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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.
Join Sureyya as she continues to supply an amazing variety of vegan dishes that everyone at the table will love. From her own Turkish hometown, where the mountains are dotted with olive orchards, she will prepare Gavur Dagi Salad with green olives. Then enjoy Muceddere (a lentil pilaf with caramelized onions and cardamom); Eggplant Mousakka; Ful Akhdar (artichokes with fava beans and almonds); and finally a sweet touch of irresistible Havuc Koftesi (carrot rolls with walnuts and coconut). Vegetarian; no dairy, eggs or gluten.
BACK BY POPULAR REQUEST! Lynne offers this inspiring class again for cooks who want to reach a higher level of understanding and creativity with ingredients and technique. Come explore your senses, learn to work with whole spices and understand how to layer flavors. Lynne will serve samples of luscious wines to pair with Spicy Tomato Aspic and Crabmeat Cocktail with Crème Fraiche; Tabasco, Lime Zest and Pecan-crusted Salmon with Crispy Shallot Rings; and Korean Fried Chicken with Kimchi. Plus, what would a focus on taste be without a Study in Chocolates? With seafood, poultry, dairy and eggs.
No meal is an island. All over the world, traces of culinary arts drawn from other cultures can be found in popular regional dishes. We’ll explore the cross-influence of Arab cuisine and spices on European Mediterranean communities and, in turn, the influence of the European cuisines on North Africa. Marcia will demonstrate Revoltijo de Esparragos (asparagus with saffron sauce from Andalusia), Salatat al-Bisbas (fennel salad with harissa vinaigrette from Tunisia), and Spaghetti alla Siracusana from Sicily. For a sweet treat to end the meal, enjoy Al-Tamar al-Mahshi (sugared dates stuffed with ground almonds from Morocco). Vegetarian with dairy; no eggs.
From pulled pork to fresh peaches, nothing speaks of summer like Southern food! Join Chef Erin for a little down-home southern summer cooking with all the fixings. You’ll learn to make quick and tasty Pulled Pork with Carolina-style Barbecue Sauce; From-scratch Coleslaw; Perfect Roasted Corn-on-the-Cob with Honey Chili Butter; delicious Not-What-You-Think Pimiento Cheese; and Grilled Peaches with Bourbon Caramel Sauce. With meat, dairy and eggs. Class size limited to 14.
Tapas are a great idea for impromptu parties. Learn how to make fun, flavorful appetizers that will ensure you have time for socializing and that your guests will leave your party full and satisfied. Your well-planned menu will include Pan con Tomate (rustic bread smeared with ripe tomatoes and garlic); Logrono-style Mushrooms with Garlic and Parsley; Chickpeas with Piquillos, Lemons and Herbs; Chicken Skewers with Romesco Sauce; Spanish Tortilla with homemade Aioli; and lastly, Crema di Limon with fresh summer berries. With poultry, dairy and eggs. Class size limited to 14.
We’ll work from start to finish to create all the elements for a Northwest summer favorite — fish tacos! First we'll make super fresh Masa Corn Tortillas and then prepare all of the fillings, including Grilled Fish with Adobo and Jalapeño; Fire-roasted Corn and Green Chile Salsa; Limed Cabbage Salad; and Avocado-Cilantro Salsa. Great for a small party with friends (and no waiting in line)! With seafood and optional dairy; no eggs or gluten. Class size limited to 14.
BACK BY POPULAR REQUEST! In this fun hands-on class, you’ll participate in making the freshest, lightest gnocchi (pronounced nee-o’-kee) — little Italian dumplings made with potatoes — quickly cooked and bathed in delectable sauces. You’ll make and shape the dough and sample gnocchi with three easy sauces: Fontina Sauce, Oven-roasted Spring Vegetable Sauce, and Fresh Tomato Sauce with Basil. Vegetarian; with dairy and eggs. Class size limited to 14.
During the warmer months, salads are taken very seriously in Italy. Home cooks prepare the ingredients for filling salads, such as Rice Salad with Tuna, Roasted Peppers and Olives, in the morning to avoid the heat of mid-day. Iole will demonstrate and share her arsenal of quick tips for this salad as well as some other specialties such as Corte d’ Aibo Salad from Bologna, with the best seasonal leaf lettuce, radicchio, sliced almonds and grapefruit; a Balsamic Tomato Arugula Salad; and Caprese Salad with Heirloom Tomatoes. With seafood and dairy; no eggs.
Korean-style BBQ offers unique and irresistible flavors, quite distinct from American BBQ, but gaining strong stateside popularity. In this class, we will prepare Beef Bulgogi (grilled marinated beef) and Daeji Bulgogi (grilled pork marinated in Korean spicy sauce). We’ll learn how to serve the barbecued meat the traditional way in lettuce wraps filled with optional rice, Ssamjang (spicy Gochujang miso sauce) and a selection of herbs and chili peppers. We will also learn how to make Pa Moochim (green onion salad) to serve as a side dish with the barbecue. With meat; no dairy or eggs. Class size limited to 14.
