Step-by-Step to Cooking Success - www.culinariacookingschool.com 110 Pleasant Street, NW Vienna, Virginia 22180 - Culinaria ...
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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 22
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 2022 CLASS SCHEDULE
Winter/Spring 2022 Classes at a Glance
SKILLS AND TECHNIQUES REGIONAL AND ETHNIC CUISINE Chef Pete is Smokin’ the Good Stuff! Again!!....3/26
Knife Skills..........................1/14; 2/10; 3/04; 4/23 Asian and South Pacific The Perfect Steak Cooked Indoors...................4/16
Parent & Child: Let’s Cook Dinner III– Elegant Dinner Party.......................................4/29
BAKING/DESSERTS Asian Influence...............................................4/02 Chef Pete’s Pizza and Vino Night.....................4/30
Baking Science: Butter Cakes..........................1/22 European/ Mediterranean
Parent & Tween: Bagel Breakfast ...................1/29 Parisian Winter Dinner....................................1/21 PARENT & CHILD / TWEEN
Baking Science: Chocolate Butter Cakes..........2/05 Couples Cooking–Northern Italian Cooking.......1/29 Parent & Tween: Bagel Breakfast....................1/29
Chef Pete’s Pizza Night....................................2/05 Couples Cooking–Comfort Greek Cooking.......2/04 Kids & Parents: Artisan Bread Made at Home.....2/12
Kids & Parents: Artisan Bread Made At Home........2/12 Dinner Aperitif (small plates) Among Friends...2/11 Parent & Child: Let’s Cook Dinner I–Italian Evening.....2/26
Bread Shaping: Boules, Baguettes, Batards, Plat du Jour (today’s special)...........................2/18 Parent & Child: Let’s Cook Dinner II–
and Braids...............................................................................2/19 Braised Pork Chops..........................................3/26
Carnitas from Michoacán................................3/05
The Versatility of Pizza Dough.........................2/19 Parent & Child: Let’s Cook Dinner III–
Spring in the Mediterranean...........................4/16
Baking Science: Challenges of Whole Grain Baking....3/05 Asian Influence...............................................4/02
Couples Cooking–Springtime in Greece..........4/22
Savory & Sweet Tarts, Galettes, and Strudels French
Workshop................................................................3/19
BASIC TECHNIQUES
Parisian Winter Dinner....................................1/21 Knife Skills..........................1/14; 2/10; 3/04; 4/23
Breads and Spreads of the Mediterranean......4/02
Plat du Jour (today’s special)...........................2/18 Couples Cooking–Basic Techniques–Knife Skills....1/14
Hot Cross Buns and Cinnamon Buns................4/09
Dinner in Paris.................................................3/18 Couples Cooking–Basic Techniques–
Chef Pete’s Pizza and Vino Night.....................4/30
Dinner in the Dordogne, FR.............................4/15 Stocks and Soups............................................1/28
WINE AND FOOD Italian Couples Cooking–Basic Techniques–Vegetables....2/25
Wine Dinners Couples Cooking–Northern Italian Cooking.....1/22 Couples Cooking–Basic Techniques–Sauces......3/11
Food and Wine Together.................................1/15 Chef Pete’s Pizza Night....................................2/05 Couples Cooking–Basic Techniques–Eggs.......3/25
Napa/Sonoma Dinner.....................................1/29 Chef Pete’s Italian Comforts............................2/26 Couples Cooking–Basic Techniques–Pasta......4/08
Valentine’s Day Wine Dinner ♥.......................2/12 Old World Italian.............................................4/09 Couples Cooking–Basic Techniques–
Chef Pete’s Pizza & Vino Night.........................4/30 Hors d’Oeuvres................................................4/29
Reservations Required....................................3/12
Dinner in Paris.................................................3/18 Mexican
EPICUREAN ADVENTURES
Dinner in the Dordogne, FR.............................4/15 Carnitas from Michoacán................................3/05
Food and Wine Together.................................1/15
Elegant Dinner Party.......................................4/29 A Vegetarian Mexican Brunch ........................3/11
Parisian Winter Dinner....................................1/21
Wine and Food Pairings (Small Bites) Special Weeknight
Napa/Sonoma Dinner.....................................1/29
Perfect Pairings–Loire Valley, FR.....................1/20 Weeknight Special–Grape Night.....................1/19
Dinner Aperitif (small plates) Among Friends....2/11
Perfect Pairings–Napa Valley..........................2/24 Weeknight Special–A Little Cajun Anyone......3/09
Valentine’s Day Wine Dinner ♥.......................2/12
Perfect Pairings–France..................................3/24 Weeknight Special–A Simple Easy Night........4/20
Plat du Jour (Today’s Special)..........................2/18
Perfect Pairings–Italy.....................................4/21 Culinaria After School
Chef Pete’s Italian Comforts............................2/26
Culinaria After School–Session I.....................2/03
Carnitas from Michoacán................................3/05
COUPLES COOKING Culinaria After School–Session II....................2/17
A Vegetarian Mexican Brunch ........................3/11
Couples Cooking–Basic Techniques–Knife Skills....1/14 Culinaria After School–Session III...................3/03
Reservations Required....................................3/12
Couples Cooking–Northern Italian Cooking......1/29 Culinaria After School–Session IV...................3/17
