TUSCAN WINE TASTING
Wednesday, March 10, 7-10pm
Instructor: Tanya Darling
Host: Ken & Linda Reid, Seattle, 1 Credit Plus $12 Premium Fee
TASTE & PAIR GREAT ITALIAN WINES
Tuscany is possibly the most loved region in all of Italy. It also is home
to Italy’s most heralded grape variety, Sangiovese, as well as many
lesser known treasures- red, white & sweet. From the steep hillsides of
medieval Montepulciano to the rolling hills of Chianti a
plethora of styles abound! In this class with Tanya Darling, wine
appreciation specialist, students will explore both the famous and the
undiscovered treasures of Central Italy.
The wines featured in this class will be accompanied by a
selection of regional cheeses.
Enroll
in this class
Class List
TABLE OF KINGS PERSIAN DINNER
Saturday, March 13, 10am-2pm
Instructor: Madhuparnee Sarkar
Host: Mei Lee, Redmond, 2 credits
*This hands-on class is limited to 12 students
BRING STUNNING FLAVORS FROM THE MIDDLE EAST TO YOUR TABLE
Follow our instructor Madhuparnee Sakar into the exotic world
of Persian cuisine, one that influenced the foods of Greece, Turkey,
India, and the whole Middle East. Persians are famous for their kindness,
generosity and hospitality. Through the lavish and exotic living of their
former kings (these dishes goes back 3000 years), they developed an
exciting cuisine based on meat, spices, fruits, rice and flavorful sauces.
Persian dishes in general are very economical, especially in the types and
amounts of meats used. Their pastries are the most elegant in the world.
We will finish our meal with Baklava, a delicacy prepared for the
Persian New Year, weddings and most special occasions.
Lamb Shank Soup with Yellow Split Peas and Meat; Stuffed Grape Leaves with
Pine Nuts; Shish Kebab; Jeweled Rice with Pistachios and Cranberries;
Lavash Bread; Saffron Pudding; Baklava.
Enroll
in this class
Class List
SAVEUR COOKS ITALIAN CLASSICS II
Saturday, March 20, 10am-2pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 2 Credits
*This hands-on class is limited to 12 students
Experience
Saveur’s second inspiring 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 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. The editors of SAVEUR have captured the timeless appeal
of Italian cuisine in six sumptuous recipes, along with tips and
techniques. 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).
Enroll
in this class
Class List
ON WAIT LIST
CELEBRATE AUTHENTIC MEXICAN CUISINE
Wednesday, March 24, 7-10pm
Instructor: Mark Schoenthaler
Host: Terri Humann, Edmonds, 2 Credits
*This hands-on class is limited to 12 students
APPROACH MEXICAN FOOD AS A FINE CHEF CUISINE
See the traditions of Mexico as a thoughtful, exciting and delicious
cuisine rather than as fast food. The best Mexican dishes offer both
subdued and bold flavors. Chef Mark Schoenthaler has created a menu
that features both the subtlety of cinnamon and grandeur of chiles.
Now that tomatillos and cilantro are available in our
supermarkets, learn the best way to use these ingredients in sauces and as
flavorings. Complete this remarkable meal with the taste and richness of a
Tres Leches cake, a tradition first created in Veracruz, Mexico.
Cinnamon Roasted Chicken with Pasilla Pan Sauce; Chicken Enchiladas with
Green Roasted Tomatillo Sauce; Homemade Refried Beans; Arroz Verde (green
rice); Chicken and Tortilla Soup; Chiles Rellenos in Tomato Broth; Pastel
de Tres Leches (Three Milk Cake).
Enroll
in this class
Class List
ON WAIT LIST
NW WINTER SEAFOOD EXTRAVAGANZA
Thursday, March 25, 7-10pm
Instructor: Louise Hasson
Host: Louise Hasson, 2 credits
*This hands-on class is limited to 12 students
BECOME AN EXPERT! DINE ON THE BEST !
