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Home , Fricassee, Israeli couscous, Pan de muerto, Rompope, Roulade

Step-by-Step to Success

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

FALL CLASS SCHEDULE: September through December 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 • FALL 2021 CLASS SCHEDULE Fall 2021 Classes at a Glance KNIFE SKILLS Italian AFTER SCHOOL SESSIONS Knife Skills...... 09/10; 10/16; 11/13; 12/11 Basics with Chef Pete...... 09/15 Culinaria After School – Session I...... 09/23 Trattoria – A Passion for Italian Food...... 09/17 Culinaria After School – Session II...... 09/30 / My Italian Table I...... 10/01 Culinaria After School – Session III...... 10/07 Italian Desserts and Cookies Workshop...... 09/18 Pizza with Chef Pete...... 10/13 Culinaria After School – Session IV...... 10/14 Baking Science: Angel Food, Sponge, and Chiffon Cakes...... 09/25 New Foodie Night: Italian Trattoria...... 10/28 Baguettes...... 10/02 Abbondanza Italiano...... 10/29 FOODIE NIGHT – YOUNG ADULTS Rise and Shine-Sweet and Savory Baking.....10/09 Glorious of the Mediterranean...... 10/29 New Foodie Night: California Cuisine...... 09/16 Pizza with Chef Pete!...... 10/13 My Italian Table II...... 11/12 New Foodie Night: Italian Trattoria...... 10/28 Old World ...... 10/16 Pasta Basics with Chef Pete...... 11/17 New Foodie Night: Evening of Mezze...... 12/02 Celebrating Día de Muertos...... 10/30 Pizza...... 12/15 Holiday Cookies...... 12/04 French BASIC TECHNIQUES Pizza...... 12/15 Paris in the Fall...... 10/30 Knife Skills...... 09/10; 10/16; 11/13; 12/11 An Evening with Daniel Boulud...... 11/13 Beginner Baking & Science: Muffins and Biscuits...... 09/18 WINE AND FOOD Baking Science: Angel Food, Sponge, and Chiffon Cakes...... 09/25 Wine Dinners Viva Mexico!...... 09/16 Baguettes...... 10/02 The Dinner Party I...... 09/10 Taquiza Party...... 10/09 Rise and Shine - Sweet and Savory Baking...10/09 California on a Plate...... 09/25 Celebrating Dia de Muertos...... 10/30 Old World Pretzels...... 10/16 The Dinner Party II...... 10/02 It’s Getting Chilly...... 11/20 Dinner at a Country Inn...... 10/08 A Not So Traditional Christmas...... 12/04 EPICUREAN ADVENTURES A Gathering...... 10/15 USA – Regional The Dinner Party I...... 09/10 Paris in the Fall...... 10/30 Dinner Party I...... 09/10 A Little Smoke and Fire...... 09/11 Refined Cuisine...... 11/05 A Little Smoke and Fire...... 09/11 Trattoria - A Passion for Italian Food...... 09/17 Napa Style Dinner...... 11/06 New Foodie Night: California Cuisine...... 09/16 Viva Mexico...... 09/18 An Evening with Daniel Boulud...... 11/13 A Tale of Two Bourbons...... 09/18 A Tale of Two Bourbons...... 09/18 Chef Pete’s Table...... 11/20 California on a Plate...... 09/25 California on a Plate...... 09/25 Christmas Great Dinner...... 12/18 Dinner Party II...... 10/02 My Italian Table...... 10/01 Wine and Food Pairings (Small Bites) Dinner at a Country Inn...... 10/08 The Dinner Party II...... 10/02 Perfect Pairings - Virginia...... 0923 A Gathering...... 10/15 Dinner at a Country Inn...... 10/08 Perfect Pairings - Napa/Sonoma...... 10/21 Refined Cuisine...... 11/05 A Gathering...... 10/15 Perfect Pairings - The Vintner’s Table...... 11/18 Fall Brunch at Home...... 11/06 Abbondanza Italiano...... 10/29 Perfect Pairings - Bordeaux...... 12/02 Napa Style Dinner...... 11/06 Paris in the Fall...... 10/30 An Evening in Charleston - Low Country Cooking...... 11/19 Refined Cuisine...... 11/05 COUPLES COOKING Chef Pete’s Table...... 11/20 Napa Style Dinner...... 11/06 Couples Cooking - Israeli Street Food...... 09/24 The Bourbon and Bacon Class...... 12/04 My Italian Table II...... 11/12 Couples Cooking - Classic Southern Italian Cooking... 10/15 An Evening with Daniel Boulud...... 11/13 Couples Cooking - The Seafood Class...... 10/22 NEW WEDNESDAY NIGHT CLASSES An Evening in Charleston - Low Country Cooking...... 11/19 Couples Cooking - Chinese Classics...... 11/05 Pasta Basics with Chef Pete...... 09/15 It’s Getting Chilly...... 11/20 Couples Cooking - Traditional Greek Cuisine....11/13 Pizza with Chef Pete...... 10/13 Chef Pete’s Table...... 11/20 Couples Cooking - Fall and Winter Veggies....11/19 Pasta Basics with Chef Pete...... 11/17 A Not So Traditional Christmas...... 12/04 Couples Cooking - Northern Italian Cooking....12/03 Pizza...... 12/15 Holiday Class...... 12/10 Couples Cooking – Low & Slow for Winter....12/10 The Bourbon and Bacon Class...... 12/11 PARENT AND CHILD/TWEEN Christmas Great Dinner...... 12/18 REGIONAL AND ETHNIC CUISINE Parent & Tween: Chili Night Dinner...... 10/23 Asian and South Asian Parent & Tween: A Philly Favorite...... 11/06 Couples Cooking: Chinese Classics...... 11/05 Child & Parent: Thanksgiving Teamwork...... 11/20 Holiday Beer Class...... 12/10 Parent & Tween: Fresh Pasta...... 12/11

