Step-by-Step to Cooking Success

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

WINTER/SPRING CLASS SCHEDULE: January through April 2020 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 • WINTER/SPRING 2020 CLASS SCHEDULE Winter/Spring 2020 Classes at a Glance

SKILLS AND TECHNIQUES REGIONAL AND ETHNIC CUISINE EPICUREAN ADVENTURES Knife Skills...... 1/11; 2/7; 3/28; 4/11 Asian An Evening with Ginger...... 1/17 Culinaria After School – Session 1...... 2/20 Good Morning Vietnam!...... 2/29 Small Plates, Big Flavors...... 1/24 Culinaria After School – Session 2...... 2/27 French Hanging Out on the Beach in January...... 1/25 Culinaria After School – Session 3...... 3/5 Luxurious French Dinner...... 1/18 The Smoker You Get...... 1/31 Culinaria After School – Session 4...... 3/12 French Bistro Comfort...... 2/1 Breakfast in Bed...... 2/1 The Basic Sauce Class...... 3/14 French Pastry Shop Classics...... 3/28 The Dinner Party I...... 2/8 Sausage Making...... 4/24 Greek The Restaurant Experience...... 3/6 My Greek Dinner...... 4/25 Chef Pete’s Excellent Dinner...... 3/7 BAKING/DESSERTS Irish Date Night – Mediterranean Meze...... 3/13 Croissants 101...... 1/18 Dinner from Ireland...... 3/12 Elegant Dinner Party...... 3/14 Parent & Child: Bakery Box...... 1/18 Italian Fancy Family Favorites...... 3/14 Pâte à Choux...... 1/25 The Culinary Heart of Italy...... 4/3 Starch Madness!...... 3/19 Bialy & Bagel Workshop...... 1/31 USA – Regional Dining Out with Friends...... 3/28 Valentine Cookie Decorating...... 2/8 Louisiana Lunch...... 2/15 The Chef’s Table...... 4/11 Baguettes...... 2/15 Mardi Gras Dinner...... 2/22 Chicken Sandwich Throw-down...... 4/11 Artisan Bread Made at Home...... 2/29 Chef’s Table – Austin...... 2/28 Spring Macarons...... 3/7 COUPLES COOKING French Pastry Shop Classics...... 3/28 COOKING WITH SPIRITS Couples Fundamentals: Winter Savory...... 1/17 Galette Workshop...... 4/24 Cooking with Brandy...... 1/11 Couples Cooking: Fresh Pasta Workshop...... 2/21 Cooking with Beer II...... 1/24 Couples Cooking: Italian...... 3/13 WINE AND FOOD Bring on the Cheese and Beer!...... 2/28 Couples Cooking: The Art of the Stir Fry...... 4/3 Wine Dinners St. Valentine’s Day Wine Dinner...... 2/14 WEEKDAY SPECIALS PIZZA The Vintner’s Table I...... 2/29 Weekday Special: Fried Chicken...... 1/15 Weekday Special – Pizza ...... 2/12 Reservations Required...... 4/4 Ladies Luncheon...... 2/7 Pizza Afternoon!...... 2/22 The Vintner’s Table II...... 4/17 Weekday Special: Pizza...... 2/12 Pizza Night – Detroit & Chicago...... 3/21 Wine and Food Parings (Small Bites) Weekday Special: BBQ...... 3/11 Perfect Pairings: Napa and Sonoma...... 1/23 Weekday Special – Family Night – Fresh Pasta...3/27 FOR KIDS AND TEENS St. Valentine’s Day Wine Dinner...... 2/14 Weekday Special: Fish & Chips...... 4/8 Parent & Child/Tween Perfect Pairings: Veneto, and Northeast Italy...2/20 Parent and Child: Bakery Box...... 1/18 Elegant Dinner Party...... 3/14 Parent and Tween: Chili Night Dinner...... 2/8 Perfect Pairings: Provence, FR...... 3/19 Parent and Tween: A Philly Favorite...... 3/21 Perfect Pairings: Piedmont, IT...... 4/23 Parent and Tween: Take on Pizza...... 4/18

CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 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 • WINTER/SPRINGFALL 2019 CLASS 2020 SCHEDULE CLASS SCHEDULE January 2020 Classes January 2020 Classes Sun MonTues WedThur FriSat 29 30 31 01 02 03 04

05 06 07 08 09 10 11 Knife Skills (P) 2-5 pm Cooking with Brandy (Cognac) (D) 7-10 pm

12 13 14 15 16 17 18 Weekday Special- Couples Cooking – Croissants 101 Fried Chicken Winter Savory (P) 9:30 am-12:30 pm (D) 7-9 pm (P) 6:30-10 pm Parent & Child: Bakery Box (P) 2-5 pm An Evening with Ginger (D) 7-10 pm Luxurious French Dinner (D) 7-10 pm 19 20 21 22 23 24 25 Perfect Pairings – Cooking with Beer II Pâte à Choux Napa/Sonoma (D) 7-10 pm (P) 9:30 am-12:30 pm (D) 7-10 pm Small Plates, Big Flavors Hanging Out on the (P) 7-10 pm Beach in January (D) 7-10 pm

26 27 28 29 30 31 01 Bialy & Bagel Workshop (P) 10 am-1 pm The Smoker You Get (D) 7-10 pm

P Participation D Demonstration

Knife Skills Sa - 1/11 Participation 2 pm-5 pm $80 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith

Cooking with Brandy (Cognac) Sa - 1/11 Demonstration 7 pm-10 pm $95 What better way to start 2020 off than the return of my “Cooking with Sprits” classes? The rich warmth of Brandy is the perfect offset to that winter chill. Cognac Shrimp Bisque; Pear, Gorgonzola, Bacon Salad with a Brandy Vinaigrette; Beef Tenderloins with Peppercorn, Blue Cheese and Brandy Sauce; Brandy, Mustard, and Herb Roasted Potatoes; Cognac Soaked Apple Walnut Ginger Cake with Whipped Cream Instructor: Jerry Sanders

CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 05 January 2020 Classes

Weekday Special- Fried Chicken Wed - 1/15 Demonstration 7 pm-9 pm $50 It’s been one of those weeks right? Come in, relax, and have a great simple meal cooked for you, plus learn how to make a great dinner at home. Not having to cook and having some wine to go with it can be a great mid-week stress reliever! Chef Pete’s Fried Chicken with Mashed Potatoes & Gravy; Buttered Peas; Apple Cobbler Instructor: Pete Snaith

Couples Cooking – Winter Savory Fr - 1/17 Participation 6:30 pm-10 pm $190/pair Winter is the time for savory, warming dishes. Tonight’s menu features dishes I enjoyed on Cape Cod and they emphasize fresh seasonal ingredients, simply prepared, with an emphasis on flavors. Mixed Green Salad with Orange and Olive; Braised Portuguese Cod with Chorizo; Olive Oil Cake with Honey Thyme Drizzle and Whipped Cream Instructor: Mike Selman

An Evening with Ginger Fr - 1/17 Demonstration 7 pm--10 pm $85 We all remember Ginger, Mary Anne, and Gilligan’s Island…how could we forget? Well, forget about Mary Anne because its ginger’s night tonight! Seared Scallops with Crispy Ginger and Coconut Rice Vinegar Sauce; Mixed Greens with Ginger Dressing; Marinated Steak with Garlic, Ginger and Soy Mushrooms over Saucy Sesame Ginger Raman Noodle; Blueberry Ginger Tart Instructor: Pete Snaith

Croissants 101 Sa - 1/18 Participation 9:30 am-12:30 pm $85 Do you dream of waking up to freshly baked croissants? In this class you will learn how to make that happen in your own kitchen. Chef Elizabeth will take you through all of the steps to make laminated dough and show you how to transform that dough into classic croissants and more. Croissants au Beurre; Pain au Chocolat; Orange Sticky Buns Instructor: Elizabeth Teuwen

