Saturday, December 26, 2009

Did you receive a Cookology gift card or gift receipt this year?


Follow these instructions to redeem - it's easy!

1. Pick the class you want to sign up for by viewing our class schedule.

(You can browse classes by category on the left side of the page, or by date on the calendar. To view specific class descriptions and menus, click on the name of the class.)

2. Call us at (703) 433.1909 and let us know what class you'd like to take. We'll register you over the phone, and you'll receive an e-mail confirmation of your registration within minutes.

It's that simple! Have questions? Feel free to call us at (703) 433.1909 or send us an e-mail at info (at) cookologyonline.com.

We look forward to cooking with you!

Tuesday, December 22, 2009

Healthy Cooking, Wine Edu, & Etiquette Classes in 2010!


To celebrate the New Year, Cookology’s January schedule features cooking classes focused on health and wellness, like our Healthy Meals at Home series, and sessions devoted to teaching students the basics of healthy cooking techniques. There are even special classes for vegetarians, vegans, and those restricted to gluten free diets!

We’ve also got a great lineup of classes on everything from basic skills like Chicken 101 to advanced classes for home chefs such as Cooking with Wine and Mastering Pastries.

All classes are hands-on and 2 hours long. For more information including menus and pricing, visit our registration site.

Check out some of January’s highlights:

HEALTHY COOKING CLASSES
Sticking to your New Year's Resolutions will be simple with these how-to guides on healthy eating. In each 2-hour session students will learn to make a quick, easy and healthy meal from scratch, plus learn tips and tricks on cutting calories and boosting flavor!

Saturday, Jan. 2; 2-4pm
New Year’s Resolution: add more fruits and veggies to your diet! This class will teach you how to make bold, flavorful Latin meals that are as healthy as they are delicious!
MENU
Grilled Adobo Rubbed Veggie Skewers with Dried Papaya-Mango Salsa
Snapper and Roasted Tomato Ceviche with Chili Dusted Popcorn
Mojo Chicken Breast with Spicy Black Bean Salsa

Learn to make tasty, healthy meals at home! We’re getting our inspiration from some of the most popular diets, then showing you how you can recreate the dishes at home with fantastic results.
MENU
Roasted Tilapia with Fire Roasted Tomatoes and Olives
Broccoli and Cheddar Frittatas
Chocolate Cherry Truffles

MENU
Provençal Chickpea Soup
Moroccan Lamb Tagine with Apricots
Kourabiedes (Greek Butter Almond Cookies)

Healthy Cooking Techniques
Saturday, Jan. 9; 2-4pm
Perfect your techniques and learn to cook healthy at home! This session will focus on grilling, braising, and sautéing for maximum flavor without the calories.
MENU

Cajun Grilled Shrimp with Grilled Corn Salsa

Chardonnay Braised Chicken with Braised Fennel

Sautéed Pork Loin with Red Grapes and Onions


Sunday, Jan. 10; 11am-1pm
Yes, desserts CAN be healthy! Our professional pastry chef will show you how to create three tasty dessert dishes that are easy on the waistline.
MENU
Tropical Dessert Pizza with a Cinnamon Crust
Poached Winter Fruits
Tropical Fruit Consomme

CLASSES FOR SPECIAL DIETS
Food allergies and dietary restrictions don't mean the end of delicious, gourmet meals! In these sessions our professional chefs will teach students how to make the most out of the ingredients they use every day.

Sunday, Jan. 3; 5-7pm
Vegans can enjoy decadent, delicious cakes, too! Our professional pastry chef Brad Spates will teach you two make two versions from scratch.
MENU
Non Dairy Chocolate Cake with Dark Chocolate Ganache
Non Dairy Almond Pound Cake with Raspberry Sauce

Monday, Jan. 11; 7-9pm
No wheat? No problem! Pastry chef Brad Spates will teach you how to make cakes that a safe for gluten free eaters.
MENU
Gluten Free Dark Chocolate Macaroons
Gluten Free Chocolate Torte with Berries

WINE EDUCATION CLASSES
Cheers to 2010! For novice palettes and wine connoisseurs alike, these classes are devoted to the education and appreciation of fine wine.

Friday, Jan. 8; 7:30-9pm
Young wine prodigy Caser Varela will lead you through an interactive tasting of French and American chardonnays, merlots and cabernets. See how these varietals are the same across continents, and learn to spots the differences, too. Be ready for Cesar’s signature blind taste test at the end of class!

Friday, Jan. 22; 7:30-9pm
Calling all red wine lovers! Learn to tell your cabernets from your merlots in this engaging wine tasting session. Cesar has specifically chosen easy drinking red wines with low tannins – picks perfect for your next dinner or cocktail party!

Saturday, Jan. 23; 7-9pm
Raise a glass to great food and wine! In this hands-on cooking class our executive chef Ian Douglass will show you how to cook with wine using selections from Willowcroft Farm Vineyards, Loudoun County’s original winery. Learn to how enhance the subtle flavors of ingredients using wine, how to pick sweet versus dry wines for dishes, and more!

ETIQUETTE CLASSES
New at Cookology!
Let our professional etiquette consultant teach you how to best foot forward whether at a dinner party, business networking event, or a first date! We'll cover topics like how to avoid mingle-phobia and the art of the graceful escape.

