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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.
In a continuation of this popular class, Sureyya demonstrates a variety of delicious Mediterranean-inspired dishes that will fit nicely in your mealtime repertoire. She makes Wild Rice Salad with Roasted Summer Vegetables, Apples and Walnuts; Baked Fennel with Bell Peppers, Potatoes and Herbs; Spicy Pea and Cauliflower-stuffed Fillo Pastries; and Marinated Kale Salad with Dried Fruits and Toasted Pumpkin Seeds. Vegetarian; no dairy or eggs.
Crepes were the first dish that Dawnula learned how to make with her mother when she was young, and you can learn too, with Dawnula’s updated versions of some tasty crepes and fillings. You’ll make Fines Herbes Crepes and fill them with Caramelized Onions, Zucchini and Goat Cheese; and Buckwheat Crepes with a filling of Sherried Mushrooms, Asparagus and Mornay Sauce. Classic crepes are delicious with Chocolate Ganache with Fresh Fruit for dessert. Vegetarian, with dairy and eggs.
Cuban cuisine is a unique set of full-bodied flavors influenced by the mix of African, Arabic, Chinese, Portuguese and Spanish cultures. Whether this is your first taste of Cuban cooking or you’ve been enjoying this cuisine for years, you will experience something new and surprising. Chef Erin will share the Cuban classics of Ensalada de Aguacate y Piña (pineapple and avocado salsa); Congri (black beans and rice), Escabeche (pickled fish with capers and olives); Ropa Vieja (shredded beef with tomatoes and peppers); and Pastelitos (cream cheese pastries with quince paste). With meat, seafood and dairy; no eggs.
The dynamos of the kitchen are at it again! In their sixth matchup, it’s a contest to see who can prepare the most creative, delicious dishes using the same ingredients in totally different ways. While you sip wine samples, you’ll see the creative process in action as the chefs demonstrate how they develop and layer flavors, using everyday techniques. Their first dishes feature halibut, heirloom tomatoes, anchovies, zucchini and sunflower seeds. The second dishes use free-range chicken, pluots, lemongrass, pistachios and arugula. Sit back and watch the magic unfold in this friendly culinary competition. With poultry, seafood, dairy and eggs.
Archana prepares for us some much-loved recipes from Indian cuisine. We start with Spinach Salad with Walnuts, with a dressing flavored by ginger and garam masala, a toasted spice blend; Navratan Korma, a South Indian curry with peas, green beans, potatoes and coconut; and Malabar Curry, a signature South Indian Dish from the Malabar Coast. With spring in the air and summer soon to follow, we will conclude the meal with a warm-weather favorite dessert of Mango Coconut Mousse. Vegetarian; no dairy or eggs.
Paola is your picnic tour guide as we celebrate a summer day with a basketful of goodies to be enjoyed al fresco. She will make pâte brisée, the delicate crust for Torte Salate, mini quiches filled with asparagus and Parmesan and a drop of truffle oil. Also on the menu is Insalata di Riso, a staple on Italian summer tables with arborio rice, tuna, eggs, peas, olives and cornichons; and Caponata with eggplant, bell peppers and celery, cooked in a sweet-sour tomato sauce. Dessert is an easy Macedonia di frutti di bosco (berry salad) topped with Vanilla Whipped Cream on-the-go. With seafood, dairy and eggs.
The twisting streets of Seoul are host to an amazing mix of incredible food if you know where to look. We will go on a tour of some of the tastiest and most popular dishes, which are all quick, easy and healthy. Sally uses traditional techniques that she learned from her grandmother in making Gimchi Jeon (savory kimchi pancake); Miyeok Moochim (tangy seaweed salad); and Sujebi (vegetable and dumpling soup), great for all seasons. For dessert, don’t miss the popular Ho-tteok, a grilled pastry with a brown sugar and walnut filling. Vegetarian, with eggs; no dairy.
In recent years, modern vegetarian Chinese restaurants have become more popular in Hong Kong. These restaurants serve fresh, seasonal ingredients and present their dishes beautifully, sometimes creating poetic names for them. In this class, we will make some of these popular dishes, starting with pureed Spinach and Pea Soup with Tofu Patties garnished with peas (called “Lotus Pond” Soup); Crispy Tofu and Nori (called “Crispy Fish”) with Sweet and Sour Sauce; and finish with Gingered Fried Rice and Seasonal Vegetables with two beautiful “Yin and Yang” sauces: Roasted Red Pepper Tomato Sauce and Fresh Corn Sauce. Vegetarian, with eggs; no dairy.
Just returned from a stint in the Peace Corps, Marcia is excited to share the North African flavors and culture that she experienced while living in Morocco. She’ll show you the authentic way to make a delightful meal of Chicken Tagine with Preserved Lemons and Olives, accompanied by boldly spiced Taktouka (Tomato and Roasted Pepper Salad) and Green Bean Salad, both perfect for a summer day. After learning to make a dessert of Meskouta (Moroccan orange cake), you’ll be able to recreate this menu at home. With poultry and eggs; no dairy.
