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Experience the unique flavors of place - from right here in the Pacific Northwest to half-way around the world.
New recipes! Much of Middle Eastern cooking is naturally vegan, and Sureyya has a seemingly endless supply of ideas for amazingly simple, hearty vegan recipes to please any palate. She’ll demonstrate some favorites, including Egyptian Curried Root Vegetable Chowder with Charmula Dressing; Moroccan Bean Dip with Cumin and Pomegranate served with Marinated Beets; Turkish Gypsy Casserole with Fresh Herbs; and a tantalizing Quinoa Salad with Garbanzo Beans, Mango, Avocados, Walnuts and Dates, with a touch of Cardamom and Walnut oil. Vegetarian; no dairy, eggs or gluten.
New Orleans has a well-deserved reputation for its alluring cuisine — a singular blend of global influences including France, Spain and Africa. Monica will take us on a vicarious journey to the “Paris of the South,” where she lived for many years, and we may not want to come back. Enjoy enticing samples of Chicken and Okra Gumbo, Shrimp Creole, Maque Choux (a popular corn side dish) and Bananas Foster. Laissez les bon temps rouler! With poultry, seafood, dairy and eggs.
Paola will share some simple yet elegant specialties inspired by different regions of Italy. You’ll love Risotto allo Zafferano (Milanese-style saffron risotto dusted with parmigiano); Filetti di Pesce Alle Erbe (white fish gently sautéed with herbs and white wine); Verdure in Agrodolce (fall vegetables in a traditional sweet and sour sauce) and Torta Caprese (a flourless chocolate cake from the island of Capri). Not only is it a lovely menu, it’s naturally gluten-free. With poultry, seafood, dairy and eggs; no gluten.
The Japanese bento box is a fancy lunchbox container, full of a variety of visually pleasing foods, taken to school, work or a picnic. Using her collection of bento boxes, Kanako will teach you the basics of assorting the five food colors and laying out different dishes in compartments. She’ll show you how to make Sake Teriyaki (broiled salmon or tofu in teriyaki sauce); Negi Tamago Yaki (rolled egg omelet with green onion); Sokuseki Zuke (pickled cucumber, cabbage, carrot and parsnip); Kinoko Gohan (cooked rice with mushrooms); Horenso Gomaae (spinach salad with sesame dressing); served with garnishes like umeboshi (pickled plum paste) and nori (dried sea vegetable) to complete the bento. With optional seafood and eggs; no dairy.
Sweet and savory crêpes make an easy and delicious breakfast, lunch or dinner. Join chef Olaiya Land as she teaches you how to make a user-friendly basic crêpe batter adaptable to the flavors of every season. You’ll learn how to mix lump-free batter, cook thin, golden crêpes and improvise your own crêpe creations. We’ll make Classic Crêpes with Roasted Squash and Wild Mushrooms; Buckwheat Crêpes with Ham and Gruyere; a Green Salad with Fresh Herbs and Whole Grain Mustard; and a gorgeous Lemon Crêpe Cake. With meat, dairy and eggs.
Join Chef Yary as she shares her sunny personality and traditional dishes from her homeland of Cuba, where Caribbean, Spanish and African influences have combined to create a unique tropical cuisine. She’ll show you how to make some of her favorite family recipes, including Mama’s Authentic Cuban Black Bean Soup; Cilantro Cumin Brown Rice; Pescado al Monte (Pan-fried Halibut in Tomato Pepper Sauce) and Flan de Queso (deconstructed Cuban cheesecake). With seafood, dairy and eggs.
Nothing warms up the night like a tête-à-tête with your sweetie and a wonderful menu to bring out the best in rainy weather hibernation. Lynne will show you the way to someone’s heart (and suggest wine, too!) with Dungeness Crabmeat BLT Cocktail with Sizzling-from-the-Oven White Truffle and Manchego Puff Pastry Pirouettes; Creamy Wild Chanterelle and d’Anjou Pear Bisque with Toasted Coriander-Jalapeño Crème Frâiche Float; Cognac-flamed Herbed Lamb Loin Chop with Cipollini, Fig and Balsamic Jam; and Extremely Dark Chocolate Decadence with Cayenne Caramel and Cameo Apple Pixie Dust. Sounds magical, doesn’t it? With meat, seafood and dairy; no eggs.
Back by popular demand! Chef Rachel will share more fabulous Southeast Asian recipes inspired by her time spent in Malaysia. We’ll start with Sweet Tea with Lime and then the cooking begins. We’ll make a quick version of Curry Laksa (a popular Malaysian soup with prawns and chicken); a side of Roasted Acorn Squash with Chili Lime Dressing; and Classic Beef Rendang (coconut-braised beef) with rice served alongside Spicy, Sweet Cabbage Slaw. With meat, seafood and eggs; no dairy.
