Culinary Classes

The Chateau Elan Culinary Studio, equipped with top-tier Viking Range® appliances, is a beautiful 1,600 sq. ft. teaching kitchen located inside the Winery on the 2nd floor above the Tasting Room.

Our Chefs brings an individual and cultural specialty to the kitchen as they educate guests through Public Cooking Classes, Private Culinary Events, and Team Building Events.



Cooking Classes are typically booked as apart of an overnight package, however, when availability permits, tickets are available to book online. Scroll down for upcoming menus. For overnight packages please call: 678-425-0900 x41

DECEMBER DATES AND MENUS

7 Pear and Gorgonzola Crostini, Seared Scallops with Baby Spinach and Spiced Pomegranate Glaze, Chocolate Crepes with Raspberries
13 & 14 Warm Spinach Artichoke Dip, Stuffed Chicken Valentino with White Truffle and Herb Risotto, Crème Brûlée
20 & 21 Mushroom and Goat Cheese Bruschetta, Filet Mignon with Green Peppercorn Sauce, Roasted Fig & Peach Tartlets
27 & 28 Mozzarella, Tomato and Basil Bruschetta, Chorizo Shrimp and Grits with Smoked Cheddar, Tiramisu

JANUARY DATES AND MENUS

Fri 3-Jan 7:00p Wild Mushroom Soup; Skirt Steak with Shallot Pan Sauce; Wine-Poached Pears with Vanilla Bean Mascarpone
Sat 4-Jan 7:00p Wild Mushroom Soup; Skirt Steak with Shallot Pan Sauce; Wine-Poached Pears with Vanilla Bean Mascarpone
Fri 10-Jan 7:00p All about Pasta!
Sat 11-Jan 7:00p All About Pasta!
Fri 17-Jan 7:00p Shrimp Ceviche, Chicken Fajita’s, Tres Leches
Sat 18-Jan 7:00p Shrimp Ceviche, Chicken Fajita’s, Tres Leches
Fri 24-Jan 7:00p Charcuterie 101
Sat 25-Jan 7:00p Charcuterie 101
Fri 31-Jan 7:00p Pear and Gorgonzola Crostini, Seared Scallops & Baby Spinach with warm pomegranate glaze, Chocolate Crepes with Raspberries
Sat 1-Feb 7:00p Pear and Gorgonzola Crostini, Seared Scallops & Baby Spinach with warm pomegranate glaze, Chocolate Crepes with Raspberries

Overnight Epicurean Escape


Package includes a deluxe overnight room in the Inn at Château Élan and a candle-lit food and wine pairing experience for two in our hands-on interactive Culinary Studio by Viking.

Valid only during one of our regularly scheduled Culinary Cooking Classes.

Call 678-425-0900 x 41 to book.

Private Culinary Events


Our Culinary Studio is perfect for Birthdays, Anniversaries, Holidays, Rehearsal Dinners, Girls or Guys Night Out experiences and we make it easy! Reserve the studio, choose from our selection of menus, and have a blast while one of our Chefs teaches a private class for you and your guests.


To join one of the regularly scheduled classes call reservations at 678-425-0900 ext.41 To book your own private party call 678-425-6034


  • Weekly Public Cooking Classes
Weekly Public Cooking Classes

Cooking classes are instructed at an introductory skill level, however, even an experienced foodie can enjoy the interaction with our professional Chef in our Culinary Studio kitchen. Each class includes professional cooking instruction of a three-course meal, a chef’s hat, a full serving of each dish, wine pairings chosen by our Sommelier, a recipe booklet, and a gift from the Chef.

The Day of Your Class Please plan to arrive 15 minutes early. Wear comfortable clothes and shoes (preferably closed-toe). Chef reserves 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. $130 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. If you have questions about the cancellation policy or need to to cancel a reservation, please contact Reservations at 678-425-0900 x 41.

When booking a cooking class at the Chateau 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.

Corporate Team Building


Working together in unfamiliar territory has a way of creating bonds. Bring your team members together through shared learning, and then relax and enjoy the fruit of your labors. All classes include choice of freshly brewed coffee, assorted teas, sodas, water, and appropriately paired wines. The typical class size is 12, but the Culinary Studio can be configured to accommodate 20 – 25. A selection of gourmet foods and culinary-themed products are available for gift baskets, as are personalized certificates of course completion.


To reserve the Culinary Studio for Corporate or Group functions call

678-425-6017


  • Rates & Group Menus
Rates & Group Menus

Rates

Hands-on classes start at $85 per person for lunch and $125 per person for dinner, plus a $350 Chef fee and $500 rental fee. For use of the reception space (non-cooking), there is a $350 rental fee.


Group Menus

Working together in unfamiliar territory has a way of creating bonds. Bring your team members together through shared learning, and then relax and enjoy the fruit of your labors. All classes include choice of freshly brewed coffee, assorted teas, sodas, water, and appropriately paired wines.

All meals are served with Chateau Élan’s selection of bread and butter, and include beverage service of Wine Pairings, Sweet/Unsweet Tea, Water, and Soda Fountain drinks.

Choice of Appetizer Tomato Mozzarella Salad Classic Wedge Salad: Crispy Bacon Lardons, Sun Dried Tomatoes, Fresh Radish and Green Onions—With Gorgonzola Dressing Warm Spinach Salad with Bacon Vinaigrette, Sautéed Wild Mushrooms, Julienned Red Onion

Choice of Entrée Seared Seasonal Fish with a White Wine Buerre Blanc, and Vegetable Risotto Seared Beef Tenderloin with Sautéed Forest Mushrooms Ragout, Sautéed Garlic Spinach, Herb Roasted Fingerling Potatoes. Marinated Chicken Breast, Orzo Pasta Tossed with Olives, Feta, and Arugula. Served with Roasted Cherry Tomatoes.

Choice of Dessert Crepes Suzette with Strawberry Marmalade Fresh Fruit Parfait with Honeyed Crème Fraiche, Warm Cinnamon Chocolate Ganache Bananas Foster

To reserve the Culinary Studio for Corporate or Group functions call 678-425-6017