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All We Can Eat
Posted at 11:15 AM ET, 09/18/2012

The Washington Post Food section’s 2012-2013 cooking class listings

I learn something every time I cook. But as much as I treasure the wisdom I glean from experience — butter leaking out of a springform pan onto a baking stone is a smoking mess, for example — it’s fun and informative to turn to the pros.

We think you’ll agree after looking through our nearly 160 cooking class options. The 16 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

Baking/Desserts

Business/Hobbies

Children's Classes

French

General/Miscellaneous

Healthful

Holidays

Indian

Italian

Latin

Middle Eastern

Misc. International

Professional

Vegetarian/Vegan

Wine, Beer and Spirits

ASIAN

Art of Chinese Cooking

Rebekah Lin Jewell, 703-283-1119

rebekahlinjewell@gmail.com

www.­artofchinesecooking.­com

31st 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. $75. In student’s home.

Authentic Thai Cuisine

Maria Kopsidas, 703-433-1909

info@cookologyonline.com

www.­cookologyonline.­com

4th year. Participation. A professional chef leads students in a hands-on class creating authentic dishes such as coconut soup, pad Thai, Thai curries and more from scratch. Weeknights and weekends two to four times per month. $59-$65. Sterling.

Cooking Thai

Jason Lawrence, 202-549-7422

chefjasonlawrence@hotmail.com

2nd year. Participation. Students learn to cook Thai favorites -- including salads, curries and noodle dishes -- in their own kitchen. Individualized menus. After 7 p.m. weekdays, anytime on weekends. $65 per hour, three-hour minimum. In student’s home.

Discover Korean Cuisine

Lucy Ritter, 703-861-2387

info@cookisjoy.com

www.­cookisjoy.­com

1st year. Demonstration/Participation. Students learn how to prepare some of Korea’s most popular dishes. 6:15-8:30 p.m. Thursday, Sept. 27. $45. Ashburn.

Sushi

Mary Moore, 703-680-1346

marylmoore@verizon.net

sushiclasses.biz

10th 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.

Thai Cooking

Nongkran Daks, 703-478-3666

thaibasil@verizon.net

thaibasilchantilly.­com

13th year. Demonstration/Participation. Thai cooking is taught by a chef-owner, cookbook author and Food Network “Throwdown” winner. Private and vegetarian classes are available. 2:30-5 p.m. Sundays on select dates in fall and spring. $500 for up to 8 people. Chantilly.


BAKING/DESSERTS

Amazing Cakes in Four Weeks

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

3rd year. Participation. This course focuses on baking special-occasion cakes. Classes build on skills from previous week and must be bought as a series. 10 a.m.-1 p.m. for four Wednesdays beginning Oct. 3; 7-10 p.m. for four Thursdays beginning Oct. 4. $325 per person for four 3-hour sessions. Vienna.

Artisanal Bread Baking

Chef Matt Finarelli, 703-677-6729

chef@finarelli.com

www.­finarelli.­com

8th year. Demonstration/Participation. Students learn how to make baguettes, sourdough, focaccia and more. By appointment. From $80. Several area locations, or in student’s home.

Bake Anything

Suzanne Sutton, 303-912-9836

suzanneasutton@gmail.com

suzannesutton.­com

35th year. Demonstration/Participation. Students learn how to bake more-healthful food. Sessions are held at a small suburban farm with small classes, so participants guide choices. Classes throughout the year. From $75. Rockville.

Baking for Beginners: Cake Making and Bread Making Workshops

Amy Riolo, 301-910-8560

amy@amyriolo.com

amyriolo.­com

6th year. Demonstration/Participation. The instructor teaches how to make breads, cakes and other baked goods from scratch. Gluten-free classes are available. Evenings and weekends, year-round. $500, plus groceries, for up to 16 people. Washington.

Baking From the Farm

Suzanne Sutton, 303-912-9836

suzanneasutton@gmail.com

suzannesutton.­com

35th year. Demonstration/Participation. The class presents more-healthful approaches to baking breads, cakes, cookies, pies, snacks and cereal. Students learn how to modify recipes. Sessions are available for groups, team-building events or parties. Classes throughout the year. From $75. Rockville.

Cake Decorating

Beryl Loveland, 703-256-6951 or 703-980-5435

beryls@beryls.com

www.­beryls.­com

9th 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. Springfield.

Chocolate & Sugar Decoration for Home & Entertaining

Jane Rager, 703-779-8024

janerager@live.com

10th 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. $50. Leesburg.

Chocolate Festival

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

2nd 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. 10. $49-$69. Arlington.

Classic American Pastry at District Commons

Christina Ramos, 202-408-0201

www.­passionfoodhospitality.­com

1st year. Demonstration/Participation. Passion Food Hospitality corporate pastry chef Chris Hutcheson leads a class on the art of creating the classic American pastry. 1-3 p.m. Saturday, Nov. 3. $85. Washington.

Flat Breads and Spreads

Marilena Leavitt, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

5th year. Participation. Students learn to make focaccia with olives and herbs; feta and oregano round bread; whole wheat pita; olive tapenade; and roasted pepper, garlic and feta spread. 10 a.m.-1 p.m. Tuesday, Oct. 16. $75. Vienna.

L’Academie de Cuisine

Clarice Dionot, 301-986-9490

classes@lacademie.com

www.­lacademie.­com

36th 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 $255 per course. Bethesda.

Pastry and Baking

Susan Holt/Susan Watterson/Wendi James, 202-587-5674

info@culinaerie.com

www.­culinaerie.­com

3rd year. Participation. Topics include bread baking, puff pastry, souffles, chocolate and tarts. Day and evening, weeknight and weekend classes are available. $85. Washington.

Paula’s Parisian Pastries

Paula Shoyer, 301-404-8998

pshoyer@hotmail.com

www.­paulaspastry.­com

10th year. Demonstration/Participation. Classes feature French pastry and Jewish cooking and baking. Custom events can be arranged. By appointment on weekdays and Sundays. $70-$75, $65 for children. In student’s home or other location, or in the instructor’s home in Chevy Chase.

Pie Workshop

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

1st year. Participation. Students will make a basic two-crust pie and pate sucree. 7-10 p.m. Wednesday, Nov. 14. $49-$69. Arlington.

