Washington Post cooking class list, 2013-2014

September 19, 2013

Our cooking class list is back and bigger than ever. No matter your skill level or interest, we’re pretty sure you’ll find something to get you into the kitchen among these 184 options.

The 15 categories are searchable by key word (using a browser search) and can be accessed easily below. After this week, the listings link will appear in the Editor’s Choice section of the Food homepage.

They contain plenty of fixed-date courses, but many of the instructors teach year-round and will schedule classes to suit students’ schedules and interests.

The information was submitted by individual instructors or schools. For details about each of these classes or about other classes that the instructors might offer, use the contact information to call or e-mail or visit individual Web sites.

ASIAN

A Taste of Thailand

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Demonstration. The class teaches how to make Bangkok street food dishes including crispy grilled chicken dumplings, fish in coconut and spiced rice pudding. 7-10 p.m. Thursday, Sept. 26. $75. 110 Pleasant St. NW, Vienna.

Art of Chinese Cooking

Rebekah Lin Jewell, 703-283-1119

rebekahlinjewell@gmail.com

www.­artofchinesecooking.­com

32nd year. Demonstration/Participation. The instructor gives step-by-step instruction in Chinese cooking during a three-to-four-hour session. Students select three or four dishes from a preset menu. A minimum of five students is required. By appointment. $65, including ingredients. In student’s home.

Asian Detour

Marilena Leavitt , 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

6th year. Participation. Students make simple and quick Asian dishes: vegetable spring rolls; chicken and tri-bell pepper chow mein; ginger ice cream with fresh mangoes and pistachio nuts. 10 a.m.-1 p.m. Wednesday, Sept. 25. $75. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.

Asian Noodle Workshop

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

8th year. Participation. Dishes include Thai coconut chicken noodle soup, tomato and glass noodle salad, Hanoi-style cha ca fish and noodles with dill, and chilled soba with crispy sweet tofu. 6:30-9:30 p.m. Friday, Oct. 25. $64. 5301 Buckeystown Pike, Suite 125, Frederick.

Cooking Thai

Jason Lawrence, 202-549-7422

chefjasonlawrence@hotmail.com

23rd year. Participation. Students learn to cook Thai favorites in their own kitchen with individualized menus. After 7 p.m. weekdays, anytime on weekends. $75 per hour, three-hour minimum for up to two students ($25 per additional person); food cost not included. In student’s home.

Sushi

Mary Moore, 703-680-1346

marylmoore@verizon.net

11th year. Demonstration/Participation. A three- to four-hour hands-on session teaches sushi etiquette and preparation, with guides on ingredients. By appointment, year-round. $350 for up to five people, $70 per additional student. In student’s home.

Sushi 101

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

8th year. Participation. Students learn tips, tricks and techniques for making perfect sushi rice and successful rolls. 6:30-9:30 p.m. Friday, Oct. 11. $64. 5301 Buckeystown Pike, Suite 125, Frederick.

Thai Cooking

Nongkran Daks, 703-478-3666

thaibasil@verizon.net

thaibasilchantilly.­com

14th year. Demonstration/Participation. Thai cooking is taught by a chef-owner, cookbook author and Food Network “Throwdown” winner. Private classes also available. 2:30-5 p.m. Saturdays and Sundays in fall and spring. $65. Thai Basil, 14511-P Lee Jackson Memorial Hwy. (Route 50), Chantilly.

BAKING/DESSERTS

Artisan Bread Made at Home

Marilena Leavitt, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

6th year. Participation. Students learn to make hearty harvest bread, Italian semolina bread, cinnamon-raisin bread and sweet and savory compound butters. 2-5 p.m. Saturday, Oct. 5. $70. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.

Artisanal Bread Baking

Matt Finarelli, 703-677-6729

chef@finarelli.com

www.­finarelli.­com

9th year. Demonstration/Participation. Students learn how to make sourdough, focaccia, sandwich bread and more in this introduction to the world of homemade bread baking. By appointment. From $85. Several area locations, or in student’s home.

Bagel Workshop

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

4th year. Participation. Students learn how to shape, poach, season and bake bagels. 7-10 p.m. Wednesday, Oct. 23. $39-$50. Career Center Kitchen, 816 S. Walter Reed Drive, Arlington.

Baking With Betsy

Betsy Palmer, 240-463-4672

bakingwithbetsy@gmail.com

bakingwithbetsy.­com

1st year. Demonstration/Participation. A pastry chef teaches how to make a variety of creations, from cupcakes to a buche de Noel. Daytime, evenings and weekends. Classes run 2 1/2 to 3 hours. $225 for one student, $25 for each additional student. In student’s home.

Bread Baking Basics

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

8th year. Participation. Students learn how to make yeast breads and rolls. 9 a.m.-1 p.m. Saturday, Oct. 5. $65. 5301 Buckeystown Pike, Suite 125, Frederick.

Cake Decorating

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

beryls@beryls.com

www.­beryls.­com

10th year. Participation. Classes include cupcakes, marzipan fruits, chocolate enameling, confectionery calligraphy and cake toppers. Individual or group instruction is available. 6-7 p.m. Mondays and Wednesdays, 1-2 p.m. Saturdays, year-round. $45-$55. 5520 Hempstead Way, Springfield.

Cake Decorating: Basic Piping

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Participation. Students learn basic piping techniques to use on foods from cakes and cookies to mashed potatoes. Recipes include American buttercream. 7-10 p.m. Wednesday, Sept. 25. $75. 110 Pleasant St. NW, Vienna.

Chocolate & Sugar Decoration for Home & Entertaining

Jane Rager, 703-779-8024

janerager@live.com

20th year. Demonstration/Participation. Students learn the art of decorating desserts with chocolate ribbons and roses. Group and private classes are available. 10 a.m.-1 p.m. Saturdays, through June. $60. Leesburg.

Chocolate Festival

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

2nd year. Participation. Students learn how to make chocolate cookie truffles, chocolate chip biscotti, pots de creme and chocolate velvet pound cake. 7-10 p.m. Wednesday, Oct. 16. $49-$69. Career Center Kitchen, 816 S. Walter Reed Dr., Arlington.

Chocolicious

Ismael Neggaz, 617-595-0330

chocotenango@yahoo.com

www.­chocotenango.­com

1st year. Demonstration/Participation. A professionally trained chef teaches how to make smooth, rich and creamy chocolates. By appointment. $50 to $100, depending on the number of participants. In instructor’s home in Washington or in student’s home.

Classic Pastry Techniques

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

info@culinaerie.com

www.­culinaerie.­com

5th year. Participation. This is a four-part series focusing on meringues, doughs, caramels, ganaches and custards. 6:30-9:30 p.m. Tuesdays, Oct. 1 through Oct. 22. $325. CulinAerie, 1131 14th St. NW.

Easy Homemade Bread

City of Rockville Department of Recreation, 240-314-8620

www.­rockvillemd.­gov/recreation

2nd year. Demonstration/Participation. Students learn a quick, easy, foolproof way to make homemade bread. Register for course No. 44966 at www.rockvillemd.gov/DocumentCenter/View/5667. 7-9 p.m. Thursday, Sept. 26. $21 for Rockville residents, $28 for nonresidents, plus a $12 supply fee. Rockville Senior Center, 1150 Carnation Dr., Rockville.

Historic Family Baking Class: Cooking Her Way Home

Amanda Moniz, 202-378-4966

amanda.moniz@gmail.com

historysjustdesserts.­com

1st year. Participation. Baking fundamentals for kids (ages roughly 5-10) and adults based on recipes from the oldest known African American cookbook, published in 1866. 10 a.m.-noon Saturday, Sept. 21. $20. The Hill Center at the Old Naval Hospital, 921 Pennsylvania Ave. SE, Washington.

Jewish and French Baking Classes

Paula Shoyer, 301-404-8998

pshoyer@hotmail.com

www.­paulaspastry.­com

11th year. Demonstration/Participation. Classes feature French pastry and Jewish cooking and baking. Custom events can be arranged. Weekdays, Monday through Thursday evenings and Sundays. $75-$80, $65 for children. Chevy Chase.

L’Academie de Cuisine

Clarice Dionot, 301-986-9490

classes@lacademie.com

www.­lacademie.­com

37th year. Demonstration/Participation. Baking and pastry topics include cakes, cupcakes, breads, souffles, beginner courses, decorating, tarts/pies, cookies, holiday and more. Mondays through Saturdays; dates and times vary. From $85 per class; from $295 per course. 5021 Wilson Lane, Bethesda.

