* Ancient and Modern Thai Cooking
Flora Yang, 703-742-8433
18th year. Demonstration/participation. Classes include Thai gourmet kitchen (satay, mango sticky rice, lemon grass shrimp soup, basil chicken, red curry and pad thai) and Thai party surprise (green papaya salad, crabmeat dumpling, beef larb mint leaves, drunken noodles and bananasflambe). Classes $30 (at Reston Community Center) or $69 (at W.T. Woodson High School). Northern Va. only.
* An Introduction to Sushi-Making
Mary Moore, 703-680-1346
3rd year. Demonstration/participation. Learn how and where to shop for sushi ingredients; how sushi is traditionally served; how to make traditional-style sushi rice; how to prepare California rolls, maki sushi with various fillings and nigiri using fresh fish and shrimp. $200 per 3- to 4-hour session in host's home for up to 4 students. $50 per additional student; maximum 10 students. Food and equipment included. Northern Va. area.
* Art of Chinese Cooking
Rebekah Lin Jewell, 703-591-9588
19th year. Demonstration/participation. Step-by-step instruction in Chinese cooking by appointment in student's home. Students select 3 to 4 dishes from preset menu. 3- to- 4-hour session. $55 per student includes tuition and ingredients. Minimum 5 students. Northern Va. only.
* Cambodian Cooking
Arlington Public Schools
Demaz Tep Baker, 703-876-0317
6th year. Participation. Classes include traditional soups; crepes filled with a mixture of chicken, pork and seafood served with a spicy fish sauce; and vegetables and salmon in curry sauce. Beginning Sept. 22, Thursdays, 7-9:30 p.m. $128 for nonresidents, $104 for residents, per 4-week course. 2801 Clarendon Blvd., Suite 306, Arlington.
* Cantonese Cooking
Franklin F. Chow, 202-265-5651
30th year. Demonstration/participation. Basic Cantonese American cooking, including preparation of steamed and stir-fried dishes. Classes held on Saturdays, 2-5 p.m., beginning Sept. 17. $40 for 2 sessions.
* The Chinese Cookery Inc.
Joan Shih, 301-236-5311
32nd year. Classes include basic, advanced and 3 levels of gourmet in cooking Szechwan, Hunan and Chinese vegetarian dishes. Also: children's cooking, private lessons and classes in specialty dishes (one session is on sushi, Peking duck and fire pot). Evenings, 7-9 p.m.; weekdays and Saturdays, 11:30 a.m.-1:30 p.m. Tuition (includes printed recipes): $225 per 5-session course or $75 for 1 session of sushi. Class size: 5 students. 14209 Sturtevant Rd., Silver Spring.
* Let's Cook Thai With Ruth
Ruth Jennings, 703-629-1951
4th year. Participation. Basic or festive Thai meal preparation. $150 per 3- to 4-hour course includes cookbook. Fairfax Station location.
* Virginia Cooperative Extension
5th year. Demonstration/participation with chef Sherri Seymour, who has taught cooking classes for 15 years. Recipes and hearty portions of all dishes provided, as well as lists of where to find ingredients. Classes, which meet 11 a.m.-2 p.m. on Saturdays, include dim sum (Part I), Sept. 24; dim sum (Part II), Oct. 1; Thai meal, Oct. 15; Asian noodles, Nov. 5. $35 each class; $65 for both dim sum classes. Fairlington Community Center, 3308 S. Stafford St., Room 15, Arlington.
BAKING and DESSERTS
* ABC SugarArt
B. Keith Ryder, 703-538-6222; fax: 703-538-6766
6th year. Participation. Private or semi-private lessons in intermediate and advanced cake decorating and candy-making techniques. In-home classes can be arranged for groups. Prices vary with course content and length. Call or e-mail to schedule. Falls Church.
* Cakewalk Confections
Edraline Argentieri, 202-251-8789
3rd year. Participation/demonstration. Classes include Gourmet Wedding; Specialty Cakes; Artisan Chocolate and Other Confections; Favors and Cookie Decorating; Showers; and Parties. Half-day to multi-day sessions. From $50. All levels of experience. Bethesda.
* Cooking with an Accent
Andrea Milstein 703-359-7569
4th year. Demonstration. Baking with freshly milled whole grains and spelt. Find out why whole grains are so important for your well-being and learn how to incorporate them into your breads, pie crusts, waffles and pancakes. Tuesday and Wednesday mornings by appointment. Groups of 5-6 people; $40 per person. Oakton area.
* La Cuisine
8th year. Demonstration. Cookie-decorating class ($50 per 2-hour class Oct. 16 and Dec. 4); American pie crust workshop ($75 for 31/2-hour class Nov. 6). Maximum 12 students. 323 Cameron St., Alexandria.
* Little Bitts Shop
Bob Schilke, 301-933-2733
13th year. Demonstration/participation. Classes in cake decorating, candy molding and other specialties. Basic cake decorating ($100 for 8 sessions, Saturdays, 9:30-11:30 a.m., starting Sept. 17, or Mondays and Tuesdays, 7-9 p.m., starting Sept. 19); basic cake decorating short course ($50 for 4 sessions, some Saturdays starting Sept. 17, 10-11 a.m.); candy-making (free, 2-4 p.m. every Saturday). 11244 Triangle Lane, Wheaton.
* Maro Nalabandian
5th year. Demonstration/participation. Learn to make simple cookies, petit fours, elaborate plated desserts, chocolate and sugar decorations and showpieces. Classes for parent and child teams; children's cooking and dessert parties also available. Held in student's home; Bethesda, McLean and surrounding areas. (Also see listing under International.)
* Michaels Arts and Crafts
Demonstration/participation. Classes offered in cake decorating using the Wilton method for beginners to advanced. Also classes in cookies and candymaking, and classes for children in basic cake decorating techniques. Monthly promotions available starting at $12.50. Contact local stores for dates and times. See Web site for area locations.
* Violet's Baking and Canning
Violet LaBrecque, 540-668-6006
More than 15 years. Participation. Pie-baking classes. Tuesday and Thursday mornings. $100 per 3- to 4-hour class. Maximum 4 students. Purcellville location.
(Also see county programs in the General listing.)
* Chef Jr.
Angela Zeidenberg, 301-320-7714
3rd year. Participation. Formerly known as Kiddiecooks. Cooking classes for ages 5-12. Children experience the cooking process, expand their knowledge in math, reading, science and health and learn the nutritional value of foods. The importance of proper hygiene, manners and etiquette will be emphasized during preparation and tasting. Classes may include breakfast, brunch, lunch and dinner menus, desserts and snacks. Also available: private or semi-private lessons, birthday parties, holiday specialty classes and parent/child classes. 4-week sessions. Call or e-mail for more information.
* Cooking With Kids
St. Mary's County Department of Recreation, Parks and Community Services
301-475-4200, Ext. 1800
2nd year. Participation. Ages 4-9. Hands-on cooking class on such topics as cake decorating, fruit and shaped sandwiches, using child-friendly kitchen tools. Kids sample their own creation, personalize their own chef's apron and receive their own kitchen tools and laminated recipe cards. Classes meet Wednesdays, 5:30-7:30 p.m., on Sept. 28, Oct. 5 or Oct. 12. Registration required; children must be accompanied by an adult. Limit 16 students. $25 registration fee; $40 materials fee per class. Classes also available for teenagers, Wednesdays, 5:30-7:30 p.m., on Oct. 26, Nov. 2 or Nov. 9 . Registration required. Limit 16 students. $25 registration fee; $40 materials fee per class. All classes meet at Chancellors Run Regional Park, 21905 Chancellors Run Rd., Great Mills.
