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Hands-on adult classes
As your dance card fills up with all manner of seasonal activities, wouldn’t it be nice to have a few easy, fallback appetizers that work for any occasion? Join Chef Erin for an entertaining class making quick, delicious appetizers just right for the season. You’ll join Erin hands-on to prepare Bourbon Brie (a quick baked brie with a bourbon and brown sugar glaze); Orange Canapés with Goat Cheese and Cranberry Chutney; Moroccan-spiced Bean Dip; Arugula and Edamame Crostini; Asiago-stuffed Dates with Smoked Paprika; Sugar and Spice Nuts; and Baked Olives in Red Wine. Vegetarian with dairy; no eggs.
Take the mystery out of candy making with these simple and luscious confections. Laurie will expertly walk you through the chocolate tempering process with a variety of chocolates, and garnishes including nuts, dried fruit and classic candy canes. Learn how to make nut brittles working with nuts, citrus zest and herbs. You'll make Dark Chocolate, Pistachio and Cranberry Bark; White Chocolate and Candy Cane Bark; and Almond Brittle with Rosemary and Orange. Learn to package your confections beautifully for perfect holiday gifts. Vegetarian with dairy; no eggs.
Join chef Jackie Freeman to learn the basics of home preserving while making festive seasonal treats to give as gifts or to stock your own pantry! This entry-level class will focus on water-bath canning. While discussing basic principles of canning, safety, ingredients and equipment, we’ll prepare Citrus Marmalade and Tarragon-Champagne Mustard. By the end of class, you will leave with the knowledge and confidence to begin canning at home as well as sweet little samples of your classwork. Vegetarian; no dairy or eggs.
For many of us, chicken is our go-to protein, but we tend to duplicate our old recipes over and over again. Chef Erin will help you cross the road to some new ideas with four useful cooking techniques — roasting, braising, sautéing and grilling. You’ll prepare Rosemary and Garlic Roasted Chicken with Pan Sauce and Mashed Potatoes; Braised Chicken with Lemon; Sautéed Chicken with Bourbon Sauce; and Grilled Chicken with Roasted Red Pepper Butter. You’ll also learn the money-saving technique of how to cut up and bone a whole chicken. With poultry, dairy and eggs; no gluten.
Join in for some Danish holiday cheer! We will work hands-on in small groups to create some traditional goodies made at Christmastime in Denmark. Learn how to make homemade Marzipan, to layer with Danish Nougat (hazelnut chocolate truffle) and dip into warm, melted chocolate to create homemade confections. You’ll also sample Gløgg, a traditional Scandinavian hot spiced drink, served with Æbleskiver (irresistible pancake puffs). Birgitte will also show you how to use marzipan to make Napoleon’s Hats (almond-filled pastries shaped like three-cornered hats). Vegetarian with eggs and dairy.
Ciabatta and pizza are an excellent entry into the world of hearth breads for home bakers. Chef Laurie will show you how easy it is to get an artisan bakery result in your own oven with a little knowledge and some simple techniques. Using one dough and slow fermentation, you will make two traditional Italian breads with substantial full-flavored crusts. Learn how to handle the Ciabatta bread in all stages, from starter to freshly baked, and make your own pizza to enjoy in class. Come with your questions! You will leave with dough to finish baking at home and plenty of information to get you started making artisan bread. Vegetarian with dairy; no eggs.
Sweet and savory crêpes make an easy and delicious breakfast, lunch or dinner. Join chef Olaiya Land as she teaches you how to make a user-friendly basic crêpe batter adaptable to the flavors of every season. You’ll learn how to mix lump-free batter, cook thin, golden crêpes and improvise your own crêpe creations. We’ll make Classic Crêpes with Roasted Squash and Wild Mushrooms; Buckwheat Crêpes with Ham and Gruyere; a Green Salad with Fresh Herbs and Whole Grain Mustard; and a gorgeous Lemon Crêpe Cake. With meat, dairy and eggs.
Cultured and fermented foods date back to a time before modern food preservation methods and still have a useful place on the modern holiday table. Today we know that these enzyme-rich probiotic superfoods aid digestion and detoxification and boost immunity; and the sour flavor helps curb sweet cravings. Join Birgitte as she guides you through the process to prepare a variety of cultured foods with a holiday twist. The foods we’ll prepare together are Cultured Cranberry Chutney; Sprouted Lentil Stuffing; Herb Biscuits with Homemade Cultured Butter; Cultured Spiced Cider; and for dessert, a Chai Cultured Ice Cream. Vegetarian with eggs and dairy; no gluten.
