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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Class List
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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Class List
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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Class List
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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Class List
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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Class List
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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Class List
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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Class List
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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Class List
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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Class List
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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Class List
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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Class List
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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Class List
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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Class List
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Evening and
weekend cooking classes in Seattle, Kirkland, Bothell and
Edmonds |
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Classes are held
in fine private homes |
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Bon Vivant offers hands-on and
demonstration cooking classes
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All classes are
open to all levels of cooks (no prerequisites) |
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Choose the
schedule that works for you |
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Diet
restrictions? Ask us about classes that will work for you |
