Georgia Cooking School
Grow, Cook , Eat – A North Georgia Cooking School at Beechwood Inn:
Culinary classes make the perfect gift for that person who has everything and has been everywhere. You don’t need to be a great cook to enjoy the class. Learn the secrets of professional cooking.
Georgia Cooking School – Private Cooking Classes
We schedule these classes just for you based on you making a reservation and giving us a deposit. We offer classes for 2-8 people in our commercial kitchen. You pick a theme and we will send you sample menu options for your to chose from. Our culinary team offers a varitety of classes to chose from:
- Pasta and Pizza Classes starting at $75 per person
- Gourmet multi-course wine dinners starting at $165 per person
- Small plates Tapas to Meze Dinners starting at $195 per person
- These are all hands on courses – you do most of the preparation yourself with your hands on work
- 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
Classes are led by Beechwood Inn’s Executive Chef David Darugh and are taught in Beechwood Inn’s Commercial Kitchen. Chef Darugh grew-up in his parent’s restaurant in Sonoma, California, and has studied at the Culinary Institute of America in Napa, Johnson & Wales in Providence Rhode Island, in Dijon, France and in Santa Fe, New Mexico. In addition to Chef David Darugh, his wife Gayle, the Inn’s Head Pastry Chef, will share many of her famous dessert and pastry recipes. Both have been named as Best Chefs America https://www.bestchefsamerica.com/david-darugh https://www.bestchefsamerica.com/gayle-darugh
View our types of Cooking Classes: https://beechwoodinn.ws/category/cooking-school/ Get an idea of what you would like to learn/cook, then we will work with you to select your favorite menu. For our cooking classes we charge a 20% gratuity in addition to the class to facilitate private table service of your dinner creation and also to clean the kitchen as we prepare products for your class and dinner. It’s a lot of clean-up as we go.
About our Foods:
To further enhance our diner’s farm to table experience we operate Grow, Cook, Eat – Culinary Garden, an organic vegetable, herb and edible flower farm in Rabun County. Our Chefs may have sown the seed for your dinner back in March, observed the sprouts coming out of the ground, tended them, admired them as they pulled them from the soil, and finally they put the finishing touches on the whole project by preparing it for your plate.
Our farmers collaborate closely with the kitchen to grow heirloom and native landrace crops, expanding even more the potential for our kitchen to provide an outstanding dining experience. We proudly farm organically, and utilize a broad array of heirloom and native varieties grown in this region for centuries. These landraces create a biodiverse, sustainable and flavorful alternative to everyday foods.
Wild foods are interesting, offer unusual flavors and textures and they are organic. I think that’s what excites foodies nowadays, and that’s why wild foods are becoming popular again. And the number of Chefs interested in using feral plants is increasing as they look for ways to differentiate their cooking and to add new flavors. Having one thing on my menu that I can get and you can’t makes dining at Beechwood Inn “Exclusive.”