Right off the bat, I’ve got some bad news. Some of my favorite culinary events of the year are the cooking lessons offered by my alma mater University School of Nashville as part of their popular Evening Classes program. Unfortunately, most of those classes have been offered in the homes of generous volunteers, and really, who wants a bunch of strangers in their kitchen right about now? So most of the classes have returned to the relative safety of USN’s campus. There will still certainly be some fun things to check out when the course catalogis released on Feb. 9, so bookmark this page for later this week!
The better news is that there are plenty of upcoming opportunities to improve your chopping chops and better your batter thanks to some fun cooking classes planned by the kitchen at Yolan and by chef Skylar Bush in association with Edible Nashville.
First off at Yolan is a pastry class courtesy of executive pastry chef Noelle Marchetti, who will take students inside the kitchen on Friday, Feb. 4, to show them how to cook her signature lemon-rosemary focaccia using her personal sourdough starter. Chef Marchetti has named her starter “Margot,” and she’s an integral part of Marchetti’s cooking success. While your take-home focaccia bakes, you’ll enjoy a three-course lunch of salad, pasta, and dessert with wine pairings. Reservations are strongly recommended — a March 4 class on making pasta from scratch has already sold out.
You might have seen chef Skylar Bush on one of his frequent appearances cooking on local midday shows, and he’s an excellent teacher as well as a fine cook. In collaboration with Edible Nashville, Bush has planned a series of three cooking classes at the Kitchen Studio at Eleven Willow, a creative workspace just a few minutes from downtown.
