the Home Cook.
SOUL: A Chef’s Culinary Evolution in 150 RecipesTodd RichardsJune 7 – MIDTOWNJames Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food. Black American chefs and cooks are often typecast as the experts of only one cuisine—soul food, but Todd Richards’ food is anything but stereotypical. Taste his Hot-Chicken- Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn’t let his heritage restrain
him. The message of Soul is that cooks can honor tradition yet be liberated to explore.. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks.The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards’ exploration of flavor combinations and techniques.
Taste and Savor Life! Flavorful Happy Healthy Food and WineNancy WaldeckJune 23 – PEACHTREE STATIONGet back into the kitchen and LOVE it! Healthy Chef Partyologist Nancy Waldeck makes eating better fun. The creative and colorful recipes in Taste and Savor Life taste as good as they look! Discover a treasure of new ideas and culinary tips, tricks and techniques - along with practical wine suggestions that are perfect complements to the recipes. Over 100 delicious dishes that are a snap to make, along with beautiful pictures to inspire you to cook at home and enjoy sharing your creations with family and friends.Nancy Waldeck is a culinary educator and innovator. Her fun, creative and smart approach to food, wine and entertaining is inspiring to those eager to cook and eat better and confidently enjoy wine. Well-travelled in her pursuit of helping others, she delivers over a hundred classes and events a year. A media veteran, several times a month she enjoys sharing innovative tips and techniques about healthy cooking on NBC TV’s Atlanta and Company show. At the intersection of cuisine, wine and travel is where this cookbook author’s expertise and passion connect and result in fascinating and informative classes, trips, stories and more. Come join Nancy in the kitchen, on the page or on the road. It’s going to be fun!
Mason Jar Lunches: 50 Pretty, Portable Packed LunchesJessica HarlanMay 2 – MIDTOWNThough it may seem like a simple action, regularly packing lunch can do a lot of good. Save money, eat healthier, go easy on the environment—what’s not to love? By taking some time to plan out the week’s lunches, you can streamline your morning routine and look forward to something tasty and nourishing every day. For many, packing a meal in a mason jar is the obvious choice—they’re adorable, durable, and leak proof.
Perfect for stashing in a purse or backpack!In Mason Jar Lunches: 50 Pretty, Portable Packed Lunches, CIA–trained chef Jessica Harlan expands on the idea of beautifully layered salads (don’t worry—they’re in there, too!) and broadens the repertoire to include soups, pasta dishes, grain bowls, and more. The book includes recipes for lunches to look forward to including Ramen with Egg and Broccoli, Burrito Jar, Poke Sushi Bowl, Peanut Noodles with Cucumber and Red Pepper, and Tropical Coconut Chia Pudding.
By building a lunch with portability in mind, Harlan helps readers keep nourishing options on hand to facilitate their busy lives. Mason Jar Lunches makes meal prep a breeze with delicious, healthful options for every mood and season. (Plus, you’ll make your coworkers *super* jealous!)
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Use Simple Ingredients to Create Masterful Dishes Hands On Summer Cooking Camp for Kids (Ages 10+)June 11 - 15 – MIDTOWNJune 25 - 29 – EAST COBBJuly 16 - 20 – EAST COBBChef Elizabeth Weaver10:30 AM-1:30 PM each day $399Join Chef Elizabeth Weaver this summer and learn how to take simple ingredients such as herbs, flour, butter, sugar and eggs and create culinary masterpieces! Discover how each of these ingredients serves as a building block as well as how they work together. You’ll rethink your game plan the next time you look in the pantry or refrigerator and think that you have nothing for dinner! All it takes is a few simple ingredients! Compete for the coveted “Cook’s Warehouse Kid’s Iron Chef Atlanta.”Monday –• Butter Poached Shrimp with Grits• Homemade Mayonnaise• Wedge Salad• Sautéed Summer Squash• Classic Cheese CakeTuesday –• Panzanella Salad• Homemade Pasta• Cheese Bread• Chimichurri, Alfredo and Red Sauces• CupcakesWednesday –• Mini Herb Cheese Balls with Homemade
Crackers• Sautéed Pork with a Coca-Cola® BBQ Sauce• Mexican Street Corn• Broccoli Reunion Salad• Scottish ShortbreadThursday – Iron Chef CompetitionToday you will be in The Cook’s Warehouse’s “Kitchen Stadium”. Using recipes and techniques learned earlier in the week, each team will create their own menu, mixing and matching recipes to present to guest judges. The members of the winning team will be presented with ‘foodie’ gift bags.Friday – Family and Friends for LunchYou will prepare a delicious meal for your invited guests (limit 2 please) from all of your favorite dishes you made this week. And all campers will go home with cooking tools, courtesy of our sponsors!
