Culinaria Cooking School
Founded in 2008, Culinaria Cooking School brings together professional chefs and wine experts who want to share their passion for the culinary arts with the community.
Conveniently located in the heart of Vienna, VA, this state-of-the art facility will feature modern equipment for use by instructors and students.
The team includes (from left to right) Chef and CEO Stephen Sands, Office Manager Stefanie Sacripante, Chef and VP Pete Snaith, Chef Brian Batsel, Chef Robyn Alexander, Chef Bonita Woods, and Wine Director John Peters.
“Our classes are built around teaching the fundamentals of cooking,” says Chef Stephen Sands. “They appeal to novice chefs, seasoned cooks, and beginners. Not only do our classes emphasize food preparation, but we also teach the presentation aspects of the dishes you serve — and offer tips on how to entertain with style and class.”
Happy New Year’s Eve! In anticipation of the big celebration on Friday night, you’ll find tips for picking the perfect bottle of bubbly in this week’s newsletter.
Personally, I think it’s a shame to drink this effervescent gift from the gods only on New Year’s Eve.
So I make a point to serve champagne and sparkling wines year-round, because bubbly sets the perfect mood for any celebratory event – from birthdays and anniversaries to graduation and Super Bowl Sunday.
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Attention all carnivores: In this issue of our weekly newsletter, you’ll find three recipes that are sure to please.
They came from my cookbook, “The Street Chef,” and I do hope you’ll enjoy preparing this hearty, simple meal.
Rack of Lamb Stuffed With Brandied Apricots
Perfect Mashed Potatoes
Grilled Asparagus With Butter and Lemon
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Tune in to WUSA9 at noon on Thursday, December 16 at noon when Chef Stephen Sands of Culinaria Cooking School will give a demonstration of Hazelnut Linzer Torte With Fresh Raspberries.
For more great recipes, sign up for one of Culinaria’s December classes. And be sure to buy a gift certificate for all of your family and friends for classes in the upcoming winter session. From Italian to Sushi, Baking to Knife Skills, each class will help improve your cooking. Click here to buy a gift certificate.
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When you have a house filled with guests at holiday time, the last thing you want to do is spend the whole party in the kitchen. On the attached pages, you’ll find three of my favorite appetizers. They are easy to make, and can be prepared ahead of time. Plus, they are all packed with veggies.
Be sure to sign up for one of Culinaria Cooking School’s December classes, which are listed at the right. Most of our classes are three-hour sessions that run about $65 each.
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Believe it or not, pumpkin pie, cornbread, roasted turkey, and other traditional Thanksgiving fare weren’t actually part of the original meal enjoyed by the Pilgrims. Back in 1621, potatoes were unavailable, and butter and oil were scarce. There were no ovens, and roasting on a spit over a fire took hours. But the pilgrims wanted to celebrate the end of the drought that revived their crop of corn and fruits with their neighbors, the Wampanoags.
In the spirit of collaboration, the Native Americans brought five deer, adding to a meal of stewed boiled fowl, lobster and fish, corn and wheat breads, dried fruits and pumpkin, boiled vegetables, and water to drink. About 150 people enjoyed the feast, which lasted three days. Now that’s a celebration!
Like the Pilgrims, we have much to be thankful for here at Culinaria Cooking School. More than 400 friends, family members, and new students turned out to our grand opening on Nov. 7, and we thank you all for that incredible show of support.
As our gift to you, click on the numbers at the top of this newsletter to find eight pages of Thanksgiving recipes, plus our holiday wine tips (page 10).
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November 11, 2010, Vienna Connection — Soon after Culinaria Cooking School opened its doors on Nov. 7, Vienna Connection reporter Donna Manz wrote an article noting:
“Hundreds of friends, family and supporters turned out to celebrate with the owners and staff and share. An array of sweet and savory finger foods and bottles of flowing wine didn’t hurt the camaraderie, either.
“Between the two co-founders, there is more than thirty years of culinary experience, and many of the guests go back 20 to 30 years with co-founders Stephen Sands and Pete Snaith.”
