Hill’s Kitchen in the Eastern Market neighborhood is a gourmet cooking store that I stumbled upon recently because of its pressure cooking courses. There are few cooking classes that delve into the locavore culture, but Hill’s Kitchen is all about teaching people to cook with seasonal ingredients and preserve summer’s pleasures in jams, jellies and canned sauces.
What’s better? Today, the gourmet shop announced its November class schedule. What a treat – the local entrepreneurs are offering a gluten free baking demo.What’s even better than that? While bacon can sometimes be a glutie dining challenge, it’s often safe, but the hip new butchers of the world (like Nathan Anda of Red Apron Butchery) say make it yourself. Before learning how to bake GF toast, figure out how to cure your own bacon.
The recommendation is to book early; apparently Hill’s Kitchen’s approach to d.i.y. culinary education is in hot demand.
November Hill’s Kitchen Classes:
11/1 11-1p Cooking Without Meat
11/1 3-5p The Best of the Season: Apples
11/3 6.30-7.45p The Harried Chef: Roasted Chicken
11/6 6.30-8p Basic Knife Skills
11/7 11-12:30p Handmade Pasta
11/8 11-1p Baking Bread at the Speed of You
11/8 3-5p Knife Skills 2: Poultry
11/10 7-9p Lox to Learn with Allison Sosna from DC Central Kitchen
11/11 6.30-8p Basic Knife Skills
11/12 6.30-7.45p The Harried Chef: Fondue- It’s Back.
11/14 11-12.30p Basic Knife Skills
11/14 3-5p Curing Meats: Bacon and Pancetta
11/15 11-1p PIE!
11/15 3-6p The Thanksgiving Basics: A Guide for the Modern Cook
11/17 6.30-8p Basic Knife Skills
11/19 7-9p Gluten Free Baking
11/21 10-1p The Thanksgiving Basics: A Guide for the Modern Cook
11/21 3-5p Farmer’s Market Cooking
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Tags:
D.I.Y. · gluten free · Gluten Free Baking · Gluten Free Cooking Course · Hill's Kitchen · Red Apron ButcheryNo Comments
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