To reserve a space in a cooking class, please email email@example.com 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 firstname.lastname@example.org to be added.
June, July, and August 2014 Classes
Saturday, May 31, 11AM Ice Cream with Marta Mirecki
Sunday, June 1, 11AM Farmers’ Market Basket (June crops) with Marta Mirecki
Saturday, June 7, 11AM Basic Knife Skills with Marta Mirecki
Wednesday, June 11, 6:30PM Handmade Pasta with Marta Mirecki
Saturday, June 14, 11AM (FULL) Cooking in Staub with Sarah Conte (FULL)
Wednesday, June 25, 6:30PM (FULL) Middle Eastern Vegetarian with Marta Mirecki (FULL)
Saturday, June 28, 11AM (FULL) Basic Knife Skills with Marta Mirecki (FULL)
Tuesday, July 8, 6:30PM Basic Knife Skills with Marta Mirecki
Saturday, July 12, 11AM Farmers’ Market Basket (July crops) with Marta Mirecki
Wednesday, July 16, 6:30PM (FULL) Handmade Pasta with Marta Mirecki (FULL)
Tuesday, July 22, 6:30PM Basic Knife Skills with Marta Mirecki
Tuesday, August 19, 6:30PM (FULL) Basic Knife Skills with Marta Mirecki (FULL)
Saturday, August 23, 11AM (FULL) Handmade Pasta with Marta Mirecki (FULL)
Wednesday, August 27 6:30PM Basic Knife Skills with Marta Mirecki
Homemade Ice Cream, $45
Who doesn´t love ice cream? Forget the hand-cranked drudgery of the ice cream maker of your childhood. In this class, Chef Marta will demonstrate how easy an electric ice cream maker is to use. We will discuss simple and egg-based ice cream bases, sorbets, as well as substituting sweeteners and creating your own flavors. This is a demonstration class.
Cooking with Staub, $30
Did you know that your Staub cast iron dutch oven could be used to bake, deep fry, and braise? If you were considering purchasing a piece of cast iron cookware or even learning how to maximize the uses of your own cookware – this class is for you. Zwilling J.A. Henckels’ own Sarah Conte will take you through no-knead bread, vegetable risotto, grilled veggie wraps, and crepes with apple compote. You will leave this class with a small piece of Staub! This is a demonstration class.
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 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.
Farmer’s Market Basket: What’s Fresh This Week? $45
This class will feature ideas on how to cook what is fresh and available from local farmer’s markets that week. June and July harvests typically include beans, summer squash, radishes, rhubarb, cherries, salad greens, and other fruits and vegetables. This is a demonstration class.
Summer Fruits, $45
From the perfect fruit salad to baked desserts–and more!–Chef Marta will demonstrate creative ways to highlight the season’s fruits. Exact dishes demonstrated will depend on what fruit is available. July harvests typically include apricots, berries, peaches, melons, rhubarb, plums, and cherries. This is a demonstration class.
Middle Eastern Vegetarian, $45
Vegetarian cuisine: It’s not just for vegetarians anymore! During this demonstration class you will see some great dishes that adapt themselves well to many other cooking styles. Join us as we prepare Steamed Basmati Rice with Red Lentils, Spinach and Chickpeas, Baba Ghanouj (Roasted Eggplant Dip), and Yogurt Sauce with Garlic, Dill, and Lemon.
Handmade Pasta, $50
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!
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.
Sarah Conte is a member of the Zwilling J.A. Henckels team. She is well versed in cutlery, knife skills, and the many varieties of Zwilling cookware, which include Staub. She is an experienced cook, and cooks professionally for Zwilling.