Culinaria COOKING SCHOOL 2020 - www.culinariacookingschool.com

Culinaria COOKING SCHOOL 2020 - www.culinariacookingschool.com

  • 110 Pleasant Street, NW
  • Vienna, Virginia 22180
  • 703.865.7920 www.culinariacookingschool.com WINTER/SPRING CLASS SCHEDULE: January through April 2020 Step-by-Step to Cooking Success

Culinaria COOKING SCHOOL 2020 - www.culinariacookingschool.com

The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites.

Our chefs rigorously adhere to tradition, while warmly embracing the present.

  • Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Welcome to Culinaria Cooking School! Our Owners 02 CULINARIA COOKING SCHOOL
  • WINTER/SPRING 2020 CLASS SCHEDULE Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President
Culinaria COOKING SCHOOL 2020 - www.culinariacookingschool.com
  • Winter/Spring 2020 Classes at a Glance CULINARIA COOKING SCHOOL
  • WINTER/SPRING 2020 CLASS SCHEDULE 03 SKILLS AND TECHNIQUES Knife Skills . . 1/11;2/7;3/28;4/11 CulinariaAfterSchool–Session1 . . 2/20 CulinariaAfterSchool–Session2 . . 2/27 CulinariaAfterSchool–Session3 . . 3/5 CulinariaAfterSchool–Session4 . . 3/12 TheBasicSauceClass . . 3/14 SausageMaking . . 4/24 BAKING/DESSERTS Croissants 101 . . 1/18 Parent & Child: Bakery Box . . 1/18 Pâte à Choux . . 1/25 Bialy & BagelWorkshop . . 1/31 Valentine Cookie Decorating . . 2/8 Baguettes . . 2/15 Artisan Bread Made at Home . . 2/29 Spring Macarons . . 3/7 French Pastry Shop Classics . . 3/28 GaletteWorkshop . . 4/24 WINE AND FOOD Wine Dinners St.Valentine’s DayWine Dinner . . 2/14 TheVintner’sTable I . . 2/29 Reservations Required . . 4/4 TheVintner’sTable II . . 4/17 Wine and Food Parings (Small Bites) Perfect Pairings: Napa and Sonoma . . 1/23 St.Valentine’s DayWine Dinner . . 2/14 Perfect Pairings:Veneto, and Northeast Italy...2/20 Elegant Dinner Party . . 3/14 Perfect Pairings: Provence, FR . . 3/19 Perfect Pairings: Piedmont, IT . . 4/23 REGIONAL AND ETHNIC CUISINE Asian Good MorningVietnam . . 2/29 French Luxurious French Dinner . . 1/18 French Bistro Comfort . . 2/1 French Pastry Shop Classics . . 3/28 Greek My Greek Dinner . . 4/25 Irish Dinner from Ireland . . 3/12 Italian The Culinary Heart of Italy . . 4/3 USA – Regional Louisiana Lunch . . 2/15 Mardi Gras Dinner . . 2/22 Chef’sTable – Austin . . 2/28 COOKING WITH SPIRITS Cooking with Brandy . . 1/11 Cooking with Beer II . . 1/24 Bring on the Cheese and Beer . . 2/28 WEEKDAY SPECIALS Weekday Special: Fried Chicken . . 1/15 Ladies Luncheon . . 2/7 Weekday Special: Pizza . . 2/12 Weekday Special: BBQ . . 3/11 WeekdaySpecial–FamilyNight–FreshPasta...3/27 Weekday Special: Fish & Chips . . 4/8 EPICUREAN ADVENTURES An Evening with Ginger . . 1/17 Small Plates, Big Flavors . . 1/24 Hanging Out on the Beach in January . . 1/25 The SmokerYou Get . . 1/31 Breakfast in Bed . . 2/1 The Dinner Party I . . 2/8 The Restaurant Experience . . 3/6 Chef Pete’s Excellent Dinner . . 3/7 Date Night – Mediterranean Meze . . 3/13 Elegant Dinner Party . . 3/14 Fancy Family Favorites . . 3/14 Starch Madness . . 3/19 Dining Out with Friends . . 3/28 The Chef’sTable . . 4/11 Chicken SandwichThrow-down . . 4/11 COUPLES COOKING Couples Fundamentals:Winter Savory . . 1/17 Couples Cooking: Fresh PastaWorkshop . . 2/21 Couples Cooking: Italian . . 3/13 Couples Cooking: The Art of the Stir Fry . . 4/3 PIZZA Weekday Special – Pizza . . 2/12 Pizza Afternoon . . 2/22 Pizza Night – Detroit & Chicago . . 3/21 FOR KIDS AND TEENS Parent & Child/Tween Parent and Child: Bakery Box . . 1/18 Parent andTween: Chili Night Dinner . . 2/8 Parent andTween: A Philly Favorite . . 3/21 Parent andTween:Take on Pizza . . 4/18
Culinaria COOKING SCHOOL 2020 - www.culinariacookingschool.com
  • 04 CULINARIA COOKING SCHOOL
  • WINTER/SPRING 2020 CLASS SCHEDULE 04 CULINARIA COOKING SCHOOL
  • FALL 2019 CLASS SCHEDULE Registration
  • Online: visit us at www.culinariacookingschool.com. Payment by credit card is required to complete your registration.
  • By phone: call (703) 865-7920 during regular business hours (M-F: 9:30 am-5:30 pm; Sat: 9:30 am-5 pm). Payment by credit card is required to complete your registration.
  • By mail: complete the below registration form (including credit card information or check) and mail it to: Culinaria Cooking School, 110 Pleasant Street N.W., Vienna, VA 22180. Please note ~ this is the only option where payment by check is accepted.
  • Cancellations / Refund Policy
  • If you need to cancel your registration, you must notify the school no later than three (3) business days prior to your class (for groups of 5 or more, we require seven (7) business days notice.)
  • Cancellations must be made via phone during regular business hours; voicemail or email cancellations will not be accepted.
  • Due to class prep-time and food purchases, cancellations made within three (3) business days of your class will not qualify for a refund or credit. There are no exceptions.
  • All refunds are made as checks. Please allow 3-5 business days for processing.
  • Culinaria reserves the right to cancel a class due to inclement weather, low attendance or emergencies. If we need to cancel, we will notify you by telephone and email to ensure we reach you and offer you a credit towards another class or a full refund. Gift Certificates Please visit our website at www.culinariacookingschool. com for information on how to purchase and redeem gift certificates. Age Requirements
  • Our cooking classes are designed for adults, ages 18 and older.
