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Becky, who is writing a book about cooking with mushrooms, really knows her stuff and is happy to share her knowledge with you. You’ll learn how to use year-round cultivated mushrooms and explore how to re-hydrate and cook with out-of-season dried wild mushrooms. Becky will prepare Silken French-style Eggs on Toast Points with Black Truffle Butter and Herbs; Oyster Mushroom and Corn Empanadas with charred Poblano Chiles and Pumpkin Seed Sauce; Clay Pot Mushrooms with Bok Choy and Soy Caramel Glaze; and Button Mushroom, Walnut and Pomegranate Spread with Serrano Chiles, Warm Pita Bread and Feta Cheese. Vegetarian, with dairy and eggs.
In a continuation of this popular class, vegans and “flexitarians” alike will enjoy learning to make Sureyya’s ingenious recipes for dishes that can be a meal in themselves, or a side to a family feast. She will demonstrate how to make Beet and Chard Salad with Fennel, Arugula and Balsamic Vinaigrette; Lentil Stew with Mushrooms and Peppers in Tarragon Tomato Sauce; Stir-fried Parsnip, Eggplant and Cashew Biryani with Basmati Rice; and Black Bean Salsa with Charred Chile Peppers and Tahini Sauce. Vegetarian; no dairy or eggs.
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.
Through her training as a chemist and decades of home baking, Shari has done the experimenting in her kitchen so you don’t have to! She will make Cranberry Orange Scones; Chewy Italian Herb Focaccia Bread with Caramelized Onions; and Rise and Shine Breakfast Peanut Bars, all with no gluten, eggs, dairy or soy. They are all easy to make and they freeze beautifully. Shari will also share baking tips, and show you how to convert a traditional recipe to gluten-, egg-, dairy- and soy-free so you can experiment with your own favorite recipes. Vegetarian, with nuts; no dairy, eggs, soy or gluten.
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.
For ages 7 to 9, without adult accompaniment. Enjoy some “winter sunshine” in this zesty citrus class. We’ll be sampling different citrus fruits as we make Mixed Greens and Tangerines tossed with a Citrus Vinaigrette; and crispy Lemon Cookies. Next we’ll heat up the kitchen as we make Orange Marmalade to try on crackers, and then cool down with some Frozen Sugared Limes, a sweet Mexican-inspired treat. Vegetarian; with dairy and eggs.
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.
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 nutrient-dense super foods that have the benefits of aiding digestion, boosting immunity and curbing cravings. We will also discuss how to use these foods as a condiment and how to integrate them into other dishes. You will learn how to culture vegetables, fruits and drinks, utilizing different kinds of brine. We’ll explore making Yogurt; Crème Fraîche; Winter-spiced Fruit Chutney; Kombucha Tea; Cultured Coconut; and Sourdough Starter. Vegetarian, with dairy, no eggs.
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.
With Middle Eastern overtones and complex flavors, Golden Beetle brings the best of the region, all presented with a Northwest flair in the eclectic heart of the Ballard neighborhood. Chef Ariel makes Celery Root Soup with Pickled Red Onions and Olive Oil and Rosemary Croutons; Bulgur Salad with Kale and Melted Leeks; Shakshuka (Baked Eggs In Tomato Sauce with Ginger and Spinach); and Turkish Milk Pudding with Ruby Red Grapefruit and Cardamom Syrup. Vegetarian, with dairy and eggs.
Warm up the winter with flavorful vegetarian recipes that celebrate the versatility of winter greens. Along with techniques for cooking with greens, you’ll learn how to make perfect biscuits and gnocchi, as well as knife skills for dealing with greens. Darin will demonstrate Spicy Creamed Collards with Homemade Biscuits and Apple Butter; Wilted Chard and Mushroom Panzanella Salad with Sourdough Croutons and Sherry Vinaigrette; and Winter Greens with Handmade Gnocchi, Pears, Hazelnuts and Shaved Parmesan. Vegetarian, with dairy and 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.
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.
