A long-standing favorite of 577 students, our Culinary Arts class offerings have included cuisine from around the world, as well as classes with a focus on comfort foods, healthy options, vegetarian and vegan food, creative desserts, canning instruction, and more. Cooking classes are tailored to students who are looking to learn some kitchen basics, tips, and tricks, to those looking to broaden their culinary horizons. Class topics vary each month and are taught in the Cottage or House by local chefs and foodie enthusiasts.
Upcoming Classes
March classes open for registration on Wednesday, January 29 at 9am. Click HERE to view a full list of upcoming classes.
Kombucha Home Brewing 101
Wednesday, January 15 ~ 6pm to 7:30pm
Kombucha is a fermented drink that has been brewed and enjoyed for centuries by families across the world. Whether you’re brand new to kombucha or you currently brew at home and want to fine-tune your ferments, our own local expert from Boochy Mama’s Kombucha will be on hand in this exciting workshop to guide you to successfully brew your own.
Each workshop participant will receive their own SCOBY, 1-gallon glass jar and cover, reusable muslin tea pouch, starter tea, kombucha samples, typed instructions, and follow-up support.
Community Instructor: Stacy Jurich
Make-Ahead Freezer Meals
Monday, January 20 ~ 6pm to 8pm
Learn how to make easy and delicious home-cooked meals with just a little kitchen time and planning. Participants will see the best ways to prep for three freezer-bag meals: Barbecued Spareribs, Chicken French Dip Sandwiches, and Freezer Mexican Casserole. Everyone will receive several recipes PLUS two freezer-bag holder stands for use at home and will sample delicious slow-cooked shredded beef and teriyaki chicken wings during class.
Make-ahead freezer meals are convenient, economical, and healthier than take-out. You can prep a few meals in one day and have wholesome and tasty meals in your freezer. When you’re ready, simply thaw it, place it in a slow cooker, and it will be ready to enjoy by dinner time. Perfect for busy weeknights and convenient for gifting or sharing with loved ones.
Community Instructors: Jan Szalkowski and Wendy Steusloff
Plant-Based Cooking 101
Wednesday, January 29 ~ 6pm to 8pm
This beginner-friendly cooking class is designed to help you make nutritious and delicious plant-based meals with ease! Join us for a hands-on class to create a quick, flavorful grain bowl to enjoy together that will keep you feeling satisfied and inspired. We’ll also learn how to stock your pantry with essential ingredients like grains, legumes, and spices and we’ll discuss practical swaps you can make to turn your favorite dishes plant-forward.
Whether you’re new to plant-based eating or are looking to expand your cooking skills, this class will give you the confidence to enjoy more plant-powered meals at home! Please bring a small sealable container for any take-home leftovers.
Community Instructor: Becky Fitzpatrick
Cooking Together: Dinner for Two
Monday, February 3 ~ 6pm to 8pm
Bring your partner, friend, or favorite family member for a delightful evening of cooking, dining, and connection. Together, we’ll prepare a delicious winter meal to share in the warmth of the Dining Room of Virginia’s House.
The menu features a refreshing non-alcoholic sangria, classic shrimp cocktail, stuffed shells, fresh bruschetta, and a crisp arugula salad. To end the evening on a sweet note, we’ll indulge in freshly prepared chocolate mousse. Everyone will leave with all the recipes so that you can recreate the magic at home.
Community Instructors: Jan Szalkowski and Wendy Steusloff
Culinary Experience: A Cooking Tour of Italy
Saturday, February 15 ~ 9am to 12:30pm
Join us for a heartwarming Italian-inspired winter workshop in Virginia’s Kitchen! Together, we’ll create a classic meat and sausage lasagna entirely from scratch — from rolling out fresh noodle dough to simmering a rich, savory sauce. Along the way, you’ll learn new culinary skills, including how to make fresh mozzarella and ricotta cheeses, as we prepare this timeless main dish.
As the comforting aroma of lasagna fills the kitchen, we’ll turn our attention to creating a crisp, vibrant salad. Then, we’ll gather around the table to savor our meal together. Rounding out this delicious experience are flavorful sides and sweets: pickled asparagus with prosciutto, homemade sourdough bread with herbed butter, and a decadent tiramisu brownie for dessert.
Community Instructors: Jan Szalkowski and Wendy Steusloff
Plant-Based Cooking: Lentil Soup & Kale Salad
Tuesday, February 18 ~ 6pm to 8pm
Learn to create plant-based meals that are balanced, nutrient-rich, and packed with protein, fiber, and healthy fats in this unique class. We’ll dive into the benefits of plant-based ingredients like leafy greens, root vegetables, and quinoa while we explore how to use them in delicious, satisfying recipes.
Join us in Virginia’s Kitchen to get hands-on creating a Kale and Quinoa Salad with Roasted Root Vegetables and a nourishing Lentil & Vegetable Soup. This is a great opportunity for anyone looking to elevate their nutrition while enjoying flavorful, wholesome food.
Community Instructor: Becky Fitzpatrick
Class Locations & Parking Map
Signed up for a class and need help finding your classroom location and parking? Each class description lists its location. Click the button below to view a full map of the grounds and buildings with two lots available for easy and convenient parking.
Cancellation & Refund Policy
Because space is limited, we rely on you to register for classes thoughtfully. Please help us continue to offer these wonderful classes as affordably as possible by adhering to the following registration, cancellation, and refund policies.
Photo & Video Release
Photos and videos may be taken during 577 classes and events for use on our website and other relevant media outlets and your attendance constitutes consent. View the full policy below including how you can opt-out of this release.