Step-by-Step to Cooking Success - www.culinariacookingschool.com 110 Pleasant Street, NW Vienna, Virginia 22180 - Yuck Boys Live
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Step-by-Step to Cooking Success
www.culinariacookingschool.com
110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920
S P R I N G / S U M M E R C L A S S S C H E D U L E : M ay thro u g h Au g u s t 20 21
Welcome to Culinaria Cooking School!
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.
Our Owners
(L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder
and Executive Vice President
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.”
02 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE
Spring/Summer 2021 Classes at a Glance
KNIFE SKILLS REGIONAL AND ETHNIC CUISINE Weekends at a Country Inn II..........................6/05
Knife Skills............................... 5/15; 6/12; 7/23; 8/14 Asian and South Pacific A Night in the Life of Flounder, Steak,
Let’s Cook Dinner IV–Asian Influence..............6/29 and Buttermilk..........................................6/25
BAKING/DESSERTS European/Mediterranean The Allure of the Sea.......................................7/08
Italian Desserts and Cookies Workshop.............5/1 Weeknight Special–Italian..............................5/12 Cooking with Beer III.......................................7/16
Bagels! (ZOOM)................................................5/4 Let’s Cook Dinner I–Easy Italian Evening.........5/18 Napa Style Dinner...........................................7/24
Sfogliatelle and Struffoli.................................5/14 Couples Cooking–The Rustic Italian Table.........6/4 Summertime...................................................7/30
Breads and Spreads of the Mediterranean......5/15 The Foods of Friuli-Venezia-Giulia, IT..............6/11 Vintner’s Table II..............................................7/31
Croissant and Pain au Chocolat.......................5/21 Couples Cooking–Mediterranean Summer.....6/18 The Eclectic Dinner..........................................8/07
How to Make an Opera Cake...........................5/29 The Three Musketeers.....................................7/17 Simple to Spectacular.....................................8/21
Decadent Chocolate Desserts..........................6/11 Pasta Basics.....................................................8/27 The Vintner’s Table III......................................8/28
Teatime...........................................................6/12 French
Macaron Madness...........................................6/19 Weeknight Special–French.............................7/14 BASIC TECHNIQUES
Making Miniature French Pastries...................6/26 The Three Musketeers.....................................7/17 Knife Skills..........................5/15; 6/12; 7/23; 8/14
Advanced Mirror Glazing Techniques................8/7 Italian
PIZZA with Chef Pete.......................................8/20 Couples Cooking–Weeknight Italian...............5/07 EPICUREAN ADVENTURES
Couples Cooking–The Rustic Italian Table.......6/04 Weekends at a Country Inn I...........................5/01
WINE AND FOOD The Foods of Friuli-Venezia-Giulia, IT..............6/11 Cinco de Mayo.................................................5/06
Wine Dinners Summertime is Pasta Time.............................7/30 Mother’s Day Celebration Y.............................5/08
Mother’s Day Celebration Y...............................5/8 PIZZA with Chef Pete.......................................8/20 The Vintner’s Table I........................................5/14
The Vintner’s Table I........................................5/14 Pasta Basics.....................................................8/27 Springtime......................................................5/21
Father’s Day Celebration..................................6/19 Special Weeknight California Cuisine............................................5/22
The Wine Country Table I.................................6/26 Weeknight Special–Italian..............................5/12 Who Needs Mardi Gras?..................................5/28
Reservations Required....................................7/10 Weeknight Special–Comfort Food..................6/09 Creamy and Crunchy.......................................6/05
The Vintner’s Table II.......................................7/31 Weeknight Special–French.............................7/14 Weekends at a Country Inn II..........................6/05
The Wine Country Table II..................................8/6 Weeknight Special–Simple and Delicious.......8/11 The Foods of Friuli-Venezia-Giulia, IT..............6/11
“Is It Wine Time?”............................................8/13 Father’s Day Celebration..................................6/19
Simple to Spectacular.....................................8/21 ZOOM CLASSES A Night in the Life of Flounder, Steak,
and Buttermilk..........................................6/25
The Vintner’s Table III .....................................8/28 Bagels! 5/4. 5/4
The Wine Country Table I.................................6/26
Wine and Food Parings (Small Bites) Let’s Cook Dinner I–Easy Italian Evening.........5/18
The Allure of the Sea.......................................7/08
Perfect Pairings–Spain...................................5/27 Let’s Cook Dinner II–Pork Chops, No Apple Sauce...6/01
Reservations Required....................................7/10
Perfect Pairings–California.............................6/24 Let’s Cook Dinner III–Hearty Home Cooking...6/15
Napa Style Dinner...........................................7/24
Perfect Pairings–Australia..............................7/22 Let’s Cook Dinner IV–Asian Influence..............6/29
Summertime...................................................7/30
Perfect Pairings–Alsace..................................8/26 Let’s Cook Dinner V–Farmer’s Market Meal.....7/13
The Vintner’s Table II.......................................7/31
The Wine Country Table II................................8/06
COUPLES COOKING USA–REGIONAL
The Eclectic Dinner..........................................8/07
Couples Cooking–Weeknight Italian...............5/07 Weekends at a Country Inn I...........................5/01
“Is It Wine Time?”............................................8/13
Couples Cooking–The Rustic Italian Table.......6/04 Cinco de Mayo.................................................5/06
Simple to Spectacular.....................................8/21
Couples Cooking–Mediterranean Summer.....6/18 The Vintner’s Table I........................................5/14
The Vintner’s Table III......................................8/28
Springtime......................................................5/21
California Cuisine............................................5/22
Who Needs Mardi Gras?..................................5/28
Creamy and Crunchy.......................................6/05
CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 03
Registration Dress Code
• Online: visit us at www.culinariacookingschool.com. For Participation classes we recommend you dress in
Payment by credit card is required to complete your comfortable or casual clothes. For your safety, shoes should
registration. be of the closed-toe type, with low or no heels. Sandals or
• By phone: call (703) 865-7920 during regular business open-toed shoes should not be worn in the kitchen.
hours (M-F: 9:30 am-5:30 pm; Sat: 9:30 am-5 pm).
Payment by credit card is required to complete your Alcohol Policy
registration. • Culinaria is pleased to offer wine to our students during
• By mail: complete the below registration form most classes. Students must be 21 to drink and proper
(including credit card information or check) and mail it ID may be requested. Only a Chef/Instructor or Assistant
to: Culinaria Cooking School, 110 Pleasant Street N.W., may pour wine.
Vienna, VA 22180. Please note ~ this is the only option • Culinaria reserves the right to refuse alcohol service to
where payment by check is accepted. anyone who appears to be intoxicated.
