Written by
Becky Krystal
Our cooking class list is back and bigger than ever. No matter your skill level or interest, we’re pretty sure you’ll find something to get you into the kitchen among these 184 options.
The 15 categories are searchable by key word (using a browser search) and can be accessed easily below. After this week, the listings link will appear in the Editor’s Choice section of the Food homepage.
They contain plenty of fixed-date courses, but many of the instructors teach year-round and will schedule classes to suit students’ schedules and interests.
The information was submitted by individual instructors or schools. For details about each of these classes or about other classes that the instructors might offer, use the contact information to call or e-mail or visit individual Web sites.
ASIAN
A Taste of Thailand
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
4th year. Demonstration. The class teaches how to make Bangkok street food dishes including crispy grilled chicken dumplings, fish in coconut and spiced rice pudding. 7-10 p.m. Thursday, Sept. 26. $75. 110 Pleasant St. NW, Vienna.
Art of Chinese Cooking
Rebekah Lin Jewell, 703-283-1119
rebekahlinjewell@gmail.com
www.artofchinesecooking.com
32nd year. Demonstration/Participation. The instructor gives step-by-step instruction in Chinese cooking during a three-to-four-hour session. Students select three or four dishes from a preset menu. A minimum of five students is required. By appointment. $65, including ingredients. In student’s home.
Asian Detour
Marilena Leavitt , 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
6th year. Participation. Students make simple and quick Asian dishes: vegetable spring rolls; chicken and tri-bell pepper chow mein; ginger ice cream with fresh mangoes and pistachio nuts. 10 a.m.-1 p.m. Wednesday, Sept. 25. $75. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.
Asian Noodle Workshop
Christine Van Bloem, 301-663-6442
christine@kitchenstudiofrederick.com
www.kitchenstudiofrederick.com
8th year. Participation. Dishes include Thai coconut chicken noodle soup, tomato and glass noodle salad, Hanoi-style cha ca fish and noodles with dill, and chilled soba with crispy sweet tofu. 6:30-9:30 p.m. Friday, Oct. 25. $64. 5301 Buckeystown Pike, Suite 125, Frederick.
Cooking Thai
Jason Lawrence, 202-549-7422
chefjasonlawrence@hotmail.com
23rd year. Participation. Students learn to cook Thai favorites in their own kitchen with individualized menus. After 7 p.m. weekdays, anytime on weekends. $75 per hour, three-hour minimum for up to two students ($25 per additional person); food cost not included. In student’s home.
Sushi
Mary Moore, 703-680-1346
marylmoore@verizon.net
11th year. Demonstration/Participation. A three- to four-hour hands-on session teaches sushi etiquette and preparation, with guides on ingredients. By appointment, year-round. $350 for up to five people, $70 per additional student. In student’s home.
Sushi 101
Christine Van Bloem, 301-663-6442
christine@kitchenstudiofrederick.com
www.kitchenstudiofrederick.com
8th year. Participation. Students learn tips, tricks and techniques for making perfect sushi rice and successful rolls. 6:30-9:30 p.m. Friday, Oct. 11. $64. 5301 Buckeystown Pike, Suite 125, Frederick.
Thai Cooking
Nongkran Daks, 703-478-3666
thaibasil@verizon.net
thaibasilchantilly.com
14th year. Demonstration/Participation. Thai cooking is taught by a chef-owner, cookbook author and Food Network “Throwdown” winner. Private classes also available. 2:30-5 p.m. Saturdays and Sundays in fall and spring. $65. Thai Basil, 14511-P Lee Jackson Memorial Hwy. (Route 50), Chantilly.
BAKING/DESSERTS
Artisan Bread Made at Home
Marilena Leavitt, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
6th year. Participation. Students learn to make hearty harvest bread, Italian semolina bread, cinnamon-raisin bread and sweet and savory compound butters. 2-5 p.m. Saturday, Oct. 5. $70. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.
Artisanal Bread Baking
Matt Finarelli, 703-677-6729
chef@finarelli.com
www.finarelli.com
9th year. Demonstration/Participation. Students learn how to make sourdough, focaccia, sandwich bread and more in this introduction to the world of homemade bread baking. By appointment. From $85. Several area locations, or in student’s home.
Bagel Workshop
Arlington Adult Education staff, 703-228-7200
www.apsva.us/adulted
4th year. Participation. Students learn how to shape, poach, season and bake bagels. 7-10 p.m. Wednesday, Oct. 23. $39-$50. Career Center Kitchen, 816 S. Walter Reed Drive, Arlington.
Baking With Betsy
Betsy Palmer, 240-463-4672
bakingwithbetsy@gmail.com
bakingwithbetsy.com
1st year. Demonstration/Participation. A pastry chef teaches how to make a variety of creations, from cupcakes to a buche de Noel. Daytime, evenings and weekends. Classes run 2 1/2 to 3 hours. $225 for one student, $25 for each additional student. In student’s home.
Bread Baking Basics
Christine Van Bloem, 301-663-6442
christine@kitchenstudiofrederick.com
www.kitchenstudiofrederick.com
8th year. Participation. Students learn how to make yeast breads and rolls. 9 a.m.-1 p.m. Saturday, Oct. 5. $65. 5301 Buckeystown Pike, Suite 125, Frederick.