Scones

Margaret Shea, 703-790-0123

mail@mcleancenter.org

www.­mcleancenter.­org

3rd year. Participation. Students learn to make a variety of scones to take home, including chocolate scones, apricot scones and cheddar-herb scones. 10 a.m. and 7 p.m. Tuesday, Dec. 11. $81; $60 for McLean tax district residents. McLean.


BUSINESS/HOBBIES

Create a Cookbook Memoir

Cheryl Harlan, 703-255-6360

tuckking@aol.com

www.­viennava.­gov

9th year. Participation. Students learn techniques of food writing, photography, graphics and research to create a cookbook for their family, community or a national audience 9:30-11:30 a.m. Fridays, May 10-31. $80 for Vienna residents, $100 nonresidents. Vienna.


CHILDREN’S CLASSES

All-Day Super Class for Teens

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

7th year. Participation. With schools closed, it’s the perfect opportunity to really cook. The day will be spent baking, cooking and whipping up classic dishes. Ages 12-16. 9 a.m-2 p.m. $65. Frederick.

Baking with Dad

Margaret Shea, 703-790-0123

mail@mcleancenter.org

www.­mcleancenter.­org

1st year. Participation. Chef Joel Olson teaches how to make fresh garlic breadsticks, three-cheese calzones and chocolate brownies with strawberry creme chantilly. 3-5 p.m. Sunday, Dec. 9. $100; $80 for McLean tax district residents. McLean.

Even Newton Had to Eat: Food, Math & Nature

Suzanne Sutton, 303-912-9836

suzanneasutton@gmail.com

suzannesutton.­com

35th year. Demonstration/Participation. Children learn to cook while learning more about the world around them. Sessions are available for groups or parties. Classes throughout the year. From $75. In student’s home.

Haunted Gingerbread House Workshop

Margaret Shea, 703-790-0123

mail@mcleancenter.org

www.­mcleancenter.­org

10th year. Participation. Families work together to decorate a pre-assembled gingerbread house. 6:30-8 p.m. Thursday, Oct. 18. $45; $35 for McLean tax district residents. McLean.

Holiday Baking Class for Kids at District Commons

Christina Ramos, 202-408-0201

www.­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. 15. $85; cost includes one adult. Washington.

Holiday Candy Making

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

2nd 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. 12. $45-$55. Arlington.

Kids Can Cook! Summer Camps

Sheila Crye, 301-512-8631

crye4@aol.com

12th year. Demonstration/Participation. Children ages 9-14 practice knife skills, baking, sauteing, stocks, grilling and more, then eat a meal tailored to their food preferences. 10:30 a.m.-1:30 p.m. June 17-21, June 24-28, July 8-12, July 15-19, July 21-26 and July 28-Aug. 2. $325. Silver Spring.

Kids Can Cook! Youth/Parent Partner Series

Sheila Crye, 301-512-8631

crye4@aol.com

12th year. Demonstration/Participation. For ages 9 to 14 and one adult partner. Students practice home-cooking skills and eat a meal tailored to the their food preferences. 9 a.m.-noon Thursdays Jan. 5-Jan. 26. $149 per session, $495 for the series. Silver Spring.

Kids Help in the Kitchen

Margaret Shea, 703-790-0123

mail@mcleancenter.org

www.­mcleancenter.­org

1st year. Participation. Children learn sanitation, cleanliness, stove safety and oven safety along with safe knife skills to increase their -- and their parents’ -- comfort level. 4-6 p.m. Tuesdays, Oct. 16 and Oct. 23. $108; $96 for McLean tax district residents. McLean.

Kids Sushi Party

Margaret Shea, 703-790-0123

mail@mcleancenter.org

www.­mcleancenter.­org

1st year. Participation. Chef Joel Olson teaches children how to prepare California rolls, inside-out rolls, nigiri, dashi and miso soup. 4-6 p.m. Wednesday, Dec. 5. $65; $55 for McLean tax district residents. McLean.

L’Academie de Cuisine

Clarice Dionot, 301-986-9490

classes@lacademie.com

www.­lacademie.­com

36th 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. Bethesda.

Suzanne’s Cooking for Kids at the Farm Next Door

Suzanne Sutton, 303-912-9836

suzanneasutton@gmail.com

suzannesutton.­com

34th year. Demonstration/Participation. Held at a small suburban farm, students learn where food comes from, with an emphasis on healthful options. Dishes feature eggs from the hens and vegetables from the garden. Classes throughout the year. From $50. Rockville.

Vanilla Bean Cuisine Cooking Classes

Molly Pisula, 240-479-4320

chefmolly@vanillabeancuisine.com

www.­vanillabeancuisine.­com

5th year. Demonstration/Participation. The instructor leads cooking parties, focusing on kid-friendly desserts such as cake pops. After 6 p.m. weekdays or any time on weekends. $55-$85, depending on the number of participants. In student’s home.


FRENCH

Classical European/New American Cooking Classes

Neil Fletcher Wilson, Personal Chef Service, 301-699-2225

chefneilwilson@aol.com

chefneilwilson.­com

8th 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 costs. Call for pricing for groups. In student’s home or workplace, or at a commercial facility.

Dinner in Paris

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

3rd year. Demonstration. Dishes include caramelized onion tart with mixed greens and coquilles Saint-Jacques (scallops). 7-10 p.m. Saturday, Dec. 1. $85. Vienna.

Glorious French Food

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

3rd year. Demonstration. Dishes include seared turbot with mushrooms, vegetable stew and almond-pear tart. 6:30-10 p.m. Friday, Oct. 12. $85. Vienna.


GENERAL/MISCELLANEOUS

A Culinary Adventure with Chef Matt Finarelli

Chef Matt Finarelli, 703-677-6729

chef@finarelli.com

www.­finarelli.­com

8th year. Demonstration/Participation. Classes are tailored to the interests and skill level of the students, and are on any topic, food, diet or region students would like to learn about. By appointment. From $80. Several area locations, or in student's home.

Chez Suzanne Cooking School

Suzanne Parker, 703-368-3519

suzannecooks@aol.com

10th year. Demonstration/Participation. Classes offer techniques for creative, nutritional menus using seasonal ingredients, for students with all levels of experience. 6:30-8:30 p.m. Wednesdays and Thursdays through June. Customized group classes by appointment. $60. Manassas.

