THE PERFECT TUSCAN DINNER

Tuesday, January 10, 2012, 7-10pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 2 Credits
This hands-on class is limited to 12 students

EXPERIENCE THE PLEASURE OF BRINGING THE SUNNY FLAVORS OF TUSCANY TO YOUR TABLE
Tuscany is well known for its fine Chianti wines, rich olive oils and refined cuisine. This regal and luxurious Tuscan dinner is perfectly suited for home entertaining because it is easy to manage in advance. Since her trip to Tuscany, Louise Hasson has used this complete menu as her perfect home dinner party and it is always a big hit. You can share in the experience. Enjoy the fine Italian cuisine Louise brought back from her trip to Tuscany, and the stories of her stay at the Lorenza de Medici estate, Badia a Coltibuono where this sumptuous meal was served on the first evening.
Crostine al Balsamico (appetizer toasts), Minestra di Riso e Prezzemolo (rice and parsley soup), Arista di Maiale alla Mostarda (roast pork loin with Dijon mustard) and Swiss Chard), Potate all’Allora (roasted potatoes with bay leaves) and Crostada de Miele (an easy fresh apple tart).

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PASTA, POLENTA, GNOCCHI, AND RISOTTO
Thursday, January 12, 2012, 7-10pm
Instructor:
Louise Hasson
Host: Louise Hasson, Seattle, 2 Credits
This hands-on class is limited to 12 students

EVERYTHING YOU EVER WANTED TO KNOW ABOUT THESE TOOTHSOME FAVORITES!
The heart of the Tuscan midday meal is salad and a hearty main course of pasta, polenta, risotto, or gnocchi, the great dishes of Italian cuisine. At dinner these delicacies become the pasta course or an easy main dish for a family supper. Rich olive oils, tangy cheese and fresh garden herbs are combined to create meals and side dishes that are luscious and satisfying. This simple, yet healthy and robust Italian food is created with only the best quality ingredients. With every bite you are enjoying what has been created for Italian discerning palates.
Gnocchi di Polenta (with Fried Sage and Parmesan); Pasta alle Zucchine (with Zucchini and Basil); Gnocchi di Spinaci al Gorgonzola (Spinach Gnocchi & Gorgonzola); Risotto Milanese al Porcini (Saffron, Porcini Mushrooms)

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PAN SAUCES: FINISH WITH FLAIR
Wednesday, January 25, 2012, 7-10pm
Instructor: Connie Brownell
Host: Kristi Lord, Seattle 2 Credits
This hands-on class is limited to 12 students

MAKE PORK, CHICKEN AND STEAK DISHES SOAR!
A quick pan sauce is an easy way to make an everyday meal special without a lot of work. Once you learn the basic pan sauce technique, you will get dinner on the table fast while it looks like you spent hours in the kitchen. Chef Conni Brownell will show you how to adapt the recipes to use with seasonal produce and whatever you have in your refrigerator. She will also talk about basic pantry supplies that help you create meals in a flash. Finish with Banana Shortcakes and your family will applaud! Chef Conni is a graduate of the culinary program of The Art Institute of Seattle and is the owner of The Charmed Radish Personal Chef Service.
Whiskey-Onion Pork Chops; Seared Chicken Breast two ways: first with an Orange-Rosemary Sauce, then with a Mushroom-Leek Sauce; Pan Seared Steak with Ginger-Beer Sauce; Chicken Thighs with Cracked Pepper Cream Sauce; and Banana Shortcakes with Rum Sauce.

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WINTER WINE PAIRING & DINING
Monday, January 23, 7-10pm
Instructor: Darin Gagner
Host: Kathy Dekay, Kenmore, 2 Credits + $12 luxury fee or $90
This hands-on class is limited to 12 students