• Absolutely no outside food or beverage may be brought
Cancellations / Refund Policy into the school. Any student who is found to be drinking
• If you need to cancel your registration, you must notify an alcoholic beverage not provided by the school will
the school no later than three (3) business days prior be asked to leave the premises and is not eligible for a
to your class (for groups of 5 or more, we require seven refund or credit.
(7) business days notice.)
• Cancellations must be made via phone during regular
Food Policy
business hours; voicemail or email cancellations will Due to insurance restrictions, we are unable to offer
not be accepted. students the option of taking home leftover food. Please
come hungry and enjoy the meal you have created (or
• Due to class prep-time and food purchases, watched being created for you!) while here at the school.
cancellations made within three (3) business days of
your class will not qualify for a refund or credit. There
are no exceptions. Assistant Program
• All refunds are made as checks. Please allow 3-5 Culinaria is always on the lookout for volunteers to work
business days for processing. with our chefs/instructors. An assistant’s duties include, but
are not limited to:
• Culinaria reserves the right to cancel a class due to
inclement weather, low attendance or emergencies. • Assist Chef/Instructor with food prep prior to class
If we need to cancel, we will notify you by telephone • Set up participant stations prior to class
and email to ensure we reach you and offer you a • Assist Chef/Instructor as requested during class
credit towards another class or a full refund.
• Clear and wash dishes during and after class and put
clean items away
Gift Certificates • Clean and prepare the classroom for the next class
Please visit our website at www.culinariacookingschool. or event
com for information on how to purchase and redeem
gift certificates. 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.
Age Requirements On occasion we do employ teen assistants for some classes and
• Our cooking classes are designed for adults, ages 18 summer camps. Please call the school for more information.
and older.
• We do offer specific classes for kids and teens. Please
review our catalog for class offerings.
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
04 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE
May 2021 Classes
May 2021 Classes
Sun Mon Tues Wed Thur Fri Sat
25 26 27 28 29 30 01
Italian Desserts and
Cookies Workshop
(P) 6-8:30 pm
Weekends at a
Country Inn I
(D) 7-10pm
02 03 04 05 06 07 08
Bagels! Cinco de Mayo Couples Cooking - Mother’s Day Celebration
(Z/D) 4-5:30 pm (D) 7-10 pm Weeknight Italian (D) 6:30-10 pm
(P) 7-10 pm
09 10 11 12 13 14 15
Weeknight Special - Sfogliatelle and Struffoli Breads and Spreads of the
Italian (P) 7-9:30 pm Mediterranean
(D) 7-9 pm (P) 2-5 pm
The Vintner’s Table I
(D) 7-10 pm Knife Skills
(P) 7-10 pm
16 17 18 19 20 21 22
Let’s Cook Dinner I - Easy Croissant and Pain au California Cuisine
Italian Evening Chocolat (D) 7-10 pm
(Z/D) 4-5:30 pm (P) 6:30-9 pm
Springtime
(D) 7-10 pm
23 24 25 26 27 28 29
Perfect Pairings – Spain Who needs Mardi Gras? How to make an
(D) 7-10 pm (D) 7-10 pm Opera Cake
(P) 6-8:30 pm
30 31 01 02 03 04 05
P Participation D Demonstration Z/D Zoom Demo
Italian Desserts and Cookies Workshop Sa - 5/1 Participation (P) 6 pm-8:30 pm $85
This class features some time-honored Italian classics such as cannoli, lemon drop cookies, biscotti, rainbow
cookies and a ricotta-based cheesecake. Cookies; Biscotti; Cheesecake
Instructor: Pâtissier Chef Michael
Weekends at a Country Inn I Sa - 5/1 Demonstration (D) 7 pm-10 pm $90
The indulgences of a luxurious country inn are woven together with nature to create a new way of
looking at the world; a way in which anything seems possible. At a country inn it is not just dinner; it is an
experience. Join Chef Stephen and enjoy this wonderful meal to remember and imagine what you will eat
tomorrow. Curried Drop Scones with Smoked Trout, Horseradish Crème Fraîche; Romaine Salad with Sourdough
Croutons & Parmesan Cheese; Coq au Vin with Bacon over Potato Purée, Cipollini Onions & Mushrooms; Pan-fried
Zucchini with Garlic, Parsley & Lemon Zest; Spiced “Pumpkin” Fritter with Chocolate Sauce & Candied Pumpkin Seeds
Instructor: Stephen P. Sands
CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 05
May 2021 Classes
Bagels! Tu - 5/4 ZOOM/Demo 4 pm-5:30 pm $35
This class will teach a recipe and the techniques that will result in bagels and spreads that will satisfy even
transplanted New Yorkers. Plain, Sesame & Poppy Seed Bagels; Everything Bagel Spice Blend; Veggie Cream
Cheese; Honey & Toasted Walnut Cream Cheese; Bagel Chips
Instructor: Christine Wisnewski
Cinco de Mayo Th - 5/6 Demonstration (D) 7 pm-10 pm $90
Come and enjoy Cinco de Mayo, which translates to May 5, and a great Mexican meal. Don’t confuse true
Mexican food with Tex-Mex; Mexican food is complex and steeped in tradition. Chiles are definitely part of
the Mexican cuisine, but that does not mean the food is overly spicy; it’s complex and rich in flavor! Smokey
Peanut Mole with Grilled Quail; Brisket Sopes; Jicama, Mango and Citrus Salad; Key Lime Costeño Cheesecake
Instructor: Pete Snaith
Couples Cooking - Weeknight Italian Fr - 5/7 Participation (P) 7 pm-10 pm $200/pair
Grab a friend, spouse, or date and come explore the great culinary diversity of Italy. You can enjoy this
delicious menu on a weeknight and these simple-to-execute recipes are sure to become some of your
favorites. Bow Tie Pasta with Marinated Mozzarella, Cherry Tomatoes & Fresh Basil (farfalle alla checca); Chicken
“Schnitzel” Milanese with Lemony Arugula & Red Onion Ribbon Salad (pollo alla Milanese con insalata di
rughetta); Cream Custard with Balsamic Strawberries (panna cotta con le fragole al balsamico)
Instructor: Marilena Leavitt
Mother’s Day Celebration Sa - 5/8 Demonstration (D) 6:30 pm-10 pm $150
If you are tired of taking the number one person in our lives, Mom, to that same brunch or restaurant, then
Culinaria is the place to be. Join Chefs Stephen & Pete for an epicurean delight, paired with special wines,
that Mom will remember for years to follow. Smoked Salmon-Stuffed Campari Tomatoes; Crab Cakes with
Spicy Rémoulade over Greens; Heirloom Tomato Salad with Mozzarella & Basil; Pecan-Crusted Loin of Lamb with
Mushroom Sauce; Alsatian Potato Gratin; Roasted Asparagus with Sherry Vinaigrette; Tiramisu Soufflé
Instructors: Stephen P. Sands, Pete Snaith
Weeknight Special - Italian Wd - 5/12 Demonstration (D) 7 pm-9 pm $50
Between work and family obligations, it’s been one of those weeks, right? So, why not come in and relax,
while a simple meal is prepared for you, plus you learn how to make a great meal at home. Not having to
cook and enjoying some wine is a great finish to the day! Join Chef Pete for an evening of great traditional
Italian food, and some not-so-traditional. Mixed Green Salad with Home-Made Italian Dressing; Chicken
Parmesan with Fresh Pasta; “Caprese” Ice Cream Sunday
Instructor: Pete Snaith
Sfogliatelle and Struffoli Fr - 5/14 Participation (P) 7 pm- 9:30 pm $90
This class includes two of Italy’s finest desserts, a shell-shaped filled Italian pastry native to Campania.
