OKBistro
Cooking Classes and Events ~  April 5th - 14th

Eat
EAT



Cook
Cook



Entertain
Entertain
Follow us on
The Basics with Chef Bernard:  Stocks and Soups  
"Indeed, stock is everything in cooking...without it nothing can be done." - Auguste Escoffier
Description: In this class, you will learn the fundamental to making a good soup...a good stock!  Chef Bernard will teach the preparation of:
  ·Chicken , fish, and vegetable stocks.
 ·Cream, puree, and velouté.  
Menu:  Zucchini and Basil Soup (Vegan), Cream of Mushroom Soup, Radish Soup, Fennel and Clam Soup 
Date: Mon, April 5, 2010   
Time: 7:00 pm -10:00 pm   
Cost: $75  
Instructor: Chef Bernard Henry 

For more information or to register visit: The Basics with Chef Bernard: Stocks and Soups
 
 
Singles Cooking Class:  "Cooking Up a Love Life"   Singles
Description: Forget speed dating, Open Kitchen's Singles Cooking Class is a fun way to meet other singles who enjoy food and wine in a relaxed environment while learning your way around the kitchen and trying your hands at some delicious recipes.  
This course highlights food from Thailand, Singapore and Indonesia.  You will learn how to make great party food that sizzles, is super tasty and a breeze to make.
Menu: Sweet Shrimp, Chicken Satay Skewers, Sate Peanut Dipping Sauce, Thai Coconut Ratatouille over Rice, Carmelized Pineapple Rounds.
Date: Tues, April 6, 2010   
Time: 7:00 pm -10:00 pm   
Cost: $75   
Instructor: Jolly Sienda  

For more information or to register visit:Singles Cooking Class: "Cooking Up a Love Life"
 

CookThe Basics with Chef Bernard:  Herbs and Spices   
Description:Herbs and Spices are the heart and soul of cooking: they give food inspiration, color and character.  In this class, you will learn:
 *How and where to buy and store herbs and spices;
 *Specific cooking techniques and compatibility of different herbs and spices with foods;
 *How herbs and spices are used in drinks and how they can decorate a dish.  

Menu: Strawberry and Mint Champagne, Thai Shrimp Soup with Lemongrass and Cilantro, Tea-Braised Lamb or Beef with Herb Roasted Vegetables, Lavender Crème Brulée   

Date: Wed, April 7, 2010   
Time: 7:00 pm -10:00 pm   
Cost: $75   
Instructor: Chef Bernard Henry   

For more information or to register visit:The Basics with Chef Bernard: Herbs and Spices
 Young Budding Chef Round the World: Thailand
Description: How adventurous are your child's taste buds? Thai food is known for its balance of five fundamental flavors hot (spicy), sour, sweet, salty, and (optional ) bitter, in each course or within the overall  meal.  Join Ann Godfrey as she shares the cuisine of Thailand.  "Aroy dee" (delicious)  
Menu: Thai Basil Chicken, Coconut Rice, Mango Sticky Sweet Rice Dessert
Date: Mon, April 12, 2010   
Time: 5:00 pm - 7:30 pm   
Cost: $55 
Instructor: Ann Godfrey

For more information or to register visit: Young Budding Chef Round the World: Thailand  
 

Comfort Foods - Vegan Style!   
Description:Have you been a vegetarian/vegan for awhile? Are there dishes you really miss? Meatloaf?  Macaroni & cheese?  Well, we've worked to make the best recipes for these dishes, come see what you think.  Plus a surprise 3rd dish that we're sure you'll love.     
Menu: Meatloaf, Mac & Cheese plus ??     
Date: Tues, April 13, 2010   
Time: 7:00 pm -10:00 pm   
Cost: $75  
Instructor: Judith Bienvenu   

For more information or to register visit: Comfort Foods - Vegan Style!

Wild Horse Winery & Vineyards Winemaker Dinner

April 14, 2010

6:15 pm Reception ● 6:45 pm Dinner

Wine Notes by Chrissy Wittmann, Winemaker, Wild Horse Winery & Vineyards

"Deconstructing the Dinner" Presentation by Executive Chef Bernard Henry

Amuse-Bouche Reception

Shrimp with Avocado Salsa

Soft Poached Quail Eggs with Applewood-Smoked Bacon

Wild Horse Viognier, Central Coast, CA - 08'

First Course

Tuna Tartar, Eggplant Caponata, Baby Arugula and Ratatouille Jus

Wild Horse Chardonnay, Central Coast, CA - 08'

Second Course

Blini with Roasted Sweet Peppers, Eggplant Caviar and Vegetable Confetti

Wild Horse Pinot Noir, Central Coast, CA - 08'

Main Course

Braised Rabbit with Mustard Sauce - Orecchiette - Carrots - Leeks

Wild Horse Unbridled Pinot Noir, Santa Barbara, CA - 08'

Or

Halibut Fillet - Braised Fennel - Lemon Grass & Ginger Infused Oil

Wild Horse Unbridled Chardonnay, Santa Maria, CA - 08'

Dessert

Caramelized Cantaloupe, Pistachio Crusted Goat Cheese and Caramel Sauce

Wild Horse Chardonnay, Central Coast, CA - 08'

~~

$95 per person (tax & service not included)

Space is limited! Register online or see an Open Kitchen Team Member to register today!

Be sure to note your Main Course selection when making your reservation.

*All wines will be available for purchasing at the dinner.

Founded in 1981, Wild Horse Winery & Vineyards is one of the Central Coast's leading producers of premium varietal wines. Their success is rooted in a commitment to crafting wines that are consistently high in quality and represent a good value. Wild Horse was named for the wild mustangs which roam east of the estate. These horses are descendants of the first Spanish horses introduced to California. The name Wild Horse has grown to evoke images of the free and unbridled, a dynamic spirit which is manifested in Wild Horse Winery's constant exploration of winegrape varieties and winemaking techniques.

To register or for more information visit: Wild Horse Winemaker Dinner
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

info@openkitchen-dcmetro.com

www.openkitchen-dcmetro.com