Culinaria COOKING SCHOOL 2020 - www.culinariacookingschool.com
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Step-by-Step to Cooking Success
www.culinariacookingschool.com
110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920
W I N T E R / S P R I N G C L A S S S C H E D U L E : Janu ar y thro u g h Apr il 20 20
Welcome to Culinaria Cooking School!
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.
Our Owners
(L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder
and Executive Vice President
Use Our On-line Registration
The 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.”
02 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE
Winter/Spring 2020 Classes at a Glance
SKILLS AND TECHNIQUES REGIONAL AND ETHNIC CUISINE EPICUREAN ADVENTURES
Knife Skills................................. 1/11; 2/7; 3/28; 4/11 Asian An Evening with Ginger..................................1/17
Culinaria After School – Session 1........................ 2/20 Good Morning Vietnam!..................................2/29 Small Plates, Big Flavors.................................1/24
Culinaria After School – Session 2........................ 2/27 French Hanging Out on the Beach in January.............1/25
Culinaria After School – Session 3.......................... 3/5 Luxurious French Dinner.................................1/18 The Smoker You Get........................................1/31
Culinaria After School – Session 4........................ 3/12 French Bistro Comfort.......................................2/1 Breakfast in Bed................................................2/1
The Basic Sauce Class............................................. 3/14 French Pastry Shop Classics.............................3/28 The Dinner Party I.............................................2/8
Sausage Making.................................................... 4/24 Greek The Restaurant Experience................................3/6
My Greek Dinner.............................................4/25 Chef Pete’s Excellent Dinner..............................3/7
BAKING/DESSERTS Irish Date Night – Mediterranean Meze..................3/13
Croissants 101.................................................1/18 Dinner from Ireland........................................3/12 Elegant Dinner Party.......................................3/14
Parent & Child: Bakery Box.............................1/18 Italian Fancy Family Favorites....................................3/14
Pâte à Choux...................................................1/25 The Culinary Heart of Italy................................4/3 Starch Madness!..............................................3/19
Bialy & Bagel Workshop..................................1/31 USA – Regional Dining Out with Friends..................................3/28
Valentine Cookie Decorating.............................2/8 Louisiana Lunch..............................................2/15 The Chef’s Table..............................................4/11
Baguettes........................................................2/15 Mardi Gras Dinner...........................................2/22 Chicken Sandwich Throw-down......................4/11
Artisan Bread Made at Home..........................2/29 Chef’s Table – Austin.......................................2/28
Spring Macarons...............................................3/7 COUPLES COOKING
French Pastry Shop Classics.............................3/28 COOKING WITH SPIRITS Couples Fundamentals: Winter Savory............1/17
Galette Workshop...........................................4/24 Cooking with Brandy.......................................1/11 Couples Cooking: Fresh Pasta Workshop.........2/21
Cooking with Beer II........................................1/24 Couples Cooking: Italian.................................3/13
WINE AND FOOD Bring on the Cheese and Beer!........................2/28 Couples Cooking: The Art of the Stir Fry...........4/3
Wine Dinners
St. Valentine’s Day Wine Dinner.......................2/14 WEEKDAY SPECIALS PIZZA
The Vintner’s Table I........................................2/29 Weekday Special: Fried Chicken......................1/15 Weekday Special – Pizza ................................2/12
Reservations Required......................................4/4 Ladies Luncheon...............................................2/7 Pizza Afternoon!..............................................2/22
The Vintner’s Table II.......................................4/17 Weekday Special: Pizza...................................2/12 Pizza Night – Detroit & Chicago......................3/21
Wine and Food Parings (Small Bites) Weekday Special: BBQ.....................................3/11
Perfect Pairings: Napa and Sonoma................1/23 Weekday Special – Family Night – Fresh Pasta...3/27 FOR KIDS AND TEENS
St. Valentine’s Day Wine Dinner.......................2/14 Weekday Special: Fish & Chips..........................4/8 Parent & Child/Tween
Perfect Pairings: Veneto, and Northeast Italy...2/20 Parent and Child: Bakery Box..........................1/18
Elegant Dinner Party.......................................3/14 Parent and Tween: Chili Night Dinner...............2/8
Perfect Pairings: Provence, FR.........................3/19 Parent and Tween: A Philly Favorite................3/21
Perfect Pairings: Piedmont, IT.........................4/23 Parent and Tween: Take on Pizza.....................4/18
CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 03
Registration Dress Code
• Online: visit us at www.culinariacookingschool.com. For Participation classes we recommend you dress in
Payment by credit card is required to complete your comfortable or casual clothes. For your safety, shoes should
registration. be of the closed-toe type, with low or no heels. Sandals or
• By phone: call (703) 865-7920 during regular business open-toed shoes should not be worn in the kitchen.
hours (M-F: 9:30 am-5:30 pm; Sat: 9:30 am-5 pm).
Payment by credit card is required to complete your Alcohol Policy
registration. • Culinaria is pleased to offer wine to our students during
• By mail: complete the below registration form most classes. Students must be 21 to drink and proper
(including credit card information or check) and mail it ID may be requested. Only a Chef/Instructor or Assistant
to: Culinaria Cooking School, 110 Pleasant Street N.W., may pour wine.
Vienna, VA 22180. Please note ~ this is the only option • Culinaria reserves the right to refuse alcohol service to
where payment by check is accepted. anyone who appears to be intoxicated.
• Absolutely no outside food or beverage may be brought
Cancellations / Refund Policy into the school. Any student who is found to be drinking
• If you need to cancel your registration, you must notify an alcoholic beverage not provided by the school will
the school no later than three (3) business days prior be asked to leave the premises and is not eligible for a
to your class (for groups of 5 or more, we require seven refund or credit.
(7) business days notice.)
• Cancellations must be made via phone during regular
Food Policy
business hours; voicemail or email cancellations will Due to insurance restrictions, we are unable to offer
not be accepted. students the option of taking home leftover food. Please
come hungry and enjoy the meal you have created (or
• Due to class prep-time and food purchases, watched being created for you!) while here at the school.
cancellations made within three (3) business days of
your class will not qualify for a refund or credit. There
are no exceptions. Assistant Program
• All refunds are made as checks. Please allow 3-5 Culinaria is always on the lookout for volunteers to work
business days for processing. with our chefs/instructors. An assistant’s duties include, but
are not limited to:
• Culinaria reserves the right to cancel a class due to
inclement weather, low attendance or emergencies. • Assist Chef/Instructor with food prep prior to class
If we need to cancel, we will notify you by telephone • Set up participant stations prior to class
and email to ensure we reach you and offer you a • Assist Chef/Instructor as requested during class
credit towards another class or a full refund.