Saturday, Jan. 23; 11am-1pm
In this fun and engaging class you and your children will learn proper conduct at the table (whether at home, at friend's house or in a restaurant), plus the ABC's of proper dining, including formal table settings, silent service code, and more!

Thursday, Jan. 28; 7-9pm
First impressions really do last a lifetime! Let our professional etiquette consultant teach you how to make a successful entrance, initiate a conversation, give a proper introduction and much more.

Questions? Ideas for future classes? Send us an e-mail: info (at) cookologyonline.com or give us a call: (703) 433.1909.

Sunday, December 13, 2009

Still searching for the perfect holiday gift?


We've got something for every foodie on your list: cooking classes, wine education courses, gift certificates, professional cookware gift baskets, gorgeous tabletop porcelain by Revol, and healthy, enamel coated cookware by Chantal, and a unique selection of exciting wines!

Cooking classes make great gifts!
Make sure your friends and family will be eating well all year long with the gift of great cooking classes!
We offer gift certificates in any amount - simply stop by the store to pick one up or give us a call at (703) 433.1909 and we'll take care of the mail for you!

A few ideas for food lovers...
• Great gift for couples to enjoy together at one of our Date Night classes.
• Get one for your son or daughter and take a class together.
• Let foodies choose from our many classes, or use it to buy private lessons with our professional chef.
• Wine lovers can choose any bottle from our unique selection of wines chosen by 22-time Wine Spectator Award Winner Mary Watson.

Chef's Gift BasketsAll wrapped up and ready to go! We use these items in our kitchen for all of our cooking classes. Chef Ian assembled these durable kitchen tools that will last you or the cook in your family for many years to come! All items are NSF, which means they're made for professional chefs in commercial kitchens.
Includes:
• Mundial Chef's Knife
(Santoku Knife, 7", granton edge, high carbon/no stain blade, molded white polypropylene handle, treated w/sanitized antimicrobial protection)
• Stainless steel mixing bowls in three sizes
• Two stainless steel turners, one slotted turner
• One meat thermometer
• Two heat resistant, rubber spatulas
• Two stainless steel wire whips
• Two large stainless steel spoons, one slotted spoon
• Set of stainless steel tongs
Only $149 for the entire set!

Great Chef's Knives for the Home Cook
We carry Mundial Chef's Knives (see description above) for just $18.50! These great knives retail elsewhere for $30 or more. A MUST HAVE item for all home cooks!

Top of the Line Cookware
We have beautiful Chantal and Revol porcelain and ceramic cookware and tableware, including serving trays, cappuccino glasses, sauce pans, saute pans and more! Our cookware is top of the line and will last you a lifetime - we know many who have used their Chantal cookware for over 30 years! All items are dishwasher safe and oven safe (it can go from the stove, to the oven, to the fridge, to the dishwasher!

Unique and Affordable Wines
We stock a great selection of unique, affordable wines at our wine bar! Each bottle is handpicked by our sommelier Mary Watson - a 22-time Wine Spectator award winner! There's several great options for less than $20, including a variety of reds, whites, ports and sparkling wines. On your way to a party and don't want to show up empty handed? Pick up a bottle of chilled white or sparkling wine from our wine fridge, or snag a bottle of red that you can't find at any other wine retailer in Loudoun County - the perfect host or hostess gift. Cheers!

Stop by our store in Dulles Town Center Mall (located on the lower level between Macy's and Dick's Sporting Goods) to check out our selection. Questions? Want to ask our knowledgable staff about any of our cookware, wines, or cooking classes? Give us a call at (703) 433.1909.

Thursday, November 26, 2009

Black Friday Book Signings and Cooking Demos

Escape the madness of the mall and join us starting at 5pm for book signings with two great local cook book authors!

Sheilah Kaufman
5pm
DEMO: You've Never Tasted Anything Like This Garlic Dip


Bringing the flavors of the world into homes and kitchens is Sheilah Kaufman’s greatest gift. As the author of 26 delectable cookbooks and a culinary instructor for more than 40 years, Sheilah has shared her great passion for richly flavored, no-fuss food and cooking with thousands of home chefs across the nation.

Known by students and home chefs as the spokeswoman for all things “fearless and fussless,” Sheilah brings to the table uniquely refreshing and creative recipes that are practical and easy while maintaining a delicious elegance. With her many helpful hints and tips Sheilah removes the intimidation from cooking and entertaining. In her books, A Taste of Turkish Cuisine, and Sephardic Israeli Cuisine (Hippocrene Books) Sheilah shares with her readers the deeply beautiful tapestry of Turkish and Israeli food and culture, offering a multitude of delicious and healthy recipes that can easily be re-created in the American home and kitchen.

Few culinary instructors have achieved the culinary versatility that Sheilah has with her books and classes, spanning global cuisine from French and Mexican to Kosher and Mediterranean. From Alaska to Hawaii and Maine to Mexico, Sheilah has taught thousands of students who are endeared by her ability to teach all forms of cooking with humor and ease.

With her fearless and fussless series, including Sheilah’s Fearless Fussless Cookbook, (Delacorte, 1982), and her newest book UPPER CRUSTS Fabulous Ways To Use Bread and the new edition of SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking, Sheilah demonstrates the ease of entertaining with recipes taking less than 30 minutes preparation time while achieving stunning results. Recognized as an expert on entertaining, Glamour magazine noted, “If you like to entertain, Sheilah’s Fearless Fussless Cookbook, should be your best friend.”

