The Official Blog of Cookology

Spring Break Camps start April 18!

2011-02-17T11:16:00.000-08:00

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

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

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

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

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

Summer Cooking Camp Details

2011-02-07T19:42:00.000-08:00

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

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

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

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

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

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

2011 CAMPS SCHEDULE

Week 1: July 11-15

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

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

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

Week 2: July 18-22

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

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

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

Week 3: July 25-29

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

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

Week 4: August 1-5

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

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

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

Week 5: August 8-12

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

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

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

Week 6: August 15-19

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

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

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

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

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

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

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

Special YOUNG ADULT afternoon skills series coming soon!

We look forward to cooking with you this summer!

Last seats for Valentine's classes!

2011-02-02T13:06:00.000-08:00

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

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

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

Wednesday, Feb. 9

Just Desserts: Chocolate, Champagne & Sweet Wine Tasting
7:30-9pm, $59

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

Thursday, Feb. 10

Tasting Workshop: Food & Wine Pairing with Mary Watson
7-9pm, $59

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

Friday, Feb. 11

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

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

Wine & Chocolate Pairing Workshop
7:30-9pm, $59

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

Saturday, Feb. 12

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

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

Valentine's Sparkling Brunch
11am-1pm, $65

50% of proceeds go to the Washington Humane Society!

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

JUST ADDED!
Cupcake Workshop: Valentine's Day Edition
3-5pm, $59

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

Sunday, Feb. 13

JUST ADDED!

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

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

Chocolate Tapas & Wine Pairing with Mary Watson
3-5pm, $69

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

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

Easy Holiday Recipes for Kids!

2010-12-23T08:03:00.000-08:00

Try these yummy sweet treats at home this holiday season!

No-Bake Snowball Cookies

Yield: 2 dozen cookies

Ingredients

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

Directions

In a large sauce pot mix together 2 cups of the powdered sugar, butter, milk and cocoa.
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
Stir the oats, vanilla, and peanut butter into the warm sugar and mix until a dough forms
Use a small ice cream scoop to drop balls of the dough into a cookie sheet lined with wax paper
Place the wax paper in the refrigerator and chill for 2 hours.
Roll in remaining 1 cup powdered sugar to resemble snowballs. Store in an airtight container.

Microwave Cornbread with Honey Butter

Yield: 6-8 servings

Ingredients

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

Directions

In a large bowl mix together the flour, cornmeal, sugar, and salt
In a small bowl mix together the milk, oil and egg
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
Pour the batter into an ungreased glass or plastic pie plate or round microwaveable cake pan.
Microwave at on high for 5-6 minutes, or until the surface of the bread looks dry
Have an adult help you remove the hot pan from the microwave and let the bread cool for at least 5 minutes before cutting
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

Ingredients

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

Directions

Spray a medium microwave-safe bowl with non-stick spray and set aside
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.
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

Ingredients

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

Directions

Preheat oven to 350 degrees
Lightly grease oven-safe ramekins or a medium casserole dish with butter and place the bread cubes in the dishes.
In a large bowl, whisk together the milk, eggs, vanilla, sugar, cinnamon, salt, and melted chocolate
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.
Use a big spoon to divide the mixture evenly among the ramekins or pour the whole bowl into the prepared casserole dish
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.
Serve the pudding warm, with or without whipped cream

The 10 items you need in your holiday pantry!

2010-12-02T16:49:00.001-08:00

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.

Cooking classes make the perfect gift!

2010-11-25T21:33:00.001-08:00

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.

VIEW OUR 2011 SCHEDULE OF CLASSES

Classes are being added daily!

Questions? E-mail us.

Get to Know Chef Katie Reineberg!

2010-11-16T06:32:00.000-08:00

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.

Originally 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
recipes?

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!

You can LEARN MORE ABOUT OUR KIDS PROGRAM ON OUR WEBSITE or VIEW A LIST OF KATIE'S UPCOMING CLASSES ON OUR REGISTRATION PAGE!

Classes for Busy Parents

2010-11-15T11:47:00.000-08:00

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

THIS WEDNESDAY

7-9pm; $59

REGISTER ONLINE

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.

MENU

Herbed Meatloaf with Sweet Tomato Chutney

Potato Apple Gratin

Healthified Double Chocolate Brownie Bites

CHEF KATIE SAYS:

"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!"

HER TAKE ON THE MENU:

"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.

Be Healthy, Eat Well!

2010-10-20T08:16:00.000-07:00

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!

Classic Desserts, On the Lighter Side

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!

Low Cal Bread Making

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!

Healthy Meals in a Minute

Tuesday, Nov. 3

7-9pm; $65

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

Low Carb Italian Dinner

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!

Nutrition & Hands-On Meal Prep for Moms-to-Be

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!

Cooking for Diabetics: Healthy, Flavorful & Guilt-Free

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.

Learn classic French technique!

2010-10-11T07:57:00.000-07:00

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

Asian cuisine classes this Fall

2010-10-06T08:02:00.000-07:00

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!

Authentic Japanese Cuisine

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

Authentic Chinese Cuisine

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

Authentic Thai Cuisine

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

1st SESSION SOLD OUT - 2nd CLASS ADDED BY POPULAR DEMAND!

Sushi 101

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

Authentic Vietnamese Cuisine

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

Authentic Korean Cuisine

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

October Classes for Kids & Teens

2010-10-05T13:15:00.000-07:00

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.

October & November DATE NIGHT classes now available

2010-09-30T07:56:00.000-07:00

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.

LAST SEATS FOR OCTOBER DATE NIGHTS:

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

NOVEMBER DATE NIGHTS JUST ANNOUNCED:

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

Authentic Italian Dinner with Handmade Pasta

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

Exotic Indian Cuisine

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

Upcoming SERIES cooking classes!

2010-09-15T07:34:00.000-07:00

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

STARTS NEXT WEEK - 5 SEATS AVAILABLE

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!

Hurricane ruin your weekend plans? Try a SWEET escape!

2010-09-02T09:44:00.000-07:00

Can't get out of town for the long weekend? You can still enjoy a night of friends, food, wine and fun at our B FF 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.

MENU

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.

MENU

Herbed Burgers with Arugula and Olive Tapenade

Chili Lamb Burgers with Apple Slaw

Turkey Burgers with Fried Onions and Chipotle Ketchup

Labor Day Cooking Classes

2010-08-31T07:25:00.000-07:00

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.