Company's Coming

Jinny Fleischman, 202-966-3361

veflei@aol.com

companycoming.­com

14th year. Demonstration/Participation. Menus highlight a variety of cultures. 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

info@cookisjoy.com

www.­cookisjoy.­com

1st year. Demonstration/Participation. Instructors teach a variety of classes that cover different cuisines as well as classes on healthy cooking, baking and desserts. Weekday evenings starting at 6:15 p.m. and weekend afternoons and evenings. $45; $85 per couple. Ashburn.

Cooking Ahead

Margaret Shea, 703-790-0123

mail@mcleancenter.org

www.­mcleancenter.­org

1st year. Participation. Students learn recipes and practice techniques to make and store meals so they are ready to heat and eat. The class also teaches how to prep ingredients and use leftovers to create meals. 10 a.m. and 7 p.m. Wednesday, Oct. 17. $81; $60 for McLean tax district residents. McLean.

Cooking for the Busy Professional

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

1st year. Participation. Learn easy and quick-to-prepare recipes, using fresh items and short cuts. 7-10 p.m. Tuesday, Sept. 11, and Tuesday, Sept. 18. $85-$115. Arlington.

Cooking Skills Classes

Trish Walsh, Montgomery County Recreation Department, 240-777-6870

trish.walsh@montgomerycountymd.gov

recweb.­montgomerycountymd.­gov

12th year. Participation. Topics include basic cooking, advanced cooking, knife skills, pressure cooking, Thai cuisine and French cuisine. 7-10 p.m. Tuesday evenings and the first Friday of each month; 10:30 a.m.-2:30 p.m. Saturdays. $50-$65, plus food or wine fee of $15-$20. Sandy Spring.

Cooking: Back to Basics

Margaret Shea, 703-790-0123

mail@mcleancenter.org

www.­mcleancenter.­org

1st year. Participation. This technique-driven, two-session course covers the basics of cooking: knife skills, roasting, sauteing, sauces, stocks, soups and baking. 10 a.m. and 7 p.m. Tuesdays, Oct. 16 and Oct. 23. $162; $120 for McLean tax district residents. McLean.

Cookin’ Up Leadership

Rhea Blanken, 301-320-8711

rheazlb@gmail.com

www.­resultstech.­com/Cooking%20Up%20Leadership.­html

14th year. Participation. Teams prepare a three-course customized menu through exercises designed to foster creativity and leadership. By appointment. Priced by customized session. Various locations.

Cookology

Maria Kopsidas, 703-433-1909

info@cookologyonline.com

www.­cookologyonline.­com

4th year. Participation. Beginner to advanced skills, technique and cuisine-specific sessions, such as knife skills, French, healthful cooking, sushi, Thai, baking and cheese-making. 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. Sterling.

Couples Classes

Susan Holt/Susan Watterson, 202-587-5674

info@culinaerie.com

www.­culinaerie.­com

3rd year. Participation. Students attend in pairs and learn about topics such as Mexican, Indian, Italian, and French cuisine. 7-10 p.m. Fridays and Saturdays. $170-$195 per couple. Washington.

Create Your Own Cooking Class

Holly Camalier, 703-942-8148

classes@openkitchen-dcmetro.com

http://­openkitchen-dcmetro.­com/cook/

3rd year. Participation. Basic cooking classes for adults and teens covering topics that include baking, sauteing and roasting, exploring international and regional flavors. 9 a.m.-3 p.m. Mondays-Tuesdays for 15 students or less; 9 a.m.-6 p.m. Wednesdays-Sundays for up to 6 students. $89 (may vary). Falls Church.

Cut to the Quick Cooking Classes

N.I. Silver, 301-229-0189

nisquire@aol.com

13th year. Demonstration/Participation. Students learn cooking skills with French and Italian modular cooking techniques. Classes emphasize quick, low-fat cooking. Individual and group instruction. By appointment. Cost varies. Bethesda.

DC Dining Society

Chef Marty, 202-265-0477

chefmartydc@aol.com

24th year. Demonstration/Participation. Offerings cover many cuisines, basic to advanced skills, with an emphasis on healthful gourmet. Corporate seminars for team building and wellness are available. Group class/meals mostly evenings. Private and corporate events by appointment. Cost varies. Washington.

Dinner Easy Everyday

Lucy Ritter, 703-861-2387

info@cookisjoy.com

www.­cookisjoy.­com

1st year. Demonstration/Participation. Instructor Pablo Ortez shows students how to make simple recipes to create a meal that is easy to prepare and easy on the wallet. 6:30-8:30 p.m. Wednesday, Sept. 26. $45. Ashburn.

Don’t Forget the Dog!

Arlington Adult Education staff, 703-228-2201

www.­apsva.­us/adulted

2nd year. Participation. Students will make a variety of dog treats, including breath-freshening biscuits and banana-carrot muffins. The instructor will present ideas for decorating and tips on ingredients to avoid. 7-10 p.m. Wednesday, Dec. 5. $35-$55. Arlington.

Fish Demonstration and Tasting at Urbana

Lindsey Walker, 202-956-6650

Lindsey.walker@urbanadc.com

www.­urbanadc.­com

1st year. Demonstration. Urbana chef John Critchley demonstrates how to break down a whole fish and make crudo, tartare and seviche. Wine pairings are included. 3:30-5 p.m. Saturday, Oct. 20. $60. Washington.

Foods of the Bible

Allen Beryl Chase, 410-384-8755

biblefood1207@yahoo.com

1st year. Demonstration. Modern interpretations of biblical foods such as grains, fruit, fish, fowl, meat (lamb, venison), kamut, spelt, dates and pomegranates. 7:30-9 p.m., Thursdays, Oct. 4-Nov. 15. $15 per class (three-class minimum). Annapolis.

Great Falls Tea Garden: Focused Educational Tea Tastings

Laurie Bell, 703-759-2771

laurie@greatfallsteagarden.com

greatfallsteagarden.­com

29th year. Demonstration/Participation. Tea tastings with instruction on identifying whites, greens, oolongs, blacks and puerhs, plus the use of tea in cooking. 1-3 p.m. Sept. 29, Oct. 6 and Nov. 17; 2-4 p.m. Oct. 20 and Nov. 18; 12:30-2:30 p.m. Nov. 8. $25 per class. Great Falls.