Fun Foods to Make and Eat Any Time of Day Hands On Summer Cooking Camp for Kids (Ages 6-9)June 11 - 15 – EAST COBBJune 25 - 29 – PEACHTREE STATIONJuly 9 - 13 – EAST COBBJuly 23 - 27 – PEACHTREE STATIONChef Stephanie Smithmyer10:30 AM-1:30 PM each day $299Neither your food nor the time spent cooking it has to be boring! You’ll have a blast with Chef Stephanie as you join her in the kitchen to prepare foods with an amusing twist. Whether
you wrap it, roll it, place it on a stick, or simply put a new spin on a classic, you’ll cook and enjoy foods that are just as fun to eat as they are to make.Monday – Fun with Breakfast• Giant Cinnamon Roll• Egg ‘n Biscuit Cups• Mini Breakfast Omelets• Pancake MuffinsTuesday – Lunchtime Fun• Chicken Pot Pie Cups• Mexican Pizzas• Pizza Pockets• Chocolate-dipped Tortilla Bowl with
Cinnamon Ice CreamWednesday – Fun Foods for Dinner• Cheeseburger Tater Tot Cups• Zucchini Burrito Boats• Dinner Meatloaf Muffins• Apple Pie TacosThursday – Fun-ky Snacks to Enjoy• Spicy Chicken Cheese Balls• Easy Churro Sticks• Sweet and Sour Chicken Egg Rolls• Nutella Pie CupsFriday – Fun for the Whole Family DinnerIt’s time to share what we’ve learned, as the kids prepare a delicious meal for guests (limit 2 please).• Mexican Pasta Salad• Buffalo Chicken Tenders• Jalapeno Cheddar Cornbread Muffins• Frozen Butterfinger Pie
Sunrise to Sunset on the Farm Hands On Summer Cooking Camp for Kids (Ages 10+)June 18 - 22 – PEACHTREE STATION July 16 - 20 – MIDTOWNChef Tracy Stuckrath10:30 AM-1:30 PM each day $399Kids – learn to make real food, grown and produced by real farmers! The farm will be coming to us this summer as Moore Farm & Friends provides farm fresh ingredients for each day of camp. Chef Tracy will show you how to cook your way through the day, from sun up to sun down! You’ll use foods grown and produced locally to create meals that are wholesome and delicious! These are recipes that will nourish and WOW your friends and family. Compete for the coveted “Cook’s Warehouse Kid’s Iron Chef Atlanta.”Monday – Rise and Shine Breakfast• Layered Fresh Seasonal Fruit Salad• House-made Turkey Sausage• Orange Cornmeal Griddle Cakes with Spiced
Maple Syrup• Very Berry Pop TartsTuesday – Midday Lunch Break• Open-Faced Chicken BLT Sandwiches with
Creamy Cucumber Spread• Okra-and-Potato Hash• Heirloom Tomato Salad with Fresh Lady Peas• Mint-Honeydew IceWednesday – Dinner Around the Farmtable • Molasses-Balsamic Pork Kabobs with Green
Tomatoes and Plums• Ranch Scalloped Potatoes• Lemony Green Bean Salad• Farm Apple Pan PieThursday – Iron Chef CompetitionToday you will be in The Cook’s Warehouse’s “Kitchen Stadium.” Using recipes and techniques learned earlier in the week, each team will create their own menu, mixing and matching recipes to present to guest judges. The members of the winning team will be presented with ‘foodie’ gift bags.Friday – Family and Friends for LunchYou will prepare a delicious meal for your invited guests (limit 2 please) from all of your favorite dishes you made this week. And all campers will go home with cooking tools, courtesy of our sponsors!
