703.865.7920 SPRING/SUMMER CLASS SCHEDULE · 2020-03-31 · comfortable or casual clothes. For your safety, shoes should be of the closed-toe type, with low or no heels. Sandals or

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 through August 2020

Step-by-Step to Cooking Success

110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920

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 C U L I N A R I A C O O K I N G S C H O O L • S P R I N G / S U M M E R 2 0 2 0 C L A S S S C H E D U L E

Use Our On-line RegistrationThe 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

KNIFE SKILLSKnife Skills .................................. 5/2, 6/12, 7/25, 8/8

BAKING/DESSERTSTea – A Drink with Jam & Bread ....................6/13The Scrumptious Strawberry ..........................6/27Sourdough Breads ..........................................7/18I Dream of Chocolate Cake-Part 1 ...................8/15I Dream of Chocolate Cake-Part 2 ...................8/22

WINE AND FOODWine DinnersMother’s Day Wine Dinner ................................5/9The Vintner’s Table I .......................................5/30The Vintner’s Table II ........................................8/7Wine and Food Parings (Small Bites)Perfect Pairings: Sicily and Sardegna .............5/23Perfect Pairings: Americana ...........................6/25Perfect Pairings: Bastille Day ..........................7/16Perfect Pairings: California .............................8/20

COOKING WITH SPIRITSThe Tequila Class ............................................6/19

REGIONAL AND ETHNIC CUISINEFrenchDinner in Marseille .........................................5/16French Country Dinner ...................................6/20Return to the French Laundry ........................7/31ItalianThe Italian Table ...............................................6/6All Roads Lead to Rome .................................7/24Indian CuisineTraditional Indian Vegetarian Cuisine .............5/16An Indian Vegetarian Feast ............................7/10Simple Vegetarian Indian Fare .......................8/14USA – RegionalNapa/Sonoma Dinner ....................................6/13An Evening at Commander’s Palace ...............7/25Cajun Inspired Dinner .....................................7/30California Bistro ..............................................5/29

WEEKNIGHT SPECIALSWeeknight Special - Meatloaf ........................5/13Weeknight Special - Potpie ............................6/17Weeknight Special - Tacos ..............................7/15Weeknight Special - Chinese ..........................8/12

EPICUREAN ADVENTURESCook Eat and Enjoy .........................................5/15The Gathering ................................................5/23California Bistro ..............................................5/29Some of My Favorite Things ...........................6/12The Globe Trotter ............................................6/27Dinner Party I .................................................7/10Summertime Grilling .....................................7/11The Many Shades of Duck ..............................7/18Kick back and Enjoy........................................7/23Return to the French Laundry ........................7/31Dinner Party II ..................................................8/1Summer Flavor Sensation ................................8/6Tomato – Tomotto .........................................8/15The Flavors of Summer...................................8/22

COUPLES COOKINGCouples Cooking: Cape Cod Savory ...................5/8Couples Cooking: Spring Vegetables and Grains .. 5/29Couples Cooking: Basic Techniques – Salmon ...6/19Couples Cooking: Italian Weeknight Favorites ..8/1Couples Cooking: Essential Greek Cuisine .........8/8

HEALTHY DINING, VEGETARIAN/VEGANTraditional Vegetarian – Indian .......................5/9An Indian Vegetarian Feast ............................7/10Simple Vegetarian Indian Fare .......................8/14

C U L I N A R I A C O O K I N G S C H O O L • S P R I N G / S U M M E R 2 0 2 0 C L A S S S C H E D U L E 0 3

Spring/Summer 2020 Classes at a Glance


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 CertificatesPlease 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 CodeFor 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 PolicyDue 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 ProgramCulinaria 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 eventFor 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: _________



Note: Returned checks subject to $30 fee

May 2020 Classes


May 2020 Classes May 2020 Classes

Knife Skills Sa - 5/2 Participation 2-5 pm $85Preparation 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 use. 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 RiceInstructor: Pete Snaith

Couples Cooking – Cape Cod Savory Fr - 5/8 Participation 6:30 pm-10 pm $195/pair My winter savory class sold out quickly, so we decided to repeat the class with some seasonal changes. Tonight’s menu features dishes I enjoyed on Cape Cod. They are simply prepared, with an emphasis on flavors. Lobster BLT Salad; Braised Portuguese Cod with Chorizo; Lemon Mousse with StrawberriesInstructor: Mike Selman

May 2020 ClassesSun Mon Tues Wed Thur Fri Sat

26 27 28 29 30 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 05 06

Cook, Eat and Enjoy (P) 7-10 pm

Couples Cooking – Cape Cod Savory(P) 6:30-10 pm

Traditional Vegetarian Indian (P) 2-5 pm

Dinner in Marseille(D) 7-10 pm

Mother’s Day Wine Dinner(D) 6:30-10 pm

Knife Skills(P) 2-5 pm

The Gathering(D) 7-10 pm

ParticipationP DemonstrationD

Perfect Pairings – Sicily and Sardegna (D) 7-10 pm

Couples Cooking-Spring Vegetable and Grains(P) 6:30-10 pm

California Bistro (D) 7-10 pm

Weeknight Special-Meatloaf(D) 7-9 pm

The Vintner’s Table I(D) 7-10 pm


May 2020 ClassesMother’s Day Wine Dinner Sa - 5/9 Demonstration 6:30 pm-10 pm $115If you have, as a matter of course, taken your mom to that typical brunch every year, consider something different this year. This Mother’s Day, join Chefs Stephen and Pete for a fantastic wine dinner that the special person in your life will remember for years to come. The two chefs will also pair some fantastic wines with this can’t-miss menu. Register early, this class will sell out! Lobster Bisque; Fresh Fettuccine Pasta (not from a box) with Wild Mushroom, Artichokes, and Capers; Asian-Inspired Roasted Salmon Fillets; Spring Lamb Loin with Wild Mushrooms and Cognac Demi-Glace; Roasted Campari Tomatoes with Garlic and Thyme; Fresh Asparagus with Chiffonade of Basil, Orange Zest & Pine Nuts; Individual Chocolate Soufflés with Grand Marnier Chantilly Cream Instructors: Stephen P. Sands, Pete Snaith

Weeknight Special-Meatloaf Wed - 5/13 Demonstration 7 pm-9 pm $50Between work and family obligations, it’s been one of those weeks, right? So, come on in and relax, and have a simple meal cooked for you, and learn how to make a great, yet simple evening dinner. Not having to cook and enjoying some wine is a great finish to the day! Smoked Cheddar Jalapeno Ranch Meat Loaf, Mashed Potatoes with Brown Gravy, Fresh Buttered Corn; Caramel Apple ClafoutisInstructor: Pete Snaith

