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The Basics of Cooking
Beginners and accomplished cooks alike learn useful tips, techniques and recipes in specialized hands-on classes from our expert instructors.
If you are new to baking, want to improve your skills or just want to understand the science behind baking, join expert pastry chef Laurie for the first of her Baking Basics classes. She will discuss the ins and outs of flaky scones and biscuits. Using one method, you will create two types of scones (Apricot Almond Scones and Cheese and Herb Scones) as well as Buttermilk Biscuits, and learn about ingredients and simple techniques to make the most tender, flaky biscuits and scones ever. Vegetarian, with dairy and eggs. Class size limited to 14.
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 Orange Marmalade with Ginger and Star Anise; and Pickled Cauliflower with Carrots and Peppers. 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.
Don’t fret about making pie crust: it’s easy as pie! Barbara will teach you how (or refine your technique) to make a deliciously flaky, buttery crust using a food processor. The savory side of pies will surprise you and satisfy you when you need a break from sweets. Barbara will show you how to make the best pie crust ever, and teach you a little science along the way, and provide recipes for Chicken Pot Pie and Winter Vegetable Quiche. You will make, and take home, a galette (an open-faced pie) with a delicious filling of Caramelized Onions and Roasted Garlic. Vegetarian, with dairy and eggs. Class size limited to 12.
Tired of your same old weeknight chicken dishes? Join chef Olaiya Land as she shares some fresh takes on chicken. In this class you’ll learn how to braise, stew, season and sauté chicken as you make dishes easy enough to serve for a weeknight supper. You’ll make Chicken and Fennel Meatballs in Tomato Sauce; Peruvian-Style Arroz con Pollo (chicken with rice); Moroccan Chicken Tagine with Prunes and Honey; and Chicken Pot Pie with Winter Vegetables and Tarragon. With poultry, dairy and eggs. Class size limited to 14.
The Northwest has one of the longest growing seasons in the country, and we’re lucky to be able to enjoy fresh, local ingredients year-round. Devra, who is a long-time vendor at area farmers markets, knows how to select the best fresh ingredients to turn into quick weeknight dishes that everyone will love. Join in as we make crispy Kale Chips to complement a hearty Portuguese White Bean and Kale Soup; and Beets with Hazelnuts, Rosemary and Orange. There’s no better way to use Northwest fruit than in a dessert of Ginger-poached Pears, a simple, delicious finish to our winter harvest meal. Vegetarian; no dairy or eggs. Class size limited to 15.
Bring your knives, no matter how simple or sophisticated — or use ours — 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. Adults only. Class size limited to 16.
Learn how to successfully cook meat indoors using high heat with chef Darin’s recipes, tips and techniques. He will guide you through equipment and pan selection and care, “reading” oil, temperature control, gauging doneness, and ingredient substitutions. Learn to make delicious, hearty dishes, including Sweet Mustard-marinated Pork Chops with Root Vegetable-Apple Hash; Grass-fed New York steak au poivre with Parmesan Gnudi Gnocchi dumplings; Sautéed Lamb Chops with Spicy Moroccan-minted Yogurt; and Warm Bacon and White Bean Salad. With meat, dairy and eggs. Class size limited to 16.
Join us to learn the basics of pressure cooking and how this handy tool can simplify your life and help you get more real food on the table every day. We’ll learn how to properly cook beans for Black Bean, Kale and Sweet Potato Chili. Then learn about grains in Tuscan Farro Salad with optional tuna. Finally, we’ll see the advantage of using pressure cooking with meat-based proteins with Barbecue Pulled Chicken and Mushroom-smothered Pork Chops. Suddenly, weeknight cooking is within easy reach. With meat, poultry and optional seafood; no dairy or eggs. Class size limited to 16.
Vinaigrettes, beurre rouge, béchamel, and caramel sauces serve as the stepping stones on the way to preparing complex and exciting dishes. You’ll learn how to prepare and use basic sauces by practicing 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 Mixed Green Salad with Balsamic-Pomegranate Vinaigrette; Macaroni and Three Cheese Béchamel; Salmon with Tarragon Beurre Rouge; and Pan-seared Bananas with Spiced Caramel Sauce. With seafood and dairy; no eggs. Class size limited to 12.
Crafting the best vegetarian soups is about how to incorporate herbs, spices and nutrients into your soups so that they are rich with flavors. You’ll enjoy sipping on Sage and Lemon Tea as we get started on making stew-type soups and quick soups for the fast pace of our daily lives. Sureyya shares recipes for Peasant Soup with Root Vegetables; Homemade Spinach Tortellini Soup with Yogurt and Mint; Rice and Lemon Soup with Caramelized Onions and Cilantro; and “Villager’s Sunday Stew,” made with pasta and seasonal vegetables. Vegetarian, with dairy and eggs. Class size limited to 14.