The Italian Kitchen – The Pizza Workshop Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian Expert, Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough. In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too. You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas: Margherita Pizza Roasted Vegetable Pizza with Eggplant, Zucchini, Onions, Red Peppers, Mushrooms, Artichokes, Kalamata Olives, Mama Lill’s and Goat Cheese (A surprise favorite!) Sausage, Red Onion, Mushroom Pizza with Mozzarella You’ll take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!!
Street Foods of Thailand You’ll spice up your international cooking repertoire when you join this cooking class with Chef Barbara Sowatsky. We will eat as we go in this class that celebrates the colorful carts and stalls that dot the markets and streets of Thailand. The salty sweet flavors, infused with ginger and garlic are intensified with lime and chilis throughout this menu. Not only will your taste buds celebrate, but so will everyone invited to enjoy this meal with you, again and again! We will make and enjoy with wine: Curried Coconut Mussels with Grilled Bread Naked Chicken Spring Rolls Wrapped in Butter Lettuce & Holy Basil and served with a Spicy Lime Dipping Sauce Heavenly Beef with Bok Choy – Pan Seared Flank Steak Coated in a Peppery Sauce served with Jasmine Rice
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. You will make: Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, topped with Blue Cheese Dressing Cornmeal Crusted Onion Rings, Buttermilk Dressing Cast Iron Pan Seared New York with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms No Bake Cheesecake with Cherry Compote
Meatless Monday – A Party for You or Two Are you vegetarian or simply thinking of going meatless, at least one day a week? Whatever your reasons, our Meatless classes will not disappoint your taste buds. Delicious meatless recipes developed just for this classes will satisfy your hunger and inspire your approach to healthier living. This week’s menu with Chef Thanh Tang, we will make: Grilled Mushroom, Scallion and Okra skewers with Lemongrass Yuzu Dipping Sauce Grilled Cauliflower Steak with Spicy Tomato Compote Soy Ginger Braised Root Vegetables with Buckwheat Noodles and Micro Greens Roasted Brussels Sprouts with Candied Taro, Lemon and Toasted Almonds Add theses recipes to your culinary wardrobe! These recipes are casual enough to conquer on quiet weeknight evening or dressed up for an intimate gathering.
Taco Tuesday Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included!* You’ll get your knife work in making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . . Fresh, Homemade Corn Tortillas Pan-Seared Steak Tacos al Pastor with achiote, grilled pineapple and cilantro Baja Fish Tacos with beer-battered cod, lime crema and shredded cabbage*Served with Cold Beer and Margaritas (2 pp)
Mardi Gras – 2022 You don’t have to visit the Big Easy to enjoy this hands-on class. Chef Drew Flanders, who spent many years in New Orleans, will bring Mardi Gras to you in this class that captures the legendary Cajun and Creole flavors of Louisiana. Join us as we “pass a good time” and cook our way down Bourbon Street. In true Mardi Gras style, we’ll laisse les bon temps rouler (let the good times roll) by starting with a traditional Sazerac cocktail! Then we will roll up our sleeves and get busy cooking a meal that will get you ready to catch some beads and dance with the second line! Learn to make easy shellfish stock, flavorful rice -without a rice cooker!-, and dark gumbo roux, a true labor of love, that makes all the difference in a perfect gumbo. You will cook and enjoy; Traditional Sazerac Cocktail Seafood Gumbo; loaded with Oysters, King Crab & Gulf Shrimp Bay and Thyme-Scented Rice Served with a Green Salad with Lemon Vinaigrette & French Bread
The Filipino Kitchen – Filipino Classics Filipino food has been getting a lot of buzz lately! Chef Jennifer Tarantino Reyes married into a Filipino family and has put her own “chef spin” on some of her family’s favorites. Updated but authentic recipes have received rave reviews from some of our best customers. Learn to master these dishes and create the unique flavor profile that put this comfort food on the map! The menu is served with wine or beer and includes: Adobo Chicken Wings Lumpia and Cucumber Vinegar Dipping Sauce Sizzling Pork Sisig with Fried Egg over Jasmine Rice
Dim Sum and Then Some Dim Sum means “to touch your heart”– it’s less about the recipes and more about delicious small bites, offered in various vessels. Dim Sum refers to a style of Chinese food that is prepared in small bite-sized portions and is served on individual plates or steamer baskets. Think tapas, but Chinese style! In this adventurous hands-on class, Our Chinese expert, Chef Thanh Tang, will demystify the Chinese kitchen and will show you how to make: 蟹肉烧卖 Crab and Pork Shu Mai 蝦春卷 Crispy Shrimp Spring Rolls 糯米雞 Steamed Sticky Rice in Lotus Leaf with Chicken and Chinese Sausage 豉油皇炒麵 Stir Fried Egg Noodles with Garlic Chives
Iconic Dishes of San Francisco Who better than Chef James Sherrill to lead this hands-on class focusing on a few iconic dishes of San Francisco? Chef James lent his creative touch to many restaurants in San Francisco before returning to his hometown of Seattle. In San Francisco, he worked several positions at Jardinière and then went on to take the Sous Chef position at the two Michelin-starred seafood restaurant, Aqua. In this class we will make: Chez Panisse’s Green Goddess Dressing with Gem Lettuce, Fine Herbs and Shaved Radish Aqua’s Tuna Tartare with Pear, Pine Nuts, Mint and Sesame Oil Cioppino with Prawns, Mussels, Clams and Rockfish in a Tomato Broth with FennelMore about Chef James In Seattle, James worked with Jason Wilson at Crush. He then served as Chef de Cuisine at Restaurant Zoë and Executive Chef at Re:public and Single Shot. In 2014, he was presented a Rising Star Chef Award by Seattle Met Magazine. James is now Chef Owner of Lovely Night Catering.
Crab, Crab and More Crab When it comes to enjoying crab, simple is best for most seafood fanatics. Join Chef James Sherrill in this hands-on class as he shows you the versatility of this fresh taste of the sea with standout recipes for a crab appetizer, a fantastic salad for any spring meal, and of course, the ever popular, anytime of year, crab cake. Learn the restaurant trick for producing perfectly rounded cakes. You will make and enjoy: Cucumber Crab Roll Ups Blistered Asparagus Crab Salad with Fresh Breadcrumbs and Spring Garlic Crab Cakes with Wholegrain Mustard Aioli and Arugula About Chef James James has lent his creative touch to many restaurants in his native Seattle, as well as San Francisco. In San Francisco he worked several positions at Jardinière and then went on to take the sous chef position at the two Michelin-starred seafood restaurant, Aqua. In Seattle, he worked with Jason Wilson at Crush. He then served as chef de cuisine at Restaurant Zoë and executive chef at Re:public and Single Shot. In 2014, he was presented a Rising Star Chef award by Seattle Met Magazine. James is now chef owner with his wife of Lovely Night Catering.