A popular lecturer and expert on Mediterranean cooking and an expert on Jewish culinary traditions and history, Sheilah has been an invited guest speaker for Epcot’s Food and Wine Festival, the Smithsonian Institution, Marriott at Montgomery College, and the Jewish Museum of Montreal. She also lectures around the country on different topics as well as on cruise ships.

A prolific writer and editor, Sheilah is the food editor for JWI International and also the Maryland chain The Town Courier. She has written for numerous magazines and papers, including Vegetarian Times (articles on Cooking with Beer, Chanukah, and Turkish Cuisine), The Washington Post, Tampa Tribune, and the Baltimore Sun. She is a contributing editor to a number of papers in the USA. She was the fancy food and gourmet editor for Gift and Dec Magazine for more than 20 years. Sheilah has developed recipes for Beatrice Foods, Smucker’s, Gourmet Delight, Sunsweet, and is known for creating “The Cheater’s Diet” for Walden Farms.

A founding charter member of the International Association of Culinary Professionals, Sheilah also is an active member of Les Dames d’Escoffier. Sheilah’s web site is www.cookingwithsheilah.com.

Amy Riolo
7pm
DEMO: Hommus with Pita and Crudites; Rose and Mint Infused Fruit Salad; Apricot, Coconut, and Pistachio Bread Pudding


Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book, Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) was just released in March 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.

Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for The Smithsonian Institution, The National Museum of African Art, The Walters Art Museum, The Kennedy Center,The Textile Museum, The Embassy of the Arab Republic of Egypt, The Embassy of Yemen, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Egyptian Cultural and Education Bureau,The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV and WHYY.

She has also writes freelance articles for Cooking Light Magazine and her work has appeared in the Washington Post, Wall Street Journal, Cornell Alumni Magazine, and Egyptian newspapers. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease.

A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.

Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier (Executive Board), Welcome to Washington International (co-chairs the Gourmet Committee), Cornell Club of Washington (Restaurant Series Planning Committee), The Hospitality and Information Service (a member of the Embassy Liaison Committee) Baltimore – Luxor – Alexandria Sister City Committee (chairperson of the Baltimore Friends of the Alexandria Library), and the World Digital Organization in Luxor, Egypt (Honorary Member). Amy is based in the Washington DC, area and maintains a home in Egypt. She leads culinary tours to both the Mediterranean and Middle East.

You can learn more about Amy Riolo on her website, www.amyriolo.com.

Tuesday, November 24, 2009

BLACK FRIDAY at Cookology!


Check out our lineup of holiday cooking classes for kids and adults!

Later, escape the madness and join us for a relaxing cooking demo and book signing from two local cookbook authors.

Tired of turkey? Join us for a class and early supper of tasty, healthy sushi.

PLUS!
WINE SPECIALS ALL DAY!
$4 glasses of wine chosen by 22-time Wine Spectator Award Winner Mary Watson!



Daddy & Me - Christmas Snowflakes & Snowmen
(Ages 3-6)
10am-11am
$25 for kids - parents/adults are free!
Come celebrate the season at Cookology with your little chef! Daddy and little one will have a blast measuring, mixing and making their own delectable brownies, which they'll then cut out in fun holiday shapes like snow flakes and snowmen and decorate with tasty icing and sprinkles!
A great activity for dads and kids to do while mom scores great deals at the mall for Black Friday! Moms, grandparents, aunts, uncles and caregivers welcome, too!

Big Kids Cooking - Christmas Whoopie Pies!
(Ages 7-11)
12:30pm-2pm
$45
Calling all young chefs! Come celebrate the season at Cookology! You'll learn to make your own tasty Whoopie Pies! You'll mix, measure, and bake two different versions - one Red Velvet pie with festive peppermint filling and one Chocolate pie with decadent cream cheese filling - yum!

Amazing Gingerbread Houses!
Adult Class, Ages 12+ welcome with adult cooking partner
2pm-4pm
$65
It's the first official day of the holiday season - what better way to celebrate than to learn to create an amazing gingerbread house! Join pastry chef Brad Spates as he demonstrates all the tips and tricks used by professionals to make amazing and realistic gingerbread houses! Each person will make their own custom gingerbread house to take home! Kids ages 12+ are welcome to join the class with an adult cooking partner, so grab the fam and a couple of friends and head to Cookology to celebrate the season!

Sushi 101
6-8pm
$59
Looking for something different after your huge holiday feast? Come learn to make tasty, healthy sushi! This hands-on class will cover sushi roll basics. We will discuss and practice all the techniques you need to know to make your own sushi at home! Make California Roll with real crab, Crunchy Unagi Roll and Veggie Roll with Avocado.


COOKING DEMOS & BOOK SIGNINGS
4-6pm
Sheilah Kaufman will be joining us for a cooking demo and tasting. Kaufmann has written 26 cookbooks and has been featured by The Smithsonian and Glamour magazine. She promotes "fearless, fussless" cuisine, is an expert on delicious Jewish Holiday cooking, and will be teaching cooking classes in December! We'll have her books available for purchase and signing.

7pm-9pm
Amy Riolo will be signing her Arabian Delights cookbook, which will be available for purchase for $20. Riolo's book was chosen by the Washington Post as one of the "16 Volumes Worth Staining" in 2007. Makes a great gift!