Family Class - A Day at the Beach (Ages 7-12)

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

Adult Class - Tailgating with a Twist

Monday, Sept. 6; 2-4pm
$59 per person
FANTASTIC MENU!

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

SUMMER SALE! Cooking classes for Kids

2010-08-23T08:31:00.000-07:00

END OF SUMMER SALE!

MORNING CLASSES FOR KIDS - ALL AGES ONLY $25!

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.

TUESDAY, AUGUST 24

Back to School Lunchbox Favorites (Young Chefs ages 9 & up)

10am-12pm

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

Mangia Italiano! (Young Chefs ages 9 & up)

9am-11:30am

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!

THURSDAY, AUGUST 26

Batter Up Baseball Foods! (Big Kids ages 6-8)

10am-12pm

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) cookologyonline.com

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

2010-08-14T07:30:00.000-07:00

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.

Boot Camp for Young Chefs

5 Day camp starts Monday, August 16

9-11:30am, Ages 9+; $250

ONLY 4 SEATS AVAILABLE!

Batter Up Sports Fans Cooking Camp

5 Day camp starts Monday, August 23

1-3:30pm, Ages 9+; $299

***SPECIAL EVENING SERIES FOR TEENS & TWEENS!!!***

STARTS TUESDAY!

Tweens & Teens Tuesday Night Food Fight!

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.

NEW SINGLE SESSION CLASSES FOR KIDS OF ALL AGES

Mommy & Me - Pizza Party (Ages 3+)

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!

Big Kids - Back to School Lunchbox Favorites (Ages 6-8)
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!

Young Chefs - Mangia Italiano (Ages 9+)
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!

Big Kids - Batter Up Baseball Foods (Ages 6-8)
Thursday August 26, 10am-12pm; $35

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

Sip sangria and indulge in incredible Italian wines!

2010-07-29T08:23:00.000-07:00

Sip in some summer with our upcoming WINE EDU classes.

Summer Sangrias with Mary Watson

TOMORROW NIGHT! 7:30-9pm

Nothing says summer like a refreshing glass of sangria!

In this class you'll taste different kinds of sangria from Mary's "SANGRIA BAR", plus learn how to easily make it at home. You'll also learn the basics of pairing food with sangria from Mary with small plates created by professional chef Brad Spates.

Want to get on the list for August's EXCLUSIVE wine tasting event with Mary? E-MAIL US!

Cooking with Wine

Saturday, August 14th from 7-9pm

Raise a glass to great food and wine!

Join Cookology and Il Pioppo for a special cooking class devoted to the art of cooking with fine wine. In this 2-hour session you'll learn to make 3 gourmet courses, each using a perfectly paired selection of Italian wine.

Italian Wine Tasting: Organic & Biodynamic Wines

Friday, August 20th from 7:30-9pm

Join us for a special tasting session of phenomenal Italian wines!

Italian wine specialist Bridget Sasso of Il Pioppo will lead you through an engaging tasting of Italy's best wines.

Bridget works exclusively with small, family owned vineyards with limited production. Her requirement in the selections is that the owners of the property touch their land each day. Each producer is an organic, biodynamic or conventional grower. Nothing unnatural touches their earth or their plants. In addition to the tasting Bridget will share stories about the families and their vineyards, and how they make their wine. A truly unique tasting experience.

$45 includes instruction, wine tasting, plus paired hors d’oeurves prepared by our professional chefs.

Bridget and Chef Brad at last month's tasting.

Brad prepared a Three Cheese Ravioli with Lamb Sausage Ragu, a Chilled and Grilled Hangar Steak with Arugula and Beef Butter, and a Seared Tuna and Heirloom Tomato Salad.

COMING IN SEPTEMBER: Wine & Herbs with Mary Watson! Mary worked extensively with wine and herbs using plants from her garden at Landsdowne Resort.

What's in Chef Katie's Fridge?

2010-07-01T12:00:00.000-07:00

Chef Katie is a graduate of Johnson and Wales University in Providence, RI, where she earned degrees in both Culinary Arts and Nutrition Sciences. 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. 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 learn about as it is to eat!

Take a look inside her fridge as she shares a few of her tips on quick, easy, and healthy meals and snacks.

I typically keep fresh fruit like grapes, berries, and apples on hand all the
time. I usually have boxes of lettuce, cucumbers, and cherry tomatoes in the veggie drawer to throw together salads. Every week I buy hummus, tzatziki, or fresh cheese. I really liked Manchego, Dubliner, and St. Andre triple creme brie. I'll eat these as a snack along with Wheat Thins or Triscuits.

I also always have skim milk, Greek yogurt, and coffee. I only drink iced coffee, so I make a big pot at the beginning of the week and keep it in a pitcher in the fridge to make a to-go cup every morning- it saves me about $20 a week on Starbucks! (GREAT TIP!)

Also: pesto, lemons, and something chocolate!

For quick and easy meals I like to make a big pot of brown rice and throw together a lentil soup with pre-cooked lentils, a bell pepper, an onion, a box of chicken stock, and some cumin, salt, pepper, chopped tomatoes and garlic (all cooked together in one pot).

For a quick pasta salad I'll make orzo then toss in cherry tomatoes, crumbled feta cheese, basil, olive oil, red wine vinegar, salt, pepper, chopped red onion, and chopped cucumbers.

Another easy, healthy meal is chicken paillards over salad: I buy the thinly sliced chicken breast packs (raw), bread them with egg white and seasoned panko bread crumbs and saute them in olive oil on the stove. Serve the warm chicken over mixed greens tossed with sliced red onion, cherry tomatoes, pistachios, goat cheese, and segments of fresh orange and drizzled with olive oil, lemon juice, salt, and pepper; its really yummy!

Katie teaches our kids classes and cooking camps. For a list of upcoming sessions visit our website.

New Birthday Party Menus!

2010-06-10T05:51:00.000-07:00

Join us for an interactive birthday bash at Cookology!

ABOUT A COOKOLOGY BIRTHDAY:

Our kids' birthday parties are a fun, engaging, and educational way to celebrate your child’s next birthday!

At a Cookology party kids will get hands-on making delicious appetizers, entrees and desserts, with help from our chefs.