• Clear and wash dishes during and after class and put
clean items away
Gift Certificates • Clean and prepare the classroom for the next class
Please visit our website at www.culinariacookingschool. or event
com for information on how to purchase and redeem
gift certificates. For more information on becoming an assistant, please call
us at (703) 865-7920.
The Assistant Program is designed for adults, ages 18 and older.
Age Requirements On occasion we do employ teen assistants for some classes and
• Our cooking classes are designed for adults, ages 18 summer camps. Please call the school for more information.
and older.
• We do offer specific classes for kids and teens. Please
review our catalog for class offerings.
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: _________
Class Title:_______________________________________Date:_______Time:________# Attending:_______Cost: _________
Class Title:_______________________________________Date:_______Time:________# Attending:_______Cost: _________
Note: Returned checks subject to $30 fee
04 CULINARIA COOKING SCHOOL • W
FAI LNLT E2R0/1S9P R
C ILNAGS S2 0S 2C0H ECDL U
A SL SE S C H E D U L E
January 2020 Classes
January 2020 Classes
Sun Mon Tues Wed Thur Fri Sat
29 30 31 01 02 03 04
05 06 07 08 09 10 11
Knife Skills
(P) 2-5 pm
Cooking with Brandy
(Cognac)
(D) 7-10 pm
12 13 14 15 16 17 18
Weekday Special- Couples Cooking – Croissants 101
Fried Chicken Winter Savory (P) 9:30 am-12:30 pm
(D) 7-9 pm (P) 6:30-10 pm Parent & Child: Bakery Box
(P) 2-5 pm
An Evening with Ginger
(D) 7-10 pm Luxurious French Dinner
(D) 7-10 pm
19 20 21 22 23 24 25
Perfect Pairings – Cooking with Beer II Pâte à Choux
Napa/Sonoma (D) 7-10 pm (P) 9:30 am-12:30 pm
(D) 7-10 pm
Small Plates, Big Flavors Hanging Out on the
(P) 7-10 pm Beach in January
(D) 7-10 pm
26 27 28 29 30 31 01
Bialy & Bagel Workshop
(P) 10 am-1 pm
The Smoker You Get
(D) 7-10 pm
P Participation D Demonstration
Knife Skills Sa - 1/11 Participation 2 pm-5 pm $80
Preparation 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 Rice
Instructor: Pete Snaith
Cooking with Brandy (Cognac) Sa - 1/11 Demonstration 7 pm-10 pm $95
What better way to start 2020 off than the return of my “Cooking with Sprits” classes? The rich warmth of
Brandy is the perfect offset to that winter chill. Cognac Shrimp Bisque; Pear, Gorgonzola, Bacon Salad with a
Brandy Vinaigrette; Beef Tenderloins with Peppercorn, Blue Cheese and Brandy Sauce; Brandy, Mustard, and Herb
Roasted Potatoes; Cognac Soaked Apple Walnut Ginger Cake with Whipped Cream
Instructor: Jerry Sanders
CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 05
January 2020 Classes
Weekday Special- Fried Chicken Wed - 1/15 Demonstration 7 pm-9 pm $50
It’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! Chef Pete’s Fried Chicken with Mashed Potatoes & Gravy; Buttered Peas; Apple Cobbler
Instructor: Pete Snaith
Couples Cooking – Winter Savory Fr - 1/17 Participation 6:30 pm-10 pm $190/pair
Winter is the time for savory, warming dishes. Tonight’s menu features dishes I enjoyed on Cape Cod and
they emphasize fresh seasonal ingredients, simply prepared, with an emphasis on flavors. Mixed Green Salad
with Orange and Olive; Braised Portuguese Cod with Chorizo; Olive Oil Cake with Honey Thyme Drizzle and
Whipped Cream
Instructor: Mike Selman
An Evening with Ginger Fr - 1/17 Demonstration 7 pm--10 pm $85
We all remember Ginger, Mary Anne, and Gilligan’s Island…how could we forget? Well, forget about Mary
Anne because its ginger’s night tonight! Seared Scallops with Crispy Ginger and Coconut Rice Vinegar Sauce;
Mixed Greens with Ginger Dressing; Marinated Steak with Garlic, Ginger and Soy Mushrooms over Saucy Sesame
Ginger Raman Noodle; Blueberry Ginger Tart
Instructor: Pete Snaith
Croissants 101 Sa - 1/18 Participation 9:30 am-12:30 pm $85
Do you dream of waking up to freshly baked croissants? In this class you will learn how to make that
happen in your own kitchen. Chef Elizabeth will take you through all of the steps to make laminated dough
and show you how to transform that dough into classic croissants and more. Croissants au Beurre; Pain au
Chocolat; Orange Sticky Buns
Instructor: Elizabeth Teuwen
Parent & Child: Bakery Box Sa - 1/18 Participation 2 pm-5 pm $135
There is nothing better than the surprise of sweet treats found in a bakery box tied with red and white
string. In this dessert-focused class for kids accompanied by an adult, Christine will teach the basic baking
and pastry techniques to create a variety of classic treats from the bakery. In this collaborative class we will
work in teams, preparing sweet treats to be shared with family and friends. Napoleons; Apple Turnovers;
Breakfast Crumb Cake; Mini Jam Tarts
Instructor: Christine Wisnewski
Luxurious French Dinner Sa - 1/18 Demonstration 7 pm-10 pm $105
(Dîner de Luxe à la Françaises) This dinner is something you might encounter at a fine French restaurant in
the heart of Paris, or Provence. One thing for sure is, it has all the right elements for an excellent evening of
French dining. Caviar on Pumpernickel Squares with Sour Cream & Chives (tartines de caviar à la crème aigre);
Poached Salmon & Shrimp in a Truffle Cream Sauce (saumon poché et crevettes à la crème de truffes); Beef
Tenderloin with Red Wine Demi Glace (filet de boeuf à la Bordelaise); Pommes Noisettes (sautéed mini potato
balls); Baked Pears with Sauternes Custard Sauce & Lemon Madeleines (poires au four avec sauce à la crème de
Sauternes et madeleines au citron
Instructor: Stephen P. Sands
Perfect Pairings – Napa/Sonoma Th - 1/23 Demonstration 7 pm–10 pm $95
