Cantonese Cooking

Franklin F. Chow


24th year. Demonstration/participation. Cantonese cooking techniques and appetizers, including Spring Rolls, Won Ton, Cha Sil Pork and Mock Drumsticks. $38 for 2-session course. Saturdays, 2-5 p.m., beginning Oct. 23. Call for schedule. 1851 Columbia Rd. NW, #501, Washington D.C. 20009.

The Chinese Cookery, Inc.

Joan Shih


27th year. Demonstration/participation. 5-session courses: Basic, Advanced, Sichuan, Hunan and Chinese Vegetarian and Gourmet I, II & III. Also children's cooking, private lessons, classes in specialty dishes, including sushi and healthful basics, by appointment. $160 per 5-session course; Chinese Vegetarian, $170 per 5-session course; specialty classes, $65 and up. 5 students per class. Evenings, 7-9 p.m.; Saturdays, 11:30 a.m.-1:30 p.m. Advance registration and deposit required. 14209 Sturtevant Rd., Silver Spring, Md. 20905.

Chinese Cooking

Rebekah Jewell


12th year. Step-by-step instruction in Chinese cooking in your home. $120 for a 3- to 4-hour session. Call for more information. Northern Virginia only.

Oriental Gourmet

Helen Beyer


Fax: 703-250-2914

19th year. Participation. 2-session Noodles, Noodles & Noodles, $55, Sept. 15 and 22; 2-session Wok Cooking Made Easy, $54, Sept. 27 and Oct. 4; 1-session Sushi Gourmet, $30, Oct. 13; upcoming Tempura, Tofu and Sichuan classes. Private classes and demonstrations available. 7-10 p.m. Lake Braddock School, 9200 Burke Lake Rd., Burke, Va. 22015.

Thai Cooking

Janya Somers


2nd year. Demonstration. Healthy Thai dishes for everyday meals and parties: Appetizers, Soups and Salads; Spicy/Non-Spicy Dishes; Vegetarian; One-Dish Meals. $40 per class, $145 for 4-session series. Call for complete schedule. Falls Church location.

Thai Cookery

Nongkran Daks


1st year. Demonstration/participation. Authentic, healthful Thai cooking. Saturday mornings, Sept. 11, 18 and 25. 3-session seminar, $150. Chantilly location.


Artistry With Cake--School of Sugar Art

Jaci Salisbury


6th year. Demonstration/participation. 1-day seminars in advanced cake-decoration techniques (rolled fondant, gum paste, etc.), $90 includes materials, 8 students per class, Saturdays. Call for schedule. 647 F St. NE, Washington D.C. 20002.

International School of Confectionery Arts

Ewald Notter


18th year. Demonstration/participation. Chocolate decoration, sugar pulling, blowing and casting classes. Special classes include: Cake Decorating with Colette Peters, Modern Plated Desserts with Eric Perez and English Wedding Cakes and Gum-Paste Flowers with Sue McMahon. 3- to 5-day courses. $560 to $770 includes materials, breakfasts and lunches. 9209 Gaither Rd., Gaithersburg, Md. 20877. Call for schedule.

Queen of Scones

Sandra J. Perry


4th year. Demonstration/participation. Scones, cookies, risotto, soups and stock and more. 3- to 4-hour baking classes include tea party. $20-$50. McLean location. Call for schedule.


(See also county programs in the General listing.)


Joel Olson


5th year. Demonstration/participation. Children's cooking, etiquette and manners. Single- and multiple-session classes. Special party classes available. Children 5 and up. Cost based on class size and menu. Bethesda-Chevy Chase-McLean areas.

Linda C. White


5th year. Demonstration/participation. Dining skills for children and teens. Instruction in silverware and glasses, place settings, napkins, styles of eating, posture and more. $35 includes a practice meal and workbook. Call for schedule. Blair Mansion Inn, 7711 Eastern Ave., Silver Spring, Md.


Les Liaisons Delicieuses

Patti Ravenscroft


6th year. Participation classes in France. Taught in the kitchens of French chefs, with market, vineyard and cultural tours. One province per trip, with a master chef (most Michelin-starred) as guide. $1,900-$3,800 includes accommodations, all meals with selected wines, cooking classes, cultural tours and simultaneous translation. Call for dates and destinations. 4710 30th St. NW, Washington D.C. 20008.


