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Home , Butterflying, California cuisine, Coffee and walnut cake, Dacquoise, Dipping sauce, Flan (pie)

Step-by-Step to Success

www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920

FALL CLASS SCHEDULE: September through December 2018 Welcome to Culinaria Cooking School!

The pleasures of the table are essential to life everywhere. Almost any , 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 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 , and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and .

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 • FALL 2018 CLASS SCHEDULE Fall 2018 Classes at a Glance

KNIFE SKILLS REGIONAL AND ETHNIC Knife Skills ...... 9/15; 10/13; 11/10; 12/7 Asian and South Asian Flavor Tsunami ...... 11/2 FUNDAMENTALS European Fundamentals: Chicken ...... 9/21 Oktoberfest ...... 10/19 Fundamentals: Beef ...... 10/5 Welcome to Sweden! ...... 10/26 Fundamentals: Pork ...... 10/19 Another Trip to Estonia! ...... 11/9 Fundamentals: Fish ...... 11/2 Celebrations of Yule ...... 12/6 Fundamentals: ...... 11/30 French Fundamentals: International – Chinese ...... 12/14 French Fall Country Cooking ...... 10/27 The Parisian ...... 11/10 / Italian Nothing Better Than Fall Desserts ...... 9/15 Pete’s Back to Basics Night! ...... 9/14 Global Doughnuts ...... 9/22 Nuovo Italiano...... 9/21 Savory Italian Baking ...... 10/13 Classic Italian and Beyond ...... 10/6 Artisan Made at Home...... 10/20 Sicilian Feast of the Seven Fishes ...... 12/14 Decorating 101: Fondant and Flowers ..10/26 Middle Eastern Egyptian Street Sweets ...... 11/3 No Passport Required ...... 9/22 Fall Baking Favorites ...... 11/17 Feast in the Middle East ...... 10/20 Holiday Candy Making ...... 11/30 : Essentials ...... 10/27 Delicious Holiday Gifts From Your Kitchen ...... 12/1 Egyptian Street Food ...... 12/1 Italian Holiday Baking ...... 12/1 Mexico and South American 12 Days of Cookies ...... 12/2 Arepas 101 ...... 12/8 Holiday Decorating with Royal Icing ...... 12/8 USA – Regional French Holiday Baking ...... 12/8 Flavors from the California Coast ...... 9/28 Dinner at Arnaud’s ...... 10/13 WINE AND FOOD Wine Dinners Reservations Required ...... 11/3 The Vintner’s Table ...... 11/17 Christmas Great Dinner ...... 12/15 Wine and Food Pairings (Small Bites) Perfect Pairings: France ...... 9/20 Perfect Pairings: Italy ...... 10/18 Perfect Pairings: Napa/Sonoma ...... 11/18

CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE 03 Fall 2018 Classes at a Glance - continued

EPICUREAN ADVENTURES Say Goodbye to Summer ...... 9/13 Ladies That Lunch: Fall Flavors (Gluten Free) ..10/5 Eat Well – Live Well ...... 9/15 Dining with Famous Chefs – Jacques Pepin ...9/22 BRUNCH In the Kitchen with the Beekeeper ...... 9/28 Waffles Every Day, All Day! ...... 9/30 Chefs Tasting ...... 9/29 Up Your Brunch, Middle Eastern Style ..10/14 Smoke, Bourbon, and Bacon ...... 10/5 The Club ...... 10/28 “The Big Night” ...... 10/6 Napa Valley Dinner ...... 10/12 CHILD/TEEN Autumn Takes Flight ...... 10/20 Junior Chefs Bake Off! ...... 10/6 “Beauty and the Beast” ...... 10/26 Junior Chefs: Breakfast Austin Style ...... 10/8 I Love Lemon! ...... 11/1 Junior Chefs Bake Off! and Appetizer ..10/27 Fall Favorites ...... 11/15 Brunch Baking For the Kids ...... 11/5 Quick Pan Sauces ...... 11/16 Entertaining with Style ...... 11/30 PARENT AND CHILD/KID/TWEEN Fine Dining ...... 12/1 Parent and Tween: Fresh ...... 9/22 The Rum Class ...... 12/7 Parent and Tween: Bagel Bunch ...... 9/29 The Dinner Party ...... 12/8 Parent and Kids: Movie Night Snacks ...... 10/20 Parent and Child: Healthy Halloween ...... 10/27 COUPLES COOKING Parent and Child: Thanksgiving Teamwork ...11/10 Couples Cooking: Weeknight Italian Favorites ...... 9/29 Parent and Tween: Hearty Holiday Morning ...12/9 Couples Cooking: Mediterranean Flavors ...... 10/12 Couples Cooking: Asian Detour ...... 11/3 Couples Cooking: Cooking Your Way Through Northern Italy ...... 11/17

HEALTHY DINING Farmer’s Table (Gluten Free) ...... 9/23 Keto-Paleo-Macro? What Does it all Mean?? Brunch! ..10/13 Keto-Paleo-Macro? What Does it all Mean?? ..11/10

04 CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE 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 CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE 05 September 2018 Classes

Sun MonTues WedThur FriSat 26 27 28 29 30 31 01

02 03 04 05 06 07 08

09 10 11 12 13 14 15 Chef Pete’s Back to Basics Nothing Better Say Goodbye to Summer Than Fall Desserts! (D) 7-10 pm Pizza Night (P) 7-10 pm (P) 2-5 pm Eat Well - Live Well (D) 7-10 pm Knife Skills (P) 7-10 pm

Global Doughnuts 16 17 18 19 20 21 (P) 9:30 am-12:30 pm 22 Perfect Pairings - France Nuovo Italiano (D) 7:30-10 pm (D) 7-10 pm Parent and Tween: Fresh Pasta (P) 2-5 pm Fundamentals: Chicken Dining with Famous Chefs - (P) 6:30-10 pm Jacques Pepin (D) 7-10 pm No Passport Requires (P) 7-10 pm

Farmer’s Table 23 24 25 26 27 Flavors from the 28 Parent and Tween: 29 (Gluten-Free) California Coast Bagel Bunch (P) 10am-1 pm (D) 7-10 pm (P) 9:30 am-12:30 pm Chefs Tasting (D) 7-10 pm In the Kitchen with the Beekeeper Couples Cooking: Weeknight Italian Favorites (P) 7-10 pm (P) 7-10 pm

30 01 02 03 04 05 06 Wafes Every Day, All Day! (P) 10 am-1 pm

P Participation D Demonstration

Say Goodbye to Summer Th – 9/13 Demonstration 7 pm-10 pm $85 Summer is supposed to be over, but we know that the fresh flavors are still here. Learn how to take advantage of the summer’s bounty before it is too late! Grilled Portobello with Crunchy Grissini; Sweet Marinated Strip Steak with Ancho Orange Butter; Cornbread Cobbler; Zucchini Sauté with Crunchy Shallot Rings and Fresh ; Petite Passion with Fresh Raspberries and Chocolate Instructor: Ellen Wulchin

06 CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE September 2018 Classes

Chef Pete’s Back to Basics Pizza Night! Fr - 9/14 Participation 7 pm-10 pm $75 Pizza is possibly the world’s most perfect food - simple, yet so satisfying. Chef Pete will show you the basics of making the best pizza (this side of Italy) at home. Make the in advance, freeze, and create anytime you need that pizza fix! Classic Pizza Margareta with a Variety of Toppings to Create Your Own Masterpiece Instructor: Pete Snaith