Home Cooking with Tallant

Sandy Tallant

sltallant@aol.com

www.­hillskitchen.­com

2nd year. Demonstration/Participation. Two- to four-hour classes for beginning, intermediate and advanced students. Course content can be tailored to the participants. By appointment. From $45. Washington.

In-Home Cooking Classes

Caroline McAllister, 301-663-0194

rd2srv@cfaith.com

9th year. Demonstration/Participation. The instructor offers a variety of classes -- including basic skills, baking techniques and ethnic cooking -- lasting two to three hours. Classes for kids and teens are available. 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

33rd year. Participation. The school offers 90 classes at all levels. Topics include Italian, Asian, Mexican, French, wine/beer dinners, seafood, baking, sauces and grilling. 7 p.m. weekdays and Saturdays, 11 a.m. Sundays. $75; includes full dinner, wine and recipe book. Alexandria.

Just Simply ... Cuisine

Chris Coppola Leibner, 202-487-3316

justsimplycuisine@gmail.com

www.­justsimplycuisine.­com

15th 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 $75, including instruction, food and wine. Washington.

Kitchen Skills

Jason Lawrence, 202-549-7422

chefjasonlawrence@hotmail.com

2nd year. Participation. This is an in-home, one-on-one, general cooking skills class that 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

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

3rd year. Participation. Preparation of any meal begins here. Learn basic cuts including dice and julienne. A meal is prepared from the ingredients used in class. 7-10 p.m. Tuesday, Sept. 25. $75. Vienna.

Knife Skills Workshop

Margaret Shea, 703-790-0123

mail@mcleancenter.org

www.­mcleancenter.­org

5th year. Participation. Techniques include boning a chicken; dicing onions, carrots and other vegetables; pasting garlic; fruit; knife selection; sharpening and care. 10 a.m.-1 p.m. and 7-10 p.m. Monday, Oct. 15. $81; $60 for McLean tax district residents. McLean.

Rochelle Myers Cooking Classes

Rochelle Myers, 703-791-9328

rochelle.m.myers@gmail.com

www.­myersfood.­com

7th 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. $500 minimum for up to 4 students; $75 per person for additional students. In student's home.

Saturday Brunch

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

1st year. Participation. Students learn to make eggs Benedict, homemade sausage patties and overnight French toast. 10 a.m.-1 p.m. Saturday, Sept. 29. $45-$65. Arlington.

Sauces: Faster, Simpler, Better

Glenn Miller, 301-229-3971

millercooking123@gmail.com

www.­millercooking.­com

1st year. Demonstration/Participation. Students learn to prepare sauces simply, quickly and perfectly. They’ll make classic and contemporary sauces and variations. Includes dinner with wine pairing. 7-10 p.m. Tuesdays. $110 for three classes or one for $45. Bethesda.

South Louisiana Cooking

Sandy Tallant

sltallant@aol.com

www.­hillskitchen.­com

2nd year. Demonstration/Participation. Two- to four-hour classes on soup, gumbo, chicken, fish, seafood, meat, vegetables, salads and desserts. Course content can be tailored to the participants. By appointment. From $45. Washington.

Tailored Taste Personal Chef Service

Monica Thomas, 240-299-6463, 301-699-9597

chefmonica@tailoredtaste.net

www.­tailoredtaste.­net

9th year. Demonstration/Participation. Classes are tailored to the student's interests and skill level. Menus are geared to teach specific cooking skills. 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

3rd year. Participation. Technique classes focus on such topics as knife skills, pasta, sauces, soups and pastry. Days and evenings, seven days a week. $85. Washington.

The Big Night

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

The Kitchen Studio Cooking School

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

7th year. Participation. The school offers a variety of hands-on classes, after-school classes, kids’ cooking birthday parties and camps, and corporate team-building sessions. Kid and teen classes 4:30-6:30 p.m., adult classes 6:30-9:30 p.m. and upon request. $35-$65. Frederick.

The Masters Series

Susan Holt/Susan Watterson, 202-587-5674

info@culinaerie.com

www.­culinaerie.­com

3rd 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 beginning in January. $985. Washington.

Weekday Cooking

Sandy Tallant

sltallant@aol.com

www.­hillskitchen.­com

2nd year. Demonstration/Participation. Two- to four-hour classes on quick dishes to cook after a long day at work. Course content can be tailored to the participants. By appointment. From $45. Washington.

What's Cooking!

Phyllis Frucht, 202-483-7282

phyllis@whatscookingdc.com

www.­whatscookingdc.­com

31st 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

23rd year. Participation. An award-winning nutritionist teaches individual or group classes. Topics include intro to healthful cooking, Tuscan, Thai, soups and stews. Days or evenings, Mondays through Saturdays. $250 for one to five students, $50 for each additional student. In student’s home.

Artful Artichokes

Brookside Gardens, 301-962-1400

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

1st year. Demonstration. Students learn recipes for the surprisingly sweet, highly nutritious vegetable. Register for course No. 211849 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Dec. 12. $32. Wheaton.

Cooking and Eating With Pleasure and Health

Amy Riolo, 301-910-8560

amy@amyriolo.com

amyriolo.­com

6th 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, year-round. $500, plus groceries, for up to 16 people. Washington.

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

2nd year. Demonstration/Participation. The center’s core nutrition program teaches the basic principles of healthful food selection and preparation. 10 a.m.-12:30 p.m. Saturday, Oct. 6 and ongoing. $30. Washington.

Enjoying and Preserving the Bounty from Your Garden

Brookside Gardens, 301-962-1400

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

12th year. Demonstration. Horticulturist Carol Allen teaches basics of home vegetable gardening. Register for course No. 214250 at www.parkpass.org. 6:30-8 p.m. Wednesday, Oct. 10. $18. Wheaton.

Field-to-Plate Cooking at East Lynn Farm: From Roots to Squash

Georgia Basser, 202-253-3737

locallygrownva@gmail.com

www.­eastlynnfarm.­com

1st year. Demonstration/Participation. Learn how to customize locally grown produce using only the produce that is available from the fields that day. 2-4:30 p.m. Saturdays, Oct. 7, 14 and Nov. 4. $275 for the series. Round Hill.