Luscious Tarts

Marilena Leavitt, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

6th year. Participation. Students learn to make warm crab tartlets, mushroom and Comté cheese quiche, and rustic apple tart Poilâne with cinnamon ice cream. 10 a.m.-1 p.m. Thursday, Oct. 24. $75. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.

Pie Workshop

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

2nd year. Participation. Students will make pâte sucree and a basic two-crust pie. 7-10 p.m. Wednesday, Nov. 20, or 10 a.m.-1 p.m. Saturday, Nov. 23. $49-$69. Career Center Kitchen, 816 S. Walter Reed Dr., Arlington.

Pies and Tarts

Leah Daniels, 202-543-1997

events@hillskitchen.com

www.­hillskitchen.­com

5th year. Demonstration. Marta Mirecki offers instruction in equipment, rolling techniques, glazes, doughs and filling variations. 3-5 p.m. Saturday, Oct. 26. $50. Hill's Kitchen, 713 D St. SE, Washington.

Suzanne’s Baking From the Farm

Suzanne Sutton, 303-912-9836

suzanneasutton@gmail.com

suzannesutton.­com

36th year. Demonstration/Participation. In group or private classes, students learn a healthful approach to baking breads, cakes, cookies, pies, scones and cereal. Students learn how to modify any recipe. Team-building sessions available. Year-round, weekends and weekdays, flexible times. From $75. At suburban farm in Rockville or in student’s home.

CHILDREN’S CLASSES

Cooking Carousel

Brookside Gardens, 301-962-1451

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

1st year. Demonstration. This new parent-toddler class will focus on cooking for young families. Attendance is limited to 12 adults. Register for class No. 248000 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Oct. 9. $32. 1800 Glenallan Ave., Wheaton.

Even Newton Had to Eat: Food, Math & Nature

Suzanne Sutton, 303-912-9836

suzanneasutton@gmail.com

suzannesutton.­com

36th year. Demonstration/Participation. Children learn about cooking on a farm. Topics include animals, bugs, composting, gardens, nature and math. Year-round, weekends and weekdays, flexible times. From $75. At suburban farm in Rockville or in student’s home. Wheaton. At suburban farm in Rockville or in student's home.

Kids Can Cook! Summer Camps

Sheila Crye, 301-512-8631

crye4@aol.com

13th year. Demonstration/Participation. Children ages 9-14 choose recipes, learn skills and eat a complete meal each day. 10:30 a.m.-1:30 p.m. June 16-20 or June 23-27. $325. Silver Spring.

Kids Can Cook! Youth/Parent Partner Series

Sheila Crye, 301-512-8631

crye4@aol.com

13th year. Demonstration/Participation. For ages 9 to 14 and one adult partner. Participants learn how to prepare family-favorite menus, including pies. 9 a.m.-noon Saturdays, Nov. 2-Nov. 23. $149 per session, $495 for the series. Silver Spring.

L’Academie de Cuisine

Clarice Dionot, 301-986-9490

classes@lacademie.com

www.­lacademie.­com

37th year. Participation. Parent-child and teen classes. Children's classes are for ages 9-12, teens’ are for 13-17. Mondays through Saturdays; dates and times vary. From $75. 5021 Wilson Lane, Bethesda.

Mom and Me in the Kitchen: Pizza, Pizza!

Gwyn Novak, 443-624-5048

info@nothymetocook.com

www.­nothymetocook.­com

1st year. Demonstration/Participation. Parents and children learn how to make a variety of pizza doughs and sauces. 10 a.m.-noon Saturday, Oct. 5. $60 for parent and child. Prince Frederick.

Suzanne’s Cooking for Kids at the Farm Next Door

Suzanne Sutton, 303-912-9836

suzanneasutton@gmail.com

suzannesutton.­com

36th year. Demonstration/Participation. In group or private classes, students learn where food comes from, with an emphasis on healthful options. Dishes use eggs from the hens and vegetables from the garden. Year-round, weekends and weekdays, flexible times. From $50. At suburban farm in Rockville or in student’s home.

Teens Take Over the Kitchen

Marilena Leavitt, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

6th year. Participation. Students make focaccia bread with a variety of toppings, Philly-style cheese steak sandwiches, confetti corn salad and easy molten-chocolate cakes. 2-5 p.m. Saturday, Dec. 21. $60. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.

FRENCH

Intro to Sauces

Leah Daniels, 202-543-1997

events@hillskitchen.com

www.­hillskitchen.­com

5th year. Demonstration. Marta Mirecki demonstrates the art of making stock and the French “mother” sauces: bechamel, veloute, hollandaise, espagnole and tomato. 11 a.m.-1 p.m. Saturday, Sept 21. $55. Hill’s Kitchen, 713 D St. SE.

Provincial French Cooking

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

4th year. Participation. Students learn how to create French flavors without using tons of cream; dishes include cassoulet, haricots verts, apple tarte tatin and more. 7-10 p.m. Wednesday, Nov. 13. $45-$65. Career Center Kitchen, 816 S. Walter Reed Dr. Arlington.

South Louisiana Cooking

Sandy Tallant, 202-543-1997

sltallant@aol.com

www.­hillskitchen.­com

3rd year. Demonstration/Participation. Two-hour classes on soup, gumbo, chicken, fish, seafood, meat, vegetables, salads and desserts are taught by a former Louisiana resident. Year-round. From $45. Hill’s Kitchen, 713 D St. SE, Washington.

GENERAL/MISCELLANEOUS

“No Fear” Seafood Tapas Party

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Demonstration/Participation. Students learn how to prepare and present seafood/shellfish small plates, including scallop cheese puffs and steamed mussels. 2-5 p.m. Saturday Nov. 9. $80. 110 Pleasant St. NW, Vienna.

A Culinary Adventure With Chef Matt Finarelli

Matt Finarelli, 703-677-6729

chef@finarelli.com

www.­finarelli.­com

9th year. Demonstration/Participation. Classes are tailored to the interests and skill level of the students and focus on any topic, food, diet or region that students would like to learn about. By appointment. From $85. Several area locations, or in student’s home.

Basic Knife Skills

Leah Daniels, 202-543-1997

events@hillskitchen.com

www.­hillskitchen.­com

5th year. Participation. Marta Mirecki instructs students in knife selection, care and cleaning and proper technique. 11 a.m.-1 p.m. Sunday, Sept. 29. Additional sessions 6:30-8:30 p.m. Wednesday, Oct. 9; 6:30-8:30 p.m. Thursday, Oct. 17; 11 a.m.-1 p.m. Sunday, Oct. 27. $50. Hill’s Kitchen, 713 D St. SE, Washington.

Basic Techniques: Salmon

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Demonstration/Participation. Students will learn to make three classic dishes using skinless, boneless salmon fillets. 10 a.m.-1 p.m. Friday, Oct. 4; additional sessions on different proteins available through November. $75. 110 Pleasant St. NW, Vienna.

Bento: Healthy Lunches for Kids and Adults

Leah Daniels, 202-543-1997

events@hillskitchen.com

www.­hillskitchen.­com

5th year. Demonstration. Marta Mirecki demonstrates healthful lunches for adults and kids, including what foods to pack and how to pack them. 3-5 p.m. Saturday, Sept 21. $45. Hill’s Kitchen, 713 D St. SE, Washington.

Better Brewing at Home

Ryan Jensen, 202-629-4381

ryan@peregrineespresso.com

www.­peregrineespresso.­com

1st year. Demonstration/Participation. Students learn how to produce better coffee at home by experimenting with coffee extraction fundamentals and learning skills to control brewing variables. 6-8 p.m. Monday, Oct. 14. Additional sessions Mondays, Oct. 28, Nov. 11, Dec. 2 and Dec. 16. $60. Union Market, 1309 Fifth St. NE, Washington.

Brunch Classics

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

2nd year. Participation. Students learn to make eggs Benedict, omelets, frittatas and other dishes. 10 a.m.-1 p.m. Saturday, Sept. 28. $49-$69. Syphax Center, 2110 Washington Blvd., Arlington.

Canning and Pickling at Urbana

Shauna DiPasquale, 202-448-1877

shauna.dipasquale@urbanadc.com

www.­urbanadc.­com

1st year. Demonstration/Participation. Students preserve the taste of summer by jarring tomatoes (perfect for pasta sauce), carrots and beets and discussing techniques for fruit spreads and mostardas. 2-4 p.m. Saturday, Oct. 5. $45. 2121 P St. NW, Washington.