Understand how to select the finest seafood and prepare it in the most
delectable way every time. There is so much to enjoy here in the
Northwest. Why let it pass you by? With Louise Hasson, Director of Bon
Vivant, at your side you will practice the best hands on techniques
for steaming, sautéing, poaching, baking, and more. We will examine
many varieties of seafood and how they are best prepared to be succulent
and delicious. No more dry or boring fish need swim into your life ever
again!
Crab Stuffed Trout; Fillet of Sole Durand (with garden vegetables and a
lemon cream sauce); New England Clam Chowder; Black Cod Mousse on Belgian
Endive; White Fish Fillets en Papillote (with braised leeks, tomatoes and
basil); Poached Salmon with Hollandaise Sauce; Sautéed Fillets with Caper
Sauce.
Enroll
in this class
Class List
GREAT PARISIAN BAKERY ARTS
Wednesday, April 14, 7-10pm
Instructor: Suzanne Hunter
Host: Jytte Tuttle, Lake Forest Park, 2 Credits
*This hands-on class is limited to 12 students
LEARN THE SECRETS OF A FRENCH PATISSERIE
Join Chef Suzanne Hunter as she guides you into the rich and delicate
world of Parisian bakery arts. Create meltin-your-mouth French almond
Macarons in a multitude of flavors such as lemon, pistachio,
vanilla, chocolate and raspberry. Make French marshmallows, often
sold in ropes standing up in a glass in French bakeries, that are worlds
away from the bland sweets of your youth. Delve into Chocolate Grand
Marnier Soufflé baked in an orange, a French restaurant standard with
a twist. Experience Canelés de Bordeaux, a very old classic
French cake with a creamy vanilla interior. Tart Tatin, a
carmelized upside down pear tart with a crunchy crust, will be your new
favorite dessert.
French Almond Macarons; French Marshmallows; Chocolate Grand Marnier
Soufflés Baked in Oranges; Canelé de Bordeaux (a cake with a rich custardy
interior); and Pear Tart Tatin.
Enroll
in this class
Class List
SAVEUR MAGAZINE COOKS SPANISH CLASSICS
Saturday, April 17, 10am-2pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 2 credits
*This hands-on class is limited to 12 students
JOIN US AS WE VOYAGE THROUGH SPAIN
Savor the tastes of this authentic cuisine. Learn the age-old
techniques for preparing a complete menu of Spanish classics. From a
traditional kitchen in Valencia, rich with the aroma of spicy paella
cooking over the fire, to the crowded, boisterous tapas bars of
Andalusia and Basque, this class will take you on a journey to explore
the regions, culture and culinary specialties of a country rich in
history and flavor.
Tortilla Española; Espinacas con Garbanzos (Spinach with chickpeas);
Alcachofas en su Salsa (Artichokes in their own sauce; Paella de Marisco
(Shellfish paella); Patatas a la Riojana (Potatoes stewed with paprika &
chorizo); Gelat de Crema Catalana (Burnt cream ice cream); Carquinyolis
(Catalan biscotti).
Enroll
in this class
Class List
HANDS-ON SUSHI FOR EVERYONE
Monday, April 19, 7-10pm
Instructor: Suzanne Hunter
Host: Terry Humann, Edmonds, 2 Credits
*This hands-on class is limited to 12 students
MAKE SUSHI LIKE A PROFESSIONAL
In this hands-on class, Chef Suzanne Hunter will teach you 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 end with a dessert of a chocolate and cake-like
sushi roll.
Enroll
in this class
Class List
NEW NORTHWEST CUISINE
Thursday, April 22, 7-10pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 2 Credits
*This hands-on class is limited to 12 students
CELEBRATE THE DELICIOUS HARVEST OF FRESH NORTHWEST
INGREDIENTS AND LOCAL PRODUCTS
This inspired menu developed by Louise Hasson has become
one of our finest celebrations of Northwest cuisine. Featured is a
seasonal menu of local cheeses, fresh seafood, wild salmon, garden greens,
edible flowers, sea beans (when available), apples, berries, and nuts, all
the best of Northwest produce, woven into a dinner that never fails to
amaze out of town
guests. Even local palates will enjoy discovering the diverse and
wonderful ingredients available in our own Northwest. Each dish has a
stunning presentation that gives you the opportunity to become an artist
with every plate.