Cake Decorating
Beryl Loveland, 703-256-6951 or 703-980-5435
beryls@beryls.com
www.beryls.com
10th year. Participation. Classes include cupcakes, marzipan fruits, chocolate enameling, confectionery calligraphy and cake toppers. Individual or group instruction is available. 6-7 p.m. Mondays and Wednesdays, 1-2 p.m. Saturdays, year-round. $45-$55. 5520 Hempstead Way, Springfield.
Cake Decorating: Basic Piping
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
4th year. Participation. Students learn basic piping techniques to use on foods from cakes and cookies to mashed potatoes. Recipes include American buttercream. 7-10 p.m. Wednesday, Sept. 25. $75. 110 Pleasant St. NW, Vienna.
Chocolate Sugar Decoration for Home Entertaining
Jane Rager, 703-779-8024
janerager@live.com
20th year. Demonstration/Participation. Students learn the art of decorating desserts with chocolate ribbons and roses. Group and private classes are available. 10 a.m.-1 p.m. Saturdays, through June. $60. Leesburg.
Chocolate Festival
Arlington Adult Education staff, 703-228-7200
www.apsva.us/adulted
2nd year. Participation. Students learn how to make chocolate cookie truffles, chocolate chip biscotti, pots de creme and chocolate velvet pound cake. 7-10 p.m. Wednesday, Oct. 16. $49-$69. Career Center Kitchen, 816 S. Walter Reed Dr., Arlington.
Chocolicious
Ismael Neggaz, 617-595-0330
chocotenango@yahoo.com
www.chocotenango.com
1st year. Demonstration/Participation. A professionally trained chef teaches how to make smooth, rich and creamy chocolates. By appointment. $50 to $100, depending on the number of participants. In instructor’s home in Washington or in student’s home.
Classic Pastry Techniques
Susan Holt/Susan Watterson/Wendi James, 202-587-5674
info@culinaerie.com
www.culinaerie.com
5th year. Participation. This is a four-part series focusing on meringues, doughs, caramels, ganaches and custards. 6:30-9:30 p.m. Tuesdays, Oct. 1 through Oct. 22. $325. CulinAerie, 1131 14th St. NW.
Easy Homemade Bread
City of Rockville Department of Recreation, 240-314-8620
www.rockvillemd.gov/recreation
2nd year. Demonstration/Participation. Students learn a quick, easy, foolproof way to make homemade bread. Register for course No. 44966 at www.rockvillemd.gov/DocumentCenter/View/5667. 7-9 p.m. Thursday, Sept. 26. $21 for Rockville residents, $28 for nonresidents, plus a $12 supply fee. Rockville Senior Center, 1150 Carnation Dr., Rockville.
Historic Family Baking Class: Cooking Her Way Home
Amanda Moniz, 202-378-4966
amanda.moniz@gmail.com
historysjustdesserts.com
1st year. Participation. Baking fundamentals for kids (ages roughly 5-10) and adults based on recipes from the oldest known African American cookbook, published in 1866. 10 a.m.-noon Saturday, Sept. 21. $20. The Hill Center at the Old Naval Hospital, 921 Pennsylvania Ave. SE, Washington.
Jewish and French Baking Classes
Paula Shoyer, 301-404-8998
pshoyer@hotmail.com
www.paulaspastry.com
11th year. Demonstration/Participation. Classes feature French pastry and Jewish cooking and baking. Custom events can be arranged. Weekdays, Monday through Thursday evenings and Sundays. $75-$80, $65 for children. Chevy Chase.
L’Academie de Cuisine
Clarice Dionot, 301-986-9490
classes@lacademie.com
www.lacademie.com
37th year. Demonstration/Participation. Baking and pastry topics include cakes, cupcakes, breads, souffles, beginner courses, decorating, tarts/pies, cookies, holiday and more. Mondays through Saturdays; dates and times vary. From $85 per class; from $295 per course. 5021 Wilson Lane, Bethesda.
Luscious Tarts
Marilena Leavitt, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
6th year. Participation. Students learn to make warm crab tartlets, mushroom and Comté cheese quiche, and rustic apple tart Poilâne with cinnamon ice cream. 10 a.m.-1 p.m. Thursday, Oct. 24. $75. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.
Pie Workshop
Arlington Adult Education staff, 703-228-7200
www.apsva.us/adulted
2nd year. Participation. Students will make pâte sucree and a basic two-crust pie. 7-10 p.m. Wednesday, Nov. 20, or 10 a.m.-1 p.m. Saturday, Nov. 23. $49-$69. Career Center Kitchen, 816 S. Walter Reed Dr., Arlington.
Pies and Tarts
Leah Daniels, 202-543-1997
events@hillskitchen.com
www.hillskitchen.com
5th year. Demonstration. Marta Mirecki offers instruction in equipment, rolling techniques, glazes, doughs and filling variations. 3-5 p.m. Saturday, Oct. 26. $50. Hill’s Kitchen, 713 D St. SE, Washington.