Chez Suzanne Cooking School

Suzanne Parker, 703-368-3519

suzannecooks@aol.com

11th year. Demonstration/Participation. Classes offer techniques for creative, nutritious menus using seasonal ingredients, for students with all levels of experience. Specialties are French country and American Southern cuisine. 6:30-8:30 p.m. Wednesdays and Thursdays. Customized group classes by appointment. $60. Manassas.

Cookin’ Up Leadership

Rhea Blanken, 301-320-8711

rheaz@resultstech.com

www.­resultstech.­com

15th year. Participation. The class is designed to be a highly interactive and creative group experience with the goal of expanding and aligning leadership and communication skills. By appointment. Priced by customized session. Bethesda.

Cooking 101 - Lessons for Beginners

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Demonstration/Participation. Students learn how to make easy dishes, including hummus with endive. 2-5 p.m. Saturday, Oct. 12. $75. 110 Pleasant St. NW, Vienna.

Cooking for the Busy Professional

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

2nd year. Participation. Students learn easy and quick-to-prepare recipes using fresh items and shortcuts. 7-10 p.m. Wednesday, Oct. 2, and Wednesday, Oct 9. $85-$115. Clarendon Center Kitchen, Room 310, 2801 Clarendon Blvd., Arlington.

Cookology

Maria Kopsidas, 703-433-1909

info@cookologyonline.com

www.­cookologyonline.­com

5th year. Participation. The instructor teaches beginning to advanced students in technique- and cuisine-specific sessions. Topics include knife skills, French, healthful cooking, sushi, Thai, baking and cheesemaking. Team-building, bridal events and children's classes and camps are available. 9 a.m.-9 p.m. Mondays through Saturdays, 11a.m.-7 p.m. Sundays. From $45 per class, $179 per series. 21100 Dulles Town Circle, Sterling.

Couples in the Kitchen: Going Primal — The Paleo Plan

Gwyn Novak, 443-624-5048

info@nothymetocook.com

www.­nothymetocook.­com

1st year. Demonstration/Participation. Students learn how to incorporate the paleo diet into their routines. A four-course meal will include wine pairings. 6:30-9:30 p.m. Saturday, Oct. 26. $140 per couple. Prince Frederick.

Crock Pot Cooking

Gwyn Novak, 443-624-5048

info@nothymetocook.com

www.­nothymetocook.­com

1st year. Demonstration/Participation. Students learn to make thrifty meals using a slow-cooker. 6:30-9:30 p.m. Wednesday, Oct. 2. $60. Prince Frederick.

Cut to the Quick Cooking Classes

N.I. Silver, 301-229-0189

nisquire@aol.com

14th year. Demonstration/Participation. In a professionally equipped kitchen, students learn cooking skills with French and Italian modular cooking techniques. Individual or group classes emphasize quick, low-fat cooking. By appointment. Cost varies depending on length of class and number of participants. Bethesda.

Date Night: All Bacon, Baby!

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

8th year. Participation. Dishes include chicken-fried pork belly Caesar salad, grilled hanger steak with bacon chimichurri, and bacon-roasted Brussels sprouts with apple. 6-9 p.m. Saturday, Nov. 2. $135 per couple. 5301 Buckeystown Pike, Suite 125, Frederick.

Early Fall Canning

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

8th year. Participation. Students learn the basics of water bath canning for preserving the fall harvest and will take home samples. 10 a.m.-2 p.m. Saturday, Oct. 12. $70. 5301 Buckeystown Pike, Suite 125, Frederick.

Espresso Fundamentals

Ryan Jensen, 202-629-4381

ryan@peregrineespresso.com

www.­peregrineespresso.­com

1st year. Demonstration/Participation. At the Peregrine Espresso coffee bar at Union Market, students learn the basics of espresso and milk technique. 6-8 p.m. Monday, Sept. 23. Additional sessions Tuesdays, Oct. 8, Oct. 22, Nov. 5, Nov. 19, Dec. 3 and Dec. 17. $95. Union Market, 1309 Fifth St. NE., Washington.

Fall Fruits

Gwyn Novak, 443-624-5048

info@nothymetocook.com

www.­nothymetocook.­com

1st year. Demonstration/Participation. Students learn how to use apples, pears and figs in salads, sauces, pies and more. 6:30-9:30 p.m. Wednesday, Oct. 9. $60. Prince Frederick.

Five-Ingredient Meals

Gwyn Novak, 443-624-5048

info@nothymetocook.com

www.­nothymetocook.­com

1st year. Demonstration/Participation. Students learn how to create dishes with five ingredients or fewer to make cooking easier and faster. 6:30-9:30 p.m. Wednesday, Oct. 23. $60. Prince Frederick.

Great Falls Tea Garden: Focused Educational Tea Tastings

Laurie Bell, 703-757-6209

laurie@greatfallsteagarden.com

greatfallsteagarden.­com

30th year. Demonstration/Participation. Classes include focused tastings of premium teas from around the globe; cooking with tea; pairing teas with cheese; pairing teas with chocolate. 1-3 p.m. Saturdays and Sundays throughout the year. $25-$30 per class. Fairfax County Parks Historic Colvin Run Mill, 10017 Colvin Run Rd., Great Falls.

Herbes de Provence

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Demonstration. Students learn about the traditional mix of herbs prominent in the south of France. Dishes include asparagus soup, tomato galette with goat cheese, and filet of beef. 7-10 p.m. Saturday, Dec. 7. $80. 110 Pleasant St. NW, Vienna.

Home Cooking with Tallant

Sandy Tallant, 202-543-1997

sltallant@aol.com

www.­hillskitchen.­com

3rd year. Demonstration/Participation. Two-hour classes can be geared toward beginning, intermediate or advanced students. Year-round. From $45. Hill's Kitchen, 713 D St. SE, Washington.

In-Home Cooking Classes

Caroline McAllister, 301-663-0194

rd2srv@cfaith.com

10th year. Demonstration/Participation. A variety of classes — including basic skills, baking techniques and ethnic cooking — lasting two to three hours. In student's home. Mondays-Saturdays by appointment. $70-$85 per person; includes food and recipes. In student’s home.

Judy Harris Cooking School

Judy Harris, 703-768-3767

judy@judyharris.com

www.­judyharris.­com

34th year. Participation. Ninety classes on all levels. Topics include Italian, Thai, French, tapas, wine/beer dinners, seafood, baking and sauces. Team-building, private parties and gift certificates available. Individual three-hour classes at 7 p.m. weekdays and Saturdays, noon Sundays. $75, including full dinner, wine and recipe book. Alexandria.

Just Simply . . . Cuisine

Chris Coppola Leibner, 202-487-3316

justsimplycuisine@gmail.com

www.­justsimplycuisine.­com

16th year. Demonstration/Participation. Class menus vary and include fresh, local and seasonal ingredients. Regular and custom classes are offered for students with basic through advanced skill levels. Group or private sessions are available. Days and evenings. From $80, including instruction, food and wine. Washington.

Kitchen Skills

Jason Lawrence, 202-549-7422

chefjasonlawrence@hotmail.com

3rd year. Participation. This in-home, one-on-one, general cooking skills class emphasizes knife skills, local ingredients and cooking without a recipe. After 7 p.m. weekdays, anytime weekends. $65 per hour, three-hour minimum. In student’s home.

Knife Skills

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

8th year. Participation. Students learn how to cut like a pro, starting with vegetables and herbs, and then breaking down a whole chicken. 6:30-9:30 p.m. Thursday, Oct. 3. $56. 5301 Buckeystown Pike, Suite 125, Frederick.

Knife Skills

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Demonstration/Participation. Students learn the basics of using knives. A meal is prepared from the ingredients used in class. Sessions available through December. $75. 110 Pleasant St. NW, Vienna.

Knife Skills 2: Poultry

Leah Daniels, 202-543-1997

events@hillskitchen.com

www.­hillskitchen.­com

5th year. Demonstration. Marta Mirecki instructs students in different methods of cutting whole chickens into pieces. Students take home what they prepare. Basic Knife Skills class is a prerequisite. 6:30-8:30 p.m. Wednesday, Oct. 23. $65. Hill’s Kitchen, 713 D St. SE, Washington.

L’Academie de Cuisine

Clarice Dionot, 301-986-9490

classes@lacademie.com

www.­lacademie.­com

37th year. Demonstration/Participation. General classes include beginner technique courses, menu-driven classes and “just for fun.” Mondays through Saturdays; dates and times vary. $85 per class to $295 per course. 5021 Wilson Lane, Bethesda.

