Heading to a cooking class at Barrington Hall, I entered through the back door, straight into the kitchen, like a personal guest at this majestic antebellum mansion in Roswell (GA). Here, I was greeted by a table set for eight with empty, white plates, like blank canvases awaiting the works of art that were to be prepared during our “Cooking with Fresh Herbs” class at the cooking school.
Our instructor was Chef 
John Wilson, an engaging and charismatic chef, who began with a few talking points about fresh herbs, joking with the group before we began our collective cooking effort.
Chef Wilson dished out assignments – some minced garlic, others chopped parsley, tarragon and chives, and still others cubed bread, chopped vegetables, or measured ingredients. We hollowed tomatoes for Stuffed Baked Tomatoes with Fresh Herbs and spread a fragrant herb mixture over chicken breasts for the Rosemary Thyme Chicken Breast Bake.
When supper was ready, we dined on those dishes plus a savory Summer Herb Cheese Spread, a Summer Dessert Cheese with mint spread over ripe cantaloupe, while sipping wine.
The upcoming cooking class with Chef John Wilson ($50/class) include:
- Thai Favorites (June 7)
- Summer in the French Countryside (June 21)
- Southwest Sizzle (July 19)
- Asian-Style Dinner Party (August 2)
- Summer Cocktail Buffet (August 16)
- Italian Summer (August 30)
For more information, click here.
Barrington Hall
535 Barrington Drive
Roswell
770-640-385
– Special correspondent Bre Humphries
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