Let's Cook@Casey

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

Let's Cook@Casey is a new series designed to help you enhance your culinary chops. With a newly renovated professional kitchen, Casey is the perfect venue for culinary instruction.

All prices are per person. Evening sessions include a cash bar. Must be 21 to purchase alcohol.

Schedule

  • Farm to Table Cooking
    Friday, August 16, 2019 • 7 PM

    Instructor: Chef Wendy Bazil
    Turn your CSA box, farmers market haul, or grocery cart into a delicious vegetarian meal. Discover professional techniques for preparing fresh, local produce, including washing storing, and avoiding waste. The seasonal menu includes Ratatouille, Tomato & Peach Salad with Burrata Cheese, and Green Beans with Preserved Lemon Vinaigrette.
    Fee: $55

  • Indian Instant Pot
    Wednesday, September 11, 2019 • 7 PM

    Instructor: Chef Sheila Crye
    Demystify Instant Pot cooking with an interactive demonstration featuring classic Indian dishes. Take home recipes from The Instant Pot Bible (used with permission from authors Bruce Weinstein and Mark Scarbrough) and taste the warm, welcoming spices of Indian comfort foods: Perfect Chana Dal, Better Butter Chicken, Simple Boiled Sweet Potato, and Sweet Coconut Rice with Mango.
    Fee: $45

  • Ultimate Brownie Sundae Bar
    Friday, September 27, 2019 • 7 PM

    Instructor: Chef Carolyn Crow
    Build the perfect brownie sundae with Chef Carolyn Crow. Experience the delicious contrast of taste, texture, and temperature while preparing a decadent dessert buffet including: Bittersweet Brownies, Salted Caramel Sauce, Chocolate Magic Shell, Chantilly Cream, and Macerated Strawberries.
    Fee: $55

  • Classic North Indian Cuisine
    Friday, October 4, 2019 • 7 PM

    Instructor: Chef Drew Faulkner
    Explore the art of Indian spicing with techniques for grinding, toasting, frying, and blending spices that are the secret to these exotic flavorings. A menu of classic North Indian dishes introduces you to the heart of this regional style: Matar Paneer (Indian Cheese & Green Peas in Fragrant Tomato Sauce), Patiala Pullao (Fragrant Basmati Rice Pilaf), Masar Dal (Pink Lentils with Spiced Butter). Take home your own Garam Masala spice mix.
    Fee: $55

  • A Tour of China Dinner
    Wednesday, October 16, 2019 • 7 PM

    Instructor: Chef Sheila Crye
    Set aside your take-out menus and explore Chinese cooking techniques. Recipes, used with permission from Kian Lam Kho, author of Phoenix Claws and Jade Trees, include: Shanghai Eggplant Salad, Guangdong Salt & Pepper Fried Fish Fillet, Sichuan Mapo Beef & Tofu, Home-Style Garlic Stir-Fried Greens, and Guangdong Shrimp & Asparagus Fried Rice.
    Fee: $55

  • Vegetarian Cooking for Meat Lovers
    Friday, October 18, 2019 • 7 PM

    Instructor: Chef Wendy Bazil
    Hearty fall food doesn't have to be meaty! Participants will taste test recipes made with and without meat. Experiment with new vegetables and plant proteins as you prepare a Red Lentil Ragu alongside a quick-cooking Meat Ragu, served over both a traditional Penne and Roasted Spaghetti Squash.
    Fee: $55

  • Pro Party Planning & Cookbook Swap
    Thursday, October 24, 2019 • 7 PM

    Instructor: Chef Carolyn Crow
    How much food and drink do you need for 50 people? How do you turn a basic buffet into an Instagram-worthy “grazing table”? Your love of entertaining will be reignited in this informative and fun lecture. Discover professional best practices with an expert party planner and chef. Don’t forget to bring a cookbook to trade with others. Everyone goes home with a grazing table grocery guide and a spark of creativity.
    Fee: $35

  • Poultry Perfection
    Friday, October 30, 2019 • 7 PM

    Instructor: Chef Drew Faulkner
    Gear up for the fall and the upcoming holidays with Chef Drew Faulkner’s crash course on how to roast a bird. Avoid poultry anxiety as you learn how to cook a perfect roast chicken with gravy. Techniques, which apply to any kind of poultry (turkey, too!), include carving, calibrating a thermometer, and making poultry stock, the foundation of fabulous gravy.
    Fee: $55

  • Spiced Sweets
    Friday, November 8, 2019 • 7 PM

    Instructor: Chef Carolyn Crow
    Just in time for holiday gifting, explore make-ahead recipes for cookies and confections made with spices from Shafa Blends, Gaithersburg’s local purveyor of fine teas and spices. Prepare crowd-pleasing recipes that would make an elegant gift or welcome addition to a dessert buffet: Chocolate Truffles infused with Exotic Tea, Cookies with Warm Autumn Spices, and Spicy Caramelized Nuts.
    Fee: $55

  • A Traditional Northern Thai Meal
    Wednesday, November 13, 2019 • 7 PM

    Instructor: Chef Sheila Crye
    Imagine that you are a guest in a traditional northern Thai home. You’ll be warmly welcomed and offered a refreshing drink upon arrival. At the table will be sticky rice and a vareity of dishes in small bowls. Recipes, used with permission from Nancy McDermott, author of Real Thai: The Best of Thailand’s Regional Cooking, include: Sticky Rice (Kao Niow), Burmese-Style Pork Curry with Fresh Ginger (Gaeng Hahng Ley), Spicy Minced Pork Sauce with Raw Vegetables (Nahm Prik Ohng), Country-Style Chicken Curry with Lemongrass (Ook Gai), Lao-Style Good Luck Salad (Lahp), and Lemongrass Drink (Nahm Takrai).
    Fee: $55

  • Make-Ahead Finger Foods
    Wednesday, November 20, 2019 • 7 PM

    Instructor: Chef Sheila Crye
    Chef Sheila Crye helps you get ready for party season with elegant recipes perfect for an impromptu gathering or pot luck dinner: Mini Crab Cakes, Prosciutto Pinwheels, Smoky Blue Dip with Crudités, Rroasted Garlic-Eggplant Dip with Pita Wedges, and Cookies with White Chocolate, Coconut, and Macadamia Nuts.
    Fee: $55