  • We do offer specific classes for kids and teens. Please review our catalog for class offerings. Dress Code For Participation classes we recommend you dress in comfortable or casual clothes. For your safety, shoes should be of the closed-toe type, with low or no heels. Sandals or open-toed shoes should not be worn in the kitchen. Alcohol Policy
  • Culinaria is pleased to offer wine to our students during most classes. Students must be 21 to drink and proper ID may be requested. Only a Chef/Instructor or Assistant may pour wine.
  • Culinaria reserves the right to refuse alcohol service to anyone who appears to be intoxicated.
  • Absolutely no outside food or beverage may be brought into the school. Any student who is found to be drinking an alcoholic beverage not provided by the school will be asked to leave the premises and is not eligible for a refund or credit. Food Policy Due to insurance restrictions, we are unable to offer students the option of taking home leftover food. Please come hungry and enjoy the meal you have created (or watched being created for you!) while here at the school. Assistant Program Culinaria is always on the lookout for volunteers to work with our chefs/instructors. An assistant’s duties include, but are not limited to:
  • Assist Chef/Instructor with food prep prior to class
  • Set up participant stations prior to class
  • Assist Chef/Instructor as requested during class
  • Clear and wash dishes during and after class and put clean items away
  • Clean and prepare the classroom for the next class or event For more information on becoming an assistant, please call us at (703) 865-7920.

The Assistant Program is designed for adults, ages 18 and older. On occasion we do employ teen assistants for some classes and summer camps. Please call the school for more information. Registration Form Name _ _ Address _ _ City _ State_____Zip Code _ _ Home Phone _ Cell Phone ( optional) E-Mail Address _ _ Credit Card Type & Number _ Exp. Date _ CSV _ _ q Check Enclosed (payable to Culinaria Cooking School) Courses Requested: Class Title _ _ Date _ _ Time # Attending _ _ Cost _ _ Class Title _ _ Date _ _ Time # Attending _ _ Cost _ _ Class Title _ _ Date _ _ Time # Attending _ _ Cost _ _ Note: Returned checks subject to $30 fee

Culinaria COOKING SCHOOL 2020 - www.culinariacookingschool.com
  • CULINARIA COOKING SCHOOL
  • WINTER/SPRING 2020 CLASS SCHEDULE 05 Knife Skills Sa - 1/11 Participation 2 pm-5 pm $80 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith Cooking with Brandy (Cognac) Sa - 1/11 Demonstration 7 pm-10 pm $95 What better way to start 2020 off than the return of my “Cooking with Sprits”classes? The rich warmth of Brandy is the perfect offset to that winter chill. Cognac Shrimp Bisque; Pear, Gorgonzola, Bacon Salad with a Brandy Vinaigrette; Beef Tenderloins with Peppercorn, Blue Cheese and Brandy Sauce; Brandy, Mustard, and Herb Roasted Potatoes; Cognac Soaked Apple Walnut Ginger Cake with Whipped Cream Instructor: Jerry Sanders Participation P Demonstration D January 2020 Classes January 2020 Classes Sun Mon Tues Wed Thur Fri Sat 29 30 31 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 01 Cooking with Beer II (D) 7-10 pm Small Plates, Big Flavors (P) 7-10 pm Couples Cooking – Winter Savory (P) 6:30-10 pm An Evening with Ginger (D) 7-10 pm Croissants101 (P) 9:30 am-12:30 pm Parent & Child: Bakery Box (P) 2-5 pm Luxurious French Dinner (D) 7-10 pm KnifeSkills (P) 2-5 pm Cooking with Brandy (Cognac) (D) 7-10 pm Pâte à Choux (P) 9:30 am-12:30 pm Hanging Out on the Beach in January (D) 7-10 pm Perfect Pairings – Napa/Sonoma (D) 7-10 pm Weekday SpecialFried Chicken (D) 7-9 pm Bialy & BagelWorkshop (P) 10 am-1 pm The SmokerYou Get (D) 7-10 pm
Culinaria COOKING SCHOOL 2020 - www.culinariacookingschool.com
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  • WINTER/SPRING 2020 CLASS SCHEDULE January 2020 Classes Weekday SpecialFried Chicken Wed - 1/15 Demonstration 7 pm-9 pm $50 It’s been one of those weeks right? Come in, relax, and have a great simple meal cooked for you, plus learn how to make a great dinner at home. Not having to cook and having some wine to go with it can be a great mid-week stress reliever! Chef Pete’s Fried Chicken with Mashed Potatoes & Gravy; Buttered Peas; Apple Cobbler Instructor: Pete Snaith Couples Cooking – Winter Savory Fr - 1/17 Participation 6:30 pm-10 pm $190/pair Winter is the time for savory, warming dishes. Tonight’s menu features dishes I enjoyed on Cape Cod and they emphasize fresh seasonal ingredients, simply prepared, with an emphasis on flavors. Mixed Green Salad with Orange and Olive; Braised Portuguese Cod with Chorizo; Olive Oil Cake with Honey Thyme Drizzle and Whipped Cream Instructor: Mike Selman An Evening with Ginger Fr - 1/17 Demonstration 7 pm--10 pm $85 We all remember Ginger, Mary Anne, and Gilligan’s Island...how could we forget? Well, forget about Mary Anne because its ginger’s night tonight! Seared Scallops with Crispy Ginger and Coconut Rice Vinegar Sauce; Mixed Greens with Ginger Dressing; Marinated Steak with Garlic, Ginger and Soy Mushrooms over Saucy Sesame Ginger Raman Noodle; Blueberry Ginger Tart Instructor: Pete Snaith Croissants 101 Sa - 1/18 Participation 9:30 am-12:30 pm $85 Do you dream of waking up to freshly baked croissants? In this class you will learn how to make that happen in your own kitchen. Chef Elizabeth will take you through all of the steps to make laminated dough and show you how to transform that dough into classic croissants and more. Croissants au Beurre; Pain au Chocolat; Orange Sticky Buns Instructor: Elizabeth Teuwen Parent & Child: Bakery Box Sa - 1/18 Participation 2 pm-5 pm $135 There is nothing better than the surprise of sweet treats found in a bakery box tied with red and white string. In this dessert-focused class for kids accompanied by an adult, Christine will teach the basic baking and pastry techniques to create a variety of classic treats from the bakery. In this collaborative class we will work in teams, preparing sweet treats to be shared with family and friends. Napoleons; Apple Turnovers; Breakfast Crumb Cake; Mini Jam Tarts Instructor: Christine Wisnewski Luxurious French Dinner Sa - 1/18 Demonstration 7 pm-10 pm $105 (Dîner de Luxe à la Françaises) This dinner is something you might encounter at a fine French restaurant in the heart of Paris, or Provence. One thing for sure is, it has all the right elements for an excellent evening of French dining. Caviar on Pumpernickel Squares with Sour Cream & Chives (tartines de caviar à la crème aigre); Poached Salmon & Shrimp in a Truffle Cream Sauce (saumon poché et crevettes à la crème de truffes); Beef Tenderloin with Red Wine Demi Glace (filet de boeuf à la Bordelaise); Pommes