Expand Your Culinary Skills at Our Northern Virginia Inn

Learn something new during your next getaway by spending a weekend cooking with us. These getaways are held during our winter season. The cooking class weekends feature Chef Matt Finarelli. You will eat & learn how to prepare 4-course gourmet meals. Wines from local wineries will be served. See the menus below for the cooking class weekends.

Special classes for groups can be arranged – just ask!

Dates for our 2022 cooking class weekends:

  • January 21-23, 2022
  • February 11-13, 2022
  • March 18-20, 2022

What’s Included

  • 2-night stay with full hot breakfast Saturday & Sunday mornings
  • Wine tasting with an expert from a local winery & hors d’oeuvres on Friday night
  • Cooking class (mostly demonstration) on Saturday night

What You’ll Do

  • Arrive on Friday afternoon or evening, when you’ll meet the chef and be treated to some delightful appetizers prepared for your enjoyment. We have arranged a wine tasting of Virginia wines at the inn featuring an expert from a local winery. These wines will be paired with the meal you help prepare on Saturday night.
  • Enjoy a full hot breakfast Saturday morning.
  • Explore the beautiful Middleburg area countryside on your own — we have lots of information on fun things to do in the area, such as visiting local wineries & craft breweries, horseback riding, hiking, scenic drives, shopping at the Leesburg outlets or the wonderful shops in the area, or visiting Civil War sites.
  • On Saturday evening we will gather in The Fox Den at Briar Patch (our event building) for the cooking class where the chef will demonstrate and guests will help prepare (and consume!) a 4-course meal. The chef will discuss the many aspects of preparing gourmet meals, including how to prep, how to pre-cook and hold, and how best to present the dishes. And, of course, recipes will be provided. Wines will also be served with the meal.
  • Enjoy another full hot breakfast Sunday morning.

These are sure to be fun weekends of good wine, fine food, and new friends.

Rates for Cooking Class Weekends

Lodging:

Cottage for 2 nights $285 plus tax per night
Room with a private bath for 2 nights $195 plus tax per night
Room with a shared bath for 2 nights $120 plus tax per night
2-bedroom suite for 2 people for 2 nights $230 plus tax per night
2-bedroom suite for up to 4 people for 2 nights $270 plus tax per night

 

Cooking Class:

  • Hors d’oeuvres & wine tasting on Friday night and a 4-course meal with wine on Saturday night – $130 plus tax per person

 

To make a reservation, email us at info@briarpatchbandb.com or call us at 703-327-5911.

 

Menus for Cooking Class Weekends

January 21-23, 2022:

Friday Evening Hors d’oeuvres with Wines from Three Fox Vineyards

  • Vichyssoise Soup with Sauteed Chanterelle Mushrooms (a mix of hot mushrooms and cool soup makes for an awesome combination!)
  • Caramelized Onions and Gruyere in Puff Pastry
  • Roquefort, Apple, and Pecan Mini Quiches

Saturday Evening Dinner Menu – Theme is French Farmhouse

First Course: Cabbage, Bean, and Winter Vegetable Soup – This warming wintertime soup is a Parisian classic (taught to me by a Parisian chef!) with a lovely combination of winter root vegetables like carrots, rutabaga, and potatoes with green cabbage and two types of beans.

Main Course: Beef Estoufade – For those of you who love Beef Bourguignon, this is that dish’s cousin, and in my opinion, even better relative. The red wine slow-braised beef is every bit as tender and flavorful, but the main difference is how the accompaniment in the dish isn’t mushrooms, it’s olives! The bright, briny notes that the olives and wine give to the beef make this the king of all French meat stews!

Side: French Champagne Lentils – Learning the trick to making perfect lentils is worth everything, and when you accompany them with a collection of finely chopped roasted vegetables and champagne vinegar, you have something really special!

Dessert: Mixed Berry Jalousie – This French Pastry confection made with puff pastry is similar to a strudel, but with its slatted top crust, it’s elegant and beautiful! The fun part, it’s not at all hard to make, so you can wow your friends with your very own Parisian pastry shop confection any time!

Our featured winery is Three Fox Vineyards in Delaplane, VA. A representative from the winery will be with us on Friday night to do a wine tasting paired with Chef Matt’s hors d’oeuvres. We will then drink their wines with our dinner on Saturday night.

 

February 11-13, 2022:

Friday Evening Hors d’oeuvres with Wine

  • Puglian-Style Broiled Oysters (Puglia is the “heel” in the “boot” of Italy. It’s basically all coastline, so they know about seafood there!)
  • Spanish Asparagus Tortilla (Frittata)
  • Piquillo Peppers Stuffed with Pistachio & Zucchini Quinoa with an Orange-Ginger Vinaigrette

Saturday Evening Dinner Menu – Theme is Aphrodisiacs

First Course: Avocado Salad with Grapefruit and Fennel – This salad is not only delicious, it’s loaded with so many aphrodisiacs! You will want to dive in and have more, but hold off, we’re just getting started!

Main Course: Honey-Braised Lamb Tagine with Saffron, Almonds, and Cinnamon – This amazing tagine is rich and flavorful, and delivers wonderful warming spices and almonds, all of which help to improve your mood (if you catch my meaning).

Side: Couscous with Cucumber, Pine Nuts and Raisins – Any good tagine needs a couscous, and this one is especially perfect as all of the additions to it are also aphrodisiacs. Learning how to make perfect couscous is one great skill, learning how to make it for love is even better.

Dessert: Spicy Chocolate-Chile Mousse – and let’s not forget a fabulous dessert. We all know that chocolate is an aphrodisiac, but so are spicy foods (when not overly burning). So, combining these two together makes for the perfect finale to a meal that will put you in the mood for romance!

 

March 18-20, 2022:

Friday Evening Hors d’oeuvres with Wine

  • Cauliflower Puff Pastry Tartlets
  • Crostini with Gorgonzola, Pear, and Balsamic Glaze
  • Small Spoons of Cream of Roasted Fennel Soup

Saturday Evening Dinner Menu – Theme is Roman Holiday

First Course: Bean and Tuna Salad with White Balsamic Vinegar – This bright and beautiful salad is not only a great way to start a Roman meal, but also a fabulous dish to bring to any number of social events like cookouts and pot lucks – now that we can start having those again!

Pasta Course: Cacio e Pepe – Rome lays claim to three traditional pasta dishes. Carbonara, Amatriciana, and this, Cacio e Pepe. The name is simple, “cheese and pepper” (in the Roman dialect) but the trick to making it is something that, once mastered, makes for one of the best pastas of all time!

Main: Roman-Style Roast Lamb (Abbacchio alla Romana) – Roast lamb is a very Roman dish, as the original settlers of the Tiber river were shepherds. To this day, roast lamb is most commonly served at Easter, and this version is undoubtedly Roman with a sauce made from the juices of the lamb combined with fresh herbs.

Dessert: Tiramisu – My signature dessert, and one that is so Italian, there’s almost no region of Italy that doesn’t claim it as their own! My method will show you how to take this dish from the simple dish of coffee-soaked cake in whipped cream, and to turn it into the dessert that everyone is cleaning out of the bottom of their glasses!

To make a reservation, email us at info@briarpatchbandb.com or call us at 703-327-5911.