The Nitty Gritty
- Refunds up to 48 hours after purchase.
- Price is for one person
- Redeem your reservation with your I.D.
- Must be 21 or over to enjoy wine service
Imagine you're watching your favorite cooking show. Now imagine that instead of some gussied-up actor, it's one of the best chefs in the ATL. And you're in the kitchen with her…and you can eat everything she makes. Welcome to The Third Space. It's a place for our favorite chefs to tear down that fourth kitchen wall and show us how to make our own culinary ingenuity happen. And if we hear some of their personal stories and make a few new pals along the way? Even better.
Chef Asha (of Cardamom Hill and Spice to Table fame) opened the place a few years ago, naming it after philosopher Homi Bhabha's description of what's known as a "third space," which, it turns out, is not unlike the melting pot of NYC, where cultures can come together and share experiences without being diluted. In that spirit, Asha will lead a class incorporate traditions from around the world, making curries from three cuisines: Indian, Thai, and Jamaican.
The word curry comes from a Tamil word that essentially means spiced sauce- it typically has nothing to do with the ubiquitous bright yellow curry powder we see on supermarket shelves. Though curry has origins in India, it’s gone global with variations all over the world. In this class, Asha will show us how to make a traditional Indian red masala chicken curry, a Thai lemongrass chicken curry, and a Jamaican brown stew chicken curry. Once you enter the space, you can take in the warm, inviting atmosphere and start to get ever-so-slightly pumped for the culinary enlightening that's about to take place.
When the instruction begins, you'll notice something different: there are no recipes. Yes, you'll get them via email afterward, but during the class, you're only there to observe and learn. Asha explains, "I find that having a piece of paper in front of you can get very distracting; people should feel comfortable here." And just like that, you're immersed into a professional kitchen that somehow feels like home. She'll explain her process while you and the other 14 pupils sit around the long, sleek countertop listening and asking questions. And when you head home, you’ll be armed with the know-how to make curry in your own signature style- Asha encourages you to play with the recipes. After prepping the three types of curries, you and the rest of the class will sit down at the large table with Asha and enjoy a full meal of traditional Basmati rice, a freshly made flatbread called roti, and community wine service together over laughter and friendly chatter. It is called The Third Space of Culinary Conversation, after all. But likely there'll be no space left in you stomach after the evening's over, and that's a very good thing.