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Hands-on adult classes
The newest restaurant, Agrodolce, is a casual and welcoming trattoria nestled in the Fremont neighborhood featuring Italy’s coastal cuisine. Chef Jason will lead you in making some of the unique dishes featured in the restaurant, such as Summer Caponata of Zucchini and Eggplant on Crostini; Mozzarella Burrata with Heirloom Tomatoes, Basil and Sherry Vinegar; and Seared Lamb Loin with Cauliflower and Green Lentils. Dessert is a deliciously silky Dark Chocolate Budino (Italian-style pudding) with Almond Cream and Pomegranate Molasses. With meat, dairy and eggs. Class size limited to 14.
Make your seasonal vegetable and grain dishes flavorful and healthy with Asian-inspired recipes from Darin’s extensive files. You’ll make exciting dishes that will spark up your summer, such as Sweet and Spicy Stir-fried Cabbage and Cauliflower with Hoisin-glazed Mushrooms; Cold Buckwheat Noodle Salad with Ponzu (soy-citrus sauce), Grilled Bok Choy and Marinated Garden Vegetables; and Black Rice Cakes with Cashews and Coconut Cream and Carrot Salad. Vegetarian; no dairy or 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 Plum Basil Jam and Dilly Beans. 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.
BACK BY POPULAR REQUEST. Come along with chef Erin to learn cooking techniques for chicken. You’ll learn how to truss a chicken for roasting, cut up a whole bird, and prepare a chicken paillard (cutlet), plus learn about proper poultry cooking temperatures, roasting, braising, pan-frying and grilling. You’ll make Roasted Rosemary Chicken with Pan Sauce and Mashed Potatoes; Chicken with Two Kinds of Lemon; Sautéed Chicken Cutlets with Kentucky Bourbon; and Grilled Chicken with Red Pepper Butter. With poultry and dairy; no eggs. Class size limited to 14.
Join pastry chef Laurie Pfalzer to make custards, the foundation for many desserts. They are a simple ratio of milk, eggs and sugar; change the ratio and you change the dessert! Once you learn the simple steps and ratios to custard, you can adapt them for your own desserts. You’ll join Laurie in the kitchen to make Seasonal Fruit and Vanilla Bread Pudding with Ginger Crème Anglaise, then Laurie will demonstrate a classic Crème Brulee with White Chocolate and Berries; and silky Dark Chocolate Custard. Vegetarian, with dairy and eggs. Class size limited to 14.
Crepes were the first dish that Dawnula learned how to make with her mother when she was young, and you can learn too, with Dawnula’s updated versions of some tasty crepes and fillings. You’ll make Fines Herbes Crepes and fill them with Caramelized Onions, Zucchini and Goat Cheese; and Buckwheat Crepes with a filling of Sherried Mushrooms, Asparagus and Mornay Sauce. Classic crepes are delicious with Chocolate Ganache with Fresh Fruit for dessert. Vegetarian, with dairy and eggs.
Cuban cuisine is a unique set of full-bodied flavors influenced by the mix of African, Arabic, Chinese, Portuguese and Spanish cultures. Whether this is your first taste of Cuban cooking or you’ve been enjoying this cuisine for years, you will experience something new and surprising. Chef Erin will share the Cuban classics of Ensalada de Aguacate y Piña (pineapple and avocado salsa); Congri (black beans and rice), Escabeche (pickled fish with capers and olives); Ropa Vieja (shredded beef with tomatoes and peppers); and Pastelitos (cream cheese pastries with quince paste). With meat, seafood and dairy; no eggs.
Barbara returns to share her secrets for making the best pie crust you’ve ever tasted! You’ll get all the pointers you need to remove the fear from making pie after Barbara demonstrates her easy technique for making pie crust in a food processor. You’ll do the same and make a Mixed Berry Galette (open-face pie). You’ll also receive recipes for some of spring and summer’s favorite pies to try at home, such as Strawberry-Rhubarb Pie, Blueberry Galette, and Blackberry Crumble Pie. Vegetarian, with dairy and eggs. Class size limited to 12.
Even though we live in the Northwest where salmon is king, we can all learn more about choosing and preparing fish to take advantage of the bounty of the sea. Darin will guide you in preparing three fish dishes, with different cooking methods and accompaniments that perfectly complement the fish. You will make Crispy-skinned Salmon with Slow-poached Potatoes and Olive-Almond Relish; Cornmeal-crusted Trout with white cheddar grits and an apple and grilled radicchio slaw; and Herb-marinated Cod en papillote (in parchment paper) with hazelnuts and a sherried arugula salad. With seafood, eggs and dairy. Class size limited to 14.
