The Lessons
European Trained Instructor
European Trained Instructor
European Trained Instructor
Your host and instructor trained in France at the Cordon Bleu, in Italy at the Gritti Palace and the Villa d"Este and in London from numerous professionals. The menus featured in the cooking classes are modern rather than classic and are vegetable centric to highlight the wonderful produce available from local organic farms. Guest instructors for single lessons will include a master baker trained in California and Oregon.
All Proceeds Feed Musicians
European Trained Instructor
European Trained Instructor
Every year for two weeks in August, Staunton hosts the finest classical musicians from round the world for the Staunton Music Festival. All proceeds from the Hungry Musician Cooking Classes go to catering and restaurant vouchers for the artists. The Festival presents an immersive classical music experience featuring more than 600 years of music over the course of 10 days and nights.
The Lessons
European Trained Instructor
The Lessons
During the Staunton Music Festival (and throughout the year to coincide with concerts) six students will gather for the preparation of a complete menu. Meats and fish will be simply grilled, smoked, or roasted with an emphasis on new flavors in sauces and relishes. Vegetable dishes will showcase taste color, and texture. Desserts will star fresh fruits in granitas, panna cottas, delicate pastries and one lesson will include a flourless raspberry soufflé.
Welcome
Cooking Class Schedule 2025
(April 2025 The Baroque Festival)
25 April Friday, 2:00-5:00 PM
A Spring Menu of Mediterranean Flavors
Classic flavors and unexpected combinations of delicious fresh ingredients in an Italian themed spring menu, plus many extras.
(August August 2025 The Summer Festival)
16 August Saturday 10:00-11:30
Champagne Brunch at McCraken Hall-Trinity
Demonstrations of Omelets to Order and Mimosas
18 August Monday, 2:00-5:00 PM
The Farmer's Market Highlights
The Best products in the Staunton Farmer's Market, including a few normally overlooked items to bring into your culinary repertoire. A full summer menu will be presented plus many extras.
20 August Wednesday, 2:00-5:00 PM
Flavors From the Big Apple and the Big Smoke
Bold ideas from the top chefs in New York and London
Daniel Boulud, Eric Ripert, Daniel Humm, Thomas Allen, Helene Darroze, Angela Hartnett, Marcus Wareing etc.
22 August Friday, 2:00-5:00 PM
Easy and Interesting Entertaining
Make ahead hot weather menu of unusual and delicious flavors, perhaps never experienced before. Summer wines will be featured.
All recipes will be printed. A special cocktail will be served at the beginning of each class. and wine and water served throughout. Comparative tastings will feature in each class such as olive oils, peppercorns, anchovies, vinegars, salts etc..
If the date or dates you prefer are not available please text 540-416-6544. Demonstration classes are limited to six students who will sample all dishes prepared. Additional dates are available for private groups.
Payment by check or credit card can be made upon arrival
Each class is $125, all inclusive. ( $400 for all 4 classes taken as a course)
The April Brunch is $25 per person.
Text 540 416 6544 to book specific lessons or the full course.
Payments can be made onsite and credit cards can be accepted All details regarding the location will be provided after booking.
All proceeds go to the Staunton Music Festival.
Sample Menus from Previous Summers
Duck
Chicken
Chicken
Ginger Chili Vodka Fizz
Fresh Tomato Soup with Finger Limes
Grilled Duck Breasts with
Picked Blackberries
Polenta
Roasted Fennel
Coffee Granita
Chicken
Chicken
Chicken
Lemon Verbena Peach Bellini
Beet Carpaccio with Horseradish Crema
Spatchcock Chicken stuffed Under Skin
Preserved Lemons
Fresh Herb Gremolata
Blood Orange Campari Granita
Pork
Chicken
Risotto and Fish
Lemongrass Lime Rum Cocktail
Cold Oriental Noodle Salad
Chinese BBQ Pork Tenderloin
Ginger Chili Marmalade
Tender Stem Broccoli with
Cured Egg Yolks
Tea Ice Cream
Risotto and Fish
Risotto and Fish
Risotto and Fish
Watermelon Basil Tequila Cocktail
Anchovy Sauce for Cold Vegetables
Risotto
Roasted Fish with Green Tapenade
Hot/Cold Berries with White Chocolate
Cheese and Eggs
Risotto and Fish
Cheese and Eggs
Omelets
Hollandaise and Béarnaise
Soufflés
Paneer and Mozzarella
Duck Egg Creme Brulee
Lamb
Risotto and Fish
Cheese and Eggs
Lavender Honey Gin Spritz
Smoked Pomegranate Lamb Chops
Cous Cous, Grilled Vegetables
Three Watermelon Salads, Feta Dust Rose Panna Cotta with Lemon Biscuits
Photo Gallery
The Hungry Musician
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