Sfogliatella means “small, thin leaf/layer”, as the pastry’s texture resembles stacked leaves; and “Honey Balls”
is a Neapolitan dish made of deep-fried balls of sweet dough known as Struffoli. Sfogliatelle, Struffoli
Instructor: Pâtissier Chef Michael
The Vintner’s Table I Fr - 5/14 Demonstration (D) 7 pm -10 pm $95
A vineyard will quite often showcase their wines with a special dinner. Once the wines are chosen,
consideration then turns to the perfect dish to enhance those wines. Some foods are just naturally wine
friendly and act as a platform to bring out the harmony in the wines. Courses paired with applicable wines.
Cornmeal Crepes with Prosciutto & Ricotta; Pistachio Crusted Prawns with Tomato Vinaigrette over Watercress;
Seared Orange Glazed Wild Salmon with Asparagus; Roasted Fennel with Parmesan; Coconut Almond Chocolate
Tart with Vanilla Gelato
Instructor: Stephen P. Sands
06 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE
May 2021 Classes
Breads and Spreads of the Mediterranean Sa - 5/15 Participation (P) 2 pm -5 pm $85
Homemade bread is the cornerstone of hospitality in many food cultures. The ritual of making bread is
relaxing and the results are always rewarding! With just a little planning you can have fresh bread for lunch
and dinner all week long. In this class we will also make some delicious treats that perfectly complement
our warm slices of heavenly bread! French Baguette; Classic Olive Tapenade; Garlic and Butter Bread Rosettes;
Roasted Red Pepper Spread; Greek Pita Bread; Whipped Feta Cheese Spread
Instructor: Marilena Leavitt
Knife Skills Sa - 5/15 Participation (P) 7 pm-10 pm $85
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
Let’s Cook Dinner I - Easy Italian Evening Tu - 5/18 ZOOM/Demo 4 pm-5:30 pm $35
Building on the success of our Parent & Child classes, and the sold-out Culinaria After School, we’ve
created a new family-focused series: Let’s Cook Dinner! Zoom Sessions for Kids & their Parents, hosted by
instructor Christine Wisnewski. Each session will provide instruction and walk you through the steps to
create a delicious, kid-approved, family-friendly meal. Students are welcome to take any number of classes
in the series. Bucatini with Grated Tomato Sauce; Roasted Pepper Caprese Salad; Pound Cake with Mascarpone
Cheese and Apricot & Almond Jam
Instructor: Christine Wisnewski
Croissant and Pain au Chocolat Fr - 5/21 Participation (P) 6:30 pm-9 pm $95
Croissants are a labor of love that are delicate, challenging, but absolutely worth the time! Add this French
classic to your baking repertoire and you are guaranteed to be the envy of all of your friends and family!
Renowned for its classically French heritage, this yeasted dough is layered with butter and given a succession
of folds that create the distinctive profile of the famously adored croissant. In this highly interactive class, our
experienced Pastry Chef Instructor will guide you step-by-step through the basic techniques to perfecting
the classic time-honored croissant. These techniques include proper mixing, laminating, folding, shaping,
proofing, and baking. You will then have the opportunity to customize your croissant dough, as we create a
classic croissant and the decadent pain au chocolat! Croissants; Pain au Chocolat
Instructor: Pâtissier Chef Michael
Springtime Fr - 5/21 Demonstration (D) 7 pm-10 pm $90
Springtime is perfect for getting fresh asparagus and lamb, as well as many other vegetables. Tonight’s
menu is full of techniques that can be used in so many ways. Join Chef Pete as he creates a memorable meal.
Asparagus with Mushroom, Asparagus Puree and Hollandaise Sauce; Wine-Vine Smoked Lamb Loin with Radicchio
Marmalade; Seared Fennel; Polenta Tuiles with Olive and Lemon Tapenade; Decadent Chocolate and Peanut Butter Cake
Instructor: Pete Snaith
California Cuisine Sa - 5/22 Demonstration (D) 7 pm-10 pm $95
California Style is fresh, simple, elegant and seasonal - making for delicious courses in harmony with today’s
food scene. Join Chef Stephen as he takes you through the California countryside for a delicious dinner.
Nothing says fresh and delicious like California. Creamy Polenta with Slow-Roasted Tomatoes & Fontina Cheese;
Shrimp & White Bean Salad over Mixed Greens; Seared Duck Breast with Port & Cherry Sauce; Vegetable Tian
(roasted potatoes, zucchini & tomatoes); Chocolate-Chunk Bread Pudding with Whipped Cream
Instructor: Stephen P. Sands
CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 07
May 2021 Classes
Perfect Pairings – Spain Th - 5/27 Demonstration (D) 7 pm-10 pm $100
The cuisines of the regions of Spain that border the Mediterranean are all legacies of the Arabs and
Berbers who invaded Spain in the eighth century. The real wine history and culture of Spain began after
the Romans won the Punic Wars against the Carthaginians and the Peninsula became part of the Roman
Empire, who named it Hispania. From the sun-drenched Spanish countryside to the seaside villages to the
bustling city tapas bars, one thing unites all of Spain: its varied and satisfying food. In this Mediterranean
land of beauty and bounty, good food is a pleasure everyone shares. Sea Scallops with Brandy (vieras al
brandy), served with Alberino; Orange Salad (ensalada de naranja-Andalusia); Stuffed Pork Tenderloin with Figs
& Sherry; Asparagus with Almond Sauce (esparragos verdes en salsa de almendras), served with Rioja Reserva;
Orange-Scented Almond Torte
Instructors: Stephen P. Sands, Pete Snaith
Who needs Mardi Gras? Fr - 5/28 Demonstration (D) 7 - 10 pm $90
It does not have to be Mardi Gras to enjoy Cajun food. It is a mixture of so many cultures and is another of
my favorite cuisines! Rich, deep, a little spicy, and oh so flavorful! Come and taste this wonderful food.
