From the Roota to the Toota

• SUPPORTED BY
  The Local Palate

Step into the kitchen with award-winning chef and writer Amethyst Ganaway for a lively, hands-on class rooted in the traditions of her upcoming cookbook, From the Roota to the Toota. Inspired by the Southern phrase “from the rooter to the tooter,” this experience celebrates cooking with intention and making the most of what we have while honoring history, culture, and sustainability. Learn the art of preparing wild game, offal, and more, with Chef Ganaway leading the way through technique, story, and flavor.

Hands-on Classes take place at Culinary Institute of Charleston Palmer Campus (downtown Charleston) in a teaching commercial kitchen. All Charleston Wine + Food classes are led by a chef or expert and our guests get involved in the fun. Hands-on classes are supported by Culinary Institute Culinary Arts students and Culinary Institute of Charleston faculty to ensure that your experience is top-notch. Classes are complimented with paired beverage offerings and a spread to enjoy the fruits of your labor. 

As part of our continuing education + workforce development initiatives, Charleston Wine + Food provides scholarships and funding to support Culinary Institute of Charleston students. Your ticket purchase is vital to our partnership with Culinary Institute of Charleston. Charleston Wine + Food has donated over $500,000 to culinary + hospitality scholarships and charitable initiatives since 2006.