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…
What makes Thai food distinct from other Asian cuisines? In this class, you’ll cook with ingredients that define Thai flavors: galangal, lemongrass, kaffir lime leaves, chili, palm sugar and more. Cooking Thai might look complicated, but you’ll find it’s quite easy, quick and fun. And promise, your tongue won’t be on fire! Tom Kha Soup…
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…
Hill Center is thrilled to welcome acclaimed Chef Suresh Sundas whose class will feature several standout dishes from Tapori and Daru. Chef Suresh Sundas’ (James Beard Foundation Finalist: Best Chef…
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…
Join us in the kitchen for a Paella workshop! The most traditional paella was based on the rice fields in the Ebro delta valley near Valencia and what the farmers…
Summer in France is a particular kind of pleasure — unhurried meals, beautiful produce at its peak, the gentle art of doing things well rather than quickly. Chef Wendi James…
Watercolor cake paintings come to life as you sip complimentary Prosecco (or cider) and toast your creativity and inner artist. All supplies included. Feel free to bring a photo to…
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…
When the temperature soars, the best meals require no heat at all. Chef Mark Haskell explores the world's great cold soups — red and white gazpachos, classic vichyssoise, and bright,…
Summer in France is a particular kind of pleasure — unhurried meals, beautiful produce at its peak, the gentle art of doing things well rather than quickly. Chef Wendi James…
Named one of the “25 Best Restaurants in Washington, DC Right Now” – The New York Times One of the "best restaurants on Capitol Hill." - The Washington Post Executive…
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…
When the temperature soars, the best meals require no heat at all. Chef Mark Haskell explores great cold salads: Carrot Crab Slaw Pickled Shrimp Lemon Lettuce Salad Shaved Salad Rice…
Author and former Hill Center cooking instructor Jen Lin-Liu is returning to Hill Center this summer for one cooking class! In this session, she’ll bring together many of the elements…
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…
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 —…
It's August in Washington. You'd rather be in Italy. Chef Mark Haskell's Vacanza Italiana is the next best thing — a full Italian summer menu that makes the most delicious…
Until recently Chef Acosta was the Executive Chef at Georgetown's beloved French bistro, La Bonne Vache. The Barcelona native was also Executive Chef at Anne Cashion's Cashion's Rendezvous. In December…