Pie-making season is on the way, and this is your year to master a flaky, buttery piecrust. Pie expert Barbara Schwartz will empower you to make delicious piecrusts every time with her simple food processor method. She’ll share the science and art of making pie as you work hands-on to create a delectable Salted Caramel Apple Galette to take home. Also included will be recipes for other holiday masterpieces: Pumpkin Streusel Pie, Chocolate Bourbon Pecan Pie, Coconut Custard Pie and Mile-High Apple Pie. Vegetarian with dairy and eggs.
Elevate your vegetarian menu to the next level with this lovely, elegant selection of recipes created by Chef Lesa. We’ll work hands-on transforming already beautiful examples of fresh Northwest ingredients into something divinely delicious, including Risotto with Winter Greens, Walnuts and Goat Cheese; Butternut Squash and Apple Bisque; Grilled Vegetable Stacks with Rosemary Mushroom Sauce; and Cranberry Tartlets with Spiced Caramel Sauce. Vegetarian with dairy; no eggs.
One of the biggest challenges for home cooks is understanding how the physiology of taste can empower spontaneous cooking. We’ll explore the five flavors: salty, bitter, sour, sweet and umami, as well as mouth-feel. Learn by tasting and experimenting as we prepare Lamb Kefta with Minted Slaw and Homemade Harissa; Pan-seared, Crispy-skinned Salmon with Spiced Cauliflower, Pine Nuts and Orange Coriander Oil; Seared and Slow-roasted New York Strip Steak with Anchovy Salsa Verde; and Spiced Chocolate Bread Pudding with Pistachio Brittle. With meat, seafood, dairy and eggs.
All new recipes! Learn the secrets to creating decadent chocolate truffles filled with chocolate ganache. Laurie will discuss the different types of chocolate, ganache and finishes as she demonstrates the chocolate tempering process and how to make silky smooth ganache. You’ll get to try your hand at rolling and dipping the truffles to make classic confections such as Dark and Stormy Truffles (with dark rum and ginger), Dark Chocolate Raspberry Truffles, and Dark Chocolate and Grand Marnier Truffles. At the end of class, you will leave with a delightful little package of truffles and the enthusiasm to make more as beautiful gifts. Vegetarian with dairy; no eggs.
Join chef, dairymaid and cheese maker Jackie Freeman for a merry evening of hands-on cheese making. In a small group setting, we’ll work together to create Buttermilk Cheese, Fresh Mozzarella, Ricotta and Queso Blanco cheese. Jackie will discuss the basic principles of cheese making, including equipment use and care, ingredients and supplies. We will taste our work in class and discuss more recipes to try at home. Vegetarian with dairy; no eggs or gluten.
Practice knife-handling hands-on, using your own chef knife or ours, and learn how to cut safely and efficiently in this fun workshop with Chef Seppo. He’ll clarify knife selection, introduce honing and sharpening and teach you several different knife techniques. You’ll sharpen your skills while preparing 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. Adults only.
Back by popular demand! Chef Rachel will share more fabulous Southeast Asian recipes inspired by her time spent in Malaysia. We’ll start with Sweet Tea with Lime and then the cooking begins. We’ll make a quick version of Curry Laksa (a popular Malaysian soup with prawns and chicken); a side of Roasted Acorn Squash with Chili Lime Dressing; and Classic Beef Rendang (coconut-braised beef) with rice served alongside Spicy, Sweet Cabbage Slaw. With meat, seafood and eggs; no dairy.
One of our most popular classes, this fun hands-on workshop will be the first of many times you gather together to make pasta with friends and family. Iole will show you how easy it is to prepare pasta from scratch and discuss the tools and techniques to help you succeed. In class, we’ll prepare and enjoy Tagliolini with Eggplant, Mushrooms and Tomatoes; Bowtie Pasta with Fresh Tomatoes and Basil; and Papardelle with Brown Butter Sage, Gorgonzola and Hazelnuts. Vegetarian with dairy and eggs.
On New Year's Eve, shortly before the clock strikes midnight, Russians sit down for a festive meal that will last into the early hours. Prepare for the New Year by learning to make five kinds of traditional Zakuski, or hors d'ouevres, including Garlicky Cheese Spread; Georgian White Bean Salad with Herbs; Beet Salad with Walnuts; Mushroom “Caviar”; and Olivier Salad. The delicious dishes you prepare will be served alongside a selection of cured meats, fish, cheeses and bread for make-your-own open-faced sandwiches. Start a new tradition for New Year’s or any special gathering! With dairy and eggs; meat and seafood optional.
