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Spring lineup of gluten-free cooking classes at Cook's Warehouse

Spring schedule is out
Spring schedule is out
Cook's Warehouse

Spring is just around the corner, so that means Cook's Warehouse has released its cooking class schedule for the next three months, which is loaded with gluten and allergen-friendly options for budding chefs. Locally owned and operated, Cook's Warehouse continues to be a great friend to the community through its scheduling of these greatly needed gluten-free cooking classes.

Some of these cooking classes are hands on, so be prepared to get a little dirty. At all of the cooking demos, attendees get to sample the dishes and they leave with said recipes. All of the Cook's Warehouse classes can be reserved online. To find one of the classes listed below, simply filter by cuisine, choose 'Lifestyle', and they will appear.

The schedule for the next three months follows:

April 13 Midtown, 1:00: PM - 4:00 PM, $70 per person Robin Asbell, cookbook author, will be teaching Gluten Free Pasta, Dumplings, and Veggie Noodles Hands On. With Robin's gluten-free pasta, dumplings, gnocchi, spaetzle and noodles, gluten-free diners can rejoice in tender, supple fresh pasta and great pasta dishes. Learn how to make fresh pasta, cook dried pasta and noodles properly, and make pasta alternatives from veggies and other healthy ingredients. In addition to these great recipes, you’ll enjoy a freshly made juice from Robin's new book Juice It! Join Robin in the kitchen to make: Steamed Shrimp Dumplings and Dipping Sauce, Fresh Egg Pasta and Chevre Spinach Tortellini, Potato Gnocchi, Gratineed with Cheddar and Veggies, Spaetzle and Chicken Soup, and Zucchini "Noodles" in Tomato-Olive Sauce.

April 14 East Cobb, 6:30 PM - 9:00 PM, $45 per person Robin Asbell, cookbook author, will be teaching Springtime Gluten Free Fun. With this seasonal menu, she will share the spring flavors and show you how to make a whole menu of delicious foods – including handmade pasta, pizza, and dessert. Lean how to make: Scarlet Quinoa Salad with Raspberries and Baby Beets, Creamy Asparagus Soup with Sorrel, Gluten-Free Pizza Margherita, Handmade Fresh Pasta Primavera, and Lovely Lemon Chiffon Cake.

April 15 Midtown, 7:00 PM - 9:00 PM, $45 per person. Tracy Stuckrath will teach attendees how to make an Allergen-Friendly Easter Brunch. Whether you’re hosting brunch, a casual lunch or sit-down dinner for Easter, you’ll find inspiration from these delicious dishes. When hosting guests for Easter, Passover or any day, for that matter, taking your guests dietary needs into consideration is a small gesture that can make a huge impact. This menu is free of egg, milk, wheat/gluten, shellfish, fish, peanuts and soy and can be adapted to be vegan. The menu includes: Watercress-“Butter”milk Soup, Arugula Lasagna, Green Vegetable Medley, Shaved Beet and Radish Salad with Pomegranate Seeds, Fruit-filled Chickpea Crepes, and a Mimosa Bar.

May 19 Midtown, 7:00 PM - 9:00 PM, $55 per person Chef Paul Albrecht, an icon on the Atlanta find dining scene for more than 30 years, will be teaching a Simple Abundance Gluten-Free Gourmet class to benefit the Atlanta Community Food Bank. Chef Albrecht will teach attendees how to prepare classic American fine-dining dishes. He’ll share the secrets to preparing gourmet favorites such as: Citrus-cured Char with Jicama-Asian Pear Slaw and Coriander Oil; Roasted Georgia Quail; Kale Salad with Sour Cherry, Warm Pecan-smoked Bacon and Mustard Dressing; Herbed Quinoa-stuffed natural raised Chicken Breast; Sweet Peas, Morel Mushrooms, Goat Cheese Zucchini Blossoms; and a Gluten-free Swiss Chocolate Tart with Nutella Cream. The evening includes wine tastings sponsored by National Distributors and a chance to win tasty door prizes provided by Bella Cucina Artful Foods and Cabot Cheese.

