June 19, 2008
Cooking School to Open in Thomas Circle
Susan Holt and Susan Watterson are hoping that you and your officemates might enjoy throwing down Iron Chef-style at their new Thomas Circle cooking school. They will be opening CulinAerie this fall and that will offer "recreational" (not accredited or professional) cooking classes and special events.
CulinAerie's demonstration and participation-style classes will cover a broad range of topics, from basic cooking techniques to French pastries, wine tastings, kitchen design, and even food writing. But their main business will be cooking-themed corporate and private events. This includes a chance to play Iron Chef, entertain members of your book club, or host a gourmet holiday, office, birthday, or wedding party. As an added bonus, video taping will be available so students can act out their Food Network celebrity chef fantasies.
Photo by erin_m
While the events might sound a little kitschy, the food is serious. Holt and Watterson were both instructors at L'Academie de Cuisine in Bethesda for many years before leaving to start their own school. Prior to teaching, both held positions at several D.C.-area restaurants, including executive chef at Cafe Bethesda and executive sous-chef at 1789. Planned guest instructors include David Gaus (DC Coast, TenPenh), Ris LaCoste (formerly of 1789), and Jackie Quillen (founder of Christie's wine department).
Classes will cost roughly $45 to $140 a person, depending on the type. The school will feature two state-of-the-art kitchen classrooms that hold 16 and 32 students, respectively. CulinAerie will begin taking reservations in July.
CulinAerie
1131 14th Street NW
Washington, DC 20005
202-236-6111
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My wife is going to be happy to hear this news, since she has complained before about how far away the cooking school in Bethesda is.
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People in DC actually cook? I thought they bought all those granite countertops and Viking ovens for show? You're not actually supposed to use them, are you? Is it even safe? I heard someone burned themselves on a pan once.
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No cooking allowed on my block. It smells .
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I thought they bought all those granite countertops and Viking ovens for show?
I was over at someone's house last night that has a Viking oven, he said it's a total POS and the $300 oven in his old crib was infinitely better.
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I take their reviews with a grain of salt, but Consumer Reports long ago highlighted the fact that Viking ranges don't do anything any better than most $500 stoves, and they're a bear to clean.
My GE (gas) is fantastic.
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So wait, they're actually doing this IN the circle?
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I've been walking past their store front salivating for a month. I'm happy to get some more information on it! I can't wait to sign up for a cooking class. I've long lamented Le Academie's MoCo location.
That must me some pricy rent, though. I hope they can get enough asses in the seats to pay for it!
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So...for the price of dinner at a nice restaurant, I can cook my own food and serve myself. Interesting...
I bet if I took it one step further and did it in my apartment it'd cost an additional 50%.
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Never trust any place that uses Papyrus!
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I was over at someone's house last night that has a Viking oven, he said it's a total POS and the $300 oven in his old crib was infinitely better.
the reason those types of ranges are used is because of their commercial application. rarely will someone need or use the full capability. and also. people who get Viking haven't done their research. Wolf (subzero) is superior and about the same price.
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Gullible morons will never tire of shiny gewgaws and gimcracks. I've had better meals cooked in cast iron pots in my own fireplace for the cost of wood. Google "hearth cooking" and be transported to Colonial times when food actually tasted like something and you had to s**t in a backyard shed and use squirrels for toilet paper. That's the America John Mccain wants us to return to.
So remember in November, the choice is simple: jetpacks or outdoor commodes in the dead of winter.
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If more people learning to cook means less crappy meals I'm invited to, I'm for it!
Of course, given the current economic climate, I expect it won't be too long before we see even the most haute places downtown advertising "BREAKFAST SERVED ALL DAY!"
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I'm waiting on the restaurant signs that say, "NO SHIRT, NO SHOES, WE'LL STILL SERVE YOU BECAUSE NOBODY'S BUYING OUR OVERPRICED SLOP ANYMORE."
Has anyone checked out Mcdonalds new McTapas menu? The jamon iberico balls are pretty good, but I didn't care much for the chorizo and roach balls. And I'm so pissed they stopped carrying crunchy frog.