Noisettes (sautéed mini potato balls); Baked Pears with Sauternes Custard Sauce & Lemon Madeleines (poires au four avec sauce à la crème de Sauternes et madeleines au citron Instructor: Stephen P. Sands Perfect Pairings – Napa/Sonoma Th - 1/23 Demonstration 7 pm–10 pm $95 Nothing says great food like California cuisine, and Napa & Sonoma are home to many wonderful vineyards and wine makers. They are also home to some of the best restaurants and food in the country. Join Chefs Stephen and Pete as they prepare some inspired flavor and food combinations, paired with great wines, guaranteed to stimulate the senses. The fresh flavors from these two wonderful areas, combined with the simplicity of the menu, are sure to please. Five-Spice Powder Crusted Scallops over Celery Root (celeriac) with Tangerine Reduction, served with Viognier; Wild Mushroom and Crab Cheesecake, served with steel (unoaked) Chardonnay; Rib Eye or NY Strip Steak with Arugula Pesto & Shoestring Potatoes, served with Petite Syrah; Bittersweet Chocolate Zabaglione with Raspberries & Whipped Crème Fraîche, served with Zinfandel Port Instructors: Stephen P Sands, Pete Snaith
Culinaria COOKING SCHOOL 2020 - www.culinariacookingschool.com
  • CULINARIA COOKING SCHOOL
  • WINTER/SPRING 2020 CLASS SCHEDULE 07 January 2020 Classes Small Plates, Big Flavors Fr - 1/24 Participation 7 pm-10 pm $85 Are you tired of the same old, same old; week in, week out? Well, grab your party attitude and join Chef Marilena to break the mold with a sumptuous spread of delicious dishes with incredibly big flavors. All are perfect for your next cocktail party, evening soirée, or, intimate dinner party! Pan–Seared “Flaming” Haloumi Cheese (saganaki); Marinated Olive Medley; Sweet and Tangy Roasted Red Pepper & Garlic Hummus; Lamb Meatballs with Creamy Tzatziki & Seasoned Greek Pita; Couscous Salad with Olives and Dried Apricots; Baklava Cigars in a Citrus Syrup Instructor: Marilena Leavitt Cooking with Beer II Fr - 1/24 Demonstration 7 pm-10 pm $85 Beer can be a chilling refreshment to satisfy your thirst, or beer can turn ordinary food into an exceptional meal! This menu will use a variety of beers and techniques to create a dinner that will make you want to raise your glass and say “Cheers!” Beer will be served to fill that glass. Sautéed Scallops with Lambic Apple Salsa over Watercress; Beer Marinated Flank Steak with Roasted Garlic Horseradish Sauce; Bacon Crusted Beer Mac and Cheese; Orange Arugula Salad with Freshly Shaved Parmesan and Orange Ale Vinaigrette; Petite Raspberry Lager Cupcake and Guinness Chocolate Chip Cookie Instructor: Ellen R.C. Wulchin Pâte à Choux Sa - 1/25 Participation 9:30 am-12:30 pm $80 Pâte à Choux pastry is one of the most versatile, and forms the basis for cream puffs, (profiteroles), éclairs, and savory gougères. Additionally, beignet, churros, Zeppole, croquembouche, and Paris-Brest are all based on this classic pastry. The high moisture, rich dough is created first on the stovetop, then piped or formed, and either baked, or fried in oil. This class will focus on basic pâte à choux techniques, as well as piping and fillings. Savory Gougères; Éclairs; Choux Chocolat au Craquelin (crispy cream puffs) Instructor: Kathy Misovec Hanging Out on the Beach in January Sa - 1/25 Demonstration 7 pm-10 pm $85 Continuing the theme of comfort and warmth in January/February, now you’re on the beach in the Caribbean – or on whichever beach you’d like to imagine yourself on. So you’re having spicy food and tropical fruits and desserts. What could be better than that! Pineapple Shrimp; Trinidad Corn Soup; CoconutHabanero Pork Tenderloin; Caribbean Confetti Rice; Papaya Pie with Rum Ice Cream Instructor: Jerry Sanders Bialy & Bagel Workshop Fr - 1/31 Participation 10 am-1 pm $75 Bagels and bialys are signature New York delicacies. They each have devoted fans, with a preference for chewy and soft or toasty and crunchy. Bialys are experiencing a renaissance, but they can be hard to find (avoid the evil, fluffy, bialy-imposters out there). Whether you are team bialy OR team bagel, this class is for you. Come learn how to make both of these iconic NY breads yourself. Onion-Poppy Seed Bialys; Poppy, Sesame, Plain, & Everything Bagels; Homemade Butter; Veggie Cream Cheese; Smoked Trout Salad Instructor: Christine Wisnewski The Smoker You Get Fr - 1/31 Demonstration 7 pm-10 pm $85 “The smoker you drink the player you get,”from an old Joe Walsh tune... An evening of smoke, fire and maybe a little brimstone! Any time of year is a great time for smoking food as it adds that special flavor! Smoked Pork French Onion Soup with Goat Cheese Croutons; Smoked and Grilled Pork Loin Chops with Strawberry, Pistachio and Apricot Curry Sauce; Smoked Zucchini and Tomato Gratin; White Truffle Cake with Cherries Instructor: Pete Snaith
Culinaria COOKING SCHOOL 2020 - www.culinariacookingschool.com
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  • WINTER/SPRING 2020 CLASS SCHEDULE February 2020 Classes Participation P Demonstration D Breakfast in Bed Sa - 2/1 Participation 9:30 am-12:30 pm $60 Forget waiting in line for brunch or having to leave the house for the most important meal of the day! Learn how to prepare the coziest breakfast at home with tips and tricks from Michelle! Crab Cake Benedict; Lemon Ricotta Dutch Baby (baked pancake); Breakfast Potatoes Instructor: Michelle (Scholtes) Strobel French Bistro Comfort Sa - 2/1 Demonstration 7 pm-10 pm $85 As is the case with Southerners, the French certainly understand the concept of comfort food. Bistro food is fragrant and filling, and is considered everyday food. Since many bistros are family owned, bistro food is also synonymous with comfort food. Ramekins of Warm Salmon, Wine and Shallots; Sherried Mushroom Clafoutis; Bistro Flank Steak with Port Sauce; Mashed Potatoes with Garlic and Melted Cheese; Walnut Tart in a Walnut Pastry Instructor: Jerry Sanders February 2020 Classes Sun Mon Tues Wed Thur Fri Sat 26 27 28 29 30 31 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 Breakfast in Bed (P)9:30am-12:30pm French Bistro Comfort (D) 7-10 pm Culinaria After School – Session 1 (P) 5-7 pm Perfect Pairings –Veneto, Italy, and the Northeast (D) 7-10 pm Couples Cooking: Fresh PastaWorkshop (P) 7-10 pm Ladies’ Luncheon (D) 10 am-1 pm Knife Skills (P) 7-10 pm Valentine Cookie Decorating (P) 9:30 am-12:30 pm Parent &Tween: Chili Night Dinner (P) 2-5 pm The Dinner Party I (D) 7-10 pm Weekday Special–Pizza (D) 7-9 pm St.Valentine’s Day Wine Dinner (D) 6:30-10 pm Louisiana Lunch (P)9:30am-12:30pm Baguettes (P) 2-5 pm Pizza Afternoon! (P) 2-5 pm Mardi Gras Dinner (D) 7-10 pm Culinaria After School – Session 2 (P) 5-7 pm Chef’sTable - Austin (D) 7-10 pm Bring on the Cheese and Beer!

