COOKING CLASSES AT SUGO
CHG Restaurant Week continues at Sugo with a cooking demonstration and hands-on class on Saturday, October 8th.
Your culinary education begins at 2pm with a demonstration featuring the Big Green Egg and Anova Precision Cooker. Chef Ricardo will guide you through the techniques he uses for one of Sugo’s most popular dishes, Hanger Steak. You will learn the cold smoking method on the Big Green Egg and be introduced to cooking sous-vide, French for under vacuum, which will cook your steak to the perfect temperature using our Precision Cooker from Anova Culinary. After the demonstration you will enjoy a three course dinner that includes the hanger steak dish. $45 per person, excluding tax and gratuity.
Later that night, put your apron on and prepare to dig your hands into one of Sugo’s iconic dishes. At 7pm, Sugo will hold a hands-on meatball class hosted by the master himself, Mr. C. $39 per person, excluding tax and gratuity.
Our all hands-on style class is designed for you to not only take away recipes from our class, but experience the techniques you can use at home in your own kitchen. Whether you’re looking to learn a new skill to use at home or you just want to learn how to create delicious meatballs, this is a class you won’t want to miss! Once you’ve created your meatball, the staff will cook it and serve it with pasta and tomato basil sauce.
Sign up for the classes below. Be sure to select which class you would like to attend.
It only takes one class to get your stamp!
or call 770 817 8000
Kickoff the week in the bar at the new Double Zero in Emory Village and enjoy
special dishes, craft cocktails and live music.
The Iberian Pig will host a walk through time as we explore the evolution of cocktails, paired with dishes prepared by our chefs.
Throwback at The Iberian Pig as we bring back original and classic menu items served by many of the original staff; a reunion becoming a tradition.
Each restaurant will feature their own
whole pig roast.
Sugo will hold two cooking classes. The first class will be a Big Green Egg demonstration and the second class will be a Meatball class.
The 5th Annual
CHG All Chef Dinner.
A special nine-course dinner prepared by all of the chefs from each CHG restaurant.
Cooks & Soldiers will host
a J.C Vizcarra vertical wine tasting. Taste the 2001, 2003, 2010 and 2012
J.C. Vizcarra Ribera del Duero as you dine.
$45 per person.