Sauces, Soups and Sous Vide

Glenn Miller, 301-229-0987

millercooking123@gmail.com

www.­millercooking.­com

2nd year. Participation. Students will prepare classic sauces, soups and dressings that will be incorporated into a full meal with wine. 7-10 p.m. Wednesdays. $38 per person, $55 per couple. Bethesda.

Small Plates, Big Flavor

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

8th year. Participation. Dishes include cheese-stuffed risotto cakes, curried butternut squash samosas, sweet corn fritters, lobster summer rolls and caramelized banana splits. 6-9 p.m. Saturday, Sept. 28. $68. 5301 Buckeystown Pike, Suite 125, Frederick.

Tailored Taste Personal Chef Service

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

chefmonica@tailoredtaste.net

www.­tailoredtaste.­net

10th year. Demonstration/Participation. Classes are tailored to the student's interests and skill level. Menus are geared to teach specific cooking skills, with the choice of hands-on instruction or demonstration. By appointment. From $75 per person, plus groceries. In student’s home.

Technique Workshops

Susan Holt/Susan Watterson, 202-587-5674

info@culinaerie.com

www.­culinaerie.­com

5th year. Participation. Technique classes focus on such topics as knife skills, pasta, sauces, soups and pastry. Days and evenings, seven days a week. $85. CulinAerie, 1131 14th St. NW, Washington.

The Cultured Palate Cooking Coaches

Amy Fanning, 301-204-1121

deliciousdishesbyamy@gmail.com

www.­thedeliciousdish.­net

5th year. Participation. Experienced home cooks teach in students' kitchens, providing groceries and the recipes for a small dinner party. 10 a.m.-3 p.m. Mondays-Saturdays. $425. In student’s home.

The Kitchen Studio Cooking School

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

8th year. Participation. The school offers a variety of adult classes, private events and corporate culinary team-building, as well as kid and teen classes, birthday parties and camps. Children and teen classes 4:30-6:30 p.m., adult classes 6:30-9:30 p.m.; other times upon request for private events. $35-$70. 5301 Buckeystown Pike, Suite 125, Frederick.

The Masters Series

Susan Watterson, 202-587-5674

info@culinaerie.com

www.­culinaerie.­com

5th year. Demonstration/Participation. This is an intensive 12-week course designed for the intermediate to advanced cook. One topic is covered in depth each week. 6:30-9:30 p.m. Mondays and Tuesdays beginning in September. $985. CulinAerie, 1131 14th St. NW, Washington.

Virginia Wine Dinner

Marilena Leavitt and Stephen Sands, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

6th year. Demonstration. Students learn how to make creamy peanut soup, Chowning's Tavern crab cakes, Cornish game hens with cranberry stuffing, carrot and parsnip puffs, Sally Lunn bread and rice pudding. 7-10 p.m. Saturday, Nov.16. $90. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.

Weekday Cooking

Sandy Tallant, 202-543-1997

sltallant@aol.com

www.­hillskitchen.­com

3rd year. Demonstration/Participation. Two-hour classes teach quick dishes to cook after a long day at work. Year-round. From $45. Hill's Kitchen, 713 D St. SE, Washington.

What’s Cooking!

Phyllis Frucht, 202-483-7282

phyllis@whatscookingdc.com

www.­whatscookingdc.­com

32nd year. Demonstration/Participation. Class topics include Thanksgiving, Asian, vegetarian and contemporary cuisine. Students learn about techniques, ingredients and equipment. 7:30 p.m. cooking class, 9:30 p.m. dinner with wine, October through May. $60, $250 for five classes. Washington.

HEALTHFUL

A Pinch of Thyme

Robyn Webb, 703-683-5034

robynwebb@aol.com

robynwebb.­com

24th year. Participation. An award-winning nutritionist teaches individual or group classes. Topics include introduction to healthful cooking, soups and stews, Tuscan, Thai and more. Days or evenings, Mondays through Saturdays. $250 for one to five students, $50 for each additional student. In student’s home.

Back With More Quinoa

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Participation. Students learn about the ancient grain touted for being high in protein and fiber. Dishes include red quinoa salad and creamy quinoa pudding. 9:30 a.m.-12:30 p.m. Saturday, Oct. 19. $70. 110 Pleasant St. NW, Vienna.

Bread and Soup: Returning to Our Roots

Suzanne Sutton, 303-912-9836

suzanneasutton@gmail.com

suzannesutton.­com

36th year. Demonstration/Participation. In group or private classes, students learn to make bread and soup — staples of all cultures — with simple, healthful ingredients. Team-building sessions available. Year-round, weekends and weekdays, flexible times. From $75. At suburban farm or in student’s home.

Conscious Cooking, Enlightened Eating: A Weekend Retreat

Gilah Rosner, 301-349-2799

gilah18@aol.com

sanctuaryretreatcenter.­com

1st year. Demonstration/Participation. A hands-on retreat featuring healthful-cooking classes, plus yoga and meditation, in a peaceful rural setting in upper Montgomery County. 6-10 p.m. Friday, Oct. 11; 10 a.m.-8 p.m. Saturday, Oct. 12; 10 a.m.- 5 p.m. Sunday, Oct. 13. $325 commuter, $395 resident. 19520 Darnestown Rd., Beallsville.

Cultured Foods

Gwyn Novak, 443-624-5048

info@nothymetocook.com

www.­nothymetocook.­com

1st year. Demonstration/Participation. Students learn about the possible health benefits of cultured foods and how to make them. 6:30-9:30 p.m. Wednesday, Oct. 30. $60. Prince Frederick.

Eating for a Lifetime: Everyday Principles for Healthy Cooking & Eating

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

programs@smithcenter.org

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

3rd year. Demonstration/Participation. The center's core nutrition program teaches the basic principles of healthful food selection and preparation. 10 a.m.-1 p.m. Saturday, Dec. 7, and ongoing. $30. 1632 U St. NW, Washington.

Eggplant Eggstravaganza

Brookside Gardens, 301-962-1451

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

11th year. Demonstration. The Cook Sisters teach new ways to use eggplant in its myriad forms. Register for course No. 247999 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Sept. 25. $32. 1800 Glenallan Ave., Wheaton.

Feeling Fruity, Nearly Nutty

Brookside Gardens, 301-962-1451

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

10th year. Demonstration. Fruit and nuts are the basis for savory winter dishes. Register for course No. 248004 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Jan. 22. $32. 1800 Glenallan Ave., Wheaton. 1800 Glenallan Ave., Wheaton.

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

Georgia Basser, 571-257-4243

locallygrownva@gmail.com

www.­eastlynnfarm.­com

2nd year. Demonstration/Participation. Students cook using the farm's seasonal produce and pasture-raised meats and poultry, then eat the meal al fresco. 2-4 p.m. Sundays, Oct. 13 through Nov. 3. $300 for the series. Round Hill.

Healthy Cooking Classes & Nutrition for Cancer

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

programs@smithcenter.org

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

3rd year. Demonstration/Participation. The Smith Center offers ongoing cooking classes with expert chefs teaching how to nourish oneself throughout life and especially during cancer treatment. Several days a month; schedule varies. Free-$30. 1632 U St. NW, Washington.

Hearth to Health: Wellness in the Kitchen

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

8th year. Demonstration/Participation. Registered dietitian Amanda Archibald teaches how to use food to improve your health. This five-class series covers brain food through high-octane cuisine. 6:30-9 p.m. Mondays, Oct. 7 through Nov. 4 (no class Oct. 21). $70 per session. 5301 Buckeystown Pike, Suite 125, Frederick.

Ladies Luncheon

Marilena Leavitt, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

6th year. Participation. Students make carrot and ginger soup "shooters," easy salmon cakes, Mediterranean quinoa salad, and crisp and chewy raisin-pecan oatmeal cookies. 10 a.m.-1 p.m. Thursday, Nov.7. $75. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.

Nourishing Foods for People With Cancer

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

programs@smithcenter.org

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

3rd year. Demonstration/Participation. An interactive class with cancer experts explains how good nutrition may alleviate symptoms and side effects of illness, increase energy and support the body. Ongoing. $20. 1632 U St. NW, Washington.

Olive Oil 101

Keith Voight, 301-520-1266

keith@allthingsolive.com

www.­allthingsolive.­com

9th year. Demonstration/Participation. Students learn through information and tastings how to choose the right olive oil for any dish. Register at www.allthingsolive.com. 6 p.m. Fridays, Nov. 1, Jan. 31, March 21 and June 6. Free. All Things Olive at Union Market, 1309 Fifth St. NE, Washington.

