FRIDAY NIGHT COOKING CLUB 11:
SOPHISTICATED SEAFOOD DINNER
Friday, April 11, 7-10pm
Instructor: Hope Sandler
Host: Ann & Dave Ferguson, Kirkland, 2 Credits
*This hands-on class is limited to 12 students
ENJOY A STYLISH NW MENU FEATURING SUBLIMELY SEASONED HALIBUT
Bring a friend or come on your own to a Bon Vivant tradition – the Friday
Night Cooking Club. This hands-on class is a relaxed and social way to learn
new techniques under the guidance of Chef Hope Sandler. The dinner
begins with a prawn appetizer accented with a Rouille that blends smoky hot
peppers with lemon, garlic and shallots. Learn the secrets of a perfect tomato
soup. Celebrate the return of Halibut with an elegant presentation that
enhances the delicate flavor of this classic Northwest fish. Finish with a
sophisticated Napoleon dessert featuring the freshest spring strawberries.
Enjoy a sitdown dinner with wine at the end of the evening.
Sautéed Prawns with Smoked Hot Pepper, Shallot, and Garlic Rouille; Ultimate
Cream of Roasted Tomato Soup; Rice Paper Wrapped Halibut on a bed of
Bacon-braised Greens; and Fresh Ricotta & Strawberry Napoleon
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ON WAIT LIST
A SPECIAL EVENT - SAVEUR COOKS AUTHENTIC
FRENCH CUISINE AT BON VIVANT
Saturday, April 12, 10am-2pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 2 credits
*This hands-on class is limited to 12 students
PARTICIPATE IN THIS SPECTACULAR CLASS
Bon Vivant is thrilled to be invited to partner with Saveur Magazine
to present you with this special opportunity. Discover the techniques necessary
to prepare a complete menu of delicious French Classics. From the bistros of
Paris to the farmhouses of Burgundy, this exciting hands on class will take you
on a culinary journey through the regions that have made French food the basis
for all other cuisine. Your registration will include a recipe booklet, a
SAVEUR tote bag with samples and discounts and a one-year subscription to
Saveur magazine. Come cook in our fabulous kitchen and join us for Fine
French Cuisine.
Gourgères (cheese puffs), Salade des Moines, Soupe a l’Oignon Gratinée
(classic onion soup topped with toasted baguette and Gruyère cheese), Poussin
Vallée d’Auge (young chicken in Calvados from Normandy with pearl onions, and
cream), Gratin Dauphinois (traditional potato dish), and Soufflé au Chocolat
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AN INDIAN DINNER PARTY
Thursday, April 17, 7-10pm
Instructor: Suzanne Hunter
Host: Tracy Sarich, Seattle, 2 credits
*This hands-on class is limited to 12 students
CREATE A FEAST WITH THE SPICES AND EXOTIC FLAVORS OF INDIA
The combining of fresh spices, seeds and herbs in Indian cooking is an
inspiration to food lovers. As you work alongside Suzanne Hunter, she will help
you understand the properties of various spices and herbs and how they interact
with each other to bring you the exotic flavor, aroma and delectable secrets of
Indian cuisine. Don’t miss the opportunity to create the real flavor of India
through these delicious recipes.
