Hill's Kitchen--Classes

Come in and cook with us!

To reserve a space in a cooking class, please email events@hillskitchen.com with information about which class you are interested in, number of attendees, email address, and phone number. Please write in the subject line what class(es) you are interested in. We will get back in touch with you to confirm your seat in the class. Once confirmed, we will require prepayment for the class (cash, gift certificates, Visa/MasterCard). We will refund your payment if you cancel more than 48 hours before the scheduled class; cancellations within 48 hours will not be refunded.

We apologize, classes marked with an asterisk (*) are now full. Please let us know if you would like to be added to the waiting list and we look forward to seeing you soon!
-Leah and Brock

May Classes	Dates	* class is full
Basic Knife Skills	Saturday 5/8 Sat 4:00-5:30pm *	Tuesday 5/11 6:30-8:00pm	Wednesday 5/19 6:30-8:00pm *	Friday 5/21 6:30-8:00pm *
Knife Skills 3: Fish	Sunday 5/9 11:00am-1:00pm
Pizza	Sunday 5/9 3:00-5:00pm*
HC: Mastering the Stir Fry	Wedneday 5/12 6:30pm*
Rissoto	Thursday 5/13 6:30pm*
Chinese Take-Out	Saturday 5/15 11:00am-1:00pm*
Grill Marks: Hot Meals, Cool Kitchen	Saturday 5/15 3:00-5:00pm
Khana, Pina, Magana Ho: Eat, Drink, and Be Merry, North Indian Style	Sunday 5/16 11:00am-1:00pm *
Mastering Tacos: The Secret of Awesome	Sunday 5/16 3:00-5:00pm*
Handmade Pasta	Thursday 5/20 6:30-8:30pm*
Roasting Coffee with Eric Karlins	Sunday 5/23 11:00am-1:00pm
Seasonal Local Cooking with Marni Karlin	Sunday 5/23 3:00-5:00pm *
HC: Malabari Meatball	Tuesday 5/25 6:30-7:45pm
Harried Chef: Pad Thai	Wednesday 5/26 6:30-7:45pm*

May Class Descriptions

Knife Skills 2: Poultry $55
 Learning knife skills can change cooking from a chore to a real pleasure! This class will teach you how to break down and debone a chicken. We will practice on two birds per student, and students will head home with their butchered chicken parts packed so they can use them for dinner. We will practice quartering, deboning, and skinning, as well as discussing the basic cuts of chicken and where they can be used best, as well as making stock. Hill's Kitchen will provide excellent quality Mac knives to practice with- so just bring yourself! Taking the basic knife skills class is a pre-requisite for this class. Back to Top

Knife Skills 3: Fish - $55
Fish is a great source of protein, and well-chosen, can be a sustainable and renewable food source, but using the entire fish is difficult! In this class, we will focus on the anatomy of fish, breaking down fish, making fish stock and fish fumet, opening oysters and cleaning and peeling shrimp. Students will practice on their own fish, and will take fillets home, as well as fish frames to make their own stock. Prerequisite for this class is having taken then Basic Knife Skills class. Please wear old clothes as we are going to get down and dirty with some fish.Back to Top

Cinco de Mayo $55
It's time to move beyond tortilla chips and orange cheese dip! Mexican cuisine is a deep and rich tapestry of old world foods mixed with new world traditions. The complex depth of mole, bright vibrancy of pico do gallo, and satisfying heartiness of properly made tortillas all embody this vibrant cuisine. We will explore the traditional parts of mexican food: the spices, chiles, seeds, vegetables and proteins that form the core of Mexican food, before combining these to create a rich pollo en mole, a ceviche, crispy black bean tacos with repollito, and proper guacamole. Get ready for Cinco de Mayo with some practica en la cocina! This is a demonstration class, so just sit back, enjoy some great food and a beer with lime, and ask good questions. No clean up required!Back to Top

Harried Chef: Grilled Chicken and Vegetable Antipasto -$35
The Harried Chef series presents artful, delicious dishes that can be completed in an hour or less of preparation time (sometimes much less). This series is designed to give you something new to add to your rotation, while secretly (or not so secretly) improving your cooking techniques. Join us to learn how to butterfly a whole chicken and grill it to perfection, while also roasting up some summer vegetables on the side. This is a demonstration class with paired wine, so just come and relax with a drink after work!Back to Top