Dinner in Paris.................................................3/18
Couples Cooking–BasicTechniques–Stocks and Soups.......1/28 USA – Regional
Soothe the Soul and Warm the Heart.............3/19
Couples Cooking–Comfort Greek Cooking.........2/04 Food & Wine Together.....................................1/15
Chef Pete is Smokin’ the good Stuff–Again!!.....3/26
Couples Cooking–Basic Techniques–Vegetables..2/25 Napa/Sonoma Dinner.....................................1/29
Old World Italian.............................................4/09
Couples Cooking–Basic Techniques–Sauces......3/11 Chef Pete’s Pizza Night....................................2/05
Dinner in the Dordogne, FR.............................4/15
Couples Cooking–Basic Techniques–Eggs.........3/25 The Versatility of Pizza Dough.........................2/19
Elegant Dinner Party.......................................4/29
Couples Cooking–Basic Techniques–Pasta........4/08 A Winter Menu with a Hint of Spring..............2/26
Couples Cooking–Springtime in Greece............4/22 Weeknight Special–A Little Cajun Anyone......3/09
Couples Cooking–BasicTechniques–Hors d’Oeuvres.....4/29 Soothe the Soul & Warm the Heart.................3/19
CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 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 • WINTER/SPRING 2022 CLASS SCHEDULE
January 2022 Classes
January 2022 Classes
Sun Mon Tues Wed Thur Fri Sat
26 27 28 29 30 31 01
02 03 04 05 06 07 08
09 10 11 12 13 14 15
Couples Cooking - Food & Wine Together
Basic Techniques - (D) 7-10 pm
Knife Skills
(P) 6:30-10 pm
16 17 18 19 20 21 22
Weeknight Special - Perfect Pairings - Parisian Winter Dinner Baking Science:
Grape Night Loire Valley, FR (P) 7-10 pm Butter Cakes
(D) 7-9 pm (D) 7-10 pm (P) 2-5 pm
23 24 25 26 27 28 Parent & Tween: 29
Bagel Breakfast
Couples Cooking - (P) 9 am-12 pm
Basic Techniques - Napa/Sonoma Dinner
Stocks and Soup (D) 7-10 pm
(P) 6:30-10 pm
Couples Cooking -
Northern Italian Cooking
(P) 7-10 pm
30 31 01 02 03 04 05
P Participation D Demonstration
Couples Cooking - Basic Techniques - Knife Skills Fr – 1/14 Participation 6:30 pm-10 pm $210/pair
To me, there is no more important cooking class than Knife Skills. It is the basic of all basics and it makes
everything else you do in the kitchen that much easier. Students will learn about different knives, the
proper way to care for and store knives, knife safety, and will spend the evening cutting, chopping, slicing,
and dicing vegetables. In addition, each team of two will learn to break down a whole chicken. Sauteed
Chicken with a Pan Sauce, Sauteed Vegetables
Instructor: Mike Selman
CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULE 05
January 2022 Classes
Food & Wine Together Sa - 1/15 Demonstration 7 pm-10 pm $95
When we think of food and wine, we want balance. The approach to matching wine and food is that neither
one should outweigh the other. They should complement in some cases and contrast in others. It is finding
that delicate balance that makes the dinner memorable. Join Chef Stephen as he takes you through a food
and wine journey. Fresh Tagliatellini with Sage and Prosciutto; Arugula Salad with Roasted Beets, Caraway, and
Crème Fraîche; Wild Salmon with Lime, Juniper, and Fennel; Poached Pears Stuffed with Raspberries, Pistachios,
and Pear Liqueur
Instructor: Stephen P. Sands
Weeknight Special - Grape Night Wed - 1/19 Demonstration 7 pm-9 pm $65
Between work and family obligations, it’s been one of those weeks, right? So, why not come in and relax,
while a simple meal is prepared for you, plus you learn how to make a great meal at home. Not having to
cook and enjoying some wine is a great finish to the day! Many cultures cook with grapes, so tonight, it’s
all about the magical grape! Mixed Greens & Grapes with Grape Vinaigrette; Seared Pork Tenderloin with Grape
Sauce and Haricot Verts; Grape Tart
Instructor: Pete Snaith
Perfect Pairings - Loire Valley, FR Th - 1/20 Demonstration 7 pm-10 pm $95
The valley is known for its dry white wines, such as Sancerre, Pouilly-Fumé and Chenin Blanc. (Vouvray
wines must be 100% Chenin Blanc.) It also has the second highest concentration of sparkling-wine
producing vines in France. While cooking styles have changed to emphasize lighter fare, many still associate
French cooking with heavy sauces and complicated preparation. Join Chefs Pete and Stephen for a fabulous
night of classic French cuisine from the Loire. Sea Scallops with Ginger & Lime; Mixed Greens Salad with
Grapes and Prosciutto; Filet of Trout Meunière with Thyme and Pine Nuts; Roasted Tomatoes with Lemon-Garlic
Breadcrumbs; Blackberry Frangipane Tart with Toasted Almonds
Instructors: Stephen P. Sands, Pete Snaith
Parisian Winter Dinner Fr - 1/21 Participation 7 pm-10 pm $85
My favorite French food is that of the Winter. It’s always warm and plentiful. A menu that is very easy
to concoct, even on a busy night but even better for a date night or when having friends over. Salmon
Parmentier; Fennel and Orange Salad; Chocolate Fondant
Instructor: Viviana Álvarez
Baking Science: Butter Cakes Sa - 1/22 Participation 2 pm-5 pm $85
Nothing beats butter. The heavenly flavor and light texture of butter cakes comes down to mixing methods
and ratios. We will explore textures produced by creaming butter and sugar, which traps sugar in the butter
causing bubbles during baking, and reverse creaming, where the butter is coated with the flour, shortening
the gluten strands, and producing a tender effect. Lemon Pound Cake; Golden Yellow Butter Cake; White Velvet
Butter Cake; Swiss Buttercream
Instructor: Kathy Misovec
Couples Cooking - Basic Techniques - Stocks and Soup Fr - 1/28 Participation 6:30 pm-10 pm $210/pair