Nothing Better Than Fall Desserts! Sa -9/15 Participation 2 pm-5 pm $80 Like a green day song lets celebrate the end of the month with seasonal desserts to commence the beginning of the fall season. Black Figs in Puff with Fig Leaf Ice ; Caramelized Frangipani Apple with Pink Peppercorn ; Chocolate Fondant with Butternut Squash Caramel Orange Sorbet Instructor: Cat Béraud

Eat Well – Live Well Sa -9/15 Demonstration 7 pm-10 pm $90 Research has shown that eating well, along with variety, and moderation are cornerstones to living well. Taking the time to plan and purchasing fresh ingredients are part of the equation to creating menus that are not only healthy, but also delicious and tasty. These are the that impress your guests and win you “favorite-host” status. Tomato ; Goat Ravioli with Light Beef Broth; Beef Tenderloin Tournedos with Morels and Shallot-Caper ; Cassoulet of with Red Wine & Mushroom Emulsion; Fromage Blanc Tart with Fall Instructor: Stephen P. Sands

Knife Skills: 9/15 Sa – 9/15 Participation 7 pm-10 pm $80 Preparation of any meal, 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 , 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 Stir-Fry with Fresh and Soy served with Instructor: Pete Snaith

Perfect Pairings – France Th - 9/20 Demonstration 7:30 pm–10 pm $95 Food and wine . . . two of life’s guilty pleasures. Here, we will bring together the flavors in the food to match the balance of fruit, acid and tannins in the . Our first wine, , comes from the area just below Burgundy; the second selection is a stunning example of wine from the . The next is a wonderful red from the Burgundy region where the principal varietal is . And last we come to the undisputed king – Bordeaux, where Medoc lives. Join our chefs and wine sommelier for an evening of pairing great food with excellent wines. Artichoke Soufflé, served with Beaujolais; Vol-au-Vent, served with Pouilly-Fumé; Cod Served with Ginger Potatoes and Spiced Pinot Noir, served with Pinot Noir; Steak Marchand de Vin (Winemaker’s Steak), served with Haute Medoc; Chocolate Bon-Bon with Caramelized Instructors: Stephen P. Sands; Pete Snaith

Nuovo Italiano Fr - 9/21 Demonstration 7 pm-10 pm $80 Chef Pete will take you on a fresh journey through Italy, using traditional ingredients and new, innovative cooking techniques. Pancetta wrapped Ricotta Cheese Bundle Stuffed with Goodies Inside; Pine Crusted Chicken over Mixed Pasta Topped with Mozzarella and Basil Stuffed Roasted Tomato; Hazelnut Tartlet Filled with Hazelnut Mousse with and Toffee Italian Cherries Instructor: Pete Snaith

Fundamentals: Chicken Fr - 9/21 Participation 6:30 pm-10 pm $85 Tonight’s the night to learn to roast a whole chicken. Students will also learn to cut up a whole chicken and make dishes with the white and dark . Roast Chicken; Chicken with Mushrooms, and Tarragon; Roasted Chicken Provençal; Chicken Pot Pie Instructor: Mike Selman

CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE 07 September 2018 Classes

Global Doughnuts Sa - 9/22 Participation 9:30 am-12:30 pm $75 Every body loves doughnuts and not just in the US! They are found everywhere in the world in different shapes, sizes, and names. French Crullers; ; Yeasted Glazed Doughnut; Bombolini Instructor: Cat Béraud

Parent and Tween: Fresh Pasta Sa – 9/22 Participation 2 pm-5 pm $135/pair In this class students will learn to knead, roll and cut fresh pasta dough. Students will be surprised at how easy it is to make pasta out of simple ingredients and how delicious their results will be. Working in teams we will create an Italian-style meal that will be sure to please the family. Kids 9 and up with an adult please. and Herb Breadsticks; Fresh Pasta with Quick Bolognese Sauce; Easy Caesar ; Wacky with Sweetened Whipped Cream Instructor: Christine Wisnewski

Dining with Famous Chefs – Jacques Pepin Sa - 9/22 Demonstration 7 pm-10 pm $85 Winner of numerous Culinary awards, personal chef to three French presidents, author of over 30 books and a before the word became commonplace, Jacques Pepin is still very active at 82. The recipes recreated for this class are from his books. Smoked on Corn Fritters; Salad of Greens, Apples, Goat Cheese and Caramelized Pecans; Beef Filets with a Marchand de Vin Sauce; Ricotta Quenelles; Caramelized Pear Instructor: Jerry Sanders

No Passport Required Sa – 9/22 Participation 7 pm-10 pm $75 Explore the flavors of an often-misunderstood region – the Middle East. We will travel through the Middle East with a four- meal traversing Iraq, Syria, , and Yemen. Yemeni Tomato Chili (sahawiq); Iranian Chicken with and Pomegranate (fasanjoon); Iraqi Vegetable Spiced Rice (biryani); Syrian Semolina Cake (namoura) Instructor: Brenda Abdelall

Farmer’s Table (Gluten-Free) Su - 9/23 Participation 2 pm-5 pm $80 Do you need new ideas of how to use up all your fabulous produce from your garden, CSA, or the farmer’s market? Chef Emily has created a menu that will help you get creative and use up all those nutritious veggies, fruits, and herbs. She will also give you tips for preserving and your produce. Crudité Platter with -Herb Dip and Roasted Red Pepper Dip; Roll-Ups with Garden Tomato Sauce; Slow- Cooked Chicken Thighs with Rainbow Chard ; Ice Cream with Lemon-Lavender Fruit Jam Instructor: Emily Frizell, R.D.

Flavors from the California Coast Fr - 9/28 Demonstration 7 pm-10 pm $85 California – its food, its people, its history - all contribute to the rich tapestry of California’s culinary heritage. The coast with its cool mist and fog, layered with days of sunshine, all underwrite the trends in food and wine and the way of life that is unique. Goat Cheese, Pizza Tartlet with Mushrooms and Arugula; , Crab and Avocado “Cocktail”; Baby Spinach, with Lime-Mustard and Sweet and Spicy Pecans; Jerk Pork Tenderloin with Pineapple-Rum Sauce and Mango ; - Rice; Chocolate-Hazelnut Cake with Frangelico Whipped Cream and Caramel Instructor: Stephen P. Sands

In the Kitchen with the Beekeeper Fr – 9/28 Participation 7 pm-10 pm $75 Whether you are looking for a new hobby and think beekeeping might be the answer, or you just love the taste of honey, spend an evening with our beekeeper chef to learn all about these important pollinators, what it takes to maintain your own bee hives, and how to incorporate honey into a delicious tasting menu. Goat Cheese Crostini with Honey Roasted ; Honey-Glazed Moroccan Chicken Brochettes, Semolina Honey with Grapefruit Instructor: Elizabeth Teuwen

08 CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE September 2018 Classes

Parent and Tween: Bagel Bunch Sa – 9/29 Participation 9:30 am-12:30 pm $130/pair This class will teach a recipe and the techniques that will result in beautiful and tasty bagels. Working the dough is fun, plus you get to eat the final product. Teams of four will work together to make a dozen bagels and tasty spreads that make a complete breakfast. Kids 9 and up with an adult please. Plain, Sesame and Poppy Seed Bagels; Veggie ; Very Berry Cream Cheese; Honey Butter Instructor: Christine Wisnewski