Fig Fiesta

Brookside Gardens, 301-962-1400

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

10th year. Demonstration. Sweet and high in nutrients, fresh figs are everywhere these days. Students will learn several recipes. Register for course No. 211801 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Sept. 19. $32. Wheaton.

Gluten Gone

Brookside Gardens, 301-962-1400

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

10th year. Demonstration. Students learn to cook gluten-free dishes using fresh, local ingredients. Register for course No. 211851 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Feb. 27. $32. Wheaton.

Healthy Cooking Classes

Smith Center for Healing and the Arts, 202-483-8600

programs@smithcenter.org

www.­smithcenter.­org/programs-retreats/cooking-and-nutrition.­html

2nd year. Demonstration/Participation. Smith Center offers a variety of classes providing instruction, recipes and research-based nutrition information presented by trained chefs and experts. Topics include vegan, vegetarian and cancer-prevention food. Several days a month, schedule varies. Free-$30. Washington.

Healthy Eating for Pennies

Suzanne Sutton, 303-912-9836

suzanneasutton@gmail.com

suzannesutton.­com

35th year. Demonstration/Participation. Students learn how to make healthful, flavorful meals on a budget using simple foods. Sessions are available for groups, team building, parties and kids. Classes throughout the year. From $65. Rockville, or in student home.

Healthy Home Cook Training Program

Juliette Tahar, 202-664-9679

healthylivinginc@earthlink.net

www.­healthylivinginc.­org

25th year. Demonstration/Participation. Explore in-depth the art of plant-based cooking for the home cook. Topics include whole grains, plant-based proteins and gluten-free desserts. 3-6 p.m. Oct. 5, Oct. 26, Nov. 2, Nov. 16 and Dec. 14. $80 per class. Washington.

Marsha Cooks!

Marsha Schmidt, 240-863-2090

mkschmidt@marshacooks.com

www.­marshacooks.­com

2nd year. Demonstration/Participation. The instructor offers a variety of classes covering basic nutrition, healthful eating, healthful cooking, recipe revision, portion control and shopping. By appointment. Cost varies. In student's home.

Mushroom Madness

Brookside Gardens, 301-962-1400

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

1st year. Demonstration. The woodsy allure of mushrooms is at the heart of much fall cooking. Students will learn several ways to use them. Register for course No. 211800 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Oct. 24. $32. Wheaton.

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

2nd year. Demonstration/Participation. Good nutrition can alleviate symptoms and side effects of illness, increase energy and support your body. An interactive class with cancer experts. 10 a.m.- 3 p.m. Saturday, Oct. 27 and ongoing. $20. Washington.

Pumpkin Party

Brookside Gardens, 301-962-1400

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

1st year. Demonstration. Students learn recipes for pumpkin and winter squash. Register for course No. 211802 at www.parkpass.org. 11:30 a.m.-1 p.m. Wednesday, Nov. 14. $32. Wheaton.


HOLIDAYS

Gifts From the Farm

Suzanne Sutton, 303-912-9836

suzanneasutton@gmail.com

suzannesutton.­com

35th year. Demonstration/Participation. Students learn how to create breads, jams, mustards, herbal creations and baked goods that unique gifts. Classes/workshops throughout the year. From $75. Rockville.

Holiday Gifts From the Kitchen

Margaret Shea, 703-790-0123

mail@mcleancenter.org

www.­mcleancenter.­org

2nd year. Participation. Students learn how to make infused oils and vinegars, flavored sugars, pickled peppers, quick breads, liqueurs and more. 10 a.m. and 7 p.m. Tuesday, Dec. 4. $81; $60 for McLean tax district residents. McLean.

Holiday Side Dishes

Sandy Tallant

sltallant@aol.com

www.­hillskitchen.­com

2nd year. Demonstration/Participation. Two- to four-hour classes on make-ahead side dishes that can also be served as vegetarian entrees. Course content can be tailored to the participants. By appointment. From $45. Washington.

New Orleans Holiday Cooking Class at Acadiana

Christina Ramos, 202-408-0201

www.­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. 17. $85. Washington.

Not-So-Traditional Holiday Entertaining

Brookside Gardens, 301-962-1400

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

10th year. Demonstration. Students learn recipes to impress guests, as well as decorating tips for the perfect party. Register for course No. 213126 at www.parkpass.org. 10-11:30 a.m. Friday, Dec. 7. Free. Wheaton.

Old Virginia Classics

Marilena Leavitt and Stephen Sands, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

5th year. Demonstration. Students learn to cook a menu that includes creamy peanut soup, shrimp and cheesy grits, peas and pearl onions and crab cake Napoleons. Dishes will be paired with Virginia wines. 6:30-10 p.m. Saturday, Dec. 8. $95. Vienna.

Parent and Child Holiday Cookies

Margaret Shea, 703-790-0123

mail@mcleancenter.org

www.­mcleancenter.­org

2nd year. Participation. Parents and children make, bake and decorate cookies to take home. 2:30-4:30 p.m. Dec. 10. $100 per parent and child pair; $80 for McLean tax district residents. McLean.

Thanksgiving Feast

Margaret Shea, 703-790-0123

mail@mcleancenter.org

www.­mcleancenter.­org

5th year. Participation. Students learn to make herb-roasted turkey breast with gravy, sourdough-and-sausage stuffing, green beans and mashed sweet and white potatoes. 10 a.m. and 7 p.m. Monday, Oct. 22. $81; $60 for McLean tax district residents. McLean.


INDIAN

Art of Indian Cooking With Mystic Kitchen

Pritha Mehra, 703-237-1848

mystickitchen@hotmail.com

http://­www.­meetup.­com/cooking-565/

10th year. Demonstration/Participation. The instructor teaches simple, healthful and authentic Indian dishes, customized according to student interest. By appointment or through a meet-up listed on class Web site. $70. In student’s or instructor’s home.

Ayurvedic Cooking for Healing

Brookside Gardens, 301-962-1400

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

4th year. Demonstration. Students learn the ayurvedic principles of strengthening and healing by eating the right foods and avoiding the ones that create toxins in the body. Register for course No. 213001 at www.parkpass.org. 10 a.m.-1 p.m. Saturday, Nov. 3. $40. Wheaton.

