To reserve a space in a cooking class, please email firstname.lastname@example.org with information about which class you are interested in, number of attendees, email address, and phone number. Please write in the subject line what class(es) you are interested in. We will get back in touch with you to confirm your seat in the class. Once confirmed, we will require payment information for the class (cash, gift certificates, Visa/MasterCard) for the purpose of our cancellation policy. You have until 72 hours before the scheduled class to cancel without any penalty; cancellations within 72 hours will be charged the full amount.
New rule: Unfortunately we have had a problem with people coming late to class! You will not be admitted to class if you arrive more than 15 minutes after the start time of class. You will be responsible for payment for the class in the event that you arrive more than 15 minutes after the class begins.
New Feature: Vegetarian Index!
Each class description now includes information on whether a class is vegetarian or vegetarian-friendly. The following descriptions are used:
Vegetarian: the class is completely vegetarian; no meat or fish products are used at all.
Vegetarian-friendly: Most dishes served are vegetarian, but one item is not and can be easily omitted. See Pierogi for an example.
Not Vegetarian: the class focuses on meat/fish or meat/fish products.
If a class is full, we are always happy to add you to the waiting list. People change registrations constantly, so you very well might get in!
To be kept up to date on class announcements, please join our email list under the Contact Us tab or email email@example.com to be added.
April and May 2015 Classes
Sunday, April 12, 11AM Pierogi
Saturday, April 18, 11AM (FULL) Basic Knife Skills (FULL)
Thursday, April 23, 6:30PM (FULL) Pasta (FULL)
Saturday, May 9, 11AM Intro to Sauces
Tuesday, May 19, 6:30PM (FULL) Pasta (FULL)
Tuesday, May 26, 6:30PM Knife Skills 2: Poultry
Saturday, May 30, 11AM (FULL) Pizza! (FULL)
Basic Knife Skills, $50
Learning basic knife skills can change cooking from a chore to a real pleasure! This class will teach you the basic cuts and give you the chance to practice them in a fun and relaxed environment. Hill’s Kitchen will provide excellent quality Mac and Wusthof knives to practice with–so just bring yourself! Covering everything from knife selection to knife use to knife storage, this class will make you feel more comfortable in the kitchen and help you keep your fingers safe. Vegetarian.
Handmade pasta is something special: chewy and toothsome but just sticky enough to carry the right amount of sauce. A great accompaniment to dishes like beef bourguignon or braised lamb, or as a simple main dish tossed with pesto and early summer tomatoes; handmade pasta is a skill to master for colder weather. This is a participation class, so everyone will be making their own batch of pasta, with enough to take home. Wear an old shirt and bring good questions!
Why buy pierogi during Christmas and Easter holidays when it´s so easy to make your own? During this hands-on class you will learn techniques for perfect dough, delicious fillings, and easy assembly. This is a participation class. Vegetarian-friendly.
Knife Skills 2: Poultry, $65
Learning knife skills can change cooking from a chore to a real pleasure! This class will teach you how to break down and debone a chicken. We will practice on two birds per student, and students will head home with their butchered chicken parts packed so they can use them for dinner. We will practice quartering, deboning, and skinning, as well as discussing the basic cuts of chicken and where they can be used best, as well as making stock. Hill´s Kitchen will provide excellent quality Mac knives to practice with–so just bring yourself! Taking the basic knife skills class is a pre-requisite for this class.
During this hands-on class, students will prepare dough from scratch, assemble their pies, and sample the results! Chef Marta will discuss techniques and recipes for the perfect dough and toppings. This is a participation class.
Sauces: Stocks and Hot Mother Sauces, $55
If you can boil water then you can make stock! This demonstration class will show how easy it is to make your own stocks and use them with meats and vegetables. We will also discuss and demonstrate the hot mother sauces: bechamel, veloute, hollandaise, espagnole, and tomato.
Marta Mirecki is a graduate of L’Academie de Cuisine’s Culinary Arts Program. She has worked as a line cook at French restaurants, taught cooking classes at community centers, and cooked up 80 gallons of soup at a time for Food & Friends, an organization that provides meals and groceries for people with HIV/AIDS and other life-challenging illnesses. These days Marta is the head cook and bottle washer with Tiny House Chef Personal Chef Service (www.tinyhousechef.com). She and her family live in the Capitol Hill neighborhood of Washington, DC.