Basics

They’re almost too good to be true: Cooking classes taught by Atlanta’s finest chefs, at a variety of locations – all in The Cook’s Warehouse state-of-the-art kitchens. Even better, 100% of the proceeds benefit ACFB. 

Each class lasts two hours, and ticket prices begin at $55. Most are demonstration-based, with chefs preparing a sampling of recipes. On occasion, we do offer hands-on classes. Classes wouldn’t be complete without tastings, samplings and a chance to win door prizes. 

Chefs not only donate their time, but they also bring their own ingredients. The Cook’s Warehouse donates their space in four locations: Brookhaven, Decatur, East Cobb and Midtown/Ansley Mall.

For more information, contact Simple Abundance at simpleabundance@acfb.org or 404.892.FEED (3333) x1248

FAQ

When and how often are Simple Abundance Cooking Classes offered? 
Classes are offered an average of two Monday evenings each month from 7:00 – 9:00 p.m. Class dates are arranged to accommodate our chefs’ schedules.

Where are the classes held?
The Cook’s Warehouse offer their state-of-the-art kitchen space in three different locations:

  • Decatur at 180 W. Ponce de Leon Ave. , Decatur 30030
  • East Cobb at 1311 Johnson Ferry Rd., Suite 568, Marietta 30068
  • Midtown/Ansley Mall at 1544 Piedmont Road, Suite 403-R, Atlanta 30324

Are the recipes easy to learn?
Our goal is to provide classes that give our participants new skills in their own kitchens. While some classes are more advanced than others, most recipes are surprisingly easy to create at home!

Do we get to taste the food?
Of course! Class would not be complete without your chance to sample everything that was prepared by the chef. Each class also includes wine tastings and a chance to win door prizes.

Do the classes ever focus on specific techniques?
Absolutely. Our chefs have shared their own unique twists on everything from pickling and iron-skillet cooking to sauces and grilling! 

How do you choose the chefs who teach your classes?
The cause of hunger is one that many chefs embrace, and ACFB has received incredible support from Atlanta’s hospitality industry throughout the years. We invite chefs from the best establishments in town, and most often they are glad to help. Many have returned to teach again after their initial experience.

Who are some of the chefs on your roster?
We’ve been fortunate to have a wonderful roster of chefs!  See an extensive list of Simple Abundance chefs.

Are Simple Abundance Chefs involved in other hunger relief efforts?
Yes. Many participate in gala fundraisers such as Share Our Strength’s Taste of the Nation. Several also host Supper Club, ACFB’s monthly dine-out event.

Sign me up!  How do I register, and when is payment due?  
Register for individual classes either through the Register tab or on our Events page. Payment is due upon registration. If you need to cancel we require notice 48 hours in advance. A one-time class credit will be issued for a future class.

The chefs who donate their time and talent to teach ACFB’s Simple Abundance Cooking Classes are the cream of the crop! Many have been featured on Top Chef or Iron Chef, received the prestigious James Beard Award, and/or authored their own cookbooks. See below for a sampling of some of our most popular Simple Abundance Chefs:

  • Hugh Acheson of Empire State South
  • Archna Becker of Bhojanic
  • Drew Belline of No. 246
  • Chad Clevenger of Alma Cocina
  • Shaun Doty of Bantam + Biddy
  • Ron Eyester of Rosebud and The Family Dog
  • Ford Fry of JCT Kitchen, No. 246 and The Optimist
  • Mary Moore of The Cook’s Warehouse
  • Virginia Willis of Virginia Willis Culinary Productions
  • Kevin Gillespie of Woodfire Grill
  • Don Hackett of Sherlock’s Wine Merchant (Senior Wine Educator)
  • Chris Hall of Local Three
  • Linton Hopkins of Restaurant Eugene
  • Gerry Klaskala of Aria
  • Piero Premoli of Pricci
  • Kevin Rathbun of Krog Bar, Rathbun’s and Kevin Rathbun Steak
  • Steven Satterfield of Miller Union
Upcoming Classes

Classes are first-come, first-served and often fill up quickly. To register, please scroll down to class schedule and click on the link to our secure site. Please have your credit card information handy.

Please note that the non-refundable class tuition fee is required at the time of registration.

Cancellation Policy: Cancellation is accepted no later than 48 hours prior to the scheduled class. No cash refunds will be given. A one-time class credit will be issued, based upon schedule availability.

Menu Changes: All class menus are subject to change at anytime due to seasonality, availability and/or the chef's discretion.


 

December 7, 2015

Chef Mary Moore of Cook’s Warehouse and Sommelier Don Hackett of Sherlock’s Wine Merchant 

The Cook’s Warehouse – Decatur 

Wine Makes the Meal: An “EGG-ceptional” Holiday Feast 

$55, 7:00 – 9:00 PM, Demonstration & Tasting 

Join Cook’s Warehouse Founder, Mary Moore and Sommelier, Don Hackett, for their annual food and wine holiday celebration! They always deliver a fun and educational evening in the kitchen, and this year’s class is no exception. Learn some new recipes and techniques this year as we roll out the Big Green Egg® to prepare a feast that is nothing less than EGG-ceptional! Don will greet you with mini Mexican Corn & Cheese Empanadas. Mary will then take the helm to share Roasted Beet & Arugula Salad, followed by Big Green Egg Flank Steak with Chimichurri, Grilled Brussels Sprouts and Cauliflower Mash. Then, enjoy a Southern Classic for dessert: Pecan Pie. Along the way, Don will pair each dish with an interesting wine (or maybe beer or cider!). Evening includes wine tastings sponsored by Sherlock’s Wine Merchant and a chance to win tasty door prizes. 

