The Thai Kitchen – Inspired by POK POK POK POK is the sound a wooden pestle makes when it strikes a clay mortar. Pok Pok is also a cookbook and guide to bold, authentic Thai cooking from Andy Ricker, the past chef and owner of the wildly popular and widely lauded Pok Pok Portland restaurants, with flavors that linger long after the last bite. The pok pok experience and the book is the inspiration for this popular class, taught by Chef Barbara Sowatsky. In this hands-on class you will make: Ike’s FAMOUS Vietnamese Chicken Wings Sateh with Ajaat (Shrimp Satay & Cucumber Relish) Som Tam Thai (Green Papaya Salad) Phat Si Ew (Stir-fried Rice Noodles with Flank Steak and Broccoli)
The Italian Kitchen – Pasta 3 Course Dinner This classic Italian dinner menu is perfect to serve for a special family dinner. In this class, restaurant secrets will be revealed so that pulling off the sophisticated sauces and finishing techniques can easily be duplicated at home. Chef Barbara Sowatsky will teach you to make, roll and cut pasta dough into beautiful fresh pappardelle pasta. You will learn to pull together sophisticated pan reduction with ease, elegance and little cleanup. You will enjoy Balsamic Glazed Baby Greens Salad, Buratta, Prosciutto, Pomegranate Seeds and Grilled Bread to start the evening. Fresh hand-cut Fettuccine Pasta, Lemon and Garlic White Wine Reduction, Saffron Shrimp, Cherry Tomatoes and Arugula Vanilla Bean Panna Cotta, Mixed Berry Compote
The Italian Kitchen – Osso Buco In this hands-on class, Italian Classics will warm you inside and out as you take a trip to the Italian countryside. Chef Barbara Sowatsky has built a 3 course menu around an Italian vintage classic Osso Buco with added modern freshness, featuring local flavor with inspirations from abroad. You will make: Osso Buco with a herb gremolata Risotto Milanese Baby Green Salad, basil, parsley, mint with a lemon vinaigrette and grilled country bread Apple Crostata with fresh whipped cream
The Italian Countryside Dinner In this hands-on class, Italian Classics will warm you inside and out as you take a trip to the Italian countryside. Chef Barbara Sowatsky has built a menu around vintage classics with added modern freshness and ease, featuring local flavor with inspirations from abroad. You will make: Homemade Hand Cut Pappardelle Pasta Braised Pork Shoulder Ragu Apple Crostata topped with Whipped Cream Dinner will be served Fresh Green Salad and Bread
French Bistro Dinner We have a lot to learn from the way the French live their lives as they savor a delicious meal and a great bottle of wine or two, with friends and family around. Chef Barbara Sowatsky brings her experience cooking with Jacques Pepin into this hands-on class to make classic French favorites accessible to everyone with dishes you can make over and over to enjoy with family and friends. Learn the secrets of a no fail soufflé, and the technique of a properly cooked piece of fish. In this class you will make and enjoy: Herbed Goat Cheese Soufflé with Lightly Dressed Baby Greens Pan-roasted Halibut with Cannellini Bean Provençal Lemon Curd Tart with Fresh Berries and Cream
The Italian Kitchen -The Pasta 3 Course Dinner This classic Italian dinner menu is perfect to serve for a special family dinner. In this class, restaurant secrets will be revealed so that pulling off the sophisticated sauces and finishing techniques can easily be duplicated at home. Chef Barbara Sowatsky will teach you to make, roll and cut pasta dough into beautiful fresh pappardelle pasta. You will learn to pull together sophisticated pan reduction with ease, elegance and little cleanup. You will enjoy Burrata Salad with Baby Greens, Prosciutto, Pomegranate Seeds and Balsamic Glaze with Grilled Bread to start the evening. Fresh hand-cut Fettuccine Pasta, Lemon and Garlic White Wine Reduction with Saffron Shrimp, Cherry Tomatoes and Arugula Burrata Salad with Baby Greens, Prosciutto, Pomegranate Seeds and Balsamic Glaze
French Bistro Dinner We have a lot to learn from the way the French live their lives as they savor a delicious meal and a great bottle of wine or two, with friends and family around. Chef Barbara Sowatsky brings her experience cooking with Jacques Pepin into this hands-on class to make classic French favorites accessible to everyone with dishes you can make over and over to enjoy with family and friends. In this class you will make and enjoy: Herbed Goat Cheese Soufflé with Lightly Dressed Baby Greens Pan-roasted Halibut with Cannellini Bean Provençal Lemon Curd Tart with Fresh Berries and Cream
The Greek Kitchen – Lamb Chops Transport yourself to the islands of the Aegean Sea with this Greek menu where you will explore and taste traditional yet updated dishes of Greek cuisine. Learn the secrets behind this healthy Mediterranean cuisine, which is filled with fresh , healthy ingredients and fabulous flavors! In this hands-on class, Chef Barbara Sowatsky will guide you through making: Saganaki, Orzo flamed fried Kayseri Cheese Garlic, Herb Marinated Lamb Chops with Minted, Lemon Yogurt Sauce Hummus with Pita and a variety of fresh grilled Seasonal Vegetables Bougatsa, a Lemon and Orange Custard Phyllo Pie
The Thai Kitchen – Inspired by POK POK POK POK is the sound a wooden pestle makes when it strikes a clay mortar. Pok Pok is also a cookbook and guide to bold, authentic Thai cooking from Andy Ricker, the past chef and owner of the wildly popular and widely lauded Pok Pok Portland restaurants, with flavors that linger long after the last bite. The pok pok experience and the book is the inspiration for this popular class, taught by Chef Barbara Sowatsky. In this hands-on class you will make: Ike’s FAMOUS Vietnamese Chicken Wings Sateh with Ajaat (Shrimp Satay & Cucumber Relish) Som Tam Thai (Green Papaya Salad) Phat Si Ew (Stir-fried Rice Noodles with Flank Steak and Broccoli)
American Steakhouse Classics Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking. Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Homemade Croutons, and Blue Cheese Dressing Cornmeal Crusted Onion Rings with a Buttermilk Basil Dipping Sauce Cast Iron Pan Seared New York Steak with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms No Bake Cheesecake with Cherry Compote