2007 Cooking Class Listings
Wednesday, September 5, 2007; Page
ASIAN
Art of Chinese Cooking
Rebekah Lin Jewell, 703-591-9588
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21st year. Demonstration/participation. Step-by-step instruction. Students select 3 or 4 dishes from a preset menu. 3- to- 4-hour sessions, by appointment. Minimum 5 students. $60 per student, includes tuition and ingredients. In student's home; Northern Virginia only.
Cambodian Cooking
Demaz Tep Baker, 703-992-6066
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8th year. Demonstration/participation. Topics vary according to season and student's interest. Each class is a meal. 4 students minimum. Held first Thursday of the month. $50. In instructor's home, Annandale.
The Chinese Cookery Inc.
Joan Shih, 301-236-5311
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34th year. Demonstration/participation. 8 courses in Chinese cuisine: basic, advanced, 3 levels of gourmet, Szechuan, Hunan and vegetarian. Each course meets in 5 weekly sessions. Also offered as single classes: Sushi I (classic Japanese) and Sushi II (contemporary California rolls). Classes limited to 5 students. Children's cooking classes and private lessons also available. Classes meet 7-9 p.m. weekdays or 11:30 a.m.-1:30 p.m. Saturdays. $250 per course, $80 per session, includes recipes and dining. 14209 Sturtevant Rd., Silver Spring.
Let's Cook Thai With Ruth
Ruth Jennings, 703-629-1951
6th year. Participation. Basic or festive Thai meal preparation. $150 for 3- to 4-hour course, includes cookbook. Fairfax Station.
Sushi Preparation
Mary Moore, 703-680-1346
6th year. Participation. 3- to 4-hour session of sushi etiquette and sushi preparation. $300 for 5 people, includes food and equipment; $60 for each additional person to a maximum of 8. In student's home.
Thai Basil Restaurant
Nongkran Daks, 703-631-8277
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9th year. Participation. Small classes taught by cookbook author and chef Nongkran Daks, owner of Thai Basil restaurant. 2:30-5 p.m. Sept. 9, 16 and 23. Three-session course repeated in subsequent months. $150, includes materials, recipes and dinner. 14511-P Lee Jackson Memorial Hwy. (Route 50), Chantilly.
Vietnamese Cooking
Jasmine Nguyen, 571-643-6810
5th year. Demonstration/participation. 4- or 6-hour private classes for 5 people. $350 or $450, depending on class length, for 1-5 students; additional students cost extra. Price includes ingredients. In student's home.
BAKING/DESSERTS
ABC Sugarart
B. Keith Ryder, 703-538-6222
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8th year. Participation. Private or semiprivate lessons in intermediate and advanced cake decorating and candy making techniques. In-home classes can be arranged for groups. Call or e-mail for schedule. Falls Church. Prices vary according to course content and length. Falls Church.
Artisan Confections
703-239-0616
http:/
2nd year. Demonstration/participation. Group lessons in chocolate making, weeknights starting in September. Class size limited. Private classes also available. Call or e-mail for schedule. From $65 per person. 4815-B Lee Hwy., Arlington.
Baking and Pastry
Deborah Wallace, 202-363-3470
1st year. Participation. Private lessons taught by a culinary school-trained instructor. Topics based on interest and skill; series available. Maximum 3 students; all ages; parent/child lessons available. $60 per person plus materials. In student's home.
Cakelove
301-565-2253
2nd year. Demonstration/participation. Classes include introduction to baking, decorating, baking for kids, vegan and gluten-free baking, baking for the deaf community, special classes with owner Warren Brown. Class sizes very limited to offer focused and individual attention. $60-$100 per class. 935 Ellsworth Dr., Silver Spring.
Damgoodsweet Consulting Group LLC
David Guas, chef owner, 703-772-1085
1st year. Demonstration/participation. Private lessons for adults or children with David Guas, former executive pastry chef of DC Coast, Ceiba and Acadiana. Pastry and baking; topics vary according to interest and skill level. Maximum 6-10 students. $75 per student. Arlington location or at student's home
Give Thanks . . . for Sweets
Damgoodsweet Consulting Group LLC, 703-772-1085
1st year. Participation. Learn how to prepare delicious desserts to kick off the holiday season with David Guas, former executive pastry chef of DC Coast, Ceiba and Acadiana. Nov. 7, 7-9 p.m. Cost is $75 per student. Call for location.
Little Bitts Shop
Bob Schilke, 301-933-2733
18th year. Demonstration/participation. Classes in cake decorating, candy molding and other specialties. Basic cake decorating course, 8 sessions for $120, 9:30-11:30 a.m. Saturdays starting Sept. 22 or 7-9 p.m. Mondays and Tuesdays starting Sept. 17. Free candy making class 2-4 p.m. Saturdays starting Sept. 22. 11244 Triangle Lane, Wheaton.
Party Bites
Damgoodsweet Consulting Group, 703-772-1085
1st year. Participation. David Guas, former executive pastry chef of DC Coast, Ceiba and Acadiana, teaches how to create petits fours and other small, sweet treats to serve at a party or offer as gifts. Nov. 28, 7-9 p.m. $75 per student. Call for location.
Paula's Parisian Pastries Cooking School
Paula Shoyer, 301-404-8998
5th year. Demonstration/participation. Students take home their creations. Scheduled day or evening classes in French pastry, Jewish baking and general cooking and baking. Specializing in custom classes and parties for all ages and occasions. Participants pick the menu. Adult classes $50. Children's classes $25-$30. Chevy Chase.
Queen of Scones
Sandra J. Perry, 703-356-8817
12th year. Participation. Baked goods and Mediterranean specialty dinners. Baking classes include scones, cookies, lemon curd and pecan tarts, sweet and lemony goodies, tea breads/spreads, pies and clafoutis, ending with a "proper tea." Dinner classes feature entrees of meatballs and pasta sauces, osso buco, Tuscan pork, Egyptian lamb and Greek moussaka. Dinners are eaten at the end of class. $30-$60. McLean area.
