Ready to get cooking? We hope you find that this year’s listings are more user-friendly than in the past; the 16 categories are searchable by key word (using a brower 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 the Web site.
Asian Baking/Desserts Business/Hobbies Children's Classes French General/Miscellaneous Healthy Holiday Indian Italian Latin Middle Eastern Misc. International Professional Vegetarian Wine, Beer and Spirits ASIANArt of Chinese Cooking
Rebekah Lin Jewell, 703-283-1119
30th 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. In student's home; limited to Northern Virginia.
Cooking Thai
Jason Lawrence, 202-549-7422
chefjasonlawrence@hotmail.com
1st year. Participation. Students learn to cook Thai food -- including salads, curries and noodle dishes -- in their own kitchen. After 6 p.m. weekdays, anytime on weekends. $65 per hour. In student's home.
Dinner in "Thainatown"
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Demonstration. Chef Suwanna Harrison will demonstrate Thai cuisine; students will eat five of her creations including prawn crackers, tom yum mushroom soup and caramelized pork belly with glass noodles. 7-10 pm. Friday, Oct. 7. $70. Vienna.
Holiday Sushi Party
Margaret Shea, 703-790-0123
4th year. Participation. Students spend the evening with chef Joel Olson making and eating sushi, miso soup with shrimp and peas, shiitake mushroom and asparagus roll, California rolls and more. 7-10 p.m. Wednesday, Dec. 7. $81; $60 for McLean tax district residents. McLean.
Sushi
Mary Moore, 703-680-1346
9th year. Demonstration/Participation. A three-to-four-hour hands-on session teaches sushi etiquette and preparation, with handout guides on ingredients. Year-round. $300 for up to five people, $60 per additional student. In student's home.
Thai Cooking
Nongkran Daks, 703-478-3666
12th year. Demonstration/Participation. Thai cooking is taught by a chef-owner, cookbook author and Food Network "Throwdown" winner. Private classes are available. Weekends. $60, $170 for a 3-session course. Chantilly.
The Asian Table
David Kling, 301-600-1637
3rd year. Demonstration/Participation. Students explore the flavors of the Far East and learn simple cooking techniques to help them create Asian dishes at home. 6:45-9:15 p.m. four Tuesdays beginning Oct. 25. $98. Middletown.
Trip to Kuala Lumpur and Back
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Participation. Students will prepare and taste four authentic examples of Malaysian street food with chef Suwanna Harrison. 7-10 p.m. Friday, Sept. 30. $70. Vienna.
Weeknight Asian Entrees II
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Participation. In this hands-on class, students learn how to make three quick Asian entrees at home in under an hour: Indonesian shrimp with tamarind sauce, Indian fragrant spicy beef and hokkien noodles with vegetables. 7-10 p.m. Thursday, Oct. 27. $70. Vienna.
BAKING/DESSERTSChocolate & Sugar Decoration for Home & Entertaining
Jane Rager, 703-779-8024
10th year. Demonstration/Participation. Students learn the art of decorating cakes and other desserts with chocolate ribbons and roses. Group and private classes are available. 10 a.m.-1 p.m. Saturdays, through June. $50. Leesburg.
Apple Barrel Cupcakes! Teens & Adults
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Participation. Students make cupcakes that look like a barrel full of apples and take home their creations. 10 a.m.-noon Saturday, Sept. 24. $40. Chantilly.
Artisanal Bread Baking
Matt Finarelli, 703-677-6729
7th year. Participation. Students learn how to make baguettes, sourdoughs and focaccias. By appointment. $65. Several area locations, or in student's home.
Baking for Beginners: Cake Making and Bread Making Workshops
Amy Riolo, 301-910-8560
5th year. Demonstration/Participation. The instructor teaches how to make made breads, cakes and other baked goods from scratch. Gluten-free classes are available. Evenings and weekends. $500 plus groceries (up to 16 people at location of choice). Washington.
Baking From the Farm, but Without the Fat
Suzanne Sutton, 301-977-3411
34th year. Demonstration/Participation. The class presents more-healthful approaches to baking breads, cakes, cookies, pies, snacks and even cereal. Students learn how to modify any recipe. Sessions are available for groups, team building events or parties. Weekdays and weekends, year-round. From $75. Rockville.
Cake Decorating
Beryl Loveland, 703-256-6951 or 703-980-5435
8th year. Participation. Class topics include cupcakes, marzipan fruits, chocolate enameling and culinary calligraphy. Individual or group instruction is available. 6-7:30 p.m. Mondays and Wednesdays, 1-3 p.m. Saturdays. $45. Springfield.
Chocolate Festival
Arlington Adult Education staff, 703-228-2201
1st year. Participation. Students will learn how to make chocolate cookie truffles, chocolate chip biscotti, pots de creme and chocolate velvet pound cake. 7-10 p.m. Wednesday, Oct. 12. $49-$69. Arlington.
Creative Cupcakes! A Series on Decorating for Cupcakes and Cakes
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Demonstration/Participation. Topics change weekly and will include fondant frills, edible embellishments, royal icing and more. 10 a.m.-noon Thursdays and Saturdays through January. $49. Chantilly.
Doggy Desserts
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Demonstration/Participation. Students learn to make baked treats for dogs. 10 a.m.-noon Saturday, Oct. 1. $49. Chantilly.
Don't Forget the Dog!
Arlington Adult Education staff, 703-228-2201
1st year. Participation. Students will make a variety of dog treats, including breath-freshening biscuits, banana-carrot muffins and more. The instructor will present ideas for decorating and tips on ingredients to avoid. 7-10 p.m. Wednesday, Oct. 19. $55-$65. Arlington.
Fall Cupcake Art
Arlington Adult Education staff, 703-228-2201
1st year. Demonstration/Participation. Using icing and fondant, students will learn basic decorating tips that the pros use. The class will also show how to use everyday items to embellish cupcakes. Due to dietary restrictions/allergies, students must supply their own cupcakes. Call for a supply list. 7-10 p.m. Wednesday, Oct. 26. $45-$65. Arlington.
Pastry and Baking
Susan Holt/Susan Watterson, 202-587-5674
2nd year. Participation. Topics include bread baking, puff pastry, souffles, cake decorating and tarts. Day and evening, weeknight and weekend classes are available. $85. Washington.
Paula
Paula Shoyer, 301-404-8998
9th year. Demonstration/Participation. Classes feature French pastry and Jewish cooking and baking. Custom events can be arranged. Weekday afternoons and evenings, and Sundays; or by appointment. $65-$70, $55 for children. In student's home or other location, or in the instructor's home in Chevy Chase.
Scones
Margaret Shea, 703-790-0123
1st year. Participation. Students learn the basics while making and baking a variety of scones to take home. Included: chocolate scones, apricot scones, cheddar and herb scones, and more. 10 a.m.-1 p.m. or 7-10 p.m. Monday, Dec. 12. $81; $60 for McLean tax district residents. McLean.
Secrets of an Italian Baker
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Participation. Students will learn how to make traditional Italian desserts including ricotta honey cheesecake and cannoli. 10 a.m.-1 p.m. Tuesday, Nov. 15. $70. Vienna.
Tarts!
Margaret Shea, 703-790-0123
1st year. Participation. Students will learn the basics of tart dough and work with phyllo and puff pastry while preparing a caramelized shallot and mushroom tart; grilled eggplant, goat cheese and sun-dried tomato tart; phyllo leek tart; Key lime tart; and more. 10:30 a.m.-1:30 p.m. Thursday, Dec. 8. $81; $60 for McLean tax district residents. McLean.
BUSINESS/HOBBIESCorporate Bonding & Recognition
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Participation. A kitchen theater is the location for a team bonding experience or recognition event. By appointment. Prices vary. Chantilly.
Create a Cookbook Memoir
Cheryl Harlan, 703-255-6399
8th year. Participation. Students learn techniques of food writing, photography, graphics and research to create a cookbook for their family, their community or a national audience. 9:30-11:30 a.m. four Fridays, Oct. 7-Nov. 4; no class Oct. 21. $80 Vienna residents, $100 nonresidents. Vienna.
