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Your "meat and potatoes" man
The cuisine of Hawaii is such a gorgeous fusion of cultures and made so exciting by the variety of local foods that are produced in the tropical climate. We can all use a little warmth and light this time of year, and these dishes, filled with sunshine, are the perfect solution. Lynne will prepare Seared Tuna Poke Tacos with Chile Aioli and Fried Shallot Rings; Saimin Noodles with Kalua Pork, Peanuts, Nori and Kim Chi; and Kalbi-braised Beef Short Ribs with Coriander-caramelized Pineapple. Then indulge your sweet tooth with Coconut Sticky Rice Pudding with Macadamia Brittle Cookies. With meat, seafood, dairy and eggs.
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.
In the season of Mardi Gras and St. Patrick’s day, Lynne is reminded that some of the world’s most popular foods are found in small, local gathering places. This is where friends are made and hearty, delicious dishes are shared. Come try a taste of pub fare with samples of Northwest beers in a menu of Beer-boiled Prawns with Mustard Seed Cole Slaw; Brewer’s Plate Duck Sausages with Fennel, Dried Cherries and Pale Ale; and Steak and Mushroom Pasties with Homemade Steak Sauce. Dessert is Sticky Dark Chocolate and Porter Brownies with Espresso Ganache. With meat, poultry, seafood, dairy and eggs.