Violet's Baking And Canning
Violet LaBrecque, 540-668-6006
More than 15 years. Participation. Crisco American baking competition state champion, three years in a row. Classes in pie baking, bread, candy, canning (jams, jellies, etc.). Take home your own finished creation. Tuesday and Thursday mornings; some Saturday classes available. Adults and children; maximum 4 students. $100 per 3- to 4-hour class per person, includes all supplies and materials. Purcellville.
BUSINESS/PROFESSIONAL/HOBBIES
Create Your Own Cookbook
Dianne Hennessy King, 703-281-5281
4th year. Learn how to publish your own family, community, or national cookbook. Students receive a copy of a cookbook the class will produce. $50 for Vienna residents, $62.50 for nonresidents. Vienna Community Center, 120 Cherry St. SE.
How to Market Your Baked Goods
First Class Inc., 202-797-5102
1st year. Learn how to turn your recipes into a food specialty business and market your products to restaurants and retail outlets and through direct sales. Feel free to bring a sample of your product to share. $39 nonmembers. 10 a.m.-1 p.m. Sept. 15. 1726 20th St. NW.
How to Start a Profitable Bed & Breakfast
First Class Inc., 202-797-5102
1st year. Learn how to set up your home, where to advertise and costs. 10 a.m.-1 p.m. Sept. 16. $39 nonmembers. 1726 20th St. NW.
Northern Virginia Community College Professional Culinary Classes
Benita Wong, 703-323-3457
14th year. Participation. Basic and intermediate hands-on culinary courses, Culinary Arts I and II, garde manger, and baking/pastry courses that can lead to a culinary arts certificate or be applied toward an associate's degree in hospitality management. Uniform and limited equipment required. Classes offered weekdays and evenings. Three-year ACF Cook Apprenticeship Program also offered. Classes begin in January and August and run for 16 weeks. In-state tuition rate is $86.83 per credit hour, with most culinary courses offered at three credit hours. Annandale Campus, 8333 Little River Tpk., Annandale.
Professional Training
L'Academie de Cuisine, 301-670-8670 or,800-664-2433
32nd year. Demonstration/participation. Career training in culinary arts (12-month full-time program includes paid externship) and pastry arts (8-month full-time program and externship). Focus on classic French culinary and pastry techniques. Small class size and hands-on training in exceptional professional kitchens. Students earn a certificate in culinary or pastry arts. Approved by Maryland Higher Education Commission, Veterans Administration and Accrediting Council for Continuing Education and Training. Culinary arts program, $26,635, includes tuition and all materials. Pastry Arts program, $18,375, includes tuition and all materials. 16006 Industrial Dr., Gaithersburg.
Stratford University School of Culinary Arts
Director of admissions, 703-821-8570
22nd year. Demonstration/participation. Full participation. 2-year associate's degree program in culinary arts, baking and pastry arts or hotel and restaurant management; 4-year bachelor's degree in hospitality management. Course work includes food preparation, sanitation, nutrition and principles of management. Job placement and financial aid available. Day and evening classes, Mondays through Fridays. Approximately $32,500, includes supply fee. 7777 Leesburg Pike, Falls Church.
CHILDREN'S CLASSES
Baking for Kids/Cooking for Kids
Frederick County Parks and Recreation, 301-696-2936
7th year. Demonstration/participation. Baking for Kids, a 4-week course for ages 10-13, features baking techniques for breads, pies, cookies, cakes and other desserts; kitchen safety; and a tasting session. Tuesdays, 4:30-6 p.m., starting Sept. 11. Cooking for Kids, a 6-week course for ages 10-14, will teach cooking techniques, secrets and kitchen safety to budding chefs. Learn to make snacks, meals, desserts and much more, with a tasting session in every class. Tuesdays, starting Oct. 23. Both courses taught by chef Buck Reed. $39 per course plus $3 per session to cover food costs. Frederick County Activity Center, 3702 Basford Rd., Frederick.
Cake Decorating With Donna
Donna Bolton, 703-426-1507
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3rd year. Participation. Maximum 8 students, ages 6-18. Learn how to assemble a 4-layer cake and how to frost and decorate it using pastry bags and colorful buttercream frosting. Includes presentation tips, such as how to paint plates with raspberry coulis and cream. Students sample the cake to critique taste, texture and presentation. Children bring home a 4-layer cake made from scratch that they have hand-decorated. Saturdays, 9 a.m. to noon. Birthday parties also available. $50 per student. Annandale.
Hemmachef
Joel Olson, 301-215-7697
11th year. Demonstration/participation. Cooking, Manners and Etiquette classes for children, teens and adults. Knife Skills; Everyday Cooking: Cooking without a Recipe; Produce Stand; Meat Market;Fish Market; Cheese Counter. Kids birthday party classes; adult dinner party classes; corporate events/team building. .
Holiday Baking Class for Kids
DC Coast, 202-222-0987
6th year. Participation. Ages 7 to 12. Former DC Coast pastry chef David Guas leads a hands-on demonstration. 11 a.m.-1 p.m. Dec. 8; reservations required. $65 per child accompanied by one adult. 1401 K St. NW.
Just Cakes
Marge Schinnerer and Stephen Scholtz, 301-718-5111
4th year. Classes for teens and children include cake making and decorating, camps, holiday specialty courses and children's birthday parties. Classes taught year-round. $25-$60 per child. 4849 Rugby Ave., Bethesda.
Kids CAN Cook!
