Step-by-Step to Cooking Success

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

SPRING/SUMMER CLASS SCHEDULE: May through August 2021 Welcome to Culinaria Cooking School!

The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage.

Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present.

Your palate is as unique as you are.

Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine.

Our Owners

(L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President

Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.”

02 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE Spring/Summer 2021 Classes at a Glance

KNIFE SKILLS REGIONAL AND ETHNIC CUISINE Weekends at a Country Inn II...... 6/05 Knife Skills...... 5/15; 6/12; 7/23; 8/14 Asian and South Pacific A Night in the Life of Flounder, Steak, Let’s Dinner IV–Asian Influence...... 6/29 and Buttermilk...... 6/25 / European/Mediterranean The Allure of the Sea...... 7/08 Italian Desserts and Cookies Workshop...... 5/1 Weeknight Special–Italian...... 5/12 Cooking with Beer III...... 7/16 Bagels! (ZOOM)...... 5/4 Let’s Cook Dinner I–Easy Italian Evening...... 5/18 Napa Style Dinner...... 7/24 Sfogliatelle and ...... 5/14 Couples Cooking–The Rustic Italian Table...... 6/4 Summertime...... 7/30 and Spreads of the Mediterranean...... 5/15 The Foods of Friuli-Venezia-Giulia, IT...... 6/11 Vintner’s Table II...... 7/31 and ...... 5/21 Couples Cooking–Mediterranean Summer.....6/18 The Eclectic Dinner...... 8/07 How to Make an Opera Cake...... 5/29 The Three Musketeers...... 7/17 Simple to Spectacular...... 8/21 Decadent Chocolate Desserts...... 6/11 Pasta Basics...... 8/27 The Vintner’s Table III...... 8/28 Teatime...... 6/12 French Madness...... 6/19 Weeknight Special–French...... 7/14 BASIC TECHNIQUES Making Miniature French ...... 6/26 The Three Musketeers...... 7/17 Knife Skills...... 5/15; 6/12; 7/23; 8/14 Advanced Mirror Glazing Techniques...... 8/7 Italian with Pete...... 8/20 Couples Cooking–Weeknight Italian...... 5/07 EPICUREAN ADVENTURES Couples Cooking–The Rustic Italian Table...... 6/04 Weekends at a Country Inn I...... 5/01 WINE AND FOOD The Foods of Friuli-Venezia-Giulia, IT...... 6/11 Cinco de Mayo...... 5/06 Wine Dinners Summertime is Pasta Time...... 7/30 Mother’s Day Celebration Y...... 5/08 Mother’s Day Celebration Y...... 5/8 PIZZA with Chef Pete...... 8/20 The Vintner’s Table I...... 5/14 The Vintner’s Table I...... 5/14 Pasta Basics...... 8/27 Springtime...... 5/21 Father’s Day Celebration...... 6/19 Special Weeknight California Cuisine...... 5/22 The Wine Country Table I...... 6/26 Weeknight Special–Italian...... 5/12 Who Needs Mardi Gras?...... 5/28 Reservations Required...... 7/10 Weeknight Special–Comfort Food...... 6/09 Creamy and Crunchy...... 6/05 The Vintner’s Table II...... 7/31 Weeknight Special–French...... 7/14 Weekends at a Country Inn II...... 6/05 The Wine Country Table II...... 8/6 Weeknight Special–Simple and Delicious...... 8/11 The Foods of Friuli-Venezia-Giulia, IT...... 6/11 “Is It Wine Time?”...... 8/13 Father’s Day Celebration...... 6/19 Simple to Spectacular...... 8/21 ZOOM CLASSES A Night in the Life of Flounder, Steak, and Buttermilk...... 6/25 The Vintner’s Table III ...... 8/28 Bagels! 5/4 The Wine Country Table I...... 6/26 Wine and Food Parings (Small Bites) Let’s Cook Dinner I–Easy Italian Evening...... 5/18 The Allure of the Sea...... 7/08 Perfect Pairings–Spain...... 5/27 Let’s Cook Dinner II–Pork Chops, No Apple Sauce...6/01 Reservations Required...... 7/10 Perfect Pairings–California...... 6/24 Let’s Cook Dinner III–Hearty Home Cooking...6/15 Napa Style Dinner...... 7/24 Perfect Pairings–Australia...... 7/22 Let’s Cook Dinner IV–Asian Influence...... 6/29 Summertime...... 7/30 Perfect Pairings–Alsace...... 8/26 Let’s Cook Dinner V–Farmer’s Market Meal.....7/13 The Vintner’s Table II...... 7/31 The Wine Country Table II...... 8/06 COUPLES COOKING USA–REGIONAL The Eclectic Dinner...... 8/07 Couples Cooking–Weeknight Italian...... 5/07 Weekends at a Country Inn I...... 5/01 “Is It Wine Time?”...... 8/13 Couples Cooking–The Rustic Italian Table...... 6/04 Cinco de Mayo...... 5/06 Simple to Spectacular...... 8/21 Couples Cooking–Mediterranean Summer.....6/18 The Vintner’s Table I...... 5/14 The Vintner’s Table III...... 8/28 Springtime...... 5/21 California Cuisine...... 5/22 Who Needs Mardi Gras?...... 5/28 Creamy and Crunchy...... 6/05

CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 03 Registration Dress Code • Online: visit us at www.culinariacookingschool.com. For Participation classes we recommend you dress in Payment by credit card is required to complete your comfortable or casual clothes. For your safety, shoes should registration. be of the closed-toe type, with low or no heels. Sandals or • By phone: call (703) 865-7920 during regular business open-toed shoes should not be worn in the . hours (M-F: 9:30 am-5:30 pm; Sat: 9:30 am-5 pm). Payment by credit card is required to complete your Alcohol Policy registration. • Culinaria is pleased to offer wine to our students during • By mail: complete the below registration form most classes. Students must be 21 to drink and proper (including credit card information or check) and mail it ID may be requested. Only a Chef/Instructor or Assistant to: Culinaria Cooking School, 110 Pleasant Street N.W., may pour wine. Vienna, VA 22180. Please note ~ this is the only option • Culinaria reserves the right to refuse alcohol service to where payment by check is accepted. anyone who appears to be intoxicated. • Absolutely no outside food or beverage may be brought Cancellations / Refund Policy into the school. Any student who is found to be drinking • If you need to cancel your registration, you must notify an alcoholic beverage not provided by the school will the school no later than three (3) business days prior be asked to leave the premises and is not eligible for a to your class (for groups of 5 or more, we require seven refund or credit. (7) business days notice.) • Cancellations must be made via phone during regular Food Policy business hours; voicemail or email cancellations will Due to insurance restrictions, we are unable to offer not be accepted. students the option of taking home leftover food. Please come hungry and enjoy the meal you have created (or • Due to class prep-time and food purchases, watched being created for you!) while here at the school. cancellations made within three (3) business days of your class will not qualify for a refund or credit. There are no exceptions. Assistant Program • All refunds are made as checks. Please allow 3-5 Culinaria is always on the lookout for volunteers to work business days for processing. with our chefs/instructors. An assistant’s duties include, but are not limited to: • Culinaria reserves the right to cancel a class due to inclement weather, low attendance or emergencies. • Assist Chef/Instructor with food prep prior to class If we need to cancel, we will notify you by telephone • Set up participant stations prior to class and email to ensure we reach you and offer you a • Assist Chef/Instructor as requested during class credit towards another class or a full refund. • Clear and wash dishes during and after class and put clean items away Gift Certificates • Clean and prepare the classroom for the next class Please visit our website at www.culinariacookingschool. or event com for information on how to purchase and redeem gift certificates. For more information on becoming an assistant, please call us at (703) 865-7920. The Assistant Program is designed for adults, ages 18 and older. Age Requirements On occasion we do employ teen assistants for some classes and • Our cooking classes are designed for adults, ages 18 summer camps. Please call the school for more information. and older. • We do offer specific classes for kids and teens. Please review our catalog for class offerings.