GIVE THE GIFT OF COOKING!
We'll have gift cards available in store - pick one up and give the gift of good food all year long!

Monday, November 16, 2009

Great December Classes at Cookology


We've got a great lineup of fun and educational classes this December!

We're kicking off the month with one outrageously tasty week of BACON, followed by a week of SKILLS classes and HOLIDAY COOKING & ENTERTAINING sessions to get you prepped for the season!

Check out the classes below and click the links to sign up!


Bacon Week
Nov. 29-Dec. 5

Nov. 29
Baking Breads with Bacon
11am-1pm
Everything is better with bacon - even bread! Learn to make three savory, delicious breads with our professional pastry chef Brad Spates.
MENU

Twice Baked Potato and Bacon Biscuits
Sweet Bacon Cornbread
Pork Belly and Onion Bread

Decadent Hors d'Oeuvres
2-4pm
Fool proof your next cocktail, dinner or potluck party with these delicious bites of bacon - real crowd pleasers!
MENU

Pecan Crusted Goat Cheese with Bacon Cognac Butter

Bacon and Oven Roasted Corn Gougeres

Bacon and Carmelized Onion Pizzetas

Crazy Bacon!
Fun class to take with friends!
5-7pm
Go crazy with bacon! This is a great class where you'll learn three outrageously tasty and fun ways to make bacon! MENU
Candied Bacon

Chocolate Covered Bacon

Chicken Fried Bacon

Nov. 30
Baking with Bacon!
7-9pm
Bacon isn't just a savory treat - add it to your sweets for a truly delicious dessert!
MENU

French Toast and Bacon Cupcakes

Five Layer Bacon Chocolate Bar

Maple Syrup and Bacon Mousse

Dec. 3
Homemade Pizzas
7-9pm
Learn to make perfect pizzas at home! Not only will you learn to create fool proof crusts, in honor of BACON WEEK we're topping the pizzas with delicious bacon and pancetta! These pizzas are great for a quick, tasty meal at home, and fancy enough to serve as hors d'oeuvres or entrees at your next party!
MENU

White Pizza with Pancetta, Broccoli and Fontina

Potato, Bacon and Carmelized Shallot and Sour Cream Pizza

Oyster Mushroom, Goat Cheese and Rosemary Pizza

Dec. 5
All About Bacon & Eggs
11am-1pm
Kick your breakfasts up a notch with what else...BACON! Plus get schooled in creating perfect eggs.
MENU

Bacon, Fontina and Zucchini Quiche

Southwest Black Bean and Bacon Omelet
Bacon, Spinach and Gruyere Bread Pudding





Skills Week
Dec. 6 - Dec. 12

Dec. 6
Mastering Pastries

11am-1pm
In this class we'll teach you how to create perfect Pate a Choux - a delicious and versatile light pastry dough.
MENU

Chocolate Eclairs
Paris-Brest (Baked Almond-Topped Choux Pastry Ring filled with Praline Flavored Buttercream)
Cheddar Dill Savory Puffs

Handmade Pastas & Homemade Sauces
2-4pm
Learn to make pasta from scratch! You'll be amazed how fresh and delicious homemade pasta is - and how easily you can create it at home! You'll make three kinds of pasta and pair them with versatile sauces for perfect pasta any time.
MENU
Classic Spaghetti with Tangy Tomato Sauce
Butternut Squash-Ricotta Ravioli with Sage Butter
Fennel and Sausage Linguine with Dried Tomato Rouille


Classic Pies & Tarts
Great class to prep for the holidays!
5-7pm
In this class pastry chef Brad Spates will teach you the basics of creating delicious pies and tarts at home. He'll cover two types of pie crust: mealy dough and a flaky dough - for endless possibilities of both savory and sweet pies and tarts. Brad will then demonstrate proper techniques for assembling and baking pies and tarts, then you'll try your hand at creating three classics!
MENU
American Apple Pie
French Lemon Tart
Decadent Chocolate Pie


Dec. 7
Homemade Breads

7-9pm
Learn to make classic breads at home! Professional pastry chef Brad Spates will teach you all the tips and tricks you need to know to create perfect breads from scratch.
MENU

Classic Crusty Baguette
French Turnstine Rolls

Southern Buttermilk Biscuits


Dec. 8
Intermediate Fondant Decoration

7-9pm
Learn to decorate like a pro! Professional pastry chef Brad Spates will teach you techniques to create beautifully decorated baked goods at home.
SKILLS

Intermediate Cake Frosting Techniques
How to Cover a Cake with Fondant
Three Dimensional Decoration Techniques
Sculpted Fondant Techniques
Gum Paste Techniques

Techniques Workshop: Searing, Roasting, Pan Sauces & More!
7-9pm
Join us for this skills workshop where you'll perfect your culinary techniques and make three dishes from scratch!

