THIS MONDAY (FEBRUARY 6 at 6PM) EASY WEEKNIGHT DINNERS.
In these shorter and affordable cooking classes we will focus on specific cooking skills. At the end of class you will have a tasting of the food that was prepared during the demo. For more information and to sign up click HERE.
The hands-on cooking classes listed below are in chronological order. Classes are for adults ages 17 and up, have a maximum of 12 students and a minimum of 4 to 6 students.
BEAUTIFUL BIRTHDAY CAKES FROM SCRATCH ****EACH PARTICIPANT WILL TAKE HOME A CAKE*****. Two Day Workshop with Rachel Willis Saturday February 4 from 10AM- 3PM and Sunday February 5 from 10AM-3PM. $ 150.00
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 the first day Rachel will teach you how to make perfect classic cake layers, frostings and fillings. On the second day you will learn how to fill and frost your cake and a variety of piping techniques for decorating. Each participant will take home one complete cake. 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
KNIFE SKILLS with Martha Stafford. Wednesday February 8, 2012 at 6PM (2.5 hours). $ 65
You will learn how to choose, sharpen and store a high quality chef's knife. We will cover the following skills: knife grips, slicing, dicing, julienning, chopping, mincing, chiffonade. Local seasonal vegetables will be used and a light fresh meal prepared.
VALENTINES DAY FONDUE PARTY with Soledad Liendo Saturday February 11 at 6PM (duration 3 to 3,5 hours) $ 130 per couple
Surprise your date and take a class at The Charlottesville Cooking School. Soledad will teach how to create 3 delicious fondues that you will enjoy together and will be able to recreate at home. You will make the following fondues: Cheese Fondue Beef Fondue (with a variety of sauces) Chocolate Fondue
FLAVORS OF THAILAND with Ashley Clarke Brooks Thursday February 16 at 5:30PM (duration 3 hours). $ 75
Together with Ashley you will make your own red curry with mortar and pestle and learn how to use the curry in various dishes. On the menu is: Fried Spring Rolls with Sweet and Sour Chili Sauce Thai Style Spicey Beef Salad Chiang Mai Noodle Curry with Chicken and Butternut Squash Coconut Fried Bananas with Fresh Fruit and Ice Cream
INDIAN HOME COOKING with Sudha Khare Friday February 17 at 6PM (duration 3 hours). $ 75
In this class Sudha will teach you how to prepare a wholesome Indian meal (vegetarian). Masur Dal- Lentils with Cumin and Red Pepper Basmati Rice Cucumber Raita Cauliflower with Tomatoes, Onions and Peas Masala Potatoes
CREPES DINNER PARTY with Soledad Liendo
Saturday February 25 at 6PM (duration 3 hours). $ 75
Learn to make the perfect crepes, accompanied with a wonderful side dish. For dessert you will learn to flambée crepes. Sweet and Sour Pearl Onions Spinach and Goat Cheese Crepes with Tomatoes and Béchamel sauce Rum-Flambée Apples Crepes
HEARTHY WINTER DISHES with Soledad Liendo
Saturday March 3 at 6PM (duration 3 hours). $ 75
Learn to make healthy and hearthy stews. You will learn how to braise meat and make a spectacular flambéed dessert. Beef stew with winter vegetables and dried fruit
Shrimp Stew with Rice and Tomatoes Flambéed Bananas with Coconut and Caramel Sauce
EVERY DAY COOKING SKILLS with Martha Stafford 3 PART EVENING SERIES Thursday April 12, 19 and 26 at 5:30PM $ 195 Lesson 1 Evening class on Thursday April 12 at 5:30PM (duration 3 hours) In this class we will cover the
importance of buying seasonal local vegetables, knife skills (slicing, dicing,
julienning, chopping, mincing), stocking the pantry, taste and identify
spices, how to make vegetable stock, vinaigrettes and a simple salad. For
dinner we will have a vegetable stew and salad.
Lesson 2 Evening class on Thursday April 19 at 5:30PM (duration 3 hours) In this class students will learn
how to supreme a chicken breast and an orange, the proper technique for
sautéing and how to make a pan sauce. We will also cover blanching and
refreshing vegetables, macerating fruit and fresh herbs and their food
combinations. For dinner students will make: Sautéed Chicken Cutlets with a
White Wine Pan Sauce Herbed Rice Blanched Seasonal Vegetables with
Fresh Herbs Oranges Macerated in
rum Lesson 3 Evening class on Thursday April 26 at 5:30PM (duration 3 hours) Students will learn the proper
technique for roasting fish and vegetables, identifying and cooking dry beans
and bake a simple cake. Students will cook and eat: Roasted Local and Seasonal
Vegetables Lentils with local Goat Cheese Slow Roasted Fish Steaks Brown Sugar Cake
Coming Soon!
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.