THE BEST OF NORTHWEST WINE AND FOOD
Snap out of the doldrums of winter with the best of Washington wine and food. In this class Chef Darin Gagner will have a primer about wine pairing and showcase 4 wonderful Northwest wines along with great entertaining recipes. Come relax and cook along with Chef Darin to make a meal to remember.
Smoked Bean and Kale Soup with Preserved Lemons and Herbs paired with Pacific Rim Reisling, Columbia Valley 2010; Mustard Brined Pork Loin with Tart Dried Cherry Moustarda and Warm Spinach Salad paired with Tranche Cellars Cabernet Franc Walla Walla Valley 2007. Peppercorn Rubbed Duck Breast with Port Reduction and Smashed Yams paired with Salida Wine Tempranillo, Yakima Valley 2008; Chocolate and Espresso Layer Cake with Orange Spice Ganache paired with Syzygy Red Win, Columbia Valley 2007

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SAVEUR COOKS AUTHENTIC FRENCH CUISINE
Saturday, January 28, 2012, 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.
Gourgeres (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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QUICK AND EASY BREAD
Monday, January 30 , 2012, 7-10 pm
Instructor: Suzanne Hunter
Host: Connie Anderson, Kirkland, 2 credits
This hands-on class is limited to 12 students

DO YOU GET THAT URGE SOMETIMES?
You can bake a fresh, crisp loaf of bread successfully at home! It is much easier than you imagine. Just spend an evening baking alongside Suzanne Hunter, a talented baker and expert teacher. There is nothing like slicing into your own homemade loaf -- that crunch, that smell. This is heaven. Try these great breads. You won’t regret it.
No knead bread - Enjoy the newest rage, no knead, no worry, no fuss, tasty bread with a great crust any time.
Stuffed bread with cheese and sun dried tomatoes. Yeast dough created into a fabulous appetizer.
Italian bread from Puglia with a starter.
Brioche, the classic French breakfast dough, rich and delicious.
Whole wheat berry bread, whole grain with a touch of honey for a healthy and delicious bread.

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VALENTINE CHOCOLATE TRUFFLE WORKSHOP
Wednesday, February 1, 2012, 7-10pm
Instructor: Suzanne Hunter
Host: Kristi Lord, Seattle 2 Credits
This hands-on class is limited to 12 students

DO EVERYTHING EXCEPT BATHE IN CHOCOLATE
In this hands-on class you will learn how to temper chocolate, mold it, dip it and make a luscious assortment of truffle centers with dark, milk and white chocolate options. Suzanne Hunter, a true chocolate specialist, will teach you how to work successfully and feel like a professional. But most importantly, you will do everything except bathe in chocolate, including smelling, tasting and consuming lots of chocolate! Your own truffles will make great Valentine gifts!
Dark Chocolate Orange and Grand Marnier Truffle, Milk Chocolate with Coffee and Kahlua Truffle, White Chocolate and Dark Chocolate Two Toned Truffle, Almond, Amaretto and Almond Praline Truffle, Cranberry and Loganberry Liqueur Truffles, Ginger Truffle Wrapped in Marzipan.

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KOREAN CELEBRATION FAVORITES
Monday, February 6, 2012, 7-10pm
Instructor:
Darin Gagner
Host: Terry Human, Edmonds, 2 Credits
This hands-on class is limited to 12 students

SPICE UP FEBRUARY WITH KOREAN FLAVORS!
Join us on a culinary adventure making the favorites of Korean celebration food. Chef Darin Gagner learned these recipes working with Korean chefs in American restaurants while cooking for the staff. It is true that sometimes the "family meal " is more interesting than what the guests eat! Warm up to new ideas as we beat the heavy and sometimes repetitive Winter recipes. This class will focus on getting great results with American cooking equipment and ingredients, and will showcase the fresh, vibrant cuisine of Korea. Recipes will include: Beef Kalbi (Korean Style Shortribs), Haemul Pajeon (Shrimp and Green onion Pancakes), Korean Dumpling Soup, Vegetarian Japache with Sweet Potato Noodles, Napa Cabbage and Cucumber Kimchee

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MACARONS AND MORE PARISIAN BAKERY ARTS
Monday February 13, 2012, 7-10pm
Instructor:
Suzanne Hunter
Host: Kathy Dekay, Kenmore
, 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 melt-in-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.

