Winter 2012Schedule of Cooking Classes
We are happy to work with you to schedule a class just for your group.
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February 17 and 18, 2012
Country Cooking of Italy (SOLD OUT)
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Simple and pure are the virtues of Italian cooking, the heart and soul of which is the farm and countryside. We'll explore recipes from the "Silver Spoon", the massive Italian equivalent of "Joy of Cooking", and of Colman Andrews "The Country Cooking of Italy". We will prepare a classic Italian meal starting with antipasti and concluding with dolce. Along the way we'll undoubtedly make a fresh pasta. And, of course, we will sample some of the great food-friendly wines of Italy.
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March 2 and 3, 2012
Fun with a Duck (ONE SPACE LEFT)
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Nothing goes to waste. We’ll render the fat for confit, roast the bones to make a rich dark stock for soup, cure some of the breasts for duck prosciutto, and explore the possibilities for using these delicacies in a variety of dishes. At the end of the evening, we will explore matching these subtle and intense wonders with some fitting wines from around the world.
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March 9 and 10, 2012
On the Borderline (SOLD OUT)
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Mexico has a wonderful and rich culinary tradition: dried chiles, spices such as cinnamon, seeds and nuts contribute to savory, wonderfully delicious and wine-friendly moles. Much of this has crossed the border into our Southwestern states, notably New Mexico and Arizona. We'll mix and match recipes from Rick Bayless's cooking with Mark Miller and Santa Fe style cooking to produce a wonderfully savory multi-course meal that will pair well with some of the robust red wines we'll taste.
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Weekend Schedule
Each cooking class is held on a Saturday. Class begins in the afternoon followed in the evening by the dinner you will learn to prepare.
There is a wine tasting with heavy hors d'oeuvres on Friday evenings.
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Friday Evening
Wine Tasting and Discussion with Hors D'Oeuvres
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After checking in to the B&B and settling into your room, come downstairs to sample a selection of wines and heavy hors d'oeuvres. Discussion will focus on how to pair food with different wines. Hopkins Ordinary co-proprietor Kevin will lead the discussion.
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Saturday Morning
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Start the day with a hot country breakfast. After breakfast there will be time to enjoy the area: go for a hike in Shenandoah National Park or visit the nearby Distillery, Coffee Roaster, or one of many local wineries.
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Saturday Afternoon
Cooking Class & Dinner
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The featured cooking class will begin at 2 PM. The chef will lead you through the preparation of a multi-course meal. In this hands-on class, you’ll prepare some fabulous dishes that you will be able to duplicate at home. The class will focus on structuring a multi-course meal, provide information about the dishes you will prepare and discuss the ingredients used and where to obtain them. Recipes will be provided for you to take home. After cooking, enjoy the dinner you helped prepare along with the wines selected to complement the meal.
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Fees
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Friday and Saturday
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Includes 2 nights lodging, Friday night wine tasting with hors d'oeuvres, Saturday breakfast, Saturday cooking class and dinner, and Sunday breakfast:
2 persons in 1 room, 2 students: $779
2 persons in 1 room, 1 student: $729
1 person: $629
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Payment and Cancellation Policies
Payment of half of the reservation cost is due upon booking a cooking class. The other half of the cost is due 14 days prior to the start of the class.
If you need to cancel for any reason, the following cancellation fees apply:
More that 60 days prior to reservation $100
15 to 60 days prior to reservation 50% of total
14 days or fewer prior to reservation 100% of total
For more information or to make reservations, contact innkeepers Kevin Kraditor or Sherri Fickel at 540-987-3383, or email
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About the Chefs
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Tom Woteki |
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Tom is a self-taught home cook with over 25 years experience in the kitchen honing his skills and educating his palate. Tom began his culinary education with James Beard's American Cookery and Marcella Hazan's classics of Italian cuisine. Since then he has expanded his culinary repertoire to include Spain and the Southwest and Northwest regions of the USA. Tom's other favorite chef inspirations include Jacques Pepin, Alice Waters, Mark Miller and Penelope Casas. He has traveled the world sampling the native dishes of western and eastern Europe, Latin America and the Orient in addition to savoring the bounty of regional American cooking.
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Tom is an avid wine collector and maintains a well stocked cellar. His palate favors the wines of America (California cabernets and Oregon pinot noirs), Italy (Brunellos and Piemontese wines) and Spain (Rioja and Ribera del Duero).
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Tom's approach to cooking emphasizes locally grown, fresh, seasonal ingredients. Tom does most of his food shopping at local farmer markets where he tries to cultivate relationships with the growers. Tom's approach to life emphasizes sharing the joys of the table, both food and wine, with family and friends.
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Sherri Fickel and Kevin Kraditor
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Sherri and Kevin are co-proprietors of Hopkins Ordinary B&B and have enjoyed cooking together since 1996. Sherri is a baker and brings a love of pastry and bread to her classes. Kevin is more of a protein guy; he enjoys braising, grilling, and curing meats, making cheese and beer, and just hanging out in the kitchen. Kevin is also a wine lover who seeks out exceptional values from around the world to share with his guests.
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