Ayurvedic Detox Challenge

Brookside Gardens, 301-962-1400

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

3rd year. Demonstration. Ayurveda recommends an eight-day detox that students can do at home to restore balance to their bodies. Register for course No. 212999 at www.parkpass.org. 10 a.m.-noon Saturday, Oct. 6. $22. Wheaton.

Delightful Indian Cooking

Hardeep Kumar, 703-473-8271

indiancooking4you@gmail.com

12th 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. Alexandria.

Saffron and Turmeric

Kavita Chambery, 202-337-1990

sadisangani@yahoo.com

2nd year. Demonstration/Participation. Students will take a journey through the India. Each week will focus on the cuisine from a region of India. 2-4 p.m. Saturdays for 4 weeks. $400 for the series. Washington.


ITALIAN

Arrivederci Italy!

Chef Matt Finarelli, 703-677-6729

chef@finarelli.com

www.­finarelli.­com

8th year. Demonstration/Participation. Classes on Italian cuisine are tailored to the interests and skill level of the student. By appointment. From $80. Several area locations, or in student’s home.

Cucina Greco-Italiana

Marilena Leavitt and Roberto Forgione, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

5th year. Demonstration. Students learn to make roasted pepper and feta crostini, stuffed baby eggplant, pastitsio, roasted lamb chops with fresh herb rub, Greek peasant salad and coffee tiramisu. 7-10 p.m. Saturday, Oct. 20. $85. Vienna.

Italian Cooking

Sandy Tallant

sltallant@aol.com

www.­hillskitchen.­com

2nd year. Demonstration/Participation. Two- to four-hour classes on pasta, polenta, sauces, salad, soup, vegetables, seafood, poultry, meat and desserts. Course content can be tailored to the participants. By appointment. From $45. Washington.

Regional Italian Cooking Classes

Marilena Leavitt, 703-281-0342

marilena.photo@gmail.com

www.­foodphotosandtravel.­com

5th year. Demonstration/Participation. A professional chef, trained in Italy, teaches regional Italian cooking classes, including fresh pasta making, desserts and bread baking. Private classes are offered weekdays; classes at Culinaria are offered Mondays-Saturdays. Cost varies. In student’s home or at Culinaria Cooking School in Vienna.

Regional Italian Cuisine at Al Tiramisu

Al Tiramisu, 202-467-4466

luigi@altiramisu.com

www.­altiramisu.­com

2nd year. Demonstration/Participation. Students learn about the history, culture, people, food and wine of Italy's regions while cooking and eating a three-course meal. Saturday afternoons. $75 and up. Washington.

Regional Italian, Tunisian and Mediterranean Cooking

Alba Carbonaro Johnson, 301-332-2494

aejhome@yahoo.com

­easycookingwithalba.­blogspot.­com/p/albas-cooking-classes.­html

20th year. Demonstration/Participation. The focus is on simple techniques, fresh ingredients and memorable recipes. Classes held in clients' homes and at Westwood Unique Home Decor, Anne Arundel Community College and Howard County Parks and Recreation. Evenings after 6 p.m. and weekends. $65 and up. Various locations in Maryland.

Risotto

Margaret Shea, 703-790-0123

mail@mcleancenter.org

www.­mcleancenter.­org

3rd year. Participation. Students learn how to make restaurant-quality risotto at home. Dishes include Parmesan risotto and red wine risotto with greens and pancetta. 10 a.m and 7 p.m. Monday, Dec. 10. $81; $60 for McLean tax district residents. McLean.

The Tuscan Heart

Martha Cavanagh, 202-450-4550, 979-436-8699

divadog39@comcast.net

www.­thetuscanheart.­com

1st year. Demonstration/Participation. Classes on traditional Tuscan cuisine are taught by the chef/owner, who lived in the Casentino region of Italy for many years. By appointment. $60; pricing upon request for dinner parties for up to 8 guests. Capitol Hill and metro Washington area.


LATIN

A Taste from the Highlands of Peru

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

2nd year. Participation. Students will explore the flavors of Peruvian cuisine and prepare causa de pollo, lomo saltado with white rice and alfajores. 7-10 p.m. Wednesday, Sept. 12. $45-$65. Arlington.


MIDDLE EASTERN

Classic Turkish Cooking for the American Kitchen

Sandy Tallant

sltallant@aol.com

www.­hillskitchen.­com

2nd year. Demonstration/Participation. Two- to four-hour classes on meze, salads, soups, rice, meats, poultry, fish, seafood, vegetables and desserts. Course content can be tailored to the participants. By appointment. From $45. Washington.

Lebanese Taverna Restaurants

Pamela Chilet Ferreira , 703-841-1562

pamela@lebanesetaverna.com

www.­lebanesetaverna.­com/classes.­html

17th year. Demonstration/Participation. Students learn to cook favorite Middle Eastern dishes then eat the food they made. Private classes available for groups of 10 or more. 6:30-9:30 p.m. Wednesdays and Thursdays through June. $65, including wine and appetizers. Arlington.

Mediterranean & Middle Eastern Cuisine and Culture

Amy Riolo, 301-910-8560

amy@amyriolo.com

amyriolo.­com

6th year. Demonstration/Participation. Classes focus on a variety of cultures and cuisines, including Italian, French, Spanish, Greek, Moroccan and Egyptian. Evenings and weekends, year-round. $500, plus groceries, for up to 16 people. Washington.

Moroccan Dinner Party

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

1st year. Participation. Students will prepare orange and date salad with Moroccan-spiced chicken, couscous with olives, apricots and pistachios. 7-10 p.m. Wednesday, Oct. 24. $70-$105. Arlington.


MISC. INTERNATIONAL

Caribbean Cooking

Sharon Douglas, 202-294-0255

nourishcatering@aol.com

www.­nourishbysdl.­com

6th year. Demonstration/Participation. Students learn to make elegant dinner and party foods with tropical flair. After 6 p.m. weeknights. $25 per hour. Washington.

Co-Chef for Your Dinner Parties

Neil Fletcher Wilson, Personal Chef Service, 301-699-2225

chefneilwilson@aol.com

chefneilwilson.­com

8th 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.

