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March 2019
Friday Fish Feast (D) – $85 Per Person – 3/22/19
It is Friday, fish day! Sit back and relax, while Chef Pete prepares this fabulous seafood feast before your very eyes! Mixed Green Salad with Spiced Shrimp and Mango; Seasonal Fish Served on a Bed of Zucchini and Yellow Squash with White Wine Sauce; Herbed Orzo Pasta with Crab; Oatmeal Chocolate Chip and Pecan Cookie Ice Cream Sandwich with Cinnamon Ice Cream
Find out more »Starch Madness! (P) – $80 Per Person – 3/22/19
Bracket busted? Not a fan of basketball? Spend an evening making pasta and sauce and score some real points in the kitchen! Fresh Ravioli with Ricotta Filling; Lemon Basil Butter Sauce with Fresh Parmesan; Fettuccine; Pasta Sauce Raphael; Green Salad with Balsamic Dressing
Find out more »Bread Baking Workshop: Flat Breads and Spreads (P) – $75 Per Person – 3/23/19
Making fresh bread from scratch is not only relaxing, but also very rewarding! With just a little planning you can have fresh bread for lunch and dinner all week long. What best to go with freshly made breads? Some homemade delicious spreads, of course! Mini Focaccia with Caramelized Shallots, Fresh Herbs and Sea Salt; Traditional Greek Olive Oil Bread with Feta Cheese and Oregano; Mediterranean Pocket-less Pita Bread; Artichoke and Green Olive Tapenade; Roasted Pepper, Garlic and Feta Cheese Spread
Find out more »“The Big Night “ (D) – $95 Per Person – 3/23/19
Inspired by “The Big Night” and set in New Jersey in the 1950s, this 1996 film revolves around the gastronomical “it” dish of the 18th and 19th century nobility. It is a pastry-lined dome filled with a creamy mixture of pasta, meat, vegetables, and cheese. Timballo (pasta, meat, vegetables, and cheese); Seafood; Nudi (ricotta gnocchi) with Creamy Asparagus-Prosciutto Sauce; Veal Piccata; Broiled Zucchini Ribbons with Parmesan; Roasted Potato with Pancetta and Roasted Shallots; Trio of Italian Desserts
Find out more »Knife Skills (P) – $80 Per Person – 3/23/19
Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared from the ingredients used in class. Chicken and Vegetable Stir-Fry with Fresh Ginger and…
Find out more »Protected: Reston Women’s Club (D) – 3/29/19
A great chance to relax at the chefs’ table and enjoy watching (and eating) a fabulous meal being prepared by a dynamic team of our amazing chefs. Watercress, Pear, and Stilton Cheese Salad; Scallopini of Chicken with Sage and Bay Leaves; Thyme Glazed Carrots; Chocolate Tart with Fresh Raspberries
Find out more »“That’s Amore” (D) – $85 Per Person – 3/29/19
In this class Chef Pete will share his love for all things food. Enjoy an evening of great food and great company as you learn how to make delicious recipes that are easy enough for you to share with your loved ones. Creamy Chickpea Soup with Shrimp and Roasted Tomatoes; Sweet Potato Gnocchi with Fried Sage and Chestnuts; Stuffed Pork Loin with Smoked Figs, Pancetta and Port Glaze; Neopolitan Trifle (zuppa inglese)
Find out more »Couples Cooking: Traditional Greek Cooking (P) – $190 Per Pair – 3/29/19
The best way to understand the culture and way of life of other countries is through exploring their food. In this class we will prepare a hearty and satisfying Greek meal that you can easily replicate at home any day. Come join us at Culinaria, as Chef Marilena shows you around her native country through food! Roasted Pepper, Toasted Almonds and Pomegranate Molasses Spread with Seasoned Pita Bread Wedges; Greek Shrimp Saganaki with Feta Cheese; Creamy, Oven-Baked Orzo in a…
Find out more »Reservations Required (D) – $125 Per Person – 3/30/19
(This special class is limited to ten participants.) Boulevard food has come to represent cooking that has withstood the test of time, somewhat defined by the accompanying side dishes as accessories to the center of the plate. Many are intrigued by the side dishes and plan their meals around them. Join Chef Stephen as he takes you on a journey down his boulevard. Braised Chestnut Soup with Duck Confit; Truffled Goat Cheese Ravioli with Roasted Tomatoes and Basil Pesto; Roasted Quail…
Find out more »April 2019
Protected: Reston Women’s Club (D) – 4/3/19
Don't miss this Encore Performance! A great chance to relax at the chefs’ table and enjoy watching (and eating) a fabulous meal being prepared by a dynamic team of our amazing chefs. Watercress, Pear, and Stilton Cheese Salad; Scallopini of Chicken with Sage and Bay Leaves; Thyme Glazed Carrots; Chocolate Tart with Fresh Raspberries
Find out more »