Correction to This Article
A previous version of this article gave an incorrect e-mail address for Robyn Webb and incorrect price for Veggie Gourmet. Both errors have been corrected in the text below.

2008 Cooking Class Listings

Wednesday, September 17, 2008

Baking and Pastry | Business/Professional/Hobby | For Children | General | Healthful | International | Vegetarian | Wine and Spirits


Artisan Confections Jason Andelman, 703-239-0616 3rd year. Demonstration/participation. 2-hour chocolate-making classes. $65. 4815-B Lee Hwy., Arlington.

BCakes by BKeith B. Keith Ryder, 703-538-6222 9th year. Participation. Private or semipr ivate 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. Prices vary according to course content and length. Falls Church.

CakeLove 301-565-2253 3rd year. Demonstration/participation. Classes include introduction to baking, decorating and small sweets. Classes are very limited in size to offer focused and individual attention. $60-$165. 935 Ellsworth Dr., Silver Spring.

I Can't Believe It's Chocolate! Beryl Loveland, 703-256-6951 or 703-980-5435 5th year. Participation. Make flowers from modeling chocolate. 6:30-8:30 p.m. Mondays or Wednesdays; 1:30-3:30 p.m. Saturdays, September-March. Four students per class. One-on-one sessions also available. $50, including all materials. 5520 B Hempstead Way, Springfield.

Paula's Parisian Pastries Cooking School Paula Shoyer, 301-404-8998 6th 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 $55. Children's classes $40. Chevy Chase.


Create Your Own Cookbook Dianne Hennessy King, 703-281-5281 5th year. Participation. Learn how to publish your own family, community or national cookbook. Six-week series includes photography, layout, techniques for interviewing family and friends, printing and publishing strategies, and organization. Every student will receive a printed copy of a cookbook produced in class, based on recipe favorites, history and photos shared by class members. Class limited to 15 participants. Advance registration is necessary. Fridays 9:30-11 a.m. Vienna Community Center. $50 for Vienna residents, $62.50 nonresidents. Oct. 3-Nov. 14 (no class Oct. 24).

Food Handler's Safety Training Patricia Carrow, 703-257-6631 3rd year. Demonstration. Taught by an NEHA-certified instructor, Gary Haines. Prepare for employment or update your knowledge of safe practices. Certificate awarded. Purchase textbook in campus bookstore. $69. 9 a.m.-1 p.m. Oct. 27. Northern Virginia Community College, Woodbridge.

L'Academie de Cuisine L'Academie de Cuisine, 301-670-8670 or 800-664-2433 33rd year. Demonstration/participation. Career training in culinary arts and pastry arts (12-month full-time program includes paid externship). Focus on classic French culinary and pastry techniques. Small class size and hands-on training in 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, $28,430, includes tuition and all materials. Pastry Arts Program, $23,500, includes tuition and all materials. 16006 Industrial Dr., Gaithersburg.

Northern Virginia Community College Professional Culinary Classes Benita Wong, 703-323-3457 15th 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 $95.60 per credit hour, with most culinary courses offered at three credit hours. Annandale Campus, 8333 Little River Tpk., Annandale.


Cake Decorating With Donna Donna Bolton, 703-426-1507 4th year. Participation. Maximum 8 students, ages 6-18. Learn to assemble a 4-layer cake and how to frost and decorate it using pastry bags and 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 cake made from scratch that they have hand-decorated. 9 a.m.-noon Saturdays. Birthday parties also available. $65 per student. Annandale.

Holiday Baking for Kids Chefs at DC Coast, 202-408-02201 (Jillian Zins) 8th year. Participation. Join the chefs at DC Coast for this popular annual class, where kids can learn fun desserts and treats to make for the holidays. 11 a.m.-1 p.m. Dec. 6. $65 per child accompanied by 1 adult. DC Coast restaurant, 1401 K St. NW.

Just Cakes Marge Schinnerer and Stephen Scholtz, 301-718-5111 5th year. Participation. Classes for teens and children include cake-making and decorating, camps, holiday specialty courses and children's birthday parties. Classes taught year-round. $25-$75 per child. 4849 Rugby Ave., Bethesda.