Celebrate the diverse bounty the sea has to offer with these easy and delicious recipes. Lesa will share her favorite seafood tips and tricks as you work together to assemble (and savor) Fish Tacos with Jicama-Red Cabbage Slaw; Thai Shrimp Cakes with Spicy-Sweet Chile Sauce; and Sake and Miso-glazed Black Cod with Fresh Pickled Ginger and Cucumber. You’ll also receive a bonus recipe for Provençal Mussels with Garlicky Aioli to try at home. With seafood, dairy and eggs.
Coconut has become a very popular and useful ingredient, especially for gluten- and dairy-free baking. Birgitte will show you how to create treats for the holidays and beyond with a variety of coconut products. You’ll participate hands-on to prepare some new dessert favorites, including Coconut Chips; Coconut Cream Bars; Lemon Currant Coconut Cookies; and Coconut Cream Pie with homemade pie crust. Birgitte will share lots of extra info, including how to make your own coconut milk and coconut butter. Vegetarian with eggs; no dairy or gluten.
Vinaigrettes, beurre rouge, béchamel and caramel sauces serve as the stepping stones on the way to preparing complex and exciting dishes. You’ll learn how to construct and use basic sauces, emulsify sauces and fix “broken” sauces. Discuss ways to play with flavor and incorporate these sauces into various dishes. To test our new skills, we will prepare Winter Greens Salad with Citrus Vinaigrette; Roasted Cauliflower with Bay-Gruyère Béchamel Sauce; Pan-seared Scallops with Thyme Beurre Blanc; and Poached Pears with Spiced Caramel Sauce. With seafood, dairy and eggs.
Do you look forward to tamales from the farmers market or food truck, but wish you knew how to make them at home? Tamale-making will be demystified in this fun, hands-on class. Devra will teach you an easy method for preparing this festive, versatile dish, along with a repertoire of homemade salsas to liven up your meal. We’ll make Tamales with two different fillings — Spicy Black Beans and Roasted Vegetables — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa and Roasted Serrano Hot Sauce. Vegetarian; no dairy or eggs.
Dim Sum is a famous culinary tradition originating in Canton, China. Christina will teach you the rewarding art of forming, filling and folding Dim Sum as we work together to prepare Steamed Mushroom Siew Mai (dried shiitake mushroom caps filled with prawns and pork); Steamed Xiao Long Bao (bun-shaped dumplings filled with crabmeat and pork) served with Ginger-infused Vinegar; and Baked Curry Beef Pastries. Christina will also show you how to brew a cup of hot Chinese tea traditionally served with Dim Sum. With meat, seafood and eggs; no dairy.
Join Chef Olaiya as she takes you on a tour of the wide and colorful world of spices. She’ll introduce you to spices from around the globe and teach you how to buy, store and grind them. You’ll learn how to make blends and rubs and how to infuse your cooking with out-of-the-ordinary flavor. Together, we’ll use these spices to prepare complete dishes, including Indian Yellow Split Pea Dip with Infused Mustard Oil; Spice-rubbed Roast Chicken with Fennel and Green Peppercorns; Moroccan-spiced Roasted Vegetables with Garlic-Harissa Yogurt; and Five-Spice Ice Cream with Blueberry Compote. With poultry, dairy and eggs.
It’s easy to get your five-a-day with some tried-and-true recipes from our resident expert. Expand your understanding of all things vegetable in this informative class as Devra walks you through the basics of choosing, prepping and cooking seasonal produce. She’ll share bushels of information about various vegetable families as we prepare user-friendly recipes including Vegetable-Walnut Pâté; Lentil and Quinoa-stuffed Cabbage; Acorn Squash and Wild Rice Patties; Harvest Roasted Vegetables; and Sautéed Autumn Greens. Vegetarian; no dairy or eggs.
As the temperature begins to drop, nothing says, “Welcome!” to the autumn season better than a steaming bowl of soup. In this fun workshop, you’ll get a comprehensive overview on creating delicious, inspired soups and tips on the fundamentals of soup stocks. Help prepare three warming fall soups from Olaiya’s extensive soup recipe files. You’ll make Lemony Kale, White Bean and Parsnip Soup; Cauliflower Soup with Brown Butter, Crispy Capers and Smoked Paprika; and Chestnut and Farro Soup with Parsley Oil. Vegetarian with dairy; no eggs.
The smell of freshly baked bread wafting through the house is a bedrock of good memories. Come join us to learn more about the time-honored skill of bread making and the science behind it. Each participant will make a mini-size loaf of Apricot Sesame Bread, while learning the proper technique to mix, knead, shape and bake the dough. Using a basic Whole-wheat Bread dough recipe, Ronit will demonstrate variations and different shaping techniques to create rolls, braided bread and cinnamon rolls for an end-of-class treat. Vegetarian with dairy; no eggs.