Drew Spangler Faulkner: Chef, cooking teacher, and journalist: Drew began her culinary career in Newton Centre, MA with Madeleine Kamman studying French and Italian cuisines. Since then she has traveled the world studying various cuisines. She has worked as an executive chef, private chef, caterer, food product developer and producer, writer, and both professional and recreational culinary educator. Today her energy is focused on writing and teaching.
Tiny Chefs: Tiny Chefs is the premier provider of kids cooking parties, classes and camps in Washington DC, Maryland, Virginia, and Connecticut. Our cooking events are a fun way for kids to flex their creative muscles, spend time working in peer groups, and best of all: a great way to introduce them to the joy of cooking and baking!
Thursday March 11th 5:00 -6:30 $40
Menu: Winter Vegetable Soup, Citrus Salad,Pico de GalloLearn how to use and care for your knives properly and efficiently. Students will learn how to slice, julienne, chop, mince, and chiffonade various fruits, vegetables, and herbs. When to use the various cuts and why. Learn the difference between honing and sharpening your knives. Make Vegetable Soup with Fresh Herbs, Pico de Gallo (Mexican fresh tomato salsa), and a refreshing Orange Compote featuring your beautifully cut fruits and vegetables. You will finish the class with a new confidence in your culinary technique with knives.Equipment needed:Chef knifeParing knifeHoning Steel (optional)Cutting boardVegetable peeler2 quart or larger pot to cook the soup2 Small mixing bowlsWooden spoonMeasuring spoonsLiquid measuring cupCancelation more than 48 hours in advance will receive a full refund. Less that 48 hours in advance will receive 50% credit towards another class. You will receive the recipes 48 hours in advance of the class so you can do your shopping at Dawson's. If you prefer to just observe that's fine too!Click below to sign up.
Chinese Cooking
Wine Explosion Vegetable Chowder and Pan-Fried Scallion Bread
Thursday March 25th 5:00 -6:30pm - $40A Chinese comfort food menu that combines a full meal soup, a thick, rich, hearty brew, and delicious, chewy scallion flatbread. Both are recipes from Northern China. Although delicious when freshly made, the flavors of this soup develop with some time. So you may want to make it on the weekend and enjoy it a day or two later. The scallion bread dough can be made, shaped and immediately cooked or frozen uncooked for use at a later time.Equipment Needed:Chef knifeParing knifeCutting Board2 Quart or larger pot to cook the soup2 Wooden spoons2 Tea cups or custard cups or something or similar size2 mixing bowlsrolling pinMeasuring spoonsDry measure, measuring cup- 1 cup or smallerLiquid measure, measuring cup- 1 cup or larger10” or larger skillet or frying panMetal spatulaFood processor- optionalCancelation more than 48 hours in advance will receive a full refund. Less that 48 hours in advance will receive 50% credit towards another class. You will receive the recipes 48 hours in advance of the class so you can do your shopping at Dawson's. If you prefer to just observe that's fine too!Click below to sign up.
Poached Chicken Breasts with Tarragon Cream Sauce Green Lentil Salad with Walnuts and Goat Cheese
Friday April 9th 5:00-7:00pm - $40The secret to preparing simple, easy, most-moist-ever chicken breasts is poaching! Poaching is a classic, often over looked, technique of French cooking. The result is tender, flavorful chicken breast every time. The technique also lends itself to preparing a lovely, simple sauce to top the chicken. It is a one pan technique.Green lentil salad is another French classic, drawn from bistro cuisine. It is healthy and flavorful. A bonus is that leftovers keep well too.Equipment:Chef knifeParing knife10” or larger sauté pan (straight sided pan with a lid)Cutting board for vegetablesCutting Board for chickenMeat thermometer- Insta-temp recommendedWooden spoonMetal spatula or tongsMeasuring spoons1 1/2 quart saucepan or larger with lidStrainerSmall mixing bowlMedium sized mixing bowlCookie sheetClean dish towelCancelation more than 48 hours in advance will receive a full refund. Less that 48 hours in advance will receive 50% credit towards another class. You will receive the recipes 48 hours in advance of the class so you can do your shopping at Dawson's. If you prefer to just observe that's fine too!Click below to sign up.
Temporarily suspended due to COVID
Our classes feature simple, delicious food with helpful information about the ingredients, cooking techniques, and the wine. Come for a fun night, go home with the skills, ingredients and know-how for a fun evening with friends and/or family. Classes being at 6:30 PM one Friday evening per month and last approximately 2 hrs. You will leave with recipes and a special offer from Dawson’s for your ingredient purchases.
Enjoy lite appetizers of Italian cheeses, charcuterie and a glass of wine, while your Chef discusses the menus and assigns dishes to the group. Then head off to our commercial Kitchen to prepare two entrees, sides and a dessert. Sample Menu: Mixed Greens with Vinaigrette, Penne Carbonara, Oreecchiette Broccoli, and Panna Cotta with Berry Sauce. Once you have competed all of your dishes head back to our community table and enjoy your meal family style with your new friends.
Enjoy lite appetizers of Californian Olives, Cheese, Crackers and a glass of wine, while your Chef discusses the menus and assigns dishes to the group. Then head off to our commercial Kitchen to prepare two entrees, sides and a dessert. Sample Menu: Beets and Green Beans w/ Saffron Aïoli Poached Salmon w/ Basil and Niçoise Butters Thin Pasta w/ Spring Vegetables, and Strawberry Shortcake. Once you have completed all of your dishes head back to our community table and enjoy your meal family style with your new friends.
Enjoy lite appetizers of Chutneys, Cheese, Crackers and a glass of wine, while your Chef discusses the menus and assigns dishes to the group. Then head off to our commercial Kitchen to prepare two entrees, sides and a dessert. Sample Menu: Tandoori Chicken & Shrimp, Cilantro Mint Chutney, and Sweet Banana and Yogurt Salad. Once you have completed all of your dishes head back to our community table and enjoy your meal family style with your new friends
Join us at Dawson's Market for our monthly beer class! We'll talk hops, malt, ABVs and IBUs, IPAs and ESBs! Learn about where beer found its beginnings, the origins of IPA, and the American craft revolution. Taste everything from sturdy stouts to crispy lagers, and everything in between! Taste 4 Beers and a perfect pairing with each. Classes are on one Thursday night per month at 7pm and last about an hour.
Join us at Dawson's Market for our monthly wine class! Learn about regions, grapes, winemaking and history, and everything in between! Why does Pinot Noir taste different in California and in Burgundy? What reds go with fish? What makes Champagne Champagne? With lots to cover, there's always something new and exciting to learn...and taste! You will enjoy 4 Wines each perfectly paired with a bite. Classes are on one Thursday night per month at 7pm and last about an hour.
Class participants save 15% OFF any regular priced beer or wine sampled during the class.
Knife Skills- Fruits, Vegetables, and Herbs - Learn how to use and care for your knives properly and efficiently. Students will learn how to slice, julienne, chop, mince, and chiffonade various fruits, vegetables, and herbs. When to use the various cuts and why. Learn the difference between honing and sharpening your knives. Make Vegetable Soup with Fresh Herbs, Pico de Gallo, and a refreshing Citrus Salad featuring your beautifully cut fruits and vegetables. You will go home with a new confidence in your culinary technique with knives.Gluten Free
Steak Night- Learn about the different cuts of beef steak. How to prepare them. How to carve and serve them. When are they done? Along with sauces and sides to fill out your menu.
Beer and Cheese Pairing
Global Vegetarian: Indian vegetarian, Moroccan Vegetarian, or French Vegetarian
French Comfort Food
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