The Harried Chef: Malabar Meatball Curry and Basmati Rice - $35
The Harried Chef series presents artful, delicious dishes that can be completed in an hour or less of preparation time (sometimes much less). This series is designed to give you something new to add to your rotation, while secretly (or not so secretly) improving your cooking techniques. In the middle of winter, everyone needs some Indian spice in the kitchen to help us remember the sun. Malabar curry is a rich, ephemeral dish with little meatballs simmered in a luscious (spicy, but not too spicy) sauce served over basmati rice. This is a demonstration class, so join us for a glass of wine after work and a bite of heaven at the end of class.Back to Top

The Harried Chef: Pad Thai - $35
The Harried Chef series presents artful, delicious dishes that can be completed in an hour or less of preparation time (sometimes much less). This series is designed to give you something new to add to your rotation, while secretly (or not so secretly) improving your cooking techniques. Come and learn the tips and tricks to making this classic Thai dish. Brock just spent a month in Thailand and he is looking forward to sharing the skills that will make pad thai a home cooked dish, instead of settling for what the delivery driver brings. We'll explore the ingredients and then fry up a delicious plate of noodles to share while enjoying a glass of wine. This is a demonstration class, so no clean up required!Back to Top

Hand Made Pasta - $45
Handmade pasta is something special- chewy and toothsome but just sticky enough to carry the right amount of sauce. A great accompaniment to dishes like beef bourguignon or braised lamb, or as a simple main dish tossed with pesto and early summer tomatoes; handmade pasta is a skill to master for the coming cold weather. This is a participation class, so everyone will be making their own batch of pasta, with enough to take home. Wear an old shirt and bring good questions!Back to Top

Chinese Take-Out - $55
We all know that it's not truly Chinese; we all know that it's not truly American, but you have to love the cultural mélange that Chinese Take-Out has become in North America! Join us as we make Kung Pao Chicken, Orange Beef, Sweet and Sour Pork, and fluffy, fluffy white rice to soak up all that saucy goodness. We'll be looking at the original Chinese dishes that inspired these translated foods, and exploring how making these at home can give you dishes that are more flavorful, more interesting, and allow you to control the ingredients used. Happy Lucky Golden Dragon!Back to Top

Pizza: Traditional and Summer Versions - $45
Join us to learn the art of making pizza dough from scratch! We will cover the raw materials and technique before splitting up into teams to make a batch of dough. We will look at topping options and make the pizza two ways: traditionally in the oven, and also over a wood-charcoal grill. Pizza is so easy to make well- learn how to practice this art at home! Wear an old shirt or bring an apron as everyone will be kneading and mixing, as well as practicing using a pizza peel.Back to Top

Harried Chef: Mastering the Stir Fry - $35
The Harried Chef series presents artful, delicious dishes that can be completed in an hour or less of preparation time (sometimes much less). This series is designed to give you something new to add to your rotation, while secretly (or not so secretly) improving your cooking techniques. Join us to learn a master method for preparing stirfry. With this master recipe, you can create and adapt your own ingredients into amazing layers of flavor, in no time flat. This is a demonstration class with paired wine, so join us for a drink after work!Back to Top

Khana, Pina, Magana Ho: Eat, Drink, and Be Merry, North Indian Style - $55
When you fry spices in hot oil in North India, it's called “the dawn of flavor”. Come and enjoy the dawn of awesome as we explore the food of the sub-continent. We are preparing Malai Kofta (cashew dumplings in a piquant curry), Alu Ghobi (spiced cauliflower and potato- enchanting, trust me), Palak Paneer (cheese curd simmered in a spinach curry), and homemade chapatti (Indian flatbread, which we will make perfectly round so that someday we will make someone a good wife). This is primarily a demonstration class, but everyone will be poking their noses into pots, making dumplings, and rolling out Chapatti. Please note that like most Indian food, this class is vegetarian.Back to Top

Grill Marks: Hot Meals, Cool Kitchen $55
Grill while the grilling is good- it might be hot outside, but summer is the time! This class will look at several preparation methods for meat and vegetables, and teach how to use the direct and indirect grilling methods for amazing results, without ever heating up the kitchen. We will grill meatloaf, lamb chops, antipasto, and corn, while exploring brining and marinating of proteins. We will taste all of the dishes prepared at the end of the class. This is a demonstration class, so sit back and ask good questions. No clean up required!Back to Top