Kids Can Cook! Sheila Crye, 301-512-8631 8th year. Participation. For ages 9-14. Students plan and prepare a healthful gourmet meal. Kids learn to work safely with knives and heat (under close supervision) and work 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 6th year. Participation. Ages 8-17. Kids-only, and kids and parents classes. Learn cooking techniques, preparation skills, whole meals, ethnic cooking (including continental, Asian, Latin, Middle Eastern), baking, snacks and holiday fare. 10:30 a.m.-1 p.m. selected Saturdays; includes lunch. Adult classes and classes for private parties also available. Northern Virginia area.

Real Food for Kids Joanne Ocasio, 240-888-9612 6th year. Demonstration/participation. Ages 5-18. Kids 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 Farm Next Door Suzanne Sutton, 301-977-3411 14th year. Participation. Ages 6-18. Students learn about food from the source. Gather eggs from hens; pick vegetables, fruits and herbs from the gardens; watch bees make honey, then learn to create delicious and healthful meals from simple foods close to home. A variety of classes offered, including theme classes such as Gingerbread Houses, Homemade Breads, Stupendous Baked Goods, Desserts and Snacks, Holiday Foods, Homemade Jams, Pickles and Preserves. Birthday parties, groups and team building also offered, as well as on-site or in-home classes. Weeklong summer camps and holiday camp during vacation also offered. From $60. Rockville.

Tiny Chefs Tiny Chefs, 301-518-6108 4th year. Demonstration/participation. Cooking classes and birthday parties for ages 4-14; 6 to 15 children per class/party. Birthday parties: $35 per child 4-8 years old, 8 to 15 students. $40 per child 9-14 years old. $50 per hour for 2-hour class session, 6 to 12 students. Will come to participant's location and bring all supplies.


Brookside Gardens Adrienne Cook, 301-962-1427 9th year. Demonstration. Classes include vegetarian, braising, winter fruits, beans and more. $25 a class. See Web site for specific schedule and registration. Wheaton.

Boys Can Burn Joanne Ocasio, 240-888-9612 2nd year. Demonstration/participation. Cooking class for men 18 and older. Perfect for the single or newly married man or the single dad. Learn about preparing meals, presentation and regional cuisine. Prices vary. Greenbelt or at student's home.

Chef at Your Door 302-221-0283 10th year. Participation. Instruction begins at culinary skill level of participant. Learn to build a pantry, how to shop and save, and how to freeze and store food. Groups welcome. Gift certificates available. Call or e-mail for rates. At student's home; Washington area.

Chef Bernard 301-830-1608 4th year. Demonstration/participation. Personalized instruction for groups and individuals including corporate team building. Specializing in French, Mediterranean and healthy cuisine. Instructor trained in France and the United States. Children's lessons and gift certificates available. $75 per person plus cost of food. In student's home or at professional kitchen in Gaithersburg.

Chef for Hire Linda Ruiz, 703-724-0123 9th year. Demonstration/participation. Step-by-step cooking instruction for all levels. Students select 4 to 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.

Chef Jacques Haeringer Jacques Haeringer, 703-450-9581 22nd year. Demonstration. Chef de cuisine at L'Auberge Chez Francois demonstrates techniques followed by a five-course wine luncheon. 11 a.m. Sept. 27, Oct. 24, Nov. 1 and 7, Dec. 5 and 13. $100-$140.

Chez Suzanne Suzanne Parker, 703-368-3519 6th year. Demonstration/participation. Evening classes designed for novice and experienced cooks wanting to improve their culinary skills. Class instruction covers basic skills, tools and techniques, shortcuts and presentation ideas. Fall classes include Southern Cooking, Flavors of Provence, Pastry, Elegant Holiday Desserts. Winter and spring sessions offered. $50 per 2-hour session. 6-8 students per class. Samplings and printed recipes. Customized or group classes upon request. Call or e-mail for detailed schedule. Old Town Manassas.

