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Hands-on adult classes
In this class you’ll explore some fine pastries, cookies and cakes that are naturally gluten-free (no special flours are needed). Without adjusting recipes, you’ll discover how easy it is to make these beautiful and decadent pastries that also just happen to be gluten-free. Learn classic pastry techniques and get lots of hands-on time as you mix, shape and bake Dark Chocolate Walnut Cookies, crispy Coconut Tuiles, and Amaretti Cookies. Laurie will also demonstrate Chocolate Roulade Cake with Vanilla Bean Buttercream, and you’ll receive a bonus recipe for Orange-Almond Cake. Vegetarian, with dairy and eggs; no gluten. Class size limited to 14.
If you are new to baking, want to improve your skills or just want to understand the science behind baking, join expert pastry chef Laurie for the first of her Baking Basics classes. She will discuss the ins and outs of flaky scones and biscuits. Using one method, you will create two types of scones (Apricot Almond Scones and Cheese and Herb Scones) as well as Buttermilk Biscuits, and learn about ingredients and simple techniques to make the most tender, flaky biscuits and scones ever. Vegetarian, with dairy and 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 Orange Marmalade with Ginger and Star Anise; and Pickled Cauliflower with Carrots and Peppers. 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.
Don’t fret about making pie crust: it’s easy as pie! Barbara will teach you how (or refine your technique) to make a deliciously flaky, buttery crust using a food processor. The savory side of pies will surprise you and satisfy you when you need a break from sweets. Barbara will show you how to make the best pie crust ever, and teach you a little science along the way, and provide recipes for Chicken Pot Pie and Winter Vegetable Quiche. You will make, and take home, a galette (an open-faced pie) with a delicious filling of Caramelized Onions and Roasted Garlic. Vegetarian, with dairy and eggs. Class size limited to 12.
Tired of your same old weeknight chicken dishes? Join chef Olaiya Land as she shares some fresh takes on chicken. In this class you’ll learn how to braise, stew, season and sauté chicken as you make dishes easy enough to serve for a weeknight supper. You’ll make Chicken and Fennel Meatballs in Tomato Sauce; Peruvian-Style Arroz con Pollo (chicken with rice); Moroccan Chicken Tagine with Prunes and Honey; and Chicken Pot Pie with Winter Vegetables and Tarragon. With poultry, dairy and eggs. Class size limited to 14.
Gourmet, gluten-free Pizza and Whoopie Pies are on the menu in this hands-on class. Together we will make a meal out of these childhood favorites that you’ll hardly notice are gluten-free! We will select seasonal toppings for thin-crust pizzas and discuss tips for a nice, thin, crispy crust and well-rounded choices for toppings. Tender, chocolatey whoopie pies get the grown-up treatment with mint, toasted coconut and peanut butter fillings. Learn the basics for these two recipes and then try endless variations at home! Vegetarian, with dairy and eggs; no gluten. 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.
Eastern European cooking is hearty, homey and satisfyingly delicious — foods that chef Erin, a third-generation Hungarian-American learned to cook from her grandmother. Erin will share Grandma Rose’s recipes for Goat Cheese Spread; Potato and Cheese Peirogis (dumplings); Chicken Paprikás; Stuffed Cabbage; and Cucumber Salad with Sour Cream. You’ll get hands-on experience and lessons in how to make peirogi dough, techniques for filling and cooking cabbage rolls, seasoning choices for the chicken, and braising and stewing techniques. With meat (bacon), poultry, dairy and eggs. Class size limited to 14.
The Northwest has one of the longest growing seasons in the country, and we’re lucky to be able to enjoy fresh, local ingredients year-round. Devra, who is a long-time vendor at area farmers markets, knows how to select the best fresh ingredients to turn into quick weeknight dishes that everyone will love. Join in as we make crispy Kale Chips to complement a hearty Portuguese White Bean and Kale Soup; and Beets with Hazelnuts, Rosemary and Orange. There’s no better way to use Northwest fruit than in a dessert of Ginger-poached Pears, a simple, delicious finish to our winter harvest meal. Vegetarian; no dairy or eggs. Class size limited to 15.
Bring your knives, no matter how simple or sophisticated — or use ours — 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.
Chef Lesa will show you how to make the most of late winter produce and give you tips on selecting, storing and preparing your goods. Learn the meatless secret of savory Lentil and Walnut Paté with Mushrooms; take familiar flavors into new territory with Reisling-braised Apples and Leeks; and let Risotto with Greens and Goat Cheese make eating your greens an easy treat. A bowl of Roasted Yam and Parsnip Soup with Parmesan Crisps will make you wish for winter without end. You’ll also receive a bonus recipe for Sweet Potato and Prune Tzimmes — a dessert perfect for any day of the week. Vegetarian, with dairy; no eggs. Class size limited to 14.
