Store Calendar

• Monday, December 1st

  The Extraordinary Flavors of Turkish Cuisine

  6:00-8:30 p.m. $30/limited to 20 students

  Zemine Bükün returns to our cooking classroom with a beautiful menu that is absolutely worth sharing with family and friends this holiday season. There is certainly a rich culinary heritage in the cuisine of Turkey. Early nomadic tribes, varied geographical regions, socioeconomic levels and religion all play a role in the dietary traditions of the country. Zemine, a food engineer, hails from the historic city of Sanliurfa, in Southeast Turkey, birthplace of Abraham, ancestor/patriarch of the Jewish, Christian, and Muslim religions. Zemine says that Sanliurfa is also known for its excellent cuisine. This evening's menu includes some national and local favorites Participants in Zemine's classes have experienced an amazing array of the best of Middle Eastern flavors, not generally found in our area. From the appetizing filo dough filled Börek to Spanakl kek (spinach cake), that won the national food competition in Turkey several years ago, and everything in between, this is a class that should not be missed. Both meat and vegetarian options are available; please let us know when you sign up.
  Tonight's menu will include:
  

  • BöreK (filo dough filled with yogurt, feta, and sesame)
  • Tutmaç Corbas (a traditional lentil and noodle soup)
  • Kariyarik (Eggplant stew)
  • Ispanakl Kek  (spinach cake)

• Tuesday, December 2nd

  Culinary Keepsakes: The Fine Art of Recipe Albums

  6:30-9:00 p.m. $30/limited to 16 students

  What will we be "cooking up" in this class?; a fantastically art-full, personalized cookbook that will be the envy of friends and family. In addition to your own faves, we'll exchange recipes with each other. You will leave with a decorated binder and at least 2 full finished pages. The class few includes materials, but please be sure to bring several of your own recipes (printed out or handwritten), scissors, a favorite pen or two, and perhaps family mementos or old photos, one-of -a -kind memorabilia, menus, etc. Your instructor, Sarah Fishburn is a mixed media narrative artist with a worldwide following. Her colorful and clever artwork has been included in many exhibits and gallery shows and has been featured in art and scrapbooking magazines and several dozen books. She is the author of 2 books on art and collage techniques.
      

• Thursday December 4th

  Bring Home The Holidays Tasting Event

  5 pm -8 pm FREE

  Join us as we demonstarte our finest Holiday offerings helping to inspire new Holiday Traditions for your Family and Friends! There will be active demonstartions in each of our deprtments:taste, enjoy and share!

• Thursday, December 4th

  German Holiday Cookies: A New Tradition of Gift Giving

  6:30-9:00 p.m. $28/limited to 14 students

  Elke Naumburg brings the spirit of the German Christmas holidays of her youth to our cooking classroom this season. Several weeks before Christmas her mother's kitchen would transform into a baking house as she prepared 10-12 varieties of traditional holiday cookies that would serve as gifts for acquaintances. Elke carried on this tradition when she relocated to the United States over 20 years ago. Her in-laws and friends couldn't wait to receive their yearly gift of cookies. Roll up your sleeves and make four delightful varieties of German holiday cookies that will certainly start a new tradition of gift giving and enjoyment in your home.
  Tonight's cookie menu will include:
  

  • Mandelhoernchen (marzipan cookies)
  • Nussecken (hazelnut triangles)
  • Apfelsinenstangen (orange butter cookies)
  • Zimtsterne (cinnamon stars)

• Monday, December 8th

  An Italian Feast of "Nine" Fishes

  6:00-8:30 p.m. $32/limited to 20 students

  Italians share a tradition of only eating fish on Christmas Eve. This tradition born in Central and Southern Italy was based on the belief that the Christmas Eve dinner should be "in blanco" (white or no meat).  For many, the well known "Feast of the Seven Fishes" is just a start.  It may be named for the seven sacraments of the Catholic Church, the Seven Hills of Rome, the seven sins, or the seven virtues.  Many families do not stop at seven types of fish and cook nine types (as is the case of tonight's menu), eleven, or even thirteen fish is common. What is most important is what is shared with family, friends, and loved ones. Your instructor, Chris Fisher is thrilled to share a terrific, winter warming selection of heavenly fish dishes with you tonight. Chris worked at the celebrated Pike's Place Seafood Market in Seattle and the World Famous DeLaurenti's Italian specialty store- also at Pike's Place, and after graduating with honors from L'Academie de Cuisine.  Chris was promoted to Sous-Chef of Tosca, rated the top Italian Restaurant in Washington, DC.  
  Tonight's menu will include:
  

  • Fritto Misto with Fresh Italian Salsa Verde (a mixed fish fry)
  • Zuppa di Pasce del Pirata (Pirate's fish soup-so named because of the use of rum and mixed fish)
  • Rombo allo Zafferano con Sugo di Vongole (halibut with saffron  Chili butter in clam sauce)

• Tuesday, December 9th

  Global Tamales

  6:00-8:30 p.m. $32/limited to 20 students

  Sarah Tomsic returns to teach her fourth annual Holiday Tamales class. Tamales are a tradition in all Central and South American Countries. Family members come together to spend entire days making their traditional family recipes. In this class, we will be making three very distinct tamales. From Honduras, we will make a traditional tamale filled with peas, pork, and potatoes. These tamales are steamed in aluminum foil. In El Salvador, they enjoy the Tamalon, a huge tamale stuffed with chorizo and chard, steamed in a dish towel and sliced into single portions. In Oaxaca, Mexico, it is traditional to steam tamales in banana leaves, but tonight they will be wrapped in traditional corn husks. This will be a sweet black bean and plantain stuffed masa. In addition to preparing and enjoying these wonderful and diverse tamales, we will make a quick slaw and  a Cuban tres leches cake - which is traditionally enjoyed during the holidays. Don't miss out on this awesome evening.
  Tonight's menu will include:
  

  • Honduran Tamales filled with Peas, Pork, and Potatoes
  • Tamalon Tamale filled with Chorizo and Chard
  • Black Bean and Plantain Tamale from Oaxaca
  • Cuban Tres Leches Cake

• Wednesday, December 10th

  A Cup of Tea with the Republic of Tea

  12:00-1:00 p.m. $10/limited to 20 participants

  Join us for "Tea 101" led by Lisa Berry, a regional Minister of Commerce for the Republic of Tea. This interactive class will expand your knowledge of tea as Lisa explains tea processing, varieties, origins, health benefits, brewing techniques, and history. Each variety will be tasted and discussed during class. Discover for yourself the "Way of Tea."

