Open Kitchen, LLC
January Cooking Class Schedule with Group Discounts available.

Bistro Reservations
Lunch and Dinner reservations accepted at

"NEW" Bistro Hours

Sunday 
dedicated to your private events

Monday - Tuesday
dedicated to cooking classes and private events

Wednesday - Friday
Lunch 11:00 am - 2:00pm
Dinner 5:00 pm - 10:00pm

Saturday
Serving Lunch and Dinner
11:00 am - 10:00pm


Holiday Schedule

We will be closed the following days so our staff can spend the holidays with their family 

New Years
January 1st

Contact Us
Bistro 
703-942-8148
Catering
703-942-8148
Cooking Classes
703-334-1504
Chef's Timeshare Kitchens

703-334-1504

Join Our Mailing List

Make it your New Year's Resolution in 2011 to have FUN in the kitchen while improving your cooking skills. 
Whether you are a seasoned chef or just beginning to cook, our cooking classes offer knowledge, skill and fun when it comes to the kitchen!
  • Group Discounts - When you put together a group of five or more people to participate in the same class, you take $10.00 off each person's registration.  Offer valid on most  classes. 
     
  • Redeeming Gift Certificates and Gift Cards - To register for a class using a gift certificate or a gift card, call 703-334-1504. 
     

Hands-on Class:  Baking with Chef Amy -- To Knead or Not To Knead
PM Session - January 9, 2011

Hands-on Class:  French Classics for an Elegant Dinner Party
AM Session:  Mon, Jan 10, 2011

Hands-on Class:  Culinary Adventure -- Indian Street Food
PM Session:  Mon, Jan 10, 2011

Hands-on Class:  Roasting 101
AM Session:  Tues, Jan 11, 2011

Hands-on Class:  Lets Make Paella!
PM Session:  Tues, Jan 11, 2011

Hands-on Class:  Teen Cuisine -- Breakfast Breads/Treats
AM Session:  Sun, Jan 16, 2011


Hands-on Class:  Culinary Adventure -- Imperial Moroccan Dinner
PM Session:  Sun, Jan 16, 2011

Hands-on Class:  Culinary Adventure -- Tex-Mex Cuisine
AM Session:  Mon, Jan 17, 2011


Hands-on Class:  Your Own Creperie - Intro to Crepe Making
PM Session:  Mon, Jan 17, 2011

Hands-on Class: Think Spring! Take a Break from Heavy Winter Foods
AM Session:  Tues, Jan 18, 2011

Hands-on Class:  Cake Making Workshop with Chef Amy
AM Session:  Sun, Jan 23, 2011

Hands-on Class:  Knife Skills Class
AM Session:  Mon, Jan 24, 2011

Hands-on Class: Comforting Chilis and Stews
PM Session:  Mon, Jan 24, 2011

Hands-on Class:  French Mother Sauces I
AM Session:  Tues, Jan 25, 2011

Hands-on Class:  Souffles 101
PM Session:  Tues, Jan 25, 2011
 
Hands-on Class:  Teen Cuisine:  Stocks & Soups
AM Session:  Sun, Jan 30, 2011

Hands-on Class:  Culinary Adventure -- Healthy Japanese
PM Session:  Sun, Jan 30, 2011

Hands-on Class:  Bread and Soup: The Perfect Comfort Food Class
AM Session:  Mon, Jan 31, 2011

Hands-on Class:  Northern Italian Cuisine: Risotto & Polenta
PM Session:  Mon, Jan 31, 2011


Jan9PMHands-on Class:  Baking with Chef Amy -- To Knead or Not To Knead
PM Session:  Sun, Jan 9, 2011
Combining ancient and modern techniques, this class will prove that delicious, homemade, healthful bread is within your reach!