Curried Bread with Mango Chutney Butter; Ginger Lemonade, Fried Okra
Appetizer (you never knew okra could be so good!); Halibut with Carrot Chutney;
Curried Chicken or Turkey with Bell Peppers, Onions, Peas, and Cilantro;
Basmati Rice perfumed with herbs; Indian Daal (lentils) with Cardamom and Bay
Leaf; Chocolate Truffles; and Gingered Mango Slices
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HANDS-ON SUSHI FOR EVERYONE
Wednesday, April 23, 7-10pm
Instructor: Suzanne Hunter
Host: Jennifer Abermanis, Bothell, 2 Credits
*This hands-on class is limited to 12 students
ROLL UP YOUR SLEEVES AND LEARN TO MAKE SUSHI LIKE A PROFESSIONAL
Suzanne Hunter always approaches a new topic with great thoroughness and
energy. In this hands-on class you will find yourself learning more
about Sushi than you ever expected. As an added bonus, you will have the
opportunity to get comfortable with the actual shaping of many elegant
varieties of sushi. This class contains many styles of sushi so it will be an
introduction to a kind of sushi that anyone can enjoy, including:
Makisushi, or rolls filled with vinegared rice, smoked salmon &
vegetables, wrapped in Nori (seaweed); Inari (delectable
vegetarian stuffed tofu pouches) with shitake mushrooms and carrots;
California Rolls with crab and avocado; and Edomae-sushi (a
formed sushi topped with cooked shrimp). We will, of course, include a raw
Tuna Sushi, as that is many people’s favorite. We’ll even end with a
dessert of a chocolate and cake-like sushi roll.
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CUT AND COOK KNIFE SKILLS WORKSHOP
Saturday, April 26, 10am-2pm
Instructor: Barry Dahlbeck
Host: Louise Hasson, Seattle, 2 Credits
*This hands-on class is limited to 8 students
SHARPEN YOUR KNIFE SKILLS, REFINE YOUR COOKING TECHNIQUE AND ENJOY A
SIT-DOWN LUNCH IN AN INTIMATE CLASS
Get the scoop on selecting, caring for and using fine knives. Increase you
own agility and confidence as Barry Dahlbeck demonstrates proper
technique. Then practice together as you do the prep, cook the meal and enjoy a
relaxed lunch! Class size is limited to 8 to ensure adequate personal
attention for each student.
Salsamole, Sunburst Soup, Breast of Chicken with Tomato Cream Sauce, Oranges
with Blackberry Sauce Notes: Please bring your apron, cutting board and
favorite knives to class.
Notes: Please bring your apron, cutting board and favorite knives to
class.
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RITES OF SPRING DINNER
Monday, May 5, 7-10 pm
Instructor: Suzanne Hunter
Host: Tracy Sarich, Seattle, 2 credits
*This hands-on class is limited to 12 students
LEAVE WINTER BEHIND WITH A GRAND SPRING DINNER
Enjoy the bright flavors and colorful palette of Spring in a lively class
with Chef Suzanne Hunter. Tender spinach, fresh herbs, and young asparagus are
paired with the robust Italian flavors of Chicken with Pecorino cheese crust
and satisfying gnocchi in brown butter. Suzanne will share her expertise as a
pastry chef in her crêpe dessert with Grand Marnier truffle filling. After you
practice these recipes in class, you will be ready to entertain throughout the
spring and summer seasons.
Spinach Soup with Salmon Quenelles; Asparagus and Walnut Salad; Baked
Chicken with Pecorino Crust; Potato Gnocchi with Sage Brown Butter; Zucchini
with Herbs and Cream; Chocolate Grand Marnier Truffle Crêpes
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A SPRING TEA PARTY
Saturday, May 10, 10am-2pm
Instructor: Chef Hope Sandler
Host: Terri Hansen, Bothell, 2 credits
*This hands-on class is limited to 12 students
A CHARMING WAY TO ENTERTAIN GUESTS
What could be more stylish or fun than celebrating spring with an elegant
tea party? This is a perfect opportunity to invite a friend or honor Mother on
her special day. Tea enthusiast Chef Hope Sandler will discuss proper
tea
service and the etiquette of tea drinking. Best of all, you will participate in
preparing sweet and savory delicacies that create the ambiance and elegance of
afternoon tea, then settle down & enjoy the party.