SKILLS
Searing Meats
Roasting Meats
Sauteeing Vegetables

Creating Pan Sauces
Rice Cooking Basics
Knife Skills

MENU

Stuffed Pork Loin with Spicy Applesauce

Steamed Saffron Rice

Asparagus with Sweet Almonds


Dec. 9
French Cooking: Seafood Fabrication & Preparation

7-9pm
Master seafood! Make one classic recipe from Julia Child's Mastering the Art of French Cooking, plus one with a modern twist!
MENU

Mussels a la Mariniere (Wine Steamed Mussels)
Tilapia a la Provencale (Tilapia with Tomatoes and Herbs)


Dec. 10
Sushi 101

7-9pm
This hands-on class will cover sushi roll basics. We will talk discuss and practice all the techniques you need to know to make your own sushi at home!
MENU
California Roll

Spicy Tuna Roll with Wasabi Soy Dipping Sauce

Green Scallion Veggie Roll


Dec. 10
Knife Skills

11:30am-1pm
Learn about knife construction, care, and handling - then get hands-on practice with veggies, fruits and herbs!


Chicken
101
2-4pm
In this class we'll cover boning, trussing, butchering, stuffing, and of course...eating! In addition to practicing each skills hands-on, we'll also make THREE distinct and delicious dishes!
MENU

Chardonnay Braised Chicken with Cippolini Onions

Paprika-Yogurt Roast Chicken Breast with Fresh Scallion Sambal

Sauteed Chicken Cutlets with Lemon Caper Butter




Holiday Cooking & Entertaining Week
Dec. 13 - Dec. 19

Dec. 13
Christmas Cookie Making Workshop
11am-1pm
Make your holidays festive with beautiful (and tasty!) holiday cookies! These make great gifts and are the perfect sweet treat at any cocktail or dinner party. A fun class to take with family and friends!
MENU

Classic Christmas Sugar Cookies with Festive Holiday Icing

Perfect Chocolate Chip Cookies for Santa

Lebkuchen Cookies (Gingerbread Men Cookies)


Perfectly Peppermint Desserts
2-4pm
Peppermint is a holiday favorite, but it doesn't have to be limited to candy canes! Our pro pastry chef will teach how to kick your desserts up a notch with yummy peppermint for truly festive treats!
MENU

Decadent Chocolate Cake with Peppermint Frosting

Peppermint Profiteroles with Chocolate Sauce

Fluffy Peppermint Marshmallows


Baking Skills: Christmas Morning Treats
5-7pm
Surprise your family with delicious treats this Christmas morning! You'll learn how to make perfectly moist coffee cakes, breakfast breads, and sweet scones from our professional pastry chef Brad Spates!
MENU

Pecan Streusel Coffee Cake
Banana Bread with Chocolate Chips and Walnuts
Gingerbread Raisin Scones


Dec. 14
Make Your Own Holiday Gifts
Makes gift giving easy - with a personalized, tasty touch!
7-9pm
Join our professional pastry chef to make delicious treats that are perfect for your holiday gifts!
MENU
Butterscotch Pecan Shortbread
Sweet and Spicy Caramel Corn
Chocolate Sable Cookies with Sea Salt


Dec. 15

Jewish Holiday Cuisine
7-9pm
Make your feast fantastic! Our professional chef will teach you the art of creating traditional Jewish dishes. A great class to take with family and friends!
MENU

Classic Matzoh Ball Soup
Tzimmes (Honey Glazed Carrots)

Latkes with Apple Sauce and Sour Cream


Dec. 19
Perfect Christmas Breakfast
11am-1pm
Surprise your family with a delicious breakfast this season! These delicious morning dishes are the perfect way to wake up on Christmas morning - or any time of year!
MENU

Peppermint Hot Chocolate
Eggnog French Toast with Cranberry-Orange Compote
Cinnamon Spiced Apples
Maple-Pepper Oven Baked Bacon Strips


New Year's Cocktail Party Foods
2-4pm
Your cocktail party or pot luck will be a hit when you serve these impressive dishes! Learn to make three from scratch.
MENU

Salmon Rillettes on Pumpernickel with Caper Mayonnaise
Bloody Mary Marinated Black Tiger Shrimp
Mini Beef Wellington Puffs


3 Course Christmas Dinner Primer
7-9pm
Impress your family and friends with a gourmet meal! You'll learn how to make your Christmas dinner from scratch from our professional chef - plus get valuable tips on meal planning, timing tips, and ideas for other delicious holiday dishes. A complete prep course in under two hours!
MENU

Roasted Fingerling Potatoes with Creme Fraiche and Caviar
Beef Wellington with Roasted Vegetables
Croissant Bread Pudding with Decadent White Chocolate



Questions? Need help registering for a class?
Feel free to e-mail us at info@cookologyonline.com or give us a call at the store (703) 433.1909.

Friday, November 13, 2009

Corporate Events at Cookology


Get Your Team Cooking at Cookology!

After 20 years in the corporate world, we've sat through our fair share of boring or downright silly team events. Our unique, interactive team building sessions are like nothing you've ever experienced! Whether you're looking to build an effective, focused work team, boost morale, or just let loose for some fun in the kitchen, Cookology has the program for you!
BOOK BY NOV. 30 for all parties scheduled through JANUARY 2010 and you'll receive one hour of OPEN WINE BAR!


Not sure what to expect from a culinary team building? Read about some of our clients' experiences:

A CASE STUDY - Natek (Sterling, VA)

Ready, Set, Cook!

When Natek came to us looking for a solution that would bring their sales staff and their best clients closer, we split them into two groups, then gave them a basket of food, basic pantry items, a professional chef and 90 minutes to transform three "mystery" ingredients into a gourmet meal!