Registration Form

Name: ______Address: ______City:______State_____Zip Code: ______Home Phone: ______Cell Phone: ______(optional) E-Mail Address: ______Credit Card Type & Number: ______Exp. Date: ______CSV: ______q Check Enclosed (payable to Culinaria Cooking School) Courses Requested: Class Title:______Date:______Time:______# Attending:______Cost: ______Class Title:______Date:______Time:______# Attending:______Cost: ______Class Title:______Date:______Time:______# Attending:______Cost: ______Note: Returned checks subject to $30 fee 04 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE May 2021 Classes May 2021 Classes Sun MonTues WedThur FriSat 25 26 27 28 29 30 01 Italian Desserts and Cookies Workshop (P) 6-8:30 pm Weekends at a Country Inn I (D) 7-10pm

02 03 04 05 06 07 08 Bagels! Cinco de Mayo Couples Cooking - Mother’s Day Celebration (Z/D) 4-5:30 pm (D) 7-10 pm Weeknight Italian (D) 6:30-10 pm (P) 7-10 pm

09 10 11 12 13 14 15 Weeknight Special - Sfogliatelle and Struffoli Breads and Spreads of the Italian (P) 7-9:30 pm Mediterranean (D) 7-9 pm (P) 2-5 pm The Vintner’s Table I (D) 7-10 pm Knife Skills (P) 7-10 pm

16 17 18 19 20 21 22 Let’s Cook Dinner I - Easy Croissant and Pain au California Cuisine Italian Evening Chocolat (D) 7-10 pm (Z/D) 4-5:30 pm (P) 6:30-9 pm Springtime (D) 7-10 pm

23 24 25 26 27 28 29 Perfect Pairings – Spain Who needs Mardi Gras? How to make an (D) 7-10 pm (D) 7-10 pm Opera Cake (P) 6-8:30 pm

30 31 01 02 03 04 05

P Participation D Demonstration Z/D Zoom Demo

Italian Desserts and Cookies Workshop Sa - 5/1 Participation (P) 6 pm-8:30 pm $85 This class features some time-honored Italian classics such as , lemon drop cookies, , rainbow cookies and a ricotta-based cheesecake. Cookies; Biscotti; Cheesecake Instructor: Pâtissier Chef Michael

Weekends at a Country Inn I Sa - 5/1 Demonstration (D) 7 pm-10 pm $90 The indulgences of a luxurious country inn are woven together with nature to create a new way of looking at the world; a way in which anything seems possible. At a country inn it is not just dinner; it is an experience. Join Chef Stephen and enjoy this wonderful meal to remember and imagine what you will eat tomorrow. Curried Drop Scones with Smoked Trout, Horseradish Crème Fraîche; Romaine with Sourdough & Parmesan Cheese; Coq au Vin with Bacon over Potato Purée, Cipollini & Mushrooms; Pan-fried Zucchini with , & Lemon Zest; Spiced “Pumpkin” Fritter with Chocolate Sauce & Candied Pumpkin Seeds Instructor: Stephen P. Sands

CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 05 May 2021 Classes

Bagels! - 5/4 ZOOM/Demo 4 pm-5:30 pm $35 This class will teach a recipe and the techniques that will result in bagels and spreads that will satisfy even transplanted New Yorkers. Plain, Sesame & Poppy Seed Bagels; Everything Bagel Spice Blend; Veggie Cream Cheese; Honey & Toasted Walnut Cream Cheese; Bagel Chips Instructor: Christine Wisnewski

Cinco de Mayo Th - 5/6 Demonstration (D) 7 pm-10 pm $90 Come and enjoy Cinco de Mayo, which translates to May 5, and a great Mexican meal. Don’t confuse true Mexican food with Tex-Mex; Mexican food is complex and steeped in tradition. Chiles are definitely part of the Mexican cuisine, but that does not mean the food is overly spicy; it’s complex and rich in flavor! Smokey Peanut Mole with Grilled Quail; Brisket Sopes; Jicama, Mango and Citrus Salad; Key Lime Costeño Cheesecake Instructor: Pete Snaith

Couples Cooking - Weeknight Italian Fr - 5/7 Participation (P) 7 pm-10 pm $200/pair Grab a friend, spouse, or date and come explore the great culinary diversity of . You can enjoy this delicious menu on a weeknight and these simple-to-execute recipes are sure to become some of your favorites. Bow Tie Pasta with Marinated Mozzarella, Cherry Tomatoes & Fresh (farfalle alla checca); Chicken “Schnitzel” Milanese with Lemony Arugula & Red Ribbon Salad (pollo alla Milanese con insalata di rughetta); Cream with Balsamic Strawberries ( con le fragole al balsamico) Instructor: Marilena Leavitt

Mother’s Day Celebration Sa - 5/8 Demonstration (D) 6:30 pm-10 pm $150 If you are tired of taking the number one person in our lives, Mom, to that same brunch or , then Culinaria is the place to be. Join Chefs Stephen & Pete for an epicurean delight, paired with special wines, that Mom will remember for years to follow. Smoked Salmon-Stuffed Campari Tomatoes; Crab Cakes with Spicy Rémoulade over Greens; Heirloom Salad with Mozzarella & Basil; Pecan-Crusted Loin of Lamb with Mushroom Sauce; Alsatian Potato Gratin; Roasted Asparagus with Sherry Vinaigrette; Tiramisu Soufflé Instructors: Stephen P. Sands, Pete Snaith

Weeknight Special - Italian Wd - 5/12 Demonstration (D) 7 pm-9 pm $50 Between work and family obligations, it’s been one of those weeks, right? So, why not come in and relax, while a simple meal is prepared for you, plus you learn how to make a great meal at home. Not having to cook and enjoying some wine is a great finish to the day! Join Chef Pete for an evening of great traditional Italian food, and some not-so-traditional. Mixed Green Salad with Home-Made Italian Dressing; Chicken Parmesan with Fresh Pasta; “Caprese” Ice Cream Sunday Instructor: Pete Snaith

Sfogliatelle and Struffoli Fr - 5/14 Participation (P) 7 pm- 9:30 pm $90 This class includes two of Italy’s finest desserts, a shell-shaped filled Italian native to . means “small, thin leaf/layer”, as the pastry’s texture resembles stacked leaves; and “Honey Balls” is a Neapolitan dish made of deep-fried balls of sweet dough known as Struffoli. Sfogliatelle, Struffoli Instructor: Pâtissier Chef Michael

The Vintner’s Table I Fr - 5/14 Demonstration (D) 7 pm -10 pm $95 A vineyard will quite often showcase their wines with a special dinner. Once the wines are chosen, consideration then turns to the perfect dish to enhance those wines. Some foods are just naturally wine friendly and act as a platform to bring out the harmony in the wines. Courses paired with applicable wines. Cornmeal Crepes with Prosciutto & Ricotta; Pistachio Crusted Prawns with Tomato Vinaigrette over Watercress; Seared Orange Glazed Wild Salmon with Asparagus; Roasted Fennel with Parmesan; Coconut Almond Chocolate Tart with Vanilla Instructor: Stephen P. Sands

06 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE May 2021 Classes

Breads and Spreads of the Mediterranean Sa - 5/15 Participation (P) 2 pm -5 pm $85 Homemade is the cornerstone of hospitality in many food cultures. The ritual of making bread is relaxing and the results are always rewarding! With just a little planning you can have fresh bread for lunch and dinner all week long. In this class we will also make some delicious treats that perfectly complement our warm slices of heavenly bread! French Baguette; Classic Tapenade; Garlic and Butter Bread Rosettes; Roasted Red Pepper Spread; Greek Pita Bread; Whipped Feta Cheese Spread Instructor: Marilena Leavitt

Knife Skills Sa - 5/15 Participation (P) 7 pm-10 pm $85 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith

Let’s Cook Dinner I - Easy Italian Evening Tu - 5/18 ZOOM/Demo 4 pm-5:30 pm $35 Building on the success of our Parent & Child classes, and the sold-out Culinaria After School, we’ve created a new family-focused series: Let’s Cook Dinner! Zoom Sessions for Kids & their Parents, hosted by instructor Christine Wisnewski. Each session will provide instruction and walk you through the steps to create a delicious, kid-approved, family-friendly meal. Students are welcome to take any number of classes in the series. Bucatini with Grated Tomato Sauce; Roasted Pepper ; Pound Cake with Mascarpone Cheese and Apricot & Almond Jam Instructor: Christine Wisnewski