Learn how to successfully cook meat indoors using high heat with chef Darin’s recipes, tips and techniques. He will guide you through equipment and pan selection and care, “reading” oil, temperature control, gauging doneness, and ingredient substitutions. Learn to make delicious, hearty dishes, including Sweet Mustard-marinated Pork Chops with Root Vegetable-Apple Hash; Grass-fed New York steak au poivre with Parmesan Gnudi Gnocchi dumplings; Sautéed Lamb Chops with Spicy Moroccan-minted Yogurt; and Warm Bacon and White Bean Salad. With meat, dairy and eggs. Class size limited to 16.
Join Iole in this lively workshop where you’ll learn to make a staple of Italian home-cooked meals — fresh pasta. With a batch of pasta dough, a little practice and a handful of fun, you’ll become an expert at making and filling Cheese Ravioli to serve with Walnut Sauce; and Tortellini with Butter and Cheese Sauce. Iole will also show you how to make other shapes such as farfalle (bow ties) with spicy tomato sauce, and flat noodles such as tagliolini, fettuccine and pappardelle. Vegetarian, with dairy and eggs. Class size limited to 14.
Join us to learn the basics of pressure cooking and how this handy tool can simplify your life and help you get more real food on the table every day. We’ll learn how to properly cook beans for Black Bean, Kale and Sweet Potato Chili. Then learn about grains in Tuscan Farro Salad with optional tuna. Finally, we’ll see the advantage of using pressure cooking with meat-based proteins with Barbecue Pulled Chicken and Mushroom-smothered Pork Chops. Suddenly, weeknight cooking is within easy reach. With meat, poultry and optional seafood; no dairy or eggs. Class size limited to 16.
Tamale-making is usually thought of as a time-consuming labor of love, but this hands-on class will teach you an easy method for preparing this festive, versatile dish, along with a repertoire of homemade salsas to spice up your meal. We’ll make Tamales with two different fillings — Black Beans or Roasted Vegetables — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa, and Roasted Serrano Hot Sauce. Vegetarian; no dairy, eggs or gluten. Class size limited to 15.
Stir-frying is one of the most popular ways to prepare Chinese food. It is fun, healthy and easy. In this class you will learn how to use the basic tools and the principles of effective stir-frying and how to pair vegetables and other ingredients such as dried and fresh mushrooms, edamame (green soy beans), pine nuts, baked tofu and mochi (brown rice cakes). We will prepare easy stir-fry sauces such as Mongolian Sesame Sauce, Japanese Teriyaki Sweet Soy Sauce and Korean Gochujang Miso Sauce. Vegetarian; no dairy or eggs. Class size limited to 16.
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 prepare and use basic sauces by practicing 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 Mixed Green Salad with Balsamic-Pomegranate Vinaigrette; Macaroni and Three Cheese Béchamel; Salmon with Tarragon Beurre Rouge; and Pan-seared Bananas with Spiced Caramel Sauce. With seafood and dairy; no eggs. Class size limited to 12.
The brightest thing about January is the wonderful citrus fruits that arrive, bringing with them sunshine and vibrant flavors. Join Chef Pam to create dishes using citrus to spark up a winter menu. You will get familiar with a wide variety of citrus fruits and receive lots of tips on how to use them throughout the season. We’ll make a Tangy Roasted Beet Soup with Orange Crème Fraiche; Fish en Papillote (in parchment) with fennel, leek, thyme and citrus; and Seasonal Green Salad with Shaved Vegetables, Citrus Segments, Pistachios and Citrus Vinaigrette. Dessert is special too, as we make an Italian-style Meyer Lemon Budino (pudding). With seafood, dairy and eggs. Class size limited to 14.
Crafting the best vegetarian soups is about how to incorporate herbs, spices and nutrients into your soups so that they are rich with flavors. You’ll enjoy sipping on Sage and Lemon Tea as we get started on making stew-type soups and quick soups for the fast pace of our daily lives. Sureyya shares recipes for Peasant Soup with Root Vegetables; Homemade Spinach Tortellini Soup with Yogurt and Mint; Rice and Lemon Soup with Caramelized Onions and Cilantro; and “Villager’s Sunday Stew,” made with pasta and seasonal vegetables. Vegetarian, with dairy and eggs. Class size limited to 14.
Siberia “enjoys” between six and nine months of frigid temperatures, depending on the specific region. If you were a typical Siberian family, what would you eat for dinner on one of those cold nights? It might be Rassolnik (barley, beef and tangy pickle soup) and Pelmeni (small dumplings filled with juicy ground pork and beef). In true Siberian style, you will finish the meal with a cup of tea with a little something sweet such as Sukhariki, the Russian version of a twice-baked biscotti with walnuts and raisins. With meat, dairy and eggs. Class size limited to 16.