Chefs Tasting Sa - 9/29 Demonstration 7 pm-10 pm $85 The sign of a great chef or restaurant is the ability to show off the chef’s skills and creativity by featuring tastings. Chefs Cat and Pete will create a menu with small plates that have big, bold flavors. Let Chefs Cat and Pete show what they love to do - cook and create. Stuffed Quail with Sauce; Seasonal White Fish over Basil Oil Risotto; Trio of with Multiple Textures; Gianduja Chocolate Domes with Mirror Glaze Instructors: Pete Snaith; Cat Béraud

Couples Cooking: Weeknight Italian Favorites Sa - 9/29 Participation 7 pm-10 pm $185/pair Great Italian food is uncomplicated and straightforward. Come with a date or bring a friend and join us as we explore the bold and utterly satisfying flavors of simple, everyday Italian dishes. White Pizza with Three , Garlic Oil and Arugula; Orecchiette Pasta with Sweet Italian Sausage, Fontina Cheese and Broccoli; Mixed Greens Salad with Parmesan Frico and White Balsamic Vinaigrette; Pistachio and Dried Cherry with Vin Santo Instructor: Marilena Leavitt

Waffles Every Day, All Day! Su - 9/30 Participation 10 am-1 pm $70 It’s breakfast! It’s brunch! It’s a snack! It’s a glorious mess! Very Berry Waffle with Whipped Cream; Tex Mex Nacho Corn Waffle with Candied Jalapenos; Waffle Ice Cream Instructor: Cat Béraud

CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE 09 October 2018 Classes

Sun MonTues WedThur FriSat

30 01 02 03 04 Ladies That Lunch: 05 06 Fall Flavors (Gluten-Free) Junior Chefs Bake Off! Bread (D) 10 am-1 pm (P) 2-5 pm Smoke, Bourbon, and “The Big Night” Bacon (D) 7-10 pm (D) 6:30-10 pm Fundamentals: Beef Classic Italian Sauces and (P) 6:30-10 pm Beyond (P) 7-10 pm

07 08 09 10 11 12 Keto-Paleo-Macro? 13 What does it mean?? Junior Chefs: Breakfast Napa Valley Dinner (D) 9:30 am-12:30 pm Austin Style (D) 7-10 pm Savory Italian Baking (P) 9:30 am-12:30 pm (P) 2-5 pm Couples Cooking: Dinner at Arnaud’s Eastern Mediterranean (D) 7-10 pm Flavors (P) 7-10 pm Knife Skills (P) 7-10 pm 14 15 16 17 18 19 20 Artisan Breads Made at Home Spice Up Your Brunch, Perfect Pairings - Italy Oktoberfest (P) 9:30 am-12:30 pm Middle Eastern Style (D) 7:30-10 pm (D) 7-10 pm Parents and Kids: Movie (P) 10 am-1 pm Night Snacks (P) 2-5 pm Fundamentals: Pork Autumn Takes Flight (P) 6:30-10 pm (D) 7-10 pm

Feast in the Middle East (P) 7-10 pm

21 22 23 24 25 26 Parent and Child: 27 Cake Decorating 101: Healthy Halloween Fondant and Sugar Flowers (P) 9:30 am-12:30 pm (P) 10 am-1 pm Junior Chef Bake Off! Dessert and Appetizer (P) 2-5 pm Beauty and the Beast (D) 7-10 pm French Fall Country Cooking (D) 7-10 pm

Welcome to Sweden! Lebanese Cuisine: Essentials (P) 7-10 pm (P) 7-10 pm 28 29 30 31 01 02 03 The Breakfast Club (P) 10 am-1 pm

P Participation D Demonstration

Ladies That Lunch: Fall Flavors (Gluten-Free) Fr - 10/5 Demonstration 10 am-1 pm $80 Join the Ladies That Lunch crew for another fabulous afternoon of delicious small plates, tasty drinks, and a fun time with friends. Chef Emily is excited to teach you new recipes that are full of flavor! Get ready to learn some new cooking techniques, like making pumpkin seed for your soup and making dairy-free creamy salad dressings! The specialty drink of the day will be a sparkling apple cider shrub cocktail. All recipes are grain-free and dairy-free. Triple Pumpkin Soup with Spiced Pecan Topping; Salmon Caesar Salad with Shredded Brussels Sprouts and Fall Veggies; Hazelnut-Almond Skillet Cake with Figs Instructor: Emily Frizell, R.D.

Smoke, Bourbon, and Bacon Fr - 10/5 Demonstration 7 pm-10 pm $85 Smoke, bourbon, and bacon are matches made in heaven. Tonight’s menu will showcase the complexities of all three and highlight how well they harmonize! Oh . . . you know it’s going to be so good! Let Chef Pete share the love! Mini Smoked Ricotta Tart with Roasted Tomato and Thinly Sliced Bourbon Glazed Pork; Bacon and Ravioli with Tomato Bacon Sauce; Mixed Greens with Bourbon Bacon Vinaigrette; Bacon “” with Honey Bourbon Glaze Instructor: Pete Snaith

10 CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE October 2018 Classes

Fundamentals: Beef Fr - 10/5 Participation 6:30 pm-10 pm $85 Where’s The Beef?? This beef class will introduce techniques of , stir fry, searing and . Braised Beef ; Thai Beef with Basil, Pan Seared Steak with Red Wine Pan Sauce; Jamaican Beef Patties Instructor: Mike Selman

Junior Chefs Bake Off! Bread Sa - 10/6 Participation 2 pm–5 pm $65 How is cooking different from baking? Learn to precisely measure both liquid and dry ingredients for baking bread. Contrast the baking process with cooking by making a and without a recipe. Learn about different leavening agents used in bread making. Prepare your kitchen station, work in a team and begin! Our kitchen will be competitive but friendly and fun. Focaccia and bread sticks (yeast breads); Streusel (quick bread); Dipping Sauce and Spread Customized by You! Instructor: Monica Marshall

“The Big Night” Sa – 10/6 Demonstration 6:30 pm-10 pm $100 Inspired by “The Big Night” and set in New Jersey in the 1950s, this 1996 film revolves around the gastronomical “it” dish of the 18th and 19th century nobility. It is a pastry-lined dome filled with a creamy mixture of pasta, meat, vegetables, and cheese. Timballo (pasta, meat, vegetables, and cheese); Seafood; Nudi (ricotta gnocchi) with Creamy Asparagus-Prosciutto Sauce; Veal Piccata; Broiled Zucchini Ribbons with Parmesan; Roasted Potato with Pancetta and Roasted Shallots; Trio of Italian Desserts Instructors: Stephen P. Sands; Pete Snaith

Classic Italian Sauces and Beyond Sa - 10/6 Participation 7 pm-10 pm $85 This Italian sauce workshop teaches all of the basics to make, pair, and serve delicious Italian sauces. We’ll begin by overviewing the history of Italy’s four favorite sauces, and then prepare and learn how to make Linguine al Pesto, Chicken alla Parmigiana, Rigatoni alla Besciamella, and Polenta al Ragu. Pomodoro Sauce; Pesto Sauce; Besciamella Sauce; Ragu Instructor: Amy Riolo

