Exploring, Preserving and Celebrating the Culinary Arts
Class Schedule in Chronological Order
Classes are suitable for ages 16 and up.
EVERYDAY COOKING SKILLS with Heather Esposito***
2 DAY CLASS on Saturday July 26 and Sunday July 27 at 1PM. $ 195
*** Suitable for those who have gluten-intolerances or sensitivities and/or chose a vegan or plant-based lifestyle.
Session 1 - Saturday July 26 at 1PM (duration 4 ½ hours)
In this session you will learn how to choose, sharpen and store a high quality chef's knife. We will cover the following knife skills: knife grips, slicing, dicing, julienning, chopping, mincing, chiffonade. You will also learn how to make a stock, identify and prepare grains and local seasonal vegetables, and how to make your own vinaigrette.
Students will make & enjoy:
Basic Veggie Stock
Quick & Easy Quinoa (or Quinoa Stir-Fry)
Brussels Sprouts Salad with Tangy Mustard Dressing
Orange and Coconut Salad
Session 2 - Sunday May 4 at 1PM (duration 4 ½ hours)
In this session we will cover more knife skills, as well as how to boil, sauté, roast, bake, puree. We will also teach you how to buy, prepare and enjoy grains, beans & greens. Students will make & enjoy:
Black Bean Soup
Rice and Bean Patty with Parsley Chili Lime Sauce
Collards Sautéed with Garlic Peanut Butter
Chocolate Chip Quinoa Cookies
Comments by customers who have participated in this series previously:
"I never learned the fundamentals of cooking and just got by like everyone else. After taking the Everyday Cooking Skills Class, I feel more kitchen savvy and confident that I will continue to expand on the skills I learned. I highly recommend this class." - Kellie H.
“I felt inspired when I left.” - Amy L
“Before taking the Everyday Cooking Skills Class I thought that I was a decent cook in regards to knife skills and creativity. This class truly opened pandora's box as I was able to see a whole new world to expand upon. My knife skills are much improved and I cannot wait to only become more talented in the kitchen. Cooking is therapeutic on so many levels and I feel so fortunate to have had the opportunity to take this class to further my knowledge and skills.”
“I took this course on a whim. Yet in two sessions I received a potentially life-changing education on some strangely elusive concepts about food: the whole foods perspective, knife skills, alternative ingredients, and the importance of experimentation. Heather also offers proof of how over-the-top good a vegan cupcake can be when done right. Heather gets it right -- and this class is effective -- because she understands that just a few well-placed tweaks in how we approach our food can make us feel better. In addition, her solid, honest communication invigorated us to think twice about how much control we already have in our diet, and consequently, our lives. An enjoyable and highly recommended experience.” - Lew B
MEDITERRANEAN SMALL PLATES - FROM TAPES TO MEZE with George Mastakas
Thursday July 31 at 5:30PM. $ 75
Join us for a culinary trip to the Mediterranean as we explore simple preparations with vibrant, fresh flavors in a variety of small, simple-to-prepare recipes.
Kafteri Feta dip with pita chips, Greece
Meatball skewers with eggplant and green pepper relish, Dalmatia
Grilled red peppers with olives, capers and garlic, Italy
Aleppo-style Roasted Red pepper and Walnut Dip, Syria
CULINARY BOOTCAMP FOR TEENS AND YOUNG ADULTS (ages 15 and up)
3 PART SERIES on Monday, Tue, Wed August 4-6 from 5-8PM (duration 3 hours each lesson). $ 195
So you want to learn how to really cook? Here’s your chance. In this course, you will become well-versed in the fundamentals of cooking. Your assignments will include hands-on training in knife skills, roasting, sautéing, steaming.
Lesson 1 Monday August 4 at 5PM (duration 3 hours)
In this class we will cover the importance of knife skills (slicing, dicing, julienning, chopping, mincing), stocking the pantry, taste and identify spices, how to make a vinaigrettes and simple salad and how to cook the perfect al-dente pasta with accompanying sauces.
Lesson 2 Tuesday August 5 at 5 PM (duration 3 hours)
In this class students will learn how to supreme a chicken breast, the proper technique for sautéing and how to make a pan sauce. We will also cover blanching and refreshing vegetables, and fresh herbs and their food combinations. For dinner students will make:
Sautéed Chicken Cutlets with a pan sauce
Quinoa Salad with Blanched Seasonal Vegetables and Herbs
Lesson 3 Wednesday August 6 at 5PM (duration 3 hours)
Students will learn the proper techniques for grilling and roasting fish and vegetables, how to make marinades and rubs for vegetables and fish, and how to bake a simple cake. Students will cook and eat:
Grilled Fish Steak with a marinade
Grilled and Roasted Local and Seasonal Vegetables
Simple Peach Cake
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