Southern Staples Hands On Summer Cooking Camp for Kids (Ages 10+)June 4 - 8 – EAST COBBJuly 16 - 20 – PEACHTREE STATIONChef Lisbeth Rawl10:30 AM-1:30 PM each day $399There is a real interest in Southern cuisine all over the country - whether you look at the magazine rack, on the cookbook shelves in your neighborhood bookstore, or on restaurant menus, you’ll notice that the South is well represented. Join us for this Southern inspired culinary camp where Chef Lisbeth will have you whipping up down home dishes to enjoy with family and friends! Compete for the coveted “Cook’s Warehouse Kid’s Iron Chef Atlanta.”Monday – Backyard BBQ• BBQ Chicken with Homemade Sauce• Baked Beans• Broccoli Salad
Kids Camps
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• Fried Pickles• Banana PuddingTuesday – LowCountry Favorites• Shrimp and Grits• Roasted Lemony Asparagus• Wedge Salad• Deviled Eggs• Strawberry Shortcake (made with Homemade
Biscuits)Wednesday – Sunday Supper• Oven-fried Chicken Tenders• Mac and Cheese• Green Beans• Red Velvet Cupcakes with Cream Cheese
FrostingThursday – Iron Chef CompetitionToday you will be in The Cook’s Warehouse’s “Kitchen Stadium.” Using recipes and techniques learned earlier in the week, each team will create their own menu, mixing and matching recipes to present to guest judges. The members of the winning team will be presented with ‘foodie’ gift bags.Friday – Family and Friends for LunchYou will prepare a delicious meal for your invited guests (limit 2 please) from all of your favorite dishes you made this week. And all campers will go home with cooking tools, courtesy of our sponsors!
Exploring Italy Hands On Summer Cooking Camp for Kids (Ages 10+)June 18 - 22 – EAST COBBJuly 9 - 13 – PEACHTREE STATIONChef Lisbeth Rawl10:30 AM-1:30 PM each day $399Celebrate the flavors of Italy in this week-long cooking camp. From pizza to pasta, appetizer to dessert, Chef Lisbeth will whisk your taste buds away as you learn to prepare Italian classics. Master these favorites so that you can share them with your friends and family. Compete for the coveted “Cook’s Warehouse Kid’s Iron Chef Atlanta”.Monday• Pizza/Calzones with Pesto and Red sauce• Meatballs (to use on the pizza/calzones)• Caprese Salad• Chocolate Hazelnut GelatoTuesday• Bruschetta Chicken• Parmesan Risotto• Chopped Salad• Balsamic Grilled Vegetables• ZeppoleWednesday• Chicken Parmesan• Homemade Pasta and Red sauce• Panzanella Salad• CheesecakeThursday – Iron Chef CompetitionToday you will be in The Cook’s Warehouse’s “Kitchen Stadium.” Using recipes and techniques learned earlier in the week, each team will create their own menu, mixing and matching recipes to present to guest judges. The
members of the winning team will be presented with ‘foodie’ gift bags.Friday – Family and Friends for LunchYou will prepare a delicious meal for your invited guests (limit 2 please) from all of your favorite dishes you made this week. And all campers will go home with cooking tools, courtesy of our sponsors!
