Georgia Magazine - September 2019 - 55

Students in Chef Darin
Sehnert's Meatless
Mediterranean class learn
to make stuffed grape
leaves.

Chef Jake Rothschild of The Cooking School at Irwin Street in Atlanta
puts a healthy twist on Southern comfort foods. His advice to anyone who
wants to learn to cook for themselves or for guests is to just jump in and
enjoy it.
"Cooking TV shows are good for watching, but a cooking class should
be hands-on," he says.

BUTTERMILK FRIED (BAKED) CHICKEN
WITH STREET CORN

"It's a fun date night, a great way to celebrate a
special occasion or an activity for corporate teambuilding," Singleton says.
Menus are posted months ahead of time so that
guests can choose what they'd like to make.
"We offer a huge variety of meals and try to
include something they could make for their family and something a bit challenging for the more
advanced cook in every class," she says. "They leave
with new skills, recipes and knowledge of some new
wines."
The beautiful setting of rolling hills and vineyards adds to the experience.
"When you pull in here, you get the feeling of a
getaway," she says. "People tell us that this is a great
escape close to home."
Laura Raines is a Mableton-based freelance
writer.

More cooking classes in Georgia
* Beechwood Inn Cooking School, Clayton,
beechwoodinn.ws/category/cooking-school
* Cooking Classes at Barrington Hall, Roswell,
bit.ly/bhcooks
* Sur La Table, Atlanta, bit.ly/surtabcook
* The Cook's Warehouse, Atlanta,
cookswarehouse.com
* The Farmer and the Larder, Brunswick,
farmerandlarder.com
* Vino Venue, Dunwoody,
vinovenue.com/shop/our-courses

Chicken
8 chicken thighs (about 6 ounces each),
skinned
1/2 teaspoon kosher salt
1/2 teaspoon sweet paprika
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black
pepper
1 cup buttermilk
Juice of 1/2 lemon
Cooking spray or oil mister
Coating
2/3 cup panko breadcrumbs
1/2 cup crushed cornflake crumbs
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons kosher salt
1 teaspoon dried parsley flakes
1-1/2 teaspoons sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder

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In a medium bowl, season the chicken thighs with salt, paprika, poultry seasoning, garlic powder and black pepper. Combine buttermilk and
lemon juice and pour over chicken. Refrigerate for 6 to 8 hours.
Preheat oven to 400 degrees. Place a rack on a baking sheet and lightly
spray with oil (or line a baking sheet with foil and spray lightly with oil).
In a shallow bowl, combine panko, cornflake crumbs, Parmesan, salt,
parsley, paprika, onion powder, garlic powder and chili powder.
Dredge thighs, one at a time, in the mixture, making sure to get a good
covering. Place in one layer on prepared rack or baking sheet.
Bake for 20 minutes on the middle rack in the oven, flipping over at the
halfway point to brown on both sides. Check the chicken to make sure it is
cooked all the way through before serving. Serves 8.
Street Corn
1/4 cup Duke's Mayonnaise
1/4 cup sour cream
1/2 teaspoon garlic powder
Juice of 1 lime
6 ears corn
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh cilantro (or basil, if preferred)
1 teaspoon chili powder
Sea salt and white pepper, to taste, optional

Preheat oven to 350 degrees. In a small bowl, combine
mayonnaise, sour cream, garlic powder and lime juice. Spread

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http://www.beechwoodinn.ws/category/cooking-school http://www.bit.ly/bhcooks http://www.bit.ly/surtabcook http://www.cookswarehouse.com http://www.farmerandlarder.com http://www.vinovenue.com/shop/our-courses http://www.georgiamagazine.org

Georgia Magazine - September 2019

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