Croissant and Pain au Chocolat Fr - 5/21 Participation (P) 6:30 pm-9 pm $95 are a labor of love that are delicate, challenging, but absolutely worth the time! Add this French classic to your baking repertoire and you are guaranteed to be the envy of all of your friends and family! Renowned for its classically French heritage, this yeasted dough is layered with butter and given a succession of folds that create the distinctive profile of the famously adored croissant. In this highly interactive class, our experienced Instructor will guide you step-by-step through the basic techniques to perfecting the classic time-honored croissant. These techniques include proper mixing, laminating, folding, shaping, proofing, and baking. You will then have the opportunity to customize your croissant dough, as we create a classic croissant and the decadent pain au chocolat! Croissants; Pain au Chocolat Instructor: Pâtissier Chef Michael

Springtime Fr - 5/21 Demonstration (D) 7 pm-10 pm $90 Springtime is perfect for getting fresh asparagus and lamb, as well as many other vegetables. Tonight’s menu is full of techniques that can be used in so many ways. Join Chef Pete as he creates a memorable meal. Asparagus with Mushroom, Asparagus Puree and Hollandaise Sauce; Wine-Vine Smoked Lamb Loin with Radicchio Marmalade; Seared Fennel; Polenta with Olive and Lemon Tapenade; Decadent Chocolate and Peanut Butter Cake Instructor: Pete Snaith

California Cuisine Sa - 5/22 Demonstration (D) 7 pm-10 pm $95 California Style is fresh, simple, elegant and seasonal - making for delicious courses in harmony with today’s food scene. Join Chef Stephen as he takes you through the California countryside for a delicious dinner. Nothing says fresh and delicious like California. Creamy Polenta with Slow-Roasted Tomatoes & Fontina Cheese; Shrimp & White over Mixed Greens; Seared Duck Breast with Port & Cherry Sauce; Vegetable Tian (roasted potatoes, zucchini & tomatoes); Chocolate-Chunk Bread Pudding with Whipped Cream Instructor: Stephen P. Sands

CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 07 May 2021 Classes

Perfect Pairings – Spain Th - 5/27 Demonstration (D) 7 pm-10 pm $100 The cuisines of the regions of Spain that border the Mediterranean are all legacies of the Arabs and Berbers who invaded Spain in the eighth century. The real wine history and culture of Spain began after the Romans won the Punic Wars against the Carthaginians and the Peninsula became part of the Roman Empire, who named it Hispania. From the sun-drenched Spanish countryside to the seaside villages to the bustling city tapas bars, one thing unites all of Spain: its varied and satisfying food. In this Mediterranean land of beauty and bounty, good food is a pleasure everyone shares. Sea Scallops with Brandy (vieras al brandy), served with Alberino; Orange Salad (ensalada de naranja-Andalusia); Stuffed Pork Tenderloin with Figs & Sherry; Asparagus with Almond Sauce (esparragos verdes en de almendras), served with Rioja Reserva; Orange-Scented Almond Torte Instructors: Stephen P. Sands, Pete Snaith

Who needs Mardi Gras? Fr - 5/28 Demonstration (D) 7 - 10 pm $90 It does not have to be Mardi Gras to enjoy Cajun food. It is a mixture of so many cultures and is another of my favorite cuisines! Rich, deep, a little spicy, and oh so flavorful! Come and taste this wonderful food. Cajun Panzanella Salad; Bronzed Spiced Chicken Breast over Crawfish Monica (a creamy crawfish pasta); Salted Caramel and Chocolate Instructor: Pete Snaith

How to make an Opera Cake Sa - 5/29 Participation (P) 6 - 8:30 pm $85 The creation is a French cake that goes back to 1955 when great French pastry chef Cyriaque Gavillon worked at the legendary Dalloyau shop in Paris. ... His wife told him it reminded her of the Paris Opera House, Palais Garnier. It was a name that stuck, the Opera cake was born. It is made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee French buttercream, and covered in a chocolate glaze. Instructor: Pâtissier Chef Michael

08 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE June 2021 Classes June 2021 Classes Sun MonTues WedThur FriSat 30 31 01 02 03 04 05 Let’s Cook Dinner II– Pork Couples Cooking - The Creamy and Crunchy Chops, No Apple Sauce Rustic Italian Table (P) 7-10 pm (Z/D) 4-5:30 pm (P) 7-10 pm Weekends at a Country Inn II (D) 7-10 pm

06 07 08 09 10 11 12 Weeknight Special - “Decadent Chocolate “Teatime” Comfort Food Desserts” (P) 5-8 pm (P) 2-5 pm (D) 7-9 pm The Foods of Friuli- Knife Skills Venezia-Giulia, IT (P) 7-10 pm (D) 7-10 pm

13 14 15 16 17 18 19 Let’s Cook Dinner III – Couples Cooking - Macaron Madness Hearty Home Cooking Mediterranean Summer (P) 6:30-9:30 pm (Z/D) 4-5:30 pm (P) 7-10 pm Father’s Day Celebration (D) 6:30-10 pm

20 21 22 23 24 25 26 Perfect Pairings - A Night in the Life Making Miniature California of Flounder, Steak & French Pastries (D) 7-10 pm Buttermilk (P) 5-8 pm (D) 7-10 pm The Wine Country Table I (D) 7-10 pm

27 28 29 30 01 02 03 Let’s Cook Dinner IV – Asian Influence (Z/D) 4-5:30 pm

P Participation D Demonstration Z/D Zoom Demo

Let's Cook Dinner II– Pork Chops, No Apple Sauce Tu - 6/1 ZOOM/Demo 4 pm-5:30 pm $35 Building on the success of our Parent & Child classes, and the sold-out Culinaria After School, we’ve created a new family-focused series: Let’s Cook Dinner! Zoom Sessions for kids & their parents, hosted by instructor Christine Wisnewski. Each session will provide instruction and walk you through the steps to create a delicious, kid-approved, family-friendly meal. Students are welcome to take any number of classes in the series. Tomato Braised Pork Chops; Roasted Broccoli; Rice Pilaf; Green Salad with Red Wine Vinaigrette; Apple Crisp Instructor: Christine Wisnewski

Couples Cooking - The Rustic Italian Table Fr - 6/4 Participation (P) 7 pm-10 pm $200/pair Food is the gateway to understanding the culture and the people of a country and this is especially true for Italy. Grab a friend or a date and join us as we prepare a hearty, nourishing and satisfying rustic Italian meal. Peperonata with Fresh Ricotta Crostini; Creamy Spring Vegetable Risotto; Chicken with Mushrooms & Marsala Wine Sauce; Jam Shortbread Tart Instructor: Marilena Leavitt

CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 09 June 2021 Classes

Creamy and Crunchy Sa - 6/5 Participation (P) 7 pm-10 pm $90 If you would like to discover some new kitchen skills, try some new recipes, eat well, and have fun while doing it, this is the class for you. All the recipes can be adapted for your particular tastes at home for you to enjoy. Creamy Corn and Lemongrass Soup; Chicken Piccata; Roasted Carrot and Crunchy Quinoa on the side; Macerated Strawberries with Balsamic over Homemade Chocolate Chip Graham Cracker Ice Cream Instructor: Ellen Wulchin

Weekends at a Country Inn II Sa - 6/5 Demonstration (D) 7 pm-10 pm $90 The indulgences of a luxurious country inn are woven together with nature to create a new way of looking at the world; a way in which anything seems possible. At a country inn it is not just dinner; it is an experience. Join Chef Stephen and enjoy this wonderful meal to remember and imagine what you will eat tomorrow. Pizza with Artichokes and Arugula ; Baby Kale Salad with Red Grapes, Walnuts, and Feta; Baked Cod Loins with Green-Olive Salsa Verde & Asparagus; Honeyed Pear Clafouti Tart Instructor: Stephen P. Sands

Weeknight Special - Comfort Food Wd - 6/9 Demonstration (D) 7 pm-9 pm $50 Between work and family obligations, it’s been one of those weeks, right? So, why not come in and relax, while a simple meal is prepared for you, plus you learn how to make a great meal at home. Not having to cook and enjoying some wine is a great finish to the day! Join Chef Pete for an evening of one of the great comfort foods, Shepherd’s Pie. But this Shepherd’s Pie takes it to the next level. Duck Confit Shepherd’s Pie; Peas and Carrots; Apple-Pear Sauce; Individual (simple) English Trifles Instructor: Pete Snaith

“Decadent Chocolate Desserts” Fr - 6/11 Participation (P) 5 pm-8 pm $95 This class will include a flourless triple chocolate mousse cake pavé along with chocolate pots de crème, made along with ganache. Triple Chocolate Mousse; Flourless Chocolate Cake; Pots de Crème; Ganache Instructor: Pâtissier Chef Michael