Parent & Child: Bakery Box Sa - 1/18 Participation 2 pm-5 pm $135 There is nothing better than the surprise of sweet treats found in a bakery box tied with red and white string. In this dessert-focused class for kids accompanied by an adult, Christine will teach the basic baking and pastry techniques to create a variety of classic treats from the bakery. In this collaborative class we will work in teams, preparing sweet treats to be shared with family and friends. Napoleons; Apple Turnovers; Breakfast Crumb Cake; Mini Jam Tarts Instructor: Christine Wisnewski

Luxurious French Dinner Sa - 1/18 Demonstration 7 pm-10 pm $105 (Dîner de Luxe à la Françaises) This dinner is something you might encounter at a fine French restaurant in the heart of Paris, or Provence. One thing for sure is, it has all the right elements for an excellent evening of French dining. Caviar on Pumpernickel Squares with Sour Cream & Chives (tartines de caviar à la crème aigre); Poached Salmon & Shrimp in a Truffle Cream Sauce (saumon poché et crevettes à la crème de truffes); Beef Tenderloin with Red Wine Demi Glace (filet de boeuf à la Bordelaise); Pommes Noisettes (sautéed mini potato balls); Baked Pears with Sauternes Custard Sauce & Lemon Madeleines (poires au four avec sauce à la crème de Sauternes et madeleines au citron Instructor: Stephen P. Sands

Perfect Pairings – Napa/Sonoma Th - 1/23 Demonstration 7 pm–10 pm $95 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, paired with great wines, guaranteed to stimulate the senses. The fresh flavors from these two wonderful areas, combined with the simplicity of the menu, are sure to please. Five-Spice Powder Crusted Scallops over Celery Root (celeriac) with Tangerine Reduction, served with Viognier; Wild Mushroom and Crab Cheesecake, served with steel (unoaked) Chardonnay; Rib Eye or NY Strip Steak with Arugula Pesto & Shoestring Potatoes, served with Petite Syrah; Bittersweet Chocolate Zabaglione with Raspberries & Whipped Crème Fraîche, served with Zinfandel Port Instructors: Stephen P Sands, Pete Snaith

06 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE January 2020 Classes

Small Plates, Big Flavors Fr - 1/24 Participation 7 pm-10 pm $85 Are you tired of the same old, same old; week in, week out? Well, grab your party attitude and join Chef Marilena to break the mold with a sumptuous spread of delicious dishes with incredibly big flavors. All are perfect for your next cocktail party, evening soirée, or, intimate dinner party! Pan–Seared “Flaming” Haloumi Cheese (saganaki); Marinated Olive Medley; Sweet and Tangy Roasted Red Pepper & Garlic Hummus; Lamb Meatballs with Creamy Tzatziki & Seasoned Greek Pita; Couscous Salad with Olives and Dried Apricots; Baklava Cigars in a Citrus Syrup Instructor: Marilena Leavitt

Cooking with Beer II Fr - 1/24 Demonstration 7 pm-10 pm $85 Beer can be a chilling refreshment to satisfy your thirst, or beer can turn ordinary food into an exceptional meal! This menu will use a variety of beers and techniques to create a dinner that will make you want to raise your glass and say “Cheers!” Beer will be served to fill that glass. Sautéed Scallops with Lambic Apple Salsa over Watercress; Beer Marinated Flank Steak with Roasted Garlic Horseradish Sauce; Bacon Crusted Beer Mac and Cheese; Orange Arugula Salad with Freshly Shaved Parmesan and Orange Ale Vinaigrette; Petite Raspberry Lager Cupcake and Guinness Chocolate Chip Cookie Instructor: Ellen R.C. Wulchin

Pâte à Choux Sa - 1/25 Participation 9:30 am-12:30 pm $80 Pâte à Choux pastry is one of the most versatile, and forms the basis for cream puffs, (profiteroles), éclairs, and savory gougères. Additionally, beignet, churros, Zeppole, croquembouche, and Paris-Brest are all based on this classic pastry. The high moisture, rich dough is created first on the stovetop, then piped or formed, and either baked, or fried in oil. This class will focus on basic pâte à choux techniques, as well as piping and fillings. Savory Gougères; Éclairs; Choux Chocolat au Craquelin (crispy cream puffs) Instructor: Kathy Misovec

Hanging Out on the Beach in January Sa - 1/25 Demonstration 7 pm-10 pm $85 Continuing the theme of comfort and warmth in January/February, now you’re on the beach in the Caribbean – or on whichever beach you’d like to imagine yourself on. So you’re having spicy food and tropical fruits and desserts. What could be better than that! Pineapple Shrimp; Trinidad Corn Soup; Coconut- Habanero Pork Tenderloin; Caribbean Confetti Rice; Papaya Pie with Rum Ice Cream Instructor: Jerry Sanders

Bialy & Bagel Workshop Fr - 1/31 Participation 10 am-1 pm $75 Bagels and bialys are signature New York delicacies. They each have devoted fans, with a preference for chewy and soft or toasty and crunchy. Bialys are experiencing a renaissance, but they can be hard to find (avoid the evil, fluffy, bialy-imposters out there). Whether you are team bialy OR team bagel, this class is for you. Come learn how to make both of these iconic NY breads yourself. Onion-Poppy Seed Bialys; Poppy, Sesame, Plain, & Everything Bagels; Homemade Butter; Veggie Cream Cheese; Smoked Trout Salad Instructor: Christine Wisnewski

The Smoker You Get Fr - 1/31 Demonstration 7 pm-10 pm $85 “The smoker you drink the player you get,” from an old Joe Walsh tune… An evening of smoke, fire and maybe a little brimstone! Any time of year is a great time for smoking food as it adds that special flavor! Smoked Pork French Onion Soup with Goat Cheese Croutons; Smoked and Grilled Pork Loin Chops with Strawberry, Pistachio and Apricot Curry Sauce; Smoked Zucchini and Tomato Gratin; White Truffle Cake with Cherries Instructor: Pete Snaith

CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 07 February 2020 Classes February 2020 Classes Sun MonTues WedThur FriSat 26 27 28 29 30 31 01 Breakfast in Bed (P) 9:30 am-12:30 pm French Bistro Comfort (D) 7-10 pm

02 03 04 05 06 07 08 Ladies’ Luncheon Valentine Cookie Decorating (D) 10 am-1 pm (P) 9:30 am-12:30 pm Parent & Tween: Chili Night Knife Skills Dinner (P) 2-5 pm (P) 7-10 pm The Dinner Party I (D) 7-10 pm 09 10 11 12 13 14 15 Weekday Special–Pizza St. Valentine’s Day Louisiana Lunch (D) 7-9 pm Wine Dinner (P) 9:30 am-12:30 pm (D) 6:30-10 pm Baguettes (P) 2-5 pm

16 17 18 19 20 21 22 Culinaria After School – Couples Cooking: Fresh Pizza Afternoon! Session 1 Pasta Workshop (P) 2-5 pm (P) 5-7 pm (P) 7-10 pm Mardi Gras Dinner Perfect Pairings – Veneto, (D) 7-10 pm Italy, and the Northeast (D) 7-10 pm

Artisan Bread 23 24 25 26 27 28 Made at Home 29 Culinaria After School – Chef’s Table - Austin (P) 9:30-12:30 pm Session 2 (D) 7-10 pm (P) 5-7 pm The Vintner’s Table I Bring on the Cheese (D) 7-10 pm and Beer! (P) 7-10 pm Good Morning Vietnam! (P) 7-10 pm P Participation D Demonstration

Breakfast in Bed Sa - 2/1 Participation 9:30 am-12:30 pm $60 Forget waiting in line for brunch or having to leave the house for the most important meal of the day! Learn how to prepare the coziest breakfast at home with tips and tricks from Michelle! Crab Cake Benedict; Lemon Ricotta Dutch Baby (baked pancake); Breakfast Potatoes Instructor: Michelle (Scholtes) Strobel