The staff got to work right away on the Mystery Basket Challenge. The teams quickly delegated tasks, and divided their staff into groups to prepare each course. Not only did they learn how to make three great new courses, they also learned about each other: their cultures, upbringing, eating and cooking habits, likes and dislikes of textures and flavors, attitudes towards cooking, even their favorite restaurants and kinds of wine.

Teams showed a sense of pride as they described their dish to our judges and their fellow competitors. One person explained that their Indian heritage was the inspiration for the rice dish created with cinnamon and cardamom, as well as the orange glazed beef and asparagus with goat cheese. On the other team two coworkers realized they had both traveled extensively through France over the last year, which inspired them to make beef bourguignon and a dessert stacked with soaked lady fingers, whipped cream, strawberries and kiwi.

The cost of this experience was $79 per person and included food, instruction and a glass of wine.

A CASE STUDY - UNISYS (Nationwide)

Dinner Impossible?

Another team, Unisys, came to us with a dilemma. The project coordinator explained that they had ten, six-person groups coming from all over the US for a bi-annual company meeting. However, getting those teams to make a connection outside of their groups is a challenge that they've rarely been able to overcome. And, she added, not everyone wants to learn how to cook. What to do?

We met the challenge head on. First we divided the teams into three groups: one group of 36 people would participate in a food and wine pairing dinner hosted by Sommelier Mary Watson. They would not cook, they would just enjoy three courses and three wines. The other two groups of twelve were divided and placed in our two kitchens. They took a knife skills primer class, prepped and cooked three menu items, then enjoyed wine and a discussion on food and wine pairing with Mary Watson. The faces in the photo say it all: everyone had an awesome experience.

The cost for the session was $105 per person and included pre-party appetizers for the group, instruction for both the wine tasting and cooking class, and three glasses of wine per person.

Which program is right for your team?

We offer several different team building options to meet your needs.

Check out a few of the ways you and your team can get cooking at Cookology, then e-mail us to schedule your event!

Team Building with Dr. Mayer
What do a saute pan, a professional chef and an oven have to do with team building? Well add to that a Harvard PhD with more than 15 years of professional team building experience and you have a unique, fun way to strengthen team dynamics.
Can't make it to our kitchen? We can come to you! On-site team building options available for companies in the DC Metro area.

Team Bonding
These events are a chance for you and your team to let loose and have a little fun. Our trained chefs will walk you through the creation of a delicious menu paired with wine for a relaxing event.

Mystery Basket Team Bonding
Mystery Basket team bonding is a way for your team to engage in some delicious competition! In this Iron Chef-style challenge each team is given a basket of ingredients chosen by our chefs. Using creativity and communication the teams must then prepare two dishes to be judged by our chefs! A unique and exciting event.

Baking and Bonding
Spend two hours with award winning pastry chef Brad Spates! You will create pastries, tarts, cakes, cupcakes or cookies in this delicious class. The perfect sweet escape from the office.

Add a Sommelier!
Mary Watson is our 22-time Wine Spectator Award winning sommelier! She adds fun and depth to any cooking class or dinner. She will expertly pair wines with each course you choose, as well engage your employees in a session on what to look for in a wine, how to taste and how to select wines.

Wine and Food Pairing Dinners
Let award winning sommelier Mary Watson and CIA trained professional executive chef Ian Douglass take you on a culinary adventure! A typical wine dinner begins with a glass of champagne to welcome you to Cookology. After you're comfortably seated, Mary Watson will educate and entertain as you taste and learn about the night's wine selections. Then sit back, relax and enjoy four courses of decadent and delicious gourmet fare with outstanding wines to match!


BOOK BY NOV. 30 for all parties scheduled through JANUARY 2010 and you'll receive one hour of OPEN WINE BAR!

Thursday, October 29, 2009

Thanksgiving Cooking Classes at Cookology


Preparing a Thanksgiving dinner can be daunting whether it's your first time or your twentieth. We've got a series of classes designed to ensure your holidays are stress free and delicious!

Click on the links to register

Tuesday, Nov. 3
Turkey with a Twist
Join Chef Ian as he shows you how to put a special twist on your holidays! First you'll learn to cook a perfect Classic Roast Turkey Breast, then you'll create two distinct and delicious twists - plus ideas for accompaniments to teach one!
MENU
Classic Roast Turkey Breast
Raspberry Orange Roast Turkey Breast
Spicy Asian Glazed Roast Turkey Breast


Saturday, Nov. 7
Simply Thankful Feast
You'll learn how to cook a perfectly moist turkey breast, get tips on properly timing your meal and creating flavorful gravies in a snap, and more. After this class you'll be able to cook a delicious dinner from start to finish for easy, tasty entertaining any time!
MENU
Roasted Potatoes and Shallots
Extra-Moist Turkey Breast with Mushroom Pan Gravy
Fall Apple Crumble


Monday, Nov. 9
Perfect Gourmet Stuffing
A holiday meal isn't complete without a tasty, hearty stuffing! If you're looking to mix up your routine with new recipes, you'll love learning three distinctly delicious versions of this seasonal favorite.
MENU
Sausage, Apple and Chestnut Stuffing
Leek, Mushrooms and Bacon Stuffing with Herbs
Cornbread Poblano Stuffing


