PRIVATE EVENTSculinary-center-private-class-1200

OUTDOOR CLASSROOMculinary-center-deck-1200

DEMO & HANDS-ON culinary-center-classroom-1200

A variety of Big Green Egg culinary classes are scheduled throughout the year, sign up below to receive more information!

Steak on a Salt Rock plate

Hands-On Class: Salt Block Cooking on the Big Green Egg
Instructor: Mark Clark
Thursday, 12 January, 6:30pm-8:30pm

If you’re intrigued by unique ways of cooking on your EGG, or how to add a different flavor to your meals … but don’t know where to start, this is the class for you! You’ll enjoy working alongside classmates as you learn a variety of ways to enhance flavor with salt blocks. Chef Mark will walk you through salt block grilling techniques, plus we’ll cover all the essentials for cleaning and maintaining your own salt blocks at home. Join us and learn everything you ever wanted to know about cooking with Himalayan salt blocks.


Judd Foster from South of Heaven, Atlanta

Hands-On Class: Big Game Snacks and Tailgating Recipes
Chef Judd Foster, South of Heaven BBQ
Wednesday, 18 January, 6:30pm-8:30pm

Let’s take the Big Game party outside … our tailgating finger foods will have everyone cheering! Whether you’re cooking at home or on the road, we’ll share our secrets for creating the perfect menu. It’s the ultimate tailgating party from the Ultimate Cooking Experience!

Judd Foster started helping his mom in the kitchen at an early age and quickly found a passion for cooking, but it wasn’t until 2000 that he fell in love with barbecue. Judd competed in barbecue competitions in New York before moving to Atlanta in 2001, where he began to learn traditional southern barbecue techniques. In 2015, his catering business – South of Heaven BBQ – was born. South of Heaven will soon expand to St. Simons Island with their first restaurant.


Raghaven Iyer Smashed & Mashed

Chef and the Fatman Radio Show Taping
Featuring Indian Chef Raghavan Iyer

Friday, 20 January 6:30 – 8:30 pm

Raghavan Iyer is a cookbook author, writer, culinary educator, spokesperson and consultant.He is the author of several cookbooks, including The Tumeric Trail, a 2003 James Beard award winner.

He will be cooking from his new book Smashed, Mashed, Boiled and Baked while taping an episode of the radio cooking show Chef and the Fat Man. Come join us for a wonderful evening of entertaining cooking on the Big Green Egg!

Menu: Spinach stuffed potato cakes with golden ginger sauce, Mojito potato-pomegranate salad, Ultimate mashed potatoes and Chocolate sweet potato pound cake.



Hands On Class: “Hard Core” Baking on the Big Green Egg
Instructor: Francine Bryson, celebrity baker and cookbook author

Saturday, 21 January, 11-2 pm

Baking on the EGG is the perfect way to spend a cold wintry afternoon, and acclaimed cookbook author Francine Bryson will be joining us to share her recipes and tips for baking her “hard core” favorites on the EGG! She will teach you how to make true southern biscuits, a cookie pie crust, buttermilk skillet cake with pecan topping … and her fabulous upside down cake!

This special class is for everyone! So whether you’re a baking beginner or an advanced pie competitor, this is a class you won’t want to miss!


Salmon Cold Smoking on the Big Green Egg

Demonstration Class – Cold Smoking on the Big Green Egg
Instructor: Rusty Bowers, Pine Street Market
Wednesday, 25 January, 6:30 – 8:30 pm

The EGG is super versatile … allowing you to easily grill, roast, smoke and bake on one device! During this class, Rusty will walk you through the easy cold-smoking techniques for making delicious Scottish salmon and flavor-packed smoked cheese! You’ll learn a new EGG skill ­– and take home a goodie box of cheeses to share!

The menu includes: White Oak smoked gouda with charred onion and thyme Jam, rosemary smoked brie with spicy pecans, applewood smoked cheddar with ginger and grilled lemon, orange smoked salmon with caper aioli


Judd Foster from South of Heaven, Atlanta

Demonstration Class, Cold Beer and BBQ 101
Instructor: Judd Foster, South of Heaven BBQ

Thursday, 26 January, 6:30 pm-8:30 pm

BBQ and the Big Green Egg go hand in hand, and this class will get you started with the basics!

We will show you the “Low and Slow” way of cooking on the EGG, as well as how to maintain temperatures for a long period of time. We will whet your appetite with our favorites such as Brisket, Ribs, Pork Butt, and the sides to go with it!

We are also teaming up with Wild Heaven beer for beer tastings to go with fantastic BBQ. So join us for a great evening and learn the basics from the a competition pit master!


Cast Iron Skillet for the Big Green Egg

Interactive Demonstration Class, Cast Iron Cooking
Instructor: Chef Amanda Egidio
Thursday, 2 February, 6:30 – 8:30 pm

Cold weather inspires a warm fire and good company … and here at the Big Green Egg, cold weather also means heating up the cast iron. Hearty comfort food is a winter tradition, and at this class, we will warm your heart – and your palate – with our family favorites, all cooked using cast iron cookware, including the Dutch Oven, Cast Iron Skillet, and our new “magic pan,” the Grilling Plancha. We will also cover seasoning, cleaning and storing your cast iron!