(P) 7-10 pm Artisan Bread Made at Home (P) 9:30-12:30 pm TheVintner’sTable I (D) 7-10 pm Good MorningVietnam! (P) 7-10 pm

Culinaria COOKING SCHOOL 2020 - www.culinariacookingschool.com
  • CULINARIA COOKING SCHOOL
  • WINTER/SPRING 2020 CLASS SCHEDULE 09 February 2020 Classes Ladies’ Luncheon Fr - 2/7 Demonstration 10 am-1 pm $65 Ready for a relaxing and easy-to-assemble luncheon for “just the girls”? Sit back and relax as Chef Marilena teaches you how to make a delicious winter’s lunch that will be perfect for your next get-together. Caramelized Onion Quiche; Maple Roasted Carrot Salad with Dried Cranberries and a Fresh Orange Vinaigrette; Chicken Tagine with Olives and Preserved Lemons; French Apple Puff-Pastry Tart Instructor: Marilena Leavitt Knife Skills Fr - 2/7 Participation 7 pm–10 pm $80 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith Valentine Cookie Decorating Sa - 2/8 Participation 9:30 am-12:30 pm $80 Thinking of making cookies for your valentine? Chef Elizabeth will show you how to make them look as good as they taste. In this basic-level cookie decorating class, we will cover tips and tricks for decorating with royal icing, and turn regular sugar cookies into works of art. Royal Icing; Decorating Techniques such as Flooding, Piping, Marbling and Brush Embroidery Instructor: Elizabeth Teuwen Parent & Tween: Chili Night Dinner Sa - 2/8 Participation 2 pm-5 pm $135/pair Chili is a comforting cold-weather favorite. It is even better when the meal includes delicious sides and a dessert to complete the southwestern theme. In this class Christine will introduce all the basic cooking skills necessary to prepare this a family-favorite menu that is sure to please. Students will work in teams to complete the menu. This class is for kids 9-13, with an accompanying adult. Sweet Potato Fries with Lime Crema; Turkey Chili; Corn Muffins; Tres Leches Cake with Fresh Fruit Instructor: Christine Wisnewski The Dinner Party I Sa - 2/8 Demonstration 7 pm-10 pm $90 Description: A dinner party begins well before the first guest is invited. It starts with imagining good times shared with friends; the people; the setting; the food and the conversation. The best times spent are unpretentious and relaxed. Join Chef Stephen for a fun-filled evening at Culinaria! Fresh Fettuccini Pasta with Wild Mushroom Ragout; Haricots Verts Salad à la Niçoise (with grape tomatoes and olives); Herb Marinated Skirt Steak; Cumin & Herb Roasted Vegetables; Strawberries & Cream with Almond Madeleines (madeleine shortcake) Instructor: Stephen P. Sands Weekday Special–Pizza Wed - 2/12 Demonstration 7 pm– 9 pm $50 It’s been one of those weeks right? Come in, relax, and have a great simple meal cooked for you, plus learn how to make a great dinner at home. Not having to cook and having some wine to go with it can be a great mid-week stress reliever! Pizza Margareta; Traditional Pizza with Various Toppings; Homemade Chocolate Pudding Instructor: Pete Snaith St. Valentine’s Day Wine Dinner Fr - 2/14 Demonstration 6:30 pm-10 pm $120 The parallels between food and romance have been drawn many times over the years, but people rarely think of the connection between the two. Couples fall in love over food, and they have wonderful memories of that special dinner where it all began. Join Chefs Stephen and Pete for a memorable St. Valentine’s Day dinner, paired with wines, that you and your loved one won’t soon forget. Amuse Bouche – Cucumber Shooters with Wasabi-Avocado Cream; Irish Brown Bread with Smoked Salmon & Crème Fraîche; Lobster Medallions (tails) with Tarragon-Vermouth Sauce over Fresh Pasta; Baby Arugula Strawberry, and Feta Salad with Hazelnut Dressing; Fillet of Beef with Bacon & Horseradish Cream Garnish; Roasted Haricots Verts with Tomato; Puff Pastry Triangles with Orange Muscat Cream & Fresh Raspberries Instructors: Stephen P. Sands, Pete Snaith
Culinaria COOKING SCHOOL 2020 - www.culinariacookingschool.com
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  • WINTER/SPRING 2020 CLASS SCHEDULE February 2020 Classes Louisiana Lunch Sa - 2/15 Participation 9:30 am-12:30 pm $75 Let’s take a culinary trip down South, to the great state of Louisiana. The cuisine features low and slow cooking with the finest ingredients the bayou has to offer. Let’s get ready for Mardi Gras! Shrimp Boil; Muffuletta Sandwich; Braised Collard Greens with Ham; Pralines Instructor: Michelle (Scholtes) Strobel Baguettes Sa - 2/15 Participation 2 pm-5 pm $80 Baguettes have a crisp crunchy crust and a light chewy interior riddled with holes. With only four basic ingredients, the success of a baguette depends on the baker’s technique. In this class, we will learn and practice the techniques focused on the home oven. We will learn about working with a pre-ferment for boosting flavor and get experience shaping, slashing, and steaming. Baguettes, Cheese and Charcuterie Board, Herbed Butter Instructor: Kathy Misovec Culinaria After School – Session 1 Th - 2/20 Participation 5 pm-7 pm $65 This introduction to cooking series offered by Christine is for kids aged 9-13 who are interested in developing and practicing basic cooking skills or expanding their interest in cooking. Each class is a standalone lesson that will teach a full menu culminating in a student-produced dinner. Students may take one class in the series or all of them to build a working set of foundational skills in the kitchen. Students who take this class will work collaboratively in teams. Skills: Basic Knife Skills; Cooking Chicken; Biscuit Dough; Vinaigrette; Custard – Chicken & Biscuits; Field Greens Salad; Chocolate Pudding Instructor: Christine Wisnewski Perfect Pairings – Veneto, Italy, and the Northeast Th - 2/20 Demonstration 7 pm-10 pm $95 Tiny, overachieving Italy - 60% the size of France, ¾ of the size of California - makes almost 30% of the world’s wines! Wine is the lifeblood of the Italian people, and no meal would be complete without a bottle on the table. Travel to the Veneto (and to neighboring Emilia Romagna, Lombardy, and Fruili) with Chefs Stephen & Pete and experience the food and