OKBistro
Cooking Classes and Events ~ Mar 15- Mar 31


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Monday, March 15th -
Young Budding Chefs - Celebrating St. Patrick's Day
(3 seats left)

ChildrensYoung 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 Sauces
Sauces are often considered one the greatest tests of a chef's skill. Art of SaucesWhether 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 li�, 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

CookOpen Kitchen Chefs Bernard Henry and Matt Finarelli getting ready for our upcoming St. Patrick's Day Dinner.  Here is a glimpse of the making of the corned beef - a 5-day process involving brining fresh beef brisket with a solution of salt, sugar, juniper berries, peppercorns, cinnamon, cloves, coriander and other spices.


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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 Cr�me Cheesecake    $8

Three Course Dinner includes one

Main Entr�e, Side Dish & Dessert for $29 (exclusive of tax and tip).


Monday, March 22nd - Cooking in Provence
One of the most lovely regions of France also produces some of the best tasting foods in the world.  Learn how to recreate your favorites in your own home. The techniques are easy and the results are tres magnifique!

Menu: Wild Mushroom Tartines, Endive and Asparagus Salad with Oranges and raspberry Vinaigrette, Provencal Chicken with Nicoise Olives, Gratin of Potatoes

Style:
Hands on Participation
Instructor: Robyn Webb
Time: 7:00pm - 10:00pm
Cost: $75.00
Click here to Register: Cooking in Provence


Tuesday, March 23rd - Cooking with Beer

 Beer is a versatile beverage that can add flair and flavor to simple dishes both sweet and savory.  Beer lends itself to many different food preparation techniques, several of which we will be covering in this class. Come learn how to cook a variety of foods with a wide range of different beers, and then sit back and enjoy a wonderful meal accompanied by a professional beer tasting.

Style: Hands On Participaction
Instructor: Matt Finarelli, Sous Chef
Time: 7:00pm - 10:00 pm
Cost: $75.00
Click here to Register:Cooking with Beer



Tapas and Tango
Wednesday March 24th
6:30 - 9:30 pm

Cook

Live Music Flamenco and Tango with a twist of jazz
by master classical guitarist Boris Arratia

Passed Finger Foods

Wine and Sangria Specials ($6/glass)

Pre-register for $15.00/person;  $20.00/person at the Door.*

To register or for more information,
Call 703-334-1504 or Register Online

Buen Provecho!

*Please expect standing room only!
More information about Tapas and Tango

Open Kitchen Spring Break Baking Camp at Open Kitchen
March 29 to April 1, 2010
 
The Open Kitchen Culinary Team believes that by building children's knowledge on the foundations of cooking, we can build the self-confidence that they need to then become creative and intuitive young cooks! How rewarding to empower your child to venture into the kitchen to mix, blend, fold and bake.
Our four day Spring Break Baking Camp, for children ages 9-16 years old, will provide a variety of culinary skills and fun for your youngsters.
 
Two sessions to pick from
These classes will be conducted in our Chef's baking kitchen.  Class size is limited to four students each.  These SMALL-SIZE Classes will allow your student personalized attention from the instructor.  
Each of the four classes listed below will be offered during the morning session and the afternoon.
(minimum class size = 3)
 
Register early for best selection
Morning Session                             Afternoon Session
   10:00 am to 12:30 pm                        1:30 pm to 4:00 pm
 
Each class will provide
*Hands on participation           *Recipes                   *Fun memories!
*Baskets will be provided for packaging up all of their yummy creations!
    
CookHere's what's cookin' 
*Monday March 29 -
What's for Breakfast? - AM Session
What's for Breakfast? - PM Session
 
**Tuesday March 30
Crazy for Cupcakes! - AM Session
Crazy for Cupcakes! - PM Session
 
***Wednesday March 31 -
Chocolate Workshop - AM Session
Chocolate Workshop - PM Session 

****Thursday April 1 -
Happy Spring! Happy Easter! Cookie Gift Baskets- AM Session
Happy Spring! Happy Easter! Cookie Gift Baskets - PM Session

 
Registration and Payment Information
$65 per child per class or $250 per child for all 4 classes
Sibling Discount - 10% off each additional child
(parent waiver must be on file at Open Kitchen for each child participating)

To Register visit www.openkitchen-dcmetro.com/category/events/
For more information call 703-334-1504
Open Kitchen, 7115 Leesburg Pike #107, Falls Church, VA 22043
Monday, March 29th - Classic Tuscan (5 seats left)
Who doesn't like the warm and wonderful flavors of Tuscany. You'll learn how to prepare a very simple, yet classic menu of Tuscany that's great for everyday or entertaining.

Menu: Ribolitta (classic Tuscan bread and Tomato soup), Roasted Pear and Walnut Salad, Parmesan Polenta, Arista Di Maiale (Roast Pork Loin), Classic Tiramisu

Style: Hands on Participation
Instructor: Robyn Webb
Time: 7:00pm - 10:00pm
Cost: $75.00
Click here to Register: Classic Tuscan



Tuesday, March 30th - Cooking Up a Healthy Lifestyle

 Learn a series of dishes that are not only delicious, but are wonderfully healthy as well. Make 2010 the year you keep your resolution to eat healthy, and let us help you get started!

Menu: Gazpacho Soup, Shrimp and Cucumber salad, Sweet Potato and Chicken Kabobs, Fresh Cranberry and Pear Crisp
Style: Hands On Participaction
Instructor: Jolly Sienda
Time: 7:00pm - 10:00 pm
Cost: $75.00
Click here to Register:Cooking Up a Healthy Lifestyle


Tuesday, March 31st - Delights of Indian Cuisine - A Vegan Cooking Class
 From the deep tropics to the alpine terrain, India produces an abundance of  various spices, herbs and vegetables from which to choose when preparing your favorite recipes. In this class, along with Jyotsna Tonse you will prepare and savor some of her families favorite Vegetarian Indian recipes.

Menu: Chole-Chick Pea Curry, Aloo Mutter-Peas and Potatos, Basmati Rice, Cucumber Raita-Relish

Style: Hands On Participaction
Instructor: Jyotsna Tonse
Time: 7:00pm - 10:00 pm
Cost: $75.00
Click here to Register: Delights of Indian Cuisine
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