Fresh off Food Network’s Ultimate Baking Championship, pastry chef Rochelle Cooper impressed master chocolatier Amaury Guichon with her technical skill and creativity. She is passionate about crafting elegant desserts and…
This series is perfect for anyone looking to boost their confidence in the kitchen, whether you're a complete beginner or an experienced cook wanting to fine- tune your techniques. Each week, we'll dive into specific culinary skills by preparing a delicious menu. The best part? After all your hard work, you'll get to relax and…
Learning how to properly yield a knife is key to cooking great meals safely. Do you want to learn how to chop vegetables like a pro or learn the proper…
French Pastry 101 takes you through the building blocks that show up again and again in classic French baking — the doughs, creams, and techniques that professional pastry chefs rely on. Over three sessions, you'll work hands-on with laminated and short doughs, learn the choux pastry that underlies both sweet and savory classics, and master…
Ready to break down a whole chicken? There's a reason professional chefs start here. A whole chicken is one of the most economical and versatile things you can buy — but most home cooks never learn to break one down themselves. Chef Wendi James changes that in one hands-on evening, unlocking a fundamental skill that…
Let’s time-travel with our taste buds! With Marianne Tshihamba, we'll map a culinary journey from Beijing's bustling markets to the coastal kitchens of Zanzibar, exploring how Silk Road traders fused ingredients into the world's first global cuisines. Embrace slow cooking and complex spicing as we simmer a fiery berbere-spiced chicken stew, savory braised greens, and a hearty…
Learning how to properly yield a knife is key to cooking great meals safely. Do you want to learn how to chop vegetables like a pro or learn the proper uses for certain knives? Join Chef Wendi James in Hill Center’s kitchen as she teaches the essentials of knife skills for beginners! Learn the techniques…
The first of three in the Noodle & App series, this class celebrates Filipino American History Month. In this calls, you will make the Filipino celebration dish, Pansit Bihon (Vermicelli with Vegetables) and the party favorite Lumping Shanghai (Egg rolls made with Ground Meat and Vegetables). Wilma B. Consul is the director of culinary, outreach…
Raised between the Bronx and the Dominican Republic, Paola Velez is a James Beard Award-winning pastry chef, Food & Wine Best New Chef, and author of the critically acclaimed Bodega Bakes, named a Best Cookbook of 2024 by The New York Times, The Washington Post, Bon Appétit, Food & Wine, and The Food Network, among…
Turn your kitchen into a Brazilian hangout in this hands-on class! Marianne Tshihamba will guide you through crafting the perfect Caipirinha. Pair your drinks with a savory fish stew and pao de queijo (cheesy bites) while soaking up the vibrant flavors of Brazil. Cheers! Marianne Tshihamba has traveled the world pursuing new flavors and demystifying unfamiliar…
Get ready for a fun-filled culinary adventure! Grab your favorite person and dive into three vibrant, squash-centric recipes. After you've cooked up a storm, you'll enjoy your spectacular feast with wine and beer in hand. Menu: Butternut Squash, Apple, Sage, and Goat Cheese Tart Pumpkin & Manchego Risotto with Sautéed Shrimp Pumpkin Spice &…
Here’s a class that can add flavor and excitement to your fall and holiday gatherings. An Asian noodle dish paired with an appetizer will elicit nothing but cheers at the table. The second of three in the Noodles & App series: the colorful and savory Korean Jap Chae (with Marinated Beef) and Pajeon (Scallion Pancakes).…
Join Pie Perfection with SugaChef—The Sweet & Savory Edition, where you’ll learn to craft the ultimate sweet and savory pies from scratch. In class, you’ll make your own flaky, golden crust and assemble flavorful fillings—one indulgent and sweet, and another satisfying and savory—so you leave with confidence, a delicious new skill, and a homemade pie…
Let’s time-travel with our taste buds! With Marianne Tshihamba, we'll map a culinary journey from Beijing's bustling markets to the coastal kitchens of Zanzibar, exploring how Silk Road traders fused ingredients into the world's first global cuisines. You'll make tender chicken braised with olives and the unique, tangy punch of salty preserved lemons in a savory…
This series is intended for students who have completed the Kitchen Basics: Beginner's Series - Essential Techniques or have comparable skills. Class #1 - Monday, November 2nd, 6-8pm Salmon en Papillote Asparagus with Lemon Butter Parmesan Sauce Roasted Golden Potatoes Fruit Crostata Class #2 - Monday, November 9th, 6-8pm Red Wine Braised Short Ribs…