wine of these exceptional regions of northeast Italy. Slow Roasted Tomato Crostini with Goat Cheese Mousse, Kalamata Olives & Capers, served with Gavi; Linguine alla Bolognese – Emilia-Romagna, served with Lambrusco; Involtini alla Milanese – Lombardy – (stuffed veal rollups) and Radicchio Rosso with Prosciutto (Veneto braised radicchio), served with Valpolicella; Monte Bianco (White Mountain) – Lombardy (chestnut cream with whipped cream) served with Moscato Instructors: Stephen P. Sands, Pete Snaith Couples Cooking: Fresh Pasta Workshop Fr - 2/21 Participation 7 pm-10 pm $190/pair Why settle for dried pasta from a box when you can easily make your own at home? Fresh pasta is one of the simplest Italian staples to prepare and pairing it with the right sauce makes it simply irresistible. Grab a friend or bring a date and come to this fun class to learn how to make and form various pasta shapes and how to match each with different sauces. In true Italian fashion, we will end our meal with a delicious gelato! Fresh Pasta Dough 101; Pasta in a Vodka-Tomato Sauce (fettuccini alla vodka); Ravioli with OrangeRicotta Filling in Brown Butter and Crispy Sage Sauce; Gelato (chef’s choice) Instructor: Marilena Leavitt Pizza Afternoon! Sa - 2/22 Participation 2 pm–5 pm $80 Great PIZZA at home? Absolutely!! Join Chef Pete for an afternoon of pizza making, as he shows you how to make the best pizza right in you own oven. Learn why the dough is so good, and best of all the dough can be frozen and used later. Traditional Margarita Pizza; Pizzas with Various Toppings to Create What You Like! Instructor: Pete Snaith Mardi Gras Dinner Sa - 2/22 Demonstration 7 pm-10 pm $90 Founded 300 years ago, New Orleans is one of the great food cities of the world. The blending of French, Spanish, Native American, African and Caribbean influences had produced its exquisite culinary traditions. Join Jerry as he takes you through a rich, but typical, Mardi Gras meal. Leona’s Dad’s Red Beans and Rice; Oysters Bienville, Brennan’s Rex Salad; Beef Tenderloins with Marchand de Vin Sauce; Truffled Bourbon Mashed Sweet Potatoes; Chocolate Devastation Instructor: Jerry Sanders
  • CULINARIA COOKING SCHOOL
  • WINTER/SPRING 2020 CLASS SCHEDULE 11 February 2020 Classes Culinaria After School – Session 2 Th - 2/27 Participation 5 pm-7 pm $65 This introduction to cooking series offered by Christine is for kids aged 9-13 who are interested in developing and practicing basic cooking skills or expanding their interest in cooking. Each class is a standalone lesson that will teach a full menu culminating in a student-produced dinner. Students may take one class in the series or all of them to build a working set of foundational skills in the kitchen. Students who take this class will work collaboratively in teams. Skills: Introduction to Yeast Dough; Basic Tomato Sauce; Introduction to Cake Baking – Ham & Cheese Calzone; Baked Zucchini Fries; Easy Marinara Sauce; One-Bowl Cakes Instructor: Christine Wisnewski Bring on the Cheese and Beer! Fr - 2/28 Participation 7 pm-10 pm $80 Cheese and beer are a natural combination for a great meal. This menu will be fun to make and delicious to eat especially if you enjoy it with a chilled libation. Beer Battered Artichokes with Lemon Dipping Sauce; Pretzel Crusted Chicken with Cheesy Beer Sauce; Brussels Sprouts Braised in Wheat Beer with Shitake Mushrooms; Miniature Crème Brûlée Cheesecakes Instructor: Ellen R.C. Wulchin Chef’s Table – Austin Fr - 2/28 Demonstration 7 pm-10 pm $90 My hometown, Austin, is a very eclectic and adventurous foodie town. The town has many award winning and excellent young chefs. An example of the hot new restaurants is a Texas BBQ/Asian mash-up, run by Aaron Franklin of Franklin’s BBQ and Tyson Cole of Uchi. Both are James Beard winners. So let’s have a little fun. Piperade (Basque or Spanish pepper dish) with Seared Shrimp, Chorizo, and Vegetables; Bosc Pear Carpaccio, Micro-greens, Shaved Romano, and Balsamic Salad; Butter-Roasted Scallops with Chile de Arbol and Tequila Sauce; Espresso-rubbed Pork Tenderloin with Pomegranate Sauce served over Butternut Squash and Spinach; Coffee Panna Cotta with Mango Yolk Instructor: Jerry Sanders Artisan Bread Made at Home Sa - 2/29 Participation 9:30 am-12:30 pm $75 Cold winter days seem the perfect time of year to relax indoors and unwind with a glass of wine, a loaf of warm, crusty bread and some tantalizing antipasti. Join Chef Marilena for a fun Saturday morning making some comforting, winter-perfect recipes that will help take the chill off. Classic French Wheat-Stalk Bread (pain d’Epi); Rosemary Semolina Bread; Kalamata Olive Bread; Assortment of Italian Antipasti (the traditional first course of any formal Italian meal) Instructor: Marilena Leavitt The Vintner’s Table I Sa - 2/29 Demonstration 7 pm-10 pm $90 As fall approaches, the grapes have been harvested and the process of making the wines begins. The vineyard rests and the winemaker goes to work crafting the wines that will make the next vintage. These are the wines that will showcase the vineyard and the winemaker for the next season. Chefs look forward with anticipation to the new vintage and the wonderful flavor profiles in the wine they will pair with their new recipes. Spinach & Ricotta Lasagna Spirals; Asian Pear, Watercress, & Baby Arugula Salad with Sesame Dressing; Seared Brined Salmon with Fennel-Cucumber Relish; Wild Rice & Toasted Almond Pilaf; Lime Custard Tart with Pecan Crust Instructor: Stephen P. Sands Good Morning Vietnam! Sa - 2/29 Participation 7 pm-10 pm $80 Join Michelle as she guides you through her absolute favorite meal. Vietnamese classics combine bold flavors of salty, sour, and sweet with assertive textures of crispy and soft to create the perfect cuisine. Let’s experience the flavor sensation together! Crispy spring rolls (Cha Gio); Grilled Pork with Rice Noodles (Bun Cha); Cucumber Salad; Vietnamese Iced Coffee Ice Cream Instructor: Michelle (Scholtes) Strobel