CHILDREN'S CLASSESCake Baking and Decorating
Margaret Shea, 703-790-0123
2nd year. Participation. Chef Joel Olson teaches the basics of making a chiffon cake. Students frost, then decorate a cake to take home. 4-6 p.m. Wednesday, Oct. 19. $57; $42 for McLean tax district residents. McLean.
Candy Apple Cookie Pops! Mom/Dad & Me. A class for all ages.
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Participation. Students get creative with cookies, candy, pretzel sticks and more. 1-3 p.m. Sunday, Sept. 25. $40. Chantilly.
Even Newton Had to Eat: A Little Muffin With Your Math?
Suzanne Sutton, 301-977-3411
34th year. Demonstration/Participation. Food, math and nature: Kids learn to cook while learning more about the world around them. Sessions are available for groups or parties. Weekdays and weekends, year-round. From $75. In student's home or instructor's Rockville location.
Kids Can Cook! Summer Camps
Sheila Crye, 301-512-8631
11th year. Demonstration/Participation. Kids ages 9-14 practice knife skills, baking, sauteing, stocks, grilling and more, and eat a meal tailored to their food preferences. 10:30 a.m.-1:30 p.m. June 25-29, July 9-13, July 16-20 and July 23-27. $325. Silver Spring.
Kids Can Cook! Youth/Parent Partner Series
Sheila Crye, 301-512-8631
11th year. Demonstration/Participation. For youths ages 9-14 and one adult partner. Students practice gourmet home-cooking skills and eat a meal tailored to the participants' food preferences. 9 a.m.-noon Jan. 7, 14, 21 and 28. $149 per session, $495 for the series. Silver Spring.
Kids Pizza and Salad Class
Chef Rasheed, 301-209-0630
eatwell@wildonioncatering.com
3rd year. Participation. For ages 7-12. In this hands-on cooking class, students prepare pizza dough from scratch, discuss kitchen and food safety, learn about measuring and prep skills and practice professional kitchen behavior. Noon-2 p.m. Saturday, Sept. 24. $25. Hyattsville.
My Buddy and Me
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Participation. The class features hands-on cooking activities for kids and parents. Also available for private parties. 1-3 p.m. Sundays, or by appointment. $49. Chantilly.
Rising Chefs
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Participation. Teens and tweens of all ages practice creativity in the kitchen. 3 to 5 p.m. Sundays. $59. Chantilly.
Suzanne's Cooking for Kids at the Farm Next Door
Suzanne Sutton, 301-977-3411
34th year. Demonstration/Participation. Held at a small suburban farm, the class teaches healthful eating and connecting to food at the source. Weekends/weekdays throughout the year. From $50. Rockville.
Teen Cuisine Classes
Holly Camalier, 703-942-8148
classes@openkitchen-dcmetro.com
openkitchen-dcmetro.com/category/events
2nd year. Participation. Basic cooking classes for teenagers cover topics that include basic cooking, cupcakes, tortillas and more. 4-7 p.m. Mondays-Thursdays. $69 (may vary). Falls Church.
FRENCHAdult Cooking Camp
Meredith Cook, 410-379-9336
meredith@elkridgefurnaceinn.com
www.elkridgefurnaceinn.com/special_events.php
20th year. Demonstration/Participation. In this three-day adult camp, Daniel Wecker, executive chef and owner of the Elkridge Furnace Inn, will teach students how to prepare dishes for holiday parties and dinners. 7-10 p.m. Nov. 17-18, 9 a.m.-noon Nov. 19. $240. Elkridge.
Classic Stews, Beef Bourguignon, Coq au Vin, Cassoulet and Rabbit in Mustard
Meredith Cook, 410-379-9336
meredith@elkridgefurnaceinn.com
www.elkridgefurnaceinn.com/special_events.php
20th year. Demonstration/Participation. Daniel Wecker, executive chef and owner of the Elkridge Furnace Inn, will teach students how to prepare several classic French dishes. 7-10 p.m. Tuesday, Jan. 3. $80. Elkridge.
Soups! Soups!
Meredith Cook, 410-379-9336
meredith@elkridgefurnaceinn.com
www.elkridgefurnaceinn.com/special_events.php
20th year. Demonstration/Participation. Daniel Wecker, executive chef and owner of the Elkridge Furnace Inn, will teach students how to prepare several soups. 7-10 p.m. Tuesday, Oct. 11. $80. Elkridge.
Wild Game and Sides
Meredith Cook, 410-379-9336
meredith@elkridgefurnaceinn.com
www.elkridgefurnaceinn.com/special_events.php
20th year. Demonstration/Participation. Students prepare wild game dishes and sides under the direction of Daniel Wecker, executive chef and owner of the Elkridge Furnace Inn. 7-10 p.m. Tuesday, Oct. 25. $80. Elkridge.
GENERAL/MISCELLANEOUS15 Years of Cooking Classes
Frederick County Parks & Recreation, 301-600-1646
parksandrecreation@FrederickCountyMD.gov
1st year. Demonstration/Participation. After teaching hundreds of cooking classes over more than 15 years, the instructor has built a collection of recipes, techniques and methods he will share with students. 6:30-9 p.m. Tuesdays, Sept. 20 and 27, Oct. 4 and 11. $98. Middletown.
A Night of Foodie Fun
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Demonstration/Participation. In this interactive cooking class, students prepare a meal and then eat it. Menu will vary. 7-9 p.m. Fridays. $89, includes wine or cocktail. Chantilly.
Artisan Cooking in Your Home With Chef Neil
Neil Fletcher Wilson, Personal Chef Service, 301-699-2225
7th year. Demonstration/Participation. The instructor teaches basics for the beginner or advanced techniques for the experienced. Topics include French, Southern, Italian, Spanish, Middle Eastern and new American cuisine. By appointment. $75 per hour for one-on-one instruction, minimum of four hours, plus food cost. Call for pricing for groups. In student's home or workplace, or at a commercial facility.
Basic and New Trends for All Foodies
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Demonstration/Participation. Weekly classes cover current gourmet food trends. Days and evenings, weekdays and weekends. Prices vary. Chantilly.
Chez Suzanne Cooking School
Suzanne Parker, 703-368-3519
9th year. Demonstration/Participation. The school offers demonstration classes in creative entertaining, hands-on sessions on cooking and baking, and more, for students with all levels of experience. 6:30-8:30 p.m. Wednesdays and Thursdays, through June. $60. Manassas.
Classic Comfort Food
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Participation. This class is for teens and adults, beginning and experienced cooks. Menus will vary; the Sept. 28 class will teach meatloaf, macaroni and cheese, and a dessert. 5-7 p.m. Wednesdays through January. $49. Chantilly.
Co-Chef for Your Dinner Parties
Neil Fletcher Wilson, Personal Chef Service, 301-699-2225
7th year. Demonstration/Participation. The student learns how to prepare and execute an elegant dinner party. Through demonstration and assistance, the instructor helps with the party preparations. By appointment; normally, five hours before the start of dinner. $75 per hour, minimum of 5 hours. In student's home.
Company's Coming
Jinny Fleischman, 202-966-3361
14th year. Demonstration/Participation. Menus highlight a wide variety of cultures. In each class, students prepare a full meal or a series of small plates, then eat their creations. Custom classes are available. 7-8:30 p.m. Fridays, 7-10 p.m. other weekdays and Saturdays. $55-$85. Washington.
Cook
Lucy Ritter, 703-861-2387
1st year. Demonstration/Participation. The instructor teaches a variety of topics, including cupcakes, banh mi, Spanish food and more. Evenings and weekends. $45. Ashburn.
Cookin' Up Leadership
Rhea Blanken, 301-320-8711
www.resultstech.com/Cooking%20Up%20Leadership.html
13th year. Participation. A team of students prepares a customized menu in an exercise designed to foster creativity and innovation. By appointment. Priced by customized session. Various locations.
Cooking Class Parties by the Dinner Angel
Cheryl OHara, 301-233-7008
4th year. Demonstration/Participation. During interactive cooking class parties, participants learn to prepare a gourmet meal, then eat it together. There is a six-person minimum for each class. Days, evenings, weekends by appointment. $60. In student's home.