Nothing says great food like California cuisine, and Napa & Sonoma are home to many wonderful vineyards
and wine makers. They are also home to some of the best restaurants and food in the country. Join Chefs
Stephen and Pete as they prepare some inspired flavor and food combinations, paired with great wines,
guaranteed to stimulate the senses. The fresh flavors from these two wonderful areas, combined with the
simplicity of the menu, are sure to please. Five-Spice Powder Crusted Scallops over Celery Root (celeriac) with
Tangerine Reduction, served with Viognier; Wild Mushroom and Crab Cheesecake, served with steel (unoaked)
Chardonnay; Rib Eye or NY Strip Steak with Arugula Pesto & Shoestring Potatoes, served with Petite Syrah;
Bittersweet Chocolate Zabaglione with Raspberries & Whipped Crème Fraîche, served with Zinfandel Port
Instructors: Stephen P Sands, Pete Snaith
06 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE
January 2020 Classes
Small Plates, Big Flavors Fr - 1/24 Participation 7 pm-10 pm $85
Are you tired of the same old, same old; week in, week out? Well, grab your party attitude and join Chef
Marilena to break the mold with a sumptuous spread of delicious dishes with incredibly big flavors. All are
perfect for your next cocktail party, evening soirée, or, intimate dinner party! Pan–Seared “Flaming” Haloumi
Cheese (saganaki); Marinated Olive Medley; Sweet and Tangy Roasted Red Pepper & Garlic Hummus; Lamb
Meatballs with Creamy Tzatziki & Seasoned Greek Pita; Couscous Salad with Olives and Dried Apricots; Baklava
Cigars in a Citrus Syrup
Instructor: Marilena Leavitt
Cooking with Beer II Fr - 1/24 Demonstration 7 pm-10 pm $85
Beer can be a chilling refreshment to satisfy your thirst, or beer can turn ordinary food into an exceptional
meal! This menu will use a variety of beers and techniques to create a dinner that will make you want to
raise your glass and say “Cheers!” Beer will be served to fill that glass. Sautéed Scallops with Lambic Apple
Salsa over Watercress; Beer Marinated Flank Steak with Roasted Garlic Horseradish Sauce; Bacon Crusted Beer
Mac and Cheese; Orange Arugula Salad with Freshly Shaved Parmesan and Orange Ale Vinaigrette; Petite
Raspberry Lager Cupcake and Guinness Chocolate Chip Cookie
Instructor: Ellen R.C. Wulchin
Pâte à Choux Sa - 1/25 Participation 9:30 am-12:30 pm $80
Pâte à Choux pastry is one of the most versatile, and forms the basis for cream puffs, (profiteroles), éclairs,
and savory gougères. Additionally, beignet, churros, Zeppole, croquembouche, and Paris-Brest are all based
on this classic pastry. The high moisture, rich dough is created first on the stovetop, then piped or formed,
and either baked, or fried in oil. This class will focus on basic pâte à choux techniques, as well as piping and
fillings. Savory Gougères; Éclairs; Choux Chocolat au Craquelin (crispy cream puffs)
Instructor: Kathy Misovec
Hanging Out on the Beach in January Sa - 1/25 Demonstration 7 pm-10 pm $85
Continuing the theme of comfort and warmth in January/February, now you’re on the beach in the
Caribbean – or on whichever beach you’d like to imagine yourself on. So you’re having spicy food and
tropical fruits and desserts. What could be better than that! Pineapple Shrimp; Trinidad Corn Soup; Coconut-
Habanero Pork Tenderloin; Caribbean Confetti Rice; Papaya Pie with Rum Ice Cream
Instructor: Jerry Sanders
Bialy & Bagel Workshop Fr - 1/31 Participation 10 am-1 pm $75
Bagels and bialys are signature New York delicacies. They each have devoted fans, with a preference for
chewy and soft or toasty and crunchy. Bialys are experiencing a renaissance, but they can be hard to find
(avoid the evil, fluffy, bialy-imposters out there). Whether you are team bialy OR team bagel, this class is
for you. Come learn how to make both of these iconic NY breads yourself. Onion-Poppy Seed Bialys; Poppy,
Sesame, Plain, & Everything Bagels; Homemade Butter; Veggie Cream Cheese; Smoked Trout Salad
Instructor: Christine Wisnewski
The Smoker You Get Fr - 1/31 Demonstration 7 pm-10 pm $85
“The smoker you drink the player you get,” from an old Joe Walsh tune… An evening of smoke, fire and
maybe a little brimstone! Any time of year is a great time for smoking food as it adds that special flavor!
Smoked Pork French Onion Soup with Goat Cheese Croutons; Smoked and Grilled Pork Loin Chops with
Strawberry, Pistachio and Apricot Curry Sauce; Smoked Zucchini and Tomato Gratin; White Truffle Cake
with Cherries
Instructor: Pete Snaith
CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 07
February 2020 Classes
February 2020 Classes
Sun Mon Tues Wed Thur Fri Sat
26 27 28 29 30 31 01
Breakfast in Bed
(P) 9:30 am-12:30 pm
French Bistro Comfort
(D) 7-10 pm
02 03 04 05 06 07 08
Ladies’ Luncheon Valentine Cookie Decorating
(D) 10 am-1 pm (P) 9:30 am-12:30 pm
Parent & Tween: Chili Night
Knife Skills Dinner (P) 2-5 pm
(P) 7-10 pm
The Dinner Party I
(D) 7-10 pm
09 10 11 12 13 14 15
Weekday Special–Pizza St. Valentine’s Day Louisiana Lunch
(D) 7-9 pm Wine Dinner (P) 9:30 am-12:30 pm
(D) 6:30-10 pm
Baguettes
(P) 2-5 pm
16 17 18 19 20 21 22
Culinaria After School – Couples Cooking: Fresh Pizza Afternoon!
Session 1 Pasta Workshop (P) 2-5 pm
(P) 5-7 pm (P) 7-10 pm
Mardi Gras Dinner
Perfect Pairings – Veneto, (D) 7-10 pm
Italy, and the Northeast
(D) 7-10 pm
23 24 25 26 27 28 Artisan Bread
Made at Home
29
Culinaria After School – Chef’s Table - Austin (P) 9:30-12:30 pm
Session 2 (D) 7-10 pm
(P) 5-7 pm The Vintner’s Table I
Bring on the Cheese (D) 7-10 pm
and Beer!
(P) 7-10 pm Good Morning Vietnam!
