Kitchen 101: Knife Skills w/ Chef Wendi James
2026-03-02 18:00 - 19:30, 2026-03-16 18:00 - 19:30, 2026-03-30 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.

Fish Boot Camp with Chef Mark Haskell
2026-03-05 18:00 - 20:00
In-person Register HereBuild confidence cooking fish from start to finish. Learn how to choose and purchase fresh fish, then dive into essential techniques:

sautéing filets,
baking whole fish,
and preparing crudo, escabeche, and tartar.

We’ll cover heat, oils, coatings, acids, and flavor balance—plus how to tell exactly when fish is done—so you can cook seafood beautifully at home. You’ll prepare:

Yellow Tail
Seared Orange Monkfish Medallions
Parchment Poached Salmon and Vegetables
Bacalao Croquettes
Baltimore Fish Stew with Chesapeake Fish Chiles

“Mark Haskell is awesome! I loved participating in the cooking process, the food was delicious and plentiful and I enjoyed the wine. I took the day off work for this class and have no regrets!” -Stacy
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.
Click HERE for more classes with Mark Haskell!
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.

Mixology Lab featuring Providencia Bartenders Pedro Tobar and Danny Gonzalez
2026-03-07 12:00 - 14:00
In-person Register HereProvidencia is included in the 2025 Michelin Guide for its unique cocktails and fusion food

Providencia is a love letter to the immigrant experience. Tucked away just off H Street’s buzzing trolley-lined street, this 22-seat bar offers more than food and drinks—it offers a whimsical journey.
Pedro and Danny will guide you through the essentials of concocting three creative and exquisite cocktails.
Born from the dreams of immigrants and their children, Providencia brings together the rich culinary traditions of Asia, the Caribbean and Latin America to craft an experience unlike any other in Washington, D.C. Every detail, from the innovative dishes to the thoughtfully curated cocktails, tells a story of resilience, connection, and cultural pride.
Behind the bar, Pedro Tobar and Danny Gonzalez channel the vibrant spirit of their Salvadoran upbringings, blending nostalgia and creativity into every drink.
Pedro Tobar is a seasoned bartender with nearly a decade of experience in the hospitality industry. Originally from El Salvador, he began his career as a nightclub runner before stepping behind the bar in 2016. He spent two years as a barback before refining his craft as a bartender at renowned establishments such as the now-closed Espita Mezcaleria and Maketto, where he served for three years as both a bartender and server. During his time at Maketto, he launched Clandestino, a pop-up celebrating Spanish Heritage Month, showcasing his deep appreciation for spirits and cultural storytelling. Today, Pedro brings his expertise and passion for hospitality to Providencia, where he continues to create dynamic and memorable bar experiences
Danny Gonzalez began his journey in hospitality as a young dishwasher at Maketto, slowly working his way through every station until he became a lead bartender ten years later. That decade of grit and growth is what shaped his philosophy of care, consistency and craft. In 2024, he teamed up with Erik Bruner-Yang and his business partners to open Providencia, a small but mighty neighborhood bar. In its first year, Providencia earned nods from bon appétit, Eater DC, and the Michelin guide. Danny’s story is one of steady rise and relentless heart, a reminder that Danny’s path is proof that the industry still rewards people who show up with heart and care for their craft.
PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience

Portuguese Long Lunch: Treasures from Around the World with Chef Mark Haskell
2026-03-13 11:00 - 13:00
In-person Register HereExplore one of Europe’s most soulful cuisines. Portugal’s history as a “navigator nation” brought global influences home, shaping a food culture rich in bold flavors, fresh seafood, beautiful vegetables, and soulful meat dishes. Join us for a leisurely, flavor-packed class celebrating dishes inspired by Africa, Asia, and the Americas—warm, generous food meant to be shared. You’ll have:

Bolhinos de Bacalhau
Sautéed field greens with Chourico & Morcella Black Sausages
Red Roasted Rice
Curry Roasted sweet potatoes/yams with Ginger, Molasses, Chile Pepper Threads
Portuguese African collards/greens
Minced Lamb and Bean Ragout Salad
Rice Mariscos

“Mark Haskell is awesome! I loved participating in the cooking process, the food was delicious and plentiful and I enjoyed the wine. I took the day off work for this class and have no regrets!” -Stacy
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.
Click HERE for more classes with Mark Haskell!
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.