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  • WINTER/SPRING 2020 CLASS SCHEDULE March 2020 Classes Culinaria After School – Session 3 Th - 3/5 Participation 5 pm-7 pm $65 This introduction to cooking series offered by Christine is for kids aged 9-13 who are interested in developing and practicing basic cooking skills or expanding their interest in cooking. Each class is a standalone lesson that will teach a full menu culminating in a student-produced dinner. Students may take one class in the series or all of them to build a working set of foundational skills in the kitchen. Students who take this class will work collaboratively in teams. Skills: Cooking with Beef; Creating Flavor Profiles; Plating – Tomato & Avocado Timbale with Tortilla Chips; Steak Tacos; Mexican Corn Salad; Chocolate Cup Cakes with Mexican Hot Chocolate Frosting Instructor: Christine Wisnewski Participation P Demonstration D March 2020 Classes Sun Mon Tues Wed Thur Fri Sat 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 01 02 03 04 The Restaurant Experience (D) 7-10 pm Couples Cooking - Italian (P) 6:30-10 pm Date Night - Mediterranean Meze (D) 7-10 pm Weeknight SpecialBBQ (D) 7-9 pm Culinaria After School – Session 3 (P) 5-7 pm The Basic Sauce Class (P) 2-5 pm Elegant Dinner Party (D) 7-10 pm Fancy Family Favorites (P) 7-10 pm Culinaria After School – Session 4 (P) 5-7 pm Dinner from Ireland (D) 7-10 pm Parent &Tween: A Philly Favorite (P) 2-5 pm Pizza Night – Detroit & Chicago (P) 7-10 pm Spring Macarons (P) 9:30 am-12:30 pm Chef Pete’s Excellent Dinner (D) 7-10 pm Weeknight Special-Family Night – Fresh Pasta (D) 7-9 pm French Pastry Shop Classics (P) 9:30 am-12:30 pm Dining Out with Friends (D) 7-10 pm Knife Skills (P) 7-10 pm Perfect Pairings – Provence (D) 7-10 pm Starch Madness! (P) 7-10 pm
  • CULINARIA COOKING SCHOOL
  • WINTER/SPRING 2020 CLASS SCHEDULE 13 March 2020 Classes The Restaurant Experience Fr - 3/6 Demonstration 7 pm-10 pm $95 Today, more than ever, people are looking for different restaurant experiences. Our attitudes towards food, how it is prepared, the combination of ingredients, and cultural aspects of the cuisines are increasingly important. Street food and farmers markets are coming back in play, and the idea of local and fresh excites diners. Come in and enjoy the experience as Chef Stephen prepares this wonderful menu for you. Celery Root (celeriac) Bisque with Shiitakes; Corn Madeleines with Shrimp Salsa & Cranberry-Black Pepper Chutney with Crème Fraîche; Marinated Chilean Sea Bass over Sauteed Fennel & Red Onion; Spinach, Gruyere & Parmesan Cheese Gratin; Buttermilk Cake with Blackberries & Beaumes-de-Venise Instructor: Stephen P Sands Spring Macarons Sa - 3/7 Participation 9:30 am-12:30 pm $80 French macarons are beautiful to look at, full of fun flavors, and with just three ingredients, what could possibly go wrong? Unfortunately, these confections have a reputation of being finicky. In this class we will master the basic French macaron recipe, learn how to fix common mistakes, and cover fillings and decorating techniques to make your macarons unique. French Macarons; Blackberry Buttercream; Brandied Cherry Ganache Instructor: Elizabeth Teuwen Chef Pete’s Excellent Dinner Sa - 3/7 Demonstration 7 pm-10 pm $85 Come in for a relaxing evening, have a glass of wine and enjoy a meal during these chilly months. Feel the warmth with every bite served as you learn some techniques and enjoy the evening with Chef Pete. Quail with Peppered Pistachio Crust, Tomato Chutney, and Eggplant Puree; Braised Lamb Shanks with Port and Prunes over Roasted Garlic Risotto; Roasted Herb Vegetables with Parmesan; Chocolate Mint Swirl Instructor: Pete Snaith Weeknight SpecialBBQ Wed - 3/11 Demonstration 7 pm-9 pm $50 It’s been one of those weeks right? Come in, relax, and have a great simple meal cooked for you, plus learn how to make a great dinner at home. Not having to cook and having some wine to go with it can be a great mid-week stress reliever! Smoked Pulled Pork Sandwich Topped with Onion Straws and Pickled Jalapeño on a Toasted Bun; Chocolate Cake Instructor: Pete Snaith Culinaria After School – Session 4 Th - 3/12 Participation 5 pm-7 pm $65 This introduction to cooking series offered by Christine is for kids aged 9-13 who are interested in developing and practicing basic cooking skills or expanding their interest in cooking. Each class is a standalone lesson that will teach a full menu culminating in a student-produced dinner. Students may take one class in the series or all of them to build a working set of foundational skills in the kitchen. Students who take this class will work collaboratively in teams. Skills: Basic White Sauce, Roasting Vegetables, Working with Puff Pastry – Cheesy Baked Pasta with Turkey Sausage; Roasted Broccoli; Apple Turnovers Instructor: Christine Wisnewski Dinner from Ireland Th - 3/12 Demonstration 7 pm-10 pm $80 From lamb in spring, to fish in summer, stews and soups in winter, and, of course, potatoes at almost any time of the year, Irish food involves simple, hearty, family cooking that follows the seasons. Smoked Creamy White Fish Soup with Dill and Black Bread; Watercress and Greens with Crisp Peas Accompanied by Savory Blue Cheese Crackers; Pan Roasted Rack of Lamb with Rosemary Jus; Roasted Potatoes; Bakewell Tart Instructors: Ellen Wulchin, Stephen P Sands Couples Cooking - Italian Fr - 3/13 Participation 6:30 pm-10 pm $190/pair When I cook, my heart and my head go to Italy and that usually means pasta. If you’ve ever wanted to learn to make and roll out fresh pasta, tonight’s your night. Once you make fresh pasta, you won’t want to go back to the boxed stuff! Roasted Eggplant and Tomato Salad with Arugula; Fresh Pasta with Sausage and Red Wine Ragu; Dark Chocolate Espresso Budino (pudding/custard) Instructor: Mike Selman
