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!

Monday, November 15, 2010

Classes for Busy Parents

Join Chef and Nutritionist Katie Reineberg this Wednesday for a class all about QUICK, EASY, and AFFORDABLE meals for your family!

7-9pm; $59

In this class we're creating a delicious meal that's easy on the wallet and big on flavor! In addition to creating a complete three-course family dinner, Chef Katie will share her tips for making tasty low-budget recipes, plus, the cost-friendly ingredients you should stock up on for quick and easy weeknight dinners.


Herbed Meatloaf with Sweet Tomato Chutney

Potato Apple Gratin

Healthified Double Chocolate Brownie Bites

"We will cover tips and tricks for stocking your pantry with quick and easy weeknight dinner staples - a MUST for busy families! We'll also cover proper knife skills, which makes cooking any meal more efficient, plus learn techniques like meat and vegetable cookery, sauce making, baking, and ways to lighten up classic comfort food dishes!"

"The apple-potato gratin is the perfect seasonal side dish to have on hand for holiday entertaining AND weeknight family dinners."

"Meatloaf is an easy and inexpensive way to feed a hungry crowd; can also make individual loaves and freeze for later quick and easy heat-up dinners; hiding vegetables for picky eaters in the meatloaf mix; tomato chutney puts a gourmet twist on the classic sweet ketchup topping."

"The brownie bites make a great snack as well as a dessert - something chocolate you can feel good about eating!"

Add more quick dishes to your weeknight repertoire in next month's QUICK & HEALTHY WEEKNIGHT MEALS class on Dec. 8.

Wednesday, October 20, 2010

Be Healthy, Eat Well!

The holidays don't have to break the calorie bank. Our professional chefs will teach you how to make flavorful meals with health and nutrition in mind. Check out some of these upcoming sessions, including tonight's CLASSIC DESSERTS, ON THE LIGHTER SIDE, where you'll learn how to make slimmed down versions of rich mousse, cupcakes, and brownies! Register by 4pm!

Wednesday, Oct. 20
7-9pm; $55

Fantastic guilt-free menu: Sinfully rich silken Chocolate Mousse, Luscious Lemon Ginger Cupcakes with Toasted Meringue Frosting, and Raspberry Cream Cheese Brownies!

Saturday, Oct. 23
11am-1pm; $49

Does healthy bread seem like an oxymoron to you? Then you're in a for a treat with these delicious healthified versions of parmesan dinner rolls, cinna-buns, and coffee cake!

Tuesday, Nov. 3
7-9pm; $65

Learn to make three healthy and satisfying dishes for quick weeknight dinners.

Tuesday, Nov. 16
7-9pm; $65

Have trendy diet dishes left you hungry for more? Our pro chef will teach you how to make a fantastic Italian-inspired dinner that is low on carb, but big on flavor!

Saturday, Nov. 20
11am-1pm; $59

In this class chef and nutritionist Katie Reinenberg will lead you through the hands-on preparation of a complete meal that is fit for mom and baby. We'll cover healthy cooking techniques, ingredients for optimal nutrition, safe ways to shed post-baby weight, how to make your own baby food at home and more!

Tuesday, Nov. 30
7-9pm; $65

In this class we will create a complete and satisfying three-course meal while focusing on topics including the Glycemic Index, controlling your Insulin levels through food, and ways to modify recipes so that you can still enjoy the foods you love.

Monday, October 11, 2010

Learn classic French technique!

Let our professional chef school you in classical cooking techniques in our French cooking workshops.

The methods and techniques you'll learn in these classes will provide a solid foundation of culinary knowledge, and practical applications will open a new world of possibilities in your kitchen!

If you're in a recipe rut, a skills rut, or even just a life rut, this series is sure to spark a new passion for food and culture that will whet your appetite for richer, more delicious life. You may not be the next Juila 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 fantastic French feast at home!

A former French workshop student was featured in this MSNBC article.

All classes 7-9pm, $65 per person

Classic Sauces
Monday, Oct. 11

Classic Soups
Monday, Oct. 18

Seafood Fabrication & Preparation
Monday, Oct. 25

Meat Fabrication & Preparation
Monday, Nov. 1

Desserts & Baking
Monday, Nov. 8

Wednesday, October 6, 2010

Asian cuisine classes this Fall

Get schooled in Asian cuisine skills with Chef Spates!

A few seats remain for this month's Asian classes, including 4 seats in tonight's Japanese cuisine class!

Wednesday, 10/6, 7-9pm; $59

Thursday 10/14, 7-9pm; $59

Saturday 10/16, 11am-1pm; $59

Saturday 10/16, 2-4pm; $65

Thursday 10/28, 7-9pm; $59

Thursday 11/4, 7-9pm; $59

Tuesday, October 5, 2010

October Classes for Kids & Teens

Join Chef Katie in the kitchen for a hands-on cooking lesson!

This month we're focusing on delicious Fall-inspired eats, plus teaching kids how to make their own yummy Halloween goodies!

Mommy & Me (Ages 3-5)

Thursday, Oct. 14, 11am-12pm: Yo Ho Ho, A Pirate's Life for Me!

