Kitchen 101: Knife Skills w/ Chef Wendi James
2026-01-05 18:00 - 19:30, 2026-01-14 18:00 - 19:30 (America/New_York) | Hill Center DC, 921 Pennsylvania Avenue, SE, Washington, DC, 20003, United States
In-person Register HereLearning 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 of proper knife selection, care, basic cuts and proper form. The chef will guide you through breaking down common vegetables, while you chop along side. This participation class is limited to 12 people.

About Wendi: Wendi James received a Cuisine and Pastry Diplome from Le Cordon Bleu
in Paris in 1997 and has completed advanced courses in chocolate and sugar from The French Pastry in Chicago.​ Since 1997, her work experience includes stints at Restaurant Gerard Besson (Paris), Restaurant Daniel (New York), The Inn at Little Washington (Virginia), and Charlie Trotter’s (Chicago).
Wendi also holds a BA in Hospitality Management from the University of Illinois. You can find this talented Chicago native offering culinary instruction and planning events at various venues in the DC metropolitan area. Wendi travels to Paris yearly to continue to explore the city she loves and all the delicious delicacies that Paris offers. She would love to share her experience and love of food with you.
PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience.

Hill Center is dedicated to making our programming equitable and accessible to all. If cost, accessibility, or other obstacles are a barrier to attending a program, please contact programs@hillcenterdc.org and we will be happy to work out a solution.

If you need assistance registering, please check out these step-by-step instructions, video tutorial or call (202) 549-4172 for assistance.

Back to Basics - Essential Kitchen Techniques with Chef Wendi James
2026-01-06 18:00 - 20:00, 2026-01-13 18:00 - 20:00, 2026-01-20 18:00 - 20:00, 2026-01-27 18:00 - 20:00 | Hill Center DC, 921 Pennsylvania Avenue, SE, Washington, DC, 20003, United States
In-person Register HereThis 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 enjoy the meal
you’ve created!
Class #1 – Tuesday, January 6th, 6-8pm
Knife Skills Review
Chicken Stir Fry
Apple Crisp

Class #2 – Tuesday, January 13th, 6-8pm
Lemon Herb Chicken
Glazed Peas & Carrots
Garlic Mashed Potatoes
Peanut Butter Brownies

Class #3 – Tuesday, January 20th, 6-8pm
Tilapia with Lemon, Capers, Baby Arugula, and Tomatoes
Creamy Polenta
Chocolate Chip Cookies

Class #4 – Tuesday, January 27th, 6-8pm
Spice Rubbed Steaks
Pommes Frites
Homemade Mayo
Mixed Greens with Balsamic Vinaigrette
Chocolate Pudding
About Wendi: Wendi James received a Cuisine and Pastry Diplome from Le Cordon Bleu
in Paris in 1997 and has completed advanced courses in chocolate and sugar from The French Pastry in Chicago.​ Since 1997, her work experience includes stints at Restaurant Gerard Besson (Paris), Restaurant Daniel (New York), The Inn at Little Washington (Virginia), and Charlie Trotter’s (Chicago).
Wendi also holds a BA in Hospitality Management from the University of Illinois. You can find this talented Chicago native offering culinary instruction and planning events at various venues in the DC metropolitan area. Wendi travels to Paris yearly to continue to explore the city she loves and all the delicious delicacies that Paris offers. She would love to share her experience and love of food with you.
PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience.

Hill Center is dedicated to making our programming equitable and accessible to all. If cost, accessibility, or other obstacles are a barrier to attending a program, please contact programs@hillcenterdc.org and we will be happy to work out a solution.

If you need assistance registering, please check out these step-by-step instructions, video tutorial or call (202) 549-4172 for assistance.

Sausage Making with Chef Mark Haskell
2026-01-08 18:00 - 20:00 | Hill Center DC, 921 Pennsylvania Avenue, SE, Washington, DC, 20003, United States
In-person Register HereJoin us in the kitchen for a sausage making workshop! In this interactive cooking class, Chef Mark Haskell will walk you through how to make sausages!

Learn a variety of types and techniques – spicy moroccan lamb merguez, fragrant Thai sao ou from Chaing Mai, Italian sweet fennel pork sausage, & Chinese shrimp mousse sausage, as well as the accompanying sauces for each.

Unlimited beer and wine are included in the price of the course!

About Mark: Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience.

If you need assistance registering, please check out these step-by-step instructions, video tutorial or call (202) 549-4172 for assistance.

More Upcoming Classes w/ Chef Mark Haskell here!