Suzanne’s Baking From the Farm
Suzanne Sutton, 303-912-9836
suzanneasutton@gmail.com
suzannesutton.com
36th year. Demonstration/Participation. In group or private classes, students learn a healthful approach to baking breads, cakes, cookies, pies, scones and cereal. Students learn how to modify any recipe. Team-building sessions available. Year-round, weekends and weekdays, flexible times. From $75. At suburban farm in Rockville or in student’s home.
CHILDREN’S CLASSES
Cooking Carousel
Brookside Gardens, 301-962-1451
leslie.mcdermott@montgomeryparks.org
www.brooksidegardens.org
1st year. Demonstration. This new parent-toddler class will focus on cooking for young families. Attendance is limited to 12 adults. Register for class No. 248000 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Oct. 9. $32. 1800 Glenallan Ave., Wheaton.
Even Newton Had to Eat: Food, Math Nature
Suzanne Sutton, 303-912-9836
suzanneasutton@gmail.com
suzannesutton.com
36th year. Demonstration/Participation. Children learn about cooking on a farm. Topics include animals, bugs, composting, gardens, nature and math. Year-round, weekends and weekdays, flexible times. From $75. At suburban farm in Rockville or in student’s home. Wheaton. At suburban farm in Rockville or in student’s home.
Kids Can Cook! Summer Camps
Sheila Crye, 301-512-8631
crye4@aol.com
13th year. Demonstration/Participation. Children ages 9-14 choose recipes, learn skills and eat a complete meal each day. 10:30 a.m.-1:30 p.m. June 16-20 or June 23-27. $325. Silver Spring.
Kids Can Cook! Youth/Parent Partner Series
Sheila Crye, 301-512-8631
crye4@aol.com
13th year. Demonstration/Participation. For ages 9 to 14 and one adult partner. Participants learn how to prepare family-favorite menus, including pies. 9 a.m.-noon Saturdays, Nov. 2-Nov. 23. $149 per session, $495 for the series. Silver Spring.
L’Academie de Cuisine
Clarice Dionot, 301-986-9490
classes@lacademie.com
www.lacademie.com
37th year. Participation. Parent-child and teen classes. Children’s classes are for ages 9-12, teens’ are for 13-17. Mondays through Saturdays; dates and times vary. From $75. 5021 Wilson Lane, Bethesda.
Mom and Me in the Kitchen: Pizza, Pizza!
Gwyn Novak, 443-624-5048
info@nothymetocook.com
www.nothymetocook.com
1st year. Demonstration/Participation. Parents and children learn how to make a variety of pizza doughs and sauces. 10 a.m.-noon Saturday, Oct. 5. $60 for parent and child. Prince Frederick.
Suzanne’s Cooking for Kids at the Farm Next Door
Suzanne Sutton, 303-912-9836
suzanneasutton@gmail.com
suzannesutton.com
36th year. Demonstration/Participation. In group or private classes, students learn where food comes from, with an emphasis on healthful options. Dishes use eggs from the hens and vegetables from the garden. Year-round, weekends and weekdays, flexible times. From $50. At suburban farm in Rockville or in student’s home.
Teens Take Over the Kitchen
Marilena Leavitt, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
6th year. Participation. Students make focaccia bread with a variety of toppings, Philly-style cheese steak sandwiches, confetti corn salad and easy molten-chocolate cakes. 2-5 p.m. Saturday, Dec. 21. $60. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.
FRENCH
Intro to Sauces
Leah Daniels, 202-543-1997
events@hillskitchen.com
www.hillskitchen.com
5th year. Demonstration. Marta Mirecki demonstrates the art of making stock and the French “mother” sauces: bechamel, veloute, hollandaise, espagnole and tomato. 11 a.m.-1 p.m. Saturday, Sept 21. $55. Hill’s Kitchen, 713 D St. SE.
Provincial French Cooking
Arlington Adult Education staff, 703-228-7200
www.apsva.us/adulted
4th year. Participation. Students learn how to create French flavors without using tons of cream; dishes include cassoulet, haricots verts, apple tarte tatin and more. 7-10 p.m. Wednesday, Nov. 13. $45-$65. Career Center Kitchen, 816 S. Walter Reed Dr. Arlington.
South Louisiana Cooking
Sandy Tallant, 202-543-1997
sltallant@aol.com
www.hillskitchen.com
3rd year. Demonstration/Participation. Two-hour classes on soup, gumbo, chicken, fish, seafood, meat, vegetables, salads and desserts are taught by a former Louisiana resident. Year-round. From $45. Hill’s Kitchen, 713 D St. SE, Washington.
GENERAL/MISCELLANEOUS
“No Fear” Seafood Tapas Party
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
4th year. Demonstration/Participation. Students learn how to prepare and present seafood/shellfish small plates, including scallop cheese puffs and steamed mussels. 2-5 p.m. Saturday Nov. 9. $80. 110 Pleasant St. NW, Vienna.
A Culinary Adventure With Chef Matt Finarelli
Matt Finarelli, 703-677-6729
chef@finarelli.com
www.finarelli.com
9th year. Demonstration/Participation. Classes are tailored to the interests and skill level of the students and focus on any topic, food, diet or region that students would like to learn about. By appointment. From $85. Several area locations, or in student’s home.
