Dinah Corley Cooks

11/15/2021

What is Buche de Noel?
It is the classic Christmas dessert of France. Genoise cake, chocolate butter cream and meringues are transformed into a beautiful and realistic Yule log decorated with holly berries and forest mushrooms

11/12/2021

Check back...December class promotions will be posted here....prizes, discounts and BOGOs for December enrollees

11/02/2021

The Wellness Kitchen has made room for 2 more participants in my soldout Perfect Pie class on Saturday. For more information and registration please go to https://www.warrentonwellnesskitchen.com/

10/29/2021

The perfect pie has golden flaky pastry on top AND bottom crusts. It is beautifully and uniformly crimped all around. The filling is ample and luscious. The perfect pie slices perfectly, with no runny filling and no collapsed crust. Come and make your own perfect pie with Dinah Corley on November 6th at the Wellness Kitchen in Warrenton. https://www.warrentonwellnesskitchen.com/ for more information and registration,

10/27/2021

Latest post from Wellness Kitchen! Come sign up for cooking classes today!

Chef-prepared meals to go. No Prep-No Cooking! Clean handmade soup, salads, entrees,

10/26/2021

The Cooking School found a brand new home with a brand new commercial kitchen in Old Town, Warrenton. Use this link to find a class schedule with descriptions and other information, you will also register for classes on this site. I hope to see you soon.

Registration is now open for our Fall & Holiday cooking classes. We hope to make your holiday meal preparations less stressful and more fun!

10/15/2021

While the searches for a new home, I thought I would share some wonderful that I call "Way Too Simple to Teach, Way Too Good to Miss." The first one is an adaptation of a recipe for one of the best tomato sauces you have ever tasted: Put 2 cups of mini diced tomatoes in a heavy sauce pan, add a pinch of sugar, a smaller one of salt, 1 stick unsalted butter, and one peeled onion cut in half. Simmer very gently for 45 minutes. Throw away the onion, then puree the remaining ingredients with your favorite machine. You will be so glad you tried this. Enjoy!

09/27/2021

😃 It was all smiles on Friday for A is for Apple, P is for Pomme 🍎

Do you recognize any of these smiling 😊 faces?

Check back for more classed scheduled this fall!!
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09/20/2021

💫 We’ve opened up 2 more spots for - A is for Apple, P is for Pomme 🍎

Learn how to the perfect dinner party or date meal this Friday in !

The class will cover pork tenderloin, apple 🍏 side dishes, and finish with a lesson in making pastry dough from scratch 👩🏻‍🍳 to complete your 🥧

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09/08/2021

🍏 Looking for a fun activity? Pick your own apples at 🍏

These apples make for the perfect product to practice your new skill from A is for Apple, P is for Pomme at Buchanan Hall on Sept. 24 at 6:30 pm.

Check back for more classes scheduled this fall.
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📸: Hollin Farm

09/06/2021

👩🏻‍🍳 This Labor Day we’re scoping out from Bon Appétit Magazine contributing editor, Dinah.

We can’t wait to make apple 🍎 tarts and more with this world class instructor on Sept. 24th at Buchanan Hall.

Check back for more classes scheduled this fall.

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09/01/2021

🍏 🍎 Fall is around the corner, and that means season! Join Dinah for - A is for Apple, P is for Pomme on Sept. 24 at Buchanan Hall 🍎🍏

Learn how to create the perfect meal of pork and cooked apples followed by an Apple Tart 🥧 Take your skills to the next level by learning how to make dough 👩🏻‍🍳

Dinah holds a Grande Diplome from both the London and Paris cooking schools. She was one of the first three women admitted to Gaston LeNotre’s professional program at the LeNotre Institut in Versailles, . Dinah has worked with Simone Beck, , James Beard, Richard Olney, Marcella Hazan, and Gaston LeNotre.

Check back for more classes scheduled this fall.

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