Sheila Crye, 301-512-8631
7th year. For ages 9-14. One parent joins the class at 12:30 to share a healthful gourmet meal that the students plan and prepare. Kids learn to work safely with knives and heat (through practice under close supervision) and work cooperatively as a team. 3-class series, 9 a.m.-1 p.m. starting in October. $300. Class limited to 4 students. Also, 1-week home cooking camps are offered during summer vacation: 9 a.m.-1 p.m. Monday-Friday. $500, includes complete meals (shared with parents), beverages and snacks. Silver Spring area.
Kidsacookin'
Dan Himelfarb, 703-450-6853
5th year. Ages 9-17. Kids only, and kids and parents classes, teach techniques, preparation skills, whole meals, ethnic cooking (including Continental, Asian, Middle Eastern), baking, snacks and holiday fare. Classes held 10:30 a.m.-1 p.m. on selected Saturdays during winter and spring/summer months; class includes lunch. Adult classes and classes for private parties also available. $Great Falls, McLean, Reston, Sterling area.
Kids' Cooking Class Parties
Chef Bryan's Kitchen, 301-977-4707
8th year. Participation. 2- to 3-hour parties for a maximum 20 participants. Select from a flexible menu chosen to satisfy all tastes and age groups. Flexible schedule. Summer cooking camps available for ages 10 and older. All classes conducted in new cooking school and studio. From $30 per child. Kentlands in Gaithersburg.
Real Food for Kids
Joanne Ocasio, 240-888-9612
5th year. Demonstration/participation. Ages 5-18. Kids will learn to prepare breads, pastries and foods from around the world. Saturday and Sunday classes. $20 per person. Private classes also available. Greenbelt area.
Suzanne's Chefettes
Suzanne Parker, 703-368-3519
4th year. 90-minute after-school sessions for preteens and teens. Students make a simple, nutritious dish using seasonal foods. Emphasis is placed on quality of foods, how and where they are grown and responsible environmental stewardship. Kitchen safety, measuring, following recipe instructions and good manners for all occasions are incorporated in each class. Maximum 6 students. Special group classes can be arranged. Call or e-mail for detailed schedule. Preteens (4th-6th grades), $30. Teens, $35. Old Town Manassas.
Suzanne's Farm Next Door
Suzanne Sutton, 301-977-3411
13th year. Participation. Ages 6-18 (depends on class). Participants learn where food comes from and how to use the bounty close to home. Classes are taught on a suburban "homestead," where children collect eggs from the hens and pick fruits, herbs and vegetables from the gardens, then learn to create healthful meals, desserts, breads, snacks, holiday foods and gifts from the kitchen with the simple ingredients around them. Single-day classes meet on weekends for 5 to 6 hours; weekday classes meet for 2 1/2 hours. From $60. Rockville.
Tiny Chefs
Tiny Chefs, 301-518-6108
3rd year. Demonstration/participation. Interactive, educational cooking classes and birthday parties for children ages 4-14; 4-15 children per class/party. Birthday parties: $35 per child 4-9 years old, 8-15 students. $40 per child 10-14 years old. $50/hour for two hour class session, 4-10 students. We come to your location and bring all supplies.
GENERAL
A Cook's Cafe
Craig Sewell, 410-266-1511
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Adventures at the Stove
Gillian Clark, 202-545-8280
First year. Demonstration/participation. Culinary camp includes two-night stay. Hosted by chef Gillian Clark of Colorado Kitchen. Martini making, Indian cuisine classes and more, led by area chefs and food experts. Sept. 28-30. $495; $525 includes chef coat. Minnehaha Springs, W.Va.
Ah La Mode
Adrienne Hinds, 703-706-9464
8th year. Demonstration/participation. Private lessons for maximum 6 students. Topics vary according to interest and skill. Children's lessons and gift certificates available. About $65 per person plus materials. In student's home.
Anne Arundel Community College
410-777-2325
More than 28 years. Demonstration. Basic to advanced culinary techniques. Single- and multi-session classes available; call or check Web site for topics. Evenings and weekends. From $35 per course. Various locations.
Boys Can Burn
Joanne Ocasio, 240-888-9612
1st year. Demonstration/participation. Cooking class for men 18 and up. Perfect for the single or newly married man or the single dad. Learn about preparing complete meal groupings, presentation and regional cuisine. Prices vary. Greenbelt or at student's home.
Chef at Your Door
301-565-3063
9th year. Participation. Learn international and American cuisines, techniques, knife skills, which foods are best cooked with which techniques and how to season foods. Emphasis is on cooking without recipes. Each class discusses how to store and reheat each meal. Call or e-mail for rates; group rates available. At student's home; metro area.
Chef Bernard
(301) 830-1608
bernard@chef-bernard.com
www.chef-bernard.com
3rd year. Demonstration/participation. Personalized instruction for groups and individuals. Specializing in French, Mediterranean, international and healthy cuisine. Instructor trained in France and in the United States. Children's lessons and gift certificates available. $65-70 per person plus cost of food. In student's home or at professional kitchen in Gaithersburg.
Chef Bryan's Kitchen
301-977-4707
8th year. Demonstration/participation. Private and public classes, corporate team building for a range of skill levels. Topics include basic knife skills, 5-course wine dinners, wine education, themed cuisine classes, make-ahead meals, healthful cooking, vegetarian cooking, dinner parties; see Web site for more. $60-100. At student's home or office or at 251 Market St. W., Gaithersburg.
Chef for Hire
Linda Ruiz, 703-724-0123
7th year. Demonstration/participation. Step-by-step cooking instruction for all levels. Students select 4-6 dishes. 2-hour sessions by appointment for minimum 5 students. $40 per student, includes tuition, recipe folder and all ingredients. At student's home.
