Loudoun Cooperative Extension
703-777-0373
Certification course for food handlers includes instruction on contamination and foodborne illnesses, purchasing and receiving safe foods, food storage, employee sanitation training, organizing a cleaning program, pest control and Hazard Analysis Critical Control Points. 2-class series, Sept. 21 and 28, 8:30 a.m.-5 p.m. $104 pre-registration includes text and examination. Loudoun Extension Office, 30 B Catoctin Circle SE, Leesburg, Va.
• Frederick Community College
Rhonda Lang, 301-624-2768
rlang@frederick.edu
Learn basic fundamentals of cooking or earn your culinary arts certificate. Fall classes began Aug. 28. Classes include: Culinary Fundamentals, Food Preparation I and II and Sanitation Certification. Classes are taught by fully qualified industry professionals. Call for information.
• L'Academie de Cuisine
Gaithersburg, 301-670-8670 or
800-664-2433
admissions@lacademie.com
www.lacademie.com
28th year. Full participation. Students earn a certificate in culinary arts (12-month, full-time program includes paid externship) or pastry arts (8-month, part-time program). Focus on classic French culinary and pastry techniques. Small class size and hands-on training in professional kitchens. Approved by Maryland Higher Education Commission, Veterans Administration and the Accrediting Council for Continuing Education and Training. Part-time evening culinary/pastry programs taught in English and Spanish. 16006 Industrial Dr., Gaithersburg. (Also see listing under General.)
• Marriott Hospitality Center at Montgomery College's Rockville campus
Janet Saros, 301-251-7182
janet.saros@montgomerycollege.edu
4th year. Offering credit and noncredit courses in a professional kitchen. Call or e-mail for information and to be added to mailing list. Upcoming: Catering Confidentials (a two-day intensive workshop by Denise Vivaldo and Nicole Aloni offered in conjunction with L'Academie de Cuisine, $325, Sept. 18 and 19, call 301-986-9490); and Food Safety and Sanitation. 51 Mannakee St., Rockville. (Also see listing under General.)
• Northern Virginia Community College, Annandale campus
Benita Wong, 703-323-3457
www.nvcc.edu
11th year. Full participation classes. Basic and intermediate cooking principles and techniques taught by an American Culinary Federation (ACF) certified chef-instructor. Culinary Arts I and II, Garde Manger and Baking/Pastry courses can lead to Culinary Arts certificate or can be applied toward an associate's degree in hospitality management. Uniform and limited equipment required. In-state tuition rate is $67.68 per credit hour with most culinary courses costing about $203.04.
The ACF/ Nation's Capital Chefs Association together with NVCC offers a 3-year ACF Cook Apprenticeship, combining college courses one day per week with 6,000 hours of paid, on-the-job training with a qualified chef. Total cost about $5,500. Classes begin in August and January and run for 16 weeks.
• Professional Food Manager Certification Training (Food Service Sanitation)
NVCC, Manassas Campus Office of
Continuing Education,
703-257-6630
Taught by a Health Department accredited instructor. Food operators and managers will gain the information needed to prevent the occurrence of food-borne disease incidents. For certification, a standardized test will be given; tests available in Spanish, Chinese, Korean, Arabic or Vietnamese. First fall class began Aug. 24. $90 registration fee plus $25 test fee. Manassas campus of NVCC, 6901 Sudley Road, Manassas. For additional details, visit: www.nvcc.edu/manassas/continuing. Additional classes now forming or call 703-257-6631 to have a class scheduled at your location.
• Stratford University's School of Culinary Arts
Director of Admissions,
703-734-5300
www.stratford.edu
Full participation. 2-year associate's degree program in culinary arts or baking and pastry arts. 4-year bachelor's degree in hospitality management. Course work includes food preparation, sanitation and nutrition. Job placement and financial aid available. Day and evening classes, Mondays through Fridays. 7777 Leesburg Pike, Falls Church. (Also see listing under General.)
RESTAURANT CLASSES
• 2941
Jonathan Krinn, 703-270-1511
jonathan@2941restaurant.com
12 years. Demonstration. Cooking classes featuring a wide variety of French techniques ranging from savory to sauces and pastry. $90 includes class demonstrations, recipes, lunch, and bread to take home. 2941 Fairview Park Dr., Falls Church.
• Al Tiramisu
Luigi Diotaiuti, 202-467-4466
7th year. Demonstration/ participation. Class focuses on preparing 3-course Italian meals. 3-hour class, Saturdays, 11 a.m.-2 p.m. $75 includes food, wine, tax and tip. 2014 P St. NW.
• DC Coast
703-534-8100
3rd year. Demonstration/participation. Low-fat recipes for a 3-course fall meal with Jeff Tunks, including tips on wine pairing (demonstration, $65, Saturday, Nov. 13, 11 a.m.-1 p.m.); Christmas cookie baking and decorating class for children and parents with David Guas (participation, $50 per child-parent team includes cookies to take home, Saturday, Dec. 11, 11 a.m.-1 p.m.) 1401 K St. NW.