Junior Chefs: Breakfast Austin Style Mo -10/8 Participation 9:30 am-12:30 pm $65 Austin, Texas . . . the home of excellent cuisine! Learn how to make great, hearty for breakfast, late-night, or any time, really! Salsa Verde, Migas (eggs, chorizo, fried tortilla strips, roasted peppers, queso fresco); Breakfast Potatoes; Refried Black Beans; Pineapple Sorbet with Zesty Lime Shortbread Bars Instructor: Jerry Sanders

Napa Valley Dinner Fr - 10/12 Demonstration 7 pm-10 pm $90 Nothing says great food and wine like , and Napa 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. Parsnip Bisque with Hazelnut Pesto; Herb Crusted Salmon Filets over Baby Greens; Porcini-Braised Beef with Mascarpone; Potato Rösti Galette; Eggnog Cheesecake with Cinnamon-Graham Crust Instructor: Stephen P. Sands

Couples Cooking: Eastern Mediterranean Flavors Fr – 10/12 Participation 7 pm-10 pm $185/pair Food from the eastern shores of the Mediterranean, with its bold flavors, colorful plates and unhurried pace, is a natural choice for long, lingering . Join Chef Marilena on this culinary exploration of the deep and complex flavors of this beautiful region. Flaming Haloumi with Sun-dried Tomato Pesto; Olive and Cheese Flat Bread; with Lemon Sauce; Roasted Garlic, Orange, and Mustard Potatoes; Crispy Filo Rolls Filled with Walnuts and Chocolate in Orange-Honey Instructor: Marilena Leavitt

CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE 11 October 2018 Classes

Keto-Paleo-Macro? What does it all mean?? Sa – 10/13 Demonstration 9:30 am–12:30 pm $150 Join us for an in-depth discussion of these lifestyle changes and unravel the confusion over which lifestyle you might adopt for a happier and healthier you! Avoid the fad diets that do not work and learn which suits you best. Learn all you need to know from a Functional Nutritionist while also learning how to prepare meals and plan for success once you adopt your new way of life! Dr. Maria and Chef Debbie will discuss different diet options, ingredients, menu planning for the week, etc. You will have the opportunity to taste several delectable recipes that will prove healthy eating can be delicious and easy. Take advantage of having two experts at your disposal and ask all your questions. Sure to cover many bases, even if you attended a previous class. NEW Menu: Brunch – Grandma’s Frittata; Chai ; Creamy Kale Baked Eggs; Cauliflower and Bacon Hash; Roll-Up; and Cream Crepes Instructor: Debbie Delardi

Savory Italian Baking Sa - 10/13 Participation 2 pm-5 pm $85 Bread in Italy takes the form of rough country loaves with thick chewy crusts, flat disks of focaccia seasoned with herbs of the field. The tastes and shapes are reminders of a tradition of baking that is older than the Roman monuments. Neopolitan Pizza; Calzone; Stromboli; Ligurian Focaccia Instructor: Amy Riolo

Dinner at Arnaud’s Sa – 10/13 Demonstration 7 pm-10 pm $90 Celebrating its 100th anniversary this year, Arnaud’s is the youngest of the five New Orleans Grand Dames restaurants. The Casabian family manages the restaurant; known for multiple elegant dining rooms, classic service traditions, and excellent Creole food. These timeless dishes have been selected from their menu. Bienville and Kathryn (oysters are baked); Crawfish Bisque; Tournedos Grand Veneur (beef filets with sauce veneur); Truffled Bourbon Mashed Sweet Potatoes; Arnaud’s Chocolate Devastation Instructor: Jerry Sanders

Knife Skills: 10/13 Sa – 10/13 Participation 7 pm-10 pm $80 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith??

Spice Up Your Brunch, Middle Eastern Style Su – 10/14 Participation 10 am-1 pm $75 A hearty breakfast is one of the highlights of . We will explore some traditional favorites with some modern and familiar flavors. Poblano-Spiced Patties (); Mashed Fava with -Spiced Tomato Sauce (ful mudammas); Eggs in Purgatory (shakshuka); and Spicy Lamb Sausage and Potato Hash (soujok bil batatis) Instructor: Brenda Abdelall

Perfect Pairings – Italy Th - 10/18 Demonstration 7:30 pm-10 pm $90 Italy’s cuisine has been at the center of the world’s best, thanks to a dazzling range of ingredients and a multicultural society. Much of this is due, in part, to the influence from the Mediterranean cultures. gives you a real taste of a country that loves its food and wine with great passion. Come and join our culinary and wine journey and discover the passion that is so embodied in the Italian culture. Seafood Cannelloni with Saffron Sauce, served with Gavi; La Rosa di Parma (rolled and stuffed beef tenderloin) and Cipolline in Agrodolce (cipollini in sweet/sour sauce), served with Brunello; Breast of Duck with - Pomegranate Sauce, served with Barollo; Frangelico-Chocolate Soufflé with Caramel Sauce, served with Vin Santo Instructors: Stephen P. Sands; Ellen Wulchin

12 CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE October 2018 Classes October 2018 Classes

Oktoberfest Fr – 10/19 Demonstration 7 pm-10 pm $80 King Ludwig I (1825-1848) married Princess Therese of Saxe and invited the citizens of Munich to attend the festivities held on the fields in front of the city gates to celebrate the royal event. In 1887, the parade of the Oktoberfest staff and breweries took place for the first time. This event showcases the splendidly decorated horse teams of the breweries and the bands that play in the festival tents. The scene today is much different than it was in the early 1800s. German Meatballs; Pretzel Bread Salad with Tomatoes, Pickled Onions, and Cider Vinaigrette; Roasted Duck Breast with Cherry Sauce; Crispy Potato Pancakes; Brussels Sprout and Roasted Beet Medley; Plum, Tart with Ginger Spice Ice Cream Instructors: Stephen P. Sands; Ellen Wulchin

Fundamentals: Pork Fr - 10/19 Participation 6:30 pm-10 pm $85 The Pork class is always a favorite. “The Other White Meat” is versatile, flavorful and a great alternative to beef. Techniques tonight will include butterflying, stuffing, roasting and sautéing. Stuffed Roast Pork Tenderloin; Boneless Pork Chops with Fennel, Tomato and Caper Sauce; Pasta with Bacon and Mushrooms; Chinese Roast Pork Instructor: Mike Selman

Artisan Breads Made at Home Sa -10/20 Participation 9:30 am-12:30 pm $75 What evokes comfort on a cool night or on a cold Saturday morning more than the smell of homemade bread that has been slathered in butter, or, topped with a creamy, fresh cheese? In this class we will learn the secrets of delicious bread baking and make a surprisingly easy fresh cheese--all perfect for your Holiday breadboard. Cranberry-Walnut Dinner Rolls; Oatmeal-Maple Bread; Buttermilk Pull-Apart Rolls; Homemade Ricotta Cheese with Honey Drizzle Instructor: Marilena Leavitt

Parents and Kids: Movie Night Snacks Sa – 10/20 Participation 2 pm-5 pm $130/pair When you want to turn off the little screens and gather the family in front of the big screen for movie night, the right snacks can make all the difference. Start the night in the kitchen with these movie theater- inspired treats that will transform your family room into a Cineplex. with Cheese Sauce; Cola ; Cinnamon Pretzel Sticks; Popcorn Marshmallow Treats; Homemade Junior Mints Instructor: Elizabeth Teuwen