A Cookology party is fully customizable based on your child’s age and interests.

We provide all the ingredients and supplies (and handle the clean-up!), and the kids do all the cooking!

There is a 10-child minimum for all birthday parties.

********************

PRICING & OPTIONS

• Ages 4-7: $35 per child; two menu choices (appetizer + entrée or entrée + dessert)

• Ages 8-12: $40 per child; one choice per category (appetizer, entrée, dessert)

• Ages 13-15: $45 per child; appetizer, entrée + side, dessert

********************

ADD-ONS

Balloons: $15.75 per dozen, multicolored or pick the birthday boy or girl's favorite color!

Gift Bags: $5 per child, includes fun chefs’ tools like whisks, spoons, and crazy straws.

MENU OPTIONS

MENUS FOR AGES 4-7

Appetizers

Hummus with Crispy Pita Chips

Garlic Cheesy Bread

Loaded Baked Potato Skins

Fresh Fruit Skewers with Yogurt or Chocolate Dipping Sauce

Entrees

Turkey Sausage Monster Dogs with Homemade Dipping Sauce

Homemade Pizzas with your choice of toppings (whole wheat crust available)

Homemade Strombolis or Calzones

Cheesy Chicken Enchiladas

Chicken, Cheese or Veggie Quesadillas

Lasagna Rolls

Desserts

Mini Birthday Cakes

Giant Cookie Cake

Ice Cream Cookie Sandwiches

Chocolate Dirt Cups

Brownie Sundaes

MENUS FOR AGES 8-12

Appetizers

Hummus with Crispy Pita Chips

Italian or Greek Bruschetta

Stuffed Mushrooms

Garlic Cheesy Bread

Loaded Baked Potato Skins

Fruit Skewers with Yogurt or Chocolate Dipping Sauce

Spinach Artichoke Dip

Entrees

Baked Chicken Parmesan with Marinara Sauce

Homemade Pizzas with your choice of toppings (Classic Margherita, BBQ Chicken, Veggie-Pepperoni, White Pizza with Pesto, whole wheat crust available)

Homemade Strombolis or Calzones

Lasagna Rolls

Spaghetti and Cheese-Stuffed Meatballs

Chicken Kebob Pita Pockets with Chopped Greek Salad

Pulled BBQ Chicken Sliders with Green Apple Slaw

Cheesy Chicken Enchiladas

Black Bean and Cheese Burritos

Chicken, Cheese or Veggie Quesadillas

Desserts

Mini Birthday Cakes

Giant Cookie Cake

Ice Cream Cookie Sandwiches

Crispy Candy Sushi Rolls

Chocolate Fondue

Cinna-Sugar Pretzel Bites

Cheesecake Dip with Berries and Bananas

MENUS FOR AGES 13-15

Appetizers

White Bean Hummus with Crispy Pita Chips

Classic Bruschetta

Caramelized Onion, Pear, and Cheese Tarts

Turkey Sausage and Parmesan Stuffed Mushrooms

Twice Baked Potato Bites

Spinach Artichoke Dip

Entrees

Baked Chicken Parmesan with Marinara Sauce

Gourmet Pizzas: Classic Margherita, BBQ Chicken, or Pesto, Olive, and Goat Cheese

Veggie-Roni Strombolis

Ham, Cheese, and Apple Calzones with Honey Mustard Dipping Sauce

Spaghetti and Cheese-Stuffed Meatballs

Chicken Kebob Wraps with Chopped Greek Salad and Yogurt Dipping Sauce

Pulled BBQ Chicken Sliders with Green Apple Slaw

Creamy Chicken Enchiladas with Red and Green Sauce

Fajita Quesadillas

Side Dishes

Mini Cheesy Corn Muffins

Couscous

Greek Orzo Salad

Spanish Ham and Asparagus Bundles

Bite Size Caesar Salad

Baked Sweet Potato or Spiced Oven Fries

Desserts

Decorate Your Own Mini Birthday Cakes

Ice Cream Cookie Sandwiches with Chocolate Chips and Pistachios

Apple Turnovers

Strawberry Shortcakes

Chocolate Fondue

Cinnamon Sugar Pretzels

Cheesecake Dip with Berries and Bananas

Lemon Bars

OUR BIRTHDAY SLOTS FILL QUICKLY, SO BE SURE TO RESERVE IN ADVANCE!

Remember our parties are fully customizable - if you have questions or special requests don't hesitant to contact our party planners at info@cookologyonline.com or give us a call at the store at (703) 433.1909.

Wine Club with Mary Watson starts in JUNE!

2010-05-28T14:21:00.000-07:00

Love wine?

Be part of an exclusive club with sommelier Mary Watson!

STARTS NEXT MONTH!

MEMBERSHIP INCLUDES:

· Two premium bottles every month handpicked by Mary

· Exclusive MEMBERS ONLY tasting events every month with Mary

· 10% off monthly wine dinners

· 10% off all in-store wine purchases

ONLY $45 per month!

E-mail us or call us at (703) 433.1909 and give us your name and contact info to register!

HOW IT WORKS: We'll get your payment info at the first tasting event, and your card will be charged securely through PayPal once a month. You'll be added to our wine club mailing list and receive tasting invites, special store coupons and sales, and more!

SUMMER CAMPS FOR KIDS & TEENS!

2010-05-14T14:37:00.000-07:00

KIDS and TEENS – Join us for fun and educational cooking camps all summer long!

In these hands-on sessions kids from toddlers to teens will learn essential cooking skills from measuring, mixing and baking for little chefs, to chopping, dicing, sauteing, and roasting for aspiring young cooks!

During each session children will learn a new set of skills, plus delicious recipes they can try on their own at home. They’ll expand their horizons with new world cuisines, introduce their palates to the wonders of tasty fruits and veggies, use their creativity as they prepare each artfully crafted dish and much more!

If you have any questions you can contact us via e-mail, or call the store at (703) 433.1909.

We offer a $5 SIBLING DISCOUNT for multiple registrations. To apply your discount call us and register over the phone.

ASK US ABOUT OUR DOWN PAYMENT PLAN!

Mommy/Daddy & Me Camps (Ages 3-5)

Moms, Dads, Grandparents, Caregivers: join us for a fun, hands-on camp with your little one!

