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In a continuation of this popular class, Sureyya demonstrates a variety of delicious Mediterranean-inspired dishes that will fit nicely in your mealtime repertoire. She makes Wild Rice Salad with Roasted Summer Vegetables, Apples and Walnuts; Baked Fennel with Bell Peppers, Potatoes and Herbs; Spicy Pea and Cauliflower-stuffed Fillo Pastries; and Marinated Kale Salad with Dried Fruits and Toasted Pumpkin Seeds. Vegetarian; no dairy or eggs.
Imagine chewy, fudgy brownies, mouth-watering blueberry pie in a flaky crust and satisfying pizza, all made with no gluten, eggs, dairy or soy! Let Shari show you how to bake these delicious all-American foods that you can prepare in your own home. Through her training as a chemist and decades of home baking, she has done the experimenting in her kitchen so you don’t need to. She will share ingredient tips and techniques that you can apply to other recipes to make them gluten-free. Vegetarian; no dairy, eggs, gluten or soy.
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.
For ages 8 to 12, with adult accompaniment. Jump-start summer with a spectacular celebration of local berries made into many different dishes, all gluten-free! We’ll refresh ourselves with Raspberry Lemonade, then make Strawberry Shortcake from scratch. We’ll also make Many-berry Muffins, and a Chocolate Dip for Strawberries and Coconut Macaroons. Vegetarian, with dairy and eggs; no gluten. Price includes one child and one adult.
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.
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.
For ages 7 to 9, without adult accompaniment. Kick off the fun this summer with one of nature’s most versatile foods — corn! We’ll start out making baked Polenta Fries with Ketchup and then make a real treat: warm Cornbread fresh from the oven. Quesadillas with Black Bean and Corn Salsa make a delicious, fast weeknight meal, and we’ll finish up our class with yummy Cornflake Ice Cream Balls, a fun way to make and eat dessert! And who can forget popcorn? Bowls of this crunchy snack will be served during class. Vegetarian; no eggs, dairy optional.
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.
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.
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.
Certain foods are known to bring comfort to the body and joy to the soul. Ami, who is a certified nutritionist, will show you how to compose a meal that is packed with nutrients that support elevated moods and entice your taste buds, with suggestions for other mood-boosting foods. She will prepare Sunshine Orange Salad with Fresh Herbs: Brilliant Roasted Beets with Pumpkin Seeds; Sweetly Caramelized Onions and French Lentils; Sweet Blues Yogurt with antioxidant-rich berries; and Dreamy Salted Dark Chocolate Truffles. Vegetarian, with optional dairy; no eggs.
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.
Archana prepares for us some much-loved recipes from Indian cuisine. We start with Spinach Salad with Walnuts, with a dressing flavored by ginger and garam masala, a toasted spice blend; Navratan Korma, a South Indian curry with peas, green beans, potatoes and coconut; and Malabar Curry, a signature South Indian Dish from the Malabar Coast. With spring in the air and summer soon to follow, we will conclude the meal with a warm-weather favorite dessert of Mango Coconut Mousse. Vegetarian; no dairy or eggs.
The twisting streets of Seoul are host to an amazing mix of incredible food if you know where to look. We will go on a tour of some of the tastiest and most popular dishes, which are all quick, easy and healthy. Sally uses traditional techniques that she learned from her grandmother in making Gimchi Jeon (savory kimchi pancake); Miyeok Moochim (tangy seaweed salad); and Sujebi (vegetable and dumpling soup), great for all seasons. For dessert, don’t miss the popular Ho-tteok, a grilled pastry with a brown sugar and walnut filling. Vegetarian, with eggs; no dairy.
For ages 10 to 12, without adult accompaniment. Latin America has such varied food traditions, and you’ll learn to make some tasty dishes, with a touch of culture and a few Spanish words thrown in. You’ll learn to make Black Bean Pupusas (Salvadoran handmade, filled corn tortillas); and Purple Cabbage Repollo, a salad to enjoy on top of the pupusas. For a sweet ending, you’ll make Arroz con Leche de Vainilla con Albaricoque (vanilla rice pudding with apricots). Vegetarian, with dairy; no eggs.
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.