Soup and Bread Workshop with Chef Wendi James
2026-01-10 10:00 - 12:00 | Hill Center DC, 921 Pennsylvania Avenue, SE, Washington, DC, 20003, United States
In-person Register HereWho doesn’t love a delicious bowl of soup with some tasty bread to complement it? Join Chef Wendi James to create a trio of flavor-forward soup and bread pairings. You’ll make:

French Onion Soup & Caramelized Onion Ciabatta
Broccoli Cheddar Soup & Potato Garlic Bread
Carrot Coconut Soup & Ginger Turmeric Sourdough

About Wendi: Wendi James received a Cuisine and Pastry Diplome from Le Cordon Bleu in Paris
in 1997 and has completed advanced courses in chocolate and sugar from The French Pastry in Chicago.​ Since 1997, her work experience includes stints at Restaurant Gerard Besson (Paris), Restaurant Daniel (New York), The Inn at Little Washington (Virginia), and Charlie Trotter’s (Chicago).

Wendi also holds a BA in Hospitality Management from the University of Illinois. You can find this talented Chicago native offering culinary instruction and planning events at various venues in the DC metropolitan area. Wendi travels to Paris yearly to continue to explore the city she loves and all the delicious delicacies that Paris offers. She would love to share her experience and love of food with you.

PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience.

Hill Center is dedicated to making our programming equitable and accessible to all. If cost, accessibility, or other obstacles are a barrier to attending a program, please contact programs@hillcenterdc.org and we will be happy to work out a solution.

If you need assistance registering, please check out these step-by-step instructions, video tutorial or call (202) 549-4172 for assistance.

Master Chef Featuring 9-Time James Beard Award Nominee Pichet Ong
2026-01-11 11:00 - 14:00 | Hill Center DC, 921 Pennsylvania Avenue, SE, Washington, DC, 20003, United States
In-person Register HereThis winter, indulge yourself in a baking class of sweet and savory treats focused on the bounty of the season, featuring citrus, warm spices, tropical fruits, root vegetables and tubers. 3-4 recipes will be taught in a hands-on format, complete with a menu that centers around brunch service. Come cook with and learn from this master pastry chef in our small, intimate, demonstration kitchen.
Eating and cooking are Pichet Ong’s hobby and heartbeat. As a chef, Pichet combines fond flavors of his childhood and travels with classic techniques to create sweet and savory foods that are pure, whimsical, and experimental, yet nostalgic. His food can be found worldwide, from New York to Sydney, Istanbul to Beijing, Tokyo to Washington, DC. Pichet is a self-taught chef. He is a Top Ten Pastry Chefs in America in Pastry Arts & Design. He’s been named “Rising Star” by Starchefs, a “Pastry Provocateur” by Pete Wells in Food & Wine. He has been featured in Saveur, W, Elle, Vogue, Tatler, and O, the Oprah magazine. He headlined “The Chef” column in The New York Times for 8 weeks. His desserts have received multiple 3-star reviews in the New York Times, a Michelin star, and placement in Pellegrino’s the World’s 50 Best. He is a 9-time nominee for the James Beard Award in different categories. He is a resident and guest judge on Food Network’s Cake Wars and Sugar Dome, Cake Wars, Halloween Wars, and Bravo’s Top Chef. In 2019, he was a finalist for the James Beard Award for Outstanding Pastry Chef. During that period, he opened Mama Chang with chef Peter Chang in Virginia that was named best new restaurant in Washington, DC, and NiHao in Baltimore, named #4 best new restaurant in America in Esquire and landed as a James Beard award finalist for best new restaurant in 2022. Ong joined forces with legendary Chef Peter Chang and his daughter Lydia Chang to open Chang’s first DC restaurant, Chang Chang near Dupont Circle, which Washington Post food critic Tom Sietsema declared “a joyous occasion,” and instantly became one of his “ favorite places to eat.” Pichet is currently dividing his time between Bangkok, producing farm bean to bar chocolate, Kad KoKoa, and DC, with the newly opened Hiraya, with chef Paolo Dungca.
Check out this reel from his June 2025 class!
Complimentary wine and beer will be served.
PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience.

Making Dumplings from all around the World with Chef Mark Haskell
2026-01-12 18:00 - 20:00 | DC
In-person Register Here Join Chef Mark Haskell in this festive dumpling-making class! Join us for a delightful evening where you’ll learn to craft dumplings from all around the world with extraordinary. Get ready to pinch, steam, and savor your own delicious creations, including meat, fish, and veggie options. Experience the joy of making a variety of Asian, European and American style dumplings, complete with wrappers for both steaming and frying, plus flavorful soups and sauces to enhance your feast. Embrace the fun and flavors of this special celebration!
A minimum of 6 students are required for the class to occur. Students will be notified if the minimum is not met.
If you need assistance registering, please check out these step-by-step instructions, video tutorial or call (202) 549-4172 for assistance.
PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience.