· Fruit & Veggie Fun – 3 Day Camp
10-11am, June 29-July 1$75
In this delicious and nutritious cooking camp each day will be dedicated to exploring the wonderful world of fruits and veggies! In each session we’ll make several new recipes that are age appropriate for your toddler and preschooler. We will focus mainly on healthy, whole foods that incorporate fun shapes and colors to make fruit and veggies fun for your kids!

· Calling All Pirates, Mateys, and Maidens – 3 Day Camp
10-11am, July 13-15
$75AHOY MATEY! In this fun camp we’ll make tasty recipes that focus on healthy fruits and veggies, like Walk the Plank Celery Sticks and Stranded Island Fruit Snacks with Yogurt Dip!

· Tea with Teddy and Friends – 5 Day Camp
10-11am, July 19-23
$125
Join us for a full week of cooking classes! For this fun camp your little chef can bring a different stuffed animal, doll, action figure, or any toy they’d like to help them make their favorite tea time snacks like tea sandwiches, cakes, cookies, scones, and other delicious treats!

· Fruit & Veggie Fun – 5 Day Camp
10-11am, July 26-30
$125
In this delicious and nutritious cooking camp each day will be dedicated to exploring the wonderful world of fruits and veggies! In each session we’ll make several new recipes that are age appropriate for your toddler and preschooler. We will focus mainly on healthy, whole foods that incorporate fun shapes and colors to make fruit and veggies fun for your kids!

Big Kids Camps (Ages 6-8)

Your little chefs will learn essential cooking skills in a kid-friendly environment!

· Batter Up Sports Fans - 3 Day Camp
12-3:30pm, June 29-July 1
$120
Join us for three fun sessions of cooking, eating, and learning! In this camp we'll be making sports-themed foods like ball park favorites (pretzel bites and dip), Super Bowl specials (touchdown three bean chili)...even homemade Gatorade!

· Calling All Pirates, Mateys, and Maidens – 5 Day Camp
9-11:30am, July 5-9
$175
CALLING ALL PIRATES! Wear your eyepatch, bring your sword, don your best frock, and come aboard! We’re working as the cook in galley all week, where we’ll make tasty treasure treats like Shipwreck stew and Pirate Vanil-arrrgh Cupcakes!

· Lights, Camera, Action! Award-Winning Dishes - 3 Day Camp
1-3:30pm, July 20-22
$120
Guess which movies inspired which menus items as we create dishes from fun, popular movies during this week of camp, with themes like Screamingly Good Monster Munchies and everyone's favorite animated chef movie...Ratatouille!

· Calling All Pirates, Mateys, and Maidens – 3 Day Camp
9-11:30am, August 10-12
$120
CALLING ALL PIRATES! Wear your eyepatch, bring your sword, don your best frock, and come aboard! We’re working as the cook in galley all week, where we’ll make tasty treasure treats like Shipwreck stew and Pirate Vanil-arrrgh Cupcakes!

Young Chefs Camps (Ages 9 and Up)

Young chefs will get schooled in real culinary techniques: knife skills, sautéing, braising & more, plus learn recipes from around the world.

· Lights, Camera, Action! Award-Winning Dishes - 5 Day Camp
12-3pm, June 28-July 2
$250
Guess which movies inspired which menus items as we create dishes from fun, popular movies during this week of camp, with themes like Screamingly Good Monster Munchies and Chefs in Wonderland!

· Batter Up Sports Fans – 4 Day Camp
12:30-3:30pm, July 6-9
$199
Join us for a fun week of cooking, eating, and learning! In this camp we’ll be making sports-themed foods like ball game favorites (pretzel bites with dip), Super Bowl specials (touchdown three bean chili)…even homemade Gatorade!

· Cooking with Seasonal Ingredients
12:30-3:30pm, July 12-16
$250
In this camp kids and teens will learn essential culinary concepts and techniques like knife skills, how to work with spices, how to combine flavors, sauteing, roasting, blanching and much more – all using FRESH, SEAOSONAL ingredients!

· Batter Up Sports Fans – 5 Day Camp
12:30-3:30pm, July 19-23
$250
Join us for a fun week of cooking, eating, and learning! In this camp we’ll be making sports-themed foods like ball game favorites (pretzel bites with dip), Super Bowl specials (touchdown three bean chili)…even homemade Gatorade!

BOOT CAMPS FOR YOUNG CHEFS
In this cooking camp you’ll 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! You’ll also get to explore a whole new world of cuisines as we tasty our way around the world – honing our skills as we make dishes from five distinct regions. YUM!

BOOT CAMP PRICE: $250

· SESSION 1
9-11:30am, July 19-23

· SESSION 2
9-11:30am, July 26-30

· SESSION 3
1-3:30pm, July 26-30

· SESSION 4
9-11:30am, August 2-6

· SESSION 5
1-3:30pm, August 2-6

· SESSION 6
9-11:30am, August 9-13

· SESSION 7
1-3:30pm, August 9-13

· SESSION 8
9-11:30am, August 16-20

· SESSION 9
1-3:30pm, August 16-20

Master new skills in our series classes

2010-04-29T13:21:00.000-07:00

What's the best way to learn a new skill? PRACTICE! With our series cooking classes you'll log hours of practice with our professional chefs. Check out some of our NEW series classes coming in May and June, and be sure to snag a seat early for some of our best-sellers.

Culinary Boot Camp
5-class series starts May 3
ONLY 2 SEATS LEFT!
If you've always wanted a serious culinary education without the cost or time commitment of culinary school, this is the perfect course for you!

Gourmet the Healthy Way
3-class series starts May 11
In this 3-class series you'll learn how to make dishes using healthy, whole ingredients that are easy to prepare and full of flavor.

Culinary Skills for Home Chefs - Intermediate Boot Camp
5-class series starts May 15
If you've taken our Culinary Boot Camp or fancy yourself an avid home chef, this series is the next step in your culinary journey.

Mastering Italian Cuisine
4-class series starts May 26
Learn how to cook authentic Italian at home, including homemade pastas, sauces from scratch, perfectly cooked meats and seafoods, and sinfully sweet desserts.

Intro to Molecular Gastronomy - The Science of Food
3-class series starts June 8

In this special 3-class series you will explore the world of culinary artistry through science. In each session Brad will discuss the chemical properties of cooking, with the home chef in mind.

