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Hands-on adult classes
BACK BY POPULAR DEMAND! Using one recipe, you will create two traditional breads — one Italian, the other French — while learning the underlying techniques of artisan bread making. We’ll talk bread ingredients (flour, water, salt and yeast), kneading and baking while creating traditional Herbed Focaccia and Olive Fougasse. We’ll also shake things up a bit with some dessert Focaccia with seasonal fruits. You will leave class with your fresh baked bread and loads of information about bread making at home. Vegetarian; no dairy or eggs. Class size limited to 14.
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. Explore flavor through tasting and experimenting as we prepare Slow-roasted Salmon with Fresh Herbs, Bacon Dashi Broth and Roasted Mushrooms; Cider-brined Pork Loin; Butter-poached Shrimp with Orange Gastrique and Arugula Salad; and a delectable Brown Sugar Ice Cream with Fennel and Pistachio Dust. With meat, seafood, dairy and eggs. Class size limited to 14.
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.
From pulled pork to fresh peaches, nothing speaks of summer like Southern food! Join Chef Erin for a little down-home southern summer cooking with all the fixings. You’ll learn to make quick and tasty Pulled Pork with Carolina-style Barbecue Sauce; From-scratch Coleslaw; Perfect Roasted Corn-on-the-Cob with Honey Chili Butter; delicious Not-What-You-Think Pimiento Cheese; and Grilled Peaches with Bourbon Caramel Sauce. With meat, dairy and eggs. Class size limited to 14.
Ah, summer! Is there any better time to hone your pie-making skills? Strawberry-rhubarb, cherry, blueberry, blackberry: all the flavors of the season taste even better in a pie. Let Barbara show you how to make the best pie crust around with her simple tricks and a food processor, plus learn a little baking science along the way. Each student will make a Cherry Galette to take home. You’ll also receive take-home recipes for other foolproof summer favorites like Mixed Berry Galette and Blueberry Crumble Pie. Vegetarian with dairy and eggs. Class size limited to 12.
Tapas are a great idea for impromptu parties. Learn how to make fun, flavorful appetizers that will ensure you have time for socializing and that your guests will leave your party full and satisfied. Your well-planned menu will include Pan con Tomate (rustic bread smeared with ripe tomatoes and garlic); Logrono-style Mushrooms with Garlic and Parsley; Chickpeas with Piquillos, Lemons and Herbs; Chicken Skewers with Romesco Sauce; Spanish Tortilla with homemade Aioli; and lastly, Crema di Limon with fresh summer berries. With poultry, dairy and eggs. Class size limited to 14.
Getting through a busy week in one piece often hinges on successfully getting dinner on the table without too much stress. In this hands-on class, you will learn some quick ways to cook healthy, seasonal menus and create dishes that make dinner easier as the week progresses. Together, we will prepare Stove-top Braised Tarragon Chicken; Spring Vegetable Pot-au-feu (French for “pot on the fire”); Rice Pilaf with Shiitake Mushrooms and Spinach; and Smoked Salmon Niçoise Salad. With poultry, seafood and dairy; no eggs. Class size limited to 14.
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.
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, steam, season and sauté chicken as you make dishes of poultry perfection. You'll help prepare Thai-spiced Chicken Meatballs with Spicy Aioli; Moroccan Chicken Tagine with Olives and Preserved Lemon; Chicken Paillards with Lemon Cream and Spring Vegetables; and Kale, Chickpea and Chicken Salad with Pickled Peppers and Parmesan Vinaigrette. With poultry, dairy and eggs. Class size limited to 14.
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.
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.
BACK BY POPULAR REQUEST! In this fun hands-on class, you’ll participate in making the freshest, lightest gnocchi (pronounced nee-o’-kee) — little Italian dumplings made with potatoes — quickly cooked and bathed in delectable sauces. You’ll make and shape the dough and sample gnocchi with three easy sauces: Fontina Sauce, Oven-roasted Spring Vegetable Sauce, and Fresh Tomato Sauce with Basil. Vegetarian; with dairy and eggs. 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.