Autumn Takes Flight Sa – 10/20 Demonstration 7 pm-10 pm $90 Some of the most glorious dishes have been created for fowl, and almost all the fundamentals of cooking and sauce making are found in this medium. Duck Pate en Croute with Tart Cherry Jam; Cognac Chicken Croquets; Quail, Caramelized Carrots, Pumpkin Puree, Port Jus; Foie Gras Chocolate Rocher; Vanilla Bean Ice Cream; Hazelnut Instructor: Cat Béraud

Feast in the Middle East Sa – 10/20 Participation 7 pm-10 pm $75 Explore the flavors of the Middle East with a four-course meal traversing Syria, Lebanon, and . Once you explore these simple recipes, you’ll be ready to incorporate and experiment with new flavors in your own kitchen. Roasted Red Pepper, Poblano, and Walnut Dip () with Chips; Green Beans Simmered in Pomegranate Molasses (fasoolia); Rice with Vermicelli (roz); Egyptian Fried Beef Patties (kafta); and Semolina and () Instructor: Brenda Abdelall

Cake Decorating 101: Fondant and Sugar Flowers Fr – 10/26 Participation 10 am-1 pm $85 Rolled fondant can make the humblest of cakes look professionally finished. Add some sugar flowers, and you’re sure to impress at your next celebration. In this class, Chef Elizabeth will take the mystery out of working with these sugar-based . You will walk away with your own covered cake dummy and the knowledge to dress up your real cakes with beautiful sugar decorations. (Price includes supplied materials.) Basic Fondant Techniques, Simple Sugar Flowers from Gum Instructor: Elizabeth Teuwen

CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE 13 October 2018 Classes

Beauty and the Beast Fr - 10/26 Demonstration 7 pm-10 pm $85 “Ma chere Mademoiselle, it is with deepest pride - and greatest pleasure that we welcome you tonight - and now we invite you to relax, let us pull up a chair - as chefs Stephen and Ellen proudly presents - your dinner!” Pecorino Flan (Sformato di Pecorino) over Arugula with Roasted Carrots; Belgian Endive with Crispy Smelts and Lemon Vinaigrette; Mushroom Dusted Lamb Loin over Polenta with Morel Sauce; Roasted Tomatoes stuffed with Garlic Scented Baby Spinach; Caramelized Pear with Chocolate Zabaglione and Crushed Amaretti cookies Instructor:s Stephen P. Sands; Ellen Wulchin

Welcome to Sweden! Fr - 10/26 Participation 7 pm-10 pm $75 Let’s go to Sweden this time - to the land of Ikea and Volvo! Wouldn’t it be nice to be able to make your own Ikea meatballs? Oh, yes – Heia, Sverige! Skagen Toast (Skagenröra - Shrimp mix); Jansson’s temptation (Janssons frestelse − Potato Casserole); Swedish Meatballs (Köttbollar); Swedish Cheesecake (Småländsk ) Instructor: Jaane Orav

Parent and Child: Healthy Halloween Sa – 10/27 Participation 9:30 am-12:30 pm $135/pair Grab your favorite ghost or goblin and come to Culinaria. Working in teams we will create a spooky (and healthy) meal that is sure to delight your young spirits. Children aged 9-12 with an adult please. Swampy Broccoli ; Spicy Bat Wings (chicken wings) with Moldy Cheese (blue cheese) Dip; Twisted Soft Pretzels; Freaky Fruit Salad; Mini-Monster Whoopie Pies Instructor: Christine Wisnewski

Junior Chefs Bake Off! Dessert and Appetizer Sa - 10/27 Participation 2 pm-5 pm $65 Master a classic French dough (Pâte à Chou) to make both sweet and savory treats for appetizers and dessert. Learn how to use a pastry piping bag and paper parchment cone like a professional chef. Prepare your kitchen station, work in a team and begin! Our kitchen will be competitive but friendly and fun. Éclairs (pastry cream, chocolate ganache, and white chocolate decorations); Savory Cream Puffs (gougère) with Chicken Salad Instructor: Monica Marshall

French Fall Country Cooking Sa - 10/27 Demonstration 7 pm-10 pm $85 Other than summer , fall/winter is one of Jerry’s favorite cooking “seasons” since it lends itself to hearty, seasonal meals. French country cooking is perfect for this time of year, when you’re craving warming meals such as soup or . Butternut Squash Soup with Spiced Crème Fraîche; Goat Cheese Salad with Beets, Braised Fennel and Citrus Vinaigrette; Beef Stew with Red Wine and Carrots (daube de boeuf aux carottes); Roasted Potatoes; Apple Calvados Tart with Cranberry Confit Instructor: Jerry Sanders

Lebanese Cuisine: Essentials Sa – 10/27 Participation 7 pm-10 pm $75 Ever wonder how to make the overpriced Middle Eastern foods you buy from the grocery store? Come learn the basics of Middle Eastern cuisine as we explore common dishes and their authentic flavors. and Wheat Salad (tabbouli); Chopped Salad with Fried Pita Chips (fattoush); Roasted Eggplant Dip (baba ghannouj); Dip (); Lebanese-Style Chicken () with roasted garlic dip Instructor: Brenda Abdelall

The Breakfast Club Su- 10/28 Participation 10 am-1 pm $75 They say breakfast is the most important meal of the day . . . So why not celebrate it with a special twist. Orange and Thyme Mimosas; Cortados (coffee); Benny eggs with a Smokey Hollandaise; Chorizo and Potato ; Argentine Croissants; Vanilla Lebne Fruit Instructor: Cat Béraud

14 CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE 15 November 2018 Classes

Sun MonTues WedThur FriSat 28 29 30 31 01 02 03 Egyptian Street Sweets I Love Lemon! Flavor Tsunami (P) 2-5 pm (D) 7-10 pm (D) 7-10 pm Reservations Required Fundamentals: Fish (D) 6:30-10 pm (P) 6:30-10 pm Couples Cooking: Asian Detour (P) 7-10 pm

04 05 06 07 08 09 Keto-Paleo-Macro? 10 Brunch Baking Perfect Pairings - Another trip to Estonia! What Does it all Mean?? For The Kids Napa/Sonoma (P) 7-10 pm (D) 2-5 pm (P) 9:30 am-12:30 pm (D) 7:30-10pm Parent and Child: Thanksgiving Teamwork (P) 2-5 pm The Parisian Kitchen (D) 7-10 pm Knife Skills (P) 7-10 pm

11 12 13 14 15 16 Fall Baking Favorites 17 Fall Seafood Favorites Quick Pan Sauces (P) 2-5 pm (P) 7-10 pm (P) 7-10 pm The Vintner’s Table (D) 7-10 pm Couples Cooking: Cooking Your Way Through Northern Italy (P) 7-10 pm 18 19 20 21 22 23 24

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25 26 27 28 29 30 01 Holiday Candy Making (P) 10 am-1 pm Entertaining with Style (D) 7-10 pm Fundamentals: Shellfish (P) 6:30-10 pm

P Participation D Demonstration

I Love Lemon! Th – 11/1 Demonstration 7 pm-10 pm $80 Lemons can be savory, or sweet or sour and sooo delicious! If you love the clear, crisp taste of lemon in your food, join Chef Ellen for a menu filled with luscious lemon. Lemon is so versatile in cooking that it will become your favorite kitchen staple. Fresh Lemon Zest Ravioli with Ricotta filling in a rich Broth; Belgian Endive, Haricot Verts and Hazelnut Salad with Lemon Dill Vinaigrette; Citrus Soy Marinated Flank Steak; Garlic Lemon Rice with Roasted Vegetables; Individual Lemon Pudding Cake with Fresh Berries and Raspberry Sauce Instructor: Ellen Wulchin

