Join us for Our Luscious Planet, Virtual Cooking with Chefs from Around the World, Every Wednesday in June at 7pm

Take a culinary journey of Our Luscious Planet hosted by the Washington, D.C. Chapter of Les Dames d’ Escoffier. We’ll travel via Zoom each Wednesday in June to a new corner of our globe, unlocking the mysteries of exotic ingredients and novel cooking techniques. Led by five celebrated chefs, renowned cookbook authors and expert culinary instructors, guests will be whisked away on a virtual tour, complete with in-depth cooking demonstrations and expert wine or bespoke cocktail pairings from a member sommelier or mixologist.

These demonstration classes offer a chance for you to sit back, take notes and ask questions in real time as you watch a pro at work. Recipes will be sent to you before each session. Get your tickets early--don’t let the journey begin without you!
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MAKE A DONATION! FOR EVERY $5 DOLLARS YOU DONATE YOU WILL RECEIVE A GIFT OF A RAFFLE TICKET. AS PART OF THE REGISTRATION PROCESS, YOU CAN DESIGNATE THE RAFFLE BOX THAT INTERESTS YOU. THERE WILL BE FIVE RAFFLES, ONE FOR EACH SESSION.
Each virtual excursion will feature a hand-selected gourmet gift box of native spices and sundries to be raffled off. Thank you raffle tickets will be available for metropolitan DC/MD/VA area residents. The winning raffle ticket will be drawn at the conclusion of each workshop and the winning ticket holder will be notified by email. Check out photos of the raffle boxes below!
Proceeds from Our Luscious Planet will benefit our fundraiser partner, Thrive DC, as well as Les Dames DC's grants and scholarships programs for women in the culinary arts. Thrive DC's meal program and re-entry program meets the needs of vulnerable women in the District of Columbia. There couldn’t be a more worthy organization for us to support.  
Click here to buy your tickets! 

​​GREECE June 2, Maria Kopsidas, Owner of Cookology Cooking School
All Things Phyllo, Learn the Ancient Art of Creating Phyllo Dough Pastries (Lacto-ovo vegetarian)

• Flakey Honey-Nut Pastry (Baklava)
• Flakey Pastries with Spinach and Feta Cheese Filling (Spanakopita Triangles)
• Flakey Pastries with a Filling of Mixed Cheeses (Tyropita Triangles)

Working with phyllo dough can be tricky. Let Maria Kopsidas show you how, using techniques she learned growing up in her Mediterranean-heritage family. After this class, you'll have the confidence to try her methods in your own kitchen. 
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​ISRAEL June 9, Joan Nathan, Cookbook Author and PBS Series Host
From Israel with Love, Joan Nathan’s Home-Cooked Favorites (Pescatarian)

• Bulgarian Eggplant Soup with Yogurt
• Arctic Char Simmered in A Spicy Tomato Sauce (Aharaimi)
• Apricot Meringue Kuchen

Joan Nathan’s love for Israeli food goes back to the early 1970’s when she was working for the Mayor of Jerusalem at that time. She noticed that every ethnic group had different foods – Christian, Muslim, Jewish – and that most Jewish foods were nothing like those she grew up with. On June 9th, join Joan as she shares what makes Israeli food different, how varied it is and how Jewish food varies from country to country and region to region.
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IRAN June 16, Najmieh Batmanglij, Cookbook Author and Culinary Instructor
Nush e-Joon, May Your Soul Be Nourished

• Saffron Chicken & Barberry Braise (Geymeh Zereshk-e Kordi)
• Persian Rice with “Golden Crust” (Chelow)
• Quick Pickle of Persian Cucumbers and Toasted Coriander Seed(Torshi Hazeri-e Piaz)

Esteemed cookbook author Najmieh Batmanglij will demonstrate how to cook rice with its golden crust/tahdig, the jewel in the crown of Persian cooking; served with a saffroned-chicken and barberry braise. Barberries are the berries of an indigenous shrub and are one of the ingredients and specialties of Iranian cooking.  
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​THE PHILIPPINES June 23, Chef Evelyn Bunoan
From Start to Finish: A Quintessential Three-Course Meal of The Philippines

• Crispy Vegetable Egg Rolls (Lumpiang Shanghai)
• Sautéed Vegetables with Bihon Noodles (Pancit Guisado)
• Fricassee of Chicken Thighs in Rich Tomato Sauce (Chicken Apritada)
• Chewy Cassava Dessert Patties Rolled in Grated Coconut (Pichi-Pichi)

Chef Evelyn Bunoan will be your guide to the traditional Filipino palate. Philippine cuisine is a fusion of different cultures that tickle ones taste buds, climaxing to a burst of culinary experience: Malay, Spanish, Chinese, South East Asian, the Middle Eastern, Indian, European and American. Through these influences – with a potpourri of sauces and spices – the Filipino palate has gone through a long process of evolution, with many of the provinces having a unique dish or two.


 

LITHUANIA June 30, Chef Justė Židelytė
Garden to Table, a Lithuanian Feast of Summer Produce (Lacto-vegetarian)

• Chilled Summer Beet Gazpacho (cold pickled beetroot soup/cold borsch/šaltibarščiai)
• Creamy Mushroom “Risotto” of Heirloom Barley Finished with Whipped Cultured Butter (Kastinys) and Shiitake Mushroom “Bacon” Bits
• Lithuanian Gira, a Kombucha/Kvass style fermented nonalcoholic drink

Lithuanian food is deeply rooted in unadulterated, simple ingredients and recipes developed over millennia of history. While archaic, time consuming techniques and rare (in this part of the world) ingredients might look intimidating, with Chef Juste’s tips and tricks Lithuanian flavors can become familiar, comforting and easy to achieve. During this vegetarian class learn the basics of fermentation with kvass (sparkling non alcoholic drink or Lithuanian kombucha), refresh with a cold summer soup recipe, experiment with making risotto (the Lithuanian way) and get inspired by a heritage recipe from the chef's grandmother, adapted to modern times.
 

​COST: Individual classes are $35 and the entire five series package may be purchased for $140, a discount of 20%.
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You only need to purchase one ticket per session per household. Ticket sales are final and will not be refunded. If necessary, email us no later than 2 days in advance of the class ([email protected]) and we will assist you in applying your credit to another session. If you wish to transfer your zoom link to a friend or family member please notify us in advance.

LOGISTICS: All global cooking classes are held via Zoom, and you will receive instructions for logging in via email after registering. Please download the Zoom application in advance.
Cooking classes are recorded, and you will receive the link to the recording within a week after the class takes place. The link will be available for two weeks.  As part of the registration process you will be asked to acknowledge that your face may be recorded, if your personal video screen is on when the meeting is in speaker mode.
Les Dames DC and Thrive DC are partners on the fundraiser, Our Luscious Planet. Thrive DC's programs for women going through hard times will benefit from the fundraiser proceeds as well as Les Dames DC's culinary grants and scholarship programs for women.