(P) 7-10 pm
P Participation D Demonstration
Breakfast in Bed Sa - 2/1 Participation 9:30 am-12:30 pm $60
Forget waiting in line for brunch or having to leave the house for the most important meal of the day! Learn
how to prepare the coziest breakfast at home with tips and tricks from Michelle! Crab Cake Benedict; Lemon
Ricotta Dutch Baby (baked pancake); Breakfast Potatoes
Instructor: Michelle (Scholtes) Strobel
French Bistro Comfort Sa - 2/1 Demonstration 7 pm-10 pm $85
As is the case with Southerners, the French certainly understand the concept of comfort food. Bistro food
is fragrant and filling, and is considered everyday food. Since many bistros are family owned, bistro food
is also synonymous with comfort food. Ramekins of Warm Salmon, Wine and Shallots; Sherried Mushroom
Clafoutis; Bistro Flank Steak with Port Sauce; Mashed Potatoes with Garlic and Melted Cheese; Walnut Tart in a
Walnut Pastry
Instructor: Jerry Sanders
08 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE
February 2020 Classes
Ladies’ Luncheon Fr - 2/7 Demonstration 10 am-1 pm $65
Ready for a relaxing and easy-to-assemble luncheon for “just the girls”? Sit back and relax as Chef Marilena
teaches you how to make a delicious winter’s lunch that will be perfect for your next get-together.
Caramelized Onion Quiche; Maple Roasted Carrot Salad with Dried Cranberries and a Fresh Orange Vinaigrette;
Chicken Tagine with Olives and Preserved Lemons; French Apple Puff-Pastry Tart
Instructor: Marilena Leavitt
Knife Skills Fr - 2/7 Participation 7 pm–10 pm $80
Preparation 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 Rice
Instructor: Pete Snaith
Valentine Cookie Decorating Sa - 2/8 Participation 9:30 am-12:30 pm $80
Thinking of making cookies for your valentine? Chef Elizabeth will show you how to make them look as
good as they taste. In this basic-level cookie decorating class, we will cover tips and tricks for decorating
with royal icing, and turn regular sugar cookies into works of art. Royal Icing; Decorating Techniques such as
Flooding, Piping, Marbling and Brush Embroidery
Instructor: Elizabeth Teuwen
Parent & Tween: Chili Night Dinner Sa - 2/8 Participation 2 pm-5 pm $135/pair
Chili is a comforting cold-weather favorite. It is even better when the meal includes delicious sides and
a dessert to complete the southwestern theme. In this class Christine will introduce all the basic cooking
skills necessary to prepare this a family-favorite menu that is sure to please. Students will work in teams
to complete the menu. This class is for kids 9-13, with an accompanying adult. Sweet Potato Fries with Lime
Crema; Turkey Chili; Corn Muffins; Tres Leches Cake with Fresh Fruit
Instructor: Christine Wisnewski
The Dinner Party I Sa - 2/8 Demonstration 7 pm-10 pm $90
Description: A dinner party begins well before the first guest is invited. It starts with imagining good
times shared with friends; the people; the setting; the food and the conversation. The best times spent are
unpretentious and relaxed. Join Chef Stephen for a fun-filled evening at Culinaria! Fresh Fettuccini Pasta with
Wild Mushroom Ragout; Haricots Verts Salad à la Niçoise (with grape tomatoes and olives); Herb Marinated Skirt
Steak; Cumin & Herb Roasted Vegetables; Strawberries & Cream with Almond Madeleines (madeleine shortcake)
Instructor: Stephen P. Sands
Weekday Special–Pizza Wed - 2/12 Demonstration 7 pm– 9 pm $50
It’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! Pizza Margareta; Traditional Pizza with Various Toppings; Homemade Chocolate Pudding
Instructor: Pete Snaith
St. Valentine’s Day Wine Dinner Fr - 2/14 Demonstration 6:30 pm-10 pm $120
The parallels between food and romance have been drawn many times over the years, but people rarely
think of the connection between the two. Couples fall in love over food, and they have wonderful memories
of that special dinner where it all began. Join Chefs Stephen and Pete for a memorable St. Valentine’s Day
dinner, paired with wines, that you and your loved one won’t soon forget. Amuse Bouche – Cucumber
Shooters with Wasabi-Avocado Cream; Irish Brown Bread with Smoked Salmon & Crème Fraîche; Lobster
Medallions (tails) with Tarragon-Vermouth Sauce over Fresh Pasta; Baby Arugula Strawberry, and Feta Salad with
Hazelnut Dressing; Fillet of Beef with Bacon & Horseradish Cream Garnish; Roasted Haricots Verts with Tomato;
Puff Pastry Triangles with Orange Muscat Cream & Fresh Raspberries
Instructors: Stephen P. Sands, Pete Snaith
CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 09
February 2020 Classes
Louisiana Lunch Sa - 2/15 Participation 9:30 am-12:30 pm $75
Let’s take a culinary trip down South, to the great state of Louisiana. The cuisine features low and slow
cooking with the finest ingredients the bayou has to offer. Let’s get ready for Mardi Gras! Shrimp Boil;
Muffuletta Sandwich; Braised Collard Greens with Ham; Pralines
Instructor: Michelle (Scholtes) Strobel
Baguettes Sa - 2/15 Participation 2 pm-5 pm $80
Baguettes have a crisp crunchy crust and a light chewy interior riddled with holes. With only four basic
ingredients, the success of a baguette depends on the baker’s technique. In this class, we will learn and
practice the techniques focused on the home oven. We will learn about working with a pre-ferment for
boosting flavor and get experience shaping, slashing, and steaming. Baguettes, Cheese and Charcuterie
Board, Herbed Butter
Instructor: Kathy Misovec
Culinaria After School – Session 1 Th - 2/20 Participation 5 pm-7 pm $65
This introduction to cooking series offered by Christine is for kids aged 9-13 who are interested in
developing and practicing basic cooking skills or expanding their interest in cooking. Each class is a stand-
alone lesson that will teach a full menu culminating in a student-produced dinner. Students may take one
class in the series or all of them to build a working set of foundational skills in the kitchen. Students who
take this class will work collaboratively in teams. Skills: Basic Knife Skills; Cooking Chicken; Biscuit Dough;
