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Go on a culinary voyage with authentic recipes and menus in demonstration or participatory classes (designated by the HANDS-ON symbol) taught by our experienced instructors. See BROWSE CLASSES BY TYPE on the left side of this page to sort classes.
The cuisine of Hawaii is such a gorgeous fusion of cultures and made so exciting by the variety of local foods that are produced in the tropical climate. We can all use a little warmth and light this time of year, and these dishes, filled with sunshine, are the perfect solution. Lynne will prepare Seared Tuna Poke Tacos with Chile Aioli and Fried Shallot Rings; Saimin Noodles with Kalua Pork, Peanuts, Nori and Kim Chi; and Kalbi-braised Beef Short Ribs with Coriander-caramelized Pineapple. Then indulge your sweet tooth with Coconut Sticky Rice Pudding with Macadamia Brittle Cookies. With meat, seafood, dairy and eggs.
We all have our favorite Thai restaurants, but now you can make dishes just as authentic at home with Pranee’s recipes and her expert instruction. She will demonstrate how to make some of the most popular dishes, such as Phad Thai (stir-fried rice noodles with tofu, seasonal vegetables, peanuts and chives); Gaeng Massaman (braised chicken curry); Yum Som Oh (grapefruit salad with prawns, caramelized shallots and cilantro); and Kao Neow Dam (forbidden rice pudding with warm coconut milk). With poultry, seafood and eggs; no dairy.
Olaiya spent five years living and working in Belgium and France and loves to share her favorite Belgian recipes that combine the finesse of French cuisine with the rustic charm of Dutch and German cooking. While sampling wonderful Belgian beers, you’ll enjoy Olaiya’s demonstration of Salade de Chèvre Chaud (green salad with honeyed goat cheese toasts); Magret de Canard à la Kriek (duck breast with cherry beer and dried cherries); and Purée de Chou-Fleur (cauliflower puree). Even dessert is complemented by the addition of beer in Pudding au Pain (Belgian bread pudding), with Crème Anglaise à la Bière Brune (vanilla sauce with dark beer). With poultry, dairy and eggs.
Make an Indian meal for your family or friends with this easy-to-follow menu that is anchored by a traditional Chicken Biryani dish. Uma will start this class with a Ginger- and Cardamom-flavored Masala Chai (tea) to warm you up. She will show you how to make Sweet and Spicy Peanuts and Honey Ginger Vinaigrette that will garnish a Green Salad with baby greens and dried mango. The star of the night is Chicken Biryani, an intriguing dish of chicken, basmati rice and spices, accompanied by cooling Cucumber Raita. We will finish with a refreshing rose-scented Pomegranate Sorbet. With poultry and dairy; no eggs.
There’s nothing like hearty chowder to warm you up on a cold and rainy day. Join chef Erin to chow down on some classic and contemporary chowders. You’ll learn how to make a quick Clam Chowder; plus a rustic, warming Turkey Chowder with Wild Rice and Mushrooms; delectable Salmon Chowder; and velvety Parsnip and Yam Chowder with Arugula. Round it all out with a Winter Greens Salad with Mustard Vinaigrette, and you’ll have fabulous recipes for many occasions. With meat (bacon), poultry, seafood and dairy; no eggs.
With Yary’s recipes and entertaining stories, you’ll get the full flavor of Cuba, all wrapped up in empanadas. These savory or sweet pastries are classic and popular Cuban Street foods. You’ll have a chance to work with the dough, and Yary will make fillings for the empanadas: Empanada de Pollo y Queso (chicken and cheese) and Empanada Havanera de Carne (Havana-style ground beef) along with Mojo Sauce and Spanish Romesco Sauce. You’ll sip on Virgin Spanish Sangria and munch on Salted Almonds as she prepares these delights, then finish with Empanadas de Coco y Pina (Coconut and Pineapple pastries) for dessert. With meat, poultry, dairy and eggs.
Although we associate Provence with sunny summers, the winters pack a windy chill. Rustic dishes with the rich flavors of the French countryside warm the belly and the soul. You’ll learn from chef Erin how to make some classic dishes such as Olives Sautées (sauté of olives); Blettes a la Grand-mère (Swiss chard with raisins and pine nuts); La Socca (chickpea flour crepes); and Quick Cassoulet (hearty bean, pork and sausage casserole). A dessert of Orange Epicees (hot spiced oranges) will be a warm and cozy finish. With meat (pork) and dairy; no eggs.
