Please enable cookies in your web browser.
One of a Kind
Choose from a variety of class subjects – you never know what could show up here! Classes are either demonstration or participatory (designated by the HANDS-ON symbol). Gluten-free classes are denoted by the GF symbol. See BROWSE CLASSES BY TYPE on the left side of this page to sort classes.
Fresh Bagels, Crunchy Granola Bars and Quick and Easy Raspberry Streusel Bars: sound like some long-lost friends of yours? You thought you’d never see them again, but here they are. With her training as a chemist and decades of home baking, Shari Roberts has done the experimenting in her kitchen — so you don’t need to. She’ll demonstrate how to prepare these three delicious favorites as she shares tips on converting traditional recipes to be free of the common allergens of gluten, dairy, eggs and soy. Go ahead; take a bite! Vegetarian; no dairy, eggs, soy or gluten. Recipes do include nuts.
One of the biggest challenges for home cooks is understanding how the physiology of taste can empower spontaneous cooking. We’ll explore the five flavors: salty, bitter, sour, sweet and umami, as well as mouth-feel. Explore flavor through tasting and experimenting as we prepare Slow-roasted Salmon with Fresh Herbs, Bacon Dashi Broth and Roasted Mushrooms; Cider-brined Pork Loin; Butter-poached Shrimp with Orange Gastrique and Arugula Salad; and a delectable Brown Sugar Ice Cream with Fennel and Pistachio Dust. With meat, seafood, dairy and eggs. Class size limited to 14.
If you have your favorite cuts of meat and fish for the grill, but need help breaking away from old recipes, then this is your class. You’ll receive recipes for eight rubs, ten regional and international sauces and ten marinades. Perfect for the grill, these also work well indoors. Chef Darin will demonstrate cast-iron techniques as he prepares Basil-wrapped Beef Kebabs with Cumin and Coriander Dry Rub; Spicy Hoisin-glazed Pork Ribs; Yogurt and Zaatar-marinated Chicken Thighs with homemade Spicy Pepper Sauce; and Smoky Fennel-rubbed Salmon. With meat, seafood and dairy; no eggs.
Let’s crack open the mystery of the mighty coconut — one of the world’s most popular and versatile foods. Birgitte will show you how to successfully open a coconut and reveal its many uses as she prepares homemade coconut milk, coconut butter and cultured coconut water. She’ll discuss other useful and readily available coconut products — water, flour, oil and sugar — as she makes Zucchini Muffins with Coconut Cream Frosting and Homemade Coconut Ice Cream. Vegetarian with eggs; no dairy or gluten.
Getting through a busy week in one piece often hinges on successfully getting dinner on the table without too much stress. In this hands-on class, you will learn some quick ways to cook healthy, seasonal menus and create dishes that make dinner easier as the week progresses. Together, we will prepare Stove-top Braised Tarragon Chicken; Spring Vegetable Pot-au-feu (French for “pot on the fire”); Rice Pilaf with Shiitake Mushrooms and Spinach; and Smoked Salmon Niçoise Salad. With poultry, seafood and dairy; no eggs. Class size limited to 14.
Inflammation is a powerful and effective response to notify the immune system to send help. Unfortunately, many factors create an inflammatory environment that doesn’t allow the immune system to rest, wearing it down over time. Join nutritionist Ami Karnosh to learn about foods that soothe the inflammatory response and help restore balance. She will also discuss which foods to avoid, while she demonstrates some delicious and easy anti-inflammatory recipes using fresh, seasonal and organic ingredients, including Curried Red Lentil Soup with Lemon, Market Spice Potato Bake, Cabbage Salad with Carrot-Ginger Dressing, and Dark Cherry Quinoa Pudding. Vegetarian; no dairy, eggs or gluten.
Fermented foods have a centuries-long tradition of use in cuisines all over the globe. Learn how to make your own kombucha and kefir drinks and create healthful, irresistible condiments and salsas for summer grilling. Plus you'll sample homemade cultured ice cream to cool the body when the thermometer goes up. Vegetarian with dairy; no eggs or gluten. Class size limited to 14.