Next-Level Passover Desserts featuring Susan Barocas and Bonnie Benwick
2026-03-15 11:00 - 14:00
In-person Register Here

Break out of the coconut macaroons-and-meringues routine with a bumper crop of deliciously different sweet treats for Seders and beyond. Sephardic chef-instructor Susan Barocas and veteran food journalist Bonnie Benwick will share recipes for pies and bars with alternative crusts, savory fruit creations, honey-kissed matzah fritters, and syrup-soaked nut cakes, as well as some of the history and culture behind them. Let’s cook, bake, and enjoy this unleavened holiday! You don’t have to be Jewish to partake. Bring a take-home container (or two).
Chef, writer and cooking instructor Susan Barocas is passionate about reduced-waste cooking and healthy eating, even when cooking for one. She is co-founder/co-director of Savor: A Sephardic Music & Food Experience and has taught cooking across North America and internationally. Susan was honored to serve as the guest chef for three of President Obama’s White House Seders. She is a member of Les Dames d’Escoffier and the international Association of Culinary Professionals. You can find Susan’s recipes for Jeweled Rice and Persian Spiced Fish in A Taste of Hill Center: Recipes from our Community Table.
Bonnie Benwick worked as a journalist for four decades, much of which was spent at The WashingtonPost. During her Food section tenure, she wrote the “Dinner in Minutes” column and other recipe-related features, and ran the test kitchen. She edited The Washington Post Cookbook: Readers’ Favorite Recipes (2013). Retired, she is now involved in cookbook production, and was honored to contribute two recipes (Date-Night Pasta and Blood Orange Salsa) to the terrific A Taste of Hill Center (2021). Bonnie has led Hill Center’s annual holiday cookie baking class since 2013.

Beer and wine and other beverages are included.
Please Note: Tickets are Non-Refundable. We apologize for any inconvenience.

Master Chef with Celebrated Pastry Chef Padua Player: Opulent Pots & Petals! Spring Cake Class
2026-03-29 12:00 - 15:00
In-person Register Here
Join us for a hands-on, spring-inspired cake decorating class as we sculpt simple flower pots and bloom-ing toppers. In this beginner-friendly session, you’ll carve a flower pot chocolate cake, frost with cheerful pastel buttercream, and decorate it with fresh-looking faux flowers and leaves. Perfect for birthdays, moms’ night out, or a seasonal treat—leave with a cute centerpiece-worthy cake and confidence in decorative piping.

For a taste of Chef’s last baking class, click on this fabulous Instagram Reel created by dinewithmags. You’re in for a treat: https://www.instagram.com/reel/DF_UKmXxjnw/?igsh=cW5uc2d0aW51Yzll
Then enjoy a glass of sparkling wine, and Chef’s exhuberant personality.
Despite being the youngest of seven children, Chef Padua has found his voice and expressed himself through his culinary creations. His work has been recognized and praised by President Biden, and he has been featured on the Food Network, Cooking Channel shows, Platinum Weddings, Sweet Genius, Holiday Baking Championship, and Cake Hunters. Chef Padua’s talent and dedication have earned him prestigious accolades, including winning the 2013 Capital Food Fight’s High Stakes Cake Battle in DC, hosted by Duff Goldman. He has also returned to the competition as a celebrity judge in 2014 and 2015. In 2020, Chef Padua faced his ultimate fears and competed on Food Network’s Chopped, Sweets. Additionally, Chef Padua is currently working on his first cookbook and continues to provide his sweet delicacies to numerous celebrity clientele. Through his unwavering determination and commitment to his craft, Chef Padua Player has not only found his voice but has also become a shining example of how passion and talent can lead to sweet success.
Bring an apron, appetite, and your sweet tooth!
PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience.

Italian Easter Classics with Chef Mark Haskell
2026-03-31 18:00 - 20:00
In-person Register HereJoin us to master this classic Italian dish – Chicken Involtini. Chef Mark Haskell will dish out the tips to make this recipe fun and easy. Polish up your skills at Hill Center and impress your partner for your next date night! Italian food and complimentary wine? Say no more….
Menu for the evening consist of:
* Chicken Involtini – rolled chicken breasts stuffed with herbs and cheese
* Risi e Bisi – Venetian spring pea risotto
* Shaved Asparagus, Fennel and blood orange salad
* Straccitellia broth soup with eggdrops and spring vegetables

* Lemon mousse tarts with Chocolate Hazelnut Sauce

Vegetarian versions and any allergies can be accommodated as well

Complimentary beer and wine are included in the price of the course!
“Mark Haskell is awesome! I loved participating in the cooking process, the food was delicious and plentiful and I enjoyed the wine. I took the day off work for this class and have no regrets!” -Stacy
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.
Click HERE for more classes with Mark Haskell!

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.