NW Cheese Tasting, Seafood with Raspberry Mignonette, Fresh Local
Salmon with Hazelnut Beurre Blanc Sauce, Field Garden Salad with Blueberry
Vinaigrette, Garden Herbs and Flowers, Golden Potato and Apple Gratin,
Chocolate Decadence with Creme Anglaise and Northwest Berries.
Enroll
in this class
Class List
CUT AND COOK KNIFE SKILLS WORKSHOP
Saturday, April 24, 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 & ENJOY LUNCH
IN AN INTIMATE CLASS
Get the edge 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 with blue corn chips, Sunburst Soup, Breast of Chicken with
Tomato Cream Sauce, Oranges with Blackberry Sauce. Please bring
your apron, cutting board and favorite knives to class. Since this class
includes a sit-down lunch, it runs a bit longer.
Enroll
in this class
Class List
CELEBRATE CRAB
Wednesday, April 28, 7-10pm
Instructor: Mark Schoenthaler
Host: Jennifer Abermanis, Bothell, 2 credits, plus $12.00 Luxury Fee
*This hands-on class is limited to 12 students
ENJOY FAMOUS, LOCAL 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! Chef Mark Schoenthaler, owner of Roux Seattle, will teach
you how to crack and clean Dungeness crabs. Chef Mark will discuss how to
identify and select the freshest crabs, and what cooking techniques
deliver the utmost flavor.
Crab Towers; Spicy Gazpacho with Crab; Papaya Stuffed with an Asian Crab Salad; Mark’s Famous Crab Cakes with Mango Salsa;
Roasted Shrimp Stuffed with Crab with a Thai Lime Butter; Lemon Meringue
Tart.
Enroll
in this class
Class List
SAVEUR COOKS ITALIAN CLASSICS
Saturday, May 1, 10am-2pm
Instructor: Louise Hasson Hands on class
Host: Louise Hasson, Seattle, 2 credits
*This hands-on class is limited to 12 students
ENJOY TRADITIONAL ITALIAN CUISINE AT ITS BEST
Bon Vivant is thrilled to partner with SAVEUR Magazine to
present this unique hands-on opportunity. This exciting class will
take you on an exploration of la cucina italiana, Italy’s
sophisticated and varied culinary repetoire. Learn timehonored 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 Venettian caffes. Your registration includes a tote bag
with samples and discounts and a one-year subscription to SAVEUR Magazine.
Crostini with Paté; Lasagne Verdi al Forno, Pasta Verde (pasta from
scratch), Ragu alla Bolognese, Bechamel Sauce; Pollo alla Cacciatora; Cime
di Rapa Affogate alla Pugliese (Broccoli Rabe with Wine Sauce); and
Tiramisu.
Enroll
in this class
Class List
DUMPLINGS: INTERNATIONAL COMFORT FOODS
Monday, May 3, 7-10pm
Instructor: Carole Cancler
Host: Dawn Morse, Kirkland, 2 Credits
*This hands-on class is limited to 12 students
WRAP YOUR FINGERS ARUND THESE SATISFYING FLAVORS!
Chef Carole Cancler will explore filled pasta shapes from several
cultures, including ravioli and pot stickers. We will begin with a short
lesson on making your own dough, as well as sources for buying ready-made
wrappers. Together we will make several fillings suitable for spring and
spend time learning how to form the distinctive shape of each type of
dumpling. Finally, we will eat our flavorful creations and learn
about the countries and cultures that prepare these wonderful dumplings!