L'Academie de Cuisine



Fax: 301-652-7970

25th year. Demonstration/participation. Basic and intermediate techniques, French menus, American regional and ethnic cuisines, guest chefs and authors, cooking for singles, baking, wine tasting, low-fat, vegetarian, classes for kids. $33 for single classes, $750 for 12-week series. Mondays through Saturdays, days and evenings, at Bethesda campus, 5021 Wilson Lane, Bethesda, Md. 20814. Call for catalogue. Also see listing under Professional Training.

Alexandria City Public Schools Adult & Community Education


20th year. Demonstration/participation. Multi- and single-session classes: Cooking Fundamentals I & II, Bachelor Pad--Men Can Cook!, Easy Entertaining, Secret Skills of Chefs, Vegetarian Cooking I, Vegetarian Sushi Workshop. Monday and Wednesday evenings beginning Sept. 13. Call for complete schedule. $20-$85, plus some materials fee. T.C. Williams High School, 3330 King St., Alexandria, Va. 22302.

Annapolis School of Cooking

Eileen Zack and Rita Calvert

Fresh Fields Whole Foods Market, Annapolis


4th year. Demonstration/participation. Healthful organic and ethnic menus. Tuesdays, 6:30-9:30 p.m. $35 per session; 4 sessions for $120. Call for schedule. 911 Commerce Rd., Annapolis, Md. 21401.

Arlington Public Schools

Clarendon Education Center


40-plus years. Demonstration/participation. Cooking Fundamentals, Korean Cooking, Cake Decorating, Breads for the Holidays, Gingerbread Houses and more. Days and evenings; single- and multi-session classes. $37-$103. 2801 Clarendon Blvd., Suite 306, Arlington, Va. 22201 (some classes meet at Swanson Middle School).

Calvert County Gourmet/Chuck Savage Cooking School

Charlie Varipapa


7th year. Demonstration/participation. American regional, Italian regional and international cooking made simple, easy and fun. Food history, techniques and secrets of great chefs (including mom!). $24-$42. Call for complete schedule. Southern Maryland and northern Virginia locations.

City Cuisine

Carol Levin


2nd year. Demonstration/participation in your home. Individual or group instruction. Emphasis on basic skills, cooking techniques, and party planning. Classes can be customized to fit your skill level and schedule. Also available for parties. Gift certificates available. Call for more information and rates.

Company's Coming

Jinny Fleischman


3rd year. Demonstration/participation. Home entertaining primer: menu planning, setting the table, wine pairing and preparing dinner. Thursdays, 7-9:30 p.m., Sept. 30, Oct. 28 and Nov. 18. $50 per session, $135 for the series, includes meal and wine. Cleveland Park location.

Culinary Tours

Beth Cogswell


1st year. Series of culinary tours. Sept. 25: Realizing Your Dream: Entrepreneurs, 9:30 a.m.-3:30 p.m., $65 includes lunch. Oct. 30: Breads of the World, 9:30 a.m.-3 p.m., $65 includes lunch. Jan. 29: Biscuits, Bon Bons and Bottles--Agricultural Museum in York, Pa., 9 a.m.-7:30 p.m., $85. March 4: Everything Virginia: 9 a.m.-5 p.m., $75 includes lunch. $260 for 4-tour series.

Cut to the Quick

Nathan Silver


3rd year. Demonstration/participation. Focuses on the practical science of food preparation, emphasizing low-fat meals and French and Italian techniques. $425 for 10-session class plus $55 material fee; individual lessons available. Classes begin Sept. 22; call for schedule. Bethesda area.

D.C. Dining Society


11th year. Demonstration/participation. American and international cuisines, wines, classic and modern healthful gourmet. Classes and seminars feature top local and national chefs, cookbook authors and visiting instructors from culinary schools. Fees range from free to $400 (for country inn weekends). Private lessons and group banquet classes can be arranged. Various locations. Call for schedule.