The components of a really good risotto are arborio rice, hot stock, quality ingredients and instructions by Iole. You’ll see how all these come together in a delicious creamy Italian dish that makes a satisfying meal in itself, or as a side dish to your favorite entrée. She’ll take you through the basic technique of turning rice into risotto, then dress it three ways: Artichokes with Herbs; Mushroom Medley; and Zucchini and Taleggio Cheese. Vegetarian, with dairy; no eggs or gluten.
For ages 2 to 3 with one adult guest. Even little ones like to have a hand in making their food, and they’ll like it even more when they get to choose and mix ingredients for Tiny Tots Trail Mix for a fun snacktime treat. Then they will roll out dough to make handmade Seeded Crackers and make layered Tootie Fruity Parfaits. Vegetarian, with dairy options; no eggs. Price includes one child and one adult helper.
The spice road was an ancient trade route connecting East and West, where spices such as cinnamon, cardamom, ginger and turmeric were bought, sold and traded. Sureyya will connect you with dishes using these ancient ingredients in everyday foods, such as Azerbaijani Sautéed Spinach and Greens with Feta Cheese; Uzbeki Mung Bean and Apricot Pilau; Lebanese Couscous Salad with Pine Nuts and Summer Berries dressed with Pomegranate Molasses; and Turkish Roasted Peppers and Eggplant with Spicy Tomato Sauce. Dessert is a cooling Persian Semolina Pudding with Caramelized Fruit. Vegetarian, with dairy; no eggs.
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.
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.
Many of us experience sugar or carbohydrate cravings and know how they can override our best intentions. Find out about the effects of sugar and insulin on the body; why we get cravings; and the result of too much sugar and starchy carbohydrates, processed foods and not enough protein and good fats. Birgitte and Karen combine their nutritional and culinary talents to show you which foods, herbs and supplements support a blood sugar control diet. You’ll sample Birgitte’s dishes, such as Flatbread Wrap with Fresh Veggies; Moroccan Tofu Kofta; Black Bean Flourless Brownies; and a Homemade Protein Bar. Vegetarian, with eggs; no dairy or gluten.
For ages 4 to 6, with one adult guest. Little bakers will make their own cute teddy out of bread dough. While teddy bakes, we will make lovely liquid sunshine: a little pot of Lemon Curd to spread on the bread. We’ll even sing a teddy bear song. If you can “bear” to eat your new friend, the lemon curd will make it extra yummy. Vegetarian, with dairy and eggs. Price includes one child and one adult helper.
For ages 12 to 15, without adult accompaniment. Summer is the best time for local fruit and berries, and kids will have fun incorporating them into all kinds of baked goods while learning good techniques and gaining confidence in the kitchen. Iole will lead the kids in making pie crust from scratch and then making Fruit Crostata (free-form pie); Blueberry Coffee Cake; and Summer Berry Tart; Vegetarian, with dairy and eggs.
For ages 2 to 3, with one adult guest. Kids will make an edible “caterpillar” inspired by a popular children’s story — in a tableau of yummy fruits and vegetables, plus a delicious “cocoon” made from tortillas with sunflower butter and bananas. We’ll also make Butterfly Sugar Cookies to complete the cycle. Vegetarian, with dairy and eggs. Price includes one child and one adult helper.
Pastry chef Laurie will show you the simple steps of creating cakes that look good inside and out and taste divine. Learn the tips and tricks to straight sides, flat tops and simple, elegant décor. Laurie will create amazingly simple cakes and fillings, such as Italian Buttercream and Chocolate Ganache Glaze. You’ll learn the techniques so you can mix and match the components to make your own creations. Laurie will make Lemon Chiffon Raspberry Layer Cake, Bittersweet Chocolate Citrus Cake; and Strawberry-Lime Roulade with Basil Syrup. Vegetarian, with dairy and eggs.
For ages 4 to 6, with one adult guest. Let’s create pies together! Kids will make a Fresh Berry Filling, top it with a Homemade Flaky Crust and let it bake in the oven. While the pies are baking, we’ll make Old-fashioned Ice Cream. Then we’ll enjoy eating our freshly baked pies together while hearing a story about a little girl who traveled the world to make a pie. Vegetarian, with dairy; no eggs. Price includes one child and one adult helper.
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.