Corporate Team Building

Neil Fletcher Wilson, Personal Chef Service, 301-699-2225

chefneilwilson@aol.com

www.­chefneilwilson.­com

8th 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.

Easy, Elegant, Fearless, Fuss-less International Cuisine

Sheilah Kaufman , 301-299-5282

Sheilah@cookingwithsheilah.com

www.­cookingwithsheilah.­com

43rd year. Participation. A cookbook author, food editor and cooking teacher offers instruction in basic skills and techniques on all levels, plus dishes from the Mediterranean and around the world. 7-9:30 or 10 p.m., or private classes by appointment. $55, including meal. Potomac.

Greek Cooking Classes

Marilena Leavitt, 703-281-0342

marilena.photo@gmail.com

www.­foodphotosandtravel.­com

5th year. Demonstration/Participation. A professionally trained chef and native of Greece teaches a wide range of Greek cooking classes. Private classes are offered weekdays; classes offered at Culinaria are Monday-Saturday. Cost varies. In student's home or at Culinaria Cooking School in Vienna.

International Cuisines

Susan Holt/Susan Watterson, 202-587-5674

info@culinaerie.com

www.­culinaerie.­com

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.

L'Academie de Cuisine

Clarice Dionot, 301-986-9490

classes@lacademie.com

www.­lacademie.­com

36th year. Demonstration/Participation. International topics include French, Italian, Asian, Spanish, Latin and Mediterranean. Mondays through Saturdays, dates and times vary. From $85 per class, from $255 per course. Bethesda.

Mediterranean Holiday

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

2nd year. Participation. Dishes 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. 19. $45-$55. Arlington.

Peruvian Cooking Class at Ceiba

Christina Ramos, 202-408-0201

www.­passionfoodhospitality.­com

8th year. Demonstration/Participation. Students will learn the techniques involved in creating a celebratory Peruvian tasting menu. Includes wine and pisco pairings. 11 a.m.-1 p.m. Saturday, Sept. 22. $85. Washington.

Playing With Food

Mariuccia Marolo

mariuccia.cookingclass@gmx.com

3rd year. Demonstration/Participation. The instructor is a member of the Accademia Italiana della Cucina. The class is designed for students who want to learn to cook unusual dishes. 3-6 p.m. cooking class, 6-8 p.m. dinner, Thursdays. $80 plus the cost of food. Washington.


PROFESSIONAL

Culinary Arts I

Benita Wong, 703-323-3457

bwong@nvcc.edu

www.­nvcc.­edu

19th year. Demonstration/Participation. The course is an introduction to culinary fundamentals with a focus on proper procedures and sanitation. Register for Northern Virginia Community College class HRI 106. Noon-3:50 p.m. Mondays; 12:30-4:30 p.m. Wednesdays or 6-9:50 p.m. Wednesdays. Approximately $435.75 for 3 credits ($145.25 per credit). Annandale.

L'Academie de Cuisine

Cathy Rhine, 301-670-8670 or 800-664-2433

admissions@lacademie.com

www.­lacademie.­com

36th 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

bwong@nvcc.edu

www.­nvcc.­edu

19th 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 2013; times and days to be determined. Approximately $435.75 for three credits (about $145.25 per credit hour). Annandale.

Topics In: Breads

Benita Wong, 703-323-3457

bwong@nvcc.edu

www.­nvcc.­edu

19th year. Demonstration/Participation. This is an introduction to the fundamentals of making breads. Register for Northern Virginia Community College class HRI 195. Day and time to be announced in NVCC spring class schedule. $145.25 per credit hour (class is one credit hour). Annandale.


VEGETARIAN/VEGAN

Bean Bonanza

Brookside Gardens, 301-962-1400

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

10th year. Demonstration. Legumes can take the place of meat and be used to make winter soups and stews. Register for course No. 211850 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Jan. 23. $32. Wheaton.

Every Day Vegan Cooking

Juliette Tahar, 202-664-9679

healthylivinginc@earthlink.net

www.­healthylivinginc.­org

25th year. Demonstration. Students learn how to cook quick, simple and healthful meals for everyday living. Class is open to anyone who wants to learn healthy vegan cooking. 6:30-7 p.m. dinner, 7-8 p.m. class; one Wednesday a month. $38. Washington.

L'Academie de Cuisine

Clarice Dionot, 301-986-9490

classes@lacademie.com

www.­lacademie.­com

36th year. Demonstration/Participation. Vegetarian topics includes soups, entrees, international and more. Mondays through Saturdays, dates and times vary. From $85 per class, from $255 per course. Bethesda.

Organic Vegan Cooking Classes

Tracye McQuirter, 202-615-5496

tracye@byanygreensnecessary.com

byanygreensnecessary.­com

20th year. Demonstration. The author of “By Any Greens Necessary” teaches how to eat more healthfully. Saturdays once a month beginning Oct. 6. $65 and up. Washington.

Vegetarianirvana

Sandhya Babu, 240-888-5110

sandhya.vegetarianirvana@gmail.com

www.­vegetarianirvana.­wordpress.­com

4th year. Demonstration/Participation. The instructor teaches customized vegetarian/vegan classes. Students select an ingredient, theme, cuisine or event as a topic. By appointment. $30 per hour, student is responsible for ingredients. Group rates vary. In student’s home or in Gaithersburg.

Veggie Gourmet

Mimi Clark, 703-643-2713

veggourmet@aol.com

www.­veggourmet.­wordpress.­com

21st year. Demonstration. Classes emphasize plant-based, organic, low-fat, vegan cooking: beans and grains, meatless makeovers, meatless holidays, sushi, soups, stews and more. 10 a.m.-1 p.m. one Sunday a month. $55; $50 each for two or more people. In student’s or instructor’s Fairfax Station home.

VeryVegelicious

Caroline Cherry, 301-922-6223

caroline@veryvegelicious.com

www.­veryvegelicious.­com

1st year. Demonstration/Participation. Want to eat more vegan but aren’t sure how? Instructor personalizes plans that include grocery tours, meal planning and cooking meals. 10 a.m.-10 p.m. Sundays-Saturdays, by appointment. $150-$375. Rockville.


