Please register for all classes taught by Chef Joel at L’Academie de Cuisine (LADC) in Bethesda, MD on their website:

Please register for all classes taught by Chef Joel at the McLean Community Center (MCC) in McLean, VA on their website:


UPCOMING CLASSES AT L’Academie de Cuisine

in Bethesda, MD  (Fall Classes 2017)

September 22 @ 6:30 pm – 9:30 pm  OCTOBERFEST!  Only 3 spots left!

The title says it all.  ON THE MENU: Beer and Cheddar Soup with Caramelized Apples and Soft Pretzels; Chicken Schnitzel with Creamy Sauerkraut and Chives; Potato Pancakes; German Chocolate Brownies with Sour Cherries; German Wine and Beer


September 23 @ 9:00 am – 12:00 pm  Parent/Child ASIAN DUMPLINGS  —  Only 3 spots left!

ON THE MENU:  Japanese Gyoza with Pork and Cabbage; Vegetable Samosas with Ginger Mint Chutney; Mini-Apple Dumplings


September 23 @ 1:30 pm – 4:30 pm  TICKET TO TAILGATING

Enjoy the following do-ahead and delightful recipes from the early season through the playoffs as you tailgate at the game or in the comfort of your own home.  ON THE MENU:  Beer and BBQ Braised Pulled Beef Sandwiches with Red Onion Salsa; Grilled Jerk Chicken Breast with Roasted Corn and Black Bean Salsa; Grilled Portabella and Eggplant Sandwich with Goat Cheese and Basil; Twice Baked Crab, Brie and Herbed Potatoes; Margarita Pork with Peppered Rice and Peas; BBQ Bloody Mary; Beer-mosas


September 23 @ 6:30 pm – 9:30 pm  WINE DINNER  —  Only 3 spots left!

ON THE MENU:  Champagne Kir; Open-Face Crispy Wontons with Wisconsin Cheddar, Caramelized Onions and Apples; (Sauvignon Blanc); Grilled Leek and Tomato Salad (Chardonnay); Spicy Black Bean, Beef Tenderloin and Sun-Dried Tomato Napoleons (Merlot); Apple Jonathon (Dessert Wine)


October 12 @ 6:30 pm – 9:30 pm  THE FISH CLASS  —  Only 3 spots left!

ON THE MENU:  Monkfish Meatballs with Linguini and Plum Tomato Sauce; Crispy Trout with Pink Grapefruit and Citrus Broth; Salmon, Scallop and Yukon Gold Napoleons with Red Pepper Sauce; Salt Grilled Catfish Tacos with Sweet and Spicy Apple Slaw; Salmon Mousse with Capers, Scallions and Buttered Toast Points


October 13 @ 10:30 am – 1:30 pm  SAVORY SOUPS AND BREAD

ON THE MENU:  Corn and Potato Chowder with Wisconsin Cheddar Corn Muffins; Lemongrass and Shrimp Soup with Scallion Flatbread; Roasted Tomato Bisque with Mozzarella Breadsticks; Classic Chicken Noodle Soup with Cream Biscuits


October 13 @ 6:30 pm – 9:30 pm  HORS D’EOURVES

What a great way to end your week with an evening making and sharing an incredible variety of Hors D’eourves and wine!  ON THE MENU:  Herbed Lamb Meatballs with Lemon Dill Yogurt Sauce; Open Faced Crispy Wontons with Twice Cooked Beef; Sun Dried Tomato and Roasted Shallot Tapenade with Crisp Olive Flatbread; Chicken Liver Pate with Cornichons and Fresh Buttery Breadsticks; Grape and Brie Phyllo Cups


October 14 @ 1:30 pm – 4:30 pm  Parent/Child PASTA  — Sold Out!

ON THE MENU:  Fresh Egg Pasta including Angel Hair and Fettuccini; Cheese Raviolis; Alfredo Sauce and Marinara Sauce


October 14 @ 6:30 pm – 9:30 pm   BOURBON AND BEEF  — Only 8 spots left!