Summer Grilling Series

3-class series starts June 14

Learn to skewer, sauce, and sizzle in this fun summer grilling series! You'll learn all the

basics to creating perfect meat, seafood, veggies, and even dessert on the grill.

Mother's Day is around the corner...

2010-04-08T06:44:00.000-07:00

What are the chances your mom will actually relax and do nothing on Mother's Day?

If she's anything like the moms we know...slim to none! Instead give her something unique and FUN - from a cupcake class with the kids to a special evening of food and wine, we've got something to celebrate every mom.

For details and a full schedule visit our website.

Friday, May 7

Wine & Dessert Pairing Workshop
7:30pm-9:00pm; $50

Here's a great gift for mom: an interactive and educational class with Chef Brad Spates focused on delicious desserts and perfectly paired wines. Brad will explain how he created each dish (like a Strawberry and Mango Milk Chocolate Truffle), demo some of the techniques he used, as well as answer questions about desserts, wine, food, and cooking.

Saturday, May 8

Daddy & Me - Make Homemade Gifts for Mom (Ages 3-5)
10am-11am, $30
Attention Dads: great Mother's Day gift idea for mom! Bring your little chefs to Cookology and the two of you will spend quality time together while you bake tasty treats that you can surprise mom with for Mother's Day.

Young Chefs - Make Breakfast for Mom (Ages 9+)

11am-1pm; $49
Calling all young chefs! Want to plan a special treat for mom on Mother's Day? Join us Saturday morning for a lesson in making a perfect breakfast!

Big Kids Cooking - Homemade Cookies for Mom (Ages 6-8)
2-3:30pm, $40
Hey big kids, join us for a fun session on HOMEMADE COOKIES! A great way to surprise mom for Mother's Day.

Sunday, May 9

MOTHER'S DAY CHAMPAGNE BRUNCHES

In these interactive cooking classes you'll join professional chef Brad Spates for a hands-on session creating three gorgeous dishes. This is a great way to spend quality time with the wonderful women in your life.

We are offering one class from 11am-1pm and one from 2-4pm, each with a unique menu.

· VIEW MENU & SIGN UP FOR 11am-1pm
· VIEW MENU & SIGN UP FOR 2-4pm

Cupcake Decorating for Moms & Kids - Ages 7+
2-3:30pm; $45

It's Mother's Day and what better way to spend quality time with the kids than a fun, interactive cupcake decorating class!

Dinner with Mom
6:30pm-8:30pm; $65

Treat mom to a gourmet meal for Mother's Day! For this tasting style event mom can relax and enjoy an exisquite meal created and served by our professional chefs, served with paired wine.

Feedback

2010-03-03T15:00:00.000-08:00

We received a pretty rough review from a participant of our culinary bootcamp class last week.

We work exceedingly hard at being perfectionists, and when we fall short, we seize the opportunity to take the problem head-on, which is exactly what we've decided to do.

You can read the review at yelp.com, search Cookology.

We realized that much of the problem of that day, and what the reviewer writes about, came from the quantity of kid's birthday parties we hosted at once. Snowmageddon had canceled five birthday parties for five unfortunate kids, so we worked with the parents, their guests, and our staff to make sure that each child was able to have their cooking birthday party. Unfortunately, it got a little hectic in the kitchen, and many balls were dropped, and for that we apologize to our Saturday morning Bootcamp participants.

Chef Brian Baer, the Saturday morning Bootcamp instructor, is a new to Cookology but has been a chef for 15 years. Although this is no excuse, many great chefs are not natural instructors. The only way anyone can improve at their job is from honest feedback and attentive management who are committed to taking the time to help their employees grow. We do that by surveying class participants at the end of each class.

On our customer satisfaction survey we ask four questions, and then leave plenty of room for additional feedback. We surveyed all 17 participants in the Saturday morning bootcamp after their fifth and final session.

Here are the results.

All surveys are anonymous. Comments below are written exactly as stated. If you'd like to view this or other surveys please let us know. We'd be happy to share.

Culinary Bootcamp Class, Chef Brian Baer, Saturdays, Jan.23-Feb.27, 11am-1pm.

Question 1: Overall, how would you rate your class experience?

Answer Choices: Very Satisfied, Satisfied, Neutral, Unsatisfied, Very Unsatisfied.

Participant Answers: 14 Very Satisfied, 3 Satisfied

Question 2: Overall, how would you rate your instructor based on knowledge, teaching ability, and ability to keep students engaged?

Answer Choices: Great, Good, Average, Not Very Good, Poor.

Participant Answers: 14 Great, 3 Good

Question 3: Do you plan to purchase another class from Cookology?

Answer Choices: Yes, No, Unsure. If No, why?

Participant Answers: 17 Yes (someone actually wrote "heck" Yes)

Question 4: Would you recommend Cookology to your friends?

Answer Choices: Yes, No Unsure.

Participant Answers: 17 Yes

Additional Comments

Staff comments in parathenses.

• Need to pay attention to the timing of dishes so they come out OK. Make sure you go over each step. (We agree and Chef Brian has been practicing, and will be mindful of timing.)

• I would really like to have my birthday party here.

• Great class and showed cuts, texture, add to the meal. Also the ease of making good food and presentation.

• I had a lot of fun and learned a great deal. However I would like to see a syllabus before the class, if possible. This would help prepare for the next week. (We are doing this before each series class so students know exactly what to expect each week.) Additionally, while chef's handling of chicken and fish is exceptional, I would like to have seen some red meat for variety.

• I honestly can't think of a single thing I was disappointed with. My only suggestion would be is to maybe have the recipes available right after the class so we could try them the week after at home. (We will start doing this as well.)

• I thought the class was great on the whole. Chef brian is a very good teacher. The only suggestion I would make is lengthen the class a bit…sometimes the last part of the class is a bit rushed. (We agree with this and Chef Brian will be mindful of timing.)

• Brian was a great instructor. The only "problem" was that sometimes we were very constricted on time. The facilities couldn't accommodate it, but it would be great if each of us could have cooked our own and if we plate everything. That last bit isn't really Brian though. HE WAS GREAT!! :)

• Pro: Great pace, good timing! Great variety of dishes. Nice healthy/not so healthy balance of food. Con: Class time 30 min+ could be helpful. No pace change, that was good, just a little more time.