Eastern European cooking is hearty, homey and satisfyingly delicious — foods that chef Erin, a third-generation Hungarian-American learned to cook from her grandmother. Erin will share Grandma Rose’s recipes for Goat Cheese Spread; Potato and Cheese Peirogis (dumplings); Chicken Paprikás; Stuffed Cabbage; and Cucumber Salad with Sour Cream. You’ll get hands-on experience and lessons in how to make peirogi dough, techniques for filling and cooking cabbage rolls, seasoning choices for the chicken, and braising and stewing techniques. With meat (bacon), poultry, dairy and eggs. Class size limited to 14.
If you’ve had enough pie, cake or cookies, try making one of Iole’s signature Italian desserts for your next occasion, whether for the family or special guests. In the style of European desserts, they are not too sweet, not too rich — but they are a delicious end to a meal and pair perfectly with coffee or tea. Iole will demonstrate her delectable creations of Crostata di Ricotta (ricotta tart with chocolate chunks and brandy-soaked dried cherries); Crostata di Riso (rice tart with golden raisins); and a luscious Crostata al Limone (lemon tart). Vegetarian, with dairy and eggs.
You will be delighted by Kanako’s preparation of Japanese vegetables that shine in winter. Kanako, who studied vegetable preparation in Japan, talks about these star vegetables and the best way to bring out their full flavor and nutrition. She starts with the all-important Dashi broth (made with kombu kelp and dried shiitakes). Then she makes Furofuki Daikon (stewed daikon radish with creamy miso sauce); Kabu Oroshi Jiru (miso soup with grated turnip); and two unique takes on burdock: Tataki Gobo (crushed burdock root with sesame dressing) and Gobo (burdock) chips. We finish with a delicious dish of Yasai Ankake Udon (noodles with vegetables such as cabbage, mushrooms and peas). Vegetarian; no dairy or eggs.
Paola brings us a delightful spring menu, inspired by the Italian region of Liguria, a stretch of fertile land between the sea and the mountains. It has very mild winters that allow the growth of gorgeous fruits and vegetables, and we celebrate these products in her easy menu. You’ll taste Insalata di Arance (a zesty salad with oranges and olives), Torta Pasqualina (savory pie filled with ricotta and herbs usually served on Easter Monday), and Farfalle con Salsa di Noci (bowtie pasta with walnut sauce). Dessert is Affogato al caffé (ice cream floating in espresso and topped with fresh whipped cream). Vegetarian, with dairy and eggs.
In the tiny side alleys of Moroccan souqs, or markets, there are little stalls, open-air carts and one-room cafés serving simple, tasty market fare. This is the food the workers eat as they open their stalls for the day, or shoppers relax with when they take a break. Marcia, who served in the Peace Corps in Morocco, will prepare Kefta (spicy ground lamb, traditionally skewered and grilled), served with harissa (a spice and chile condiment); Berber Eggs (scrambled into a fresh tomato and onion “stew”) with Moroccan spices; and Harira (traditional soup with chicken stock, tomatoes and lentils). For a finishing bite from the sweets stalls, she makes Haroset, Moroccan “truffles” made with dates, almonds and apple. With meat, poultry and eggs; no dairy.
Quick, easy, delicious: this describes Iole’s philosophy of cooking exactly. Using a few well-chosen ingredients, quick cooking techniques, a pinch of perfect seasoning and a dash of love, Iole will show you how you can make dishes that will please the whole family any time that you crave pasta. You will marvel at the simple, yet complex flavors in dishes such as Spaghetti with Spinach, Garlic and Olive Oil; Penne with Cream Sauce; Pasta with Eggplant, Mushrooms and Fresh Mozzarella; and Pasta with Cauliflower, Garlic and Parsley. Vegetarian, with dairy and eggs.
