Listing of Upcoming Classes

Cooking Classes-Hands On Participation

The classes take a hands-on approach to cooking, combining a relaxed, congenial atmosphere with personal instruction that guides you through every stage of recipe preparation. Julie and her special guest chefs provide a thorough overview of each recipe. In addition to learning recipes and techniques, you’ll gain an in-depth understanding of theories that will create a strong foundation for your culinary repertoire. Learning the basic cooking techniques provides you with the confidence you need to tackle a recipe successfully. Teaching technique is important to me, once you understand the techniques it will allow you to cook with greater pleasure and success.

Whether you’re a veteran cook or just learning your way around the kitchen, these classes will help you develop your skills – and you'll have a great time doing it.

Harvest Menu

Date: 
Saturday, November 17, 2007
Class Price: 
125

Learn to make perfect risotto, moist rich turkey breast stuffed and grilled to perfection. For dessert my favorite apple tart filled with homemade almond paste (frangipane).

Butternut Squash Risotto
Grilled Breast of Turkey Stuffed with Wild Mushrooms with Truffle Salt
Creamy Mashed Potatoes
Mushroom Sauce
Apple Tart with Frangipane Filling and Cream Sauce

Fall Wine Country Cooking Class

Date: 
Wednesday, November 28, 2007
Class Price: 
187.50

Menu:
Walnut-Pomegranate dip with Endive
Fall Salad with Apple in a Frico Basket
White Sea Bass with spinach, Polenta and Romesco sauce
Chocolate pudding cake with Raspberry sauce.

BUCHE DE NOEL

Date: 
Saturday, December 1, 2007
Class Price: 
95

Learn how to make traditional the French holiday dessert Buche de Noel or Yule log. This
gorgous cake will become a family tradition as everyone can participate in making the cake. We start with a jelly roll cake and fill it with a delicious jelly or marmalade. Then it is iced with mocha or chocolate buttercream and decorated with marzipan figures and
little meringue mushrooms. Everyone goes home with their own small Buche de Noel.

NAPA KITCHEN WINTER MENU

Date: 
Saturday, December 8, 2007
Class Price: 
125

Nothing says welcome like the smell of a slow braised meal. This menu is an easy menu to make ahead for a relaxing evening with friends.

Crab Cakes with Herb Salad and Remoulade
Syrah Braised Shoulder of Lamb
Creamy Mashed Potatoes
Crepes with Apples and Calvados and Creme Fraiche

Winter Comfort Menu

Date: 
Saturday, January 12, 2008
Class Price: 
125

In this class we will prepare mussel soup based on the French Billi Bi Soup. You could make a meal with this soup with a salad of crispy endive and a loaf of French bread. The Pork Rib roast is worthy of company or a special dinner. The crust perfumes and flavors the roast along with the smoke from the grill. Smooth and tangy tasting buttermilk panna cotta with pomegranate syrup is the perfect light finish.

Cream Soup with Mussels
Grilled Pork Rib Roast with Herb Crust
Creamy Polenta
Buttermilk Panna Cotta with Pomegranate Syrup

Middle Eastern Inspired Menu

Date: 
Saturday, January 26, 2008
Class Price: 
125

Middle Eastern spices and flavor combinations are layered thoughout this menu. We start with Baba Ganoush a creamy smoky eggplant dip and a pistachio Dukkah- a blend of spices and nuts now all the rage in Australia.
Shish kebabs will be simply marinated to enhance the natural flavor of California lamb. Bulgur pilaf- almost a meal on its own, accompanies the lamb. Carrots enhanced by the fresh taste of orange and the earthy cumin, are sure to be a keeper in your recipe repertoire. We'll finish with Julie's all time (even over chocolate!) dessert lemon tart. Learn her secrets for making lemon custard filling and flaky light tart dough.

Baba Ganoush, Pistachio Dukkah and Pita Bread
Lamb Shish Kebabs
Bulgar and Spinach Pilaf
Carrots with Cumin and Orange
Lemon Tarts

FROM MY BOMBAY KITCHEN

Date: 
Saturday, February 16, 2008
Class Price: 
150.00

Join Niloufer King author of "My Bombay Kitchen" in a hands -on cooking class exploring the flavors and tastes of Parsi cuisine. See why the N.Y. Times refers to Niloufers' book as "the most delightful American cookbooks in years". Niloufer's food is as wonderful as she is charming.

Warm Roasted Cashews with Ajwain
Quick Pickled Lotus Root and Watermelon Radish
Ricotta and Vegetable Fritters with Green Chutney
Cups of Dal with Sizzled Cumin and Garlic
Seared Prawns with Dry Seafood Rub
Little Parsi Burgers on Focaccia
Smoked Eggplant Salad with Lettuce or Toasted Papads
Faluda, a Rose-flavored dessert drink with soaked Basil Seeds and Ice cream.