WINE, BEER AND SPIRITS

“De-Finding” Your Palate’s Profile with Brett Chappell

Jordan Lichman, 202-277-8307

jlichman@stratford.edu

www.­stratford.­edu

15th year. Demonstration/Participation. A certified sommelier/certified wine educator leads a tasting of wines and foods that change their flavors. Students learn to pair foods with wines they like. 7-9:30 p.m. Wednesday, Sept. 26. $60. Woodbridge.

A Perfect Pour Wine Consulting

Lucinda Smith, 703-608-1838

lucinda@aperfectpourva.com

www.­aperfectpourva.­com

13th year. Demonstration/Participation. Educational wine tastings for corporate and private in-home events. Topics and wine selections tailored to audience and budget. By appointment. Price dependent on wine selected and number of attendees. Leesburg.

Adult Halloween with Dessert Wines with Brett Chappell

Jordan Lichman, 202-277-8307

jlichman@stratford.edu

www.­stratford.­edu

15th year. Demonstration/Participation. Led by a certified sommelier/certified wine educator, students taste dessert wines and candied confections. 7-9:30 pm Wednesday, Oct. 31. $60. Woodbridge.

Bourbon Tasting at Acadiana

Christina Ramos, 202-408-0201

www.­passionfoodhospitality.­com

1st 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. 13. $85. Washington.

Enhance Your Pleasure in Drinking Wine

Kheminder Chadda, 703-364-0056

kgchadda@gmail.com

3rd year. Demonstration/Participation. Introductory sessions in easy-drinking, everyday wines with instruction on identifying key components in your glass and more. Weekend afternoons, November through December. From $15. Rockville.

Food & Beverage Relations

Jocelyn Cambier, 703-772-4448

jcjcambier@gmail.com

1st year. Demonstration/Participation. Prepared dishes served with wines, beers and/or spirits. Cooking demonstration followed by dinner. 6-10 p.m. for 10 Mondays beginning Sept. 24. $500. Great Falls.

Introduction to Wine Basics

Jay Youmans MW, 301-467-7927

jayyoumansmw@aol.com

www.­capitalwineschool.­com

4th 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 Tastings

Kelly Magyarics, 703-203-9463

kmagyarics@gmail.com

www.­kellymagyarics.­com

12th 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.

L’Academie de Cuisine

Clarice Dionot, 301-986-9490

classes@lacademie.com

www.­lacademie.­com

36th year. Demonstration/Participation. Wine tastings, wine pairing dinners, beer pairing dinners and more. Mondays through Saturdays, dates and times vary. From $75 per demonstration; from $95 for participation. Bethesda.

Make the Season Pop with Brett Chappell

Jordan Lichman, 202-277-8307

jlichman@stratford.edu

www.­stratford.­edu

15th year. Demonstration/Participation. Guided by a certified wine educator/certified sommelier, students learn to pick the perfect wine for various occasions. 7-9:30 p.m., Wednesday, Nov. 28. $60. Woodbridge.

New World Wine Discoveries with Brett Chappell

Jordan Lichman, 202-277-8307

jlichman@stratford.edu

www.­stratford.­edu

15th year. Demonstration/Participation. A certified sommelier/certified wine educator leads a tasting of wines that bring ripeness, fruit and alcohol with them. 7-9:30 p.m. Wednesday, Oct. 3. $60. Woodbridge.

Port and Sherry Tasting at Ceiba

Christina Ramos, 202-408-0201

www.­passionfoodhospitality.­com

8th year. Demonstration/Participation. 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. 8. $85. Washington.

Thanksgiving Wines Everyone Will Like with Brett Chappell

Jordan Lichman, 202-277-8307

jlichman@stratford.edu

www.­stratford.­edu

15th year. Demonstration/Participation. Guided by a certified wine educator/certified sommelier, students learn to pair wines with Thanksgiving food and not break the bank. 7-9:30 p.m., Wednesday, Nov. 14. $60. Woodbridge.

What's the History on Old World Wines with Brett Chappell

Jordan Lichman, 202-277-8307

jlichman@stratford.edu

www.­stratford.­edu

15th year. Demonstration/Participation. Students learn about the wines of Europe from a certified sommelier/certified wine educator and experience some of the world’s most sought-after wines. 7-9:30 p.m. Wednesday, Oct. 17. $60. Woodbridge.

Wine & Spirit Education Trust (WSET) Level II Class

Jay Youmans MW, 301-467-7927

jayyoumansmw@aol.com

www.­capitalwineschool.­com

4th year. Demonstration/Participation. Suitable for beginners and experienced students alike. Level II provides an overview of wines and spirits of the world. Students taste 10 wines each class. 6:30-9:30 p.m. on six Thursdays beginning Sept. 20. $650. Washington.

Wine and Dine: Food and Wine Pairing Classes

Trish Walsh, Montgomery County Recreation Department, 240-777-6870

trish.walsh@montgomerycountymd.gov

recweb.­montgomerycountymd.­gov

8th year. Participation. Wine educator Jim Davis leads this combination cooking and wine-pairing class that will cover a variety of cuisines and wine-producing countries. 7-10 p.m. the first Friday of the month. $52 registration fee; $20-$25 food and wine fee at class time. Sandy Spring.

Wine and Food Pairing

Jim Davis, 301-915-7837

jdavis@jimthewineguy.com

8th 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 Basics: Comparing Grapes, Regions and Styles

Jay Youmans MW, 301-467-7927

jayyoumansmw@aol.com

www.­capitalwineschool.­com

4th year. Demonstration/Participation. Students taste wines based on the grapes, region and style. This is the best way to learn about wine and develop tasting skills. 6:30-8:30 p.m. on three Mondays beginning in early March. $295. Washington.

Wine Bites: South America

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

3rd year. Demonstration. Chef Pete Snaith and wine director John Peters explore the food and wine of South America. Dishes include Argentine grilled beef skewers served with malbec. 7:30-10 p.m. Thursday, Sept. 20. $85. Vienna.

Wine Tasting Classes & Events

Greater Washington Wine School LLC, Jane Hermansen, 301-654-6966 or 301-657-0220

gwwsllc@aol.com

15th 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. 7-9 p.m. Wednesdays or Thursdays, once a month, or by appointment. $20-$40. Bethesda.

By  |  11:15 AM ET, 09/18/2012

Categories:  Chefs | Tags:  Becky Krystal

 
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