* Flavors for Kids: Creating Capable Kids in the Kitchen
Lanette Doran, 703-765-0304
3rd year. Participation. Healthy cooking class for children ages 7-13. Promote healthy eating by exposing your kids to the benefits of natural, whole foods. Your junior chef will be guided through kid-proof cooking techniques, recipes, measuring and kitchen safety. They'll share a meal with the class, experiencing new cultures and etiquette. 90-minute class, 4-class series, $96. Alexandria.
* Just Cakes
Marge Schinnerer and Stephen Scholz, 301-718-5111
2nd 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. $30-$50 per class. 4849 Rugby Ave., Bethesda.
* KIDs aCookin'
Dan Himelfarb, 703-264-7824
3rd year. Demonstration/participation. Students ages 9-17. Classes held Saturdays 10:30 a.m. -- 1 p.m. through December (other dates to be added). $20 includes lunch. Classes also available for private parties. Learn whole meals, baking, snacks, holiday fare. Great Falls, McLean, Reston, Sterling area.
Sheila Crye, 301-587-7514
5th year. Demonstration/participation. Ages 9-14. Children learn how to plan and prepare healthy meals, be safe with knives and heat (through practice under close supervision) and work cooperatively as a team. Saturdays, 11 a.m.-1 p.m. starting in October. $40 each class. Maximum 8 students. Silver Spring location. 1-week home cooking camps offered during summer vacation: Monday through Friday, 9 a.m.-3 p.m. $300 includes lunch, beverages and snacks as well as field trips and visits to the swimming pool.
* Mrs. B's Cake Decorating for Kids
Donna Bolton, 703-426-1507
2nd year. Participation. Ages 6-18. Maximum 8 students. Learn how to assemble a 4-layer cake and how to frost and decorate it using pastry bags and colorful buttercream frosting. Class includes presentation, 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. Classes on Saturdays 9 a.m. to noon. $50 per student. Birthday parties also available. Annandale.
* Ristorante Tosca
Cesare Lanfranconi, 202-367-1990
3rd year. Demonstration/participation. Weekend classes for children and parents in Italian cooking, table manners and food safety. Appropriate for ages 4-12; children must be accompanied by an adult. $100 per couple includes lunch. Saturdays and Sundays, 11 a.m.-2 p.m. July through December. 1112 F St. NW.
* Suzanne's Chefettes
Suzanne Parker, 703-368-3519
2nd year. Demonstration/participation.
2nd through 6th grades and classes for teenagers. Emphasis on the connection of what we eat, where and how it is grown and responsible environmental stewardship; creation of a simple nutritional recipe of a specific seasonal food; safety in the kitchen; and dining etiquette. Maximum 6 students. Call or e-mail for detailed schedule. Grades 2-4 meet 4-5 p.m., $25; grades 5-6 meet 4-5:30 p.m., $30; teenagers meet 3-4:30 p.m., $35. Manassas.
* French Cuisine Chez Vous
Nancy Rinker, 410-414-8459
Participation. Instructor trained at LaVarenne in Paris and has 20 years' experience. Learn some basics of classic French cuisine, followed by a sampling of your pastries, including crepes and souffles. The 4-part series starts at $200; individual classes are $50. Prices may vary based on number of students. Classes held in instructor's kitchen or host's home. Maximum 4 students per class.
* Les Liaisons Delicieuses
Patti Ravenscroft, 202-966-1810
11th year. Participation. Classes in the kitchens of chefs in France or Morocco. $2,190-$5,990 includes accommodations, meals with wine pairing, cooking classes, cultural tours and simultaneous translation. Weekend trips to French-speaking parts of Canada also available; call for more information.
* Paula's Parisian Pastries Cooking School
Paula Shoyer, 301-986-8926
3rd year. Participation. Students take home their creations. Classes on French pastry, Jewish baking and general cooking and baking. Specializing in custom classes and parties for all ages. Participants pick the menu. Adult classes $45. Children's classes $25. Chevy Chase.
* ah la mode
Adrienne Hinds, 703-706-9464
6th year. Demonstration/participation. Private lessons in student's home. Topics vary according to interest and skill. About $65 per person plus materials. Maximum 6 students. Children's lessons and gift certificates available.
* Anne Arundel Community College
More than 26 years. Demonstrations of basic to advanced culinary techniques. Single and multi-session classes available. Call for topics. Evenings and weekends. From $36 to $85 per course. Various locations.
* Art Institute of Washington, Culinary Arts Program
John Miller, 703-247-6860
Demonstration/participation. Occasional community cooking classes from beginner to advanced techniques. Topics include French, Italian, Asian cooking; plus wine tasting, high school summer program, bread, vegetarian, baking and pastry. See Web site for schedule. Classes $50 to $75 per person. 1820 N. Fort Myer Dr., Arlington (across from the Rosslyn Metro station). Mostly Saturdays. (Also see listing under Professional.)
* Arlington Public Schools
More than 75 years. Demonstration/participation. Adult classes include Cooking for the Busy Professional, Cooking Fundamentals, Cambodian Cooking, Japanese Sushi and Cuisine, Tofu Workshop, Cajun and Creole Cooking Made Easy, Caribbean Cooking, Herbs and Spices, Take Control of Your Health and Weight, Nutrition for Children. Evenings and some Saturdays; single- and multiple-session classes. $41-$121 for Arlington residents. Clarendon Education Center, 2801 Clarendon Blvd., Suite 306, Arlington.
* Brookside Gardens
Demonstration/participation. Classes include cooking with garnishes, tapas, chocolate valentine, festive wines for the holidays. From $20. 1800 Glenallan Ave., Wheaton.
* Canapes Catering Inc.
M.L. Carroll-Tilden, 301-898-4080
15th year. Full hands-on participation in professional catering kitchen with chef M.L. Carroll-Tilden and guest chefs. Classes include Romantic Dinners (Oct. 12) and Holiday Fare (Nov. 16). New classes developed monthly. Check Web site for listings. Class price starts at $70 per person. Complimentary beverages. Average 12 students per class. Frederick.
* Chef at Your Door
6th year. Participation. Chef teaches in your kitchen using your own equipment. Emphasis on cooking multiple meals to freeze. Beginner and advanced instruction on American and international cuisines. Groups welcome.
* A Chef of One's Own
Tom and Christy Przystawik, 202-390-0444 or 202-361-5644
4th year. Demonstration. Cooking class dinner party: customized 3-course seasonal menu for groups of 8 to 15 people in your own home. From $60 per person includes meal and recipes. Wine pairing upon request.
* Chef Professor
Jack A. Batten, 301-627-4496
9th year. Demonstration/participation. Professional chef for 35 years offers customized hands-on classes for individuals or cooking class events for small groups in your home. Classes for all cooking experience levels and interests. Classes range from basic culinary skills and techniques and exploring cuisines and foods from around the world to specialized classes such as grilling. Gift certificates available. Class fee begins at $350 and includes all food products used in the class.
* Chez Suzanne
Suzanne Parker, 703-368-3519
3rd year. Demonstration/participation. Evening classes designed for novice as well as experienced cooks wanting to improve their culinary talents. Themed classes include basic culinary skills, use of appropriate kitchen tools, advanced preparation techniques, acceptable shortcuts, presentation and entertaining ideas. Classes through December include Indian Summer Buffet; Autumn Desserts; Thanksgiving Specialties; and Decorating and Entertaining Southern Style. Samplings and printed recipes. Classes also offered March through June. From $50 per 2-hour session. Maximum 6 students. Customized classes upon request. Call or e-mail for detailed schedule. Manassas.
* City Cuisine
Carol Levin, 202-265-4818
9th year. Demonstration/participation classes in your home. Groups of 4 or more students. Emphasis on basic skills, cooking techniques, and party planning. Classes can be customized to fit your skill level and schedule. Also ideal for dinner parties. Gift certificates available. See Web site for more information and rates.