There’s still plenty of winter to go before the spring thaw and there’s nothing better than a hot bowl of soup
to warm you up on a cold winter day. Discussion will include how to make chicken, shrimp, and vegetable
stocks. Shrimp Creole Soup; Tomato Soup; Vegetable Soup with Fennel and Parmesan Broth; Asian Chicken and
Mushroom Soup
Instructor: Mike Selman
06 CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULE
January 2022 Classes
Parent & Tween: Bagel Breakfast Sa - 1/29 Participation 9 am-12 pm $150/pair
The best bagel you will ever have is one you make yourself. Come spend the morning, with Christine,
making bagels and memories with your favorite young people. Plain, Sesame and Poppy Seed Bagels;
Everything Bagel Spice; Veggie Cream Cheese; Honey & Toasted Walnut Cream Cheese; Homemade Butter
Instructor: Christine Wisnewski
Napa/Sonoma Dinner Sa - 1/29 Demonstration 7 pm-10 pm $95
California is wine’s Camelot - a place of sometimes awesome beauty; a wine region where the realm of
possibilities knows no bounds. Some of the most exquisite wines are made from the six varietals that
dominate fine wine production. This evening, Chef Stephen will pair some excellent foods to match these
wonderful wines from one of the best-known wine regions - Napa & Sonoma. Grape Tomato, Radish,
Cucumber and Herbs over Potato Waffles; Spinach and Red Grape, and Bacon Salad with Blue Cheese Dressing;
Wine-Braised Chicken with Orange and Olives; Cider-Braised Brussels Sprouts; Sweet Nutmeg Custard Brûlée
Instructor: Stephen P. Sands
Couples Cooking - Northern Italian Cooking Sa - 1/29 Participation 7 pm-10 pm $210/pair
This class is a culinary journey through one of the world’s most exciting and diverse food cultures. With
a regional map to guide us, Chef Marilena will discuss the products, cooking techniques and culinary
particulars of Italy’s northern regions. Crostoni with Whipped Fresh Ricotta, Toasted Nuts and Pears; Chicken
Fricassee with Porcini Mushrooms and White Wine, Creamy Polenta with Fontina and Parmesan Cheese; Divine
Chocolate Budino (pudding) with Espresso Cream
Instructor: Marilena Leavitt
CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULE 07
February 2022 Classes
February 2022 Classes
Sun Mon Tues Wed Thur Fri Sat
30 31 01 02 03 04 05
Culinaria After School - Couples Cooking - Baking Science:
Session 1 Comfort Greek Cooking Chocolate Butter Cakes
(P) 5-7 pm (P) 7-10 pm (P) 2-5 pm
Chef Pete’s Pizza Night!
(P) 7-10 pm
06 07 08 09 10 11 12
Knife Skills Dinner Aperitif Kids & Parents: Artisan
(P) 7-10 pm (Small Plates) Bread Made at Home
Among Friends (P) 9:30 am-12:30 pm
(D) 7-10 pm
St. Valentine’s Day
Wine Dinner
(D) 6:30-10 pm
13 14 15 16 17 18 Bread Shaping:
19
Culinaria After School - Plat du Jour Boules, Baguettes,
Session 2 (Today’s Special) Batards, and Braids
(P) 5-7 pm (D) 7-10 pm (P) 2-5 pm
The Versatility of
Pizza Dough
(P) 7-10 pm
20 21 22 23 24 25 Parent & Child:
Let’s Cook Dinner I -
26
Perfect Pairings - Couples Cooking - Italian Evening (P) 2-5 pm
Napa Valley Basic Techniques -
(D) 7-10 pm Vegetables A Winter Menu with a
(P) 6:30-10 pm Hint of Spring
(P) 7-10 pm
Chef Pete’s Italian Comforts
(D) 7-10 pm
27 28 01 02 03 04 05
P Participation D Demonstration
Culinaria After School - Session 1 Th - 2/03 Participation 5 pm-7 pm $70
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. Macaroni & Cheese; Roasted Brussels Sprouts; Easy Apple
Tarts with Ice Cream
Instructor: Christine Wisnewski
Couples Cooking - Comfort Greek Cooking Fr - 2/04 Participation 7 pm-10 pm $210/pair
At this time of year food becomes an even more serious affair as we gather indoors to share warm, cozy,
and comforting food. Bring a friend or a date and come explore the essential cuisine of Greece by mastering
traditional Greek dishes and the kind of food Chef Marilena grew up with in her native country. Flaming
Saganaki with a Honey drizzle; Cumin-Scented Beef Patties in a Warm Spice Tomato Sauce (soutzoukakia);
Traditional Garlic Potato Purée (Skordalia); Orange Custard Filo Pleated Pie (portokalopita)
Instructor: Marilena Leavitt
08 CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULE
February 2022 Classes
Baking Science: Chocolate Butter Cakes Sa - 2/05 Participation 2 pm-5 pm $85
Many say their family recipe is the best chocolate cake. We will explore and compare a spectrum of different
methods and learn how to make them, why they work, and how they are different. All American Chocolate
Layer Cake with Chocolate Ganache; Sour Cream Chocolate Cake with Mocha Buttercream; Chocolate Truffle Cake
Instructor: Kathy Misovec
Chef Pete’s Pizza Night! Sa - 2/05 Participation 7 pm-10 pm $85
Back by popular demand, The Pizza Boss is revisiting some of his favorite pizza combinations. Learn how to
make the best pizza dough this side of Italy! Pizza Diavola with Spicy Salami and Chili Pepper; Pizza Valdostana
with Tomato Sauce, Mozzarella, Fontina and Bacon; and last, but not least, Pizza Margherita
Instructor: Pete Snaith
Knife Skills Th - 2/10 Participation 7 pm-10 pm $85
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
Dinner Aperitif (Small Plates) Among Friends Fr - 2/11 Demonstration 7pm-10 pm $85
How many times have you invited people over but just don’t want to cook dinner? How does a Dinner
Aperitif sound? A very common way to informally dine at home as if you were in a 4-star restaurant. Tuna
and Spring Onion Rillettes; Salmon Ceviche Verrines; Bacon & Brie Madeleines; Olive Tapenade Palmiers; Sweet
Potato Chips; Pistachio and Dried Cranberry Chocolate Mendiants
Instructor: Viviana Álvarez
Kids & Parents: Artisan Bread Made at Home Sa - 2/12 Participation 9:30 am-12:30 pm $150 /pair
