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Becky, who is writing a book about cooking with mushrooms, really knows her stuff and is happy to share her knowledge with you. You’ll learn how to use year-round cultivated mushrooms and explore how to re-hydrate and cook with out-of-season dried wild mushrooms. Becky will prepare Silken French-style Eggs on Toast Points with Black Truffle Butter and Herbs; Oyster Mushroom and Corn Empanadas with charred Poblano Chiles and Pumpkin Seed Sauce; Clay Pot Mushrooms with Bok Choy and Soy Caramel Glaze; and Button Mushroom, Walnut and Pomegranate Spread with Serrano Chiles, Warm Pita Bread and Feta Cheese. Vegetarian, with dairy and eggs.
In a continuation of this popular class, vegans and “flexitarians” alike will enjoy learning to make Sureyya’s ingenious recipes for dishes that can be a meal in themselves, or a side to a family feast. She will demonstrate how to make Beet and Chard Salad with Fennel, Arugula and Balsamic Vinaigrette; Lentil Stew with Mushrooms and Peppers in Tarragon Tomato Sauce; Stir-fried Parsnip, Eggplant and Cashew Biryani with Basmati Rice; and Black Bean Salsa with Charred Chile Peppers and Tahini Sauce. Vegetarian; no dairy or eggs.
Forget Paris — this year Lynne whisks you off on a culinary tour of the south of France, where full flavors and luscious wines recall cozy bistros or homey hearths. Indulge in a Plat de Charcuterie et Fromage (assorted cured salumi and Provencal cheeses) with olives, capers and baguette; Classic Provence Seaside Soup of Fish and Shellfish with Chervil-Caper Oil; and Hazelnut-stuffed Medallions of Chicken with Beurre Noisette (browned butter); and White Truffle Polenta. Save room for Lemon Vol au Vent Tart made of puff pastry. With meat, poultry, seafood, dairy and eggs. Please limit your registration in each event to two people.
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.
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.
Join us for our annual January visit to the summery side of the globe and discover some of the most exciting new wines, matched with Lynne’s inspired dishes with a southern hemisphere accent. She will prepare Empanadas di Queso (pastry turnovers with caramelized onions and cheeses) served with Tomato Ensalada; Paella Chilena with seafood, chicken and avocado; Asado (red wine and oregano-marinated grilled beef tenderloin) with Tangy Chimichurri Sauce. Dessert is Dulce de Leche (caramel) Flan with Sour Plum Sauce. With meat, poultry, seafood, dairy and eggs. Please limit your registration in each event to two people.
Chronic inflammation in the body can leave you feeling fatigued, achy and out of balance. The good news is there are a number of delicious, nutritious foods that shut down inflammation and protect against diseases and unhealthy aging. Michelle is a dietitian and author of “Anti-Inflammatory Eating Made Easy.” She’s ready to teach you how an anti-inflammatory diet can help ease joint pain, improve digestion, address skin issues and much more. Sample delicious dishes like Shiitake Mushroom and Walnut Pâté; Quinoa-stuffed Cabbage; Pan-seared Salmon with Sautéed Chard; and Pumpkin Coconut Pie with Pecan Crust. With seafood; no dairy, eggs or gluten.
Through her training as a chemist and decades of home baking, Shari has done the experimenting in her kitchen so you don’t have to! She will make Cranberry Orange Scones; Chewy Italian Herb Focaccia Bread with Caramelized Onions; and Rise and Shine Breakfast Peanut Bars, all with no gluten, eggs, dairy or soy. They are all easy to make and they freeze beautifully. Shari will also share baking tips, and show you how to convert a traditional recipe to gluten-, egg-, dairy- and soy-free so you can experiment with your own favorite recipes. Vegetarian, with nuts; no dairy, eggs, soy or gluten.
We all have our favorite Thai restaurants, but now you can make dishes just as authentic at home with Pranee’s recipes and her expert instruction. She will demonstrate how to make some of the most popular dishes, such as Phad Thai (stir-fried rice noodles with tofu, seasonal vegetables, peanuts and chives); Gaeng Massaman (braised chicken curry); Yum Som Oh (grapefruit salad with prawns, caramelized shallots and cilantro); and Kao Neow Dam (forbidden rice pudding with warm coconut milk). With poultry, seafood and eggs; no dairy.
