Let's Cook@Casey

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Cooking at Casey
Call to Chefs
Professional chefs are invited to propose recreational cooking programs.

Let’s Cook@Casey is a new food and beverage series that will help you enhance your culinary chops. With a newly renovated professional kitchen and a roster of stellar chef instructors, this historic dairy barn is a fitting place to learn new cooking and baking skills. Hands-on classes include a sit-down meal, and every program gives you a chance to connect with friends, both old & new, over great food and drinks. Taste everything that Gaithersburg has to offer and discover your new favorite recipe, beverage, or local maker when you Cook@Casey.

All prices are per person & include one glass of wine or beer. Must be 21 to consume or purchase alcohol; please drink responsibly.

Class Schedule

Make-Ahead Finger Foods (Hands On)
Wednesday, November 20, 2019 • 7 - 9 PM
Instructor: Chef Sheila Crye
Chef Sheila Crye helps you get ready for party season with elegant recipes perfect for an impromptu gathering or potluck dinner: Mini Crab Cakes, Prosciutto Pinwheels, Smoky Blue Dip with Crudités, Roasted Garlic-Eggplant Dip with Pita Wedges, and Cookies with White Chocolate, Coconut, and Macadamia Nuts.
Fee: $55

Register

Parisian Holiday Sweets (Hands On)
Wednesday, December 4, 2019 • 7 - 9:30 PM
Instructor: Chef Carolyn Crow
Turn your home kitchen into a Parisian patisserie with classic French confections that are perfect for holiday gifting! In this hands-on class, students will use professional techniques and premium ingredients to create three elegant make-ahead treats: Chouquettes, dainty pastry puffs with crisp pearl sugar; Mendiants, the sophisticated French cousin of American chocolate bark; and Truffles de la Maison, dark chocolate truffles customized with a variety of delicious toppings.
Fee: $55

Register

Farm to Table Cooking: Winter Market (Hands On)
Friday, January 10, 2020 • 7 - 9:30 PM
Instructor: Chefs Claudia Kousoulas, Ellen Letourno & Michael Carignan
Local farmers markets offer the ingredients for hearty, satisfying & healthy meals, even in winter. Students use local produce to prepare and enjoy a meal with recipes from Bread & Beauty: A Year in Montgomery County's Agricultural Reserve. Learn about the Reserve's past and present, then head into the kitchen to use unconventional produce and techniques to spark flavor with home-made condiments. Recipes may include Button Farm Sweet Potato Soup, Roasted Roots with Honey & Vinegar, Ham & Potato Torte, Cracklintown Cornbread, and Quick Cured Radish Leaves.
Fee: $55

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Big Game Entertaining (Hands On)
Wednesday, January 22, 2020 • 7 - 9 PM
Instructor: Chef Sheila Crye
Are you planning a party or attending a friend's potluck for the big game? This class aims to please omnivores and vegetarians alike with Southwest-style party food fit for the game or entertaining any time. On the menu: Chipotle Chicken Drumsticks, Creamy Cilantro Dip with Crudités, Black Bean, Corn and Salsa Dip with Chips, and Coconut-Lime Bar Cookies.
Fee: $55

Register

Sourdough Bread (Demonstration / Tasting)
Friday, January 24, 2020 • 7 - 9:30 PM
Instructor: Chefs Claudia Kousoulas, Ellen Letourno & Michael Carignan
Sourdough starter is shared among friends and fellow bakers, and adapts to the unique environment of your kitchen as it grows and thrives as a unique, truly local product. In this demonstration class you’ll learn the fundamentals of making sourdough bread, including creating and maintaining a starter, using it to leaven a loaf, and shaping and baking your bread. Enjoy warm baked bread in class, served with soup made from local produce, and take home a jar of sourdough starter with instructions for maintenance and use.
Fee: $45

Register

Cooking Around the World (Hands-On)
Children's Class (suitable for ages 8 - 12)
Monday, January 27, 2020 • 9 AM - 3 PM
Instructor: Tiny Chefs
It is said that if you want to learn about a country you should start with its food. During this full-day program, Tiny Chefs will teach youngsters how to cook up some of the fabulous flavors from all over the world. Kids can expand their palates and learn about some of the cooking techniques and ingredients that make cuisines so unique.
Fee: $99

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Fine Chocolate Tasting (Lecture / Tasting)
Friday, February 14, 2020 • 7 - 9 PM
Instructor: Chef Carolyn Crow
Just in time for Valentine's, Gal-entine's, & Pal-entine's Day, discover the world of fine chocolate in this delectable guided tasting and lecture. Learn how to evaluate the quality of a chocolate by tasting several premium chocolate blends & confections. You’ll get a brief overview of how chocolate is made, a breakdown of chocolate vocabulary, and a recipe book with pro tips for chocolate recipes.
Fee: $35

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Contemporary Greek Cuisine (Demonstration / Tasting)
Wednesday, February 19, 2020 • 7 - 9 PM
Instructor: Chef Aris Tsekouras
Discover the warmth & beauty of Mediterranean cuisine. Classic Greek flavors & techniques are updated for a sophisticated, contemporary palette: Toast with Fresh Cheese & Herb Honey; Shrimp Saganaki with Feta, Ouzo, & Roasted Cherry Tomatoes; and Semolina Cake with Yogurt & Raisins.
Fee: $45

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Ramen from Scratch (Hands-On)
Wednesday, February 26, 2020 • 7 - 9 PM
Instructor: Chef Sheila Crye
Nothing hits the spot on a cold winter night like a hot bowl of authentic ramen with all the fixings. Avoid the long lines at popular restaurants when you learn how to make your own Sapporo-style ramen. You’ll prepare scratch made ramen noodles along with a full buffet of toppings: Roast Pork, Pork Belly (Cha-Sha), Seasoned Boiled Eggs, Bamboo Shoots, Cooked Cabbage, Seaweed (Nori), Fishcake, and Corn.
Fee: $55

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The Art of Cupcakes (Hands-On)
Children's Class (suitable for ages 8 - 12)
Friday, February 28, 2020 • 1 - 4 PM
Instructor: Tiny Chefs
On an early release day, kids can learn about all things cupcakes, including decorating techniques that can turn cupcakes into unique & artful creations. Perfect for an aspiring baker or creative kid looking for a fun, frosting-filled way to spend some time in the kitchen.
Fee: $59

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Vegan Brunch Feast (Hands-On)
Saturday, March 7, 2020 • 11 AM - 1 PM
Instructor: Chef Myeshia Cloud
Vegan cooking is delicious, sustainable, and cost effective. Skip the sausage and discover a plant-based brunch feast with recipes that include Winter Salad with Dressing, Tofu Scramble, and Tofu & Grits.
Fee: $55

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Asian Noodles (Hands-On)
Wednesday, March 18, 2020 • 7 - 9 PM
Instructor: Chef Drew Faulkner
Learn delicious dishes using a variety of noodles from Asian cuisine: rice, mung bean & wheat. Menu may include Chinese Star-Country Noodles, Ants Climbing a Tree, and Dan Dan Noodles.
Fee: $55

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Traditional Paella (Hands-On)
Wednesday, March 25, 2020 • 7 - 9 PM
Instructor: Chef Alejandro Aayon
Vibrant, Valencia-style paella doesn't have to only come from a fancy Spanish restaurant. Learn to create a classic Spanish meal in your own kitchen in this fun and engaging class. Recipes include Classic Paella and Vanilla Flan with Fresh Strawberry Sauce.
Fee: $55

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