Chef’s Table Featuring Storied Chinese Chef Peter Chang
2026-01-17 12:00 - 14:00 | Hill Center DC, 921 Pennsylvania Avenue, SE, Washington, DC, 20003, United States
In-person Register HereA Chef’s Table is typically located in the kitchen of a restaurant and allows Chefs to show off their culinary skills and prepare dinner for a small group in an intimate setting.
Chef Peter Chang is arguably the most celebrated Chinese chef in the United States. The recipient of numerous awards and accolades, Chang has long been lionized for serving up some of the most crave-worthy and creative Chinese cuisine, ranging from hot and numbing Sichuan fare, modern Chinese cuisine, to authentic, home-style dishes using traditional Chinese techniques.
Chang’s Chef’s Table will take you, figuratively, into the back of his many restaurants — he has 20 and counting now in the DMV area. While dining with Peter, you will be welcome to ask him anything you’ve ever wanted to know about Chinese cooking, and enjoy a glass of complimentary wine and beer.
MENU:
Eggplant salad (demo)
Roasted cumin lamb chop (demo)
Sizzling curry beef tenderloin (demo)
Uyghur cold skin noodles
Baked chicken pastry
Uyghur big plate chicken with potatoes
Tiny wonton soup with naan bread
Several of these dishes will be prepared on the spot, while others will be pre-made due to the large quantity.
There will be ample demonstration time.

Peter was born and raised in Wuhan, China and as a young adult moved to Chengdu, the capital of Sichuan, to study classical Chinese cooking. There, he discovered his love for Sichuan peppercorns, chilis, and pickles that make humble ingredients shine. He came to Washington D.C. nearly 30 years ago as the chef for the Chinese ambassador to the United States before building his empire of restaurants, which include DC’s Chang Chang, Q by Peter Chang, Mama Chang, and NiHao. Following his departure from the Chinese Embassy in Washington DC, Chang resurfaced as a featured guest chef around the country. It was during this time that Chang began to attract and build a cult following of devout fans known as ‘Changians.”
Chang is critically acclaimed, receiving praise from The Washington Post, The New York Times, The New Yorker, and Travel & Leisure amongst other notable outlets, Peter Chang has been a finalist for numerous James Beard Awards.
Needless to say, this event will sell out quickly, so don’t hesitate to purchase your tickets ASAP.
If you need assistance registering, please check out these step-by-step instructions, video tutorial or call (202) 549-4172 for assistance.
PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience.

Master Chef Featuring Magpie and the Tiger Chefs Caleb Jang and Roren Choi: Korean Street Food Basics
2026-01-24 11:00 - 14:00 | Hill Center DC, 921 Pennsylvania Avenue, SE, Washington, DC, 20003, United States
In-person Register HereMagpie and the Tiger Chefs Caleb Jang and Roren Choi once again bring their magic to Hill Center’s kitchen for a day of cooking and eating. Come enjoy a Korean family style meal with your neighbors and friends. Chefs Caleb and Roren will explore making a few classic street foods that made K-food so famous. Menu includes the sweet and spicy rice cakes, Tteokbokki, Kimbap, aka, delicious seasoned rice, vegetable, and seaweed rolls, and finish up with the iconic fried sweet rice dough dessert, Ho-tteok. Come learn the basics of the original Korean-style “fast food” that has now gone viral all over the world.
Chefs Jang and Choi will share their expertise, offering insights into Korean culinary traditions and modern techniques. You’ll gain a deeper understanding of Korean flavors and its history, cooking methods, and their ingredients, empowering you to recreate these dishes at home and experiment with your own creations. Don’t miss this opportunity to learn from talented Korean American chefs and take your cooking to the next level!
Magpie and the Tiger, the beloved Petworth, DC eatery, opened in January 2022. Touting creative food, it garnered immediate success and stellar reviews. Read The Washington Post’s Tom Sietsema’s review here: Washington Post Review
The name references Korea’s national bird, a symbol of good fortune and the belief, stemming from folklore, of the tiger’s protective character. Magpie and the Tiger closed its brick-and-mortar location, leaving its legion of fans clamoring for more, so Jang and Choi have pivoted, and have numerous ambitious plans for their new brand – including Hill Center cooking classes.
Roren Choi began her professional cooking career slinging ramen at Momofuku DC. After a year of working there, she moved on to become a cook at Tail Up Goat, where she moved her way up quickly to become sous chef of this Michelin-starred kitchen. She eventually left and helped open their sister restaurant Reveler’s Hour as the pasta, bread, and butchery chef.
Caleb Jang spent time as the sous chef of DC’s late restaurant darling, Himitsu. Craving a desire to expand his skill set, Caleb then moved on to become one of the pastry chefs at Seylou Bakery – inching closer every day to become better at making their famed whole grain croissants. From there, Caleb opened Magpie and the Tiger as the executive chef and co-owner/operator and enjoyed many successes and rave reviews.
Complimentary beer and wine will be served.
PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience.
