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Classes with wine or beer
There’s always somewhere in the world where the sun is shining. Come celebrate the fact with good food and drink! We’ll travel to New Zealand and Australia on a non-stop culinary adventure with samples of some Down Under wines. Catch up with Lynne as she prepares Chiko Rolls Reinvented (Australian Egg Rolls); Seafood Skewers on the Barbie; Red Wine-braised Lamb and Mushrooms in Puff Pastry; and Individual Pavlovas with Kiwi and Clementines. Good on ‘ya, doll! With meat, seafood, dairy and eggs.
Join Chef Lynne for a hands-on tribute to one of Spain’s signature dishes. You’ll learn how to perfectly cook paella rice (and all the other ingredients joining the party) as you help prepare two paella recipes sure to find a space in your “favorites” file — Chicken, Chorizo and Smoked Paprika Paella; and Seafood and Saffron Paella. Your paella will be perfectly accompanied by Orange, Fennel and Olive Salad; an array of almond-studded dark chocolate for dessert; and samplings of two specially chosen Spanish wines. With meat, seafood, dairy and eggs.
Robert Louis Stevenson said, “Wine is bottled poetry.” In the month of love, we’ll prove that truth with some of our favorite bold, romantic and sexy red wines. To further expand the fluttery feelings, we’ll pair them with irresistible dishes like Rogue Smokey Blue and Toasted Hazelnut Napoleons with Pear and Dried Cherry Salsa; North African Red Curry Peanut Soup; Roast Duckling with Pomegranate-Peppercorn Jus; Wild Rice and Morel Risotto; and one last kiss goodnight — Seriously Dark Chocolate Fondue. With poultry, dairy and eggs.
C'mon up to the porch for some southern hospitality with a local twist. Lynne will draw on her Virginia roots to prepare a delightful menu of southern comforts paired perfectly with a Northwest specialty — craft-brewed beer. You’ll swoon when you taste Old Bay Shrimp over White Cheddar Grits; Brewer’s Plate Duck Sausages with Homemade Cherry Mustard; Smoked Pulled Pork Sliders with Spicy Rhubarb Pickles; and Chocolate Ganache and Peanut Brittle Brownies. With meat, seafood, dairy and eggs.
Becky and Lynne are two of the nicest people you will ever meet, but that won’t keep us from putting them in the ring again for a head-to-head culinary combat. With the same list of core ingredients, they’ll each conjure their own amazing creations. Round 1 will have everyone cheering with cardamom, chiles, parsnips, apples and pork. Round 2 will continue with French lentils, prunes, radicchio, anchovies and winter citrus. Regardless of where your allegiance lies, a tasting of each dish with beautifully paired wine samples will be a win-win for everyone! With meat, seafood, dairy and eggs. Please limit your registration to two seats.