· Culinaria is always on the lookout for volunteers to work with our chefs/instructors. An...

110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920

www.culinariacookingschool.com

FA L L C L A S S S C H E D U L E : September through December 2020

Step-by-Step to Cooking Success

The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage.

Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present.

Your palate is as unique as you are.

Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine.

Welcome to Culinaria Cooking School!

Our Owners

02 C U L I N A R I A C O O K I N G S C H O O L • FA L L 2 0 2 0 C L A S S S C H E D U L E

Use Our On-line RegistrationThe quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.”

(L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President

KNIFE SKILLSKnife Skills ............................9/12; 10/30; 11/13; 12/5

BAKING/DESSERTSBagels! (ZOOM/Demo). (ZOOM/Demo) ...................................9/28French Pastry Shop Classics ............................10/3Bread-Basket (ZOOM/Demo) ........................10/10Mediterranean Sweet Treats (ZOOM/Demo) .10/17The Italian Pizzeria (ZOOM/Demo) .................11/7Greek Christmas Baking ...............................12/05

WINE AND FOODWine DinnersThe Vintner’s Table .........................................9/19Reservations Required ...................................9/26Christmas Great Dinner ................................12/12Wine and Food Pairings (Small Bites)Perfect Pairings–Provence .............................9/24Perfect Pairings–Sicily and Sardegna ..........10/22Perfect Pairings–France ...............................11/19

REGIONAL AND ETHNIC CUISINEAsian and South AsianChefs Cook Chinese Dinner (ZOOM/Demo) ...... 9/23Basic Techniques–Asian / Stir Fry (ZOOM/Demo) ..................................................... 10/8Couples Cooking–The Art of the Stir-Fry ............. 10/9Let’s Cook Dinner IV–Asian Influence (ZOOM/Demo) ..................................................... 12/7EuropeanCouples Cooking–Italian Weeknight Favorites ....9/18Oktoberfest at Home ......................................10/1French Country Dinner ...................................10/2The Italian Table ...........................................10/10Couples Cooking–Essential Greek Cuisine ....10/16Dinner in Marseille .......................................10/17Let’s Cook Dinner I–Easy Italian Evening (ZOOM/Demo) ..............................................10/19Rustic Italian Cooking...................................10/23The Culinary Heart of Italy .............................11/6The Italian Pizzeria (ZOOM/Demo) .................11/7The Flavors of the Mediterranean ................11/14

FrenchFrench Country Dinner ...................................10/2Dinner in Marseille .......................................10/17ItalianCouples Cooking–Italian Weeknight Favorites ....9/18The Italian Table ...........................................10/10Let’s Cook Dinner I–Easy Italian Evening (ZOOM/Demo) ..............................................10/19Rustic Italian Cooking...................................10/23The Culinary Heart of Italy .............................11/6The Italian Pizzeria (ZOOM/Demo) .................11/7The Flavors of the Mediterranean ................11/14MediterraneanCouples Cooking–Essential Greek Cuisine ....10/16Rustic Italian Cooking...................................10/23The Flavors of the Mediterranean ................11/14USA – RegionalChefs Cook Shrimp Tacos and Sides for Dinner (ZOOM/Demo) ................................................9/17California Bistro ..............................................9/18Chefs Cook Austin Style Weekend Brunch (ZOOM/Demo) ................................................9/19Chefs Cook Weeknight Dinner (ZOOM/Demo) 9/19Chefs Cook Family Pasta Dinners (ZOOM/Demo) ................................................10/6Weeknight Special–Fish & Chips ..................10/14Let’s Cook Dinner I–Easy Italian Evening (ZOOM/Demo) ..............................................10/19The Restaurant Experience ...........................10/24Let’s Cook Dinner II–Pork Chops, No Apple Sauce (ZOOM/Demo) ................................................11/2Let’s Cook Dinner III–Hearty Home Cooking (ZOOM/Demo) ..............................................11/16The Dinner Party ............................................12/4

BASIC TECHNIQUESThe Kitchen Classroom–Learning Food Safety (ZOOM/Demo) ................................................9/24Basic Techniques–Shellfish (ZOOM/Demo) ....9/24Basic Techniques–Asian / Stir Fry (ZOOM/Demo) ................................................10/8The Kitchen Classroom–Learning about Nutrition (ZOOM/Demo) ..............................................10/15Basic Techniques–Stocks, Soups and Stew (ZOOM/Demo) ..............................................10/24The Kitchen Classroom–Learning about Sustainability (ZOOM/Demo) .......................10/29Basic Techniques–Eggs (ZOOM/Demo)...........11/5The Kitchen Classroom–Learning to Entertain (ZOOM/Demo) ..............................................11/12Basic Techniques–Fall and Winter Veggies (ZOOM/Demo) ..............................................11/21Basic Techniques–Low and Slow for Winter (ZOOM/Demo) ..............................................12/10

EPICUREAN ADVENTURESCalifornia Bistro ..............................................9/18The Vintner’s Table .........................................9/19Reservations Required ...................................9/26French Country Dinner ...................................10/2The Italian Table ...........................................10/10Dinner in Marseille .......................................10/17Rustic Italian Cooking...................................10/23The Restaurant Experience ...........................10/24The Culinary Heart of Italy .............................11/6The Flavors of the Mediterranean ................11/14Feast before the Turkey ................................11/20The Dinner Party ............................................12/4Christmas Great Dinner ................................12/12

Fall 2020 Classes at a Glance

C U L I N A R I A C O O K I N G S C H O O L • FA L L 2 0 2 0 C L A S S S C H E D U L E 0 3


Registration• Online: visit us at www.culinariacookingschool.com.

