Community Corner

The Art of Cooking at the Workhouse Arts Center

On Sunday afternoons, residents gather at building W-11 to learn, perfect their technique

The pleasant aroma of expertly cooked food has hovered around the Workhouse Arts Center's building W-11 every Sunday for three years. Inside, Executive Chef Kathleen Linton teaches culinary arts, and on Sunday, Greek food was on the menu. 

"A majority of people know 15 recipes, and that's all they know how to cook," Linton said to her most recent Sunday class, which caters to all ages. "But if you learn how to work with your ingredients, then you'll have a plethora of meal choices."   

Linton, a graduate of the American Culinary Federation in St. Augustine, Fla., has taught at the Workhouse for three years. As a Floridian, she found success in catering, teaching classes and starring in the cooking show "Kathleen's Kitchen," but the forces of nature (literally) compelled her to move to Lorton. 

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"I had five trees fall on my house from a tropical storm and Hurricane Frances," Linton said. "That was enough."

Linton still caters, and is working to raise $50,000 to improve the cooking conditions in building W-11; all of her food is cooked on portable burners and in a miniature convection oven. 

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Sunday's class was the second for Joleen Byrd of Manassas.

"I did Indian last week and it was awesome!" she said. 

Some Recipes From Sunday's class at the Workhouse 

Spanakopita (Greek Spinach Pie)

Ingredients: 

  • 3 tablespoons of olive oil
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 2 pounds spinach, rinsed and chopped
  • 1/2 cup chopped fresh parsley
  • 2 eggs, lightly beaten
  • 1/2 cup ricotta cheese1 cup crumbled feta cheese
  • 8 sheets phyllo dough
  • 1/4 cup olive oil

Directions: 

Preheat the oven to 350 degrees fahrenheit. Lightly oil a 9X9 inch square baking pan. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Saute onion, green onions and garlic until soft or lightly browned. Stir in spinach and parsley and continue to saute until spinach is limp (about two minutes) Remove from heat and set aside to cool. Then, in a medium bowl, mix together eggs, ricotta and feta cheese. Mix it in the spinach mix. Lay a single sheet of phyllo dough in a prepared baking pan, and lightly brush it with olive oil. Lay another sheet of phyllo dough on top and repeat the process. Lay down two more sheets of phyllo dough (the sheets will overlap the pan). Spread the spinach and cheese mix into the pan and fold the overhanging dough over the filling. Brush with olive oil. Then, put on four more sheets of brushed phyllo dough on top of that, and tuck whatever is overhanging into the seal filling. Bake in a preheated oven for 30-40 minutes until golden brown. Cut it into squares and serve it hot. 

Spicy Falafel Recipe

Ingredients: 

  • 400g. (dry weight) of canned Garbanzo chickpeas 
  • 1 small onion (finely chopped)
  • 1 large garlic clove (mashed)
  • A handful of finely-chopped parsley and coriander
  • 1 teaspoon each of cumin seeds, coriander seeds, salt and black peppercorns and two small chilis
  • 4 tablespoons of flour and one teaspoon of baking powder
  • Use Sunflower or other light vegetable oil for frying

Directions: 

Mash the chickpeas in a glass bowl with a fork. Now, add the other ingredients and mix thoroughly. If the mix is too thick for you, add 1/2 a tablespoon of water. Refrigerate the mixture for two hours. Heat about 1/2 an inch of oil in a frying pan until very hot. Add your Falafel balls, which you have shaped with your hands. Cook them four-at-a-time, turning once after about three minute, and then drain them paper towels and serve. 

Tzatziki Greek Yogurt Sauce

Ingredients: 

  • 8 ounces of plain yogurt (not low-fat)1 medium cucumber
  • 1/8 teaspoon of white pepper or 1/2 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1 teaspoon of white sugar
  • 2 tablespoons of dill
  • 2 peeled garlic cloves, finely mincedthe juice of 1/2 a lemon. 

Directions: 

Place one medium cut-up cucumber in a chopper (after the skin has been peeled, and the pulp and seeds removed). Chop finely, and put cucumber on a paper towel to absorb moisture. Then, place the chopped cucumber in a small bowl. Stir in two finely-minced garlic cloves, the juice of 1/2 a lemon, a single teaspoon of salt, a single teaspoon of white sugar and two tablespoons of dill. Pour off any water from the yogurt, and do not over mix. Cover the bowl and immediately place it in the fridge and let it set undisturbed for 24 hours so that the ingredients will blend and sauce rethicken (keep chilled when not in use).

Upcoming Classes With Chef Linton

All classes cost $60 - $70. 

Spanish Tapas,  Sun, August 12 (1-4 p.m.)

Louisiana-Cajun Cuisine, Sun, August 19 (1-4 p.m.)

German Cooking, Sun, Sept 9 (1-4 p.m.)

Hawaiian Luau, Sun Sept 16 (1-4 p.m.)

Click here for more on the Workhouse Culinary Program! Bon Appetit!


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