REGIONAL CULINARY CLASSES

 

Join as we explore the great cuisines from around the world by preparing some of their most classic dishes. Whether we'll be slow cooking sweet potatoes & prunes in a tagine for the Moroccan class or making Ssamjang for our Korean BBQ, we'll learn about the local ingredients, tools and techniques used to create these wonderful dishes. 

 

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. 

 

 

The Sicilian Tradition - Feast of the Seven Fishes   SOLD OUT

For as long as Chef Jerry can remember, his family celebrated the coming of Christmas with the Feast of the Seven Fishes. It is a tradition he continued for years at his restaurant in Federal Hill, Corks and now at Schola. Join us on one of these two evenings as we recreate this exceptional meal. To Start we'll make Jerry's Grandfather's specialty: Mussels, open face with Spicy Tomato & Parmesan along with Whipped Salted Cod and Shrimp with Sweet Onions & Red Pepper. We'll then sit to Linguini in White Clam Sauce followed by an Italian version of a Maryland tradition, Roasted Rockfish with Crab. We'll finish with some Italian cookies and chocolates. $79.99 

Wednesday December 18, 6PM                Friday December 20, 6:30PM

Saturday December 21, 6:30PM          Sunday December 22, 5PM

The Cuisine of Morocco - Saturday January 18, 6:30PM 

Moroccan cuisine is an amalgam of Mediterranean, Arabic, Andalusian and Berber influences imposed on a country rich in tradition and culture. We'll start with the traditional 'salads' placed out by the host to start an evening. While enjoying them we'll craft two starters - Rghaif, a folded flat bread stuffed with caramelized onion and raisins and Briouats, spinach rolls with Caper Sauce. We'll then make two tagines - Chicken with Preserved Lemon, Green Olives & Thyme and a tagine of Sweet Potato, Shallots, Carrots and Prunes. No Moroccan meal would be complete with couscous. We'll make the traditional steamed version in a Couscousiér along with Braised Beef and Apricots. $79.99  TICKETS

Korean Barbecue –  Thursday January 23, 6PM  

Although they've been around for a long time, Korean BBQ joints are becoming more and more popular and we’ve become huge fans of this style of eating! Although Korean cuisine goes much further than just barbecue, we wanted to focus on this unique dining experience. Join us as we explore the Korean ‘Mother Sauces or Jangs, try to understand the pickling process of Kimchi, create a vast array of Banchans, or side dishes, make our own Ssamjang, the ubiquitous Korean Barbecue condiment and bring all this the table where we’ll grill Kalbi, marinated short ribs and a few other treats only to wrap them in lettuce and enjoy! $79.99    TICKETS

The Cuisine of Chesapeake Bay - Saturday January 25, 6:30PM  

It only makes sense to start an evening focusing on the Chesapeake Bay with oysters. We'll be shucking them fresh, roasting them with spinach & garlic and cornmeal crusting and frying them. We'll then tackle the classic roasted Rockfish with Crab Imperial with local mustard greens and citrus Beurre Blanc. For dessert, we will take a recipe out of the seminal guide to the Chesapeake's cuisine, Maryland's Way: The Hammond-Harwood House Cookbook, and prepare Ginger Cakes with Preserved Peaches and fresh Vanilla Ice Cream.  $79.99     TICKETS

Paella and the Cuisine of Spain - Thursday January 30, 6PM

With the culinary mecca, Barcelona at the center of Catalonia, it is easy to understand how both classic and avant-garde this region's cuisine has been and has evolved. With miles of coastline along the Mediterranean Sea, it is no surprise that seafood plays a major role in the classic Catalan dishes. Join us as we prepare Cod in the classic Catalan Sauce with Pine Nuts and Raisins as a first course, Barcelona-style Paella with Pork, Chorizo & Seafood as our main course and the traditional Catalan Caramel Custard for dessert. $79.99  TICKETS

Chinese Take-Out - Saturday February 1, 6:30PM   

OK…it’s not necessarily a region but who doesn’t love having Chinese food delivered while you’re curled up on the couch watching your favorite TV shows? We’ll recreate all the classics with our little twist; Egg Rolls & Duck Sauce, Beef Dumplings & Soy Ginger Dipping Sauce, Shrimp Toast, Lobster Fried Rice, Pork Lo Mein and General Tso’s Chicken Wings. $69.99  TICKETS

The Cuisine of India - Saturday February 8, 6:30PM 

Delhi, the National Capital of India is simply a gourmet’s delight. Cosmopolitan to the core, Delhi offers the best of cuisines, in the very best of the taste from all over the country. We'll explore the unique Indian ingredient lexicon then go to work creating Vegetable Samosas, Shahi Paneer or 'Royal Cottage Cheese', Chicken Kofta, Methi Matar Melai or Peas with Fengreek leaves, Badaam Pasanda, a lamb curry, and our own version of Roti, a traditional flat bread. We'll have some different spicy pickled vegetables and other chutneys we've made to compliment the meal. $79.99     TICKETS

New Orleans Cooking! - FAT Tuesday February 25, 6PM

Louisiana Creole, defined by the cuisine of New Orleans, is a style of cooking which blends French, Spanish, West Africa, Amerindian, German, Caribbean, Italian and Irish influences as well as influences from the general cuisine of the Southern States. Join us as we explore the great recipes of the Big Easy! We’ll boil crawfish, recreate Arnaud’s Crabmeat Prentiss, make shrimp gumbo and andouille sausage jambalaya over rice and deep fry beignets with peach preserves for dessert. $79.99    TICKETS