Menu: Tuscan Grape Focaccia, No Knead French Baguettes, Rustic Italian Whole Wheat Bread (No Knead), Pineapple Ginger Muffin

Instructor: Chef Amy Riolo
10:00 am - 1:00 pm
$79
Register Now

Jan10AMHands-on Class:  French Classics for an Elegant Dinner Party
AM Session:  Mon, Jan 10, 2011
Ever wanted to impress your friends with your gastronomical prowess? This is the menu that will entrance them joy and seduce them with taste. Start with a light, healthy appetizer that will have them begging for the recipe.  Next, serve them a creamy chicken dish with an unctous sauce of gorganzola and spinach and for the grand finale, whip up a full-proof chocolate torte that is a masterpiece of simplicity yet will have them asking for seconds and even thirds.                                                                   
1. You will learn how to slow-roast vegetables for sumptuous salads.

2. How to grill a chicken and make a creamy sauce.
3. How to make pie dough and a creamy filling.


Menu:  Mixed Green Salad with Oven Roasted Tomatoes and Goat Cheese, Grilled Chicken with Gorgonzola and Spinach Cream Sauce, Chocolate torte 

Instructor: Angela Schaffner
9:00 am - 12:00 pm
$79
Register Now

Jan10PMHands-on Class:  Culinary Adventure -- Indian Street Food
PM Session:  Mon, Jan 10, 2011
Come join Chef Inderpal as he takes you on a journey through India and its streets, and learn why theses are the most common foods eaten, as well as the health benefits in them.

Menu: Chaat Salad (The most common street food found in India)
, Aloo Tiki (Spiced Potato Patty), Seasonal Pakora (Fried Seasonal Vegetables in chick-pea flour), Lassi (The most common cold drink found on the streets of India), Imli Chutney (sweet and sour sauce), Hari Chutney (spicy mint sauce), Masala Chai (The most common hot drink found on the streets of India)
Instructor: Chef Inderpal Chawla
6:30 pm - 9:30 pm
$79
Register Now



Jan11AMHands-on Class:  Roasting 101
AM Session:  Tues, Jan 11, 2011
Isn't a roasted chicken or turkey one the most comforting smelling dishes you can imagine? What about a standing rib roast? What if you could learn a foolproof way to get those dishes to come out perfect everytime?

In this class, Chef Mia, you will share with you the art of preparing food in an oven. You will learn how to:

1.  How to get a crisp skin on a chicken and keep it moist at the same time.
2.  How to roast a pork loin to a golden brown and tricks to avoid overcooking it.
3.  How to roast vegetables and potatoes to coax out all the flavors.
4.  Using a thermometer to make sure your roast is safe and still moist.


Menu: Roasted chicken with pan gravy, Roasted pork loin stuffed with apricots and shallots, Roasted potatoes with bacon, onions and rosemary, Roasted tomatoes, zucchini, onions, peppers

Instructor: Chef Mia Kang
9:00 am - 12:00 pm
$79
Register Now


Jan11PMHands-on Class:  Lets Make Paella! - PM Session:  Tues, Jan 11, 2011
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.  Work with Chef Matt to learn how to make three widely known types of paella ... and enjoy an evening feasting on them at the end!  Spanish wines and sangria will be available to add to the festivity.
 
Menu: Traditional Paella Valencia (chicken, chorizo and seafood)
, Seafood Paella (a variety of fish and shellfish), Vegetarian Paella

Instructor: Chef Matt Finarelli

6:30 pm -9:30 pm
$89
Register Now


Jan16AMHands-on Class:  Teen Cuisine -- Breakfast Breads/Treats
AM Session:  Sun, Jan 16, 2011

Teens!  Spend an afternoon with Culinary Instructor Angela who will show you how fast and easy it is to make DELICIOUS and NUTRITIOUS breakfast goodies.  You'll bring a goody bag home with some samples for sharing with your family and your friends!

NOTE:  Students must be at least 13 years.

Menu: Banana-chocolate chip muffins, Jalapeno Cheese Cornbread, Orange Zest Scones, Berry muffins, Coffee cakes

Instructor: Angela Schaffner
10:00 am - 2:00 pm
$79
Register Now


Jan16PMHands-on Class:  Culinary Adventure -- Imperial Moroccan Dinner - PM Session:  Sun, Jan 16, 2011
Morocco's imperial dishes and innovative techniques were inspirations to European chefs, rulers, and writers.  Learn age old techniques and typical Moroccan sweet and savory  flavor profiles.
Menu: Meat Turnovers with Cinnamon, Honey Lamb Stew with Saffron Almond Rice, Marzipan Stuffed Nuts and Dates

