Join Us in the Kitchen!
Our hands-on classes and workshops are designed for everyone—from curious beginners to seasoned cooks—so you can learn new skills, try fun recipes, and leave feeling confident and inspired.
Looking for something more personal? We love hosting private events — from bachelorette parties and birthday celebrations to corporate team building and company outings. If you've got a group and an appetite, we'll take care of the rest. Say hello and let's figure out something fun.
Knifework 101: Everything You Need to Get Started
Saturday May 9 · 2:00–4:00pm · $85 · 8 spots
This knife skills workshop is less “culinary school boot camp” and more “let’s get you to stop fearing butternut squash.” We’ll cover the fundamentals like how to hold a knife without looking like you’re diffusing a bomb, how to use your non-dominant hand (claw grip!!), and how to break down the vegetables you’ve been avoiding. Yes, even onions. Especially onions.
We’ll talk about the knives you actually need (probably fewer than you own), how to keep them sharp, and why a sharp knife is safer than the dull one rattling around in your drawer. Expect a lot of hands-on practice and the kind of confidence that makes weeknight cooking feel less like a chore and more like a flex. Class will end with turning your knife work into a meal kit to make dinner at home!
Knifework 102: Chicken Butchery
Sunday April 26 · 2:00–4:00pm · $120 · 6 spots
This is a class about breaking down a chicken without breaking down yourself.
We’ll take two whole, beautiful birds and turn them into dinner for the week. Nothing wasted, nothing overly fussy, no weird chef-y flexes. Just you, a sharp knife, and the confidence that comes from knowing exactly what you’re doing.
We’ll talk about:
Choosing the perfect knife for the task at hand.
Why whole chickens are cheaper and better (yes, both).
Where to actually cut (hint: not through bone).
How to render chicken fat and save bones for chicken stock like the thrifty genius you are.
By the end of class, you’ll look at those shrink-wrapped parts at the store and think, “Cute, but I’ve got this.”
Pasta 101: Egg Noodles
Saturday May 2 · 2:00–4:00pm
$85 · 6 spots
In this class we'll dig into our absolute favorite food: pasta. We'll cover the fundamentals — ingredients and their purpose, the tools you do (and don't!) need, the science behind gluten structure, and why pasta shape actually matters. You'll make your own dough, roll it into sheets, and cut it into noodles. Everyone goes home with the pasta they made and a jar of our favorite tomato sauce. Dinner: sorted.
Pasta 102: Filled Pasta
Sunday May 3 · 2:00–4:00pm · $85 · 6 spots
Building on the skills from Pasta 101, this class dives into the delicious world of stuffed pastas. Sarah will show you how to make agnolotti filled with a bright, springy mix of English pea, ricotta, and lemon. We'll provide the fresh pasta dough and filling — you bring your curiosity. You'll spend the afternoon sheeting, stuffing, and shaping, picking up tips and techniques along the way.
A quick note: we won't be making pasta dough from scratch in this one. If you want the full process start to finish, check out Pasta 101 first.
Mother’s Day: Pasta 101
Sunday May 10 · 11:00am–2:00pm · $95
Give the gift of time well spent, together in the kitchen.
This Mother's Day, join us for a special edition of Pasta 101 — a hands-on experience designed to be shared. Under Sarah's guidance you'll learn to make fresh pasta from scratch: mixing, kneading, rolling, and cutting your own tagliatelle. Then we'll gather around the table to enjoy the meal you helped create — fresh tagliatelle in Marcella Hazan's famously simple tomato sauce, alongside grilled and marinated spring vegetables and Hill's Kitchen's house-made focaccia.
Whether you're celebrating with Mom, gifting a memorable experience, or simply making the day feel special — this is a chance to learn something new and share a beautiful meal together.
Culinary Botany: Fruit
Thursday May 14 · 6-7:30pm · $15
Here's something worth knowing: a grain of wheat is technically a fruit. So is a tomato. So is a peach, which if you think about it is really just a beautiful and elaborately designed seed dispersal mechanism with excellent marketing.
In this installment of our Culinary Botany series we're diving into the fascinating relationship between flowers and fruits. How fruits develop, how plants use them to trick animals (including us) into doing their bidding, and what's really going on inside that tough little pit at the center of your stone fruit. Spoiler: it might be laced with cyanide.
We'll explore how different fruit types help plants move through the world, and pull back the curtain on the seed itself, which is after all the whole point of the fruit to begin with.
Come hungry to learn. This one will change the way you look at your produce aisle.
American Originals Cheese Tasting with Paste & Rind
Saturday May 16 · Two Sessions 11am–12pm and 1pm-2pm · $45
May is American Cheese Month, and we can think of no better way to celebrate than gathering around a board of some of the finest cheeses this country has to offer.
We're welcoming Kara McGrath of Paste & Rind (our absolute favorite cheese destination in DC) back to Hill's Kitchen for an intimate tasting of four exceptional cheeses from American makers. You'll taste through four carefully selected cheeses from American producers, each paired with thoughtfully chosen bites to help them shine. Along the way Kara will walk you through the stories behind each maker and the craft that goes into every wheel.
Floral Focaccia with Quince Blossom Ridge
Sunday May 17 · 11:00am–1:00pm · $85
Pull up a seat — this one's for the bread bakers and the dough-curious alike.
We're welcoming Alex of Quince Blossom Ridge to Hill's Kitchen for a morning of focaccia, flowers, and a little edible artistry. Alex is a former pastry chef and co-owner of Buttercream Bakeshop, and she brings that same warmth and creativity to everything she makes. We're thrilled to have her in our kitchen.
You'll start by learning the fundamentals of a really good focaccia. We'll taste a few variations along the way, from the classic to the creative, and cover everything you need to understand one of Italy's most beloved breads.
Then comes the fun part: decorating. You'll learn how to work with flowers, vegetables, and herbs to turn your dough into something genuinely beautiful, whether you're going for a clean, classic look or something a little more show-stopping.
Every ticket includes all class materials, recipes, your own loaf to take home, and a mini bouquet to enjoy alongside it. Flowers, bread, and a cozy Sunday morning — you're invited.
Food History Bites: Milk
Wednesday May 27 · 6:00 - 7:30pm · $25
Got milk? Do you know where it actually came from? 🥛
We're welcoming food historian Dr. Kelly Spring back to Hill's Kitchen for our May Food History Bites, and this month we're diving into one of the most universal and surprisingly complex ingredients in the human diet. Milk.
From the first humans to drink it to the rise of pasteurization to the explosion of alt-milks on your grocery store shelf, the story of milk is wilder than you'd expect. Dr. Spring will trace the full arc, and Miles will be preparing a dish that puts milk front and center.
Cookbook Club: BRAVETART
Thursday May 28 · 6:00–8:00pm · $15 without book · $40 with book
Join us for our third Cookbook Club, where we share a meal and dig into Stella Parks’ BRAVETART together!
In this special BAKING edition of cookbook club, veryone will prepare a dessert from BRAVETART by Stella Parks. Ahead of the event, you'll receive access to a spreadsheet where you and other attendees will sign up for the dessert of your choice. Then, on May 28th, we'll gather in our kitchen space to discuss the author's perspective, as well as our own experiences baking through the book. (To ensure we all have a well-rounded meal that isn't entirely made of sugar, Miles, Sarah, and Allison will be making some focaccia pizza to nosh on first!)
Cookbook club members will also receive a 15% discount in-store for the month of May (appliances excluded).
More on the way. Follow us on Instagram @hillskitchen for new class announcements, behind-the-scenes peeks, and the occasional pro tip you didn't know you needed. Or get in touch — we're always happy to talk food.