You can’t always count on the weather of a Puget Sound summer, but you can count on Robin’s recipes to create reliable, delicious treats brimming with seasonal fruit. Get the feel and texture of good gluten-free dough as you work hands-on to help create irresistible Strawberry Shortcake, Homemade Ice Cream Sandwiches and Peach Cobbler. All your friends, gluten-free or not, will line up for your new cache of goodies. Vegetarian with dairy and eggs; no gluten. Class size limited to 14.
Join chef and cheese maker Jackie Freeman for an evening of hands-on cheese making. In a small group setting, we’ll work together to prepare Buttermilk Cheese, Fresh Mozzarella, Ricotta and Indian-style Paneer cheese. 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 or gluten. Class size limited to 12.
Modern pressure cookers are a great resource in the kitchen year-round. They’re fast and energy efficient, which means less heat added to the house when preparing meals in warm summer months. Denise will share some great recipes to get your picnic going as she demonstrates Summer Vegetable Caponatina, good for serving with grilled fish or chicken; Quick Quinoa with Green Beans, Tomatoes and Basil; Shredded Chicken Tacos with Lime Cilantro Cream; and Easy Breezy Berry Jam. Less prep time in the kitchen = more time to play outside! With poultry and optional dairy; no eggs.
Are you stumped by salmon? What’s the difference between Chinook, Sockeye, King and Coho? What’s the best way to prepare salmon without overdoing it? Join chef Erin for this deliciously fun class that will clear up the confusion and provide you with a variety of tasty recipes for your collection, including Classic Poached Salmon with Cucumber Dill Sauce; Oven-roasted Salmon with Warm Lentils; Sautéed Salmon with Swiss Chard; and Pacific Northwest Grilled, Glazed Salmon. With seafood and dairy; no eggs or gluten.
The signs of spring are everywhere, and it’s a perfect time to renew your plan to get more greens into your daily repertoire. Rachel will show you a bevy of versatile recipes that take advantage of the season. Class starts off with a greens tasting, as you learn to appreciate the nuances and versatility of what’s available. Then Rachel will prepare delicious Ricotta and Escarole Crostini to enjoy with a real nutritional powerhouse — Nettle Soup with Leeks and Potatoes. We’ll also enjoy a lovely Pasta with Dandelion Greens, a Grilled Radicchio Salad and Chard Gratin. Vegetarian with dairy; no eggs.
As the Pacific NW blooms with new growth, our plates become more vibrant and our palates get to indulge in the flavors of the season. Nutritionist Danielle Premo will show you how to take advantage of spring’s offerings using fresh herbs and seasonal vegetables as she prepares Shaved Asparagus Salad with Garlic Pine Nut Vinaigrette; meal-worthy French Lentil Salad with Edamame, Strawberries, and Broccoli Rabe in a Maple Dressing; Chilled Pea and Parsley Soup; and Red Potato Soup with Sage Oil. For a sweet little treat, we’ll finish with some handmade Vanilla Bean Mint Chocolates. Vegetarian; no eggs, dairy or gluten.
Take advantage of summer herbs, fruits and cheeses to explore exciting flavor combinations for delectable desserts. Join Chef Darin to create savory desserts with refined flavors and perfectly balanced acidity and sweetness. Learn to make tarts and individual serving, restaurant-style desserts, along with sauces and fillings. We’ll make Grapefruit and Mascarpone Tart with Truffled Honey Glaze; Basil Goat Cheesecake with Fresh Strawberries and Port Sauce; Chocolate Syrah Cake with Macerated Strawberries and Mint Syrup; and Lemon Ricotta Cake with Homemade Rosemary Ice Cream and Sea Salt. Vegetarian with dairy and eggs. Class size limited to 14.
Pastry chef Laurie Pfalzer will show you the simple steps to creating cakes that look good inside and out and taste divine. Learn the tips and tricks to straight sides, flat tops and simple, elegant décor. Laurie will create amazingly simple cakes and fillings, such as Italian Buttercream and Chocolate Ganache Glaze. You’ll learn the techniques so you can mix and match the components to make your own creations. Laurie will demonstrate (and you’ll sample!) Fresh Raspberry Layer Cake, Triple Chocolate Torte with Cocoa Nib Nougatine, and her famous Strawberry-Lime Roulade with Basil Syrup. Vegetarian with dairy and eggs.