Instructor: Chef Amy Riolo
5:00 pm - 8:00 pm
$79
Register Now

Jan17AMHands-on Class:  Culinary Adventure -- Tex-Mex Cuisine
AM Session:  Mon, Jan 17, 2011

Its cold outside, the best way to keep your self-warm is to cook and eat some tasty, comforting Tex-Mex food.  "Tex-Mex" cuisine, as we Americans know it today, is a twentieth century phenomenon that originated hundreds of years ago when Spanish/Mexican recipes combined with Anglo fare. Tex-Mex restaurants first surfaced outside the southwest region in cities with large Mexican populations.
Menu: Pedernales River Chili, Jalapeno Cornbread, Saucy Black Eye-Peas, Mexican Wedding Cookies

Instructor: Chef Inderpal Chawla
9:00 am - 12:00 pm
$79
Register Now



Jan17PMHands-on Class:  Your Own Creperie - Intro to Crepe Making - PM Session:  Mon, Jan 17, 2011
Making crepes is fun and simple! But what do you do with them when you're done?  All too many times, we just place some jelly on them, roll them up, and call it a day.  Crepes can do so much more, and this class will not only teach you how to make crepes - but how to use them as well!
Menu: Ratatouille Stuffed Crepes, Smoked Salmon Asparagus Crepe Torte, Sweet Nutella Strawberry Crepe Souffles

Instructor: Chef Matt Finarelli
6:30 pm - 9:30 pm
$79

Register Now


Jan18AMHands-on Class: Think Spring! Take a Break from Heavy Winter Foods
AM Session:  Tues, Jan 18, 2011
Take an exotic and healthy food vacation. Learn how to use exciting flavorful spices and eat better too.
Menu: Black Sea Bass with Moroccan Vegetables and Chile Sauce

Instructor: Chef Mia Kang
9:00 am - 12:00 pm
$79
Register Now



Jan23AMHands-on Class:  Cake Making Workshop with Chef Amy - PM Session:  Sun, Jan 23, 2011
Learn the pleasure of baking cakes from scratch.  Once you taste their delicious flavor and moist texture, you'll never go back to box mixes again. Learn to mix, bake, fill, and frost. These 4 recipes are perfect for a wide range of occasions.
Menu: Lemon Layer Cake, Italian Sponge Cake, Pear and Cardamom, Bundt Cake, Dulce de Leche Cupcakes

Instructor: Chef Amy Riolo
10:00 am - 1:00 pm
$79
Register Now



Jan24AMHands-on Class:  Knife Skills Class - AM Session:  Mon, Jan 24, 2011
From beginner to seasoned professional, everyone who likes to spend time in the kitchen knows how important it is to have good knife skills. In this class, you will learn the basics of knife usage, handling, care and safety as well as all the cuts that will make your food look and taste better. And of course, you'll be cooking and sampling the foods you slice in class!  Whether you're just getting started, or need a refresher course, this class will give you the confidence to cut like a pro!
Participants will dine on meat, fish and vegetables that they cut during the class.

Instructor: Chef Matt Finarelli
9:00 am - 12:00 pm
$79
Register Now



Jan24PMHands-on Class: Comforting Chilis and Stews - PM Session:  Mon, Jan 24, 2011
Chilis and stews can warm you throughout your body on a cold winter night, and have some of the most satisfying and complex flavors in the whole culinary world.  In this class, learn the tricks of proper stewing, as well as some of the more interesting flavors that can be used in these dishes.