Basic Knife Skills
Leah Daniels, 202-543-1997
events@hillskitchen.com
www.hillskitchen.com
5th year. Participation. Marta Mirecki instructs students in knife selection, care and cleaning and proper technique. 11 a.m.-1 p.m. Sunday, Sept. 29. Additional sessions 6:30-8:30 p.m. Wednesday, Oct. 9; 6:30-8:30 p.m. Thursday, Oct. 17; 11 a.m.-1 p.m. Sunday, Oct. 27. $50. Hill’s Kitchen, 713 D St. SE, Washington.
Basic Techniques: Salmon
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
4th year. Demonstration/Participation. Students will learn to make three classic dishes using skinless, boneless salmon fillets. 10 a.m.-1 p.m. Friday, Oct. 4; additional sessions on different proteins available through November. $75. 110 Pleasant St. NW, Vienna.
Bento: Healthy Lunches for Kids and Adults
Leah Daniels, 202-543-1997
events@hillskitchen.com
www.hillskitchen.com
5th year. Demonstration. Marta Mirecki demonstrates healthful lunches for adults and kids, including what foods to pack and how to pack them. 3-5 p.m. Saturday, Sept 21. $45. Hill’s Kitchen, 713 D St. SE, Washington.
Better Brewing at Home
Ryan Jensen, 202-629-4381
ryan@peregrineespresso.com
www.peregrineespresso.com
1st year. Demonstration/Participation. Students learn how to produce better coffee at home by experimenting with coffee extraction fundamentals and learning skills to control brewing variables. 6-8 p.m. Monday, Oct. 14. Additional sessions Mondays, Oct. 28, Nov. 11, Dec. 2 and Dec. 16. $60. Union Market, 1309 Fifth St. NE, Washington.
Brunch Classics
Arlington Adult Education staff, 703-228-7200
www.apsva.us/adulted
2nd year. Participation. Students learn to make eggs Benedict, omelets, frittatas and other dishes. 10 a.m.-1 p.m. Saturday, Sept. 28. $49-$69. Syphax Center, 2110 Washington Blvd., Arlington.
Canning and Pickling at Urbana
Shauna DiPasquale, 202-448-1877
shauna.dipasquale@urbanadc.com
www.urbanadc.com
1st year. Demonstration/Participation. Students preserve the taste of summer by jarring tomatoes (perfect for pasta sauce), carrots and beets and discussing techniques for fruit spreads and mostardas. 2-4 p.m. Saturday, Oct. 5. $45. 2121 P St. NW, Washington.
Chez Suzanne Cooking School
Suzanne Parker, 703-368-3519
suzannecooks@aol.com
11th year. Demonstration/Participation. Classes offer techniques for creative, nutritious menus using seasonal ingredients, for students with all levels of experience. Specialties are French country and American Southern cuisine. 6:30-8:30 p.m. Wednesdays and Thursdays. Customized group classes by appointment. $60. Manassas.
Cookin’ Up Leadership
Rhea Blanken, 301-320-8711
rheaz@resultstech.com
www.resultstech.com
15th year. Participation. The class is designed to be a highly interactive and creative group experience with the goal of expanding and aligning leadership and communication skills. By appointment. Priced by customized session. Bethesda.
Cooking 101 – Lessons for Beginners
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
4th year. Demonstration/Participation. Students learn how to make easy dishes, including hummus with endive. 2-5 p.m. Saturday, Oct. 12. $75. 110 Pleasant St. NW, Vienna.
Cooking for the Busy Professional
Arlington Adult Education staff, 703-228-7200
www.apsva.us/adulted
2nd year. Participation. Students learn easy and quick-to-prepare recipes using fresh items and shortcuts. 7-10 p.m. Wednesday, Oct. 2, and Wednesday, Oct 9. $85-$115. Clarendon Center Kitchen, Room 310, 2801 Clarendon Blvd., Arlington.
Cookology
Maria Kopsidas, 703-433-1909
info@cookologyonline.com
www.cookologyonline.com
5th year. Participation. The instructor teaches beginning to advanced students in technique- and cuisine-specific sessions. Topics include knife skills, French, healthful cooking, sushi, Thai, baking and cheesemaking. Team-building, bridal events and children’s classes and camps are available. 9 a.m.-9 p.m. Mondays through Saturdays, 11a.m.-7 p.m. Sundays. From $45 per class, $179 per series. 21100 Dulles Town Circle, Sterling.
Couples in the Kitchen: Going Primal — The Paleo Plan
Gwyn Novak, 443-624-5048
info@nothymetocook.com
www.nothymetocook.com
1st year. Demonstration/Participation. Students learn how to incorporate the paleo diet into their routines. A four-course meal will include wine pairings. 6:30-9:30 p.m. Saturday, Oct. 26. $140 per couple. Prince Frederick.
Crock Pot Cooking
Gwyn Novak, 443-624-5048
info@nothymetocook.com
www.nothymetocook.com
1st year. Demonstration/Participation. Students learn to make thrifty meals using a slow-cooker. 6:30-9:30 p.m. Wednesday, Oct. 2. $60. Prince Frederick.
Cut to the Quick Cooking Classes
N.I. Silver, 301-229-0189
nisquire@aol.com
14th year. Demonstration/Participation. In a professionally equipped kitchen, students learn cooking skills with French and Italian modular cooking techniques. Individual or group classes emphasize quick, low-fat cooking. By appointment. Cost varies depending on length of class and number of participants. Bethesda.
