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The Basics of Cooking
Beginners and accomplished cooks alike learn useful tips, techniques and recipes in specialized classes from our instructors. You’ll get plenty of hands-on time, so bring an apron and join the fun!
Asian-inspired Vegan Cooking
Darin Gagner
Make your seasonal vegetable and grain dishes flavorful and healthy with Asian-inspired recipes from Darin’s extensive files. You’ll make exciting dishes that will spark up your summer, such as Sweet and Spicy Stir-fried Cabbage and Cauliflower with Hoisin-glazed Mushrooms; Cold Buckwheat Noodle Salad with Ponzu (soy-citrus sauce), Grilled Bok Choy and Marinated Garden Vegetables; and Black Rice Cakes with Cashews and Coconut Cream and Carrot Salad. Vegetarian; no dairy or eggs. Class size limited to 14.
Canning 101
Jackie Freeman
Join chef, farmer, and cheese maker Jackie Freeman as we learn the basics of home preserving while making fun seasonal treats. This entry-level class will focus on water-bath canning. While discussing basic principles of canning, safety, ingredients, and equipment, we will prepare Plum Basil Jam and Dilly Beans. You will leave with the knowledge and confidence to begin canning at home and take home samples of your work. Vegetarian; no dairy or eggs. Class size limited to 14.
Chicken Fundamentals
Erin Coopey
BACK BY POPULAR REQUEST. Come along with chef Erin to learn cooking techniques for chicken. You’ll learn how to truss a chicken for roasting, cut up a whole bird, and prepare a chicken paillard (cutlet), plus learn about proper poultry cooking temperatures, roasting, braising, pan-frying and grilling. You’ll make Roasted Rosemary Chicken with Pan Sauce and Mashed Potatoes; Chicken with Two Kinds of Lemon; Sautéed Chicken Cutlets with Kentucky Bourbon; and Grilled Chicken with Red Pepper Butter. With poultry and dairy; no eggs. Class size limited to 14.
Classic Custards
Laurie Pfalzer
Join pastry chef Laurie Pfalzer to make custards, the foundation for many desserts. They are a simple ratio of milk, eggs and sugar; change the ratio and you change the dessert! Once you learn the simple steps and ratios to custard, you can adapt them for your own desserts. You’ll join Laurie in the kitchen to make Seasonal Fruit and Vanilla Bread Pudding with Ginger Crème Anglaise, then Laurie will demonstrate a classic Crème Brulee with White Chocolate and Berries; and silky Dark Chocolate Custard. Vegetarian, with dairy and eggs. Class size limited to 14.
Easy as Pie
Barbara Schwartz
Barbara returns to share her secrets for making the best pie crust you’ve ever tasted! You’ll get all the pointers you need to remove the fear from making pie after Barbara demonstrates her easy technique for making pie crust in a food processor. You’ll do the same and make a Mixed Berry Galette (open-face pie). You’ll also receive recipes for some of spring and summer’s favorite pies to try at home, such as Strawberry-Rhubarb Pie, Blueberry Galette, and Blackberry Crumble Pie. Vegetarian, with dairy and eggs. Class size limited to 12.
Fabulous Fish
Darin Gagner
Even though we live in the Northwest where salmon is king, we can all learn more about choosing and preparing fish to take advantage of the bounty of the sea. Darin will guide you in preparing three fish dishes, with different cooking methods and accompaniments that perfectly complement the fish. You will make Crispy-skinned Salmon with Slow-poached Potatoes and Olive-Almond Relish; Cornmeal-crusted Trout with white cheddar grits and an apple and grilled radicchio slaw; and Herb-marinated Cod en papillote (in parchment paper) with hazelnuts and a sherried arugula salad. With seafood, eggs and dairy. Class size limited to 14.
Homemade Cheese Workshop
Jackie Freeman
Enjoy a fun class of hands-on cheese making with our cheese expert. After a demonstration of fresh Buttermilk Cheese, you’ll join in to make Queso Blanco (Mexican-style cheese); Fresh Ricotta; and Mozzarella in a small group setting. Jackie will discuss the basic principles of cheese making, equipment use and care, and ingredients and supplies. We will taste our work in class and discuss recipes to try at home. This is a fast-paced, hands-on class, so come prepared to get a little messy! Vegetarian, with dairy; no eggs. Class size limited to 12.
Knife Skills
Seppo Farrey
Bring your knives, no matter how simple or sophisticated, to practice knife-handling skills and learn how to cut safely and efficiently in this fun workshop with chef Seppo. He’ll explain about knife selection, introduce honing and sharpening, and teach you several different knife techniques so you can cook more efficiently and safely. Along the way, you’ll prepare ingredients for Lemon Cilantro Chicken Soup and Lemon Cilantro Vegetable Soup, which Seppo will demonstrate in class. Vegetarian, with optional poultry; no dairy or eggs. Class size limited to 16.
No Recipes Required!
Anne Haerle
Join chef Anne to learn essential cooking techniques that help make an almost endless number of quick and delicious meals. Learn the basics for building meals from a few fresh ingredients and some basic pantry items, plus simple ways to season and balance flavors. You’ll whip up an amazing Pesto for a dressing or a spread, and master the Perfect Roast Chicken with Silky Pan Gravy. Make Roasted Vegetables and finish with a Flaky Pie Dough. But best of all, you’ll walk away knowing how to make the most of what you have on hand, including your time, in the kitchen. With poultry and dairy; no eggs. Class size limited to 14.
Successful Sauces
Jackie Freeman
Vinaigrette, beurre blanc, béchamel, and crème anglaise sauces all serve as the stepping stones on the way to preparing complex and exciting dishes. In this hands-on class, we will practice emulsifying sauces, fixing “broken” sauces, and discussing ways to play with flavor and incorporate these sauces into various dishes. To test our creations, we will prepare Spinach Salad with Champagne Mint Vinaigrette; Farfalle Pasta with Asparagus and Parmesan Béchamel Sauce; Seared Salmon with Miso Beurre Blanc; and Summer Berries with Vanilla and Cardamom Crème Anglaise. With seafood, dairy and eggs. Class size limited to 14.