Payment by credit card is required to complete your registration.

• By phone: call (703) 865-7920 during regular business hours (M-F: 9:30 am-5:30 pm; Sat: 9:30 am-5 pm). Payment by credit card is required to complete your registration. • By mail: complete the below registration form (including credit card information or check) and mail it to: Culinaria Cooking School, 110 Pleasant Street N.W., Vienna, VA 22180. Please note ~ this is the only option where payment by check is accepted.

Cancellations / Refund Policy• If you need to cancel your registration, you must notify the school no later than three (3) business days prior to your class (for groups of 5 or more, we require seven (7) business days notice.)• Cancellations must be made via phone during regular business hours; voicemail or email cancellations will not be accepted.• Due to class prep-time and food purchases, cancellations made within three (3) business days of your class will not qualify for a refund or credit. There are no exceptions.• All refunds are made as checks. Please allow 3-5 business days for processing.• Culinaria reserves the right to cancel a class due to inclement weather, low attendance or emergencies. If we need to cancel, we will notify you by telephone and email to ensure we reach you and offer you a credit towards another class or a full refund.

Gift CertificatesPlease visit our website at www.culinariacookingschool.com for information on how to purchase and redeem gift certificates.

Age Requirements• Our cooking classes are designed for adults, ages 18

and older.• We do offer specific classes for kids and teens. Please

review our catalog for class offerings.

Dress CodeFor Participation classes we recommend you dress in comfortable or casual clothes. For your safety, shoes should be of the closed-toe type, with low or no heels. Sandals or open-toed shoes should not be worn in the kitchen.

Alcohol Policy• Culinaria is pleased to offer wine to our students during

most classes. Students must be 21 to drink and proper ID may be requested. Only a Chef/Instructor or Assistant may pour wine.

• Culinaria reserves the right to refuse alcohol service to anyone who appears to be intoxicated.

• Absolutely no outside food or beverage may be brought into the school. Any student who is found to be drinking an alcoholic beverage not provided by the school will be asked to leave the premises and is not eligible for a refund or credit.

Food PolicyDue to insurance restrictions, we are unable to offer students the option of taking home leftover food. Please come hungry and enjoy the meal you have created (or watched being created for you!) while here at the school.

Assistant ProgramCulinaria is always on the lookout for volunteers to work with our chefs/instructors. An assistant’s duties include, but are not limited to:• Assist Chef/Instructor with food prep prior to class• Set up participant stations prior to class• Assist Chef/Instructor as requested during class• Clear and wash dishes during and after class and put

clean items away• Clean and prepare the classroom for the next class

or eventFor more information on becoming an assistant, please call us at (703) 865-7920.The Assistant Program is designed for adults, ages 18 and older. On occasion we do employ teen assistants for some classes and summer camps. Please call the school for more information.

Registration Form

Name: ____________________________________________________

Address: ________________________________________City:______________________ State_____Zip Code: ___________

Home Phone: __________________ Cell Phone: __________________ (optional)

E-Mail Address: ______________________________________________

Credit Card Type & Number: _______________________________________ Exp. Date: __________ CSV: __________

q Check Enclosed (payable to Culinaria Cooking School)

Courses Requested:

Class Title:_______________________________________Date:_______Time:________# Attending:_______Cost: _________



Note: Returned checks subject to $30 fee


Knife Skills Sat. 9/12 Participation (P) 2 - 5 pm $85Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their use. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with RiceInstructor: Pete Snaith

Chefs Cook Shrimp Tacos and Sides for Dinner Thurs. 9/17 ZOOM/Demo 4 - 5:30 pm $30The focus will be on properly cooking shrimp, knife skills and roasting veggies without a grill. Spicy Shrimp Tacos; Slaw and Dressing; Black Beans; and Mexican Street CornInstructor: Jerry Sanders

September 2020 ClassesSun Mon Tues Wed Thur Fri Sat

30 31 01 02 03 04 05

06 07 08 09 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27 28 29 30 01 02 03

Chefs Cook Chinese Dinner(Zoom/D) 4-5:30 pm

Bagels! (ZOOM/Demo).(Zoom/D) 4-5:30 pm

Couples Cooking–Italian Weeknight Favorites (P) 7-10 pm

California Bistro (D) 7-10 pm

Chefs Cook Shrimp Tacos and Sides for Dinner(Zoom/D) 4-5:30 pm

Chefs Cook Austin Style Weekend Brunch(Zoom/D) 9:30 - 11 amChefs Cook Weeknight Dinner(Zoom/D) 12 - 1:30 pmThe Vintner’s Table(Zoom/D) 7-10 pm

The Kitchen Classroom–Learning about Food Safety(Zoom/D) 4-5:30 pmBasic Techniques-Shellfish(Zoom/D) 7-8:30 pmPerfect Pairings–Provence(D) 7-10 pm

Knife Skills(P) 2-5 pm

Reservations Required(D) 6:30-10 pm

ParticipationP DemonstrationD

September 2020 Classes


September 2020 ClassesCouples Cooking - Italian Weeknight Favorites Fri. 9/18 Participation (P) 7-10 pm $195/pairItalian food is simple, straightforward, full of assertive flavors, and it doesn’t have to be reserved for special occasions. Come join chef Marilena and learn how to prepare some traditional Italian comfort foods that would make any Italian cook very proud! Crostini with Roasted Grapes, Whipped Ricotta and Toasted Hazelnuts; Shrimp Scampi with Linguini Pasta; Roasted Heirloom Tomato Caprese Salad with Fresh Mozzarella and Basil; Fresh Strawberry Granita; Lemon Ricotta CookiesInstructor: Marilena Leavitt