Mastering Tacos: The Secret of Awesome - $55
Join us as we explore the secrets of the corn tortilla and its myriad of fillings. We will make a version of tacos al pastor (roasted pork with pineapple), tacos al barbacoa (braised and grilled meat), fish tacos with pico de gallo, and fried black bean tacos. We will also make our own tortillas and discuss how to use masa to make your own at home. Chef Brock lived in Mexico for a year in high school and LOVES tacos in their many forms. This is principally a demonstration, but there will be tortilla making practice and a lot of poking noses into lids and ingredient tasting.Back to Top

Harried Chef: Risotto $35
The Harried Chef series presents artful, delicious dishes that can be completed in an hour or less of preparation time (sometimes much less). This series is designed to give you something new to add to your rotation, while secretly (or not so secretly) improving your cooking techniques. Risotto is an amazingly versatile dish- we'll make two varieties during class, while discussing other variations as well as inventive things to do with the leftovers! This is a demonstration class, so join us for a glass of wine after work and a bite of heaven at the end of class.Back to Top

Farmer's Market Cooking with Marni Karlin: Almost Summer $45 May 23, 3-5pm
  The best way to enjoy what is currently in season is to visit a farmers' market, buy the fruits, vegetables, and herbs that catch your eye, and put together a seasonal, local, delicious meal! Join Marni, a Cordon Bleu Paris graduate and general food enthusiast, in exploring the challenge of cooking a market basket dinner. This class will show you some great dishes that can be made with the fruits, vegetables, seafood, or meat that are available in late spring in the DC region. Likely ingredients include rhubarb, strawberries, spring peas, leafy greens, and plenty of fresh herbs - but we'll just have to wait and see what's at the market that week! This is a demonstration class, so just sit back, enjoy some delicious food, and bring lots of great questions! No cleanup required!Back to Top

Roasting Coffee with Eric Karlins - $45 Sunday, May 23, 11a-1pm
Eric Karlins is a food adventurer and all around enthusiast, and a home roaster of coffee. Join Eric as he guides this class through the process of home roasting coffee beans, from procuring unroasted coffee, determining the best roast for your beans, pan roasting and machine roasting, and finally tasting. Expensive equipment is not required! Eric is going to demonstrate two methods, both using equipment you probably already have at home, and the class will work in teams to roast their own coffee. If you love coffee, you can't miss this opportunity to take your knowledge to the next level. Back to Top

More Class Descriptions

Harried Chef: Trout in Brown Butter Sauce (carrot mash) $35
The Harried Chef series presents artful, delicious dishes that can be completed in an hour or less of preparation time (sometimes much less). This series is designed to give you something new to add to your rotation, while secretly (or not so secretly) improving your cooking techniques. We are going to boil and mash some carrots to create an amazing bed to serve our pan fried trout, drizzled in a nutty brown butter sauce. This is a demonstration class, so join us for a glass of wine after work and a bite of heaven at the end of class.Back to Top

Pancakes, Crepes, Waffles: Flat, Delicious Friends. - $45
From quick breakfast flapjacks to savory curried-chicken crepes to jalapeno-cheddar waffles, join us as we look at some new ways to use these breakfast favorites for breakfast, lunch, and dinner. This class will cover the above mentioned recipes as well as classic buttermilk pancakes, regular and buckwheat crepes, blinis, and different styles of waffles. This is a demonstration class, but everyone is going to practice making crepes and blinis, so wear an old shirt and get ready to get hands on. Back to Top

The Food of Thailand: Southern Thailand - $55
Thailand has an amazing cuisine that Americans are slowing coming to know. Join us for this third class in a series exploring the food of Thailand, focusing on the food of Southern Thailand. We'll look at influences to Southern Thai food, including Malaysia, Burma, India, and Arab and Chinese traders. We are going to make Penang Curry, Massaman Curry, Tom Yam Soup, as well as Satay. Join us for a slightly different take on the Thai food served in most restaurants, as we focus on the delicate balance of flavors that makes Thai food so unique! This is a demonstration class, so sit back and ask good questions. No clean up required! Back to Top

Hand Made Pasta - $45
Handmade pasta is something special- chewy and toothsome but just sticky enough to carry the right amount of sauce. A great accompaniment to fall dishes like beef bourguignon or braised lamb, or as a simple main dish tossed with pesto and early fall tomatoes; handmade pasta is a skill to master for the coming cold weather. This is a participation class, so everyone will be making their own batch of pasta, with enough to take home. Wear an old shirt and bring good questions!Back to Top