Chez Suzanne
Suzanne Parker, 703-368-3519
5th year. Demonstration/participation. Evening classes for 6-8 students designed for both novices and experienced cooks wanting to improve their culinary skills. Instruction covers basic skills, kitchen tools, preparation techniques, suitable shortcuts and presentation ideas. Sample fall classes include: September, Summer's Bounty; October, Quick and Easy for Nippy Evenings; November, Thanksgiving Seasonal Favorites; December, Festive Holiday Party for Home or Office. Classes also offered March through June. Customized/group classes on request. Call or e-mail for detailed schedule. From $50 per 2-hour session, includes samples and printed recipes. Old Town Manassas.
Company's Coming
Jinny Fleischman, 202-966-3361
11th year. Demonstration/participation. Jinny and Ed Fleischman's hands-on classes teach how to enjoy cooking. Menus for scheduled classes cover a variety of cuisines including American, Chilean, French, Italian, Spanish and Moroccan. Travel programs to France also available. $65-$80 per session, 3 classes for $180-$240 includes meal, wine and a complete set of recipes. Convenient to Cleveland Park Metro station. Can also come to student's location.
Cooking at Home
Myra C. Mondzac, 301-983-1592
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4th year. Participation. Customized cooking and baking classes for all levels. Design your own menu or choose from our offerings to fit your needs, interests and food preferences, whether for everyday dining or party planning. Individual or group classes, single or series sessions. Children's classes also available. $65-$75 per person. At student's home; Washington and close-in suburbs.
Cookin' Up a Storm
Janet Kuller, 301-299-0139
7th year. Demonstration/participation. Spend an evening sharing your passion for food and wine. Along with instruction, class will prepare a complete meal and dine together. Classes begin in the fall. Class sizes limited. Gift certificates available. $75 per class, includes dinner and wine. Potomac.
Cooking Party
Bobbie Boteler, 410-544-4636
8th year. Demonstration/participation. Gather 6 to 10 friends in your home and prepare a meal together while learning skills and shortcuts. Classes and menus customized for each 3-hour class. Children's parties also available. $48 per person, includes dinner and recipes. Anne Arundel County and parts of Montgomery and Howard counties.
Cooking Up Leadership
Rhea Blanken, 301-320-8711
5th year. Participation. Offered by a division of Results Technology Inc. Classes use cooking to help build leadership, resource management and communication expertise. Sessions are built around customized menus that foster individual and group creativity, collaboration and innovation using meal preparation and presentation. Suitable for corporate staff and volunteer board development. Sessions from 4 hours to full day. Fees depend on venue and menu selected. Bethesda.
Cooking With Linda
Linda Sommer, 301-365-3144
7th year. Demonstration/participation. Class features multi-course meal with wine pairing and emphasizes fun, ease of preparation and presentation. Classes explore various cuisines. Wednesdays, 6:30-9 p.m. Fall sessions begin in September. $165 per 3-class course, includes food and wine. Bethesda.
Cooking With Lynnette
Lynnette Jackson, 301-275-8470
1st year. Demonstration/participation. Private lessons for a maximum of 8 students. Weekday lessons available, making dinner preparation fun and easy. Topics vary according to student's interest. About $60 per person plus materials; personalized chef coats available for an additional fee. At student's home.
Cooking With Mama Mancini
Barbara Mancini, 703-838-3660
barbara@cateringbymancinis.com
8th year. Demonstration. Classes include Quick and Easy Cooking, HolidayEntertaining, Baking for Dummies, BBQ Boot Camp, Tuscan Cooking, Italian Cooking, Cooking for Two, Autumn Soups and Stews, and Appetizers in a Hurry. 7-9 p.m. Mondays starting in September. $45-60 per person. Private group lessons also available, $50 per student with 6-person minimum. Mancini's Cafe and Bakery, 1508 Mount Vernon Ave., Alexandria.
Cooking With Patrick
Patrick Davis, 703-450-4123
2nd year. Demonstration. Instructor brings 18 years of experience to courses, starting with Basic Gourmet Cooking. Others include: Cooking for Entertaining I and II, Appetizers, Cooking for the Single Person, Romantic Cooking for Two, Soups, Techniques for Chicken, Beef, Far East Technique, Italian, French, Food & Wine pairing, Seafood, Advanced Cooking Techniques; more to be added. Saturday daytime and Thursday evenings. $60 per class. Sterling.
Cooking With Sandy
Sandy Amato, 703-405-2631
3rd year. Demonstration/participation. Private and small -group instruction. Two-hour classes focus on skill development and quick, healthful cooking. Popular classes include Healthy Weeknight Cooking, Stir-Fry Success, Cooking 101: Back to Basics, and the Well-Stocked Pantry. $50 per student plus ingredients. At student's home. Instructor also teaches adult cooking classes at the Herndon Community Center.
Cooking With Sheilah
Sheilah Kaufman, 301-299-5282
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Cut to the Quick Cooking School
Mr. Silver, 301-229-0189
11th year. Demonstration/participation. For proficiency in the home kitchen, dining and entertaining. Quick, tasty, healthful reduced-fat cooking techniques based on fundamentals of French and Italian cuisines. Includes equipment suggestions and safe food handling tips. Individual and group lessons by appointment only; single classes or series available. Catering and team-building events offered. Bethesda location in professionally equipped home kitchen; classes also available at student's home.Group classes range from free to about
$50, including banquet with wine pairing.
D.C. Dining Society
Chef Marty, 202-265-0477
http:/
20th year. Demonstration/participation. Corporate team building, private in-home or office classes, and scheduled D.C. Dining Society group events in area restaurants. Occasional culinary travel. Basic to advanced American regional cooking, most international cuisines, wines, and modern healthy gourmet with new heart-health series. Instruction by top area chefs, cookbook authors and visiting celebrities. Group classes range from free to about $50, including banquet with wine pairing. Various restaurant locations.
