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 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 pie…
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…
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…
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 —…
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…
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…
In the midst of the holiday season, brighten your table with these innovative, crowd-pleasing sides. This trio brings fresh color, texture, and flavor to balance out the usual rich, heavy fare — a welcome contrast that rounds out your holiday spread without weighing it down. Simple to make, easy to love, and guaranteed to earn…
Celebrate Southern Thanksgiving traditions in a hands-on cooking experience that brings the entire holiday table together. Learn essential techniques, discover the stories behind beloved dishes, and gather to enjoy a complete Southern-inspired holiday meal. Herb-Roasted Turkey with Traditional Cranberry Bread Dressing Smoked Gouda Macaroni & Cheese Southern Braised Greens with Bacon Brown Butter Skillet Cornbread…
Tired of sandwiches for lunch? Here’s a class that can jazz up your lunch bags and dining table. The Japanese Bento Box has remained the quintessential meal of convenience and creativity. Learn how to prepare a complete meal that’s simple, colorful and delicious. Chicken Katsu with Sauce Spinach Goma-ae Salad with Carrot Ginger Dressing Wilma…
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 &…
In this three part cooking class series, learn the building blocks of classic French sauces to elevate your cooking to the next level. Through demonstration and hands on training, create…
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…
Moules Frites (mussels with fries) - You can't get any more Belgian than this food combination! Mussels steamed in a fragrant white wine sauce are the star, but the fries are just as essential — crisp, golden, and twice-fried the traditional Belgian way. Learn the secret to getting that perfect fry alongside a pot of…
Join Chef Mark Haskell for a global spin on the beloved crêpe! In this hands-on lunch class, you’ll explore how cultures around the world interpret thin, pan-cooked batters — from the delicate crisp of Asian rice crêpes to the rustic charm of Mediterranean chickpea socca and the timeless elegance of classic French crêpes, both savory…
Join Bonnie and Jane Touzalin as they share another batch of intriguing, artful recipes and helpful baking tips that make this session perennially popular (and always sold out). Bring an apron and a cookie tin; some take-home boxes will be provided. Bonnie Benwick (@bbenwick) worked as a journalist for four decades, much of which was spent at The…
Join us for another delicious culinary experience featuring Chef Susan Barocas and her celebrated take on meze—flavorful, shareable dishes inspired by the rich culinary traditions of the Mediterranean and beyond. Whether you're hosting a party or a meal or houseguests, mezes make entertaining easy and delicious. Many can be made ahead and served at room…
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…
Calling all carnivores! 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 processes involved in butchering and preparing prime cuts, as well as some…
Bring the warmth of an Italian-inspired holiday bakehouse to your Christmas table. Shape a festive savory bread, explore the beauty of olive oil in baking, and create a classic fruit-and-almond tart in this welcoming hands-on workshop. Savory Pesto & Parmigiano Christmas Wreath Cranberry-Orange Olive Oil Cake with Whole Cranberries and Orange Glaze Pear & Almond…
Christmas to Filipinos means a feast. Adobo and lumpia might show up on the table. But in this class, you’ll learn about other famous dishes that Filipinos enjoy and that Chef Wilma Consul tweaks for healthier versions without sacrificing taste and tradition. Wilma B. Consul is the director of culinary, outreach and media at ECO…
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…
Presented in partnership with Les Dames d'Escoffier Celebrity chef/talk-show host Carla Hall and former Washington Post food critic Tom Sietsema return to Hill Center for a conversation and they both have so much news to share! Carla has been touring the country with her new cookbook, “Carla Bakes: Sweet, Savory and From the Heart” (4 Color Books) and Tom…
Join us in the kitchen for a sausage making workshop! In this interactive cooking class, Chef Mark Haskell will walk you through how to make sausages! Learn a variety of…
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…