Menu: Old Fashioned Pot Roast and vegetables, Chicken and Dumplings, Assorted Cast Iron Grilled Cheese Sandwich Bar and Apple and Pear walnut crisp.



Interactive Demonstration Class, Big Green Egg Basics
Instructor: Amanda Egidio
Saturday, 4 February, 11AM – 1:00PM

Was an EGG on your holiday gift list? Want to make sure you know how to make the most of your EGG? Whether you are new to the EGG or just want to brush up on your cooking skills, join EGGspert Chef Amanda Egidio for EGG 101 to learn all the tips and tricks to Grilling, Roasting, Smoking, and Baking with the Big Green Egg. This is a group class based on technique with lots of time for questions, interaction … and time to make and enjoy some delicious food.


Tomahawk Steaks on a direct flame on the Big Green Egg

Hands-On Class: Tame the Flame – 10 Fun Foods to Expand your EGG Techniques
Instructor: Chef Mark Clark
Saturday, 11 February, 11am -1:30 pm

This class is for beginners to the EGG enthusiast … anyone who wants to broaden their Big Green Egg cooking skills. Chef Mark will guide you through our his “ten favorites,” from grilling lobster to roasting peppers. You’ll be a pro by spring with these backyard favorites!
The menu includes: Grilled lobster; Bacon (pig candy and pork belly); Chicken wings … three different ways; Roasted red peppers; Grilled corn in the husk; Caveman steaks cooked directly on the coals … and more!


Culinary Center Basics Class

Hands-On Class: 2-part series, Big Green Egg Cooking Fundamentals
Instructor: Chef Mark Clark
Thursday, 16 February, 6:00 pm – 9:00 pm
Thursday, 23 February, 6:00 pm – 9:00 pm

This two-part series is for the cooking enthusiast who wants to broaden his horizons on the Big Green Egg. We will cover basic knife skills, an overview of cooking over natural wood and how this method of cooking has evolved, and the four basic techniques of Big Green Egg cooking: Grilling, Smoking, Roasting and Baking. This is a great opportunity to break in your EGG and enhance your cooking skills, with the classical techniques taught by a highly trained Chef.

Session one will introduce you to the basics of the Big Green Egg itself, including a quick overview of components, history of the kamado, setting up your EGG for different types of cooking, temperature control and more. Then we will get cooking as we move in to the first two elements: Grilling and Smoking.

Session two will focus on Roasting and Baking, two very special techniques on the EGG. Chef Mark will explain all the tips and tricks you need to know to roast and bake effectively on your EGG. He will include traditional techniques and the fundamental ideas behind baking and roasting, and then the group will prep and roast chicken and pork, then bake focaccia and dessert.

Menu includes: (Session One) Whole grilled snapper with smoked vinaigrette; Grilled porterhouse steak with red wine peppercorn reduction; Smoked blackberry chicken wings; Cold smoked meatballs with bourbon sauce; and Smoked potato mash. (Session Two) Whole roasted lemon and rosemary chicken; Espresso rubbed roasted bone-in pork loin; Roasted butternut squash and Brussels sprout hash with bacon; Rosemary and sundried tomato focaccia bread; Dark chocolate brownie cupcakes


A sampling of Big Green Egg Authorized Dealers offering cooking classes:

BBQ Pro | Fair Oaks
EGGs by the Bay | Santa Clara

Ruff’s BBQ Shoppe | Golden

Rolling Pin Kitchen Emporium | Brandon
The Restaurant Store | Key West
Whiskey Bent BBQ Supply | Lakeland
Wassi’s Meat Market | Melbourne
Just Grillin | Tampa

The Cook’s Warehouse | Atlanta, Decatur, East Cobb
Georgia Spa Company | Buford, Athens, Kennesaw
Fine’s Hearth & Patio | Ft. Oglethorpe
Robinson Home Goods | Macon
Roswell Hardware | Roswell
Kitchenware Outfitters | Savannah

Hearth & Patio | Peoria
The Backyard BBQ Store | Wilmette

Bassemiers’ Fireplace & Patio | Evansville
Chef JJ’s Backyard | Indianapolis

Central Iowa Pool and Spa | Des Moines

Housesewarmings | Lexington
Brownsboro Hardware & Paint | Louisville

Kitchen Window | Minneapolis

North Carolina
Everything Billiards & Spas | Concord

Specialty Gas House | Columbus

Hearth and Home Furnishings | Zelienople

South Carolina
The Coastal Cupboard | Mount Pleasant

Embers | Brentwood
Nasvhville Fireplace | Franklin
Garden Spas & Pools | Germantown
Prism Pools & Spas | Knoxville
Ken Rash’s | Memphis

Gold Medal Pools | Frisco
Premier Grilling | Plano

Dizzy Pig BBQ | Manassas
Bon Air Hearth, Porch & Patio | Richmond

VandeHey Company, Inc. | Appleton
Kimps Ace Hardware | Green Bay
Dunn Lumber | Lake Geneva
Elliotts Ace Hardware | Muskego