Date Night: All Bacon, Baby!
Christine Van Bloem, 301-663-6442
christine@kitchenstudiofrederick.com
www.kitchenstudiofrederick.com
8th year. Participation. Dishes include chicken-fried pork belly Caesar salad, grilled hanger steak with bacon chimichurri, and bacon-roasted Brussels sprouts with apple. 6-9 p.m. Saturday, Nov. 2. $135 per couple. 5301 Buckeystown Pike, Suite 125, Frederick.
Early Fall Canning
Christine Van Bloem, 301-663-6442
christine@kitchenstudiofrederick.com
www.kitchenstudiofrederick.com
8th year. Participation. Students learn the basics of water bath canning for preserving the fall harvest and will take home samples. 10 a.m.-2 p.m. Saturday, Oct. 12. $70. 5301 Buckeystown Pike, Suite 125, Frederick.
Espresso Fundamentals
Ryan Jensen, 202-629-4381
ryan@peregrineespresso.com
www.peregrineespresso.com
1st year. Demonstration/Participation. At the Peregrine Espresso coffee bar at Union Market, students learn the basics of espresso and milk technique. 6-8 p.m. Monday, Sept. 23. Additional sessions Tuesdays, Oct. 8, Oct. 22, Nov. 5, Nov. 19, Dec. 3 and Dec. 17. $95. Union Market, 1309 Fifth St. NE., Washington.
Fall Fruits
Gwyn Novak, 443-624-5048
info@nothymetocook.com
www.nothymetocook.com
1st year. Demonstration/Participation. Students learn how to use apples, pears and figs in salads, sauces, pies and more. 6:30-9:30 p.m. Wednesday, Oct. 9. $60. Prince Frederick.
Five-Ingredient Meals
Gwyn Novak, 443-624-5048
info@nothymetocook.com
www.nothymetocook.com
1st year. Demonstration/Participation. Students learn how to create dishes with five ingredients or fewer to make cooking easier and faster. 6:30-9:30 p.m. Wednesday, Oct. 23. $60. Prince Frederick.
Great Falls Tea Garden: Focused Educational Tea Tastings
Laurie Bell, 703-757-6209
laurie@greatfallsteagarden.com
greatfallsteagarden.com
30th year. Demonstration/Participation. Classes include focused tastings of premium teas from around the globe; cooking with tea; pairing teas with cheese; pairing teas with chocolate. 1-3 p.m. Saturdays and Sundays throughout the year. $25-$30 per class. Fairfax County Parks Historic Colvin Run Mill, 10017 Colvin Run Rd., Great Falls.
Herbes de Provence
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
4th year. Demonstration. Students learn about the traditional mix of herbs prominent in the south of France. Dishes include asparagus soup, tomato galette with goat cheese, and filet of beef. 7-10 p.m. Saturday, Dec. 7. $80. 110 Pleasant St. NW, Vienna.
Home Cooking with Tallant
Sandy Tallant, 202-543-1997
sltallant@aol.com
www.hillskitchen.com
3rd year. Demonstration/Participation. Two-hour classes can be geared toward beginning, intermediate or advanced students. Year-round. From $45. Hill’s Kitchen, 713 D St. SE, Washington.
In-Home Cooking Classes
Caroline McAllister, 301-663-0194
rd2srv@cfaith.com
10th year. Demonstration/Participation. A variety of classes — including basic skills, baking techniques and ethnic cooking — lasting two to three hours. In student’s home. Mondays-Saturdays by appointment. $70-$85 per person; includes food and recipes. In student’s home.
Judy Harris Cooking School
Judy Harris, 703-768-3767
judy@judyharris.com
www.judyharris.com
34th year. Participation. Ninety classes on all levels. Topics include Italian, Thai, French, tapas, wine/beer dinners, seafood, baking and sauces. Team-building, private parties and gift certificates available. Individual three-hour classes at 7 p.m. weekdays and Saturdays, noon Sundays. $75, including full dinner, wine and recipe book. Alexandria.
Just Simply .?.?. Cuisine
Chris Coppola Leibner, 202-487-3316
justsimplycuisine@gmail.com
www.justsimplycuisine.com
16th year. Demonstration/Participation. Class menus vary and include fresh, local and seasonal ingredients. Regular and custom classes are offered for students with basic through advanced skill levels. Group or private sessions are available. Days and evenings. From $80, including instruction, food and wine. Washington.
Kitchen Skills
Jason Lawrence, 202-549-7422
chefjasonlawrence@hotmail.com
3rd year. Participation. This in-home, one-on-one, general cooking skills class emphasizes knife skills, local ingredients and cooking without a recipe. After 7 p.m. weekdays, anytime weekends. $65 per hour, three-hour minimum. In student’s home.
Knife Skills
Christine Van Bloem, 301-663-6442
christine@kitchenstudiofrederick.com
www.kitchenstudiofrederick.com
8th year. Participation. Students learn how to cut like a pro, starting with vegetables and herbs, and then breaking down a whole chicken. 6:30-9:30 p.m. Thursday, Oct. 3. $56. 5301 Buckeystown Pike, Suite 125, Frederick.
