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Sign Up Today for These Upcoming Classes at Culinaria Cooking School: Click here.

Monday, February 21
• Coffee & Chocolate,
1:30-4:30 pm, $65
• The Art of Ravioli Making,
1:30-4:30 pm, $65
• Entertaining with Style,
7-10 pm, $65

Tuesday, February 22
• Cheese and Wine 101,
7:30-9:30 pm, $75

Wednesday, February 23
• Knife Skills,
9:30 am-12:30 pm, $65
• Cooking for ADD & ADHD,
1:30-4:40 pm, $65
• The Soups of Winter, 7-10 pm, $65

Thursday, February 24
• The Wines of South Africa,
7:30-9:30 pm, $65
• Southern BBQ Vegetarian Style,
7-10 pm, $65

Friday, February 25
• Stuffed Pasta, 1:30-4:30 pm, $65
• Secrets from an Italian Baker I,
7-10 pm, $65
• Regional Comfort Food,
7-10 pm, $70

Saturday, February 26
• Sauce Workshop I: Basic White Sauces, 1:30-4:30 pm, $65
• The Dinner Party, 7-10 pm, $70
• Couples Cooking: Bay Area Bistro,
7-10 pm, $120 / couple

Monday, February 28
• Southern Cajun Sunday Dinner,
7-10 pm, $65
• Southern Italian Dinner,
7-10 pm, $65

Tuesday, March 1
• Wine Class: Cabernet Sauvignon, 7:30-9:30 pm, $75
• Secrets from an Italian Baker,
7-10 pm, $65

Wednesday, March 2
• Cannelloni: Stuffed Pasta,
7-10 pm, $65

Thursday, March 3
• The Wines of Bordeaux,
7:30-9:30 pm, $90

Friday, March 4
• Child & Parent: Family Dinner,
6-8:30 pm, $80 / pair

To ensure your seat, sign up at least 72 hours prior to the class by registering online at www.culinariacookingschool.com or call 703-865-7920. Salud!

Explore the Secrets of Greek Cuisine

By Chef Marilena Leavitt
Introduction to Greek Cooking
Culinaria Cooking School

Welcome to the Greek table! I am excited to introduce Culinaria Cooking School students to an array of classes based on fresh, seasonal ingredients central to Greek cuisine.

  • March 18: Introduction to Greek Cooking. Students will learn to prepare foods that are the heart of any taverna menu, from tzatziki with zucchini fritters, to savory skewered meatballs with pita, to Greek peasant salad, to delicious almond cookies.
  • April 1: Cook with Fillo Dough. Students will learn to cook and bake with this versatile ingredient to make spanakopitakia, creamy chicken fillo pie, and mouthwatering baklava.
  • April 14: The Foods of the Greek Islands. In this class, students will make mini sesame bread rolls, olive tapenade, baked fresh fish wrapped in parchment paper, coriander potatoes, fennel and orange salad, and walnut spice cake.

Why is Greek food so good for you? Because it contains heart-healthy grains, and nutrition-packed fruits and vegetables. Nothing is processed or pre-packaged, and most every dish is prepared slowly and deliberately, then savored by family and friends.

Bread, for instance, is the cornerstone of the Greek daily diet. More than just flour and water, Greeks knead in herbs, sesame seeds, flax seeds, anise seeds, honey, olives, and raisins for variety and texture.

Vegetables, legumes, rice, and pastas do not necessarily accompany meat, but are often the centerpiece. Fruit is always served after a meal. Pare it, slice it, chop it, or eat it whole. Just get fruit into your diet. When in season, fruit is often turned into compotes, baked, dried, candied, or made into preserves. In fact, fruit often replaces sweet cakes, pastries, and puddings for dessert.

Fillo dough in Greece, like pizza dough in Italy, reflects Greek ingenuity and frugality as cooks enclose inexpensive ingredients in the flaky crust to make the final product festive and special.

Sound like a better approach to eating well? Just look at the number of centenarians in the Greek Isles. It’s clear that healthy Greek cooking may just add a few more healthy years to your good life.

Try it yourself! On the following pages you’ll find recipes for three delicious Mediterranean dishes that you can prepare this week:

Call today to sign up for my upcoming Greek cooking classes: 703-865-7920. I look forward to seeing you.

About Marilena Leavitt: Born and raised in Greece, Marilena began exploring Mediterranean cuisine when she was a student at the University of Athens. While living in Rome with her family, she attended an Italian cooking school and started teaching small groups of students the art of Greek cooking. After moving to the United States, she completed an intensive six-month course at L’Academie de Cuisine in Gaithersburg, with a focus on traditional French cuisine and classical cooking techniques. Marilena joined the Culinaria Cooking School team in February 2011, and is teaching Greek and Italian cooking classes throughout the DC region. She is a member of the American Personal & Private Chef Association. Learn more here: www.foodphotosandtravel.com.

Next: Roasted Pepper and Feta Spread (Tirokafteri)