Flavor Tsunami Fr – 11/2 Demonstration 7 pm-10 pm $85 A wave of flavors inspired by the Pacific Rim is sure to please almost any palate. With uncluttered presentations, identifiable flavors and top quality ingredients, this menu lends itself to the idea that a combination of components in a dish is always greater than the sum of its parts, especially when served with accompanying wines. Pumpkin Soup with Curried Apple Chutney; Crispy Calamari with Chipotle Aioli; Spinach Salad with Goat Cheese and Ginger-Soy Vinaigrette; Pan-Roasted with Sweet-Corn Puree and Pesto; Lemongrass Ice Cream with Lemon Tuiles Instructor: Stephen P. Sands

16 CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE November 2018 Classes

Fundamentals: Fish Fr - 11/2 Participation 6:30 pm-10 pm $90 Flat fish; round fish . . . so many fish in the sea. Skills taught tonight will include taking filets off whole fish, en papillote, poaching and searing. Snapper Veracruz; White Fish Filets en Papillote; Poached Salmon; Seared Instructor: Mike Selman

Egyptian Street Sweets Sa – 11/3 Participation 2 pm-5 pm $75 There is so much more to Middle Eastern dessert than baklava! Come learn how to make the sweets you can find in bakeshops across as well as some modern takes on traditional flavors. Shredded Phyllo with Mango and Cream (kunafa bi manga); Semolina and Coconut Cake (basbousa); Fried Donuts in Date Syrup (loumat al’ady); Egyptian Bread Pudding () Instructor: Brenda Abdelall

Reservations Required Sa – 11/3 Demonstration 6:30 pm-10 pm $125 This special wine dinner is limited to 10 people, so everyone gets a seat at the “Chef’s Table.” Chefs Stephen and Pete have upped the ante with this menu. Courses will be paired with excellent wines to compliment the food. Sign up early, as this event always sells out quickly. Crab Arancini with Crème Fraîche and Lemon; Garganelli Pasta with Shrimp and Basil-Walnut Pesto; Trio of Sea Scallops with Pancetta, Dijon Beurre Blanc, and Savoy Spinach; Frisée Salad with Truffled Fingerling Potatoes; Loin of Veal with Red Onion Soubise; Passion Fruit Tart with Dark Chocolate Base Instructors: Stephen P. Sands; Pete Snaith

Couples Cooking: Asian Detour Sa - 11/3 Participation 7 pm-10 pm $185/pair Bring your date or come with a friend and join us at Culinaria for a wonderful night of simple and quick Asian treats that you can easily replicate at your next dinner party, or, just fix as a treat for yourself for an easy weeknight meal. Shrimp and Mango Rolls with Sweet Chili Dipping Sauce; Orange Beef Stir-Fry; Lime and Coriander Rice; Crispy Asian Coleslaw; Ginger Ice Cream with Mangoes and Instructor: Marilena Leavitt

Brunch Baking For The Kids Mo - 11/5 Participation 9:30 am-12:30 pm $65 Spend the morning learning how to bake breakfast treats for the whole family. Student will go over a variation of baking techniques, while also learning how to create a well-balanced meal with one dish. Kids 9-12 come learn how to make Cheese Chive and Potato Frittatas; Bacon Maple ; Cinnamon Rolls with Cream Cheese Frosting! Instructor: Tami Plummer

Perfect Pairings: Napa/Sonoma Th - 11/8 Demonstration 7:30 pm–10 pm $95 California is wine’s Camelot - a place of sometimes awesome beauty; a wine region where the realm of possibilities knows no bounds. Some of the most exquisite wines are made from the six varietals that dominate fine wine production. This evening, Chefs Stephen and Pete will pair some excellent foods to match these wonderful wines from one of the best-known wine regions - Napa and Sonoma. Duck Tacos with Red Wine and Port; Roasted Rack of Lamb with Roasted Cherry Vinaigrette; Venison Loin with Guiso (stew) of Chorizo and Potato; Chocolate Lime Instructors: Stephen P. Sands; Pete Snaith

Another Trip to Estonia! Fr - 11/9 Participation 7 pm-10 pm $75 Yes, please – Let’s go find our Nordic roots – comfy granny style home cooking for a chilly winter day. Bacon cake (Pekikook – hearty ); with (Kana-klimbisupp); Crumb Cake (Purukook) Instructor: Jaane Orav

CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE 17 November 2018 Classes

Keto-Paleo-Macro? What Does it all Mean?? Sa – 11/10 Demonstration 2 pm-5 pm $150 Join us for an in-depth discussion of these lifestyle changes and unravel the confusion over which lifestyle you might adopt for a happier and healthier you! Avoid the fad diets that do not work and learn which suits you best. Learn all you need to know from a Functional Nutritionist while also learning how to prepare meals and plan for success once you adopt your new way of life! Dr. Maria and Chef Debbie will discuss different diet options, ingredients, menu planning for the week, etc. You will have the opportunity to taste several delicious recipes that will prove healthy eating can be delicious and easy. Take advantage of having two experts at your disposal and ask all your questions. Sure to cover many bases, even if you attended a previous class. NEW menu: Italian – Homemade Mozzarella and Ricotta Cheeses; Tomato and Mozzarella Caprese Salad; White Mediterranean Pizza; Chicken Parmesan; Keto Dinner Rolls; Ricotta Almond Crunch Instructor: Debbie Delardi

Parent and Child: Thanksgiving Teamwork Sa – 11/10 Participation 2 pm-5 pm $135/pair This popular class has become an annual event at Culinaria. We will work together in teams to create a mini-Thanksgiving feast that covers all of the highlights of the traditional meal. Children 9-12 with an adult please. Roast with Herbed ; Mushroom-Sausage Stuffing; Cheesy Broccoli Casserole; Quick Cranberry Sauce; Pumpkin with Cream Cheese Frosting Instructor: Christine Wisnewski

The Parisian Kitchen Sa - 11/10 Demonstration 7 pm – 10 pm $85 Almost every city in has open markets full of vendors in stalls selling fruits, vegetables, cheeses, fish and of every description. This class attempts to capture that experience which Parisians embody in their unique and shared familiarity through food. 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. Watercress Soup with Parmesan Croutons (le velouté de cresson); Basil Pesto Farro Salad over Baby Arugula (salade au pesto et au basilic sur roquette); Seared Duck Breast w/ Caramelized Pears, Orange Sauce and Greens (poitrine de canard poêlée avec poires caramélisées, sauce à l’orange et légumes verts); Potato & Apple Galette with Sage (galette de pommes de terre et pommes avec sauge); Pistachio & Rosewater Cake with Pears & Mascarpone (gâteau aux pistaches et à l’eau de rose aux poires et au mascarpone) Instructor: Stephen P. Sands

Knife Skills: 11/10 Sa – 11/10 Participation 7 pm-10 pm $80 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith

Fall Seafood Favorites Th - 11/15 Participation 7 pm-10 pm $85 Step up your seafood game with these delicious and family friendly favorites. Even if you’ve never made seafood before, you’ll be amazed at how quick and easy it can be. Best of all, you’ll be adding healthful dishes into your repertoire. Tuscan Seafood Stew; Lemon Scented Shrimp and Scallops; Spice Dusted Salmon with Herbed Cream; Almond Stuffed Figs in Chocolate Sauce Instructor: Amy Riolo

