Cooking Class with a Local Family

Introduction

Join a Georgian family in their home kitchen to learn core dishes and the rhythms behind them. It’s a simple, hands-on way to understand how food, hospitality, and everyday life connect in Georgia.

The Experience – Shop, Cook, Share

Your host walks you through fresh herbs, farmhouse cheeses, walnuts, and seasonal vegetables, then sets up a practical prep line. You’ll knead dough for khachapuri, fold khinkali with clear cues on pleats and sealing, and grind walnut pastes for salads and stews. Along the way you taste, adjust, and plate together. The class ends at a shared table — a relaxed, “suprasque” meal with light toasts and conversation.

The Heritage – Recipes with a Social Role

Georgian dishes carry family memory and regional style: Imeretian vs. Adjarian khachapuri, mountain-style khinkali, herb-rich pkhali, slow stews like chakhokhbili or lobio. The cooking is communal; tasks pass between hands, and toasting etiquette frames the meal. Learning at home preserves this context — technique plus the social rules that make the food feel complete.

🎯 Suggested Experience Plan
Morning (9:30–10:15) – Market or pantry talk: herbs (tarragon, purple basil), cheeses, walnuts, spices (blue fenugreek, utskho suneli).
Late Morning (10:15–12:15) – Hands-on cooking: dough, fillings, pleating, walnut paste, one salad or stew; tasting and adjustments.
Lunch (12:30–13:30) – Sit-down meal with light toasts; short notes on regional variations.
Wrap-up (13:30–14:00) – Recipe handover, quick storage/reheating tips, neighborhood café or bakery suggestions.

💶 Pricing & Packages

• Home Kitchen Intro (3 hours) — €45 per person: one bread, one salad, tea/compote, recipe sheet.

• Signature Class (4 hours) — €75 per person: khachapuri + khinkali + salad, soft drinks, recipe pack.

• Vegetarian Walnut Feast (4 hours) — €75 per person: two pkhali varieties, mchadi (cornbread), seasonal salad, churchkhela demo.

• Private Family Session (2–6 guests, 4–5 hours) — from €220 total: custom menu (halal/vegetarian/vegan/gluten-aware), market add-on available.

🌿 Practical Tips

• Dietary notes: Vegetarian and halal-friendly menus are easy; vegan possible with bean/walnut dishes. Mention allergies (walnuts are common).

• What to bring: Comfortable shoes, a small notebook or phone for photos, a tote for market add-ons.

• Etiquette: Light toasts are part of the meal; sip or use non-alcoholic options. Offer to help with dishes — it’s appreciated.

• Seasonality: Summer favors tomatoes, herbs, and stone fruits; winter leans into beans, pickles, and slow stews.

• Take-home: You’ll receive metric recipes and substitutions for cooking back home.

Conclusion

Cooking with a local family turns recipes into practice: shopping for real ingredients, learning repeatable techniques, and sharing a straightforward home meal. You leave with skills, a small set of reliable dishes, and context for how Georgian food works at the table.