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HOT CHILI AND MAC
Wednesday, February 15, 2012, 7-10pm
Instructor:
Carole Cancler
Host: Connie Anderson, Kirkland, 2 Credits
This hands-on class is limited to 12 students

ENJOY THESE POPULAR AMERICAN FAVORITES
Learn how easy it is to make great chili and mac-n-cheese. Chili is surprisingly easy to make from common ingredients – if you know the secrets. We’ll explore classic and contemporary styles including spicy beef or turkey, white chili with chicken, and robust vegetarian chili that even meat eaters will love. A classic accompaniment for chili (at least in some parts of the county) is mac-n-cheese. Forget the blue box, Chef Carole Cancler will show you a foolproof way to make a cheese sauce and turn out restaurant-quality mac.
Spicy Beef and Sausage Chili; Turkey Chipotle Chili; White Chicken Chili with Jalapeno; Hearty Vegetarian Chili; Classic Mac-N-Cheese; Four Cheese Mac with Seafood.

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A TURKISH FEAST
Thursday, February 23, 2012, 7-10pm
Instructor:
Mitra Mohandessi 
Host: Louise Hasson, Seattle, 2 credits
This hands-on class is limited to 12 students

STEP OUT OF THE ORDINARY INTO THE EXOTIC
Explore the flavors of the Ottoman dynasty and the spice road, a fine cuisine refined for imperial tastes and honed into a rich family tradition. Turkey, a portal between East and West embraces cultural richness and diversity through its cuisine as well as music and other forms of art. Short of a trip to the region, your instructor Mitra Mohandessi will lead you through a Turkish culinary adventure as you learn to prepare, Shephard’s salad. zesty tomato and cucumbers with chili lemon dressing; Kagitta Bonfile, rubbed beef tenderloin and mushrooms baked in parchment paper and topped with gruyere cheese; Pilav, rice slowly sautéed in butter and simmered in broth; Sultan Begendi , marinated grilled chicken on a bed of eggplant yogurt sauce; Cevizli Roka Salata, arugula and feta cheese salad with walnuts and pomegranate dressing; and a heavenly dessert of apricots filled with mascarpone.

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SAVEUR COOKS ITALIAN CLASSICS     ON WAIT LIST
Saturday February 25, 2012, 10am-2pm
Instructor: Louise Hasson
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 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 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.

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PERFECT CULINARY BEGINNINGS: FIRST COURSES
Monday, February 27, 2012, 7-10pm
Instructor:
Darin Gagner
Host: Cynthia Holdren, Seattle, 2 Credits
This hands-on class is limited to 12 students

START DINNER WITH FABULOUS FLAVORS!
In restaurants, catering, and entertaining; the first courses and amuse bouche represent a chance to show off creativity and wow your guests. Our class will guide you through some first courses with that “wow factor” that gets dinner off to the right start. Throughout the class we will enjoy the appetizers as we make them and discuss other ideas for perfect culinary beginnings.
Sweet Potato and squash Soup with Pepitas and Bacon; Beet Carpaccio with Micro Arugula and Blue Cheese Salad; Wine Soaked Dried Figs Wrapped in Homemade Duck Prosciutto; Dungeness Crab Salad on Taro Chips with Cucumber Kimchee; Mini Pulled Pork Biscuits with Apple Slaw, along with some seasonal surprises.

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CUT AND COOK KNIFE SKILLS WORKSHOP     ON WAIT LIST
Saturday, March 3, 2012, 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 A SMALL 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; 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. Since this class includes a sit-down lunch, it runs a bit longer. Set aside enough time to really enjoy the meal.

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MASTERING STOCKS, SOUPS AND STEWS
Monday, March 5, 2012, 7-10pm
Instructor:
Darin Gagner
Host: Connie Anderson, Kirkland, 2 Credits
This hands-on class is limited to 12 students

NURTURE YOUR FAMILY AND YOUR GUESTS.
This is a class about the comforts of slow cooking at home. The aromas and flavors of homemade stocks and soups fill a house and can feed large gatherings with ease. With Chef Darin Gagner you will take a look at basic and not-so-basic approaches to stock at home and how to utilize what you have on hand to elevate your cooking.
Beef stew with Smoked Paprika and Ale; Winter Squash and Sage Soup with Goat Cheese and Pecans; Spicy Vegetarian Smoked Apple Soup with Kale, Cassoulet (demo); Wild Mushroom and Spinach Soup with Fried Focaccia Croutons

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NW WINTER SEAFOOD EXTRAVAGANZA
Thursday, March 8, 2012, 7-10 pm
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.

