Cooking Around Town

We’ve had several people lately ask about cooking classes around Memphis. So, we’ve done some looking around and found quite a few options.

Viking Cooking School offers a great range of cooking classes for trainee chefs of all ages. Squirrelly, Jr., spent a really good week in one of their children’s programs a few years ago. Papa and I have also attended some of their adult classes. The content is always well-planned and presented, and it’s a great opportunity to play on a Viking range. You also get a chance to look around at all the great toys in the Viking store.

Mantia’s offers seasonal classes. Alyce also offers the option to set up private cooking class parties. The classes are small and personal and give you a great opportunity to get involved and ask a lot of questions. Not only will Alyce’s classes inspire you, but so will her store’s fabulous inventory of international gourmet dry goods and cheeses.

Forty Carrots offers classes on a regular basis. They don’t have a website, but call them at (901) 683-5188 to get the current class schedule. The shop is also a treasure trove of kitchen goodies that you may not even realize you need yet, but you will after browsing for a little while. The shop is also offering summer classes in conjunction with The University of Memphis through their summer continuing education program.

Whole Foods also offers classes and demos throughout the year. The topics range from lifestyle or ingredient specific classes to seasonal classes that will let you take advantage of the products that are at their peak.

Williams-Sonoma in Germantown also offers a selection of cooking classes and technique demonstrations. Just call the store at (901) 737-9990 to get the current schedule.

The Memphis Botanic Garden also offers their Taste of the Garden monthly cooking demos through the summer from local chefs followed by a nature walk to learn about the ingredients used.

Also, don’t forget the chef demos every Saturday morning through October at the Memphis Farmers Market. You’ll get to pick up recipes and techniques for seasonal ingredients from some of the best chefs in town.

But if all of that sounds too mundane, track down the May 2008 issue of Gourmet magazine. They have an excellent report on cooking vacations ranging from luxury to adventure, India to Italy.

Interim Farmers Dinner — The Menu
Squirrels on the air