May 22 Decatur, 7:00 PM - 9:00 PM, $45 per person. Tracy Stuckrath will lead a Memorial Day Picnic Made Allergy Friendly class. Summer is almost here! As the unofficial kick off to the Summer season, Memorial Day is a popular weekend for trips to the beach, parades, fireworks, cookouts, and pool parties. Plan your weekend celebration and kick off the summer in style with this mouthwatering Memorial Day menu. Whether you’re hosting friends or bringing a dish to share, this farm-fresh and allergy-friendly menu has everything you need to enjoy the kick-off to summer deliciously. The menu is free of the top eight allergens: milk, egg, wheat/gluten, peanuts, tree nuts, shellfish, fish and soy and can be adapted to be vegan. Learn how to prepare Two-bean and Blueberry Salad, Farm Fresh Potato and Watercress Salad, Watermelon-Strawberry Slushies, Crunchy Rainbow Coleslaw with Green Apple Dressing, Herb-blend Gilled Turkey Burgers with Garden Veggies, and Fresh Berry Cobbler.

June 2, Decatur, 6:30 PM - 9:30 PM, $65 per person Christy Seelye-King will teach attendees a hands on class on how to Entertain with Gluten-free Party Foods. Whether it’s your diet that dictates gluten-free fare or you simply want to be mindful of your guests needs, having a few gluten-free options on the buffet is never a bad idea! Bread and starches seem to be everywhere, and knowing your way around gluten-free alternatives is crucial to a successful party plan. Canapes, stuffing, breading and crusts can all be delicious, healthy, and have your guests asking for more. Chef Christy herself follows a gluten-free diet, join her tonight to learn about her trials and errors along the gluten-free path and why these party foods are sure to please any crowd: Herb Stuffed Vegetable Bites, Canapes, Flower and Sweet Herb Salad with Flavored Croutons, Breading for Fish, Chicken or Tempeh “Fingers”, and Fresh Fruit Tart with Almond Crust.

June 14, Midtown, 10:30 AM - 1:30: PM, $65 per person Christy Seelye-King is teaching a hands on class called Super Gluten-free Breakfasts. Breakfast is the meal where grains really shine. Gluten-free grains can provide great flavor, texture, and nutrition if you know how to use them. Discover how alternative grains bring so much to the breakfast table. Chef Christy will discuss the ingredients that make up gluten-free baking blends to help tailor your baking mixes and give you perfect end results. Join Chef Christy in the kitchen to prepare gluten-free breakfast dishes including: Baked Blueberry Pancake, Puffed Millet Breakfast Bites, Scotched Eggs, Fried Polenta, and a Multi-Grain Porridge Bar.

June 16 East Cobb, 7:00 PM - 9:00 PM, $45 per person Tracy Stuckrath will teach attendees how to prepare an Allergen-Friendly Summer Solstice Party. The Summer Solstice marks the longest day of year when the sun is at its highest point in the sky and offers a time for people to gather with friends and family to celebrate life. What better way to celebrate Midsummer’s Day and the official start of summer than with a delicious, simple, stylish and farm fresh menu. The menu is free of milk, egg, wheat/gluten, shellfish, tree nuts, soy and peanuts and can be adapted to be vegan. Learn how to make: Summer Quinoa and Corn Salad, Berry Vodka Spritzers, Sweet Pea and Mint Soup, Roasted Georgia Bass and Carrots, and Mixed Summer Fruit with Honey “Cream”.

June 26 Decatur, 7:00 PM - 9:00 PM, $45 per person David Sweeney is teaching attendees that gluten-free doesn't have to be bland or boring through his class Gloriously Gluten Free. Spice up your gluten-free repertoire with exotic and flavorful foods from the Middle East that can serve as the basis for many flavorful gluten-free dishes and meals. Learn how diverse these little gems can truly be as Chef David Sweeney leads this primer on grains where you’ll learn the basics as well as these delicious recipes that incorporate grains every step along the way: Millet and Lamb Kibbeh, Roasted Eggplant, Saffron & Turmeric Labne, Fresh Herb, and Cucumber and Citrus Salad.

What class will you attend? What type of gluten-free cooking classes would you like to see offered at Cook's Warehouse?

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