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.
Make an Indian meal for your family or friends with this easy-to-follow menu that is anchored by a traditional Chicken Biryani dish. Uma will start this class with a Ginger- and Cardamom-flavored Masala Chai (tea) to warm you up. She will show you how to make Sweet and Spicy Peanuts and Honey Ginger Vinaigrette that will garnish a Green Salad with baby greens and dried mango. The star of the night is Chicken Biryani, an intriguing dish of chicken, basmati rice and spices, accompanied by cooling Cucumber Raita. We will finish with a refreshing rose-scented Pomegranate Sorbet. With poultry and dairy; no eggs.
There’s nothing like hearty chowder to warm you up on a cold and rainy day. Join chef Erin to chow down on some classic and contemporary chowders. You’ll learn how to make a quick Clam Chowder; plus a rustic, warming Turkey Chowder with Wild Rice and Mushrooms; delectable Salmon Chowder; and velvety Parsnip and Yam Chowder with Arugula. Round it all out with a Winter Greens Salad with Mustard Vinaigrette, and you’ll have fabulous recipes for many occasions. With meat (bacon), poultry, seafood and dairy; no eggs.
With Yary’s recipes and entertaining stories, you’ll get the full flavor of Cuba, all wrapped up in empanadas. These savory or sweet pastries are classic and popular Cuban Street foods. You’ll have a chance to work with the dough, and Yary will make fillings for the empanadas: Empanada de Pollo y Queso (chicken and cheese) and Empanada Havanera de Carne (Havana-style ground beef) along with Mojo Sauce and Spanish Romesco Sauce. You’ll sip on Virgin Spanish Sangria and munch on Salted Almonds as she prepares these delights, then finish with Empanadas de Coco y Pina (Coconut and Pineapple pastries) for dessert. With meat, poultry, dairy and eggs.
Although we associate Provence with sunny summers, the winters pack a windy chill. Rustic dishes with the rich flavors of the French countryside warm the belly and the soul. You’ll learn from chef Erin how to make some classic dishes such as Olives Sautées (sauté of olives); Blettes a la Grand-mère (Swiss chard with raisins and pine nuts); La Socca (chickpea flour crepes); and Quick Cassoulet (hearty bean, pork and sausage casserole). A dessert of Orange Epicees (hot spiced oranges) will be a warm and cozy finish. With meat (pork) and dairy; no eggs.
Cultured and fermented foods are becoming more popular, but what do they do for you, besides adding a delicious boost to other dishes? Learn from Birgitte about these nutrient-dense super foods that have the benefits of aiding digestion, boosting immunity and curbing cravings. We will also discuss how to use these foods as a condiment and how to integrate them into other dishes. You will learn how to culture vegetables, fruits and drinks, utilizing different kinds of brine. We’ll explore making Yogurt; Crème Fraîche; Winter-spiced Fruit Chutney; Kombucha Tea; Cultured Coconut; and Sourdough Starter. Vegetarian, with dairy, no 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.
Warm up the winter with flavorful vegetarian recipes that celebrate the versatility of winter greens. Along with techniques for cooking with greens, you’ll learn how to make perfect biscuits and gnocchi, as well as knife skills for dealing with greens. Darin will demonstrate Spicy Creamed Collards with Homemade Biscuits and Apple Butter; Wilted Chard and Mushroom Panzanella Salad with Sourdough Croutons and Sherry Vinaigrette; and Winter Greens with Handmade Gnocchi, Pears, Hazelnuts and Shaved Parmesan. Vegetarian, with dairy and eggs.
If you’ve had enough pie, cake or cookies, try making one of Iole’s signature Italian desserts for your next occasion, whether for the family or special guests. In the style of European desserts, they are not too sweet, not too rich — but they are a delicious end to a meal and pair perfectly with coffee or tea. Iole will demonstrate her delectable creations of Crostata di Ricotta (ricotta tart with chocolate chunks and brandy-soaked dried cherries); Crostata di Riso (rice tart with golden raisins); and a luscious Crostata al Limone (lemon tart). Vegetarian, with dairy and eggs.