Winter Vegetarian Feast - $45
Bad vegetarian cooking is just wrong! So wrong! Vegetables are a delight, legumes a toothsome surprise, and grains should be a bigger part of everyone's diet. Join us in a look at cooking without meat that will appeal to both vegetarians and omnivores alike. We'll learn a warm salad of lentils and caramelized onions, build goat cheese wellingtons, and taste our way through the pantheon of fall root vegetables, and more. This is a demonstration class, so just bring yourself and some good questions: no clean up required!Back to Top

Exploring the Food of Thailand: Central Thai - $55
This series will explore the varied styles of food in different parts of Thailand. This class focuses on central Thai cooking, from the Bangkok and Ayuttaya region. Chef Brock is spending most of January in Bangkok, so this class should be full of lots of stories and great techniques! We will focus on fresh preparations of local ingredients in the Thai tradition- including Pad Thai, Green Beef Curry, and Sweet Rice with Mango. We will also taste some of the basic ingredients of Thai cuisine and discuss where to buy them. Thai food doesn't have to be a take-out only experience – join us to learn how to practice this art in your own kitchen. This is a demonstration class, so just sit back, enjoy some great food, and ask good questions. No clean up required!Back to Top

Starting From Scratch $480
This six-part, 18 classroom-hour, series will focus on making students comfortable cooking basic dishes, and equip them with the vocabulary and knowledge to get a solid start in the kitchen. This is a participation class. Students will work in teams to master dicing and cutting, boiling, searing, braising, roasting, sweating, sautéing and more while preparing meals to share at the end of class. This class will be limited to twelve students and should be enrolled in as a series of six classes- they are not available individually. Students will have homework assigned, and will be expected to cook at home between classes! This is a great opportunity to invest in your cooking future. The course tuition includes all ingredients, instruction, six recipe packets and a copy of “The Joy of Cooking”. If you've been meaning to get started in the kitchen, this is your chance!

Starting From Scratch: Cooking Basics 1
Bacon Hash, Fried Egg and a Frisee Salad. Students cover basic knife skills, pan-frying, making salad dressings, and handling greens.

Starting From Scratch: Cooking Basics 2
Chicken Braised in Red Wine, Boiled Root Vegetables, Blanched Green Beans. Students cover butchering a whole chicken into parts, making stock, cooking vegetables in boiling water, searing, and braising.

Starting From Scratch: Cooking Basics 3
Fish Fillet in Browned Butter Sauce, Roasted Brussels Sprouts, Mashed Potatoes. Students will learn to fillet fish, pan-fry, roast vegetables, and make a puree.

Starting From Scratch: Cooking Basics 4
Roasted Chicken, Handmade pasta, tomato and basil sauce, roasted, stuffed zucchini. Students learn to properly season and roast a chicken, make fresh egg pasta, simmer a delicate tomato sauce, and stuff and roast vegetables.

Starting From Scratch: Cooking Basics 5
Roasted Lamb Leg, Braised Chickpeas, Steamed Artichokes with drawn butter, fresh spinach salad. Students learn to roast whole joints of meat, braise lentils and legumes, steam vegetables, and assemble a composed salad.

Starting From Scratch: Cooking Basics 6
Winter Garden Soup, White Pizza with Artichokes, Roasted Peppers and Olives, Chocolate Pudding with Sugared Pistachios. Students learn to sweat and simmer, make bread dough, and cook a custard. We'll finish this class off with a glass of champagne and a cheese tasting, as well as a class photo and a graduation ceremony. Back to Top

Braising: Coaxing Flavor with Gentle Heat - $55
Braising transforms the toughest, most difficult (and most economical) cuts of meat into sublime savory expressions of what good cooking truly is. Join us in exploring the basic techniques that we will use to prepare Beef Bourguignonne, Pot Roast with Caramelized Onions, Moroccan Braised Chicken and Braised Cabbage with tastes of everything to be shared during class. This is a demonstration class, so all you have to do is sit back, enjoy, and ask good questions. No clean up required!Back to Top

Fondue PARTY! - $45
Thought that fondue had been relegated to some dusty corner of the culinary basement forever? It's back! Come join us as we explore two different kinds of cheese fondue, a classic Mexican queso fundido (a religious experience for people who love cheese) and finish it all off with a deep port chocolate fondue for the sexy after dinner times. We'll make all four during class and also show what to do with the left over fondue (this might actually be the best part. Not kidding.)Back to Top