Company's Coming Jinny Fleischman, 202-966-3361 12th year. Demonstration/participation. Hands-on classes teach how to enjoy cooking. Menus cover a variety of cuisines including American, Chilean, French, Italian, Spanish and Moroccan. $70-$85 per session, 3 classes for $195-$255 includes meal, wine and recipes. Customized classes for business and social groups available.

Cooking Class Weekend at Briar Patch Bed & Breakfast Inn Ellen Goldberg, 703-327-5911 3rd year. Demonstration/participation. Chef Becky Croft teaches how to prepare 4- or 5-course gourmet meals. Briar Patch is a historic farm on 47 acres with mountain views in Middleburg. Nov. 14-16, Dec. 12-14. $95 per person plus the room cost. 23130 Briar Patch Lane, Middleburg.

Cooking Party Bobbie Boteler, 410-544-4636 9th year. Demonstration/participation. Gather 6 to 10 friends in a home and prepare a meal 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 6th year. Participation. Offered by Results Technology Inc. Classes employ cooking to build leadership skills, resource management, communication expertise and more. Sessions are built around customized menus fostering individual and group creativity, collaboration and innovation. Meal preparation and presentation are key teaching elements. Suitable for professional development of corporate and association staff. Also good for nonprofit board orientations. Sessions from 4 hours to all day. Fees depend on venue and menu. Washington area.

Cooking With Linda Linda Sommer, 301-365-3144 8th year. Demonstration/participation. Class features multi-course meal with wine pairing and emphasizes fun, ease of preparation and presentation. Classes explore various cuisines. 6:30-9 p.m. Wednesdays. Fall sessions begin in September. $165 per 3-class course, includes food and wine. Bethesda.

Cooking With Mama Mancini Barbara Mancini, 703-838-3660 9th year. Demonstration. Classes include Quick and Easy Cooking, Holiday Entertaining, Baking for Dummies, BBQ Boot Camp, Tuscan Cooking, Grilling Made Easy, Simple Fish Dishes, 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. Class schedule varies. E-mail or call for days and time. Mancini's Cafe and Bakery, 1508 Mount Vernon Ave., Alexandria.

Cooking With Patrick Patrick Davis, 703-450-4123 3rd 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 and Wine Pairing, Seafood, Advanced Cooking Techniques. Saturday daytime and Thursday evenings. $60 per class. Sterling.

Cooking With Sheilah Sheilah Kaufman, 301-299-5282 39th year. Demonstration/participation. Learn easy, elegant cooking the fearless, fuss-free way with recipes for beginners to advanced cooks. Cooking teacher and author offers classes for corporate team building, kids or adult parties/showers or organizations. Learn basic skills and techniques to cook dishes from around the world and entertain (and cater your own parties). All dishes can be made ahead or frozen with a short preparation time and quick cleanup. Single or multiple sessions, evening or daytime. $50 per class includes meals. Corporate rates available. Potomac/Bethesda area.

Creative Cooking Setty Jahanbini, 703-408-8006 10th year. Participation. European and Iranian cooking made easy, vegetarian dishes, healthy options. Students will take home the prepared meal. $50 for two-hour session, plus cost of ingredients, minimum two sessions; $100 Saturday sessions 11 a.m.-3 p.m. Tysons Corner.

CulinAerie Susan Watterson and Susan Holt, 888-789-2665 or 202-587-5674;; 1st year. Demonstration/participation. Offers culinary and wine classes in two large state-of-the-art kitchens in downtown Washington; culinary team building, holiday and birthday parties, alumni events. Starting at $75. 1131 14th St. NW.

Cut to the Quick Cooking School Mr. Silver, 301-229-0189 12th year. Demonstration/participation. For proficiency in the home kitchen, dining and entertaining. Quick, 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.

D.C. Dining Society Chef Marty, 202-265-0477 21st 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 meals 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 More than 50 years. Demonstration/participation. More than 60 classes for students 18 and older, 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.

Food and Wine Camp at Lansdowne Resort Mary Watson Delauder, 703-729-4073 Participation. Guests experience how various garden herbs interplay with wines. Two-night stay included. Sept. 26-28. $1,200 per couple, based on double occupancy.