Yary shares the secrets to making one of the classic dishes of Spain, where she once lived. She’ll recount her culinary experiences there as she demonstrates three kinds of Paella, a rice-based dish made delicious with additions of meats, seafood and vegetables. She will make something for everyone: Pork and Chicken; Mixed Seafood; and Vegetarian with Mushrooms and Saffron. You’ll also taste a light dessert that complements paella — Almond Rice Pudding scented with Rosewater. With meat, poultry, seafood; no dairy, eggs or gluten.
From Lynne’s recent trip to Paris, we’ll get a hint of what she experienced with this amazing menu brought home for your pleasure. Along with samples of French wine, you’ll taste Mint-scented Melons with Shaved French Ham and Lavender-Honey Vinaigrette; Classic Provence Seaside Soup of fish and shellfish with Chervil-Caper Oil; Wild Morel and Fennel-stuffed Rib Eye Roti (roast) with Truffled Chèvre Potato Tower. For dessert, we’ll indulge in Caramel Apricot Tarts with Grand Marnier Crème Fraîche. With meat, seafood, dairy and eggs.
Naples is the birthplace of both Iole and the best pizza on Earth, so it’s natural that the two come together in this fun class. Iole will walk you through the steps to making homemade crust and tasty toppings, such as Spicy Sautéed Broccoli and Sausage with Smoked Mozzarella; Oven-roasted Vegetables and Smoked Mozzarella; and Sugar Plum Tomatoes, Basil and Fresh Mozzarella. You’ll also sample Rosemary and Sea Salt Focaccia that is easily made from the same dough. With meat and dairy; no eggs.
The components of a really good risotto are arborio rice, hot stock, quality ingredients and instructions by Iole. You’ll see how all these come together in a delicious creamy Italian dish that makes a satisfying meal in itself, or as a side dish to your favorite entrée. She’ll take you through the basic technique of turning rice into risotto, then dress it three ways: Artichokes with Herbs; Mushroom Medley; and Zucchini and Taleggio Cheese. Vegetarian, with dairy; no eggs or gluten.
Southeast Asian cuisines feature some of the most exotic flavors in the world. In this class, Christina will introduce some favorite dishes from her extensive travel in this region. Join in to make Indonesian Grilled Marinated Beef on Bamboo Skewers with Peanut Dipping Sauce; Vietnamese Crab, Prawn and Green Mango Herbal Salad with Lime-infused Nuoc Cham (lime and fish sauce dressing); and Malaysian Chicken and Potato Curry served with Roti Jala (lacy crepes with coconut milk). With meat, poultry, seafood and eggs; no dairy.
The spice road was an ancient trade route connecting East and West, where spices such as cinnamon, cardamom, ginger and turmeric were bought, sold and traded. Sureyya will connect you with dishes using these ancient ingredients in everyday foods, such as Azerbaijani Sautéed Spinach and Greens with Feta Cheese; Uzbeki Mung Bean and Apricot Pilau; Lebanese Couscous Salad with Pine Nuts and Summer Berries dressed with Pomegranate Molasses; and Turkish Roasted Peppers and Eggplant with Spicy Tomato Sauce. Dessert is a cooling Persian Semolina Pudding with Caramelized Fruit. Vegetarian, with dairy; no eggs.
BACK BY POPULAR REQUEST. Tamales are traditionally made for Southwest and Mexican holiday feasts, but you can enjoy making them any time of year after learning from Devra in this fun, hands-on class. Her business, Patty Pan Grill, serves tamales at most Seattle farmers’ markets, and you’ll get in on the secrets to making tamales stuffed with Spinach and Pumpkin Seeds; and Black Bean and Chiles, both served with a variety of seasonal toppings including Pico de Gallo, Roasted Tomato Salsa, and Roasted Chile Paste. Vegetarian; no dairy or eggs. Class size limited to 15.
Pranee is an expert in using a wok for quick, even cooking, and you’ll get plenty of pointers while making authentic Thai dishes. Learn how to season and care for your wok to make it last a lifetime, plus learn all about essential Thai ingredients and making instant sauces for everyday wok cooking. You’ll help prepare Phad Takrai Gai (lemongrass chicken); Phad Neua Sawan (“heavenly beef” with three spices, served with sticky rice); Kaeng Jued Moo Sap (minced pork, cabbage and tofu soup); and Kao Neow Mamuang (sticky rice cakes with mango). With meat, poultry and eggs; no dairy.
Becky brings you three new takes on the humble taco, paired with beer samples for an exciting, contemporary fiesta of Mexican flavors. She’ll make Halibut Tacos accented with red cabbage, apple, avocado, peppers and sour cream; Braised Pork Tacos with chiles, cilantro, quick-pickled vegetables, roasted tomato and Serrano salsa; and Roasted Mushroom and Black Bean Tacos with smoky poblanos, Beecher’s cheddar and cacao chile sauce. With meat, seafood and dairy; no eggs.
Maki Sushi is “rolled sushi” with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of nori (toasted seaweed). Just about any ingredient can be included, from avocado to spinach to tofu, and once the technique is learned, you can get creative at home with other ingredients, such as seafood. Seppo will also 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.