Cooking With Linda
Linda Sommer, 301-365-3144
11th year. Demonstration. Each class features a multi-course meal with wine and emphasizes ease of preparation and presentation. Gourmet classes explore various cuisines. Printed recipes are included. 6:30-9 p.m. Wednesdays through May. $180 for a series of three classes. Bethesda.
Cooking Without Recipes
Laura Knight, 703-863-3068
1st year. Demonstration/Participation. For those who often find themselves with plenty of food on hand but no idea what to make with it, this class teaches how to cook without a recipe. By appointment. $75 per person; minimum $300. In student's home.
Corporate Team Building
Neil Fletcher Wilson, Personal Chef Service, 301-699-2225
7th year. Participation. Company staffs (small or large) practice time management, workload priority and team communication to produce fine food. By appointment. $95 to $145. In the student's home or workplace, or at a commercial facility.
Couples Classes
Susan Holt/Susan Watterson, 202-587-5674
2nd year. Participation. Students attend in pairs and learn about topics such as Moroccan food, entertaining, regional French cuisine and more. 7-10 p.m. Fridays and Saturdays. $170-$195 per couple. Washington.
Courses With Fresh Herbs
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Demonstration/Participation. The class will focus on using herbs in each course of a meal. Students will prepare rosemary pear butter, pumpkin tortellini with fried sage, basil ice cream and more. 7-9 p.m. Wednesday, Sept. 21. $45. Chantilly.
Culinary Horizons
Bill Erlenbach, 301-537-0898
billerlenbach@culinaryhorizons.com
10th year. Demonstration/Participation. The instructor teaches a range of classes, from basic cooking skills to high-end professional cuisine, with topics tailored to the needs of the students. Group and individual instruction are available. By appointment. Cost varies. In the student's home, workplace or other location.
Cut to the Quick Cooking
Mr. Silver, 301-229-1089
CutToTheQuickCooking@gmail.com
12th year. Demonstration/Participation. Students learn proficiency, efficiency and versatility, applying French and Italian techniques and methods. The course emphasizes healthful, reduced-fat cooking. By appointment. Cost varies based on the class designed for the student. In student's or instructor's home.
Fabulous Fish
Meredith Cook, 410-379-9336
meredith@elkridgefurnaceinn.com
www.elkridgefurnaceinn.com/special_events.php
20th year. Demonstration/Participation. Students will prepare several fish dishes under the direction of Daniel Wecker, executive chef and owner of the Elkridge Furnace Inn. 7-10 p.m. Tuesday, Jan. 17. $80. Elkridge.
Fall Soups and Stews
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Demonstration/Participation. Students will learn how to make seasonal soups with fresh ingredients. 10 a.m.-noon or 7 to 9 p.m. Wednesday, Oct. 12. $49. Chantilly.
Fish and Seafood
Margaret Shea, 703-790-0123
5th year. Participation. This class covers the basics involved in preparing fish and seafood. Marinating, grilling and other cooking techniques will be discussed. Chef Joel Olson will show how to prepare fish stock, caramelized scallops with goat cheese and prosciutto, mussels with roasted garlic and ale, salmon and corn croquettes and more. 7-10 p.m. Sunday, Oct. 25. $97; $72 for McLean tax district residents. McLean.
Food Gifts From the Kitchen
Arlington Adult Education staff, 703-228-2201
1st year. Participation. Students will learn how to make food gifts for the holidays or any time that won’t break the bank. Gift ideas include Mexican coffee mix, homemade chai, olive tapenade, tomato chutney, toffee bars and bittersweet chocolate sauce. 7-10 p.m. Wednesday, Nov. 9. $49-$69. Arlington.
Food Truck Favorites
Lucy Ritter, 703-861-2387
1st year. Demonstration/Participation. Students will learn how to make favorite food-truck treats: summer rolls, chicken shawarma, empanadas and fish tacos. 5-7:30 p.m. Saturday, Sept. 24. $45. Ashburn.
Four Frantic Nights! Tame Your Frenzied Fall Schedule!
Shelly Modes, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Demonstration/Participation. Students learn how a large package of chicken and a short shopping list can be turned into quick, healthful meals covering four nights. 10 a.m.-noon Sept. 27. $55. Chantilly.
Gifts From the Farm
Suzanne Sutton, 301-977-3411
34th year. Demonstration/Participation. Students will learn how to create unique breads, jams, mustards, herbal creations and cheeses that make attractive, healthful gifts. Sessions are available for groups, team building events or parties. Weekend, weekday classes/workshops throughout the year. From $75. Rockville.
Gluten-Free Gourmet
Arlington Adult Education staff, 703-228-2201
1st year. Participation. Students will learn how to make flavorful, interesting gluten-free dishes for the holidays and beyond, including sweet potato biscuits, cornbread stuffing, roasted corn pudding in acorn squash, mushroom casserole, apple-pear crisp and more. 7-10 p.m. Wednesday, Nov. 16. $45-$65. Arlington.
Great Falls Tea Garden: Focused Educational Tea Tastings
Laurie Bell, 703-757-6209
Laurie@GreatFallsTeaGarden.com
28th year. Demonstration/Participation. Educationally focused tea tastings teach identification and differentiation of whites, greens, oolongs, blacks and puerhs, plus the use of tea in cooking. 1-3 p.m. Sept. 24; Oct .1, 8, 10 and 22; Nov. 12, 19. $30 per class, $100 for four classes. Great Falls.
Home Cooking with Tallant
Sandy Tallant
1st year. Demonstration/Participation. The instructor teaches two-to-four-hour classes in a variety of cuisines for beginning, intermediate and advanced students. Course content can be tailored to the participants. 10 a.m. weekdays, weekends and by appointment, November through May. $45-$75. Locations in Washington, D.C., or in student's home.
In-Home Cooking Classes
Caroline McAllister, 301-663-0194
8th year. Demonstration/Participation. The instructor offers a variety of classes -- including basic skills, baking techniques and ethnic cooking -- lasting two to three hours. Kids' and teens' classes are available. Monday-Saturday by appointment. $65-$80 per person; includes food and recipes. In student's home.
Judy Harris Cooking School
Judy Harris, 703-768-3767
32nd year. Participation. The school offers 70 classes for students at all levels. Topics include Italian, Thai and French cooking; couples dinners; seafood; cupcakes; wine dinners and more. Also available for private parties and team-building events. 7 p.m. weekdays, 11 a.m. Sundays. $75; includes full dinner with wine and recipe booklet. Alexandria.
Just Simply ... Cuisine
Chris Coppola Leibner, 202-487-3316
15th year. Demonstration/Participation. Class menus vary and include fresh, local, seasonal and real ingredients. Regular and custom classes are offered for students with basic through advanced skill levels, with technique integrated into each session. Group or private sessions are available. Days and evenings. $75, includes food and wine. Washington.
Kitchen Skills
Jason Lawrence, 202-549-7422
chefjasonlawrence@hotmail.com
1st year. Participation. This is an in-home, one-on-one general cooking skills class that emphasizes knife skills, fresh ingredients and learning to cook without a recipe. After 7 p.m. weekdays, anytime weekends. $65 per hour, three-hour minimum. In student's home.
Knife Skills Workshop
Margaret Shea, 703-790-0123
5th year. Participation. Chef Joel Olson teaches skills that help take the chore out of cooking. Techniques include boning a chicken; dicing onions, carrots and other vegetables; pasting garlic; and peeling and cutting fruit. Knife selection, sharpening and care also will be covered; students may bring their knives or use those supplied. A light meal will be served. 10 a.m.-1 p.m. or 7-10 p.m. Monday, Oct. 17. $81; $60 for McLean tax district residents. McLean.
L'Academie de Cuisine
Registrar, 301-986-9490
35th year. Demonstration/Participation. The school offers a variety of classes, including beginner to advanced techniques, specific cuisines, wine tasting, baking and pastry, bread, vegetarian cooking and activities for kids and teens (classes and summer camps). Classes are also offered for private parties and corporate events. 9 a.m.-10 p.m. Mondays through Saturdays. From $45 per class, $225 per series. Bethesda.