Glenfiddich Farm Cookery School Olwen Woodier, 703-771-3056 4th 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 4 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 and August four-day cooking camps (ages 8-16). 17642 Canby Rd., Leesburg.

Great Falls Tea Garden - Focused Educational Tea Tastings Chef Laurie Bell, 703-757-6209 25th year. Demonstration/participation. Learn what makes single-origin, premium loose-leaf teas superior to generic tea through tastings of flights of freshly brewed teas. Intro to Tea Types and Regions Around the Globe, Sept. 30; Black Teas From India: Darjeelings, Assams and Nilgiris, Oct. 14; Chinese Green, White and Oolong Tea, Oct. 28; Black Teas Used in Breakfast Blends and Earl Greys From China, Ceylon, Africa and India, Nov. 11; Japanese Green Teas vs. Chinese Green Teas, Nov. 25. Extended seminars also available for groups and at private homes. $20 per class includes tea sampler. 766-C Walker Rd., Great Falls.

Gospel Gourmet Sue Hardman, 703-801-4639 2nd year. Demonstration/participation. Classes built on the Christian Gospels and cooking/entertaining. Maximum 10 people. 10:30 a.m.-noon Tuesdays beginning Oct. 21. 6 lessons for $125, includes lunch, recipes and materials. St. Paul's Episcopal Church, Baileys Crossroads.

Mastering the New Orleans Classics Chefs at Acadiana 3rd year. Demonstration. Learn to make classic dishes from the Crescent City to incorporate into holiday meals. 11 a.m.-1 p.m. Nov. 15. $75. Acadiana, 901 New York Ave. NW.

L'Academie de Cuisine Bethesda, 301-986-9490 32nd year. Demonstration/participation. Classes include Beginner to Advanced Techniques, French, Italian, Thai, Wine Tasting, Kids and Teens (classes and summer camps), Baking & Pastry, Bread, Vegetarian, Guest Chefs, Cookbook Authors, Food Writing and Catering Workshops. Private Parties and Corporate Events. From $65 per class; from $195 per series. Mondays through Saturdays, days and evenings. 5021 Wilson Lane, Bethesda. (Also see listing under Professional Training.)

In Your Home With Neil Neil Fletcher Wilson, 301-699-2225 3rd 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 30th year. Participation/demonstration. More than 50 classes for all cooking levels, held in newly renovated teaching kitchen. Topics include Wine and Dine in Italy, Sensational Seafood, Holiday Party Hors d'oeuvres, Fast Entrees for Busy People, Thai Dinners, Thrill of the Grill, Thanksgiving Feast, Healthy Mediterranean Cuisine, All About Cheese, Super Soups and Stews, Pizza, Valentine Dinner Party; also offers guest chefs, parties, restaurant classes, private classes for corporate team building and personal chef services. $75 includes full dinner with wine and recipe booklet. Alexandria.

Just Simply . . . Cuisine Chris Coppola Leibner, 202-338-2770 13th 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.

The Kitchen Studio Cooking School Christine Van Bloem, 301-663-6442 4th year. Participation/demonstration. A wide variety of classes, including basic techniques in sauces and knife skills, tastings, ethnic foods, culinary team building, teens and children's classes. Evenings and weekends; schedule changes monthly. Limit 12 for participation classes, 16 for demonstrations. $40-$65 per person. Also available for private parties and corporate events. 5301 Buckeystown Pike, Suite 125, Frederick.

Laughing Duck Gardens & Cookery Sylvie Rowand, 540-675-3725 1st year. Demonstration/participation. French-born instructor uses local, seasonal ingredients to make healthful, flavorful meals. See Web site for full schedule. Classes offered privately. Next scheduled classes are Cooking With Apples From Appetizer to Dessert, 10 a.m.-2 p.m. Sept. 27; and Thanksgiving With a Twist: Traditional Ingredients, Unusual Preparations, 10 a.m.-2:30 p.m. Nov. 15. $50-$75. Washington, Va.

McLean Cooks Culinary Program Joel Olson and John Bauhs, 703-790-0123 11th year. Demonstration/participation. Classes for age 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. $30-$150. McLean Community Center, 1234 Ingleside Ave., McLean.

