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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January, February, and March 2014 Classes
Saturday, January 25, 3PM (FULL) Root Vegetables with Sandy Tallant (FULL)
Tuesday, January 28, 6:30PM (FULL) Handmade Pasta with Marta Mirecki (FULL)
Saturday, February 1, 11AM (FULL) Intro to the Pressure Cooker with Marta Mirecki (FULL)
Saturday, February 1, 3PM Braising with Marta Mirecki
Saturday, February 8, 11AM French Bistro Dinner with Marta Mirecki
Tuesday, February 18, 6:30PM (FULL) Basic Knife Skills with Marta Mirecki (FULL)
Saturday, February 22, 11AM (FULL) Pies and Tarts 1 with Marta Mirecki (FULL)
Wednesday, March 5, 6:30PM (FULL) Basic Knife Skills with Marta Mirecki (FULL)
Saturday, March 8, 11AM (FULL) Pies and Tarts 1 with Marta Mirecki (FULL)
Wednesday, March 12, 6:30PM (FULL) Knife Skills 2: Poultry with Marta Mirecki (FULL)
Tuesday, March 18, 6:30PM (FULL) Handmade Pasta with Marta Mirecki (FULL)
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
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.
Braised meats are gently cooked in liquid for long periods of time, resulting in beautifully tender and flavorful dishes. During this demonstration class, Chef Marta will demonstrate braising techniques by preparing the following dishes: Braised Chicken with Kale, Tomatoes, and Farro; Beef Bourguignon; and Osso Bucco (Veal Shanks).
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.
French Bistro Dinner, $65
Learn how easy it can be to prepare a classic French Bistro Dinner! Chef Marta will prepare Frisee Salad with Bacon, Mussels Mariniere, and Poached Pears. Wine recommendations will be included. This is a demonstration class.
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.
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.
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).
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.
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.
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.