Cooking Classes
Cooking classes and wine tastings are offered seasonally at Hopkins Ordinary. We would also be happy to work with you to schedule a class just for your group.
Winter 2010Schedule of Cooking Classes
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January 29-30
Cooking Local in Winter
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Being a Locavore in August is relatively easy with all of summer’s abundance. But what do you do in the winter if you think about your carbon footprint and how your food is raised? This class will include winter dishes that feature what is available in January, along with advice on how to prepare those summer foods for use in meals eaten months later.
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February 5-6
It's Mardi Gras
With Mary Arthur
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With Mardi Gras coming up, we explore the Crescent City's flavors with our own version of Laissez Le Bon Temps Roulez. Highlights of the evening include making mini-muffalettas, slurping oysters, playing with phyllo to make a beggar's purse floating in gumbo, topping it off with King Cake and don't forget the lagnappe. Beads are optional, no performance required.
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February 26-27
Authentic Mexican
With Mary Arthur
Sold Out!
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With inspiration from Rick Bayliss, this is the real deal from truly south of the border. Mexican food has its own flavors, methods and approaches, and is not the same as Southwestern cooking or Tex-Mex. This class gives a nod to Chef Rick Bayliss in introducing this style of cooking.
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March 5-6
The Pig is Committed!
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Nothing gets a party going like roasting a whole suckling pig. We'll honor a locally raised Rappahannock piggy by giving it a starring role in a menu with Italian and Spanish influences. Complementing our porcine baby will be some great red wines from Italy and Spain including some selections from the chef's personal cellar. Don't miss this one!
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March 19 - 20
Babbo Comes to Sperryville
With Tom Woteki
Sold Out!
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Using a little kitchen magic, we'll transport Babbo, Mario Batali's hot restaurant in Greenwich Village, to Hopkins Ordinary. We'll cook out of several of his books, spread a great antipasto, make a fresh pasta and steep ourselves in the greatness of Italian cuisine -- and wine. We'll explore some of the great wines from in and around Tuscany with an emphasis on the sangiovese based wines of Montalcino and the Chianti region. Extra credit will be given to anyone who appears in orange crocs.
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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. The discussion will focus on how to pair food with different wines. Hopkins Ordinary 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 nearby 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: $695
2 persons in 1 room, 1 student: $650
1 person: $535
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Friday Night Only
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Includes Friday night lodging, Friday wine tasting and hors d'oeuvres and Saturday breakfast only:
2 persons in 1 room: $325
1 person: $265
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Saturday Night Only
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Includes Saturday night lodging, Saturday cooking class and dinner and Sunday breakfast:
2 persons in 1 room, 2 students: $495
2 persons in 1 room, 1 student: $450
1 person: $295
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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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Mary Arthur
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Mary Arthur is 4th generation Alaskan who came to Virginia in 1999 to work as a baker at the Inn at Little Washington. She has been the Culinary Arts instructor at the local high school since 2001 and has transformed the program from a home ec-style curriculum to a program preparing high-end food for various county-wide charitable events. She has also taught several adult classes through the county adult education program, the Rappahannock Garden Club and privately. Prior to moving to Virginia she served as the chef to the Governor of Alaska from 1996 to 1999.† She graduated with high honors from the Culinary Institute of America in 1996.
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Chef Arthur is a well-rounded culinarian whose specialties include seafood, charcueterie, ethnic cuisines, Pacific Rim cuisines, wedding and specialty cakes, pastries & artisan breads.
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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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