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  • WINTER/SPRING 2020 CLASS SCHEDULE March 2020 Classes Date Night - Mediterranean Meze Fr - 3/13 Demonstration 7 pm-10 pm $85 The countries of the Mediterranean share, among other things, a love for “small plates,”that are typically placed in the middle of the table to be shared by everyone while they linger over a meal with a glass (or two) of wine! The preparation is often simple with an incredible range of flavors and textures that reflect a particular region’s extraordinary bounty and traditions. Oven Baked Shrimp with Spicy Remoulade; Eggplant and Mozzarella Stacks; Zucchini and Parmesan Cheese Fritters; Spiced Lamb Köfte Skewers with Yogurt-Tahini Sauce and Toasted Pita; Orange-Infused Semolina-Almond Cake Instructor: Marilena Leavitt The Basic Sauce Class Sa - 3/14 Participation 2 pm-5 pm $85 Take your cooking to the next level. Learn to make some of the basic sauces such as “the white sauces,”also known as a roux sauce, as well as brown sauce and béarnaise sauce. There are so many things you can do with these sauces. Students will make a variation of each sauce and everyone will have the opportunity to try the sauces. White Sauce (béchamel); Brown Sauce (sauce made with veal stock); Béarnaise – Sauces Will Be Served Over Vegetables and Chicken Instructor: Pete Snaith Elegant Dinner Party Sa - 3/14 Demonstration 7 pm-10 pm $100 From New York to Seattle, Edinburgh to Barcelona, and Naples to Beijing, chefs nourish, educate, and continue to enlighten us. The food they create is as beautiful as art or music. It is food conceived of the heart and enjoyed with loved ones and friends. Gather together for an elegant dinner (paired with wines) with Chef Stephen. Lobster Salad Canapés; Zucchini & Saffron Vichyssoise with Scallops; Heirloom Tomato Stacks with Bacon, Blue Cheese & Basil; Roasted Lamb Loins with Morels; Haricots Verts with Mustard Seed and Toasted Coconut; Ginger Cream Tart in a Shortbread Crust with Fresh Raspberries Instructor: Stephen P. Sands Fancy Family Favorites Sa - 3/14 Participation 7 pm-10 pm $80 We all have our go-to dishes to make in the winter – but have you ever made them gourmet? Learn how to take the classics to the next level with tips and tricks from Michelle! Pea Soup with Lobster and Truffle; Gourmet Grilled Cheese Sandwiches with Apple Butter; Individual Chicken Pot Pies; Spiced Pear Shortcake with Vanilla Whipped Cream Instructor: Michelle (Scholtes) Strobel Starch Madness! Th - 3/19 Participation 7 pm-10 pm $80 It’s that time of year again and our class is busting with pasta! Take a break from hoops and create some starch madness that is sure to win you some fans. Wild Mushroom and Cheese Filled Ravioli with Sage Brown Butter Sauce with Spinach and Walnuts; Fresh Spaghetti with Tomato Sauce with Smoked Ham and Red Wine; Assorted Greens Salad with Vinaigrette Instructor: Ellen R.C. Wulchin Perfect Pairings – Provence Th - 3/19 Demonstration 7 pm-10 pm $95 The cooking in Provence emphasizes fresh seasonal ingredients that reveal the depth of flavor and a surprising mix of ingredients that are subtle in their sophistication and without an ounce of pretense. Provence cuisine is classic in nature, yet can be simple, delicious, and uncomplicated. Explore the changes in this regional cuisine, which are lighter in nature and lower in fat. Wines with the same characteristics often accompany the excellent foods from the area. Goat Cheese Soufflé with Thyme, served with Côte Rhone Blanc; Fennel, Mushroom & Arugula Salad with Seared Scallops, served with Sauvignon Blanc; Pan-Roasted Salmon with Savoy Cabbage, Cider & Applewood Smoked Bacon, served with Rosé; Campari-Poached Pears with Raspberry Coulis & Mascarpone Quenelles, served with Muscat Instructors: Stephen P Sands, Pete Snaith
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  • WINTER/SPRING 2020 CLASS SCHEDULE 15 March 2020 Classes Parent & Tween: A Philly Favorite Sa - 3/21 Participation 2 pm-5 pm $135/pair You’ve been meaning to teach your kid some kitchen skills, but somehow there just hasn’t been the time. Our Parent/Tween classes offer an opportunity to spend some quality time with your tween, while getting them some important skills they will need soon enough. This class for kids 9-13 and parent will teach a variety of teen favorite foods (adults too!). We’ll work on knife skills, as well as other basic cooking techniques. Buffalo Wings & Blue Cheese Dip; Philly Cheese Steak Sandwiches; Oven Fries; One-Bowl Vanilla Cake Instructor: Christine Wisnewski Pizza Night – Detroit & Chicago Sa - 3/21 Participation 7 pm–10 pm $80 Legend has it that Detroit pizza was born when Gus Guerra put his mother’s Sicilian thick pizza crust in a blue steel automotive parts pan, topped it with brick Wisconsin cheese, and added tomato sauce and pepperoni racing stripes. Unique to this style is the scrumptious crispy cheese caramelizing against the sides of the hot pan. Chicago’s pizza, made famous by Pizza Uno and hotly defended by mid-Westerners, is more like a deep-dish pie, featuring a rich buttery crust, with the thick chunky sauce on top of the cheese. Chef Pete’s visionary laminated crust version is back by popular demand. Detroit pizza, Chicago Pizza, and Homemade Root Beer float and Vanilla Ice Cream Instructors: Pete Snaith, Kathy Misovec Weeknight Special-Family Night – Fresh Pasta Fr - 3/27 Demonstration 7 pm-9 pm $50 How about a quick easy menu for family dinner? Bring your kids and enjoy a great dinner everyone is sure to like. Fresh Pasta with Bolognese Sauce; Garden Green Salad; Apple/Pear Cobbler Instructors: Stephen P. Sands, Pete Snaith French Pastry Shop Classics Sa - 3/28 Participation 9:30 am-12:30 pm $80 Learn the secrets and the techniques behind world-famous French pastries as you recreate these decadent desserts guided by Chef Marilena! Discover pâte à choux, the only pastry dough cooked on the stovetop, and learn to hand pipe it into perfect éclairs and cream puffs. Whip up luscious vanilla pastry cream and chocolate ganache and learn how to make the world’s easiest and most versatile fruit tart! Cream puff dough (pâte à choux); Vanilla Pastry Cream (crème pâtissière); Éclairs; Chocolate Profiteroles; Poached Pear and Almond Clafoutis Instructor: Marilena Leavitt Knife Skills Sa - 3/28 Participation 7 pm-10 pm $80 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith Dining Out with Friends Sa - 3/28 Demonstration 7 pm-10 pm $95 As we are ever more enjoying restaurant dining as a form of “entertainment,”we sometimes view chefs as artists. Food is the medium through which they express their creativity, discovering ways in which to combine diverse selections of ingredients for your enjoyment. Join Chef Stephen as he takes you on a culinary journey of different flavors, textures and ingredients. Asparagus Soup with Parmesan Custards; Beet Carpaccio with Shallot Marmalade and Goat Cheese Rounds; Choucroute of Seafood (Scallop, Shrimp, Cod, Salmon) Over Sauteed Fennel; Pearl Couscous with Olives, Capers & Roasted Tomatoes; Semolina Walnut Cake with Dried Fruit Compote with Rum-Currant-Pecan Ice Cream Instructor: Stephen P. Sands