NAPA SPRING DINNER MENU

Date: 
Saturday, March 15, 2008
Class Price: 
125

The caponata is great to have on hand any time for a quick antipasta. It has a hint of sweetness from currants and just the right amount of garlic. The lemon leaves give the chicken a unique fresh lemon flavor. And now is the time for those beautiful fresh spring peas. Annie Baker will teach the dessert, a classic that is all too often overlooked. It is a light fresh Baba with rum and strawberries perfect to welcome spring.

Baby Artichokes Caponata
Grilled Chicken on Lemon Leaves
Peas Braised with Spring Lettuce
Babas with Strawberries

California Bouillabaisse Dinner

Date: 
Saturday, May 17, 2008
Class Price: 
$125

We will make the classic bouillabaisse recipe using seafood and fish from California and lobster from Maine. This is a meal to linger over and have long conversations as you enjoy the many tastes and textures . Rouille sauce is a red pepper and garlic sauce serve with the bouillabaisse. We will end the me with a refreshing pink grape fruit sorbet infused with basil and lemon grass.

Asparagus with Tangerine Olive oil and olives
California Bouillabaisse
Rouille Sauce
Pink Grapefruit Sorbet with Basil and Lemon

Italian Garden Dinner *

Date: 
Monday, August 11, 2008
Class Price: 
125

Here's a menu that is not only company worthy but you will also be able to use several of these dishes for a quick week night meal. These recipes are perfect for hot summer nights.

Zucchini Carpaccio-Garnished with pine nuts, Parmesan and mint
Mini Herb Cheese Cakes with Balsamic Gastrique-These little cakes are an elegant start to any meal or make a nice lunch main course.
Chicken cooked under a Brick- Crispy skinned, lemon flavors the chicken
Tuscan Rice Salad with Fresh Herbs
Strawberry Balsamic Gelato

*THIS CLASS WILL TAKE PLACE IN HERNDON, VIRGINIA.

Simply Elegant

Date: 
Saturday, December 6, 2008
Class Price: 
135

Entertain with style after this hands-on cooking class. Learn how to make the perfect roast chicken and pastry for galettes and tarts. Paired with local wines.

Pasta with Cauliflower, Peppers and Walnut pesto
Chicken with Olive and Roasted Lemons
Gratin of Chard
Apple Galette with Cinnamon Ice-Cream

Bûche de Noël Workshop

Date: 
Friday, December 19, 2008
Class Price: 
95

Bûche de Noël Workshop
Start a new family tradition. and celebrate with the classic French Christmas dessert Bûche de Noël. It is a cake shaped like a log and decorated. The Each participant will decorate and ice their Bûche de Noël to take home. My version is lighter than the classic Bûche de Noël the center is filled with marmalade and the exterior a rich chocolate cream. Learn how to shape marzipan Santa to decorate your Bûche de Noël and make the little meringue mushrooms (everyone’s favorite).

Wine Country Winter Menu

Date: 
Saturday, January 31, 2009
Class Price: 
135

Fast and easy smoked trout is great for a first course or an appetizer. Learn the key techniques for braising in the Lamb recipe. We make homemade noodles while the lamb slowly cooks in the oven. Fleur de Sel balances out the sweetness in the cookies and ice cream.

Homemade Smoked Trout with Watercress and Wasabi Mayonnaise
Lamb Shanks Braised in Red Wine
Fresh Pasta Noodles
Fleur de Sel Butter cookies with Cinnamon Ice Cream

California Bistro Menu

Date: 
Saturday, February 7, 2009
Class Price: 
135

Casual and comforting this menu features creamy Cauliflower Soup topped with Chorizo Picada. Hanger Steak or Onglet is an under rated cut- big on flavor and great texture. Romesco sauce a Spanish classic is great with potatoes and is great with steak too. Semolina flour gives this cake a delicate and crumbly texture and is topped with a dried fruit compote.

Cauliflower Soup with Chorizo Picada
Hanger Steak with Fresh Oregano, Sage and Rosemary Rub
Potato Wedges with Romesco
Semolina Cake with Dry Fruit Compote with Red Wine

Valentine Chocolate Truffles

Date: 
Saturday, February 14, 2009
Class Price: 
85

In this class we will learn how to make chocolate ganache and truffles and experiment with exotic flavors. You will make 8 truffles using Guittard chocolates while blending unique flavors from around the world. (Grand Marnier, Port, curry powder, coconut, chili, coffee, almond, pistachio, and Fleur de sel).

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