Fairfax County Public Schools Adult and Community Education
703-658-1222 or 703-658-1226
http:/
More than 50 years. Demonstration/participation. More than 60 classes for students 18 and over, including Cake Decorating; Candy Making; Vegetarian Cooking; Bread Baking; Clueless in the Kitchen; ServSafe Certification Course; Hearty Soups, Stews and Casseroles; All About Seafood; Holiday Hors d'Oeuvres; Prep Like a Chef; Dinner Party; Sushi; and Italian, Thai, Chinese, Indian, Vietnamese and Middle Eastern cuisine. Single and multi-session classes start at $39 plus materials. Fairfax County locations.
Fiesta in a Box Catering
Christina Fleming, 202-298-8392
1st year. Demonstration/participation. A hands-on experience working directly with an executive catering chef to prepare a menu of choice. Great for corporate team building and unique social events. Maximum 8 people. 1 Chef cost of $80/hour, 4-hour minimum. Menus are an additional cost starting at $65 per person.Gift certificates available. Full kitchen required. Student home or can arrange a kitchen venue.
Fine Dining Solutions
703-869-1242
5th year. Demonstration/participation. Classes available 7 days a week and include group classes, private lessons, wine matching classes with a wine specialist and/or cooking classes followed by buffet or dinner served by wait staff. $300 plus groceries for private lesson for 6. Check Web site for more information. At student's home, Washington area.
Frederick County Parks And Recreation Cooking Classes
Buck Reed, instructor, 301-600-2936
parksandrecreation@fredco-md.net
Kids' classes 4:30-6 p.m., adult classes 6:30-9 p.m. Tuesdays starting Sept. 11: Baking for Kids (6 weeks) and Greek Cuisine (3 weeks), Tuesdays starting Oct. 2; Spanish Tapas (4 weeks), Tuesdays starting Oct. 23; Cooking for Kids (6 weeks), Tuesdays starting Oct. 30; Italian Cuisine for Everyone (4 weeks), Tuesdays starting Nov. 20.
Glenfiddich Farm Cookery School
Olwen Woodier, 703-771-3056
http:/
3rd year. Demonstration/participation. Year-round classes including Mediterranean, Southwestern, Asian, vegetarian, holiday cookies and fast, easy suppers. 10:30 a.m.-2 p.m. Wednesdays, $50 per class; 6:30-10 p.m. Fridays, $60 per class. Includes four-course meal with beverages and one bottle of wine per four diners. Special groups of 12 or more by appointment, with $5 discount per person for evening classes. Team building, wine pairings and classes for singles, couples and parent-child available on request. July/August four-day cooking camps (ages 8 thru 16). 17642 Canby Rd., Leesburg (1 mile east of Hamilton).
Gospel Gourmet
Sue Hardman, 703-801-4639
1st year. Demonstration/participation. Classes built around the Christian Gospel and cooking/entertaining. Maximum 10 people. 10:30-noon Tuesdays beginning Oct. 23. 6 lessons for $125, includes lunch, recipes and materials. St. Paul's Episcopal Church, Baileys Crossroads.
In Your Home With Neil
Neil Fletcher Wilson, 301-699-2225
2nd year. Demonstration/participation. Classes in classical French, Italian and American cooking include bread baking, preparing basic sauces and making pasta. From $70 per hour, minimum of 4 hours. In student's home.
Judy Harris Cooking School
Judy Harris, 703-768-3767
29th year. Demonstration/participation. More than 50 classes for cooking levels, held in newly renovated teaching kitchen. Topics include Wine and Dine in Italy, Spanish Tapas Party, Sensational Seafood, Holiday Party Hors d'Oeuvres, Quick Cook, Thai Dinners, Cooking for Singles, Perfect Roasts, Mexican Fiesta Dinner, Thrill of the Grill, Couples Dinner Parties, Basic Cooking, Plenty of Pasta, Healthy Mediterranean Cuisine, French Provencal, Margaritaville Party, Super Soups; also offers guest chefs, parties, restaurant classes, private classes for corporate team building. $65-$75 includes full dinner with wine and recipe booklet. Alexandria.
Just Simply. . . Cuisine
Chris Coppola Leibner, 202-338-2770
http:/
12th year. Participation. Private and small-group custom classes for basic through advanced skill levels. Emphasis on technique, cooking with fresh, local and seasonal ingredients year-round. Classes include: Casually Elegant Cuisine, Fish and Fowl, A Taste of Tuscany, Sophisticated Palate, Back to Basics, Fit to Cook, Kids' Cuisine and more. Chef's Choice sign-up classes offered twice monthly; custom groups available upon request. Days and evenings. Fees start at $65 per person/per class, all-inclusive. Single and multi-session. 3224 Cathedral Ave. NW.
Kent Cooks! A Personal Chef Service
Kent McDonald, 703-217-8636
7th year. Participation. For groups or individuals, taught by a certified personal chef. Classes are geared to the cooking experience and abilities of the student, and menus are tailored to teach cooking skills. $75 per hour flat rate (minimum 2 hours), plus the cost of the food, includes recipes. In student's home.
The Kitchen Studio Cooking School
Owner Christine Van Bloem, 301-663-6442
info@kitchenstudiofrederick.com
http:/
Kosher Cooking
Louise Jacobsen Fisher, 301-938-2587
8th year. Demonstration/participation. Basic and advanced classes in traditional Sephardic and Ashkenazi kosher cooking as well as ethnic cuisines such as Thai, Japanese and vegetarian Indian modified for the kosher kitchen. Dishes include lemon grass soup, pad Thai, sushi, fish and meat grilling, challah baking, traditional Shabbat cooking and chocolate desserts. Private and group classes available. $35-$60. In a professional kosher kitchen or in student's home. Potomac.