Fairfax County Adult and Community Education


25th year. Demonstration/participation. Cooking for You (or Two)!, Feeding the Teenage Vegetarian, Wok Cookery Made Easy, Easy Entertaining, cake-decorating classes and others. Fees begin at $18 plus materials. Also available are children's classes and cake-decorating program. Call for schedule. Locations vary.

Janet Gaffney's The Art of Cooking


7th year. Demonstration/participation. Learn classic culinary skills with menus designed for easy and elegant entertaining. Emphasis on do-ahead ideas. Tuesday evenings and Saturday mornings. $55 per class. Call for schedule. 5209 Goddard Rd., Bethesda, Md. 20814.

Judy Harris Cooking School

Judy Harris

703-768-3767 )

21st year. Demonstration/participation. Basic Techniques, Low-Fat Cooking, Culinary Tours Restaurant Tour, Elegant English Tea and more. Private classes available. Days and evenings, $42-$75 per class. Call for full schedule. 2402 Nordok Pl., Alexandria, Va. 22306.


Joel Olson


4th year. Demonstration/participation. Private classes for corporate and home occasions. Classes customized. Bridal Showers, Wine Dinners, Birthday Dinners, Gourmet Clubs. Call for information. Bethesda-Chevy Chase-McLean areas.

Lansdowne Resort


Demonstration/participation. Classes range from basic cooking skills to enjoying seasonal specialties, including: Sept. 25, Tomatoes; Oct. 9, Apples; Oct. 23, Pumpkin Carving; Nov. 13, Thanksgiving; Dec. 4, Holiday Appetizers; Dec. 11, Gingerbread House. 10 a.m. $20-$35. Call for 2000 schedule. 44050 Woodridge Parkway, Leesburg, Va.

The Many Ways to Prepare Artichokes

Doralice Marinetti Hoehne


3rd year. Demonstration/participation. Includes recipes and serving ideas with a Mediterranean focus. 2-hour class, mornings and evenings, February, March or April, depending on availability. $40 plus materials. Great Falls or Vienna location.

McLean Community Center


4th year. Demonstration/participation. Multi- and single-session classes for adults (Basic Knife Skills, Cake Baking and Decorating, Quick-Fix Dinners, Fondue Social and more) and children (Kids After-School Cooking, Halloween Treats and more). $32-$130, plus some materials fee. 1234 Ingleside Ave., McLean, Va. 22101.

Montgomery Village Foundation

Summer Whitford


Participation. Keep the Flavor, Lose the Fat, Thursdays, Oct. 7-21. Delectable Desserts, Wednesdays, Nov. 10-24. 7-9:30 p.m. $35 for residents; $40 for nonresidents. North Creek Community Center, 20125 Arrowhead Rd., Montgomery Village, Md.

Cary D. Pollak


16th year. Demonstration/participation. 4-session courses on Wok Cookery and French cooking, 2-session Indian cooking and single-session classes on Barbecue, English Tea and Hungarian cooking. Evenings, $25 per session. Call for schedule. Alexandria area.

Season to Taste

Missy Bigelow Carr


1st year. Demonstration/participation. Learn basic to advanced techniques of cooking today's gourmet foods, including entertaining tips. $35-$50 per class. Call for complete schedule. In your home or Silver Spring location.

Someone's in the Kitchen

Kendi O'Neil


3rd year. Demonstration. Seasonal entertaining menus, tasting events and special guest instructors. Evening sessions. $25-$45 per class. Locations vary.

What's Cooking!

Phyllis Frucht


More than 30 years. Limited participation. Small groups master a specific technique or an international menu. Multi-session classes include Celebrations, Contemporary Cuisine, Pacific Rim and the International Vegetarian. 7:30 p.m. $40 per class, $175 for 5-session series. Call for schedule. Dupont Circle location.


(Many pastry schools and community programs also offer gingerbread-house courses.)

Artistry With Cake--School of Sugar Art

Jaci Salisbury


6th year. Demonstration/participation. Make your own gingerbread house with illuminated Christmas scene. $90 includes supplies. Dec. 11, 9 a.m.-5:30 p.m. 8 students per class (adults only). 647 F St. NE, Washington D.C. 20002.