• This was a worthwhile class - learned a lot. Some positive comments: Brian kept the class engaged - everyone involved in each dish, no standing around. Really liked that Brian discussed possible variations on each dish - helped broaden knowledge base. Course provided great foundation of skills. Course skills built on each other. Nice variety of dishes in each class. Liked the class focused on skills and techniques, rather than blind recipe. This course compared favorably with cooking classes I've taken at other schools. Was impressed with Brian's ability to provide feedback, especially given large size of class.

• Too much talking by students during class made it difficult to sometimes follow.

• Chef was the best! Organization for signing in could be improved. (We're working on this.)

• It was fun! Thank you! Really would like recipes after each class, but other than that, liked the pace and the dishes.

• Suggestions: Smaller class sizes may allow for students to ask more questions. Selecting a set of ingredients and showing what you can make with those ingredients, to prevent excess ingredients being thrown away. Maybe offer a vegetarian bootcamp series for those who do not eat meat. (We have but had no one sign up.) Send the recipes to email address after class.

• It would be nice to have a slightly smaller group because (at cooking time) we were on top of each other. Slightly more focus on everyday cooking versus dinner party presentation/gourmet look. (We agree.)

All in all these were great suggestions that only help our instructors and our little school grow and get better. We thank our customers for caring so much and encouraging us to improve. Please keep the feedback coming. Your input as our customer and as a community of home cooks is important to us. Thank you and happy cooking!

March Madness: New classes + Student Favorites

2010-03-03T08:27:00.000-08:00

Don't miss new classes created by our professional chefs, or snag a seat in one of our bestsellers and see what everyone is buzzing about!

Amazing Asian

Taught by Chef Ian Douglass, in these classes you'll learn how to create authentic Asian dishes at home instead of relying on expensive or calorie-rich takeout meals.

Cook Vietnamese

Thursday, Mar. 18, 7-9pm

Sushi 101

Saturday, Mar. 20, 11am-1pm

Taste of Korea

Thursday, Mar. 25, 7-9pm

Unique Tasting Sessions for Oenophiles

In our wine tasting classes you'll get instructing on swirling, smelling, and tasting from trained sommeliers! Learn to tell your merlots from your pinot, or explore new wines from regions around the globe. In each class you'll taste several wines, plus enjoy light fare like tapas, antipasto, and Mediterranean mezze created by our professional chefs.

Spanish Wine Tasting

Friday, Mar. 12, 7:30-9pm

TONIGHT! 5 wines including one from Cesar's personal collection

Port & Dessert Pairing

Monday, Mar. 15, 7-9pm

Unique Greek Wines

Friday, Mar. 19, 7:30-9pm

Red Wine 101

Friday, Mar. 26, 7:30-9pm

Don't miss a special TASTING EVENT with sommelier extraordinaire Mary Watson and Deborah Brenner, author of Women of the Vine - THIS SATURDAY starting at 6:30pm. This event is FREE and open to the public. Stop by any time to chat with Mary and Deborah, get a book signed, enjoy hors d'oeuvres created by our professional chefs, and taste award-winning wines from Women of the Vine Cellars and other great women-made wines like Corcoran's killer malbec!

Sweet Sessions with Chef Spates

Professional pastry chef Brad Spates will teach you how to create truly delicious, professional-quality baked goods at home, including a two-tiered cake with fondant, gum paste decorations, piped icing, spray jet coloring and more... time to treat yourself!

Advanced Easter Cake Decoration

Saturday, Mar. 27, 11am-3pm

Easter Candy Making

Sunday, Mar. 28, 5-7pm

American Cake Decorating

Tuesday, Mar. 30, 7-9pm

Sessions to Sharpen Your Skills

Our professional chefs will whip you into shape with classes devoted to improving your knife skills (the most important culinary skill you can learn) and ways to rescue you from your chicken recipe rut.

Knife Skills

Tuesday, Mar. 16, 7-8:30pm

Advanced Knife Skills

Sunday, Mar. 21, 11:30am-1pm

Sauces 101

Tuesday, Mar. 23, 7-9pm

Chicken 101

Sunday, Mar. 28, 2-4pm

Taste Global

A night of Italian with friends or a trip to India for exotic cuisine, it's all here in our kitchen.

BFF Night: Italian Antipasto

Thursday, Mar. 25, 7-9pm

Incredible Indian

Tuesday, Mar. 30, 7-9pm

Stuck inside? Try this tasty soup!

2010-02-09T09:01:00.000-08:00

If the weather has you stuck inside with some time on your hands, try creating this delicious soup! This recipe is from our French Cooking Series, adapted from Julia Child's Mastering the Art of French Cooking.

Potage Parmentier (Leek and Potato Soup)
Serves Six

INGREDIENTS
3 to 4 cups or 1 pound peeled potatoes, sliced or diced
3 cups or 1 pound thinly sliced leeks including the tender green (you can substitute yellow onions if you don't have leeks)
2 quarts water
1 tablespoon sa4 to 6 tablespoons whipping cream or 2 to 3 tablespoons softened butter
2 to 3 tablespoons minced parsley or chives

INSTRUCTIONS
1. Simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender.
2. Mash the vegetables together in the soup with a fork, potato masher, or similar utensil, or pass the soup through a food mill.

3. Taste the soup and adjust the seasoning as necessary.

4. Set aside uncovered until just before serving. When you're ready to finish the soup, reheat to a simmer.

5. Turn off the heat and just before serving stir in the cream or the butter by spoonfuls until you reach your desired consistency.

6. Pour into a tureen or soup bowls and sprinkle with the herbs.

ENJOY!

Our next FRENCH COOKING WORKSHOP begins April 7! Reserve your spot soon - the seats sell out quickly!

About our French Cooking Workshop, inspired by Julia Child:

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, classic cooking methods, product identification, seasoning, proper use of herbs, and of course - extensive practice of traditional French techniques and plating principles!

During each session we'll create classic recipes from the book, then an authentic French dish with a modern twist.

