Thursday, February 17, 2011

Spring Break Camps start April 18!

Spring Break is just around the corner! This year your young chefs can join us for a week of cooking, eating, and learning during their Spring vacation.

Call us at (703) 433.1909 to apply a $10 SIBLING DISCOUNT for multiple registrations!

Young Chefs World Cuisine Camp (Ages 8-12) - MORNING SESSION
April 18-22
Meets for 5 days from 9:30am-12pm
$225 per child

Young Chefs World Cuisine Camp (Ages 8-12) - AFTERNOON SESSION
April 18-22
Meets for 5 days from 1-3:30pm
$225 per child

Big Kids in the Kitchen Movie Camp (Ages 5-8)
April 18-21
Meets for 4 days from 10am-12pm
$175 per child

Monday, February 7, 2011

Summer Cooking Camp Details

Looking for something educational to entertain the kids this summer? We're serving up fun all summer long in our hands-on cooking camps for kids and teens.

At a Cookology camp young chefs learn essential cooking skills in a kid-friendly environment, with themes like sports, movies, world travel and more.

These educational and engaging sessions are led by PROFESSIONAL CHEFS who specialize in instruction for kids and teens. All classes are HANDS-ON, and the kids get to eat what they make at the end of each session!

This year we're offering great camps for kids of all ages, including
NEW sessions designed specially for tweens and teens!

· 3 day and 5 day camps for
BIG KIDS ages 5-7
· 5 day camps for
YOUNG CHEFS ages 8-12
· 5 day camps for
TWEENS & TEENS ages 12-14

Click the links to view full details including menus and to register online.


Week 1: July 11-15

Big Kids (Ages 5-7)
Calling All Pirates: Mateys and Maidens
Tuesday, July 12-Thursday, July 14 (3 Day Camp)
10am-12pm; $110

Young Chefs (Ages 8-12)
World Cuisines Culinary Boot Camp
Monday, July 11-Friday, July 15 (5 Day Camp)
9:30am-12pm; $230

Tweens & Teens (Ages 12-14)
World Cuisines Culinary Boot Camp
Monday, July 11-Friday, July 15 (5 Day Camp)
1-3:30pm; $255

Week 2: July 18-22

Big Kids (Ages 5-7)
Basics of Baking Camp
Tuesday, July 19-Friday, July 22 (3 Day Camp)
1-3pm; $110

Tweens & Teens (Ages 12-14)
Basics of Baking Boot Camp
Monday, July 18-Friday, July 22 (5 Day Camp)
9:30am-12pm; $255

Young Chefs (Ages 8-12)
Basics of Baking Boot Camp
Monday, July 18-Friday, July 22
1-3:30pm; $230

Week 3: July 25-29

Young Chefs (Ages 8-12)
Passport Cooking: A Trip Around the World Through Food
Monday, July 25-Friday, July 29 (5 Day Camp)
9:30am-12pm; $230

Tweens/Teens (Ages 12-14)
Culinary Skills & Techniques Camp
Monday, July 25-Friday, July 29 (5 Day Camp)
1-3:30pm; $275

Week 4: August 1-5

Big Kids (Ages 5-7)
Batter Up Sports Camp
Tuesday, August 2-Thursday, August 4 (3 Day Camp)
1-3pm; $110

Young Chefs (Ages 8-12)
Batter Up Sports Camp MORNING SESSIONS

Dates: Monday, August 1-Friday, August 5 (5 Day Camp)
Morning and Afternoon Sessions: 9:30am-12pm AND 1-3:30pm; $230 each

Week 5: August 8-12

Big Kids (Ages 5-7)
Passport Cooking: A Trip Around the World Through Food
Tuesday, August 9-Thursday, August 12 (3 Day Camp)
10am-12pm; $110

Young Chefs (Ages 8-12)
World Cuisines Culinary Boot Camp
Monday, August 8-Friday, August 12 (5 Day Camp)
9:30am-12pm; $230

Tweens & Teens (Ages 12-14)
World Cuisines Culinary Boot Camp
Monday, August 8-Friday, August 12 (5 Day Camp)
1-3:30pm; $255

Week 6: August 15-19

Big Kids (Ages 5-7)
Lights, Camera, Action: Foodie Movie Fun
Monday, August 8-Friday, August 12 (5Day Camp)
10am-12pm; $180

Tweens & Teens (Ages 12-14)
Passport Cooking: A Trip Around the World Through Food
Monday, August 15-Friday, August 19 (5 Day Camp)
9:30am-12pm; $255

Young Chefs (Ages 8-12)
Passport Cooking: A Trip Around the World Through Food
Monday, August 15-Friday, August 19 (5 Day Camp)
1-3:30pm; $230

We're offering a
$10 SIBLING DISCOUNT for multiple registrations. Call us at (703) 433.1909 to apply.

