Officers of Les Marmitons Sandy Springs
President - Joe Dinardo
VP - Dave McCoy
Secretary - Leonardo Ruscitto
Treasurer - Jim Sullivan
Shopping Manager - Tom Rotroff
Event Coordinator - Willis Lanier
Sommelier - Howie Berkowitz
At Large - Jeff Colbath
Chef Relations - JP Jobin
Webmaster - Patrick Barry
Materials Custodian - Jeff Colbath
Invitation Coordinator- Dennis Brown
Photographer - Lee Cross
rom Friendship To Gastronomy...
Who We Are
Les Marmitons of Sandy Springs is a men's gourmet cooking club where members gather regularly to prepare and then dine on an exquisite dinner under the direction of a professional chef. Members share a common interest in fine food, good fellowship and expanding their culinary skills. In short, the club is about food, friendship and fun !
Unlike a demonstration-only cooking school, cooking at Les Marmitons of Sandy Springs is a hands-on experience where members gain knowledge and techniques of preparing and presenting fine cuisines. Members possess cooking skills from novice to foodie to experienced cook-at-home. Everyone is welcome!
What We Do
Each month, a group of 30 or more members and guests gather to prepare and enjoy a gourmet dinner from a menu and recipes carefully planned by a guest chef. The splendid dinner consists of four to five courses starting with an appetizer to main course to dessert.
Members and guests are divided into teams of 4-6 to prepare their course from start to finish. An experienced Les Marmitons member is selected as team captain for each course to lead and discuss preparation of the dish to the group. Each team plates their course following the chef’s instructions and serves it to the members, who are seated at tables set with linen tablecloths and wine glasses. Each course is paired with an excellent wine selected by our knowledgeable sommelier.
The cuisine changes each month to expose members to symphonies of flavors and colorful, tasty bites from around the world. Cuisines include Italian, French, Latin American and Mexican, Asian and American featuring seasonal farm-to-table dishes.