Vinaigrette; Custard – Chicken & Biscuits; Field Greens Salad; Chocolate Pudding
Instructor: Christine Wisnewski
Perfect Pairings – Veneto, Italy, and the Northeast Th - 2/20 Demonstration 7 pm-10 pm $95
Tiny, overachieving Italy - 60% the size of France, ¾ of the size of California - makes almost 30% of the
world’s wines! Wine is the lifeblood of the Italian people, and no meal would be complete without a bottle
on the table. Travel to the Veneto (and to neighboring Emilia Romagna, Lombardy, and Fruili) with Chefs
Stephen & Pete and experience the food and wine of these exceptional regions of northeast Italy. Slow
Roasted Tomato Crostini with Goat Cheese Mousse, Kalamata Olives & Capers, served with Gavi; Linguine alla
Bolognese – Emilia-Romagna, served with Lambrusco; Involtini alla Milanese – Lombardy – (stuffed veal rollups)
and Radicchio Rosso with Prosciutto (Veneto braised radicchio), served with Valpolicella; Monte Bianco (White
Mountain) – Lombardy (chestnut cream with whipped cream) served with Moscato
Instructors: Stephen P. Sands, Pete Snaith
Couples Cooking: Fresh Pasta Workshop Fr - 2/21 Participation 7 pm-10 pm $190/pair
Why settle for dried pasta from a box when you can easily make your own at home? Fresh pasta is one of
the simplest Italian staples to prepare and pairing it with the right sauce makes it simply irresistible. Grab
a friend or bring a date and come to this fun class to learn how to make and form various pasta shapes
and how to match each with different sauces. In true Italian fashion, we will end our meal with a delicious
gelato! Fresh Pasta Dough 101; Pasta in a Vodka-Tomato Sauce (fettuccini alla vodka); Ravioli with Orange-
Ricotta Filling in Brown Butter and Crispy Sage Sauce; Gelato (chef’s choice)
Instructor: Marilena Leavitt
Pizza Afternoon! Sa - 2/22 Participation 2 pm–5 pm $80
Great PIZZA at home? Absolutely!! Join Chef Pete for an afternoon of pizza making, as he shows you how to
make the best pizza right in you own oven. Learn why the dough is so good, and best of all the dough can
be frozen and used later. Traditional Margarita Pizza; Pizzas with Various Toppings to Create What You Like!
Instructor: Pete Snaith
Mardi Gras Dinner Sa - 2/22 Demonstration 7 pm-10 pm $90
Founded 300 years ago, New Orleans is one of the great food cities of the world. The blending of French,
Spanish, Native American, African and Caribbean influences had produced its exquisite culinary traditions.
Join Jerry as he takes you through a rich, but typical, Mardi Gras meal. Leona’s Dad’s Red Beans and Rice;
Oysters Bienville, Brennan’s Rex Salad; Beef Tenderloins with Marchand de Vin Sauce; Truffled Bourbon Mashed
Sweet Potatoes; Chocolate Devastation
Instructor: Jerry Sanders
10 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULEFebruary 2020 Classes
Culinaria After School – Session 2 Th - 2/27 Participation 5 pm-7 pm $65
This introduction to cooking series offered by Christine is for kids aged 9-13 who are interested in
developing and practicing basic cooking skills or expanding their interest in cooking. Each class is a stand-
alone lesson that will teach a full menu culminating in a student-produced dinner. Students may take one
class in the series or all of them to build a working set of foundational skills in the kitchen. Students who
take this class will work collaboratively in teams. Skills: Introduction to Yeast Dough; Basic Tomato Sauce;
Introduction to Cake Baking – Ham & Cheese Calzone; Baked Zucchini Fries; Easy Marinara Sauce; One-Bowl Cakes
Instructor: Christine Wisnewski
Bring on the Cheese and Beer! Fr - 2/28 Participation 7 pm-10 pm $80
Cheese and beer are a natural combination for a great meal. This menu will be fun to make and delicious
to eat especially if you enjoy it with a chilled libation. Beer Battered Artichokes with Lemon Dipping Sauce;
Pretzel Crusted Chicken with Cheesy Beer Sauce; Brussels Sprouts Braised in Wheat Beer with Shitake Mushrooms;
Miniature Crème Brûlée Cheesecakes
Instructor: Ellen R.C. Wulchin
Chef’s Table – Austin Fr - 2/28 Demonstration 7 pm-10 pm $90
My hometown, Austin, is a very eclectic and adventurous foodie town. The town has many award winning
and excellent young chefs. An example of the hot new restaurants is a Texas BBQ/Asian mash-up, run by
Aaron Franklin of Franklin’s BBQ and Tyson Cole of Uchi. Both are James Beard winners. So let’s have a little
fun. Piperade (Basque or Spanish pepper dish) with Seared Shrimp, Chorizo, and Vegetables; Bosc Pear Carpaccio,
Micro-greens, Shaved Romano, and Balsamic Salad; Butter-Roasted Scallops with Chile de Arbol and Tequila
Sauce; Espresso-rubbed Pork Tenderloin with Pomegranate Sauce served over Butternut Squash and Spinach;
Coffee Panna Cotta with Mango Yolk
Instructor: Jerry Sanders
Artisan Bread Made at Home Sa - 2/29 Participation 9:30 am-12:30 pm $75
Cold winter days seem the perfect time of year to relax indoors and unwind with a glass of wine, a loaf of
warm, crusty bread and some tantalizing antipasti. Join Chef Marilena for a fun Saturday morning making
some comforting, winter-perfect recipes that will help take the chill off. Classic French Wheat-Stalk Bread
(pain d’Epi); Rosemary Semolina Bread; Kalamata Olive Bread; Assortment of Italian Antipasti (the traditional first
course of any formal Italian meal)
Instructor: Marilena Leavitt
The Vintner’s Table I Sa - 2/29 Demonstration 7 pm-10 pm $90
As fall approaches, the grapes have been harvested and the process of making the wines begins. The
vineyard rests and the winemaker goes to work crafting the wines that will make the next vintage. These are
the wines that will showcase the vineyard and the winemaker for the next season. Chefs look forward with
anticipation to the new vintage and the wonderful flavor profiles in the wine they will pair with their new
recipes. Spinach & Ricotta Lasagna Spirals; Asian Pear, Watercress, & Baby Arugula Salad with Sesame Dressing;
Seared Brined Salmon with Fennel-Cucumber Relish; Wild Rice & Toasted Almond Pilaf; Lime Custard Tart with
Pecan Crust