French Bistro Comfort Sa - 2/1 Demonstration 7 pm-10 pm $85 As is the case with Southerners, the French certainly understand the concept of comfort food. Bistro food is fragrant and filling, and is considered everyday food. Since many bistros are family owned, bistro food is also synonymous with comfort food. Ramekins of Warm Salmon, Wine and Shallots; Sherried Mushroom Clafoutis; Bistro Flank Steak with Port Sauce; Mashed Potatoes with Garlic and Melted Cheese; Walnut Tart in a Walnut Pastry Instructor: Jerry Sanders

08 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE February 2020 Classes

Ladies’ Luncheon Fr - 2/7 Demonstration 10 am-1 pm $65 Ready for a relaxing and easy-to-assemble luncheon for “just the girls”? Sit back and relax as Chef Marilena teaches you how to make a delicious winter’s lunch that will be perfect for your next get-together. Caramelized Onion Quiche; Maple Roasted Carrot Salad with Dried Cranberries and a Fresh Orange Vinaigrette; Chicken Tagine with Olives and Preserved Lemons; French Apple Puff-Pastry Tart Instructor: Marilena Leavitt

Knife Skills Fr - 2/7 Participation 7 pm–10 pm $80 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith

Valentine Cookie Decorating Sa - 2/8 Participation 9:30 am-12:30 pm $80 Thinking of making cookies for your valentine? Chef Elizabeth will show you how to make them look as good as they taste. In this basic-level cookie decorating class, we will cover tips and tricks for decorating with royal icing, and turn regular sugar cookies into works of art. Royal Icing; Decorating Techniques such as Flooding, Piping, Marbling and Brush Embroidery Instructor: Elizabeth Teuwen

Parent & Tween: Chili Night Dinner Sa - 2/8 Participation 2 pm-5 pm $135/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 a 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 Potato Fries with Lime Crema; Turkey Chili; Corn Muffins; Tres Leches Cake with Fresh Fruit Instructor: Christine Wisnewski

The Dinner Party I Sa - 2/8 Demonstration 7 pm-10 pm $90 Description: 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. Join Chef Stephen for a fun-filled evening at Culinaria! Fresh Fettuccini Pasta with Wild Mushroom Ragout; Haricots Verts Salad à la Niçoise (with grape tomatoes and olives); Herb Marinated Skirt Steak; Cumin & Herb Roasted Vegetables; Strawberries & Cream with Almond Madeleines (madeleine shortcake) Instructor: Stephen P. Sands

Weekday Special–Pizza Wed - 2/12 Demonstration 7 pm– 9 pm $50 It’s been one of those weeks right? Come in, relax, and have a great simple meal cooked for you, plus learn how to make a great dinner at home. Not having to cook and having some wine to go with it can be a great mid-week stress reliever! Pizza Margareta; Traditional Pizza with Various Toppings; Homemade Chocolate Pudding Instructor: Pete Snaith

St. Valentine’s Day Wine Dinner Fr - 2/14 Demonstration 6:30 pm-10 pm $120 The parallels between food and romance have been drawn many times over the years, but people rarely think of the connection between the two. Couples fall in love over food, and they have wonderful memories of that special dinner where it all began. Join Chefs Stephen and Pete for a memorable St. Valentine’s Day dinner, paired with wines, that you and your loved one won’t soon forget. Amuse Bouche – Cucumber Shooters with Wasabi-Avocado Cream; Irish Brown Bread with Smoked Salmon & Crème Fraîche; Lobster Medallions (tails) with Tarragon-Vermouth Sauce over Fresh Pasta; Baby Arugula Strawberry, and Feta Salad with Hazelnut Dressing; Fillet of Beef with Bacon & Horseradish Cream Garnish; Roasted Haricots Verts with Tomato; Puff Pastry Triangles with Orange Muscat Cream & Fresh Raspberries Instructors: Stephen P. Sands, Pete Snaith

CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 09 February 2020 Classes

Louisiana Lunch Sa - 2/15 Participation 9:30 am-12:30 pm $75 Let’s take a culinary trip down South, to the great state of Louisiana. The cuisine features low and slow cooking with the finest ingredients the bayou has to offer. Let’s get ready for Mardi Gras! Shrimp Boil; Muffuletta Sandwich; Braised Collard Greens with Ham; Pralines Instructor: Michelle (Scholtes) Strobel

Baguettes Sa - 2/15 Participation 2 pm-5 pm $80 Baguettes have a crisp crunchy crust and a light chewy interior riddled with holes. With only four basic ingredients, the success of a baguette depends on the baker’s technique. In this class, we will learn and practice the techniques focused on the home oven. We will learn about working with a pre-ferment for boosting flavor and get experience shaping, slashing, and steaming. Baguettes, Cheese and Charcuterie Board, Herbed Butter Instructor: Kathy Misovec

Culinaria After School – Session 1 Th - 2/20 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. Skills: Basic Knife Skills; Cooking Chicken; Biscuit Dough; Vinaigrette; Custard – Chicken & Biscuits; Field Greens Salad; Chocolate Pudding Instructor: Christine Wisnewski

Perfect Pairings – Veneto, Italy, and the Northeast Th - 2/20 Demonstration 7 pm-10 pm $95 Tiny, overachieving Italy - 60% the size of France, ¾ of the size of California - makes almost 30% of the world’s wines! Wine is the lifeblood of the Italian people, and no meal would be complete without a bottle on the table. Travel to the Veneto (and to neighboring Emilia Romagna, Lombardy, and Fruili) with Chefs Stephen & Pete and experience the food and wine of these exceptional regions of northeast Italy. Slow Roasted Tomato Crostini with Goat Cheese Mousse, Kalamata Olives & Capers, served with Gavi; Linguine alla Bolognese – Emilia-Romagna, served with Lambrusco; Involtini alla Milanese – Lombardy – (stuffed veal rollups) and Radicchio Rosso with Prosciutto (Veneto braised radicchio), served with Valpolicella; Monte Bianco (White Mountain) – Lombardy (chestnut cream with whipped cream) served with Moscato Instructors: Stephen P. Sands, Pete Snaith

Couples Cooking: Fresh Pasta Workshop Fr - 2/21 Participation 7 pm-10 pm $190/pair Why settle for dried pasta from a box when you can easily make your own at home? Fresh pasta is one of the simplest Italian staples to prepare and pairing it with the right sauce makes it simply irresistible. Grab a friend or bring a date and come to this fun class to learn how to make and form various pasta shapes and how to match each with different sauces. In true Italian fashion, we will end our meal with a delicious gelato! Fresh Pasta Dough 101; Pasta in a Vodka-Tomato Sauce (fettuccini alla vodka); Ravioli with Orange- Ricotta Filling in Brown Butter and Crispy Sage Sauce; Gelato (chef’s choice) Instructor: Marilena Leavitt

Pizza Afternoon! Sa - 2/22 Participation 2 pm–5 pm $80 Great PIZZA at home? Absolutely!! Join Chef Pete for an afternoon of pizza making, as he shows you how to make the best pizza right in you own oven. Learn why the dough is so good, and best of all the dough can be frozen and used later. Traditional Margarita Pizza; Pizzas with Various Toppings to Create What You Like! Instructor: Pete Snaith

Mardi Gras Dinner Sa - 2/22 Demonstration 7 pm-10 pm $90 Founded 300 years ago, New Orleans is one of the great food cities of the world. The blending of French, Spanish, Native American, African and Caribbean influences had produced its exquisite culinary traditions. Join Jerry as he takes you through a rich, but typical, Mardi Gras meal. Leona’s Dad’s Red Beans and Rice; Oysters Bienville, Brennan’s Rex Salad; Beef Tenderloins with Marchand de Vin Sauce; Truffled Bourbon Mashed Sweet Potatoes; Chocolate Devastation Instructor: Jerry Sanders

10 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE February 2020 Classes February 2020 Classes

