BIG TEXAS GRILL
ON WAIT LIST
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.
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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).
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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.
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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.
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SWEET AND SAVORY CREPES
ON WAIT LIST
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.
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ON WAIT LIST
CUT AND COOK KNIFE SKILLS WORKSHOP
Saturday, June 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 & 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.
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SEAFOOD EXTRAVAGANZA
Wednesday, July 7, 7-10pm
Instructor: Louise Hasson
Host: Louise Hasson, 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.
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RAZZLE DAZZLE CUPCAKES
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. 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 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 Italian Meringue; Red Velvet Cupcakes with Vanilla Butter Cream Frosting;
Flourless Toasted Hazelnut and Chocolate Cupcakes.
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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.
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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.
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LET’S GRILL IT!
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.
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TOUR THE PIKE PLACE MARKET:
THE SOUL OF OUR CITY
Saturday, July 24 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!
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 earlybird
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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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.
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TWO GOURMET DINNERS FOR TWO
Tuesday, August 10, 7-10pm
Instructor: Louise Hasson
Host: Louise Hasson, 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.
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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.
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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.
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GOURMET GRAINS AND GREENS
Wednesday, August 18, 7-10pm
Instructor: Pam Samper
Host: To be announced, 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).
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SAVEUR COOKS STEAKHOUSE FAVORITES
Saturday, August 21, 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.
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CELEBRATE TOMATOES
Wednesday, August 25, 7-10pm
Instructor: Louise Hasson
Host: Louise Hasson, 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.
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MEDITERRANEAN SEAFOOD
Tuesday, August 31, 7-10pm
Instructor: Suzanne Hunter
Hosts: Linda and Ken Reid, 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.
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SAVEUR COOKS ITALIAN CLASSICS II
Saturday, September 11, 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).
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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.
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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.
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FALL HARVEST PARTY
Wednesday, September 22, 7-10pm
Instructor: Conni Brownell
Hosts: Linda and Ken Reid, 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.
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BAKING FOR FAMILIES
Monday, September 27, 7-10pm
Instructor: Jefe Birkner
Host: To be announced, 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).
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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.
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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.
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