Winter Cooking Classes

 

Hopkins Ordinary offers private cooking classes in the winter. Get a group of friends together, fill the whole house, and choose a weekend that works for you. Not everyone has to cook, but everyone gets to eat.  Here are some of the class themes from previous years, but feel free to request your own class theme.  Give us a call to discuss details: 540-987-3383



French Bistro Cooking
Explore the wonders of uncomplicated French cooking. Bistro food includes robust soups, perfectly constructed salads, full-flavored roasted meats, seasonal vegetables, comfort-inspiring side dishes and simple desserts. The ideal Bristro recipe results in the best example of what that dish can be; and it can serve casual weeknight dinners as well as festive large gatherings.

Fun with a Duck
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 flavors with some fitting wines from around the world.

Ad Hoc at Home We'll cook out of Thomas Keller's lovely and inspiring cookbook for home cooks "Ad Hoc at Home". Keller is acknowledged to be one of America's finest chefs. Chef-owner of The French Laundry in Napa and Per Se in NYC, he wrote this book based on his more casual venue Ad Hoc, also in Napa. There are many delicious recipes and tips to be found in this challenging and inspiring book. We'll prepare a multi-course menu and enjoy some great wines.

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
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. 


Saturday Morning
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.


Saturday Afternoon
Cooking Class & Dinner
The featured cooking class will begin around 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.



Fees
Friday and Saturday inclusive

Includes 2 nights lodging, Friday night wine tasting with hors d'oeuvres, Saturday breakfast, Saturday cooking class and dinner, and Sunday breakfast.


Five rooms in the main house:  $3995 (up to ten people)
Add the Garden Cottage: $4895 (up to five additional people)


 

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 This email address is being protected from spambots. You need JavaScript enabled to view it.


About the Chefs



 

Tom Woteki

 
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.

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).

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.

Sherri Fickel and Kevin Kraditor


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.



David Litaker

 

Like many, David loves to experience the terroir of places he visits through food and wine. Enchanted by the taste profiles of alpine cheeses from Germany, Italy, Switzerland and France and inspired through a well-timed reading of Brad Kessler’s Goat Song, David has been transforming raw cow and goat milk from an Amish farm in Ohio into artisanal cheeses since 2010.

 

His main interests focus on the creation of traditional hard and semi-hard cheeses including Gouda, Tomme de Savoie, Parmesan and Gruyere, while leaving room to experiment with delicious soft cheeses such as Cabecou (goat cheese marinated in oil and herbs) and Brin D’Amour (Corsican herb encrusted goat and cow cheese with juniper berries).  More recent projects draw inspiration from Mary Karlin’s Artisan Cheese Making at Home to explore the marriage of herbs and smoke in the form of Smoked Goat Chive Cheddar.

 

David spends his time in Rappahannock County tending his hopyard and in Ohio, where he lives with his wife and two dogs.


 


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Hopkins Ordinary Bed and Breakfast

47 Main Street, PO Box 437
Sperryville, Virginia  22740
innkeeper@hopkinsordinary.com
540-987-3383
 

 

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Photography by cramerphoto.com