Cajun Panzanella Salad; Bronzed Spiced Chicken Breast over Crawfish Monica (a creamy crawfish pasta); Salted
Caramel and Chocolate King Cake
Instructor: Pete Snaith
How to make an Opera Cake Sa - 5/29 Participation (P) 6 - 8:30 pm $85
The creation is a French cake that goes back to 1955 when great French pastry chef Cyriaque Gavillon
worked at the legendary Dalloyau shop in Paris. ... His wife told him it reminded her of the Paris Opera
House, Palais Garnier. It was a name that stuck, the Opera cake was born. It is made with layers of almond
sponge cake soaked in coffee syrup, layered with ganache and coffee French buttercream, and covered in a
chocolate glaze.
Instructor: Pâtissier Chef Michael
08 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE
June 2021 Classes
June 2021 Classes
Sun Mon Tues Wed Thur Fri Sat
30 31 01 02 03 04 05
Let’s Cook Dinner II– Pork Couples Cooking - The Creamy and Crunchy
Chops, No Apple Sauce Rustic Italian Table (P) 7-10 pm
(Z/D) 4-5:30 pm (P) 7-10 pm
Weekends at a
Country Inn II
(D) 7-10 pm
06 07 08 09 10 11 12
Weeknight Special - “Decadent Chocolate “Teatime”
Comfort Food Desserts” (P) 5-8 pm (P) 2-5 pm
(D) 7-9 pm
The Foods of Friuli- Knife Skills
Venezia-Giulia, IT (P) 7-10 pm
(D) 7-10 pm
13 14 15 16 17 18 19
Let’s Cook Dinner III – Couples Cooking - Macaron Madness
Hearty Home Cooking Mediterranean Summer (P) 6:30-9:30 pm
(Z/D) 4-5:30 pm (P) 7-10 pm
Father’s Day Celebration
(D) 6:30-10 pm
20 21 22 23 24 25 26
Perfect Pairings - A Night in the Life Making Miniature
California of Flounder, Steak & French Pastries
(D) 7-10 pm Buttermilk (P) 5-8 pm
(D) 7-10 pm
The Wine Country Table I
(D) 7-10 pm
27 28 29 30 01 02 03
Let’s Cook Dinner IV –
Asian Influence
(Z/D) 4-5:30 pm
P Participation D Demonstration Z/D Zoom Demo
Let's Cook Dinner II– Pork Chops, No Apple Sauce ZOOM/Demo 4 pm-5:30 pm $35
Building on the success of our Parent & Child classes, and the sold-out Culinaria After School, we’ve created
a new family-focused series: Let’s Cook Dinner! Zoom Sessions for kids & their parents, hosted by
instructor Christine Wisnewski. Each session will provide instruction and walk you through the steps to
create a delicious, kid-approved, family-friendly meal. Students are welcome to take any number of classes
in the series. Tomato Braised Pork Chops; Roasted Broccoli; Rice Pilaf; Green Salad with Red Wine Vinaigrette;
Apple Crisp Instructor: Christine Wisnewski
Couples Cooking - The Rustic Italian Table Fr - 6/4 Participation (P) 7 pm-10 pm $200/pair
Food is the gateway to understanding the culture and the people of a country and this is especially true for
Italy. Grab a friend or a date and join us as we prepare a hearty, nourishing and satisfying rustic Italian meal.
Peperonata with Fresh Ricotta Crostini; Creamy Spring Vegetable Risotto; Chicken with Mushrooms & Marsala
Wine Sauce; Jam Shortbread Tart
Instructor: Marilena Leavitt
CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 09
June 2021 Classes
Creamy and Crunchy Sa - 6/5 Participation (P) 7 pm-10 pm $90
If you would like to discover some new kitchen skills, try some new recipes, eat well, and have fun while
doing it, this is the class for you. All the recipes can be adapted for your particular tastes at home for you
to enjoy. Creamy Corn and Lemongrass Soup; Chicken Piccata; Roasted Carrot and Crunchy Quinoa on the side;
Macerated Strawberries with Balsamic Vinegar over Homemade Chocolate Chip Graham Cracker Ice Cream
Instructor: Ellen Wulchin
Weekends at a Country Inn II Sa - 6/5 Demonstration (D) 7 pm-10 pm $90
The indulgences of a luxurious country inn are woven together with nature to create a new way of
looking at the world; a way in which anything seems possible. At a country inn it is not just dinner; it is an
experience. Join Chef Stephen and enjoy this wonderful meal to remember and imagine what you will eat
tomorrow. Pizza with Artichokes and Arugula Pesto; Baby Kale Salad with Red Grapes, Walnuts, and Feta; Baked
Cod Loins with Green-Olive Salsa Verde & Asparagus; Honeyed Pear Clafouti Tart
Instructor: Stephen P. Sands
Weeknight Special - Comfort Food Wd - 6/9 Demonstration (D) 7 pm-9 pm $50
Between work and family obligations, it’s been one of those weeks, right? So, why not come in and relax,
while a simple meal is prepared for you, plus you learn how to make a great meal at home. Not having to
cook and enjoying some wine is a great finish to the day! Join Chef Pete for an evening of one of the great
comfort foods, Shepherd’s Pie. But this Shepherd’s Pie takes it to the next level. Duck Confit Shepherd’s Pie;
Peas and Carrots; Apple-Pear Sauce; Individual (simple) English Trifles
Instructor: Pete Snaith
“Decadent Chocolate Desserts” Fr - 6/11 Participation (P) 5 pm-8 pm $95
This class will include a flourless triple chocolate mousse cake pavé along with chocolate pots de crème,
made along with ganache. Triple Chocolate Mousse; Flourless Chocolate Cake; Pots de Crème; Ganache
Instructor: Pâtissier Chef Michael
The Foods of Friuli-Venezia-Giulia, IT Fr - 6/11 Demonstration (D) 7 pm-10pm $95
Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli-Venezia-Giulia
(FVG), is an area of immense cultural blending, geographic diversity, and idyllic beauty. Join Chef Stephen
and taste this unique cuisine in the land of castles, giants, and princes. Scallops Gratinate (gratin); Fresh Pasta
with Lobster Sauce; Beef Short Ribs with Apple & Horseradish Slaw; Asparagus with Montasio Cheese & Spinach
Sauce; Polenta Cake (Soufflé) with Berry Sage Coulis
Instructor: Stephen P. Sands
“Teatime” Sa - 6/12 Participation (P) 2 pm-5 pm $85
This class will feature a traditional British “High Tea” dedicated to miniatures, scones and tea sandwiches.