Culinaria After School – Session 2 Th - 2/27 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. Skills: Introduction to Yeast Dough; Basic Tomato Sauce; Introduction to Cake Baking – Ham & Cheese Calzone; Baked Zucchini Fries; Easy Marinara Sauce; One-Bowl Cakes Instructor: Christine Wisnewski

Bring on the Cheese and Beer! Fr - 2/28 Participation 7 pm-10 pm $80 Cheese and beer are a natural combination for a great meal. This menu will be fun to make and delicious to eat especially if you enjoy it with a chilled libation. Beer Battered Artichokes with Lemon Dipping Sauce; Pretzel Crusted Chicken with Cheesy Beer Sauce; Brussels Sprouts Braised in Wheat Beer with Shitake Mushrooms; Miniature Crème Brûlée Cheesecakes Instructor: Ellen R.C. Wulchin

Chef’s Table – Austin Fr - 2/28 Demonstration 7 pm-10 pm $90 My hometown, Austin, is a very eclectic and adventurous foodie town. The town has many award winning and excellent young chefs. An example of the hot new restaurants is a Texas BBQ/Asian mash-up, run by Aaron Franklin of Franklin’s BBQ and Tyson Cole of Uchi. Both are James Beard winners. So let’s have a little fun. Piperade (Basque or Spanish pepper dish) with Seared Shrimp, Chorizo, and Vegetables; Bosc Pear Carpaccio, Micro-greens, Shaved Romano, and Balsamic Salad; Butter-Roasted Scallops with Chile de Arbol and Tequila Sauce; Espresso-rubbed Pork Tenderloin with Pomegranate Sauce served over Butternut Squash and Spinach; Coffee Panna Cotta with Mango Yolk Instructor: Jerry Sanders

Artisan Bread Made at Home Sa - 2/29 Participation 9:30 am-12:30 pm $75 Cold winter days seem the perfect time of year to relax indoors and unwind with a glass of wine, a loaf of warm, crusty bread and some tantalizing antipasti. Join Chef Marilena for a fun Saturday morning making some comforting, winter-perfect recipes that will help take the chill off. Classic French Wheat-Stalk Bread (pain d’Epi); Rosemary Semolina Bread; Kalamata Olive Bread; Assortment of Italian Antipasti (the traditional first course of any formal Italian meal) Instructor: Marilena Leavitt

The Vintner’s Table I Sa - 2/29 Demonstration 7 pm-10 pm $90 As fall approaches, the grapes have been harvested and the process of making the wines begins. The vineyard rests and the winemaker goes to work crafting the wines that will make the next vintage. These are the wines that will showcase the vineyard and the winemaker for the next season. Chefs look forward with anticipation to the new vintage and the wonderful flavor profiles in the wine they will pair with their new recipes. Spinach & Ricotta Lasagna Spirals; Asian Pear, Watercress, & Baby Arugula Salad with Sesame Dressing; Seared Brined Salmon with Fennel-Cucumber Relish; Wild Rice & Toasted Almond Pilaf; Lime Custard Tart with Pecan Crust Instructor: Stephen P. Sands

Good Morning Vietnam! Sa - 2/29 Participation 7 pm-10 pm $80 Join Michelle as she guides you through her absolute favorite meal. Vietnamese classics combine bold flavors of salty, sour, and sweet with assertive textures of crispy and soft to create the perfect cuisine. Let’s experience the flavor sensation together! Crispy spring rolls (Cha Gio); Grilled Pork with Rice Noodles (Bun Cha); Cucumber Salad; Vietnamese Iced Coffee Ice Cream Instructor: Michelle (Scholtes) Strobel

CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 11 March 2020 Classes March 2020 Classes Sun MonTues WedThur FriSat 01 02 03 04 05 06 07 Culinaria After School – The Restaurant Experience Spring Macarons Session 3 (D) 7-10 pm (P) 9:30 am-12:30 pm (P) 5-7 pm Chef Pete’s Excellent Dinner (D) 7-10 pm

08 09 10 11 12 13 14 Weeknight Special- BBQ Culinaria After School – Couples Cooking - Italian The Basic Sauce Class (D) 7-9 pm Session 4 (P) 6:30-10 pm (P) 2-5 pm (P) 5-7 pm Elegant Dinner Party Date Night - (D) 7-10 pm Dinner from Ireland Mediterranean Meze (D) 7-10 pm (D) 7-10 pm Fancy Family Favorites (P) 7-10 pm 15 16 17 18 19 20 21 Perfect Pairings – Parent & Tween: Provence A Philly Favorite (D) 7-10 pm (P) 2-5 pm Starch Madness! Pizza Night – (P) 7-10 pm Detroit & Chicago (P) 7-10 pm 22 23 24 25 26 27 28 Weeknight Special-Family French Pastry Shop Classics Night – Fresh Pasta (P) 9:30 am-12:30 pm (D) 7-9 pm Dining Out with Friends (D) 7-10 pm Knife Skills (P) 7-10 pm 29 30 31 01 02 03 04

P Participation D Demonstration

Culinaria After School – Session 3 Th - 3/5 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. Skills: Cooking with Beef; Creating Flavor Profiles; Plating – Tomato & Avocado Timbale with Tortilla Chips; Steak Tacos; Mexican Corn Salad; Chocolate Cup Cakes with Mexican Hot Chocolate Frosting Instructor: Christine Wisnewski

12 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE March 2020 Classes

The Restaurant Experience Fr - 3/6 Demonstration 7 pm-10 pm $95 Today, more than ever, people are looking for different restaurant experiences. Our attitudes towards food, how it is prepared, the combination of ingredients, and cultural aspects of the cuisines are increasingly important. Street food and farmers markets are coming back in play, and the idea of local and fresh excites diners. Come in and enjoy the experience as Chef Stephen prepares this wonderful menu for you. Celery Root (celeriac) Bisque with Shiitakes; Corn Madeleines with Shrimp Salsa & Cranberry-Black Pepper Chutney with Crème Fraîche; Marinated Chilean Sea Bass over Sauteed Fennel & Red Onion; Spinach, Gruyere & Parmesan Cheese Gratin; Buttermilk Cake with Blackberries & Beaumes-de-Venise Instructor: Stephen P Sands

Spring Macarons Sa - 3/7 Participation 9:30 am-12:30 pm $80 French macarons are beautiful to look at, full of fun flavors, and with just three ingredients, what could possibly go wrong? Unfortunately, these confections have a reputation of being finicky. In this class we will master the basic French macaron recipe, learn how to fix common mistakes, and cover fillings and decorating techniques to make your macarons unique. French Macarons; Blackberry Buttercream; Brandied Cherry Ganache Instructor: Elizabeth Teuwen

Chef Pete’s Excellent Dinner Sa - 3/7 Demonstration 7 pm-10 pm $85 Come in for a relaxing evening, have a glass of wine and enjoy a meal during these chilly months. Feel the warmth with every bite served as you learn some techniques and enjoy the evening with Chef Pete. Quail with Peppered Pistachio Crust, Tomato Chutney, and Eggplant Puree; Braised Lamb Shanks with Port and Prunes over Roasted Garlic Risotto; Roasted Herb Vegetables with Parmesan; Chocolate Mint Swirl Instructor: Pete Snaith

Weeknight Special- BBQ Wed - 3/11 Demonstration 7 pm-9 pm $50 It’s been one of those weeks right? Come in, relax, and have a great simple meal cooked for you, plus learn how to make a great dinner at home. Not having to cook and having some wine to go with it can be a great mid-week stress reliever! Smoked Pulled Pork Sandwich Topped with Onion Straws and Pickled Jalapeño on a Toasted Bun; Chocolate Cake Instructor: Pete Snaith

Culinaria After School – Session 4 Th - 3/12 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. Skills: Basic White Sauce, Roasting Vegetables, Working with Puff Pastry – Cheesy Baked Pasta with Turkey Sausage; Roasted Broccoli; Apple Turnovers Instructor: Christine Wisnewski