The Foods of Friuli-Venezia-Giulia, IT Fr - 6/11 Demonstration (D) 7 pm-10pm $95 Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli-Venezia-Giulia (FVG), is an area of immense cultural blending, geographic diversity, and idyllic beauty. Join Chef Stephen and taste this unique cuisine in the land of castles, giants, and princes. Scallops Gratinate (gratin); Fresh Pasta with Lobster Sauce; Beef Short Ribs with Apple & Horseradish Slaw; Asparagus with Montasio Cheese & Spinach Sauce; Polenta Cake (Soufflé) with Berry Sage Coulis Instructor: Stephen P. Sands

“Teatime” Sa - 6/12 Participation (P) 2 pm-5 pm $85 This class will feature a traditional British “High Tea” dedicated to miniatures, scones and tea . We will also feature lemon curd and Earl Grey Tea will be served. Miniature Desserts; Scones; Tea; Lemon Curd Instructor: Pâtissier Chef Michael

Knife Skills Sa - 6/12 Participation (P) 7 pm-10pm $85 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith

10 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE June 2021 Classes June 2021 Classes

Let’s Cook Dinner III – Hearty Home Cooking Tu - 6/15 ZOOM/Demo 4 pm-5:30 pm $35 Building on the success of our Parent & Child classes, and the sold-out Culinaria After School, we’ve created a new family-focused series: Let’s Cook Dinner! Zoom Sessions for kids & their parents, hosted by instructor Christine Wisnewski. Each session will provide instruction and walk you through the steps to create a delicious, kid-approved, family-friendly meal. Students are welcome to take any number of classes in the series. Chicken and Biscuits; Mixed Greens Salad with Lemon Vinaigrette; Chocolate Shell Ice Cream Sundaes Instructor: Christine Wisnewski

Couples Cooking - Mediterranean Summer Fr - 6/18 Participation (P) 7 pm-10 pm $200/pair Invite the sun-drenched Mediterranean into your kitchen, with a menu that draws from Italy, Greece and France. Light, easy and refreshing, these recipes will become standards for your summer repertoire from now on! Fresh Herb Flatbread; Melon & Prosciutto with Balsamic Drizzle; Shrimp, Tomato & Feta Cheese Bake; Creamy Orzo Pasta in a Savory Fresh Tomato Sauce; Berry Clafoutis Instructor: Marilena Leavitt

Macaron Madness Sa - 6/19 Participation (P) 6:30 pm-9:30 pm $90 In 1792, began to gain fame when two Carmelite nuns, seeking asylum in Nancy during the French Revolution, baked and sold the macaron cookies in order to pay for their housing. These nuns became known as the “Macaron Sisters”. In these early stages, macarons were served without special flavors or fillings. In this comprehensive workshop you will learn two types of Macaron methods, a French Meringue method and an Italian Meringue method. You will learn an authentic French Buttercream, a Meyer Lemon/Basil Curd, a Salted Caramel filling, and a White Chocolate Raspberry Ganache to round out the ensemble. Macarons, Buttercream, Salted Caramel; Raspberry Ganache Instructor: Pâtissier Chef Michael

Father’s Day Celebration Sa - 6/19 Demonstration (D) 6:30 pm-10 pm $125 Let’s not forget Dad on his special day! Celebrate Father’s Day with an evening of great food and wine, Enjoy the time you have together. Salmon Burgers over Vegetable ; Twenty-Five (25) day Dry Aged New York Strip Steak; Potato Bouchon Filled with Mushroom Duxelles; Asparagus and Tomato with Basil Sauce; Cherry and Walnut Chunky Chocolate Cake with Bourbon Butter Sauce and Homemade Ice Cream Instructors: Stephen P. Sands, Pete Snaith

Perfect Pairings - California Th - 6/24 Demonstration (D) 7 pm-10 pm $100 Nothing says fresh and delicious more than California. In this class Chefs Stephen and Pete are delighted to bring you some wonderful menu ideas, paired with the perfect wines, from the sunny hills of California’s celebrated wine country. Food and wine, two of life’s greatest pleasures, come together in a format that honors both. Lobster Tart with Chorizo and Lobster Emulsion, served with “Champagne”; Dried Fruit Stuffed Pork Tenderloin, Green Lentils and Veal Stock Reduction with Zinfandel; Thai Barbecue Lamb Chops with Petite Syrah; Hazelnut Custard and Hazelnut Tuiles with Ruby Port Instructors: Stephen P. Sands, Pete Snaith

A Night in the Life of Flounder, Steak & Buttermilk Fr - 6/25 Demonstration (D) 7 pm-10 pm $90 A new twist on some favorites to learn a different story on how to prepare and enjoy them. We will start with the flounder, enjoy some steak and finish off with tangy buttermilk. All courses will be paired with wine. Spinach stuffed Roulade of Flounder with Fresh Tomato Sauce; Lemon Chive Asparagus Salad; Herb Marinated Flank Steak, Warm Shallot Vinaigrette, Creamed Caramelized Corn and Poblanos; Buttermilk Ice Cream over Strawberry, Rhubarb Galette Instructor: Ellen Wulchin

Making Miniature French Pastries Sa - 6/26 Participation (P) 5 pm-8 pm $95 In this comprehensive class you will learn a multitude of different techniques to produce these petite French desserts. These easy desserts are très Français and très chic. You will learn how to make delectable pastries, including: Pistachio ; Madeleines; a Vanilla Diamante Shortbread Cookie; French Buttercream; Ganache Instructor: Pâtissier Chef Michael

CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 11 June 2021 Classes

The Wine Country Table I Sa – 6/26 Demonstration (D) 7 pm-10 pm $95 Experience the bounty of California’s wine country as you take this culinary journey through its wine- growing regions. Pull up a chair, it’s time for dinner. Wherever you are in wine country, you are not far from wine grapes and the astonishing foods that compliment them. Orzo Pasta with Meatballs, Artichokes, and ; Mixed Greens Salad with Shrimp & Champagne Beurre Blanc; Loin of Lamb with Smoked Chile Glaze & Green Beans; Mixed Berries over Late-Harvest Wine Zabaglione Instructor: Stephen P. Sands

Let’s Cook Dinner IV – Asian Influence Tu – 6/29 ZOOM/Demo 4 pm-5:30 pm $35 Building on the success of our Parent & Child classes, and the sold-out Culinaria After School, we’ve created a new family-focused series: Let’s Cook Dinner! Zoom Sessions for kids & their parents, hosted by instructor Christine Wisnewski. Each session will provide instruction and walk you through the steps to create a delicious, kid-approved, family-friendly meal. Students are welcome to take any number of classes in the series. Wonton Soup; Easy Peking Chicken; Blistered Shishito Peppers with Sesame Oil; Sesame Almond Tuiles with Ice Cream Instructor: Christine Wisnewski

12 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE July 2021 Classes July 2021 Classes Sun MonTues WedThur FriSat 27 28 29 30 01 02 03

04 05 06 07 08 09 10 The Allure of the Sea Reservations Required (D) 7-10 pm (D) 6:30-10 pm

11 12 13 14 15 16 17 Let’s Cook Dinner V – Weeknight Special – Cooking with Beer III The Three Musketeers Farmer’s Market Meal French (D) 7-10 pm (D) 7-10 pm (Z/D) 4-5:30 pm (D) 7-9 pm

18 19 20 21 22 23 24 Perfect Pairings - Knife Skills Napa Style Dinner Australia (P) 7-10 pm (D) 7-10 pm (D) 7-10 pm

25 26 27 28 29 30 31 Summertime is Pasta The Vintner’s Table II Time! (D) 7-10 pm (P) 7-10 pm Summertime (D) 7-10 pm

P Participation D Demonstration Z/D Zoom Demo

Allure of the Sea Th - 7/8 Demonstration (D) 7 pm-10 pm $95 You know and love that smell… the one that says you’re approaching the ocean, but it feels like the ocean is calling you. An estimated 50-80% of all life on earth is found under the ocean surface. Seafood plays an important role in global food and is an important source of protein, essential fatty acids, and micronutrients. Given there is so much variation in seafood, is it any wonder why we love it so much. Playing with food is so creative. Taking one dish and discovering how to transform it into something new and different is one of the many joys of cooking. Crab Salad Rolls Wrapped in Pickled Apple Rounds, Apple Cider Gelée, Apple Confit and Root Puree; Mixed Seafood Shanghai in a Curry Chinese Black Vinegar Cream Sauce; Crispy Spinach over Fried Rice; Summer Salad; Strawberry Kaiserchmarrn (scrambled pancake) and Whipped Cream Instructor: Pete Snaith

CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 13 July 2021 Classes

Reservations Required Sa - 7/10 Demonstration (D) 6:30 pm-10 pm $150 This special wine dinner is limited to 10 people, so everyone gets a seat at the “Chefs” table. The recipes we develop begin with a basic format, and as they develop, become progressively more sophisticated variations. Chefs Stephen and Pete have upped the ante with this menu. Courses will be paired with top wines to compliment the food. Sign up early, as this will sell out quickly. Buckwheat Crepes with Duck Confit and Plum Sauce; Arugula and Zucchini Ribbons with Tomato Confit; Petite Fillet Mignon with a Mustard-Nut Crust; Mushroom Spring Rolls; Asparagus with Mushroom-Cream Sauce; Chocolate Bouchons and Lavender Custard Gelato Instructors: Stephen P. Sands, Pete Snaith

Let’s Cook Dinner V – Farmer’s Market Meal Tu - 7/13 ZOOM/Demo 4 pm-5:30 pm $35 One of the joys of summertime is cooking with the bounty from local producers. When the ingredients shine, the simplest preparations are best. This vegetable-forward class will highlight farmers’ market finds, prepared simply to show kids and adults alike the potential in those beautiful ingredients. Note: There is no meat featured in this class, but recipes do include eggs and dairy. Red Pepper Hummus and Pita; Watermelon and Cucumber with Feta; Crustless Summer Zucchini Pie; Mexican Corn Salad; Strawberry Crème Fraîche Soft-Serve Instructor: Christine Wisnewski

Weeknight Special – French Wd - 7/14 Demonstration (D) 7 pm-9 pm $50 Between work and family obligations, it’s been one of those weeks, right? So, why not come in and relax, while a simple meal is prepared for you, plus you learn how to make a great meal at home. A great weeknight meal to be enjoyed with a glass of wine with friends or family and you won’t have to cook! Chicken in White Wine (coq au vin) over Crème Fraîche Mashed Potatoes; Niçoise Salad; French Apple Tart Instructor: Pete Snaith

Cooking with Beer III Fr - 7/16 Demonstration (D) 7 pm-10 pm $90 It has been so much fun Cooking with Beer previously, that there is every reason to do it again! There are new flavors and varieties of beer all the time, so that means there are new combinations of beer with food. All of them good! And all of the courses paired with a cold beer for good measure! Pan Seared Scallops with Crispy Leeks and a Ginger, Lime and Shandy Sauce; Mint, Avocado and Goat Cheese Salad with Wheat Beer Vinaigrette; Ale Marinated Pork Tenderloin with Grilled Stone Fruit Salsa; Charred Smashed Potatoes, Grilled Scallions; Chocolate Stout Cake with Toasted Meringue and Beer Brittle Instructor: Ellen Wulchin

The Three Musketeers Sa - 7/17 Demonstration (D) 7 pm-10 pm $95 The Three Musketeers is a historical adventure novel written in 1844 by French author Alexandre Dumas. Situated between 1625 and 1628, it recounts the adventures of a young man named d’Artagnan (based on Charles de Batz-Castelmore d’Artagnan) after he leaves home to travel to Paris, to join the Musketeers of the Guard, where he meets and befriends the three most formidable musketeers of the age – Athos, Porthos and Aramis, “the three inseparables,” as they are called. In honor of Bastille Day, the three chefs will be making French food, paired with wines for your enjoyment, from around the time Dumas wrote the book. Cassoulet (stew of beans, vegetables, and meat); Niçoise Salad; Boeuf Bourguignon (slow cooked beef in wine with vegetables) over Mashed Potatoes; A trio of desserts - (), Pistachio Ice Cream, Raspberry/ Lemon Mousse with Crushed Amaretti Cookies Instructors: Stephen P. Sands, Pete Snaith, Roberto Forgione

Perfect Pairings - Australia Th - 7/22 Demonstration (D) 7 pm-10 pm $95 Australia’s contemporary cuisine has, over the past fifteen years or so, joined the ranks of the world’s best, thanks to a dazzling array of ingredients, a truly multicultural society, and a new generation of creative chefs. Australian cuisine emphasizes freshness and shows great creativity in blending cuisines from Paris to Tokyo. Jumbo Prawns with Basil Coconut-Cream Sauce, served with Sauvignon Blanc; over Vegetable Spaghetti served with Pinot Noir; Soy-Braised Lamb Shanks over White Bean Ragout served with Shiraz; Lemon Custard Tart with Mascarpone Cream, served with Yalumba Botrytis Semillon Instructors: Stephen P. Sands, Pete Snaith

14 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE July 2021 Classes

Knife Skills Fr - 7/23 Participation (P) 7 pm-10 pm $85 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith

Napa Style Dinner Sa - 7/24 Demonstration (D) 7 pm-10 pm $95 Transport yourself to sunny California and the heart of wine country as we relax, explore, and enjoy the food and flavors that have made this celebrated wine region one of America’s favorite vacation spots. Pear & Gorgonzola Flatbread with Mission Fig & Port Wine Mustard; Baby Romaine, Jicama & Salad with Sherry-Balsamic Vinaigrette; Red Snapper Fillet over Israeli Couscous with Saffron Butter; Sautéed Spinach with Tahini; Almond Cream & Cherry Tartlets Instructor: Stephen P. Sands

Summertime is Pasta Time! Fr - 7/30 Participation (P) 7 pm-10 pm $90 In the summer, pasta can be fresh and light when mixed with seasonal vegetables. It is even better when you make your own pasta! In this class, we will go through the steps of making fresh, straight cut pasta and a mushroom filled pasta. Each is paired with vegetables and a sauce to make them shine. Fresh made Pappardelle Pasta with Prosciutto, Parmesan and Ribbons of Zucchini and Carrot; Mushroom Ravioli in Garlic Cream Sauce; Lemon Ice Cream with a Berry Swirl and Crisp Sugar Cookie Instructor: Ellen Wulchin

Summertime Fr - 7/30 Demonstration (D) 7 pm-10 pm $90 Summertime and the livin’ is easy... words from a song we all can appreciate and a time of year everyone can relate to. Join Chef Pete as he kicks back and shows you how to relax and enjoy a good meal and a glass of wine! This class is excellent for outdoor entertaining. Chilled Honeydew Melon soup with Crab Rémoulade; Swiss Chard Wrapped Chicken Breast with Hominy and Crawfish Sauce; Escoffier’s Peach Melba Instructor: Pete Snaith

The Vintner’s Table II Sa - 7/31 Demonstration (D) 7 pm-10 pm $95 This dinner highlights California’s Central Coast which runs from Monterey to Santa Barbara. Central Coast produces great wines – many of them are blends of Rhone grape verities, which pair well with these recipes. This is rustic, wine-friendly, and wine-inclusive cuisine. Crab Cakes with Gingered Grapefruit & Avocado; Mixed Citrus Salad with Fennel and Dates; Prosciutto-Wrapped Wild Salmon with Pistachio-Brown Butter Vinaigrette; Goat-Cheesy Tarragon Mashed Potatoes; Zinfandel-Poached Pear Tart with Almond Crust & Frangipane Instructor: Stephen P. Sands

CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 15 August 2021 Classes August 2021 Classes Sun MonTues WedThur FriSat 01 02 03 04 05 06 07 The Wine Country Table II Advanced Mirror (D) 7-10 pm Glazing Techniques (P) 5-8 pm The Eclectic Dinner (D) 7-10 pm

08 09 10 11 12 13 14 Weeknight Special - “Is it Wine Time?” Knife Skills Simple and Delicious (D) 7-10 pm (P) 2-5 pm (D) 7-9 pm

15 16 17 18 19 20 21 Pizza with Chef Pete Simple to Spectacular (P) 7-10 pm (D) 7-10 pm

22 23 24 25 26 27 28 Perfect Pairings – Alsace Pasta Basics The Vintner’s Table III (D) 7-10 pm (P) 7-10 pm (D) 7-10 pm