* Company's Coming
Jinny Fleischman, 202-966-3361
9th year. Participation/demonstration. Jinny and Ed Fleischman's hands-on classes teach you how to enjoy cooking. Menus for scheduled classes cover a variety of cuisines including American, Chilean, French, Italian, Spanish and Moroccan. $60-70 per session, 3 classes for $165-190 includes meal, wine and a complete set of easy-to-follow recipes. Customized classes for parties, corporate groups and team building. Location convenient to Cleveland Park Metro station.
* Cookin' Up a Storm -- For Singles
Janet Kuller, 301-299-0139
5th year. Demonstration/participation. Spend an evening with singles who share a passion for food and wine. Along with a master chef, you will prepare a delicious meal (including dessert) and dine together as a class. Classes begin in the fall. $75 per class includes dinner and wine. Limited space. Potomac.
* Cooking at Home
Myra C. Mondzac, 301-983-1592
3rd year. Participation. Customized, hands-on cooking and baking classes in your home. Design your own menu or choose from our offerings to fit your needs, interests and food preferences, whether for everyday dining or party planning. All levels. Individual or group classes, single or series sessions. Children's classes available. Great for parties and meetings. Price varies depending on menu and number of participants. Washington and surrounding area.
* Cooking Up Leadership
Rhea Blanken, 301-320-8711
3rd year. Participation. Sponsored by a division of Results Technology Inc. The act of cooking builds leadership, resource management and communication expertise for adults and children. Sessions built around customized menus that foster individual and group creativity and innovation in meal preparation and presentation. Classes of 4 hours to a full day start at $100 per person. Bethesda area.
* Cooking With Linda
Linda Sommer, 301-365-3144
5th year. Demonstration/participation. Class features multi-course meal with wine pairing and emphasizes fun, ease of preparation and presentation. Gourmet classes explore various cuisines. $150 per 3-class course includes food and wine. Wednesdays, 6:30-9 p.m. Bethesda area.
* A Cook's Cafe
Craig Sewell, 410-266-1511
4th year. Demonstration/participation. 4-class series or individual classes. 10-week series, "The Basics," begins in September. Weekdays, 6:30 p.m. Call or see Web site for schedule. 911 Commerce Rd., Annapolis.
* A Cook's Quest
2nd year. Demonstration/participation. Choose from our team of chefs with wide-ranging experience to offer instruction for individuals or up to 20 people. Course content ranges from basic knife skills to 4-course meals paired with wine. Italian, French, Asian, Mexican and Southwestern cuisines; also pastry and desserts. Prices starting around $50 per person includes recipe handouts, food and equipment. Various locations in Montgomery County, Northern Va. and Washington, plus in-home instruction.
* Culinary Inspirations
Caroline McAllister 301-663-0194
3rd year. Demonstration/participation. Cooking classes in participant's home. Classes include Southwestern Celebration; Grandma's Farmhouse Kitchen; Small Plates Around the World; and Chocolate Oblivion. Custom-designed classes available including children's classes. 2- to 3-hour class includes food sampling and printed recipes. $26-$38 per person. Frederick, Montgomery, Carroll counties; other locations available for additional travel fee.
* Cut to the Quick Cooking School
Mr. Silver, 301-229-0189
9th year. Demonstration/participation. Using French and Italian principles and techniques, a systematic approach to teaching the beginner and intermediate cook fundamentals of making quick, tasty, healthy meals. Emphasis on reduced fat, varied menus. Taught in professionally equipped residential kitchen. Features saute, wok and roasting preparation. Tips on purchasing and on food safety. Group classes weekday evenings and on weekends. Individual lessons available, including at student's home. Bethesda.
* D.C. Dining Society
Chef Marty, 202-265-0477
18th year. Demonstration/participation. Corporate team building, private in-home or office classes, and scheduled D.C. Dining Society group events. Basic to advanced American regional, 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. Varied restaurant and hotel locations throughout region and occasional culinary travel.
* Easy Elegant Cooking
Sheilah Kaufman, 301-299-5282
37th year. Demonstration/participation. Learn easy, elegant cooking the fearless, fuss-free way with recipes for beginners or advanced cooks. Cooking teacher and author Sheilah Kaufman offers classes for corporate team building, kids or adult parties/showers. Learn basic skills and techniques for delicious dishes from around the world & how easy it is to entertain (and cater your own parties). All dishes can be made ahead or frozen with a short preparation time and little mess. Single or multi-sessions, evening or daytime. $45 per class includes meals. Corporate rates available. Potomac/Bethesda area.
* Easy, Elegant Meals for the Kitchen Neophyte
Susan Senn, 703-243-0913
2nd year. Demonstration/participation. Kitchen tools and techniques will be discussed and demonstrated during preparation of 3 complete meals, including appetizers, drinks, entree (paella, chicken Romano, beef Burgundy), side dishes/salads and dessert. Wednesdays, Oct. 19 and 26 and Nov. 2, 6:30-9:30 p.m., $150 for 3 classes. Cookbook on CD-ROM included. Limited to 6 participants. Arlington.
* Fairfax County Public Schools -- Adult and Community Education
50th year. Demonstration/participation. More than 70 classes offered including knife know-how; hors d'oeuvres; romantic dinners; anti-aging meals; seafood; fast and easy meals; Thai, Chinese, Korean, Indian, Lebanese, Italian and Vietnamese cuisine; Southwestern cooking; pasta making; cake decorating; kids' party treats; gingerbread houses; and pulled and blown sugar workshop. From $39 plus materials. Single and multiple-session classes for novice and experienced cooks. Call for schedule. Fairfax County locations.
* First Class Inc.
Debra Leopold, 202-797-5102
21st year. Turn recipes into a food specialty business by learning marketing skills, legal issues and product image. Classes include marketing (Nov. 19, 10 a.m.-1 p.m., $39 for nonmembers); how to open a bed-and- breakfast (Nov. 20, 10 a.m.-1 p.m., $39 for nonmembers); wines of southern Italy (Nov. 3, 6:30-8:30 p.m., $47 for nonmembers); catering secrets (6-week class beginning Sept. 21, $89); 1726 20th St. NW.
* Glenfiddich Farm Cookery School
Olwen Woodier, 703-771-3056
1st year at the farm. Demonstration/participation. Classes include Mediterranean flavors; tofu; Southwestern Thanksgiving; soups & breads; gifts from the kitchen; holiday cookies; winter squash & pumpkin; simple suppers. Wednesdays and Saturdays, 10:30 a.m.-2 p.m. through Dec. 21. $49 per class includes lunch with beverages and wine. Special groups, vegetarian, parent-child classes on request. 17642 Canby Rd., Leesburg. E-mail preferred.
* Gourmet on the Go
Christine Van Bloem, 301-662-2122
10th year. Demonstration/participation in student's home with a certified personal chef. Classes include fondue; French; Italian; paella; chocolate; appetizers (three levels); and Asian fusion. Additional classes developed on request. Starting at $50 per person. Minimum 6 students. Frederick and Montgomery counties and the District. Instructor has professional certificate from Peter Kump's in New York.
* Great Taste -- A Personal Chef Service
Danielle Neal, 301-352-3517
1st year. Demonstration/participation. Learn to be your own personal chef with customized cooking lessons in your home. Prepare 3 entrees and 3 side dishes with hands-on instruction. Includes groceries, recipe booklet and tips on how to package, store and heat your meals. Call for pricing and menus.
* Gunston Hall Plantation
3rd year. Participation. Open hearth cooking classes include Open Hearth Cooking, all levels (Oct. 1, 10:30 a.m.-3:30 p.m., $99); Open-Hearth Cooking, Level 1 (Oct. 22 or Oct. 23 $99). Participants must be 18 or older. Kids Cook! (June 28 or June 29, 9:30 a.m.-noon, $20). Participants must be 8 to 12 years old. 10709 Gunston Rd., Fairfax County.