Baking Bread at the Speed of You $45
Have visions of waking up your spouse/kids/neighbors/in-laws with steaming, gooey cinnamon rolls, but don't have visions of waking up at 4am to make that a reality? Want that tender, ephemeral aroma of dinner rolls baking in the oven to fill your kitchen, but you only have two square feet of counter space and it's already taken up with the rest of the feast's fixings? Come and learn how to use your refrigerator and freezer to become the master of bread, while still maintaining both sanity and a normal sleep cycle. We will cover basic bread techniques, and share three iron-clad recipes for cinnamon rolls, fresh donuts, and dinner rolls (yeah, that's right. We're making donuts.) No, really. You can do this. I promise.Back to Top

Exploring the Food of Thailand: The Northeast - $55
This series explores the varied styles of food in different parts of Thailand. Northeast Thailand's geography and the influences of Thailand's neighbors: Laos and Cambodia, create a spicy and interesting mixture of coastal and inland ingredients. We will focus on simple, fresh preparations of local ingredients in the Thai tradition. We will also taste some of the basic ingredients of Thai cuisine and discuss where to buy them. Chef Brock spent most of January in Bangkok, so this class should be full of lots of stories and great techniques. Thai food doesn't have to be a take-out only experience – join us to learn how to practice this art in your own kitchen. This is a demonstration class, so just sit back, enjoy some great food, and ask good questions. No clean up required!Back to Top

Gluten Free Pasta - $45
Dying for pasta but can't eat wheat proteins? We have the solution for you: gluten free egg pasta. This is a participation class, so everyone will be making their own batch of gluten free pasta (enough to take home!). We will talk about the roll of wheat gluten in pasta, and look at a formula that uses natural ingredients to mimic the flavor and texture of wheat-flour pasta with out using any wheat products! Wear an old shirt and bring good questions to ask- this is a participation class. Everyone will try their hand at making this pasta from scratch.Back to Top

Gluten Free Baking: Sweets - $55
Muffins, brownies, and cookies are normally out of reach of people sensitive to wheat gluten. Join us in this class to discover that baking can be done with out flour. We'll look at the raw ingredients that are used to replace flour, discuss sourcing, and talk about relearning how to bake without gluten. We will make cupcakes, brownies, and banana bread and have a tasting and question and answer session at the end. This is a demonstration class, so just bring yourself and some good questions. No clean up required!Back to Top

Rise and Shine: Breakfast Baking $45
A cup of coffee, the paper, and a slice of coffee cake should be required to coax people from their warm beds on frosty mornings. Join us in learning the art of the batter to produce crispy waffles, savory waffles, coffee cake and muffins. This class will help you understand the principles behind baking quick breads, and arm you with the knowledge to create your own morning traditions. This is a demonstration class, so all you have to do is sit back, enjoy, and ask good questions. No clean up required!Back to Top

Gluten Free Bread Baking - $55
Not being able to eat gluten can seem like a cruel and unusual punishment for bread lovers, but it doesn't mean that you have to give up bread forever. This class explores alternatives to wheat, rye, and barley flours. Chef Brock will discuss the chemistry behind gluten's function in bread, and we will try some alternative approaches to achieve what every bread lover wants: a satisfying crust and chewy but tender crumb. As a group, the class discusses different techniques used in baking glutenless dough, and gets a feel for the texture of the different doughs as they come together so students feel comfortable with the process. This is a demonstration class, so just bring yourself and some good questions. No clean up required!Back to Top

Marmalade and Preserved Citrus $45
Winter is citrus season in North America- join us to learn how to preserve your own little jars of brightness to get us through a grey winter. This class will cover the basics of water bath canning, as well as making preserved lemons, blood orange marmalade, grapefruit marmalade, and citrus preserved in syrup. Citrus season is short, and the best quality fruit has to be put up while it is at the peak of its flavor! We'll cover marmalade basics and the science behind preserving with sugar so that students will feel comfortable to sally forth and preserve some of their own sunshine. This is a demonstration class, so leave the pot scrubbing to us!Back to Top