You will be delighted by Kanako’s preparation of Japanese vegetables that shine in winter. Kanako, who studied vegetable preparation in Japan, talks about these star vegetables and the best way to bring out their full flavor and nutrition. She starts with the all-important Dashi broth (made with kombu kelp and dried shiitakes). Then she makes Furofuki Daikon (stewed daikon radish with creamy miso sauce); Kabu Oroshi Jiru (miso soup with grated turnip); and two unique takes on burdock: Tataki Gobo (crushed burdock root with sesame dressing) and Gobo (burdock) chips. We finish with a delicious dish of Yasai Ankake Udon (noodles with vegetables such as cabbage, mushrooms and peas). Vegetarian; no dairy or eggs.
Paola brings us a delightful spring menu, inspired by the Italian region of Liguria, a stretch of fertile land between the sea and the mountains. It has very mild winters that allow the growth of gorgeous fruits and vegetables, and we celebrate these products in her easy menu. You’ll taste Insalata di Arance (a zesty salad with oranges and olives), Torta Pasqualina (savory pie filled with ricotta and herbs usually served on Easter Monday), and Farfalle con Salsa di Noci (bowtie pasta with walnut sauce). Dessert is Affogato al caffé (ice cream floating in espresso and topped with fresh whipped cream). Vegetarian, with dairy and eggs.
In the tiny side alleys of Moroccan souqs, or markets, there are little stalls, open-air carts and one-room cafés serving simple, tasty market fare. This is the food the workers eat as they open their stalls for the day, or shoppers relax with when they take a break. Marcia, who served in the Peace Corps in Morocco, will prepare Kefta (spicy ground lamb, traditionally skewered and grilled), served with harissa (a spice and chile condiment); Berber Eggs (scrambled into a fresh tomato and onion “stew”) with Moroccan spices; and Harira (traditional soup with chicken stock, tomatoes and lentils). For a finishing bite from the sweets stalls, she makes Haroset, Moroccan “truffles” made with dates, almonds and apple. With meat, poultry and eggs; no dairy.
Move over St. Paddy’s day and Irish fare; Lynne has concocted a delightful Asian-style menu that is fabulously paired with beers, just right for the month of March and our ever-curious palates. Lynne makes Lime and Chile Stir-fried Noodles; Thai Red Curry Seafood Soup; Barbecued Duck and Pumpkin Seed Lettuce Wraps with Plum Sauce; and Tangerine-Coconut Cake. With poultry, seafood, dairy and eggs. Please limit your registration in each event to two people.
Quick, easy, delicious: this describes Iole’s philosophy of cooking exactly. Using a few well-chosen ingredients, quick cooking techniques, a pinch of perfect seasoning and a dash of love, Iole will show you how you can make dishes that will please the whole family any time that you crave pasta. You will marvel at the simple, yet complex flavors in dishes such as Spaghetti with Spinach, Garlic and Olive Oil; Penne with Cream Sauce; Pasta with Eggplant, Mushrooms and Fresh Mozzarella; and Pasta with Cauliflower, Garlic and Parsley. Vegetarian, with dairy and eggs.
“How do I get enough protein and how much should I consume daily?” “What kind of vegetable proteins are there and how do I cook with them?” These and more questions about a vegetarian diet will be discussed, as well as the nutritional aspects of vegetable proteins, and why protein is important in our diets. Birgitte will cook with some of the most abundant protein sources, such as lentils, beans, tempeh, tofu, nuts and seeds, and show you how to use them in varied ways. You will sample Coconut Lentil Soup; Tempeh Bolognese; Herb Tofu Kofta; Fresh Herb and Vegetable Nut Loaf; and Crazy Bean Chili. Vegetarian; no dairy, eggs or gluten.
In the season of Mardi Gras and St. Patrick’s day, Lynne is reminded that some of the world’s most popular foods are found in small, local gathering places. This is where friends are made and hearty, delicious dishes are shared. Come try a taste of pub fare with samples of Northwest beers in a menu of Beer-boiled Prawns with Mustard Seed Cole Slaw; Brewer’s Plate Duck Sausages with Fennel, Dried Cherries and Pale Ale; and Steak and Mushroom Pasties with Homemade Steak Sauce. Dessert is Sticky Dark Chocolate and Porter Brownies with Espresso Ganache. With meat, poultry, seafood, dairy and eggs.