Thursday, Nov. 12
Perfect Gravy
Take your Thanksgiving from ordinary to extraordinary with a decadent and delicious homemade gravy!
In this class Chef Ian will teach you the basic skills you'll need to know to make perfect gravies any time, then you'll get hands-on and create three unique versions to complement your Thanksgiving meal.
MENU
Chicken Gravy
Herb Gravy
Mushroom Gravy


And for a perfectly sweet ending to your meal:

Sunday, Nov. 8 & Tuesday, Nov. 10
Apple Pies
There's no denying that Apple Pies are an American holiday classic! In this session you'll perfect the classic American version, then learn two tasty twists!
MENU
Classic American Apple Pie
Rum-Raisin Apple Pie
Scottish Ginger Apple Pie


Sunday, Nov. 15
Pumpkin Pies
Pumpkin pies are a holiday classic - now learn how to take yours from simple to spectacular! Our professional pastry chef will show you how to create perfectly moist and delicious pies at home that will impress your family and friends this Thanksgiving!
MENU
Classic Pumpkin Pie
Mascarpone Pumpkin Pie
Butterscotch Pumpkin Pie


Sunday, Nov. 15
Winter Desserts
Looking to indulge your sweet tooth, but bored with the same old cookies and cakes you and your family have eaten a hundred times before? In this class our professional chef will teach you to create three unique winter desserts that are perfect for any occasion!
MENU
Apple-Cranberry Crisp
Orange-Spice Nut Tartlet
Poached Winter Fruit with Ice Cream


Monday, Nov. 23
Pecan Pies
A deliciously sweet Pecan pie is the perfect ending to your Thanksgiving meal. In this class you'll perfect the classic, then learn to make two more unique versions that your family and friends will love.
MENU
Classic Southern Pecan Pie
Chocolate Orange Pecan Pie
Mocha Pecan Pie

Tuesday, October 27, 2009

Cookology Buzz


We're in sunny Los Angeles this week for Richard Branson's PERFECT PITCH conference!

Our pitch was named in the TOP TEN out of more than one thousand entries!

Yesterday Branson told the audience that the Top Ten were chosen based on his personal philosophy of what makes a great business: one that INFLUENCES, INSPIRES and HELPS others!

We're honored to have been chosen, and we've loved getting to meet other interesting and inspiring entrepreneurs from across the country.

Want to view our pitch video? Check it out here!

Branson isn't the only one giving props to Cookology.
Check out what our students are saying!


“I want to start by saying, “Thank you! Thank you! Thank you!” From my first phone call to you my experience with Cookology has been tremendous. As you know, our book club read Julie and Julia and we wanted to have a private Julia Child inspired cooking class. You were accommodating and wonderful to deal with. I bombarded you with phone calls, questions and special requests, but you were always patient and kind. Our group of 12 met this past Tuesday for a wonderful night of learning, fun and amazing food. Everyone enjoyed every minute. Chef Ian was entertaining, knowledgeable, skilled and patient with us. We learned many new techniques and had fun doing it! What could be better than cooking, eating, laughing with friends and not having to clean the kitchen? Thank you again and we are looking forward to our next class!”
–Jeri H. & Book Club Friends

“I was truly impressed with the meals that came home, and my daughter has never been so excited to cook! You all did a fabulous job with the kids! Thank you! And we cannot wait until she uses the recipes and her newly learned skills to recreate the food!”
–Jenny H.

“We had an incredible party at Cookology! My daughter and her friends had a great time! Thank you for helping make yummy food and a fun party, but mostly for making lasting and special memories of her turning 6!”
–Shannon B.

“I’ve been so impressed with the facility and staff. It’s a professional-grade kitchen, and one that’s kept very clean. I love the fact that you use natural ingredients and don’t take shortcuts, so that my son is being trained to create dishes from scratch.Equally important to me has been the staff; all very friendly. The chefs are excellent, creative, and know how to instruct the kids. They even email the recipes so the kids can recreate the dishes at home! We’ve been so pleased…I highly recommend them to anyone interested in improving their cooking skills!”"
–Jill P.

“Cookology was great fun! Cannot wait to do it again!”
–Scott Z.

“We took the basic Sushi class at Dulles and loved it. Kids took a camp class and loved it. Can’t wait to get back in there.”
–Dee M.

“My kids loved the pumpkin muffins I brought back home. They were asking for more!”
–Silvana M.

“Everything about it is just right on the mark. The classes are fun and entertaining, you meet new people, get a great meal and walk away with a lot of useful skills.”
–Marty M.

“We were really just blown away right from the start. We had so much fun, and then we got home the very first night we realized we had picked up all these tidbits. How to heat up the pan, when to put the food in, how to properly season with salt and pepper…stuff that is really pretty basic, but makes a world of difference when you learn to do it right.”
–Mel M.

Monday, October 12, 2009

Fall Classes Sale!

THREE DAYS ONLY AT COOKOLOGY!

We've got some great classes coming up - try them out at a special price!

Baking classes just $49, Seasonal classes as low as $30 and up to $20 off special Fall classes & workshops!

DEAL ENDS THURSDAY AT MIDNIGHT!
Classes will sell out, so be sure to reserve your spot early.

Click on the link to view menu details and sign up.

Cobblers, Crisp & Crumbles
Tuesday 10/13, 7-9pm

Perfect Pizzas
Tuesday 10/13, 7-9pm

Healthy Latin
Thursday 10/15, 7-9pm

Classic Soups
Saturday 10/17, 11am-1pm

Sushi 101
Saturday 10/17, 2-4pm
Great value!