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  • WINTER/SPRING 2020 CLASS SCHEDULE April 2020 Classes Couples Cooking – The Art of the Stir-Fry Fri - 4/3 Participation 6:30 pm-10 pm $190/pair Stir-frying is one of the fastest ways to get dinner on the table and the variables of what you can stir-fry are endless. Learn some basic knife skills as we cut, chop, and stir-fry our way to an excellent meal. Ginger Scallion Noodles; Eggroll Bowl; Cumin Lamb; Vegetable Fried Rice; Dim Sum Sweet Custard Tarts Instructor: Mike Selman The Culinary Heart of Italy Fr - 4/3 Demonstration 7 pm-10 pm $85 The region of Emilia Romagna, with its rich culinary traditions and its extraordinarily fertile and productive land, is considered the gastronomic heart of Italy. With a map of the region to guide us, join Chef Marilena to discuss the many handcrafted local products, cooking techniques and culinary specialties of the region. Rosemary and Thyme Focaccia; Rustic Swiss Chard and Pancetta Tart (erbazzone all’Emiliana); Mixed Green Salad with Shallots and Modena Balsamic Vinaigrette (insalata mista); Pasta with the Official Ragù Recipe from Bologna (tagliatelle con ragù alla Bolognese); Shortbread Jam and Almond Tart (fregolata) Home Made Gelato Instructor: Marilena Leavitt Participation P Demonstration D April 2020 Classes Sun Mon Tues Wed Thur Fri Sat 29 30 31 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 01 02 Reservations Required (D) 6:30-10 pm Knife Skills (P) 7-10 pm Chicken Sandwich Throw-down (P) 9:30 am-12:30 pm The Chef’sTable (D) 7-10 pm TheVintner’sTable II (D) 7-10 pm Parent &Tween: Take on Pizza (P) 2-5 pm Couples Cooking – The Art of the Stir-Fry (P) 6:30-10 pm The Culinary Heart of Italy (D) 7-10 pm Weeknight SpecialFish & Chips (D) 7-9 pm GaletteWorkshop (P) 10 am-1 pm Sausage (Making) (P) 6:30-10 pm My Greek Dinner (P) 7-10 pm Perfect Pairings – Piedmont, Italy (D) 7-10 pm
  • April 2020 Classes CULINARIA COOKING SCHOOL
  • WINTER/SPRING 2020 CLASS SCHEDULE 17 Reservations Required Sa - 4/4 Demonstration 6:30 pm-10 pm $125 Description: This special wine dinner is limited to 10 people, so everyone gets a seat at the “Chefs”table. Chefs Stephen and Pete have decided to bring new, fresh, food ideas to the table, paired with top wines to compliment the food. These delicious recipes are sophisticated yet surprisingly uncomplicated using readily available ingredients and paired with excellent wines to enhance your dining experience. Amuse Bouche: Camembert Walnut Pastries with Tomato Jam; Potato Gaufrettes (waffle cut potato) with Duck Confit; Walnut & Pancetta Pansoti (mini ravioli) with Asparagus; Chilean Sea Bass Fillets with Garlic Toast Chips, Honey Glazed Carrots with Thyme; Roasted Haricots Verts with Orange-Sesame Vinaigrette; Cardamom Crème Caramel with Raspberries & Pistachio Phyllo Crisps Instructors: Stephen P. Sands, Pete Snaith Weeknight SpecialFish & Chips Wed - 4/8 Demonstration 7 pm-9 pm $50 It’s been one of those weeks right? Come in, relax, and have a great simple meal cooked for you, plus learn how to make a great dinner at home. Not having to cook and having some wine to go with it can be a great mid-week stress reliever! Traditional Fish & Chips Made with an English Beer Batter (fried till nice and crunchy); Twice Cooked Fries with Malt Vinegar (‘cause it’s the English way!); French Apple Crumb Pie Instructor: Pete Snaith Knife Skills Sa - 4/10 Participation 7 pm-10 pm $80 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith Chicken Sandwich Throw-down Sa - 4/11 Participation 9:30 am-12:30 pm $75 With the Popeye’s chicken craze making headlines this year, it’s time to learn how to make the perfect fried chicken at home. There is nothing quite like a competition to add excitement to the class. Learn the basics for making a fried chicken sandwich and various accompaniments for the sandwich. Then, it’s your turn to impress the judges with your version of the best chicken sandwich! Fried Chicken Sandwich; Homemade Pickles; Seasonal Slaw; Chipotle Mayo; Apple Pie With Salted Caramel Swirl Vanilla Ice Cream Instructor: Michelle (Scholtes) Strobel The Chef’s Table Sa - 4/11 Demonstration 7 pm-10 pm $90 As a Chef, recipes come to you in many forms such as tonight’s menu. Join Chef Pete as he explores different textures and flavors to create a memorable meal. Roasted Acorn Squash, Apple, and Grilled Chicken Soup (topped with crumbled bacon); Pork Tenderloin Stuffed with Mortadella Mousse, White-Balsamic-Fig Puree with Asiago Cheese; Roasted Garlic and Cheese Asparagus; Duchess Potatoes; Gianduja Entremet (layers of almond sponge cake, crunchy hazelnuts, and chocolate) Instructor: Pete Snaith The Vintner’s Table II Fr - 4/17 Demonstration 7 pm-10 pm $90 A vineyard will often showcase their wines with a special dinner. Once the wines are chosen, the chef then turns to his repertoire to create the dish that will enhance the wine and bring about the harmony between wine and food. Join Chef Stephen as he pairs delicious wines with this easy yet elegant menu. Paired with wines. Celery Root (celeriac) Bisque with Shiitake Mushrooms; Deviled Crab “Cake” with Sherry Sauce; Roasted Chicken Breast with Asparagus, Morel Mushroom & Pearl Onion Ragout; Haricots Verts with Shallots & Lemon; Apricot Tart Tatin with Whipped Cream Instructor: Stephen P. Sands
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