Seattle Hands-on Cooking Classes: Bon Vivant School of Cooking

Click here for PDF of entire Summer Quarter

SEAFOOD EXTRAVAGANZA
Wednesday, July 7, 7-10pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 2 Credits Plus $12 Luxury Fee
*This hands-on class is limited to 12 students

VISITORS ARRIVE IN SEATTLE ANTICIPATING THE BEST SEAFOOD ANYWHERE!
How many times have they asked you to recommend the top seafood restaurant? With these recipes you can say with confidence your house is the best summer seafood place in Seattle. Get comfortable with all kinds of fish and shellfish as you participate in this hands-on event. Eliminate the dilemma about what to serve those out of town summer guests as you join Louise Hasson in the kitchen and prepare the most delicious dishes using fish and shellfish right from our own Northwest shores. Enjoy succulent roasted Dungeness crab from the famous Tra Vigne restaurant in Napa, salmon Louise’s way, sweet poached prawns, spicy clams, scallops, halibut and tuna. We recommend you make early reservations.
Smoked Salmon Toasts; Tra Vigne Garlic Roasted Crab; High Roast Hot Pepper Salmon Fillet; Summer Garden Shrimp Salad; Spicy Clams; Halibut with Red Pepper Cream; Grilled Ginger Tuna with Arugula and Oranges.

RAZZLE DAZZLE CUPCAKES ON WAIT LIST
Tuesday, July 13, 7-10pm
Instructor: Suzanne Hunter
Host: Jytte Tuttle, Lake Forest Park, 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. Suzanne Hunter is an expert baker who knows the tricks of a pastry chef to create truly delicious cupcakes that are as good or better than anything you have tasted with lighter and elegant options. Work with a variety of batters to experience new flavors. Get creative with eight different cupcakes and nine different frostings & techniques including 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; Pineapple Cupcakes with a Light and Billowy Coconut Frosting; Banana Rum Currant Cupcakes with three Fabulous Frostings (Milk Chocolate Glaze, Banana Chocolate Buttercream; Banana Chocolate Whipped Cream); Lemon Cupcakes with Light the Lightest and most Lemony Meringue ever; Red Velvet Cupcakes with Vanilla Butter Cream Frosting; Flourless Toasted Hazelnut and Chocolate Cupcakes.

SOUTHWESTERN BRUNCH
Saturday, July 17, 10am-2pm
Instructor: Jefe Birkner
Host: Dawn Morse, Kirkland, 2 Credits
*This hands-on class is limited to 12 students

RUSTLE UP A CROWD-PLEASING TEX-MEX FEAST
Chef Jefe Birkner will introduce a bonanza of hearty brunch dishes. Try a breakfast taco filled with Migas or tortilla “crumbs” cooked up with toothiness, spice and richness. Learn the secrets of a Chile Pasilla sauce as the base of a rich Mexican casserole. Prepare the classic egg dish Huevos Rancheros. Create a dessert version of sweet corn tamales featuring local Northwest apples and wine. Chef Birkner is the former owner of Austin Cantina in Ballard and loves to share the best of the southwest.
Pecan-Cinnamon Rolls; Tacos Stuffed with Migas; Chilaquiles en Salsa de Chile Pasilla (a hearty casserole); Huevos Rancheros with Pico de Gallo; Carne Guisada (a flavorful meat stew perfect rolled into a warm tortilla); Apple Pecan Tamales with Cranberry-Orange Relish.