Everybody--even the pickiest eater--likes bread! What better way to spend a Saturday morning bonding with
your child than making bread together at Culinaria? In this hands-on class, kids will pair with their parent to
learn the fundamentals behind making easy, delicious bread at home. Join Chef Marilena as she shows you
how easy and rewarding it is to make some all-time favorite breads and how, with a little planning, you too
can have fresh bread all week long! French Baguette; Flavorful Fresh Herb Focaccia; Master Recipe for No-Knead
Bread; Delicious Garlic Butter Dinner Rolls; Marmalade Butter
Instructor: Marilena Leavitt
St. Valentine’s Day Wine Dinner Sa - 2/12 Demonstration 6:30 pm-10 pm $135
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 Soda Bread with Smoked Salmon & Crème Fraîche; Lobster
Medallions (Tails) with Tarragon-Vermouth Sauce; Strawberry & Baby Arugula Salad with Hazelnut Dressing; Fillet
of Beef in Bacon & Horseradish Crust; Tomatoes Provençales; Puff Pastry Triangles with Orange Muscat Cream &
Fresh Raspberries
Instructors: Stephen P. Sands, Pete Snaith
Culinaria After School - Session 2 Th - 2/17 Participation 5 pm-7 pm $70
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. Chicken & Biscuits; Mixed Green Salad with Lemon Vinaigrette;
Strawberry Cobbler Squares
Instructor: Christine Wisnewski
CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULE 09
February 2022 Classes
Plat du Jour (Today’s Special) Fr - 2/18 Demonstration 7 pm-10 pm $95
The special of the day – all over France, it is the Plat du Jour. It is this spirit, the dish of the day, in its
simplicity, seasonal ingredients, and joyful time spent at the table that transforms any meal into an elegant
and flavorful masterpiece. Alsatian Bacon, Onion, and Fromage Blanc Pizza; Spinach Salad with Bacon with
Sherry Vinaigrette and Parmesan Croutons; Normandy Seafood Stew with Crème Fraîche; Chocolate Mousse
Instructor: Stephen P. Sands
Bread Shaping: Boules, Baguettes, Batards, and Braids Sa - 2/19 Participation 2 pm-5 pm $85
In this class, the emphasis is on beautiful bread shapes. We will work with two doughs, an easy lean dough
and an enriched dough. We will practice basic shapes baguette, batards and boules and more advanced
shapes - braiding, knotting. We will practice artful scoring and stenciling. We will combine our shapes and
bake an elaborate decorative centerpiece to take home. Decorative centerpiece bread; assorted bread shapes
From Lean and Enriched Doughs; Olive Tapenade; Cheeseboard
Instructor: Kathy Misovec
The Versatility of Pizza Dough Sa - 2/19 Participation 7 pm-10 pm $85
Pizza, Calzone, and Stromboli all from the same dough! Join Chef Pete for an evening making all things
Italian. Lots of rolling and stuffing will be going on this evening. Pizza Margherita; Ricotta and Sundried
Tomato Calzone; Cured Meat Stromboli with Marinara Sauce
Instructor: Pete Snaith
Perfect Pairings - Napa Valley Th - 2/24 Demonstration 7 pm-10 pm $95
Great wines don’t come from just anywhere. Napa Valley is the premiere wine-growing region in America.
It is California’s best-known and most renowned wine region, even though it is responsible for an
astoundingly small amount of all the wine produced in the state – just 4%. When it comes to food, you
won’t find a more European-style food and wine area in the US. The food draws those aspects from the
wines that enhance, enliven, and delight the palate. Seared Scallops with Fennel and Grapefruit; Waldorf
Salad, with Fennel, Apple, and Candied Walnuts; Boneless Loin of Lamb with Orange Syrup; Roasted Acorn
Squash with Apple Slaw; Classic Lemon Tart with Whipped Cream
Instructor: Stephen P. Sands and Pete Snaith
Couples Cooking - Basic Techniques - Vegetables Fr - 2/25 Participation 6:30 pm-10 pm $210/pair
How many different veggies can we fit into a three-hour class?? You have no idea! After tonight’s class that
will also incorporate grains, you can plan for those meatless Mondays once a week. Please note – this class
will be vegetarian but will include dairy. Mushroom Ragout with Creamy Polenta; Ratatouille with Couscous;
Whole Roasted Cauliflower with Green Sauce; Roasted Portobello “Pizza”; Grilled Romaine Salad; Potato Gratin
Instructor: Mike Selman
Parent & Child: Let’s Cook Dinner I - Italian Evening Sa - 2/26 Participation 2 pm-5 pm $150/pair
Most kids are naturally eager to “help” in the kitchen. Everyone benefits when they actually have the skills to
help. This new family-focused series: Let’s Cook Dinner! Classes for Kids (9+) & an adult, hosted by instructor
Christine Wisnewski. Each session will provide instruction to create a delicious, kid-approved, family-friendly
meal. Students are welcome to take any number of classes in the series. Bucatini all’ Amatriciana (tomato
sauce with pancetta); Roasted Pepper Caprese Salad; Pound Cake with Mascarpone Cheese and Apricot &
Almond Jam
Instructor: Christine Wisnewski
10 CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULEFebruary 2022 Classes
A Winter Menu with a Hint of Spring Sa – 2/26 Participation 7 pm-10 pm $85
February is a great month for soup to keep you warm and also a great month to learn some new recipes that
remind you of the freshness of spring to come. Sweet Corn Soup with Chicken; Blackened Salmon with Lime
Cream, Charred Brussels Sprouts and Sweet Raisins; Fresh Fruit Galette
Instructor: Ellen Wulchin
Chef Pete’s Italian Comforts Sa - 2/26 Demonstration 7 pm-10 pm $90
Italian food is pretty much everyone’s favorite and Chef Pete is no different. Join him for a fun evening as he
shares some of his most cherished Italian recipes, including his famous recipe for true Neapolitan-style pizza!
