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…
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 —…
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…
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…
Until recently Chef Acosta was the Executive Chef at Georgetown's beloved French bistro, La Bonne Vache. She is well known for her delectable soups. This is a hands-on class where…
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…
This 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…
Senegal's national dish, Cheb ou Jen, has been called paella's bigger, bolder cousin. Learn to cook it and you'll see why. This one-pot classic layers fish, vegetables, and richly seasoned…
Fresh off Food Network’s Ultimate Baking Championship, pastry chef Rochelle Cooper impressed master chocolatier Amaury Guichon with her technical skill and creativity. She is passionate about crafting elegant desserts and…
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…
French Pastry 101 takes you through the building blocks that show up again and again in classic French baking — the doughs, creams, and techniques that professional pastry chefs rely…
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…
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…
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…
The first of three in the Noodle & App series, this class celebrates Filipino American History Month. In this calls, you will make the Filipino celebration dish, Pansit Bihon (Vermicelli with Vegetables) and the party favorite Lumping Shanghai (Egg rolls made with Ground Meat and Vegetables). About Chef Wilma: Journalist-turned-chef Wilma B. Consul is the…
Raised between the Bronx and the Dominican Republic, Paola Velez is a James Beard Award-winning pastry chef, Food & Wine Best New Chef, and author of the critically acclaimed Bodega Bakes, named a Best Cookbook of 2024 by The New York Times, The Washington Post, Bon Appétit, Food & Wine, and The Food Network, among…
Turn your kitchen into a Brazilian hangout in this hands-on class! Marianne Tshihamba will guide you through crafting the perfect Caipirinha. Pair your drinks with a savory fish stew and pao de queijo (cheesy bites) while soaking up the vibrant flavors of Brazil. Cheers! Marianne Tshihamba has traveled the world pursuing new flavors and demystifying unfamiliar…
Get ready for a fun-filled culinary adventure! Grab your favorite person and dive into three vibrant, squash-centric recipes. After you've cooked up a storm, you'll enjoy your spectacular feast with wine and beer in hand. Menu: Butternut Squash, Apple, Sage, and Goat Cheese Tart Pumpkin & Manchego Risotto with Sautéed Shrimp Pumpkin Spice &…
Here’s a class that can add flavor and excitement to your fall and holiday gatherings. An Asian noodle dish paired with an appetizer will elicit nothing but cheers at the table. The second of three in the Noodles & App series: the colorful and savory Korean Jap Chae (with Marinated Beef) and Pajeon (Scallion Pancakes).…
Join Pie Perfection with SugaChef—The Sweet & Savory Edition, where you’ll learn to craft the ultimate sweet and savory vegetarian pies from scratch. In class, you’ll make your own flaky, golden crust and assemble flavorful fillings—one indulgent and sweet, and another satisfying and savory—so you leave with confidence, a delicious new skill, and a homemade…
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…
This series is intended for students who have completed the Kitchen Basics: Beginner's Series - Essential Techniques or have comparable skills. Class #1 - Monday, November 2nd, 6-8pm Salmon en Papillote Asparagus with Lemon Butter Parmesan Sauce Roasted Golden Potatoes Fruit Crostata Class #2 - Monday, November 9th, 6-8pm Red Wine Braised Short Ribs…
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 the iconic hot and sour soup, bursting with the…
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…
As the holidays are near, it’s time to up your kitchen game. Add some flare to the table with some Asian flavors. In the last of the three-part Noodles &…
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 —…
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 —…
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…