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 enzyme-rich probiotic super-foods that help aid digestion, boost immunity and curb cravings. The most well-known of these foods is sauerkraut, but there are many other delicious condiments and drinks that you can make to enhance the flavor and nutritional value of your meals. You’ll help make Sour Cream; Yogurt, Fruit Chutney and fizzy Ginger “Beer.” You’ll also take a home a sample jar of cultured Mixed Vegetables that you prepare in class, along with bonus recipes to try at home. Vegetarian, with dairy; no eggs. Class size limited to 14.
Golden Beetle is the third restaurant in the country to receive Oregon Tilth’s organic certification. Rooted in the cultures and culinary styles of the Mediterranean, it uses Mediterranean spices and flavors with the Northwest’s best organic and seasonal ingredients. You’ll make a delightful vegetarian menu along with Chef Ariel, consisting of Beet Salad with tahini vinaigrette, feta, and preserved lemons; Young Carrot Soup with ginger, duqqa spice and crème fraîche; Grilled Halloumi Cheese with pole beans, arugula and hazelnuts; and Savory Chickpea and Lemon Stew with walnuts, yogurt and croutons. Vegetarian, with dairy and eggs. Class size limited to 14.
Enjoy a fun class of hands-on cheese making with our cheese expert. After a demonstration of fresh Buttermilk Cheese, you’ll join in to make Queso Blanco (Mexican-style cheese); Fresh Ricotta; and Mozzarella in a small group setting. 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. Class size limited to 12.
Bring your knives, no matter how simple or sophisticated, 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. Class size limited to 16.
In recent years, modern vegetarian Chinese restaurants have become more popular in Hong Kong. These restaurants serve fresh, seasonal ingredients and present their dishes beautifully, sometimes creating poetic names for them. In this class, we will make some of these popular dishes, starting with pureed Spinach and Pea Soup with Tofu Patties garnished with peas (called “Lotus Pond” Soup); Crispy Tofu and Nori (called “Crispy Fish”) with Sweet and Sour Sauce; and finish with Gingered Fried Rice and Seasonal Vegetables with two beautiful “Yin and Yang” sauces: Roasted Red Pepper Tomato Sauce and Fresh Corn Sauce. Vegetarian, with eggs; no dairy.
Join chef Anne to learn essential cooking techniques that help make an almost endless number of quick and delicious meals. Learn the basics for building meals from a few fresh ingredients and some basic pantry items, plus simple ways to season and balance flavors. You’ll whip up an amazing Pesto for a dressing or a spread, and master the Perfect Roast Chicken with Silky Pan Gravy. Make Roasted Vegetables and finish with a Flaky Pie Dough. But best of all, you’ll walk away knowing how to make the most of what you have on hand, including your time, in the kitchen. With poultry and dairy; no eggs. Class size limited to 14.
Southeast Asian cuisines feature some of the most exotic flavors in the world. In this class, Christina will introduce some favorite dishes from her extensive travel in this region. Join in to make Indonesian Grilled Marinated Beef on Bamboo Skewers with Peanut Dipping Sauce; Vietnamese Crab, Prawn and Green Mango Herbal Salad with Lime-infused Nuoc Cham (lime and fish sauce dressing); and Malaysian Chicken and Potato Curry served with Roti Jala (lacy crepes with coconut milk). With meat, poultry, seafood and eggs; no dairy.
As winter comes to an end, the signs of spring are everywhere. Learn how to utilize spring greens in a bevy of versatile recipes that take advantage of the best of the season. We’ll start with a favorite appetizer, Arugula and Edamame Pesto Crostini with Preserved Lemon. Then it’s time for soup with the classic Provencal Soupe au Pistou, rich with veggies, beans and pasta and topped with a nut-free pesto. Last, we’ll make a Spring Greens and New Potato Frittata served with a Bitter Greens and Roasted Asparagus Salad. Vegetarian, with dairy and eggs. Class size limited to 16.
It’s time to celebrate spring ingredients in all their seasonal glory! In this hands-on class, Pam will show you how to create a Sunday supper, simple to prepare and perfect for entertaining friends. We will make Spring Pea Crostini; Asparagus Soup; thinly cut Chicken Paillards (cutlets) with Olives and Capers; Sautéed Carrots with Herbed Butter; and Seasonal Fruit Financiers (French-style tea cakes). Come ready to roll up your sleeves and cook in this all hands-on class. With poultry, dairy and eggs. Class size limited to 14.
