Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
August 2019
Street Food: Tamales – SOLD OUT
This class is sold out. To be added to the waiting list, please email waitlist@hillcenterdc.org with the name of the class and the number of seats requested. When traveling the world, sometimes the best meals are found in the streets…
Find out more »September 2019
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,…
Find out more »
Street Food of the Mekong
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…
Find out more »October 2019
Street Food: Arancini and Polpette
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…
Find out more »
Long Lunch: Paella
Take a Long Lunch with Chef Mark Haskell to learn the secret to perfect paella. You will learn the proper ingredients and techniques of the delicious dish. Eat, drink and be merry. Chef Haskell’s career has taken him to kitchens in…
Find out more »
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 »
The Whole Beast: Duck Boot Camp
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…
Find out more »November 2019
Street Food: Dumplings
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…
Find out more »
Street Food: Classics of the Mediterranean
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…
Find out more »December 2019
Kitchen 101: Winter Soups
Learn the essential culinary skills of making stocks, clarified broths, roux-based soups and dairy-based soups. You'll enjoy some warming soups in class as well! Menu: Puréed Pumpkin Soup with Homemade Crème Fraîche & selected garnishes Chef Mark Haskell’s career has taken…
Find out more »