We will also feature lemon curd and Earl Grey Tea will be served. Miniature Desserts; Scones; Tea; Lemon Curd
Instructor: Pâtissier Chef Michael
Knife Skills Sa - 6/12 Participation (P) 7 pm-10pm $85
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
10 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULEJune 2021 Classes
Let’s Cook Dinner III – Hearty Home Cooking Tu - 6/15 ZOOM/Demo 4 pm-5:30 pm $35
Building on the success of our Parent & Child classes, and the sold-out Culinaria After School, we’ve created
a new family-focused series: Let’s Cook Dinner! Zoom Sessions for kids & their parents, hosted by
instructor Christine Wisnewski. Each session will provide instruction and walk you through the steps to
create a delicious, kid-approved, family-friendly meal. Students are welcome to take any number of classes
in the series. Chicken and Biscuits; Mixed Greens Salad with Lemon Vinaigrette; Chocolate Shell Ice Cream
Sundaes Instructor: Christine Wisnewski
Couples Cooking - Mediterranean Summer Fr - 6/18 Participation (P) 7 pm-10 pm $200/pair
Invite the sun-drenched Mediterranean into your kitchen, with a menu that draws from Italy, Greece and
France. Light, easy and refreshing, these recipes will become standards for your summer repertoire from
now on! Fresh Herb Flatbread; Melon & Prosciutto with Balsamic Drizzle; Shrimp, Tomato & Feta Cheese Bake;
Creamy Orzo Pasta in a Savory Fresh Tomato Sauce; Berry Clafoutis
Instructor: Marilena Leavitt
Macaron Madness Sa - 6/19 Participation (P) 6:30 pm-9:30 pm $90
In 1792, macarons began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the
French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns
became known as the “Macaron Sisters”. In these early stages, macarons were served without special
flavors or fillings. In this comprehensive workshop you will learn two types of Macaron methods, a French
Meringue method and an Italian Meringue method. You will learn an authentic French Buttercream, a
Meyer Lemon/Basil Curd, a Salted Caramel filling, and a White Chocolate Raspberry Ganache to round out
the ensemble. Macarons, Buttercream, Salted Caramel; Raspberry Ganache
Instructor: Pâtissier Chef Michael
Father’s Day Celebration Sa - 6/19 Demonstration (D) 6:30 pm-10 pm $125
Let’s not forget Dad on his special day! Celebrate Father’s Day with an evening of great food and wine, Enjoy
the time you have together. Salmon Burgers over Vegetable Spaghetti; Twenty-Five (25) day Dry Aged New York
Strip Steak; Potato Bouchon Filled with Mushroom Duxelles; Asparagus and Tomato with Basil Sauce; Cherry and
Walnut Chunky Chocolate Cake with Bourbon Butter Sauce and Homemade Ice Cream
Instructors: Stephen P. Sands, Pete Snaith
Perfect Pairings - California Th - 6/24 Demonstration (D) 7 pm-10 pm $100
Nothing says fresh and delicious more than California. In this class Chefs Stephen and Pete are delighted
to bring you some wonderful menu ideas, paired with the perfect wines, from the sunny hills of California’s
celebrated wine country. Food and wine, two of life’s greatest pleasures, come together in a format that
honors both. Lobster Tart with Chorizo and Lobster Emulsion, served with “Champagne”; Dried Fruit Stuffed
Pork Tenderloin, Green Lentils and Veal Stock Reduction with Zinfandel; Thai Barbecue Lamb Chops with Petite
Syrah; Hazelnut Custard and Hazelnut Tuiles with Ruby Port
Instructors: Stephen P. Sands, Pete Snaith
A Night in the Life of Flounder, Steak & Buttermilk Fr - 6/25 Demonstration (D) 7 pm-10 pm $90
A new twist on some favorites to learn a different story on how to prepare and enjoy them. We will start
with the flounder, enjoy some steak and finish off with tangy buttermilk. All courses will be paired with
wine. Spinach stuffed Roulade of Flounder with Fresh Tomato Sauce; Lemon Chive Asparagus Salad; Herb
Marinated Flank Steak, Warm Shallot Vinaigrette, Creamed Caramelized Corn and Poblanos; Buttermilk Ice
Cream over Strawberry, Rhubarb Galette
Instructor: Ellen Wulchin
Making Miniature French Pastries Sa - 6/26 Participation (P) 5 pm-8 pm $95
In this comprehensive class you will learn a multitude of different techniques to produce these petite
French desserts. These easy desserts are très Français and très chic. You will learn how to make delectable
pastries, including: Pistachio Financier; Madeleines; a Vanilla Diamante Shortbread Cookie; French Buttercream; Ganache
Instructor: Pâtissier Chef Michael
CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 11June 2021 Classes
The Wine Country Table I Sa – 6/26 Demonstration (D) 7 pm-10 pm $95
Experience the bounty of California’s wine country as you take this culinary journey through its wine-
growing regions. Pull up a chair, it’s time for dinner. Wherever you are in wine country, you are not far from
wine grapes and the astonishing foods that compliment them. Orzo Pasta with Meatballs, Artichokes, and
Olives; Mixed Greens Salad with Shrimp & Champagne Beurre Blanc; Loin of Lamb with Smoked Chile Glaze &
Green Beans; Mixed Berries over Late-Harvest Wine Zabaglione
Instructor: Stephen P. Sands
Let’s Cook Dinner IV – Asian Influence Tu – 6/29 ZOOM/Demo 4 pm-5:30 pm $35
Building on the success of our Parent & Child classes, and the sold-out Culinaria After School, we’ve
created a new family-focused series: Let’s Cook Dinner! Zoom Sessions for kids & their parents, hosted by
instructor Christine Wisnewski. Each session will provide instruction and walk you through the steps to
create a delicious, kid-approved, family-friendly meal. Students are welcome to take any number of classes
in the series. Wonton Soup; Easy Peking Chicken; Blistered Shishito Peppers with Sesame Oil; Sesame Almond
Tuiles with Ice Cream
Instructor: Christine Wisnewski
12 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULEJuly 2021 Classes
July 2021 Classes
Sun Mon Tues Wed Thur Fri Sat
27 28 29 30 01 02 03
04 05 06 07 08 09 10
The Allure of the Sea Reservations Required
(D) 7-10 pm (D) 6:30-10 pm
11 12 13 14 15 16 17
Let’s Cook Dinner V – Weeknight Special – Cooking with Beer III The Three Musketeers
Farmer’s Market Meal French (D) 7-10 pm (D) 7-10 pm
(Z/D) 4-5:30 pm (D) 7-9 pm
18 19 20 21 22 23 24
Perfect Pairings - Knife Skills Napa Style Dinner
Australia (P) 7-10 pm (D) 7-10 pm
(D) 7-10 pm
25 26 27 28 29 30 31
Summertime is Pasta The Vintner’s Table II
Time! (D) 7-10 pm
(P) 7-10 pm
Summertime
(D) 7-10 pm
P Participation D Demonstration Z/D Zoom Demo
Allure of the Sea Th - 7/8 Demonstration (D) 7 pm-10 pm $95
You know and love that smell… the one that says you’re approaching the ocean, but it feels like the ocean
is calling you. An estimated 50-80% of all life on earth is found under the ocean surface. Seafood plays an
important role in global food and is an important source of protein, essential fatty acids, and micronutrients.