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Culinaria’s Thanksgiving Feast 2010
For starters:
Parsnip Soup w/ Truffle Oil
Pair with:
The main course:
Brined Spice-Cured Roast Turkey
Pair with:
On the side:
- Brussels Sprouts with Apple, Bacon & Pine Nuts
- Cranberry Pinot Noir Relish
- Red-Wine Braised Cabbage and Onions
- Roasted Sweet-Potatoes Spears with Turkey Bacon Vinaigrette
- Sausage Chestnut Stuffing
For dessert:
Delicata Squash Tart
Pair with:
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Bring your friends, bring your family, and bring your appetite to Culinaria Cooking School this Sunday from noon to 4 p.m. for our Grand Opening Bash!
Our address: 110 Pleasant St. NW, Vienna, VA 22180
Please RSVP: 703-865-7920
We’ll be serving: Polpettine with Pomodoro Sauce (little meatballs) •Dumplings w/ Dipping Sauces •Caramelized Onion w/ Gorgonzola in Fillo Cups •Flank Steak Crostini •Flat Bread w/ Mushroom & Gruyere •Mini Margherita Pizza •Cup Cakes w/ Strawberry or Chocolate •Smoked Salmon Mousse in Cucumber Cups •Italian Vino-Sausage Bites •Bruschetta w/ Olive Tapenade & Roasted Peppers •Southwestern Bruschetta •Baked Stuffed Brie w/ Cranberry Relish •Sprouted Lentil Dhal in a Pastry Shell
Check out our brand new digs and meet our chefs. You’ll find their bios below.
Also below, you’ll find a list of our fall classes, including individual sessions on cooking regional Italian dishes, tapas from Spain, and crepes. There is also an array of wine classes to choose from, and plenty of classes for teens who will learn to make Chinese food, cookies and quick breads. You’ll also see that we have classes for couples, Ladies Lunch Bunch, team building opportunities for businesses, and more.
We look forward to seeing you on Sunday! – Chef and CEO Stephen Sands, Office Manager Stefanie Sacripante, Chef and VP Pete Snaith, Chef Brian Batsel, Chef Robyn Alexander, Chef Bonita Woods, and Wine Director John Peters.
Visit us online: www.culinariacookingschool.com • Send us an email: info@culinariacookingschool.com
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Text by Hope Katz Gibbs, www.InkandescentPR.com
Design by Jerry Lustan, www.surface2.com
“The secret of a happy marriage is finding the right person; and you know it’s right if you love to be with them all of the time. But I wouldn’t keep him around long if I didn’t feed him well.” — Julia Child
At Culinaria Cooking School, we want your marriage to last a lifetime. Whether you are recently engaged, a newlywed, or a couple of old lovebirds hoping to spice up your culinary skills — our chefs will help you unlock new flavors and aromas, and teach you the secrets of preparing fine food.
From couples dinners to wine classes, bachelorette parties and more, sign up today for a fabulously fun cooking class that is sure to bring you closer. And do bring your friends. This is the gift that keeps on giving. Cheers to your happiness!
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Parsnip Soup With Truffle Oil
What you’ll need:
2-3 T. unsalted butter
1-2 lbs. parsnips, peeled and chopped
1 medium leek, washed well and chopped
1 large onion, diced
1 medium carrot, peeled and chopped
1 small stalk celery, chopped
2 quarts chicken stock or vegetable stock
1 bay leaf
2 cups heavy cream, or low-fat sour cream, or yogurt, as an option
salt & pepper, to taste
finely grated nutmeg, to taste
2 T. white truffle oil
Butternut Squash and Apple Soup
What you’ll need:
1 cup washed, sliced leeks, white and pale green parts only
3 T. unsalted butter
1 T. minced garlic
12 cups diced yellow onion
6-7 cups roasted butternut squash
3 cups granny smith apples, peeled and roughly diced
2 T. toasted spice rub
8 cups chicken stock
2 cups heavy cream
salt & pepper, to taste
3 tsp. olive oil
1 large peeped apple, sliced thinly for garnish
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