L'Academie de Cuisine
L'Academie de Cuisine, 301-986-9490
32nd year. Demonstration/participation. Full range of classes, including: beginner to advanced techniques, French, Italian, Asian, wine tasting, kids and teens (classes and summer camps), baking and pastry, bread, vegetarian, guest chefs, cookbook authors, food writing, catering workshops. Also offers private parties and corporate team-building classes. From $40 per class; from $195 per series. 5021 Wilson Lane, Bethesda.
Learn From a Pro
Caroline Bruder Ross, 703-360-7383
5th year. Demonstration/participation. Cooking classes in classical French, Italian and American cuisines. Learn restaurant techniques and shortcuts from a chef with more than 20 years' experience. Pick a menu and plan a party for 6 to 8 people. Prices start at $75 per person, including wine pairing. In student's home; Washington and Northern Virginia.
Market Salamander
Donna Williamson, 540-687-8011
dwilliamson@market-salamander.com
http:/
3rd year. Demonstration. Three courses are covered in each class. The Art of Preserving (Sept. 11), A White Truffle Celebration (Oct. 9), Making of a Holiday Table (Nov. 13), A New Year's Eve Feast (Dec. 11). $75 per person includes full meal and wine pairing. 200 W. Washington St., Middleburg.
McLean Cooks Culinary Program
Chefs Joel Olson and John Bauhs, 703-790-0123
10th year. Demonstration/participation. Classes for ages 6 to adult include: Cooking Essentials; Herbs, Spices and Flavor Enhancers; Sauces and Reductions; Holiday Entertaining; Holiday Sushi Party; Teen Cuisine; Kids Grill; Cooking With Dad; Kids Cook Asian; Parent and Child Cookies; Gingerbread House Workshop. Prices from $30-$150. McLean Community Center, 1234 Ingleside Ave., McLean.
Nickell's & Scheffler
703-549-5545
4th year. Demonstration/participation. Cooking class parties for 8-10 people. The chef/owners, Culinary Institute of America graduates and a husband-wife team, help party-goers master knife skills and the techniques of roasting, baking, poaching, sauteing and braising through menus designed with input from the host. From $65 per person, wine pairings extra. 1028 King St., Alexandria.
Out of Town
Florence Bender, 703-370-1518 or 304-258-3647
2-night weekend stay includes Friday night wine and cheese party, country breakfasts, wine dinner and cooking lesson for up to 8 people. $250 per person. Berkeley Springs, W.Va.
Personal Chef Service
Neil Fletcher Wilson, 301-699-2225
2nd year. Demonstration/participation. Classes include bread baking, preparing "mother" sauces, making pasta and more. From $70 per hour, minimum of 4 hours. In student's home.
Prince George's Community College
Cynthia Gossage, 301-341-3090
http:/
Ready to Serve!
Caroline McAllister, 301-663-0194
http:/
5th year. Demonstration/participation. Classes teach a variety of techniques and cuisines. Recent topics include Chocolate Oblivion, Healthy Everyday Dinners, Small Plates Around the World, Middle East Tapas, Easy Elegant Dinner Party. 2- to 3-hour classes include food sampling and recipes. Children's and teens parties offered. Gift certificates available. $40-$55 per person. In student's home; Frederick and Montgomery counties, other areas require a small travel fee.
Real Fine Food
Renae Ask, 240-582-6244
2nd year. Participation. Health-supportive cooking classes using fresh, seasonal ingredients to create delicious global dishes. Special dietary needs, vegetarian/vegan. Gift certificates available. Prices vary. In student's home.
Rochelle Myers Catering and Cooking Classes
Rochelle Myers, 703-867-9096
3rd year. Demonstration/participation. Focusing on basic cooking skills, New American, ethnic cuisines and entertaining. Every class is customized to students' needs. Average class fee is $75 including beverages. In student's home or office.
Sage Sensations Personal Chef Service
Jan Redden, 301-274-0324
2nd year. Demonstration/participation. Classes cover for small groups or individuals teach basic kitchen and culinary skills for beginners or as needed based on experience, with menus designed to meet students' skill levels. $45 per person, plus ingredient fee. In student's home; Southern Maryland.
Stratford University Culinary Courses
703-734-5315
Demonstration/participation. Classes include basic cooking and baking, cooking for singles and couples, kids in the kitchen, American regional cuisines and varying ethnic cuisines. Specific dates and workshop themes at http:/
Sur La Table
703-414-3580
http:/
6th year. Demonstration/participation. Cooking, baking and knife skills taught by local instructors, nationally known chefs and cookbook authors. Emphasis on technique, local and ethnic flavors. Team building, private party and children's classes also available. Hands-on evening and weekend classes are limited to 18 students; demonstration classes limited to 30. Prices vary and include a10 percent discount on purchases. 1101 S. Joyce St., Arlington.
Suzanne's Farm Next Door
Suzanne Sutton, 301-977-3411
13th year. Demonstration/participation. Rediscover the joy of cooking food from the source. Eggs are gathered from the hens; vegetables, fruits and herbs from the gardens. Emphasis is on natural, local, healthful, delicious, simple and adaptable food. Classes include Cooking Local: Finding (and Using) Great Ingredients Close to Home; Healthy Cooking From the Farm; Low-Fat Baking and Desserts; Homemade Bread; Gifts From the Kitchen; Preserving the Bounty; Exploring Herbs; Amazingly Healthy Holidays. Classes meet evenings (2 1/2 hours) or weekends (3- to 5-hour single classes) From $60. Rockville.
Tailored Taste Personal Chef Service
Monica Thomas, 301-699-9597
4th year. Demonstration/participation. Classes tailored to meet students' interests and skill level. Menus are designed to teach specific cooking skills. Printed recipes provided. $50 per hour (2-hour minimum) for each student, plus the cost of groceries and travel time. In student's home.