Quick, Healthy Family Dinners

Keith Voight, 301-520-1266

keith@allthingsolive.com

www.­allthingsolive.­com

9th year. Demonstration. Aviva Goldfarb, family dinner expert and founder/author of the Six O'Clock Scramble, will demonstrate quick, healthful dinners incorporating olive oil and vinegars. 2-3 p.m. Sunday, Sept. 22. Free. All Things Olive at Union Market, 1309 Fifth St. NE, Washington.

Season-Spanning Soups

Brookside Gardens, 301-962-1451

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

12th year. Demonstration. The Cook Sisters will teach new soup recipes that span the seasons. Register for course No. 248005 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Feb. 19. $32. 1800 Glenallan Ave., Wheaton.

Snowy Roots

Brookside Gardens, 301-962-1451

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

1st year. Demonstration. The Cook Sisters teach new ways to use winter roots such as parsnips, celeriac and parsley root. Register course No. 248002 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Nov. 13. $32. 1800 Glenallan Ave., Wheaton.

Sunnyside Gourmet Cooking Class

Tony Avirgan, 301-585-6484

tonyavirgan@gmail.com

www.­sunnysidegourmet.­com

2nd year. Participation. Customized, individual instruction focusing on international fusion dishes such as paellas and tagines and using local, sustainable and organic ingredients. By appointment. $60 per hour. Silver Spring.

Vanilla Bean Cuisine Cooking Classes

Molly Pisula, 408-425-3305

chefmolly@vanillabeancuisine.com

www.­vanillabeancuisine.­com

6th year. Demonstration/Participation. The instructor leads in-home cooking parties as well as cooking classes for both kids and adults, with a focus on healthful cooking. Flexible scheduling on weekdays or weekends. $55-$85, depending on the number of participants. In student’s home.

Winter Brights

Brookside Gardens, 301-962-1451

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

11th year. Demonstration. The Cook Sisters show how to turn hard-shelled squash into meals. Register for course No. 248001 at www.parkpass.org. Noon.-1:30 p.m. Wednesday, Oct. 23. $32. 1800 Glenallan Ave., Wheaton.

HOLIDAYS

A “Side” of Thanksgiving

Marilena Leavitt , 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

6th year. Participation. Students make leek, mushroom and bacon stuffing; sweet potato puree with sherry and brown sugar; green beans with thyme; port wine-braised onions; cranberry relish. 10 a.m.-1 p.m. Thursday, Nov. 21. $70. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.

Beautiful Buffets

Brookside Gardens, 301-962-1451

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

11th year. Demonstration. The class offers holiday recipes and decorating tips for creating an elegant table or buffet. Register for course No. 248604 at www.parkpass.org. 10-11:30 a.m. Friday, Dec. 6. Free. 1800 Glenallan Ave., Wheaton.

Holiday Candy Making

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

4th year. Participation. For those who want to make their own holiday treats, the class teaches how to prepare chocolate truffles, salted caramels, cashew brittle and more. 7-10 p.m. Thursday, Dec. 5, or 10 a.m.-1 p.m. Saturday, Dec. 14. $45-$55. Career Center Kitchen, 816. S. Walter Reed Dr., Arlington.

Holiday Side Dishes

Sandy Tallant, 202-543-1997

sltallant@aol.com

www.­hillskitchen.­com

3rd year. Demonstration/Participation. The instructor teaches two-hour classes on make-ahead side dishes that can also be served as vegetarian entrees. Dates to be determined. From $45. Hill's Kitchen,713 D St. SE, Washington.

Homemade Gifts From Your kitchen

Marilena Leavitt , 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

6th year. Participation. Students make sweet and spicy candied pecans, potted port wine cheese spread, red onion and bacon jam, orange and almond biscotti, chocolate ganache truffles. 9:30 a.m.-12:30 p.m. Saturday, Dec. 7. $75. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.

Suzanne Sutton’s Gifts From the Farm

Suzanne Sutton, 303-912-9836

suzanneasutton@gmail.com

suzannesutton.­com

36th year. Demonstration/Participation. In this class for adults or children, students create healthful breads, preserves, mustards, spice blends and baked goods, then package them. Group, private and team-building sessions available. Year-round, weekends and weekdays, flexible times. From $75. At suburban farm in Rockville or in student’s home.

Sweet Dough for the Holidays at Urbana

Shauna DiPasquale, 202-448-1877

shauna.dipasquale@urbanadc.com

www.­urbanadc.­com

1st year. Demonstration/Participation. Students learn how to make sweet dough treats, such as Urbana's signature bomboloni and brioche sticky buns. 2-4 p.m. Saturday, Dec. 7. $45. 2121 P St. NW, Washington.

INDIAN

Art of Indian Cooking With Mystic Kitchen

Pritha Mehra, 703-237-1848

mystickitchen@hotmail.com

www.­meetup.­com/cooking-565

11th year. Demonstration/Participation. The instructor teaches simple, healthful and authentic vegetarian and non-vegetarian Indian dishes, customized according to the student’s interest. Menu topics include 30-minute meals, organic, healthful, Indian street foods and more. By appointment or through a meet-up listed on class Web site. $70.

Ayurveda: In Tune With Nature

Brookside Gardens, 301-962-1451

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

3rd year. Demonstration. Ayurveda provides insight about which foods will suit and balance each individual. Register for course No. 248149 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Sept. 18. $18. 1800 Glenallan Ave., Wheaton.

Classic and Modern Indian Cooking

Prastavna Mehta, 571-232-4737

prastavna@yahoo.com

1st year. Demonstration/Participation. Students learn Indian cooking from a lifelong Indian cook. Private or group classes are tailored to students’ interests and skill levels. By appointment. From $40. In instructor’s home in Clifton or in student’s home.

Flavors of India

Kalpana Nigam, 410-655-1600

flavorsofindia@hotmail.com

www.­akbarpalace.­com

11th year. Demonstration/Participation. Students learn how to make three dishes for dinner that evening. 3:30-5:30 p.m. on the first Sunday of every month. Each class is a stand-alone. $40. Randallstown, Md.

Indian Home Cooking I

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Participation. Dishes include shrimp in dark sauce, basmati rice, cauliflower with potatoes, and drunken orange slices. 7-10 p.m. Saturday, Sept. 28. $75. 110 Pleasant St. NW, Vienna.

Saffron and Turmeric

Kavita Chambery, 202-386-2098

sadisangani@gmail.com

www.­facebook.­com/pages/Saffron-and-Turmeric/204511469707457

3rd year. Demonstration/Participation. Students will take a journey through India, focusing on a different region of the country each week. Customized classes also available. 2-4 p.m. Saturdays for 4 weeks. $400 for the series. Washington.

Tandoori Cuisine Cooking

Jack Katyal, 703-855-1715

drpopli@aol.com

35th year. Demonstration/Participation. Tandoori cooking topics include naan, chicken, seafood and vegetables. Classes can be scheduled 2-5 p.m. daily. $75. Arlington.

The Ayurvedic Fall Cleanse and Detox

Brookside Gardens, 301-962-1451

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

4th year. Demonstration. Students learn a nine-day yogic detox routine, including recipes and teas to restore balance to their bodies. Register for course No. 248099 at www.parkpass.org. 2-4 p.m., Sunday, Oct. 13. $22. 1800 Glenallan Ave., Wheaton.

Vegetarianirvana

Sandhya Babu, 240-888-5110

sandhya.vegetarianirvana@gmail.com

www.­vegetarianirvana.­wordpress.­com

5th year. Demonstration/Participation. The instructor teaches vegetarian and vegan Indian cooking. The classes are customized for the client and can include shopping at an Indian market. By appointment. $30 per hour (two-hour minimum); student is responsible for ingredients. Group rates vary. In student’s home.

ITALIAN

Arrivederci Italy!

Matt Finarelli, 703-677-6729

chef@finarelli.com

www.­finarelli.­com

9th year. Demonstration/Participation. Classes in Italian cuisine are tailored to the interests and skill level of the student. By appointment. From $85. Several area locations, or in student’s home.

Artisan Pizza and Flatbread

City of Rockville Department of Recreation, 240-314-8620

www.­rockvillemd.­gov/recreation

2nd year. Demonstration/Participation. Students learn to make artisan pizza and flatbreads in a matter of minutes. Register for course No. 44967 at www.rockvillemd.gov/DocumentCenter/View/5667. 7-9 p.m. Thursday, Oct. 10. $21 for Rockville residents, $28 for nonresidents, plus a $12 supply fee. Rockville Senior Center, 1150 Carnation Dr., Rockville.