Creative Cakes

Nancie Cameron


Fax: 301-587-1598

6th year. Participation. Learn to design and decorate gingerbread houses. Children, 5-12 years: Saturdays, Nov. 27, Dec. 4, 11 and 18, 2-4 p.m. Adults (with children over 12): Monday, Dec. 13, 6:30-9 p.m. $45 includes a gingerbread house and materials. 8814 Brookville Rd., Silver Spring, Md. 20910.

Linda C. White


6th year. Demonstration/participation. Build and decorate your own gingerbread house. $20 includes materials. November and December classes for adults and children. Upper Northwest D.C. location.


Greek Cooking

Eva F. Poulos


19th year. Demonstration with some participation. Four classes: Sept. 30, spinach pie, baked shrimp with feta cheese and brandy pecan cake; Oct. 14, pastitsio, broiled chicken riganato, Greek salad and baklava; Oct. 28, dolmades, phyllo pastry bites with shrimp and butter cookies; Nov. 4, chicken avgolemono soup, moussaka, artichoke salad and custard cake. $25 per class, $92 for the series. 7-9:30 p.m. 11215 Gainsborough Rd., Potomac, Md. 20854.


Ayurvedic Cooking


3rd year. Demonstration/participation. Wholesome and balanced cooking; learn how to enhance food value with herbs and spices and how to choose foods to correct physiological imbalances. Saturdays, 11 a.m.-1 p.m. $35 per session includes lunch. Call for schedule. Silver Spring location.

Cooking for Health & Energy

Heike Albers

703-255-3561, ext. 3

20th year. Demonstration/participation. Expand your knowledge of whole grains, beans, vegetables, soy products and sea vegetables. Learn to make guilt-free desserts and quick dinners. 6 sessions. Saturdays, 9:30 a.m-12:30 p.m., starting Sept. 18. $40 per class, $195 for 6-session series.

Delights of the Garden

Ayize Sabater


4th year. Demonstration/participation. Eat & Live Healthy Food Prep Class explores the rejuvenating power of vegetarian dishes. Learn basic holistic principles and how to incorporate good-for-you foods into your daily routine. 4-class series beginning Sept. 26. $34 per class. 2616 Georgia Ave. NW, Washington DC 20001.

Eating Well With HIV

Food & Friends


1st year. Participation. Simple, healthful cooking classes for persons with HIV and their caregivers. Supported by Capital Area Food Bank and Share Our Strength. 6 sessions, Tuesday and Thursday evenings, Oct. 19 to Nov. 4th. Reservations required. 58 L St. SE, Washington D.C. 20003.

Gail's Vegetarian Catering

Gail Marie Naftalin


14th year. Mostly demonstration. Vegetarian Cooking I: Seasonal menus taught by nutritionist include ethnic foods (no meat or dairy), beans, tofu, tempeh and natural sweeteners; 4 sessions. Vegetarian sushi; 1 session. Call for schedule and cost. Silver Spring, Arlington and Alexandria locations.

Juliette's Macrobiotic Services

Juliette Tahar


6th year. Demonstration and/or participation. Single-session classes in Vegetarian/Vegan Cooking (Grains, Legumes, Soy Products and Vegetables), Principles of Macrobiotic Eating and Cooking and Holiday Fish Preparation. Single classes, $40-$85; 4-session series, $140-$240. Call for complete schedule. 1811-B 18th St. NW, Washington D.C. 20009.

Low-Fat Vegetarian Cooking

Lauren Stuart


1st year. Demonstration. Taught by Holistic Health & Nutrition Counselor. Classes on tofu, soy foods and beans and grains. Saturdays, Sept. 25, Oct. 16 and 23; Noon-2 p.m. $35 per class; $100 for 3-class series. 21407 Rabbits Glen Ct., Germantown, Md. 20876.

Dr. Gabe Mirkin's Fat-Free Clinic


5th year. Participation. Beginning and advanced cooking for low-fat, high-fiber diets. Call for schedule and prices. Wyngate Medical Park, 5618 Shields Dr., Bethesda, Md. 20817.

M.O.M. (My Organic Market)

Anne Kuebler


2nd year. Demonstration/lecture. Monthly classes emphasize organic foods and meat alternatives. Call for schedule. $20 per class. 11711B Parklawn Dr., Rockville, Md. 20852.

