Learn new ways to prepare these classic menu items which will undoubtedly please your guests.
Roasted Carrot and Fennel Soup
Individual Beef Wellingtons
Haricot Verts with Shallots, Lemon Zest and Tarragon
Triple Potato and Leek Gratin with Gruyere
Chocolate Soufflé with Raspberry Coulis
SATISFYING WEEKNIGHT SOUPS AND STEWS
Friday December 5 from 9:30AM – 12:30PM
Join popular teacher Soledad Liendo for weeknight dinner inspirations, encouragement and some dessert too. Born and raised in Argentina, Soledad graduated from the International Institute of Culinary Arts in Buenos Aires in 2007. Soledad has been seeling out classes at the Charlottesville Cooking School for the past 4 years. Soledad is a working mother of 3 children and strives to cook a healthy meal every night. Come learn her secrets!
Learn the basic tricks of making satisfying comfort food on a weeknight.
Easy Basic Broth
Argentinean style Beef Stew
VEGETARIAN BREAKTHROUGH DINNERS
Friday December 12 from 9:30AM – 12:30PM
Learn how to buy, prepare and cook seasonal vegetables and make easy delicious meals!
Easy spiced Lentil Stew with Sweet Potatoes and Winter Squash
Savory Apple & Blue Cheese Tarts
Cauliflower Steaks with a variety of sauces
FESTIVE HOLIDAY TRIFLE with Rachel Willis.
Saturday December 6 from 10AM- 2PM. $ 85
Layer upon sweet layer, trifles make a beautiful dessert for any occasion. Learn to make this layered dessert with lady fingers from scratch. For the filling you will learn to make white chocolate ganache and caramel sauce with roasted fall fruits.
Raspberry, White Chocolate and Almond Trifle
Autumn Trifle with Roasted Apples and Pears, and Pumpkin Caramel Sauce
Rachel Willis is a graduate of the New England Culinary Institute and has been cooking professionally for over 20 years. Rachel owns "Cakes by Rachel" and bakes wedding and other cakes for special occasions.
PRIVATE HOLIDAY EVENT with Martha Stafford
Friday December 26 or Saturday December 27 from 5:30PM – 9:30PM.
Create a private holiday cooking event with friends, family and house guests. This Holiday season instead of going out to eat, come to The Charlottesville Cooking School and create a new tradition. You can choose from the following activities:
Cook an elaborate feast together.
Create your own cooking competition with a mystery basket in which our expert teacher will be the judge.
This unique experience is limited to two dates in December. Friday December 26 or Saturday December 27 from 5:30PM – 9:30PM. Minimum cost $ 700 (includes a maximum of 8 people). Each additional person $ 65.- (up to 15 people).
Email email@example.com for more information and reservations.
BEAUTIFUL CAKES FROM SCRATCH ****EACH PARTICIPANT WILL TAKE HOME A CAKE*****.
ANNUAL WEEKEND Workshop with Rachel Willis.
THIS WORKSHOP TAKES PLACES ONCE A YEAR. IT SOLD OUT QUICKLY IN PREVIOUS YEARS. DON'T WAIT UNTIL NEXT YEAR! SIGN UP TODAY!
Saturday January 17 from 10AM- 3PM and Sunday January 18 from 10AM-3PM. $ 195.00
Rachel Willis is a graduate of the New England Culinary Institute and has been cooking professionally for over 20 years. Rachel owns "Cakes by Rachel" and bakes wedding and other cakes for special occasions. On day 1 Rachel will teach you how to make perfect classic cake layers, frostings and fillings.
On day 2 you will learn how to fill and frost your cake and a variety of piping techniques for decorating. The class will cover vanilla butter and dark chocolate sour cream cake layers. Swiss meringue buttercream and variations like white chocolate mocha.
For filling your cake you will learn to make whipped cream based fillings and Swiss chocolate ganache. Rachel will teach the smooth icing technique, simple piped decorations and how to make paper cones to write personal frosting messages.
Classic Vanilla Butter Cake
Dark Chocolate Sour Cream Cake
Swiss meringue Buttercream with variations like White Chocolate Mocha,
Whipped Cream based filling and Swiss Chocolate Ganache fillings.
Each participant will take home one complete cake.
BAKERY STYLE BREADS FROM YOUR HOME KITCHEN with Eric Moore
Saturday January 24 at 10AM (duration 4 hours). $ 75
Each participant will take home a loaf of whole grain flaxseed sandwich bread.
Learn the magic of making flavorful nutritious breads at home. Passionate bread baker and philosophy professor Eric Moore will explain the 12 stages of bread, the difference between using commercial and wild yeast, the pros and cons of different types of flours, enhancements, and rising times. Each participant will take home a loaf of whole grain flaxseed sandwich bread. The group will also make a whole wheat and classic pizza for lunch.
FUNDAMENTALS OF WINTER COOKING with Martha Stafford
Saturday January 31 and February 7 and 14 at 10AM. $ 250
These classes will arm you with skills to make these cold winter months warm and delicious.
Lesson 1 - Saturday January 31 at 10AM (duration 4 hours) "Liquid Gold" - Stock and Broths
This lesson will teach how to assemble delicious meat and vegetable stocks the classic way, as well as shortcuts that achieve the same delicious result. We will cover white and brown stocks, asian broths, and vegetable broths. For lunch we will enjoy:
Classic Poule Au Pot, poached chicken, turnips and carrots, in a rich delicious broth.
Lesson 2 - Saturday February 7 at 10AM (duration 4 hours) Soups and Winter Salads
We will use our delicious stocks and to create some simple and spectacular soups. You will learn the basic technique for making pureed vegetable soups that can be applied to whatever vegetable are in season, classic French potage parmentier which are potato based soups, and Chinese style noodle bowls. We will continue to learn about the warming spices of winter that work well with hearty dishes. This class will also cover vinaigrettes for winter salad and toasting nuts and making croutons.
Butternut Squash Soup with Cumin
Leek and Potato Soup
Chinese Cabbage and Rice Noodle Soup
Lesson 3 - Saturday February 14 at 10AM (duration 4 hours) Braising and Stews
In this class you will learn the techniques of braising and stewing. You will learn the appropriate cuts of meat to choose for as well as the types of vegetables that benefit from these classic techniques. We will use the stocks we made in the first class to create two delicious stews. We will also discuss herbs and spices that are best for braised dishes.
Guinness Beef Stew Hearty
Mushroom and Root Vegetable Stew with Mushrooms
Cabbage braised in Cider or juice Parsnips braised in stock with oregano
Stewed Winter Fruit Compote
Terms and conditions:
Classes are non-refundable. If you cannot attend a class for which you
have registered, you must call at least 48 hours prior to the class in
order to receive a class credit. 24 hour cancellations or no-shows will
be billed in full.This applies to gift certificates as well. You may
send someone in your place if you cannot make it to class.
Gift Certificates -- Perfect for Every Taste!
The Charlottesville Cooking School offers gift cards, the perfect gift for the food lover in your life. Give them a gift that is both fun and practical -- cooking lessons! To order click HERE