Fresh Pasta Workshop

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

8th year. Participation. Students learn to make spaghetti pomodoro and whole-wheat pasta with pumpkin seed and spinach pesto. 6:30-9:30 p.m. Thursday, Oct. 17. $62. 5301 Buckeystown Pike, Suite 125, Frederick.

Homemade Pasta

Leah Daniels, 202-543-1997

events@hillskitchen.com

www.­hillskitchen.­com

5th year. Participation. Marta Mirecki teaches how to make handmade pasta using a pasta machine. Students will take home what they make. 6:30-8:30 p.m. Wednesday, Oct. 2. $50. Hill’s Kitchen, 713 D St. SE, Washington.

Italian Cooking

Sandy Tallant, 202-543-1997

sltallant@aol.com

www.­hillskitchen.­com

3rd year. Demonstration/Participation. Two-hour classes focus on pasta, polenta, sauces, salad, soup, vegetables, seafood, poultry, meat and desserts. Year-round. From $45. Hill’s Kitchen, 713 D St. SE, Washington.

Italian Food Made Simple

Doralice Marinetti, 703-281-2352

dhoehne@penguinwerks.com

1st year. Demonstration/Participation. Italian-born instructor teaches food made tastefully simpler and easier to prepare for people who care about healthfulness, authenticity and saving time. Students take home the food prepared in class. 3-6 p.m. Saturdays. $20 plus cost of ingredients. Vienna.

Osteria Elisir

Enzo Fargione, 202-546-0088

elisirrestaurant.com

15th year. Demonstration/Participation. Chef Enzo Fargione teaches hands-on classes on flavors, techniques and secrets of Italian cooking. 10 a.m. Saturdays. $129, including lunch and wine. 427 11th St. NW, Washington.

Osteria Marzano Pasta Making Class

Elena Pouchelon, 703-313-9700

info@osteriamarzano.com

www.­osteriamarzano.­com

1st year. Demonstration/Participation. Chef Carmine Marzano teaches how to make pasta dishes, including tagliolini al pomodoro fresco, gnocchi al gorgonzola with pistachios and prosciutto, and ravioli di short rib with mushrooms. 11 a.m.-2 p.m. Saturday, Sept. 21. $85. 6361 Walker Lane, Suite 140, Metro Park VI, Alexandria.

Pasta-Making at Urbana

Shauna DiPasquale, 202-448-1877

shauna.dipasquale@urbanadc.com

www.­urbanadc.­com

1st year. Demonstration/Participation. Students learn techniques for making different types of pasta, including wide pappardelle noodles, stuffed pillows of agnolotti and meal-ready open ravioli. 2-4 p.m. Saturday, Nov. 9. $45. 2121 P St. NW, Washington.

Perfect Pasta Dinners

Marilena Leavitt , 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

6th year. Participation. Students make chicken florentine pasta; oven-baked orzo with spicy shrimp and feta; Swiss chard, bacon and lemon ricotta farfalle; mixed green salad with fresh herbs. 7-10 p.m. Thursday, Oct. 3. $75. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.

Regional Italian and Mediterranean Cooking

Alba Carbonaro Johnson, 301-332-2494

aejhome@yahoo.com

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

21st year. Demonstration/Participation. The focus is on simple techniques, fresh ingredients and memorable recipes. Weekends and evenings. From $58. Various locations in Maryland, and in student’s home.

Regional Italian Cooking Classes

Marilena Leavitt, 703-281-0342

marilena.photo@gmail.com

www.­foodphotosandtravel.­com

6th year. Demonstration/Participation. A professional chef, trained in Italy, teaches regional Italian cooking classes in topics including fresh pasta and pizza making, desserts and bread baking. Private classes are offered weekdays and Saturdays; classes at Culinaria Cooking School are offered Mondays-Saturdays. Cost varies. In student’s home or at Culinaria Cooking School in Vienna.

Secrets of an Italian Meal

Davide Megna, 301-545-0966

randd@amicimieiristorante.com

www.­amicimieiristorante.­com

6th year. Demonstration/Participation. Students learn to prepare a four-course Italian meal with wine pairing. 10:30 a.m.-2:30 p.m. Saturdays, Oct. 19, Nov. 23 and Dec. 14. $90 per class, not including tax and gratuities. Amici Miei Ristorante, 1093 Seven Locks Rd., Potomac.

Sicilia Cooking Class at Osteria Marzano

Elena Pouchelon, 703-313-9700

info@osteriamarzano.com

www.­osteriamarzano.­com

1st year. Demonstration/Participation. Chef Carmine Marzano teaches how to make Sicilian dishes such as eggplant caponata, arancini, calamari fritti with pantesca pesto, and cannoli Siciliani. 11 a.m.-2 p.m. Saturday, Oct 12. $85. 6361 Walker Lane, Suite 140, Metro Park VI, Alexandria.

The Tuscan Heart

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

divadog39@comcast.net

www.­thetuscanheart.­com

2nd year. Demonstration/Participation. Small group or one-on-one classes and dinner parties that focus on traditional Italian regional cuisine and culture. For beginning to advanced students. By appointment. $60 per hour (two-hour minimum); pricing upon request for dinner parties for up to 8 guests. In student’s home.

Toscana Cooking Class at Osteria Marzano

Elena Pouchelon, 703-313-9700

info@osteriamarzano.com

www.­osteriamarzano.­com

1st year. Demonstration/Participation. Chef Carmine Marzano teaches how to make Tuscan dishes such as pappa al pomodoro, schiacciata bread wtih rosemary, pici pasta with wild boar ragu and cantucci biscotti. 11 a.m.-2 p.m. Saturday, Oct 26. $85. 6361 Walker Lane, Suite 140, Metro Park VI, Alexandria.

Trattoria-Style Dinner

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Demonstration. Chef Roberto Forgione cooks authentic trattoria-style dishes, including fig- and balsamic-glazed duck and portobello and prosciutto lasagna. 7-10 p.m. Friday, Oct. 4. $80. 110 Pleasant St. NW, Vienna.

Vegetables From the Region of Puglia: Peppers, Eggplant and Fava Beans

Leah Daniels, 202-543-1997

events@hillskitchen.com

www.­hillskitchen.­com

5th year. Demonstration. Sandy Tallant shows how to make peppers stuffed with breadcrumbs, Romano cheese, olive oil, capers and parsley; eggplant “meatballs”; and fava bean-potato puree. 3-5 p.m. Saturday, Nov. 2. $45. Hill’s Kitchen, 713 D St. SE, Washington.

LATIN

A Tropical Feast

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Demonstration. Dishes include citrus salad and Jamaican jerk pork. 7-10 p.m. Saturday, Oct. 26. $80. 110 Pleasant St. NW, Vienna.

Couples Cooking: Night in the Tropics

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Participation. Students learn island specialties inspired by the cuisine of St. Croix. 7-10 p.m. Saturday, Nov. 9. $150 per couple. 110 Pleasant St. NW, Vienna.

MIDDLE EASTERN

Classic Turkish Cooking for the American Kitchen

Sandy Tallant, 202-543-1997

sltallant@aol.com

www.­hillskitchen.­com

3rd year. Demonstration/Participation. The instructor, a former Istanbul resident, teaches two-hour classes on meze, salads, soups, rices, meats, poultry, fish, seafood, vegetables and desserts. Year-round. From $45. Hill’s Kitchen, 713 D St. SE, Washington.

Intro to Turkish Cuisine

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Participation. Students learn to make Turkish dishes: a blend of Mediterranean, Eastern European and Middle Eastern cuisines. 7-10 p.m. Wednesday, Oct. 9. $75. 110 Pleasant St. NW, Vienna.

Lebanese Taverna Restaurants

Pamela Chilet Ferreira, 703-841-1562

pamela@lebanesetaverna.com

www.­lebanesetaverna.­com/lebanese-cuisine-classes-md-dc-va.­html

18th 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. weekdays through June. $65, including wine and appetizers. Lebanese Taverna Market, 4400 Old Dominion Dr., Arlington.

Mediterranean & Middle Eastern Cuisine and Culture

Amy Riolo, 301-910-8560

amy@amyriolo.com

amyriolo.­com

7th 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 cost of groceries, for up to 16 people. Washington.