Italian Seafood Ravioli with Red Pepper Sauce; Uzbek (Russian)
Manti with Lamb and Yoghurt-Cilantro Sauce; Croation Strukli with
Spinach and Ricotta; Asian Potstickers with Chicken and Vegetable
Filling; and a Polish Pierogi Dessert with Cherries.
Enroll
in this class
Class List
TUSCANY’S GREATEST HITS
Wednesday, May 5, 7-10pm
Instructor: Conni Brownell
Host: Connie Anderson, Kirkland, 2 credits
*This hands-on class is limited to 12 students
ENJOY BRUSCHETTA, PIZZA, PASTA & STEAK
If you love Italy, but a trip to Europe is not in your spring
budget, enjoy the flavors of Tuscany at Bon Vivant. Chef Conni
Brownell, owner of the Charmed Radish Catering, has created a new
Tuscan menu that is perfect for summer grilling. Learn how to make both
bruschetta and pizza on the grill (or in the oven). Use oregano and
rosemary to enrich a marinade for grilled steak. Explore the earthy,
salty flavor of fennel pollen with homemade
tagliatelle noodles. Rich zabaglione custard with berries completes the
meal.
White Bean and Prosciutto Bruschetta; Grilled Pizza with Arugula and
Pears; Orange and Fennel Salad; Fresh Made Tagliatelle Pasta with Fennel
Pollen; Marinated Grilled T-Bone Steak; and Zabaglione with Fresh
Berries.
Enroll
in this class
Class List
BEST OF ASIAN BEEF ENTRÉES
Wednesday, May 12, 7-10pm
Instructor: Suzanne Hunter
Host: Jennifer Abermanis, Bothell, 2 Credits
*This hands-on class is limited to 12 students
FLAVORFUL BEEF DISHES ON A BUDGET
Do you love to eat beef in a restaurant but get bored cooking it at
home? Chef Suzanne Hunter will show you a variety of great
marinades that make Asian beef preparations so tender and flavorful. Try
an array of beef dishes that will give you a great selection of meals to
make at home. With simple ingredients, you can add a vegetable and
steamed rice and have dinner ready in no time. You’ll also love the
price; many of these dishes can be made with less expensive cuts of meat
without sacrificing any of the wonderful flavor.
Korean Beef Bulgogi with Lettuce and Hot Chili Paste; Singapore Beef
Satays with Peanut Sauce; Vietnamese Roasted Beef Sandwiches with
Cucumber, Chilies, and Fried Shallots on a Baguette; Mongolian Beef Hot
Pot; Japanese Beef and Scallion Rolls; Thai Coconut Rice with Fresh
Mangos.
Enroll
in this class
Class List
TOUR THE PIKE PLACE MARKET:
THE SOUL OF OUR CITY
Saturday, May 15, from 8:00-9am to 11:15am
Guide: Louise Hasson, 1 Credit
Meeting Place: Meet at Tully’s at 1st & Virginia
PARK WITHOUT HASSLE, GET THE BEST 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 9 am 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.
Enroll
in this class
Class List
INTRODUCTION TO THAI BASICS
Monday, May 17, 7-10pm
Instructor: Louise Hasson, Demo and Dining
Host: Louise Hasson, Seattle, 1 credit
WAKE UP YOUR PALATE TO THE DISTINCT AND TANGY FLAVORS OF GREAT THAI
CLASSICS
When you understand what are the key Thai ingredients and where to get
them, you are on the way to a much more interesting and spicy life. With
exotic ingredients such as lemon grass, lime leaves and coconut milk and
the delicate taste of red pepper, Thai food tantalizes the palate and
shakes us out of the taste doldrums. We may be far from the tropics, but
we can still enjoy the spirit of this tropical paradise via our dinner
plate. Louise Hasson will prepare these popular favorites:
Tom Kha Gai (Chicken Coconut Soup), Pad Thai (Rice Noodles with
Shrimp), Yam Pla Muk (Calamari Salad), Gaeng Peht Neua (Red Beef Curry)
with Kabocha Pumpkin.