Menu: Texas Style Chili with Beer and Chocolate, Shrimp and Chorizo Jambalaya, Classic Tuscan Minestrone
Instructor: Chef Matt Finarelli
6:30 pm -9:30 pm
$79
Register Now



Jan25AMHands-on Class:  French Mother Sauces I  - AM Session:  Tues, Jan 25, 2011
First classified in 1815, French sauces are now part of standard culinary school curriculum.  Learn how 4 basic sauces transformed the way of cooking. You'll also pair sauces with traditional ingredients.
Menu: B�chamel Sauce with Broccoli Gratin, Tomato Sauce with Baked Penne and Zucchini, Brown Sauce with Roasted Potatoes, Veloute Sauce with Chicken Breasts

Instructor: Chef Amy Riolo
9:00 am - 12:00 pm
$79
Register Now



Jan25PMHands-on Class:  Souffles 101- PM Session:  Tues, Jan 25, 2011
Often thought of as the pinnacle of cooking, a great souffle is delicate, delectable and delicious. This class will teach you how to make souffles like a pro, and will dis-spell some of the myths about souffles as well.
Menu: Salmon Souffle, Cauliflower Almond Souffle, Chocolate Souffle with Sweet bourbon sauce

Instructor: Chef Matt Finarelli
6:30 pm -9:30 pm
$79
Register Now
 
Jan30AMHands-on Class:  Teen Cuisine:  Stocks & Soups - AM Session:  Sun, Jan 30, 2011
Teens, in this class Culinary Instructor Angela will advance your cooking skills by showing you how you can make a whole selection of soups by first making a good stock!  The French refer to stocks as FONDS which stands for foundation.  A solid foundation will allow you to build a rich and exciting home for all the recipes you create in the future.


NOTE:  Students must be at least 13 years.

Menu: Chicken Stock for any Soup , Cream of Mushroom Soup, Silky Caulifower Soup, Barley Risotto with Beans and Greens

Instructor: Angela Schaffner
10:00 am - 1:00 pm
$79
Register Now



Jan30PMHands-on Class:  Culinary Adventure -- Healthy Japanese - PM Session:  Sun, Jan 30, 2011
The Japanese diet has been known for centuries as one of the healthiest due to its high levels of nutrients and antioxidants.  Join Chef Inderpal to learn hands-on how to a make simple, healthy Japanese meal.
Menu: Yakiniku (Grilled) Teriyaki Chicken and Pork, Miso-Shiru (Miso Soup), Kyuri No Sunome (Japanese Cucumber Salad), Seasonal Vegtable Tempura

Instructor: Chef Inderpal Chawla
5:00 pm - 8:00 pm
$89
Register Now



Jan31AMHands-on Class:  Bread and Soup: The Perfect Comfort Food Class
AM Session:  Mon, Jan 31, 2011
There's nothing better than a meal of a warm bowl of soup accompanied by a fresh, hot loaf of bread.  This class will teach the basics of making both of these.  Start off by learning the basics of bread making, and while that's rising, learn how to make some fabulous variations of chicken soup -- from egg noodles, rice noodles, farina dumplings, ginger and mushrooms to accompany your bread from Katharine Mardirosian, Owner of "100 Bowls of Soup." It's a soul-warming class that will teach you all you need to know for the coming winter months!
"Chicken Soup - Theme & Variations" and Chef Matt's French Baguettes

Instructor: Chef Matt Finarelli & Special Guest, Katharine Mardirosian, Owner of "100 Bowls of Soup"
9:00 am - 12:00 pm
$79
Register Now


Jan31PMHands-on Class:  Northern Italian Cuisine: Risotto & Polenta - PM Session:  Mon, Jan 31, 2011
Expand your Italian cooking repertoire by learning how to make perfect polenta and creamy risottos. These are the dishes served in Northern Italy in place of the pastas we are more familiar with here in the US.  Risotto and polenta are simple, comforting, and versatile -- they can be a meal in themselves, served as a tantalizing snack or side dish.
Menu: Risotto with Pancetta and Asparagus, Risotto with Gorgonzola Dolce and Spinach, Three-Cheese Polenta with Sauteed Wild Mushrooms, Polenta "Lasagna" with Zucchini and Pesto

Instructor: Chef Matt Finarelli
6:30 pm - 9:30 pm
$79
Register Now
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Wednesday Wine Event Continues

Choose your favorite bottle of wine, have it delivered to your table and pay half price.  Offer good on Wednesday only between 5:00pm and 10:00pm dine-in dinner service only.  Offer good for full bottles of wine only.  Not available during cooking classes, events and special Wine Events.

Bring Your Friends
 
Open Kitchen
7115 Leesburg Pike, #107
Falls Church, Virginia 22043