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

Registration Form

Name: ______Address: ______City:______State_____Zip Code: ______Home Phone: ______Cell Phone: ______(optional) E-Mail Address: ______Credit Card Type & Number: ______Exp. Date: ______CSV: ______q Check Enclosed (payable to Culinaria Cooking School) Courses Requested: Class Title:______Date:______Time:______# Attending:______Cost: ______Class Title:______Date:______Time:______# Attending:______Cost: ______Class Title:______Date:______Time:______# Attending:______Cost: ______Note: Returned checks subject to $30 fee 04 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE September 2021 Classes September 2021 Classes Sun MonTues WedThur FriSat 29 30 31 01 02 03 04

05 06 07 08 09 10 11 Dinner Party I Shades of Summer (D) 7-10 pm (D) 2-5 pm Knife Skills A Little Smoke and Fire (P) 7-10 pm (D) 7-10 pm

12 13 14 15 16 17 18 Pasta Basics with Viva México Trattoria - A Passion Beginner Baking & Chef Pete (P) 7-10 pm (D) 7-10 pm for Italian Food Science: Muffins & Biscuits (D) 7-10 pm (P) 2-5 pm New Foodie Night: California Cuisine A Tale of 2 Bourbons (P) 7-10 pm (D) 7-10 pm

19 20 21 22 23 24 25 Culinaria After School - Couples Cooking - Israeli Baking Science: Session I (P) 5-7 pm Street Food Angel Food, Sponge and (P) 6:30-10 pm Chiffon Cakes Perfect Pairings - Virginia (P) 2-5 pm (D) 7-10 pm California On A Plate (D) 7-10 pm 26 27 28 29 30 01 02 Culinaria After School - Session II (P) 5-7 pm

P Participation D Demonstration Z/D Zoom Demo

Dinner Party I Fr - 09/10 Demonstration 7 pm-10 pm $95 A dinner party begins well before the first guest is invited. It starts with imagining good times shared with friends; the people; the setting; the food and the conversation. The best times spent are unpretentious and relaxed. This fall inspired menu is full of great opportunities for learning. Technique, flavor and finesse all come together in this classic dinner party venue. Join Chef Stephen for a fun-filled evening at Culinaria! Savory Mushroom with Goat Cheese ; “Arrabbiata” with Shrimp; Baby Salad Greens, Grape Tomatoes, Asiago Cheese, Toasted Pine Nuts in a Basil Vinaigrette; Java Pork Tenderloins over Mashed Yams with -Avocado & Jalapeño ; & “”; Almond Shortcrust Raspberry Tart Instructor: Stephen P. Sands

Knife Skills Fr – 09/10 Participation 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 Stir-Fry with Fresh Ginger and Soy served with Instructor: Pete Snaith

CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE 05 September 2021 Classes

Shades of Summer Sa - 09/11 Demonstration 2 pm-5 pm $85 September can bring forth the last remnants of summer’s bounty. In this demonstration class we will use some of the best that late summer has to offer. Shaved Vegetable Salad with and Vinaigrette; Pan Fried Salmon and Asparagus with Citrus; Rum Roasted Peaches over Butter Pecan Ice Cream Instructor: Ellen Wulchin

A Little Smoke and Fire Sa - 09/11 Demonstration 7 pm-10 pm $95 No matter what time of year it is, it’s never too cold or too hot to cook something in the smoker, or fire up the grill. Join chef Pete for an evening of smoke and fire! Dry Rub and Smoked Shredded Duck over Arugula with Orange Dressing and Candied Orange; Grilled Chicken with Cilantro and Thai Basil Sauce with Charred Snap Peas with Ginger and Chili Vinaigrette; Chocolate Carrot Cake with Sour Cream Frosting Instructor: Pete Snaith

Pasta Basics with Chef Pete We - 09/15 Participation 7 pm-10 pm $85 Have you ever wanted to make pasta from scratch? Once you make pasta at home, you will definitely change your mind about box pasta. Fresh pasta is much lighter and satisfying and cooks much quicker than box pasta. In this class, you will learn how to make, roll, and cut fresh pasta, and more importantly, enjoy eating it. We will also make two sauces that you cannot live without. Fresh Pasta; ; Cream Based Sauce Instructor: Pete Snaith

New Foodie Night: California Cuisine Th - 09/16 Participation 7 pm-10 pm $80 Were you forced to venture into the kitchen for the first time because of quarantine? Did you discover that you really should be using your instead of storing stuff in it? Are you ready to get out again to see some new faces and learn some new things? This class is for young adults, featuring an evening of recipes perfect for upping your Instagram foodie feed or impressing someone special. Students will work in pairs, so register solo to work with someone new or with a partner. Warm with Lemon and ; Curry Dusted Seared Scallops with Grapefruit and Pink Peppercorn; Red Quinoa and Forbidden Rice Salad; Roasted Carrots with ; Panna Cotta with Walnuts and Instructor: Christine Wisnewski

Viva México Th - 09/16 Demonstration 7 pm-10 pm $100 Did you know that this year is Mexico’s 200th birthday? So, to celebrate, join me for a little history of my country, a fair amount of history of the national dish, and a lot of what I hope are new flavors for your palate. Crab Dobladita with Jalapeño Sauce; en Nogada (stuffed poblano); Mango Sorbet Instructor: Viviana Álvarez

Trattoria - A Passion for Italian Food Fr - 09/17 Demonstration 7 pm-10 pm $95 In Italy, making wine, like eating or breathing, is so utterly natural it almost seems instinctive. Plus, the food of Italy gives you a real taste of a country that loves its food with a passion and the wines that go with them enhance the experience. Come and join our culinary and wine journey and discover the passion that is so embodied in the Italian culture. Fennel and Shrimp in Wine Sauce (finocchio e gamberetti in salsa di vino); Salad of , Prosciutto, and Shaved Parmigiano Cheese (insalata Jacopo da pontormo); Jumbo Sea Scallops with Lemon, Bay, and Rosemary Oil (capesante grande con limone, alloro e olio di rosmarino); Green Beans & Swiss Chard Stewed with Wine & Tomato (scafata); Frangelico Chocolate Souffle with White Chocolate Sauce (budino di cioccolato Frangelico con salsa di cioccolato bianco) Instructor: Stephen P. Sands