Enroll
in this class
Class List
FRENCH BISTRO FOODS
Wednesday, May 19, 7-10pm
Instructor: Mark Schoenthaler
Host: Connie Anderson, Kirkland, 2 credits
*This hands-on class is limited to 12 students
CLASSIC FRENCH RECIPES YOU WILL LOVE AT HOME
If you enjoy traveling to France or dream about visiting Paris some
day, you’ll love these robust French meals. Simple food beautifully
prepared is what French bistro food is all about. These recipes are easy
to make after work and create a satisfying meal. Join Chef Mark
Schoenthaler in the kitchen as he puts his talented spin on these
delicious classics.
Frisée Salad with Lardons and Poached Egg; Steak & Frites; Croque
Monsieur & Croque Madame (Grilled Sandwiches); Coq au Vin (Chicken Cooked
in Wine); Steamed Mussels with Sausage, Tomatoes and Paprika; Coquilles
Saint Jacque (Scallops with Velouté Sauce); Burnt Cream with Fresh Ginger
Chantilly Cream.
Enroll
in this class
Class List
SHOWSTOPPER CAKES FOR THE CASUAL BAKER
Saturdday, May 22, 10am-2pm
Instructor: Carole Cancler
Host: Jytte Tuttle, Lake Forest Park, 2 Credits
*This hands-on class is limited to 12 students
TRY THESE SIMPLE YET IMPRESSIVE DELIGHTS
Chef Carole Cancler, owner of Private Chef, Inc., presents five
stunning cakes for the nonchalant baker. The cake recipes are easy and
delicious. The focus of this class will be tips and tricks for assembly
and presentation to create cakes that are real showstoppers! Even if you
are an inexperienced baker, you can knock the socks off your guests with
the great presentation these cakes create! As an experienced baker you
will love adding these delightful cakes to your repertoire. Good baking
does not have to be complicated to be fabulous.
Hazelnut Torte, Ricotta Nutmeg Cake, Strawberry Bavarois, Zucchini
Spice Cake Roll, and Chocolate Demise.
Enroll
in this class
Class List
BIG TEXAS GRILL
Monday, June 7, 7-10pm
Instructor: Jefe Birkner
Host: Dawn Morse, Kirkland, 2 Credits
*This hands-on class is limited to 12 students
EXPERIENCE THE THRILL OF THE GRILL
In Texas, barbeque means cooking with smoke, low and slow. However,
not everyone has 6 or 8 hours to devote to the perfect ribs and brisket,
so this class will not only offer tips and guidelines for doing it right
when you have time, but will also set you up for great Quick Grilling
Texas Style. Cook alongside Chef Jefe Birkner, an instructor at
the Art Instititute of Seattle, who has a lot of great information
to share with you about succulent, flavorful grilling.
Quick Smokey Ribs (a tender rack with that smokey flavor done in 2
quick steps); Jerk Rub Chicken (Real Caribbean Barbacoa); Barbequed Garlic
Shrimp with a Tomato and Garlic Marinade; Corn and Red Pepper Salad; Mango
Habanero Barbeque Dipping Sauce; Fresh Fruit Salad with Candied Ginger.
Enroll
in this class
Class List
INDIAN BREADS AND SPREADS
Saturday, June 12, 10am-2pm
Instructor: Madhuparnee Sarkar
Host: Jytte Tuttle, Lake Forest Park, 2 Credits
*This hands-on class is limited to 12 students
ENJOY CLASSIC INDIAN FLAVORS WITH UNIQUE FLATBREADS
Chef Madhuparnee Sarkar will teach you three Indian flatbreads: baked
Naan, griddled fried Paratha, and deep fried Bhatura Kulcha. Pair these
satisfying breads with chicken, cauliflower, chickpea and spinach spreads
for an amazingly flavorful meal. Mix and match for lunch or dinner, or
prepare them all in advance with rice for a great buffet dinner. Semolina
pancakes make a nice sweet finish to the meal.