WEEK ONE: Preparing Hot & Cold Hors d'Oeuvres
Sample Menu
Fonds D'Artichauts au Gratin (Stuffed Artichokes au Gratin)
Petits Choux au Fromage (Cheese Puffs)
Rilette de Saumon (Salmon Rilettes)

WEEK TWO: Preparing Classic Sauces
Sample MenuBechamel Sauce
Veloute Sauce
Espagnole Sauce
Classic Vinaigrette
Filets de Poisson Gratines, a la Parisienne (Fish Filets Poached in White Wine and Cream)
Baked Chevre Salad with Lavender Vinaigrette)

WEEK THREE: Preparing Hearty Soups
Sample Menu
Potage Parmentier (Leek and Potato Soup)
Soup au Pistou (Provencal Vegetable Soup with Garlic, Basil, and Herbs)
Forest Mushrooms Consomme with Foie Gras Croutons and Chervil

WEEK FOUR: Preparing & Plating Composed Salads
Sample Menu
Classic Salade Nicoise
Crispy Fried Sea Scallops over Peppercress Tossed in Dijon Champagne Vinaigrette

WEEK FIVE: Seafood Fabrication & Preparations
Sample Menu
Thon a la Provencale (Tuna Steaks with Wine, Tomatoes, and Herbs)
Pan Roasted Halibut over Mashed Sweet Potatoes with Vegetable Fricassee

WEEK SIX: Poultry Fabrications & Preparations
Sample Menu
Poulet au Porto (Roast Chicken Steeped with Port Wine, Cream, and Mushrooms)
Chicken Fricasse with La Fricasse de Champignons Sauvages au Cognac (Fricasse of Wild Mushrooms flambeed in Cognac)

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

Martha and Ina aren't the only ones inspired by Julia. The novel Julie and Julia by Julie Powell is about a woman who, facing a quarter life crisis, makes it her mission to cook every recipe in the book in one year. Soul-stirring revelations (and a lot of kitchen hilarity!) ensue.

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, fuller 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 mean roast chicken, a perfect Nicoise salad, and more!

Our students creating Creme Brulee, a classic French dessert

New Classes this February at Cookology

2010-02-03T05:22:00.000-08:00

• Healthy Living Classes

This month students can join us for two special sessions with Registered Dietician Sally Myers to learn how to be healthy and still eat well.

Lose Weight Without Hunger

Monday, Feb. 15; 7-9pm; $55: Sally will show people how much good food you can eat and still maintain a healthy diet at 1600 calories.

Go for the Grains

Sunday, Feb. 21; 5-7pm; $55 : Students will join Sally for an in-depth look at one of health’s hottest topics: whole grains. They’ll learn what a whole grain is (and isn't), the nutritional and health value of grains, varieties of grains and how to shop for them, plus get menu ideas to keep their weekly meal plan fresh and interesting.

• Advanced Gourmet Skills Classes

After nearly a year in business many of our frequent customers expressed a desire for classes to take their cooking to the next level. Our new Advanced Gourmet classes will give them a new challenge in the kitchen, teach them more complex techniques, and encourage them to keep honing their culinary skills.

Advanced Skills: Bouillabaisse

Tuesday, Feb. 23; 7-9pm; $59: Students will learn to make the classic French seafood stew, rouille and all.

Advanced Skills: Pastas

Saturday, Feb. 27; 2-4pm; $59: In this class home chefs will practice creating sophisticated pastas and rich sauces: Potato Gnocchi with Spinach Pancetta Cream and Ricotta Gnudi with Black Truffle Cream.

• Asian Cuisine Camp Debuts

Begins Thursday, Feb. 18; 7-9pm; $355

Asian cuisine is one of our most requested classes, and nearly every session of our Sushi 101 and Taste of Thai cooking classes sell out. To satisfy our customers’ cravings we’ve created this special six-week series dedicated to the art and craft of exotic Asian cuisines. Students will take a gastronomic tour of Asia, with one session each devoted to Sushi making, Japanese cuisine, Chinese cuisine, Thai cuisine, Vietnamese cuisine, and Korean cuisine. In each two-hour class our chef will lead a discussion on each respective regions history, culture, and traditional dishes, then students will get hands-on as they create 2-4 authentic dishes. REGISTER ONLINE

• Exclusive Chef's Table Event

Saturday, Feb. 27; 6:30-9pm; $95 per person ONLY 4 SEATS LEFT

This February we’ll be hosting our second Chef's Table dinner with Chef Ian Douglass and dessert by Pastry Chef Brad Spates. The multi-course meal will be chosen on the day of the event using the freshest local, organic or sustainable ingredients. Each course will be paired with a wine chosen by the chef. During the tasting diner will experience the food as he prepares it, have the opportunity to ask the chef questions while they dine, and learn about precise, impressive culinary techniques. An unforgettable experience for foodies. RESERVE YOUR SPOT ONLINE

Spring Break & Summer Camps for Kids!

2010-02-02T13:55:00.000-08:00

KIDS - Join us for fun and educational week-long cooking camps!

In these hands-on sessions kids of all ages will learn essential cooking skills from measuring, mixing and baking for little chefs, to chopping, dicing, sauteing, and roasting for aspiring young cooks!

During each session children will learn a new set of skills, plus delicious new recipes they can try on their own at home! They'll expand their horizons with new world cuisines, introduce their palates to the wonders of tasty fruits and veggies, use their creativity as they prepare each artfully crafted dish and much more!

EARLY BIRD REGISTRATION IS FEBRUARY 1-3. SAVE 10% ON ALL COOKING CAMPS!

CLICK HERE TO VIEW OUR SPRING BREAK CAMPS

Click on the links below to view the SUMMER CAMPS for each age group:

· Mommy & Me Cooking Camps
Ages 3 to 5, 10-11am, $125
(Early bird price $112.50)
Moms, Dads, Grandparents, Caregivers: join us for a fun, hands-on camp with your little one!

· Cooking Camps for Big Kids
Ages 6 to 8, 9-11:30am, $225
(Early bird price $175)
Your little chefs will learn essential cooking skills, plus recipes from around the world!

· Boot Camp for Young Chefs
Ages 9 to 14, 9-11:30am & 1-3:30pm, $299
(Early bird price $270)
Young chefs will get schooled in real culinary techniques: knife skills, sautéing, braising & more!

We offer a $5 discount for multiple registrations. Discount does not apply to Early Bird pricing.