California Bistro Fri. 9/18 Demonstration (D) 7-10 pm $85What is it about bistro food that is so enticing? Could it be the ease of preparation, or the many layers of flavor one can add, or the diversity of foods one can explore when making it? It doesn’t really matter. All that matters is the enjoyment one receives from this sensational menu filled with flavor. Fresh Spinach, Dried Cherry and Goat Cheese Salad with Warm Bacon Dressing Served with Mini Lemon glazed Blueberry Scones; Grilled Chicken Stuffed with Rice, Cranberries, Mushrooms, and Pine Nuts topped with Beurre Blanc Sauce; Asparagus with Orange and Tarragon-Hollandaise Sauce; Puff Pastry Squares with Caramelized Fruits and Fromage BlancInstructor: Pete Snaith

Chefs Cook Austin Style Weekend Brunch Sat. 9/19 ZOOM/Demo 9:30 - 11 am $30Austin Texas is home to some amazing food. This class will focus especially on great food for brunches.Homemade Guacamole; Roasted Red Tomato Salsa; Breakfast Tacos with Eggs, Sausage, Potatoes, and Peppers; Refried Black Beans Instructor: Jerry Sanders

Chefs Cook Weeknight Dinner Sat. 9/19 ZOOM/Demo 12 - 1:30 pm $30The focus for this class will be on how to trim a tenderloin, to make a pan sauce, and the proper method of frying potato cakes. Dry Rubbed Pork Tenderloin with a Pan Sauce; Potato Cakes; Blanched Asparagus with Shallots and GarlicInstructor: Jerry Sanders

The Vintner’s Table Fri. 9/19 Demonstration (D) 7-10 pm $90A vineyard will quite often showcase their wines with a special dinner. Once the wines are chosen, consideration then turns to the perfect dish to enhance those wines. Some foods are just naturally wine friendly and act as a platform to bring out the harmony in the wines. Cornmeal Crepes with Ricotta & Ham; Veracruz-Style Shrimp with Pumpkin Seed Sauce; Seared Wild Salmon with Asparagus, Fingerling Potatoes & Olives; Roasted Fennel & Baby Carrots; Plum Tart with Vanilla GelatoInstructor: Stephen P. Sands

Chefs Cook Chinese Dinner Wed. 9/23 ZOOM/Demo 4 - 5:30 pm $30The focus for our class will be on making won tons, knife skills, proper stir fry techniques. Shrimp Won Ton Soup; Beef and Vegetable Lo MeinInstructor: Jerry Sanders

The Kitchen Classroom—Learning about Food Safety Thurs. 9/24 ZOOM/Demo 4 - 5:30 pm $30In the first of our Kitchen Classroom series, Chef Elizabeth will teach you how to cook your favorite foods safely. We will cover basic knife skills, cook juicy hamburgers to perfection, and make cookie dough that you can eat raw. Knife Skills; Juicy Lucy Burgers; Baked Zucchini Chips; Cookie Dough Ice CreamInstructor: Elizabeth Teuwen

Basic Techniques-Shellfish Thurs. 9/24 ZOOM/Demo 7 -8:30 pm $30The Basic Techniques classes are designed to help take your cooking skills to the next level. Students are taught to cook by technique, rather than by recipe. Each class will feature a different culinary topic. Afraid to cook shellfish at home? A little technique and quality ingredients make shellfish easy to prepare and a great addition to your diet. Grilled Calamari Salad; Steamed Mussels Provencal; Seared Scallops Persillade (Garlic and Parsley); Low Country Shrimp and GritsInstructor: Mike Selman


September 2020 Classes

Perfect Pairings—Provence Thurs. 9/24 Demonstration (D) 7-10 pm $95The cooking in Provence emphasizes fresh seasonal ingredients that reveal the depth of flavor and a surprising mix of ingredients that are subtle in their sophistication and without an ounce of pretense. Provence cuisine is classic in nature, yet can be simple, delicious, and uncomplicated. Explore the changes in this regional cuisine, which are lighter in nature and lower in fat. Wines with the same characteristics often accompany the excellent foods from the area. Goat Cheese Soufflé with Thyme, served with Côte Rhone Blanc; Fennel, Mushroom & Arugula Salad with Seared Scallops, served with Sauvignon Blanc; Pan-Roasted Salmon with Savoy Cabbage, Cider & Applewood Smoked Bacon, served with Rosé; Campari-Poached Pears with Raspberry Coulis & Mascarpone Quenelles, served with MuscatInstructors: Stephen P Sands, Pete Snaith

Reservations Required Sat. 9/26 Demonstration (D) 6:30-10pm $125Description: This special wine dinner is limited to 10 people, so everyone gets a seat at the “Chefs” table. Chefs Stephen and Pete have decided to bring new, fresh, food ideas to the table, paired with top wines to compliment the food. These delicious recipes are sophisticated yet surprisingly uncomplicated using readily available ingredients and paired with excellent wines to enhance your dining experience. Amuse Bouche: Camembert Walnut Pastries with Tomato Jam; Potato Gaufrettes (waffle cut potato) with Duck Confit; Walnut & Pancetta Pansoti (mini ravioli) with Asparagus; Chilean Sea Bass Fillets with Garlic Toast Chips; Honey Glazed Carrots with Thyme; Roasted Asparagus with Orange-Sesame Vinaigrette; Cardamom Crème Caramel with Raspberries & Pistachio Phyllo CrispsInstructor: Stephen P. Sands, Pete Snaith