Middle Eastern Vegetarian

Leah Daniels, 202-543-1997

events@hillskitchen.com

www.­hillskitchen.­com

5th year. Demonstration. Marta Mirecki teaches how to make steamed basmati rice with red lentils; spinach and chickpeas; baba ghanouj; and yogurt sauce with garlic, dill and lemon. 6:30-8:30 p.m. Wednesday, Sept. 25, or 6:30-8:30 p.m. Tuesday, Oct. 15. $45. Hill's Kitchen, 713 D St. SE, Washington.

MISC. INTERNATIONAL

American (New) and Classical European (French, Italian, Spanish) Cooking Class

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

chefneilwilson@aol.com

chefneilwilson.­com

9th 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. Washington.

Co-Chef for Your Dinner Parties

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

chefneilwilson@aol.com

chefneilwilson.­com

9th 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 five hours. In student’s home.

Corporate Team Building Through Cooking, "Recipe for Success"

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

chefneilwilson@aol.com

www.­chefneilwilson.­com

9th year. Participation. Under the instructor’s supervision, company staffs (small or large) practice time management, workload priority and team communication to produce fine food. By appointment. $95 to $145. In student’s home.

Couples Classes

Susan Watterson/Susan Holt, 202-587-5674

info@culinaerie.com

www.­culinaerie.­com

5th year. Participation. Students attend in pairs and learn about topics such as Mexican, Indian, Italian and French cuisine. 6:30-9:30 p.m. or 7-10 p.m. Fridays and Saturdays. $175-$195 per couple. CulinAerie, 1131 14th St. NW, Washington.

Couples Cooking: The Greek Taverna

Marilena Leavitt , 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

6th year. Participation. Students learn to make feta cheese spread on toasted bread, grilled lemon-garlic chicken kebabs wrapped in warm pita bread with tzatziki, cucumber salad and baklava. 7-10 p.m. Friday, Oct. 18. $150 per couple. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.

Date Night: Greek Foods ... Opa!

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

8th year. Participation. Dishes include warm Greek garden olives, baba ganoush with grilled pitas, Greek meatballs with tzatziki, and lamb kebabs with zucchini and pearl onions. 6-9 p.m. Saturday, Oct. 19. $130 per couple. 5301 Buckeystown Pike, Suite 125, Frederick.

Easy, Elegant, Fearless, Fuss-less International Cuisine

Sheilah Kaufman , 301-299-5282

sheilah@cookingwithsheilah.com

www.­cookingwithsheilah.­com

44th year. Participation. A cookbook author, food editor and cooking teacher offers instruction in basic skills and techniques for international cuisines with an emphasis on Turkish and Mediterranean. With guest chefs. 7-9:30 or 10 p.m., or private classes by appointment. $65, including meal. Potomac.

Glenfiddich Farm Cookery School

Olwen Woodier, 703-771-3056

glenfarmcookery@cs.com

www.­glenfarmcookery.­com

10th year. Participation. Mostly Mediterranean dishes, including fish, pork, chicken, beef, homegrown vegetables, herbs and eggs. 10:30 a.m.-2 p.m. Wednesday lunch classes. Scheduled and group bookings by appointment. $60. Leesburg.

Greek Cooking Classes

Marilena Leavitt, 703-281-0342

marilena.photo@gmail.com

www.­foodphotosandtravel.­com

6th year. Demonstration/Participation. A professionally trained chef and native of Greece teaches a wide variety of Greek cooking classes. Private classes are offered weekdays and Saturdays; classes at Culinaria Cooking School are offered Mondays-Saturdays. 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

5th year. Participation. Class themes include French, Spanish, Italian, Indian, Moroccan, Thai and Mexican cuisines. Days and evenings, seven days a week. $85. CulinAerie, 1131 14th St. NW, Washington.

L’Academie de Cuisine

Clarice Dionot, 301-986-9490

classes@lacademie.com

www.­lacademie.­com

37th year. Demonstration/Participation. International topics include French, Italian, Asian, Spanish, Latin and Mediterranean cuisine. Mondays through Saturdays; dates and times vary. From $85 per class; from $295 per course. 5021 Wilson Lane, Bethesda.

Mediterranean Sampler

Arlington Adult Education staff, 703-228-7200

www.­apsva.­us/adulted

4th year. Participation. Dishes include Moroccan mint and cucumber salad, Lebanese daoud basha (lamb meatballs with pine nuts in tomato sauce) and walnut and pistachio baklava. 7-10 p.m. Wednesday, Sept. 25. $45-$65. Career Center Kitchen, 816 S. Walter Reed Dr., Arlington.

Moussaka: Lamb and Eggplant Casserole Without Tomato

Leah Daniels, 202-543-1997

events@hillskitchen.com

www.­hillskitchen.­com

5th year. Demonstration. Sandy Tallant shows how to make a layered casserole of eggplant, onions and minced lamb with a puffed custard crust. 3-5 p.m. Sunday, Oct. 6. $45. Hill’s Kitchen, 713 D St. SE, Washington.

One Night in Athens

Marilena Leavitt , 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

6th year. Demonstration. Students make tzatziki spread on toasted pita; oven-baked golden phyllo pies filled with lamb, peppers and cheese; double-baked potatoes; honey-drizzled doughnut holes. 7-10 p.m. Friday, Dec. 13. $75. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.

Pierogi

Leah Daniels, 202-543-1997

events@hillskitchen.com

www.­hillskitchen.­com

5th year. Participation. Marta Mirecki teaches students how to make the filled Polish dumplings called pierogi, plus assorted fillings, both sweet and savory. Students will take home what they make. 11 a.m.-1 p.m. Saturday, Oct. 5. $50. Hill’s Kitchen, 713 D St. SE, Washington.

Playing With Food

Mariuccia Marolo

mariuccia.cookingclass@gmx.com

4th year. Demonstration/Participation. The instructor, a member of the Accademia Italiana Della Cucina, teaches this class for people who want to learn to cook out of the box. 3-6 p.m. cooking class, 6-8 p.m. dinner, Thursdays. $80 plus the cost of food. Washington.

Turkish Meze 2

Leah Daniels, 202-543-1997

events@hillskitchen.com

www.­hillskitchen.­com

5th year. Demonstration. Sandy Tallant teaches students how to make parsley feta spread; roasted eggplant dip with pomegranate, mint and almonds; walnut, chili and tomato spread; and leeks in olive oil. 11 a.m.-1 p.m. Saturday, Oct. 12. $45. Hill’s Kitchen, 713 D St. SE, Washington.

PROFESSIONAL

Culinary Arts II (HRI 107)

Benita Wong, 703-323-3457

bwong@nvcc.edu

www.­nvcc.­edu

20th year. Demonstration/Participation. The course is a continuation of culinary fundamentals with a focus on proper procedures and sanitation. 6-10 p.m. Mondays or 12:30-4:30 p.m. Wednesdays beginning Jan. 13, 2014. Open registration begins Nov. 18. Approximately $460 for three credits (about $154 per credit). Northern Virginia Community College, 8333 Little River Tpk., Annandale.

Principles of Baking (HRI 128)

Benita Wong, 703-323-3457

bwong@nvcc.edu

www.­nvcc.­edu

20th year. Demonstration/Participation. This introductory course provides instruction in the preparation of breads, pastries and baked desserts. 10-2 p.m. Mondays or 12:30-4:30 p.m. Wednesdays beginning Jan. 13, 2014. Open registration begins Nov. 18. Approximately $460 for three credits (about $154 per credit). Northern Virginia Community College, 8333 Little River Tpk., Annandale.

Topics In: International Cuisine-Asian (HRI 195)

Benita Wong, 703-323-3457

bwong@nvcc.edu

www.­nvcc.­edu

20th year. Demonstration/Participation. This is a hands-on introduction to the preparation of Asian dishes. 6-10 p.m. Tuesdays beginning Jan. 14, 2014. Open registration begins Nov. 18. Approximately $308 for two credits (about $154 per credit). Northern Virginia Community College, 8333 Little River Tpk., Annandale.

VEGETARIAN/VEGAN

Fall Vegetarian Feast

Christine Van Bloem, 301-663-6442

christine@kitchenstudiofrederick.com

www.­kitchenstudiofrederick.­com

8th year. Participation. Dishes: melon salad with Thai basil, acorn squash with chard and white beans, sesame honey tempeh and quinoa bowl, grilled bananas with chai syrup. 6:30-9:30 p.m. Thursday, Oct. 10. $60. 5301 Buckeystown Pike, Suite 125, Frederick.