Meatballs in Tomato Sauce; Simple Italian Pizza with Fresh Basil; Pasta Bolognese; Moist Apple Cake (torta di mele)
Instructor: Pete Snaith
CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULE 1112 CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULE
CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULE 13
March 2022 Classes
March 2022 Classes
Sun Mon Tues Wed Thur Fri Sat
27 28 01 02 03 04 05
Culinaria After School - Knife Skills Baking Science:
Session 3 (P) 7-10 pm Challenges of Whole
(P) 5-7 pm Grain Baking
(P) 2-5 pm
Carnitas from Michoacán
(P) 7-10 pm
06 07 08 09 10 11 12
Weeknight Special - Couples Cooking - Reservations Required -
A Little Cajun Anyone? Basic Techniques -Sauces Barolo & Brunello Wine
(D) 7-9 pm (P) 6:30-10 pm Dinner
(D) 7-10 pm
A Vegetarian
Mexican Brunch
(D) 7-10 pm
13 14 15 16 17 18 19
Savory & Sweet Tarts,
Culinaria After School - Dinner in Paris Galettes & Strudels
Session 4 (D) 7-10 pm Workshop
(P) 5-7 pm (P) 9:30 am-12:30 pm
Soothe the Soul and
Warm the Heart
(D) 7-10 pm
20 21 22 23 24 25 Parent & Child: 26
Perfect Pairings - France Couples Cooking - Let’s Cook Dinner II -
(D) 7-10 pm Basic Techniques - Eggs Braised Pork Chops
(P) 6:30-10 pm (P) 2-5 pm
Chef Pete is Smokin’ the
Good Stuff! Again!!
(D) 7-10 pm
27 28 29 30 31 01 02
P Participation D Demonstration
Culinaria After School - Session 3 Th - 3/03 Participation 5 pm-7 pm $70
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. Soft Pretzels with Cheese Sauce; Green Garden Salad; Baked
Potato Soup with Toppings; Ice Cream Sundaes with Magic Chocolate Sauce
Instructor: Christine Wisnewski
Knife Skills Fr - 3/04 Participation 7 pm-10 pm $85
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
14 CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULEMarch 2022 Classes
Baking Science: Challenges of Whole Grain Baking Sa - 3/05 Participation 2 pm-5 pm $85
Whole grains are healthy, yet they present challenges with rise, texture, and moisture. A lot of
experimentation and science in recent decades has solved these issues. Come learn these techniques. We’ll
cover whole wheat, rye, and oats, and make them taste nutty, moist, and delicious. Whole grains can beat
white bread if you know the secrets. Multigrain Seeded Loaf; Pumpernickel; Honey Oatmeal Bread; Butter and
Cream Cheese Spreads
Instructor: Kathy Misovec
Carnitas from Michoacán Sa - 3/05 Participation 7pm-10 pm $85
A place I love to go with friends and family for Sunday lunch is a Carnitas Taquería. The humble pork is
prepared so lusciously that I think this is something everyone should feel comfortable for easily preparing it
at home. Tarasca Soup (creamy bean soup with a hint of pasilla pepper); Tacos de carnitas; Gordita de carnitas;
Guacamole; Nieve de pasta (Vanilla and Almond Ice-Cream)
Instructor: Viviana Álvarez
Weeknight Special - A Little Cajun Anyone? Wed - 3/09 Demonstration 7 pm-9 pm $65
Between work and family obligations, it’s been one of those weeks, right? So, why not come in and relax,
while a simple meal is prepared for you, plus you learn how to make a great meal at home. Not having to
cook and enjoying some wine is a great finish to the day! Tonight, it’s easy Cajun food - and some of my
favorites! Mixed Greens Grapes with Spicey Cajun Vinaigrette; Shrimp Etouffee over Cajun Rice; Cajun Bread
Pudding with Chantilly Cream
Instructor: Pete Snaith
Couples Cooking Basic Techniques - Sauces Fr - 3/11 Participation 6:30 pm-10 pm $210/pair
So many people have asked for a sauce class, so tonight we will make and taste the several different sauces.
You will discover why the almost lost art of sauce making is so integral to a great meal. Hollandaise; Basic
Pan Sauce; Mornay Sauce for Mac and Cheese; Tomato Concasse; Mayonnaise; Hot Fudge (yes, it’s a sauce!)
Instructor: Mike Selman
A Vegetarian Mexican Brunch Fr - 3/11 Demonstration 7 pm-10 pm $85
I’ve always thought that a Mexican Brunch is the perfect Weekend Meal. Among friends or with family, this
is one plant-based brunch not to miss. Molletes with pico de gallo; Hibiscus Enchiladas in Salsa Roja; Esquites
(Street Corn); Chocolate Crusted Conchas
Instructor: Viviana Álvarez
Reservations Required - Barolo & Brunello Wine Dinner Sa-3/12 Demonstration 7 pm-10 pm $150
We will be pairing different vintners, with two different wines, from two regions in Italy. Barolo wine,
produced from the Nebbiolo grape, from the Piedmont region, is one of Italy’s finest wines. This wine
heralds back to the 13th Century, and in the minds of Italians, in status and kingly reputation, equal to the
great cabernet sauvignon of Bordeaux, France. The Italians would never drink this wine without food, and
the food must be substantial to balance out the wine. Next, we bring you Brunello di Montalcino, second
only to Barolo, according to some, and a totally different grape varietal, Sangiovese. This special wine
dinner is limited to 10 people, so everyone gets a seat at the “Chefs Table.” The two Chefs, Stephen, and
Pete, have stepped up the ante with this menu, paired with outstanding wines to compliment the courses.
The dinner begins with a glass of Crémant; Smoked Salmon Towers with Avocado and Dill Cream, paired with
Brunello; Pasta with Porcini and Mixed Mushrooms, paired with Barolo; Chopped Salad Dijonnaise with Apples,
Bacon, Blue Cheese & Walnuts; Cider-Braised Duck with Onions, Shallots, Leeks, and Carrots, paired with Brunello;
Chive-Stuffed Rack of Lamb with Crispy Potatoes, paired with Barolo; Chocolate Tart with Chocolate Crust and
Drambuie Whipped Cream
Instructors: Stephen P. Sands, Pete Snaith
CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULE 15March 2022 Classes
Culinaria After School - Session 4 Th - 3/17 Participation 5 pm-7 pm $70
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. Spinach-Artichoke Dip & Chips; Chicken Tenders Salad with
Buttermilk Ranch Dressing; Texas Sheet Cake
Instructor: Christine Wisnewski
Dinner in Paris Fr - 3/18 Demostration 7 pm-10 pm $95
Lanterns were on every street, and Parisians were asked to light their windows with oil lamps and candles.
