North Georgia Cooking Classes

Cooking Classes

The Day of Your Class | Please plan to arrive 15 minutes early. Wear comfortable clothes and shoes (preferably closed-toe). Chef reserves the right to substitute menu items/ingredients if necessary. Classes are subject to re-scheduling at Chef’s discretion.

Registration | You must be 21 years or older to participate. Classes are approximately 2 to 3 hours long. $160 per person (plus taxes). Price is for cooking class only. To inquire about adding an overnight stay, please call Reservations.

Cancellation Policy & Liability | Prepayment by credit card is required to reserve a class space. Students who cancel their reservations 72 hours prior to the scheduled class will receive a full refund. No-shows and cancellations made less than 72 hours before the class will not receive a refund.

When booking a cooking class at the Château Élan Culinary Studio, participants must assume and accept that they will be participating in cooking activities where there is a natural element of risk of injury with kitchen appliances, equipment, knives, allergic reactions, and other participants in the class. When you confirm your cooking class you acknowledge this level of risk to yourself while participating in the activities at the Chateau Élan Culinary Studio.

Serve up the homegrown goodness of summertime

First course: Crab Cakes with Green Tomato Slaw
Dessert course: Mini Peach Bread Pudding with Bourbon Caramel

6, 7, 8 – Pan seared Scallops with Sweet and Sour Black-eye Pea Succotash
13, 14, 15 – Beef Filets with Radish, Avocado and Citrus Salad
20, 21, 22 – Pasta Primavera with Lemon Butter Steamed Great Eastern Mussels
27, 28, 29 – Gulf Shrimp with Sweet Corn Coulis

Savor the Summer with July’s Brightest Flavors

First course: Arugula, Watermelon and Feta Salad
Last course: Blueberry Ice Cream with Strawberries and Whipped Cream

July 4-5-6 – Rigatoni with Summer Bolognese
July 11-12-13 – Butter Poached Lobster with Asparagus and New Potatoes
July 18-19-20 – Ribeye Steak with Spicy Cocoa Steak Rub, Grilled Potatoes and Asparagus
July 25-26-27 – Linguine with Salmon and Snap Peas

Relish the Richness of August’s Harvest

First course: Heirloom Tomato Salad with Fresh Greens, Blue Cheese and Creamy Chive Dressing
Last course: Lemon Pudding with Strawberry Cream

August 1-2-3 - Shrimp Scampi with Angel Hair Pasta
August 8-9-10 - Wet Brined NY Strip Steak with Campfire Pouch
August 15-16-17 - Cioppino with Clams, Mussels, Shrimp, Scallops, and White Fish in a Tomato Broth
August 22-23-24 - Rose Lemon Caper Salmon with Angel Hair Pasta
August 29-30-31 - Lamb Chops with Cous Cous, Cucumbers, and Yogurt Dressing

Enjoy the Taste of Fall's Finest Flavors

First course: California Rolls, with Pickled Ginger and Wasabi
Last course: Sautéed Bananas in a Praline Sauce with Homemade Ice Cream

September 5-6-7 - Cajun Shrimp and Rice
September 12- 13-14 - Crab, Mussels with Cherry Tomatoes and Fettuccine
September 19-20-21 - Beef Tenderloin with Thai Noodle Salad
September 26-27-28 - Ultimate Paella

Our Instructors

Chad Hicks- Culinarian Chad Hicks has led our teaching kitchen since he joined Chateau Elan Winery and Resort in Summer 2019. Chef Hicks took an interest in cooking at a very young age and quickly turned his early passion into a full-time career. Previously an executive chef, Chef Hicks has now turned this skill and attention to teaching. He constantly looks forward to sharing his love for culinary education to our guests inside the Viking Culinary Studio. Chef Hicks teaches our evening classes Wednesday through Saturday.