Discover the new Château Élan Winery & Resort

Explore Your Inner Foodie

Culinary & Cooking Classes

Our Culinary Studio, equipped with top-tier Viking Range® appliances, is a beautiful 1,600 sq. ft. teaching kitchen located inside the Chateau Elan Winery.

Our skilled culinary team brings an individual and cultural specialty to the kitchen as they educate guests through public cooking classes and private culinary events.

Book a Class

About Our 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 and recipe booklet.

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. $125 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.

Seasonal Menus

  • January 2021
  • February 2021
  • March 2021
Week 1 1/7 – 1/9 Beef Wellington 
Learn how to make the perfect Beef Wellington. Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked. Guests will also learn how to make honey tarragon carrots, garlic mashed potatoes, and a bourbon pecan pie trifle.
Week 2 1/14 – 1/16 Handmade Gnocchi 
Learn how to make gnocchi like an authentic Italian grandmother. Guests will master the entire gnocchi process from scratch and complete the meal with a rich, velvety vodka sauce, sautéed zucchini and roasted chicken.
Week 3 1/21 – 1/23 Winter Risotto with Lamb 
Learn how to make a classic winter risotto with roasted winter butternut squash. Guests will also tackle how to properly prep and clean a lamb lollipop. Dish is served alongside a mixed green salad with candied pecans, sliced pears, whipped brie, and honey lavender balsamic.
Week 4 1/28 – 1/30 Chicken and Dumplings
Learn how to make the ultimate classic comfort food, a bowl of creamy chicken and dumplings. Guests will learn how to make fluffy, made-from-scratch dumplings served inside the most flavorful chicken and vegetable soup. Guaranteed to warm up your winter!
Week 1 2/4 – 2/6 Seared Scallops with Bacon Jam
We’ll just say it… nothing is sexier than a perfectly seared scallop. Students of this class will learn the proper technique for achieving a restaurant-worthy seared scallops, how to make bacon jam, steamed broccoli, and herbed cornmeal polenta.
Week 2 2/11 – 2/13 Seared Lamb Chops
Guests will be able to prove that they have the chops in the kitchen after they take this culinary course. Learn how to make a seared lamb chops with a pomegranate balsamic gastrique, sautéed rainbow chard and perfectly-roasted potatoes.
Week 3 2/18 – 2/20 Lobster Ravioli with Creamy Alfredo
Ravioli is the epitome of romance, especially if it is filled with a beautifully buttered lobster. Learn how to make ravioli pasta from scratch, rolled into sheets, and the perfect lobster filling. Students will also be mastering sautéed asparagus and tomatoes.
Week 4 2/25 – 2/27 Seared Filet with Béarnaise
Learn how to prepare this romantic classic, pan-seared filet mignon with béarnaise sauce. Guests will learn the proper techniques for searing filet, how to make béarnaise, sautéed brussel sprouts and sliced fingerling potatoes. Guests will also learn how to make chocolate mousse with raspberry coulis, dehydrated meringue bites and chocolate shavings.
Week 1 3/4 – 3-6 Mussels with Saffron White Wine Butter Sauce
Learn how to properly clean and prep mussels, build a well-balanced saffron white wine butter sauce, and sautéed gourmet mushrooms. Guests will also create a pasta side dish, made from scratch, to pair with mussels.
Week 2 3/11 – 3/13 New York Strip with Spring Onions
In this course, guests will learn how the brining process works — from simple ratios of salt to water, to infusing flavor and brining times. Guests will also master sautéed spring onions and mushrooms, an how to build a blueberry red wine reduction sauce.
Week 3 3/18 – 3/20 Seared Sea Scallops
Students of this class will learn the proper technique for achieving a restaurant-worthy seared scallops, with spring peas, fingerling potatoes, and a beautifully buttery lobster brandy sauce. Guests will also learn how to make a fresh field green salad with watermelon radish, cucumbers, heirloom tomatoes, and vidalia onion dressing.
Week 4 3/25 – 3/27 Tagliatelle With Prosciutto and Spring Peas
Roll up your sleeves for this hands-on culinary course and learn how to go from dough to pasta. Learn how to make the signature tagliatelle-shaped pasta, and a parmesan cream sauce tossed with prosciutto and fresh spring peas.

A candlelit dinner

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 & Corporate Events

Bring your friends, family, or coworkers together through shared learning and create memories that will last a lifetime. 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.

Learn More

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.