Curry from the Ground Up: A Two-Night Cooking Experience

Curry from the Ground Up: A Two-Day Experience with Chef Kenyatta Ashford

Join Chef Kenyatta Ashford for an immersive two-day exploration of curry. Beginning not with a jar or a pre-made blend, but with whole spices.

In this hands-on four-hour experience, guests will learn how to build the deep, layered flavors of curry from scratch. Using whole spices provided by local spice company Alchemy Spices, Chef Ashford will guide the class through toasting, grinding, blending, and balancing spices to create a curry blend from the ground up.

Day One : Building the Foundation

Friday, August 28 | 6:00–8:00 PM

The evening begins with an exploration of whole spices and the role each plays in developing flavor, aroma, heat, and complexity. Guests will toast and grind spices, create their own curry blend, and work alongside Chef Ashford to begin preparing the components of the meal.

The food will then be allowed to rest overnight. Allowing time for the spices to bloom, mingle, and develop deeper flavor.

Day Two : Finish, Cook & Lunch

Saturday, August 29 | 11:00 AM–1:00 PM

Return the following morning to see how the flavors have developed overnight. Chef Ashford will guide the class through finishing the dishes, making final adjustments, and bringing everything together.

Then comes the best part: sitting down to enjoy the finished meal together for lunch.

Throughout the experience, Chef Ashford will share techniques for working with whole spices, understanding curry as a method of building flavor, and developing the confidence to move beyond pre-made spice blends in your own kitchen.

Instructor: Chef Kenyatta Ashford
Duration: 4 hours over two days
Day One: Friday, August 28 | 6:00–8:00 PM
Day Two: Saturday, August 29 | 11:00 AM–1:00 PM
Includes: Whole spices from Alchemy Spices, all ingredients, hands-on instruction, and Saturday lunch

Please Note: Registration includes both days of the experience. Guests should plan to attend both sessions.

Chef Kenyatta Ashford is a New Orleans native, Culinary Institute of America graduate, Chopped champion, and chef/owner of Neutral Ground in Chattanooga. Drawing inspiration from his upbringing in New Orleans and his study of African and African-American foodways, Chef Ashford creates cuisine that explores the connections between West African, Creole, and Southern culinary traditions. A recipient of the James Beard Foundation's Jean-Louis Palladin Professional Work/Study Grant, he is passionate about using food to tell stories, preserve culture, and bring people together.