Vinaigrette, beurre blanc, béchamel, and crème anglaise sauces all serve as the stepping stones on the way to preparing complex and exciting dishes. In this hands-on class, we will practice 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 Spinach Salad with Champagne Mint Vinaigrette; Farfalle Pasta with Asparagus and Parmesan Béchamel Sauce; Seared Salmon with Miso Beurre Blanc; and Summer Berries with Vanilla and Cardamom Crème Anglaise. With seafood, dairy and eggs. Class size limited to 14.
Learn the secrets, tips and shortcuts to getting a week of healthy meals on the table fast, and learn how to prepare a few items in advance to speed up your meal preparation. You’ll get recipes, a detailed game plan and a shopping list, plus tips on how to make the most of your kitchen time. We will prepare Warm Quinoa Salad with Chicken, Pears and Blue Cheese; Whole-wheat Spaghetti with Chunky Marinara and Turkey Meatballs; Black Bean Enchiladas with Red Chile Cilantro Sauce; and Thai Lime and Lemongrass Beef Stir-fry. With meat, poultry, dairy and eggs. Class size limited to 14.
BACK BY POPULAR REQUEST. Tamales are traditionally made for Southwest and Mexican holiday feasts, but you can enjoy making them any time of year after learning from Devra in this fun, hands-on class. Her business, Patty Pan Grill, serves tamales at most Seattle farmers’ markets, and you’ll get in on the secrets to making tamales stuffed with Spinach and Pumpkin Seeds; and Black Bean and Chiles, both served with a variety of seasonal toppings including Pico de Gallo, Roasted Tomato Salsa, and Roasted Chile Paste. Vegetarian; no dairy or eggs. Class size limited to 15.
Pranee is an expert in using a wok for quick, even cooking, and you’ll get plenty of pointers while making authentic Thai dishes. Learn how to season and care for your wok to make it last a lifetime, plus learn all about essential Thai ingredients and making instant sauces for everyday wok cooking. You’ll help prepare Phad Takrai Gai (lemongrass chicken); Phad Neua Sawan (“heavenly beef” with three spices, served with sticky rice); Kaeng Jued Moo Sap (minced pork, cabbage and tofu soup); and Kao Neow Mamuang (sticky rice cakes with mango). With meat, poultry and eggs; no dairy.
When date night rolls around, you don’t always have to dine out. Dazzle your date by learning to prepare three entrees for three different nights. You’ll make an elegant (and just a bit decadent) Brie and Apple-stuffed Chicken Breast with Apple Cider Pan Sauce; rich and enticing Pan-seared Beef Medallion with Madeira Wine Sauce; and for a little reminiscing, we’ll prepare a classic Sole Almondine. We’ll finish these delicious date night dishes with a sweet for your sweetie, Strawberries Romanoff — fresh strawberries in sweetened brandied cream. With meat, poultry, seafood and dairy; no eggs. (PLEASE NOTE: the 6/20 and 6/27 sections of this class are no longer available.)
Tilth, named one of the best new restaurants by the New York Times in 2008, continues to delight its patrons with fresh, inventive New American cuisine prepared with certified organic or wild ingredients sourced from local farmers. Join Chef Jason in making an appetizer of Mission Figs, Farmer’s Cheese and Marcona Almonds; a fresh Spring Onion Soup with Charred Leeks; Summer Squash Salad with Sockeye Salmon, Soft Boiled Egg, and Truffle Vinaigrette; and Wild-caught Scallops with Avocado, Grapefruit and Pearl Couscous. With seafood, dairy and eggs. Class size limited to 14.
Summer is the best time to make salads using fresh, local ingredients. We will prepare a medley of easy, satisfying salads using vegetables, grains and beans and discuss ways to adapt these recipes into dozens of other options. Devra will lead you through making her original recipes of Mediterranean Chickpea Salad flavored with parsley and mint; Lentil and Barley Salad with fresh veggies; Black Bean and Corn Salad with tomatoes, chili and lime; and Herbed Veggie and Red Bean Salad. You’ll also get tips on balancing flavors, seasonings and dressings in this fun, hands-on class. Vegetarian; no dairy or eggs. Class size limited to 15.
Maki Sushi is “rolled sushi” with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of nori (toasted seaweed). Just about any ingredient can be included, from avocado to spinach to tofu, and once the technique is learned, you can get creative at home with other ingredients, such as seafood. Seppo will also show you how to make perfect sushi rice, prepare effortless sushi rolls and serve your creations with elegance. Vegetarian; no dairy or eggs. Class size limited to 16.