Whether you’re already a fan of Georgian food or you’ve never even thought about it before, we can’t wait to share the flavors of this delicious, ancient cuisine with you! While we love the food of the Peach State too, this menu showcases the culinary treasures of the Eastern European/West Asian/Caucasian nation of Georgia—a crossroads of culture with a history dating back to the prehistoric period. Archaeological discoveries reveal that Georgia is home to some of the world’s earliest known sites of winemaking, where clay qvevri vessels were used to ferment grapes over 8,000 years ago. This ancient food culture developed alongside early gold mining, weaving, and trade, giving Georgian cuisine remarkable depth and resilience.
As its geography suggests, the food of Georgia is a true East-meets-West fusion. Expect bold yet balanced flavors: bright pomegranate seeds, rich cultured dairy, fragrant spices, tender dumplings, smoky eggplant, earthy walnuts, and, of course, the country’s most famous export—cheese bread. Not just any cheese bread, but the warm, gooey, indulgent khachapuri that has been called one of the most crave-worthy foods in the world.
Our menu for the evening includes: khachapuri (cheesy bread boats), khinkali (succulent pork and beef-filled dumplings), fresh tomato-cucumber salad, eggplant-walnut rolls, aromatic plov (seasoned rice with dried fruit), rich kharcho (beef in creamy, spiced walnut stew), and a tangy-sweet tart cherry cake for dessert.
This is more than just a cooking class—it’s a journey into one of the oldest continuous food and wine traditions on Earth. Come hungry, curious, and ready to feast!
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