Bring your chef 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. 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. Adults only. Class size limited to 16.
Korean-style BBQ offers unique and irresistible flavors, quite distinct from American BBQ, but gaining strong stateside popularity. In this class, we will prepare Beef Bulgogi (grilled marinated beef) and Daeji Bulgogi (grilled pork marinated in Korean spicy sauce). We’ll learn how to serve the barbecued meat the traditional way in lettuce wraps filled with optional rice, Ssamjang (spicy Gochujang miso sauce) and a selection of herbs and chili peppers. We will also learn how to make Pa Moochim (green onion salad) to serve as a side dish with the barbecue. With meat; no dairy or 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’ll guide you through equipment, pan selection and care, “reading” oil, temperature control, gauging doneness, and ingredient substitutions. You’ll love Peppercorn-crusted New York Steak with a red wine demi-glace, watercress, bleu cheese, and asparagus; Herb-marinated Cod with minted red quinoa and sauteed peas; Crispy Seared Chicken Breast with garlic and thyme pan reduction and an arugula and strawberry salad; and Pork Chops with slow poached fingerling potatoes, caramelized onions, and a balsamic and fig glaze. With meat and dairy; no eggs. Class size limited to 14.
Looking for fresh inspiration for your next backyard dining adventure? Chef Olaiya will share some of her favorite Mediterranean recipes for the grill. While learning some valuable grilling techniques, you’ll help prepare Grilled Eggplant with Honey and Mint; Chicken with Cilantro Pistachio Pesto; Israeli Couscous Salad with Summer Vegetables, Walnuts and Basil; and Grilled Peaches with Fennel Ice Cream. With poultry, dairy and eggs. Class size limited to 14.
Vinaigrettes, beurre rouge, béchamel, and crème Anglaise 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, practice emulsifying 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 Spinach Salad with Champagne Mint Vinaigrette; Farfalle with 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 12.
It’s so easy to prepare satisfying, creative vegan wraps and sandwiches with the abundance and variety of summer produce available to us. Devra will give you the ideas you need for a quick, healthful meal as we work together to prepare Black Bean and Basil Burgers; Pan-fried Falafel; Quinoa-stuffed Lettuce Rolls; and Hummus and Roasted Red Pepper Rollups. These will be your go-to meals for picnics or satisfying days in the garden all summer long. Vegetarian; no dairy or eggs. Class size limited to 15.
Take advantage of summer herbs, fruits and cheeses to explore exciting flavor combinations for delectable desserts. Join Chef Darin to create savory desserts with refined flavors and perfectly balanced acidity and sweetness. Learn to make tarts and individual serving, restaurant-style desserts, along with sauces and fillings. We’ll make Grapefruit and Mascarpone Tart with Truffled Honey Glaze; Basil Goat Cheesecake with Fresh Strawberries and Port Sauce; Chocolate Syrah Cake with Macerated Strawberries and Mint Syrup; and Lemon Ricotta Cake with Homemade Rosemary Ice Cream and Sea Salt. Vegetarian with dairy and eggs. Class size limited to 14.
Sureyya will gather you around the table and share stories of her girlhood in Turkey, as you work together to prepare some of her very favorite dishes, including Eggplant and Lamb Kofte Kebab with rich tomato sauce; Lavash Bread; World Famous Crispy Turkish Simit Bread with molasses and sesame seeds; Muhammara (roasted pepper and walnut dip with pomegranate molasses); and Turkish Delight (white snowball-shaped Sultan’s Delight). With meat and dairy; no eggs. Class size limited to 14.
Maki Sushi is “rolled sushi” with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of toasted nori (seaweed). Just about any ingredient can be included, from avocado to spinach to tofu, and once you learn the technique, you can get creative at home with other ingredients, such as seafood. Seppo will 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.