Nickells & Scheffler
Susan Scheffler, 703-549-5545
8th year. Demonstration/Participation. The instructors offer cooking-class parties for eight to 10 students, with menus designed to highlight cooking techniques. By appointment. From $70; wine pairings are extra. Alexandria.
Open Kitchen Cooking Classes
Holly Camalier, 703-942-8148
classes@openkitchen-dcmetro.com
openkitchen-dcmetro.com/category/events
2nd year. Demonstration/Participation. Class topics include baking, ethnic cooking, knife skills, healthful foods, special diets and more. Days and evenings Mondays and Tuesdays, days Saturdays and Sundays; private classes and cooking parties may be scheduled for Sundays. $55-$100. Falls Church.
Personalized Culinary Instruction From Chef Matt Finarelli
Matt Finarelli, 703-677-6729
7th year. Demonstration/Participation. Classes are tailored to the interests and skill level of the student. Sample topics include French farmhouse dinners, cooking with beer, gnocchi workshop, paella, Thanksgiving dinner and more. By appointment. From $65. Several area locations, or in student's home.
Playing With Food
Mariuccia Marolo
mariuccia.cookingclass@gmx.com
2nd year. Demonstration/Participation. The class is designed for students who want to learn to cook unusual dishes, with the class length varying according to the topic. Options include a menu highlighting a specific ingredient, a theme menu, or bread. 3-6 p.m. cooking class, 6-8 p.m. dinner, Thursdays. $80 plus the cost of food. Washington.
Private Kitchen Events
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Demonstration/Participation. Chefs lead classes for cooking clubs, private date nights, wine tastings, bridal showers or other adult events. By appointment. Prices vary. Chantilly.
Quick Dishes for Two or Twelve
Sandy Tallant
1st year. Demonstration/Participation. In two-to-four-hour classes, students learn to prepare quick dishes such as zucchini with Italian sausage, tarragon chicken and Moroccan lemon chicken. Course content can be tailored to the participants. 10 a.m. weekdays, weekends and by appointment, November through May. $45-$75 per person. Locations in Washington, D.C., or in student's home.
Rochelle Myers Cooking Classes
Rochelle Myers, 703-791-9328
6th year. Demonstration/Participation. Three-hour classes focus on basic cooking skills, new American cooking, ethnic cuisines, entertaining and more for individuals or groups of up to 12. Menus are customized to meet students' needs. By appointment. $75 average. In student's home.
Sauce of a Different Color
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Participation. Students learn to create unusual sauces for meat, fish and fowl. Sauces will be tasted with the suggested foods. 2-5 p.m. Friday, Nov. 4. $75. Vienna.
Sauce Workshops: Brown Sauces
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Participation. Students will learn how to create the classic brown sauces that bring out the best in meats: Marsala, Bordelaise, Madeira and other flavorful variations. 9:30a.m-12:30 p.m. Saturday, Oct. 29. $70. Vienna.
Sausage Made Simple
Sherette Williams, 202-742-8550
1st year. Demonstration/Participation. Chef Peter Smith of PS 7's teaches this course, tailored to the meat enthusiast, pork lover and admirer of all things squeezed and stuffed. 11 a.m. Saturday, Oct. 22. $55. Washington.
Sausage Making With Mustards and Sides
Meredith Cook, 410-379-9336
meredith@elkridgefurnaceinn.com
www.elkridgefurnaceinn.com/special_events.php
20th year. Demonstration/Participation. Daniel Wecker, executive chef and owner of the Elkridge Furnace Inn, will lead students as they prepare sausage to pair with sides and mustards. 7-10 p.m. Tuesday, Nov. 8. $80. Elkridge.
South Louisiana Cooking
Sandy Tallant
1st year. Demonstration/Participation. During two-to-four-hour classes, students learn to make a roux and create dishes such as chicken sausage gumbo, shrimp remoulade and oysters Rockefeller. Course content can be tailored to the participants. 10 a.m. weekdays, weekends and by appointment, November through May. $45-$75. Locations in Washington, D.C., or in student's home.
Stilton, the King of English Cheeses
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Participation. In this hands-on class, students will learn to create four dishes using Stilton, a creamy, crumbly blue cheese prized in England. 7-10 p.m. Tuesday, Sept. 27. $70. Vienna.
Suzanne's Farm Next Door
Suzanne Sutton, 301-977-3411
34th year. Demonstration/Participation. Held at a small suburban farm, classes focus on eating well without spending a lot of money. Topics include baking, vegetarian food, holiday cooking and more. Sessions are available for groups, team building events or parties. Weekdays and weekends, year-round. From $75. Rockville.
Tailored Taste Personal Chef Service
Monica Thomas, 301-699-9597, 240-299-6463
8th year. Demonstration/Participation. The instructor teaches classes tailored to the student's interests and skill level. Menus teach specific cooking skills. By appointment. From $75 plus groceries. In student's home.
Technique Workshops
Susan Holt/Susan Watterson, 202-587-5674
2nd year. Participation. Technique classes focus on such topics as knife skills, pasta, sauces, soups, pastry and more. Daytimes and evenings, seven days a week. $85. Washington.
Techniques of Cooking: 3 Proteins & 9 Meals
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Participation. This hands-on, three-part series teaches basic techniques that will allow creativity and still put a complete dinner on the table, healthfully and inexpensively. 7-10 p.m. Thursdays, Nov. 1, 8 and 15. $225. Vienna.
The KitchenStudio Cooking School
Christine Van Bloem, 301-663-6442
christine@kitchenstudiofrederick.com
www.kitchenstudiofrederick.com
5th year. Demonstration/Participation. The school offers a variety of hands-on and demonstration classes, after-school classes, kids' cooking birthday parties and camps, and corporate team-building sessions. Topics include crepes, food photography, canning and cupcakes. A variety of times. $35-$65. Frederick.
The Masters Series
Susan Holt/Susan Watterson, 202-587-5674
2nd 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 or Tuesdays beginning in January. $975. Washington.
Vanilla Bean Cuisine Cooking Classes
Molly Pisula, 240-479-4320
chefmolly@vanillabeancuisine.com
4th year. Demonstration/Participation. The instructor leads cooking parties, with topics that include gourmet appetizers, freezer-friendly foods, favorite kids' meals, wine and food pairings, and more. After 6 p.m. weekdays, or any time on weekends. $55-$85, depending on the number of participants. In student's home.
Water Bath Canning
Kate O'Leary, 301-600-2936
cooking@frederickcountymd.gov
www.frederickcountymd.gov/index.aspx?nid=2857
1st year. Demonstration/Participation. Students will learn to make a variety of recipes for jams and jellies, using the easy and safe water-bath method. Noon-3 p.m. Saturday, Sept. 24. $55. Middletown.
Water Bath Canning
Kate O'Leary, 301-600-2936
cooking@frederickcountymd.gov
www.frederickcountymd.gov/index.aspx?nid=2857
1st year. Demonstration/Participation. Students will learn to make a variety of recipes for pickles, using the easy and safe water-bath method. Noon-3 p.m. Saturday, Oct. 8. $55. Middletown.
What's Cooking!
Phyllis Frucht, 202-483-7282
30th year. Demonstration/Participation. Class topics include Thanksgiving, travels, Asian, vegetarian and contemporary cuisine. Students learn about techniques, ingredients and equipment. 7:30 p.m. cooking class, 9:30 p.m. dinner, November through May. $60, $250 for five classes. Washington.
What's the Skinny on Beef!
Lucy Ritter, 703-861-2387
1st year. Demonstration/Participation. Instructor Glen Cavalieri will provide a brief discussion on beef grades and cooking methods for the common cuts of beef found in most grocery stores. Two beef recipes will be prepared using tenderloin and eye of round. 6-8:30 p.m. Wednesday, Sept. 21. $45. Ashburn.
HEALTHYA Pinch of Thyme
Robyn Webb, 703-683-5034
22nd year. Participation. An award-winning nutritionist teaches three-hour individual or group classes. Topics include Intro to Healthy Cooking, Tuscan, Thai, Soups and Stews, and more. Days or evenings, Mondays through Saturdays. $250 for one to five students, $50 for each additional student. In student's home.