Nickell's & Scheffler 703-549-5545 5th year. Demonstration/participation. Cooking-class parties for 8 to 10 people. The chef-owners, Culinary Institute of America graduates and a husband-wife team help partygoers 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.

On Your Own? Great, Simple Meals for Having People Over Susan Senn, 703-243-0913 2nd year. Demonstration. Geared to young professionals somewhat new to having dinner guests. Each class covers drinks, appetizer, two entrees, side dishes and a dessert. Two sessions: Oct. 8, 15, 22 and Nov. 5, 12, 19. $150. 5626 N. Sixth St., Arlington.

Ready to Serve! Caroline McAllister, 301-663-0194 6th 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.

Rochelle Myers Catering and Cooking Classes Rochelle Myers, 703-867-9096 4th 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.

Sur La Table 703-414-3580 7th year. Participation/demonstration. Cooking, knife skills, baking and pastry arts taught by local instructors, nationally known chefs and cookbook authors. Emphasis on technique and local and global flavors. Team building, private party and children's classes also available. Hands-on evening and weekend classes are limited to 16 students; demonstration classes limited to 32. Prices vary and include a 15 percent discount on purchases. 1101 S. Joyce St., Arlington.

Susan Senn Cooking Susan Senn, 703-243-0913 2nd year. Demonstration. Simple Meals for Having People Over. Geared to young professionals new to hosting. Every class includes drinks, appetizer, two entrees, side dishes and a dessert. Two sessions: Oct. 8, 15, 22 and Nov. 5, 12, 19. $150 per session. 5626 N. Sixth St., Arlington.

Tailored Taste Personal Chef Service Monica Thomas, 301-699-9597 or 240-299-6463 5th 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 and prep time. In student's home.

Unleash the Cook! Stephen Mutty, 202-669-8340 1st year. Demonstration/participation. Personalized group and individual classes designed to make you comfortable with food, wine and your own kitchen. Instructor is a Johnson & Wales graduate and has been cooking for 35 years. Customized dates, times and class locations. In-home classes recommended. 9806 Lost Ravine Ct., Fairfax Station.

What's Cooking! Phyllis Frucht, 202-483-7282 More than 25 years. Demonstration/participation. Learn cooking skills in a small group in a fully equipped townhouse kitchen. Classes are for beginners to advanced students, with an emphasis on practical cooking skills for busy people. Each two-hour class is followed by a sit-down dinner. Classes emphasize a specific technique or an entire meal from appetizer to dessert and include the cuisines of India, Spain, Italy, France, Vietnam and Thailand; vegetarian food; bread baking; and Jewish New Year. $50 per class, $225 for 5-class series. Weekday evenings. Dupont Circle.

What's for Lunch? Gail Forman, 202-633-3030 1st year. Demonstration. "Let's Do Lunch" series with Washington chefs. Classes at 11 a.m. Oct. 14: Pizza-making tips at Pizza Paradiso, 3282 M St. NW. Tuesday, Oct. 21: Traditional and modern Thai cooking at Bangkok Joe's, 3000 K St. NW. Oct. 28: Culinary journey through India at Indique Heights, 2 Wisconsin Cir. NW. $162, includes all three lunches.


A Pinch of Thyme Cooking School Robyn Webb, 703-683-5034 19th year. Participation. Customized private individual and group classes taught by award-winning nutritionist, columnist and cookbook author anywhere in Maryland, the District or Virginia. Quick low-fat courses includes Introduction to Low-Fat, High-Flavor Cooking, Vegetarian, Italian, Chinese and Thai, Fast and Healthy Dinners, Soups and Stews. Classes taught days, evenings, weekends. Cooking parties for birthdays, wedding and baby showers, and all celebrations. $250 for 1 to 5 people; each additional person $50. 3-hour course includes full meal, planning time and travel. Also available: Culinary Travel in Europe, 9-day culinary vacations. 308 S. Payne St., Alexandria.

Boundless Wellness Cindy Klein, 202-210-7043 3rd year. Participation. Social and interactive classes focus on healthful, seasonal dishes that are delicious, nutritious and easy to prepare. See the Web site for class times. $45. 4119 Brandywine St. NW.

