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!
TACO TUESDAY
Tuesday June 15th 5:00-6:30pm $40
Menu:
Fresh, homemade corn tortillas
Baja shrimp tacos with Cabbage Slaw and Lime Crema
Shredded Chicken or Pork Tacos with Salsa Crudo
Learn how to make fresh corn tortillas. A tortilla press is not necessary. But if you have one great! Then we will make 2 types of simple, delicious tacos with your homemade made corn tortillas. Each will be served with your freshly made salsa.
Equipment Needed:
Chef’s knife
Paring Knife
2 cutting boards, or one that can be flipped over
Mixing bowls of various sizes
Microwavable bowl or plate to warm the chicken or pork
Metal measuring cups and spoons
1-2 cup glass measuring cup
Tortilla press or 8” flat bottomed fry pan or flat bottomed baking dish
2 large skillets or 1 long griddle
1 grill pan, optional
Metal spatula
Metal tongs
Wooden spoon
Box grater if shredding cabbage
1 qt sized zip-lock bag or plastic wrap
Several clean, dry dish towels
Bowl or basket to hold warm tortillas
1 ½- 2 cup glass jar if making crema overnight
Paper towels
Serving plates
Closed to registration. Please look for our next class
VIRTUAL COOKING CLASSES
Knife Skills: Fruits, Vegetables, and Herbs
Thursday June 3rd 5:00 -6:30 $40
Menu: Vegetable Soup, Citrus Salad,
Pico de Gallo
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 (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 knife
Paring knife
Honing Steel (optional)
Cutting board
Vegetable peeler
2 quart or larger pot to cook the soup
2 Small mixing bowls
Wooden spoon
Measuring spoons
Liquid measuring cup
Cancelation 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
TBD - $40
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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