Cook, Eat and Enjoy Fr - 5/15 Participation 7 pm-10 pm $80Try some new flavors, learn some new cooking techniques and have some fun! This menu will use a variety of fresh ingredients to wake up your summer palate for a meal to remember. We will also be mixing a chilled sangria to enjoy with your feast. Chayote Squash, Avocado, Spinach Salad with Hibiscus Vinaigrette; Balsamic Glazed Chicken Breast; Charred Brussels Sprouts and Sweet Raisins; Rum Roasted Peaches over Ice CreamInstructor: Ellen R.C. Wulchin

Traditional Vegetarian Indian Sa - 5/16 Participation 2 pm-5 pm $75Get a taste of authentic Indian cuisine while learning to make easy, quick and delicious recipes which will leave you wanting for more from the spice land. You will have a lot of fun in this class where you will make a complete Indian meal. Cool Cucumber Yogurt Salad (Raita); Aromatic Chickpea Curry (Chana Masala); Simple Cumin Rice (Jeera Rice); Sweet Mango Dessert Drink (Mango Lassi)Instructor: Manjiri Apte

Dinner in Marseille Sa - 5/16 Demonstration 7 pm-10 pm $90Spelled Marseilles in English, it is located on the Mediterranean coast near the mouth of the Rhône and is the second largest metropolitan city in France after Paris. Bouillabaisse is the most famous seafood dish of Marseille. It is also the location of Château d’If, the prison made famous by the Dumas novel The Count of Monte Cristo. The city center offers the La Table du Fort restaurant specializing in ethnic cuisine. Join Chef Stephen as he prepares some wonderful regional food from this area together with excellent wines. French Lentil Soup with Sausage; Jumbo Sea Scallops with Corn Coulis & Tomato Confit; Braised Lamb Shanks over Vegetable Risotto; Potatoes and Haricots Verts with Dijon Vinaigrette; Nectarine Cream Tart Instructor: Stephen P. Sands

Perfect Pairings – Sicily and Sardegna Th - 5/21 Demonstration 7 pm-10 pm $95As far as Sicilians are concerned, the best things in life include good company, family life, sunny days by the sea, and, above all, an appreciation of the culinary arts. The true original culinary specialties of Sardegna are unmistakably biased toward traditional country dishes. Just how important good food and fine wine are in these two island areas is obvious from the regional cultures, which exhibit a fair amount of preoccupation with matters of a gastronomic nature. Come and join chefs Stephen and Pete as they pair the foods and wine from these two island paradises. Chick-Pea and Fennel Soup (minestra di ceci e finocchi), served with Vermentino; Sardinian Pasta with Shrimp (fregola ai gamberi), served with Vernaccia; Lemon-Scented Ossobuco with Cannellini Beans (ossobuco al limone con fagioli), Zucchini Pancakes (frittelle di zucchine), served with Nero d’Avola; Cannoli from Palermo (cannoli alla Palermitana), served with Sicilian MarsalaInstructors: Stephen P. Sands, Pete Snaith


May 2020 ClassesThe Gathering Sa - 5/23 Demonstration 7 pm-10 pm $90Gather around the table with Chef Pete as he prepares a great menu through some twists and turns with things you might not expect to go together. But these ingredients all compliment each other to form new tastes and textures that work well in concert. Salad with Herbed Manchego Cheese, Lemon Vinaigrette, and a Madeira Reduction; Roasted Mahi-Mahi Wrapped in Prosciutto with Granny Smith Apples in a Cider and Brown Butter Sauce over a bed of Sautéed Swiss Chard; White Wine Risotto; Semi-freddo of Dark Ale with Peanut Brittle and a Caramel Sauce in Dark Chocolate Domes Instructor: Pete Snaith

Couples Cooking-Spring Vegetable and Grains Fr - 5/29 Participation 6:30 pm-10 pm $195/pairThe seasons are changing and it’s time to lighten up our diets for the summer and take advantage of the bounty of fresh fruits and vegetables. Grilled Asparagus with Caper Vinaigrette; Red Quinoa Salad with Seasonal Green Vegetables; Ratatouille with Couscous; Roasted Portobello Pizzas; Strawberry ShortcakesInstructor: Mike Selman

California Bistro Fr - 5/29 Demonstration 7 pm-10 pm $85What is it about bistro food that is so enticing? Could it be the ease of preparation, or the many layers of flavor one can add, or the diversity of foods one can explore when making it? It doesn’t really matter. All that matters is the enjoyment one receives from this sensational menu filled with flavor. Fresh Spinach, Dried Cherry and Goat Cheese Salad with Warm Bacon Dressing Served with Mini Lemon glazed Blueberry Scones; Grilled Chicken stuffed with Rice, Cranberries, Mushrooms, and Pine Nuts topped with Beurre Blanc Sauce; Asparagus with Orange and Tarragon-Hollandaise Sauce; Puff Pastry Squares with Caramelized Fruits and Fromage BlancInstructor: Pete Snaith

The Vintner’s Table I Sa - 5/30 Demonstration 7 pm-10 pm $90Wines and delicious foods celebrating the season’s best are paired in this Vintner’s dinner. As the wine season gets underway, and the wines of the previous harvest are coming alive, the winemaker’s hard work comes out to play in the flavor profiles that were established. In this dinner, we will bring together the flavors in the food to match the balance of the wines. Bruschetta with Fresh Ricotta, Smoked Salmon, and Kiwi; Grilled Shrimp Rémoulade; Frisée and Ribboned Zucchini Salad; Rib-Eye or NY Strip Steak with Pepper & Artichoke Relish; Hungarian Chocolate Mousse Cake BarsInstructor: Stephen P. Sands


June 2020 ClassesSun Mon Tues Wed Thur Fri Sat

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 03 04

The Italian Table(D) 7-10 pm

Perfect Pairings – France(D) 7-10 pm

Some of My Favorite Foods(D) 7-10 pm


Tea, A Drink with Jam and Bread(P) 9:30 am-12:30 pm

Napa/Sonoma Dinner(D) 7-10 pm

The Tequila Class(D) 6:30-10 pm

Couples Cooking - Basic Techniques - Salmon(P) 6:30-10 pm

French Country Dinner(D) 7-10 pm

The Scrumptious Strawberry (P) 2-5 pm

The Globe Trotter(D) 7-10 pm

June 2020 Classes


The Italian Table Sa - 6/6 Demonstration 7 pm-10 pm $85Italian Food – Chef Pete’s first love. The great thing about these recipes is they can be made ahead and warmed as your family or guests arrive. Don’t spend the evening cooking as everyone gathers. Instead, join them with a glass of wine or three, and catch up! Sausage and Bean Soup (salsicce con fagioli borlotti), served with Crostini Topped with Pecorino Cream; Hunter Style Chicken (pollo alla cacciatore) over Gnocchi; Ricotta Crostata with Hazelnut and ChocolateInstructor: Pete Snaith