Learning how to properly yield a knife is key to cooking great meals safely. Do you want to learn how to chop vegetables like a pro or learn the proper uses for certain knives? Join Chef Wendi James in Hill Center’s kitchen as she teaches the essentials of knife skills for beginners! Learn the techniques…
Let’s time-travel with our taste buds! With Marianne Tshihamba, we'll map a culinary journey from Beijing's bustling markets to the coastal kitchens of Zanzibar, exploring how Silk Road traders fused ingredients into the world's first global cuisines. Dive into the bold contrasts of Thai street food, crafting the iconic hot and sour soup, bursting with the…
As the holidays are near, it’s time to up your kitchen game. Add some flare to the table with some Asian flavors. In the last of the three-part Noodles & App series, you’ll make the dish that should be more famous than Pad Thai because it’s so much better — Pad See Ew — and…
Join Joe Yonan — best-selling cookbook author (“Cool Beans,” “Mastering the Art of Plant-Based Cooking”), three-time James Beard Award winner, and former longtime Food editor at The Washington Post — for a class on building a glorious plant-based menu for the holidays. You’ll learn to make: Harissa-roasted carrot and white bean dip Persian-style stuffed delicata…
Ready to break down a whole chicken? There's a reason professional chefs start here. A whole chicken is one of the most economical and versatile things you can buy — but most home cooks never learn to break one down themselves. Chef Wendi James changes that in one hands-on evening, unlocking a fundamental skill that…
Let’s time-travel with our taste buds! With Marianne Tshihamba, we'll map a culinary journey from Beijing's bustling markets to the coastal kitchens of Zanzibar, exploring how Silk Road traders fused ingredients into the world's first global cuisines. Making Samosas from scratch can take two entire days. In this class you’ll learn a delicious shortcut to make…
Learning how to properly yield a knife is key to cooking great meals safely. Do you want to learn how to chop vegetables like a pro or learn the proper uses for certain knives? Join Chef Wendi James in Hill Center’s kitchen as she teaches the essentials of knife skills for beginners! Learn the techniques…
In the midst of the holiday season, brighten your table with these innovative, crowd-pleasing sides. This trio brings fresh color, texture, and flavor to balance out the usual rich, heavy fare — a welcome contrast that rounds out your holiday spread without weighing it down. Simple to make, easy to love, and guaranteed to earn…
Tired of sandwiches for lunch? Here’s a class that can jazz up your lunch bags and dining table. The Japanese Bento Box has remained the quintessential meal of convenience and creativity. Learn how to prepare a complete meal that’s simple, colorful and delicious. Chicken Katsu with Sauce Spinach Goma-ae Salad with Carrot Ginger Dressing Wilma…
Get ready for a fun-filled culinary adventure! Grab your favorite person and dive into three vibrant, squash-centric recipes. After you've cooked up a storm, you'll enjoy your spectacular feast with wine and beer in hand. Menu: Butternut Squash, Apple, Sage, and Goat Cheese Tart Pumpkin & Manchego Risotto with Sautéed Shrimp Pumpkin Spice &…
In this three part cooking class series, learn the building blocks of classic French sauces to elevate your cooking to the next level. Through demonstration and hands on training, create dishes in every class using a variety of sauces. Classes take place once a week for three weeks. Week 1: Stocks, Roux, Veloute, Fruit Coulis…
Learning how to properly yield a knife is key to cooking great meals safely. Do you want to learn how to chop vegetables like a pro or learn the proper…
Moules Frites (mussels with fries) - You can't get any more Belgian than this food combination! Mussels steamed in a fragrant white wine sauce are the star, but the fries…
Join Bonnie and Jane Touzalin as they share another batch of intriguing, artful recipes and helpful baking tips that make this session perennially popular (and always sold out). Bring an apron and a cookie tin; some take-home boxes will be provided. Bonnie Benwick (@bbenwick) worked as a journalist for four decades, much of which was spent at The…
Join us for another delicious culinary experience featuring Chef Susan Barocas and her celebrated take on meze—flavorful, shareable dishes inspired by the rich culinary traditions of the Mediterranean and beyond. Whether you're hosting a party or a meal or houseguests, mezes make entertaining easy and delicious. Many can be made ahead and served at room…