Easy Entertaining - Throw Your Own Dinner Party
Saturday 10/17, 2-4pm

Halloween Treats
Sunday 10/18, 11:30am-1:30pm & Tuesday 10/20, 7-9pm

Fall Favorites: Venison

Thursday 10/22, 7-9pm

Fall Favorites: Pumpkin
Saturday 10/24, 2-4pm
Only $30!

Fondant Workshop
Sunday 10/25, 11:30am-1:30pm

Fall Favorites: Root Vegetables

Sunday 10/25, 5-7pm
Only $30!

Breads for Easy Entertaining
Monday 10/26, 7-9pm

Curing & Brining Workshop
Tuesday & Thursday 10/27 & 29, 7-9pm
$20 off!

Gourmet Mac & Cheese
Sunday 11/1, 5-7pm

Homemade Gourmet Biscuits

Monday 11/2, 7-9pm

Simply Thankful Feast
Saturday 11/7, 7-9pm

Apple Pies
Sunday 11/8, 11:30am-1:30pm & Tuesday 11/10, 7-9pm

Questions? Feel free to call us at (703) 433.1909 or e-mail us at info@cookologyonline.com.


Friday, September 11, 2009

October at Cookology


There's a lot to love about October: the kids are back to school, the weather is crisp and cool, there's beautiful foliage lining every street, and your favorite shows are back on TV! Unfortunately Fall is also the time of year our stress levels can go into overdrive. After all, you've got to drive the kids to school, have nothing warm enough to wear, need to rake all that foliage off the driveway, then can't seem to make time to watch your favorite shows!
We can't guarantee you a leaf-free sidewalk or an updated DVR, but we CAN simplify one of the season's biggest stressors: the holidays. Our October schedule is packed with classes that will teach you how to make your dinners and parties cheaper, easier and more delicious!

Check out some of the staff's picks for October.
We've got you covered from cocktail gatherings to full dinner parties!


Nothing relaxes us more than comfort foods. Luckily Fall is a great time to prepare warm, hearty, scrumptious meals. Want to incorporate some awesome seasonal foods into your Autumn meals?

Look no further than our Seasonal Cuisine classes!




There's also two special workshops scheduled this month. One on Curing and Brining, special techniques used to preserve and enhance the flavor of foods, and our always popular skills boot camp where you'll learn all the culinary basics in just 5 weeks!

Click on the links to register for the sessions - they will sell out, so act fast!

Curing & Brining Workshop
Culinary Boot Camp
Starts Oct. 7 - seats are going FAST!

...and of course, October means HALLOWEEN! Professional pastry chef Brad Spates will teach you to create spooky sweet treats your kids (and husband, and coworkers, and neighbors...) will love!

Halloween Treats
We're making Meringue & Marshmallow Ghosts, Fresh Caramel Covered Apples and delicious Homemade Toffee!



Want to make the holidays EVEN EASIER? Let us host your party! We'll do the planning, prep and clean up...all you have to do is eat, drink and enjoy! We offer everything from private cooking classes for small groups to cocktail parties and dinners for 60 guests. For more information e-mail us at events@cookologyonline.com.

Friday, August 7, 2009

Julie, Julia and The Express!

Julie & Julia (starring Meryl Streep as Julia Child!) opens in theaters today! We saw a sneak preview showing, and let us tell you...it made us HUNGRY!


This movie will inspire you to cook! Be sure to reserve your seat now for our upcoming FRENCH COOKING SERIES inspired by Julia Child and Julie & Julia.
THE SERIES STARTS WEDNESDAY, AUG. 19th! $285 for 6 class series ONLY 16 SEATS AVAILABLE! SIGN UP!


Read about Julie & Julia and our class in The Express!

***


It was Julia Child who famously said: "I was 32 when I started cooking; up until then, I just ate."

It's never too late!

If you're in a recipe rut, a skills rut or even just a life rut, our French Cooking Series, inspired by Julia Child an is sure to spark a new passion for food and culture that will whet your appetite for the good life. You may not be the next Julia Child (or maybe you are!), but you'll walk away from this series with a greater appreciation for French food and wine, and the know-how to whip up a mean Roast Chicken, perfect Nicoise Salad, and more!

In this series we'll be exploring the world of French cuisine using recipes from Mastering the Art of French Cooking by Julia Child. At the end of this six class workshop you will have hours of practice in basics like knife skills, sanitation, cooking methods, product identification, seasoning, proper usage of herbs, and of course extensive practice of classical French techniques and plating principles!

Both Martha Stewart and Ina Garten (of Barefoot Contessa fame) kick started their culinary careers by working through the recipes in this book. The methods and techniques you'll learn will provide a solid foundation of culinary knowledge and practical applications that will open a whole new world of possibilities in your kitchen!

In each class we will create classic recipes from the book, then one authentic French dish with a modern twist.

WEEK ONE
Preparing Hot & Cold Hors d'Oeuvres

WEEK TWO
Preparing Classic Sauces

WEEK THREE
Preparing Classic Soups

WEEK FOUR
Preparing & Plating Classic Composed Salads

WEEK FIVE
Seafood Fabrication & Preparations

WEEK SIX
Poultry Fabrications & Preparations

BON APETIT!