Food & Wine >> Cooking

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Expand your cooking repertoire and improve your kitchen skills.
 
Dim sum is a style of Chinese cuisine prepared as small bite-sized portions of food served in small steamer baskets or on small plates. In this hands-on class, learn to make two of the most popular, delicious Chinese dim sum dishes: Steamed Bun (Hum Bao) and Pot Stickers (dumplings).

Start date: 05/31/17

End date: 05/31/17

1 session

Weekly - Wed 6:00 PM - 9:00 PM (5/31/2017-5/31/2017)

Instructor : Fumiko Kurose-Bretzke 

Room :  CAB - Main

Class Fee: $45.00

Materials Fee: $15.00

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Enhance your kitchen confidence with this advanced cutting class. Learn to fillet fish, cut up a whole chicken, slice meat and more. Learn practical applications of professional cutting techniques. 

Start date: 06/06/17

End date: 06/06/17

1 session

Weekly - Tue 6:00 PM - 8:30 PM (6/6/2017-6/6/2017)

Instructor : Karen Binkhorst 

Room :  CAB - Main

Class Fee: $45.00

Materials Fee: $15.00

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Learn to cook two healthy Japanese summer favorites: Udon (wheat noodles) and Ramen (egg noodles). The instructor will demonstrate how to make authentic Japanese soup stock (Dashi) from scratch for Udon noodle soup, and how to make a sweet and sour soy dressing for cold Ramen noodles. In addition, learn to prepare garnishes for these noodle dishes using a variety of vegetables, omelette, shrimp, and cooked chicken.  

Start date: 07/12/17

End date: 07/12/17

1 session

Weekly - Wed 6:00 PM - 9:00 PM (7/12/2017-7/12/2017)

Instructor : Fumiko Kurose-Bretzke 

Room :  CAB - Main

Class Fee: $45.00

Materials Fee: $15.00

Please read: Your $15 Materials Fee is paid directly to ...More



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Nongkran Daks is the owner of the Thai Basil restaurant in Chantilly, Virginia and author of Nong's Thai Kitchen.  Her cuisine has been critically claimed in the New York Times, Washington Post and she was featured on the Food Network in Throwdown with Bobby Flay.  Chef Daks will demonstrate and share secrets for preparing three of her specialty dishes: her Throwdown winning Shrimp Pad Thai, Chicken Tom Yam soup (to add a little spice to the evening) and Mango with Sticky Rice, a delicious dessert or snack.  You will be invited to be in the kitchen with Nong for the evening and taste samples. Class format will be demonstration and some hands on involvement.  Nongkran will also give tips on shopping for ingredients. Don't miss this one time opportunity to share an evening with this accomplished chef and author.    

Start date: 07/19/17

End date: 07/19/17

1 session

Weekly - Wed 6:00 PM - 9:00 PM (7/19/2017-7/19/2017)

Instructor : Nongkran Daks 

Room :  FSA Kitchen & Classroom

Class Fee: $49.00

Materials Fee: $15.00

Please read: Your $15 Materials Fee is paid directly to ...More



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Make your own delicious, beautiful Bento, a Japanese-style packed lunch, by learning how to make and artfully arrange sushi rice, fresh and cooked vegetables, shrimp, smoked salmon, and delectable toppings. Vegetarian options will also be covered.

Start date: 08/02/17

End date: 08/02/17

1 session

Weekly - Wed 6:00 PM - 9:00 PM (8/2/2017-8/2/2017)

Instructor : Fumiko Kurose-Bretzke 

Room :  CAB - Main

Class Fee: $45.00

Materials Fee: $15.00

Please read: Your $15 Materials Fee is paid directly to ...More



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