Knife Skills
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
4th year. Demonstration/Participation. Students learn the basics of using knives. A meal is prepared from the ingredients used in class. Sessions available through December. $75. 110 Pleasant St. NW, Vienna.
Knife Skills 2: Poultry
Leah Daniels, 202-543-1997
events@hillskitchen.com
www.hillskitchen.com
5th year. Demonstration. Marta Mirecki instructs students in different methods of cutting whole chickens into pieces. Students take home what they prepare. Basic Knife Skills class is a prerequisite. 6:30-8:30 p.m. Wednesday, Oct. 23. $65. Hill’s Kitchen, 713 D St. SE, Washington.
L’Academie de Cuisine
Clarice Dionot, 301-986-9490
classes@lacademie.com
www.lacademie.com
37th year. Demonstration/Participation. General classes include beginner technique courses, menu-driven classes and “just for fun.” Mondays through Saturdays; dates and times vary. $85 per class to $295 per course. 5021 Wilson Lane, Bethesda.
Sauces, Soups and Sous Vide
Glenn Miller, 301-229-0987
millercooking123@gmail.com
www.millercooking.com
2nd year. Participation. Students will prepare classic sauces, soups and dressings that will be incorporated into a full meal with wine. 7-10 p.m. Wednesdays. $38 per person, $55 per couple. Bethesda.
Small Plates, Big Flavor
Christine Van Bloem, 301-663-6442
christine@kitchenstudiofrederick.com
www.kitchenstudiofrederick.com
8th year. Participation. Dishes include cheese-stuffed risotto cakes, curried butternut squash samosas, sweet corn fritters, lobster summer rolls and caramelized banana splits. 6-9 p.m. Saturday, Sept. 28. $68. 5301 Buckeystown Pike, Suite 125, Frederick.
Tailored Taste Personal Chef Service
Monica Thomas, 240-299-6463, 301-699-9597
chefmonica@tailoredtaste.net
www.tailoredtaste.net
10th year. Demonstration/Participation. Classes are tailored to the student’s interests and skill level. Menus are geared to teach specific cooking skills, with the choice of hands-on instruction or demonstration. By appointment. From $75 per person, plus groceries. In student’s home.
Technique Workshops
Susan Holt/Susan Watterson, 202-587-5674
info@culinaerie.com
www.culinaerie.com
5th year. Participation. Technique classes focus on such topics as knife skills, pasta, sauces, soups and pastry. Days and evenings, seven days a week. $85. CulinAerie, 1131 14th St. NW, Washington.
The Cultured Palate Cooking Coaches
Amy Fanning, 301-204-1121
deliciousdishesbyamy@gmail.com
www.thedeliciousdish.net
5th year. Participation. Experienced home cooks teach in students’ kitchens, providing groceries and the recipes for a small dinner party. 10 a.m.-3 p.m. Mondays-Saturdays. $425. In student’s home.
The Kitchen Studio Cooking School
Christine Van Bloem, 301-663-6442
christine@kitchenstudiofrederick.com
www.kitchenstudiofrederick.com
8th year. Participation. The school offers a variety of adult classes, private events and corporate culinary team-building, as well as kid and teen classes, birthday parties and camps. Children and teen classes 4:30-6:30 p.m., adult classes 6:30-9:30 p.m.; other times upon request for private events. $35-$70. 5301 Buckeystown Pike, Suite 125, Frederick.
The Masters Series
Susan Watterson, 202-587-5674
info@culinaerie.com
www.culinaerie.com
5th year. Demonstration/Participation. This is an intensive 12-week course designed for the intermediate to advanced cook. One topic is covered in depth each week. 6:30-9:30 p.m. Mondays and Tuesdays beginning in September. $985. CulinAerie, 1131 14th St. NW, Washington.
Virginia Wine Dinner
Marilena Leavitt and Stephen Sands, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
6th year. Demonstration. Students learn how to make creamy peanut soup, Chowning’s Tavern crab cakes, Cornish game hens with cranberry stuffing, carrot and parsnip puffs, Sally Lunn bread and rice pudding. 7-10 p.m. Saturday, Nov.16. $90. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.
Weekday Cooking
Sandy Tallant, 202-543-1997
sltallant@aol.com
www.hillskitchen.com
3rd year. Demonstration/Participation. Two-hour classes teach quick dishes to cook after a long day at work. Year-round. From $45. Hill’s Kitchen, 713 D St. SE, Washington.
What’s Cooking!
Phyllis Frucht, 202-483-7282
phyllis@whatscookingdc.com
www.whatscookingdc.com
32nd year. Demonstration/Participation. Class topics include Thanksgiving, Asian, vegetarian and contemporary cuisine. Students learn about techniques, ingredients and equipment. 7:30 p.m. cooking class, 9:30 p.m. dinner with wine, October through May. $60, $250 for five classes. Washington.
HEALTHFUL
A Pinch of Thyme
Robyn Webb, 703-683-5034
robynwebb@aol.com
robynwebb.com
24th year. Participation. An award-winning nutritionist teaches individual or group classes. Topics include introduction to healthful cooking, soups and stews, Tuscan, Thai and more. Days or evenings, Mondays through Saturdays. $250 for one to five students, $50 for each additional student. In student’s home.