29 30 31 01 02 03 04

P Participation D Demonstration Z/D Zoom Demo

Wine Country Table II Fr - 8/6 Demonstration (D) 7 pm-10 pm $95 In wine country, each winery faces a different set of challenges and opportunities. The beautiful harvest that goes with the territory, entices food lovers to experience some unique flavor combinations and invites them to cook. Join Chef Stephen for a wine country dinner sure to please. Penne Pasta with Slow-Braised Lamb Ragù & Whipped Ricotta; Golden Beet, Pomegranate, and Feta Salad; Salmon with Arugula Sauce; Ginger Flan with Apricots Instructor: Stephen P. Sands

Advanced Mirror Glazing Techniques Sa - 8/7 Participation (P) 5 pm- 8 pm $100 A much-anticipated class on a myriad of “Mirror” glazing techniques as seen on Instagram and YouTube are used both in application and styles, including neutral clear tints, colored cocoa butter, and base colors. Sample mousse mock overlays will be prepared and individual whole cakes will be decorated. Assorted Glazes and Overlays Instructor: Pâtissier Chef Michael

16 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE August 2021 Classes

The Eclectic Dinner Sa - 8/7 Demonstration (D) 7 pm-10 pm $100 What comes to mind when you imagine an unusual dinner? An Eclectic dinner is one derived from ideas, styles, or tastes from a broad and diverse range of ingredients. It is one that makes you think…”how did they come up with that?” It is also one that is unusual/different, and absolutely delicious. An Amuse of Caviar with Brioche and Avocado Mousse; Mixed Onion (allium) in a Chilled Rosemary Infusion; White Fish (turbot) with an Oxidative Savagnin; Roasted Carrots with Marjoram; Macadamia Nut Chocolate Cake with Coconut Emulsion and Sugar Cane Ice Cream Instructors: Pete Snaith, Stephen P. Sands

Weeknight Special - Simple and Delicious Wd - 8/11 Demonstration (D) 7 pm-9 pm $50 Between work and family obligations, it’s been one of those weeks, right? Cooking during the week can be difficult especially with limited time and so many things going on in our lives. So, why not come in and relax, while a simple and delicious meal is prepared for you, plus you learn how to make a great meal at home. Let Chef Pete cook for you tonight. Pan Roasted Chicken Breast with Herb Jus; over Creamy Hash Brown Potatoes; Haricots Verts with Toasted Breadcrumbs; Apple, Apple, Apple Instructor: Pete Snaith

“Is it Wine Time?” Fr - 8/13 Demonstration (D) 7 pm-10 pm $95 Wine is just a part of any great meal, add a few good friends or family and fresh ingredients and you are going to have a wonderful evening! Come in and enjoy an evening with Chef Pete as he creates this varied menu. Amuse Bouche: Ice Cream; Porcini Flan with Crab Truffle Oil Dashi; Duck Breast with Radish Confit, Black Sesame Puree and Annatto Gastrique; Chocolate Custard with Candied Orange and Hazelnut Tuiles Instructor: Pete Snaith

Knife Skills Sa - 8/14 Participation (P) 2 pm-5 pm $85 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith

Pizza with Chef Pete Fr - 8/20 Participation (P) 7 pm-10 pm $85 IS THERE ANYTHING BETTER THAN PIZZA? Learn the basics of pizza making and the importance of great dough, one of Chef Pete’s favorite things to cook! Join him and learn to make great pizza at home and have a great time making it with your friends and family. Pizza Dough and Sauce, Pizza with Several Toppings Instructor: Pete Snaith

Simple to Spectacular Sa - 8/21 Demonstration (D) 7 pm-10 pm $100 Four-star recipes are often little more than elaborate versions of basic and simple recipes. Chefs Stephen & Pete invent a new style that adapts to every occasion and every level of cooking experience. Let your culinary imagination take hold and enjoy these variations on the classics. Cannelloni with Shrimp and Zucchini; Tomato and Crab Napoleon; Frisée & Radicchio Salad with Gorgonzola & Walnuts; Prosciutto Wrapped Cod with Roasted Tomatoes, Zucchini & Summer Squash; Orzo, Feta, Red Pepper and Asparagus in Lemon Herb Vinaigrette; Cristoli (crispy dough) with Coffee Mousse Instructors: Stephen P. Sands, Pete Snaith

CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 17 August 2021 Classes

Perfect Pairings – Alsace Th - 8/26 Demonstration (D) 7 pm-10 pm $95 Alsace is a historical region in northeastern France on the Rhine River plain. Bordering Germany and Switzerland, it has alternated between German and French control over the centuries and reflects a mix of those cultures. Its capital, Strasbourg, is centered on the Ill River’s Grand Île island, bordered by canals and home to the Gothic Cathédrale Notre-Dame de Strasbourg, with its animated astronomical clock. Tomato Confit Tart with Olives and Goat Cheese (croustillant de tomates confites aux olives et fromage de chèvre); Summer Greens and Apple with Hazelnut Vinaigrette (salade d’été aux pommes à la vinaigrette de noisettes); Roast Pork with Bacon, Comte, Shallots, and Mushrooms ( de porc jurassien); Pear, Almond, and Nutmeg Crumble with Whipped Crème Fraîche (crumble aux poires, aux amandes, et aux noix de muscade) Instructors: Stephen P. Sands, Pete Snaith

Pasta Basics Fr - 8/27 Participation (P) 7 pm-10 pm $85 Ever wanted to make pasta from scratch? Chef Pete loves his PASTA! Once you make pasta at home, you will never want to buy pasta from the store again. Fresh pasta is so much lighter and satisfying and once you know the basics this dough can be used to make so many shapes. Basic Pasta, how to make, roll, and cut fresh pasta, and most importantly eat! We will make two sauces that you cannot live without – Fresh Pasta; Tomato Sauce; and a Cream-Based Sauce. Instructor: Pete Snaith

The Vintner’s Table III Sa - 8/28 Demonstration (D) 7 pm-10 pm $95 A vineyard will often showcase their wines with a special dinner. Once the wines are chosen, the chef then turns to his repertoire to create the dish that will enhance the wine and bring about the harmony between wine and food. Join Chef Stephen as the saga continues balancing food and wine to perfection to bring out the best in both – foods are matched with appropriate wines. Tomme Cheese, Artichoke, and Serrano Ham Soufflé; Chopped Salad Dijonnaise with Apples, Bacon, Blue Cheese & Walnuts; Glazed Duck Breast w/ Clementine Sauce; Grilled Pineapple with Macadamia Crunch Ice Cream Instructor: Stephen P. Sands

18 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE August 2021 Classes

CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 19 Summer Camp 2021

Summer Camp 2021 Class Menus

Summer Camps Cost: $450 per child per week, $360 per child for mini-camp Summer Camp Age Groups: Kids 9-12; Teens 13-17 Summer Camp Class Minimum: Camp sessions much have at least 10 students enrolled in order for the camp to be held (maximum number of seats available in each session is 20)

Each camper recipes a recipe packet, certificate, and souvenir t-shirt for the week they attend camp. Camp registration will begin the week of March 23, 2021. Visit www.culinariacookingschool.com for details. Camp confirmation letters and policy documents will be sent as soon as the minimum required attendance has been reached.