Nothing is more representative of the cuisines of the Maghreb region (Morocco, Algeria and Tunisia) than the tagine, the earthenware cooking vessel that shares its name with the braised dishes prepared in it. Marcia, who lived in Morocco, will demonstrate seasonal tagine dishes and share tips on buying and caring for a tagine, as well as alternative cookware to use if you don’t own one. Sit back and enjoy the aromas as she prepares Fish Tagine with Spicy Chermoula Marinade and Vegetables; Chicken Tagine Smothered with Green Olives, Fennel and Preserved Lemon, complemented by Chard with Ras el Hanut (North African spice mix); and Almond Cake with Cardamom Whipped Cream and Fresh Fruit. With poultry, seafood, dairy and eggs.
One of our most popular classes, this fun hands-on workshop will be the first of many times you gather together to make pasta with friends and family. Iole will show you how easy it is to prepare pasta from scratch and discuss the tools and techniques to help you succeed. In class, we’ll prepare and enjoy Tagliolini with Eggplant, Mushrooms and Tomatoes; Bowtie Pasta with Fresh Tomatoes and Basil; and Papardelle with Brown Butter Sage, Gorgonzola and Hazelnuts. Vegetarian with dairy and eggs.
Spanish cuisine highlights some of the best ingredients in the world — olive oil, juicy tomatoes, spicy chorizo sausage, piquillo peppers and smoky paprika. Chef Erin combines these amazing ingredients with fresh produce and hearty legumes to create an autumn meal from the heart of Spain. The menu includes Piquillo Pepper and Walnut Salad; Spanish-style Sautéed Autumn Vegetables with Smoked Paprika; Sofrito Chickpea Stew with Spanish Chorizo; Orange and Endive Salad; and Chocolate Cakes with Chocolate Paprika Sauce. With meat, seafood (anchovy), dairy and eggs; no gluten.
Do you look forward to tamales from the farmers market or food truck, but wish you knew how to make them at home? Tamale-making will be demystified in this fun, hands-on class. Devra will teach you an easy method for preparing this festive, versatile dish, along with a repertoire of homemade salsas to liven up your meal. We’ll make Tamales with two different fillings — Spicy Black Beans and Roasted Vegetables — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa and Roasted Serrano Hot Sauce. Vegetarian; no dairy or eggs.
Thai street food is Pranee’s favorite meal when visiting friends and family in Thailand. This fall, Pranee will prepare some popular street food dishes from different regions of Thailand, using Thai herbs and spices combined with Pacific Northwest harvest ingredients. You’ll be enticed by Som Tum (shredded seasonal vegetables prepared in a mortar and pestle with lime and peanut dressing); Phad Kraprow Pla (stir-fried fish with basil, onion and peppers served with rice and fried egg); and Kao Soi Gai (curried noodles with chicken, pickled mustard greens and shallots) from the city of Chiang Mai. With poultry, seafood and eggs; no dairy.
Dim Sum is a famous culinary tradition originating in Canton, China. Christina will teach you the rewarding art of forming, filling and folding Dim Sum as we work together to prepare Steamed Mushroom Siew Mai (dried shiitake mushroom caps filled with prawns and pork); Steamed Xiao Long Bao (bun-shaped dumplings filled with crabmeat and pork) served with Ginger-infused Vinegar; and Baked Curry Beef Pastries. Christina will also show you how to brew a cup of hot Chinese tea traditionally served with Dim Sum. With meat, seafood and eggs; no dairy.
Join Chef Olaiya as she takes you on a tour of the wide and colorful world of spices. She’ll introduce you to spices from around the globe and teach you how to buy, store and grind them. You’ll learn how to make blends and rubs and how to infuse your cooking with out-of-the-ordinary flavor. Together, we’ll use these spices to prepare complete dishes, including Indian Yellow Split Pea Dip with Infused Mustard Oil; Spice-rubbed Roast Chicken with Fennel and Green Peppercorns; Moroccan-spiced Roasted Vegetables with Garlic-Harissa Yogurt; and Five-Spice Ice Cream with Blueberry Compote. With poultry, dairy and eggs.
You don’t need to ask very many people before you find someone who loves Indian food; but few of us feel comfortable preparing it in our own homes. Archana will put you at ease with the idea as she demonstrates how accessible flavorful authentic Indian dishes can be. You’ll enjoy some simple and satisfying go-to recipes, including a Crisp and Quick Curry Slaw; Spiced Butternut Squash and Red Lentil Daal; Vegetable Biryani; and a dessert of sweet Nan Khatai Cookies. Vegetarian; no dairy or eggs.
Lynne has put together a wonderful menu that conjures up the image of a long table dappled in warm late summer light, laden with a feast of ingredients that have been harvested within a short walk. Give your senses a seasonal sendoff as Lynne brings the image to life, with samplings of perfect wine pairings. Enjoy Saffron Flat Bread with Caramelized Figs, Tender Greens, Fennel Sausage and Gorgonzola; Wild Salmon, Sweet Corn, Bacon and Heirloom Tomato Salad; Tagine of Chicken with Chanterelles and Pears; and Baked Cameo Apples with Brown Sugar Praline. With meat, seafood, dairy and eggs.