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Join Sureyya as she continues to supply an amazing variety of vegan dishes that everyone at the table will love. From her own Turkish hometown, where the mountains are dotted with olive orchards, she will prepare Gavur Dagi Salad with green olives. Then enjoy Muceddere (a lentil pilaf with caramelized onions and cardamom); Eggplant Mousakka; Ful Akhdar (artichokes with fava beans and almonds); and finally a sweet touch of irresistible Havuc Koftesi (carrot rolls with walnuts and coconut). Vegetarian; no dairy, eggs or gluten.
No meal is an island. All over the world, traces of culinary arts drawn from other cultures can be found in popular regional dishes. We’ll explore the cross-influence of Arab cuisine and spices on European Mediterranean communities and, in turn, the influence of the European cuisines on North Africa. Marcia will demonstrate Revoltijo de Esparragos (asparagus with saffron sauce from Andalusia), Salatat al-Bisbas (fennel salad with harissa vinaigrette from Tunisia), and Spaghetti alla Siracusana from Sicily. For a sweet treat to end the meal, enjoy Al-Tamar al-Mahshi (sugared dates stuffed with ground almonds from Morocco). Vegetarian with dairy; no eggs.
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.
Fresh Bagels, Crunchy Granola Bars and Quick and Easy Raspberry Streusel Bars: sound like some long-lost friends of yours? You thought you’d never see them again, but here they are. With her training as a chemist and decades of home baking, Shari Roberts has done the experimenting in her kitchen — so you don’t need to. She’ll demonstrate how to prepare these three delicious favorites as she shares tips on converting traditional recipes to be free of the common allergens of gluten, dairy, eggs and soy. Go ahead; take a bite! Vegetarian; no dairy, eggs, soy or gluten. Recipes do include nuts.
For ages 13 and up, without adult accompaniment. Spend a fun evening with Pastry Chef Laurie Pfalzer and become the master of the cookie! With a good arsenal of cookie recipes and the right skills, you will always be ready for parties, study breaks or just to brighten someone’s day. Laurie will cover mixing techniques (both by hand and with a mixer), rolling and shaping tips and baking. In this workshop, small teams will work hands-on to make Classic Chocolate Chip Cookies, Black and White Shortbread Cookies, Coconut Macaroons, and Blondies (Butterscotch Brownies). You’ll leave class with plenty of freshly baked cookies and loads of information to create more cookies on your own. Vegetarian with dairy and eggs.
For ages 7 to 9, without adult accompaniment. Celebrate the sunshine and warmer months with recipes that highlight fresh summer berries. We’ll make a savory Spinach and Strawberry Salad with Balsamic Vinaigrette, and a warm, crunchy Blueberry Crisp. Then, we’ll wash it all down with a cool glass of Strawberry Lemonade. We'll also prepare a Homemade Raspberry Jam that tastes great on toast and sandwiches. Vegetarian, with dairy options; no eggs.
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.
For ages 10 to 12, without adult accompaniment. Together we’ll prepare a breakfast feast to remember. We’ll start with Homemade Fresh Strawberry Sauce as a topping for our next project: Crispy Cornmeal Waffles, then we’ll create a lovely Spring Vegetable Frittata. We’ll talk about presentation and share ideas on how to beautify our dishes as we make fancy strawberry “roses” for garnish. With these new skills, you can be the chief breakfast maker for Mother’s Day, Father’s Day or any family gathering. Vegetarian with dairy and eggs.
Let’s crack open the mystery of the mighty coconut — one of the world’s most popular and versatile foods. Birgitte will show you how to successfully open a coconut and reveal its many uses as she prepares homemade coconut milk, coconut butter and cultured coconut water. She’ll discuss other useful and readily available coconut products — water, flour, oil and sugar — as she makes Zucchini Muffins with Coconut Cream Frosting and Homemade Coconut Ice Cream. Vegetarian with eggs; no dairy or gluten.
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.
For ages 4 to 6, with one adult guest. One of the best things about summer produce is the kaleidoscope of colors you can present in beautiful and creative ways. Another, of course is the good nutrition. We’ll combine both as kids work hands-on making artistic Veggie Heads, Mac and Cheese with Roasted Tomatoes, and Summer Berry Crisp with Purple Fluff Topping. Plus, we’ll play a fun produce guessing game. Vegetarian with dairy; no eggs. Class price includes one child and one adult helper.