A Pinch of Thyme

Robyn Webb


10th year. Lecture/participation. Taught by nutritionist. 14 classes emphasizing low-fat foods include: Introduction to Low-Fat, High-Flavor Cooking; Vegetarian; Italian; Chinese and Thai; Fast and Healthy Dinners; Soups and Stews; and more. $45-$90, includes full dinner. Weekly classes begin Oct. 14. 308 S. Payne St., Alexandria, Va. 22314.

Veggie Gourmet

Mimi Clark


9th year. Demonstration. Emphasis on organic vegan cooking: Beans and Grains, One-Pot Meals, The Soy of Cooking, Sushi and Sea Vegetables, That's A Wrap and more. Sundays, 10 a.m.-1 p.m., beginning Sept. 26. $40 per person per class; $70 per couple. Call for schedule. Fairfax Station location.

Heide Fischer Wessels


3rd year. Demonstration/participation. Live foods lifestyles (proponents follow a diet of uncooked foods) cooking levels I and II. $25 per session. Call for schedule. Northwest D.C. location.

Whole Food Cooking

Claudia Joy Wingo and Claus Haack


3rd year. Demonstration. Finding, buying and preparing organic produce and natural meats. Saturday, Nov. 20, 10:15 a.m.-4 p.m. $50 in advance; $60 at the door, includes lunch. 4908 Berwyn Rd., College Park, Md. 20740.


Indian Cooking

Asha Anand


1st year. Demonstration. Quick, easy, low-fat Indian cooking. Thursdays, 7 p.m. $75 per person includes dinner. Call for complete schedule. Bethesda location.

Indian and Indonesian Cooking

Usha Iyer


15th year. Participation. Vegetarian, low-fat Indian and Indonesian meals and snacks. Mondays and Wednesdays, 10 a.m.-noon, Sept. 15 to Oct. 13. $15 per session includes materials. Silver Spring location.

Mukesh Khanna


2nd year. Demonstration/participation. 15 years restaurant experience. Low-fat vegetarian cooking. International, with emphasis on Indian cooking. Private or group classes in your home. $45 per session; reduced rates for groups.


Cooking With Class

Joan Nester


12th year. Participation. Mediterranean cooking from Southern France to the Middle East. Tuesday mornings and Thursday evenings. $40 per class, includes meal and wine. Call for schedule. 2940 N. Westmoreland St., Arlington, Va. 22213.

A Step Above

Sabrina Capannola


10th year. Demonstration/participation. Basic and intermediate techniques in classic French, American and ethnic cuisines, including food preparation, presentation skills and wine recommendations. Gourmet Series, Elegant Desserts, Pastry, Holiday Feasts. Mondays, 6:30 to 9:30 p.m. $50 per class. Call for class schedule. Falls Church location.


Cooking With Gabriella

Gabriella S. Cantoni


2nd year. Demonstration/participation in your home. Learn the basic techniques of Italian cooking through the preparation of dinner or a buffet. $40 per hour plus materials.

Italian Regional Cooking

Debbie Ciardo


1st year. Participation. Italian regional cooking--from antipasto to dessert, including handmade pastas. Weekday afternoon and weekend classes. Call for a complete schedule and prices.

Susan Porter


16th year. Demonstration/participation. Home-style Italian cooking. Tuesdays, 10 a.m.-1 p.m., starting in October. $60 per class. Northwest D.C. location.

Tasty Tuscany

Patrizia Vecchia

6th year. Participation. Italian cooking emphasizing basics and improvising classic recipes with ingredients available in the U.S. Special menus by request, including vegetarian. In your home on request. Half-day, $75 per person; full-day, $135 per person includes wine and materials. 145 11th St. NE, Washington D.C. 20002.


L'Academie de Cuisine



Full participation. Professional programs include culinary career training, pastry arts program, part-time and continuing education classes. Professional classes held at the North Campus. 16006 Industrial Dr., Gaithersburg, Md. 20877. Open house at North Campus, Oct. 9. Also see listing under General.

