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Travel the globe one bite at a time in this flavorful exploration of international cheeses. From creamy French bries and alpine wheels to bold blues and crumbly cheddars, this class uncovers the stories, traditions, and craftmanship behind the world's most iconic cheeses. Perfect for curious palates, aspiring cheese mongers, and anyone who believes good cheese has a story to tell!
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Fee: $14.00
Capacity Remaining: -16
Dates: 4/23/2026 - 4/23/2026
Times: 2:00 PM - 3:00 PM
Sessions: 1
Days: Th
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Instructor: Whitney Hammond
Building: River's Crossing
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Ever wondered what those restaurant health-inspection forms really mean? We will take you behind the letter grades and inspection sheets posted in Georgia restaurants to uncover the critical food safety practices they reflect. Learn how to interpret inspection results, recognize key risk factors for foodborne illness, and apply those insights to everyday food preparation at home. The class will also introduce the basic regulatory structure governing retail food safety in the U.S.
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Fee: $14.00
Capacity Remaining: 37
Dates: 5/20/2026 - 5/20/2026
Times: 10:00 AM - 11:30 AM
Sessions: 1
Days: W
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Instructor: Kris Ingmundson
Building: River's Crossing
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Many cookbooks and recipes still exist from Georgia’s early years, yet most have been forgotten. They sit quietly in archives, waiting to be rediscovered. These sources not only preserve traces of delicious foods that are new again to current generations, but also hold many clues about what home life was like for Georgians in the past. In this presentation, archivist and writer Valerie J. Frey, author of Georgia’s Historical Recipes: Seeking Our State’s Oldest Written Foodways and the Stories Behind Them (UGA Press, 2025), will lead an exploration of recipes from 1733 through 1945 with a historian’s eye. Learn about yesteryear’s cooks and taste of the history of Georgia, the South, and the U.S. through historic foodways. Athens area foodways will also be covered. (Please note that the speaker welcomes program participants to bring knitting or other quiet handiwork to do as they listen.)
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Fee: $14.00
Capacity Remaining: 28
Dates: 4/23/2026 - 4/23/2026
Times: 10:00 AM - 11:15 AM
Sessions: 1
Days: Th
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Instructor: Valerie Frey
Building: River's Crossing
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Many cookbooks and recipes still exist from Georgia’s early years, yet most have been forgotten. They sit quietly in archives, waiting to be rediscovered. These sources not only preserve traces of delicious foods that are new again to current generations, but also hold many clues about what home life was like for Georgians in the past. In this presentation, archivist and writer Valerie J. Frey, author of Georgia’s Historical Recipes: Seeking Our State’s Oldest Written Foodways and the Stories Behind Them (UGA Press, 2025), will lead an exploration of recipes from 1733 through 1945 with a historian’s eye. Learn about yesteryear’s cooks and taste of the history of Georgia, the South, and the U.S. through historic foodways. Athens area foodways will also be covered. (Please note that the speaker welcomes program participants to bring knitting or other quiet handiwork to do as they listen.)
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Fee: $14.00
Capacity Remaining: 99
Dates: 4/23/2026 - 4/23/2026
Times: 10:00 AM - 11:15 AM
Sessions: 1
Days: Th
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Instructor: Valerie Frey
Building: Online via Zoom
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You can’t step into an Indian home without being offered a cup of chai and a couple of biscuits (cookies). Tea-time in India is more than a break—it is a social ritual of connection and hospitality. In this warm and flavorful class, we will sip some masala chai (tea with spices) and sample an array of sweet and savory tea-time treats that showcase India’s diverse regional flavors. Together, we’ll roll up our sleeves to make two classic Indian savory snacks, perfect for pairing with your cup of chai. Learn how a simple cup of tea becomes a symbol of hospitality, community, and comfort across India. Whether you’re new to Indian food or already a fan, this afternoon of tea, spice, and shared stories will leave you inspired to bring a little tea-time magic to your own table.
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Fee: $29.00
Capacity Remaining: -17
Dates: 3/20/2026 - 3/20/2026
Times: 12:00 PM - 2:00 PM
Sessions: 1
Days: F
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Instructor: Nupur Kittur
Building: River's Crossing
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Wine production in Italy dates to 4,000 years B.C. on the island of Sicily. There are 11 major wine-producing regions spanning from the Alps in the north all the way to the toe of the boot in the Mediterranean Sea. Please join us as we retrace a recent wine trip to Italy through photos, stories, food, and of course wine. We will begin our journey in Venice and travel west through Gavi, Verona, Lake Garda, and south through Bologna, Florence, Montepulciano, Montecino, and finally Rome. Five two-ounce pours of wine will be presented with a pairing of appropriate cheeses and charcuterie. $40 to be paid on-site to Tapped.
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Fee: $14.00
Capacity Remaining: -1
Dates: 5/12/2026 - 5/12/2026
Times: 2:00 PM - 3:15 PM
Sessions: 1
Days: Tu
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Instructor: Todd Hurt
Building: Off Site
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Please note: $40 fee to be paid via credit card onsite on the date of the event (for wines and snacks) See receipt note for address/additional details. This class is sponsored by Debra Plunkett in appreciation of Jake and David Plunkett
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