Wine Club with Mary Watson starts in JUNE!

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!

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

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...

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

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

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