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.
November and December 2013 Classes
Wednesday, November 6, 6:30PM Basic Knife Skills with Marta Mirecki
Saturday, November 9, 11AM Thanksgiving Sides with Marta Mirecki
Tuesday, November 12, 6:30PM (FULL) Basic Knife Skills with Marta Mirecki (FULL)
Wednesday, November 20, 6:30PM Pasta with Marta Mirecki
Saturday, November 23, 11AM, (FULL) Pies and Tarts with Marta Mirecki (FULL)
Saturday, December 7, 3PM, (FULL) Root Vegetables with Sandy Tallant (FULL)
Sunday, December 8, 11AM, Intro to the Pressure Cooker with Marta Mirecki
Sunday, December 8, 3PM, How to Host Like a Chef with Marta Mirecki
Thursday, December 12, 6:30PM Basic Knife Skills with Marta Mirecki
Saturday, December 14, 3PM Pastry Bag Basics with Marta Mirecki
Tuesday, December 17, 6:30PM Pasta 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.
How to Host Like a Chef, $50
Your quiet Thanksgiving or Christmas dinner for four has suddenly grown to fifteen! What to do? Take this class, of course! During this demonstration class, we will prepare some simple hors d´oeuvres and talk about the planning for an epic and stress-free holiday meal. Topics will include menu planning, division of labor, prepping ahead, the cooking timeline, getting the house ready, and more.
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!
Pastry Bag Basics, $60
The humble pastry bag looks so simple yet it confounds so many cooks. During this hands-on class we will learn the proper techniques for filling and using the classic pastry bag. We will practice decorating sugar cookies with icing, writing with chocolate, and more! You will receive a pastry set to use during class and take home with you after.
Pies and Tarts, $50
Cooler fall weather means 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).
Greek Stuffed Grape Leaves with Rice, Dill, and Pine Nuts, $50
In this class, learn to prepare and cook the classic Greek version of this middle-eastern favorite. After a tutorial from Chef Sandy, experiment and create your own unique recipe from a combination of ingredients. You will make your fillings, followed by hands-on practice stuffing and rolling grape leaves to be later cooked at home. This class is vegetarian friendly.
Pressure Cooker Basics, $50
Pressure cookers have changed! Never mind the hissing, weight-wobbling-on-top pressure cookers from years ago. In this demonstration class, Chef Marta will show how the pressure cooker reduces cooking times dramatically and produces amazing dishes in a fraction of the time. The following recipes will be prepared in class: Black Beans, Three Meat Bolognese, Collards, and Risotto. This is a demonstration class.
Thanksgiving Sides, $50
The turkey gets all the credit, but Thanksgiving side dishes really make the meal shine. During this demonstration class we will prepare the following (all dishes that Chef Marta serves on her own Thanksgiving table!): Baked Sweet Potatoes with Apples, Cranberries, and Walnuts; Easy Cranberry Sauce; Colorful Succotash; Wild Rice Stuffing with Pearl Onions, Dried Cherries, and Apricots; and Green Beans with Mushroom-Madeira Cream Sauce.
Roots – Roasted, baked, Pickled and Smothered, $45
Learn to prepare the earthy roots of winter in this demonstration class focused on parsnips, carrots, beets, and turnips. We will roast parsnips into sweet crusty wedges, puree carrots and caraway into a Turkish appetizer, and combine beets with nuts and vegetables to make an oven-baked beet loaf. We will also cover pickle beets and smother turnips in a Louisiana roux. This class is vegetarian friendly.
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.