Knife Skills Fr - 6/12 Participation 7 pm-10 pm $85Preparation 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 use. 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 RiceInstructor: Pete Snaith

Weeknight Special-Potpie!(D) 7-9 pm


June 2020 ClassesSome of My Favorite Foods Fr - 6/12 Demonstration 7 pm-10 pm $85Eating is about sharing food and in this class Chef Ellen will share some of her favorite foods to eat. Seasonal ingredients prepared different ways for a menu you can make again and again. Tomato and Bread Gratin; Shaved Vegetables Salad with Chickpeas and Vinaigrette; Pan Fried Salmon and Asparagus with Citrus; Jasmine Rice with Grilled Scallions; Sweet Corn Ice Cream with Butterscotch SauceInstructor: Ellen R.C. Wulchin

Tea, A Drink with Jam and Bread Sa - 6/13 Participation 9:30 am-12:30 pm $75Nooks and crannies, the perfect vessels for soaking up butter and jam-that’s what English muffins and crumpets have in common. How are they different? Come join us and explore how to make these quintessential breakfast or teatime treats, along with a few of my favorite things - homemade jam with sweet summer fruits. English Muffins; Crumpets serve with Clotted Cream; Strawberry-Rhubarb and Cinnamon Jam; Sour Cherry Preserves; Chai TeaInstructor: Kathy Misovec

Napa/Sonoma Dinner Sa - 6/13 Demonstration 7 pm-10 pm $90Nothing says great food and wine like California cuisine, and Napa/Sonoma is home to many wonderful vineyards and wine makers. They are also home to some of the best restaurants and food in the country. Join Chef Stephen as he prepares some inspired flavor and food combinations guaranteed to stimulate the senses. The fresh flavors from this wonderful area, combined with the simplicity of the menu, are sure to please. Curried Smoked Trout on Rye Squares with Crème Fraîche & Capers; Orange, Jicama, and Cucumber Salad; Pan Seared Salmon with Chive-Sour Cream Sauce over Roasted Garlic Potatoes & Zucchini; Peaches “Foster” with Toasted Pecan Ice CreamInstructor: Stephen P. Sands

Weeknight Special-Potpie! Wed - 6/17 Demonstration 7 pm-9 pm $50If you’ve had a tough week and need to kick back and relax a bit, then here’s a class for you. Come on in and have a great simple meal cooked for you and learn how to make an evening dinner while you enjoy some wine! The great thing about Potpies is that they can be made ahead and frozen! Make a double batch and have them ready when you need one. Mixed Green Salad; Barbecued Beef Potpie with Chipotle Masa Crust; Blueberry Cornmeal Upside Down CakeInstructor: Pete Snaith Couples Cooking - Basic Techniques - Salmon Fr - 6/19 Participation 6:30 pm-10 pm $195/pairGreat tasting, affordable and so easy to prepare in so many ways. Whether it’s wild or farm raised, there should be more salmon on your dinner table. Tonight’s class emphasizes techniques, so for those of you who have been afraid to cook more fish, this class is for you. Double Salmon Salad; Poached Salmon with Cucumber Dill Sauce; Salmon in Parchment with Summer Vegetables and Ginger Beurre Blanc; Rustic Peach and Blueberry Tarts with Brown Sugar Vanilla Ice CreamInstructor: Mike Selman

The Tequila Class Fr - 6/19 Demonstration 6:30 pm-10 pm $90Most everyone has had a tequila experience they remember for a long time and wish they could forget. However this one will be one you will want to remember. Join Jerry as he continues his Cooking with Spirits series with The Tequila Class. Tequila Infused Gazpacho Macho; Southwestern Caesar Salad with Jalapeño Crouton and Parmesan Anchovy Wafer; Short Ribs in a Tequila Guajillo Sauce served over Green Chile Cheese Grit Cakes; Black Beans with Prosciutto and Pickled Jalapeños; Pineapple Sorbet with Margarita Bars Instructor: Jerry Sanders


June 2020 ClassesFrench Country Dinner Sa - 6/20 Demonstration 7 pm-10 pm $90Almost every city in Europe has open markets full of vendors, in stalls selling fruits, vegetables, cheeses, fish and meats of every description. This class attempts to capture that experience which France embodies in its unique and shared familiarity through food and wine. From the city to the countryside – through city streets and country roads – terraced vineyards and fields of lavender, it is a place that celebrates its culinary history. Herbed Crepes with Smoked Salmon, Crème Fraîche & Capers; Vegetable Couscous, Goat Cheese, and Beet Towers; Turbot or Cod Loins over Braised Leeks with Mustard Sauce; Pommes Allumettes (matchstick potatoes); Apple and Calvados Galette Instructor: Stephen P. Sands

Perfect Pairings – France Th - 6/25 Demonstration 7 pm-10 pm $95From Bordeaux, to Burgundy and the Loire Valley, France has a wide range of unique wines with differing characteristics. Each growing area has diverse climates and soil conditions which lend to the wine’s flavor profile. Then it comes to the winemaker to coax out the best from each grape varietal based on what mother Earth has provided. Asparagus & Gruyère Tart in a Sour Cream & Black Pepper Pastry, served with Rosé; Seared Jumbo Sea Scallops in Leek & Champagne Sauce, served with Sancerre; Loin of Pork with Apples, Prunes and a Mustard Cream Sauce, served with Rhône; Pear & Hazelnut Frangipane Tart with Frangelico Whipped Cream, served with Chateau Coutet Sauternes-BarsacInstructors: Stephen P. Sands, Pete Snaith

The Scrumptious Strawberry Sa - 6/27 Participation 2 pm–5 pm $75Nothing heralds the start of summer quite like strawberry. When it is sweet, ripe, juicy and farm-fresh, it forms the basis for many classic summer desserts. Aromatic buttery notes in the strawberry pair particularly well with the same buttery aromas in cream. Come and celebrate the delightful strawberry. Fresh Strawberry Pie; Strawberry Ice Cream; Brown Butter Shortcake topped with Strawberry Mousse and Chocolate Balsamic Drizzle; Strawberry PunchInstructor: Kathy Misovec

The Globe Trotter Sa - 6/27 Demonstration 7 pm-10 pm $85There are so many great foods and fabulous wines from different countries around the world! Tonight, chef Pete shares some of his favorite foods from a few of these places. Join him and enjoy this international dinner with a glass or two of wine. Canapés of Quesuco Cheese with Caramelized Onion (Spain); Soupa Avgolemono (Greece); Orange Balsamic Rock Cornish Game Hens Served with Lemon Risotto in Lemon Cups; Roasted Asparagus (Italy); Succulent Cinnamon Pear Crepes (France)Instructor: Pete Snaith