Harried Chef: Polenta Two Ways $35
The Harried Chef series presents artful, delicious dishes that can be completed in an hour or less of preparation time (sometimes much less). This series is designed to give you something new to add to your rotation, while secretly (or not so secretly) improving your cooking techniques. Tired of that bag of polenta staring at you from the pantry shelf? It's time to put it to work. We are going to prepare two different preparations of polenta, an endless versatile pantry staple. We'll stir up a polenta creamy and smooth and made rich with Parmesan cheese, and use it as a base to serve sautéed spinach. Second, we'll cool some polenta into a slab and cut and pan-fry it for migas, a delicious form of polenta well suited to a bright marinara sauce. This is a demonstration class, so join us for a glass of wine after work and a bite of heaven at the end of class.Back to Top

Bread Basics -$45
Mystified by the seemingly simple instructions 'let proof until double in size, then punch down'? You're not the only one. Baking bread can seem like the dark arts, but it need not! Join us as we explore the fundamentals of baking bread, and roll up our sleeves to knead a dough ready for you to take home and bake yourself. We will cover the basic steps in making bread, walk through a couple recipes, practice kneading, mix up a dough for students to take home, and, of course, taste our finished product with some fresh butter. Back to Top

Sausage Making -$55
Sausages are an amazing food- gently spiced and seasoned, and then stuffed into links, just waiting to be fried up, popping and sizzling in their delicious juices. We will cover the basic sausage formula, and look at the chemistry behind sausage formulation so that you can walk out of class ready to create your own recipes. We'll also look as using natural casing, the stuffing process, and food safety concerns, and at the end, taste our work. We'll make breakfast sausage, Morroccan lamb sausages (Merguez), and a hot garlic and pork sausage. If knitting has become cool, then making your own sausages must be awesome.Back to Top

Basic Knife Skills - $40
Learning basic knife skills can change cooking from a chore to a real pleasure! This class will teach you the basic cuts and give you the chance to practice them in a fun and relaxed environment. Hill's Kitchen will provide excellent quality Mac knives to practice with- so just bring yourself! Covering everything from knife selection to knife use to knife storage, this class will make you feel more comfortable in the kitchen and help you keep your fingers safe.Back to Top

Knife Skills 3: Fish - $55
Fish is a great source of protein, and well-chosen, can be a sustainable and renewable food source, but using the entire fish is difficult! In this class, we will focus on removing the scales, breaking down fish, making fish stock and fish fumet, as well as removing the skin. Students will practice on their own fish, and will take fillets home, as well as fish frames to make their own stock. Prerequisite for this class is having taken then Basic Knife Skills class. Please wear old clothes as we are going to get down and dirty with some fish.Back to Top

Feast of Fish - $45
We are lucky to live in the mid-Atlantic and have access to amazing seafood! Join us as we prepare Oysters Rockefeller, Mussels in White Wine, Roasted Whole Fish, and lightly pan fry some fish fillets. We'll discuss sourcing, how to store fish, and why well selected fish should be your ace in the pocket for quick week day meals. This is a demonstration class, so just sit back, enjoy some great food, and ask good questions. No clean up required!Back to Top

Harried Chef: Lasagna $35
The Harried Chef series presents artful, delicious dishes that can be completed in an hour or less of preparation time (sometimes much less). This series is designed to give you something new to add to your rotation, while secretly (or not so secretly) improving your cooking techniques. Lasagna is a house favorite around here- learn the basics of this versatile classic. We'll make our own sauce, cheese filling, talk about meat and vegetarian options, discuss cheese and as an added bonus, look at how to make one lasagna to freeze while cooking the another for dinner. This is a demonstration class, so join us for a glass of wine after work and a bite of heaven at the end of class.

Harried Chef: Caesar Salad $35
The Harried Chef series presents artful, delicious dishes that can be completed in an hour or less of preparation time (sometimes much less). This series is designed to give you something new to add to your rotation, while secretly (or not so secretly) improving your cooking techniques. Caesar Salad is a delicious blend of the savory and the creamy, with fresh lettuces providing the necessary counterpoint to the delicious dressing. Often mangled, this salad is simply sublime when prepared correctly. We''ll do the classic version, a grilled chicken version, and one with marinated, smoked tofu. This is a demonstration class, so join us for a glass of wine after work and a bite of heaven at the end of class.

The Food of Thailand: Southern Thailand $45
Thailand has an amazing cuisine that Americans are slowing coming to know. Join us for this third class in a series exploring the food of Thailand, focusing on the food of Southern Thailand. We'll look at influences to Southern Thai food, including Malaysia, Burma, India, and Arab and Chinese traders. We are going to make Penang Curry, Massaman Curry, Tom Yam Soup, as well as Satay. Join us for a slightly different take on the Thai food served in most restaurants, as we focus on the delicate balance of flavors that makes Thai food so unique! This is a demonstration class, so sit back and ask good questions. No clean up required!