Back With More Quinoa
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
4th year. Participation. Students learn about the ancient grain touted for being high in protein and fiber. Dishes include red quinoa salad and creamy quinoa pudding. 9:30 a.m.-12:30 p.m. Saturday, Oct. 19. $70. 110 Pleasant St. NW, Vienna.
Bread and Soup: Returning to Our Roots
Suzanne Sutton, 303-912-9836
suzanneasutton@gmail.com
suzannesutton.com
36th year. Demonstration/Participation. In group or private classes, students learn to make bread and soup — staples of all cultures — with simple, healthful ingredients. Team-building sessions available. Year-round, weekends and weekdays, flexible times. From $75. At suburban farm or in student’s home.
Conscious Cooking, Enlightened Eating: A Weekend Retreat
Gilah Rosner, 301-349-2799
gilah18@aol.com
sanctuaryretreatcenter.com
1st year. Demonstration/Participation. A hands-on retreat featuring healthful-cooking classes, plus yoga and meditation, in a peaceful rural setting in upper Montgomery County. 6-10 p.m. Friday, Oct. 11; 10 a.m.-8 p.m. Saturday, Oct. 12; 10 a.m.- 5 p.m. Sunday, Oct. 13. $325 commuter, $395 resident. 19520 Darnestown Rd., Beallsville.
Cultured Foods
Gwyn Novak, 443-624-5048
info@nothymetocook.com
www.nothymetocook.com
1st year. Demonstration/Participation. Students learn about the possible health benefits of cultured foods and how to make them. 6:30-9:30 p.m. Wednesday, Oct. 30. $60. Prince Frederick.
Eating for a Lifetime: Everyday Principles for Healthy Cooking Eating
Smith Center for Healing and the Arts, 202-483-8600
programs@smithcenter.org
www.smithcenter.org/programs-retreats/cooking-and-nutrition.html
3rd year. Demonstration/Participation. The center’s core nutrition program teaches the basic principles of healthful food selection and preparation. 10 a.m.-1 p.m. Saturday, Dec. 7, and ongoing. $30. 1632 U St. NW, Washington.
Eggplant Eggstravaganza
Brookside Gardens, 301-962-1451
leslie.mcdermott@montgomeryparks.org
www.brooksidegardens.org
11th year. Demonstration. The Cook Sisters teach new ways to use eggplant in its myriad forms. Register for course No. 247999 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Sept. 25. $32. 1800 Glenallan Ave., Wheaton.
Feeling Fruity, Nearly Nutty
Brookside Gardens, 301-962-1451
leslie.mcdermott@montgomeryparks.org
www.brooksidegardens.org
10th year. Demonstration. Fruit and nuts are the basis for savory winter dishes. Register for course No. 248004 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Jan. 22. $32. 1800 Glenallan Ave., Wheaton. 1800 Glenallan Ave., Wheaton.
Field-to-Plate Cooking at East Lynn Farm: From Roots to Squash
Georgia Basser, 571-257-4243
locallygrownva@gmail.com
www.eastlynnfarm.com
2nd year. Demonstration/Participation. Students cook using the farm’s seasonal produce and pasture-raised meats and poultry, then eat the meal al fresco. 2-4 p.m. Sundays, Oct. 13 through Nov. 3. $300 for the series. Round Hill.
Healthy Cooking Classes Nutrition for Cancer
Smith Center for Healing and the Arts, 202-483-8600
programs@smithcenter.org
www.smithcenter.org/programs-retreats/cooking-and-nutrition.html
3rd year. Demonstration/Participation. The Smith Center offers ongoing cooking classes with expert chefs teaching how to nourish oneself throughout life and especially during cancer treatment. Several days a month; schedule varies. Free-$30. 1632 U St. NW, Washington.
Hearth to Health: Wellness in the Kitchen
Christine Van Bloem, 301-663-6442
christine@kitchenstudiofrederick.com
www.kitchenstudiofrederick.com
8th year. Demonstration/Participation. Registered dietitian Amanda Archibald teaches how to use food to improve your health. This five-class series covers brain food through high-octane cuisine. 6:30-9 p.m. Mondays, Oct. 7 through Nov. 4 (no class Oct. 21). $70 per session. 5301 Buckeystown Pike, Suite 125, Frederick.
Ladies Luncheon
Marilena Leavitt, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
6th year. Participation. Students make carrot and ginger soup “shooters,” easy salmon cakes, Mediterranean quinoa salad, and crisp and chewy raisin-pecan oatmeal cookies. 10 a.m.-1 p.m. Thursday, Nov.7. $75. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.
Nourishing Foods for People With Cancer
Smith Center for Healing and the Arts, 202-483-8600
programs@smithcenter.org
www.smithcenter.org/programs-retreats/cooking-and-nutrition.html
3rd year. Demonstration/Participation. An interactive class with cancer experts explains how good nutrition may alleviate symptoms and side effects of illness, increase energy and support the body. Ongoing. $20. 1632 U St. NW, Washington.
Olive Oil 101
Keith Voight, 301-520-1266
keith@allthingsolive.com
www.allthingsolive.com
9th year. Demonstration/Participation. Students learn through information and tastings how to choose the right olive oil for any dish. Register at www.allthingsolive.com. 6 p.m. Fridays, Nov. 1, Jan. 31, March 21 and June 6. Free. All Things Olive at Union Market, 1309 Fifth St. NE, Washington.