If you’ve had enough pie, cake or cookies, try making one of Iole’s signature Italian desserts for your next occasion, whether for the family or special guests. In the style of European desserts, they are not too sweet, not too rich — but they are a delicious end to a meal and pair perfectly with coffee or tea. Iole will demonstrate her delectable creations of Crostata di Ricotta (ricotta tart with chocolate chunks and brandy-soaked dried cherries); Crostata di Riso (rice tart with golden raisins); and a luscious Crostata al Limone (lemon tart). Vegetarian, with dairy and eggs.
You will be delighted by Kanako’s preparation of Japanese vegetables that shine in winter. Kanako, who studied vegetable preparation in Japan, talks about these star vegetables and the best way to bring out their full flavor and nutrition. She starts with the all-important Dashi broth (made with kombu kelp and dried shiitakes). Then she makes Furofuki Daikon (stewed daikon radish with creamy miso sauce); Kabu Oroshi Jiru (miso soup with grated turnip); and two unique takes on burdock: Tataki Gobo (crushed burdock root with sesame dressing) and Gobo (burdock) chips. We finish with a delicious dish of Yasai Ankake Udon (noodles with vegetables such as cabbage, mushrooms and peas). Vegetarian; no dairy or eggs.
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.
Paola brings us a delightful spring menu, inspired by the Italian region of Liguria, a stretch of fertile land between the sea and the mountains. It has very mild winters that allow the growth of gorgeous fruits and vegetables, and we celebrate these products in her easy menu. You’ll taste Insalata di Arance (a zesty salad with oranges and olives), Torta Pasqualina (savory pie filled with ricotta and herbs usually served on Easter Monday), and Farfalle con Salsa di Noci (bowtie pasta with walnut sauce). Dessert is Affogato al caffé (ice cream floating in espresso and topped with fresh whipped cream). Vegetarian, with dairy and eggs.
For ages 10 to 12, with one adult guest. Learn all about making two kinds of popular maki zushi, those wrapped in nori (a sheet of dried sea vegetable) and a “reversed” roll, with rice on the outside and nori inside. You can choose a variety of fresh ingredients, from vegetables to tofu, to customize your sushi any way you like it. Vegetarian; no dairy, eggs or gluten. Price includes one child and one adult.
Quick, easy, delicious: this describes Iole’s philosophy of cooking exactly. Using a few well-chosen ingredients, quick cooking techniques, a pinch of perfect seasoning and a dash of love, Iole will show you how you can make dishes that will please the whole family any time that you crave pasta. You will marvel at the simple, yet complex flavors in dishes such as Spaghetti with Spinach, Garlic and Olive Oil; Penne with Cream Sauce; Pasta with Eggplant, Mushrooms and Fresh Mozzarella; and Pasta with Cauliflower, Garlic and Parsley. Vegetarian, with dairy and eggs.
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.
For ages 4 to 6, with one adult guest. Making individual pies is both delicious and fun. Together we will mix the dough and fill them as we make savory Cheesy Spinach Empanadas or Black Bean and Yam Pies. For dessert we will tempt your sweet tooth with your very own Cinnamon-spiced Seasonal Fruit pie. Vegetarian, with dairy and eggs. Class price includes one child and one adult helper.
“How do I get enough protein and how much should I consume daily?” “What kind of vegetable proteins are there and how do I cook with them?” These and more questions about a vegetarian diet will be discussed, as well as the nutritional aspects of vegetable proteins, and why protein is important in our diets. Birgitte will cook with some of the most abundant protein sources, such as lentils, beans, tempeh, tofu, nuts and seeds, and show you how to use them in varied ways. You will sample Coconut Lentil Soup; Tempeh Bolognese; Herb Tofu Kofta; Fresh Herb and Vegetable Nut Loaf; and Crazy Bean Chili. Vegetarian; no dairy, eggs or gluten.
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.
The New Year is a great time to explore how to boost your energy and nutrition level using super foods. Ami, who is a nutritionist, enjoys sharing her knowledge of these foods, with ideas for incorporating them into dishes the whole family will like. Let your energy soar naturally with these nutritionally super-charged foods, such as Maca Cacao Energy Rolls; Supreme Sea Vegetable Salad (carrots, hijiki, dulse, sesame and pomegranate); Ultimate Super Supper (baked quinoa and black beans with yams and avocado); and Super Berry Protein Brownies. You’ll also receive a bonus recipe for Matcha Green Tea Scones. Vegetarian; no dairy or eggs.
