It’s a new year and we are still serving up new cooking classes at Hill Center! Trying out a new recipe, or learning how to turn a unrecognizable ingredient into something delicious is a productive and fun way to kill…
Need some ideas for gift hampers, but want to make a real difference with your purchase? Here's a few ways to support Hill Center and arts and culture in DC! Virtual Cooking ClassesWe’ve got a wide variety of cooking classes…
When stay at home orders first began, it seemed as if everyone and their mother began cooking and baking up a storm… and so have we! Having more free time on our hands has been both a blessing and a…
We’re out, but we’re not down. While Hill Center’s doors are physically closed, we are still welcoming the community, virtually, to the kind of “live” events so many of us have missed recently. Our first live, interactive conversation, via the…
On the 12th Day of Cooking Christmas, we give you Chef Pangaud's dessert recipe that is easy, but amazing. GÂTEAU OF PEACHES WITH MASCARPONE & LEMON VERBENA Serves 6 INGREDIENTS 4 ripe peaches Flour and butter for the mold For…
On the 10th Day of Cooking Christmas, we bring you Chef Mark Haskell's recipe for Duck and Andouille Gumbo. DUCK & ANDOUILLE GUMBO INGREDIENTS 4 tbsp Duck Fat (or oil) 4 tbsp flour, sifted 1 onion, diced 1 stalk of…
On the 9th Day of Cooking Christmas, we give to you another of two-star Michelin Chef Gérard Pangaud's recipes - this time for a great main dish! ROCKFISH WITH MUSHROOMS AND TOMATOES INGREDIENTS (4 servings) Olive oil, salt and pepper…
This quiche recipe comes from Chef Jennifer Jones and her super fun Brunch & Bubbly cooking class series. This brunch recipe will be sure to impress - and it's fairly simply to make! WINTER SQUASH, CARAMELIZED ONION & GOAT CHEESE…
Today we offer up Samosas from Chef Mark Haskell's Street Food class! This is a delicious recipe for a popular Indian treat. SAMOSAS Dough 2 1/2 cups flour 1/2 teaspoon salt 1 cup buttermilk or yogurt Extra flour as needed…
On the 6th Day of Cooking Christmas, we offer a tasty dessert from Chef Gérard Pangaud, our resident two-star Michelin Chef. STUFFED BAKED APPLE WITH SPICED FIGS (serves 4 people) INGREDIENTS Apple stuffing 6 dry figs 4 fresh figs 1…