This was to prevent law offenders from avoiding the police or hiding in dark alleys. The idea was to reduce
the crime rate. From that time forward, Paris gained the name La Ville-Lumière (the City of Light). Come
in and join Chef Stephen and enjoy this Parisian dinner and imagine dining on its lighted boulevards.
Cornmeal and Harissa Soufflé; Endive, Prosciutto, and Walnut Salad; Breast of Duck with Figs, Rosemary, and
Lemon; Asparagus Almondine; French Rye-Chocolate Cake with Spiced Crème Anglaise
Instructors: Stephen P. Sands, Ellen Wulchin
Savory & Sweet Tarts, Galettes & Strudels Workshop Sa - 3/19 Participation 9:30 am-12:30 pm $85
In this class, Chef Marilena will teach you how to make stress-free savory and sweet treats! These are the
perfect “make-ahead” dishes for easy entertaining! We will learn how to make tender and flaky pastry
dough, an easy and unfussy way to handle and work with filo dough and the perfect combination of flavors
for your savory pastries. Homemade Pâte Brisée; Alsatian Caramelized Onion and Bacon Tart; Mushroom, Leek,
Fresh Herb and Goat Cheese Galette; Apple Frangipane Strudel
Instructor: Marilena Leavitt
Soothe the Soul and Warm the Heart Sa - 3/19 Demonstration 7 pm-10 pm $90
As the weather turns chilly, it is time for some serious comfort food. The northern United States knows how
to deal with the cold and how to warm the soul with delicious, flavorful food! New England Crab Cakes with
Horseradish Cream; Yankee Pot Roast with Vegetables; Blueberry Pie Served with Maple Walnut Ice Cream
Instructor: Pete Snaith
Perfect Pairings - France Th - 3/24 Demonstration 7 pm-10 pm $125
With each season, chefs look forward with anticipation to their new recipes and the wonderful flavor
profiles in the wine that will showcase and pair with them. Most of the dishes are classics lifted from the
heart of French regional cuisine, dishes that evoke the essence of France, the spirit of farm, terroir, and the
wines that come from Bordeaux, Chablis, Burgundy, and Barsac. Gruyère, Cheddar, and Parmesan Soufflé,
paired with Chablis; Arugula Salad with Lentil Ragu, Prosciutto and Mustard Dressing, paired with Rhône; Chive
Butter Drizzled Seared NY Strip Steak with Potato Gratin, paired with Bordeaux; Ricotta Fritters with Creamy
Custard Sauce and Preserves, paired with Sauternes
Instructors: Stephen P. Sands, Pete Snaith
Couples Cooking - Basic Techniques - Eggs Fr - 3/25 Participation 6:30 pm-10 pm $210/pair
From poached eggs to omelets and playing with fire for our brûlée, the Egg class is always one of our
Culinaria favorites. Deviled Eggs; Salad Lyonnaise (Frisée, Bacon, Poached Eggs); Classic Omelets; Crème Brûlée
Instructor: Mike Selman
16 CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULEMarch 2022 Classes
Parent & Child: Let’s Cook Dinner II - Braised Pork Chops Sa - 3/26 Participation 2 pm-5 pm $150/pair
Most kids are naturally eager to “help” in the kitchen. Everyone benefits when they actually have the skills to
help. This new family-focused series: Let’s Cook Dinner! Classes for Kids (9+) & an adult, hosted by instructor
Christine Wisnewski. Each session will provide instruction 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; Apple Crisp
Instructor: Christine Wisnewski
Chef Pete is Smokin’ the Good Stuff! Again!! Sa - 3/26 Demonstration 7 pm-10 pm $85
Come join Chef Pete “The Smoking King” for some great smoked food all rolled up in one evening. If
you’ve never thought about using a smoker at home, this class will open you up to a whole new culinary
technique! Smoked Corn and Sausage Chowder; Smoked and Grilled Stuffed Flank Steak; Smoked Sautéed
Mushrooms; Smoked Blueberry Pie
Instructor: Pete Snaith
CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULE 17April 2022 Classes
April 2022 Classes
Sun Mon Tues Wed Thur Fri Sat
27 28 29 30 31 01 02
Breads and Spreads of
the Mediterranean
(P) 9:30-12:30 pm
Parent & Child:
Let’s Cook Dinner IIII -
Asian Influence
(P) 2-5 pm
03 04 05 06 07 08 09
Couples Cooking - Hot Cross Buns and
Basic Techniques - Pasta Cinnamon Buns
(P) 6:30-10 pm (P) 2-5 pm
Old World Italian
(D) 7-10 pm
10 11 12 13 14 15 16
Dinner in the Spring in the
Dordogne, FR Mediterranean
(D) 7-10 pm (P) 7-10 pm
The Perfect Steak
Cooked Indoors
(D) 7-10 pm
17 18 19 20 21 22 23
Weeknight Special - Perfect Pairings - Italy Couples Cooking - Knife Skills
A Simple Easy Night (D) 7-10 pm Springtime in Greece (P) 2-5 pm
(D) 7-9 pm (P) 7-10 pm
24 25 26 27 28 29 30
Couples Cooking - Chef Pete’s Pizza and
Basic Techniques - Vino Night
Hors d’Oeuvres (D) 7-10 pm
(P) 6:30-10 pm
Elegant Dinner Party
(D) 7-10 pm
P Participation D Demonstration
Breads and Spreads of the Mediterranean Sa - 4/02 Participation 9:30 am-12:30 pm $85
Homemade bread is the cornerstone of hospitality in many food cultures and especially in the
Mediterranean countries. The ritual of making bread is relaxing and the results are always rewarding! With
just a little planning, and the right techniques under your belt, you can have fresh bread every day of the
week. In this class we will also make some delicious spreads that perfectly complement our warm slices of
heavenly bread! Braided Semolina Bread with Sesame Seeds; Skillet Olive and Sundried Tomato Bread; Classic
French Pissaladière; Savory Compound Butters; Whipped Feta Cheese Spread; Creamy Artichoke and Green Olive
Tapenade
Instructor: Marilena Leavitt
Parent & Child: Let’s Cook Dinner IIII - Asian Influence Sa - 4/02 Participation 2 pm-5 pm $150/pair
Building 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! classes for Kids (9+) & an adult, 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 Cream
Instructor: Christine Wisnewski
18 CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULEApril 2022 Classes
Couples Cooking - Basic Techniques - Pasta Fr - 4/08 Participation 6:30 pm-10 pm $210/pair