Can't make it for a multi-day camp?

You can register your child for individual camp dates at a pro-rated daily rate. Call us for details.

We'll also be offering SINGLE SESSIONS of hands-on cooking classes for all ages, including Mommy/Daddy & Me.

Special YOUNG ADULT afternoon skills series coming soon!

We look forward to cooking with you this summer!

Wednesday, February 2, 2011

Last seats for Valentine's classes!

The countdown is on: Valentine's Day is just a week away! Are you still searching for something special for your special someone? This year ditch the last minute dinner and a movie routine and plan something UNIQUE, FUN, and DELICIOUS!

We have something to fit the bill for every couple, from hands-on cooking sessions to Chef's Table tastings, classes for choco-holics, and food and wine pairing events!

Click on the links for more details and menus. Many of the sessions have already SOLD OUT, so be sure to reserve your seats soon.

In this tasting workshop Executive Chef Brad Spates will prepare delicious dessert dishes like RASPBERRY AND DARK CHOCOLATE MACARONS while you get a course on wine tasting and pairing from award-winning sommelier Mary Watson. You can sit back, relax, and enjoy as the chef walks you through the preparation of each of his dishes, and our sommelier takes you on a palette-pleasing pairing journey. They'll also answer your questions on cooking, food, wine, and more.

In this interactive cooking session you will help our pro chef prepare three gourmet dishes including a decadent INDIVIDUAL DARK CHOCOLATE BREAD PUDDINGS. While you prepare your dishes our chef will share tips and tricks for creating easy date night dishes at home. And it wouldn't be a date night without the wine! While you cook and eat you'll sip on fantastic paired vinos and get an in-depth wine pairing lesson from our award-winning sommelier, including tips for pairing tricky dishes like salads and chocolate.

Friday, Feb. 11

Il Pioppo Italian Wine Tasting Event
5-6:30, $39

Searching for a fantastic bottle of wine to celebrate Valentine's Day with your sweetie? Join Bridget Thibodeau Sasso for a special tasting of session of phenomenal Italian wines! During the class Bridget will lead you through a unique, engaging tasting of gems from the Italian country side. She works exclusively with small, family owned vineyards with limited production. We'll have some light fare and sweets on hands, and all of the bottles you taste will be available for whole sale prices after the event!

Unique wines + delectable chocolate - one truly memorable Valentine's date night! Join us for a delicious tasting session of exquisite wines and decadent chocolate. For the class Bridget has chosen six outstanding wines from her selection. Each wine will be expertly paired with a premium chocolate - making for one decadent and delicious date for you and your sweetie this Valentine's Day!

Saturday, Feb. 12

Champagne Lunch for Lovers
11am-1pm, $79

Celebrate Valentine's Day with champagne! Join our pro chef for a hands-on class devoted to cooking with champagne. You and your date will make three exiquisite dishes from scratch, then relax and enjoy your creations with a glass of paired bubbly.
50% of proceeds go to the Washington Humane Society!

Join Executive Chef Brad Spates for gourmet brunch with your sweetie! During this special session you'll relax, drink sparkling wine while our chef prepares delicious dishes in a fun cooking demonstration.

No need to shell out money at trendy bakeries for a special V-Day treats - instead learn to make these decadent dessert bites at home! During this session you'll create a delicious menu of gourmet Valentine's themed cupcakes from scratch.

Sunday, Feb. 13

Only 14 seats available
Chef's Table Tasting Event: Valentine's Brunch Edition
11am-1pm, $70

Couldn't get a seat for our V-Day Chef's Table? Try our A.M. version! In this tasting class you'll join Executive Chef Brad Spates for a gourmet brunch Chef's Table; sit back, relax, and sip on a champagne cocktail as chef creates a delicious brunch for you and your sweetie. He'll demonstrate each of his dishes, tell you how you can recreate your own versions at home, plus answer your questions on cooking, food, wine and more. Enjoy your dishes with a flight of exquisite wines, and a gourmet espresso shot to kick start the rest of your romantic Sunday.

In this class Brad will create several different delicious chocolate tapas: cakes, pastries, cookies, and fruit bites with several decadent dipping sauces. Our sommelier, Mary Watson will guide you through a fun, interactive wine tasting and food pairing for a unique Valentine's experience!