Trio of tea sandwiches including Smoked Salmon with Cucumber, Goat Cheese
with Chive, and Dilled Shrimp Salad; Miniature Tarragon Chicken Salad Tartlets;
Lemon Ginger Scones with Lemon Curd and Crème Fraîche; Sherried Walnuts; and
Triple Chocolate Decadence Bars accompanied by the Perfect Pot of Tea
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Bon Vivant School of
Cooking Presents
THE BEST OF FAMOUS
CULINARY SCHOOL
"LE CORDON BLEU"
Monday, May 12, 7-10pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 1 credit
LEARN SECRETS OF MASTER CHEFS FROM THE REVERED
"LE CORDON BLEU" COOKING SCHOOL
Le Cordon Bleu is a Paris-based culinary
institution with an esteemed satellite school in
London. Join Louise Hasson, director of Bon Vivant,
as she shares anecdotes of her trip to London and
the Cordon Bleu Cooking School. Learn how the
training kitchens were organized and classes were
taught.
You will enjoy a menu that presents a luscious
cuisine that is sophisticated and yet, with a little
thoughtful timing, easy to create. Astound and shock
your friends with your culinary expertise. Not to
be missed is the boning of a whole chicken that is
stuffed, roasted and sauced. It is worth the
lesson just to see it. But there is more, a zucchini
gratin and a lovely salad, accompanied by a tender
shortbread dessert layered with lemon cream and
glazed on top. Stunning and delectable!
Poulet Parisienne (whole boned, stuffed and
sauced chicken), Courgettes Gratin (zucchini
gratin), Seasonal Salad, Galette au Citron
(shortbread layered with lemon cream)
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ON WAIT LIST
SAVEUR COOKS ITALIAN CLASSICS I
Saturday, May 17, 10am-2pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 2 credits
*This hands-on class is limited to 12 students
JOIN US FOR THIS SPECTACULAR EVENT
Bon Vivant is thrilled to partner with SAVEUR Magazine to present a
unique hands on opportunity. This exciting class will take you on an
exploration of la Cucina Italiana, Italy’s sophisticated and
varied culinary repertoire. Learn time-honored traditions used to prepare a
complete menu of earthy Italian Classics, from the gloriously simple fare of
the home kitchens of Bologna and Puglia to the rich desserts of Venetian caffès.
Your registration includes a tote bag with samples and discounts and a one-year
subscription to Saveur Magazine.
Crostini with Pâté; Lasagne Verdi al Forno; Pasta Verde; Ragù alla
Bolognese; Bechamel Sauce; Pollo alla Cacciatora; Cime di Rapa Affogate alla
Pugliese (Broccoli Rabe with Wine Sauce); and Tiramisu
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ON WAIT LIST
ART OF THE TART
Wednesday, May 21, 7-10 pm
Instructor: Hope Sandler
Host: Ann & Dave Ferguson, Kirkland, 2 Credits
*This hands-on class is limited to 12 students
CREATE FABULOUS SWEET & SAVORY TARTS
From classic tarts to modern tarts, the marriage of texture, flavor, color
and aroma makes tarts the most satisfying of foods to create and eat. Join
Chef Hope Sandler as she focuses on crust and filling variations inspired
by international cuisines around the globe. Chef Hope will share her knowledge
of how to succeed with master dough recipes and delectable adaptations. She
will emphasize perfect texture and rolling techniques, and bring filling ideas
galore. Become an expert with Pâte Brisée, the ultimate Pastry Dough with
perfect success every time and Pâte Sucrée, a Sweet Pastry Dough with a
press-in variation.
Apple Crostata, World’s Best Lemon Tart, Minstrel Tart of Caramel & Assorted
Nuts, Mexican Tart with Shrimp in a Salsa of Chiles, Cilantro and Pumpkin
Seeds, French Caramelized Red Onion Puff Pastry Tart with Gruyère & Smoked
Bacon, Lemon Pastry Torta Rustica
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A SPECIAL SAVEUR EVENT – SAVEUR COOKS ITALIAN
CLASSICS II AT BON VIVANT
Saturday, May 31, 10am-2pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 2 Credits
*This hands-on class is limited to 12 students
EXPERIENCE SAVEUR’S 2ND EXPLORATION OF AUTHENTIC ITALIAN CUISINE
Perhaps no other country is as synonymous with simple, hearty, and
flavorful food as Italy, and with good reason. Whether savored in the basic
pleasure of a classic bruschetta, the traditional flavors of a roasted pork
loin, or the light sweetness of a marsala-infused custard, the bounty of the
Italian table is revealed in dishes that are as satisfying as they are
delicious. This small treasury of Italian cooking will help you warm the
stomachs - and hearts - of family and friends for years to come. Each class
registration includes a one-year subscription (nine issues) to SAVEUR,
an exclusive recipe booklet, and a SAVEUR gift bag filled with samples
and coupons.