Country French Cooking - Saturday February 29, 6:30PM

Join us as we create the perfect menu based on traditional French Country food. We'll start with snacks of house made pate and pickles, French cheeses and fresh baked bread. We'll then create three courses - Escargot in Garlic Butter and Puff Pastry, the Traditional Cassoulet with lots of sausage and a rich Chocolate Mousse with Shortbread ‘Sticks’. $79.99    TICKETS

The Cuisine of Alsace - Saturday March 7, 6:30PM

Alsace has one of the most interesting culinary histories of any region in Europe.  From Charlemagne's rule in 496 to the French Revolution in 1789 to the Franco-German War of 1871 to Alsace's current status as the home to the Counsel of Europe and its firm roots as part of France, its cuisine has been influenced and edited throughout the ages by numerous cultures and ingredients. We will create some of the great Alsace dishes such as Tart Flambee, Choucroute Garnie (sausages & pork with cabbage) Farmhouse Chicken in Vinegar Sauce and a Grape Tart to finish. $79.99   TICKETS

The Cuisine of Ireland - Tuesday March 17, 6PM

Kevin Dundon, Ireland's newest celebrity chef is redefining Irish cooking by modernizing all the classics.  The class will start with some smoked Salmon on Irish Brown Bread with Scallion and Chive Farmhouse Cheese Spread. We'll then make the famous Potato Boxtys stuffed with Creamed Bacon and Garlic & Herb Stuffed Mussels. For the entree we'll craft Guinness Braised Beef Short Ribs with Carrot and Parsnip Puree and Crispy Cabbage. And to finish the meal we'll stuff Irish Pancakes with Apples and Nutella and make Brown Bread Ice Cream. $79.99   TICKETS

The Cuisine of Lebanon - Friday April 24, 6:30PM    

One of our favorite places to eat these days is Byblos in Federal Hill. The food is always so clean and fresh. That has inspired us to spend an evening creating some classic dishes from this unique cuisine. Although a lot of the Lebanese dishes might resemble many Mediterranean dishes, their preparation is slightly different. The class will start by making the three iconic spreads - Hommous, Tabbouleh and Mouhamara along with baking fresh Pita bread to enjoy with them. We'll then prepare Sheikh El-Mehsheh - layers of Eggplant and Beef, Lahmebaajeen - a pie of beef, tomato and spices and Snoubra - an enticing mixture of Bulgar wheat, potatoes and red peppers. $79.99  TICKETS

The Cuisine of Vietnam - Friday  May 8, 6:30PM

Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. Vietnamese cuisine is influenced by the Asian principle of five elements. Dishes are designed to contrast different texture and flavors while appealing to all five senses. The class will make Goi coun – salad rolls, Bun cha – a dish of roasted pork and noodles, Canh chua – a sour fish soup, Choa ga – rice porridge with chicken and sample a few different Dua or pickled vegetables. $79.99    TICKETS

The Principles of Thai Cookery - Friday May 22, 6:30PM

Chef McDang, the most respected chef in Thailand, in his book 'The Principles of Thai Cookery' describes 'sum rap Thai' - the way Thais eat. He explains that Thai cooking can be defined by 'intricacy, attention to detail, texture, color, taste and the use of ingredients with medicinal benefits as well as good flavor.' The class will prepare six of his most classic dishes and enjoy them family style, as is the tradition in Thailand. $79.99  TICKETS

The Rustic Cuisine of Argentina - Saturday May 30, 6:30PM

When you think of Argentina you think of Beef! And for a very good reason! But Argentina also has a variety of other delicious creations in their lexicon. We'll explore such unique dishes as Empanadas Salteñas, Roasted Ribeye with Chimichurri, Berenjas en Escabeche (marinated, roasted eggplant) with Tomato & Anchovy, Crushed Potatoes a la Plancha and Tarta of Cream Cheese and Red Grapes. $79.99  TICKETS

New Orleans Cooking! - Saturday June 13, 6:30PM

Louisiana Creole, defined by the cuisine of New Orleans, is a style of cooking which blends French, Spanish, West Africa, Amerindian, German, Caribbean, Italian and Irish influences as well as influences from the general cuisine of the Southern States. Join us as we explore the great recipes of the Big Easy! We’ll boil crawfish, recreate Arnaud’s Crabmeat Prentiss, make shrimp gumbo and andouille sausage jambalaya over rice and deep fry beignets with peach preserves for dessert. $69.99    TICKETS

The Cuisine of Sicily - Saturday November 7, 6:30PM   

As the southernmost part of Italy, the island of Sicily's cuisine has been influenced over the years by the cuisines of Spain, France, Greece and the northern Arab countries. It’s a unique blend of the Italian heritage mixed with many Arab ingredients and influenced the bounty of the Mediterranean. Plus, Chef Pellegrino's Mother is Sicilian, so he learned from the best! The class will prepare a cold salad poached octopus layered with fennel, orange & salt cured olives. Then move on to roasting swordfish with garlic & mint and sautéed fresh beans with Pancetta and Cippolini onions. We’ll finish the evening with the Sicilian tradition of freshly made Pine Nut Cookies and Chocolate Biscotti.  $79.99   TICKETS

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

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