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RAZZLE DAZZLE CUPCAKES
Monday, March 12, 2012, 7-10pm
Instructor:
Suzanne Hunter
Host: To be announced, 2 Credits
This hands-on class is limited to 12 students

MAKE STYLISH CUPCAKES FOR A FRACTION OF BAKERY PRICES
For birthdays or any special occasion, cupcakes are fun and elegant. Chef Suzanne Hunter is an expert baker who knows the tricks of a pastry chef to decorate truly delicious cupcakes. Work with a variety of batters to experience new flavors. Get creative with seven different cupcakes and eight different frostings plus techniques for ganache, glazes, and butter cream.
Chocolate Cupcakes with Salted Caramel and a Dark Chocolate Ganache Frosting; Vanilla Cupcakes with Raspberries and Raspberry Butter Cream; Carrot Cupcakes with Cream Cheese Frosting and a Marzipan Carrot on top; Banana Rum Currant Cupcakes with three Fabulous Frostings (Milk Chocolate Glaze, Banana Chocolate Buttercream; Banana Chocolate Whipped Cream); Lemon Cupcakes with Light Italian Meringue; Red Velvet Cupcakes with Vanilla Butter Cream Frosting; Flourless Toasted Hazelnut and Chocolate Cupcakes.

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REAL DEAL STEAKHOUSE COOKING
Monday, March 19, 2012, 7-10pm
Instructor:
Chef Darin Gagner
Host: Terry Human, Edmonds, 2 credits
This hands-on class is limited to 12 students

GOOD FOR THE BUDGET, TASTY FOR YOU!
This class will focus on meat selection and basic butchery for the home cook wanting to get perfect results. The main focus will be on the cuts and their nuances; Rib Eye, Hanger, New York Strip, Tenderloin, Sirloin, and Flat Iron. With Chef Darin Gagner you learn how to tell temperature (without a thermometer) and make classic sauces like Béarnaise, Bordelaise, Chimichurri, and Compound butters. In addition to steaks and sauces there will be lessons on making great Onion rings and Fries at home, as well as satisfying sides including: Creamed Greens and Wedge Salad with Rogue River Blue Cheese. Chef Gagner has worked at some of the region’s most well-known fine dining restaurants, including Earth and Ocean and Carmelita. Darin is currently working at Frank's Oyster House and Champagne Parlor in Laurelhurst.

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STUFFED PASTA ONE DISH MEALS
Wednesday, March 21, 2012, 7-10pm
Instructor:
Carole Cancler
Host: Ken & Linda Reid, Seattle, 2 Credits
This hands-on class is limited to 12 students

SHAPE IT, FILL IT, AND LAYER IT!
Chef Carole Cancler
introduces you to savory homestyle pasta dishes that are filled, stuffed and layered and fabulously delicious. Join Carole to make several different dishes, each with a unique filling and sauce. Many of these one-dish-meals can be made ahead and frozen, making weeknight dining as easy as it is delectable.
Recipes include: Canneloni filled with chicken and served with Wild Mushroom Sauce; Sardinian Agnolotti filled with eggplant, served with Zucchini-tomato Sauce; Tuscan Cappelleti stuffed with sausage, served in broth; Totellini stuffed with winter squash, served with butter and cheese; Calabrian Carnival Lasagna layered with meatballs and vegetables; Seafood Lasagna layered with Garlic Cream Sauce.

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Evening and weekend cooking classes in Seattle, Kirkland, Bothell and Edmonds

Classes are held in fine private homes

Bon Vivant offers hands-on and demonstration cooking classes  

All classes are open to all levels of cooks (no prerequisites)

Choose the schedule that works for you

Diet restrictions? Ask us about classes that will work for you

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Bon Vivant School of Cooking
Seattle, WA
info@bon-vivant.com

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