November 2019
Long Lunch: DIY Dumplings
Take a Long Lunch with Chef Mark Haskell to learn the basics of classic Chinese potstickers. You'll be pinching, steaming, and chowing down on your very own dumplings. Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South…
Find out more »December 2019
Kitchen 101: Winter Soups – SOLD OUT
This class is sold out. To be added to the waiting list, email waitlist@hillcenterdc.org with the class name and number of seats you'd like. Learn the essential culinary skills of making stocks, clarified broths, roux-based soups and dairy-based soups. You'll…
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Long Lunch: Bánh Xèo, or Vietnamese Rice Crêpes
Take a Long Lunch with Chef Mark Haskell to learn the basics of Bánh Xèo, or Vietnamese Rice Crepes. These crispy, lace crepes are filled with shrimp, grilled pork and bean sprouts and served with fresh herbs and sauces. Chef…
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The Art of French Cooking with Chef Gérard Pangaud – SOLD OUT
This class is sold out. To be added to the waitlist, please email waitlist@hillcenterdc.org with the name of the class and the number of seats requested. Join Chef Gérard Pangaud for a demonstration cooking class featuring seasonal, French cuisine. A…
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Healthy Animal Fats with Dr. Bill Schindler
Join Archaeologist-Chef Dr. Bill Schindler, Founder and Director of the Eastern Shore Food Lab, for a class on the benefits of animals fats in the modern diet. Animal fats have disappeared from American dinner plates and have been replaced by…
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Street Food: Samosas + Pakora
When traveling the world, sometimes the best meals are found in the streets – from food trucks, carts and stalls. Chef Mark Haskell will take you on a tour of the back alleys and busy streets of faraway countries. In this…
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Kitchen 101: Sausage Making
All around the world, sausage is the food of the people. Learn to use the proper ingredients, make sausage and use various cooking methods. Eat, drink and be merry. Chef Mark Haskell’s career has taken him to kitchens in Europe,…
Find out more »Chef’s Table with Chef Gérard Pangaud – SOLD OUT
This dinner is sold out. To be added to the waitlist, please email waitlist@hillcenterdc.org with the name and date of the event and the number of seats requested. Settle in at Hill Center’s 12-seat kitchen for an intimate, unique dining…
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Southern Comfort Brunch: Shrimp & Grits
We’ll pop some bottles of prosecco in this class focused on hosting the best meal of the day — brunch! Cook up some new recipes and learn elegant serving techniques with Chef Chericia Easton. Pimento Cheese Biscuits with Bacon Jam…
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Holiday Cookie Baking with Bonnie Benwick – SOLD OUT
This class is sold out. To be added to the waiting list, please email waitlist@hillcenterdc.org. Be sure to include the name of the class and number of tickets you'd like. Bonnie Benwick returns to Hill Center for her annual, scrumptious…
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The Whole Beast: Fish Boot Camp
Many of us have forgotten that the meat we buy comes from animals. To reconnect with the meat's source (hint: it’s not a cellophane-wrapped package), local chefs have turned to whole animal butchery. The Whole Beast series will highlight the…
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The Whole Beast: Curing Meat & Fish
Learn to cure and preserve meat & fish with limited space and equipment. Make, taste and pair with beer and wine. Menu: Bacon, a low-country quick “smoked” version Duck Prosciutto Cool Cured Fish and Escabeche Pickled Vegetables & Chiles,…
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