LOCAL BERRY BONANZA
Monday, July 19, 7-10pm
Instructor: Carole Cancler
Host: Terry Humann, Edmonds, 2 credits
*This hands-on class is limited to 12 students

CREATE WONDERS WITH BOUNTIFUL NW BERRIES
Carole Cancler is an expert on the varieties of berries grown in the Pacific Northwest, the seasons for each one, where to buy berries, and delicious recipes for berries from breakfast to dessert. With a few techniques for preparing frozen berries, purées, chutneys, jams, and syrups, you can create an array of berry delicious recipes. You will love the old fashioned coffee cake that travels well to potlucks.
Mixed Berry Syrup for Martinis, Milkshakes and Smoothies; Blueberry/Cherry Chutney on Goat Cheese and Grilled Meat Hors d’Oeuvres; Strawberry Cream Cake; Blackberry/Raspberry Traveler’s Coffeecake; Boysenberry Two-Crust Pie.

LET’S GRILL IT! ON WAIT LIST
Thursday, July 22, 7-10pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 2 Credits
*This hands-on class is limited to 12 students

FIRE UP YOUR TASTE BUDS WITH DELICIOUS FLAVORS FROM THE GRILL
From ocean to garden, indoors or out, charcoal or gas, the succulent flavors of grilled meat, seafood, chicken and vegetables are enhanced on the grill. These are summer dishes with an easy but elegant touch, perfect for spontaneous summer entertaining. With each entrée, Louise Hasson helps you to create a stunning yet simple presentation that is exciting enough to command surprised “ohs and ahs” of pleasure from your most discerning summer guests. Armed with these great recipes and a solid understanding of grill technique, your reputation as a great barbecue cook will be established from now on!
Bruschetta; Tuscan Grilled Prawns, Vegetables on the Grill; Grilled Chicken with Goat Cheese and Mesclun Salad; Grilled Trout with Catalan Sauce (Orange, Almond Sauce); Rack of Lamb with Braised Garden Vegetables.

SO COOL: ICE CREAMS, WITH ALL THE FIXINGS
Tuesday, July 27, 7-10pm
Instructor: Suzanne Hunter
Host: Cynthia Holdren, Seattle, 2 Credits
*This hands-on class is limited to 12 students

CREATE PLUSH ICE CREAM, SORBET & GELATO
Suzanne Hunter has a wild mixture of possibilities chilling for you. Why swelter in the summer heat when you can cool off with your own refreshing ice creams, Gelato and naturally low-calorie, non-dairy sorbet? You can make these fabulous desserts without investing in an expensive ice cream maker. Indulge your guests with your own icy creations topped by a great chocolate or caramel sauce dished out or nestled in cookie cones and ice cream sandwiches.
Blackberry Ice Cream; Chocolate Ice Cream with Bittersweet and Mocha Variations; Hazelnut Gelato; Mango Sorbet in Citrus Bowls; Hot Fudge and Caramel Sauces; Waffle Cones and sandwiches in Vanilla, Coffee and Chocolate Flavors.

RAZZLE DAZZLE CUPCAKES ON WAIT LIST
Wednesday, August 4, 7-10pm
Instructor: Suzanne Hunter
Host: Connie Anderson, Kirkland, 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. Suzanne Hunter is an expert baker who knows the tricks of a pastry chef to create truly delicious cupcakes that are as good or better than anything you have tasted with lighter and elegant options. Work with a variety of batters to experience new flavors. Get creative with eight different cupcakes and nine different frostings & techniques including 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; Pineapple Cupcakes with a Light and Billowy Coconut Frosting; Banana Rum Currant Cupcakes with three Fabulous Frostings (Milk Chocolate Glaze, Banana Chocolate Buttercream; Banana Chocolate Whipped Cream); Lemon Cupcakes with Light the Lightest and most Lemony Meringue ever; Red Velvet Cupcakes with Vanilla Butter Cream Frosting; Flourless Toasted Hazelnut and Chocolate Cupcakes.