Glorious Soups of the Mediterranean

Marilena Leavitt , 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

6th year. Participation. Students make roasted garlic and parsnip soup with lemon-butter drizzle, Tuscan bean soup, zesty Greek lentil soup and "pull-apart" bread rolls with sea salt and thyme. 10 a.m.-1 p.m. Wednesday, Oct. 30. $70. Culinaria Cooking School, 110 Pleasant St. NW, Vienna.

L’Academie de Cuisine

Clarice Dionot, 301-986-9490

classes@lacademie.com

www.­lacademie.­com

37th year. Demonstration/Participation. Vegetarian topics include soups, entrees, international cuisine and more. Mondays through Saturdays; dates and times vary. From $85 per class, from $295 per course. 5021 Wilson Lane, Bethesda.

Seasonal Sides

Brookside Gardens, 301-962-1451

leslie.mcdermott@montgomeryparks.org

www.­brooksidegardens.­org

11th year. Demonstration. The Cook Sisters teach a mixture of vegetarian, vegan and dairy-free recipes for side dishes. Register for course No. 248003 at www.parkpass.org. Noon-1:30 p.m. Wednesday, Dec 18. $32. 1800 Glenallan Ave., Wheaton.

Soup’s On! With Juliette Tahar

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

programs@smithcenter.org

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

3rd year. Demonstration/Participation. Healthful-eating guru Juliette Tahar teaches techniques and recipes for broths and soupmaking, especially those for fall. 10 a.m.-noon Saturday, Oct. 19. $25. 1632 U St. NW, Washington.

Suzanne’s Vegetarian Cooking From a Suburban Farm

Suzanne Sutton, 303-912-9836

suzanneasutton@gmail.com

suzannesutton.­com

36th year. Demonstration/Participation. Adults or children learn how to create healthful, inexpensive meatless meals using ingredients from the back yard. Group or private sessions; team-building sessions available. Year-round, weekends and weekdays, From $65. At suburban farm in Rockville or in student’s home.

The Ultimate Vegan Holiday Cooking Class Series

Tracye McQuirter, 202-615-5496

tracye@byanygreensnecessary.com

byanygreensnecessary.­com/classes

20th year. Demonstration. The instructor offers step-by-step instruction on how to make flavorful, festive and easy vegan holiday dishes, including mains, sides, desserts and drinks. 11 a.m.-2 p.m. Sunday, Oct. 13; Sunday, Nov. 10; and Sunday, Dec. 8. $199. Washington.

Vegan Cooking

Gwyn Novak, 443-624-5048

info@nothymetocook.com

www.­nothymetocook.­com

1st year. Demonstration/Participation. Students learn how to incorporate veganism into their diets. 6:30-9:30 p.m. Monday, Sept. 23. $60. Prince Frederick.

Vegan Cooking Series

Juliette Tahar, 202-664-9679

healthylivinginc@earthlink.net

www.­healthylivinginc.­org

26th year. Demonstration/Participation. This four-part vegan cooking series covers baking, sweet and savory, holiday appetizers and everyday meals. 1-4 p.m. Saturdays, Nov. 16, Nov. 23, Dec. 7, Dec. 14. $325 for the series. CulinAerie, 1131 14th St. NW, Washington.

Vegan Macrobiotic Cooking 101

Susan Beram

skberam@hotmail.com

1st year. Demonstration. Students learn to make several basic vegan macrobiotic dishes while expanding their knowledge of the energy of foods and other possible health benefits. 1-4 p.m. Sunday, Oct. 27 $60. Gaithersburg.

Vegan Macrobiotic Desserts and Afternoon Tea

Susan Beram

skberam@hotmail.com

1st year. Demonstration. Students learn how to make healthful, vegan macrobiotic desserts that contain no sugar or animal products. Tea and treats are included. 1-3:30 p.m. Sunday, Sept. 29. $50. Gaithersburg.

Vegetarianirvana

Sandhya Babu, 240-888-5110

sandhya.vegetarianirvana@gmail.com

www.­vegetarianirvana.­wordpress.­com

5th year. Demonstration/Participation. The instructor teaches vegetarian/vegan classes. Students select an ingredient, theme, cuisine or other topic of interest. By appointment. $30 per hour (two-hour minimum); student is responsible for ingredients. Group rates vary. In student’s home.

Veggie Gourmet

Mimi Clark, 703-643-2713

veggourmet@aol.com

www.­veggourmet.­wordpress.­com

23rd year. Demonstration. Classes emphasize plant-based, organic, low-fat vegan cooking: beans and grains, meatless makeovers, meatless holidays, sushi, soups, stews and more for individuals and groups. 10 a.m.-1 p.m. one Sunday a month. $55; $50 each for two or more people. In student’s home or instructor’s Fairfax Station home.

WINE, BEER AND SPIRITS

American Beauty: Unique U.S. Craft Cheeses & Beer

Righteous Cheese, 202-716-3320

info@righteouscheese.com

www.­righteouscheese.­com

1st year. Demonstration/Participation. Students taste and learn about American artisan cheeses, paired with autumnal American craft beers. 7-8 p.m. Thursday, Oct. 10, or Thursday, Oct. 24. $49. Union Market, 1309 Fifth St. NE, Washington.

Cheese & Wine Pairing 101

Righteous Cheese, 202-716-3320

info@righteouscheese.com

www.­righteouscheese.­com

1st year. Demonstration/Participation. Students learn the basics of cheese styles, different cheese profiles and wine-and-cheese pairing while tasting. 6:30-7:30 p.m. on the first Thursday of every month. $39. Union Market, 1309 Fifth St. NE, Washington.

Enhance Your Pleasure in Drinking Wine

Kheminder Chadda, 703-364-0056

kgchadda@gmail.com

4th year. Demonstration/Participation. Introductory sessions cover easy-drinking, everyday wines and wines you can afford beyond chardonnay and cabernet sauvignon. Weekend afternoons, November through December. From $15 per hour. Rockville.

Holiday Wine & Cheese Party

Righteous Cheese, 202-716-3320

info@righteouscheese.com

www.­righteouscheese.­com

1st year. Demonstration/Participation. Students taste and learn to pair cheese and wine in this class with the holidays in mind. 7-8 p.m. Thursday, Dec. 12, or Thursday, Dec. 19. $49. Union Market, 1309 Fifth St. NE, Washington.

Introduction to Wine Basics

Jay Youmans, 301-467-7927

jayyoumansmw@aol.com

www.­capitalwineschool.­com

5th 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. 5207 Wisconsin Ave. NW, Suite No. 7, third floor, Washington.

Kelly Magyarics Wine Tastings

Kelly Magyarics, 703-203-9463

kmagyarics@gmail.com

www.­kellymagyarics.­com

13th year. Demonstration/Participation. Interactive, educational wine tasting sessions 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

37th year. Demonstration/Participation. Topics include 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. 5021 Wilson Lane, Bethesda.

Perfect Pairings I

Culinaria Cooking School, 703-865-7920

info@culinariacookingschool.com

www.­culinariacookingschool.­com

4th year. Demonstration. The class teaches the basic principles of pairing wine and food. Sessions available through December. $85. 110 Pleasant St. NW, Vienna.

Salud! Wine & Cheese From the Iberian Peninsula

Righteous Cheese, 202-716-3320

info@righteouscheese.com

www.­righteouscheese.­com

1st year. Demonstration/Participation. Students go beyond Manchego in this class featuring wines and cheeses from Spain and Portugal. 7-8 p.m. Thursday, Nov. 14, or Thursday, Nov. 28. $49. Union Market, 1309 Fifth St. NE, Washington.

Wine Basics: Comparing Grapes, Regions and Styles

Jay Youmans, 301-467-7927

jayyoumansmw@aol.com

www.­capitalwineschool.­com

4th year. Demonstration/Participation. Students learn about wine and develop tasting skills by tasting wines based on the grapes, region and style. 6:30-8:30 p.m. on three Mondays. $295. 5207 Wisconsin Ave. NW, Suite No. 7, third floor, Washington.

Wine Tasting Classes & Events

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

gwwsllc@aol.com

16th year. Demonstration/Participation. Classes include vintage wine tasting, lectures/guest speakers, wine dinners and more. After noon or 6-9 p.m. Tuesdays through Sundays, or by appointment. $20-$40. In student’s home, community centers and other locations.

Becky Krystal is a member of The Post's Food and Travel staffs. In her spare time she loves to, of course, travel and cook.
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