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
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

Amy Riolo
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 d├ęcor 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,

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.

$4 glasses of wine chosen by 22-time Wine Spectator Award Winner Mary Watson!

Daddy & Me - Christmas Snowflakes & Snowmen
(Ages 3-6)
$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)
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
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
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.

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.

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!

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
Everything is better with bacon - even bread! Learn to make three savory, delicious breads with our professional pastry chef Brad Spates.

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

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

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!
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!
Bacon isn't just a savory treat - add it to your sweets for a truly delicious dessert!

French Toast and Bacon Cupcakes

Five Layer Bacon Chocolate Bar

Maple Syrup and Bacon Mousse

Dec. 3
Homemade Pizzas
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!

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
Kick your breakfasts up a notch with what else...BACON! Plus get schooled in creating perfect eggs.

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

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

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

Handmade Pastas & Homemade Sauces
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.
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!
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!
American Apple Pie
French Lemon Tart
Decadent Chocolate Pie

Dec. 7
Homemade Breads

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.

Classic Crusty Baguette
French Turnstine Rolls

Southern Buttermilk Biscuits

Dec. 8
Intermediate Fondant Decoration

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

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!
Join us for this skills workshop where you'll perfect your culinary techniques and make three dishes from scratch!

Searing Meats
Roasting Meats
Sauteeing Vegetables

Creating Pan Sauces
Rice Cooking Basics
Knife Skills


Stuffed Pork Loin with Spicy Applesauce

Steamed Saffron Rice

Asparagus with Sweet Almonds

Dec. 9
French Cooking: Seafood Fabrication & Preparation

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

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

Dec. 10
Sushi 101

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!
California Roll

Spicy Tuna Roll with Wasabi Soy Dipping Sauce

Green Scallion Veggie Roll

Dec. 10
Knife Skills

Learn about knife construction, care, and handling - then get hands-on practice with veggies, fruits and herbs!

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!

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
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!

Classic Christmas Sugar Cookies with Festive Holiday Icing

Perfect Chocolate Chip Cookies for Santa

Lebkuchen Cookies (Gingerbread Men Cookies)

Perfectly Peppermint Desserts
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!

Decadent Chocolate Cake with Peppermint Frosting

Peppermint Profiteroles with Chocolate Sauce

Fluffy Peppermint Marshmallows

Baking Skills: Christmas Morning Treats
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!

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!
Join our professional pastry chef to make delicious treats that are perfect for your holiday gifts!
Butterscotch Pecan Shortbread
Sweet and Spicy Caramel Corn
Chocolate Sable Cookies with Sea Salt

Dec. 15

Jewish Holiday Cuisine
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!

Classic Matzoh Ball Soup
Tzimmes (Honey Glazed Carrots)

Latkes with Apple Sauce and Sour Cream

Dec. 19
Perfect Christmas Breakfast
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!

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
Your cocktail party or pot luck will be a hit when you serve these impressive dishes! Learn to make three from scratch.

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

3 Course Christmas Dinner Primer
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!

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 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!