If you have questions about any of these sessions please e-mail us or give us a call at (703) 433.1909.

Thursday, December 23, 2010

Easy Holiday Recipes for Kids!

Try these yummy sweet treats at home this holiday season!

No-Bake Snowball Cookies

Yield: 2 dozen cookies


3 cups powdered sugar, divided

½ cup butter, softened

¼ cup milk

1 large banana, mashed with a fork until smooth

1/4 cup cocoa powder

3 cups oats

1 tsp vanilla

½ cup creamy peanut butter


  1. In a large sauce pot mix together 2 cups of the powdered sugar, butter, milk and cocoa.
  2. Place mixture on the stove over medium heat and bring to a boil. Have an adult help you remove the pan from the stove and pour into a large glass bowl
  3. Stir the oats, vanilla, and peanut butter into the warm sugar and mix until a dough forms
  4. Use a small ice cream scoop to drop balls of the dough into a cookie sheet lined with wax paper
  5. Place the wax paper in the refrigerator and chill for 2 hours.
  6. Roll in remaining 1 cup powdered sugar to resemble snowballs. Store in an airtight container.

Microwave Cornbread with Honey Butter

Yield: 6-8 servings


1 ¼ cups flour

¾ cup yellow corn meal

3 Tbsp sugar

1 tsp salt

1 cup milk

3 Tbsp vegetable oil

1 egg

¾ cup butter, softened to room temperature

¼ cup honey


  1. In a large bowl mix together the flour, cornmeal, sugar, and salt
  2. In a small bowl mix together the milk, oil and egg
  3. Make a hole in the center of the dry ingredients and add the milk mixture. Stir together with a wooden spoon until it forms a dough
  4. Pour the batter into an ungreased glass or plastic pie plate or round microwaveable cake pan.
  5. Microwave at on high for 5-6 minutes, or until the surface of the bread looks dry
  6. Have an adult help you remove the hot pan from the microwave and let the bread cool for at least 5 minutes before cutting
  7. To make the honey butter, place the softened butter and honey in a bowl and stir with a spatula to evenly combine. Store in an airtight container in the refrigerator.

Gooey Chocolate Cake in a Microwave

Yield: 4 servings


3 Tbsp butter, softened

¼ c white sugar

1 egg

1 tsp vanilla extract

¼ c milk

½ c all-purpose flour

2 Tbsp cocoa powder

¼ tsp baking powder

1 pinch salt


  1. Spray a medium microwave-safe bowl with non-stick spray and set aside
  2. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
  3. Cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.

Double Chocolate Bread Pudding

Yield: 6-8 servings


1 cup white chocolate chips, melted in the microwave

½ c sugar

¼ tsp salt

1 tsp ground cinnamon

1 tsp vanilla extract

1 ½ c milk

2 eggs, beaten together

½ cup semi-sweet chocolate chips

2 ½ c bread cubes – buy a pre-sliced baguette and let kids tear the slices into pieces


  1. Preheat oven to 350 degrees
  2. Lightly grease oven-safe ramekins or a medium casserole dish with butter and place the bread cubes in the dishes.
  3. In a large bowl, whisk together the milk, eggs, vanilla, sugar, cinnamon, salt, and melted chocolate
  4. Add the bread cubes and stir to coat in the milk mixture, then add in the chocolate chips. Let this mixture stand, stirring occasionally, for approximately 20 minutes or until bread absorbs most of the milk mixture.
  5. Use a big spoon to divide the mixture evenly among the ramekins or pour the whole bowl into the prepared casserole dish
  6. Bake pudding for about 12-15 minutes or until set. Check pudding by inserting a toothpick through the middle and it should come out clean.
  7. Serve the pudding warm, with or without whipped cream

Thursday, December 2, 2010

The 10 items you need in your holiday pantry!

Let Chef Katie take the stress out of holiday entertaining with a quick kitchen makeover! Whether you need to create delicious dishes for for a festive feast, or simply whip up quick, tasty appetizers for pop-in guests, you'll have just what you need in a pantry stocked with these staples.

1. French Baguettes
While this might not seem like an item you can keep on hand for weeks, baguettes actually freeze quite well; I always pick up an extra when they’re on special at the store, cut it into thin slices, and freeze the pieces in an airtight bag. When I need to throw together a quick and easy party appetizer, toasted crostini are my go-to recipe; to make them, simply thaw the bread at room temperature, sprinkle lightly with water, and bake in at 350 degree oven for 5-7 minutes to warm through. Finish of the dish with cheeses, jams, vegetable ragu, or other seasonal toppings.