* Home Gourmet
1st year in the area. Demonstration/participation. Contemporary healthy cuisine created from a blend of international styles and flavors from years living in Australia, Denmark, Hong Kong and Italy. Arrange a group of friends and select a menu. Recipe cards, instruction and groceries are provided for all courses. Sessions structured around your choice of menu and participation. Prices starting at $60 per person. Minimum 4 people. Inquire about other packages such as home-delivered gourmet meals for new mothers.
11th year. Demonstration/participation. Learn the fundamentals of basic breadmaking and how to make soups using seasonal ingredients. Classes taught in your home. $67 per 5-hour session includes copies of all recipes. Maximum 8 students. Young adult classes also available.
* Janice Tippett
6th year. Demonstration/participation in host's home. Specializing in 30-minute meals, investment cooking, desserts and themes such as "Death by Chocolate" and cooking with kids; includes food sampling. Minimal ingredients fee. Southern Maryland.
* Jewish Community Center of Greater Washington
3rd year. Demonstration. Classes include Appetizers From Around the World (Sept. 15); Challah-Baking Workshop (Sept. 22); From Lokshen to Lo Mein (Nov. 6); Jewish Food: The World at Table (Nov. 9); Warm Ideas for Cold Weather (Nov. 17); Dairy Can Be Delicious (Dec. 8); Decadent Desserts (Dec. 15). From $10 per class for nonmembers. Evenings, call for times. 6125 Montrose Rd., Rockville.
* Jolene Sugarbaker
Fairfax County Schools Adult and Community Education
703-227-2377, to register
323-623-9122, Ext. 3, for inquiries
4th year. Demonstration/participation. Comedian Jolene Sugarbaker, the Trailer Park Queen, teaches the area's only interactive comedy cooking classes. "Down-Home Cooking with Jolene," 7 recipes, Oct. 15, 10 a.m. ($59). Learn to make some surprising ingredient substitutions in "Faux Cooking with Jolene," Sept. 24, 10 a.m. ($55). Suitable for all ages. $35-$68 per 3-hour class and show. Bryant Center for Adults, 2709 Popkins Lane, Alexandria section of Fairfax County.
* Judy Harris Cooking School
Judy Harris, 703-768-3767
27th year. Demonstration/participation. All cooking levels, in newly renovated kitchen. More than 50 classes, including Wine and Dine in Italy; Spanish Tapas Party; Fast Fish; Holiday Party Hors d'Oeuvres; Quick Cook; Thai Dinners; Cooking for Singles; Knife Techniques; Holiday Virginia Country Restaurant Tour; Couples Dinner Parties; Basic Cooking; Healthy Mediterranean Cuisine; French Provencal; Super Soups; guest chefs; Costa Rica Culinary Eco Tour (Feb. 11); and private classes. 7-10 p.m. $65-$75 includes full dinner with wine and recipe booklet. Alexandria.
* Just Simply . . . Cuisine
Chris Coppola Leibner, 202-338-2770
10th year. Participation. Private and small-group custom classes covering basic through advanced skill levels. Technique emphasized. Cooking with fresh, local and seasonal ingredients throughout the year classes include Casually Elegant Cuisine; Fish and Fowl; A Taste of Tuscany; Sophisticated Palate; Back to Basics; Fit to Cook; Kids' Cuisine; and visiting Italian chef Biagio Longo from Sorrento. $50 to $75 per class all-inclusive. Single and multi-session. Chef's Choice sign-up classes offered twice monthly and custom groups available upon request. Days and evenings. 3224 Cathedral Ave. NW.
* Kent Cooks! A Personal Chef Service
Kent McDonald, 703-217-8636
4th year. Participation. Classes are geared to the cooking experience and abilities of the student, and menus are tailored to teach cooking skills. Instructor is a certified personal chef. Classes are $75 per hour (minimum 2 hours), plus the cost of food. Recipes for all menus are included. Cooking classes for groups or individuals, held in student's home.
* The Kitchen Studio
1st year. Participation/demonstration. Classes include Totally Thai, Fun With Fondue, Tea for Twelve and Cocktail Foods. Owner Christine Van Bloem has 10 years' experience and holds a professional certificate from Peter Kump's in New York. Available for private parties, bridal showers, birthday parties and more. $50-$65 per person. 5301 Buckeystown Pike, Suite 125, Frederick.
* L'Academie de Cuisine
30th 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 and cookbook authors; food writing; and catering workshop. Also private parties and classes in corporate team building. From $35 to $60 per individual class. Mondays through Saturdays, days and evenings. 5021 Wilson Lane, Bethesda. (Also see listing under Professional.)
* Learn From a Pro
Caroline Bruder Ross, 703-360-7383
3rd year. Demonstration/participation. Cooking classes in your home available 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 starting at $75 per person include wine pairing. Washington and surrounding area.
* Love & Onions Classes and Catering
Jennifer Beckman, 703-738-4570
2nd year. Participation/demonstration. Learn improved technique, creative menu planning and familiarity with fresh, non-processed ingredients. Introductory classes focus on knife skills and basic techniques such as sauteing, roasting, grilling, steaming, making stocks and sauces; more advanced classes cover such topics as yeasted doughs, tarts and pies, braising, fresh pasta and farmers market vegetables. Semi-private classes, $60 per 21/2-hour session, held in Falls Church; private lessons and special group sessions available in student's home. Call or visit Web site for schedule.
* Market Salamander
2nd year. Demonstration/participation. Classes emphasize techniques and wine pairing advice. A 3-course meal includes wine with each course. $75 per class. 200 W. Washington St., Middleburg.
* McLean Community Center
McLean Cooks Culinary Program
More than 20 years. Participation. More than 40 single- and multiple-session fall classes for adults and children. For adults: Knife Skills; Everyday Cooking; Fall Grilling; Thai Cooking; Fast & Spectacular; Sushi; Thanksgiving Dinner; Holiday Entertaining; Fish & Seafood; Soup-Stews & Casseroles; Tapas; and Holiday Wine Dinner. For Children: Asian and Italian cooking; Sushi; Doughnuts; Cooking Manners & Etiquette; Baking & Decorating; and Holiday Cookies. Class costs $45-$250. 1234 Ingleside Ave., McLean.
* Montgomery County Department of Recreation
Jim and Bryan Davis, 240-777-6870
6th year. Full participation. Classes include Basic and Intermediate Cooking Skills; Knife Skills; Wraps; Desserts; Be Your Own Personal Chef; Grilling and Smoking; Holiday Gifts From the Kitchen; Italian and French. Classes begin in September on Tuesday evenings and Saturdays. $48-$60 plus materials per 21/2- to 4-hour session. New this year: wine pairing classes on Friday evenings, prepare 3 different food items and match with appropriate wines. Adults only. Children's classes also available. Call for schedule. Ross Boddy Community Center, Sandy Spring.
* Montgomery County Public Schools Adult Education
Demonstration/participation. Various cooking classes in locations throughout the county. Cooking basics offered each year. Also a number of ethnic and topical cooking classes, which vary each semester. This fall: vegetarian; vegetarian Indian; Persian cooking; and cake decorating. Class fees start at $39. Visit Web site for cost, schedule and locations. Call 301-279-3495 to get on direct mailing list for course catalogue.
Jane Imholte, 703-307-9310 or 703-893-6377
Demonstration/participation. Professional chef (trained at Johnson & Wales and L'Academie de Cuisine) and registered dietitian with more than 25 years of experience teaches cooking for elite athletes, sports teams, vegetarians, people with special diets. Specialties include entertaining internationally with cultural flair and ease and culinary instruction for embassy or consular associates. 5-10 students. $35 per person at home kitchen studio in McLean. Off-site classes also can be arranged.
* Pam's Kitchen
Pam Leifer, 301-717-1837
3rd year. Demonstration/participation. Hands-on classes teaching practical cooking skills for busy people with a passion for great food. 5-session cooking basics class is $215 and includes starter tool set, ingredients, recipes and meals. Limited to 6 participants. Single-session class topics include American Asian; Middle Eastern vegetarian; party appetizers; and grilling. Call or e-mail to request a fall class schedule. Silver Spring location.