Sunday, Oct. 17, 11am-12pm: Trip to the Pumpkin Patch

Friday, Oct. 22, 11am-12pm: Halloween Sweets & Treats

Sunday, Oct. 31, 11am-12pm: Halloween Party!

Big Kids (Ages 6-8 & 7-12)

Saturday, Oct. 16, 11am-12:30pm: Bakeshop Basics

Sunday, Oct. 24, 11am-12:30pm: A Day at the Pumpkin Patch

Sunday, Oct. 31, 2-3:30pm: Graveyard Ghost Goodies

Young Chefs (Ages 9 & Up)

Monday, Oct. 23, 4:45-6:15pm: Halloween Sweets & Treats

Saturday, Oct. 30, 2-4pm: Candy Making for Kids

PLUS Don't miss our FALL FAMILY TAILGATING CLASS on Saturday, Oct. 16 from 4:30-6pm. Bring your jerseys and your appetites for a fun afternoon of football-inspired eats! The whole family will work together to create a menu of touchdown worthy dishes.
For ages 7-14, $29 per person.

Thursday, September 30, 2010

October & November DATE NIGHT classes now available

Treat your date to a fantastic evening of cooking, food, and wine!

In our popular DATE NIGHT cooking classes you and your sweetie will work with our pro chef to create a delicious 3-course meal, then enjoy your creations in our dining room with a glass of paired wine. A unique and engaging night out!

Our Date Nights sell out quickly, so be sure to reserve your seats in advance.


Fall French Dinner
Friday 10/1, 7-9pm; $59

Belgian Bistro Dining
Saturday 10/2, 7-9pm; $65

Oktoberfest Dinner
Friday 10/15, 7-9pm; $59

Asian American Fusion
Friday 10/22, 7-9pm; $59


Fall Harvest Dinner
Friday 11/5, 7-9pm; $65

Friday 11/12, 7-9pm; $59

Friday 11/19, 7-9pm; $59

Wednesday, September 15, 2010

Upcoming SERIES cooking classes!

Looking for a complete cooking course?
Our series cooking classes provide the perfect opportunity to learn precise culinary skills in a variety of disciplines. You'll log hours of practice with a pro chef practicing your skills and creating delicious dishes from scratch!

Mastering Italian Cuisine
5-class series begins Sept. 21, $325

In this 5-class series professional chef Brad Spates will teach you the ins and outs of Italian cooking including handmade pastas, sauces from scratch,perfectly meats and seafoods, and sinfully sweet desserts.

French Cooking Workshop
6-class series begins Oct. 4, $365

Explore the world of French cuisine inspired by recipes from Mastering the Art of French Cooking by Julia Child. You'll get hours of practice in basics like knife skills, classic cooking methods, product identification, seasoning, proper use of herbs, and of course - extensive practice of traditional French techniques and plating principles!

Complete Thanksgiving Meal Workshop
3-class series begins Oct. 10, $195

In a Thanksgiving rut? Having the BIG MEAL at your home for the first time? Take the stress out of the holidays with our complete course in all things Thanksgiving. You'll learn to
create dishes that will dazzle your guests, plus tips on make ahead dishes, timing your meal, affordable wine pairings, and more.

Baking Boot Camp
4-class series begins Oct. 17, $225

Get schooled in baking basics with award-winning professional pastry chef Brad Spates in this
hands-on, intensive, 4-session series! By the end of the series you'll be equipped with the knowledge and confidence to tackle just about any recipe - from a simple, rustic homemade bread to a rich, sophisticated French pastry!

Thursday, September 2, 2010

Hurricane ruin your weekend plans? Try a SWEET escape!

Can't get out of town for the long weekend? You can still enjoy a night of friends, food, wine and fun at our BFF Night - SWEET ESCAPE on Saturday night!

During the class you and your friends will nosh on delicious, decadent dessert dishes paired with a tasting flight of wines. You can sit back, relax, and enjoy as Brad demonstrates each dessert, explains how he made each dish, ways you can recreate a version of it at home - plus he'll answer your questions about cooking, food, wine, and more.

A fun night out for friends who love food, with a fantastic menu featuring Chef Brad's signature Molleux au Chocolat (read: MOLTEN CHOCOLATE CAKE!).

7-9pm; $39 per person includes demo, desserts, and wine tasting flight.


Red Wine and Port Poached Pears with Triple Spice and Vanilla Bean Caramel

Molleux Au Chocolat with Double Whipped Creme Anglaise and Sparkling Raspberries

Brie and Bleu Cheese Sweet Mousse with Sweet Braised Cherries

Can't make it Saturday? We've got two hands-on cooking sessions this Labor Day!

A Day at the Beach - beach inspired eats for families

Tailgating with a Twist - adult grilling class; you'll learn how to make gourmet versions of your football party faves

More food and fun for friends next weekend in our BURGERS & BEERS class with Chef Spates:

In this session our pro chef will create three gourmet, handmade burgers, then serve them with his favorite paired brews. He'll also discuss how to make fantastic and flavorful burgers at home: tricks of the trade, tips for buying the best ingredients, and more.