Instructor: Stephen P. Sands
Good Morning Vietnam! Sa - 2/29 Participation 7 pm-10 pm $80
Join Michelle as she guides you through her absolute favorite meal. Vietnamese classics combine bold
flavors of salty, sour, and sweet with assertive textures of crispy and soft to create the perfect cuisine. Let’s
experience the flavor sensation together! Crispy spring rolls (Cha Gio); Grilled Pork with Rice Noodles (Bun Cha);
Cucumber Salad; Vietnamese Iced Coffee Ice Cream
Instructor: Michelle (Scholtes) Strobel
CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 11March 2020 Classes
March 2020 Classes
Sun Mon Tues Wed Thur Fri Sat
01 02 03 04 05 06 07
Culinaria After School – The Restaurant Experience Spring Macarons
Session 3 (D) 7-10 pm (P) 9:30 am-12:30 pm
(P) 5-7 pm
Chef Pete’s Excellent
Dinner
(D) 7-10 pm
08 09 10 11 12 13 14
Weeknight Special- BBQ Culinaria After School – Couples Cooking - Italian The Basic Sauce Class
(D) 7-9 pm Session 4 (P) 6:30-10 pm (P) 2-5 pm
(P) 5-7 pm
Elegant Dinner Party
Date Night - (D) 7-10 pm
Dinner from Ireland Mediterranean Meze
(D) 7-10 pm (D) 7-10 pm Fancy Family Favorites
(P) 7-10 pm
15 16 17 18 19 20 21
Perfect Pairings – Parent & Tween:
Provence A Philly Favorite
(D) 7-10 pm (P) 2-5 pm
Starch Madness! Pizza Night –
(P) 7-10 pm Detroit & Chicago
(P) 7-10 pm
22 23 24 25 26 27 28
Weeknight Special-Family French Pastry Shop Classics
Night – Fresh Pasta (P) 9:30 am-12:30 pm
(D) 7-9 pm Dining Out with Friends
(D) 7-10 pm
Knife Skills
(P) 7-10 pm
29 30 31 01 02 03 04
P Participation D Demonstration
Culinaria After School – Session 3 Th - 3/5 Participation 5 pm-7 pm $65
This introduction to cooking series offered by Christine is for kids aged 9-13 who are interested in
developing and practicing basic cooking skills or expanding their interest in cooking. Each class is a stand-
alone lesson that will teach a full menu culminating in a student-produced dinner. Students may take one
class in the series or all of them to build a working set of foundational skills in the kitchen. Students who
take this class will work collaboratively in teams. Skills: Cooking with Beef; Creating Flavor Profiles;
Plating – Tomato & Avocado Timbale with Tortilla Chips; Steak Tacos; Mexican Corn Salad; Chocolate Cup
Cakes with Mexican Hot Chocolate Frosting
Instructor: Christine Wisnewski
12 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULEMarch 2020 Classes
The Restaurant Experience Fr - 3/6 Demonstration 7 pm-10 pm $95
Today, 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-Venise
Instructor: Stephen P Sands
Spring Macarons Sa - 3/7 Participation 9:30 am-12:30 pm $80
French macarons are beautiful to look at, full of fun flavors, and with just three ingredients, what could
possibly go wrong? Unfortunately, these confections have a reputation of being finicky. In this class we
will master the basic French macaron recipe, learn how to fix common mistakes, and cover fillings and
decorating techniques to make your macarons unique. French Macarons; Blackberry Buttercream; Brandied
Cherry Ganache
Instructor: Elizabeth Teuwen
Chef Pete’s Excellent Dinner Sa - 3/7 Demonstration 7 pm-10 pm $85
Come in for a relaxing evening, have a glass of wine and enjoy a meal during these chilly months. Feel the
warmth with every bite served as you learn some techniques and enjoy the evening with Chef Pete. Quail
with Peppered Pistachio Crust, Tomato Chutney, and Eggplant Puree; Braised Lamb Shanks with Port and Prunes
over Roasted Garlic Risotto; Roasted Herb Vegetables with Parmesan; Chocolate Mint Swirl
Instructor: Pete Snaith
Weeknight Special- BBQ Wed - 3/11 Demonstration 7 pm-9 pm $50
It’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! Smoked Pulled Pork Sandwich Topped with Onion Straws and Pickled Jalapeño on a
Toasted Bun; Chocolate Cake
Instructor: Pete Snaith
Culinaria After School – Session 4 Th - 3/12 Participation 5 pm-7 pm $65
This introduction to cooking series offered by Christine is for kids aged 9-13 who are interested in
developing and practicing basic cooking skills or expanding their interest in cooking. Each class is a stand-
alone lesson that will teach a full menu culminating in a student-produced dinner. Students may take one
class in the series or all of them to build a working set of foundational skills in the kitchen. Students who
take this class will work collaboratively in teams. Skills: Basic White Sauce, Roasting Vegetables, Working with
Puff Pastry – Cheesy Baked Pasta with Turkey Sausage; Roasted Broccoli; Apple Turnovers
Instructor: Christine Wisnewski
Dinner from Ireland Th - 3/12 Demonstration 7 pm-10 pm $80
From lamb in spring, to fish in summer, stews and soups in winter, and, of course, potatoes at almost any
time of the year, Irish food involves simple, hearty, family cooking that follows the seasons. Smoked Creamy
White Fish Soup with Dill and Black Bread; Watercress and Greens with Crisp Peas Accompanied by Savory Blue
Cheese Crackers; Pan Roasted Rack of Lamb with Rosemary Jus; Roasted Potatoes; Bakewell Tart
Instructors: Ellen Wulchin, Stephen P Sands
Couples Cooking - Italian Fr - 3/13 Participation 6:30 pm-10 pm $190/pair
When I cook, my heart and my head go to Italy and that usually means pasta. If you’ve ever wanted to learn
to make and roll out fresh pasta, tonight’s your night. Once you make fresh pasta, you won’t want to go
back to the boxed stuff! Roasted Eggplant and Tomato Salad with Arugula; Fresh Pasta with Sausage and Red
Wine Ragu; Dark Chocolate Espresso Budino (pudding/custard)
Instructor: Mike Selman
CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 13March 2020 Classes
Date Night - Mediterranean Meze Fr - 3/13 Demonstration 7 pm-10 pm $85
The countries of the Mediterranean share, among other things, a love for “small plates,” that are typically
placed in the middle of the table to be shared by everyone while they linger over a meal with a glass (or
two) of wine! The preparation is often simple with an incredible range of flavors and textures that reflect a