Beginner Baking & Science: Muffins & Biscuits Sa - 09/18 Participation 2 pm-5 pm $75 Muffins and biscuits are a delicious way to learn to bake. A bakery muffin has a tender cake-like structure, and a biscuit is fluffy and full of flavor. We will explore both the science of muffins and biscuits, as well as the history of American versions. We learn about measuring dry and wet ingredients, the chemistry of baking powder and baking soda, and how mixing methods affect the structure and texture. Come in and learn to experiment with food! Bubbly Hot Chocolate; Blueberry Muffins; Buttermilk Biscuits with Strawberry Jam Instructor: Kathy Misovec

06 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE September 2021 Classes

A Tale of 2 Bourbons Sa - 09/18 Demonstration 7 pm-10 pm $95 Besides being a huge wine lover, bourbon is one of my favorite liquors. Cooking with spirits has been in the culinary world for quite some time. Tonight’s class is about cooking with bourbon, bourbon honey and the flavors it can impart to food when used for cooking! Come on in and join Chef Pete for some great food and wine! Amuse Bouche: Sticky Bourbon Chicken Wings; Dry-Rubbed Smoked Pork Chop with Bourbon over Bacon and Bourbon-Glazed Butternut Squash; Bourbon-Style Irish Pudding Instructor: Pete Snaith

Culinaria After School - Session I Th - 09/23 Participation 5 pm-7 pm $65 This introduction to cooking series offered by Christine is for kids aged 9-13 who are interested in developing and practicing basic cooking skills or expanding their interest in cooking. Each class is a stand- alone lesson that will teach a full menu culminating in a student-produced dinner. Students may take one class in the series or all of them to build a working set of foundational skills in the kitchen. Students who take this class will work collaboratively in teams. Buffalo Wings & Blue Cheese Dip; Philly Cheese ; Sweet Potato Fries; Oreo™ Milkshakes Instructor: Christine Wisnewski

Perfect Pairings - Virginia Th - 09/23 Demonstration 7 pm-10 pm $100 Besides the general cuisine of the Southern United States, Virginia maintains its own particular traditions. Imagine eating at one of George Washington’s favorite taverns or perhaps you’re looking for a more intimate setting where candlelight flickers and our chefs prepare savory cuisine in the fashion of fine dining, all paired with Virginia Wines. Virginia has leapt forward in the wine making arena and many of the local wines are excellent. Regardless of what you are looking for, Chefs Stephen and Pete will satisfy your palates and spark your culinary interests. Creamy Peanut Soup, served with Sparkling Wine; Chowning’s Tavern Crab Cakes, served with Viognier; Cornish Game Hens with Cranberry ; Carrot & Parsnip Puffs, served with Merlot; Sally Lunn ; King’s Arms Tavern Old-Fashioned Instructors: Stephen P. Sands, Pete Snaith

Couples Cooking - Israeli Street Food Fr - 09/24 Participation 6:30 pm-10 pm $200/pair The beauty of Israeli and Middle East street food is that it’s portable, the flavors are fresh, aromatic and everything fits nicely into a ! ; ; Chicken , , Pickled ; Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts Instructor: Mike Selman

Baking & Science: Angel Food, Sponge and Chiffon Cakes Sa - 09/25 Participation 2 pm-5 pm $75 In this class, we explore cakes that rise primarily by the action of bubbly egg foams. Light and airy angel food cakes rise majestically and use very little . Sponge and chiffon cakes also rely on egg foams but have more moistness and a richer flavor. Angel Food Cake; Jelly-Roll/Roulade ; Chiffon Cake Instructor: Kathy Misovec

California On A Plate Sa - 09/25 Demonstration 7 pm-10 pm $95 It’s no wonder why this region is thought of as America’s food and wine paradise. With its long growing season, beautiful weather, and the freshest foods available, California has become synonymous with prosperity. Smoked Trout-Stuffed Cherry Tomatoes; Field of Greens Salad with Pears, Walnuts & Gorgonzola Croutons; Grilled Hanger (Skirt) Steak with Sweet Peppers, Tomatoes & Chimichurri; Roasted Cauliflower with Curry & Red Vinegar; Roasted Pear Crisp with Cranberries & Yogurt Ice Cream Instructor: Stephen P. Sands

Culinaria After School - Session 2 Th - 09/30 Participation 5 pm-7 pm $65 This introduction to cooking series offered by Christine is for kids aged 9-13 who are interested in developing and practicing basic cooking skills or expanding their interest in cooking. Each class is a stand- alone lesson that will teach a full menu culminating in a student-produced dinner. Students may take one class in the series or all of them to build a working set of foundational skills in the kitchen. Students who take this class will work collaboratively in teams. & Herb Breadsticks; ; Pasta Bolognese; One Bowl Chocolate Cake with Sweetened Whipped Cream Instructor: Christine Wisnewski

CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE 07 October 2021 Classes October 2021 Classes Sun MonTues WedThur FriSat 26 27 28 29 30 01 02 My Italian Table I Baguettes (P) 2-5 pm (D) 7-10 pm Dinner Party II (D) 7-10 pm

03 04 05 06 07 08 09 Culinaria After School - Dinner at a Country Inn Rise and Shine -Sweet Session III (P) 5-7 pm (D) 7-10 pm and Savory Baking (P) 9:30 am-12:30 pm Taquiza Party (D) 7-10 pm

10 11 12 13 14 15 16 Pizza with Chef Pete! Culinaria After School - A Gathering Old World Pretzels (P) 7-10 pm Session IV (P) 5-7 pm (D) 7-10 pm (P) 2-5 pm Couples Cooking - Classic Knife Skills Southern Italian Cooking (P) 7-10 pm (P) 7-10 pm

17 18 19 20 21 22 23 Perfect Pairings - Couples Cooking - Parent & Tween: Napa/Sonoma The Seafood Class Chili Night Dinner (D) 7-10 pm (P) 6:30-10 pm (P) 2-5 pm

24 25 26 27 28 29 30 New Foodie Night: Abbondanza Italiana Paris in the Fall Italian Trattoria (D) 7-10 pm (D) 7-10 pm (P) 7-10 pm Glorious Soups of the Celebrating Día de Mediterranean Muertos (P) 7-10 pm (P) 7-10 pm

