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.

Middle Eastern Inspired Menu

Date: 
Saturday, January 26, 2008
Class Price: 
125
Availability: 
Almost Full

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
Availability: 
Almost Full

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
Availability: 
Almost Full

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
Availability: 
Available

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
Availability: 
Available

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
Availability: 
Available

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
Availability: 
Available

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
Availability: 
Almost Full

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
Availability: 
Almost Full

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
Availability: 
Available

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).

Mardi Gras Napa Style

Date: 
Friday, February 20, 2009
Class Price: 
135
Availability: 
Available

Earthy New Orleans spices and flavors are featured through out this menu. This Mardi Gras feast starts with mini Oyster Po Boys using gougere instead of french bread. The main dish - Gumbo is thickened with filè and flavored with duck, shrimp, and vegetables, and warm Apple Beignets top off the meal.

Mini Oyster Po Boys
Duck and Shrimp Gumbo
Dirty Rice
Apple Beignets and Calvados Sauce

East and West Menu

Date: 
Saturday, March 7, 2009
Class Price: 
135
Availability: 
Available

Learn to make teriyaki sauce for salmon one of my most requested and quick weeknight suppers'. Everyones favorite ends our meal-Chocolate Eclairs crisp choux pastry eclair filled with vanilla pastry cream and topped with rich dark chocolate.

Spinach Salad with Orange and Avocado
Salmon Teriyaki
Bok Choy and Shitake Mushrooms
Chocolate Eclairs

Parisian Retro Dinner

Date: 
Saturday, March 14, 2009
Class Price: 
155
Availability: 
Available

This elegant retro menu starts with champagne cocktail and Asian inspired Shrimp Toasts. Steak Diane is a classic and perfect for entertaining as the steak is cooked and flambéed table side. The potato coins, carrot mousse and chocolate tart can be made ahead for a more relaxing evening.

French 75 Cocktail
Shrimp Toasts
Steak Diane
Braised Potato Coins
Carrot Mousse
Chocolate Truffle Tart with Chocolate Crust

Bistro Comfort Food

Date: 
Saturday, March 21, 2009
Class Price: 
135
Availability: 
Available

Learn to make homemade fettuccine with springs first asparagus. Brining moistens pork chops so they are moist and succulent after cooking. The grilling adds a smoky taste and brings out the sweetness of red and yellow peppers. Master apple tatin with a touch of cognac.

Fettuccine with Asparagus Sauce
Brined Pork Chops Grilled over Grapevines
Grilled Red and Yellow Peppers
Classic Apple Tatin with Cognac

Napa Spring Menu

Date: 
Sunday, May 10, 2009
Class Price: 
145
Availability: 
Available

This vibrant menu is a kaleidoscope of favors and colors from bitter and salty to sweet. The artichoke caponata has a slight crunch of pine nuts and bright acidity of the currants. The Halibut wrapped in Prosciutto with Asparagus Sauce is the perfect mix of textures and the flavor and salt from the Prosciutto is a perfect foil for the asparagus sauce. Last but not least springs first strawberry tart.

Caponata
Halibut Wrapped with Prosciutto
Asparagus Sauce
Basmati Rice with Spring Vegetables
Strawberry Tart with a Flakey Crust

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Note: Saturday classes are scheduled in the months from January to June, due to the high demand for private cooking classes on Saturdays. If you have a small group and would like a Saturday class please visit the 'Private Classes' page.