particular region’s extraordinary bounty and traditions. Oven Baked Shrimp with Spicy Remoulade; Eggplant
and Mozzarella Stacks; Zucchini and Parmesan Cheese Fritters; Spiced Lamb Köfte Skewers with Yogurt-Tahini
Sauce and Toasted Pita; Orange-Infused Semolina-Almond Cake
Instructor: Marilena Leavitt
The Basic Sauce Class Sa - 3/14 Participation 2 pm-5 pm $85
Take your cooking to the next level. Learn to make some of the basic sauces such as “the white sauces,” also
known as a roux sauce, as well as brown sauce and béarnaise sauce. There are so many things you can do
with these sauces. Students will make a variation of each sauce and everyone will have the opportunity to
try the sauces. White Sauce (béchamel); Brown Sauce (sauce made with veal stock); Béarnaise – Sauces Will Be
Served Over Vegetables and Chicken
Instructor: Pete Snaith
Elegant Dinner Party Sa - 3/14 Demonstration 7 pm-10 pm $100
From New York to Seattle, Edinburgh to Barcelona, and Naples to Beijing, chefs nourish, educate, and
continue to enlighten us. The food they create is as beautiful as art or music. It is food conceived of the
heart and enjoyed with loved ones and friends. Gather together for an elegant dinner (paired with wines)
with Chef Stephen. Lobster Salad Canapés; Zucchini & Saffron Vichyssoise with Scallops; Heirloom Tomato
Stacks with Bacon, Blue Cheese & Basil; Roasted Lamb Loins with Morels; Haricots Verts with Mustard Seed and
Toasted Coconut; Ginger Cream Tart in a Shortbread Crust with Fresh Raspberries
Instructor: Stephen P. Sands
Fancy Family Favorites Sa - 3/14 Participation 7 pm-10 pm $80
We all have our go-to dishes to make in the winter – but have you ever made them gourmet? Learn how
to take the classics to the next level with tips and tricks from Michelle! Pea Soup with Lobster and Truffle;
Gourmet Grilled Cheese Sandwiches with Apple Butter; Individual Chicken Pot Pies; Spiced Pear Shortcake with
Vanilla Whipped Cream
Instructor: Michelle (Scholtes) Strobel
Starch Madness! Th - 3/19 Participation 7 pm-10 pm $80
It’s that time of year again and our class is busting with pasta! Take a break from hoops and create some
starch madness that is sure to win you some fans. Wild Mushroom and Cheese Filled Ravioli with Sage Brown
Butter Sauce with Spinach and Walnuts; Fresh Spaghetti with Tomato Sauce with Smoked Ham and Red Wine;
Assorted Greens Salad with Vinaigrette
Instructor: Ellen R.C. Wulchin
Perfect Pairings – Provence Th - 3/19 Demonstration 7 pm-10 pm $95
The 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 Muscat
Instructors: Stephen P Sands, Pete Snaith
14 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULEMarch 2020 Classes
Parent & Tween: A Philly Favorite Sa - 3/21 Participation 2 pm-5 pm $135/pair
You’ve been meaning to teach your kid some kitchen skills, but somehow there just hasn’t been the
time. Our Parent/Tween classes offer an opportunity to spend some quality time with your tween, while
getting them some important skills they will need soon enough. This class for kids 9-13 and parent will
teach a variety of teen favorite foods (adults too!). We’ll work on knife skills, as well as other basic cooking
techniques. Buffalo Wings & Blue Cheese Dip; Philly Cheese Steak Sandwiches; Oven Fries; One-Bowl Vanilla Cake
Instructor: Christine Wisnewski
Pizza Night – Detroit & Chicago Sa - 3/21 Participation 7 pm–10 pm $80
Legend has it that Detroit pizza was born when Gus Guerra put his mother’s Sicilian thick pizza crust in
a blue steel automotive parts pan, topped it with brick Wisconsin cheese, and added tomato sauce and
pepperoni racing stripes. Unique to this style is the scrumptious crispy cheese caramelizing against the
sides of the hot pan. Chicago’s pizza, made famous by Pizza Uno and hotly defended by mid-Westerners, is
more like a deep-dish pie, featuring a rich buttery crust, with the thick chunky sauce on top of the cheese.
Chef Pete’s visionary laminated crust version is back by popular demand. Detroit pizza, Chicago Pizza, and
Homemade Root Beer float and Vanilla Ice Cream
Instructors: Pete Snaith, Kathy Misovec
Weeknight Special-Family Night – Fresh Pasta Fr - 3/27 Demonstration 7 pm-9 pm $50
How about a quick easy menu for family dinner? Bring your kids and enjoy a great dinner everyone is sure
to like. Fresh Pasta with Bolognese Sauce; Garden Green Salad; Apple/Pear Cobbler
Instructors: Stephen P. Sands, Pete Snaith
French Pastry Shop Classics Sa - 3/28 Participation 9:30 am-12:30 pm $80
Learn 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 Clafoutis
Instructor: Marilena Leavitt
Knife Skills Sa - 3/28 Participation 7 pm-10 pm $80
Preparation 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 Rice
Instructor: Pete Snaith
Dining Out with Friends Sa - 3/28 Demonstration 7 pm-10 pm $95
As we are ever more enjoying restaurant dining as a form of “entertainment,” we sometimes view chefs
as artists. Food is the medium through which they express their creativity, discovering ways in which to
combine diverse selections of ingredients for your enjoyment. Join Chef Stephen as he takes you on a
culinary journey of different flavors, textures and ingredients. Asparagus Soup with Parmesan Custards; Beet
Carpaccio with Shallot Marmalade and Goat Cheese Rounds; Choucroute of Seafood (Scallop, Shrimp, Cod,
Salmon) Over Sauteed Fennel; Pearl Couscous with Olives, Capers & Roasted Tomatoes; Semolina Walnut Cake
with Dried Fruit Compote with Rum-Currant-Pecan Ice Cream
Instructor: Stephen P. Sands
CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 15April 2020 Classes
April 2020 Classes
Sun Mon Tues Wed Thur Fri Sat
29 30 31 01 02 03 04
Couples Cooking – Reservations Required
The Art of the Stir-Fry (D) 6:30-10 pm
(P) 6:30-10 pm
The Culinary Heart of Italy
(D) 7-10 pm
05 06 07 08 09 10 11
Weeknight Special- Knife Skills Chicken Sandwich
Fish & Chips (P) 7-10 pm Throw-down
(D) 7-9 pm (P) 9:30 am-12:30 pm
The Chef’s Table
(D) 7-10 pm
12 13 14 15 16 17 18
The Vintner’s Table II Parent & Tween:
(D) 7-10 pm Take on Pizza
(P) 2-5 pm
19 20 21 22 23 24 25
Perfect Pairings – Galette Workshop My Greek Dinner
