Cooking Classes at Barrington Hall

I entered Barrington Hall last week through the back door, straight into the kitchen, just like a personal guest at this majestic antebellum mansion in Roswell, which served as home to the city's co-founder, Barrington King, and multiple generations from his family before its preservation as a historic house museum in 2005. Here, I was greeted by a long, rectangular table set for eight with an olive green table cloth and empty, white plates, like blank canvases for the delicious works of art that were to come from our very own hands.

Since Points North is focusing more attention on food coverage these days, and our second annual Wine & Dine issue is in the works for October, I knew the cooking classes at this well-loved Northside venue would make a good story. Though this class was not full – this spacious kitchen can accommodate up to 10 – we were the “overflow” from the previous evening. What started as once-weekly cooking classes here at Barrington Hall have expanded to two installments for the most popular topics, like this particular evening’s “Cooking with Fresh Herbs.”

I always love cooking classes no matter what the topic, but I was particularly interested in this one, because my share with Cane Creek Farm’s CSA this summer includes all the pick-your-own herbs I want, but half-way through the class, I was considering growing my own. Our instructor for the evening was Chef John Wilson, a certified chef and owner of Culinary Vacations, Inc., which hosts cooking excursions to Asheville and even Europe in addition to various classes around metro Atlanta, and I can see immediately why his instruction is so sought-after; this man knows his way around a kitchen, and his charismatic style is incredibly engaging. 

Chef Wilson began by going over a few talking points about fresh herbs, accentuating each statement with his hands, and joking with the group to loosen us up. (My favorite comment of the evening was his response when someone asked how to tell when a cantaloupe is just right – “It’s like a relationship; it gives under pressure.”) I took notes furiously as he offered his personal advice for cooking with herbs – plant herbs in full sunshine and water once a day, never use more than three herbs in one recipe, preserve herbs by making pesto in the fall – and then it was time for the action to begin.

We gathered around a countertop, where we all had our own cutting boards and knives, for a collective cooking effort. Though one other woman was specifically interested in the herbs, most of my comrades were here for fun, or a general interest in cooking. There were two couples out for “date night,” a mother-daughter team, and a retired gentleman who simply takes pleasure in preparing food. (As it turned out, most of us were also cooking class aficionados, and the conversation over dinner turned to various venues we had visited, and why we all enjoyed this particular format at Barrington Hall).

For each course, Chef Wilson dished out assignments – while some of us minced garlic, others chopped parsley, tarragon and chives (“Paper thin, paper thin!”), and still others cubed bread, chopped vegetables, or measured ingredients. We all had the opportunity to hollow out our own tomatoes for a dish of Stuffed Baked Tomatoes with Fresh Herbs and spread a fragrant herb mixture over chicken breasts for a Rosemary Thyme Chicken Breast Bake.

After each course was properly prepped, Special Events Coordinator Bill Browning led the group on an abbreviated tour of Barrington Hall while we waited for the buzzer to chime. If you’ve never visited the early 19^th century home, this is quite a treat in itself. In addition the history of the house, Browning shares plenty of anecdotes that make you feel connected to those who lived (and surely cooked) here in the past. As we were heading back down the servant’s stairs into the kitchen, the scent of our herb-rich dinner was enough to make me swoon.

Supper started with our choice of red or white wine and a savory Summer Herb Cheese Spread with parsley, tarragon, chives, garlic, pepper and herbal vinegar, which is oh, so much richer and creamier than the Boursin cheese, a store-bought version. The baked chicken was just right – juicy and flavorful – and I can’t wait to recreate the baked tomatoes at home this summer with vine-ripe fruit from Cane Creek.

Dinner culminated with a finale of Summer Dessert Cheese made from ricotta, vanilla yogurt, mint and lemon juice. We spread it over chopped cantaloupe and strawberries, but Chef Wilson said it was great with fresh figs, and I will most certainly be giving that a try this August, with figs from my cousin Sarah’s tree (I’ll even feed her for sharing them with me).

Now, I’m officially hooked on fresh herbs. Later that week, I made a homemade goat cheese ranch dressing (a recipe from Gena Knox’s “Southern My Way” cookbook – more on that to come) with fresh chives. And I chopped them paper thin, of course. After all, I learned from the best at Barrington Hall.

Upcoming Cooking Class Schedule at Barrington Hall:

April 5: Spring in Tuscany

Pecorino and Cauliflower Frittata

Pork Loin Braised in Chianti

Sweet and Sour Zucchini

Pine Nut Cookies

April 19: Couples Grilling

Portabella Mushroom Sandwich with Fresh Basil Mayo

Grilled Corn Salad with Black Bean and Jicama

Chutney Glazed Fruit Kababs

June 7: Thai Favorites

Thai Cucumber Salad

Chicken and Eggplant Curry

Pad Thai with Shrimp

Fresh Ginger, Pineapple and Kiwi Toss

June 21: Summer in the French Countryside

Roasted Tomato Tart

Cornish Game Hens with Apricot Glaze

Pan Seared Asparagus

Individual Chocolate Souffles

July 19: Southwest Sizzle

Broiled Salmon with Chile Glaze

Creamy Cilantro Lime Slaw

Corn Pudding with Basil

Cornmeal Sugar Cookies

Aug. 2: Asian-Style Dinner Party

Spicy Sesame Noodles with Chopped Peanuts

Shrimp and Scallion Pancakes

Ginger Soy Marinated Flank Steak

Kaffir Lime and Lemongrass Sorbet

Aug. 16: Summer Cocktail Buffet

Bruschetta with Gorgonzola and Fresh Figs

Shrimp Cakes with Wasabi Vinaigrette

Hot and Spicy Beef Satay with Coconut Peanut Sauce

Smoked Salmon Cucumber Rolls

Watermelon Martinis

Aug. 30: Italian Summer

Caesar-Style Salad

Ribeye Steak with Parmesan, Arugula and Olive Oil

Soft Polenta

Fig Tart with Cardamom Orange Cream