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Cooking up something yummy
It's a cooking time of year, and Loudoun has several businesses that will help you decide what to make and how to make it. And after the classes, you get to enjoy the fruits – and vegetables – of your labor.
In the Dulles Town Center, the new Cookology restaurant has a full calendar for fall, including some classes designed to get you planning something different for Thanksgiving.
Three classes are on the schedule for Saturday, Nov. 7: "A Taste of Thai" (11 a.m.-1 p.m., $49) and "Chicken 101" (2-4 p.m., $59) and then "A Simply Thankful Feast" (7-9 p.m., $49). The Thanksgiving-themed class will feature roasted potatoes and shallots, an extra-moist turkey breast with mushroom pan gravy, and a fall apple crumble for dessert.
If you want more dessert, later this month is a "Thanksgiving Pie Pack" – a series of three classes for $125 (or individually $49). This series will equip you with the skills to wow guests with three versions each of three favorite pies: apple (classic American, rum raisin and Scottish ginger), pumpkin (classic, mascarpone and butterscotch) and finally pecan (classic Southern, chocolate orange and mocha).
To round out the Thanksgiving menu, Cookology is also offering "Gourmet Stuffing" (Monday, Nov. 9, $59) and "Perfect Gravy" (Thursday, Nov. 12, $60).
Every Friday at Cookology is date night, and the theme this week is "Escape to Greece" – a sun-dried tomato cheese and herb phyllo roll, plus chicken and mint kabobs with homemade cucumber yogurt sauce and, for dessert, poached figs in citrus honey cream. Date nights are normally $59 per person, but this month it's $49.
Farther west, The Restaurant at Patowmack Farm in Lovettsville is also cooking this weekend with a class Saturday, Nov. 7, titled "Cooking With Modern Flourish – Foams, Froths, Faux Caviar" ($75). And there's more dessert in the works – the restaurant will share "Cake Secrets" ($65) on Dec. 5.
The October class at the Lovettsville restaurant was pasta – five participants made dishes including brie tortellini with red wine sauce, gnocchi and pumpkin ravioli.
"It was so fun," owner Beverly Morton Billand said. "They did a wonderful job. ... And they were all full at the very end too."
A reviewer named Rosemarie from Gainesville wrote on Yelp.com that the combinations were "genius."
"Tortellini -- stuffed with Brie!! Oh yes. You would not believe how amazing that was! Chef Chris finished it off with a red wine and butter glaze. Absolutely to die for!"
The other offerings met with similarly blissful exclamation points.
– Lina Hashem
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