Small Bites for Entertaining: Fall Edition $45
Fall and winter are around the corner; learn to create exciting small bites for your next party by choosing textures and layering flavors complementary to the season. We will construct open-face Rueben sandwiches, make a pâté a campagne to enjoy with hand-made crackers, construct a great cheese plate, and roast fall vegetables to bake into puff pastry rounds. This is a demonstration class, so all you have to do is enjoy a glass of sparkling wine and ask good questions. No clean up required!

Cookies for Fall $45
Warm spices wafting through the house, you the emperor/empress of your domain, dangling these delicious, crispy pieces of perfection in front of your significant others/children, impelling them to do exactly as you wish- bwaaahahhaha [or insert your own evil laugh here]. No matter if you are baking for good or evil, fall is the best time to break out the cookie sheets after the hot summer and bake up some deliciousness. Join us as we make the best chocolate chip cookies ever (no, really, you are going to learn something about the workhorse of cookies, I promise), oatmeal-raisin cookies, ginger-spiced shortbread, and snicker doodles, the lost American treasure. This is primarily a demonstration class, but you'll probably get your hands dirty at some point.

Braising: Coaxing Flavor with Gentle Heat
Braising transforms the toughest, most difficult (and most economical) cuts of meat into sublime savory expressions of what good cooking truly is. Join us in exploring the basic techniques that we will use to prepare Beef Bourguignonne, Pot Roast with Caramelized Onions, Moroccan Braised Chicken and Braised Cabbage with tastes of everything to be shared during class. This is a demonstration class, so all you have to do is sit back, enjoy, and ask good questions. No clean up required!

Brunch for the Lazy $45
Need to totally impress some brunch guests, but also, meh? This is the class for you. We are starting off with the proper way to make both the Bloody Mary and the Mimosa, both often ruined by unloving hands. Then we'll cover how to make a good frittata, buttermilk pancakes, fresh blueberry compote, hash browns fried with bacon, and fruit salad that people actually like and don't just eat out of politeness. We will also discuss how to pre-make everything above so that you can get tipsy with your guests while brunch basically makes itself. Join us!

Brunch for the Ambitious $45
Do you love breakfast, but wish that you could justify serving it for lunch (or dinner) every day? Become a Breakfast Ninja and you can serve it any time of day and no one will say a thing. This class covers the amazing yet scary Eggs Benedict, Crispy Waffles with Seasonal Fruit Compote, and Blinis served with Gravlax and Horseradish (gravlax is like lox or smoked salmon). And because we're ambitious, we are going to make our own Bloody Marys from scratch, as well as learn how to cure our own bacon and gravlax, poach eggs, and make our own fruit syrups. Breakfast is the new black.

More of Morocco with Lauren DeSantis $45
If you were left wanting more after the Moroccan Nights cooking class, join Lauren DeSantis, host of the television series Capital Cooking, to make another delicious Moroccan meal. Menu will include Lamb Tagine with Onions, Carrots sauteed with Cumin and Moroccan Rice Pudding. Bring some spice into your kitchen with the exotic flavors of Morocco!

Cooking with Wine with Lauren DeSantis $45
During the chilly months of fall and winter, it is fun cooking dishes that simmer for a long time, filling the house with fragrant aromas. Join Lauren DeSantis, host of the television series, Capital Cooking, to learn how to cook with wine including: Mushroom Ragout in a Puff Pastry, Creamy Chicken Marsala, and Poached Pears topped with Zabligione.

Biography for Chef Brock Kuhlman

Chef Brock has been cooking since he was old enough to hold a spoon. He took his training at L'Academie de Cuisine and is classically-trained in French cuisine. Through growing up in the Midwest, living in Mexico and Japan, and traveling through Europe, Asia and the Americas, his palette has been seasoned by many regional cuisines. His passion is using local produce and allowing what's available to drive the menu. Prior to his culinary career, Brock worked first as a food chemist, and then as a teacher, providing him with the tools to provide informative, accurate, and interesting classes. Plus, he is a really nice guy who truly loves food, and loves helping people love food. He currently is obsessed with making his own bacon and dry curing sausages.