Join us tonight at our Aprons Cooking School as we showcase great dishes prepared by the newly appointed Culinary Director of Farm Burger restaurant--Chef Drew Van Leuvan.
Let him share his culinary expertise and delight you with fresh dishes that showcase his talent. No burgers on this menu, but don't let that stop you from checking out Farm Burger.
This is a demonstration-style cooking class.
- Roasted Ruby Beets with Orange-Braised Fennel, Mint-Pistachio Pesto, and Goat Cheese
- Pappardelle with Arugula Pesto and Parmigiano-Reggiano
- Oven-Roasted Flounder Involtini with Agrodolce Pimentons, and Lemon-Caper-Raisin Vinaigrette
- Mascarpone Mousse with Vanilla Ice Cream, Espresso Anglaise, and Roasted Grapes Aigre Doux
What to expect.
This class is for adults 18 years of age and older only. No children allowed unless otherwise specified.
Wine is sampled with each course, but you must be 21 years of age or older to drink alcoholic beverages. Drink responsibly.
This is a demonstration-style cooking class. Sit back, relax, and let our chefs do the cooking. Enjoy all of our delicious menu items and ask questions as we walk you through each recipe.
Reservations are on a first-come, first-served basis. Cancellations must be made 72 hours in advance of the class for a refund. Full payment for all classes is required at time of registration. Price includes recipes, demonstration, and samples of the food prepared. Class is for adults only (18 years of age or older). Wine is sampled with each course. You must be 21 years of age or older to drink alcoholic beverages. Drink responsibly. Publix may cancel classes not meeting enrollment standards, in which case any payment remitted will be refunded. Publix reserves the right to change recipes or substitute instructors for any reason.
Please be aware that our products, prepared items, and cooking school facilities may have had contact with the following food allergens: fish, eggs, milk, wheat, peanuts, soybeans, sesame, tree nuts, and shellfish. Please do not attend Cooking School class(es) if you or your guests have, or have been exposed to, any communicable diseases including cold, flu, etc.
A long-time veteran of the Atlanta restaurant scene, Chef Drew joins the Farm Burger herd with over 27 years of experience in fine-dining and a passion for local farming and sourcing.
He is a graduate of the Culinary Institute of America and has perfected his skills studying under world-renowned chefs such as Jean-Louis Palladin, Guenter Seeger, Wylie Dufresne, Joel Antunes, Sam Mason, and Mark Dommen. In the past decade, he has led Buckhead’s Seven Lamps kitchen as executive chef and operating partner where he spent eight years creating handmade pastas, wood-fired meats, and seasonal and locally farmed vegetables. Most recently, he was executive chef at Atlanta favorite, Ecco Buckhead, where he implemented his unique cooking style to introduce dishes highlighting locally sourced ingredients.
“I have been a fan of Drew’s cooking for a number of years, and I couldn’t pick a better person to join our team,” said George Frangos, co-owner and founder of Farm Burger. “At Farm Burger, the quality of our offerings, from locally-sourced pasture-raised meats to final product are paramount, and Drew is completely aligned with our vision. He’s already bringing a new and exciting energy to our culture and to our menus.”
Chef Drew has been recognized for his outstanding culinary skills in respected industry and local publications throughout his career. In 2004, Food & Wine magazine recognized him as a “Chef on the Rise” during his tenure at Toast. In 2006, he was appointed executive chef of Saga restaurant where he received the “Rising Star Award” from StarChefs.com and “Most Memorable Plate of 2007” from Creative Loafing. The Atlanta Journal-Constitution has also previously awarded him three stars for his creations. He is best known for developing and launching his own handmade pasta, Pan De Mie Pasta Company.