Bagels! Mon. 9/28 ZOOM/Demo 4-5:30 pm $30This class will teach a recipe and the techniques that will result in bagels and spreads that will satisfy even transplanted New Yorkers. Plain, Sesame & Poppy Seed Bagels; Everything Bagel Spice Blend; Veggie Cream Cheese; Honey & Toasted Walnut Cream Cheese; Bagel ChipsInstructor: Christine Wisnewski


October 2020 ClassesSun Mon Tues Wed Thur Fri Sat

27 28 29 30 01 02 03

04 05 06 07 08 09 10

11 12 13 14 15 16 17

18 19 20 21 22 23 24

25 26 27 28 29 30 31

French Pastry Shop Classics(P) 9:30 am-12:30 pm

French Country Dinner(D) 7-10 pm

Oktoberfest at Home(P) 6:30-10 pm

Perfect Pairings–Sicily and Sardegna (D) 7-10 pm

Let’s Cook Dinner I–Easy Italian Evening(Zoom/D) 4-5:30 pm

Rustic Italian Cooking(D) 7-10 pm

Couples Cooking-The Art of the Stir-Fry(P) 6:30-10 pm

Chefs Cook Family Pasta Dinners(Zoom/D)Part I–4-5:30 pmPart II–6:30-7 pm

Basic Techniques – Asian / Stir Fry(Zoom/D) 7-8:30 pm

Bread-Basket(Zoom/D) 12-1:30 pm

The Italian Table(D) 7-10 pm

Couples Cooking–Essential Greek Cuisine(P) 7-10 pm

Weeknight Special– Fish & Chips(D) 7-9 pm

The Kitchen Classroom–Learning about Nutrition(Zoom/D) 4-5:30 pm

Mediterranean Sweet Treats(Zoom/D) 12-1:30 pm

Dinner in Marseille(D) 7-10 pm

Basic Techniques–Stocks, Soups and Stew(Zoom/D) 11 am-12:30 pm

The Restaurant Experience(D) 7-10 pm

October 2020 Classes


Oktoberfest at Home Thurs. 10/01 Participation (P) 6:30 - 10 pm $85Oktoberfest is one of the largest festivals in the world. Here are some traditional recipes that you can learn to cook for a special Bavarian event in your home. Of course, we will enjoy some cold German beer with our dinner. Potato Pancakes with Homemade Applesauce; Chicken Schnitzel with Mushrooms; Brussels Sprouts with Black Forest Ham; Chocolate Stout Brownies, Whipped Cream Instructor: Ellen Wulchin

French Country Dinner Sat. 10/02 Demonstration (D) 7-10 pm $90Almost every city in Europe has open markets full of vendors, in stalls selling fruits, vegetables, cheeses, fish and meats of every description. This class attempts to capture that experience which France embodies in its unique and shared familiarity through food and wine. From the city to the countryside—through city streets and country roads—terraced vineyards and fields of lavender, it is a place that celebrates its culinary history. Herbed Crepes with Smoked Salmon, Crème Fraîche & Capers; Vegetable Couscous, Goat Cheese, and Beet Towers; Turbot or Cod Loins over Braised Leeks with Mustard Sauce; Pommes Allumettes (matchstick potatoes); Apple and Calvados Galette Instructor: Stephen P. Sands

The Kitchen Classroom– Learning about Sustainability(Zoom/D) 4-5:30 pm

Knife Skills(P) 7-10 pm


October 2020 ClassesFrench Pastry Shop Classics Sat. 10/03 Participation (P) 9:30 am - 12:30 pm $80Learn the secrets and the techniques behind world-famous French pastries as you recreate these decadent desserts guided by Chef Marilena! Discover pâte à choux, the only pastry dough cooked on the stovetop, and learn to hand pipe it into perfect éclairs and cream puffs. Whip up luscious vanilla pastry cream and chocolate ganache and learn how to make the world’s easiest and most versatile fruit tart! Cream puff dough (pâte à choux); Vanilla Pastry Cream (crème pâtissière); Éclairs; Chocolate Profiteroles; Poached Pear and Almond ClafoutisInstructor: Marilena Leavitt

Chefs Cook Family Pasta Dinners Tues. 10/06 ZOOM/Demo 4 - 8 pm $30 ea.Learn how to make two, simple, but very satisfying pasta dishes that the whole family will enjoy.Part I – 4-5:30 PMFocus will be on properly baking chicken and making the sauce. A dish with the rich flavors of simple baked chicken, artichoke hearts, shallots and capers served with a homemade creamy gorgonzola (or cheese of choice) sauce. Fusilli and Chicken with Cheese SaucePart II – 6:30 -8 PMFocus will be on knife skills and making the pesto. This is a very easy and simple pasta with sautéed Italian sausage, broccoli and red pepper, served with a homemade pesto. Linguini with Italian Sausage, Broccoli and Red Bell Pepper with PestoInstructor: Jerry Sanders

Basic Techniques—Asian / Stir Fry Thurs. 10/08 ZOOM/Demo 7 - 8:30 pm $30The Basic Techniques classes are designed to help take your cooking skills to the next level. Students are taught to cook by technique, rather than by recipe. Each class will feature a different culinary topic. Stir frying is one of the fastest ways to get dinner on the table and the variables of what you can stir fry are endless. Learn some basic knife skills and we cut, chop and stir fry our way to an excellent meal. Beef with Thai Basil; Mapo Tofu; Pad Kee Mao (Drunken Noodles); Glazed Mushrooms and Boy ChoyInstructor: Mike Selman

