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Your sweetie (for a date night!)
The cuisine of Hawaii is such a gorgeous fusion of cultures and made so exciting by the variety of local foods that are produced in the tropical climate. We can all use a little warmth and light this time of year, and these dishes, filled with sunshine, are the perfect solution. Lynne will prepare Seared Tuna Poke Tacos with Chile Aioli and Fried Shallot Rings; Saimin Noodles with Kalua Pork, Peanuts, Nori and Kim Chi; and Kalbi-braised Beef Short Ribs with Coriander-caramelized Pineapple. Then indulge your sweet tooth with Coconut Sticky Rice Pudding with Macadamia Brittle Cookies. With meat, seafood, dairy and eggs.
Olaiya spent five years living and working in Belgium and France and loves to share her favorite Belgian recipes that combine the finesse of French cuisine with the rustic charm of Dutch and German cooking. While sampling wonderful Belgian beers, you’ll enjoy Olaiya’s demonstration of Salade de Chèvre Chaud (green salad with honeyed goat cheese toasts); Magret de Canard à la Kriek (duck breast with cherry beer and dried cherries); and Purée de Chou-Fleur (cauliflower puree). Even dessert is complemented by the addition of beer in Pudding au Pain (Belgian bread pudding), with Crème Anglaise à la Bière Brune (vanilla sauce with dark beer). With poultry, dairy and eggs.
In a repeat of a popular class, Becky will prepare a delightful menu of Northwest-sourced products paired with local wines that make the dishes sing. She starts with Crostini with Leeks, Walnut Oil and Shaved Sheep’s Cheese with Currants paired with a crisp Riesling. The main course is Seared Lamb Chops with Five Spices accompanied by Roasted Asparagus with Crispy Sage and Washington Farro Cakes with Red Wine Jus. Hold on to your hats as you taste an amazing dessert of Bittersweet Chocolate Terrine with Bay, Salted Hazelnuts, and Rosemary Powder paired with a Ruby Port. With meat, dairy and eggs.