June 2020 Classes


July 2020 ClassesJuly 2020 Classes

Sun Mon Tues Wed Thur Fri Sat28 29 30 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

All Roads Lead to Rome(D) 7-10 pm

The Dinner Party - I(D) 7-10 pm

An Indian Vegetarian Feast(P) 7-10 pm

Summertime Grilling(D) 7-10 pm

Spice, Flavor, and Flowers(D) 7-10 pm

Sourdough Breads(P) 2-5 pm

The Many Shades of Duck(D) 7-10 pm

An Evening at Commander’s Palace(D) 6:30-10 pm


An Indian Vegetarian Feast Fr - 7/10 Participation 7 pm-10 pm $75Learn the secrets behind traditional Indian Cuisine by making some simple yet tasty Indian recipes. You will prepare a full meal in this fun, hands on class. Simple Spinach Peanut Salad (Palak Raita); Tasty Red Kidney Bean Curry (Rajma); Spiced Green Peas Rice (Mutter Pulao/Biryani); Yummy Fruit Cream (Dessert Fruit Salad)Instructor: Manjiri Apte

The Dinner Party - I Fr - 7/10 Demonstration 7 pm-10 pm $85Successful dinner parties are more than just the food that is served. A truly successful dinner party is one where the hosts actually spend time with their guests! This menu blends ease with panache and will please family and friends alike. Join Chef Stephen as he shares some easy steps you can take to ensure that your next dinner party is a success. Risotto with Wild Mushrooms & Asparagus; Arugula & Radicchio Salad with Bacon Batons & Orange Segments; Breast of Duck with Cranberry-Orange Demi-Glace; Mixed Vegetable Rainbow Couscous; Strawberry & Chocolate Tart Instructor: Stephen P. Sands


Perfect Pairings - Bastille Day (D) 7-10 pm

Weeknight Special-Tacos!(D) 7-9 pm

Twist on the Classics(D) 7-10 pm

Cajun Inspired Dinner(D) 7-10 pm

Return to the French Laundry(D) 6:30-10 pm


July 2020 ClassesSummertime Grilling Sa - 7/11 Demonstration 7 pm-10 pm $85Summertime is the perfect time to grill, chill, and enjoy a glass of wine with good friends! Food is about bringing people together and enjoying the creations you have made for them and experiencing the explosions of flavors that make a party in your mouth! Grilled Tomato Stack with Roasted Poblano, Black Beans, Avocado, Tomatillo, Black-eyed Peas and Cilantro Emulsion; Grilled Peppered Tuna with Red Wine Mushroom Reduction over Ricotta Cavatelli; Chocolate and Orange CakeInstructor: Pete Snaith

Weeknight Special-Tacos! Wed - 7/15 Demonstration 7 pm-9 pm $50Ok, who doesn’t love a delicious taco? Come on in and relax and learn how to make a great simple evening dinner the whole family can enjoy. The best part of this is not having to cook and enjoying a glass or two of wine while you learn the basics! Tacos (with all the fixings); Beans and Rice; Choco-Cake (this dessert is half cake and half flan!)Instructor: Pete Snaith

Perfect Pairings - Bastille Day Th - 7/16 Demonstration 7 pm-10 pm $95On July 14th, 1789, French citizens stormed the Bastille in Paris, marking the beginning of the French Revolution. Today it is a day to celebrate freedom and French culture. Chefs Stephen and Pete invite you to join the celebration with a journey to France through food and wine. Chicken with Morels Served with White Bordeaux; Loin of Lamb with White Bean Ragoût, served with Côte de Bourg; Salmon with Parsley & Garlic (persillade) Sauce, served with St. Emilion; Peach Tart with Toasted Pecan Frangipane and Lavender Whipped Cream, served with a SauternesInstructors: Stephen P. Sands, Pete Snaith

Spice, Flavor, and Flowers Fr - 7/17 Demonstration 7 pm-10 pm $90Even though we love all that’s new and next in food and drink, we also want to learn how to make the very best versions of perennial favorites. So, here’s a toast to you and everyone who sits at your table. Sharing these flavors and recipes from our kitchen is our mission and joy. Summer Corn Timbale with Tomato Jam; Orange-Spiced Shrimp with Jalapeno-Mint-Ginger Sauce; Mixed Greens Salad with Edible Flowers and Vanilla Vinaigrette; Roasted Spring Boneless Lamb Loin with Morels and Summer Vegetables; Mango-Passion Fruit Napoleons with Chocolate CrumbInstructors: Ellen Wulchin, Stephen P. Sands

Sourdough Breads Sa - 7/18 Participation 2 pm–5 pm $80There’s nothing like flavors of naturally leavened bread. Beginning with a starter, we will learn about some of the fascinating science of wild yeasts and fermentation and learn how to craft the balance of bread and tang to your preferences. Basic Sourdough Bread; Rosemary and Olive Fougasse; Sourdough pancakes; Sourdough PretzelsInstructor: Kathy Misovec

The Many Shades of Duck Sa – 7/18 Demonstration 7 pm–10 pm $95Duck, cooked correctly, is such a rich and satisfying taste, but adding different textures and flavors can take that taste to a whole other level. Duck is one of Chef Pete’s favorite proteins, so come and experience what duck is all about! Duck Breast Served in Garlic Tuiles with Celery Root and Papaya; Amaranth with Duck Confit, Sweet Corn and Truffle Oil Emulsion; Smoked Duck Breast over Greens, Pickled Ginger and Soy Bacon Vinaigrette; Dobos Torte (yellow cake, filled with chocolate and caramel)Instructor: Pete Snaith


July 2020 ClassesTwist on the Classics Th - 7/23 Demonstration 7 pm-10 pm $85Good ideas are hard to come by, especially when it comes to dinner. Some of the most exciting foods can be found all over America, but also at home. Come in and relax as Chef Pete pays homage to the classics, but adds some delightful modern twists, as he makes a superb dinner for you while you enjoy a glass of wine! Crab and Mushroom Crab Cake over Arugula, with Citrus Dressing; Roasted Corn and Green Chili Soup with Chorizo Skillet Corn Bread; Stuffed Roasted Quail with Blackberry Bourbon Sauce Served with Roasted Sweet Potato Puree; Sour Mash Blackberry CobblerInstructor: Pete Snaith