Looking for fresh inspiration for your next backyard dining adventure? Chef Olaiya will share some of her favorite Mediterranean recipes for the grill. While learning some valuable grilling techniques, you’ll help prepare Grilled Eggplant with Honey and Mint; Chicken with Cilantro Pistachio Pesto; Israeli Couscous Salad with Summer Vegetables, Walnuts and Basil; and Grilled Peaches with Fennel Ice Cream. With poultry, dairy and eggs. Class size limited to 14.
In Spain, nothing says summer like a friendly paella party. Everyone in Spain has their own secret recipe, but they all start with a few basic techniques that set paella apart from other rice dishes. Join Chef Erin as she demonstrates the elements of a successful Paella with Chicken and Sausage, along with other dishes to complement your meal, including Marinated Olives with Orange and Thyme; Crispy Roasted Chickpeas; Roasted Pepper Salad; and Spanish Almond Cakes. With meat, seafood, dairy and eggs; no gluten.
Cape Circeo, a National Park south of Rome, is rich in nature, history and delicious cuisine. Paola will be your tour guide as she prepares some local favorites. While you sample a variety of Italian cheeses and learn about their best uses, Paola will prepare an antipasto of Melanzane Grigliate (grilled eggplant with cherry tomatoes and mozzarella). Enjoy a quick and easy Guazzetto di Ceci e Gamberi (shrimp and garbanzo beans sautéed in garlic and rosemary-infused oil); a classic Italian Spaghetti alle Vongole (spaghetti with clams); and Pesche al Forno (baked peaches with chocolate and almonds). With seafood, dairy and eggs.
Pranee will show you how to combine Thai staple ingredients with fresh herbs and tropical fruits to create amazing recipes. Everyone loves refreshing Miang Kam (lettuce wrapped tidbits of peanut, ginger, lime and coconut served with sweet and savory sauce) — a great do-it-yourself dish for parties. She’ll also demonstrate tips and easy recipes with Yum Goong Manuang Maprow (Thai prawn salad with mango), Por Pia Sod (vegetable-filled rice paper rolls with lime-sweet chile dipping sauce), and Laab Gai (chicken salad with mint and sticky rice). With poultry and seafood; no dairy or eggs.
Becky is here to turn up the heat with some fabulous spicy dishes paired with refreshing beer samples. She’ll start with 1-star Mango Salad with Mint, Peanuts and Sweet Chile Sauce. Then it’s on to 2-star Caramel Pork Noodles with Chiles and Lime Sauce, followed by 3-star Seared Lemongrass Shrimp with Basil, Serranos and Thai Roasted Red Chile Paste. Hold on to your hats for a finale of 4-star Mushroom Banh Mi Sandwiches with Jalapeños and Pickled Vegetables. This class is not for the faint of palate! With meat and seafood; no dairy or eggs.
As Julia Child once said, “In France, cooking is an art form and a national sport.” Chef Lynne Vea shares her love of this great art with some classic French dishes celebrating what spring has to offer the table in the south of France accompanied by tastings of regional wines. She’ll start with a regional Seafood Bouillabaisse, followed by warm French Baguettes with hand-churned butter, and a classic Salad Niçoise. The pièce de résistance will be Hazelnut-crusted Paillards of Chicken with White Wine, Morels and Caper Butter. A delicate Sweet Cherry Clafoutis provides a lovely end to a lovely evening. With poultry, seafood, dairy and eggs.
It’s so easy to prepare satisfying, creative vegan wraps and sandwiches with the abundance and variety of summer produce available to us. Devra will give you the ideas you need for a quick, healthful meal as we work together to prepare Black Bean and Basil Burgers; Pan-fried Falafel; Quinoa-stuffed Lettuce Rolls; and Hummus and Roasted Red Pepper Rollups. These will be your go-to meals for picnics or satisfying days in the garden all summer long. Vegetarian; no dairy or eggs. Class size limited to 15.
Sureyya will gather you around the table and share stories of her girlhood in Turkey, as you work together to prepare some of her very favorite dishes, including Eggplant and Lamb Kofte Kebab with rich tomato sauce; Lavash Bread; World Famous Crispy Turkish Simit Bread with molasses and sesame seeds; Muhammara (roasted pepper and walnut dip with pomegranate molasses); and Turkish Delight (white snowball-shaped Sultan’s Delight). With meat and dairy; no eggs. Class size limited to 14.
Maki Sushi is “rolled sushi” with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of toasted nori (seaweed). Just about any ingredient can be included, from avocado to spinach to tofu, and once you learn the technique, you can get creative at home with other ingredients, such as seafood. Seppo will show you how to make perfect sushi rice, prepare effortless sushi rolls and serve your creations with elegance. Vegetarian; no dairy or eggs. Class size limited to 16.