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Pinch and Stir:

September 21, 2012

Kevin Rathbun, Serenbe and The Ritz-Carlton Roll Out Celeb-Chef Cooking Classes

Want to cook with Kevin Rathbun, John Besh or Sean Brock, or rock the kitchen like a Ritz Chef? Here’s Your Ticket!

By Nancy Staab

THIS JUST IN: KEVIN RATHBUN ANNOUNCES HIS 2013 COOKING CLASSES ON SALE OCT. 1 AT MIDNIGHT. Plus: A year’s worth of James Beard chefs are on the docket at Serenbe for 2013, while The Ritz-Carlton Atlanta’s young, handsome and talented toque personally directs custom cooking classes downtown

Kevin Rathbun; Rathbun's restaurant; seared scallops with ham grits and a fennel-egg emulsion: photos by Kevin Rathbun; Rathbun's restaurant; seared scallops with ham grits and a fennel-egg emulsion: photos by


Every year on October 1, Iron Chef winner and  Exec. Chef/Owner Kevin Rathbun (Rathbun’s, Rathbun Steak, Krog Bar) announces his 2013 lineup of interactive cooking classes. And every year, the courses go faster than you can devour one of his decadent second-mortgage plates. At midnight on October 1 you can purchase the 2013 cooking classes online ONLY (no phone calls allowed) at . Typically, the classes sell out within the hour. Below is this year’s lineup which ranges from Italian cooking to Barecue, led by Rathbun himself, and limited to 17 students. Wanna-be chefs will be paired in teams of three to five to create their dishes from scratch from 1:30 to 4:30 PM  at Rathbun’s restaurant. Then each student will be allowed one dinner guest to help them enjoy their afternoon’s labor, a four-course meal with wine pairings. Cocktail hour starts at 4:30 with seated dinner from 5-7PM. The cost is $400 per person per class (plus a Paypal fee of $20) and tickets are non-refundable.

Reserve your cooking classes online at at midnight Oct. 1. (Typically classes sell out within the hour).



Sun. Jan. 13:  Southern Cooking Class

Sun. March 10:  Italian Cooking Class

Sun. May 5:  Southwest Cooking Class

SUN. July 21:  BBQ Cooking Class

Sept. 2012:  Classic Cooking Class  (Dishes from Rathbun's)

Nov. 2013:  Simply Holiday Cooking Class


John Besh, a veal & grits dish by Besh, Andrea Reusing, Reusing's cookbook, Sean Brock. John Besh, a veal & grits dish by Besh, Andrea Reusing, Reusing's cookbook, Sean Brock.

Serenbe  2013 Southern Chef Series

Marie Nygren, proprietress of The Farmhouse at Serenbe, announced a celeb-chef lineup for Serenbe’s 2013 Southern Chefs Series that reads like a who’s who at a James Beard Awards banquet. Besides top local toques like Linton Hopkins, Anne Quatrano, Hugh Acheson, Steven Satterfield and Kevin Gillsepie, she’s lined up regional star chefs like John Besh, Sean Brock and Johnny Currence. Each of these celebrated chefs will conduct intimate cooking classes for a handful of foodie fans. Guests will work side-by-side with the chefs to create some of their favorite dishes while the chefs regale their students with tales of their culinary history and passion for Southern food. Hands-on cooking, meals (a dinner on Sunday and lunch on Monday), wine and overnight accommodations at the Inn at Serenbe are included as part of the package. Schedule below.

Each chef experience is $650 per guest and space is limited to 10 students per class so act fast if you want to tap into this culinary cachet. To register call 770.463.2610.  A portion of the proceeds benefit Wholesome Wave.


Linton Hopkins: Jan. 20-21

Anne Quatrano: Feb. 24-25

Andrea Reusing: March 24-25

Sean Brock:  April 14-15

Hugh Acheson: May 19-20

Steven Satterfield: June 23-24

Chris Hastings: July 28-29

John Besh: Aug. 25-26

Michel Nischan: Sept. 29-30

Kevin Gillespie: Oct. 27-28

Johnny Currence: Nov. 10-11

Marie Nygren: Dec. 1-2


The Ritz-Carlton Atlanta Hosts a New Series of Southern-Inspired Culinary Classes

Atlanta Grill Chef Brian Jones Atlanta Grill Chef Brian Jones

Experience regional southern cooking in all its diversity and eccentricity with Brian Jones, chef de cuisine of Atlanta Grill at The Ritz-Carlton Atlanta, Downtown. Jones will sprinkle an entertaining does of southern lore with the preparation of regional specialties. Past classes included a course on Low Country Deconstructed. Think: Savannah-style Purloo, craklin’ cornbread, and Paté of the South (i.e. Pimento Cheese Three Ways).  Up next: “Foraging through the Great Smoky Mountains” on October 18. On the menu for Oct. 18: pumpkin butter glazed pork belly with butternut squash mousse; smoked trout with Ellijay apples, foraged greens and sorghum vinegar; roasted leg of Border Springs lamb with chanterelle mushrooms, butternut squash and toasted grits; and cornmeal and apple tart with brown sugar-bourbon ice cream, caramel powder, smoked walnuts.  The final class for the year: “Holiday Dining at Chef Brian’s House” on Nov. 15. Guests will taste small plates from a three-course menu paired with traditional cocktails and selections from regional wineries and breweries.

Classes are $75 per person inclusive of taxes and gratuities. All classes start at 6PM and are limited to 16 guests. Early reservations are encouraged: 404.221.6550.