* Prince George's Community College
More than 20 years. Participation. Multiple-session classes taught by professional chefs and caterers on culinary arts and specific techniques. Call or see Web site for more information. 301 Largo Rd., Largo.
Detta Kiel, 301-466-0311
1st year. Demonstration/participation. Learn to use a variety of kitchen tools and prepare appetizers, soups, salads, main courses and desserts. Classes will focus on cooking techniques and the correct use and handling of kitchen tools and small appliances. Limited to 12 participants. ProKitchen also will offer children's cooking classes and is available for private parties and events. Call for fall/winter schedule. 4914 Del Ray Ave., Bethesda.
* Queen of Scones
Sandra J. Perry, 703-356-8817
email@example.com (effective Oct. 1)
10th year. Demonstration/participation. Baking classes include scones, cookies, lemon curd and pecan tarts, sweet and lemony goodies, tea breads/spreads, pies and clafoutis. Baking classes end with a "proper" tea. Cooking classes include soups; Italian cooking: risotto, meatballs & pasta sauces, lasagna, osso buco and antipasti; and Egyptian cooking: lamb and vegetarian dinners and appetizers. Prepared food is eaten at the end of the class. $25 to $50. McLean area.
* Randy Posin's Personal Culinary Service for Everyday Living
Randy Posin, 301-340-6989
3rd year. Demonstration/participation. Professional cooking lessons in your home. Learn professional skills, cooking techniques and the ability to make nutritious decisions. Catering services also available.
* RGF Culinary Personal Chef Services
Jim and Bryan Davis, 301-585-0029
6th year. (Formerly Really Good Food Co.) Demonstration/participation. Gourmet cooking class parties and instructional dinner parties in your home. Choice of cuisine, including French, Italian Southern, Southwestern and American grilling. Corporate team building is a specialty. Ingredients included; recipes available to take home. Wine pairing classes also available. Students cook; instructors serve dinner and clean up. Fees vary. A cooking studio is available in the Gaithersburg area for private parties, cooking classes and wine tastings.
* Ronaldo's of Potomac, an Entertaining Cooking School
3rd year. Hands-on/demonstration. Beginner, intermediate and gourmet series classes, plus classes on healthy lifestyles, regional American cooking, entertaining and ethnic meals. Also Kids and Teens (classes and summer camp) and Mommy and Me classes. Cooking studio features top-of-the-line home appliances. See Web site for more information. Available for private parties, private cooking classes and corporate team building. Gaithersburg.
* Stratford University's Culinary Courses for the Community
Demonstration/participation. Classes include basic cooking, basic baking, cooking for singles and couples, ethnic cuisines and team building. Saturdays, 10 a.m.-1 p.m. Classes start at $55. 7777 Leesburg Pike, Falls Church. (Also see listing under Professional.)
* Sur La Table
1101 S. Joyce St., Arlington
4th year. Demonstration/participation. Cooking, baking and knife skills taught by local instructors, national chefs and cookbook authors. Emphasis on technique, local and ethnic flavors. Team building, private party and children's classes also available. Prices vary and include a 10 percent discount on purchases. Evening and weekend classes. Hands-on classes limited to 16 students; demonstration limited to 30.
* Tailored Taste Personal Chef Service
Monica Thomas, 301-699-9597
2nd year. Demonstration/participation. Classes tailored to meet participant's interest and skill level. Menus are designed to teach specific cooking skills. Classes are $45 per hour (2-hour minimum) plus the cost of groceries. Printed recipes provided to participants. Classes held in the home of the participant.
Charlie Adler, 202-244-3700
3rd year. Demonstration. Full range of classes with wine pairing, including Harvest Moon Cooking Class at Red Dog Cafe (Sept. 17); Sushi Making 101 at Uni a Sushi Place (Sept. 17); Introduction to Indian Cooking at Heritage India (Sept. 18); Introduction to French Bistro Cooking (Oct. 1); I Love Crabmeat (Oct. 2); Making Handmade Chocolates (Oct. 9); Uncommon Cheeses of Italy with Jill Erber (Oct. 13); Introduction to Caribbean Cooking at Red Ginger Bistro (Oct. 15); Introduction to Thai Cooking at Neisha Thai restaurant (Oct. 16); and Hors d'Oeuvres in a Hurry (Nov. 6). From $55 per class. Days and evenings. Classes taught at local restaurants as well as at TasteDC's headquarters at 3018 Arizona Ave. NW. Private classes available on select dates.
* Victoria's Kitchen
Victoria Rogers, 202-905-8353
4th year. Participation. Learn the wonders of the Mediterranean diet from a professional chef. Classes available at your home. Private chef for hire, from 2 to 100 guests.
* What's Cooking!
More than 25 years. Demonstration/participation. Learn how to cook 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 2-hour class is followed by samplings served at a sit-down dinner. Classes emphasize a specific technique or an entire meal from appetizer to dessert and include techniques, contemporary cuisine, Asian, vegetarian, and Saveur magazine classes. Classes begin Sept. 15 at 7:30 p.m. $50 per class, $225 for a 5-class series. Dupont Circle location.
9th year. Demonstration. Classes emphasize basic cooking techniques and ideas for everyday and entertaining. Classes include Cooking for Couples (Oct. 2); Sauces (Oct. 3); Soups and Stews (Oct. 10); Cool-Weather Breakfast Fare (Oct. 17); Pumpkin (Oct. 23); Pasta, Noodles and Dumplings (Oct 24); Autumn Meal (Oct. 30); Holiday Side Dishes (Nov. 6); Turkey Tips (Nov. 7); Thanksgiving Desserts, From Classic to Contemporary (Nov. 13); Quick and Easy Thanksgiving Dinner (Nov. 14); Thanksgiving Dinner (Nov. 21); Indulgent Sweets (Dec. 4); and Hors d'Oeuvres (Dec. 5). Sundays, 9-11 a.m. and Mondays, 7-9 p.m. $45 per session. Maximum 18 students. Call store for complete class schedule. Mazza Gallerie, 5300 Wisconsin Ave. NW.
(Many pastry schools and community programs also offer gingerbread-house courses.)
* Creative Cakes Inc.
Spencer Biles, 301-587-1599
24th year. Participation. Design and decorate a unique holiday gingerbread house for Christmas or Hanukah. Classes for children under 12 and for adults and teens. $65 per class includes all materials. 8814 Brookville Rd., Silver Spring.
* Bethesda Co-Op
5th year. Demonstration and lecture. Low-fat vegan cooking using organic whole foods. $30 includes food tastings, recipes, coupons and discount on purchases after class. Sunday mornings; call for schedule. 6500 Seven Locks Rd., Cabin John.
* Cooking with an Accent
Andrea Milstein 703 359-7569
4th year. Demonstration. Emphasis on local, seasonal, fresh and whole ingredients with an Asian and Mediterranean twist. An unfussy way to rediscover the joys of cooking and eating while maintaining your health. Tuesday and Wednesday mornings by appointment. Groups of 5-6. $50 per person (including lunch). Oakton area.
* Eating Well With Life-Challenging Illnesses
Food and Friends
Laura Otolski, 202-269-6887
9th year. Participation. Classes focus on simple, nutritious and easy-to-prepare cooking for those with life-challenging illnesses, such as AIDS and cancer, and their caregivers. Supported by Capital Area Food Bank and Share Our Strength. 6-week class meets once a week 6:30-8:30 p.m. Classes held in January, April, July and October 2006. 219 Riggs Rd. NE (near the Fort Totten Metro station).
* Fields of Plenty
Alexandra Fields, 202-667-4650
12th year. Participation. Classes focus on low-fat, high-flavor, imaginative cuisine with an emphasis on cooking in a practical way. Classes on Tuesdays, 7-9:30 p.m. $50 per class ($45 for returning students or those who bring a friend). Each class includes a 5-course meal. Adams Morgan location.