BACK BY POPULAR REQUEST. Becky is back with four more international soup recipes perfect for entertaining because you can make big batches of the soup ahead, then freeze and reheat when guests arrive. To dress them up, each soup has a variety of garnishes that elevate the soup into something gourmet. She will make Creamy Root Vegetable Soup with Homemade Apple Butter and Crispy Parsnip Chips; Smoky Tomato and Fennel Soup with Bleu Cheese Toasts; Thai Peanut and Sweet Potato Soup with Cilantro, Lime and Roasted Red Chile Paste; and Rosemary-kissed Wild Porcini Soup with Herb Oil and Parmesan Reggiano. With seafood (fish sauce and shrimp ingredients) and dairy; no eggs.
The New Year is a great time to explore how to boost your energy and nutrition level using super foods. Ami, who is a nutritionist, enjoys sharing her knowledge of these foods, with ideas for incorporating them into dishes the whole family will like. Let your energy soar naturally with these nutritionally super-charged foods, such as Maca Cacao Energy Rolls; Supreme Sea Vegetable Salad (carrots, hijiki, dulse, sesame and pomegranate); Ultimate Super Supper (baked quinoa and black beans with yams and avocado); and Super Berry Protein Brownies. You’ll also receive a bonus recipe for Matcha Green Tea Scones. Vegetarian; no dairy or 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.
Here at PCC we love to introduce obscure and unique wine varietals lovingly crafted by truly talented vintners. To celebrate the return of spring and spotlight some of our wine buyers’ favorite offerings, Lynne has composed a seasonal menu of Dungeness Crab Bisque; Ravioli with first-of-the-season Peas, Prosciutto and Hazelnuts; and Seared Lamb Chops with Morels and Fried Shallot Rings. Dessert is a comforting warm Rhubarb-Strawberry Crisp with Caramel Ice Cream. With meat, seafood, dairy and eggs. Please limit your registration in each event to two people.
Let’s dive into making vegan desserts that don’t skimp on flavor or decadence. Darin will share his tricks and tips for making successful vegan desserts with recipes such as Spiced Almond and Coconut Milk Crème Brûlée; Decadent Chocolate Truffles with Caramel and Sea Salt; Apple and Oatmeal Crumble with Vegan Maple Pecan Ice Cream; and Chewy Gingerbread Cookies. Included will be bonus recipes for more warm desserts, as well some “no bake” vegan favorites. Vegetarian; no dairy or eggs.
In this class we will make satisfying and flavorful gourmet pizzas you can duplicate at home, using Darin’s techniques and ingredients that are abundant during this time of year. He will make Artichoke and Walnut Pesto Pizza with Gruyere and Roasted Cauliflower; Port-soaked Caramelized Onions with Arugula, Sweet Potatoes and Goat Cheese; and Roasted Apple, Rosemary and Blue Cheese Pizza with Fig Jam Glaze; accompanied by Kale Caesar Salad with fried croutons and roasted garlic. Vegetarian, with dairy; no eggs.
In this class we will use warming Indian spices in winter-friendly soups and sandwiches. Archana will mix up a batch of Kapha Masala Powder — a roasted mélange of warming spices for seasoning winter soups and lentils — and use it in Himalayan Parsnip and Apple Soup, where naturally sweet apples combine well with the warm and grounding spice blend. She will also make a delicious Spiced Potato and Vegetable Hot-Pressed Sandwich. Along with Creamy Curried Tomato Soup, Archana also prepares stir-fried Paneer Cheese and Fresh Pepper Pressed Sandwich. For dessert, you will taste a warming Vermicelli Kheer (pudding). Vegetarian, with dairy; no eggs.
Discover how easy it is to incorporate a variety of whole grain flours into your baked goods for deeper flavor and added texture. Pastry chef Laurie will show you how to use your own recipes and adjust them to include whole grain flours, plus you’ll discover uses and characteristics for whole spelt, amaranth, buckwheat, whole wheat and rye flours. She will demonstrate recipes that will delight you with complex flavors, both sweet and savory, including Roasted Vegetable Tart with Buckwheat Short Crust; Whole-wheat Chocolate Chip Cookies; Pear-Cardamom Upside-down Cake; and Orange and Rye Madeleines. Vegetarian, with 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.