Culinaria Cooking School

Had a great time cooking with chef Stephen the other night, I am a little behind in posting this! A special thank you to all of the people that come in to take classes and support Culinaria cooking school!

Last nights weeknight special, it was so good to see you all last night especially my dear Shirley! Started with an amuse of eggplant dish I saw on pastagrammer called Momma Rossa eggplant (thank you Eva, it was a huge hit!) baby lettuce with fresh tomatoes, red wine vinaigrette, lasagne al Forno and finished of with orange ciambella cake! A special thanks to 3 amazing assistants! You all did amazing!

THERE'S STILL TIME to register your child for our last summer camp of the season at Culinaria Cooking School and give them a summer to remember! Come and join Chef Christine as we travel across America sampling tasty regional favorites as we go! Kids and Teens will learn basic knife skills, food safety, and prepare and eat a fabulous meal each day.

How? Just copy and paste this link - https://culinaria.wpenginepowered.com/wp-content/uploads/2023/06/2023-Summer-Camp-Application-2.pdf

Download and print the application. Complete the form and send it back to Culinaria. You can mail it, email it or drop it off. If you have ANY questions, just call the school. We are here to help!

Regional American Favorites

Chef: Christine Wisnewski

August 7 - 11, 2023 -- 2:00 pm–5:00 pm

Monday–New England: New England Clam Chowder; Italian Sandwich; Boston Cream pie

Tuesday–Mid Atlantic: Beef stroganoff; Dutch Babies; Old Bay potato Salad; Blueberry hand pies

Wednesday–The Southern States: Chicken and
dumplings; fried green tomatoes; Cornbread; Honey Butter; Banana pudding

Thursday–Midwest: Pierogies; Canteen Sandwich; Vegetable Pasta Salad; Gooey Butter Cake

Friday–Southwest and West Coast: Fish Tacos;
Cobb Salad; Elote Corn; Bizcochito

culinaria.wpenginepowered.com

A great night on the bayou, cooking for some very cool people and some very nice assistants, spicy shrimp in a butter sauce which was perfect for dipping bread! Duck and andouille sausage gumbo and Cajun rice, to finish of the evening Patty,s king cake! What a great evening it was!

Tonight was all about bourbon, bacon and smoke! Smoked stuffed mushrooms with 3 cheese bourbon and bacon baked , seared scallops with bacon bourbon hollandaise, dry rubbed and smoked pork tenderloin with bourbon glaze and bacon wrapped with glazed asparagus. To finish off the evening bacon bourbon pecan pie with smoked whipped cream with bourbon. Explosion of flavors! Great group of people and top notch assistants! Thank you all so much!!

Bastille day perfect pairings, we had a blast cooking for all of you thank you to all thank came and our amazing volunteer assistants!

🇲🇽 Cheesecake con frutos rojos. Mi postre favorito del verano. Las bayas son las frutas que más disfruto esta temporada. Son frescas, dulces y a veces un poquito aciditas.

🇺🇲 Cheesecake with berries. My favorite dessert of the Summer. Berries are my most favorite fruit this season. They're sweet, fresh, and sometimes a tad crispy.

🇨🇵 Cheesecake aux fruits rouges. Mon dessert préféré de l'été. Les baies sont mes grandes chouchous de la saison. Elles sont frais, doux et parfois un peu acide.

Many of our indoor cooking camps still have plenty of room available – especially next week’s. If your young chef is interested in a hands-on culinary adventure just give us a call (at (703)865-7920) or go to our website at www.culinariacookingschool.com and pull down the Summer Camp 2023 Tab on the upper right corner for additional information.

Homepage - Culinaria Cooking School Plenty of Spots still available in Summer Camp 2023! Register your child for summer camp at Culinaria Cooking School and give them a summer to remember! Kids and Teens will learn basic knife skills, food safety, and prepare and eat a fabulous meal each day. Campers receive a recipe packet, souvenir....

From our private event wine pairing class on Thursday! A special thanks to Nancy for all the business you have bought us!

Hey guys,
You still have not planned the Summer activities for the Rugrats and schools almost out, so... let me share this with you... 5-day cooking camps, a different menu every day, tons of fun, and skills for a lifetime. Link in bio. Check out all the options, TODAY!

Spots are filling fast!!

From my pasta 101 class last night, there is nothing as satisfying as making your own pasta with your own sauce too!

Looking for something for the kids to do this summer? Culinaria Cooking School has spots for our summer camps left! Please check our website www.culinariacookingschool.com for the schedule or please call the school at 703-865-7920

Homepage - Culinaria Cooking School Simple to Spectacular 061023 (D) SPS, PS 7-10 pm $105 Four-star recipes are often little more than elaborate versions of basic and simple recipes. Chefs Stephen & Pete invent a new style that adapts to every occasion and every level of cooking experience. Let your culinary imagination take hold and....

From Saturday nights dinner at Culinaria with chef Stephen and myself. Had a great time! Ginger, garlic and soy glazed shrimp over mixed greens, mixed green salad with green beans and monchego cheese, marinated and spiced rubbed grilled flank steak with creme fraishe herb potatoes and orange tart!

Wine tasting Wednesday and the wines were fantastic! The Prosecco was nice and dry and not to sweet, both of the Kunde whites were very nice and the Buena Vista is a really amazing! If you are in need of these please stop my the school and we can order them for you! A special thanks to Cindy!!