Apples, Pears and Friends
Brookside Gardens, 301-962-1400
leslie.mcdermott@montgomeryparks.org
9th year. Demonstration. Apples and pears go beautifully with plums, figs and raspberries; the Cook Sisters will discuss ways to prepare those fruits. Samples will be available. Register for Course No. 150649 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Sept. 21. $28. Wheaton.
Celebrity Chef Spotlight: Cooking Demonstration With Elizabeth Petty
Smith Center for Healing and the Arts, 202-483-8600
www.smithcenter.org/programs-retreats/programs-by-name/ccs-elizabeth-petty.html
Celery and Cousins
Brookside Gardens, 301-962-1400
leslie.mcdermott@montgomeryparks.org
1st year. Demonstration. Under-appreciated vegetables including celery, parsnips and parsley take center stage in this culinary class. Register for Course No. 150653 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Feb. 15. $28. Wheaton.
Cooking and Eating With Pleasure and Health
Amy Riolo, 301-910-8560
5th year. Demonstration/Participation. Students will learn how to make easy, flavorful, low-fat, diabetes-friendly meals and create a meal plan that works. Evenings and weekends. $500 plus groceries (up to 16 people at location of choice). Washington.
Crazy For Cranberries
Brookside Gardens, 301-962-1400
leslie.mcdermott@montgomeryparks.org
1st year. Demonstration. The focus is on sweet and savory dishes that bring out cranberries' unique flavor. Register for Course No. 150651 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Nov. 16. $28. Wheaton.
Eating for a Lifetime: Everyday Principles for Healthy Cooking
Smith Center for Healing and the Arts, 202-483-8600
www.smithcenter.org/programs-retreats/programs-by-name/eating-for-a-lifetime.html
1st year. Demonstration. Open to anyone interested in eating better, this class teaches the basic principles of healthful, flavorful food selection. Includes tastings. 10 a.m.-12:30 p.m. Sunday, Oct. 1. $30. Washington.
Ediscapes: Harvesting and Beyond!
Brookside Gardens, 301-962-1400
leslie.mcdermott@montgomeryparks.org
1st year. Demonstration. Students will learn about the creative ways in which edibles move from garden to table. Recipes are included. Register for Course No. 158001 at www.parkpass.org. 11:30 a.m.-1 p.m. Saturday, Feb. 11. $15. Wheaton.
Farmers Market Meals
Shelly Modes, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Demonstration/Participation. Students learn how to turn farmers market buys into flavorful meals and treats using classic, locally grown ingredients. 7-9 p.m. Wednesday, Sept. 28. $45. Chantilly.
Healthy Breakfasts and Lunches With Cindy Mann
Smith Center for Healing and the Arts, 202-483-8600
www.smithcenter.org/programs-retreats/programs-by-name/healthy-breakfasts-lunches.html
1st year. Demonstration. This class aims to provide students with the recipes and experience to revamp their morning and afternoon food routines, with a goal of gaining lasting energy without breaking the bank. 6:30-8:30 p.m. Thursday, Oct. 20. $25. Washington.
Healthy Cooking Classes
Smith Center for Healing and the Arts, 202-483-8600
www.smithcenter.org/programs-retreats/cooking-and-nutrition.html
1st year. Demonstration/Participation. The Smith Center offers a variety of classes providing instruction, whole-foods recipes and research-based nutrition information presented by trained nutritional counselors and chefs. 6:30-8:30 p.m. Tuesdays and Thursdays, 10 a.m.-noon Saturdays. Free-$30. Washington.
Healthy Everyday Dinner and Cooking Class
Juliette G. Tahar, 202-497-5269
healthylivinginc@earthlink.net
20th year. Demonstration. Students learn about simple, healthful everyday cooking using whole grains, seasonal produce and plant-based proteins. Includes vegan and macrobiotic classes. A meal precedes each class. 6:30-7 p.m. dinner, 7-8 p.m. class; most Wednesdays. $38 new student, $33 repeat student; $280 for 10 classes. Washington.
Heathy Cooking
Sharon Douglas, 202-294-0255
5th year. Demonstration/Participation. Classes are designed for those interested in staying healthy through nutritious food with a Caribbean flair. After 6 p.m. weeknights. $25 per hour. Washington.
It Only Cost What? Healthy Eating for Pennies
Suzanne Sutton, 301-977-3411
34th year. Demonstration/Participation. Students will learn how to make healthful, flavorful meals on a budget using simple foods. Sessions are available for groups, team building events or parties. Weekdays and weekends, year-round. From $65. Rockville, or in student's home or other site.
Marsha Cooks!
Marsha Schmidt, 240-863-2090
1st year. Demonstration/Participation. The instructor offers a variety of classes covering basic nutrition, healthful eating, healthful cooking, recipe revision, portion control and shopping, including food-label knowhow. Individual classes begin in January. Cost varies. In student's home.
Nourishing Food for People With Cancer
Smith Center for Healing and the Arts, 202-483-8600
www.smithcenter.org/programs-retreats/programs-by-name/nourishing-food-cancer.html
1st year. Demonstration/Participation. Two culinary and nutrition experts will discuss how to incorporate nourishing foods for healing and prevention of cancer. 10 a.m.-3 p.m. Saturday, Oct. 15. $20. Washington.
Nuts About Nuts
Brookside Gardens, 301-962-1400
leslie.mcdermott@montgomeryparks.org
1st year. Demonstration. The Cook Sisters will discuss the health benefits of nuts. Students will learn which varieties are easy to grow and will take home recipes. Register for Course No. 150650 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Oct. 19. $28. Wheaton.
Perfectly Poached
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Demonstration/Participation. Chef Lilienne Conklin will teach this classic technique that produces juicy, tender, flavorful and fat-free foods. Students will poach meat, seafood, vegetables and fruit. 10 a.m.-noon or 7-9 p.m. Friday, Sept. 23. $55. Chantilly.
HOLIDAYElaborate Gingerbread Houses
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Participation. In this class for adults and teens, students will design and decorate a gingerbread house to take home for the holidays. 7-9 p.m. Saturday, Nov. 26. $69. Chantilly.
Gingerbread House Workshop
Margaret Shea, 703-790-0123
10th year. Participation. Families work together to decorate a pre-assembled gingerbread house. 6:30-8 p.m. Tuesday, Oct. 20. $45; $35 for McLean tax district residents. McLean.
Gingerbread Houses for Kids
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Participation. Children 5 and older decorate a gingerbread house to take home for the holidays. Private classes also available. 1-3 p.m. Friday, Nov. 25 or by appointment. $49. Chantilly.
Holiday Candy Making
Arlington Adult Education staff, 703-228-2201
1st 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. Wednesday, Dec. 14. $49-$69. Arlington.
Holiday Cookie Swap
Kate O'Leary, 301-600-2936
cooking@frederickcountymd.gov
www.frederickcountymd.gov/index.aspx?nid=2857
1st year. Participation. Students team up to bake lots of holiday cookies, then pack them in gift boxes for the holidays. Noon-3 p.m. Saturday, Dec. 10. $55. Middletown.
Holiday Gifts From the Kitchen
Margaret Shea, 703-790-0123
1st year. Participation. Students will learn how to make infused oils and vinegars, flavored sugars, pickled peppers, breads, liqueurs and more. 10 a.m.-1 p.m. or 7-10 p.m. Tuesday, Dec. 6. $81; $60 for McLean tax district residents. McLean.
Holiday Side Dishes
Sandy Tallant
1st year. Demonstration/Participation. In a two-to-four-hour class, students learn how to prepare make-ahead dishes that can be paired with meats or served on their own for a vegetarian feast. Possible dishes include roasted squash, baked rice with spinach and feta cheese, oven-baked fennel with tomatoes and olives, and more. Course content can be tailored to the participants. 10 a.m. weekdays, weekends and by appointment, November through May. $45-$75. Locations in Washington, D.C., or in student's home.