Healthy Living Inc. Juliette G. Tahar, 202-497-5269 16th year. Demonstration. Focus on vegetarian, vegan and macrobiotic. Beginning level: Oct.18, Nov. 11, Dec. 12; advanced level: Sept. 28, Oct. 26. Classes start at $55. Takoma Park. Private customized classes and coaching available.

Inspire Nutrition LLC Christina Giallourakis, JD, CHHC, 202-669-5330 3rd year. Demonstration. Certified holistic health counselor offers monthly classes, cooking parties, private instruction and corporate demonstrations. Goal is healthful eating to get more energy, lose weight or address a medical condition; add exciting recipes to your repertoire and have fun in the kitchen. Fall schedule: Quick Vegetarian Dinners, Sept. 18; Sweet Vegetables and Sugar Cravings, Oct. 23; Delectable Desserts, Nov. 13. $45 per class for monthly classes. Also offers personal consulting and corporate wellness. 400 Massachusetts Ave. NW, No. 511.

Organically Scrumptious Cooking School Chef Frances Chumley, 410-562-7993 5th year. Demonstration/participation. A healthy approach to cooking, specializing in the Mediterranean diet. Ingredients are organic and all-natural. Maximum 12 students. Corporate team-building classes and gift certificates also available. $65 adults, $55 youth. Design Solutions Inc., 1598 Whitehall Rd., Annapolis.

Solar Cooking Louise Meyer, 202-328-6834 or 202-415-2116 7th year. Participation. Three classes, four hours each 10 a.m.-2 p.m. Saturdays. Classes limited to 5 students. Learn to cook with the sun, using a HotPot solar oven. Basics will include rice, beans, vegetables, meats, stews, bread and cakes. Specific menus will depend on the interest of the students. $280, includes foods and materials (solar oven). Chevy Chase.


CHINESE Art of Chinese Cooking Rebekah Lin Jewell, 703-283-1119 28th year. Demonstration/participation. Step-by-step instruction. Students select 3 or 4 dishes from a preset menu. 3- or 4-hour sessions, by appointment. Minimum 5 students. $75 per student, includes tuition and ingredients. In student's home; Northern Virginia only.

Chinese Cookery Inc. Joan Shih, 301-236-5311 35th 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. $275 per course, $80 per session, includes recipes and dining. 14209 Sturtevant Rd., Silver Spring.

Franklin F. Chow Franklin F. Chow, 202-265-5651 33rd year. Demonstration/Participation. Basic Cantonese American cooking, including steamed and stir-fried dishes. Classes 2-5 p.m. Saturdays, beginning Sept. 20. $50 for 2 sessions. Washington.

Free-Form Cooking: Chinese Techniques Jewish Study Center, 202-332-1221 6th year. Participation. Taste spices and learn how they can be combined into Szechuan and Cantonese dishes using a variety of Chinese techniques. 6:30-9:30 p.m. Nov. 18. $25 in advance, $30 at door. Sixth and I Historic Synagogue, 600 I St. NW.

INDIAN Art of Indian Cooking With Mystic Kitchen Pritha Mehra, 703-237-1848 6th year. Demonstration/participation. Learn simple, authentic techniques for creating Indian vegetarian and non-vegetarian meals, including palak paneer, chicken tikka marsala, aloo gobhi, dals, chutneys and samosas. Lessons offer a variety of menus: vegetarian, vegan, healthful, diet, non-vegetarian, organic, 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.

Culinary Journey Through India Indique Heights Restaurant, 301-656-4822 1st year. Demonstration. Explore the cooking innovations of Indian cuisine with Chef K. Vinod of Indique Heights. Cost includes cooking demo, lunch and wine. Dishes of Northern India, noon-3 p.m. Oct. 18; Southern Indian Cuisine, noon-3 p.m. Nov. 2; Street Snacks of India, noon-3 p.m. Dec. 3. $55. 2 Wisconsin Cir., Chevy Chase.