Saturday, Sept. 11 from 7-9pm; $49 per person includes demo, 3 gourmet courses, and beer pairings.


Herbed Burgers with Arugula and Olive Tapenade

Chili Lamb Burgers with Apple Slaw

Turkey Burgers with Fried Onions and Chipotle Ketchup

Tuesday, August 31, 2010

Labor Day Cooking Classes

Still looking for something fun to do this Labor Day? You don't have to leave Loudoun to enjoy a fun afternoon filled with family, friends, and good food.
Monday, Sept. 6; 11am-1pm
$49 per child, parents eat free

If you can't make it to the beach for the long weekend you can still enjoy beach-inspired eats with the family in this hands-on cooking class with Chef Katie!

During the session the whole family will work together to create a yummy menu of tasty summer foods.

Green Apple Cloeslaw
Oven "Fried" Chicken with Homemade BBQ Dipping Sauce
Cheesy Herb Cornbread Bites
Light and Sweet Lemon Lime Bars
Monday, Sept. 6; 2-4pm
$59 per person

In this session you'll work with our professional chef to create gourmet versions of your tailgating favorites. The perfect way to celebrate the start of the season!

Gourmet Nachos with Aged Cheddar and Fontina with Heirloom Habanero Salsa
Grilled and Chilled Flank Steak Sliders with Brown Sugar Balsamic Glaze
Brie and White Chocolate Swirled Brownies

Monday, August 23, 2010

SUMMER SALE! Cooking classes for Kids



The school year is just a few weeks away, but there's still time to get in the kitchen this summer. In our hands-on cooking classes young chefs will learn essential culinary skills from a professional chef! They'll practice their new techniques whil
e they whip up fun and tasty treats with Chef Katie.

Click on the links below to view full class details and to register online.

All classes are $25 per child.



In this delicious and nutritious cooking class we will create three recipes that put a new twist on some classic lunchbox favorites!



Explore a whole new world of cuisine! In this class you'll learn essential culinary concepts and techniques like knife skills, how to work with spices, how to combine flavors and ingredients, and more - all while creating a delicious menu of Italian favorites!



Join us for a fun and educational session of cooking, eating, and learning! In this class big kids will practice their skills with chef Katie and make tasty ball park favorites.

Can't make it in the morning?

We have a few seats left in our afternoon sessions for ages 9 & up.

Kids will learn new skills each day, and create a different sports-themed menu in each class. Sessions are 2.5 hours long and cost $59 per child. Click on the link to view menu details and register online.

TUESDAY: Tailgating Treats

WEDNESDAY: Ball Game Favorites

THURSDAY: Soccer Party

FRIDAY: Supercharged Energy Foods

If you have any questions feel free to contact us by phone at (703) 433.1909 or via email at info (at)

Saturday, August 14, 2010

Last camps of the summer and NEW single session classes for kids!

Kids have been whisking, sauteing, and baking up delicious gourmet dishes all summer long in our cooking camps with Chef Katie!

Only two camps left, reserve your child's seat by clicking the links below.

5 Day camp starts Monday, August 16
9-11:30am, Ages 9+; $250

5 Day camp starts Monday, August 23
1-3:30pm, Ages 9+; $299


3 class series begins Tuesday, August 17
$120 per child

Join us for 3 nights of food, fun, and delicious competition!

In this three part series, your child will be given the skills necessary to go up against his or her peers in an all-out food battle! Each child will be able to use their creativity to come up with dishes that fit the night's theme, and use several featured ingredients.

Night One: Lotsa Pasta
Kids will flip a coin to decide the type of pasta their team will use, then work as a team to come up with a dish using at least three vegetables, a cheese, and a type of prepared sauce.

Night Two: Sweet and Treats
Young chefs will be given multiple recipes for different basic desserts (cookies, brownies, cupcakes, whipped cream, icing, blondies, etc.). From there, their team will decide which recipes they want to make to create a fully-loaded dessert using at least one fruit or natural sweetener, nuts or chocolate, and a spice from the rack.

Night Three: Pizza Night
For the final challenge, each child will battle on his or her own to create the ultimate pizza. We'll teach the kids how to roll out the dough, then they will have access to tons of different sauces, cheeses, and toppings to fuel their awesome creations.

Class will meet from 4:30pm-6:00pm on August 17th, 24th, 31st. This class is for ages 12-16.

Single sessions are available for $45 per child. Call 703.433.1909 to inquire.


Monday August 23, 11am-12pm
$25 per child, adults free

In this hands-on cooking class your little chef will roll, sauce, cheese and top two different kinds of delicious homemade pizza; one savory, the other a chocolate chip cookie pizza pie!

Tuesday August 24, 10am-12pm; $35

In this delicious and nutritious cooking class we will create three recipes that put a new twist on some classic lunchbox favorites!

Wednesday August 25, 9-11:30am; $45

In this class young chefs will learn essential culinary concepts and techniques like knife skills, how to work with spices, how to combine flavors and ingredients, sauteing, roasting, blanching, baking, and MUCH MORE!

Thursday August 26, 10am-12pm; $35

Kids will love this educational day of cooking, eating, and learning, making tasty ballpark treats!