Couples Cooking—The Art of the Stir-Fry Fri. 10/09 Participation (P) 6:30 - 10 pm $195/pair Stir-frying is one of the fastest ways to get dinner on the table and the variables of what you can stir-fry are endless. Learn some basic knife skills as we cut, chop, and stir-fry our way to an excellent meal.Ginger Scallion Noodles; Eggroll Bowl; Cumin Lamb; Vegetable Fried Rice; Dim Sum Sweet Custard TartsInstructor: Pete Snaith

Bread-Basket Sat. 10/10 ZOOM/Demo 12-1:30 pm $30Homemade bread is the cornerstone of hospitality in many food cultures. The ritual of making bread is relaxing and the results are always rewarding! With just a little planning, and the right technique under your belt, you can have fresh bread on your table, every day of the week.Garlic Bread Rolls; Individual Focaccia Rolls; Cheddar Cheese StrawsInstructor: Marilena Leavitt

The Italian Table Sat. 10/10 Demonstration (D) 7-10 pm $85Italian Food—Chef Pete’s first love. The great thing about these recipes is they can be made ahead and warmed as your family or guests arrive. Don’t spend the evening cooking as everyone gathers. Instead, join them with a glass of wine or three, and catch up! Sausage and Bean Soup (salsicce con fagioli borlotti), served with Crostini Topped with Pecorino Cream; Hunter Style Chicken (pollo alla cacciatore) over Gnocchi; Ricotta Crostata with Hazelnut and ChocolateInstructor: Pete Snaith

Weeknight Special- Fish & Chips Wed. 10/14 Demonstration (D) 7-9 pm $50It’s been one of those weeks, right? Come in, relax, and have a great simple meal cooked for you, plus learn how to make a great dinner at home. Not having to cook and having some wine to go with it can be a great mid-week stress reliever! Traditional Fish & Chips Made with an English Beer Batter (fried till nice and crunchy); Twice Cooked Fries with Malt Vinegar (cause it’s the English way!); French Apple Crumb PieInstructor: Pete Snaith


October 2020 ClassesThe Kitchen Classroom—Learning about Nutrition Thurs. 10/15 ZOOM/Demo 4 - 5:30 pm $30The foods we eat can keep us healthy and give us the energy we need to get through a busy school day. In this Kitchen Classroom installment, we’ll start with a make-ahead breakfast and follow up with a hearty, freezer-friendly lunch. We’ll discover where added sugar hides in our diets and make snacks that will keep us from getting HANGRY. Make-Ahead Mini Quiches; Lean Mean Chili; Cauliflower Tots; Sunflower Energy BarsInstructor: Elizabeth Teuwen

Couples Cooking—Essential Greek Cuisine Fri. 10/16 Participation (P) 7–10 pm. $195/pairIn this class we will learn how to make authentic Greek recipes by mastering some of the most traditional Greek dishes. Forget the takeout menu when you want to enjoy these classic and mouthwatering delights that are bursting with flavor. Tzatziki (Greek yogurt, cucumber, fresh dill & garlic spread) with Toasted Greek Pita Wedges; Horiatiki Salata (Greek peasant salad with juicy tomatoes, cucumbers, red onion slivers, Greek Feta, olives); Moussaka (layered potato, eggplant, meat & cheese topped with a light, olive-oil based Béchamel sauce); Galaktoboureko (heavenly custard-cream filo pie)Instructor: Marilena Leavitt

Mediterranean Sweet Treats Sat. 10/17 ZOOM/Demo 12-1:30 pm $30Learn the secrets and the techniques behind these classic Italian and Greek sweet treats. Join chef Marilena as she explains every step of these decadent recipes, so you can later have fun replicating them for your family and friends! Florentine Orange Lace Cookies; Almond Cloud Bites; Mini Baklava Bites with Chocolate DrizzleInstructor: Marilena Leavitt

Dinner in Marseille Sat. 10/17 Demonstration (D) 7-10 pm $95Spelled Marseilles in English, it is located on the Mediterranean coast near the mouth of the Rhône and is the second largest metropolitan city in France after Paris. Bouillabaisse is the most famous seafood dish of Marseille. It is also the location of Château d’If, the prison made famous by the Dumas novel The Count of Monte Cristo. The city center offers the La Table du Fort restaurant specializing in ethnic cuisine. Join Chef Stephen as he prepares some wonderful regional food from this area together with excellent wines. French Lentil Soup with Sausage; Jumbo Sea Scallops with Corn Coulis & Tomato Confit; Braised Lamb Shanks over Vegetable Risotto; Potatoes and Haricots Verts with Dijon Vinaigrette; Nectarine Cream Tart Instructor: Stephen P. Sands

Let’s Cook Dinner I—Easy Italian Evening Mon. 10/19 ZOOM/Demo 4-5:30 pm $30Building on the success of our Parent & Child classes, and the sold-out Culinaria After School, we’ve created a new family-focused series: Let’s Cook Dinner! Zoom Sessions for Kids & Their Parents, hosted by instructor Christine Wisnewski. Each session will provide instruction and walk you through the steps to create a delicious, kid-approved, family-friendly meal. Students are welcome to take any number of classes in the series. Bucatini w/Grated Tomato Sauce; Roasted Pepper Caprese Salad; Pound Cake with Mascarpone Cheese and Apricot & Almond JamInstructor: Christine Wisnewski