All Roads Lead to Rome Fr - 7/24 Demonstration 7 pm-10 pm $90Travel anywhere in Italy and you will realize no matter where you are, there will always be a sign pointing you in the direction of the eternal city. Join Chef Stephen as he takes you on a culinary and wine tour of this famous region, Campania. The cooking here embodies the warmth and earthiness of the sundrenched land; with flavors so pure you’ll never forget their taste. Meat Stuffed Risotto Arancini (supplì alla Romana); Fennel and Endive Salad with Orange Vinaigrette (Insalata di finocchi e indivia con vinaigrette all’arancia); Veal Cutlets with Sage, Roman Style (saltimbocca alla Romana); Spinach with Raisins, Garlic, and Pine Nuts (spinaci alla Romana); Almond Cake (torta di mandorle)Instructor: Stephen P. Sands

An Evening at Commander’s Palace Sa - 7/25 Demonstration 6:30 pm-10 pm $90Established in 1893, Commander’s Palace is one of the 5 “grand dames” of New Orleans restaurants. Its chefs include Emeril Lagasse, Paul Prudhomme, and Jamie Shannon, among others. Join Jerry for the evening as he recreates some of their famous dishes. Crabmeat Prentiss; Classic Fried Oyster Salad; Honey Mustard Pork Tenderloin with Fig Habanero Sauce; Corn Cakes with Sour Cream and Green Onions; Creole Cream CheesecakeInstructor: Jerry Sanders

Knife Skills Sa - 7/25 Participation 7 pm-10 pm $85Preparation 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 use. 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 RiceInstructor: Pete Snaith

Cajun Inspired Dinner Th - 7/30 Demonstration 7 pm-10 pm $85 “Death by Gumbo,” is a dish that was originally created for Craig Claiborne and is not your typical gumbo. This will be an evening of Cajun inspired food, and will feature a guest baker named Patty, who will be making a traditional king cake for us! Quail Stuffed with Rice; Andouille Sausage and Oyster served over Gumbo; Smoked Chicken-Fried Pork Belly with Cajun Spiced Peach Gravy served over Cajun Fried Rice; Traditional King CakeInstructor: Pete Snaith

Return to the French Laundry Fr - 7/31 Demonstration 6:30 pm-10 pm $95Thomas Keller is the only American chef to have been awarded simultaneous Three Star ratings on 2 of his restaurants – French Laundry and Per Se. After a 3-year absence from the menu, join us for a return to the French Laundry. Bacon & Eggs Thomas Keller Style (Chef Surprise); Heirloom Tomato Tart with Niçoise Olive Tapenade; Parmigiano-Reggiano Crisps with Goat Cheese Mousse; Beef Filets with Morels, Decadent Potato Gratin and Bordelaise Sauce; Lemon Sabayon- Pine Nut Crust with Honey Mascarpone CreamInstructor: Jerry Sanders


July 2020 Classes


August 2020 ClassesAugust 2020 Classes

Sun Mon Tues Wed Thur Fri Sat26 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

30 31 01 02 03 04 05

The Dinner Party II(D) 7-10 pm

Couples Cooking-Italian Weeknight Favorites(P) 7-10 pm

The Vintner’s Table II(D) 7-10 pm


Couples Cooking–Essential Greek Cuisine(P) 7-10 pm

Simple Vegetarian Indian Fare(P) 7-10 pm

Baguettes(P) 2-5 pm

Tomato - Tomotto(D) 7-10 pm

The Dinner Party II Sa - 8/1 Demonstration 7 pm-10 pm $85Dinner with friends, and family get-togethers are two scenarios that bring us closer together and create special moments in our lives, which are filled with occasions that create great memories. Join Chef Stephen as he brings the best that the end of summer has to offer to your table. This menu blends ease with elegance and will please family and friends alike. Seared Salmon Filets over Summer Vegetables; Arugula Salad with Farro, Olives, Walnuts & Raisins; Grilled Loin Lamb Chops with Fennel Sauce; Chickpeas & Baby Kale in Spicy Tomato Sauce; Plum Galette with Vanilla Bean GelatoInstructor: Stephen P. Sands


The Flavors of Summer(D) 7-10 pm

Summer Flavor Sensation(P) 7-10 pm

Weeknight Special-Chinese(D) 7-9 pm

Perfect Pairings - California(D) 7-10 pm


August 2020 ClassesCouples Cooking - Italian Weeknight Favorites Sa - 8/1 Participation 7 pm-10 pm $195/pairItalian food is simple, straightforward, full of assertive flavors, and it doesn’t have to be reserved for special occasions. Come join chef Marilena and learn how to prepare some traditional Italian comfort foods that would make any Italian cook very proud! Crostini with Roasted Grapes, Whipped Ricotta and Toasted Hazelnuts; Shrimp Scampi with Linguini Pasta; Roasted Heirloom Tomato Caprese Salad with Fresh Mozzarella and Basil; Fresh Strawberry Granita; Lemon Ricotta CookiesInstructor: Marilena Leavitt

Summer Flavor Sensation Th - 8/6 Participation 7 pm-10 pm $85Summer flavors are sweet and savory. Try cooking and tasting something new and it might be your favorite meal of the summer! Summer Vegetable Pancakes; Tomato Feta Hummus; Red Curry Chicken Kebabs with Mint Yogurt Sauce; Jasmine Rice; Mixed Berry Galette with Sweet CreamInstructor: Ellen R.C. Wulchin

The Vintner’s Table II Fr - 8/7 Demonstration 7 pm-10 pm $90A 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. Cornmeal Crepes with Ricotta & Ham; Veracruz-Style Shrimp with Pumpkin Seed Sauce; Seared Wild Salmon with Asparagus, Fingerling Potatoes & Olives; Roasted Fennel & Baby Carrots; Plum Tart with Vanilla GelatoInstructor: Stephen P. Sands

Knife Skills Sa - 8/8 Participation 2 pm-5 pm $85Preparation 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 use. 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 RiceInstructor: Pete Snaith

Couples Cooking–Essential Greek Cuisine Sa - 8/8 Participation 7 pm–10 pm $195/pairIn this class we will learn how to make authentic Greek recipes by mastering some of the most traditional Greek dishes. Forget the takeout menu when you want to enjoy these classic and mouthwatering delights that are bursting with flavor. Tzatziki (Greek yogurt, cucumber, fresh dill & garlic spread) with Toasted Greek Pita Wedges; Horiatiki Salata (Greek peasant salad with juicy tomatoes, cucumbers, red onion slivers, Greek Feta, olives); Moussaka (layered potato, eggplant, meat & cheese topped with a light, olive-oil based Béchamel sauce); Galaktoboureko (heavenly custard-cream filo pie)Instructor: Marilena Leavitt

Weeknight Special-Chinese We - 8/12 Demonstration 7 pm-9 pm $50Whether it’s take-out or eat in, we all know you can order good Chinese food. Well, why not make it yourself and enjoy the evening cooking together. Come on in and relax, learn how to make a great dinner, have a great simple meal cooked for you, and enjoy some wine while it’s all prepared for you! Hot and Sour Shrimp with Hot and Sour Sauce; Garlic Fried rice; Mango and Coconut Ice CreamInstructor: Pete Snaith