Quick Pan Sauces Fr – 11/16 Participation 7 pm-10 pm $80 Being able to make a quick pan sauce will take anything you cook to the next level. This class will concentrate on stock reductions and the ability to change the sauce by adding ingredients that you would normally find in your pantry. The use of herbs, , wine, cream, and butter can change the texture and flavor, while transforming the ingredients into sauces from around the globe. Sauces will be served on fish and or chicken. Instructor: Pete Snaith

18 CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE November 2018 Classes

Fall Baking Favorites Sa - 11/17 Participation 2 pm-5 pm $85 These make ahead breakfast goodies are perfect for that special someone, out of town guests, brunches, and hostess gifts. In this class you’ll learn the proper techniques for making , scones, sweet bread, frosting, and yeast - bread rolls. Pumpkin Nut Bread with Cranberry Citrus Compote; Banana Chocolate Muffins; Cranberry Orange Scone; Classic Cinnamon Pecan Rolls Instructor: Amy Riolo

The Vintner’s Table Sa - 11/17 Demonstration 7 pm-10 pm $90 Winter is upon us, the grapes have been harvested and pressed, the wines begin their process of aging, and the vineyard rests. As the winemaker goes to work crafting and blending the wines that will make the next vintage, Chefs look forward with anticipation to the new vintage and the wonderful flavor profiles in the wine they will pair with their new recipes. Bacon and Onion Tart Flambée; Baby Arugula Salad with Orzo, Feta, Red Pepper and Asparagus in a Lemon-Herb Vinaigrette; Pepper-Seared Loin of Venison with Pinot Noir and Dried Cherries; Butternut Squash Timbales; Spiced Pineapple and Macadamia Cheesecake Instructor: Stephen P. Sands

Couples Cooking: Cooking Your Way Through Northern Italy Sa -11/17 Participation 7 pm-10 pm $185/pair Explore the great culinary diversity of the northern Italian regions with a culinary journey through one of the world’s most exciting and diverse food cultures. In this class, we will discuss the typical products, cooking techniques and culinary traditions of the regions of Piemonte, Liguria, Lombardia and the Veneto. Fontina Cheese, Apple and Caramelized Onion Crostini; Creamy Polenta with Gorgonzola Cheese; Chicken Braised with Mushrooms in White Wine Sauce; Zucchini with Brown Butter and Sage Sauce; Cream Custard with Chocolate-Amaretto Sauce (Panna Cotta con Cioccolato al Amaretto) Instructor: Marilena Leavitt

Holiday Candy Making Fr - 11/30 Participation 10 am-1 pm $75 Why should cookies get all the attention around the holiday time? Chocolates and candies are just as festive, and make great hostess gifts or that token of thanks for a special acquaintance. Learn classic candy- making techniques like tempering chocolate, the trick to homemade marshmallows and how to add holiday flavors to classic chocolate truffles. Marshmallow Kisses; Toasted Walnut Fudge; Mulled Wine Truffles; Salted Caramel Lollipops Instructor: Elizabeth Teuwen

Entertaining with Style Fr - 11/30 Demonstration 7 pm-10 pm $85 Whether it’s dinner and a movie; cocktails at five, family reunions, or a simple back yard , these are the elements that define entertaining today, and fill the pages of entertainment magazines. You can serve these dishes for just about any occasion. Orange-Dusted Prawns over Baby Spinach; Mixed Greens Salad with Asian Pear, Fennel, and Toasted with a Tangy Lime Vinaigrette; Cornish Game Hens with Garlic and Sage; Grilled Zucchini with Parmesan; Chocolate-Spiced Pudding with White Wine Zabaglione Instructor: Stephen P. Sands

Fundamentals: Shellfish Fr - 11/30 Participation 6:30 pm-10 pm $85 Shrimp, Clams, , Calamari and Scallops – the best the ocean has to offer. Shellfish can be prepared in so many ways. Changing spicing and ingredients can transport you from Italy to France, Spain or the Gulf of Mexico. Grilled Calamari Salad; Seared Scallops with Mint, Peas and Bacon; Classic (French Fish and Shellfish Soup) Instructor: Mike Selman

CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE 19 December 2018 Classes

Sun MonTues WedThur FriSat

25 26 27 28 29 30 Delicious Holiday Gifts01 From Your Kitchen (D) 9:30 am-12:30 pm Italian Holiday Baking (P) 2-5 pm Fine Dining (D) 6:30-10 pm Egyptian Street Food Cooking (P) 7-10 pm

02 03 04 05 06 The Rum Class 07 Holiday Decorating 08 (D) 7-10 pm with Royal Icing 12 Days of Cookies Celebrations of Yule (D) 9:30 am-12:30 pm (P)10 am-1 pm (D) 7-10 pm Knife Skills French Holiday Baking (P) 7-10 pm (P) 2-5 pm The Dinner Party Celebrations of Yule (D) 7-10 pm (D) 7-10 pm Arepas 101 (P) 7-10 pm 09 10 11 12 13 14 15 Parent and Tween: Sicilian Feast of the Christmas Great Dinner Hearty Holiday Morning Seven Fishes (D) 6:30-10 pm (P)10 am-1 pm (D) 7-10 pm Fundamentals: International - Chinese (P) 6:30-10 pm 16 17 18 19 20 21 22

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23 24 25 26 27 28 29

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30 31 01 02 03 04 05

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P Participation D Demonstration

Delicious Holiday Gifts From Your Kitchen Sa – 12/1 Participation 9:30 am – 12:30 pm $75 Just in time for the Holidays! You’ll be a very popular gift-giver with these easy-to-make and elegant kitchen treats--although you might be tempted to keep some for yourselves! Join Chef Marilena as we prepare an incredible spread of goodies perfect for the Holiday season. In this class we will also discuss packaging and presentation ideas. Sweet and Spicy Candied Pecans; Savory Parmesan Shortbread Rounds; Ambrosia ; Chocolate with Sea Salt; Bittersweet Chocolate Ganache Truffles Instructor: Marilena Leavitt

Italian Holiday Baking Sa - 12/1 Participation 2 pm-5 pm $75 Italian Christmas cookies are some of the most coveted in the world. Learn the history of these time- honored traditions as well as easy techniques to make them. Pizelle; Southern Italian Fig Cookies (Petrali); Sicilian Chocolate Cookies; Cranberry, Pistachio, and White Chocolate Biscotti Instructor: Amy Riolo

20 CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE December 2018 Classes

Fine Dining Sa - 12/1 Demonstration 6:30 pm-10 pm $125 (Limited to 12) Chefs Cat and Pete are taking you on a journey through a series of small plates, textures, and colors. Chefs Pete and Cat are taking this above and beyond! Courses will be beautifully decorated and presented. Beet Rice Chip, Stilton Foam, Pickled Diced Stripped Beets, Spiced Nut Dust; Smoked Jerusalem Artichoke Soup, White Truffle Oil Drizzle, Porcini Bacon, Black Garlic ; Vadovan Pan Seared ; Parsnip Puree, Parsnip chip, Thai Basil Foam, Pomegranate, and Orange Gastrique; Glazed Breast of Pork with Swiss Chard, White Wine Poached Granny Smith Apples and Green Mustard Vinaigrette; Sheep’s Milk Mousse, Pandan , Caramelized Puffed Rice and Thai Basil Glass; Mini Ganache Cone Filled with Smokey Hazelnut Mousse and Honeycomb Brittle Instructors: Cat Béraud; Pete Snaith

