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Class Schedule

*All classes are $45 and are held from 6:30pm - 9:00pm except where noted below.

*Refer to our calendar page to view the current availability of all classes, to see where new sessions have been added to accommodate an overflow in registrations, or check available dates to schedule private classes.

*Refer to our Registration Page for our Cancellation/Refund Policy.

You know we've got the best kitchen in town. Now you have yet another reason to further your culinary education – our Five-Star Kitchen Club. After you take any five classes, your sixth class is free.

It's easy to join. Just pick up a Kitchen Club membership card next time you're in the store. Then bring it along so we can stamp it every time you take a class. Once your card is full, return it to us and your next regularly priced ($45.00) class is on the house.

Kitchen Club cards are non-transferrable and have no expiration date.

Fabulous Fall
Charles serves up a cornucopia of dishes to spice up your fall dinner table. The inspired menu includes roasted pear salad accented with bleu cheese, root vegetable risotto, pumpkin and butternut squash soup, turkey breast with cranberry relish, and for dessert, peanut honey pie.

Charles Holley
Monday, September 22

Bon Appetitto
Transport yourself to Italy with Tim’s enticing menu: rosemary tuna skewers with lemon and caper paste; Italian egg drop soup with greens; focaccia with prosciutto and sage; white balsamic barbecued duck legs with radicchio slaw; Belgian endive with shrimp mousse; and for dessert, lemon sabayon with spiced berries.

Tim Clinton
Tuesday, September 23

Easy Does It
Just because school has started and our lives are more hectic doesn’t mean you have to sacrifice good taste. Let Tanya show you how to whip up some quick and easy dishes that specialize in taking advantage of what you already have on hand. The menu includes pan-seared hanger steak with bourbon green peppercorn sauce—a dish that will be featured in Food and Wine magazine later this fall; sausage-stuffed roasted pork loin; and braised chicken thighs with fall fruit compote.

Tanya Cauthen
Wednesday, September 24

Treasures of the Sea
Get ready to dive into some succulent seafood as Bruce demonstrates how to cook a variety of taste-tempting dishes, including BBQ shrimp with goat cheese polenta; seafood gumbo; skate wing Grenobloise, prepared with brown butter, capers, parsley, lemon juice and lemon meats with tiny croutons —all topped off with the to-die-for Virginia white chocolate bread pudding.

Bruce Rowland
Wednesday, October 1

Indian Jewels
Nita shows you how to bring the taste of India into your home with traditional favorites that include butter chicken—two dishes in one, made from Tandoori chicken, accompanied by gujerati (cabbage and carrots), spicy potatoes, kachumber (cucumber) salad and naan (flat bread).

Nita Khandelwal
Thursday, October 2

Magical Medley
It’s fall and time for heartier fare. Watch Bill make his magic as he prepares tea-brined pork with apple compote and blue cheese; sausage-stuffed quail over lentils and acorn squash; shrimp and chorizo in a white wine and orange sauce with vegetables; and for dessert, a crisp apple tart.

Bill Foster
Monday, October 6

Do-Ahead Holiday
Hors d'oeuvres Melissa shows you how to prepare and present proven cocktail party favorites, all of which can be prepared ahead of time. Her menu includes goat cheese fondue and assorted crudités; gougeres filled with artichoke mousse; coconut shrimp with spicy Thai curry dip; Bruschetta fixed three ways—manchego with chutney and pistachios; eggplant with onion confit; and crab, tomato and capers; and last, but not least, sweet and hot melon brochette.

Melissa Christian
Tuesday, October 7

Wild Things
You’ll go wild for Beau’s exotic menu, which includes fried alligator with wholegrain mustard cream sauce; salad with arugula, duck, taleggio and blackberries; Brer rabbit cassoulet; and for dessert, apple strudel with pumpkin mousse. The pastry chef at Weezie’s will lend Beau a hand with the dessert.

Beau Hobbs
Wednesday, October 8

Culinary I
This series of three hands-on classes is ideal for anyone interested in basic cooking principles and skills. You will help prepare a different menu each evening as you learn culinary terms, equipment and techniques, as well as ingredient selection and preparation.

Lisa Kirkham
Thursdays, October 9, 16, and 23
Limited to 8 students; $205 for the series of three classes

Tavern Tasters
Exercise your talents as a food critic. In this class, Sally invites your comments on a menu she has created for her new Powhatan restaurant, Sublett’s Tavern. The meal includes savory gougeres; green salad with fried shallots and lemon-mustard vinaigrette; brioche rolls; braised rabbit with stone-ground grits and seasonal vegetables; and for dessert, chocolate-coconut stacks.

Sally Schmidt
Tuesday, October 14

Diners, Drive-Ins and Dives
Revisited Jimmy will demonstrate many of the items featured on his recent Food Network appearance. Dishes include Chicken MacArthur, Mediterranean Pie, black bean corn cakes, Greek-style octopus, along with Chunky Monkey, a decadent dessert that features a fried banana rolled in cinnamon and wrapped in a chocolate chip walnut pancake.

Jimmy Tsamouras
Monday, October 20

Quick and Easy Dinner Party Desserts
Melissa uses culinary short-cuts to demonstrate desserts that are as amazingly fast to prepare as they are delicious to eat. The desserts include blueberry clafouti, a baked French custard-like treat with lemon curd ice cream; no-bake ginger lime cheesecake; apricot trifle; chocolate fondue; and chocolate espresso ice cream layer cake.

Melissa Christian
Tuesday, October 21

All Ways Pizza
Sally shows you how to bake pizza on a stone, make it in a skillet, or grill it in a pan. Her class includes pizza recipes for traditional tomato, basil and mozzarella; caramelized onion with oil-cured olives and Parmesan; four-cheese; sausage and bell pepper with basil and mozzarella; fresh tomato with arugula and prosciutto; and roasted pepper and goat cheese with spicy garlic oil.

Sally Schmidt
Tuesday, October 28

Parisian Party Time
Learn all about Parisian parties! This class features a variety of aperitif food to dazzle guests at your next cocktail party. Learn how to make divine non-alcoholic cocktails as Ginger Storm and Rose-Litchi Lounge. Then sample a menu that’s magnifique, highlighted by seafood crepes roulade, tiny herb-stuffed tomatoes, vanilla-infused figs with chèvre, great greens taboule′, and an ice-cold sweet tarragon granite′ to finish.

Allison Zinder
Wednesday, October 29

Fall Harvest
Matthew presents an inspired fall menu. In this class, he prepares roasted beet salad with watercress, goat cheese and orange walnut vinaigrette; root vegetable stuffed pork tenderloin over cranberry polenta; braised Swiss chard with a maple red wine glaze; and for dessert, sweet potato tartlettes with pecan crème fraiche.

Matthew Greene
Monday, November 3

Holiday House Party Delights
Here’s a menu for the holidays that uses great seasonal ingredients. Jill shows you how a little preplanning could make your party the easiest one ever! Innovative dishes include rosemary and spiced nuts; cornmeal-crusted oysters with sour cream and caviar; smoked herring and cream cheese pate′ with dill; beef brisket with caramelized onions and merlot sauce; chive cream biscuits; and green beam, caramelized onion and blue cheese salad.

Jill Garloff , $50
Monday, November 10

Sushi 101
Learn the technique of making sushi rice and creating many popular rolls (maki). Candace will also show you the difference between regular knives and sushi knives, along with how to handle and cut with them so you can display your own beautiful sushi creations.

Candace Atkins
Wednesday, November 12