ON THE MENU:  Beef Carpaccio “Old Fashioned” with Bourbon, Bitters, Candied Orange Zest; Honey Bourbon Glazed Beef Tips with Bourbon Demi-glace; Mixed Mushroom Flan; Roasted Fingerling Potatoes; Bourbon Glazed Roasted Carrots; Bourbon Bananas Foster


November 9 @ 6:30 pm – 9:30 pm  SAKE

Learn tips to cook with sake and what to consider when pairing sake and food. Participants will enjoy three different sakes.  ON THE MENU:  Miso, Sake and Ginger Steamed Mussels with Baby Spinach; Shiitake Mushroom and Eggplant Tempura with Sake Garlic Dipping Sauce; Soboro Beef Rice Bowls with Grilled Scallions; Dorayaki (Japanese Pancakes with Sweet Bean Paste)


November 10 @ 6:30 pm – 9:30 pm  HARVEST WINE DINNER  —  Only 6 spots left!

ON THE MENU:  Turkey and Sun-Dried Tomato Wonton-Raviolis with Creamy Red Pepper Sauce; (Pinot Noir and Riesling Parings) Dijon and Wild Rice Crusted Beef Tenderloin with Mushroom Ragout and Heavenly Mashed Potatoes; (Cabernet Pairing); Tarte Tatin with Cranberry Creme Chantilly (Port Pairing)


November 11 @ 9:00 am – 4:00 pm  EVERYDAY COOKING

In this dynamic, hands-on workshop, students learn essential techniques for building a culinary foundation. Come play in our kitchens and create your own masterpiece! Learn the techniques and methods needed to set the foundation for cooking without a recipe. The morning session of the class is a demonstration format. Chef Joel will cover a large variety of recipes and cooking techniques, all while preparing a simple meal. After a short transition, participants will break into small groups and begin the participation portion of the class. Here you will be given a chance to experiment with some familiar and some new-to-you ingredients. Students will create gourmet dishes from a wide selection of ingredients for appetizers, entrées and desserts.   ON THE MENU:  Students will create gourmet dishes from a wide selection of ingredients for appetizers, entrées and desserts.


November 11 @ 6:30 pm – 9:30 pm  BACON, BEEF AND BIG REDS

ON THE MENU:  Wilted Spinach Salad with Warm Pancetta and Balsamic Dressing; Sweet Potato, Scallop and Bacon Napoleons with Brie and Herbs; Grilled Bacon and Beef Kebabs with Bacon Studded Mashed Potatoes; Green Beans with Bacon and Shallots; Caramel Pecan Brownies; Three Cabernets


December 7 @ 6:30 pm – 9:30 pm  HOLIDAY BEER DINNER

ON THE MENU:   Pumpkin Ravioli with Mushroom Porter Cream Sauce; Herb Rubbed Pork Medallions with IPA Sage Butter; Steamed Potatoes with Wisconsin Cheddar and Ale Sauce; Roasted Beet Salad with Honey Warmed Feta and Hefeweizen Honey Glaze; Cranberry Crisps with Pumpkin Mousse


December 8 @ 10:30 am – 1:30 pm  TARTS!

ON THE MENU:  Tart Dough; Caramelized Scallops, Goat Cheese and Crispy Prosciutto Tarts; Cool Shallot and Mushroom Tart; Smoked Salmon and Jarlsberg Tart; Apple and Cheddar Tart Tatin; Sweet Potato Tart with Cinnamon Crème Chantilly


December 8 @ 6:30 pm – 9:30 pm  WHAT’S UP DUCK?

ON THE MENU:  Grilled Raspberry Duck Breast Salad with Baby Spinach and Caramelized Pecans; Duck Confit Poutine; Crab and Brie Stuffed Duck with Creamed Spinach, Red Pepper with Sherry Vinaigrette; Pan-seared Apples with Brandy and Cream


December 9 @ 9:00 am – 12:00 pm  P/C HOLIDAY TREATS  —  Only 5 left!

