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Monday, March 15th - Young Budding Chefs - Celebrating St. Patrick's Day(3 seats left)Young 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 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
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Open 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).
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Monday, March 22nd - Cooking in ProvenceOne 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 ParticipactionInstructor: Matt Finarelli, Sous Chef Time: 7:00pm - 10:00 pm Cost: $75.00 Click here to Register: Cooking with Beer
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Tapas and Tango Wednesday March 24th 6:30 - 9:30 pm
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
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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!
Here'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
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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 ParticipactionInstructor: Jolly Sienda Time: 7:00pm - 10:00 pm Cost: $75.00 Click here to Register: Cooking Up a Healthy LifestyleTuesday, 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
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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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