What's Cooking
Phyllis Frucht, 202-483-7282
Over 30 years. Participation. Master a specific technique or an international dinner. Pacific Rim (sushi, Chinese New Year), international vegetarian (bistro, Middle Eastern), celebrations (Thanksgiving, New Year's dinner), contemporary cuisine (spa, East meets West). Classes begin Sept. 6, 7:30 p.m. $60 per class or $250 for a five-class series. Dupont Circle.
Williams-Sonoma (Mazza Gallerie) Cooking Classes
202-237-1602
7th year. Demonstration. Fall classes include Italian-Style Panini (Sept. 12), An Autumn Dinner Party (Oct. 15), An Inspired Thanksgiving Dinner (Nov. 14). Classes meet 7-9 p.m. Maximum 18 students. $40 per person. 5300 Wisconsin Ave. NW.
HEALTHFUL
A Pinch of Thyme Cooking School
Robyn Webb, 703-683-5034
18th year. Participation. Private individual and group classes taught by nutritionist and cookbook author. Quick low-fat courses include: Introduction to Low-Fat, High-Flavor Cooking; Vegetarian; Italian; Chinese and Thai; Fast and Healthy Dinners; Soups and Stews. 2 to 3-hour courses include full dinner. Also available: Culinary Travel in Europe, 9-day culinary vacations. $200 for private or group lesson. In student's home.
Delicious Life
Darrilyn Vassar-Jackson, 301-466-6092
24th year. Demonstration/participation. How to make delicious, nutritious meals. Prepare vegetarian cuisine, including tofu and tempeh. Beginner and advanced classes for maximum of 8 students. $65 per person plus materials. In student's or instructor's home.
Healthy Cooking Ideas
Susanne Bergman, 703-319-3807
Demonstration/participation. Light-and-easy cooking/baking classes with a Scandinavian flair. Can customize the class to meet specific needs. Can provide follow-up advice and recipes online. For groups of 4 to 8. $65 per person, depending on choice of menu.
Inspire Nutrition
Christina Giallourakis, 202-669-5330
http:/
Organically Scrumptious Cooking School
Chef Frances Chumley, 410-562-7993
http:/
4th year. Demonstration/participation. A healthful approach to food and fitness using an Aga stove, induction cooking. Ingredients are organic and all natural. Maximum 12 students. Corporate team-building classes, private lessons in home and gift certificates also available. $55 adults, $45 youths. In instructor's home.
INTERNATIONAL
Art of Indian Cooking With Mystic Kitchen
Pritha Mehra, 703-237-1848
http:/
5th year. Demonstration/participation. Learn simple, authentic techniques for creating Indian vegetarian and non-vegetarian meals, including palak paneer, chicken tikka masala, aloo gobhi, dals, chutneys and samosas. Lessons offer a variety of menus: vegetarian, vegan, healthful, diet, non-vegetarian, 30-minute meals, snack foods sold on the streets of India, and more. Attend scheduled classes or create your own. Will organize Indian/ethnic food store and farmers market tours, and consult on healthful meal planning. For individuals, groups, special occasions, corporate events. $60 per session, includes meal and materials. Instructor's or student's home; Northern Virginia, District and surrounding area.
The Best of British Dishes
Hilary Blackford, 703-389-7761
2nd year. Demonstration/participation. Learn how to create British and European dishes and solve your culinary conundrums. Choose from a popular selection of swift and stylish dishes including clever canapes, supper dishes and delightful desserts such as sticky toffee pudding, crumbles and trifles. Instructor is an experienced London and country cook and caterer. Class sizes 2-6 students. $50 per person, discounts for larger groups. Alexandria or in student's home.
Casa Italiana
202-638-1348
7th year. Participation. Join our Italian chef in preparing memorable and healthy Italian specialities, from simple soups to elaborate entrees, using everyday ingredients; learn the evolution of Italian regional cuisine and its historical origins. Classes are complemented with wine. 6-8:30 p.m. Thursdays, Sept. 13-Dec. 13. $50 per class. 595 1/2 Third St. NW.
Indian Cooking
Hardeep Kaur, 703-304-3543
6th year. Demonstration/participation. Customized group or private lessons with focus on healthful, easy-to-prepare food such as tandoori meat dishes, curries, lentil soups, beans, vegetables, tofu, meat substitutes, Indian breads and tapas. Special classes available for vegan and vegetarian cooking. Available for corporate events and special occasions. $95-110 per person, per class, includes complete meal, recipes and starter spice kit. In student's home or in the home of a registered dietitian; Alexandria area.
La Cucina di Adele
Adele, 703-912-4819
Demonstration/participation. Authentic, natural, healthful Italian cooking prepared by an experienced Italian gourmet and author-teacher (over 10 years of experience and a former Fairfax County teacher). Topics vary according to interest, skills and availability of seasonal fresh products. Private small group lesson of 6-8 students. About $55 per person. In instructor's home.
La Cucina Tuscan Cooking Classes
301-432-7382
http:/
Latin Concepts Cooks
Jessica Gibson (contact), 703-225-8823
First year. Demonstration/participation. Latin Concepts executive chef Javier Angeles-Beron teaches semi-private classes in Peruvian cuisine. Minimum 6 students. From $75 per person. In student's home or in one of the Latin Concepts restaurant kitchens at Ceviche, Chi-Cha, Gazuza, Guarapo or Mate.
Lebanese and Middle Eastern Cuisine
Lebanese Taverna Market, 703-841-1562
http:/
11th year. Demonstration/participation. Menu varies monthly; vegetarian class offered once a month. Maximum 12 students. 6:45 p.m Tuesdays and Wednesdays, 12:45 p.m. Saturdays. $60, includes dinner, wine and recipes. Private classes available. 4400 Old Dominion Dr., Arlington (Tuesday and Wednesday); 2478 Solomons Island Rd., Annapolis (Saturday).