Everyone loves pasta in just about any way and making homemade pasta is easy once you learn how. In the
pasta class, you will learn the basics of making the dough, rolling it out and cutting it. It may even replace
the stuff in the box forever! Fresh Pasta Dough; Ricotta and Goat Cheese Tortellini with Pancetta, Peas and
Mint; Fettucine with Sausage and Red Wine Ragu
Instructor: Mike Selman
Hot Cross Buns and Cinnamon Buns Sa - 4/09 Participation 2 pm-5 pm $85
British vs. American iconic buns are compared. Both are pillowy, soft, sweet and delicious. We’ll spike them
with a variety and your choice of spices, fillings, and dried fruits.Come explore history, tradition, and science
of these delightful buns. Hot Cross Buns; Cinnamon Buns; Glazes; Tea and Coffee
Instructor: Kathy Misovec
Old World Italian Sa - 4/09 Demonstration 7 pm-10 pm $95
“Have you ever read music?” my Nonna once commented, “It’s very boring. You can’t really read music; you
must hear it; experience it. Food is the same: You must see it, smell it, taste it. A recipe is no good if no one
cooks from it.” These recipes are from my grandmother, gathered as she traveled throughout Italy, from
Tuscany to Umbria to Venezia. Eggplant Parmigiana; Anolini (small ravioli) with Ricotta & Hazelnuts; Polpette al
Forno con Mozzarella (baked meatballs); Torta della Nonna (grandmother’s cake)
Instructor: Stephen P. Sands
Dinner in the Dordogne, FR Fr - 4/15 Demonstration 7 pm-10 pm $95
Dordogne is a department in Southwestern France, with its prefecture in Périgueux. Located in the
Nouvelle-Aquitaine region between the Loire Valley and the Pyrenees, it is named after the river Dordogne,
which runs through it. It corresponds roughly to the ancient county of Périgord. The Dordogne offers rich
and varied cuisine of the highest standard. Regional specialties include foie gras, walnuts (used in Gateaux
and Pain aux Noix), strawberries, truffles and of course a wide selection of wine from the nearby Bergerac
vineyards as well as from Bordeaux and Cahors. Compote of Tomatoes with Mozzarella, Tapenade, and Basil;
Baked Scampi with Bacon & Basil; Poached White Fish (snapper, cod, etc.) over Grilled Red Pepper Cream; Gruyère
Latkes; Apricot Tarte Tatin
Instructor: Stephen P. Sands
Spring in the Mediterranean Sa - 4/16 Participation 7 pm-10 pm $85
By the beginning of the spring, I am ready for some sun, aren’t you? And I believe it is the perfect moment
to enjoy the Mediterranean. So, join me for a delicious Moroccan-inspired menu I’m sure you will find easy,
tasteful, and friendly to reproduce at home. Chicken, Lamb Merguez, and Veggie Tagine; Couscous; Lemon and
Pistachio Polenta Cake
Instructor: Viviana Álvarez
The Perfect Steak Cooked Indoors Sa - 4/16 Demonstration 7 pm-10 pm $85
Is it too cold to cook outside? Just move the party indoors! Join Chef Pete as he shows you the techniques
for cooking the “perfect steak” indoors with no grill needed. Mixed Green Salad with Basil-Balsamic Dressing;
New York Strip Steak with Red Wine Reduction; Haricots Verts with Damson Plum Glaze; Apple Turnovers with
Calvados Cream
Instructor: Pete Snaith
Weeknight Special - A Simple Easy Night Wed - 4/20 Demonstration 7 pm-9 pm $65
Between work and family obligations, it’s been one of those weeks, right? So, why not come in and relax,
while a simple meal is prepared for you, plus you learn how to make a great meal at home. Not having to
cook and enjoying some wine is a great finish to the day! Tonight, it’s all easy cooking. Mixed Greens with Red
Wine Vinaigrette; Seared Chicken Breast with Sauce Beurre Blanc over Pasta; Apple Pear Pie
Instructor: Pete Snaith
CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULE 19April 2022 Classes
Perfect Pairings - Italy Th - 4/21 Demonstration 7 pm-10 pm $95
In Italy, making wine, like eating or breathing, is so utterly natural it almost seems instinctive. Plus, the
food of Italy gives you a real taste of a country that loves its food and wine with a passion. Come and join
Stephen and Pete as they take you on a culinary and wine journey and discover the passion that is so
embodied in the Italian culture. Swiss Chard & Spinach Ravioli Nudi in Simple Tomato Sauce; Tuscan-Style Pork
Roast with Rosemary & Garlic; Beef Steak Fiorentina; Espresso Crème Brûlée
Instructors: Stephen P. Sands, Pete Snaith
Couples Cooking - Springtime in Greece Fr - 4/22 Participation 7 pm-10 pm $210/Pair
Food is the gateway to understanding the culture and way of life of a country and this definitely holds true
for Greece. Join Chef Marilena for a wonderful evening of cooking and enjoying authentic Greek recipes
by mastering some of the most traditional springtime Greek dishes. Succulent Lamb Chops Marinated in
Rosemary, Lemon & Garlic with a Cucumber, Mint & Yogurt Sauce; Steamed New Potatoes with Parley and Garlic;
Tomato, Cucumber and Feta Salad; Traditional Sweet Custard Filo Pie
Instructor: Marilena Leavitt
Knife Skills Sa - 4/23 Participation 2 pm-5pm $85
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
Couples Cooking - Basic Techniques - Hors d’Oeuvres Fri - 4/29 Participation 6:30 pm-10 pm $210/pair
A beautiful selection of hors d’ouevres can be a great low-key way to entertain without preparing a full
course meal. They can also be a great starter with a cocktail. Tonight’s class will cover the spectrum of hors
d’oeuvres from bread based to meats, vegetables, and cheese. Somebody open the Champagne! Flatbread
with Smoked Salmon and Crème Fraiche; Pot Stickers with Soy Chile Dipping Sauce; Phyllo Samosas; Seared
Piquillo Peppers with Cheese; Corn Fritters with Shrimp and Remoulade Sauce; Spinach and Bacon Tartine
Instructor: Mike Selman
Elegant Dinner Party Fr - 4/29 Demonstration 7 pm-10 pm $95
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 with Chef Stephen.
