CLASSIC CHEFS

 

In the Classic Chef Series we pay homage to chefs that have changed or influenced where the culinary world is today or have rerouted current culinary thinking by recreating recipes that are either emblematic of their style or that are staples on their menus. Although these chefs will not be joining us for these classes, their presence will be felt in the dishes we create.  

 

Please remember that we can't offer refunds to classes because our seating is very limited. If you can't make a class, you can send a friend in your place. Email us at least six hours before the class starts and let us know who will be taking your place. Schola is BYOB so bring a bottle or two of whatever you'd like to enjoy while cooking and eating. 

A Tribute to Julia Child – Friday January 10, 6:30PM   

Nobody can argue that Julia Child started it all; cooking shows on television, this country cooking French classics rather than over cooked steak and green beans, etc. Join us as we pay tribute to this icon of American gastronomy. We'll tackle some of her favorite dishes - Potato Leek Soup, Beef Bourguignon with Parsley Potatoes and Apple Clafoutis with Chantilly Cream and Candied Hazelnuts. $75.  TICKETS

Paul Bocuse, The True Master of Cooking - Friday January 24, 6:30PM

There are few chefs in France so universally known as Paul Bocuse. It could be because Chef Bocuse, a descendant from a family of chefs dating back to the late 1600s, at 83 years old was still working, though less frequently, in the kitchen. Or the fact that his namesake restaurant in Lyon has had three Michelin stars for over 43 years, making it the restaurant to have the longest period of consecutive years with such an honor. What is interesting, is that after all these years most of his menu hasn't changed at all. Unfortunately we lost this great chef in 2018 but his restaurant continues to reproduce these classics with the same quality and passion that made them popular so many years ago. We’ll start by making the classic Gougère to snack on, then create his famous Lobster Salad with Vegetables and Tomato Gelée, A main course of Roasted Tenderloin with Black Truffle Jus and Lyonnaise Potatoes and finish with a Chocolate Tart, Hazelnut & Crème Anglaise. $79.99   TICKETS

The Whimsical Cuisine of David Chang - Thursday February 6, 6PM   

David Chang opened his first restaurant, Momofuku Noodle Bar in 2004 in the New York City’s East Village.  Since then, the Momofuku Restaurant Group has gone on to open many other great spots around the world including Momofuku Ko, Má Pêche and Milk Bar. He hosts the first, and possibly best, season of PBS Television’s Mind of a Chef and shows up on Top Chef as a guest judge often. Join us as we recreate some of his signature dishes – the Momofuku Pork Buns, Cured Himachi with Edamame Purée, Chawan Mushi with Shrimp & Mushrooms, The Chicken & Egg Rice Bowl and Spent Milk Ice Cream with Chocolate Brownie. $79.99  TICKETS

The International Cuisine of Daniel Boulud - Saturday March 6, 6:30PM

Whenever a young chef with great promise would find their way into my kitchen I would give them a copy of 'Daniel Boulud - Letters to a Young Chef'. I gave one to Amy in 2004. To me, it explained what being a chef meant in a very concise and frank way. Chef Boulud has countless restaurants all around the world and has influenced the way we dine in this country for over twenty years. Join us as we work through some of his most noteworthy dishes…we’ll start with a salad of baby beets, goat cheese, pistachio and greens then prepare a main course of Paipiette of Cod (cod wrapped in potato) with braised leeks, parsnip purée and tomato Beurre Blanc. Then to finish, orange ricotta pastry with milk chocolate sauce, Chantilly cream and candied orange rind. $79.99   TICKETS

John Currence, Oxford Mississippi’s Original Big, Bad Chef - Friday March 20, 6:30PM

With the release of his cookbook in 2013 ‘Pickles, Pigs & Whiskey; Recipes from my Three Favorite Food Groups’ John Currence established himself as THE bad boy of real Southern cuisine. He opened his first restaurant, City Grocery, to much critical acclaim in 1992 and has been defining cooking in the region ever since. We’ll start by sampling some of the great pickle recipes in the book then create a first course of his Pork Belly Rillons with Spiced Apple Butter, a main course of ‘Top-Shelf’ Chicken and Dumplings with Spinach-Ricotta Gnudi and finish with Phyllo-Wrapped Bourbon-Clove Poached Pears with Ice Cream. $79.99   TICKETS