• Equinox
Todd and Ellen Gray, 202-331-8118
www.EquinoxRestaurant.com
7th year. Participation. Equinox offers private classes including day trips with classes to farmers market, Market Salamander and small groups. Prices start at $125 and include hands-on cooking with chef and lunch with wine pairing.
• Galileo
Roberto Donna,
202-293-7191
info@galileodc.com
www.galileodc.com
6th year. Participation. Weekly single-session day and evening classes highlighting contemporary and classic Italian cooking, including pasta dough basics, seasonal specialties and 5-course regional Italian menus. Hands-on cooking classes taught by chef Roberto Donna. Fridays and Saturdays 10 a.m.-1:30 p.m., maximum 13 students; Mondays 6:30-9:30 p.m., maximum 13 students. $100-125 per session includes lunch or dinner, wine, tax and tip. Laboratorio del Galileo, 1110 21st St. NW. Class schedules vary based on the chef's availability. Private classes for groups available. 1110 21st St. NW.
• Gerard's Place
Gerard Pangaud, 202-737-4445
13th year. Demonstration. Single- session classes in contemporary French cooking. Some Saturdays, 9 a.m.-2:30 p.m. $70 per person. Call for schedule. 915 15th St. NW.
• Isabella's Taverna and Tapas Bar
301-698-8922
3rd year. Demonstration/participation. Classes focus on cooking techniques and tips so students go home with new ideas and recipes. Mondays, 6:30 p.m. beginning in September. $80 per 3-session course. 44 N. Market St., Frederick.
• L'Auberge Chez Francois
Jacques Haeringer, 703-759-3800
www.chefjacques.com
18th year. Demonstration. Romantic French cooking including wine pairing. Some Fridays and Saturdays, 11 a.m.-2 p.m. beginning Sept. 11. $90 per person includes lunch. 332 Springvale Rd., Great Falls.
• Lansdowne Resort
703-858-2107
www.lansdowneresort.com
6th year. Mostly demonstration. Classes with executive chef Konrad Meier and wine sommelier Mary Watson-DeLauder focus on basic skills and food and wine pairing. Classes include: Japanese Cooking, Bubbly and Sake Tasting (Nov. 13, $75); Gingerbread House Decorating, (Dec. 4 and 11, $55); East Coast Fish Market (Jan. 22, call for price) and Candlelight Romance (Feb.12, call for price). 44050 Woodridge Pkwy., Leesburg, Va.
• Lebanese Taverna
703-841-1502
www.lebanesetaverna.com
8th year. Demonstration/participation. Lebanese and Middle Eastern cuisine. Children, singles and couples classes held monthly. Maximum 12 students per class. $55 includes meal, wine and tax. Tuesdays and Thursdays, 6:45 p.m. at Lebanese Taverna Market (4400 Old Dominion Dr., Arlington); Sundays, 2:45 p.m at Lebanese Taverna Cafe (2478 Solomon's Island Rd., Annapolis). Private cooking classes also available.
• Mannequin Pis Restaurant
Bernard Dehaene, (301) 570-4800
Demonstration/participation. Any size group. Through special arrangements with owner-chef Bernard Dehaene. Exclusive menu design and optional complementary beverage list offered. Tasting evaluation may be arranged with complete wait staff in your home. 18064 Georgia Ave., Olney.
• Michel Richard Citronelle
Michel Richard, 202 625-2150
citronelledc@ihrco.com
www.citronelledc.com
Demonstration and discussion. Monthly classes feature a 3-course menu with chef Richard displaying his artistic food preparation and presentation techniques followed by lunch with wine pairing. Thursdays 10 a.m.-2 p.m. Sept. 23: The Tomato; Oct. 14: Apples; Nov. 4: Thanksgiving French style; and Dec. 2: Holiday Dinner. $110 for a single class or $300 for series of three. 3000 M St. NW.
• Nickell's and Scheffler
Louis Nickell and Susan Scheffler,
703-549-5545
Susan@nsfinefood.com
2nd year. Demonstration/participation. Master the cooking techniques of roasting, poaching, sauteing, braising and baking, as well as knife skills in monthly Sunday classes. $45-$65 includes meal and wine. 6-10 students. 1028 King St., Alexandria.
• Ristorante Luigino
Carmine Marzano, 202-368-7379
www.luigino.com
2nd year. Participation. Monthly regional cooking classes. Saturdays, Sept. 25, Oct. 23 and Nov. 13. 11 a.m.-2 p.m. $85 per class includes lunch, wine, tax and tip or $235 for 3-class series. Call for winter, spring and summer schedule. 1100 New York Ave. NW.
• Ristorante Tosca
Cesare Lanfranconi, 202-367-1990
www.toscadc.com
4th year. Demonstration/participation. Single-session classes in Italian cooking. Saturdays, 10:30 a.m.-1 p.m. September through November. $85 includes lunch and wine. 1112 F St. NW.
