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Cook Like a Chef
In a continuation of seasonal cooking classes by chefs from Maria Hines restaurants, you’ll have fun observing the chefs at work as they use intriguing ingredients while they demonstrate professional techniques you can use at home. These local, organic restaurants created by James Beard Award-winning chef Maria Hines feature local, sustainable and organic ingredients.
The casual and welcoming trattoria nestled in Seattle’s Fremont neighborhood features Italy’s coastal cuisine in dishes that sing with flavor and flair. Executive chef Jason will prepare Carrot Soup with Spiced Yogurt and Chives; Caponata with Fresh Mozzarella and Crostini; Seared Albacore Tuna with Couscous, Anchovy and Pine Nuts; and a delightful dessert of Pistachio Gelato with Pizzelle Cookies and Chantilly Cream. With seafood, dairy and eggs.
With Middle Eastern overtones and complex flavors, Golden Beetle brings the best of the region, all presented with a Northwest flair in the eclectic heart of the Ballard neighborhood. Chef Ariel makes Celery Root Soup with Pickled Red Onions and Olive Oil and Rosemary Croutons; Bulgur Salad with Kale and Melted Leeks; Shakshuka (Baked Eggs In Tomato Sauce with Ginger and Spinach); and Turkish Milk Pudding with Ruby Red Grapefruit and Cardamom Syrup. Vegetarian, with dairy and eggs.
As the first certified organic restaurant in Seattle, Tilth, in the Wallingford neighborhood, features New American cuisine with certified-organic or wild ingredients sourced from as many local farmers they are able to support. Chef Jason cooks a delightful menu of Roasted Beets with Crème Fraîche, Thyme and Orange; Smoked Salmon Crostini with Caper Vinaigrette and Mustard; and Prawns with Celery Root, Almond and Grapefruit. Dessert is a decadent Dark Chocolate Sorbet with Hazelnuts and Candied Lemon. With seafood and dairy; no eggs.