As you know I am all about food and fun in Baltimore. Well let me tell you about a place where both of those things are combined in to one experience: Schola.
Schola is a result of Chefs Amy von Lange and Jerry Pellegrino’s passion for not only cooking but for sharing their kitchen with others and teaching their craft in the process. With over twenty-five years of experience between them, the classes they teach at Schola are hands-on, informative, intimate and fun.
Schola is a cooking school that offers hands-on class experiences. It opened in 2015 and is owned and operated by Chef Jerry Pellegrino and Chef Amy von Lange. They offer technique classes that can help you master a variety of different culinary techniques like knife skills, sushi, sauces, pizza, cheese and butter, bread, etc. They also offer Menu driven classes that focus on regional cuisines, classic chefs, date night, brunch, farmer’s market, winemaker, Sunday suppers, etc. All classes beside the Winemaker Series and Wine Tastings are BYOB! At Schola they have something for everyone.
So far, Mr. Meat and Potatoes and I have attended 10 cooking classes plus one private class with the Wine and Food Society of Baltimore. The recipes they teach you are something you can totally recreate at home and I’ve used the new techniques I learned a lot. I’m going to share some pictures and summaries of all the classes we’ve attended so you can get a feel for the experience. The summaries are pulled directly from their class listings on Eventbrite. Prices range from $49.99-$79.99 depending on the class.
Winemaker Cooking Series – Simon Batarseh from August Kesseler, Germany
“Join Simone as we create some of the dishes he loves with these wines – Salmon Tartar with Fresh Cheese & Rye, Peppered Pork with Black Lentils & Ham, Boiled Beef with Red Cabbage and Pretzel Dumplings, Potatoes & Eggs with Frankfurter Grüne Sauce and to finish, The Berliner, a jam filled doughnut. Simon will bring some of his great Rieslings and a Pinot Noir to share with everyone.”
Winemaker Cooking Series – Daniella Rocca of Albino Rocca
Apparently we took no pictures during this class, SAD! But also, sometimes you are just having too much fun to think about it!
Albino Rocca’s history starts in the mid 1940’s when Albino Rocca’s father Giacomo started in the wine business initially selling grapes from family vineyards and later making his own wine that was sold in demijohn. Thanks to the inheritance of some of the most precious vineyards in the 1960’s Giacomo was able to start what is now Albino Rocca. Albino’s hard work and his strong support of our father Angelo Rocca laid the foundation that created a family winemaking tradition that has grown internationally over the years.
Margaritaville Happy Hour
There is so much more to Mexican cuisine than the Tex-Mex we see in most Mexican restaurants these days. The Baja is one of the most exciting regions in terms of cuisine and surprisingly, in winemaking, in Mexico. We’ll roasted Tomatillos and onions to make a unique Guacamole, build Tacos con Ropa Viejo, make a stuffing of shrimp and Queso Blanco for stuffed Chile Rellenos, make Queso con Chorizo and deep fry the desert favorite of the region – Churros. We’ll have plenty of limes for juicing!
The Art of Fondue
“Fondue has made a strong comeback in the last five years, so we thought it’d be fun to take a look at the classic and some variations. We’ll make the Swiss’ version, with a generous dollop of Kirsch, the egg yolk and butter laden Italian version, Fonduta and an Irish blue cheese and lager fondue. We’ll finish with a chocolate & Orange fondue along with crafting many of the ‘dippers’ to complete the project.”
Winemaker Cooking Series – Joel & Sandrine Duffau of Chateau les Arromans & Chateau La Mothe du Barry
“Join us as we craft dishes dear to them to match their elegant wines. We’ll start with oysters a few different ways then roast Entrecôte of beef with Bordelaise sauce & mushrooms, bake Duck Pithiviers and roast potatoes. And to finish, the traditional Cannelés de Bordeaux with berry compote.”
“Join us for a cross cultural exploration of this ubiquitous treat. The class will create steamed Asian shrimp dumplings, pork and scallion pot stickers, apple sauce filled Pierogis with sour cream and fried onions, a Thai favorite – the chive dumpling, the classic southern dish chicken & dumplings and baked apple dumplings as the sweet finale to class.”
Winemaker Cooking Series – Dan Fitzgerald of Brack Mountain Wine Co.
“Dan will be bringing his Sauvignon Blanc, Chardonnay, Rosé, Pinot Noir and Red Blend from Sonoma and we’ll be cooking whole sides of salmon, roasted quail and pork tenderloin. We’ll finish the night with mixed berry bread pudding, Chantilly cream and crème anglaise.”
Winemaker Cooking Series – Elenora Marzi of Arnaldo Caprai Winery
“Join Elenora for an evening of cooking traditional Umbrian dishes such as Strangozzi al Tartufo Nero, wheat pasta with black truffle sauce, Gallina Ubriaca, or literally translated as ‘drunken hen’, Filetti di Maiale al Sagrantino, pork filets with Sagrantino wine and traditional Umbrian Polenta. Of course, Elenora will be bringing a few of the Arnaldo Caprai wines to share with everyone. And to finish the evening we bake two great Umbrian cookies – Biscottini delle Monache and Baci di San Fransesco.”
Winemaker Cooking Series – Tim & Vaughan Pearson of Over the Mountain Winery
“Tim and Vaughan will be joining us in the kitchen to make some very fun South African dishes such as Chakalaka & Pap (a roasted vegetable dish with grits) Boerewors (a farmer’s sausage made with pork, beef and local spices) Bobotie (the South African version of Shepard’s Pie) and for dessert, Melktert – a pastry filled with custard and dusted with cinnamon. The Pearsons will be bringing many of their great wines to share with us as we cook.”
The Sicilian Tradition – The Feast of the Seven Fishes
“For as long as Chef Jerry can remember, his family celebrated the coming of Christmas with the Feast of the Seven Fishes. It is a tradition he continued for years at his restaurant in Federal Hill, Corks and now at Schola. Join us on one of these two evenings as we recreate this exceptional meal. To Start we’ll make Jerry’s Grandfather’s specialty: Mussels, open face with Spicy Tomato & Parmesan along with Whipped Salted Cod and Shrimp with Sweet Onions & Red Pepper. We’ll then sit to Linguini in White Clam Sauce followed by an Italian version of a Maryland tradition, Roasted Rockfish with Crab. We’ll finish with some Italian cookies and chocolates.”
As you can see, we love love love the Winemaker Cooking Series offered by Schola. In the Winemaker classes you get to cook regional cuisine alongside wine makers from around the world while listening to stories about the origins of their wines. We’ve met some really interesting people, drank exceptional wine, and tasted new foods. Getting to know the people who make the wines you are drinking is really cool. Everyone is so friendly and we’ve acquired quite a few business cards so that we can reach out and visit during our worldly travels. Plus you get to order the wines you tasted at the end of the night. We’ve amassed quite the collection. Wine and wine tastings are Chef Jerry’s expertise and you feel that with every winemaker Schola brings in.
The best part about going to classes at Schola is Chef Jerry and Chef Amy. They are excellent teachers and wonderful people. Learning to cook can be stressful but that is not the case there. The chefs both make you feel comfortable while cooking in the kitchen. When we visit Schola we feel like family and we hope you will too!