ITALIAN Bella Cucina at Villa Firenze Flo Bender Merola, 202-716-6285 8th year. Demonstration/participation. Cooking and dinner with wine pairing (overnight stays additional charge). Saturdays: 3-6 p.m. for cooking class, 6-10 p.m. for dinner. $60 for three-hour class, $40 for five-course dinner. Classes are in a luxurious B&B at 131 Bobcat Dr., Berkeley Springs, W.Va.

Casa Italiana 202-638-1348 8th year. Participation. Join our Italian chef in preparing memorable and healthy Italian specialties, 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, Oct. 2-Dec.11. $50 per class. 595 1/2 Third St. NW.

Cooking With Chef Roberto Donna Lyn, 703-412-5076 8th year. Participation. Donna teaches various Italian regional cuisines and specific topics (i.e., pasta, sauces, etc.). September and October; check Web site for specific class dates. $100-$1,400. 2250 Crystal Dr., Arlington.

La Cucina di Adele Adele Verdino, 703-912-4819 2nd year. Demonstration/participation. Authentic, natural, healthful Italian cooking prepared by an experienced Italian gourmet and author-teacher (more than 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 to 8 students. About $55 per person. In instructor's home.

Taste of Italy Carmine Marzano, 202-368-7379 Participation. 3-course, hands-on cooking class, seated luncheon and wine pairing taught by the chef of Ristorante Luigino. Featuring the flavors of central Italy. 11:30 a.m.-2:30 p.m. Oct. 11. Ristorante Luigino, 1100 New York Ave. NW.

Treasures of Tuscany: An Epicurean Voyage Lisa Mushaw, 703-264-0651 5th year. Demonstration/participation. Travel the Tuscan countryside, sample local wines and take cooking classes with local chefs. Oct. 19-25. $4,000 per person double occupancy, additional $500 for single occupancy. 4094 Majestic Lane, Suite 118, Fairfax.

JEWISH Captivating Kitchens, Extraordinary Cuisine Barbara Winnik, 301-348-3778

1st year. Demonstration/participation. Instructor Sarah Mogel demonstrates how to prepare a three-course kosher-style meal using easy, elegant and innovative recipes in a unique "dream" kitchen. 6:30-9 p.m. Sept. 23; 6:30-9 p.m., Oct. 27; Nov. 19, times to be determined. $60 a session for members of the Jewish Community Center of Greater Washington, $70 for nonmembers. Private home in Rockville; address available upon registration.

Jewish Community Center of Greater Washington's Book Festival Cooking Demo Lynn Gittleson, 301-348-3840 1st year. Demonstration. Founder and chief editor of Israel's leading food and wine magazine, Janna Gur, will satisfy your appetite and your curiosity with an Israeli-inspired cooking demonstration. 2 p.m. Nov. 9. $25 for JCCGW members, $30 for nonmembers. 6125 Montrose Rd., Rockville.

Jewish Cooking Classes Jewish Study Center, 202-332-1221 6th year. Participation. Grandma's Favorites, Chicken and Knishes: Learn to make many varieties of these Jewish classics. 7-9 p.m. Oct. 28 and Dec. 16. $50 in advance, $60 at door. Sephardic Cooking From Those Who Know: Learn vegetarian recipes from Morocco, Tunisia and Iran. 1-4 p.m. Nov. 16. $20 in advance, $25 at door. Sixth and I Historic Synagogue 600 I St. NW.

SOUTHEAST ASIAN Thai Basil Restaurant Nongkran Daks, 703-631-8277 10th year. Participation. Small classes taught by cookbook author and chef-owner of Thai Basil restaurant. 2:30-5 p.m. Oct. 12, 19 and 26; 3-session course repeated in subsequent months. $160, includes materials, recipes and dinner. 14511-P Lee Jackson Memorial Hwy., Chantilly. Private lessons also available.

Vietnamese Cooking Jasmine Nguyen, 571-643-6810 5th year. Demonstration/participation. 4- to 6-hour private classes for 5 people. $350 or $450, depending on class length, for 1 to 5 students, including ingredients; additional students cost extra. In student's home.