Lovin’ from the Oven Hands On Summer Cooking Camp for Kids (Ages 10+)June 25 - 29 – MIDTOWNJuly 23 - 27 – EAST COBBChef Lisbeth Rawl10:30 AM-1:30 PM each day $399Roasting, baking, broiling…your oven can do so much more than heating up a frozen pizza! Join Chef Lisbeth for this summer camp where we’ll put all of our ovens to the test. From breakfast to dessert, sweet to savory, and everything in between, you’ll learn just how versatile your oven can be. With some simple tools and tips, along with Lisbeth’s enticing recipes, you’ll unleash the potential of your oven! Each day of camp includes an item that you’ll package to take home and share with friends and family.Monday• Scones• Baked French Toast• Baked Spiced Fruit• Frittata• Baked Doughnuts (take home item)Tuesday• Orange Muffins• Baked Chicken Fingers• Garlic Knots• Rainbow Vegetable Bake• Carmelita Bars (take home item)Wednesday• Cinnamon Rolls• Burgers on Homemade Buns• Baked Fries• Garlic Parmesan Broccoli• Chocolate Cupcakes and Frosting (take home
item)Thursday• Granola Cups with Yogurt• Baked Grilled Cheese on Homemade
Sandwich Bread• Baked Onion Rings• Parmesan Garlic Broccoli• Skillet Cookie (take home item)Friday• Banana Bread• Chicken Chimichangas (using a chicken we
roast)• Mexican Rice• Roasted Mexican Corn• Cinnamon-Sugar Tortilla Crisps (take home
item)
Cooking Around the World Hands On Summer Cooking Camp for Kids (Ages 6 - 9)July 9 - 13 – MIDTOWNChef Kenna Ho10:30 AM-1:30 PM each day $299Food is so much more than something we just eat. Food brings people together, heals and nourishes our body, and can open a door to the rest of the world. Join Chef Kenna in a culinary journey to discover new and exciting flavors, while also picking up some new skills and recipes to share with friends and family. We’ll create authentic dishes from the Middle East, Mexico, and Vietnam, and some familiar ones too (check out the Banana Split Pop on Wednesday!) Join us for an adventurous and fun week! Monday• Homemade Pizza with Savory Italian Sausage
and Grilled Zucchini• Italian Chopped Salad with Fresh Herb
Vinaigrette• Italian Strawberries and Cream ParfaitTuesday• Middle Eastern Falafel with Tzatziki• Cool Cucumber and Tomato salad• Fried Honey and Almond Pastries with Fresh
BerriesWednesday• Crispy Black Bean Tostadas• Fresh Summer Salsa• Banana Spit Pops Thursday• Vietnamese Spring Roll with Chicken and
Peanut Dipping Sauce• Green Papaya Salad with Shrimp• One Ingredient Banana “Ice Cream” with
Assorted Yummy ToppingsFriday - Family and Friends for LunchYou will prepare a delicious meal for your invited guests (limit 2 please) from all of your favorite dishes you made this week. And all campers will go home with cooking tools, courtesy of our sponsors!
Thanks to:
for their continued support of our cooking school
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CAPTURE THE FLAVOR OF YOUR BRANDTop quality culinary gifts (for the holidays or at any time) are a long-lasting way to create memories of your brand in the heart of your clients’ or employees’ homes.
CORPORATE GIFTS AT THE COOK’S WAREHOUSE:• Gift services for accounts of all sizes – from major gift and
sales incentive programs for international corporations to single gift baskets for important clients of your small business.
• Ask us for ideas: holiday gifts for clients, real estate closing gifts, move-in/housewarming packages, fundraising incentives, key employee rewards, sales incentive programs, wedding party gifts, and many more…
• Personal, concierge-style service and competitive pricing.• Curated, high quality items – all are tested by our staff before
being offered for sale to you.• World class brands: YETI®, Big Green Egg®, JURA, All-Clad,
Le Creuset, and Hammer Stahl, to name just a few.• Custom engraving, etching, vinyl lettering, or embroidery
options available for most items.• Shipping, delivery, and logistics services available to make the
experience effortless for you.