Bruschetta, Pomodoro a Riso (Tomatoes Stuffed with Rice), Gnocchi Di Spinaci
con Ricotta (Spinach and Ricotta Gnocchi), Arista Di Maiale (Roasted
Herb-Stuffed Pork Loin), Polenta, Piselli Freschi (Fresh Peas with Prosciutto),
Zabaione (Marsala Custard)
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SMALL DISHES OF THAILAND, VIETNAM, & CHINA
Monday, June 2, 7-10pm
Instructor: Hope Sandler
Host: Jennifer Abermanis, Bothell, 2 credits
*This hands-on class is limited to 12 students
FLAVORFUL ROLLS, PANCAKES & NOODLES
The cultural diversity of the Pacific Northwest has brought a bounty of
Asian produce and ingredients to the Puget Sound. Chef Hope Sandler will
guide you through a variety of fresh herbs, aromatics, and chiles now available
in most grocery stores, and will provide a comprehensive glossary of terms and
ingredients. With Chef Hope at your side you will learn about Asian tools;
sample the techniques of stir-frying, steaming, and braising; and create
signature dishes from Thailand, Vietnam, and China that can easily be recreated
in your kitchen.
Rice Paper-Wrapped Salad Rolls with Hoisin-Peanut Sauce (Vietnam), Banh Xeo
(Vietnamese Crepe with Pork & Shrimp), Dandan Noodles (Peddler’s Hot & Spicy
Sesame Noodles, China), Green Onion Pancakes (China), Basil Chicken (Thailand),
Pad Si Yew (Stir Fried Wide Rice Noodles, Thailand)
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TOUR THE PIKE PLACE MARKET: THE SOUL OF OUR
CITY
Dates: Friday, June 6 OR Saturday, June 7
Time: 8:00-9am to 11:15am
Guide: Louise Hasson,1 Credit
Meeting Place: Tully’s at 1st & Virginia
GET THE BEST FARMER’S PRODUCE AND DISCOVER GREAT RETAIL SHOPS
Discover the art of shopping successfully at our historic Pike Place
Market. Join Louise Hasson, Director of Bon Vivant School of Cooking,
for this in-depth two-hour+ tour of the best public market in the county
featuring those special nooks and crannies known only to experienced cooks and
gourmets. The tour begins promptly at 9am in front of Tully’s at 1st &
Virginia. You are welcome to arrive between 8:00- 8:30 and Louise will
treat you to a cup of coffee (or other beverage) and a pastry before departure.
You will find that there are good parking lots with early-bird offers in that
immediate area. We recommend that you do not park at a meter since our event
lasts about 3 hours and you may want to shop afterwards.
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COMMEMORATING JULIA CHILD IN PROVENCE
Monday, June 9, 7-10pm
Instructor: Carole Cancler
Host: Ann & Dave Ferguson, Kirkland, 2 Credits
*This hands-on class is limited to 12 students
FEEL THE INSPIRATION OF SOUTHERN FRANCE
Julia spent many winters at La Pitchoune, her residence in Provence next to
Simone Beck. Julia and her husband Paul built their home using royalties from
Mastering the Art of French Cooking. Their home is situated in the hills
of southern France, between Nice and Cannes. Your chef Carole Cancler
spent a week there in 1999; you can still visit the residence today to take
cooking classes. Recreate Julia’s love for southern France through her recipes.