Brandied Chestnut Soup with Parmesan Croutons; Mesclun Salad w/ Asian Pear, Toasted Almonds, and Goat
Cheese; Swordfish Brochettes with Basil and Harissa; Gruyère Latkes; Individual Apple Tarts with Apple Brandy
Whipped Cream
Instructor: Stephen P. Sands
Chef Pete’s Pizza and Vino Night Sa - 4/30 Demonstration 7 pm-10 pm $85
Quite possibly the world’s most perfect food! What is the best pizza? Is it New York, Chicago, or Naples? Join
Chef Pete as he makes all three and shares a glass (or two) of good wine! New York Cheesy Pizza; Chicago
Pizza with Italian Sausage; Chef Pete’s “The Pizza Boss” Italian Pizza Margarita; Home Made Spumoni Ice Cream
Instructor: Pete Snaith
20 CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULEApril 2022 Classes CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULE 21
Summer Camp 2022
Summer Camp 2022 Class Menus
Summer Camps Cost: $500 per child per week, $250 per child for mini-camp
Summer Camp Age Groups: Kids 9-15
Summer Camp Class Minimum: Camp sessions much have at least 10
students enrolled in order for the camp to be held (maximum number
of seats available in each session is 20)
Each camper receives a recipe packet, certificate, and souvenir t-shirt
for the week they attend camp. Camp registration will begin the week of
February 14, 2022. Visit www.culinariacookingschool.com for details.
Camp confirmation is generated immediately upon registration, but camps
are not finalized until we have the requesit number of students. Additional
policy documents will be available on-line and any updated information will
be posted on the website immediately .
NOTE: Titles/descriptions/menus will be updated in the April 2022 catalog,
also online at culinariacookingschool.com as they are developed.
Week of June 13–17 (AM) Week of June 27–July 1 (AM)
Title: TBD Title: TBD
Instructor: TBD • 9:30 am–12:30 pm Instructor: TBD • 9:30 am–12:30 pm
Young chefs will learn how to prepare - - -. They will also
learn how to improvise and create their own dishes using Week of June 27–July 1 (PM)
pantry staples and what is available in the refrigerator. Title: TBD
This session includes knife skills, kitchen safety and Instructor: TBD • 2:00 pm–5:00 pm
proper table setting.
Week of July 4–8 (AM)
All American Favorites
Week of June 13–17 (PM) Instructor: Brian Batsel • 9:30 am–12:30 pm
Title: TBD
Instructor: TBD • 2:00 pm–5:00 pm
Week of July 11–15 (AM)
Young chefs will learn how to prepare - - -. They will also A Rustic Week in France
learn how to improvise and create their own dishes using Instructor: Brian Batsel • 9:30 am–12:30 pm
pantry staples and what is available in the refrigerator.
This session includes knife skills, kitchen safety and
proper table setting.
Week of June 20–24 (AM)
Title: TBD
Instructor: TBD • 9:30 am–12:30 pm
Week of June 20–24 (PM)
Title: TBD
Instructor: TBD • 2:00 pm–5:00 pm
22 CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULESummer Camp 2022
Week of July 25–29 (AM) Week of August 19–23 (AM)
Foods from Around the World Baking, Baking, Baking
Instructor: Viviana Alverez • 9:30 am–12:30 pm Instructor: Viviana Alverez • 9:30 am–12:30 pm
Explore the delicious center of the culinary universe
with classics and new favorites! Week of August 19–23 (PM)
Baking, Baking, Baking
Monday - Homemade French Baguettes, Classic Salade Instructor: Viviana Alverez • 2:00 pm–5:00 pm
Nicoise, Ginger Crème Brulee
Tuesday - Assorted Tapas, Roasted Potato Spanish
Frittata, Arroz Con Leche with Golden Raisinsexican Street
Corn. Pineapple Sorbet with Cookies
Wednesday - Caesar Salad with Homemade Garlic
Parmesan Croutons, Lemon Chicken Picatta, Rice Pilaf,
Italian Apple Olive Oil Cake
Thursday - Mediterranean Chopped Salad, Pesto
Flatbread Pizza, Pear Almond Cake
Friday - Spanakopita, Chicken Gyro Salad, Cucumber
Tzatziki, Lemon Poppy Seed Cake
Week of July 25–29 (AM)
Foods from Around the World
Instructor: Viviana Alverez • 2:00 pm–5:00 pm
Explore the delicious center of the culinary universe
with classics and new favorites!
Monday - Homemade French Baguettes, Classic Salade
Nicoise, Ginger Crème Brulee
Tuesday - Assorted Tapas, Roasted Potato Spanish
Frittata, Arroz Con Leche with Golden Raisinsexican Street
Corn. Pineapple Sorbet with Cookies
Wednesday - Caesar Salad with Homemade Garlic
Parmesan Croutons, Lemon Chicken Picatta, Rice Pilaf,
Italian Apple Olive Oil Cake
Thursday - Mediterranean Chopped Salad, Pesto
Flatbread Pizza, Pear Almond Cake
Friday - Spanakopita, Chicken Gyro Salad, Cucumber
Tzatziki, Lemon Poppy Seed Cake
CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULE 23Who We Are
At 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.”
Step-by-Step to Cooking Success
www.culinariacookingschool.com
24 CULINARIA COOKING SCHOOL • WINTER/SPRING 2022 CLASS SCHEDULEYou can also read