TWO GOURMET DINNERS FOR TWO
Tuesday, August 10, 7-10pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 2 Credits
*This hands-on class is limited to 12 students

COOK UP A LITTLE ROMANCE FOR DINNER
Getting dinner to the table every day can sometimes seem like an overwhelming battle. Louise Hasson, Director of Bon Vivant School of Cooking is a firm believer in the possibility of 3 course dinners within 30 minutes to an hour. If you stock your pantry, plan menus that work well together, prep in advance and use a broad variety of cooking techniques you can do it and do it well! We promise that there will be no sacrifice of flavor or elegance. We will be exploring roasting, braising, steaming, open-pot boiling, and the art of the sauté.
Roasted Garlic Toasts, Citrus Avocado Salad, Herbed Rack of Lamb, Orzo with Rosemary Parmesan Butter, Raspberries & Champagne AND Steak Diane, Garlic Mashed Potatoes, Roasted Green Beans with Pine Nuts, Chocolate Pot de Crème.

CUT AND COOK KNIFE SKILLS WORKSHOP
Saturday, August 14, 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 A GREAT LUNCH
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.

NEW SUMMER STONE FRUIT DESSERTS
Tuesday, August 17, 7-10pm
Instructor: Suzanne Hunter
Host: Connie Anderson, Kirkland, 2 Credits
*This hands-on class is limited to 12 students

BAKE QUICK DESSERTS WITH CHERRIES, PLUMS, PEACHES & APRICOTS
Go beyond cobblers this summer with these great desserts. Chef Suzanne Hunter will guide you through an array of traditional European desserts that will allow you to enjoy fruit from your trees or the farmer’s market. The clafouti is a dessert of cherries enclosed in a delicious batter, good for many fruits.
Cherry Clafoutis (Cherries Baked in French Custard); Viennese Plum and Almond Tart; Apricot Crisp; Free Form Peach and Blueberry Galette; Grilled Stone Fruit with a Maple Cream Sauce; Gingered Nectarine Cobbler.

CELEBRATE TOMATOES ON WAIT LIST
Thursday, August 19, 7-10pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 2 Credits
*This hands-on class is limited to 12 students

THERE’S MORE TO TOMATOES THAN GROCERY STORE RED! ENJOY WORKING WITH THE BEST
Take advantage of the season’s bounty and make a fresh tomato sauce to stash in your freezer for winter. You will be astounded by the difference in flavors homemade can make and how many quick dishes you can create from your own sauce. Join Louise Hasson as she presents a bountiful panorama of dishes from soup to salad to main courses in celebration of this exhilarating and bountiful summer season.
A Tomato Sampler, Roasted Tomato Crostini, Louise’s Homemade Fresh Tomato Sauce, Pappa al Pomodoro (Italian tomato soup), Stuffed Zucchini with Fresh Tomato Sauce, Tomato Bread Salad, and Pasta Puttanesca.

MEDITERRANEAN SEAFOOD
Tuesday, August 31, 7-10pm
Instructor: Suzanne Hunter
Hosts: Linda and Ken Reid, Seattle, 2 Credits Plus $12 Luxury Fee
*This hands-on class is limited to 12 students

CREATE SULTRY SUMMER FISH DISHES
Spain, Italy and France are famous for beautiful fishing villages and irresistible cuisine. Mediterranean cooks have developed an array of dishes that showcase the riches of the sea. Seafood is often paired with the tomatoes, leeks and peppers that flourish in the dry hot summers of this region. Chef Suzanne Hunter will share both hot and chilled seafood recipes, all of which take little time in the kitchen for easy entertaining. Spanish Crab and Red Pepper Islands; Italian Linguini with Clams and Leeks; Shrimp Martini with a Spanish Almond Pepper and Garlic Sauce; French Scallops in a Saffron Cream and Garlic Sauce; Halibut in a Tomato Mousseline Sauce; Salmon Roasted with a Mustard Crumb Crust on a Bed of Fennel, Carrots and Leeks.