Garlic Naan (North Indian Baked Flatbread); Paratha (Wholegrain Wheat
Griddle-fried Flatbread); Bhatura Kulcha (Deep Fried Leavened Flatbread);
Saag Paneer (Spinach with Indian Cheese); Cholay (Curried Chickpeas);
Murgh Makhani (Punjabi Butter Chicken); and Sanjori (Sweet Semolina
Pancakes).
Enroll
in this class
Class List
QUICK & EXCITING STREET FOODS
Monday, June 14, 7-10pm
Instructor: Suzanne Hunter
Host: Terry Humann, Edmonds, 2 Credits
*This hands-on class is limited to 12 students
TASTE THE BEST OF VIETNAM & THAILAND
In Thailand and Viet Nam, food stalls with woks or grills line the
roads. These street foods are fun to make at home because they use simple,
budget ingredients in low-key preparations. Cook alongside Chef Suzanne
Hunter and learn techniques common to both countries such as cooking
fish in banana leaves. These dishes are a mixture of refreshing salads and
spicy stir fries, perfect for summer evenings in Seattle.
Vietnamese Cold Noodle Salad with Basil, Mint, and Cilantro; Thai
Spinach Rolls with Chilis, Dried Shrimp, Toasted Coconut, Peanuts, Lime
and Ginger; Green Papaya Salad with Carrots, Limes, Tomatoes, Long Beans
and Peanuts; Vietnamese Eggplant in a Scallion, Basil, Lemon and Garlic
Sauce; Halibut in Banana Leaf with Lemon Grass Coconut Milk Curry; and
Pork with Sweet and Hot Peppers, Tomatoes, Garlic and Lime.
Enroll
in this class
Class List
FOLLOW A CHEF FROM MARKET TO KITCHEN
Thursday, June 17, 6 pm Market Tour, 7-10 pm Class
Instructor: Chef Mark Schoenthaler
Host: Jytte Tuttle, Lake Forest Park, 2 Credits
*This hands-on class is limited to 12 students
TOUR THE FARMER’S MARKET BEFORE YOU COOK
How does a chef choose his purveyors and create his menus? Meet
Chef Mark Schoenthaler at the Lake City Farmer’s Market and
find out. This class will focus on shopping from the market and learning
how to use the inspiration of the bounty of the season. Mark will focus on
cooking dishes that support the “eat local movement” and a
spontaneous spirit. Enjoy all that you have prepared afterward.
Pea and Mint Soup with Lemon Cream; Spring Greens with Fresh Herb
Vinaigrette and Goat Cheese Fritters; Grilled Asparagus with Tarragon
Mayonnaise; Roasted Cornish Game Hens with Wild Flower Honey; Strawberry
Rhubarb Compote with Vanilla & Cardamom.
Enroll
in this class
Class List
SWEET AND SAVORY CREPES
Wednesday, June 23, 7-10pm
Instructor: Conni Brownell
Host: Jennifer & Brandon Mason, Kirkland, 2 Credits
*This hands-on class is limited to 12 students
SPRING FLAVORS SHINE IN THESE CREPE DISHES
Crêpes are surprisingly simple and great fun to make for family and
friends. If you enjoy improvising in the kitchen, you will love the
versatility of crêpes. Chef Conni Brownell, owner of the Charmed
Radish Catering, will teach the classic French crêpe technique and explore
Southwestern, Asian, and Mexican fillings. Spring produce will shine in
Strawberry Rhubarb Crêpes. Crêpes à la Florentine with Spinach and
Mushrooms; Cornmeal Crêpes with Roasted Corn and Poblano Chili Sauce;
Asian Bok Choy and Pork Crêpes; Creamed Chicken and Asparagus Crêpes;
Crêpes with Strawberries and Rhubarb; and Mexican Hazelnut and Chocolate
Crêpes.
Enroll
in this class
Class List
|
|
