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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.
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 and honey.
Join chef, farmer and cheese maker Jackie Freeman to 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 Fresh Strawberry Jam and Dilly Beans. You will leave with samples of your work and the knowledge and confidence to begin canning at home. Vegetarian; no dairy or eggs. Class size limited to 14.
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.
We’ll work from start to finish to create all the elements for a Northwest summer favorite — fish tacos! First we'll make super fresh Masa Corn Tortillas and then prepare all of the fillings, including Grilled Fish with Adobo and Jalapeño; Fire-roasted Corn and Green Chile Salsa; Limed Cabbage Salad; and Avocado-Cilantro Salsa. Great for a small party with friends (and no waiting in line)! With seafood and optional dairy; no eggs or gluten. Class size limited to 14.
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.
Fermented foods have a centuries-long tradition of use in cuisines all over the globe. Learn how to make your own kombucha and kefir drinks and create healthful, irresistible condiments and salsas for summer grilling. Plus you'll sample homemade cultured ice cream to cool the body when the thermometer goes up. Vegetarian with dairy; no eggs or gluten. Class size limited to 14.
For ages 8 to 15. Future chefs explore a world of possibilities and learn about the cuisines of many lands in four hands-on classes, with no gluten-containing ingredients. Kids learn cooking techniques, kitchen safety and delicious recipes using interesting and healthy ingredients. With entrees, side dishes and desserts, they'll be able to prepare a complete meal from different parts of the globe. Each day features a different country's cuisine to explore; this year we are traveling to Italy, Mexico, Vietnam, France and Lebanon. Menus are similar to traditional camp, but with adjustments to accommodate gluten-free campers. Vegetarian, with meat options, dairy and eggs; no gluten.
You can’t always count on the weather of a Puget Sound summer, but you can count on Robin’s recipes to create reliable, delicious treats brimming with seasonal fruit. Get the feel and texture of good gluten-free dough as you work hands-on to help create irresistible Strawberry Shortcake, Homemade Ice Cream Sandwiches and Peach Cobbler. All your friends, gluten-free or not, will line up for your new cache of goodies. Vegetarian with dairy and eggs; no gluten. Class size limited to 14.
Join chef and cheese maker Jackie Freeman for an evening of hands-on cheese making. In a small group setting, we’ll work together to prepare Buttermilk Cheese, Fresh Mozzarella, Ricotta and Indian-style Paneer cheese. Jackie will discuss the basic principles of cheese making, equipment use and care, and ingredients and supplies. We will taste our work in class and discuss recipes to try at home. This is a fast-paced, hands-on class, so come prepared to get a little messy! Vegetarian with dairy; no eggs or gluten. Class size limited to 12.
Enjoy the seasonal bounty with these easy-to-follow recipes incorporating the best of the high season’s offerings. Together, we’ll make a refreshing Tarragon Gazpacho, Crispy Zucchini Piccata, Pesto-stuffed Tomatoes, and Quick Pickled Sweet Peppers to complement your grilling season. Then we’ll top it off with Caramelized Apricots with Hazelnuts for dessert. You’ll get plenty of additional tips for using summer produce and ideas for variations. Vegetarian; no dairy, eggs or gluten. Class size limited to 15.
For ages 13 and up, with one adult guest. Get ready for a fancy family meal or festive gathering with a Japanese theme, as you roll your own vegetarian sushi and onigiri rice balls. Together, we will consider the Japanese aesthetic of celebrating the transient beauty of nature’s bounty by focusing on presentation as well as technique. We will also make a refreshing Cucumber Salad, exotic Wakame Seaweed Salad, Super Simple Miso Soup, and Daifuku (a small round mochi stuffed with sweet filling). Vegetarian; no dairy, eggs or gluten. Class price includes one child and one adult guest.
For ages 4 to 6, with one adult guest. Young cooks will prepare a towering pile of nachos, customized to their tastes. We’ll work with all of the classic ingredients — fresh tomatoes, pinto beans, lots of melty queso (cheese) and more to achieve nacho perfection. We’ll complement the nachos by making a batch of guacamole; and we’ll prepare a cool, refreshing fresh Strawberry Agua Fresca to drink. Vegetarian with dairy; no eggs. Class price includes one child and one adult helper.
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.
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.
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.