Week of June 14–18 (AM) Week of June 21–25 (AM) Great US Food Cities - Part I** Kids Big Bad Breakfast “Eggstravaganza” Instructor: Jerry Sanders • 9:30 am–12:30 pm Instructor: Jerry Sanders • 9:30 am–12:30 pm Young chefs will learn how to prepare delicious breakfast, Monday: Salsa Roja; Breakfast Tacos (flour tortillas, eggs, lunch and dinner menus. They will also learn how to chorizo, roasted potatoes, roasted chilies, queso fresco); improvise and create their own dishes using pantry Refried Black Beans; Bunuelos staples and what is available in the refrigerator. This Tuesday: Pecan Coffee Cake; Roasted Potato, Red session includes knife skills, kitchen safety and proper Pepper, Sausage and Abobo Frittata; Cheesy Corn Bread Sticks; table setting. Cranberry Scones Monday - Philadelphia: Warm Artichoke Dip with Veggies, Wednesday: Dried Fig Calas, (Traditional New Orleans Philly Cheese Steaks, Baked Potato Wedges, Peach Crisp snack); Brioche French Toast with Berries; Canadian Bacon; Tuesday - Charleston: Homemade Pimento Cheese with and Chocolate Biscotti Crackers, Frogmore Stew (a boil of potatoes, ears of corn, Thursday: ; Low Country Scramble; Drop shrimp and sausage), Corn Bread Sticks, Fried Apple Pies Biscuits; Homemade Pop-Tarts NOTE: this is a shorter than usual class for food prep as Friday: Easy Queso with Tostados; Salsa Ranchera; we will be making the dough for the Italian bread sticks (Traditional Egg Dish); Back Beans; on Wednesday Wednesday - New York City: Little Italy Soft Italian Bread Sticks with Marina Sauce, Italian Sausage, Peppers and Week of June 21–25 (PM) Provolone Sub, BBQ French Fries, Pots de Crème (chef Grillin’ and Chillin’ Marilena) Instructor: Brian Batsel • 2:00 pm–5:00 pm Thursday - Tucson: Homemade Guacamole with Tostados, Monday: Creamy Cole Slaw, Smoky Baked Beans, Inside Chimichangas, Mexican Street Corn, Bunuelos (Fried disks of Out Cheeseburgers, Ginger Snaps dough with cinnamon sugar) Tuesday: Grilled Asparagus, Roasted Garlic Whipped Friday - New Orleans: Gumbo Dip with Baguette, Classic Potatoes, Grilled Pork Medallions, Grilled Pineapple with New Orleans Shrimp Po-Boy, Remoulade Sauce, Southern Lime Sorbet Style Cole Slaw, Beignets Wednesday: Grilled Vegetable , Stuffed Potato Skins, Grilled Chicken Kebabs, Strawberry Shortcake Thursday: Grilled Cumin and Lime Corn on the Cob, Roasted Beet Salad, Grilled Lemon Marinated Shrimp, Classic Carrot Cake Friday: Grilled Baby Yukon Potatoes, Tropical Fruit Salsa, Grilled Lime and Cilantro Mahi-Mahi, Poppy Seed Pound Cake

20 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE Summer Camp 2021

Week of June 28–July 2 (AM) Tuesday–Quick Breads & Pastries: Shortcake Biscuits Street Food Around the World with Fresh Strawberries; Cinnamon Swirl Quick Bread; Instructor: Jerry Sanders • 9:30 am–12:30 pm Pear Scones with Marmalade Butter; Chocolate Delight Muffins Monday - Bejing: Hot and Sour Soup, Pot Sticker Wednesday–Savory Baking: Cheddar Cheese Straws; Dumplings with Dipping Sauces, Beef and Vegetable Lo Ham, Cheese and Mushroom ; Feta Cheese and Mein, Banana Fritters Yogurt Biscuit Bites; Skillet Bread with Olives and Oregano Tuesday - Mexico City: Homemade Guacamole, Thursday–Breads: Classic Baguette Bread; Farmhouse Pombazo (Chorizo, potatoes, lettuce, cotija Braided Milk Bread; Sesame Seed Bread Rosettes; Focaccia cheese on a Kaiser style roll), Mexican Street Corn. with Fresh Rosemary and Thyme Pineapple Sorbet with Cookies Friday–Cakes, Tarts & Treats: Almond Tea Cake; Wednesday - Bali: Chicken Satay, Gado-Gado Semolina and Orange Mini-Cakes; Cherry Clafoutis Tart; (traditional salad with various veggies, thinly sliced Italian Chocolate Pudding potatoes, hard boiled eggs, peanut sauce) Shrimp Nasi Goreng (traditional fried rice dish topped with a fried egg), Indonesian Spice Cake Week of July 5–9 (PM) Thursday - Singapore: Ramly Burger Sliders, Caribbean Adventure (traditional fruit and vegetable salad) Penang Style Chef: Brian Batsel • 2:00 pm–5:00 pm Noodles with Shrimp, Bean Sprouts (Char Kway Teow), Monday: Spicy Caribbean Slaw, Creamy Lentil Soup, Fried Sweet Plantains Dominican , Raspberry and Lemon Curd Friday - Ho Chi Minh City, Vietnam: Spring Rolls, Pork Sponge Cake Bahn Mi, Pickled Vegetable Toppings, Roasted Sweet Tuesday: Fried Ripe Plantains, Black Beans with Yellow Potato Fries with Balsamic and Ginger, Coconut Lime Rice, Jamaican Jerk Chicken, Coconut Sorbet with Lime Sorbet with Nutmeg Cookies Wednesday: Arugula and Papaya Salad, Cuban Sandwiches, Jamaican Curried Potatoes, Moist Week of June 28–July 2 (PM) Banana Cake A Journey into Mediterranean Cooking Thursday: Jicama Salad with Grapefruit, Caribbean Rice, Chef: Marilena Leavitt • 2:00 pm–5:00 pm Cuban Ropa Vieja (stewed flank steak), Mango Lime Monday: Lemon & Garlic Braised Chicken; Roasted Tiramisu Rosemary “Smashed” Red Potatoes; Crispy Romaine and Friday: Garlicky Sautéed Spinach, Citrus Roasted Sweet Salad; Florentine Orange Lace Cookies Potatoes, Grilled Cilantro Lime Mahi-Mahi, Coconut Tuesday: Oven Baked Pasta Casserole with Braised Meat Macaroons Sauce & Light Béchamel (pastitsio); Greek Bread Salad (panzanella); Feta Cheese Triangles (tiropitakia); Week of July 12–16 (AM) Almond Cloud Bites Summer in the Caribbean Wednesday: Homemade Pasta with ; Instructor: Jerry Sanders • 9:30 am–12:30 pm Mixed Green’s Salad with Parmesan Cheese Tuiles; Monday–Jamaica: Tropical Guacamole with Plantain Strawberry Granita Chips; Chicken with Chilies and Brown Sugar Sauce; Thursday: Fresh Tomato & Basil ; Chicken Caribbean ; Mango Tarte with Lime Pastry & Vegetable Ribbons “En Papillote”; Creamy Parmesan Cream Polenta; Chocolate-Almond Biscotti Tuesday–Cuba: Cuban Style Bruschetta with Shrimp; Friday: Focaccia with Fresh Herbs and Sea ; Ham, Cuban Pulled Pork Sandwiches (Lechon Asado); Chunky Cheese & Mushroom Frittata; Salade Niçoise; Fresh Berry Roasted Sweet Potatoes with Malt Vinegar; Smashed & Cream Napoleon Caramelized Plantains with Homemade Vanilla Ice Cream Wednesday–Yucatan: Seared Pineapple Salsa with Week of July 5–9 (AM) Tostados; Shrimp Tacos with Lime Dressing and Crunchy Explore the Joys of Baking Vegetables; Arroz Amarillo de Yucatan (rice with achiote); Chef: Marilena Leavitt • 9:30 am–12:30 pm Mango Sorbet with Cookies In this camp, young pastry chefs will learn the essential Thursday–The Islands: Mojito Marinated Chicken; techniques and methods of baking. They will learn how Grilled Pineapple; Cilantro Rice; Grapefruit Sorbet with Besitos de Coco (Coconut Kisses) to measure and weigh ingredients correctly. We will also cover knife skills and kitchen safety. Friday–Cancun: Cochinita Pibil (Yucatan style slow roasted pork) with Flour Tortillas; Marinated and Grilled Monday–Cookies & Bars: Jam-Filled Shortbread Cookies; Vegetables; Refried Black Beans; Lime Sorbet Soft Almond Cloud Cookies; Divine Lemon Dream Bars; Chocolate Sandwich Crème Cookies

CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 21 Summer Camp 2021

Summer Camp 2021 Class Menus continued

Week of July 12–16 (PM) Week of July 19–23 (PM) Viva Mexico! A Day in the Life of...Lemon, Garlic, Chef: Brian Batsel • 2:00 pm–5:00 pm Cheese and Corn Chef: Ellen Wulchin • 2:00 pm–5:00 pm Monday: Mexican Chop Salad, Chile Con Carne, Jalapeno Cheddar Corn Bread, Cinnamon Shortbread Cookies In this camp, young pastry chefs will learn the essential Tuesday: Mexican Street Corn Salad, Chipotle Black techniques and methods of baking. They will learn how Beans, Tacos , Chile Chocolate Brownies to measure and weigh ingredients correctly. We will Wednesday: Roasted Mushroom Salsa, Homemade also cover knife skills and kitchen safety. Tortilla Quesadillas, Salsa Fresca, Mexican Bread Monday: Lemon Kale Salad with Cranberries and Toasted Pudding Almonds; Homemade Lemon Pasta with Shrimp; Mini Lemon Thursday: Mexican Quinoa Salad, Roasted Salsa Verde, Donut Muffins with Lemon Glaze Grilled Lime Chicken Thighs, Caramel Flan with Fresh Tuesday: Zucchini Fritters with Garlic Dipping Sauce; 40 Berries Clove Garlic Chicken; Smashed Red Potatoes; Garlic Ice Friday: Home Fried Tortilla Crisps, Seven Layer Dip, Fish Cream with Honey Strawberries Tacos, Sopapilla Cheesecake Bars Wednesday: with Feta Cheese; Poblano Pepper stuffed with Cheddar and Chicken; Grilled Week of July 19–23 (AM) Seasonal Vegetables; Chocolate Cream Cheese Truffles Chef Jerry’s Fun Foods Thursday: Corn Chowder; Lime Marinated Beef Tacos Instructor: Jerry Sanders • 9:30 am–12:30pm with Corn Avocado Salsa; Cheesy Tex-Mex Rice; Sweet Corn Cupcakes with Blueberry Frosting Monday: Pull Apart Cheesy Bacon Bread, Sloppy Joes, Friday: Garlicky Sauteed Spinach with Crispy Shallots; Roasted Sweet Potato Fries with Malt Vinegar, Cast Iron Creamy Corn and Parmesan Baked Timbales; Crispy Filet Skillet Smores. Make Pizza dough for Friday Camp of Flounder with Lemon Butter; Poppy Seed Cake with Tuesday: Baked Artichoke Dip with Crostini, Italian Lemon Curd Meatball Sandwiches, Marinara Sauce, Creamy Cucumber Salad, Chocolate Bread Pudding. Make Week of July 26–30 (AM) Banana Pudding Pie Baking Adventures Wednesday: BBQ – Taquitos, Beef Ribs and Grilled Beef Chef: Marilena Leavitt • 9:30 am–12:30 pm Sausage, Cowboy Pintos (Frijoles Charros), Banana Pudding Pie In this camp, young pastry chefs will learn the essential Thursday: Guacamole with Tostados, Baja Style Shrimp techniques and methods of baking. They will learn how Tacos with Lime/Cilantro sauce or Mango Salsa, Spanish to measure and weigh ingredients correctly. We will Style Rice, Orange Sorbet with Coconut Kisses (Besitos de also cover knife skills and kitchen safety. Coco) Monday: Focaccia with Fresh Herbs and Sea Salt Flakes; Friday: Ricotta, Pear and Honey Crostini, White Cheese Potato, Ham & Cheese Frittata; Crêpes with Fresh Strawberry Pizza Appetizer (Demo by Chef), Homemade Pizza with Sauce; Filo Mini Cups Filled with Orange Chocolate Ganache Homemade Pizza Sauce and choice of toppings, Italian Tuesday: Parmesan, Garlic and Thyme Bread Sticks; Feta Salad, Pound Cake with Whipped Cream and Seasonal Cheese and Yogurt Drop Biscuit Bites; Florentine Orange Berries Lace Cookies; Mini Peach Scones with Marmalade Butter Wednesday: Soft Pull-Apart Bread Rolls; Cheddar Cheese Straws; Almond Star Cookies; Congo Bars with Chocolate and Toasted Walnuts Thursday: Braided Milk Bread; Buttermilk Banana Bread Muffins; Spinach and Feta Cheese Filo Triangles (); Gingersnap Cookies Friday: ; Mozzarella Sticks with Homemade Marinara Sauce; Chocolate Cupcakes with Piped Vanilla Buttermilk Frosting

22 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE Summer Camp 2021

Week of August 2–6 (AM) Week of August 9–13 (AM) A Week in Italy Great US Food Cities – Part II (All New Menus) Instructor: Brian Batsel • 9:30 am–12:30 pm Instructor: Jerry Sanders • 9:30am–12:30pm Monday: Creamy Tomato Basil Soup, Wild Mushroom Monday– Baltimore–Crab Cakes: Mixed Greens with Risotto, Pork Medallions with Basil Butter, Lemon Basil Croutons, Walnuts, Bleu Cheese and Vinaigrette Dressing, Sorbet Crab Cakes, Seasoned Corn on the Cob, Fresh Berry Tart with Tuesday: Classic Caesar Salad with Homemade Garlic English Pastry Cream Croutons, Herb Breadsticks, Lemon Chicken Piccata, Italian Tuesday–San Diego–Fish Tacos: Mango Salsa, Fish Cake Tacos with Slaw and Crema/Lime Dressing, Mexican Street Wednesday: Mixed Mediterranean Salad, Creamy Corn, Sopaipillas Parmesan Polenta, Parchment Baked Fish Filet, Orange Wednesday– DC–Half Smokes: Mini Potato Skins, Beef Biscotti Half Smokes with Chili, Smoked Cole Slaw, Pound Cake Thursday: Traditional Caprese Salad, Rosemary Sea Salt with Marinated Strawberries Focaccia, Soup, Soft Amaretti Cookies Thursday– Santa Fe–Chiles Rellenos: Homemade Salsa Friday: Antipasto Salad, Homemade Linguini with Roja with Tostados, Chile Rellenos, Achiote Rice, Tres Clams, Parsley, and Garlic; Italian Wedding Cookies Leches Cake Friday– Miami–Cuban Pulled Pork Sandwiches: Cuban Week of August 2–6 (PM) Style Bruschetta with Shrimp; Cuban Pulled Pork Summer Splash Sandwiches (Lechon Asado); Chunky Roasted Sweet Instructor: Ellen Wulchin • 2:00 pm–5:00 pm Potatoes with Malt Vinegar; Mango Sorbet with Besitos de Coco (Coconut Kisses) Monday: Orange Wheels over Greens with Miniature Croutons, Balsamic Vinaigrette; Pork and Red Pepper Week of August 16–20 (AM) Skewers marinated in Ginger and Orange; Rice with Feta Mexican Summer and Spinach; Orange Creamsicle Cookies Instructor: Jerry Sanders • 9:30 am–12:30 pm Tuesday: Creamy Potato Soup with Bacon Garnish; Monday: Grilled Shrimp Quesadillas; Pork Tenderloins in Tilapia with Crispy Potatoes, Tomato and Olives; Potato Adobo Sauce, Sweet Potato Casserole with Pineapple, Chip Shortbread Apple Pie San Miguel with Vanilla Bean Ice Cream Wednesday: Zucchini Cakes with Dill Dip; Fusilli Pasta Tuesday: Papaya Salsa with Tostados, Cilantro -Serrano with Shrimp, Vegetables and Dill, Tomato Cream Sauce; Pesto Grilled Chicken, Potatoes with Bacon, Garlic, Strawberry Cupcakes with Cream Cheese, Dill Frosting Roasted Tomatoes and Cilantro, Tres Leches Cake with Thursday: Peach, Tomato and Corn Salad; Basil Peach Seasonal Berries Simmered Chicken, Grilled Asparagus and Red Pepper; Wednesday: Corn and Green Chile Salsa, Pork Tenderloin Peach Crisp, Vanilla Whipped Cream with a Red Chile Peanut Sauce, Cilantro Pesto Rice, Friday: Watermelon, Orange Salad, Greek Style Chicken Tropical Fruit Tart Burgers with Cucumber Dill Salsa; Scalloped Potatoes; Thursday: Roasted Tomatillo Salsa, Three Pepper Salad, Peach Ice Cream with White Chocolate Crumb Beef Short Ribs Yucatan Style, Black Beans, Coconut Ice Cream with Shortbread Cookies Friday: Seared Pineapple Salsa, with Tostados, Adobo Marinated Grilled Shrimp, Green Rice, Almond Flan

CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 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 • SPRING/SUMMER 2021 CLASS SCHEDULE Culinaria Cooking School Photos

CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 CLASS SCHEDULE 25 Culinaria Cooking School Photos

26 CULINARIA COOKING SCHOOL • SPRING/SUMMER 2021 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 • SPRING/SUMMER 2021 CLASS SCHEDULE 27 110 Pleasant Street, NW Vienna, Virginia 22180 www.culinariacookingschool.com E-mail: [email protected]

Phone: 703.865.7920