Given there is so much variation in seafood, is it any wonder why we love it so much. Playing with food is so
creative. Taking one dish and discovering how to transform it into something new and different is one of the
many joys of cooking. Crab Salad Rolls Wrapped in Pickled Apple Rounds, Apple Cider Gelée, Apple Confit and
Celery Root Puree; Mixed Seafood Shanghai in a Curry Chinese Black Vinegar Cream Sauce; Crispy Spinach over
Fried Rice; Summer Salad; Strawberry Kaiserchmarrn (scrambled pancake) and Whipped Cream
Instructor: Pete Snaith
CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 13July 2021 Classes
Reservations Required Sa - 7/10 Demonstration (D) 6:30 pm-10 pm $150
This special wine dinner is limited to 10 people, so everyone gets a seat at the “Chefs” table. The recipes
we develop begin with a basic format, and as they develop, become progressively more sophisticated
variations. Chefs Stephen and Pete have upped the ante with this menu. Courses will be paired with top
wines to compliment the food. Sign up early, as this will sell out quickly. Buckwheat Crepes with Duck Confit
and Plum Sauce; Arugula and Zucchini Ribbons with Tomato Confit; Petite Fillet Mignon with a Mustard-Nut
Crust; Mushroom Spring Rolls; Asparagus with Mushroom-Cream Sauce; Chocolate Bouchons and Lavender
Custard Gelato Instructors: Stephen P. Sands, Pete Snaith
Let’s Cook Dinner V – Farmer’s Market Meal Tu - 7/13 ZOOM/Demo 4 pm-5:30 pm $35
One of the joys of summertime is cooking with the bounty from local producers. When the ingredients
shine, the simplest preparations are best. This vegetable-forward class will highlight farmers’ market finds,
prepared simply to show kids and adults alike the potential in those beautiful ingredients. Note: There is
no meat featured in this class, but recipes do include eggs and dairy. Red Pepper Hummus and Pita;
Watermelon and Cucumber with Feta; Crustless Summer Zucchini Pie; Mexican Corn Salad; Strawberry Crème
Fraîche Soft-Serve Instructor: Christine Wisnewski
Weeknight Special – French Wd - 7/14 Demonstration (D) 7 pm-9 pm $50
Between work and family obligations, it’s been one of those weeks, right? So, why not come in and relax,
while a simple meal is prepared for you, plus you learn how to make a great meal at home. A great
weeknight meal to be enjoyed with a glass of wine with friends or family and you won’t have to cook!
Chicken in White Wine (coq au vin) over Crème Fraîche Mashed Potatoes; Niçoise Salad; French Apple Tart
Instructor: Pete Snaith
Cooking with Beer III Fr - 7/16 Demonstration (D) 7 pm-10 pm $90
It has been so much fun Cooking with Beer previously, that there is every reason to do it again! There are
new flavors and varieties of beer all the time, so that means there are new combinations of beer with food.
All of them good! And all of the courses paired with a cold beer for good measure! Pan Seared Scallops with
Crispy Leeks and a Ginger, Lime and Shandy Sauce; Mint, Avocado and Goat Cheese Salad with Wheat Beer
Vinaigrette; Ale Marinated Pork Tenderloin with Grilled Stone Fruit Salsa; Charred Smashed Potatoes, Grilled
Scallions; Chocolate Stout Cake with Toasted Meringue and Beer Brittle
Instructor: Ellen Wulchin
The Three Musketeers Sa - 7/17 Demonstration (D) 7 pm-10 pm $95
The Three Musketeers is a historical adventure novel written in 1844 by French author Alexandre Dumas.
Situated between 1625 and 1628, it recounts the adventures of a young man named d’Artagnan (based on
Charles de Batz-Castelmore d’Artagnan) after he leaves home to travel to Paris, to join the Musketeers of the
Guard, where he meets and befriends the three most formidable musketeers of the age – Athos, Porthos
and Aramis, “the three inseparables,” as they are called. In honor of Bastille Day, the three chefs will be
making French food, paired with wines for your enjoyment, from around the time Dumas wrote the book.
Cassoulet (stew of beans, vegetables, and meat); Niçoise Salad; Boeuf Bourguignon (slow cooked beef in wine
with vegetables) over Mashed Potatoes; A trio of desserts - Beignets (Zeppole), Pistachio Ice Cream, Raspberry/
Lemon Mousse with Crushed Amaretti Cookies
Instructors: Stephen P. Sands, Pete Snaith, Roberto Forgione
Perfect Pairings - Australia Th - 7/22 Demonstration (D) 7 pm-10 pm $95
Australia’s contemporary cuisine has, over the past fifteen years or so, joined the ranks of the world’s best,
thanks to a dazzling array of ingredients, a truly multicultural society, and a new generation of creative
chefs. Australian cuisine emphasizes freshness and shows great creativity in blending cuisines from Paris
to Tokyo. Jumbo Prawns with Basil Coconut-Cream Sauce, served with Sauvignon Blanc; Salmon Burger over
Vegetable Spaghetti served with Pinot Noir; Soy-Braised Lamb Shanks over White Bean Ragout served with
Shiraz; Lemon Custard Tart with Mascarpone Cream, served with Yalumba Botrytis Semillon
Instructors: Stephen P. Sands, Pete Snaith
14 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULEJuly 2021 Classes
Knife Skills Fr - 7/23 Participation (P) 7 pm-10 pm $85
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
Napa Style Dinner Sa - 7/24 Demonstration (D) 7 pm-10 pm $95
Transport yourself to sunny California and the heart of wine country as we relax, explore, and enjoy the
food and flavors that have made this celebrated wine region one of America’s favorite vacation spots. Pear &
Gorgonzola Flatbread with Mission Fig & Port Wine Mustard; Baby Romaine, Jicama & Grape Tomato Salad with
Sherry-Balsamic Vinaigrette; Red Snapper Fillet over Israeli Couscous with Saffron Butter; Sautéed Spinach with
Tahini; Almond Cream & Cherry Tartlets
Instructor: Stephen P. Sands
Summertime is Pasta Time! Fr - 7/30 Participation (P) 7 pm-10 pm $90
In the summer, pasta can be fresh and light when mixed with seasonal vegetables. It is even better when
you make your own pasta! In this class, we will go through the steps of making fresh, straight cut pasta
and a mushroom filled pasta. Each is paired with vegetables and a sauce to make them shine. Fresh made
Pappardelle Pasta with Prosciutto, Parmesan and Ribbons of Zucchini and Carrot; Mushroom Ravioli in Garlic
Cream Sauce; Lemon Ice Cream with a Berry Swirl and Crisp Sugar Cookie
Instructor: Ellen Wulchin
Summertime Fr - 7/30 Demonstration (D) 7 pm-10 pm $90
Summertime and the livin’ is easy... words from a song we all can appreciate and a time of year everyone
can relate to. Join Chef Pete as he kicks back and shows you how to relax and enjoy a good meal and a glass
of wine! This class is excellent for outdoor entertaining. Chilled Honeydew Melon soup with Crab Rémoulade;
Swiss Chard Wrapped Chicken Breast with Hominy and Crawfish Sauce; Escoffier’s Peach Melba
Instructor: Pete Snaith
The Vintner’s Table II Sa - 7/31 Demonstration (D) 7 pm-10 pm $95
This dinner highlights California’s Central Coast which runs from Monterey to Santa Barbara. Central Coast
produces great wines – many of them are blends of Rhone grape verities, which pair well with these recipes.