31 01 02 03 04 05 06

P Participation D Demonstration Z/D Zoom Demo

My Italian Table I Fr - 10/01 Demonstration 7 pm-10 pm $90 I have such vivid memories of going out to eat an Italian meal with my family! As I grew older, I needed to find out more about Italian food, which is a small part of my heritage! Join me at my Italian table and enjoy a dinner inspired from Italy. An Amuse Bouche Trio of Crostini: Parmesan, Oil Crostini, Avocado and Parmesan Crostini, Baked Mozzarella Tomato, Caper and Parmesan Crostini; Baked Butternut Squash and Parmesan Custard Pudding; Fricasseed Lamb Shoulder Marches Style topped with Mushroom Medley with Rosemary (Misto di Fungi al Rosmarino); Frozen Orange (spumoni all’ arancia) Instructor: Pete Snaith

08 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE October 2021 Classes

Baguettes Sa - 10/02 Participation 2 pm-5 pm $75 Baguettes have a crisp crunchy crust and a light chewy flavorful interior riddled with holes. With only four basic ingredients, and no fat or sugar, the success of a baguette depends on the baker’s technique. In this class, we will analyze, and practice techniques perfected for baguettes and the home oven. We work with a pre-ferment for boosting flavor and get experience shaping, slashing and . Come and learn about the art, the science, and the practice of bread-baking. Baguettes; Cheese Board; Herbed Butter Instructor: Kathy Misovec

Dinner Party II Sa - 10/02 Demonstration 7 pm-10 pm $95 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 chefs Ellen and Stephen as they share some easy steps you can take to ensure that your next dinner party is a success. Fennel, Taleggio & Cardamom Tart; Three Lettuce Salad with Pear, Sweet Gorgonzola & Pine Nuts with Sherry Vinaigrette; Mediterranean Salmon over Caramelized Apple; Roasted Potatoes with Rosemary & Garlic; Raspberry Napoleons with Mascarpone Cream Instructors: Stephen P. Sands, Ellen Wulchin

Culinaria After School - Session III Th - 10/07 Participation 5 pm-7 pm $65 This introduction to cooking series offered by Christine is for kids aged 9-13 who are interested in developing and practicing basic cooking skills or expanding their interest in cooking. Each class is a stand- alone lesson that will teach a full menu culminating in a student-produced dinner. Students may take one class in the series or all of them to build a working set of foundational skills in the kitchen. Students who take this class will work collaboratively in teams. Salsa & Tortilla Chips; Spicy Fish , Mexican Corn Salad; Caramelized Pineapple with Ice Cream Instructor: Christine Wisnewski

Dinner at a Country Inn Fr - 10/08 Demonstration 7 pm-10 pm $95 The indulgences of a luxury 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. Sea Scallops Crusted with Five-Spice Powder; Asparagus Salad with and Caviar; Cod Loins over Lentil Ragoût with Heirloom Tomatoes, Basil & Balsamic; Chocolate and Hazelnut Toffee Tart Instructor: Stephen P. Sands

Rise and Shine -Sweet and Savory Baking Sa - 10/09 Participation 9:30 am-12:30 pm $90 Homemade breakfast treats are the foundation of hospitality in many food cultures. The ritual of Saturday morning baking evokes comfort. The results are rewarding and the whole family is sure to appreciate the little extra effort! Join Chef Marilena and learn how to make: Divine Pear Scones with Marmalade Butter; Orange-Infused Almond Cake; Oven-Baked Mushroom and Cheese Mini Frittate; Buttermilk and Chive Drop Biscuits Instructor: Marilena Leavitt

Taquiza Party Sa - 10/09 Demonstration 7 pm-10 pm $90 When people ask me for the recipe for a , I tease them saying take a tortilla and put whatever you want in it. And there is a certain amount of truth to that. So, let us all prepare our own tortillas and put something in them. Tender Cactus Salad; ; Potatoes and ; Poblano Pepper Strips with Crema; Pork Rinds in ; Roasted ; Corn Cake with Rompope from the Convent Instructor: Viviana Álvarez

Pizza with Chef Pete! We - 10/13 Participation 7 pm-10 pm $85 IS THERE ANYTHING BETTER OR MORE SATISFYING THAN PIZZA? Learn the basics of pizza making and the importance of a great . This is one of Chef Pete’s favorite things to cook. Join him for this class and learn to make great pizza at home for a fun time making it with your friends and family. Pizza Dough and Sauce with several Toppings; Pizza Margherita, Pizza Bianca Instructor: Pete Snaith

CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE 09 October 2021 Classes

Culinaria After School - Session IV Th - 10/14 Participation 5 pm-7 pm $65 This introduction to cooking series offered by Christine is for kids aged 9-13 who are interested in developing and practicing basic cooking skills or expanding their interest in cooking. Each class is a stand- alone lesson that will teach a full menu culminating in a student-produced dinner. Students may take one class in the series or all of them to build a working set of foundational skills in the kitchen. Students who take this class will work collaboratively in teams. Fresh Pita; Hummus; Spiced ; Roast Chicken Breasts with Lemon & Za’atar; Rice Pudding with Cardamom & Pistachios Instructor: Christine Wisnewski A Gathering Fr - 10/15 Demonstration 7 pm-10 pm $90 The Culinaria demonstration Kitchen is all about learning, cooking, and of course, enjoying wine. As with any meal what takes a meal from good to fantastic, is the people you share the meal with! Getting together with friends, or even meeting new ones, makes the experience that much more special. Garlic Scampi Over Corn Meal Crusted and Fried tomatoes; Seared Seasonal White Fish with Gazpacho Sauce and Fresh Tomato Salsa Topped with Olive Tapenade over Lemon Risotto; Mixed Greens with White Balsamic Vinegar and Roasted Shallot Vinaigrette; Dark Chocolate Pear Galette Instructor: Pete Snaith Couples Cooking - Classic Southern Italian Cooking Fr - 10/15 Participation 7 pm-10 pm $200/pair Grab a friend or a date and come explore the great culinary diversity of Southern Italy. With the help of a regional map, we will discuss the typical products, cooking techniques and culinary traditions of the Southern Italian regions. Then, we will set out to prepare a delicious and very satisfying meal! Sicilian Caponata on Garlic Crostini; Pasta with Spicy Tomatoes, Creamy and Ricotta cheese (pasta alla Norma); Chicken Braised in a Marsala Sauce (scaloppini al marsala); Sicilian Lemon-Lime Granita (granita di limone e cedro) Instructor: Marilena Leavitt Old World Pretzels Sa - 10/16 Participation 2 pm-5 pm $75 Come explore how to achieve the distinctive old-world flavor with starter and a special dip in a baking soda bath. We’ll have fun learning the ropes and practicing various traditional knot shapes and their history. This is primarily a baking class, and we’ll complement our efforts with a mini-Octoberfest with bites, cheese dip and beer. Soft Pretzels; German Sausage Bites with Sauerkraut and ; Bavarian Cheese Dip; Local Microbrew Beer and Apple Cider Instructor: Kathy Misovec Knife Skills Sa - 10/16 Participation 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 Perfect Pairings - Napa/Sonoma Th - 10/21 Demonstration 7 pm-10 pm $100 Nothing says great food like California cuisine, and Napa & Sonoma are home to many wonderful vineyards and wine makers. They are also home to some of the best restaurants and food in the country. Join Chefs Stephen and Pete as they prepare some inspired flavor and food combinations guaranteed to stimulate the senses. The fresh flavors from these two wonderful areas, combined with the simplicity of the menu, are sure to please. -Dusted Sea Scallops with Clementine Sauce over Cauliflower Puree, served with Sauvignon Blanc; Wild Mushroom Napoleon, served with Pinot Noir; Flat Iron Steak with Bordelaise Sauce; served with Merlot; Potato Gratin with Parsnips & Carrots; Amaretto Tart w/ Chocolate Drizzle, served with Zinfandel Port Instructors: Stephen P. Sands, Pete Snaith

10 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE October 2021 Classes October 2021 Classes

Couples Cooking - The Seafood Class Fr - 10/22 Participation 6:30 pm-10 pm $200/pair We all want to lighten up our diets and eat more seafood. Most fish and shellfish are sustainable, low in and high in good . It’s time to take the mystery out of cooking seafood. Join me for a feast! Poached Cod in Tomato Broth with Vegetables; Green Thai Curry with Halibut and Baby Bok Choy; Roasted Vegetables with Shrimp and Pasta; Apple Crisp with Ice Cream Instructor: Mike Selman

Parent & Tween: Chili Night Dinner Sa - 10/23 Participation 2 pm-5 pm $140/pair Chili is a comforting cold-weather favorite. It is even better when the meal includes delicious sides and a dessert to complete the southwestern theme. In this class Christine will introduce all the basic cooking skills necessary to prepare this family-favorite menu that is sure to please. Students will work in teams to complete the menu. This class is for kids 9-13, with an accompanying adult. Sweet Corn Dip with Chips; Easy Turkey Chili; Corn Muffins; with Fresh Fruit Instructor: Christine Wisnewski New Foodie Night: Italian Trattoria Th - 10/28 Participation 7 pm-10 pm $80 Were you forced to venture into the kitchen for the first time because of quarantine? Did you discover that you really should be using your oven instead of storing stuff in it? Are you ready to get out again to see some new faces and learn some new things? This class is for young adults, featuring an evening of recipes perfect for upping your Instagram foodie feed or learning a menu to impress someone special. Students will work in pairs, so register solo to work with someone new or with a partner. Broiled Mussels with Garlic Herb Butter; ‘all Amatriciana; Marinated Pepper Salad with Pecorino; Cake with Seasonal Fruit & Soft Cream Instructor: Christine Wisnewski Abbondanza Italiana Fr - 10/29 Demonstration 7 pm-10 pm $90 In Italian, Abbondanza has several meanings, including abundance. It is much more than just a word; it is a celebration or salutation! In Italy there are so many rules about food and wine, but here at Culinaria, Chef Pete follows his rules and ideas, so plan on joining him as he cooks his favorite food! Braised with Pancetta and Sun-Dried Tomatoes (carciofi brasati con pancetta e pomodori secchi); Neapolitan Pasta (pasta Napoletano); Arugula, Fennel and Orange Salad with Goat Cheese (insalata di rucola, finocchi, e arance con formaggio di capra); Caprese Instructor: Pete Snaith Glorious Soups of the Mediterranean Fr - 10/29 Participation 7 pm-10 pm $90 As the weather gets cold and crisp, and the nights turn long and dark, comfort food comes into our lives with an even sharper focus. Cooking and eating now become a more serious affair for all. In this class, we will learn how to make warm, cozy, and classic Mediterranean soups that have warmed and sustained the people of these lands for generations. Winter Minestrone Soup with Farro and Cannellini Beans; Roasted Carrot and Parsnip Soup with Crispy Pancetta; Creamy Greek Lemon Chicken Broth Soup with (); Rustic Provençal Instructor: Marilena Leavitt Paris in the Fall Sa - 10/30 Demonstration 7 pm-10 pm $95 Paris is truly a wonderful city - elegant restaurants, wide boulevards with allèes of trees, beautiful gardens, shops, vendors, and street markets. Join Chef Stephen and enjoy glorious French food that sparks the imagination and has you dining in a Paris bistro along the Champs-Élysées. /Olive Pizza (pissaladière); Mesclun Salad with Mushrooms, Artichokes, and Walnuts; Brown Butter Scallops with Lemon, & Capers; Potato Gratin Forestier (potato-mushroom gratin); Chocolate- Crème Brûlée Instructor: Stephen P. Sands

Celebrating Día de Muertos Sa - 10/30 Participation 7 - 10 pm $90 Baking pan de muerto has been my personal tradition since I left my country 10 years ago because it’s the one thing I have to have for my altar and celebrate the lives of my beloved ones who have parted, but it’s also one that will satisfy my sweet tooth craving. Hot chocolate will be served during the class. Pan de muerto (a brioche style dessert); Mascarpone-Vanilla Chantilly Cream Instructor: Viviana Álvarez

CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE 11 12 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE 13 November 2021 Classes November 2021 Classes Sun MonTues WedThur FriSat 31 01 02 03 04 05 06 Fall Brunch at Home Couples Cooking - (P) 9:30 am-12:30 pm Chinese Classics (P) 6:30-10 pm Parent & Tween: A Philly Favorite Refined Cuisine (P) 2-5 pm (D) 7-10 pm Napa Style Dinner (D) 7-10 pm

07 08 09 10 11 12Knife Skills 13 My Italian Table II (P) 2-5 pm (D) 7-10 pm An Evening with Daniel Boulud (D) 7-10 pm Couples Cooking - Traditional Greek Cuisine (P) 7-10 pm

14 15 16 17 18 19 20 Perfect Pairings - The Couples Cooking - Fall Child and Parent - Pasta Basics with Thanksgiving Teamwork Chef Pete Vintner’s Table and Winter Veggies (P) 2-5 pm (P) 7-10 pm (D) 7-10 pm (P) 6:30-10 pm Chef Pete’s Table An Evening in Charleston- (D) 7-10 pm Low Country Cooking It’s Getting Chilly (D) 7-10 pm (P) 7-10 pm 21 22 23 24 25 26 27

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P Participation D Demonstration Z/D Zoom Demo

Couples Cooking - Chinese Classics Fr - 11/05 Participation 6:30 pm-10 pm $200/pair My family were not adventurous eaters, so growing up, Chinese food was classic Cantonese. There were two Chinese restaurants we would go to in New York City, the food order was always the same and I have vivid memories of a feast of incredible food. Let’s recreate some of those dishes in our class. Egg Rolls; Shrimp with Lobster Sauce; Chicken with Black Bean Sauce; Pork Fried Rice; Egg Custard Tartlets Instructor: Mike Selman

Refined Cuisine Fr - 11/05 Demonstration 7 pm-10 pm $95 This menu promises to be an explosion of flavors and an evening of refined dining and a little bit of fun. Dinner does not have to be boring - it can excite your palate and enhance your experience. Parmesan Cheese Pudding with Sweet Pea Puree; Cream of Mussel Soup; Seared Peppered over Asian with Emulsion; Tart of Banana Custard, Chocolate and Caramel Instructor: Pete Snaith

14 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE November 2021 Classes

Fall Brunch at Home Sa - 11/06 Participation 9:30 am-12:30 pm $90 Planning a brunch at home is a wonderful way to entertain on a Sunday! These make-ahead brunch favorites are real treats to share with your friends, or, to enjoy yourself with your morning coffee or tea. In this class we will learn the secrets and master the techniques behind these delicious treats so you can replicate everything at home. Swedish Cardamom ; Mini Cranberry and Orange Scones with Honey Butter; Ham, Cheese and Mushroom ; Pumpkin, Buttermilk-Buttermilk with Pecans and Maple Syrup Instructor: Marilena Leavitt

Parent & Tween: A Philly Favorite Sa - 11/06 Participation 2 pm-5 pm $140/pair You’ve been meaning to teach your kid some kitchen skills, but somehow there just hasn’t been the time. Our Parent/Tween classes offer an opportunity to spend some quality time with your tween, while getting them some important skills they will need soon enough. This class for kids 9-13 and parents will teach a variety of teen favorite foods (adults too!). We’ll work on knife skills, as well as other basic cooking techniques. Buffalo Wings & Blue Cheese Dip; Philly Cheese Steak Sandwiches; & Vinegar Roasted Potatoes; Classic Ice Cream Sandwiches Instructor: Christine Wisnewski

Napa Style Dinner Sa - 11/06 Demonstration 7 pm-10 pm $95 Nothing says fresh and delicious more than food from Napa Valley, California. Coming to you, for your enjoyment, straight from the sunny hills of California are these wonderful menu ideas from Chef Stephen’s visits to wine country. Pear & Gorgonzola Flatbread with Mission Fig and Port Wine Mustard; Baby Romaine Salad with Jicama & Grape Tomatoes in a Sherry-Balsamic Vinaigrette; Porcini Dusted Boneless Loin of Lamb over Israeli with Butter; Sautéed with Tahini; Almond Cream & Cherry Tart Instructor: Stephen P. Sands

My Italian Table II Fr - 11/12 Demonstration 7 pm-10 pm $90 When it comes to cuisines of the world, Italian is my first love, hands down! Italian food is what took me to Italy so I could experience it first-hand and to study at the Culinary Institute of Florence! I still continue to strive to improve my knowledge of this amazing cuisine, which is truly my passion! Amuse Bouche: Italian Sausage Stuffed Colossal Olives; Mushroom and Potato Soup with Sundried Tomatoes (zuppa di funghi e patate con pomodori secchi); Scaloppini of Chicken with Grapefruit and Pink Pepper Corn Butter Sauce; Tiramisu Instructor: Pete Snaith

Knife Skills Sa - 11/13 Participation 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

Couples Cooking - Traditional Greek Cuisine Sa - 11/13 Participation 7 pm-10 pm $200/pair In this class we will learn how to make authentic Greek dishes by mastering some of the most traditional Greek recipes. You won’t need the takeout menu after you learn how to make these classic and mouthwatering recipes right at home. Feta, Spinach and Fresh Herb Filo Triangles (spanakopitakia); Layered Potato, Eggplant, Meat and Cheese Bake Topped with a Light Béchamel Sauce (moussaka); Greek Winter Salad with a bright lemon vinaigrette (maroulosalata); Traditional Instructor: Marilena Leavitt

An Evening with Daniel Boulud Sa - 11/13 Demonstration 7 pm-10 pm $125 The class features recipes form Daniel Boulud, and his award-winning restaurant, Café Boulud. For those of you that enjoyed Jerry’s classes that featured menus from Inn at Little Washington and The French Laundry, this will be equally comparable. Asparagus and Lobster Salad with Curried-Pepper Vinaigrette; Scallops on Crushed Potatoes, Sauce ; Espresso Rubbed Pork Tenderloin Served on a Spinach Bed with Sauce; Truffled Bourbon Mashed Sweet Potatoes; Chocolate Mousse Trio Instructor: Jerry Sanders

CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE 15 November 2021 Classes

Pasta Basics with Chef Pete We - 11/17 Participation 7 pm-10 pm $85 Have you ever wanted to make pasta from scratch? Once you make pasta at home, you will definitely change your mind about box pasta. Fresh pasta is much lighter and more satisfying (because you made it) and cooks much quicker than box pasta. In this class, you will learn how to make, roll, and cut fresh pasta, and more importantly, enjoy eating it. We will also make two sauces that you cannot live without. Fresh Pasta; Tomato Sauce; Cream Based Sauce Instructor: Pete Snaith

Perfect Pairings - The Vintner’s Table Th - 11/18 Demonstration 7 pm-10 pm $100 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. & Goat Cheese Soufflé with Sauvignon Blanc; Sauteed Spice- Rubbed Shrimp with Chive-Mustard Sauce with an un-oaked Chardonnay; Braised Veal Shanks (ossobuco) over Risotto with Old-Vine Zinfandel; Coffee-Vanilla Crème Brûlée with Ruby Port Instructors: Stephen P. Sands, Pete Snaith

Couples Cooking - Fall and Winter Veggies Fr - 11/19 Participation 6:30 pm-10 pm $200/pair Just in time to add some great side dishes for the holidays or that once a week ‘no meat’ meal you’ve been promising you would add to your weekly menu, it just makes sense to eat more veggies. Cauliflower ; Mushroom Ragout with Creamy Polenta; Shaved Brussels Sprouts Salad; Roasted Root Vegetables; Chocolate Tart Instructor: Mike Selman

An Evening in Charleston- Low Country Cooking Fr - 11/19 Demonstration 7 pm-10 pm $105 Southern cooking has enjoyed a significant resurgence with the addition of top chefs and well-known restaurants in Charleston, Atlanta and Birmingham. This will showcase my favorite – Low Country-Gullah- Geeche, in a series of composed plates. Grilled Figs with Country Ham, Walnuts and Lemon Mint Cream; Classic Lowcountry Pickled Shrimp Plate with Sides; Asparagus with Crawfish Meuniere; Cocoa-Rubbed Beef Filet served with Gullah Rice. Southern Style Corn Bread Sticks; Lemon Buttermilk Chess Tart Instructor: Jerry Sanders

Child and Parent - Thanksgiving Teamwork Sa - 11/20 Participation 2 pm-5 pm $140/pair This popular class has become an annual Culinaria tradition. 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 Turkey with Herbed Gravy; Mushroom-Sausage Stuffing; Cheesy Broccoli ; Quick Cranberry Sauce; Pumpkin Spice Cake with Frosting Instructor: Christine Wisnewski

It’s Getting Chilly Sa - 11/20 Participation 7 pm-10 pm $90 is regularly prepared in huge pots that last for days, just the way that “tex-mex” chili is done. I remember eating bowls of pozole for days until it was all gone to just warm-up. And you know what? Reheating did make it better! Vegetarian (potato or beans); Roasted Salsa Verde; Chicken Red Pozole; Buñuelos (fried dough fritter) Instructor: Viviana Álvarez

Chef Pete’s Table Sa - 11/20 Demonstration 7 pm-10 pm $90 Come in and enjoy an eclectic meal with Chef Pete and of course a glass or two of wine. With all the flavors going on in this menu it’s going to be a party in your mouth! Mixed Mushroom Napoleons with Mushroom Cream and Cheese; Pork Chop Au Poivre with Apple and Leek Puree, Served with Twice-Baked Potato with Chorizo and Scallion Cream; Mixed Greens with Apple and Fresh Made Croutons; Chocolate Mousse Cake Instructor: Pete Snaith

16 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE December 2021 Classes December 2021 Classes Sun MonTues WedThur FriSat 28 29 30 01 02 03 04 Perfect Pairings - Couples Cooking - Holiday Cookies Bordeaux (D) 7-10 pm Northern Italian Cooking (P) 2-5 pm (P) 7-10 pm New Foodie Night: A Not So Traditional Evening of Mezze Christmas (P) 7-10 pm (P) 7-10 pm

05 06 07 08 09 10 11 Parent & Tween: Holiday Beer Class Fresh Pasta (P) 2-5 pm (D) 6:30-9:30 pm Knife Skills (P) 2-5 pm Couples Cooking - Low and Slow for Winter The Bourbon Bacon Class (P) 6:30-10 pm (D) 7-10 pm

12 13 14 15 16 17 18 Pizza (P) 7-10 pm Christmas Great Dinner (D) 6:30-10 pm

19 20 21 22 23 24 25

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P Participation D Demonstration Z/D Zoom Demo

New Foodie Night: Evening of Mezze Th - 12/02 Participation 7 pm-10 pm $80 Were you forced to venture into kitchen for the first time because of quarantine? Did you discover that you really should be using your oven instead of storing stuff in it? Are you ready to get out again to see some new faces and learn some new things? This class is for young adults, featuring an evening of recipes perfect for upping your Instagram foodie feed or impressing someone special. Students will work in pairs, so register solo to work with someone new or with partner. Hummus with Spiced Lamb; Zucchini with Yogurt; Roasted Eggplant with Feta; Lemon-Garlic Chicken Wings; Salmon Skewers with Parsley Oil; Almond Cake with Saffron and Honey Instructor: Christine Wisnewski

Perfect Pairings - Bordeaux Th - 12/02 Demonstration 7 pm-10 pm $100 This large, southwestern wine region, ruled by the English for 200 years in the middle ages, produces more Appellation Contrôlée wine than any other in France. Bordeaux is a world capital of wine, with its castles and vineyards of the Bordeaux region that stand on the hillsides of the Gironde and is home to the world’s main wine fair, Vinexpo. Bordeaux is also one of the centers of gastronomy and business tourism for the organization of international congresses. Individual Crab & Gruyere Soufflés, paired with White Bordeaux; Cumin-Crusted Pork Tenderloin with Salsa Verde, served with Merlot; Skirt Steak with Porcini-Merlot , served with Cabernet Sauvignon; Star-Anise Crème Brûlée, served with Sauternes Instructors: Stephen P. Sands, Pete Snaith

CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE 17 December 2021 Classes

Couples Cooking - Northern Italian Cooking Fr 12/03 Participation 7 pm-10 pm $200/pair This class is a culinary journey through one of the world’s most exciting and diverse food cultures. With a regional map to guide us, Chef Marilena will discuss the products, cooking techniques and culinary particulars of Italy’s northern regions. Crostini with Caramelized and Gorgonzola; Chicken Fricassee with Porcini Mushrooms and White Wine, Polenta with Fontina and Parmesan Cheeses; Fresh Pear and Almond Tart Instructor: Marilena Leavitt

Holiday Cookies Sa - 12/04 Participation 2 pm-5 pm $90 The perfect cookie gift box is a work of art with beautiful and delicious cookies of different shapes, colors and flavors. There’s no shortage of wonderful cookies, and every year can be new and different. This year we will create: Marshmallow Wreath Treats; Vanilla and Almond European Crescent Cookies; Butter Cookies with Jam - Bowtie, Pinwheel and Thumbprint; Chocolate Crinkle Cookies Instructor: Kathy Misovec

A Not So Traditional Christmas Sa - 12/04 Participation 7 pm-10 pm $90 are traditionally Mexican, and I love that they are a traditional meal in America for Christmas. So, for this Christmas, I share with you my house favorites. Black Bean Soup; Chicken Tamales with Salsa Verde; Pork Tamales with Colorado; with Hot Chocolate Instructor: Viviana Álvarez

Couples Cooking - Low and Slow for Winter Fr - 12/10 Participation 6:30 pm-10 pm $200/pair Winter is the time for comforting, slow cooked foods that warm the heart and soul and make your home smell amazing. Lambs and Clams ( (lamb sausage), clams, beans and vegetables); Pork Chops with Fennel and Tomato; Dark Chocolate Espresso Budino Instructor: Mike Selman

Holiday Beer Class Fr - 12/10 Demonstration 6:30 pm-9:30 pm $100 Beer is versatile and can add a great twist to your winter cooking. It lends itself to a wide variety of food presentations. Come join Chef Ellen as she cooks with beer and discover your new favorite kitchen ingredient. Beer accompaniment served with each course. Crispy Prosciutto and Asparagus on Cheesy Beer Bread ; Thinly sliced Shrimp over Greens with Citrus, Roasted Red Peppers and Lager, Lime Vinaigrette; Duck Breast with Cranberry Beer Sauce, Porter Sweet Potato and Mushroom Bake; Dessert Trio of Guinness Pretzel Truffle, Chocolate Covered Beer Marshmallow, Petit Guinness Ice Cream Float Instructor: Ellen Wulchin

Parent & Tween: Fresh Pasta Sa - 12/11 Participation 2 pm-5 pm $140/pair There is nothing better than fresh pasta. This class will teach parents and tweens how to knead, roll, and cut fresh fettuccini. Students will be surprised at how easy it is to make pasta out of simple ingredients. Our pasta will serve as the main course of a dinner that will be sure to please the whole family. Tomato Crostini; Straw & Hay Pasta (Fresh fettuccini with Ham, Peas and Cream); Green Salad with Italian Vinaigrette; Lemon Pudding Cake Instructor: Christine Wisnewski

Knife Skills Sa - 12/11 Participation 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

18 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE December 2021 Classes

The Bourbon Bacon Class Sa - 12/11 Demonstration 7 pm-10 pm $105 It’s the return of the ever-popular Bourbon Bacon Class. Join Jerry as he takes you from Soup to Dessert with each course having Bourbon AND Bacon. It just doesn’t get any better! Bourbon Bacon Crab Soup; Apple, Pear & Gorgonzola Salad with Maple Pecan Bacon and Cranberry Bourbon Vinaigrette; Bacon Wrapped Beef Tenderloin with a Bourbon Bleu Cheese Sauce; Truffled Bourbon Mashed Sweet Potatoes; Hashed Brussels Sprouts with Bacon, Balsamic and Pomegranate Seeds; Bourbon Bacon Pecan Pie with a Hint of Cayenne; Homemade Vanilla Bean Ice Cream Instructor: Jerry Sanders

Pizza We - 12/15 Participation 7 - 10 pm $85 IS THERE ANYTHING BETTER OR MORE SATISFYING THAN PIZZA? Learn the basics of pizza making and the importance of a great dough. This is one of Chef Pete’s favorite things to cook. Join him for this class and learn to make great pizza at home and a fun time making it with your friends and family. Pizza Dough and Sauce with several Toppings; Pizza Margherita, Pizza Bianca Instructor: Pete Snaith

Christmas Great Dinner Sa - 12/18 Demonstration 6:30-10 pm $125 There is a chill in the air signaling winter is here; homes are decorated with lights, and Christmas is right around the corner. You want to do something special for the holidays before the madness starts. Chefs Stephen and Pete have joined forces to create a special holiday dinner just for you. Courses are paired with appropriate wines. Register early this class will sell out! Roasted Garlic, Mushroom & Goat Cheese Bruschetta; White Bean & Escarole Soup with Sausage; Seared Jumbo Scallops with Chile Sauce & Basil; Arugula Salad with Pine Nuts, Avocado, and Hearts of Palm; Seared Beef Tenderloin Medallions with Rösti Potatoes; Roasted Asparagus with Tomato & Tarragon Sauce; Tiramisu Souffle Instructors: Stephen P. Sands, Pete Snaith

CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE 19 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

20 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE Culinaria Cooking School Photos

CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE 21 Culinaria Cooking School Photos

22 CULINARIA COOKING SCHOOL • FALL 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 • FALL 2021 CLASS SCHEDULE 23 110 Pleasant Street, NW Vienna, Virginia 22180 www.culinariacookingschool.com E-mail: [email protected]

Phone: 703.865.7920