2. Olives
These salty bites can be served alone or alongside nuts, cheeses, and charcuterie on an antipasto plate, pureed in a delicious tapenade, or even tossed in a warm tomato sauce over broiled fish or cooked pasta. I like to keep a few jars of Kalamata, green, and even blue cheese-stuffed olives in the pantry for making warm marinated olives (think lemon or orange zest, fresh minced garlic, and chopped herbs – yum!).

3, 4, & 5. Horseradish, Quality Mustard, and Aged Balsamic Vinegar
More than just condiments for your Christmas roast! Prepared horseradish mixed with sour cream is great for topping mashed potatoes and adds a kick to your favorite dips (think spinach and artichoke, blue crab, or any other creamy, cheesy spread). A spoonful of mustard added to a pan sauce puts a delicious gourmet twist on your classic main dishes, or simmer aged balsamic vinegar with brown sugar until reduced by half and use as a glaze over roasted vegetables, meats, and even fresh cheeses.

6 & 7. Canned Tomatoes and Dried Pasta
Nothing beats the winter blues like a big warm bowl of pasta! I keep my pantry stocked with cans of whole, crushed, and paste to whip up an easy tomato sauce, bisque, or even a batch of comforting chili for easy weeknight dinners and casual family entertaining.

8. Frozen Puff Pastry
Whether you’re in need of a fancy holiday main dish (think filet de bouef Wellington) or a quick and easy sweet treat (chocolate croissants anyone?), frozen puff pastry sheets can be rolled, cut, and baked off in no time. I use this for everything from mini tart shells for cooked mushroom ragu to individual apple-cranberry turnovers when I don’t have the time to measure, mix, and roll fresh dough.

9. Beans
Think beans are boring? Think again! Beans can add a filling, flavorful shot of protein to lots of great winter dishes. Toss them into soups, hearty salads, or create a homemade hummus dip that will truly impress your guests.

10. Wine
It's great to cook with, great to drink, and of course, it makes a great holiday gift, too!

Chef Katie leads a class on Holiday Cocktail Party Pairings. View our upcoming easy entertaining classes.

Thursday, November 25, 2010

Cooking classes make the perfect gift!

Cooking classes make a unique gift for everyone on your list.

We offer gift certificates in any denomination. They are good for all of our cooking classes and tasting events.

TO PURCHASE: Stop by our store in Dulles Town Center Mall, or call us at (703) 433.1909 to place your order over the phone. We'll mail the gift certificate to you (or the gift recipient) the next day. Gift cards are redeemable up to one year from the date of purchase.

Classes are being added daily!

Questions? E-mail us.

Tuesday, November 16, 2010

Get to Know Chef Katie Reineberg!

Chef Katie Reineberg is a graduate of Johnson and Wales University, where she earned dual degrees in both Culinary Arts and Nutrition Sciences. At J&W she served as a student instructor for the Chef's Choice program, assisting professors in recreational cooking classes for adults and children. Katie is a member of the American Dietetic Association, and was involved with Kids First RI on Team Nutrition Project, an initiative to provide healthier meals in public schools and promote nutrition education to kids of all ages. Katie has experience working in multiple areas of the food service industry, including catering, restaurants (in Great Falls and Charlotte, NC), hotels (Landsdowne Resort), as well as product research and development for Infinite Herbs in Boston.

from Northern Virginia, she's thrilled to be back in the area to join the Cookology team as a Chef Instructor. Growing up, Katie always loved to cook, but it wasn't until she took a nutrition course in college that she considered making food her life. Her true passion lies in spreading the message of healthy eating. A self-proclaimed health-food junkie, her goal is to get kids excited about cooking and to show them that healthy food is as fun to cook as it is to eat!

Q: Is there one recipe or skill you think everyone should learn?
I think a lot of times people can follow a recipe, but if they were asked to open their fridge and whip something up, they would have no clue where to start. I think it is important to experiment with food; recipes are great building blocks for ideas, but step outside the ingredients or directions and add something you like. For example, I love cinnamon, it is one of my favorite ingredients to add to anything, especially when baking. It brings out the nuttiness in peanut butter, the richness in chocolate, and adds a sweet heat to desserts like cheesecake and crème brulee, so even if the recipe I am using doesn’t call for cinnamon, I usually add it to anything and everything sweet.