Inflammation is a powerful and effective response to notify the immune system to send help. Unfortunately, many factors create an inflammatory environment that doesn’t allow the immune system to rest, wearing it down over time. Join nutritionist Ami Karnosh to learn about foods that soothe the inflammatory response and help restore balance. She will also discuss which foods to avoid, while she demonstrates some delicious and easy anti-inflammatory recipes using fresh, seasonal and organic ingredients, including Curried Red Lentil Soup with Lemon, Market Spice Potato Bake, Cabbage Salad with Carrot-Ginger Dressing, and Dark Cherry Quinoa Pudding. Vegetarian; no dairy, eggs or gluten.
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.
For ages 13 and up, with one adult guest. Get ready for a fancy family meal or festive gathering with a Japanese theme, as you roll your own vegetarian sushi and onigiri rice balls. Together, we will consider the Japanese aesthetic of celebrating the transient beauty of nature’s bounty by focusing on presentation as well as technique. We will also make a refreshing Cucumber Salad, exotic Wakame Seaweed Salad, Super Simple Miso Soup, and Daifuku (a small round mochi stuffed with sweet filling). Vegetarian; no dairy, eggs or gluten. Class price includes one child and one adult guest.
For ages 7 to 9, with one adult guest. Sure to become a favorite at your house, galettes are delicious and lovely, but easy enough to be a fun family project. Kids will work hands-on to create their very own open-faced, pie-like dessert filled with fresh, seasonal fruit. They will also get to choose between making a Fresh Cheesy Tomato Galette or a Savory Summer Squash Galette and taste-test the results. Vegetarian with dairy and eggs. Class price includes one child and one adult guest.
For ages 4 to 6, with one adult guest. Young cooks will prepare a towering pile of nachos, customized to their tastes. We’ll work with all of the classic ingredients — fresh tomatoes, pinto beans, lots of melty queso (cheese) and more to achieve nacho perfection. We’ll complement the nachos by making a batch of guacamole; and we’ll prepare a cool, refreshing fresh Strawberry Agua Fresca to drink. Vegetarian with dairy; no eggs. Class price includes one child and one adult helper.
The signs of spring are everywhere, and it’s a perfect time to renew your plan to get more greens into your daily repertoire. Rachel will show you a bevy of versatile recipes that take advantage of the season. Class starts off with a greens tasting, as you learn to appreciate the nuances and versatility of what’s available. Then Rachel will prepare delicious Ricotta and Escarole Crostini to enjoy with a real nutritional powerhouse — Nettle Soup with Leeks and Potatoes. We’ll also enjoy a lovely Pasta with Dandelion Greens, a Grilled Radicchio Salad and Chard Gratin. Vegetarian with dairy; no eggs.
As the Pacific NW blooms with new growth, our plates become more vibrant and our palates get to indulge in the flavors of the season. Nutritionist Danielle Premo will show you how to take advantage of spring’s offerings using fresh herbs and seasonal vegetables as she prepares Shaved Asparagus Salad with Garlic Pine Nut Vinaigrette; meal-worthy French Lentil Salad with Edamame, Strawberries, and Broccoli Rabe in a Maple Dressing; Chilled Pea and Parsley Soup; and Red Potato Soup with Sage Oil. For a sweet little treat, we’ll finish with some handmade Vanilla Bean Mint Chocolates. Vegetarian; no eggs, dairy or gluten.
For ages 4 to 6, with one adult guest. What is a cookbook? How do you measure ingredients? These are essential skills that help us create magic in the kitchen. We’ll learn about these kitchen basics while we work in small groups to create the most delicious Strawberry Shortcake with Whipped Cream. Vegetarian with dairy and eggs. Class price includes one child and one adult helper.
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.
For ages 2 to 3, with one adult guest. We’ll learn some basic cooking skills, using safe and ordinary kitchen tools, as we recreate that famous teddy bear gathering for our own little picnic. Children will work with their adult guest to make Finger Sandwiches, One-Potato Salad and Teddy Bear Cookies. If you like, bring your own Teddy Bear along to join the party! Vegetarian with dairy and eggs. Class price includes one child and one adult helper.
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.
Pastry chef Laurie Pfalzer will show you the simple steps to 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 demonstrate (and you’ll sample!) Fresh Raspberry Layer Cake, Triple Chocolate Torte with Cocoa Nib Nougatine, and her famous Strawberry-Lime Roulade with Basil Syrup. Vegetarian with dairy and eggs.
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.
For ages 2 to 3, with one adult guest. Let’s use the book, “What does Bunny See?” as our guide to make some fabulous creations in the kitchen. We’ll explore colors as we mix fruit and juice together to create refreshing Rainbow Smoothies. The kids will then construct their own Little Bunny Lunch Houses. (Think gingerbread house, only with healthy snack ingredients.) We’ll get lots of practice chopping as we make beautiful fruit and vegetable “bouquets” to eat. Vegetarian, dairy optional; no eggs. Class price includes one child and one adult helper.