Simple Vegetarian Indian Fare Fr - 8/14 Participation 7 pm-10 pm $75Learn culinary secrets from the land of spices. Follow the journey of a classic Indian meal from start to finish using authentic Indian ingredients. Find out simple ways of cooking a complete Indian meal. Pineapple and Yogurt Salad (Pineapple Raita); Aromatic Potato Green Peas Curry (Aloo Mutter); Tasty Vegetable rice (Veg Biryani); Sweet Trifle (Indian Fusion Trifle)Instructor: Manjiri Apte


August 2020 ClassesBaguettes Sa - 8/15 Participation 2 pm-5 pm $80Baguettes 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 ButterInstructor: Kathy Misovec

Tomato - Tomotto Sa - 8/15 Demonstration 7 pm-10 pm $75“You say Tomato, I say Tomotto.” Summertime is the perfect time to use beautiful tomatoes, whether it is from the farmers markets, or right out of your own garden. Tomatoes go with almost anything! Olive Oil Poached Tomatoes with Sweet Peas, Veal Stock Reduction and Red Wine Reduction; Braised Pork with Mushroom-Stuffed Swiss Chard over Lentil Puree with Lime and Kaffir Emulsion; Mocha Creams served with Amaretti CookiesInstructor: Pete Snaith

Perfect Pairings - California Th - 8/20 Demonstration 7 pm-10 pm $95California’s wine growing regions produce unique and diverse wines, with different flavors and characteristics being derived from the soil, climate and the winemakers that create them. Ranging from abundant sunshine to cool coastal air, plus a variety of soils and terrain, each region lends its own personal touch to the varietals grown there. This pairing class will include the many diverse areas within California, from Napa/Sonoma, to the North and Central Coasts, to Paso Robles. Seared Jumbo Scallops with Tomato Beurre Blanc, served with Sauvignon Blanc; Mixed Greens Salad with Red Pears and Blue Cheese, served with Pinot Gris; Loin of Lamb with Pistachio Sauce, served with Old Vine Zinfandel; Individual Lemon Sun Cakes with Berries & Cream, serve with Orange MuscatInstructors: Stephen P. Sands, Pete Snaith

The Flavors of Summer Sa - 8/22 Demonstration 7 pm-10 pm $90The Summer is in full swing! It’s time for baseball, picnics, eating outdoors with family and friends and just plain relaxing. This is the best time of year to enjoy fresh vegetables and fruits from the garden. Come and join Chef Pete for summer’s best. Lemon Glazed Grilled Tuna over Barley Risotto; Mixed Greens with Roasted Garlic and Sage Vinaigrette; Mesquite Smoked and Grilled Flank Steak over Whiskey Braised Greens; Dutch Apple Cherry PieInstructor: Pete Snaith

August 2020 Classes

C U L I N A R I A C O O K I N G S C H O O L • S P R I N G / S U M M E R 2 0 2 0 C L A S S S C H E D U L E 19


Summer Camp 2020

Summer Camps Cost: $400 per child per week, $240 per child for mini-campSummer Camp Age Groups: Kids 9-12; Teens 13-17Summer 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 February 12, 2020. Visit www.culinariacookingschool.com for details. Camp confirmation letters and policy documents will be sent beginning the week of April 16, 2020.

Week of June 22–26 (AM)Great US Food Cities - KidsInstructor: Jerry Sanders • 9:30 am–12:30 pm Young chefs will learn how to prepare delicious breakfast, lunch and dinner menus. They will also learn how to improvise and create their own dishes using pantry staples and what is available in the refrigerator. This session includes knife skills, kitchen safety and proper table setting.Monday - Philadelphia: Warm Artichoke Dip with Veggies, Philly Cheese Steaks, Baked Potato Wedges, Peach CrispTuesday - Charleston: Homemade Pimento Cheese with Crackers, Frogmore Stew (a boil of potatoes, ears of corn, shrimp and sausage), Corn Bread Sticks, Fried Apple Pies NOTE: this is a shorter than usual class for food prep as we will be making the dough for the Italian bread sticks on WednesdayWednesday - New York City: Little Italy Soft Italian Bread Sticks with Marina Sauce, Italian Sausage, Peppers and Provolone Sub, BBQ French Fries, Pots de Crème (chef Marilena)Thursday - Tucson: Homemade Guacamole with Tostados, Chimichangas, Mexican Street Corn, Bunuelos (Fried disks of dough with cinnamon sugar)Friday - New Orleans: Gumbo Dip with Baguette, Classic New Orleans Shrimp Po-Boy, Remoulade Sauce, Southern Style Cole Slaw, Beignets

Week of June 22–26 (PM)A Week in Italy Instructor: Brian Batsel • 2:00 pm–5:00 pm Monday: Creamy Tomato Basil Soup, Wild Mushroom Risotto, Chicken Scaloppini with Basil Butter, Lemon Basil Sorbet Tuesday: Classic Caesar Salad with Homemade Garlic Croutons, Herb Breadsticks, Lemon Chicken Piccata, Italian Olive Oil CakeWednesday: Mixed Mediterranean Salad, Creamy Parmesan Polenta, Parchment Baked Fish Filet, Orange BiscottiThursday: Traditional Caprese Salad, Rosemary Sea Salt Focaccia, Minestrone Soup, Soft Amaretti CookiesFriday: Antipasto Salad, Homemade Linguini with Clams, Parsley, and Garlic; Italian Wedding Cookies

Week of June 29–July 3 (AM)Grillin’ and Chillin’ Instructor: Brian Batsel • 9:30 am–12:30 pm

Monday: Creamy Cole Slaw, Smoky Baked Beans, Inside Out Cheeseburgers, Ginger SnapsTuesday: Grilled Asparagus, Roasted Garlic Whipped Potatoes, Grilled Pork Medallions, Grilled Pineapple with Lime SorbetWednesday: 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 CakeFriday: Grilled Baby Yukon Potatoes, Tropical Fruit Salsa, Grilled Lime and Cilantro Mahi-Mahi, Poppy Seed Pound Cake

Summer Camp 2020 Class Menus

Summer Camp 2020


Summer Camp 2020Summer Camp 2020

Week of June 29–July 3 (PM)A Day in the Life of...Lemon, Garlic, Cheese and CornInstructor: Ellen Wulchin • 2:00 pm–5:00 pm