This is rustic, wine-friendly, and wine-inclusive cuisine. Crab Cakes with Gingered Grapefruit & Avocado; Mixed
Citrus Salad with Fennel and Dates; Prosciutto-Wrapped Wild Salmon with Pistachio-Brown Butter Vinaigrette;
Goat-Cheesy Tarragon Mashed Potatoes; Zinfandel-Poached Pear Tart with Almond Crust & Frangipane
Instructor: Stephen P. Sands
CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 15August 2021 Classes
August 2021 Classes
Sun Mon Tues Wed Thur Fri Sat
01 02 03 04 05 06 07
The Wine Country Table II Advanced Mirror
(D) 7-10 pm Glazing Techniques
(P) 5-8 pm
The Eclectic Dinner
(D) 7-10 pm
08 09 10 11 12 13 14
Weeknight Special - “Is it Wine Time?” Knife Skills
Simple and Delicious (D) 7-10 pm (P) 2-5 pm
(D) 7-9 pm
15 16 17 18 19 20 21
Pizza with Chef Pete Simple to Spectacular
(P) 7-10 pm (D) 7-10 pm
22 23 24 25 26 27 28
Perfect Pairings – Alsace Pasta Basics The Vintner’s Table III
(D) 7-10 pm (P) 7-10 pm (D) 7-10 pm
29 30 31 01 02 03 04
P Participation D Demonstration Z/D Zoom Demo
Wine Country Table II Fr - 8/6 Demonstration (D) 7 pm-10 pm $95
In wine country, each winery faces a different set of challenges and opportunities. The beautiful harvest
that goes with the territory, entices food lovers to experience some unique flavor combinations and invites
them to cook. Join Chef Stephen for a wine country dinner sure to please. Penne Pasta with Slow-Braised
Lamb Ragù & Whipped Ricotta; Golden Beet, Pomegranate, and Feta Salad; Salmon with Arugula Sauce; Ginger
Flan with Apricots
Instructor: Stephen P. Sands
Advanced Mirror Glazing Techniques Sa - 8/7 Participation (P) 5 pm- 8 pm $100
A much-anticipated class on a myriad of “Mirror” glazing techniques as seen on Instagram and YouTube
are used both in application and styles, including neutral clear tints, colored cocoa butter, and base colors.
Sample mousse mock overlays will be prepared and individual whole cakes will be decorated. Assorted
Glazes and Overlays
Instructor: Pâtissier Chef Michael
16 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULEAugust 2021 Classes
The Eclectic Dinner Sa - 8/7 Demonstration (D) 7 pm-10 pm $100
What comes to mind when you imagine an unusual dinner? An Eclectic dinner is one derived from ideas,
styles, or tastes from a broad and diverse range of ingredients. It is one that makes you think…”how did
they come up with that?” It is also one that is unusual/different, and absolutely delicious. An Amuse of
Caviar with Brioche and Avocado Mousse; Mixed Onion (allium) in a Chilled Rosemary Infusion; White Fish
(turbot) with an Oxidative Savagnin; Roasted Carrots with Marjoram; Macadamia Nut Chocolate Cake with
Coconut Emulsion and Sugar Cane Ice Cream
Instructors: Pete Snaith, Stephen P. Sands
Weeknight Special - Simple and Delicious Wd - 8/11 Demonstration (D) 7 pm-9 pm $50
Between work and family obligations, it’s been one of those weeks, right? Cooking during the week can
be difficult especially with limited time and so many things going on in our lives. So, why not come in and
relax, while a simple and delicious meal is prepared for you, plus you learn how to make a great meal at
home. Let Chef Pete cook for you tonight. Pan Roasted Chicken Breast with Herb Jus; over Creamy Hash Brown
Potatoes; Haricots Verts with Toasted Breadcrumbs; Apple, Apple, Apple
Instructor: Pete Snaith
“Is it Wine Time?” Fr - 8/13 Demonstration (D) 7 pm-10 pm $95
Wine is just a part of any great meal, add a few good friends or family and fresh ingredients and you are
going to have a wonderful evening! Come in and enjoy an evening with Chef Pete as he creates this varied
menu. Amuse Bouche: Caesar Salad Ice Cream; Porcini Flan with Crab Truffle Oil Dashi; Duck Breast with Radish
Confit, Black Sesame Puree and Annatto Gastrique; Chocolate Custard with Candied Orange and Hazelnut Tuiles
Instructor: Pete Snaith
Knife Skills Sa - 8/14 Participation (P) 2 pm-5 pm $85
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
Pizza with Chef Pete Fr - 8/20 Participation (P) 7 pm-10 pm $85
IS THERE ANYTHING BETTER THAN PIZZA? Learn the basics of pizza making and the importance of great
dough, one of Chef Pete’s favorite things to cook! Join him and learn to make great pizza at home and have
a great time making it with your friends and family. Pizza Dough and Sauce, Pizza with Several Toppings
Instructor: Pete Snaith
Simple to Spectacular Sa - 8/21 Demonstration (D) 7 pm-10 pm $100
Four-star recipes are often little more than elaborate versions of basic and simple recipes. Chefs Stephen
& Pete invent a new style that adapts to every occasion and every level of cooking experience. Let your
culinary imagination take hold and enjoy these variations on the classics. Cannelloni with Shrimp and
Zucchini; Tomato and Crab Napoleon; Frisée & Radicchio Salad with Gorgonzola & Walnuts; Prosciutto Wrapped
Cod with Roasted Tomatoes, Zucchini & Summer Squash; Orzo, Feta, Red Pepper and Asparagus in Lemon Herb
Vinaigrette; Cristoli (crispy dough) with Coffee Mousse
Instructors: Stephen P. Sands, Pete Snaith
CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 17August 2021 Classes
Perfect Pairings – Alsace Th - 8/26 Demonstration (D) 7 pm-10 pm $95
Alsace is a historical region in northeastern France on the Rhine River plain. Bordering Germany and