• Rosa Mexicano
202-654-7010
www.rosamexicano.com
Demonstration and discussion. Regional classes offered every 6-8 weeks, including: Sunday, Sept. 12, part of the Oaxacan Chocolate Festival, with Susana Trilling, PBS host and author, $50 per person; Saturday, Oct. 30, part of the Day of the Dead celebration, with master chef and author Patricia Quintana, $58 per person. Classes begin at 10 a.m.; prices include luncheon. Call for an updated event schedule or visit our Web site. 575 7th St. NW.
• Teatro Goldoni
Fabrizio Aielli, 202-955-9494
6th year. Demonstration/participation. Venetian world cuisine classes. Last Saturday of each month. Call for prices. 1909 K St. NW.
• Thai Basil Restaurant
Nongkran Daks, 703-631-8277
ThaiBasil@earthlink.net
6th year. Demonstration/participation. Classes from beginner through advanced Thai cooking. All recipes free of MSG. Saturdays, 2:30-5 p.m., beginning Sept. 18. $150 per 3-session course includes dinner. 14511-P Lee Jackson Memorial Hwy. (Route 50), Chantilly.
• The Vegetable Garden
301-468-9301
www.thevegetablegarden.com
5th year. Demonstration. Asian vegan appetizers, soups and entrees. Call for schedule. 11618 Rockville Pike, Rockville.
WINE and BEER
• Bon Vivant
Megan Twining, 703-785-0306
bonvivanttastings@yahoo.com
Wine educator and Culinary Institute of America-trained chef Megan Twining returns from 2 years of living in France to teach French wine classes. Beginners learn to decipher French wine labels and lingo while tasting wines from major regions of France; connoisseurs discover and discuss remote appellations and wine-making practices unique to France. Food- and wine- focused travel advice to France also available. Call or e-mail for prices. Northern Virginia.
• Galileo
202-331-0997
info@Galileodc.com
www.galileodc.com
3rd year. A regional wine and food tour of Italy with chef Roberto Donna and Gastone Zampieri from Winebow Inc. Wine lecture, cooking demonstration and food and wine tasting, including: Overview of Italian Wines: Piedmont, Northeastern Region, Tuscany, Mediterranean. Saturdays, 10:30 a.m.-1:30 p.m. $100 includes lunch. Galileo Laboratorio, 1110 21st St. NW.
• Greater Washington Wine School, LLC
Jane Hermansen, 301-657-0220
gwwsllc@aol.com
www.gwwsllc.com
7th year. All classes include tasting vintage wines, lectures with guest speakers and handouts. Upcoming series includes: Wine and Health, South Africa's Diamonds, Screwtop Controversy, Best Sipping Wines Yet and Tailing Wines. Weeknights and weekend classes begin in late September. $40-$50 per class. Series, group, and advance pay discounts. 90-minute single- and multiple- session classes. Washington, Virginia and Montgomery County locations.
• Home Beer Brewing Class
The Flying Barrel, Keith A. Prentice
301-663-4491
Mfrank2923@aol.com
6th year. Participation. 5-week beer-brewing and bottling course. Styles vary according to students' tastes. Tuesdays, 7-9 p.m., start dates: Oct. 5, Jan. 4 and March 1. $160 includes tastings, supplies and 3 cases of brewed beer. 103 S. Carroll St., Frederick.
• Sommelier Wine and Food Society
Rob Stewart, 703-685-7970
winehead@earthlink.net
17th year. Classes include tastings and cater to all wine levels: 9-week Wine Captain Course ($400 , 7:30-9:30 p.m., Mondays beginning October); 4-week Italian Wine Class ($400, 7:30-9:30 p.m., Tuesdays beginning September); 4-week Burgundy Wine Class ($400, 7:30-9:30 p.m., Tuesdays beginning November); single classes on a variety of topics ($40 per class, 7-8:30 p.m., weeknights beginning September). Call for locations.
• TasteDC.com
Charlie Adler, 202-244-3700
wine@tastedc.com
www.tastedc.com
8th year. Specializes in Wine Basics 101 and local embassy wine tastings. Monthly classes focus on practical knowledge such as ordering wine in restaurants, food and wine pairing basics and tasting hints. See Web site for information.
• Ted Task 301-947-6677
16th year. Taught by a member of Society of Wine Educators in a factual, low-key manner at his location or yours. We taste always and chuckle often. Want food, too? We can make arrangements for simple or structured. Call for information.
• Whole Foods Market, Vienna
Joanna Bragg, 703-319-2000
7th year. Wine and food pairing classes feature guest winemakers and/or chefs. $10 per class. Call for schedule. 143 E. Maple Ave., Vienna.
• Wine Tasting Association
703-799-1221
info@winetasting.org
www.winetasting.org
14th year. Mark Phillips leads fun, non-snobby private wine tastings at your home or office. WTA also hosts wine classes and embassy events for the general public. Call or see Web site for more details.
