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| McDonough, Georgia |
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| Cook with Chef Geir every Monday! |
| Come and get hands-on training in a commercial kitchen along side a European certified chef with 28 years of experience. It will be a fun and laid back adventure with good food, wine and laughter. Something we all need from time to time to escape from the daily routines. |
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| Be as involved as you wish. Get busy trimming that raw chicken, or just sip on your glass of wine! |
| Have your sleeves rolled up at 6:30pm. We may be ready to eat at about 8:00pm (perhaps a little later). |
| February 2nd -09
STAWBERRY PATCH Exotic Lettuces, Pecan Brittle, Craisins, Strawberries and Strawberry Zinfandel Vinaigrette. OCHO RIOS CHICKEN with Beurre Blanc, Broccoli, Dirty Rice and Tropical Fruit Salsa February 9th -09 ITALIAN WEDDING SOUP AKA Orzo soup. Garlic Chicken Broth, Orzo, Spinach and Veal meat balls. MODERN DAY BEEF BRACIOLE Rolled up Flank Steak filled with bell peppers, asparagus, Cheese and sun-dried tomatoes with Roasted Tomato Coulis and Tri color Rotini Pasta. February 16th -09 SCANDINAVIAN COD Poached North Atlantic Cod with drawn Butter, Dill Potatoes, Carrot Flowers, Brussels Sprouts. CLOUDBERRY-CREAM NAPOLEON Chantilly Cream with Unique Cloudberries limited only to the Scandinavian Highlands, layered with Phyllo Dough. February 23rd -09 VOODOO CRAB SOUP Clear Broth with Spinach, Crab Meat, Okra, Serrano Chili, Onion, Bacon and Celery. CHICKEN NAPA VALLEY Marinated and grilled Chicken Breast with Wild Rice Blend, Broccoli and Beurre Blanc March 2nd -09 PALM BEACH CRAB CAKES with Dirty Rice, Jicama Slaw and Beurre Blanc Sauce. FLAMBÉED BLACKBERRIES over Vanilla Ice Cream topped with Chantilly Cream, Melba Sauce and Egg Liquor. March 9rd -09 PALM BEACH BLACKENED TUNA with our house made tomato and Bermuda onion relish, laced with cooling sour cream. Served with mixed vegetables and Duchess potatoes. FRIED CHEESE CAKE with Mango and Grand Marnier infused Chantilly Cream. March 16th -09 PAELLA A classic Mediterranean dish with a modern twist. Saffron Rice, Shrimp, Andouille Sausage, vegetables and shellfish. FLAN Most used dessert in all Latin countries. National dessert of Spain. |
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| Please call 770-898-6877 or 770-898-1992 for reservations today! Classes will in most cases be limited to 10-12 "Guest Chefs". |
| Price per "Guest Chef." is $50.00, and includes dinner (that we prepare), wine and soft drinks (if desired). |
| Perfect gift for those who have everything! |
| If you have a group of 10-12 "guest chefs", you may request special classes outside the above dates. Great for team building for your business. |
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