Community Family Life Services

Jeannine Sanford

202-347-1577, ext. 331

7th year. Full participation. 4-month culinary training program. On-the-job training at Third & Eats Restaurant (500 Third St. NW). Weekly stipend for transportation. Food Handler's License certification. Job placement assistance. Applications available at 4:30 p.m., Sept. 7, 14 and 21 at 504 Third St. NW, Apt. 104, Washington D.C. 20001.

Northern Virginia Community College

Annandale Campus


7th year. Participation. 3-year Cook Apprenticeship program combines culinary and management classes with on-the-job training. $4,500 for 3-year program. 8333 Little River Tpke., Annandale, Va. 22003.

Stratford College's School of Culinary Arts


23rd year (formerly ATI Career Institute). Full participation. 50-week professional diploma program. Job placement and financial aid available. From $280 per credit hour. Day and evening classes, Mondays through Fridays. 7777 Leesburg Pike, Suite 100 South, Falls Church, Va. 22043.


Al Tiramisu

Luigi Diotaiuti


2nd year. Demonstration/participation. 5 classes featuring 3-course Italian menus. Saturdays at noon, Sept. 25, Oct. 30, Nov. 13 and Dec. 4 and 18. $50 per class includes food, wine, tax and gratuity. 2014 P St. NW, Washington D.C. 20036.

Bistrot Lepic

Bruno Fortin


1st year. Demonstration/participation. Single class in contemporary French cooking. Price includes meal, wine, tax and gratuity. 10 a.m.-1 p.m. $60 per class. Call for schedule. 1736 Wisconsin Ave. NW, Washington D.C. 20007.

Catalan Restaurant

Javier Arze


1st year. Demonstration/participation. Single classes in French Provencal, Vegetarian and Thanksgiving With a Twist. $85. Call for complete schedule. 1319 F St. NW, Washington D.C. 20004.

Citronelle Restaurant

Michel Richard


6th year. Demonstration. Single classes in French cooking. Saturdays, Sept. 18, Oct. 16, Nov. 13, Dec. 4, March 18, April 15, May 6 and June 10. 10 a.m.-2 p.m. $95 includes lunch, wine, tax and gratuity. Gift certificates available. Call for complete schedule. 3000 M St. NW (Latham Hotel), Washington D.C. 20007.

DC Coast Restaurant


2nd year. Demonstration. Stock, soup and sauce tips with chef Jeff Tunks (Sept. 18) $40. Halloween treat ideas with pastry chef David Guas (Oct. 30) $50 per parent-child pair. 11 a.m.-1 p.m. 1401 K St. NW, Washington D.C. 20005.

Evening Star Cafe

Brian Hooyenga


1st year. Demonstration. Each class covers preparation of multi-course menu and theory behind creating balanced courses, fundamental cooking techniques and wine pairings. Saturdays, Oct. 16 to Nov. 13, 10:30 a.m.-12:30 p.m. $35 per class; $150 for 5-class series. Daily Planet Wine & Gourmet, 2004 Mount Vernon Ave., Alexandria, Va. 22301.


Roberto Donna


1st year. Demonstration/participation. Fundamentals of Italian Cooking: Sauces and Stocks (Oct. 1); Handmade Pasta (Oct. 8); Risotto (Oct. 22); Deboning Meat and Fowl (Nov. 5); Mushrooms (Nov. 12); Chestnuts (Nov. 19). Fridays, 10 a.m.-1:30 p.m. $100 per session includes lunch. Galileo Laboratorio, 1110 21st St. NW, Washington D.C. 20036

Gerard's Place

Gerard Pangaud


8th year. Single-session demonstration classes in contemporary French cooking. Saturdays, 9 a.m.-1 p.m. Sept. 11, Sept. 25, Oct. 23, Oct. 30, Nov. 6, Nov. 13. $70 includes lunch, wine, tax and gratuity. Call for complete schedule. 915 15th St. NW, Washington D.C. 20005.

Le Tarbouche

Bader Ali


1st year. Demonstration. French-Lebanese cuisine. Sept. 4: Appetizers, $75. Sept. 11: Grilling Meats, Seafood and Vegetables, $150. Sept. 18: Desserts, $75. Saturdays, 11:30 a.m.-2 p.m. Price includes lunch. 1801 K St. NW, Washington D.C. 20006.