OTHER French Cooking With Chef Jean-Claude Jean-Claude LeLan, 202-352-1881 5th year. Demonstration. From veal stock to saffron sauce and beef bourguignon to apple tarte: recipes and sit-down tastings with coffee, tea, juice and/or wine/champagne pairings. 10 a.m.-1 p.m. Oct. 5, Nov. 9, Dec. 7, Feb. 8, March 8, April 19, May 17, June 7. $85. 455 M St. NW.

Mexican Table Mexican Cultural Institute, 202-728-1647 1st year. Demonstration. Chef Patricia Jinich shows how to prepare a menu from the Campeche region and provides a buffet dinner. Participants also take home practical recipes and some Mexican ingredients to begin cooking at home. 6:30 p.m. Dec. 11. $75 nonmembers. Mexican Cultural Institute, 2829 16th St. NW.

Nordic Lite Susanne Bergman, 703-319-3807 2nd year. Demonstration/participation. Light and easy cooking and baking classes with a Scandinavian flair. Customized classes available. About $65 per person, depending on the choice of menu. Work with groups of 4 to 8. In student's home.

Sushi Preparation Mary Moore, 703-680-1346 7th 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; 8 maximum. In student's home. Arlington and Fairfax County Public Schools Adult Education.


Grand Chef Bakshi S.N. Bakshi, 301-318-8064 54th year. Demonstration/participation. Private or group lessons in universal vegetarian cuisine. Maximum 10 students. About $75, includes materials and meal of 6 items. In student's home.

Vegetarian Cooking: Delicious & Nutritious Kasia & Marlene, 202-332-5433 26th year. Participation. Fresh, healthful vegetarian cooking. 11 a.m.-1 p.m. Saturdays. $30. Art of Living Foundation, 2401 15th St. NW.

Veggie Gourmet Mimi Clark, 703-643-2713 18th 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, One-Pot Meals, Soy of Cooking. 10 a.m.-1 p.m. Sundays. $50 per person, $90 for two. In student's or instructor's home.


Bourbon Tasting Scott Clime, Passion Food Hospitality, LLC 202-408-02201 (Jillian Zins) 2nd year. Participation. Learn more about bourbon's history and how it's manufactured. Selections will include rare and premium, small-batch and single barrel bourbons. Lunch is included. Oct. 4, 1-3 p.m. $75. Acadiana restaurant, 901 New York Ave. NW.

GiraMondo Wine Adventures 301-841-7609 Beginning to advanced wine tasting and food pairing classes, $49-$120. Washington.

Greater Washington Wine School 301-657-0220 or 240-305-6469 11th year. Demonstration. Classes with vintage wine tasting, lectures and guest speakers, wine dinners, house parties and trips. Fall series includes: Top Wines of the Year, Wine and Chocolate, Great Value Wines, Trendy Female Wine-Makers. $35-$50 per 90-minute session. 6638 Hillandale Rd., Chevy Chase.

Sommelier Wine and Food Society Rob Stewart and Lisa Chedister, 703-685-7970 winehead 21st 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 7:30-9:30 p.m. Sept. 29-Nov. 24. Customized wine events are available, including dinners and tastings. All classes taught by former chef and current retailer, sommelier and Smithsonian Associates wine instructor. $550. Monday, L'Enfant Plaza Hotel, 480 L'Enfant Plaza SW.

Ted Task Teaches Wine Ted Task, 301-947-6677 24th year. Demonstration. Customized wine classes. Food can be arranged. Prices vary. At L'Academie de Cuisine or in student's home.

Wine Consulting Kelly Magyarics, 703-203-9463

m 8th year. Demonstration/participation. Interactive, educational wine tastings for private and corporate events; also offers a "Wine 101" class. Lessons in student's home or business.

Wine Matters Ellen Kirsh, IAWS, CSW, 240-372-1278 2nd year. Demonstration/participation. Wine tasting and education customized for all levels of wine knowledge. Wine and food pairing, dinner party wine discussion, wine acquisition, etc. Topics and wines tailored to your interests and budget. Classes at your home or business in the District, Maryland or Virginia.

Wine Seller & Vineyard Table Lucinda Smith, 703-471-9649 2nd year. 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.

-- Compiled by Leigh Lambert

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