Italian Holiday Party
Arlington Adult Education staff, 703-228-2201
1st year. Participation. Students learn how to prepare traditional Italian favorites, including baccala (salt cod) with potatoes and olives, pasta al forno, fried zucchini, caramelized pears with Parmigiano-Reggiano wedges and Neapolitan honey balls. 7-10 p.m. Wednesday, Nov. 30. $49-$69. Arlington.
Kids Holiday Cooking Class at DC Coast
Jillian Zins, 202-408-0201
jillian@passionfoodhospitality.com
8th year. Demonstration/Participation. The chefs at DC Coast lead this annual class in which kids learn how to make holiday foods and treats. 11 a.m.-1 p.m. Saturday, Dec. 10. $75; cost includes one adult. Washington.
Market to Kitchen -- Thanksgiving: Seasonal Sides
Suzanne Simon, 202-352-6645
www.loulies.com/marketcook-home-cooking-series
1st year. Demonstration/Participation. The class begins at the Glover Park-Burleith Farmers Market and ends in the instructor's kitchen. Students glean information from the farmers, get recipes and pick up cooking tips. 9-11 a.m.Saturday, Oct. 22 $25. Washington.
Mediterranean Holiday
Arlington Adult Education staff, 703-228-2201
1st year. Participation. Dishes on the menu include Moroccan mint and cucumber salad, Lebanese daoud basha (lamb meatballs with pine nuts in tomato sauce), Persian cheese and walnut dip, baklava. 7-10 p.m. Wednesday, Dec. 7. $49-$69. Arlington.
Molding Chocolate: Spooky Halloween Tree
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Demonstration/Participation. Students will learn how to mold chocolate into a spooky, edible halloween decoration. 10 a.m. to noon Thursday, Oct. 20, or Saturday, Oct. 22. $49. Chantilly.
New Orleans Holiday Cooking Class
Jillian Zins, 202-408-0201
jillian@passionfoodhospitality.com
6th year. Demonstration/Participation. Chef Brant Tesky guides students through the traditional reveillon holiday dinner. Wine pairings will be served. 11 a.m.-1 p.m. Saturday, Nov. 12. $75. Washington.
Parent and Child Holiday Cookies
Margaret Shea, 703-790-0123
2nd year. Participation. Parents and children make, cut out, bake and decorate cookies to take home. 2:30-4:30 p.m. Monday, Dec. 5. $114 per parent and child; $84 for McLean tax district residents. McLean.
Thanksgiving Dinner
Margaret Shea, 703-790-0123
5th year. Participation. The class is designed to take the fear out of cooking a traditional Thanksgiving celebration through do-ahead tips. Chef Joel Olson will show how to prepare herb-roasted turkey breast with gravy, sourdough and sausage stuffing, mashed potatoes, sweet potatoes with candied pecans, creamed onions with peas, cranberry port sauce, cream biscuits and sweet potato tarts. 2:30-5:30 p.m. Oct. 23. $81; $60 for McLean tax district residents. McLean.
INDIANArt of Indian Cooking
Asha Ravada, 571-247-8853
1st year. Demonstration/Participation. Individuals or groups of no more than three learn how to prepare up to three vegetarian dishes selected from a master menu. 7-8:30 p.m. Wednesdays and Thursdays, 4-5:30 p.m. Sundays. $50. Centreville.
Art of Indian Cooking With Mystic Kitchen
Pritha Mehra, 703-237-1848
9th year. Demonstration/Participation. The instructor teaches simple, authentic techniques for creating Indian vegetarian and non-vegetarian meals. Topics include organic, vegan, Indian snack food, 30-minute meals and more. Sessions can be arranged for special occasions and corporate events. Various dates, or by appointment. $65, includes wine. In student's or instructor's home.
Delightful Indian Cooking
Hardeep Kaur, 703-304-3543
11th year. Demonstration/Participation. Students learn how to prepare healthful, easy tandoori dishes, curries, lentils, beans and vegetables. A meal, a spice kit and recipes are included. Customized sessions are available for individuals, groups, corporate events or special occasions. Flexible hours; evenings and weekends. $70-$95. In instructor's Alexandria home or in student's home.
Flavors of India
Kalpana Nigam, 410-655-1600
9th year. Demonstration/Participation. In this hands-on class, students cook -- and then eat -- three items. Private lessons are also available. 3:30-5:30 p.m. the first Sunday of every month. $40. Randallstown, Md.
Indian Home Cooking
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Participation. Under the guidance of chef Binni Chadda, students in teams of two learn how to prepare favorite Indian restaurant dishes. 7-10 p.m., Friday Oct. 21. $140 per pair. Vienna.
Saffron and Turmeric
Kavita Chambery, 202-337-1990
1st year. Demonstration/Participation. Students will learn about foods from the north, south, east and west of India. 2-4 p.m. Saturdays for 4 weeks. $400 for the series. Washington.
ITALIAN
Art of Ravioli Making
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Participation. Roberto Forgione will teach students how to make traditional ravioli stuffed with Italian sausage, swiss chard, and spinach and ricotta, accompanied by three sauces. 2-5 p.m. Saturday, Oct. 1. $75. Vienna.
Celebrity Chef Spotlight: Matteo Venini of Ristorante Posto
Smith Center for Healing and the Arts, 202-483-8600
www.smithcenter.org/programs-retreats/programs-by-name/celebrity-chef-spotlight-matteo.html
1st year. Demonstration/Participation. Matteo Venini, Posto's chef de cuisine, will present healthful takes on northern Italian dishes. Includes tastings. 6:30-8:30 p.m. Thursday, Oct. 6. $25. Washington.
Cooking With Roberto Donna at His House
Nancy Sabbagh, 202-257-0168
robertodonnacookingclasses.com
11th year. Participation. Chef Roberto Donna gives hands-on instruction in preparing a five-course menu focusing on Italian regions and specific topics (i.e., pasta, sauces, etc.); or students may design their own class. Noon to 3 p.m. Saturdays and Sundays, or by appointment. $140. McLean.
Cooking Your Way Through Italy
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Participation. This series of three classes focuses on the cuisines of northern, central and southern Italy. Directed by Marilena Leavitt, students will create and taste up to five authentic dishes from each region. 7-10 p.m. three Thursdays: Oct. 6, 13 and 20. $215. Vienna.
Holy Roller: Pasta Making
Sherette Williams, 202-742-8550
1st year. Demonstration/Participation. Taught by Chef Peter Smith of PS 7's, the course covers pasta basics: how to mix, cut, fold, wash and dry. 11 a.m., Saturday, Oct. 29. $55. Washington.
Italian and Mediterranean Cooking
Alba Carbonaro Johnson, 301-332-2494
easycookingwithalba.blogspot.com/p/cooking-classes.html
20th year. Demonstration/Participation. The instructor teaches a variety of classes offered through local recreation departments or privately. The focus is on simple techniques to make authentic, healthful and aromatic recipes with fresh ingredients that can be readily found. Evenings after 6:30 and weekends. From $65. Various locations in Maryland.
Italian Getaway
Matt Finarelli, 703-677-6729
7th year. Participation. The instructor will customize a class menu to match the student's interests in Italian cuisine. By appointment. $70. Several area locations, or in student's home.
Italian Holiday Party
Arlington Adult Education staff, 703-228-2201
1st year. Participation. Students learn how to prepare traditional Italian favorites, including baccala (salt cod) with potatoes and olives, pasta al forno, fried zucchini, caramelized pears with Parmigiano-Reggiano wedges and Neapolitan honey balls. 7-10 p.m. Wednesday, Nov. 30. $49-$69. Arlington.
Regional Italian Cooking Classes
Marilena Leavitt, 703-281-0342
4th year. Demonstration/Participation. A professionally trained chef who lived in Italy for seven years teaches regional Italian cooking, including desserts and breadmaking. Private classes are offered weekdays; classes at Culinaria are offered on weekdays, evenings and weekends. Cost varies. In student's home or at Culinaria Cooking School in Vienna.
Risotto
Margaret Shea, 703-790-0123
1st year. Participation. Students will learn how to make restaurant-quality risotto at home. Chef Joel Olson will offer tips on preparing risotto ahead of time and what to do with leftovers. Dishes prepared will include mushroom risotto, risotto with scallops and shrimp, risotto with sausage and peppers, chocolate risotto and more. 10 a.m.-1 p.m. or 7-10 p.m. Monday, Dec. 5. $81; $60 for McLean tax district residents. McLean.
