Upcoming Events
March 22 - Cooking in Provence
March 23 - Cooking With Beer
March 24 - Tapas and Tango
March 29 - Classic Tuscan Dinner
March 30 - Cooking Up a Healthy Lifestyle
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Monday, March 8th - Couples Cooking Class - Spicing Things UP in the Kitchen!Grab your partner and kick your cooking skills up a knotch by learning how to make delicious, curry meatballs with fresh ginger, cardomon and chilies and a chicken dish that is full of flavor and takes only about 30 minutes to make. Top it off with a nutty couscous side dish, apple compote and melt-in-your-mouth cinnnamon cookies for a romantic evening for two. Menu: Golden Curry Meatballs, Moroccan Spiced Chicken, Pine Nut Couscous, Honeyed Apples and Cinnamon Swirl Cookies Style: Hands on Participation Instructor: Jolly Sienda Time: 7:00pm - 10:00pm Cost: $75.00 Click here to Register: Couples Cooking Class Tuesday, March 9th - Caribbean Fest - Haiti Benefit EventGrab your flip-flops, escape the cold, and celebrate for a cause! Open Kitchen will set sail for our first-ever Caribbean Fest -an evening of Tropical Cuisine and Island Entertainment. The event will feature a Caribbean-themed buffet dinner, $6 drink specials, and live music. ALL ticket proceeds will go to aid victims of the Haiti Earthquake. Style: Social EventTime: 6:30pm - 9:30 pm Cost: $50.00 Admission Ticket Click here to Register: Caribbean Fest- Haiti Benefit Event Wednesday, March 10th - The Art of Sauces: The Grand Sauces Sauces are often considered one the greatest tests of a chef's skill. Whether they are classic such as sauce supreme, or contemporary, such as red pepper coulis, good sauces demand the highest technical expertise. The successful pairing of a sauce with a food demonstrates an understanding of the food and an ability to judge and evaluate a dish's flavors, textures, and colors.
In this class, you will learn the basic techniques of the Grand Sauces and understand the nuances of pairing these sauces with certain foods -- how and why certain combinations have become enduring classics. Uncovering the principles behind these pairings will form the foundation for developing sensitivity to sauces in particular and the skill and artistry of cooking in general.
Menu: The Grand Sauces: demi-glace, velouté, béchamel, tomato and hollandaise - were once referred to as the mother sauces, to indicate that from these basic sauces many others were created.
Style: Hands on Participation Instructor: Chef Bernard Time: 7:00 pm - 10:00 pm Cost: $75.00 Click here to Register: The Art of Sauces: The Grand Sauces
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Monday, March 15th - Young Budding Chefs - Celebrating St. Patrick's DayYoung Budding Chefs (ages 9 to 16*) will have fun celebrating St. Patrick's Day with Chef Ann by learning to make a tasty Irish fare.
Class includes following simple recipes along with emphasis on good nutrition, learning about kitchen safety and clean-up procedures, and best of all, eating the delicious creations for dinner. Children will get recipes and a take-home care package of food make in class. *Consideration will be made on a case by case basis for younger children. As always, parents are welcome to attend with their child. Menu: Irish Colcannon Soup, Irish Sheppard's Pie, Irish Cookies/Bars Style: Hands on Participation Instructor: Ann Godfrey Time: 5:00pm - 7:30pm Cost: $55.00 Click here to Register: Young Budding Chef Round the World- Celebrating St. Patrick's Day Tuesday, March 16th - The Art of Sauces:Contemporary SaucesSauces are often considered one the greatest tests of a chef's skill. Whether they are classic such as sauce supreme, or contemporary, such as red pepper coulis, good sauces demand the highest technical expertise. The successful pairing of a sauce with a food demonstrates an understanding of the food and an ability to judge and evaluate a dish's flavors, textures, and colors. In this class, you will learn the basic techniques of Contemporary Sauces and understand the nuances of pairing these sauces with certain foods -- how and why certain combinations have become enduring classics. Uncovering the principles behind these pairings will form the foundation for developing sensitivity to sauces in particular and the skill and artistry of cooking in general. Menu: The broad category of contemporary sauces includes jus lié, beurre blanc, coulis, compound butters, and a variety of miscellaneous sauces, such as relishes, salsas, and compotes. Style: Hands on Participation Instructor: Chef Bernard Henry Time: 7:00 pm - 10:00 pm Cost: $75.00 Click here to Register: The Art of Sauces: The Contemporary Sauces
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Join us
March
17th St. Patrick's Day Dinner
Appetizers
Mulligatawny - traditional Irish Lamb Soup $9 Warm Cabbage Salad with Bacon and Blue Cheese $8
Duo of Asparagus Salad - Dubliner Cheese - Watermelon Radish $10
Fish 'n' Chips - Beer Battered Cod - Shredded-Herbed Mini Potato
Cakes $11
Main Course
Shepherd's Pie with Lamb
$15
Bacon Wrapped Pork Loin - Brussels Sprout Hash - Guanciale - Thyme
Jus $19
Dublin Sunday Corned Beef and Cabbage with Horseradish Sauce $17
Vegetarian Bubble and Squeak (V) $12
as a side $6
Baked
Parsnip Irish Style (V) $11
as a side $6
Desserts
Apple and Barley Pudding
$6
Chocolate-Orange Guinness Cake
$8
Bailey's Irish Crème
Cheesecake $8
Three Course Dinner
includes one
Main Entrée, Side Dish
& Dessert for $29 (exclusive of tax and tip).
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Contact Us
Bistro 703-942-8148
Cooking Classes & Chef's Timeshare 703-334-1504
Private Events 703-334-1504
7115 Leesburg PIke #107
Falls Church, VA 22043
[email protected]
www.openkitchen-dcmetro.com
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