Arlington Community Education

Cuisine from the southern bayou region of America is a delicious blend of several cultures including French, African, and Spanish, among others. This eclectic mixture is part of what gives the food such a unique and enticing flavor profile. Learn how to make two classic bayou dishes in the comfort of your own kitchen: shrimp and grits with a side of fried green tomatoes and a remoulade dipping sauce. These delicious bayou favorites are suitable for a relaxed weekend meal or even for a twist on weekend brunch. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Learn all about dosas in this cooking demonstration from a chef who just published a book on the subject. Dosas are delicious, gluten-free, crisp, and fluffy crepes made from rice and lentils. They are very popular for breakfast or dinner in India and are served with a tasty potato and vegetable filling. Dosas are easy to digest and make for a healthy and light meal. In this session you will see a full demonstration of how to make the batter, spread and make the crepe, prepare the vegetable filling, and grind the chutney. The instructor will also discuss her new book, The Magic of Making Dosas, and answer all of your questions about dosas and Indian cuisine. The book, The Magic of Making Dosas, is available on Amazon as an e-book currently. Printed versions are slated to be printed in fall 2020.

Mexican favorites can be part of a healthy—and delicious—diet. Although Mexican food tends to have a bad reputation, synonymous with greasy, carb-heavy food smothered in massive amounts of cheese, in much of Mexico there is instead a focus on fresh vegetables paired with flavorful sauces. Cook along with Chef Loos to make amazing vegetarian salsa verde enchiladas, filled with a smoky chipotle sweet potato and black bean filling, and smothered in a fresh salsa verde you’ll make yourself. Accompany your feast with a paloma, Mexico's most refreshing highball, made with grapefruit, lime, and tequila. “¡Salud!” Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

For Indian food aficionados, the word “curry” conjures up images of chunks of vegetables, lentils or meats in buttery, colorful, and aromatic gravy. If you are new to cooking Indian cuisine and would like to introduce your family to the exotic flavors of a good curry, this class is for you. Come learn to prepare two different kinds of simple curries. We will make palak paneer (spinach and homemade cheese cooked with onion, ginger, chilies and spices, drizzled with cream), and curried black-eyed beans cooked in an onion-tomato gravy. These curries will be served with aromatic saffron rice cooked with ghee, saffron, raisins, and nuts. Come get “curried” away! Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Whether you use your Instant Pot all of the time or are looking for a place to start, this class will inspire you to discover new recipes that will make meal prep quick and easy. We’ll make chicken marsala, tender chicken breasts cooked with garlic, mushrooms, and heavenly marsala wine. Our side dish will be the ultimate comfort food: mashed potatoes. Using just the Instant Pot (no strainer necessary!) this one-dish wonder comes out perfectly in just 30 minutes. Our final recipe will be an optional dessert, an incredibly easy to make dulce de leche that can be poured over your favorite ice cream for a decadent finish to your meal. Your experienced instructor will discuss a variety of other ways your Instant Pot can be used, answering questions along the way. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Expand your cooking skills and enrich your knowledge of Japanese cuisine with Japanese cooking instructor Yoshiko Sullivan. Cook up easy and delicious teriyaki chicken, which will be turned into teriyaki chicken pizza, a favorite in Japan. Then make matcha green tea pudding, a creamy dessert full of delicate flavor that provides a delicious ending for a Japanese meal. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Tart and Pie Learning to bake tarts can be daunting, but once you master the techniques to create the basic pastry dough you’ll be able to make showstopping desserts for the holidays, or any time of year! From the comfort of your home follow step-by-step through the process of making pie dough as well as three classic tart doughs that you can freeze in preparation for the holidays. Get ahead of the game by making a light and crisp pate sucreé, a rich and crumbly pate sablée, a flaky sweet pâte brisée, and of course, a pie dough to get you through all of the upcoming events. Learn how to store the doughs properly in your freezer, and discover how each dough can be used. Chef Sciarappa will share her favorite recipes while she demonstrates how to roll the dough out, shares tips for getting them into pans (including the ever-difficult mini tart pans), as well as how to blind bake them. Cookie Variations Learn how to prepare one versatile cookie dough, in just an hour and a half, that will allow you to make delicious treats with endless variations. The dough can be stored for three months, giving you time to make all of your favorite holiday cookies, from the classic slice and bake to more adventurous creations using jams to layer the dough for a striped effect or nuts and spices to add crunch and warmth. Start by preparing the multipurpose dough then either work along with chef Sciarappa as she prepares three cookie variations to be placed in the freezer and baked at a later date, or sit back and watch her demonstrate the techniques so you can make these cookies at your convenience. The three recipes include pistachio lemon, chai spiced, and raspberry striped cookies. Baking directions will be supplied. Please note: A list of ingredients and substitutions for each class will be emailed once the classes have reached minimum enrollment.

Revamp your weeknight menu and get started with meal planning by learning how to make one-dish meals that are nutritious, simple, and delicious. During class we’ll make two meals: one in the oven, one on the stovetop. By the end of class you’ll have dinner ready for that evening, and for the next night! We’ll prepare rice with slow-roasted tomatoes, garlic, sausage and feta in the oven, and a delicious one-pot pasta dish on the stovetop. Cherry tomatoes, basil, and linguine cook together in a pot for an unbelievably easy and delicious meal. While we cook, chef Katie Walter will reveal her tips and tricks for meal planning so that you don’t compromise health for speed. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Cook a delicious three-course romantic dinner for two and turn routine dinner prep into quality couple time. Divvy up the kitchen duties and make a meal based on ingredients best enjoyed this time of year. Start with a robust arugula, pear, and gorgonzola salad, in which the bitterness of the arugula counter-balances the sweet pears and pungent cheese. Then take advantage of in-season mushrooms and root vegetables to bake a hearty beef and mushroom cottage pie with potato and parsnip topping, a twist on the traditional shepherd’s pie. Finish your meal with an apple berry crisp, bursting with juicy fruit and topped with a buttery crumble. This meal you make together is sure to be better than any night out! Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Get in on the sourdough craze with an informative evening that will cover everything beginners need to know. Create your own sourdough starter and receive tips and tricks on how to maintain it. Get your questions answered and check in with the instructor after 3–4 days when your sourdough begins to activate to make sure things are going well. The class will also cover how to make your own delicious and crusty sourdough loaf when your starter is ready (after about a week or so). The instructor will demonstrate how to make this no-knead dough with equipment you already have in your home. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Make your own from-scratch pies just in time for Thanksgiving. First learn the steps to make a superb pie dough. Then prepare the filling to your own individual taste. Bake the pies in your oven that night or the next day to serve on Thanksgiving, or freeze to use at a later date. We’ll make two classic pies: apple and pumpkin, and for those who want to serve something a little different for the holiday, the last pie is an optional (but delicious!) blueberry pie. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.