Dinner from Ireland Th - 3/12 Demonstration 7 pm-10 pm $80 From lamb in spring, to fish in summer, stews and soups in winter, and, of course, potatoes at almost any time of the year, Irish food involves simple, hearty, family cooking that follows the seasons. Smoked Creamy White Fish Soup with Dill and Black Bread; Watercress and Greens with Crisp Peas Accompanied by Savory Blue Cheese Crackers; Pan Roasted Rack of Lamb with Rosemary Jus; Roasted Potatoes; Bakewell Tart Instructors: Ellen Wulchin, Stephen P Sands

Couples Cooking - Italian Fr - 3/13 Participation 6:30 pm-10 pm $190/pair When I cook, my heart and my head go to Italy and that usually means pasta. If you’ve ever wanted to learn to make and roll out fresh pasta, tonight’s your night. Once you make fresh pasta, you won’t want to go back to the boxed stuff! Roasted Eggplant and Tomato Salad with Arugula; Fresh Pasta with Sausage and Red Wine Ragu; Dark Chocolate Espresso Budino (pudding/custard) Instructor: Mike Selman

CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 13 March 2020 Classes

Date Night - Mediterranean Meze Fr - 3/13 Demonstration 7 pm-10 pm $85 The countries of the Mediterranean share, among other things, a love for “small plates,” that are typically placed in the middle of the table to be shared by everyone while they linger over a meal with a glass (or two) of wine! The preparation is often simple with an incredible range of flavors and textures that reflect a particular region’s extraordinary bounty and traditions. Oven Baked Shrimp with Spicy Remoulade; Eggplant and Mozzarella Stacks; Zucchini and Parmesan Cheese Fritters; Spiced Lamb Köfte Skewers with Yogurt-Tahini Sauce and Toasted Pita; Orange-Infused Semolina-Almond Cake Instructor: Marilena Leavitt

The Basic Sauce Class Sa - 3/14 Participation 2 pm-5 pm $85 Take your cooking to the next level. Learn to make some of the basic sauces such as “the white sauces,” also known as a roux sauce, as well as brown sauce and béarnaise sauce. There are so many things you can do with these sauces. Students will make a variation of each sauce and everyone will have the opportunity to try the sauces. White Sauce (béchamel); Brown Sauce (sauce made with veal stock); Béarnaise – Sauces Will Be Served Over Vegetables and Chicken Instructor: Pete Snaith

Elegant Dinner Party Sa - 3/14 Demonstration 7 pm-10 pm $100 From New York to Seattle, Edinburgh to Barcelona, and Naples to Beijing, chefs nourish, educate, and continue to enlighten us. The food they create is as beautiful as art or music. It is food conceived of the heart and enjoyed with loved ones and friends. Gather together for an elegant dinner (paired with wines) with Chef Stephen. Lobster Salad Canapés; Zucchini & Saffron Vichyssoise with Scallops; Heirloom Tomato Stacks with Bacon, Blue Cheese & Basil; Roasted Lamb Loins with Morels; Haricots Verts with Mustard Seed and Toasted Coconut; Ginger Cream Tart in a Shortbread Crust with Fresh Raspberries Instructor: Stephen P. Sands

Fancy Family Favorites Sa - 3/14 Participation 7 pm-10 pm $80 We all have our go-to dishes to make in the winter – but have you ever made them gourmet? Learn how to take the classics to the next level with tips and tricks from Michelle! Pea Soup with Lobster and Truffle; Gourmet Grilled Cheese Sandwiches with Apple Butter; Individual Chicken Pot Pies; Spiced Pear Shortcake with Vanilla Whipped Cream Instructor: Michelle (Scholtes) Strobel

Starch Madness! Th - 3/19 Participation 7 pm-10 pm $80 It’s that time of year again and our class is busting with pasta! Take a break from hoops and create some starch madness that is sure to win you some fans. Wild Mushroom and Cheese Filled Ravioli with Sage Brown Butter Sauce with Spinach and Walnuts; Fresh Spaghetti with Tomato Sauce with Smoked Ham and Red Wine; Assorted Greens Salad with Vinaigrette Instructor: Ellen R.C. Wulchin

Perfect Pairings – Provence Th - 3/19 Demonstration 7 pm-10 pm $95 The cooking in Provence emphasizes fresh seasonal ingredients that reveal the depth of flavor and a surprising mix of ingredients that are subtle in their sophistication and without an ounce of pretense. Provence cuisine is classic in nature, yet can be simple, delicious, and uncomplicated. Explore the changes in this regional cuisine, which are lighter in nature and lower in fat. Wines with the same characteristics often accompany the excellent foods from the area. Goat Cheese Soufflé with Thyme, served with Côte Rhone Blanc; Fennel, Mushroom & Arugula Salad with Seared Scallops, served with Sauvignon Blanc; Pan-Roasted Salmon with Savoy Cabbage, Cider & Applewood Smoked Bacon, served with Rosé; Campari-Poached Pears with Raspberry Coulis & Mascarpone Quenelles, served with Muscat Instructors: Stephen P Sands, Pete Snaith

14 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE March 2020 Classes

Parent & Tween: A Philly Favorite Sa - 3/21 Participation 2 pm-5 pm $135/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 parent 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; Oven Fries; One-Bowl Vanilla Cake Instructor: Christine Wisnewski

Pizza Night – Detroit & Chicago Sa - 3/21 Participation 7 pm–10 pm $80 Legend has it that Detroit pizza was born when Gus Guerra put his mother’s Sicilian thick pizza crust in a blue steel automotive parts pan, topped it with brick Wisconsin cheese, and added tomato sauce and pepperoni racing stripes. Unique to this style is the scrumptious crispy cheese caramelizing against the sides of the hot pan. Chicago’s pizza, made famous by Pizza Uno and hotly defended by mid-Westerners, is more like a deep-dish pie, featuring a rich buttery crust, with the thick chunky sauce on top of the cheese. Chef Pete’s visionary laminated crust version is back by popular demand. Detroit pizza, Chicago Pizza, and Homemade Root Beer float and Vanilla Ice Cream Instructors: Pete Snaith, Kathy Misovec

Weeknight Special-Family Night – Fresh Pasta Fr - 3/27 Demonstration 7 pm-9 pm $50 How about a quick easy menu for family dinner? Bring your kids and enjoy a great dinner everyone is sure to like. Fresh Pasta with Bolognese Sauce; Garden Green Salad; Apple/Pear Cobbler Instructors: Stephen P. Sands, Pete Snaith

French Pastry Shop Classics Sa - 3/28 Participation 9:30 am-12:30 pm $80 Learn the secrets and the techniques behind world-famous French pastries as you recreate these decadent desserts guided by Chef Marilena! Discover pâte à choux, the only pastry dough cooked on the stovetop, and learn to hand pipe it into perfect éclairs and cream puffs. Whip up luscious vanilla pastry cream and chocolate ganache and learn how to make the world’s easiest and most versatile fruit tart! Cream puff dough (pâte à choux); Vanilla Pastry Cream (crème pâtissière); Éclairs; Chocolate Profiteroles; Poached Pear and Almond Clafoutis Instructor: Marilena Leavitt

Knife Skills Sa - 3/28 Participation 7 pm-10 pm $80 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith

Dining Out with Friends Sa - 3/28 Demonstration 7 pm-10 pm $95 As we are ever more enjoying restaurant dining as a form of “entertainment,” we sometimes view chefs as artists. Food is the medium through which they express their creativity, discovering ways in which to combine diverse selections of ingredients for your enjoyment. Join Chef Stephen as he takes you on a culinary journey of different flavors, textures and ingredients. Asparagus Soup with Parmesan Custards; Beet Carpaccio with Shallot Marmalade and Goat Cheese Rounds; Choucroute of Seafood (Scallop, Shrimp, Cod, Salmon) Over Sauteed Fennel; Pearl Couscous with Olives, Capers & Roasted Tomatoes; Semolina Walnut Cake with Dried Fruit Compote with Rum-Currant-Pecan Ice Cream Instructor: Stephen P. Sands

CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 15 April 2020 Classes April 2020 Classes Sun MonTues WedThur FriSat 29 30 31 01 02 03 04 Couples Cooking – Reservations Required The Art of the Stir-Fry (D) 6:30-10 pm (P) 6:30-10 pm The Culinary Heart of Italy (D) 7-10 pm

05 06 07 08 09 10 11 Weeknight Special- Knife Skills Chicken Sandwich Fish & Chips (P) 7-10 pm Throw-down (D) 7-9 pm (P) 9:30 am-12:30 pm The Chef’s Table (D) 7-10 pm

12 13 14 15 16 17 18 The Vintner’s Table II Parent & Tween: (D) 7-10 pm Take on Pizza (P) 2-5 pm

19 20 21 22 23 24 25 Perfect Pairings – Galette Workshop My Greek Dinner Piedmont, Italy (P) 10 am-1 pm (P) 7-10 pm (D) 7-10 pm Sausage (Making) (P) 6:30-10 pm

26 27 28 29 30 01 02

P Participation D Demonstration

Couples Cooking – The Art of the Stir-Fry Fri - 4/3 Participation 6:30 pm-10 pm $190/pair Stir-frying is one of the fastest ways to get dinner on the table and the variables of what you can stir-fry are endless. Learn some basic knife skills as we cut, chop, and stir-fry our way to an excellent meal. Ginger Scallion Noodles; Eggroll Bowl; Cumin Lamb; Vegetable Fried Rice; Dim Sum Sweet Custard Tarts Instructor: Mike Selman

The Culinary Heart of Italy Fr - 4/3 Demonstration 7 pm-10 pm $85 The region of Emilia Romagna, with its rich culinary traditions and its extraordinarily fertile and productive land, is considered the gastronomic heart of Italy. With a map of the region to guide us, join Chef Marilena to discuss the many handcrafted local products, cooking techniques and culinary specialties of the region. Rosemary and Thyme Focaccia; Rustic Swiss Chard and Pancetta Tart (erbazzone all’Emiliana); Mixed Green Salad with Shallots and Modena Balsamic Vinaigrette (insalata mista); Pasta with the Official Ragù Recipe from Bologna (tagliatelle con ragù alla Bolognese); Shortbread Jam and Almond Tart (fregolata) Home Made Gelato Instructor: Marilena Leavitt

16 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE April 2020 Classes

Reservations Required Sa - 4/4 Demonstration 6:30 pm-10 pm $125 Description: This special wine dinner is limited to 10 people, so everyone gets a seat at the “Chefs” table. Chefs Stephen and Pete have decided to bring new, fresh, food ideas to the table, paired with top wines to compliment the food. These delicious recipes are sophisticated yet surprisingly uncomplicated using readily available ingredients and paired with excellent wines to enhance your dining experience. Amuse Bouche: Camembert Walnut Pastries with Tomato Jam; Potato Gaufrettes (waffle cut potato) with Duck Confit; Walnut & Pancetta Pansoti (mini ravioli) with Asparagus; Chilean Sea Bass Fillets with Garlic Toast Chips, Honey Glazed Carrots with Thyme; Roasted Haricots Verts with Orange-Sesame Vinaigrette; Cardamom Crème Caramel with Raspberries & Pistachio Phyllo Crisps Instructors: Stephen P. Sands, Pete Snaith

Weeknight Special- Fish & Chips Wed - 4/8 Demonstration 7 pm-9 pm $50 It’s been one of those weeks right? Come in, relax, and have a great simple meal cooked for you, plus learn how to make a great dinner at home. Not having to cook and having some wine to go with it can be a great mid-week stress reliever! Traditional Fish & Chips Made with an English Beer Batter (fried till nice and crunchy); Twice Cooked Fries with Malt Vinegar (‘cause it’s the English way!); French Apple Crumb Pie Instructor: Pete Snaith

Knife Skills Sa - 4/10 Participation 7 pm-10 pm $80 Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with Rice Instructor: Pete Snaith

Chicken Sandwich Throw-down Sa - 4/11 Participation 9:30 am-12:30 pm $75 With the Popeye’s chicken craze making headlines this year, it’s time to learn how to make the perfect fried chicken at home. There is nothing quite like a competition to add excitement to the class. Learn the basics for making a fried chicken sandwich and various accompaniments for the sandwich. Then, it’s your turn to impress the judges with your version of the best chicken sandwich! Fried Chicken Sandwich; Homemade Pickles; Seasonal Slaw; Chipotle Mayo; Apple Pie With Salted Caramel Swirl Vanilla Ice Cream Instructor: Michelle (Scholtes) Strobel

The Chef’s Table Sa - 4/11 Demonstration 7 pm-10 pm $90 As a Chef, recipes come to you in many forms such as tonight’s menu. Join Chef Pete as he explores different textures and flavors to create a memorable meal. Roasted Acorn Squash, Apple, and Grilled Chicken Soup (topped with crumbled bacon); Pork Tenderloin Stuffed with Mortadella Mousse, White-Balsamic-Fig Puree with Asiago Cheese; Roasted Garlic and Cheese Asparagus; Duchess Potatoes; Gianduja Entremet (layers of almond sponge cake, crunchy hazelnuts, and chocolate) Instructor: Pete Snaith

The Vintner’s Table II Fr - 4/17 Demonstration 7 pm-10 pm $90 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 he pairs delicious wines with this easy yet elegant menu. Paired with wines. Celery Root (celeriac) Bisque with Shiitake Mushrooms; Deviled Crab “Cake” with Sherry Sauce; Roasted Chicken Breast with Asparagus, Morel Mushroom & Pearl Onion Ragout; Haricots Verts with Shallots & Lemon; Apricot Tart Tatin with Whipped Cream Instructor: Stephen P. Sands

CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 17 April 2020 Classes

Parent & Tween: Take on Pizza Sa – 4/18 Participation 2 pm-5 pm $135/pair This class offers the perfect opportunity to spend some quality time with your pre-teen, while getting them some important skills they will need for life. This class for tweens and parents will teach you how to make a Chicago-style thick crust, made-from-scratch pizza that is a proven family favorite. We’ll get in a lot of knife work, as well as a basic introduction to yeast dough and baking. Crudités with Creamy Peppercorn Dip; Chicago-style Deep Dish Pizza; Chocolate Whoopie Pies Instructor: Christine Wisnewski

Perfect Pairings – Piedmont, Italy Th – 4/23 Demonstration 7 pm-10 pm $95 In Italy, making wine, like eating or breathing, is so utterly natural it almost seems instinctive. And, the food of Italy gives you a real taste of a country that loves its food with a passion; 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. Spinach Dumplings (strangolapretti), served with Gavi or Falanghina; Risotto with Porcini and Vegetables (risotto ai porcini), served with Barbera; Beef Braised in Red Wine (manzo Brasato al Barolo), served with Barolo over Polenta; Strudel with Apple and Golden Raisins (strudel di mele), served with Moscato d’Asti Instructors: Stephen P Sands, Pete Snaith

Galette Workshop Fr – 4/24 Participation 10 am-1 pm $75 These rustic tarts can be showstoppers, and this easy pastry technique can be a great introduction to those new to pastry and any baker that fears the dreaded “soggy bottom”. Just roll, fill, fold and bake. No fancy equipment required. Once you have mastered the basic technique, a world of flavor combinations awaits. Green Onion & Goat Cheese Galette; Wild Mushroom & Stilton Galette; Butternut Squash & Caramelized Onion Galette; Pear, Chocolate & Hazelnut Crostata with Sea Salted Crust Instructor: Christine Wisnewski

Sausage (Making) Fr – 04/24 Participation 6:30 pm-10 pm $85 If you have ever wanted to learn to make sausage, you don’t want to miss this class. You will have the chance to learn the techniques of marinating, grinding the sausage and have the hands-on opportunity to use a sausage stuffer to make your own sausage. Please note – this class will be limited to 10 people. Lamb Merguez; Sweet and Hot Italian Sausage; Garlic Sausage and after all that… something nice and light for dessert! Instructor: Mike Selman

My Greek Dinner Sa – 4/25 Participation 7 pm-10 pm $80 Get the whole family together and experience the satisfaction of creating dishes filled with love and tradition. Mediterranean flavors are sure to awaken your taste buds this spring. Spinach and Feta Pie (Spanakopita); Lamb Gyros with Cucumber Yogurt Spread (Tzatziki); Greek Fried Dough with Honey and Pistachios (Loukoumades) Instructor: Michelle (Scholtes) Strobel

18 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE April 2020 Classes

CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 19 Summer Camp 2020

Summer Camp 2020 Class Menus

Summer Camps Cost: $400 per child per week, $240 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 February 12, 2020. Visit www.culinariacookingschool.com for details. Camp confirmation letters and policy documents will be sent beginning the week of April 16, 2020.