* Food for Life: Nutrition and Cooking Classes for Cancer Prevention and Survival
The Cancer Project, 202-244-5038
5th year. Demonstration/participation. 8-class courses taught by team of trained nutritionists begins with nutrition lecture followed by vegetarian cooking class and tasting. Free. Check Web site or call for times and locations.
* Gail's Vegetarian Catering
Gail Marie Naftalin, 301-949-7602
19th year. Demonstration/participation. Classes focus on preparing seasonal gourmet vegetarian (no meat or dairy) meals with fresh vegetables, beans, tofu, tempeh and natural sweeteners. Single classes include Thanksgiving feast, vegetarian sushi, desserts and antipasto. 4-class series on vegetarian fundamentals begins in February. Call for schedule. Classes can be arranged in a student's home for minimum of 8 students. Washington area.
* Gourmet Vegetarian Cooking for Balancing Your Life
Heike Albers, 703-242-8937, Ext. 3
More than 20 years. Demonstration/participation. Expand your knowledge of whole grains, beans, vegetables, soy products and sea vegetables. 4-class series includes basic menu for a balanced meal, breakfast ideas, being creative with soy and guilt-free desserts. $65 per class; $225 per series. Northern Va. location.
* Healthy Living Inc.
Juliette Tahar, 202-337-0362
13th year. Demonstration. Focus on vegetarian, vegan and macrobiotic. Sept. 25 and Nov. 13. Classes start at $65. Washington area.
* Living Whole Health
Cheryl Mirabella, 703-360-8791
3rd year. Demonstration/participation. Emphasis on vegetables and healthy ingredients. Learn tips on health benefits, nutritional value of foods, where and how to shop for ingredients. Series begins in September. Prices start at $55 per class and include instruction, menu, food and wine. Led by certified nutritional health coach. Classes taught in Mount Vernon area or student's home.
* Nourishing You
Tania Hayek, 202-363-1571
3rd year. Demonstration/participation. Healthy and vibrant international cuisine series of classes includes Chinese, Japanese, Thai, vegetarian, Mediterranean, Vietnamese and Indian cuisines. Hands-on workshops also available. Private and group classes. Beginning this fall; call or e-mail for schedule and reservations.
* Opt for Success
Donna C. Osborn, 301-529-8252
Participation. Instructor has more than 20 years' experience as a cooking teacher and in fitness training. Create healthy, low-fat meals to take home, along with an exercise program. 3-class series for $180.
* A Pinch of Thyme Cooking School
Robyn Webb, 703-683-5034
16th year. Participation. Private individual and group classes taught by nutritionist and cookbook author. Participation in your home. Quick low-fat courses include introduction to low fat, high-flavor cooking, vegetarian, Italian, Chinese, Thai, fast and healthy dinners, and soups and stews. Classes taught days, evenings, weekends all year long. Cooking parties for birthdays, wedding and baby showers. $200 (for private or group), 2-hour courses include full dinner. Also, culinary travel in Europe, 9-day culinary vacations. 308 S. Payne St., Alexandria.
* Vegetarian Cooking
Diane Collins, 301-735-9387
3rd year. Mostly participation. Learn to prepare dishes using soy, tofu and whole grains. Classes begin in October. About $40 per class. Prince George's County location.
* Veggie Gourmet
Mimi Clark, 703-643-2713
15th year. Demonstration. Emphasis on organic, vegan, low-fat cooking with natural and low glycemic sugar. Monthly classes include Meatless Makeovers, Beans & Grains, Sushi & Sea Vegetables, Meatless Holidays, Soups & Stews, Tofu 101, Holiday Cookies & Gifts, Kid Cuisine, Wok Cookery, Pasta & Pizza, Healthy Snacks & Desserts, Soy of Cooking. $45 per person; $80 per couple; $40 for VSDC members. Sundays, 10 a.m.-1 p.m. beginning in September. Fairfax Station location.
* Wisdom Path Healing Center
5th year. Participation. Learn to prepare a fresh, organic, vegetarian menu. Cultivate your understanding in the healing properties of foods. No eggs, dairy, wheat or gluten. Takoma Park.
* Ann's Cooking School and Catering Services
Ann Chitale, 410-740-1241
3rd year. Demonstration/participation. Learn to make chutneys, salsas, sauces, appetizers, desserts, soups, salads and more from India. Lessons include instruction, recipes, hints and tips, information on spices and healthy-heart options. Saturdays, 11 a.m.-1 p.m., April through November. $40 per class or $150 for 4-class series includes lunch. Also personalized classes to fulfill your choices of foods from India. Minimum 4 students per class. Ann's Kitchen, 10948 Harmel Dr., Columbia. Additional classes offered through Howard County Recreation and Parks Department atwww.co.ho.md.us/RAP/RAP_ HomePage.htm.
* Bharat Cuisine
Mukesh Khanna, 202-359-0252
7th year. Demonstration/participation. Instructor has 20 years in hotel and restaurant industry. Northern Indian classes include low-fat, tandoori, meat and meat substitutes, vegetarian and appetizers. $50 per class (minimum 5 people). Individual classes also available.
* Curry in a Hurry
Laxmi Palreddy, 703-851-5718
1st year. Participation. Instructor has more than 11 years' experience making curries. Learn about different curries and spices from a native who will take you on a journey through the various regions in India. Students will find out how to create their own nutritious curries in less than 30 minutes by learning the basic recipe. Each student receives a starter kit of spices. Weekend and weeknight classes. $30 per student. Northern Va. and the District.
* Indian Cookery
Jyotsna and Vijay Tonse, 301-933-3970
6th year. Demonstration/participation. Focus on authentic Indian vegetarian and non-vegetarian. Call for information. Kensington location.
* Indian Cooking
Hardeep Kaur, 703-304-3543
4th year. Demonstration/participation. Customized group or private lessons at home of registered dietitian or your home. Focus on healthy, easy-to-prepare dishes such as tandoori meat dishes, curries, lentil soups, beans, vegetables, tofu, meat substitutes, Indian breads and Indian tapas. $45-$65 per person includes complete meal and recipes. Special classes available for vegan and vegetarian cooking. Gift certificates available. Available for corporate events, team building, family get-togethers, and special occasions. Flexible scheduling. Alexandria area.
* Indian Cooking for Beginners
Monica Bhide 703-869-1211
2nd year. Demonstration/participation. These classes, featured in Bon Appetit, will enable you to explore the world of Indian cuisine. Taking reservations for private groups only. 3-4 students per class. $100 per person per class includes tastings and recipes. Classes held in Northern Virginia.
* Mystic Kitchen
Pritha Mehra, Junie Nathani, 703-237-1848
3rd year. Demonstration/participation. Learn simple, authentic techniques for creating vegetarian and non-vegetarian meals including Indian tapas, all-vegetarian fares, healthy fare and spicy suppers. $60 per session includes meal, wine and materials. Attend scheduled classes or create your own. Available for individuals, groups and special occasions. Classes held in instructor's home or student's home. Falls Church and surrounding area.
* Cooking With Class
Joan Nester, 703-534-3365
18th year. Participation. Mediterranean cooking from southern France to the Middle East. Thursdays, 6:30 p.m., beginning Sept. 29. $45 per class includes meal and wine. 2940 N. Westmoreland St., Arlington.
* Friends and Food International Inc.
Mark Haskell, 202-726-4616
12th year. Participation. Learn professional culinary and restaurant techniques for home cooking. Featuring Mediterranean, southern and Asian cuisines. All classes participatory with materials, meals and individual attention. Small group series; 3 classes for $200, single class $80. Individual coaching, team building and party classes available. European & Asian culinary tours. Slow Food member discount. Classes start in September, November, January and March. Northwest Washington location.