Quick, Healthy Family Dinners
Keith Voight, 301-520-1266
keith@allthingsolive.com
www.allthingsolive.com
9th year. Demonstration. Aviva Goldfarb, family dinner expert and founder/author of the Six O’Clock Scramble, will demonstrate quick, healthful dinners incorporating olive oil and vinegars. 2-3 p.m. Sunday, Sept. 22. Free. All Things Olive at Union Market, 1309 Fifth St. NE, Washington.
Season-Spanning Soups
Brookside Gardens, 301-962-1451
leslie.mcdermott@montgomeryparks.org
www.brooksidegardens.org
12th year. Demonstration. The Cook Sisters will teach new soup recipes that span the seasons. Register for course No. 248005 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Feb. 19. $32. 1800 Glenallan Ave., Wheaton.
Snowy Roots
Brookside Gardens, 301-962-1451
leslie.mcdermott@montgomeryparks.org
www.brooksidegardens.org
1st year. Demonstration. The Cook Sisters teach new ways to use winter roots such as parsnips, celeriac and parsley root. Register course No. 248002 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Nov. 13. $32. 1800 Glenallan Ave., Wheaton.
Sunnyside Gourmet Cooking Class
Tony Avirgan, 301-585-6484
tonyavirgan@gmail.com
www.sunnysidegourmet.com
2nd year. Participation. Customized, individual instruction focusing on international fusion dishes such as paellas and tagines and using local, sustainable and organic ingredients. By appointment. $60 per hour. Silver Spring.
Vanilla Bean Cuisine Cooking Classes
Molly Pisula, 408-425-3305
chefmolly@vanillabeancuisine.com
www.vanillabeancuisine.com
6th year. Demonstration/Participation. The instructor leads in-home cooking parties as well as cooking classes for both kids and adults, with a focus on healthful cooking. Flexible scheduling on weekdays or weekends. $55-$85, depending on the number of participants. In student’s home.
Winter Brights
Brookside Gardens, 301-962-1451
leslie.mcdermott@montgomeryparks.org
www.brooksidegardens.org
11th year. Demonstration. The Cook Sisters show how to turn hard-shelled squash into meals. Register for course No. 248001 at www.parkpass.org. Noon.-1:30 p.m. Wednesday, Oct. 23. $32. 1800 Glenallan Ave., Wheaton.
HOLIDAYS
A “Side” of Thanksgiving
Marilena Leavitt , 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
6th year. Participation. Students make leek, mushroom and bacon stuffing; sweet potato puree with sherry and brown sugar; green beans with thyme; port wine-braised onions; cranberry relish. 10 a.m.-1 p.m. Thursday, Nov. 21. $70. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.
Beautiful Buffets
Brookside Gardens, 301-962-1451
leslie.mcdermott@montgomeryparks.org
www.brooksidegardens.org
11th year. Demonstration. The class offers holiday recipes and decorating tips for creating an elegant table or buffet. Register for course No. 248604 at www.parkpass.org. 10-11:30 a.m. Friday, Dec. 6. Free. 1800 Glenallan Ave., Wheaton.
Holiday Candy Making
Arlington Adult Education staff, 703-228-7200
www.apsva.us/adulted
4th year. Participation. For those who want to make their own holiday treats, the class teaches how to prepare chocolate truffles, salted caramels, cashew brittle and more. 7-10 p.m. Thursday, Dec. 5, or 10 a.m.-1 p.m. Saturday, Dec. 14. $45-$55. Career Center Kitchen, 816. S. Walter Reed Dr., Arlington.
Holiday Side Dishes
Sandy Tallant, 202-543-1997
sltallant@aol.com
www.hillskitchen.com
3rd year. Demonstration/Participation. The instructor teaches two-hour classes on make-ahead side dishes that can also be served as vegetarian entrees. Dates to be determined. From $45. Hill’s Kitchen,713 D St. SE, Washington.
Homemade Gifts From Your kitchen
Marilena Leavitt , 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
6th year. Participation. Students make sweet and spicy candied pecans, potted port wine cheese spread, red onion and bacon jam, orange and almond biscotti, chocolate ganache truffles. 9:30 a.m.-12:30 p.m. Saturday, Dec. 7. $75. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.
Suzanne Sutton’s Gifts From the Farm
Suzanne Sutton, 303-912-9836
suzanneasutton@gmail.com
suzannesutton.com
36th year. Demonstration/Participation. In this class for adults or children, students create healthful breads, preserves, mustards, spice blends and baked goods, then package them. Group, private and team-building sessions available. Year-round, weekends and weekdays, flexible times. From $75. At suburban farm in Rockville or in student’s home.
Sweet Dough for the Holidays at Urbana
Shauna DiPasquale, 202-448-1877
shauna.dipasquale@urbanadc.com
www.urbanadc.com
1st year. Demonstration/Participation. Students learn how to make sweet dough treats, such as Urbana’s signature bomboloni and brioche sticky buns. 2-4 p.m. Saturday, Dec. 7. $45. 2121 P St. NW, Washington.
INDIAN
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