Monday: Lemon Kale Salad with Cranberries and Toasted Almonds; Homemade Lemon Pasta with Shrimp; Mini Lemon Donut Muffins with Lemon Glaze Tuesday: Zucchini Fritters with Garlic Dipping Sauce; 40 Clove Garlic Chicken; Smashed Red Potatoes; Garlic Ice Cream with Honey StrawberriesWednesday: Watermelon Salad with Feta Cheese; Poblano Pepper stuffed with Cheddar and Chicken; Grilled Seasonal Vegetables; Chocolate Cream Cheese TrufflesThursday: Corn Chowder; Lime Marinated Beef Tacos with Corn Avocado Salsa; Cheesy Tex-Mex Rice; Sweet Corn Cupcakes with Blueberry FrostingFriday: Garlicky Sauteed Spinach with Crispy Shallots; Creamy Corn and Parmesan Baked Timbales; Crispy Filet of Flounder with Lemon Butter; Poppy Seed Cake with Lemon Curd. Chef: Brian Batsel

Week of July 6–10 (AM)Big Bad Breakfast Eggstravaganza Instructor: Jerry Sanders • 9:30 am–12:30 pm

Monday: Salsa Roja; Breakfast Tacos(flour tortillas, eggs, chorizo, roasted potatoes, roasted chilies, queso fresco); Refried Black Beans; BunuelosTuesday: Pecan Streusel Coffee Cake; Roasted Potato, Red Pepper, Sausage and Abobo Frittata; Cheesy Corn Bread Sticks; Cranberry SconesWednesday: Dried Fig Calas, (Traditional New Orleans snack); Brioche French Toast with Berries; Canadian Bacon; Espresso and Chocolate Biscotti Thursday: Monkey Bread; Low Country Scramble; Drop Biscuits; Homemade Pop-TartsFriday: Easy Queso with Tostados; Salsa Ranchera; Migas (Traditional Egg Dish); Back Beans; Empanadas

Week of July 6–10 (PM)Caribbean Adventure Instructor: Brian Batsel • 2:00 pm–5:00 pm

Monday: Spicy Caribbean Slaw, Creamy Lentil Soup, Dominican Chimichurri Burger, Raspberry and Lemon Curd Sponge CakeTuesday: Fried Ripe Plantains, Black Beans with Yellow Rice, Jamaican Jerk Chicken, Coconut Sorbet with LimeWednesday: Arugula and Papaya Salad, Cuban Sandwiches, Jamaican Curried Potatoes, Moist Banana CakeThursday: Jicama Salad with Grapefruit, Caribbean Rice, Cuban Ropa Vieja (stewed flank steak), Mango Lime Tiramisu Friday: Garlicky Sautéed Spinach, Citrus Roasted Sweet Potatoes, Grilled Cilantro Lime Mahi-Mahi, Coconut Macaroons

Week of July 13–17 (AM)Street Food Around the World Instructor: Jerry Sanders • 9:30 am–12:30 pm

Monday - Bejing: Hot and Sour Soup, Pot Sticker Dumplings with Dipping Sauces, Beef and Vegetable Lo Mein, Banana Fritters Tuesday - Mexico City: Homemade Guacamole, Pombazo Sandwich (Chorizo, potatoes, lettuce, cotija cheese on a Kaiser style roll), Mexican Street Corn. Pineapple Sorbet with CookiesWednesday - Bali: Chicken Satay, Gado-Gado(traditional salad with various veggies, thinly sliced potatoes, hard boiled eggs, peanut sauce) Shrimp Nasi Goreng (traditional fried rice dish topped with a fried egg), Indonesian Spice Cake Thursday - Singapore: Ramly Burger Sliders, Rojak (traditional fruit and vegetable salad) Penang Style Noodles with Shrimp, Bean Sprouts (Char Kway Teow), Fried Sweet PlantainsFriday - Ho Chi Minh City: Spring Rolls, Pork Bahn Mi, Pickled Vegetable Toppings, Roasted Sweet Potato Fries with Balsamic and Ginger, Coconut Lime Sorbet with Nutmeg Cookies

Week of July 13–17 (PM)Viva Mexico! Instructor: Brian Batsel • 2:00 pm–5:00 pm

Monday: Mexican Chop Salad, Chile Con Carne, Jalapeno Cheddar Corn Bread, Cinnamon Shortbread CookiesTuesday: Mexican Street Corn Salad, Chipotle Black Beans, Tacos Al Pastor, Chile Chocolate BrowniesWednesday: Roasted Mushroom Salsa, Homemade Tortilla Quesadillas, Salsa Fresca, Mexican Bread PuddingThursday: Mexican Quinoa Salad, Roasted Salsa Verde, Grilled Lime Chicken Thighs, Caramel Flan with Fresh Berries Friday: Home Fried Tortilla Crisps, Seven Layer Dip, Fish Tacos, Sopapilla Cheesecake Bars


Summer Camp 2020

Summer Camp 2020 Class Menus continued

Week of July 20–24 (AM)Chef Elizabeth’s Pastry Boot Camp Instructor: Elizabeth Teuwen • 9:30 am–12:30 pm

Have you ever dreamed of becoming a pastry chef? This week we will cover all the pastry bases, learn tips and tricks to make your desserts stand out, and end the week with a friendly cake decorating challenge.

Monday - Breads: Pizza Roll-ups, Caramel Monkey Bread, Chocolate Zucchini Loaves, Cinnamon SconesTuesday - Classic French Pastries: Eclairs, Gougier (French Cheese Puffs), Lemon Madeleines, Palmiers (Elephant Ears)Wednesday - Pies and Cakes: Mini Pot Pies, Stone Fruit Hand Pies, Devil’s Food Cupcakes with Chocolate Glaze, Strawberry Cream Roulade Thursday - Candies and Custards: Mini Quiches, Homemade Twix Bars, Chocolate Chip Cookie Dough Truffles,Vanilla Crème BruleeFriday - Team Cake Challenge: Classic Vanilla Cupcakes, Swiss Meringue Buttercream,Marshmallow Fondant

Week of July 20–24 (PM)TO BE DETERMINED

Week of July 27–31 (AM)Explore the Joys of Baking Instructor: Marilena Leavitt • 9:30 am–12:30 pm

In this camp, young pastry chefs will learn the essential techniques and methods of baking. They will learn how to measure and weigh ingredients correctly. We will also cover knife skills and kitchen safety.Monday - Cookies & Bars: Jam-Filled Shortbread Cookies; Soft Almond Cloud Cookies; Divine Lemon Dream Bars; Chocolate Sandwich Crème Cookies Tuesday - Quick Breads & Pastries: Shortcake Biscuits with Fresh Strawberries; Cinnamon Swirl Quick Bread; Pear Scones with Marmalade Butter; Chocolate Delight MuffinsWednesday - Savory Baking: Cheddar Cheese Straws; Ham, Cheese and Mushroom Strudel; Feta Cheese and Yogurt Biscuit Bites; Skillet Bread with Olives and Oregano Thursday - Breads: Classic Baguette Bread; Farmhouse Braided Milk Bread; Sesame Seed Bread Rosettes; Focaccia with Fresh Rosemary and ThymeFriday - Cakes, Tarts & Treats: Almond Tea Cake; Semolina and Orange Mini-Cakes; Cherry Clafoutis Tart; Italian Chocolate Pudding