* International Cuisine
Cary D. Pollak, 703-549-7129
More than 15 years. Demonstration/participation. Single- and multiple-session courses include wok cookery, French, Indian and Hungarian. 1-4 session classes available. $35 per session. Evenings. Alexandria location.
* Maro Nalabandian
5th year. Demonstration/participation. Basic skills and culinary techniques classes for groups and corporate functions. Classes include Mediterranean, Middle Eastern, vegetarian, European and ethnic cuisine. Fees vary. Held in student's home. Bethesda, McLean and surrounding areas. (Also see listing under Baking and Desserts.)
* West African Cooking 101
Karine Waffo, 571-435-4865
1st year. Demonstration/participation. The basics of West African cooking through preparation of authentic and popular dishes. Learn how to use and combine indigenous herbs and spices to create bases for sauces and stews, marinades and spicy relishes. Classes taught in the instructor's home in Alexandria. Saturdays or Sundays, 10 a.m.-12:30 p.m., starting Sept. 24. $65 all-inclusive.
* Capital Cuisine
Jackie Cipriano, 301-524-6652
9th year. Demonstration/participation. Private lessons and dinner parties specializing in Italian cuisine. In student's home or workplace. Monthly weekends at Ocean City also available. Classes from $80 per hour; beach weekends from $250. Also tours to Italy and Quebec.
* Italian Cooking Series
Casa Italiana Language School, 202-638-1348
10 years. Participation. Celebration of regional foods of Italy from local Italian chefs. Tuesdays, 6-9 p.m. $48 per class or 5 for $210. Gianluigi Dellaccio and Liam La Civita (Puglia region, Sept. 20); Giuseppe Pansini (Abruzzo & Molise regions, Sept. 27); Gianluigi Dellaccio and Ty Thames (Liguria region, Oct. 4); Daniele Catalano (Toscana region, Oct 18); Enzo Livia (Sicilia region, Oct. 25); Cesare Lanfranconi (Lombardia region, Nov. 1). Also, Joe Ferruggio of Joe's Pizza (Oct. 22, 10:30 a.m., for children ages 7-13); Marco Stilli on Lavazza coffee (Nov. 12, 10:30 a.m.) and Fabio Trabocchi (Le Marche region, Nov. 14). Call for details.
* Anne Arundel Community College
More than 26 years. Evenings and weekends. Credit degree and certificate programs. Professional hospitality and management courses, health regulations and nutrition guidelines. From $83 per credit hour excludes credit and registration fees. (Also see listing under General.)
* Art Institute of Washington, Culinary Arts Program
John Miller, chef-director, 703-247-6860
4th year. Full participation. Offerings include 2-year associate of arts degree program; 9- and 12-month culinary degree program; and 8-quarter concentration in baking and pastry. Course includes food preparation, sanitation and nutrition. Job placement and financial aid available. Day and evening classes, Mondays through Saturdays. Classes are held on the Art Institute of Washington campus at 1820 N. Fort Myer Dr., Arlington, across from the Rosslyn Metro station. (Also see listing under General.)
* Community Family Life Services
Jeannine Sanford, 202-347-0511, Ext. 308
14th year. Full participation. 4-month culinary training program. On-the-job training at Third & Eats Restaurant (500 Third St. NW). Food handler's license certification and job placement assistance. Ongoing bimonthly classes. Free; transportation stipend. Weekly orientations at 10 a.m. Wednesdays, 305 E St. NW.
* Frederick Community College
Culinary Arts & Hospitality Institute
Rhonda Lang, program manager
Classes for careers in the hospitality industry. Degree programs in culinary arts and supervision, and certficate programs in culinary arts or hospitality supervision. Personal enrichment cooking courses also available. Classes include culinary fundamentals, food preparation and sanitation certification. Faculty members are all experts in their fields who take a personal interest in helping students achieve their career goals. Call for information.
* L'Academie de Cuisine
Gaithersburg, 301-670-8670 or 800-664-2433
30th year. L'Academie, recently named one of the top 10 culinary schools in the United States and Canada in a survey of 150 top food editors and culinary industry leaders, offers career training in culinary arts (12-month full-time program includes paid externship) and pastry arts (eight-month full-time program). 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. 16006 Industrial Dr., Gaithersburg. (Also see listing under General.)
* Marriott Hospitality Center
Janet Saros, 301-251-7182
30th year. Montgomery College program offers credit courses in food production and catering in a professional kitchen. Call or e-mail for information and to be added to our mailing list. Also offering instruction in food safety and sanitation. Rockville campus, 51 Mannakee St.
* Northern Virginia Community College, Annandale campus
Benita Wong, 703-323-3457
12th year. Full participation classes. Basic and intermediate hands-on courses in culinary arts, garde manger and baking and pastry that can lead to culinary arts certificate or be applied toward an associate's degree in hospitality management. Uniform and limited equipment required. In-state tuition about $72 per credit hour with most culinary courses offered at 3 credit hours. Classes offered weekdays and evenings; 3-year cook apprenticeship program also offered. Next round of classes begins in January and runs for 16 weeks.
* Northern Virginia Community College, Manassas campus
Office of Continuing Education, 703-257-6631
Safety Manager Certification Training
Instructor accredited by the Health Department teaches food operators and managers how to prevent food-borne illness incidents. A standarized test is given for certification. Call for information on future classes or to have a class scheduled at your location.
* Stratford University's School of Culinary Arts
Director of admissions, 703-734-5315
Full participation. 2-year associate's degree program in culinary arts or baking and pastry arts; 4-year bachelor's degree in hospitality management. Course work includes food preparation, sanitation and nutrition. Job placement and financial aid available. Day and evening classes, Mondays through Fridays. 7777 Leesburg Pike, Falls Church. (Also see listing under General.)
Jonathan Krinn, 703-270-1511
3 years. Demonstration. Cooking classes feature a wide variety of menus prepared using French techniques. Past classes have included sauces and vinaigrettes, foie gras, fish, grilling, chocolates and "items you always wanted to try but were afraid to order." $100 includes class demonstrations, recipes, lunch/dinner, wine and bread to take home. 2941 Fairview Park Dr., Falls Church.
* DC Coast
202-393-1510 to RSVP for classes
4th year. Demonstration/participation. Component wine seminar led by wine and beverage director Scott Clime, Nov. 5, 1-3 p.m.; Thanksgiving leftovers make new meals with executive chef Jeff Tunks, Nov. 12, 11 a.m.-1 p.m.; holiday baking for kids taught by executive pastry chef David Guas, Dec. 10, 11 a.m.-1 p.m. 1401 K St. NW.
Todd and Ellen Gray, 202-331-8118
8th year. Participation. Equinox offers private classes including day trips with outings to farmers market and Market Salamander. Prices start at $125 and include hands-on cooking with chef and lunch with wine pairing.
Roberto Donna, 202-293-7191
7th year. Participation. Weekly single-session day and evening classes highlighting contemporary and classic Italian cooking, including Italian sauces, seasonal specialties, 5-course regional Italian menus and guest chefs. Hands-on cooking classes taught by chef Roberto Donna. Fridays and Saturdays, 10 a.m.-1:30 p.m.; Mondays, 6:30-9:30 p.m. Maximum 13 students per class. $100-150 per session includes lunch or dinner, wine, tax and tip. Class schedules vary based on the chef's availability. Private classes for groups available. 1110 21st St. NW.
* Gerard's Place
Gerard Pangaud, 202-737-4445
14th year. Demonstration. Single-session classes in contemporary French cooking. Some Saturdays, 9 a.m.-2:30 p.m. $75 per person. Call for schedule. 915 15th St. NW.
* Isabella's Taverna and Tapas Bar
4th year. Demonstration/participation. Classes focuses on cooking techniques and tips so students go home with new ideas and recipes. Mondays, 6:30 p.m. beginning in October. $80 per 3-session course. 44 N. Market St., Frederick.