SAVEUR COOKS STEAKHOUSE FAVORITES
Saturday, September 11, 10am-2pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 2 Credits Plus $12 Luxury Fee
*This hands-on class is limited to 12 students

EXPERIENCE PERFECT NEW YORK STYLE STEAK
No other food awakens our appetite like a just grilled beefsteak. Though it has European origins, steak really came into its own when it crossed the Atlantic and became a symbol of the American dream. It’s simple to achieve steak perfection with SAVEUR’s classic recipes and accompaniments. 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.
Clams Casino; Caesar Salad; Filet Mignon with Mushroom Sauce; Flat Iron Steak with Herb Butter; Entrecotes au Poivre Vert (Strip Steaks with Green Peppercorn Sauce); Creamed Spinach; Twice-Baked Potatoes; Flourless Chocolate Cake.

ARTFUL CANNING, JAMMING AND PICKLING
Monday, September 13, 6:30-10pm
Instructor: Carole Cancler
Host: Jytte Tuttle, Lake Forest Park
*This hands-on class is limited to 12 students

THE RICHES OF SUMMER SET ASIDE TO BE ENJOYED IN OTHER SEASONS
This canning workshop will teach the novice the basics of boiling water bath canning using USDA recommended processes and recipes. The workshop includes instruction on necessary canning equipment, tools that can make the job easier, choosing and preparing produce, and safe hot pack and cold pack procedures. Experienced canners will get an important refresher on recommended procedures updated in 2009-2010 and many delicious, well-tested recipes. Carole Cancler holds a Bachelor of Science degree in Food Science and Nutrition from the UW, has over 30 years home canning experience, owns a food manufacturing company, and recently completed a refresher course in food preservation on updated USDA methods for 2009-2010.
Mild or Spicy Salsa; Pickled Green Beans; Bread & Butter Pickles; Canned Peaches or other Stone Fruit; Peach Ginger Jam; Apple Pie Filling for apple pie anytime.

BAKING FOR FAMILIES
Tuesday, September 14, 7-10pm
Instructor: Jefe Birkner
Host: Connie Anderson, Kirkland, 2 Credits
*This hands-on class is limited to 12 students

MAKE BREADS & ROLLS CHILDREN WILL CHERISH
Chef Jefe Birkner loves cooking with his family and wants to share his time-tested recipes with you. Gain confidence in making both quick breads (muffi ns and biscuits) and yeast-based bread and rolls. Bring home these great techniques and roll up your sleeves to bake with your children and teens. A real family experience!
Berry Muffins; Biscuits; Old Fashioned Cinnamon Rolls; Soft Dinner Rolls; Crusty Batard (French Bread); Foccaccia with Parmesan Cheese and Sausage (a meal in itself).

PASTA WORKSHOP
Monday, September 20, 7-10pm
Instructor: Jefe Birkner
Host: Terry Humann, Edmonds, 2 credits
*This hands-on class is limited to 12 students

SAVOR HOME-MADE PASTA & FRESH ITALIAN BREAD
Chef Jefe Birkner will focus on Italian techniques for transforming the simplest ingredients – primarily flour and eggs – into distinctive regional dishes. Learn to turn fresh pasta from scratch into lasagne, fettucine, and ravioli. Enjoy homemade garlic bread and explore a variety of Italian sauces your family and guests will love.
Italian Garlic Bread (loaf made from scratch and prepared with Garlic, Olive Oil and Fresh Herbs); Caponato (an appetizer of Eggplant, Tomato and Onions); Fresh Pasta; Spinach and Vegetable Lasagne; Fettucini with Meatballs and Roasted Tomato Sauce; Mushroom Ravioli with Pesto Cream.