Celebrate her spirit and her heritage as you gather together with Carol to
prepare these delicious recipes.
Provençal platter (a platter of regional specialties, to serve as hors
d’oeuvres, including roasted peppers & onions, and seasoned olives); Fouace (a
flat yeast bread that can be made in about 2 hours; Seafood Paupiettes (rolled
fish fillets with smoked salmon and prawns); Crème Catalan (custard flavored
with lemon, cinnamon, and fennel); and Vin d’Orange (white wine flavored with
citrus)
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STEAK ON THE GRILL
Wednesday, June 11, 7-10pm
Instructor: Hope Sandler
Host: Terry Humann, 2 credits
*This hands-on class is limited to 12 students
THERE IS NOTHING LIKE A GREAT STEAK!
Succulent, sizzling, sublimely delicious, for eating bliss there’s nothing like steak. Cook
alongside Chef Hope Sandler in this hands on class as she shares practical information about
grades, cuts, and buying steaks. Then launch into the art of cooking a variety of steaks perfectly
and with confidence. Hope will be sharing all those special touches and sauces that
are the secret of great steakhouse cuisine. Why pay $200 to dine out when you can buy, prepare and
serve a superior steak at home.
Chateaubriand with Béarnaise Sauce (Beef Tenderloin), The Italian Classic Fiorentina (T-bone),
Cracked Pepper Rib-Eye with Roasted Onion Sauce, Korean Style Barbecued Skirt Steak, Grilled Flank
Steak with Eggplant & Red Pepper
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SATURDAY NIGHT CRAB PARTY
Saturday, June 14, 7-10pm
Instructor: Hope Sandler
Host: Tracy Sarich, Seattle, 2 credits
*This hands-on class is limited to 12 students
WASHINGTON, HOME of the DUNGENESS CRAB!
What could be sweeter than the flavor of fresh succulent local crab. A festival is always in
order for the prime season of this prized Northwest delicacy! Accompany Chef Hope Sandler in
the kitchen and learn how to properly crack, cook, and clean fresh Dungeness crabs. Chef Hope will
discuss how to identify and select the freshest crabs, and what cooking techniques deliver the
utmost flavor. Chef Hope’s menu includes everything from Crabcakes to Crab Bisque, and so much
more.
Crab Bisque with Fresh Chives; Dungeness Crab & Alaskan Shrimp Cakes with Rémoulade & Wild
Greens; Crabmeat & Summer Vegetable Crêpes with Garlic Aïoli; Golden Papaya & Crab Salad with
Lime-Caper Vinaigrette
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ON WAIT LIST
AN EARLY SUMMER DINNER
Saturday, June 21, 10am-2pm
Instructor: Chef Scott Samuel
Host: Louise Hasson, Seattle, 2 credits
*This hands-on class is limited to 12 students
CELEBRATE THE BEGINNING OF SUMMER WITH A FINE CHEF’S
DINNER
Scott Samuel, formerly the Sous Chef at The Herbfarm, and now
working as Chef Instructor for Fine Dining at Seattle Culinary Academy,
has been in the restaurant industry for more than 20 years. His style combines
the Northwest bounty, classic French technique, and an adventurous spirit. His
accomplished career also includes studying with Thomas Keller at The
French Laundry. In this class you will learn how to cook seasonally and
organize a series of recipes to create a simple, elegant meal composed of a
tangy sorrel soup; fresh vegetables and seafood on the grill; perfect savory
pancakes; and a delicate pastry uniting fresh rhubarb, strawberries, and an
herbal custard sauce.
Sorrel Soup; Grilled Asparagus & Cherry Tomato Salad with White Truffle
Vinaigrette; Grilled Yukon River King Salmon; Cilantro Corn Pancakes; Heirloom
Tomato Chutney; Strawberry & Rhubarb Galettes with Basil Anglaise