* KAZ Sushi Bistro
Kazuhiro Okochi, 202-530-5500
Demonstration, discussion and hands-on participation classes available. Learn traditional Japanese cooking techniques from chef-owner Kazuhiro Okochi. Menus designed for sushi-making classes and sake pairing as well as classes tailored for a complete authentic Japanese menu. Classes accommodate groups of 10 or more and private group classes can be reserved. Off-premise classes also can be arranged. 1915 I St. NW
* L'Auberge Chez Francois
Jacques Haeringer, 703-759-3800
19th year. Demonstration. Romantic French cooking includes wine pairing. Some Fridays and Saturdays, 11 a.m.-2 p.m. beginning Sept. 24. $90 per person includes lunch and wine. 332 Springvale Rd., Great Falls.
* Lansdowne Resort
7th year. Mostly demonstration. Classes with executive chef Konrad Meier and sommelier Mary Watson-DeLauder focus on basic skills and food and wine pairing. Classes include gingerbread house decorating (Dec. 3 or Dec. 10, $65 for 2 people and 1 gingerbread house; $7 for each additional person); fun drinks and hors d'oeuvres (May 21, $85); cooking from the garden (June 18, $85). 44050 Woodridge Pkwy., Leesburg.
* Lebanese Taverna
9th year. Demonstration/participation. Lebanese and Middle Eastern cuisine. Menu varies monthly. Maximum 12 students per class. $60 includes full dinner, wine and recipe booklet. Tuesdays and Thursdays, 6:45 p.m. at Lebanese Taverna Market (4400 Old Dominion Dr., Arlington); third Sunday of the month, 12:45 p.m. at Lebanese Taverna Cafe (2478 Solomons Island Rd., Annapolis). Vegetarian class offered once a month. Private classes for celebrations, birthdays, showers and team building also available.
* Mannequin Pis Restaurant
Bernard Dehaene, 301-570-4800
Demonstration/participation. Any size group. Exclusive menu design by owner-chef Bernard Dehaene and optional complementary beverage list. Tasting evaluation may be arranged with complete wait staff in your home. 18064 Georgia Ave., Olney.
* Michel Richard Citronelle
Michel Richard, 202 625-2150
Demonstration and discussion. Monthly classes feature a 3-course menu with Chef Michel Richard displaying artistic food preparation and presentation techniques, followed by lunch with wine pairing. Thursdays, 10:30 a.m.-2 p.m. Sept. 22, pears and apples; Oct. 20, mushrooms; Nov. 10, pumpkins and chestnuts; and Dec. 15, holiday duck. $130 per class. 3000 M St. NW.
* Nickell's and Scheffler
Louis Nickell and Susan Scheffler, 703-549-5545
3rd year. Demonstration/participation. The chef-owners, a husband-and-wife team who are graduates of the Culinary Institute of America, help students master the cooking techniques of roasting, baking, poaching, sauteing and braising as well as knife skills. Classes are a combination of demonstration and hands-on work, and cooking methods are developed within a menu. Sunday classes are limited to 6-10 people and cost $45-$65 per person including meal with wine. 1028 King St., Alexandria.
* Ristorante Luigino
Carmine Marzano, 202-368-7379
3rd year. Participation. Regional cooking classes. Private and corporate classes available. $85 per class includes lunch, wine, tax and tip. Call for seasonal schedule. 1100 New York Ave. NW.
* Ristorante Tosca
Cesare Lanfranconi, 202-367-1990
5th year. Demonstration/participation. Single-session classes in Italian cooking. $85 includes lunch and wine. Saturdays, 10:30 a.m.-1 p.m. September through November and March through May. 1112 F St. NW.
* Rosa Mexicano
575 7th St. NW, 202-783-5522
Demonstration and discussion. Regional classes offered every 6-8 weeks, including Oct. 29, part of the Dia de los Muertos (Day of the Dead) Celebration featuring Mexican chocolate, $55 per person. Classes begin at 10 a.m.; prices include luncheon. Call for an updated schedule of events or see Web site.
* Teatro Goldoni
Fabrizio Aielli, 202-955-9494
7th year. Demonstration/participation. Venetian world cuisine classes. Last Saturday of each month. Call for prices. 1909 K St. NW.
202-393-1510 to RSVP for class
4th year. Demonstration. Asian specials with chef de cuisine Cliff Wharton, Sept. 17, 11 a.m.-1 p.m. 1001 Pennsylvania Ave. NW.
* Thai Basil Restaurant
Nongkran Daks, 703-631-8277
7th year. Small classes, emphasizing student participation, taught by cookbook author and chef Nongkran Daks, owner of Thai Basil. 3-session Sunday classes begin in October, 2:30-5 p.m. The $150 cost includes materials, recipes and dinner. 14511-P Lee Jackson Memorial Hwy. (Route 50), Chantilly.
* The Vegetable Garden
6th year. Demonstration. Asian vegan appetizers, soups and entrees. Call for schedule. 11618 Rockville Pike, Rockville.
WINE and BEER
* All About Wine, LLC
Bruce Lane, 301-656-3827
Lewis Battist, 301-718-8866
5th year. Members of Society of Wine Educators conduct educational and entertaining wine tastings and events for 10 to 100 people. Basic to advanced. Various formats. Can meet in homes, offices or other settings. Call or go to Web site for information.
Roberto Donna, 202-293-7191
4th year. Demonstration. Chef Roberto Donna demonstrates regional recipes to pair with wines of a particular region of Italy, such as Piedmont or Tuscany. Saturdays, 10:30 a.m.-1:30 p.m. $100 includes 3-course lunch prepared by Donna, wine and recipes. 1110 21st St. NW.
* Greater Washington Wine School
Jane Hermansen, 301-657-0220
8th year. Classes include tasting vintage wine, lectures with guest speakers and handouts. Fall series includes Mediterranean Delights, Down Under Stars, Vino Tinto, South America's New Frontier and Blind Tastings to test your wine savvy. Weeknights and weekend events begin in September. $40-$50 per 90-minute class. Discounts for series, group and advance purchases. New sites throughout Washington area. Private events available. Call for details.
* Home Beer Brewing Class
Keith A. Prentice, 301-663-4491
7th year. Participation. 5-week course on brewing and bottling. Styles vary according to students' tastes. Tuesdays, 7-9 p.m., starting Oct. 4 or Jan. 5. $160 includes tastings, supplies and 3 cases of brewed beer. 103 S. Carroll St., Frederick.
* Sommelier Wine and Food Society
Rob Stewart and Lisa Chedister, 703-685-7970
18th year. Classes offered at all wine levels, including 9-week wine captain course ($450 includes tastings, textbook and certificate, Mondays, 7:30-9:30 p.m., beginning Oct. 3); 4-week advanced burgundy wine class ($450 includes tastings, Tuesdays, 7:30-9:30 p.m., beginning mid-September); single classes on a variety of topics ($40 per class, 7-8:30 p.m., weeknights beginning in September). All classes taught by former chef and sommelier. Call for locations.
Charlie Adler, 202-244-3700
9th year. Specializes in wine basics and local embassy wine tastings. Monthly classes focus on practical knowledge such as ordering wine in restaurants, food and wine pairing basics and tasting hints. See Web site for more information.
* Ted Task
17th year. Wine education at all levels, taught by instructor at L'Academie de Cuisine. Customized personal or corporate classes. Meet at setting selected by client.
* Whole Foods Market, Vienna
Ann Beisel, 703-319-2000
8th year. Seasonal classes with wine tastings and guest chefs. Call for schedule and pricing. 143 E. Maple Ave., Vienna.
* Wine Tasting Association
15th year. Mark Phillips leads non-snobby private wine tastings at your home or office. Wine Tasting Association also hosts wine classes and embassy events for the general public. Call or see Web site for more details.
-- Compiled by Terri Sapienza with assistance from Julie Feldmeier