LATINA Taste From the Highlands of Peru
Arlington Adult Education staff, 703-228-2201
1st year. Participation. Exploring the flavors of Peruvian cuisine, students will prepare causa de pollo, lomo saltado with white rice, and handmade alfajores. 7-10 p.m. Wednesday, Oct. 5. $55-$65. Arlington.
Latin-Inspired Brunch
Arlington Adult Education staff, 703-228-2201
1st year. Participation. Students will learn how to infuse brunch foods with Latin flavors. Dishes include breakfast polenta with chorizo and queso fresco, shrimp cocktail salsa, pan de yucca with pineapple-jalapeno marmalade, horchata and more. 10 a.m.-1 p.m. Saturday, Oct. 22. $49-$69. Arlington.
Peruvian Cooking Class
Jillian Zins, 202-408-0201
jillian@passionfoodhospitality.com
8th year. Demonstration/Participation. Students will learn the techniques involved in creating a celebratory Peruvian tasting menu. Each course will include wine and pisco pairings. 11 a.m.-1 p.m. Saturday, Sept. 24. $75. Washington.
MIDDLE EASTERNClassic Turkish Cooking for the American Kitchen
Sandy Tallant
1st year. Demonstration/Participation. Two-to-four-hour classes teach dishes including spreads, yogurt soup, chicken pilaf pie, braised lamb with pureed roasted eggplant and more. Course content can be tailored to the participants. 10 a.m. weekdays, weekends and by appointment, November through May. $45-$75. Locations in Washington, D.C., or in student's home.
Introduction to Turkish Cooking
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Participation. Students will make and taste Turkish home cooking that goes beyond shish kebabs. 7-10 p.m. Thursday, Dec. 15. $70. Vienna.
Lebanese Taverna Restaurants
Pamela Chilet, 703-841-1562
16th year. Demonstration/Participation. Students learn to cook favorite Middle Eastern dishes, then eat the food they made, with wine. Topics include vegetarian cooking, gluten-free cooking, holiday food, Lebanese brunch and more. Private classes available for groups of at least 10, with the topic tailored to the student's needs. 6:30-9:30 p.m. Wednesdays and Thursdays through June 2012. $65; includes wine. Arlington.
Mediterranean & Middle Eastern Cuisine and Culture
Amy Riolo, (301) 910-8560
5th year. Demonstration/Participation. Classes focus on a variety of cultures and cuisines, including Italian, French, Spanish, Greek, Moroccan and Egyptian. A complete listing is available on the Web site. Evenings and weekends. $500 plus groceries (up to 16 people at location of choice). Washington.
MISC. INTERNATIONALEasy, Elegant, Fearless, Fuss-less International Cuisine
Sheilah Kaufman , 301 299 5282
Sheilah@cookingwithsheilah.com
42nd year. Participation. A cookbook author and cooking instructor teaches basic skills and techniques, plus dishes from the Mediterranean and around the world. 7 to 9:30 or 10 p.m., or private classes by appointment. $55, includes meal. Potomac.
Greek Cooking Classes
Marilena Leavitt, 703-281-0342
4th year. Demonstration/Participation. A professionally trained chef and native of Greece teaches Greek cooking classes. Private classes are offered weekdays only through June; classes at Culinaria are offered on weekdays, evenings and weekends. Cost varies. In student's home or at Culinaria Cooking School in Vienna.
International Cuisines
Susan Holt/Susan Watterson, 202-587-5674
2nd year. Participation. Class themes include French, Spanish, Italian, Indian, Moroccan, pan-Asian, Cuban and Mexican cuisines. Days and evenings, seven days a week. $85. Washington.
Mediterranean Holiday
Arlington Adult Education staff, 703-228-2201
1st year. Participation. Dishes on the menu include Moroccan mint and cucumber salad, Lebanese daoud basha (lamb meatballs with pine nuts in tomato sauce), Persian cheese and walnut dip, baklava. 7-10 p.m. Wednesday, Dec. 7. $49-$69. Arlington.
PROFESSIONALCulinary Arts I
Benita Wong, 703-323-3457
18th year. Demonstration/Participation. The course provides an introduction to fundamental principles of culinary preparation. There is a focus on the use of proper procedures combined with proper sanitation. Register for Northern Virginia Community College class HRI 106. 6-9:50 p.m. Mondays, 12:30-4:30 p.m. Wednesdays or 6-9:50 p.m. Wednesdays. $413.25 for 3 credits ($137.75 per credit). Annandale.
L'Academie de Cuisine
Heather Roth, 301-670-8670 or 800-664-2433
35th year. Demonstration/Participation. Professional culinary and pastry arts programs offer small classes, hands-on training and paid externships. Financial aid is available. Day and evening sessions. $26,500-$30,500. Gaithersburg.
Principles of Baking
Benita Wong, 703-323-3457
18th year. Demonstration/Participation. The course provides instruction in the preparation of breads, pastries and baked desserts with the application of scientific principles and baking techniques. Register for Northern Virginia Community College class HRI 128. Begins in January 2012; times and days to be determined. Approximately $413 for three credits (about $138 per credit hour). Annandale.
Topics In: Soups and Sauces
Benita Wong, 703-323-3457
18th year. Demonstration/Participation. This is an introduction to the fundamentals of making soups and sauces. Register for Northern Virginia Community College class HRI 195. 9 a.m.-1 p.m. Tuesdays, Oct. 25-Dec. 13. $137.75 per credit hour (for one credit hour). Annandale.
VEGETARIANEveryday Delicious Vegan Meals
Smith Center for Healing and the Arts, 202-483-8600
www.smithcenter.org/programs-retreats/programs-by-name/delicious-vegan-meals.html
1st year. Demonstration/Participation. Students will learn the basics of planning and cooking a meal that incorporates a whole grain, a plant-based protein, seasonal vegetables and a dessert. Meal is included. 6:30-8:30 p.m. Tuesday, Nov. 15. $25. Washington.
Healthy Vegan Treats for All Ages
Susan Beram
1st year. Demonstration/Participation. Healthy Chef presents a class for those who want to learn how to prepare healthful treats. 1-3 p.m. Sunday, Oct. 16. $30. Gaithersburg.
The Ultimate Protein Combination: Beans & Grains
Smith Center for Healing and the Arts, 202-483-8600
1st year. Demonstration/Participation. Students will learn how to prepare a meat-free meal with an emphasis on flavor and complete protein. 10 a.m.-noon Saturday, Nov.12. $25. Washington.
Vegan Macrobiotic Mealtimes
Susan Beram
1st year. Demonstration/Participation. The class will feature a discussion of vegan macrobiotic cooking; a meal will be prepared and eaten. 1-4 p.m. Sunday, Nov. 13. $50. Gaithersburg.
Vegetarianirvana
Sandhya Babu, 240-888-5110
sandhya.vegetarianirvana@gmail.com
3rd year. Demonstration/Participation. The instructor teaches customized vegetarian/vegan classes. Students select an ingredient-, theme-, cuisine- or event-based topic. Weekdays and weekends. $20 per hour, Student is responsible for ingredients. Group rates vary. In student's home.
Veggie Gourmet
Mimi Clark, 703-643-2713
www.veggourmet.wordpress.com
20th year. Demonstration. The instructor teaches organic vegan cooking including beans and grains, meatless makeovers of favorite family dishes, meatless holiday cooking and more for individuals and groups. 10 a.m.-1 p.m. one Sunday a month. $55; $50 each for two people. In student's or instructor's Fairfax Station home.
Very Very Vegetarian
Brookside Gardens, 301-962-1400
leslie.mcdermott@montgomeryparks.org
1st year. Demonstration. The focus is on a new year of healthful, flavorful vegetarian meals. Register for Course No. 150652 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Jan. 18. $28. Wheaton.
VeryVegelicious
Caroline Cherry, 301-922-6223
1st year. Demonstration/Participation. For those interested in learning to prepare flavorful, healthful vegan meals, this customized program offers lessons in shopping, meal planning and cooking. Classes are limited to one or two students. 10 a.m.-9 p.m. Monday-Saturday, by appointment. $150-$375. In student's or instructor's home.