Nordic Lite
Susanne Bergman, 703-319-3807
susanne@nordiclitehc.com or smbergman@cox.net
Demonstration/participation. Light and easy cooking/baking classes with a Scandinavian flair. Customized classes available. About $65 per person, depending on the choice of menu. Work with groups 4-8. In student's home.
VEGETARIAN
Grand Chef Bakshi
S.N. Bakshi, 301-318-8064
53rd year. Demonstration/participation. Private or group lessons in universal vegetarian cuisine. Maximum 10 students. About $75, includes materials and meal of 6 items. Maximum 10 students. In student's home.
The Vegetable Garden
The Vegetable Garden restaurant, 301-468-9301
http:/
7th year. Demonstration. Asian vegan cuisine including some organic and macrobiotic appetizers, soups, entrees, desserts. Call for schedule and prices. 11618 Rockville Pike, Rockville.
Veggie Gourmet
Mimi Clark, 703-643-2713
http:/
17th year. Demonstration. Emphasis on organic, vegan, lactose-free, low-fat cooking with natural and low-glycemic sugar. Monthly classes include Beans and Grains, Meatless Makeovers, Sushi and Sea Vegetables, Indian Cuisine. 10 a.m.-1 p.m. Sundays. $45 per person, $80 for two. In student's or instructor's home.
WINE AND BEER
All About Wine
Bruce Lane, 301-656-3827; Lewis Battist, 301-718-8866
7th year. Members of Society of Wine Educators conduct fun, educational, entertaining wine tastings, wine classes and other wine events for 10 to 100 people. Basic to advanced. Wine-oriented parties, dinners and receptions customized to meet your needs. Prices start at $50 including wine. In student's home or office, or other setting.
Greater Washington Wine School
Greater Washington Wine School, 301-657-0220
10th year. Demonstration. Classes with vintage wine tasting, lectures/guest speakers, wine dinners, house parties and trips. Fall series includes: "Wine Goes Green," "Blind-Tasting Fun," "Screwcaps Are Popping." Private events available. $40-$50 per 90-minute class. 4821 Montgomery Lane, No. 603, Bethesda.
Prince George's Community College
Cynthia Gossage, 301-341-3090
http:/
Sommelier Wine and Food Society
Rob Stewart, 703-685-7970
20th year. Participation. A variety of wine classes throughout the year, including nine-week comprehensive wine captain's course, offered three times a year. Monday sessions meet 7:30-9:30 p.m. Oct. 1-Nov. 26. Sunday sessions meet 5-7 p.m. Oct. 7-Dec. 2. Customized wine events are available. All classes taught by former chef and current retailer, sommelier and Smithsonian Associates Wine instructor. $495. Monday, L'Enfant Plaza Hotel, 480 L'Enfant Plaza SW. Sunday, Hyatt Fair Lakes, 12777 Fair Lakes Circle, Fairfax.
Ted Task Teaches Wine
Ted Task, 301-947-6677
22nd year. Demonstration. Customized wine classes. Food can be arranged. Prices vary. At L'Academie de Cuisine or in student's home.
Whole Foods Market Fair Lakes
Whole Foods Market, 703-222-2058
1st year. Demonstration/participation. Sommeliers Rob Stewart and Walter Martley host a series of themed wine and food pPairing seminars featuring guest chefs, winemakers, importers and distributors. Learn to prepare cuisines from around the world and pair them with classic and unusual wines. Classes 7-8:30 p.m. Tuesdays, Sept. 25-Dec. 18. $25 per class, per person, includes sampling, recipes, literature and tasting notes. 4501 Market Commons Dr., Fairfax.
Whole Foods Market in Vienna
703-319-2000
http:/
10th year. Demonstration. Monthly wine classes and weekend wine tastings. Classes and samples are free; preregistration required. Wine specialist Patrick Deaner, who studied at the International Wine Academy of Roma, will help you navigate the world of wine. All classes listed on store Web site. 143 Maple Ave. E., Vienna.
Wine & Spirit Education Trust Intermediate Certificate Course
703-971-1525
http:/
36th year. Demonstration. No previous wine knowledge is required. Class is appropriate for students who have a serious interest in wine and those who wish to broaden their knowledge. Note: This is the starting point for WSET training; there is no Level 1. Intermediate certificate covers wines and spirits of the world in five 3-hour sessions, followed by a 1-hour multiple-choice examination in a final (extra) session. Wine tasting is a part of every class. Maximum 40 students. Preregistration required. $748. Crystal Gateway Marriott, 1700 Jefferson Davis Hwy., Arlington.
Wine Consulting
Kelly Magyarics, 703-203-WINE
7th year. Demonstration/participation. Interactive, educational wine tasting lessons; also offers a "Wine 101" for beginners. In student's home.
Wine Seller & Vineyard Table
Lucinda Smith, 703-471-9649
Demonstration/participation. Wine and food pairing class meets 7-8 p.m. the first Tuesday of every month. Reservations required. $30-$50. 304 Elden St., Herndon.
Wine Tasting Association
703-799-1221
17th year. Demonstration/participation. Wine tastings and classes. Instructor Mark Phillips, host of the PBS show "Enjoying Wine With Mark Phillips," is available to lead private wine tastings. From $15. In student's home or office.
Worldwide Beer: Whole Foods Market Fair Lakes
703-222-2058
1st year. Demonstration/participation. Beer expert Lee Hitchins hosts a themed series of classes exploring the world of lagers, ales and all between, with guest brewmasters, importers and distributors. Learn how beer is made, how its flavor is affected by various ingredients and how it pairs with food. 7-8:30 p.m. Thursdays, Sept. 27-Dec. 20. $15 per class, includes sampling, literature and tasting notes. 4501 Market Commons Dr., Fairfax.
