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 Chef Katarina Petonito oversees the menus and kitchen teams at Eastern Point Collective’s restaurants, The Duck & The Peach (seasonal, new American), La Collina (neighborhood…
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…
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 Crepes with Miso Vinaigrette perfect for navigating DC's scorching summers with style and ease. Complimentary beer and wine are included in the price of the…
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 she’s taught in previous classes, including stir-frying and cutting methods, and show you how to throw the perfect Chinese Dinner Party II. The menu is:…
Leslie will be joined by special guest Kendell Anderson, the winemaker at Virginia's Bull Run Vineyard. Discover the depth, resilience, and character of Mid‑Atlantic winemaking at this special tasting featuring standout wines from Maryland and Virginia. Join us for an afternoon that blends education, regional pride, and delicious exploration. The Winery at Bull Run Vineyard…
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: a fiery-sour soup - the iconic hot and sour…
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…
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 case for staying put. You'll be making and enjoying: Caponata cool veggie caviar appetizer Tuscan summer soup with seafood & veg garnished with the best…
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…
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…
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…
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. Dan dan noodles are spicy, savory noodles tossed in a rich sesame and chili oil sauce, topped with minced…
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. Pilau is a fragrant rice dish, deeply spiced with cloves, cinnamon, and cumin, and tender beef and vegetables. Discover…
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…
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 — and learn to make a vibrant vegetable-forward taco spread from scratch: hand-pressed tortillas, a hearty bean-and-poblano filling, charred salsa, and citrus-pickled onions, plus a berry…
From ancient Persia to the Ottoman Empire, Spain and all around the Mediterranean, for centuries people have been enjoying meze, an appealing array of hot and cold small dishes and dips, as party food, appetizers before a larger meal or as a meal itself. Together we’ll make and enjoy vegetarian meze served up with some…
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 of 2024 she was inducted into Disciples Escoffier. She is also a member of Les Dames d'Escoffier. Acosta has been featured in Best of 26…
Embrace the elegance of a Bridgerton-era tea with a modern, bubbly twist! In this class, you'll master the art of the perfect scone, delicate tea sandwiches, and a stunning Victoria sponge cake, all while learning to craft and pair delicious, fruit-forward mimosas for a truly celebratory experience.
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…
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 —…