October 2020 Classes October 2020 ClassesPerfect Pairings—Sicily and Sardegna Thurs. 10/22 Demonstration (D) 7-10 pm $95As far as Sicilians are concerned, the best things in life include good company, family life, sunny days by the sea, and, above all, an appreciation of the culinary arts. The true original culinary specialties of Sardegna are unmistakably biased toward traditional country dishes. Just how important good food and fine wine are in these two island areas is obvious from the regional cultures, which exhibit a fair amount of preoccupation with matters of a gastronomic nature. Come and join chefs Stephen and Pete as they pair the foods and wine from these two island paradises. Chick-Pea and Fennel Soup (minestra di ceci e finocchi), served with Vermentino; Sardinian Pasta with Shrimp (fregola ai gamberi), served with Vernaccia; Lemon-Scented Ossobuco with Cannellini Beans (ossobuco al limone con fagioli), Zucchini Pancakes (frittelle di zucchine), served with Nero d’Avola; Cannoli from Palermo (cannoli alla Palermitana), served with Sicilian MarsalaInstructors: Stephen P. Sands, Pete Snaith

Rustic Italian Cooking Fri. 10/23 Demonstration (D) 7-10 pm $85Food is the gateway to understanding the culture of a country and this especially holds true for Italy. Come join us at Culinaria as we explore this country’s great culinary diversity and prepare a rustic, satisfying, and authentic Italian meal. Crostini with Ricotta and Mushrooms; Leek and Caramelized Shallot Risotto; Chicken Scaloppini al Marsala; Espresso Chocolate Budino with Amaretto Whipped CreamInstructor: Marilena Leavitt

The Restaurant Experience Sat. 10/24 Demonstration (D) 7-10 pm $95Today, more than ever, people are looking for different restaurant experiences. Our attitudes towards food, how it is prepared, the combination of ingredients, and cultural aspects of the cuisines are increasingly important. Street food and farmers markets are coming back in play, and the idea of local and fresh excites diners. Come in and enjoy the experience as Chef Stephen prepares this wonderful menu for you. Celery Root (celeriac) Bisque with Shiitakes; Corn Madeleines with Shrimp Salsa & Cranberry-Black Pepper Chutney with Crème Fraîche; Marinated Chilean Sea Bass over Sauteed Fennel & Red Onion; Spinach, Gruyere & Parmesan Cheese Gratin; Buttermilk Cake with Blackberries & Beaumes-de-VeniseInstructor: Stephen P Sands

Basic Techniques—Stocks, Soups and Stew Sat. 10/24 ZOOM/Demo 11 am-12:30 pm $30The Basic Techniques classes are designed to help take your cooking skills to the next level. Students are taught to cook by technique, rather than by recipe. Each class will feature a different culinary topic. Learn the secrets of making soup, experimenting with flavors and different combinations to make it your own. Today we dive into the stock pot for a warm and cozy soup filled afternoon. Discussion of how to make Chicken Stock and Shrimp Stock; Vegetable Soup with Herbs and Parmesan; Asian Chicken, Mushroom and Noodle Soup; Butternut Squash Soup; Chicken and Sausage Jambalaya Instructor: Mike Selman

The Kitchen Classroom—Learning about Sustainability Thurs. 10/29 ZOOM/Demo 4 - 5:30 pm $30In today’s Kitchen Classroom, we will make a meal that is healthy – for us and our planet. We will work to reduce waste in the kitchen, learn about the impact bees have on the food we eat, and get our hands dirty with some kitchen garden ideas. Crispy Tofu Tacos; Local Pollinator Salad; Compost Cupcakes; Roasted Chickpeas; Kitchen GardensInstructor: Elizabeth Teuwen

Knife Skills Fri. 10/30 Participation (P) 7-10 pm $85Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with RiceInstructor: Pete Snaith


November 2020 ClassesNovember 2020 Classes

Sun Mon Tues Wed Thur Fri Sat01 02 03 04 05 06 07

08 09 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30 01 02 03 04 05

The Culinary Heart of Italy(D) 7-10 pm

Let’s Cook Dinner II–Pork Chops, No Apple Sauce(Zoom/D) 4-5:30 pm

Basic Techniques–Eggs(Zoom/D) 7-8:30 pm

Knife Skills(P) 7-10 pmm

The Flavors of the Mediterranean (D) 7-10pm

The Kitchen Classroom– Learning to Entertain (Zoom/D) 4-5:30pm

Let’s Cook Dinner III–Hearty Home Cooking(Zoom/D) 4-5:30 pm

Perfect Pairings–France(Zoom/D) 4-5:30 pm

Feast Before the Turkey (D) 7-10pm

Basic Techniques– Fall and Winter Veggies(Zoom/D) 11 am -12:30 pm

Let’s Cook Dinner II—Pork Chops, No Apple Sauce Mon. 11/02 ZOOM/Demo 4-5:30 pm $30Building on the success of our Parent & Child classes, and the sold-out Culinaria After School, we’ve created a new family-focused series: Let’s Cook Dinner! Zoom Sessions for Kids & Their Parents, hosted by instructor Christine Wisnewski. Each session will provide instruction and walk you through the steps to create a delicious, kid-approved, family-friendly meal. Students are welcome to take any number of classes in the series. Tomato Braised Pork Chops; Roasted Broccoli; Rice Pilaf; Green Salad with Red Wine Vinaigrette; Apple CrispInstructor: Christine Wisnewski

Basic Techniques—Eggs Thurs. 11/05 ZOOM/Demo 7 - 8:30 pm $30The Basic Techniques classes are designed to help take your cooking skills to the next level. Students are taught to cook by technique, rather than by recipe. Each class will feature a different culinary topic. Learn how versatile the incredible egg is for breakfast, lunch or dinner. Salad Lyonnaise with Poached Egg; Potato Onion Frittata; Basic Omelet Technique; Crème BrûléeInstructor: Mike Selman