Egyptian Street Food Sa – 12/1 Participation 7 pm-10 pm $75 Join us for an evening of traveling through the streets of Egypt. Explore street foods that will transport you to the ancient markets through traditional flavors. Spicy Beef Pita Pockets (hawawshi); Mashed Fava Beans with (foul mudammas); Rice and Medley with a Tangy Tomato Sauce (kushari); and Fried Donuts in Date Syrup (loumat al’ady) Instructor: Brenda Abdelall

12 Days of Cookies Sa – 12/2 Participation 10 am-1 pm $75 ‘Twas the first day of the holiday season - one of cheer and treats. December is the best month to warm up by the fire and eat tons of sweets. To celebrate each day with a crunch! Cardamom Snow balls; Ginger Bread biscotti; Cucidati (Italian fig cookies); Chocolate chip shortbread; Spiced Speculass Cookies Instructor: Cat Béraud

Celebrations Of Yule Sa – 12/6 Participation 7 pm-10 pm $80 One of the oldest traditions known to Scandinavia and northern Europe is the slow burning of the perfect log in a large, cozy fireplace. This starts the celebration of each of the twelve days of Christmas. Wassail Cider; Cured Beet Salmon, Pickled Fennel, and Crème Fraîche Smørrebrød; Icelandic Curried Langoustine Soup; Chocolate Hazelnut and Instructor: Cat Béraud

The Rum Class Fr – 12/7 Demonstration 7 pm-10 pm $85 The third in my 2018 Cooking with Spirits classes, Rum provides a warming spirit to the chilly fall evenings. While rum is associated mainly with , these recipes also contain a crossover to Creole cooking. Spicy Shrimp and Rum Bisque; Pork Tenderloin with Ginger, Pineapple and Rum Sauce; Rum Glazed Sweet Potatoes with Apples and Pecans; Coconut Rum Grilled Pineapple with Coconut Shortcakes; Ice Cream with Coconut Rum Sauce Instructor: Jerry Sanders

Knife Skills: 12/7 Fr –12/7 Participation 7 pm-10 pm $80 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith

Holiday Decorating with Royal Icing Sa - 12/8 Participation 9:30 am-12:30 pm $75 Royal icing can transform plain sugar cookies into works of art. It might look tricky, but in this class even the most novice bakers will learn simple tricks and a variety of techniques to be able to decorate like the pros, just in time for the holidays! Royal Icing; Decorating Techniques such as Flooding, Piping, Marbling and Brush Embroidery Instructor: Elizabeth Teuwen

CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULELE 21 December 2018 Classes

French Holiday Baking Sa - 12/8 Participation 2 pm-5 pm $80 Learn all the basics needed to create sweet French masterpieces that rival patisseries and confectionaries alike. Whether you’re hosting a party, baking for guests, or preparing edible gifts - these show-stopping treats won’t disappoint. This fun and informative class reveals the secrets to making these beloved favorites with joy at home. Buche de Noel (mocha cream-filled chocolate log); Mannala (Alsatian brioche buns) Instructor: Amy Riolo

The Dinner Party Sa – 12/8 Demonstration 7 pm-10 pm $90 Successful dinner parties are more than just the food that is served. A truly successful dinner party is one where the host and hostess 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. Grilled Shrimp over White Bean Salad; Green Bean and Artichoke Salad with Hazelnut Vinaigrette; Horseradish-Crusted Over Mashed Potatoes with Crispy ; Pear-Hazelnut Soufflé Instructor: Stephen P. Sands

Arepas 101 Sa – 12/8 Participation 7 pm-10 pm $80 Travel with Chef Cat to experience this fresh pocket of warmth found in the streets of Colombia and Venezuela where, for the locals, it is the queen of the table and their daily bread. Arepas Venezuelan ( filling, cheese stuffed, and black bean); Colombian Arepas (cheese and plantain, shrimp and avocado); Cocadas de Arequipe (coconut with dulce de leche caramel filling) Instructor: Cat Béraud

Parent and Tween: Hearty Holiday Morning Su – 12/9 Participation 10 am-1 pm $135/pair The holiday season brings us visiting family and friends and offers ample opportunities to celebrate. Make the most of your time together with a hearty breakfast menu that will get you through the busiest of days, whether you are tree-trimming, shopping or just celebrating with family. Students will work in teams. Kids 9 and up with an adult please. Biscuits and Sausage Gravy; Oven Roasted Potatoes and Peppers; Winter Citrus Salad; Decorated Holiday Cookies and White Chocolate Hot Chocolate Instructor: Christine Wisnewski

Sicilian Feast of the Seven Fishes Fr - 12/14 Demonstration 7 pm-10 pm $100 Sicilians celebrate Christmas Eve with a fish-filled menu. Learn the traditions behind seafood feasts, classic recipes, health benefits, and how to prepare them. Whether you want to recreate the feast, or just learn mouth-watering seafood recipes to incorporate into weeknight meals, this menu won’t disappoint. Sicilian Seafood Salad; Olive, Tuna, and Tomato Crostini, Citrus Infused Sea Scallops; Stuffed Baby Calamari in Tomato Sauce; Spicy Seafood Couscous; Slow Roasted Citrus Tuna with Fennel; and Eggplant Bundles Instructor: Amy Riolo

Fundamentals: International - Chinese Fr - 12/14 Participation 6:30 pm-10 pm $80 has shaped the world’s food for centuries and there is incredible variety across the culinary spectrum from the Cantonese we grew up with to the refinement of Hunan to the heat of Sichuan. We will explore some of the basics tonight including Chef Pete’s Pot Stickers; Noodles with Ginger Scallion Sauce; Braised Chinese Mushrooms and Baby Bok Choy; Mapo Tofu Instructor: Mike Selman

Christmas Great Dinner Sa - 12/15 Demonstration 6:30 pm-10 pm $110 “Sleigh bells ring, are you listening…” Join Chefs Stephen and Pete as they whisk you through a special Christmas Dinner paired with different wines, designed to set you in the holiday mood. Lobster Napoleon with Cauliflower Puree and Caviar over Waffle-Cut Purple Potato; Ricotta Gnocchi with Fall Vegetables; Red Wine-Poached Pear and Mixed Greens Salad with Candied Walnuts; Wild Boar Tenderloin with Morel Mushroom Demi-Glace; Twice-Baked Fingerling Potatoes with Truffle Vinaigrette; Bittersweet Chocolate Zabaglione with Raspberries and Whipped Crème Fraîche Instructors: Stephen P. Sands; Pete Snaith

22 CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE December 2018 Classes

CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE 23 Who We Are At Culinaria 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.”

Step-by-Step to Cooking Success

www.culinariacookingschool.com

24 CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE Culinaria Cooking School Photos

CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE 25 Culinaria Cooking School Photos

26 CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE MAP AND DIRECTIONS

110 Pleasant Street, NW Vienna, VA 22180

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.

CULINARIA COOKING SCHOOL • FALL 2018 CLASS SCHEDULE 27 110 Pleasant Street, NW Vienna, Virginia 22180 www.culinariacookingschool.com E-mail: [email protected]

Phone: 703.865.7920