ON THE MENU:  Caramel Corn; Cream Cheese Peppermints; Viennese Coffee Balls; Chocolate Fudge; White Chocolate and Almond Bark; Chocolate Truffles


December 9 @ 1:30 pm – 4:30 pm  HOLIDAY GIFTS FROM THE KITCHEN

Need something in a pinch for last minute holiday gifts from the kitchen but want something meaningful?  ON THE MENU:  Learn methods to make: Infused Oils and Vinegars; Flavored Sugars; Fruit Butters; Jams, Jellies and Marmalades; Pickled Peppers; Quick Breads; Yeast Breads; Spice Rubs and Blends; Homemade Marinades; Soup and Chili Kits; Liqueurs; Bath Salts and Soaks.


December 9 @ 6:30 pm – 9:30 pm  HOLIDAY WINE DINNER

ON THE MENU:  Roasted Pumpkin Bisque with Apple Cranberry Chutney and Ham and Cheese Biscuits (Dry Riesling and Pinot Noir Pairing); Bacon Wrapped Pork Tenderloin with Zinfandel and Shallot Glaze; Red Wine Risotto; Blanched Vegetable; (Zinfandel Pairing); Pear Tatin with Caramel Port Sauce (Port Pairing)


February 8, 2018 @ 6:30 pm – 9:30 pm  RISOTTO FOR TWO   — Only 9 spots left!

Learn the method for making restaurant quality risotto at home. Chef Joel will give you tips on preparing risotto ahead of time plus what to do with leftover risotto.  ON THE MENU:  Spinach Salad with Pears, Pecans and Maytag Blue; Parmesan Risotto; Risotto with Scallops and Shrimp; Mixed Mushroom Risotto; Risotto Patties with Fresh Tomato Sauce; Crème Brulee

February 9, 2018 @ 10:30 am – 1:30 pm  SCONE WORKSHOP

Learn the basics of scones while making and baking a variety of scones that you get to take home!  ON THE MENU:  Chocolate Chip Scones; Apricot Scones; Wisconsin Cheddar and Ham Scones; Cranberry and Almond Scones; Whole Wheat Buttermilk Scones; And more!


February 9, 2018 @ 6:30 pm – 9:30 pm   VALENTINE FONDUE

ON THE MENU:   Classic Emanthaler and Gruyere Fondue with Fresh French Bread and Apples; Beef Fondue with Mushroom Mayonnaise; Lamb Fondue with Gorgonzola Bourbon Dipping Sauce; Shrimp Fondue with Chipotle Lime Dipping Sauce; Chocolate Mint Fondue with Sugar Crisps and Fruit


February 10, 2018 @ 9:00 am – 12:00 pm   Parent/Child VALENTINE TREATS

ON THE MENU:   Viennese Coffee Balls; Coconut Candy Squares; Caramel Corn; Cream Cheese Peppermint Hearts; White Chocolate and Raspberry Bark; Assorted Chocolate Truffles


February 10, 2018 @ 1:30 pm – 4:30 pm   SWEETHEART AFTERNOON DELIGHT

Join Chef Joel Valentine’s Day afternoon preparing a romantic and sumptuous French inspired repast.  ON THE MENU:  Potato and Leek Soup with Cheddar and Dill Crackers; Lamb Medallions with Lemon, Pistachios and Mint; Sweet Potato Pancakes; Haricot Verte with Fines Herbs; Macadamia Tartlets


February 10, 2018 @ 6:30 pm – 9:30 pm  SWEETHEART WINE DINNER   —  Only 5 spots left!

ON THE MENU:   Champagne Kir with Honey Roasted Spiced Pecan; Roasted Tomato Bisque with Crab and Corn Fritters (California Chardonnay and Pinot Noir); Chicken, Shiitake Mushroom and Gruyere Strudel for Two with Merlot Reduction; Mashed Sweet and Russet Potatoes; Vegetable Garnish (Merlot); Carmel Apple Tart Tatin with Cinnamon Crème Chantilly (Port)

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