The Italian Pizzeria(Zoom/D) 12-1:30 pm


November 2020 ClassesThe Culinary Heart of Italy Fri. 11/06 Demonstration (D) 7 - 10 PM $85The region of Emilia Romagna, with its rich culinary traditions and its extraordinarily fertile and productive land, is considered the gastronomic heart of Italy. With a map of the region to guide us, join Chef Marilena to discuss the many handcrafted local products, cooking techniques and culinary specialties of the region. Rosemary and Thyme Focaccia; Rustic Swiss Chard and Pancetta Tart (erbazzone all’Emiliana); Mixed Green Salad with Shallots and Modena Balsamic Vinaigrette (insalata mista); Pasta with the Official Ragù Recipe from Bologna (tagliatelle con ragù alla Bolognese); Shortbread Jam and Almond Tart (Fregolata); Homemade GelatoInstructor: Marilena Leavitt

The Italian Pizzeria Sat. 11/07 ZOOM/Demo 12-1:30 pm $30Every family has a pizza night! In this class we will learn how to make the perfect make-ahead pizza dough, how to shape it and stretch it, and, a super easy recipe for a delicious marinara sauce! Overnight Pizza Dough; No-Cook Marinara Sauce; Pizza Margherita; Pizza Bianca with Garlic & Rosemary Infused Olive OilInstructor: Marilena Leavitt

The Kitchen Classroom—Learning to Entertain Thurs. 11/12 ZOOM/Demo 4-5:30pm $30In our final Kitchen Classroom of the year, we will learn how to throw a party! Making a fancy meal is a great way to celebrate a special occasion. Today’s menu sounds impressive but is easy to put together. We’ll learn how to make our food look as good as it tastes and how to organize a dinner party so we can enjoy it as much as our guests. Salmon En Papillote (Salmon in Parchment), Lemon Parmesan Haricot Vert (Green Beans), Roasted Fingerling Potatoes, Pot de Crème au Chocolate (Fancy Chocolate Pudding)Instructor: Elizabeth Teuwen

Knife Skills Fri. 11/13 Participation (P) 7-10 pm $85Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their use. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with RiceInstructor: Pete Snaith

The Flavors of the Mediterranean Sat. 11/14 Demonstration (D) 7 - 10 PM $85Food from the southern shores of the Mediterranean, with its bold flavors, colorful small plates and unhurried pace, is a natural choice for long, lingering meals. Join Chef Marilena on this culinary exploration of the deep and complex flavors of this region. Green Olive and Artichoke Tapenade; Köfte topped with Savory Tomato-Butter Sauce and Yogurt Drizzle on Toasted Pita; Lemony Bulgar salad with Coriander and Nuts; Pear ClafoutisInstructor: Marilena Leavitt

Let’s Cook Dinner III—Hearty Home Cooking Mon. 11/16 ZOOM/Demo 4 – 5:30 pm $30Building on the success of our Parent & Child classes, and the sold-out Culinaria After School, we’ve created a new family-focused series: Let’s Cook Dinner! Zoom Sessions for Kids & Their Parents, hosted by instructor Christine Wisnewski. Each session will provide instruction and walk you through the steps to create a delicious, kid-approved, family-friendly meal. Students are welcome to take any number of classes in the series. Chicken and Biscuits; Mixed Greens Salad with Lemon Vinaigrette; Chocolate Shell Ice Cream SundaesInstructor: Christine Wisnewski


November 2020 ClassesPerfect Pairings—France Thurs. 11/19 Demonstration (D) 7 -10 pm $95From Bordeaux, to Burgundy and the Loire Valley, France has a wide range of unique wines with differing characteristics. Each growing area has diverse climates and soil conditions which lend to the wine’s flavor profile. Then it comes to the winemaker to coax out the best from each grape varietal based on what mother Earth has provided. Asparagus & Gruyère Tart in a Sour Cream & Black Pepper Pastry, served with Rosé; Seared Jumbo Sea Scallops in Leek & Champagne Sauce, served with Sancerre; Loin of Pork with Apples, Prunes and a Mustard Cream Sauce, served with Rhône; Pear & Hazelnut Frangipane Tart with Frangelico Whipped Cream, served with Chateau Coutet Sauternes-BarsacInstructor: Stephen P. Sands, Pete Snaith

Basic Techniques—Fall and Winter Veggies Sat. 11/21 ZOOM/Demo 11 am-12:30 pm $30The Basic Techniques classes are designed to help take your cooking skills to the next level. Students are taught to cook by technique, rather than by recipe. Each class will feature a different culinary topic. The Basic Techniques classes are designed to help take your cooking skills to the next level. Students are taught to cook by technique, rather than by recipe. Each class will feature a different culinary topic. How many different veggies can I fit into an hour?? Mushroom Ragout with Creamy Polenta; Cauliflower al Forno; Garlic and Rosemary Roasted Potatoes; Roasted Vegetables; Shaved Brussels Sprout SaladInstructor: Mike Selman

Feast Before the Turkey Fr – 11/20 Demonstration 7-10 pm $85Thanksgiving is just around the corner, so why not start the feasting early? Sit back and relax before the hectic holiday starts and enjoy a different feast before the turkey shows up. Tomatoes and Fresh Herbs with Shrimp; Roast Pork with Milk from Anthony Bourdain, Savory Zucchini and Cheddar Clafoutis, Green Bean and Shallot Sauté; Raspberry, Cherry Crumble, Brown Butter Ice Cream Instructor: Ellen Wulchin


December 2020 ClassesDecember 2020 Classes

Sun Mon Tues Wed Thur Fri Sat29 30 01 02 03 04 05

06 07 08 09 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27 28 29 30 31 01 02

