Grow, Cook , Eat – A North Georgia Cooking School at Beechwood Inn: These classes make the perfect gift for that person who has everything and has been everywhere.  You don't need to be a great cook to enjoy the class.  Also great for private parties, girlfriends' getaways, bridal showers, bachelorette parties, and intimate dinner parties with friends, as well as corporate getaways and team building.

The Instructors

Classes are led by Beechwood Inn’s Executive Chef David Darugh, who grew-up in his parent’s restaurant in Sonoma, California.  Chef Darugh has also studied at the Culinary Institute of America in Napa, Johnson & Wales in Providence Rhode Island and in Dijon, France and in Santa Fe, New Mexico. In addition to Chef David Darugh, his wife Gayle, the Inn’s Head Pastry Chef, will share many of her famous dessert and pastry recipes. Some classes may be led by special celebrity guest chefs.

The Package

Participants enjoy two nights' accommodations (Sunday and Monday) at Beechwood Inn with breakfast Monday and Tuesday mornings, a welcoming reception Sunday evening, and lunch and dinner on class day that has been prepared by you during the cooking class.  Dinner will be paired with wines from around the world.  Participants will receive class materials with recipes, tips and techniques along with a Beechwood Inn apron. If you would like to extend your visit to tour the North Georgia Mountains on Tuesday, Wednesday, or Thursday following the cooking school, we will offer participants a discount off our normal rates.  Space is limited to 10 people and rooms are first come first serve.  

The Cost
Cost of the school for two people is usually $718.00 per couple + Tax and gratuity for a queen room ($758 for a king room) and $518.00 for a single.  This includes your room for Sunday and Monday night, welcome reception Sunday evening, breakfast, lunch and dinner on Monday, the class, all hand outs, apron and breakfast Tuesday morning.  Class without lodging is $200.00 (space permitting).

2012 Schedule

February 19 & 20 – President’s Day Dining: Join us for this three day holiday weekend and create luxurious and somewhat decadent cuisine to share with that special someone.

March 25 & 26 – Early Spring Wine Country Cooking: Spring is finally here and the days are getting longer.  Our farmers are happy as the soil and air temperature warms and their greenhouses are starting to provide something more than just winter greens. “Wine Country Cooking” is a Mediterranean-influenced way of cooking and eating that celebrates seasonal produce, fruit infused olive oils, wild caught seafood, grass-fed cattle, artisanal cheeses and rustic breads served with a perfectly paired glass of wine.  We will use some wonderful products to try to illustrate this lifestyle and technique.

May 20 & 21 Spanish Tapas Cooking Class: Tapas is the name of a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm. In Spain, as well as North America, tapas has evolved into an entire, and sometimes sophisticated, cuisine. Some restaurants prepare many different tapas and patrons can combine them to make a full meal. The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. On Monday we will prepare a variety of small plates featuring authentic recipes from Spain and on Monday evening we will pair these tapas with some wonderful wines.