Wild Onion
Chef Rasheed, 301-209-0630
eatwell@wildonioncatering.com
3rd year. Participation. This meat-free-cooking class is aimed at new vegetarians, those who want new ways to incorporate more vegetables in their diet and cooks who just want to learn new recipes. The class will prepare spring rolls, Thai stir-fry noodles, green papaya salad and more. 6-9 p.m. Friday, Sept. 23. $65. Hyattsville.
WINE, BEER AND SPIRITSBack to Basics: Three-Part Series
John Peters, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Demonstration. John Peters leads the class through the fundamentals of wine, covering all major grapes and regions. 7:30-9:30 p.m. Tuesdays, Oct. 4,11 and 18. $190. Vienna.
Blind Wine Tasting
John Peters, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Demonstration. Students will hone their tasting skills as they are led through eight wines, each with a distinctive varietal character. 7:30-9:30 p.m. Tuesday, Dec. 6. $75. Vienna.
Bourbon Tasting at Acadiana
Jillian Zins, 202-408-0201
jillian@passionfoodhospitality.com
8th year. Demonstration/Participation. The history and making of bourbon will be discussed and 10 bourbons will be tasted. Includes lunch. 1-3 p.m. Saturday, Oct. 15. $75. Washington.
Champagne and Sparkling Wines
John Peters, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Demonstration. The major sparkling wine regions will be discussed, and eight wines will be sampled. 7:30-9:30 p.m. Thursday, Dec. 15. $80. Vienna.
Exploring Negus
Sherette Williams, 202-742-8550
Demonstration/Participation. PS 7's bartender Gina Chersevani leads an exploration of negus, a wine-based drink with hot water, sugar, spices and other flavorings, discussing how it varies across cultures. Noon Saturday, Nov. 12. $55. Washington.
From the Vintner's Table -- Wine Bites: Smoked Foods With Smoky Wines
Culinaria Cooking School, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Demonstration. The class focuses on how smoked foods work with wine. Students watch as five courses are prepared, then sample pairings. Menu features smoked scallops, turkey, duck and brisket; wine will be Gewurztraminer, meursault, red burgundy and syrah. 7-10 p.m. Saturday, Oct. 29. $85. Vienna.
General Cooking and Wine Pairing Classes
Trish Walsh, Montgomery County Recreation Department, 240-777-6870
trish.walsh@montgomerycountymd.gov
recweb.montgomerycountymd.gov
11th year. Participation. Instructor Jim Davis teaches six classes monthly, covering a variety of cuisines and other topics. Tuesday and Friday evenings, Saturday mornings. $50-$65, plus food or wine fee of $15-$20. Montgomery County.
Getting to Know Your Everyday Wines Better
Kheminder Chadda, 703-364-0056
2nd year. Demonstration/Participation. The instructor offers introductory sessions in easy-drinking everyday wines as well as high-end wines from the Old World and New World. Weekend afternoons, November through January. From $15. Rockville.
Introduction to Wine Basics
Jay Youmans MW, 301-467-7927
3rd year. Demonstration/Participation. This introductory class is designed for those wanting to develop a good foundation of wine knowledge and an understanding of how to taste wine. 6:30-8:30 p.m. at least one Friday every month. $75. Washington.
Kelly Magyarics Wine Consulting
Kelly Magyarics, 703-203-9463
11th year. Demonstration/Participation. Interactive, educational wine tastings led by a certified wine educator and wine and spirits writer are available for private and corporate events. By appointment. From $325 per group. Washington area.
Meat Meet Fat. Fat Meet Cocktails.
Sherette Williams, 202-742-8550
1st year. Demonstration/Participation. Cocktails are enhanced with savory ingredients such as fat, butter, cream and meat in this class taught by PS 7's bartender Gina Chersevani. Noon Saturday, Nov. 19. $55. Washington.
Only Red Zinfandel, Please
John Peters, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Demonstration. Although the zinfandel grape is thought to have originated in Croatia, it is a California icon. Students will taste eight wines from all of the major growing areas. 7:30-9:30 p.m. Tuesday, Nov. 22. $70. Vienna.
Port & Sherry Tasting
Jillian Zins, 202-408-0201
jillian@passionfoodhospitality.com
8th year. Demonstration/Participation. The class will cover the history and production of ports and sherries. Participants will taste 10 selections, from recent to aged vintages. Includes lunch. 1-3 p.m. Saturday, Dec. 3. $75. Washington.
Port Wine
John Peters, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Demonstration. Wine director John Peters and port expert Gary Gondelman will talk about port wine and lead a tasting of seven examples. 7:30-9:30 p.m. Thursday, Dec. 8. $80. Vienna.
Sexy and Seductive Pinot Noir
John Peters, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Demonstration. Students will taste eight wines from the best growing regions. 7:30-9:30 p.m. Tuesday, Nov. 15. $75. Vienna.
Soda Making
Sherette Williams, 202-742-8550
1st year. Demonstration/Participation. Students learn the art of soda making from PS 7's bartender Gina Chersevani. Noon Saturday, Oct. 15. $55. Washington.
Sommelier Basics
Jay Youmans MW, 301-467-7927
3rd year. Demonstration/Participation. The course is designed for anyone looking to develop the practical skills necessary to become a sommelier. Students learn about wine assessment and identification, service, food pairing, cellar organization and more. 6:30-9 p.m. on four Saturdays beginning Oct. 24 $399. Washington.
South America: Chile & Argentina
John Peters, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Demonstration. These two countries produce some of the world's best wine values for quality. The class will taste and discuss nine wines from the major wine-growing areas. 7:30-9:30 p.m. Thursday, Oct. 20. $70. Vienna.
The Beer Garden
Brookside Gardens, 301-962-1400
leslie.mcdermott@montgomeryparks.org
1st year. Demonstration. Students will learn about the plants that make up the basic ingredients in beer and will taste a wide variety of beers. Register for Class No. 157199 at www.parkpass.org. 2-4 p.m. Saturday, Oct. 29. $37. Wheaton.
The Wines of California
John Peters, 703-865-7920
info@culinariacookingschool.com
www.culinariacookingschool.com
1st year. Demonstration. Wine educator John Peters will lead a discussion of the wine-growing regions of California. Students will taste and discuss eight of the major grape varieties. 7:30-9:30 p.m. Thursday, Nov. 17. $70. Vienna.
Wine and Dine: Food and Wine Pairing Classes
Trish Walsh, Montgomery County Recreation Department, 240-777-6870
trish.walsh@montgomerycountymd.gov
recweb.montgomerycountymd.gov
7th year. Participation. Wine educator Jim Davis leads this combination cooking and wine pairing class that will cover a wide variety of cuisines and wine-producing countries. In each class, each of three food items will be matched with a wine. 7-10 p.m. the first Friday of the month. $52 registration fee; $20-$25 food and wine at class time. Sandy Spring.
Wine and Food Pairing
Jim Davis, 301-915-7837
7th year. Demonstration/Participation. Wine educator Jim Davis leads a demonstration or participation cooking class consisting of a four-to-five-course meal or tasting menu with paired wines, plus a discussion. By appointment. Cost depends on menu and wines selected. In student's home.
Wine Pairing & Gourmet Cooking With Chef Brendan
Nichol Chancler, 703-657-0226
www.ssreg.com/aliceandlouisecater/classes
1st year. Demonstration/Participation. In this class, designed for groups of two, chef Brendan L'Etoile leads students in preparing a three-course bistro-style dinner with wine pairings. This month's entree is fish. 7-9 p.m. Friday, Sept. 30. $79. Chantilly.
Wine Tasting Classes & Events
Greater Washington Wine School LLC, Jane Hermansen, 301-657-0220
14th year. Demonstration/Participation. Classes include vintage wine tasting, lectures/guest speakers, wine dinners and more. Classes also are offered at private homes, clubs, community centers or businesses. 7 to 9 p.m. Wednesdays, once a month, or by appointment. $20-$40. Bethesda.
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