Greek Christmas Baking(D) 2-5 pm

Knife Skills (P) 2-5 pm

Let’s Cook Dinner IV– Asian Influence (Zoom/D) 4-5:30 pm

Basic Techniques–Low and Slow for Winter (Zoom/D) 7-8:30 pm

Christmas Great Dinner (D) 6:30-10 pm

The Dinner Party Fri. 12/04 Demonstration (D) 7-10 pm $85Successful dinner parties are more than just the food that is served. A truly successful dinner party is one where the hosts actually spend time with their guests! This menu blends ease with panache and will please family and friends alike. Join Chef Stephen as he shares some easy steps you can take to ensure that your next dinner party is a success. Roast Butternut Squash, Prosciutto & Sage Risotto; Arugula & Radicchio Salad with Bacon Batons & Orange Segments; Breast of Duck with Cranberry-Orange Demi-Glace; Mixed Vegetable Rainbow Couscous; Strawberry & Chocolate Tart Instructor: Stephen P. Sands

Greek Christmas Baking Sat.12/05 Demonstration (D) 2– 5pm $80Just in time for the Holidays! You’ll be the most popular gift-giver with these easy-to-make and elegant Greek Christmas desserts - though you might be tempted to keep some for yourselves. Join Chef Marilena as she is showing you how to make these delicious treats, perfect for the holiday season. Almond Butter Cloud Cookies (kourabiedes); Baklava Filo Bites with Chocolate Drizzle (baklavadakia); Honey Drenched Orange and Walnut Cookies (melomakarona)Instructor: Marilena Leavitt


The Dinner Party(D) 7-10 pm

OFFICE CLOSED FOR THE HOLIDAYS

OFFICE CLOSED FOR THE HOLIDAYS


December 2020 ClassesKnife Skills Sat. 12/05 Participation (P) 2-5 pm $85Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and Soy served with RiceInstructor: Pete Snaith

Let’s Cook Dinner IV—Asian Influence Mon. 12/07 ZOOM/Demo 4 – 5:30 pm $30Building on the success of our Parent & Child classes, and the sold-out Culinaria After School, we’ve created a new family-focused series: Let’s Cook Dinner! Zoom Sessions for Kids & Their Parents, hosted by instructor Christine Wisnewski. Each session will provide instruction and walk you through the steps to create a delicious, kid-approved, family-friendly meal. Students are welcome to take any number of classes in the series. Wonton Soup; Easy Peking Chicken; Blistered Shishito Peppers with Sesame Oil; Sesame Almond Tuiles with Ice CreamInstructor: Christine Wisnewski

Basic Techniques—Low and Slow for Winter Thurs. 12/10 ZOOM/Demo 7 pm-8:30 pm $30The Basic Techniques classes are designed to help take your cooking skills to the next level. Students are taught to cook by technique, rather than by recipe. Each class will feature a different culinary topic. Winter is the time for comforting, slow cooked foods that warm the heart and soul and make your home smell amazing. Chicken with Preserved Lemon and Olives; Pork Chops with Fennel and Tomato; Mushroom and Barley Soup; Utica Greens (Escarole, Garlic, Prosciutto, Hot Cherry Peppers)Instructor: Mike Selman

Christmas Great Dinner Sat. 12/12 Demonstration (D) 6:30-10 pm $125There is a chill in the air signaling winter is here; home are decorated with lights, and Christmas is right around the corner. You want to do something special for the holidays before the madness starts. Chefs Stephen and Pete have joined forces to create a special holiday dinner just for you. Courses are paired with appropriate wines. Register early; this class will sell out! Lobster Bisque; Lemon-Shallot Scallops; Fennel, Orange & Parmigiano Salad; Fillet of Beef with Madeira Sauce; Pinot Noir Braised Red Cabbage; Roasted Asparagus with Tomato & Tarragon Sauce; Chocolate-Caramel Tart with Vanilla Bean Ice CreamInstructors: Stephen P. Sands, Pete Snaith

December 2020 Classes

C U L I N A R I A C O O K I N G S C H O O L • FA L L 2 0 2 0 C L A S S S C H E D U L E L E 1 9


Step-by-Step to Cooking Success

www.culinariacookingschool.com

Who We AreAt Culinaria Cooking School, our classes are built around teaching the essential skills and techniques of cooking. Our professional instructors have years of experience.

Our team includes chefs/founders Stephen P. Sands and Pete Snaith, who between them have more than 30 years of culinary experience. They are joined by numerous other chefs and instructors who all share a passion for food and teaching.

From learning how to use the knives in your kitchen to picking the perfect wine to pair with your meal, our classes teach you the “why and how” behind the recipes you love.

“Cooking well is not difficult,” says owner Stephen P. Sands. “You simply need to understand the basic techniques required to prepare any cuisine — from Classic American to Asian, Italian, French, and beyond. It simply requires a little time and dedication, and before you know it you’ll be cooking like a professional.”


Culinaria Cooking School Photos


MAP AND DIRECTIONS

Coming from I-495 in Virginia, take the VA-123 S/CHAIN BR RD exit, EXIT 46A, toward TYSONS CORNER/VIENNA. Follow Rt. 123 South into the Town of Vienna. Travel through the Town of Vienna past Lawyers Road. Turn right onto Pleasant Street, NW. The school will be on the left, behind the Verizon store.

Coming from I-66, take the NUTLEY ST exit and go toward the Town of Vienna. At Rt. 123 (Maple Ave.) turn right. Go approximately ½ mile, then turn left, just past the Verizon store onto Pleasant Street, NW. The school is located at 110 Pleasant St., NW, on the left.

110 Pleasant Street, NWVienna, VA 22180

110 Pleasant Street, NWVienna, Virginia 22180

www.culinariacookingschool.comE-mail: [email protected]

Phone: 703.865.7920

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