- COOKING CLASSES -

May 10, 2008:

A month of renewal and rebirth, this is the time to freshen up your cooking repertoire with some tips. The Greek goddess Maia for whom the month is named was the eldest and most beautiful of the seven Pleiades, aptly so as May is often the most pleasant month of the year. May is a time for celebration, and we invite you to celebrate with Chef Gray as he tempts your palate with some of spring’s tastiest treats.

Ravioli of Sweet Peas and Minted Goat Cheese

Basil Crusted Breast of Chicken with Artichoke Ragout

Rhubarb and Strawberry Crisp with Vanilla Bean Balsamic Ice Cream

June 21, 2008:

The Thrill of the Grill, Solstice Style

As the summer solstice approaches, June is the time to be outside and by the grill. The two abundant flowers of the season, roses and honeysuckles, tease the meatier barbeque trends with a sweeter flair that will entice and satiate on even the hottest and longest summer days.

Grilled Local Asparagus with Virginia Ham and Parmesan

Barbequed Wild Yukon Salmon with Sweet Corn and Backyard Basil

Grilled Sweet Peaches with Lavender Honey Ice Cream

July 12, 2008:

Chillaxin’ in July:

Named after the mighty Julius Caesar, July is the perfect month to celebrate your own victories, grown in your own backyard! Join Chef Gray as he shows you how to work with the abundance of summer herbs. The Polish name for July, Lipiec, comes from lipa, meaning lime tree, so hopefully we can find a way to work in some of the fruits of July’s namesake.

Tomato and Watermelon Gazpacho with Lime-Cucumber Ice

Todd’s Signature Lump Crab Cakes with Arugula and Sweet Peppers

Champagne-Melon Salad with Smoked Salt and Honeysuckle Flowers

August 9, 2008:

A Farmer’s Market Celebration

August, named for the successes of Roman Emperor Augustus, is the month to celebrate local successes as well. The month’s flower, the poppy, is in full bloom, and the neighborhood farmers are sharing their bounty. Celebrate the fresh fruit and vegetables of the season with a cooking class with Chef Todd.

Loudoun County Sweet Pea Soup with Homemade Yogurt and Candied Mint

Fennel-rubbed pork Chops from Bev Eggleston’s Eco-Friendly Farms

Marinated Market Raspberries with Poppy seed Shortbread

All public cooking classes are $100 per person, not including tax and gratuity. Email caitie@equinoxrestaurant.com for more information or to reserve a spot.

A private cooking class with Chef Todd Gray for you and your friends to enjoy. Each class offers a two hour culinary instruction followed by a three course meal and wine paring seminar. Private classes are given on Saturdays from 1pm - 3pm. Wine and lunch are included. Classes are limited to a minimum of six students. $150, PLUS tax and gratuity. Gift Certificates are available.

Sign up for a two-hour cooking class with Chef Todd Gray, emphasizing seasonal ingredients. These classes will have no more than 24 participants and will include a three-course lunch with wine pairings. Our Spring classes will be held on March 22 and April 12, from 1-3 p.m. $100, PLUS tax and gratuity. Gift Certificates are available.