March Madness: New classes + Student Favorites

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!

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

• 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!

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

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

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

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!