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 2014 Classes
Saturday, March 22, 11AM (FULL) Intro to Sauces with Marta Mirecki (FULL)
Saturday, March 22, 3PM (FULL) Pierogi with Marta Mirecki (FULL)
Sunday, March 30, 3PM Pies and Tarts 2 with Marta Mirecki
Saturday, April 5, 3PM (FULL) Basic Knife Skills with Marta Mirecki (FULL)
Thursday, April 10, 6:30PM (FULL) Basic Knife Skills with Marta Mirecki (FULL)
Saturday, April 12, 11AM Lamb Four Ways with Marta Mirecki
Sunday, April 13, 3PM Eggs with Marta Mirecki
Wednesday, April 16, 6:30PM (FULL) Pasta with Marta Mirecki (FULL)
Tuesday, April 29, 6:30PM (FULL) Basic Knife Skills with Marta Mirecki (FULL)
Saturday, May 3, 11AM Pies and Tarts 1 with Marta Mirecki
Saturday, May 3, 3PM (FULL) Basic Knife Skills with Marta Mirecki (FULL)
Tuesday, May 6, 6:30PM (FULL) Basic Knife Skills with Marta Mirecki (FULL)
Wednesday, May 14, 6:30PM Pasta with Marta Mirecki
Thursday, May 22, 6:30PM Middle Eastern Vegetarian with Marta Mirecki
Wednesday, May 28, 6:30PM Knife Skills 3: Fish with Marta Mirecki
Saturday, May 31, 11AM Ice Cream with Marta Mirecki
Sunday, June 1, 11AM Farmers´ Market Basket with Marta Mirecki
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.
Easter is almost here, so it´s time to brush up on those egg skills! During this demonstration class, Chef Marta will demonstrate the perfect poached egg, hard- and soft-boiling, hollandaise sauce, and soufflé.
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 harvests typically include beans, summer squash, radishes, rhubarb, cherries, salad greens, and other fruits and vegetables. This is a demonstration class.
Pies and Tarts 1, $50
It is always pie season! During this demonstration class, Chef Marta will discuss equipment, rolling techniques, glazes, and dough variations. Recipes demonstrated will include the following: Savory Vegetable and Cheese Tart, Classic Apple Pie, Hand Pies, and Tarte Tatin (subject to change).
Pies and Tarts 2, $50
Chef Marta will build on the basics of Pies and Tarts 2 and demonstrate the following: Classic Fruit Tart filled with Pastry Cream, Quiche, and Fruit Pie with a Lattice Top. Completion of Pies and Tarts 1 is recommended but not required.
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.
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.
Knife Skills 3: Fish and Shellfish, $65
Fish is a great source of protein and can be a sustainable and renewable food source, but using the entire fish is difficult! In this class, we will focus on the anatomy of fish, breaking down fish, making fish stock and fish fumet, cleaning and peeling shrimp, and shucking oysters. Students will practice on their own fish, and will take fillets home, as well as fish frames to make their own stock. The prerequisite for this class is having taken the Basic Knife Skills class. Please wear old clothes or an apron as we are going to get down and dirty with some fish.
Lamb Four Ways, $65
Lamb is a versatile meat that confounds many home cooks. Whether you are preparing a holiday feast for a crowd or cooking up a quick weeknight dinner for two, there is a lamb dish for you! During this demonstration class Chef Marta will prepare the following: Roasted Leg of Lamb, Meatballs with Tomato and Eggplant Sauce, Herb Crusted Rack of Lamb, and Lamb Loin Chops.
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.
Hand Made 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!
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. Three of four pierogi fillings are vegetarian and one has meat.
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.
Sandy Tallant is a long-time Capitol Hill resident, accomplished home cook, cooking instructor, and cookbook reviewer. She is inspired by her Italian heritage and frequent travels through Europe, South Asia, Africa, the Americas, and the Near East. Each dish is a reflection of its culture: what is grown, what is grazed; the region, the people, and the cross pollination of cultures. The dishes are designed to be easily and quickly assembled with tastes of faraway lands.