FALL HARVEST PARTY
Wednesday, September 22, 7-10pm
Instructor: Conni Brownell
Hosts: Linda and Ken Reid, Seattle, 2 Credits
*This hands-on class is limited to 12 students

PAIR PORK CHOPS WITH PEAK SEASONAL FLAVORS
Chef Conni Brownell, owner of the Charmed Radish Catering, loves to create parties featuring seasonal flavors. Enjoy the ripest tomatoes and freshest corn in classic, elegant presentations. Please hearty appetites with pork chops stuffed with sausage and apples. Complete the experience with a luscious pear and caramel dessert.
Wild Mushroom Cheesecake; Tomato Salad with Basil Vinaigrette; Fresh Corn Soup with Chive Cream Fraîche; Cider Braised Pork Chops with Apple-Sausage Stuffing; Butternut Squash Gratin with Rosemary Bread Crumbs; Roasted Green Beans; Brown Butter Pear Tart with Caramel Sauce.

SOUTHERN INDIAN SEAFOOD
Saturday, September 25, 10am-2pm
Instructor: Madhuparnee Sarkar
Host: Cynthia Holdren, Seattle, 2 Credits
*This hands-on class is limited to 12 students

ENJOY EXOTICALLY SPICED CRAB, PRAWNS & LOCAL FISH
The Southern Indian regions of Goa and Kerala are famous for beautiful beaches and elaborate seafood dishes. Blessed with abundant coconuts and alluring spices, these areas have a tradition of amazing curries. Madhuparnee Sarkar will guide you through Southern India’s best seafood recipes. Lentils, rice, spinach and dessert make this meal a feast.
South Indian Rice and Crab Soup with Curry Leaves in Coconut Milk; Malabar Prawn Curry with Mustard Seeds, Curry Leaves and Tomatoes; Hot Goan Style Fish Curry with Kashmiri Red Chilies, Tamarind and Coconut; Dal of Bengal Gram (Lentils with Coconut and Raisins); Saag Paneer (Cottage Cheese with Spinach in a Creamy Sauce); Vegetable Biriyani (Basmati Rice with Caulifl ower, Carrots and Peas); Saffron and Pistachio Ice Cream.

MAKE YOUR OWN HOT FROM THE OVEN PIZZAS & CALZONES
Wednesday, September 29, 7-10pm
Instructor: Suzanne Hunter
Host: Paige & Matt Wojcik, Seattle, 2 Credits
*This hands-on class is limited to 12 students

FROM YOUR HANDS TO YOUR OVEN, CREATE REAL HOMEMADE PIZZA WITH GREAT FLAVORS
Pizza delivered in a box can never compare to the delicious creations you can bake in your own oven. With Suzanne Hunter as your guide, you can become a pizza chef at home. Suzanne, a master baker, will coach you through blending, kneading, and rolling out dough. You will explore three major doughs and their differences: Sicilian Pizza Dough, Whole Wheat Pizza Dough and the French Brioche. Wake up your imagination and get introduced to an enormous range of toppings. Best of all, the class is so small you can get your hands into the process, express your creativity, and enjoy eating the fruits of your labor.
Pissaladiere (French Onion Pizza); Smoked Salmon Pizza with Leeks; Eggplant Pizza with Tomato Sauce; Calzone with Ricotta, Mushrooms, and Leeks; Foccacia and New Wave Pizza possibilities.

GOURMET GRAINS AND GREENS
Thursday, Septmeber 30, 7-10pm
Instructor: Pam Samper
Host: Melinda Williams, Seattle, 2 Credits
*This hands-on class is limited to 12 students

MAKE QUICK AND COLORFUL SUMMER MEALS
Want to find exciting new ways to cook with protein-rich grains? Learn how to find, store and prepare the more unusual varieties. Chef Pam Samper will present delicious recipes studded with beautiful produce from your farmer’s market.
Summer Chopped Salad with Crispy Emmer Polenta Croutons and Green-Goddess Dressing; Lemon Herb Quinoa Salad; Warm Kamut Pilaf with Cranberries, Toasted Walnuts and Fresh Thyme; Wheat Salad with Chickpeas, Arugula, Shaved Parmesan, and Heirloom Tomatoes; Bulgur Stuffed Baby Vegetables (Patty Pan Squash, Baby Heirloom Peppers & Zucchini).