Piedmont, Italy (P) 10 am-1 pm (P) 7-10 pm
(D) 7-10 pm
Sausage (Making)
(P) 6:30-10 pm
26 27 28 29 30 01 02
P Participation D Demonstration
Couples Cooking – The Art of the Stir-Fry Fri - 4/3 Participation 6:30 pm-10 pm $190/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 Tarts
Instructor: Mike Selman
The Culinary Heart of Italy Fr - 4/3 Demonstration 7 pm-10 pm $85
The 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) Home Made Gelato
Instructor: Marilena Leavitt
16 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULEApril 2020 Classes
Reservations Required Sa - 4/4 Demonstration 6:30 pm-10 pm $125
Description: 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 Haricots Verts with Orange-Sesame Vinaigrette; Cardamom Crème Caramel with
Raspberries & Pistachio Phyllo Crisps
Instructors: Stephen P. Sands, Pete Snaith
Weeknight Special- Fish & Chips Wed - 4/8 Demonstration 7 pm-9 pm $50
It’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 Pie
Instructor: Pete Snaith
Knife Skills Sa - 4/10 Participation 7 pm-10 pm $80
Preparation 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 Rice
Instructor: Pete Snaith
Chicken Sandwich Throw-down Sa - 4/11 Participation 9:30 am-12:30 pm $75
With the Popeye’s chicken craze making headlines this year, it’s time to learn how to make the perfect fried
chicken at home. There is nothing quite like a competition to add excitement to the class. Learn the basics
for making a fried chicken sandwich and various accompaniments for the sandwich. Then, it’s your turn
to impress the judges with your version of the best chicken sandwich! Fried Chicken Sandwich; Homemade
Pickles; Seasonal Slaw; Chipotle Mayo; Apple Pie With Salted Caramel Swirl Vanilla Ice Cream
Instructor: Michelle (Scholtes) Strobel
The Chef’s Table Sa - 4/11 Demonstration 7 pm-10 pm $90
As a Chef, recipes come to you in many forms such as tonight’s menu. Join Chef Pete as he explores
different textures and flavors to create a memorable meal. Roasted Acorn Squash, Apple, and Grilled Chicken
Soup (topped with crumbled bacon); Pork Tenderloin Stuffed with Mortadella Mousse, White-Balsamic-Fig Puree
with Asiago Cheese; Roasted Garlic and Cheese Asparagus; Duchess Potatoes; Gianduja Entremet (layers of
almond sponge cake, crunchy hazelnuts, and chocolate)
Instructor: Pete Snaith
The Vintner’s Table II Fr - 4/17 Demonstration 7 pm-10 pm $90
A vineyard will often showcase their wines with a special dinner. Once the wines are chosen, the chef then
turns to his repertoire to create the dish that will enhance the wine and bring about the harmony between
wine and food. Join Chef Stephen as he pairs delicious wines with this easy yet elegant menu. Paired with
wines. Celery Root (celeriac) Bisque with Shiitake Mushrooms; Deviled Crab “Cake” with Sherry Sauce; Roasted
Chicken Breast with Asparagus, Morel Mushroom & Pearl Onion Ragout; Haricots Verts with Shallots & Lemon;
Apricot Tart Tatin with Whipped Cream
Instructor: Stephen P. Sands
CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULE 17April 2020 Classes
Parent & Tween: Take on Pizza Sa – 4/18 Participation 2 pm-5 pm $135/pair
This class offers the perfect opportunity to spend some quality time with your pre-teen, while getting them
some important skills they will need for life. This class for tweens and parents will teach you how to make
a Chicago-style thick crust, made-from-scratch pizza that is a proven family favorite. We’ll get in a lot of
knife work, as well as a basic introduction to yeast dough and baking. Crudités with Creamy Peppercorn Dip;
Chicago-style Deep Dish Pizza; Chocolate Whoopie Pies
Instructor: Christine Wisnewski
Perfect Pairings – Piedmont, Italy Th – 4/23 Demonstration 7 pm-10 pm $95
In Italy, making wine, like eating or breathing, is so utterly natural it almost seems instinctive. And, the food
of Italy gives you a real taste of a country that loves its food with a passion; the wines that go with them
enhance the experience. Come and join our culinary and wine journey and discover the passion that is so
embodied in the Italian culture. Spinach Dumplings (strangolapretti), served with Gavi or Falanghina; Risotto
with Porcini and Vegetables (risotto ai porcini), served with Barbera; Beef Braised in Red Wine (manzo Brasato
al Barolo), served with Barolo over Polenta; Strudel with Apple and Golden Raisins (strudel di mele), served with
Moscato d’Asti
Instructors: Stephen P Sands, Pete Snaith
Galette Workshop Fr – 4/24 Participation 10 am-1 pm $75
These rustic tarts can be showstoppers, and this easy pastry technique can be a great introduction to those
new to pastry and any baker that fears the dreaded “soggy bottom”. Just roll, fill, fold and bake. No fancy
equipment required. Once you have mastered the basic technique, a world of flavor combinations awaits.
Green Onion & Goat Cheese Galette; Wild Mushroom & Stilton Galette; Butternut Squash & Caramelized Onion
Galette; Pear, Chocolate & Hazelnut Crostata with Sea Salted Crust
Instructor: Christine Wisnewski
Sausage (Making) Fr – 04/24 Participation 6:30 pm-10 pm $85
If you have ever wanted to learn to make sausage, you don’t want to miss this class. You will have the
chance to learn the techniques of marinating, grinding the sausage and have the hands-on opportunity to
use a sausage stuffer to make your own sausage. Please note – this class will be limited to 10 people.
Lamb Merguez; Sweet and Hot Italian Sausage; Garlic Sausage and after all that… something nice and light
for dessert!
Instructor: Mike Selman
My Greek Dinner Sa – 4/25 Participation 7 pm-10 pm $80
Get the whole family together and experience the satisfaction of creating dishes filled with love and
tradition. Mediterranean flavors are sure to awaken your taste buds this spring. Spinach and Feta Pie
(Spanakopita); Lamb Gyros with Cucumber Yogurt Spread (Tzatziki); Greek Fried Dough with Honey and
Pistachios (Loukoumades)
Instructor: Michelle (Scholtes) Strobel
18 CULINARIA COOKING SCHOOL • WINTER/SPRING 2020 CLASS SCHEDULEYou can also read
