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Join Sureyya as she continues to supply an amazing variety of vegan dishes that everyone at the table will love. From her own Turkish hometown, where the mountains are dotted with olive orchards, she will prepare Gavur Dagi Salad with green olives. Then enjoy Muceddere (a lentil pilaf with caramelized onions and cardamom); Eggplant Mousakka; Ful Akhdar (artichokes with fava beans and almonds); and finally a sweet touch of irresistible Havuc Koftesi (carrot rolls with walnuts and coconut). Vegetarian; no dairy, eggs or gluten.
It’s a menu made for basking in sunny bliss: Smoked Eggplant Crostini with Prosciutto and Figs; Handmade Gnocchi with Scallops and Balsamic Candied Heirloom Tomatoes; Grilled Lamb Gyro Skewers with Fresh Mint-Jalapeño Jelly; and Triple Lemon Torte with Summer Blackberries. Add some of our favorite seasonal wines and you have all the ingredients of a mid-summer night’s dream! With meat, seafood, dairy and eggs. Please limit your registration in each event to two people.
BACK BY POPULAR REQUEST! Lynne offers this inspiring class again for cooks who want to reach a higher level of understanding and creativity with ingredients and technique. Come explore your senses, learn to work with whole spices and understand how to layer flavors. Lynne will serve samples of luscious wines to pair with Spicy Tomato Aspic and Crabmeat Cocktail with Crème Fraiche; Tabasco, Lime Zest and Pecan-crusted Salmon with Crispy Shallot Rings; and Korean Fried Chicken with Kimchi. Plus, what would a focus on taste be without a Study in Chocolates? With seafood, poultry, dairy and eggs.
No meal is an island. All over the world, traces of culinary arts drawn from other cultures can be found in popular regional dishes. We’ll explore the cross-influence of Arab cuisine and spices on European Mediterranean communities and, in turn, the influence of the European cuisines on North Africa. Marcia will demonstrate Revoltijo de Esparragos (asparagus with saffron sauce from Andalusia), Salatat al-Bisbas (fennel salad with harissa vinaigrette from Tunisia), and Spaghetti alla Siracusana from Sicily. For a sweet treat to end the meal, enjoy Al-Tamar al-Mahshi (sugared dates stuffed with ground almonds from Morocco). Vegetarian with dairy; no eggs.
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.
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.
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.
During the warmer months, salads are taken very seriously in Italy. Home cooks prepare the ingredients for filling salads, such as Rice Salad with Tuna, Roasted Peppers and Olives, in the morning to avoid the heat of mid-day. Iole will demonstrate and share her arsenal of quick tips for this salad as well as some other specialties such as Corte d’ Aibo Salad from Bologna, with the best seasonal leaf lettuce, radicchio, sliced almonds and grapefruit; a Balsamic Tomato Arugula Salad; and Caprese Salad with Heirloom Tomatoes. With seafood and dairy; no eggs.
Pink is appropriate ANY time, of course, but there’s nothing quite like putting on your rosé colored glasses on a fine sunny day, is there? Come taste this year’s best, with Lynne’s perfectly picked wine pairings: Fluffy Morel Scrambled Eggs in Egg Cups with Crabmeat and Crème Fraîche; Tart au Chèvre; Organic Chicken Braised with Nectarines and Bacon; and Apricot and Grand Marnier Mousse with Flamed Apricots. With meat, seafood, dairy and eggs. Please limit your registration in each event to two people.
In Spain, nothing says summer like a friendly paella party. Everyone in Spain has their own secret recipe, but they all start with a few basic techniques that set paella apart from other rice dishes. Join Chef Erin as she demonstrates the elements of a successful Paella with Chicken and Sausage, along with other dishes to complement your meal, including Marinated Olives with Orange and Thyme; Crispy Roasted Chickpeas; Roasted Pepper Salad; and Spanish Almond Cakes. With meat, seafood, dairy and eggs; no gluten.
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.
Cape Circeo, a National Park south of Rome, is rich in nature, history and delicious cuisine. Paola will be your tour guide as she prepares some local favorites. While you sample a variety of Italian cheeses and learn about their best uses, Paola will prepare an antipasto of Melanzane Grigliate (grilled eggplant with cherry tomatoes and mozzarella). Enjoy a quick and easy Guazzetto di Ceci e Gamberi (shrimp and garbanzo beans sautéed in garlic and rosemary-infused oil); a classic Italian Spaghetti alle Vongole (spaghetti with clams); and Pesche al Forno (baked peaches with chocolate and almonds). With seafood, dairy and eggs.
Wild salmon have been woven into the fabric of Cascadian life since eons before the arrival of Europeans. We pay our annual homage to this fabulous fish with a feast of Home Smoked Salmon with Truffled New Potatoes, Roasted Allumette Beets and Walnuts; Seared Tomato, Fennel and Arbequino Olive Oil Gazpacho; Chipotle and Pumpkin Seed-crusted Medallions of Wild Salmon; and Northwest Summer Fruit Crisp — accompanied by a sampling of Northwest wines, of course! With seafood, dairy and eggs. Please limit your registration in each event to two people.
Pranee will show you how to combine Thai staple ingredients with fresh herbs and tropical fruits to create amazing recipes. Everyone loves refreshing Miang Kam (lettuce wrapped tidbits of peanut, ginger, lime and coconut served with sweet and savory sauce) — a great do-it-yourself dish for parties. She’ll also demonstrate tips and easy recipes with Yum Goong Manuang Maprow (Thai prawn salad with mango), Por Pia Sod (vegetable-filled rice paper rolls with lime-sweet chile dipping sauce), and Laab Gai (chicken salad with mint and sticky rice). With poultry and seafood; no dairy or 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.
Spain offers an amazingly diverse realm of climates and cultures — with enchanting cuisine and wines to match. Join us for a selection of vibrant Spanish wines, paired with a savory Iberian menu: Heirloom Tomato, Potato and Prawn Soup with Chorizo and Garlic Sauce; Piquillo Peppers stuffed with Sheep's Milk Cheese and Serrano Ham; Marinated and Grilled Prime Rib Steak with White Bean, Lemon and Summer Greens Salad; and a delectable Almond Caramel Torte with Nectarines and Raspberries. Salud! With meat, dairy and eggs. Please limit your registration in each event to two people.
Becky is here to turn up the heat with some fabulous spicy dishes paired with refreshing beer samples. She’ll start with 1-star Mango Salad with Mint, Peanuts and Sweet Chile Sauce. Then it’s on to 2-star Caramel Pork Noodles with Chiles and Lime Sauce, followed by 3-star Seared Lemongrass Shrimp with Basil, Serranos and Thai Roasted Red Chile Paste. Hold on to your hats for a finale of 4-star Mushroom Banh Mi Sandwiches with Jalapeños and Pickled Vegetables. This class is not for the faint of palate! With meat and seafood; no dairy or eggs.
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 Julia Child once said, “In France, cooking is an art form and a national sport.” Chef Lynne Vea shares her love of this great art with some classic French dishes celebrating what spring has to offer the table in the south of France accompanied by tastings of regional wines. She’ll start with a regional Seafood Bouillabaisse, followed by warm French Baguettes with hand-churned butter, and a classic Salad Niçoise. The pièce de résistance will be Hazelnut-crusted Paillards of Chicken with White Wine, Morels and Caper Butter. A delicate Sweet Cherry Clafoutis provides a lovely end to a lovely evening. With poultry, seafood, dairy and 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.
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.