CAMP DATES

Spring Break Camps:

March 29-April 2

Summer Camps:

June 28-July 2

July 5-9

July 12-16

July 19-23

July 26-30

August 2-6

August 9-13

August 16-20

New Healthy Living Classes

2010-01-25T15:29:00.000-08:00

Resolve to BE HEALTHY in 2010? We make it easy! Check out these two upcoming sessions:

Lose Weight Without Hunger with Dietician Sally Myers

Monday, Feb. 15; 7-9pm

Join Registered Dietician Sally Myers for a class focused on one goal: teaching you how to lose weight without feeling hungry!

In this entertaining and engaging class Sally will discuss several key facets to successfully losing weight, such as:

--Physical signs of hunger and fullness
--Portions and calories
--Breakdown of a 1600 diet
--How to pump up the volume the volume in your meals

During the session Sally will demo (with your hands-on help!) two tasty, HEALTHY dishes:

MENU
Garlic Roasted Vegetables
Hearty Old World Goulash

Go for the Grains

Sunday, Feb. 21; 5-7pm

Trying to lose weight? Go for the grains!

Join Registered Dietician Sally Myers for a fun and educational session on healthy cooking and eating. This class will be focused on how to incorporate more grains into your diet so you can be healthy, lose weight - but still feel full and full of energy!

In this informative session Sally will discuss:

--What is a whole grain (and what isn't)
--The nutritional and health value of great grains
--Varieties of grains and how to shop for them
--How to properly prepare different grains for maximum flavor
--Menu ideas

During the session Sally will demo (with your hands-on help!) two tasty, HEALTHY dishes:

MENU
Wheatberry Salad
Wild Rice and Bulgur

ABOUT SALLY: Sally Myers is a Registered Dietitian and a certified personal trainer. She specializes in bariatric surgery, weight management, and sports nutrition. Sally coauthored the book, ”Caring for the Surgical Weight Loss Patient,” in 2003, and has been writing articles for Beyond Change for the past seven years. She owns a private practice in Herndon, Virginia.

Have a decadent, delicious Valentine's Day

2010-01-22T08:09:00.000-08:00

Our Valentine's day classes sold out in a hurry.

STILL TIME TO SNAG ONE OF THE LAST REMAINING SEATS IN OUR SPECIAL VALENTINE'S DAY CLASSES!

Chocolate & Wine Pairing
Friday, February 12; 7:30-9pm

Join Bridget Thibodeau-Sasso of Il Pioppo Italian wines for tasting of exquisite wine and chocolate! A perfect date night for you and your sweetie.

Homemade Truffle Making
Monday, February 8; 7-9pm

GREAT GIFT IDEA!

Join professional pastry chef Brad Spates for a lesson in creating decadent and delicious chocolate truffles! Homemade truffles make an excellent Valentine's Day gift for sweetie - Make them at home and you can save money, plus put your own special touches on these tasty treats.

MENU
Classic Chocolate Truffles
White Chocolate Truffles
Chocolate Rum Truffles

JUST ANNOUNCED! Two exceptional experiences for foodies

2010-01-07T18:36:00.000-08:00

Don't miss these great new classes!
Limited seats available.

Chef's Table Tasting Event

Saturday, January 30; 6:30-9pm

ONLY 6 SEATS AVAILABLE

Join us in the kitchen for a special Chef's Table dinner with Chef Ian Douglass and dessert by Pastry Chef Brad Spates.

Your multi-course meal will be chosen on the day of the event using the freshest local, organic or sustainable ingredients like: parsnips, bok choy, persimmon, blue fish, lamb. Pastry chef Brad will create your decadent dessert.

Each stunning course will be paired with a wine chosen by the chef.

If you've ever taken a class with our chefs and imagined what a true sit down dinner would be like, now is your chance to just relax and enjoy.

During the tasting you'll EXPERIENCE the food as he prepares it, have the opportunity to ask the chef questions while you dine, plus learn about precise, impressive culinary techniques. We guarantee this meal of careful preparation and beautiful presentation will be truly one-of-a-kind!

Asian Cuisine Camp - 6 Class Series

Begins Thursday, Feb. 18; 7-9pm

Take a gastronomic tour of Asia!

In this special six-class series you'll explore the fascinating world of Asian cuisine. During each session professional Chef Ian Douglass will instruct you in the techniques and tastes from five distinct regions: Japan, China, Thailand, Vietnam and Korea.

Each class will start with a discussion of each region's history and culture, then you'll get hands-on on creating authentic, delicious dishes:

Week One

Introduction to Asian Cuisine, Knife Skills, Sanitation, Sushi Workshop

Week Two

Japanese Cuisine: Miso Soup, Dashi, Tempura, and Teriyaki

Week Three

Chinese Cuisine: Szechwan style dish, Cantonese style dish, Hunan style dish

Week Four

Thai Cuisine: Coconut Milk soups, Pad Thai, and Thai Curry

Week Five

Vietnamese Cuisine: Spring Rolls and Dipping Sauces, Pho, and Bahn Mi

Week Six

Korean Cuisine: Bulgogi, Kimchi Noodles, and Biibim Bop

Don't miss this opportunity to experience some of the world's most exotic cuisines! You'll learn what each have in common, and how each have their own distinct style.

Discover new flavor profiles, impressive culinary techniques, traditional Eastern dining traditions, and modern adaptations of Asian classics -- all in this exceptional series!

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

2009-12-26T11:00:00.001-08:00

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!

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

2009-12-22T10:02:00.000-08:00

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!

Healthy Latin

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!

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

Healthy Meals at Home Series

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.

THE BIGGEST LOSER DIET: Wednesday, Jan. 6; 7-9pm

Roasted Tilapia with Fire Roasted Tomatoes and Olives

Broccoli and Cheddar Frittatas

Chocolate Cherry Truffles

MEDITERRANEAN DIET: Tuesday, Jan. 12; 7-9pm

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.

Cajun Grilled Shrimp with Grilled Corn Salsa

Chardonnay Braised Chicken with Braised Fennel

Sautéed Pork Loin with Red Grapes and Onions

Healthy Desserts

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.

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.

Vegan Cake Baking

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.

Non Dairy Chocolate Cake with Dark Chocolate Ganache

Non Dairy Almond Pound Cake with Raspberry Sauce

Gluten Free Baking

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.

Chardonnay, Merlot, Cabernet - oh my!

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!

Red Wine 101

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!

Cooking with Wine

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.

Etiquette for Today's Family

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!

The Art of Mingling

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.

Still searching for the perfect holiday gift?

2009-12-13T11:10:00.000-08:00

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.