Join Iole in this lively workshop where you’ll learn to make a staple of Italian home-cooked meals — fresh pasta. With a batch of pasta dough, a little practice and a handful of fun, you’ll become an expert at making and filling Cheese Ravioli to serve with Walnut Sauce; and Tortellini with Butter and Cheese Sauce. Iole will also show you how to make other shapes such as farfalle (bow ties) with spicy tomato sauce, and flat noodles such as tagliolini, fettuccine and pappardelle. Vegetarian, with dairy and eggs. Class size limited to 14.
In the season of Mardi Gras and St. Patrick’s day, Lynne is reminded that some of the world’s most popular foods are found in small, local gathering places. This is where friends are made and hearty, delicious dishes are shared. Come try a taste of pub fare with samples of Northwest beers in a menu of Beer-boiled Prawns with Mustard Seed Cole Slaw; Brewer’s Plate Duck Sausages with Fennel, Dried Cherries and Pale Ale; and Steak and Mushroom Pasties with Homemade Steak Sauce. Dessert is Sticky Dark Chocolate and Porter Brownies with Espresso Ganache. With meat, poultry, seafood, dairy and eggs.
Tamale-making is usually thought of as a time-consuming labor of love, but this hands-on class will teach you an easy method for preparing this festive, versatile dish, along with a repertoire of homemade salsas to spice up your meal. We’ll make Tamales with two different fillings — Black Beans or Roasted Vegetables — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa, and Roasted Serrano Hot Sauce. Vegetarian; no dairy, eggs or gluten. Class size limited to 15.
Stir-frying is one of the most popular ways to prepare Chinese food. It is fun, healthy and easy. In this class you will learn how to use the basic tools and the principles of effective stir-frying and how to pair vegetables and other ingredients such as dried and fresh mushrooms, edamame (green soy beans), pine nuts, baked tofu and mochi (brown rice cakes). We will prepare easy stir-fry sauces such as Mongolian Sesame Sauce, Japanese Teriyaki Sweet Soy Sauce and Korean Gochujang Miso Sauce. Vegetarian; no dairy or eggs. Class size limited to 16.
In this class we will make satisfying and flavorful gourmet pizzas you can duplicate at home, using Darin’s techniques and ingredients that are abundant during this time of year. He will make Artichoke and Walnut Pesto Pizza with Gruyere and Roasted Cauliflower; Port-soaked Caramelized Onions with Arugula, Sweet Potatoes and Goat Cheese; and Roasted Apple, Rosemary and Blue Cheese Pizza with Fig Jam Glaze; accompanied by Kale Caesar Salad with fried croutons and roasted garlic. Vegetarian, with dairy; no eggs.
In this class we will use warming Indian spices in winter-friendly soups and sandwiches. Archana will mix up a batch of Kapha Masala Powder — a roasted mélange of warming spices for seasoning winter soups and lentils — and use it in Himalayan Parsnip and Apple Soup, where naturally sweet apples combine well with the warm and grounding spice blend. She will also make a delicious Spiced Potato and Vegetable Hot-Pressed Sandwich. Along with Creamy Curried Tomato Soup, Archana also prepares stir-fried Paneer Cheese and Fresh Pepper Pressed Sandwich. For dessert, you will taste a warming Vermicelli Kheer (pudding). Vegetarian, with dairy; no eggs.
In a repeat of a popular class, Becky will prepare a delightful menu of Northwest-sourced products paired with local wines that make the dishes sing. She starts with Crostini with Leeks, Walnut Oil and Shaved Sheep’s Cheese with Currants paired with a crisp Riesling. The main course is Seared Lamb Chops with Five Spices accompanied by Roasted Asparagus with Crispy Sage and Washington Farro Cakes with Red Wine Jus. Hold on to your hats as you taste an amazing dessert of Bittersweet Chocolate Terrine with Bay, Salted Hazelnuts, and Rosemary Powder paired with a Ruby Port. With meat, dairy and eggs.
Siberia “enjoys” between six and nine months of frigid temperatures, depending on the specific region. If you were a typical Siberian family, what would you eat for dinner on one of those cold nights? It might be Rassolnik (barley, beef and tangy pickle soup) and Pelmeni (small dumplings filled with juicy ground pork and beef). In true Siberian style, you will finish the meal with a cup of tea with a little something sweet such as Sukhariki, the Russian version of a twice-baked biscotti with walnuts and raisins. With meat, dairy and eggs. Class size limited to 16.