Lebanese Taverna

Islam Bakeer

703-841-1502 ext. 8

3rd year. Demonstration/participation. Middle Eastern and Mediterranean cuisine. Tuesday and Wednesday evenings; guest chefs on Monday evenings. $45 includes meal and wine. Private classes available. Call for schedule. Lebanese Taverna Market, 4400 Old Dominion Dr., Arlington, Va. 22207.

Matisse Cafe

Fritz Siegfried


1st year. Demonstration. Contemporary European cuisine with low-fat alternatives (vegetable and fruit reductions for non-essential butters and oils). Saturday mornings, 9:30-11:30 a.m. $55 per class; $300 for 6-class series. 4934 Wisconsin Ave. NW, Washington D.C. 20016.

Pulcinella, the Italian Host


6th year. Demonstration. Classic Italian food, with recipes and techniques. Saturdays, 2-4:30 p.m., Oct. 23, 30, Nov. 6 and 13. $35 per class; $130 for 4-session series. 6852 Old Dominion Dr., McLean, Va. 22101.

Taj Mahal Restaurant

Shashi Chopra


4th year. Demonstration. Low-fat, dairy-free vegetarian cuisine of Northern India. $45 per class includes lunch. Call for schedule. 7239 Commerce St., Springfield, Va. 22150.


Fabrizio Aielli


1st year. Demonstration/participation. Venetian world cuisine. Monthly classes. Call for a complete schedule and prices. 1909 K St. NW, Washington D.C. 20006

The Vegetable Garden

George Zhong


3rd year. Demonstration. Asian vegetarian appetizers, soups and entrees (all vegan). $40 per class includes lunch. Call for schedule. 11618 Rockville Pike, Rockville, Md. 20852.


Cleveland Park Wine & Spirits



6th year. More than 30 seminars on the Bordeaux District, Oregon Pinots, Rhones and more. Wednesdays, 9-10:30 p.m., $20 per class includes tastings; 5-class package, $90. 3423 Connecticut Ave. NW, Washington D.C. 20008.

Fresh Fields/Whole Foods Market

Walter Martley


1st year. Wine 201: Wine and Food Pairing. 9 weekly classes focusing on regions worldwide, Mondays, Oct. 4 through Dec. 6, 7:30-9 p.m. $10 per class includes recipes and guest winemakers/chefs. Optional dinner follows each class for an additional fee. 143 E. Maple Ave., Vienna, Va. 22180.

Georgetown Wine & Spirits

Barry L. Bassin


More than 25 years. 10 weekly classes covering everything from wine basics through all major wine styles. Beginning Sept. 14. Tuesdays, 7:30-9 p.m. $225 per person or $199 per individual in a group registration (includes tastings, 6 professional tasting glasses and written class material). Registration closes Sept. 4. Epiphany Catholic Church, 2712 Dumbarton St. NW, Washington, D.C. 20007.

Greater Washington Wine School

Jane Hermansen


2nd year. Classes include Wine Basics, Food and Wine Pairing, Champagne and Sparkling Wines for the Millennium, Wines of Italy and Value Vino. $30-$40 per class. D.C. and Montgomery County locations. Call or write for schedule. 5921 Wilmett Rd., Bethesda, Md. 20817.

Introduction to Wine and Food

Rob Stewart and Lisa Chedister


12th year. Beginning and intermediate courses cover major viticultural areas and wine and food pairings. 9 weekly 2-hour sessions in Arlington, Washington and Reston. $325 includes textbook and tastings of more than 125 wines. Single-session classes, $40. Call for schedule.

Wine Tasting Association


2-session introduction to wine. Thursdays, Oct. 14 and Oct. 21. $40 each class for nonmembers. 2- to 3-hour classes begin with 6:30 p.m. reception. Wyndham Washington hotel, 14th and M Sts. NW, Washington, D.C.

How Did You Learn to Cook?

Some of us learned from our parents, our friends or even our spouse. Others read books, took classes or watched videotapes. We never forget how we learned, or who first made us enthusiastic about making our own meals. We also never forget our first triumph in the kitchen--or our first disaster! How did you learn to cook? Or are you still looking for guidance and inspiration? Share your experiences and concerns today with Judith Weinraub online at 1 p.m. at