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 Cuisine of Morocco - Friday November 6, 6PM

Moroccan cuisine is an amalgam of Mediterranean, Arabic, Andalusian and Berber influences imposed on a country rich in tradition and culture. 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 without couscous. We'll make the traditional steamed version in a Couscousiér along with Braised Beef and Apricots. And for dessert – spiced oranges over ice cream with mint. $79.99   TICKETS

The Cuisine of Morocco - Saturday November 7, 5PM

Moroccan cuisine is an amalgam of Mediterranean, Arabic, Andalusian and Berber influences imposed on a country rich in tradition and culture. 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 without couscous. We'll make the traditional steamed version in a Couscousiér along with Braised Beef and Apricots. And for dessert – spiced oranges over ice cream with mint. $79.99   TICKETS

The Cuisine of Chesapeake Bay - Friday November 13, 6PM

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 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

The Cuisine of Lebanon - Saturday November 28, 5PM

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 Sicily - TBD 

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

The Mediterranean Inspired Cuisine of Greece - TBD

The cuisine of Greece conjures up images of beautiful architecture, stunning views of the ocean along with health and longevity. Lots has been studied about this cuisine heavy in olive oil, vegetables, honey, spices and nuts but even without the implications of this healthy way to live, Greek food is comforting to the body and mind. We'll prepare some of the traditional meze plates; Spanakopita, Melitzanossalata (eggplant dip), Kolokythokeftedes (fried zucchini balls) and freshly baked pita. For the main course, two staples of the Greek diet - roasted lamb and braised octopus along with the potato and eggplant based Moussaka and a salad made from local produce and to finish the meal - Baklava. $79.99   TICKETS

The Rustic Cuisine of Argentina - TBD

When you think of Argentina you think of Beef! And for an exceptionally 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 a traditional flan for dessert. $79.99  TICKETS

FOR MORE INFO

Email info@scholacooks.com

 

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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. 

KITCHEN POWERED BY

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

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