Week of June 22–26 (AM) Week of June 22–26 (PM) Great US Food Cities - Kids A Week in Italy Instructor: Jerry Sanders • 9:30 am–12:30 pm Instructor: Brian Batsel • 2:00 pm–5:00 pm

Young chefs will learn how to prepare delicious breakfast, Monday: Creamy Tomato Basil Soup, Wild Mushroom lunch and dinner menus. They will also learn how to Risotto, Chicken Scaloppini with Basil Butter, Lemon improvise and create their own dishes using pantry Basil Sorbet staples and what is available in the refrigerator. This Tuesday: Classic Caesar Salad with Homemade Garlic session includes knife skills, kitchen safety and proper Croutons, Herb Breadsticks, Lemon Chicken Piccata, Italian table setting. Olive Oil Cake Monday - Philadelphia: Warm Artichoke Dip with Veggies, Wednesday: Mixed Mediterranean Salad, Creamy Philly Cheese Steaks, Baked Potato Wedges, Peach Crisp Parmesan Polenta, Parchment Baked Fish Filet, Orange Tuesday - Charleston: Homemade Pimento Cheese with Biscotti Crackers, Frogmore Stew (a boil of potatoes, ears of corn, Thursday: Traditional Caprese Salad, Rosemary Sea Salt shrimp and sausage), Corn Bread Sticks, Fried Apple Pies Focaccia, Minestrone Soup, Soft Amaretti Cookies NOTE: this is a shorter than usual class for food prep as Friday: Antipasto Salad, Homemade Linguini with Clams, we will be making the dough for the Italian bread sticks Parsley, and Garlic; Italian Wedding Cookies on Wednesday Wednesday - New York City: Little Italy Soft Italian Bread Sticks with Marina Sauce, Italian Sausage, Peppers and Week of June 29–July 3 (AM) Provolone Sub, BBQ French Fries, Pots de Crème (chef Grillin’ and Chillin’ Marilena) Instructor: Brian Batsel • 9:30 am–12:30 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 Gazpacho, Stuffed Potato Skins, Grilled Chicken Kebabs, Strawberry Shortcake Thursday: Grilled Cumin and Lime Corn on the Cob, Roasted Beet Salad, Grilled Lemon Marinated Shrimp, Classic Carrot Cake Friday: Grilled Baby Yukon Potatoes, Tropical Fruit Salsa, Grilled Lime and Cilantro Mahi-Mahi, Poppy Seed Pound Cake

20 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE Summer Camp 2020

Week of June 29–July 3 (PM) Week of July 13–17 (AM) A Day in the Life of...Lemon, Garlic, Cheese and Corn Street Food Around the World Instructor: Ellen Wulchin • 2:00 pm–5:00 pm Instructor: Jerry Sanders • 9:30 am–12:30 pm Monday: Lemon Kale Salad with Cranberries and Toasted Monday - Bejing: Hot and Sour Soup, Pot Sticker Almonds; Homemade Lemon Pasta with Shrimp; Mini Dumplings with Dipping Sauces, Beef and Vegetable Lo Lemon Donut Muffins with Lemon Glaze Mein, Banana Fritters Tuesday: Zucchini Fritters with Garlic Dipping Sauce; 40 Tuesday - Mexico City: Homemade Guacamole, Clove Garlic Chicken; Smashed Red Potatoes; Garlic Ice Pombazo Sandwich (Chorizo, potatoes, lettuce, cotija Cream with Honey Strawberries cheese on a Kaiser style roll), Mexican Street Corn. Wednesday: Watermelon Salad with Feta Cheese; Pineapple Sorbet with Cookies Poblano Pepper stuffed with Cheddar and Chicken; Grilled Wednesday - Bali: Chicken Satay, Gado-Gado(traditional Seasonal Vegetables; Chocolate Cream Cheese Truffles salad with various veggies, thinly sliced potatoes, Thursday: Corn Chowder; Lime Marinated Beef Tacos hard boiled eggs, peanut sauce) Shrimp Nasi Goreng with Corn Avocado Salsa; Cheesy Tex-Mex Rice; Sweet (traditional fried rice dish topped with a fried egg), Corn Cupcakes with Blueberry Frosting Indonesian Spice Cake Friday: Garlicky Sauteed Spinach with Crispy Shallots; Thursday - Singapore: Ramly Burger Sliders, Rojak Creamy Corn and Parmesan Baked Timbales; Crispy Filet (traditional fruit and vegetable salad) Penang Style of Flounder with Lemon Butter; Poppy Seed Cake with Noodles with Shrimp, Bean Sprouts (Char Kway Teow), Lemon Curd. Chef: Brian Batsel Fried Sweet Plantains Friday - Ho Chi Minh City: Spring Rolls, Pork Bahn Mi, Week of July 6–10 (AM) Pickled Vegetable Toppings, Roasted Sweet Potato Fries Big Bad Breakfast Eggstravaganza with Balsamic and Ginger, Coconut Lime Sorbet with Instructor: Jerry Sanders • 9:30 am–12:30 pm Nutmeg Cookies Monday: Salsa Roja; Breakfast Tacos(flour tortillas, eggs, Week of July 13–17 (PM) chorizo, roasted potatoes, roasted chilies, queso fresco); Viva Mexico! Refried Black Beans; Bunuelos Instructor: Brian Batsel • 2:00 pm–5:00 pm Tuesday: Pecan Streusel Coffee Cake; Roasted Potato, Red Pepper, Sausage and Abobo Frittata; Cheesy Corn Bread Monday: Mexican Chop Salad, Chile Con Carne, Jalapeno Sticks; Cranberry Scones Cheddar Corn Bread, Cinnamon Shortbread Cookies Wednesday: Dried Fig Calas, (Traditional New Orleans Tuesday: Mexican Street Corn Salad, Chipotle Black snack); Brioche French Toast with Berries; Canadian Beans, Tacos Al Pastor, Chile Chocolate Brownies Bacon; Espresso and Chocolate Biscotti Wednesday: Roasted Mushroom Salsa, Homemade Thursday: Monkey Bread; Low Country Scramble; Drop Tortilla Quesadillas, Salsa Fresca, Mexican Bread Pudding Biscuits; Homemade Pop-Tarts Thursday: Mexican Quinoa Salad, Roasted Salsa Friday: Easy Queso with Tostados; Salsa Ranchera; Migas Verde, Grilled Lime Chicken Thighs, Caramel Flan with (Traditional Egg Dish); Back Beans; Empanadas Fresh Berries Friday: Home Fried Tortilla Crisps, Seven Layer Dip, Fish Tacos, Sopapilla Cheesecake Bars Week of July 6–10 (PM) Caribbean Adventure Instructor: Brian Batsel • 2:00 pm–5:00 pm Monday: Spicy Caribbean Slaw, Creamy Lentil Soup, Dominican Chimichurri Burger, Raspberry and Lemon Curd Sponge Cake Tuesday: Fried Ripe Plantains, Black Beans with Yellow Rice, Jamaican Jerk Chicken, Coconut Sorbet with Lime Wednesday: Arugula and Papaya Salad, Cuban Sandwiches, Jamaican Curried Potatoes, Moist Banana Cake Thursday: Jicama Salad with Grapefruit, Caribbean Rice, Cuban Ropa Vieja (stewed flank steak), Mango Lime Tiramisu Friday: Garlicky Sautéed Spinach, Citrus Roasted Sweet Potatoes, Grilled Cilantro Lime Mahi-Mahi, Coconut Macaroons

CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 21 Summer Camp 2020

Summer Camp 2020 Class Menus continued

Week of July 20–24 (AM) Week of July 27–31 (AM) Chef Elizabeth’s Pastry Boot Camp Explore the Joys of Baking Instructor: Elizabeth Teuwen • 9:30 am–12:30 pm Instructor: Marilena Leavitt • 9:30 am–12:30 pm Have you ever dreamed of becoming a pastry chef? In this camp, young pastry chefs will learn the essential This week we will cover all the pastry bases, learn tips techniques and methods of baking. They will learn how and tricks to make your desserts stand out, and end the to measure and weigh ingredients correctly. We will week with a friendly cake decorating challenge. also cover knife skills and kitchen safety. Monday - Cookies & Bars: Jam-Filled Shortbread Cookies; Monday - Breads: Pizza Roll-ups, Caramel Monkey Bread, Soft Almond Cloud Cookies; Divine Lemon Dream Bars; Chocolate Zucchini Loaves, Cinnamon Scones Chocolate Sandwich Crème Cookies Tuesday - Classic French Pastries: Eclairs, Gougier Tuesday - Quick Breads & Pastries: Shortcake Biscuits (French Cheese Puffs), Lemon Madeleines, Palmiers with Fresh Strawberries; Cinnamon Swirl Quick Bread; (Elephant Ears) Pear Scones with Marmalade Butter; Chocolate Delight Wednesday - Pies and Cakes: Mini Pot Pies, Stone Fruit Muffins Hand Pies, Devil’s Food Cupcakes with Chocolate Glaze, Wednesday - Savory Baking: Cheddar Cheese Straws; Strawberry Cream Roulade Ham, Cheese and Mushroom Strudel; Feta Cheese and Thursday - Candies and Custards: Mini Quiches, Yogurt Biscuit Bites; Skillet Bread with Olives and Oregano Homemade Twix Bars, Chocolate Chip Cookie Dough Thursday - Breads: Classic Baguette Bread; Farmhouse Truffles, Braided Milk Bread; Sesame Seed Bread Rosettes; Focaccia Vanilla Crème Brulee with Fresh Rosemary and Thyme Friday - Team Cake Challenge: Classic Vanilla Cupcakes, Friday - Cakes, Tarts & Treats: Almond Tea Cake; Swiss Meringue Buttercream,Marshmallow Fondant Semolina and Orange Mini-Cakes; Cherry Clafoutis Tart; Italian Chocolate Pudding Week of July 20–24 (PM) TO BE DETERMINED Week of July 27–31 (PM) TO BE DETERMINED

22 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE Summer Camp 2020

Week of August 3–7 (AM) Week of August 10–14 (AM) Chef Jerry’s Fun Foods Kid’s Baking Adventures Instructor: Jerry Sanders • 9:30 am–12:30 pm Instructor: Marilena Leavitt • 9:30 am–12:30 pm Monday: Pull Apart Cheesy Bacon Bread, Sloppy Joes, In this camp, young pastry chefs will learn the essential Roasted Sweet Potato Fries with Malt Vinegar, Cast Iron techniques and methods of baking. They will learn how Skillet Smores. Make Pizza dough for Friday Camp to measure and weigh ingredients correctly. We will Tuesday: Baked Artichoke Dip with Crostini, Italian also cover knife skills and kitchen safety. Meatball Sandwiches, Marinara Sauce, Creamy Cucumber Monday: Focaccia with Fresh Herbs and Sea Salt Flakes; Salad, Chocolate Bread Pudding. Make Banana Pudding Pie Potato, Ham & Cheese Frittata; Crêpes with Fresh Strawberry Wednesday: BBQ – Taquitos, Beef Ribs and Grilled Beef Sauce; Filo Mini Cups Filled with Orange Chocolate Ganache Sausage, Cowboy Pintos (Frijoles Charros), Banana Tuesday: Parmesan, Garlic and Thyme Bread Sticks; Feta Pudding Pie Cheese and Yogurt Drop Biscuit Bites; Florentine Orange Thursday: Guacamole with Tostados, Baja Style Shrimp Lace Cookies; Mini Peach Scones with Marmalade Butter Tacos with Lime/Cilantro sauce or Mango Salsa, Spanish Wednesday: Soft Pull-Apart Bread Rolls; Cheddar Cheese Style Rice, Orange Sorbet with Coconut Kisses (Besitos Straws; Almond Star Cookies; Congo Bars with Chocolate de Coco) and Toasted Walnuts Friday: Ricotta, Pear and Honey Crostini, White Cheese Thursday: Braided Milk Bread; Buttermilk Banana Pizza Appetizer (Demo by Chef), Homemade Pizza with Bread Muffins; Spinach and Feta Cheese Filo Triangles Homemade Pizza Sauce and choice of toppings, Italian (spanakopita); Gingersnap Cookies Salad, Pound Cake with Whipped Cream and Seasonal Friday: Pizza Margherita; Mozarella Sticks with Berries Homemade Marinara Sauce; Chocolate Cupcakes with Piped Vanilla Buttermilk Frosting Week of August 3–7 (PM) A Journey into Mediterranean Cooking Week of August 10–14 (PM) Instructor: Marilena Leavitt • 2:00 pm–5:00 pm Family Favorites Monday: Lemon & Garlic Braised Chicken; Roasted Instructor: Monica Marshall • 2:00 pm–5:00 pm Rosemary “Smashed” Red Potatoes; Crispy Romaine and Monday: Watermelon Gazpacho; Quiche Lorraine in Puff Cherry Tomato Salad; Florentine Orange Lace Cookies Pastry; Garden Salad; Penny Pies Tuesday: Oven Baked Pasta Casserole with Braised Meat Tuesday: Cheese and Mushroom Omelets; Oven-Roasted Sauce & Light Béchamel (pastitsio); Greek Bread Salad Potatoes; Blueberry Coffee Cake with Streusel Topping; (panzanella); Feta Cheese Filo Triangles (tiropitakia); Fruit Kebabs Almond Cloud Bites Wednesday: BBQ Beef Sliders; Coleslaw; Pasta Salad, Wednesday: Homemade Pasta with Marinara Sauce; Fresh Fruit Cobbler Garlic Bread Rolls; Mixed Green’s Salad with Parmesan Thursday: Fresh Tomato Soup; Garlic and Parmesan Cheese Tuiles; Strawberry Granita Crostini; Monte Cristo Sandwich; Lemon Bars Thursday: Fresh Tomato & Basil Bruschetta; Chicken Friday: Chicken Corn Chowder; Bread Basket: Baking & Vegetable Ribbons “En Papillote”; Creamy Parmesan Powder Biscuits and Puff Pastry Twists; Chocolate Polenta; Chocolate-Almond Biscotti Cake with Dark Chocolate Icing and White Chocolate Friday: Focaccia with Fresh Herbs and Sea Salt; Ham, decoration Cheese & Mushroom Frittata; Salade Niçoise; Fresh Berry & Cream Napoleon

CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 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 • WINTER/SPRING 2020 CLASS SCHEDULE Culinaria Cooking School Photos

CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 25 Culinaria Cooking School Photos

26 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 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 • WINTER/SPRING 2020 CLASS SCHEDULE 27 110 Pleasant Street, NW Vienna, Virginia 22180 www.culinariacookingschool.com E-mail: [email protected]

Phone: 703.865.7920