Chef Viviana Paella in the Garden Class, this past weekend. Everyone had a great time and we thank you for the continued support for Culinaria Cooking School. We are so glad to have Chef Viviana!

A great night for a cozy class, The Dinner Party. Started with a fennel, taleggio and cardamom tart, (sorry did not get a picture) three lettuce salad with pear, sweet Gorgonzola, pine nuts and sherry vinaigrette, baked bronzino with shallot saffron compound butter, fennel compote, celeriac purée with bacon batons and raspberry napoleons with mascarpone cream

There is still time to register your junior chef for summer fun at Culinaria Cooking School Summer Camp. Give them a summer to remember! Kids and Teens will learn basic life skills, like knife skills, food safety, and how to prepare a balanced and nutritious meal. Plus, they get to eat the meals they have prepared each day.

Campers receive a recipe packet, souvenir t-shirt, and certificate for the week they attend.

From chef Pete’s traveling thru Italy class last night! A very special to chef Christine for hanging out and helping me! It was a great evening!

From a private dinner for 50th birthday celebration for a fantastic group of people last night chef Christine and I did last night! We had amazing assistants who really stepped up last night! Could not have this with out their help! Thank you all and a very nice group of people! Happy birthday Ben!

From the Pete’s ah beetz class,nah a great time!we made 16 pizzas!

Wine tasting Wednesday, a special thanks to Cindy with Virginia Imports and Joseph with Delicato wines! Man that was a lot of tasting! Let us know if you would like to purchase any of these wine at a great price!

From a private event last night, started off with a watercress and jicama salad, seared chicken breast with sage and bay, fresh make pasta with pesto and finished with chocolate Molten cakes with grand mariner whipped cream

Weeknight special Asian-ish, started out with Jackie’s Vietnamese wings, fried rice with Chinese sausage, under General Tso chicken and apple ginger pie. It was a great evening of great people and great food! Special thanks to Kathy and Jackie!

From last night chefs table Dinner on the Cote d’ Azur, crostini with grilled Zucchini and fromage blanc, ratatouille, Daube de Boeing Provencale over polenta thyme glazed carrots and apple soufflé with calvados with chefs Stephen and Pete

It was a two for wine tasting week! Tuesday was a Fess Parker tasting. Fess Parker makes really great wines and rep from them is such a cool guy! If you have never tried Fess Parker, you really should! Today was all about Italian wines and they were all fantastic! A special thanks to Cindy for being a great wine rep! 🍷

Wine tasting Wednesday, always a nice way to start the day! Always good to see Cindy!

From our perfect pairing wine class last night Bordeaux, goat cheese soufflés with roasted tomato on top, served with Bordeaux bland, Len tail ragu with apple sausage served with Medox, arugula, avacado and cherry tomato and chive salad, Duck breast with whipped sweet potato, rosemary and Parmesan cheese served with Pomerol, chocolate mouse served with champagne! What a great night and a full house! Thank you to all that came and a very special thanks to our amazing volunteer assistants!

Late post from our Valentine’s Day dinner, Stephen and I had a great time with a 6 course meal. Wonderful people and great assistants!

A great night for a birthday and Valentine’s Day celebration, very cool people, thank you all for celebrating with Culinaria Cooking School and with Stephen and I! A special thank you to our volunteer assistants!

From chef Marilena’s class last night it was all about the the northern regions of Italy! Chef did an amazing job cooking and talking about Italy! Marilena is truly a Jen and we are so proud to have her as one of our instructors! Thank you to all that came last for another sold out class! A very special thanks to our amazing assistants!

Our new chef David is amazing and his pastry classes are doing so well! Not only is he an amazing chef but equally talented in knife making! But yesterday was all about Mardi Gras desserts! I got a couple of pictures of some of their creations! If you are into pasty then you need to take a class with him

From last night’s weeknight special, italiano! Mixed greens with crispy prosciutto and sharp provolone, gnocchi with spicy rosemary sauce, and torta margarita, thank to all that came and a very special thank you to our amazing assistants!

From last nights Prefect Pairings - Napa Cakebread Cellars Wine dinner. Amuse corn Madeline with smoked trout, chipotle creme fraische and caper, curried white bean dip with freshly made beer bread and coconut shrimp served with Sauvignon blanc, salmon wrapped in prosciutto moth Meyer lemon dressing served with Pinot noir, marinated breast of duck with duck fat potatoes with warm lentil salad, balsamic glazed mushrooms with pine nuts and Parmesan served with Cabernet Sauvignon and for dessert, apple cinnamon crepes with calvados whipped cream served with a sparkling wine. Just a wonder class with some very cool people! A very special thanks to our volunteer assistants!

From last nights Prrfect Pairings - Napa Cakebread Cellars Wine dinner. Amuse corn Madeline with smoked trout, chipotle creme fraische and caper, curried white bean dip with freshly made beer bread and coconut shrimp served with Sauvignon blanc, salmon wrapped in prosciutto moth Meyer lemon dressing served with Pinot noir, marinated breast of duck with duck fat potatoes with warm lentil salad, balsamic glazed mushrooms with pine nuts and Parmesan served with Cabernet Sauvignon and for dessert, apple cinnamon crepes with calvados whipped cream served with a sparkling wine. Just a wonder class with some very cool people! A very special thanks to our volunteer assistants!

May all of you have a great new years, thank you so much for all of your business and we hope to see you more this year! Here’s to all of you !!!!