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!
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Sunday, November 9, 11AM Brunch New Orleans Style with Sandy Tallant
Wednesday, November 12, 6:30PM Handmade Pasta with Marta Mirecki
Tuesday, Nov. 18, 6:30PM Basic Knife Skills with Marta Mirecki
Saturday, Nov. 22, 11AM Pies and Tarts with Marta Mirecki
Sunday, November 23, 11AM Pumpkin Spice Cheesecake & Hawaiian Pineapple with Gino Martens-Salardi
Tuesday, Dec. 2, 6:30PM Basic Knife Skills with Marta Mirecki
Saturday, December 6, 11AM Bruschetta and Salmon Mousse with Gino Martens-Salardi
Wednesday, Dec. 10, 6:30PM Intro to the Pressure Cooker with Marta Mirecki
Saturday, Dec. 13, 3PM (FULL) Pierogi with Marta Mirecki (FULL)
Tuesday, Dec. 16, 6:30PM (FULL) Handmade Pasta with Marta Mirecki (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.
Cookies and Bars, $45
Making beautiful, bakeshop-worthy baked goods takes more than a great recipe. During this demonstration class Chef Marta will show tricks and techniques to make your cookies and bars look and taste their best. Demonstrated recipes will include drop cookies, whoopie pies, and Texas sheet cake. Vegetarian.
Holiday Cooking: Beyond the Main Event, $45
Gathering for the holidays means sitting down to the Big Meal, whether it’s Thanksgiving, Christmas, or another holiday. But what about cooking for the family for the rest of the weekend? During this demonstration class, Chef Marta will show several dishes that will keep everyone fed and happy during brunch, happy hour, and beyond. Demonstrated dishes will include: Roasted Vegetable Strata, Gravlax (cured salmon), Pimento Cheese, One Bowl Banana Bread, and Fruit Crisp. Vegetarian friendly.
Dessert Class: Pumpkin Spice Cheesecake & Hawaiian Pineapple with Sabionne and Chocolate Drizzle, $45
Looking for some desserts to wow over even the most professional chef? Join Master Chef Gino Martens-Salardi in this demonstration class for a course on cheesecake with a fun, seasonal twist – pumpkin! He will also cover Hawaiian pineapple with a warm Italian sabionne and a dark chocolate drizzle. Desserts fit for royalty! Vegetarian
Hors d’ Oeuvre Class : Bruschetta and Salmon Mousse, $50
The holidays are on us and we are all tired of the same canapés that we made last and the year before. Master Chef Gino Martens-Salardi will demonstrate two sure winners to add to your rotation to impress both friends and family. Join us for a crash course on crispy and exotic bruschetta with tomato, mango, and cilantro. Gino will also cover how to cook prepare a salmon mousse and then present it wrapped smoked salmon with other unexpected twists. Pescatarian
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!
Pies and Tarts 1, $50
Cool 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). Vegetarian
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.
Brunch: New Orleans Style 2 ways, $50
In this demonstration class, learn to prepare a savory breakfast pudding, and ham grillades and gravy over grits. Eggs Benedict Bread Pudding uses traditional ingredients: eggs, Canadian bacon, English muffins, lemon, and dairy to create a custard-based brunch casserole. Then we make an heirloom Tallant family recipe by simmering baked ham is in a Louisiana roux with onions forming savory gravy served over grits. Not Vegetarian
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. 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.
Gino Martens-Salardi, the amazing Private Master Chef and all-round Hotelier, has catered over 100,000 special events, and has had over a million satisfied guests, including Royalties, Presidents and Celebrities across the globe. New to DC, he is ready to meet a new group of students and teach fine dining to our community!