• Wednesday, December 10th

  A Taste of Spain

  6:00-8:30 p.m. $30/limited to 20 students

  Originating in Valencia, Spain, Paella has become Spain's most widely recognized dish. Paella marries the robust Mediterranean flavors of olive oil, garlic, and saffron with rice, meat, seafood, and vegetables. We invite you to join Chris Morgan for a classic paella entrée complete with our house smoked chorizo sausage, delectable Spanish tapas (small plates) for an appetizer course, and a classic Spanish dessert.
  Tonight's menu will include:
  

  • Tapas: Garlic & Mushroom Toast, Cod & Caper Croquettes, Olives a La  Madriliene (marinated olives)
  • Market Fresh Seafood and Chorizo Paella
  • Polronones (Spanish Almond Cookies)

• Thursday, December 11th

  Lunch & Learn: Holiday Whole Grain Delights

  12:00-1:00 p.m. $15/limited to 20 students

  This class will introduce you to some not- so- common grains and pseudo- grains that are not only appetizing, but are nutrition powerhouses!  Now is the perfect time to substitute the butter laden stuffing and the marshmallow topping on sweet potatoes, and bring some delightful fresh flavors to your holiday and winter tables. Salud! Cooking & Lifestyle Classroom Coordinator, Chef and Nutritionist, Jan Findlater will discuss the many ways that you can incorporate these versatile grains into your daily food repertoire. Today's menu will include a warming Holiday Quinoa and Buckwheat Salad, Pecan Wild Rice Salad, Millet and Cauliflower "mashed potatoes," and  Amaranth Tortillas with Fresh Pico de Gallo.

• Thursday, December 11th

  Chocolate Overdose

  6:30-9:00 p.m. $28/limited to 20 students

  "There is more to life thank chocolate, but not right now"- Anonymous. Chocoholics unite! Join Briana Nervig for an evening of pure indulgence. Whether you are looking for inspiration for holiday gifts, office get-togethers, or a decadent dessert, this class will surely tempt your palate and satisfy your sweet tooth.
  Tonight's chocolate menu will include:
  

  • Chocolate Hazelnut Mousse in Chocolate Cups
  • Chocolate-Dipped Chinese 5-Spice Shortbread
  • Cranberry-White Chocolate Blondies
  • Chocolate Souffle Cake with Citrus Cream

• Saturday, December 13th

  Alternative Dark Chocolate Desserts

  9:30-11:30 a.m. $26/limited to 16 participants

  "I have this theory that chocolate slows down the aging process...It may or may not be true, but do I dare take the chance?" -Anonymous
  For our second chocolate class of the month, we will be focusing on alternative chocolate desserts. Dark chocolate has received an enormous amount of positive press in the last few years for its healthy levels of flavonoids that have been shown, in numerous studies, to have heart healthy properties. That is great news for all of the dark chocolate lovers out there!  We will make 4 mouthwatering chocolate desserts - 1 cake with alternative flours, a flourless cake with chickpeas instead of flour (don't knock it until you've tried it!), an amazing and versatile dark chocolate bark, and a dark chocolate sorbet. All of the recipes in this class are gluten-free!
  Our chocolate menu includes:
  

  • Amaranth and Quinoa Dark Chocolate Cake
  • Dark Chocolate Chickpea Cake
  • Dark Chocolate Hazelnut and Fig Bark
  • Dark Chocolate Sorbet

• Tuesday, December 16th

  Ultimate French Comfort Foods & More

  6:00-9:00 p.m. $30/limited to 20 participants

  neilThomas is one half of the infamous duo known the world over as thomasAllen.  He has worked the majority of his culinary career under Chef Antonio Race at Pulcinella Restaurant, where he underwent rigorous training including push-up contests every hour. After four years under Race, he went on to help write the menu for Lil Nic's and The Stonehouse Grille. Most recently, he was Sous Chef under Chef Jean Martini at the Savoy Brasserie. He is also BFF's with Chef Bobby Flay. Neil has left the restaurant industry as of late to pursue other passions in life, but will always have food! rossAllen, the other half of the infamous duo known the world over as thomasAllen, a beloved Francophile, enjoys the true comfort foods of the French persuasion. Growing up in a kitchen filled with eccentric French women, numerous travels throughout France, and a devoted palate to "extra sauce on EVERYTHING." His experience in French cuisine, according to a somewhat reliable source, has earned him a Michelin Diamond rating of 6! He is also BFF's with Anthony Bourdain. Ross has left the kitchen filled with crazy French women to pursue other passions in life, but will always have French food! Please come join the fun, filled with French comfort foods, French music, and French movies. It will be a unique and unparalled  pre-holiday experience! All dishes will be prepared with a T & A (thomasAllen) twist.
  Presenting tonight's menu:
  

  • Classic Ratatouille
  • Coq au Vin (Chicken in Wine)
  • Crêpes thomasAllen