Wednesday, December 17, 2008

Folanos Market Cooking Classes

From time to time, I will try to feature local business that continue the spirit of Italian food even if they branch out to other types of cuisine. I had the pleasure the other day of enjoying one of these local shops, at Folanos Market in The Plains, VA. Nick and his Wife Molly not only serve great food but feature excellant cooking classes and feature local foods and produce.

Forlano’s Market is a deli, butcher, and bakery with a focus on locally raised meats, produce and cheese. Chef and owner Nick Forlano supports area farmers where possible, providing a high-quality, hormone-free alternative to the factory-farmed poultry, beef, and pork found in large grocery stores. Nick believes that buying locally spares the environment, supports family farms, strengthens the local economy, and protects open space and farmland.

The 2001 recipient of an impressive Zagat Survey rating of 25 (out of a possible 30) for his outstanding menu, Nick takes pride in offering only the finest products at Forlano’s Market: homemade bread baked daily; a butcher case featuring locally raised corn-finished Angus, free-range poultry, and handcrafted charcuterie; an array of sandwiches made to order, daily soups, and gourmet takeout meals.

Forlano’s Market has a well-edited selection of food-friendly wines and boutique beers from around the world, and we’re more than happy to help you pair your selection with any menu.
Gourmet catering for up to 45 guests is available for such occasions as point-to-points, the Gold Cup races, and picnics. Nick also gives cooking instruction on an array of topics such as pizza making, bread making, and regional Italian specialties.

I have included a little bit about them and their current cooking class schedule below.

A native of Queens, New York, chef Nick Forlano was born into a family of restaurateurs. His mother owned a popular American-style restaurant in Delaware called the Eagle’s Nest, and Nick felt the pull of the kitchen early on. At 14 he became a dishwasher, after which he worked his way around the kitchen, quickly developing proficiency in prep work, line cooking, menu development, and meat and fish preparation.

At 24, after five years in the Air Force, Nick enrolled at the Restaurant School in Philadelphia, Pennsylvania, graduating in 1997. He took his first executive chef position in 1999 at The Gables, a contemporary fusion restaurant in southeastern Pennsylvania, stepping into the shoes of his mentor, chef Mark Eastman.

While at The Gables, Nick meet Molly who later became his wife. Molly is a graduate of the hotel and restaurant curriculum at Sullivan University in Louisville. She majored in professional catering, culinary arts, and hotel-restaurant management.

In 2000 Nick moved with Molly to Middleburg, Virginia, where he became chef of the Ashby Inn, a boutique bed-and-breakfast. With Nick at the helm the Ashby Inn was awarded a prestigious 25 (out of a possible 30) from the Zagat survey for its outstanding menu.

Molly, an avid foxhunter and steeplechase rider, became manager and sommelier at the Lightfoot, an eclectic fine-dining restaurant in Leesburg. She earned the Lightfoot its first Wine Spectator award with her skillfully compiled and globally diverse wine list. Molly and Nick were married in 2004 and now live in Warrenton with their daughter, Lauren.

An epicurean venture that taps into years of combined culinary expertise, Forlano’s Market, with its hearth-baked breads, culinary instruction and catering, is the realization of a lifelong dream.

Cooking classes are small, hands on if you wish or just watch if you like.

January - March 2009 Cooking Class Schedule

Please call early to reserve - they sell out fast! $75 per person, per class. $65 per class for a set of three classes. Prepayment is required to reserve a seat. Price includes recipes, and a taste of wine to those over 21 years of age. Classes are participation and demonstration, and we always eat what we make! All Classes Start at 6:30 pm, and usually go until 9 or 9:30pm.540- 253-5456 or e-mail at
In order to properly plan for food and accommodate all our guests’ needs, a 72 HOUR CANCELLATION OR CLASS SWAP POLICY APPLIES. We will do our best to accommodate your requests to move to a different class but cannot make guarantees as most of our classes sell out. Thank you.
Tue. January 20th - Pizza Making your own homemade dough and pizza
Tue. January 27th - Super Bowl Stromboli and Finger Foods for the big game
Tue. February 3rd - Duck Class Handling, preparation, confit and entrees
Tue. February 10th - Valentine’s Day Wine, chocolate, oysters and more…
Tue. February 17th - Vietnamese Calamari, dipping sauces, pork belly
Tue. February 24th - Beef Stew and Potato Dumplings Warm food for cold days!
Tue. March 3rd - Healthy Cooking Cous cous and vegetarian dishes

Book a private party today!

Molly M. K. Forlano
Forlano's Market
cell 540.905.2931
6483 Main Street
The Plains, Virginia 20198

Tuesday, December 16, 2008


1) 1 gallon of the very best plain vodka you can afford.
2) Zest of 8 lemons. Use a vegetable peeler.

Add the zest to the vodka and let it rest in a dark place for 4 weeks, after 4 weeks shake well and let rest for 4 more weeks.
3) Make simple syrup by mixing 3 cups sugar with 3 cups of water. Dissolve the sugar in the water and bring to boil for 1-minute stir constantly to keep from burning.
4) Let the simple syrup cool.
5) Remove the lemon zest from the vodka and discard.
6) Add the simple syrup to the lemon flavoured vodka and let rest for ten more days.
7) Chill in the freezer before serving.

Friday, December 12, 2008

Wedding Favors

Just released wedding favors, now available in any pattern. Choose your favorite pattern, the shape you desire and we can do the rest. None of your friends will have these at their wedding be the first. Prices range from $12.00 to $15.00 per piece Contact us for a quote and ordering times.