Q: What's the most rewarding part of working with kids?
They are just so much fun! They are curious about food, and they really do want to try new things. Parents: if your kids say “I don’t like that” do not give up! Keep encouraging them to taste different foods and present them in ways that make them interesting. If all else fails, puree fruits and vegetables and sneak them into muffins, pastas, and sauces... then let them know afterwards that they do, in fact, eat vegetables because they just downed a bowl of pasta and pesto made with spinach, peas, and basil!

Q: Do you have a favorite comfort food?
Yes, pasta! My favorite is a big bowl of spaghetti Bolognese, but I actually prefer whole wheat pasta to regular, which makes me feel a little bit better about all the calories... that's the nutritionist in me talking!

Q: What are your favorite local restaurants?
If I want a really nice meal it is well worth the drive out to Lovettsville for dinner at Patowmac Farm. I also like tapas because it means I get to try few bites of a lot of different things (and drink sangria!); around here Jaleo in DC is the best. Lastly, for an amazing Italian meal my go-to is Geranio in Alexandria; it is a really small, quaint restaurant, but the food is amazing and the menu changes seasonally so there is always something new to try! For casual meals, Café Sano in Reston is a great place to pick up a quick bite.

Q: What are your favorite ingredients to work with?
I love to experiment with anything local, fresh, and seasonal!

Q: Have any least favorites?
I do not like to cook with things I don’t like to eat, which honestly is not a very long list! I'm not a huge fan of lamb, though I have made some tasty ground lamb meatballs before.

Q: What is your favorite type of cuisine to cook?
I always answer “healthy food” when people ask that, but I guess that is not really a type of cuisine... I would say I am most influenced by Italian and Mediterranean cooking, and I always try to use fresh, local, and SEASONAL ingredients because honestly the foods justs taste better!

For example, in the summer I'll stop by the farmers market in Reston on the way home. Wednesday nights at 5 there is a small farmers market in Reston off Reston Parkway. I'll picked up some fresh corn, cherry tomatoes, blackberries, and green beans - all local. Then, for dinner I'll make something like a grilled pork tenderloin with a blackberry red onion compote, and cook a pack of store-bought cheese ravioli and toss them with the corn (cut off the cobb, raw), green beans, (blanched), tomatoes (halved), thinly sliced fennel, olive oil, salt, and pepper. Easy, and really delicious! I love roasted squash in the Fall.

Q: What's your favorite dessert?
Crème Brulee.

Q: When you're at home do you cook for yourself or order out? Have any go-to

It just depends on what I am in the mood to eat. Sometimes you just can’t beat take-out Chinese to satisfy a craving. When I do cook (which is most nights), I do have a lot of go-to recipes. In the Summer I like to grill out and use as many fresh fruits and vegetables as possible (grilled BBQ chicken and a feta, tomato, and watermelon salad are quick, easy, and delicious). In the Fall and Winter I make a lot of pasta and soups (butternut squash bisque is my favorite). And once Spring rolls around I am so sick of pasta and soup I usually make anything but pasta and soup (try sautéing fresh shrimp with olive oil, crushed red pepper flakes and salt until crispy, then serve over a big bowl of Arugula tossed with shaved parmesan, lemon juice, and olive oil. A big piece of warm bread on the side is a must for sopping up the juices from the shrimp and salad).

I also make risotto a lot because there are so many different ingredients you can add to vary the flavor; a few of my favorites include mushroom and thyme with white truffle oil, roasted tomato and asparagus with parmesan, and sweet corn with basil.

Q: When you're not cooking, what are your other hobbies?
I love to be outside, and around here there are so many great things to do outdoors; hitting the hiking trails, spending the afternoon out on a dock or boat with food and friends, and trips to one of the many Virginia wineries are a few of my favorite.

Q: Food trend you are sick of?
LOW CARB... get over it! Our bodies need carbs to function, people just need to learn to eat the RIGHT ones (whole grains, fruits, vegetables), instead of all of the processed junk we all know we buy (even I admit I love my Cape Cod potato chips).

Although I understand the science behind low carb diets, I still question anyone who decides it is healthier to munch on bacon versus bananas every day. I will admit I eat bacon too... it's all about balance. Maybe the Cape Cod company should think about a bacon potato chip...

Q: Why do you think it's so important for parents and kids to learn to cook, and specifically learn to cook healthy foods?
I think it is great that people are finally starting to acknowledge how unhealthy the majority of the people in our country eat, but I think the most important and influential target of the message of healthy eating is kids, because they are the ones who are going to be able to bring about change and demand better food. The best part about being a nutritionist and a chef is that I have the ability to not just tell kids how to eat healthy, but to show them how to cook healthy food. I love helping kids discover new foods they never knew they liked and encouraging to try the ones they think they won’t!