READY TO GET STARTED? Contact Perry Monroe at [email protected]
Hammer Stahlhammerstahl.com
Corporate & Personalized Gifts
Kitchen Aid Food Processor with Dicing KitKSM2FPA
Regular $199.99
• Easy to assemble and connect to KitchenAid stand mixer
• ExactSlice Multiple thickness options with one slide of the lever
• Wide feed tube• Dice 8 mm uniform cubes• Slice thick to thin• Shred fine to coarse• Julienne long, thin strips• Designed for easy cleanup after use
*Stand Mixer NOT Included
Featured Product
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Featured Products
Breville Barista Touch Espresso Maker • Integrated Coffee Grinder• Pre Infusion Function • Automatic cleaning function for wand • 67 ounce BPA Free Water Tank • Americano, Latte, Flat White & Cappuccino & Custom settings • 1/2 pound Bean Hopper Capacity • 2 Year Warranty • Brushed Stainless SteelRegular $1799.99 SALE $1199.99
Crafthouse Smoking Cloche by Fortessa Charles Joly, world-champion bartender and creator of Crafthouse Cocktails, teamed up with Fortessa to design a line of bar tools celebrating the bold spirit of handcrafted cocktails. The Cocktail Smoking Cloche infuses cocktails and food with savory, smoky flavor. It’s crafted of thick, clear glass with a silicone ring to contain the smoke. The sustainably sourced walnut base connects the Handheld Smoker, which holds wood chips neatly inside. Perfect for smoking beverages, cheese, appetizers, nuts and dips. • Infuses food and drinks with savory, smoky flavor. • Includes the Handheld Smoker and 6 oz. of apple wood
chips. • Glass cloche is fitted with silicone ring to prevent smoke
from escaping. • Sustainably sourced walnut base.$199.99
Kamado Joe – JoetisserieThe durable cast aluminum JoeTisserie transforms the Kamado Joe into a new kind of spit. Harness the self-basting action of a rotisserie inside the Kamado Joe’s signature high-fire ceramic body for meats that are smoky, juicy and tender. With a quiet-but-powerful motor that can spin up to 50 pounds of chicken, prime rib or Boston butt, the innovative JoeTisserie features a distinctive wedge shape so cooks can seal off the kamado dome for optimal heat retention. The durable spit rod is easy to install and features quickly adjustable forks for excellent balance, and the constant, steady rotation preserves the meat’s natural juices for an even cook. $249.99 – Classic Joe $299.99 – Big Joe
Calling All Cooking Class Volunteer Assistants!
Our cooking school team will be conducting Cooking Class Assistant orientations for assistants new and old. Whether you’re a veteran assistant who needs a refresher or a new candidate ready to get cooking, give us a call or register online today for one of these sessions:
EAST COBB Thursday, April 26, 20186:30 PM – 8:30 PM
PEACHTREE STATION Wednesday, May 16, 20186:30 PM – 8:30 PM
MIDTOWNMonday, June 11, 20186:30 PM – 8:30 PM
*Note: All new assistants must take the Knife Skills 101 course as well as the Volunteer Class before signing up to assist. Sign up early; knife skills and the assistant classes always fill up right away! You must be 18 years or older to be an assistant.
R
PRSRT STDU.S. POSTAGE
PAIDATLANTA, GAPERMIT # 552
Time ValuedMaterial
SIGN UP NOW-SPACE IS LIMITED!Register by phone, in person or via our Website: www.cookswarehouse.com
We accept Visa/MC/Discover/Amex
PEACHTREE STATION5001 Peachtree Blvd, Suite 520
Chamblee, GA 30341678-691-8600
EAST COBB1311 Johnson Ferry Rd, Ste 568
Marietta, GA 30068 770-565-8005
MIDTOWN1544 Piedmont Avenue, Suite 403-R
Atlanta, GA 30324404-815-4993
Store Hours Monday – Saturday: 10 am – 8 pm and Sunday: 11am – 6 pm
The Cook’s Warehouse is a proud supporter of
A program of
MIDTOWN June 4, 2018 Simple Abundance: Cooking with Les Dames d’Escoffier 6:30 - 9 PM $85Fabulous Women Chefs
MIDTOWN May 14, 2018 Simple Abundance: Cooking with Concentrics for Mother's Day6:30 - 9 PM $85The Chefs of Concentrics Restaurant Group