Switzerland, it has alternated between German and French control over the centuries and reflects a mix of
those cultures. Its capital, Strasbourg, is centered on the Ill River’s Grand Île island, bordered by canals and
home to the Gothic Cathédrale Notre-Dame de Strasbourg, with its animated astronomical clock. Tomato
Confit Tart with Olives and Goat Cheese (croustillant de tomates confites aux olives et fromage de chèvre);
Summer Greens and Apple with Hazelnut Vinaigrette (salade d’été aux pommes à la vinaigrette de noisettes);
Roast Pork with Bacon, Comte, Shallots, and Mushrooms (roti de porc jurassien); Pear, Almond, and Nutmeg
Crumble with Whipped Crème Fraîche (crumble aux poires, aux amandes, et aux noix de muscade)
Instructors: Stephen P. Sands, Pete Snaith
Pasta Basics Fr - 8/27 Participation (P) 7 pm-10 pm $85
Ever wanted to make pasta from scratch? Chef Pete loves his PASTA! Once you make pasta at home, you will
never want to buy pasta from the store again. Fresh pasta is so much lighter and satisfying and once you
know the basics this dough can be used to make so many shapes. Basic Pasta, how to make, roll, and cut
fresh pasta, and most importantly eat! We will make two sauces that you cannot live without – Fresh Pasta;
Tomato Sauce; and a Cream-Based Sauce.
Instructor: Pete Snaith
The Vintner’s Table III Sa - 8/28 Demonstration (D) 7 pm-10 pm $95
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 the saga continues balancing food and wine to perfection to bring out
the best in both – foods are matched with appropriate wines. Tomme Cheese, Artichoke, and Serrano Ham
Soufflé; Chopped Salad Dijonnaise with Apples, Bacon, Blue Cheese & Walnuts; Glazed Duck Breast w/ Clementine
Sauce; Grilled Pineapple with Macadamia Crunch Ice Cream
Instructor: Stephen P. Sands
18 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULEAugust 2021 Classes CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 19
Summer Camp 2021
Summer Camp 2021 Class Menus
Summer Camps Cost: $450 per child per week, $360 per child for mini-camp
Summer Camp Age Groups: Kids 9-12; Teens 13-17
Summer Camp Class Minimum: Camp sessions much have at least 10
students enrolled in order for the camp to be held (maximum number
of seats available in each session is 20)
Each camper recipes a recipe packet, certificate, and souvenir t-shirt
for the week they attend camp. Camp registration will begin the week
of March 23, 2021. Visit www.culinariacookingschool.com for details. Camp
confirmation letters and policy documents will be sent as soon as the
minimum required attendance has been reached.
Week of June 14–18 (AM) Week of June 21–25 (AM)
Great US Food Cities - Part I** Kids Big Bad Breakfast “Eggstravaganza”
Instructor: Jerry Sanders • 9:30 am–12:30 pm Instructor: Jerry Sanders • 9:30 am–12:30 pm
Young chefs will learn how to prepare delicious breakfast, Monday: Salsa Roja; Breakfast Tacos (flour tortillas, eggs,
lunch and dinner menus. They will also learn how to chorizo, roasted potatoes, roasted chilies, queso fresco);
improvise and create their own dishes using pantry Refried Black Beans; Bunuelos
staples and what is available in the refrigerator. This Tuesday: Pecan Streusel Coffee Cake; Roasted Potato, Red
session includes knife skills, kitchen safety and proper Pepper, Sausage and Abobo Frittata; Cheesy Corn Bread Sticks;
table setting. Cranberry Scones
Monday - Philadelphia: Warm Artichoke Dip with Veggies, Wednesday: Dried Fig Calas, (Traditional New Orleans
Philly Cheese Steaks, Baked Potato Wedges, Peach Crisp snack); Brioche French Toast with Berries; Canadian Bacon;
Tuesday - Charleston: Homemade Pimento Cheese with Espresso and Chocolate Biscotti
Crackers, Frogmore Stew (a boil of potatoes, ears of corn, Thursday: Monkey Bread; Low Country Scramble; Drop
shrimp and sausage), Corn Bread Sticks, Fried Apple Pies Biscuits; Homemade Pop-Tarts
NOTE: this is a shorter than usual class for food prep as Friday: Easy Queso with Tostados; Salsa Ranchera; Migas
we will be making the dough for the Italian bread sticks
(Traditional Egg Dish); Back Beans; Empanadas
on Wednesday
Wednesday - New York City: Little Italy Soft Italian Bread
Sticks with Marina Sauce, Italian Sausage, Peppers and Week of June 21–25 (PM)
Provolone Sub, BBQ French Fries, Pots de Crème (chef Grillin’ and Chillin’
Marilena) Instructor: Brian Batsel • 2:00 pm–5:00 pm
Thursday - Tucson: Homemade Guacamole with Tostados, Monday: Creamy Cole Slaw, Smoky Baked Beans, Inside
Chimichangas, Mexican Street Corn, Bunuelos (Fried disks of Out Cheeseburgers, Ginger Snaps
dough with cinnamon sugar) Tuesday: Grilled Asparagus, Roasted Garlic Whipped
Friday - New Orleans: Gumbo Dip with Baguette, Classic Potatoes, Grilled Pork Medallions, Grilled Pineapple with
New Orleans Shrimp Po-Boy, Remoulade Sauce, Southern Lime Sorbet
Style Cole Slaw, Beignets Wednesday: Grilled Vegetable Gazpacho, Stuffed Potato
Skins, Grilled Chicken Kebabs, Strawberry Shortcake
Thursday: Grilled Cumin and Lime Corn on the Cob,
Roasted Beet Salad, Grilled Lemon Marinated Shrimp, Classic
Carrot Cake
Friday: Grilled Baby Yukon Potatoes, Tropical Fruit Salsa,
Grilled Lime and Cilantro Mahi-Mahi, Poppy Seed
Pound Cake
20 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULEYou can also read