Week of July 27–31 (PM)TO BE DETERMINED


Summer Camp 2020

Week of August 3–7 (AM)Chef Jerry’s Fun Foods Instructor: Jerry Sanders • 9:30 am–12:30 pm

Monday: Pull Apart Cheesy Bacon Bread, Sloppy Joes, Roasted Sweet Potato Fries with Malt Vinegar, Cast Iron Skillet Smores. Make Pizza dough for Friday CampTuesday: Baked Artichoke Dip with Crostini, Italian Meatball Sandwiches, Marinara Sauce, Creamy Cucumber Salad, Chocolate Bread Pudding. Make Banana Pudding PieWednesday: BBQ – Taquitos, Beef Ribs and Grilled Beef Sausage, Cowboy Pintos (Frijoles Charros), Banana Pudding Pie Thursday: Guacamole with Tostados, Baja Style Shrimp Tacos with Lime/Cilantro sauce or Mango Salsa, Spanish Style Rice, Orange Sorbet with Coconut Kisses (Besitos de Coco)Friday: Ricotta, Pear and Honey Crostini, White Cheese Pizza Appetizer (Demo by Chef), Homemade Pizza with Homemade Pizza Sauce and choice of toppings, Italian Salad, Pound Cake with Whipped Cream and Seasonal Berries

Week of August 3–7 (PM) A Journey into Mediterranean Cooking Instructor: Marilena Leavitt • 2:00 pm–5:00 pm

Monday: Lemon & Garlic Braised Chicken; Roasted Rosemary “Smashed” Red Potatoes; Crispy Romaine and Cherry Tomato Salad; Florentine Orange Lace Cookies Tuesday: Oven Baked Pasta Casserole with Braised Meat Sauce & Light Béchamel (pastitsio); Greek Bread Salad (panzanella); Feta Cheese Filo Triangles (tiropitakia); Almond Cloud BitesWednesday: Homemade Pasta with Marinara Sauce; Garlic Bread Rolls; Mixed Green’s Salad with Parmesan Cheese Tuiles; Strawberry Granita Thursday: Fresh Tomato & Basil Bruschetta; Chicken & Vegetable Ribbons “En Papillote”; Creamy Parmesan Polenta; Chocolate-Almond Biscotti Friday: Focaccia with Fresh Herbs and Sea Salt; Ham, Cheese & Mushroom Frittata; Salade Niçoise; Fresh Berry & Cream Napoleon

Week of August 10–14 (AM)Kid’s Baking Adventures Instructor: Marilena Leavitt • 9:30 am–12:30 pm

In this camp, young pastry chefs will learn the essential techniques and methods of baking. They will learn how to measure and weigh ingredients correctly. We will also cover knife skills and kitchen safety.

Monday: Focaccia with Fresh Herbs and Sea Salt Flakes; Potato, Ham & Cheese Frittata; Crêpes with Fresh Strawberry Sauce; Filo Mini Cups Filled with Orange Chocolate GanacheTuesday: Parmesan, Garlic and Thyme Bread Sticks; Feta Cheese and Yogurt Drop Biscuit Bites; Florentine Orange Lace Cookies; Mini Peach Scones with Marmalade ButterWednesday: Soft Pull-Apart Bread Rolls; Cheddar Cheese Straws; Almond Star Cookies; Congo Bars with Chocolate and Toasted Walnuts Thursday: Braided Milk Bread; Buttermilk Banana Bread Muffins; Spinach and Feta Cheese Filo Triangles (spanakopita); Gingersnap CookiesFriday: Pizza Margherita; Mozarella Sticks with Homemade Marinara Sauce; Chocolate Cupcakes with Piped Vanilla Buttermilk Frosting

Week of August 10–14 (PM)Family Favorites Instructor: Monica Marshall • 2:00 pm–5:00 pm

Monday: Watermelon Gazpacho; Quiche Lorraine in Puff Pastry; Garden Salad; Penny Pies Tuesday: Cheese and Mushroom Omelets; Oven-Roasted Potatoes; Blueberry Coffee Cake with Streusel Topping; Fruit Kebabs Wednesday: BBQ Beef Sliders; Coleslaw; Pasta Salad, Fresh Fruit Cobbler Thursday: Fresh Tomato Soup; Garlic and Parmesan Crostini; Monte Cristo Sandwich; Lemon Bars Friday: Chicken Corn Chowder; Bread Basket: Baking Powder Biscuits and Puff Pastry Twists; Chocolate Cake with Dark Chocolate Icing and White Chocolate decoration


Step-by-Step to Cooking Success

www.culinariacookingschool.com

Who We AreCulinaria Cooking School is a recreational cooking school. Our classes are built around teaching the essential skills and techniques of cooking. Our professional instructors have years of experience.

Our team includes chefs/founders Stephen P. Sands and Pete Snaith, who between them have more than 30 years of culinary experience. They are joined by numerous other chefs and instructors who all share a passion for food and teaching.

From learning how to use the knives in your kitchen to picking the perfect wine to pair with your meal, our classes teach you the “why and how” behind the recipes you love.

“Cooking well is not difficult,” says owner Stephen P. Sands. “You simply need to understand the basic techniques required to prepare any cuisine — from Classic American to Asian, Italian, French, and beyond. It simply requires a little time and dedication, and before you know it you’ll be cooking like a professional.”


Culinaria Cooking School Photos


Culinaria Cooking School Photos


MAP AND DIRECTIONS

Coming from I-495 in Virginia, take the VA-123 S/CHAIN BR RD exit, EXIT 46A, toward TYSONS CORNER/VIENNA. Follow Rt. 123 South into the Town of Vienna. Travel through the Town of Vienna past Lawyers Road. Turn right onto Pleasant Street, NW. The school will be on the left, behind the Verizon store.

Coming from I-66, take the NUTLEY ST exit and go toward the Town of Vienna. At Rt. 123 (Maple Ave.) turn right. Go approximately ½ mile, then turn left, just past the Verizon store onto Pleasant Street, NW. The school is located at 110 Pleasant St., NW, on the left.

110 Pleasant Street, NWVienna, VA 22180

110 Pleasant Street, NWVienna, Virginia 22180

www.culinariacookingschool.comE-mail: [email protected]

Phone: 703.865.7920

Documents

703.865.7920 SPRING/SUMMER CLASS SCHEDULE · 2020-03-31 · comfortable or casual clothes. For your safety, shoes should be of the closed-toe type, with low or no heels. Sandals or