For ages 12 to 15, with one adult guest. Bread making is both an art and a science, and Ronit has a great way of bringing out the artist and scientist in everyone. She shows you how easy it is to make fresh bread, how to develop a feel for dough kneading, and how to shape and “proof” the bread. Each child and adult team will make a loaf of basic white bread and experiment with turning whole-wheat bread dough into different shapes to discover your personal favorites. We’ll also churn our own butter to taste with the baked bread. Vegetarian, with dairy; no eggs. Class price includes one child and one adult.
For ages 2 to 3, with one adult guest. Let’s celebrate Valentine’s Day with holiday-inspired recipes beginning with Heart-shaped Polenta Fries dipped in ketchup. An “I Love You” Tossed Salad with Raspberry Vinaigrette is a fun way to eat your veggies. And for dessert, we’ll make sweet Maple Vanilla Cupcakes and frost them with Pink Frosting naturally colored with fruit juice. Vegetarian; with optional dairy; no eggs. Class price includes one child and one adult helper.
For ages 4 to 6, with one adult guest. It doesn’t have to be Valentine’s Day to make cookies, but it sure is a good excuse to make a batch of crisp, sweet cookies that will warm everyone’s hearts. Kids will measure, mix, roll out and cut Cinnamon, Vanilla and Chocolate Cookies and then frost and decorate them just the way they like them. Vegetarian, with dairy and eggs. Price includes one child and one adult helper.
Let’s dive into making vegan desserts that don’t skimp on flavor or decadence. Darin will share his tricks and tips for making successful vegan desserts with recipes such as Spiced Almond and Coconut Milk Crème Brûlée; Decadent Chocolate Truffles with Caramel and Sea Salt; Apple and Oatmeal Crumble with Vegan Maple Pecan Ice Cream; and Chewy Gingerbread Cookies. Included will be bonus recipes for more warm desserts, as well some “no bake” vegan favorites. Vegetarian; no dairy or eggs.
In this class we will make satisfying and flavorful gourmet pizzas you can duplicate at home, using Darin’s techniques and ingredients that are abundant during this time of year. He will make Artichoke and Walnut Pesto Pizza with Gruyere and Roasted Cauliflower; Port-soaked Caramelized Onions with Arugula, Sweet Potatoes and Goat Cheese; and Roasted Apple, Rosemary and Blue Cheese Pizza with Fig Jam Glaze; accompanied by Kale Caesar Salad with fried croutons and roasted garlic. Vegetarian, with dairy; no eggs.
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.
In this class we will use warming Indian spices in winter-friendly soups and sandwiches. Archana will mix up a batch of Kapha Masala Powder — a roasted mélange of warming spices for seasoning winter soups and lentils — and use it in Himalayan Parsnip and Apple Soup, where naturally sweet apples combine well with the warm and grounding spice blend. She will also make a delicious Spiced Potato and Vegetable Hot-Pressed Sandwich. Along with Creamy Curried Tomato Soup, Archana also prepares stir-fried Paneer Cheese and Fresh Pepper Pressed Sandwich. For dessert, you will taste a warming Vermicelli Kheer (pudding). Vegetarian, with dairy; no eggs.
Discover how easy it is to incorporate a variety of whole grain flours into your baked goods for deeper flavor and added texture. Pastry chef Laurie will show you how to use your own recipes and adjust them to include whole grain flours, plus you’ll discover uses and characteristics for whole spelt, amaranth, buckwheat, whole wheat and rye flours. She will demonstrate recipes that will delight you with complex flavors, both sweet and savory, including Roasted Vegetable Tart with Buckwheat Short Crust; Whole-wheat Chocolate Chip Cookies; Pear-Cardamom Upside-down Cake; and Orange and Rye Madeleines. Vegetarian, with dairy and eggs.