your
family to
a gourmet dinner can be as easy as signing up for a class at the Kroger School of Cooking, where you can learn to cook up everything from crawfish pie to Russian tea cakes to sugar cane skewered shrimp with mango mojo.

Chef Mark J. Roney is the instructor/manager of the Peachtree City Kroger School of Cooking where he offers classes daily. With over 25 years experience, Roney specializes in preparing extensive menus and recipes.

"One of the benefits to the Kroger customers is that I am here to help in anyway I can," Roney said.

The class demonstrations and instructions are often performed by guest chefs from renowned Atlanta and local restaurants. Among the chefs and restaurants participating in November and December are, executive chef Phillipe Haddad of The Abbey on Nov. 24; executive chef Christopher Brandt of The Food Studio on Dec. 1 and executive chef Rusty Hickman of The Village Cafe on Dec. 2.

Unique classes such as "Couple's Cooking" and fun kid's classes are also offered. Among the December highlights are "Let's make a Gingerbread House," and a variety of holiday baking classes for entertaining Christmas parties and

For a complete calendar listing of meals, chefs and menus, call 770-486-7208.

Apart from the classes, Roney also is the innovator of the prepared meals program. As the consulting chef for the store, any customer who needs help coming up with recipes using perhaps a limited number of ingredients or who would like to use low-fat or no-fat ingredients, can ask Roney for tips on preparation.

Roney encourages customers to stop by the school any time while shopping to ask for recipes or tips.

The kitchen at the school is provided through sponsors of the school and is a model of culinary conveniences and efficiency. Roney is available to offer recommendations on products, cookware and even how to organize your cabinets and refrigerator.

The school recently held the Great Southern Greens Cookoff, sponsored by San Miguel Produce who supplies all greens to Kroger Grocery Stores.

All participants were required to use collards, Kale or turnips and had to use an original recipe.