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Cook With a Chef
In this unique opportunity, you’ll become a sous-chef for an evening of fun and great food, learning techniques and working with intriguing ingredients to produce a meal worthy of your most honored guests. These local, organic restaurants created by James Beard Award-winning chef Maria Hines feature local, sustainable and organic products.
Agrodolce
Jason Brzozowy
The newest restaurant, Agrodolce, is a casual and welcoming trattoria nestled in the Fremont neighborhood featuring Italy’s coastal cuisine. Chef Jason will lead you in making some of the unique dishes featured in the restaurant, such as Summer Caponata of Zucchini and Eggplant on Crostini; Mozzarella Burrata with Heirloom Tomatoes, Basil and Sherry Vinegar; and Seared Lamb Loin with Cauliflower and Green Lentils. Dessert is a deliciously silky Dark Chocolate Budino (Italian-style pudding) with Almond Cream and Pomegranate Molasses. With meat, dairy and eggs. Class size limited to 14.
Golden Beetle
Ariel Fishman-Larsh
Golden Beetle is the third restaurant in the country to receive Oregon Tilth’s organic certification. Rooted in the cultures and culinary styles of the Mediterranean, it uses Mediterranean spices and flavors with the Northwest’s best organic and seasonal ingredients. You’ll make a delightful vegetarian menu along with Chef Ariel, consisting of Beet Salad with tahini vinaigrette, feta, and preserved lemons; Young Carrot Soup with ginger, duqqa spice and crème fraîche; Grilled Halloumi Cheese with pole beans, arugula and hazelnuts; and Savory Chickpea and Lemon Stew with walnuts, yogurt and croutons. Vegetarian, with dairy and eggs. Class size limited to 14.
Tilth
Jason Brzozowy
Tilth, named one of the best new restaurants by the New York Times in 2008, continues to delight its patrons with fresh, inventive New American cuisine prepared with certified organic or wild ingredients sourced from local farmers. Join Chef Jason in making an appetizer of Mission Figs, Farmer’s Cheese and Marcona Almonds; a fresh Spring Onion Soup with Charred Leeks; Summer Squash Salad with Sockeye Salmon, Soft Boiled Egg, and Truffle Vinaigrette; and Wild-caught Scallops with Avocado, Grapefruit and Pearl Couscous. With seafood, dairy and eggs. Class size limited to 14.