Mark your calendar now for these special events
We are asking you for a huge favor. Please cast your vote for Tarver King, Best Chef, Mid-Atlantic, 2015 James Beard Awards, www.jamesbeard.org/awards They are now accepting entries until December 31. It would be an incredible honor for Tarver. Help him achieve this honor that he deserves.
Join us for Sunday Evening Dining
Reservations: 5:30 – 7:30
Sunday, December 14 – 3:00
Our annual cookie exchange – bring 3 dozen cookies and a canned good for a local charity.
Wednesday, December 31 – 5:30 – 8:30 p.m.
New Year’s Eve Dinner – $110.00 per person
plus drinks, tax and gratuity
- Due to the limited menu and the complexities involved with individual and specific food allergies, we cannot accommodate special dietary restrictions for our New Year’s Eve menu.
Thursday, January 1, 2015 – 12:00 – 4:00 p.m.
New Year’s Brunch – a la carte menu
2015 Cooking Class Schedule
Cooking classes make a wonderful gift.
Give us a call – we are able to mail it directly to you or the recipient.
All cooking classes are on Saturdays beginning at 11:00 am
Please inform us of any allergies as the menu is limited for cooking classes. All reservations must be guaranteed with a credit card. Full refunds will be given for classes that we cancel. If you must cancel, please contact us with 48 hours notice to receive a full refund. No refunds will be given for cancellations made less than 48 hours of a class. All classes are a minimum of 8 people and a maximum of 15, unless otherwise noted.
Classes $85.00 per person
Classes typically last 2 hours
January 17 - “Smoking and Mead”
Learn the ancient art of preserving by smoke. How to add the sweet flavor of smoke to just about anything and using more than just wood to get flavors you never thought existed.
February 21 - “Sauces”
April 11 – “Secrets of Charcoal”
Methods of grilling and getting the most from the smoky aroma. Japanese beer pairing, and yakitori lunch. We really like the idea of beer with grilled and smoked food. Most especially with charcoal!
June 13 – “Veggies Veggies Veggies”
Getting the most out of the garden. How and when to harvest and cooking methods to boost flavors. All paired with a tour of Austrian wines.
July 11- “Shellfish”
How to choose and prepare Virginia oysters, clams, and shrimp. Learn how to coax every bit of sweet buttery flavor out and the best ways to serve.
August 8 – “Pasta”
One of foods most versatile vehicles. Learn how to make lots of different shapes. Each with their very own purpose. We’ll also show you a few different sauces to use with them! Paired with Italian wines from Tuscany and Piedmont.
November 14 – “Cooking over Fire with Beers and Hard Cider”
Learn why mankind’s very first method of cooking is still one of our most cherished techniques. Open fire cooking is a fascinating way to get some very unique results. Learn how to use ashes to your advantage and how to get the sweet aroma of wood into every morsel.