Defining American Cuisine - Thomas Keller - Friday March 27, 6:30PM

By 2003 The French Laundry was named one of the 50 Best Restaurants in the World. In 2004, Chef Keller opened Per Se in New York City's Time Warner Center. It quickly received three Michelin Stars. He has shaped what is now called Modern American cuisine in this country like no other. We'll make his Salmon Tartar Cornets, Butter Poached Shrimp, Tomato 'Pain Perdu' Celery and 'Russian Dressing, Glazed Pork Tenderloin, Swiss Chard, White Wine Poached Apples, Green Mustard Vinaigrette and to finish, Bouchon's famous French Toast with Apricots. $79.99  TICKETS

The Localvore Philosophy of Alice Waters & Chez Panisse - Saturday May 98, 6:30PM

Today, words like 'Farm to Table' and 'Localvore' are commonplace in our conversations. A little over forty years ago, when Alice Waters opened Chez Panisse in Berkley, California, she might have been the only one preaching that philosophy! Her love for everything local and fresh started a revolution in cooking that has grown into a frenzy in the current restaurant scene. Join us as we try to recreate some of her favorite dishes with some of Maryland's best local produce. Menu will be announced the Monday before class - TBD based on local availability. $79.99    TICKETS

José Andrés, Spain on his Terms - Thursday April 2, 6PM

Early in his career, José trained under Ferran Adrià at the restaurant el Bulli. Beginning in the fall of 2010, Andrés taught a culinary physics course at Harvard University with Ferran Adrià and went on to teach at George Washington University. With his opening of Jaleo in 1993, he created the first critically and commercially successful tapas restaurants in the country, setting the standard for other Spanish restaurants for the next 15 years. With his creation of Minibar, he brought the world of Molecular Gastronomy to DC. Join us as we create some of the traditional and more modern dishes that made him one of this country’s top chefs. We’ll create a few of his iconic small plates – Confit of Wild Mushrooms and Mussels Escabeche along with Cod roasted in Catalan Sauce, Pork Tenderloin with Eggplant & Peppers and Potatoes Rioja-style with house made chorizo. With finishing by baking the classic Spanish Flan. $79.99   TICKETS

The Italian Kitchen of Marcella Hazan - Saturday April 11, 6:30PM

Marcella Hazan had never cooked before her marriage. As she recounted in the introduction to her 1997 book Marcella Cucina... there I was, having to feed a young, hard-working husband who could deal cheerfully with most of life's ups and downs, but not with an indifferent meal. In Italy, I would not have wasted time thinking about it. My mother cooked, my father cooked, both my grandmothers cooked, even the farm girls who came in to clean could cook. In the kitchen of my New York apartment there was no one…Hazan's recipes emphasize careful attention to detail. She recommends preparing food by hand rather than by machine and prefers the stove-top to the oven because it allows the cook to engage more fully with the food. However, her recipes are not necessarily complicated, one of the most popular recipes, wrote Marcella, consisted simply of a chicken roasted with two lemons in its cavity. Her many cookbooks have been our guide for decades when we want to prepare authentic Italian food. To pay homage to this great culinarian we’ll craft a first course of Spaghetti alla Chitarra with sugo di Zucchini e Timo (handmade spaghetti with zucchini and thyme sauce) then recreate her famous Pollo all’Abruzzese coi Pomodrini le Olive (fricassees chicken Abruzzi-style with rosemary, white wine, cherry tomatoes and olives) and to finish, Torta di Arance all’Anconetana (orange cake, Ancona-style) $79.99   TICKETS

The Elegant Cuisine of Daniel Humm from Eleven Madison Park - TBD

Considered one of the best restaurants in the country, Eleven Madison Park wasn't originally conceived to be that way. It wasn't until Daniel Humm, the now co-owner and chef, arrived in the kitchen and transformed this restaurant into something very special. We'll create three of his great dishes; Shrimp Poached with Calamari and Potato Gnocchi, Herb Roasted Lamb with Eggplant, Sheep's Milk Yogurt and Cumin and for desert Hazelnut & Grapes. $79.99   

FOR MORE INFO

Email info@scholacooks.com

 

To Purchase Tickets

FOLLOW US
  • Facebook Grunge
  • Instagram Social Icon
BYOB

Please bring a bottle or two of something to enjoy while we cook. We'll have lots of glassware and ice available. 

KITCHEN POWERED BY

 

 

 

AND

Promo code 'SCHOLA' for 20% off
Promo code 'SCHOLA' for 20% off
Promo code 'SCHOLA' for 20% off

© 2015 by Schola. Proudly created with Wix.com