Learn as Chefs Caroline Gutierrez and Matthew Ryder from C + M prepare a four-part menu with wines to enhance the flavors of seasonal and local produce in the Edible Garden Outdoor Kitchen.
Join Chef Caroline Gutierrez and Matthew Ryder, C + M, alongside Veronica Cuellar, Olive Oil Sommelier at Pure Chilean, on a unique sensory journey. Whether you are a seasoned olive oil connoisseur or a complete novice, this class will expand your palate and deepen your appreciation for a premium Extra Virgin Olive Oil (EVOO) in your cooking. Taste three EVOO varietals from Veronica while savoring four courses from the chef team with wine.
Registration opens to the public on April 7 via the Outdoor Kitchen phone line. Registrations are processed in the order they are received.
Please note: Circles Members receive early registration access in March, and these popular dinners often sell out during that period. For dinners already sold out by April 7, you may join the waitlist at the link below. To learn more about becoming a Circles Member, visit atlantabg.org/join.
Schedule: Select Tuesdays, April – October, 6:30 – 8:30 p.m.
Fee: $150 per person ($840 any six dinners)
Registration: Call 404-876-5859 ext. 2559
About Chef Caroline Gutierrez
Caroline Gutierrez, a Miami native, left over a decade ago to pursue her interests. It was in that time she found her true passion, in food. Whilst living in Los Angeles, Gutierrez came to realize food is where her future lies and enrolled in Le Cordon Bleu. Immediately immersing herself to become a Chef, she began earning her stripes in Michelin tiered restaurants before and after graduation. She has worked in the top restaurants in Los Angeles, Spain, and most recently as a Private Chef serving the families of Atlanta. Caroline has worked her way through the kitchen hierarchy from commiss to head chef, before beginning her own business in Atlanta. Gutierrez is an ever learning chef with a “use all” no-waste mentality, she loves to express herself in the kitchen, bringing comfort food with a global twist to every plate she presents.
About Chef Matthew Ryder
With more than a decade of experience in the restaurant industry, Matthew Ryder brings a zealous and diverse culinary background to every dish he plates. Ryder began his career in the restaurant industry at just 14 years-old, washing dishes and learning to love the gratification behind delivering a fantastic meal. He experienced several facets of restaurant operations – including bussing, serving and cooking on the line – before attending Cape Fear Community College in Wilmington, N.C., where he obtained an associate degree in Culinary Applied Sciences. Following graduation, Ryder dove further into the kitchen as chef consultant, head chef, sous chef, and most recently Executive Chef at the former Upscale Italian Restaurant, Donetto in Atlanta. Ryder enjoys expressing his artistic and culinary passions through inspired and intelligent menus.