Location: The Cook’s Warehouse – Decatur: 180 West Ponce de Leon Ave., Decatur, GA 30030


Register now.

 


January 25, 2016

Chef Archna Becker of Bhojanic 

The Cook’s Warehouse - Decatur 

Traditional Indian Non-Vegetarian Cuisine Hands On 

$65, 6:30 – 9:30 PM, Hands On & Tasting 

Please note the earlier and extended class time and that space is limited.

Spice up your dinnertime plans with exotic and intensely flavorful traditional Indian meals. Non-Vegetarian Indian cuisine is made up of many easy to cook dishes that offer great spiciness and depth of flavor including lamb, chicken, fish and goat. Archna Becker will guide you in the kitchen as you prepare favorites such as Goat Curry; Kima Mutter – Ground Lamb with Peas and Spices; Chicken Tikka Masala – Tandori Chicken in Tomato Cream Sauce; Jeera Pullao – Basmati Rice with Cumin Seed; Raita – Cucumber, Tomato and Onion versions; and Puri – Puffed Whole Wheat Bread. Evening includes wine tastings and a chance to win tasty door prizes. 

Location: The Cook’s Warehouse – Decatur: 180 West Ponce de Leon Avenue, Decatur, GA 30030

Register now.


February 1, 2016

Chef Brian Jones & GM/Sommelier Cate Hatch of Restaurant Eugene 

The Cook’s Warehouse – Midtown 

A Night with Restaurant Eugene 

$55, 7:00 – 9:00 PM, Demonstration & Tasting 

IThe team from Atlanta’s award-winning Restaurant Eugene joins us tonight for a seasonally inspired meal.  At Restaurant Eugene, a fine eye for detail plays a role in everything – from sourcing local ingredients from farmers and artisans, and making even the most basic ingredients in-house and from scratch – to showing respect and care for the ingredients in the kitchen, and presenting the final dish with attentiveness and elegance. Complete class menu coming soon! Evening includes wine tastings and a chance to win tasty door prizes. 

Location: The Cook’s Warehouse – Midtown: 1544 Piedmont Road, Suite 403-R, Atlanta, GA 30324

Register now.

 


February 8, 2016 

Chef Zeb Stevenson of Watershed 

The Cook’s Warehouse – Midtown 

Wonderful Watershed 

$55, 7:00 – 9:00 PM, Demonstration & Tasting 

From its original location in downtown Decatur to its present home on Peachtree, Watershed has been an Atlanta mainstay serving up local, seasonal, soulful dishes inspired by Southern tradition and prepared with present day artistry. Executive Chef Zeb Stevenson brings his forward-thinking approach along with his commitment to local and sustainable ingredients, creating a menu that is both familiar and exciting. Attendees will get a first-hand taste of Zeb’s unique creations and will be entertained by his fun-loving personality. Complete class menu coming soon. Evening includes wine tastings and a chance to win tasty door prizes. 

Location: The Cook’s Warehouse – Midtown: 1544 Piedmont Road, Suite 403-R, Atlanta, GA 30324

Register now.

 


March 14, 2016 

Chef Nick Leahy of Saltyard 

Small Plates from the Saltyard 

The Cook’s Warehouse – Midtown 

$55, 7:00 – 9:00 PM, Demonstration & Tasting 

In some ancient cultures, salt was a rare commodity that was given to guests as a sign of hospitality and friendship, creating a bond between guest and host. At Saltyard they strive to make this human connection between what is on the plate and the long-standing relationships with friends, farms, artisanal purveyors and their neighbors. Saltyard offers cuisine as diverse as the city itself – a carefully edited selection of Chef Nick Leahy's seasonal, small-plate dishes without pretention.  Have a fun and relaxing night with Chef Nick as he demonstrates a selection of small-plates. Complete class menu coming soon.  Evening includes wine tastings sponsored by Sherlock’s Wine Merchant and a chance to win tasty door prizes. 

Location: The Cook’s Warehouse – Midtown: 1544 Piedmont Road, Suite 403-R, Atlanta, GA 30324

Register now.

 


March 21, 2016 

Chef Hugh Acheson 

The Cook’s Warehouse – Midtown 

Early Spring Favorites from The Broad Fork 

$65, 7:00 – 9:00 PM, Demonstration & Tasting 

Chef Hugh Acheson is always thinking seasonally, so it’s no surprise that tonight’s menu highlights some of his early spring favorite ingredients – carrots, radishes, lamb and English peas – along with recipes from his latest cookbook The Broad Fork: Carrot Soup with Brown Butter, Pecans, and Yogurt; Lamb Meatballs with Kale, Cumin Yogurt and Rice; Poached Shrimp over Radishes with Salsa Verde; and Braised Veal Cheeks with Crushed Peas and Green Garlic Gremolata. Evening includes wine tastings and a chance to win tasty door prizes. 

Location: The Cook’s Warehouse – Midtown: 1544 Piedmont Road, Suite 403-R, Atlanta, GA 30324

Register now.

 

Sponsors

Simple Abundance Cooking Classes would not be possible without the generous support of our sponsors. Thanks to Atlanta Homes & Lifestyles Magazine for helping get the word out; The Cook’s Warehouse for providing kitchens for our classes; Hey! Roger Design & Illustration for designing our brochure; Gordo’s Print Service for printing the brochures; Bella Cucina Artful Foods and Cabot Cheese for providing door prizes for each class; and National Distributors and Sherlock’s Wine Merchant for providing our wine tastings.