Foodie classes for the New Year: This week’s restaurant news


Dean Maupin completed his purchase of the C&O on June 4, but don’t worry—no big changes are in store. Photo: Andrea Hubbell Dean Maupin completed his purchase of the C&O on June 4, but don’t worry—no big changes are in store. Photo: Andrea Hubbell

Many of the spring classes offered by PVCC’s Workforce Series will focus specifically on cooking and food. Here’s a look at what you can expect this semester. (Bonus: Many of the classes will be held in the newly renovated Jefferson School City Center!)

Jack Hanny, former White House visiting chef and author of Secrets from the White House Kitchens, will teach “From the White House to Your House” on Mondays from 6-9pm. Unlock the secrets of official White House recipes (and favorite dishes of former presidents!) for $89.

Learn the fundamentals of soups, stocks, and sauces with Chef Dean Maupin of C&O Restaurant in a two-part class on Tuesday, March 5 and 26 from 6-8pm for $159.

Keep it local with CIA graduate and Darden food and beverage director Tom Cervelloni, who is instructing on creative ways to prepare local foods throughout the year. The $99 classes are taught on Monday, February 25 and Tuesday, February 26, from 5:30-7:30pm.

If oenology and viticulture pique your interest, join godfather of Virginia wine Gabriele Rausse in a part-lecture, part-field study of how to start a vineyard. Learn the principles and practices of grapevine production from the best throughout the semester. Cost for four classes is $109 on select Tuesdays from March-June.

Winemaker Matthieu Finot will lead a one-day class on the tasting and analysis of wine from 9am-5pm on May 18 for $109 at King Family Vineyards. The basis of the class is to develop the palate for describing the taste and aromas of wine.

The full class schedule can be found online at or by e-mailing

Beyond champagne
Greg Hirson, assistant winemaker at Blenheim Vineyards, will teach a sparkling wine class in the tasting room that goes beyond just the realm of champagne. He has selected sparkling wines from around the world to be tasted, discussed, and analyzed. He will address the fundamentals of sparkling wine production, where it comes from, and what exists outside the small appellation of Champagne. The class is on Monday, January 28 from 6-8pm and costs $40 ($35 for wine club members). E-mail greg@blenheim for reservations.

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