Taming Your Sugar Beast

Karen Lamphere—Certified Nutritionist

Wednesday, May 23, 6:30-8:30 PM                       $45

Do you experience afternoon fatigue, feel stressed, exhausted or have difficulty sleeping? Do you gain weight around your middle or find it hard to lose weight? In this class we will discuss the effects of sugar and insulin on the body and why we get cravings. Find out the long term effects of over consumption of sugars, starchy carbohydrates and processed foods. Learn how to eat to eliminate sugar cravings and how to create easy menus to satisfy that sweet tooth.To help get you started, Karen will be making:  Roasted Garlic Bean Dip with Sprouted Grain Tortilla Chips, Sweet Potato Quinoa Salad, Lentils with Fennel and Chicken Sausage, and Black Bean Brownies.

Easy and Elegant Entertaining for Spring

(HANDS-ON, Class limited to 20)

Chris Feller—Chef and Culinary Instructor

Thursday, May 24, 6:30-9:00 PM                        $55

Are you in the mood to entertain, but not up to hosting a large and involved dinner party?  Let Chef Chris show you how to whip up a no-nonsense menu with Northwest Style! Cream of  Watercress Soup; Roast Leg of Lamb with English Pea and Fresh Mint Risotto; Pan Seared Chicken Breast with Roasted Asparagus & Sauce Fin Herbs and Strawberry and Rhubarb Crisp with Chantilly Cream

Northwest Wines and Spa Cuisine

CULINARY EXCURSION!

Mike Grace—Owner, Grace Cellars, Lynnwood

Candis Parker—Owner, DeVine Wines, Mill Creek

Leslie Lightner—Director, Culinary Events Northwest

Wednesday, May 30, 6:30-9:00 PM                    $58

We’ll be taking a culinary excursion to the cozy and inviting DeVine Wine boutique in Mill Creek!  We’ll create a deliciously different evening with sumptuous local wines from Grace Cellars and Chef Leslie’s spin on famous American spa recipes. We will conclude the evening with a dessert wine and a sweet dessert treat especially made for it. On the menu: Northwest Smoked Salmon &  Dill Mousse on Endive “Spoons”; Lemon Scented Asparagus-Risotto Soup; Cashew-Chicken Salad with Baked Croutons; Farfalle with Prosciutto, Baby Peas and Parmesan Crisps; Dessert Crostini with Fresh Ricotta, Strawberries and Sweet Aged Balsamic Vinegar.   Leave with tips and recipes for making your own wine pairing party a success.  DeVine Wine, 15224 Main Street Mill Creek , WA 98012   (425) 357-6200

Gluten Freedom!

Karen Lamphere—Certified Nutritionist

Wednesday, June 6, 6:30-8:30 PM                       $45

Are you following a gluten-free diet but tired of recipes that use high-glycemic and low-nutrition rice flours, potato and tapioca starch? Learn how to bake with nutrient-dense nut and bean flours in a wide variety of delicious recipes. Even if you don’t need to eat gluten-free this offers a healthier, lower carb style of eating. Sample Savory Seasonal Vegetable Quiche, Sun-Dried Tomato Cottage Cheese Muffins, Pizza Margherita, and Chocolate Brownie Cupcakes with Chocolate Ganache Frosting. No refined sweeteners.

Creole and Cajun

(HANDS-ON, Class limited to 20)

Chris Feller—Chef and Culinary Instructor

Wednesday, June 13, 6:30-9:00 PM                      $55

Most people eat to live; Creoles and Cajuns live to eat! Join us for a Louisiana gathering that’s as hot and laid back as a gator on a sultry summer afternoon!  What is the difference between Creole and Cajun you ask? Join Chef Chris in the kitchen as he leads us through a delectable menu while we discuss Creole and Cajun history and what makes cuisine from this region so sensational.  Chicken & Andouille Sausage Gumbo; Cajun Red Beans and Rice; Smothered Pork Chops with Spicy Cheddar Grits & Braised Kale; and Classic Bananas Foster. Cool as a New Orleans jazz trumpet.

BBQ and Smoke

(Partial HANDS-ON, Class limited to 18)

Darin Gagner – Chef, Culinary Instructor

Wednesday, June 20, 6:30-9:00 PM $58

GREAT GIFT FOR FATHERS’S DAY!!  Smoked meats seasoned with your favorite rub and cooked low and slow.  Just thinking about it makes you drool.  Join us for our HANDS ON BBQ class and you’ll learn how to prepare and smoke Beef Brisket, Pork Shoulder and Pork Ribs that’ll make you the envy of the neighborhood.  Chef Darin will reveal his secrets for how to cook on different types of smokers and give tips on choosing the wood to flavor your feast.  All this while you enjoy finger lickin’ samples from the following menu:    All Day Smoked Coffee Rubbed Beef Brisket with Jalapeno Cornbread; BBQ Pork Shoulder with Carolina BBQ Sauce; Brown Sugar & Mustard Brined BBQ Chicken and Ancho Chili BBQ Ribs with An Achiote Mop.

Classic Summer Cocktails & Spanish Tapas

CULINARY EXCURSION!

Clara Gutierrez – Executive Chef, Tablas Woodstone Taverna

Sander Raav—Mixologist, Tablas Woodstone Taverna

Monday, June 25, 6:30-9:00 PM $58

We are in for a real treat this evening when we visit Chef Clara Gutierrez’s restaurant, Tablas in Mill Creek.  Tonight she’ll be featuring some of her favorite Tapas while her mixologist shakes up fabulous classic summer cocktails to pair with them.  Join Sander at the bar as he walks us through these classic cocktails: Margarita; Tom Collins; Martinis; and Champagne Cocktail.  Home bartending and entertaining; the importance of classic cocktails, pairing and liquor  selection will be covered throughout the class. Tablas 15522 Main Street Mill Creek, WA 98012

A Chef’s Tour—Taste of the Caribbean

Leslie Lightner—Director, Culinary Events Northwest

Thursday, June 28, 6:30-9:00 PM                      $48

St Thomas, Puerto Rico and a touch of Jamaica!  Just back from our Culinary Events NW culinary cruise in late February, Chef Leslie is ready to revisit the Caribbeanand bring her favorite food experiences from those tasty destinations to your table.  On the menu:  Tamarind Barbecued Chicken with Smoky Plantain Crema; Grilled Jamaican Jerk Pork with Golden Pineapple Chutney; Spicy Puerto Rican Crab with Sofrito in Crisp Tostones; Avocado, Arugula & Mango Salad with Toasted Pistachios; and Banana Coconut Tarts with Dark Rum Whipped Cream

Foolproof Grilling Techniques for Fish & Shellfish

(Partial HANDS-ON, Class limited to 20)

Darin Gagner – Chef, Culinary Instructor

Wednesday, July 11, 6:30-9:00 PM $58

If the mention of ”grill" and "fish" in the same sentence makes you nervous, maybe you've had the experience of  fish clinging tenaciously to the grate, only to be torn when flipped. A few helpful hints from Chef Darin will ensure moist, beautiful results for both fish and shellfish every time. From grill techniques, to perfect cooking temperatures, Darin will guide you on this delectable hands-on adventure sure to make your next grilling experience a success. Grilled Oysters with Gremolata & Chili Flakes; Whole Grilled Rockfish with Olives & Sherry Pickled Onions; Grilled Clams with Brown Butter Breadcrumbs & Crispy Prosciutto; and Chile Rubbed Shrimp with Salsa Verde & Grilled Corn on the Husk.

Dressed to Thrill--Main Dish Salads

Leslie Lightner—Director, Culinary Events Northwest

Thursday, July 19, 6:30-9:00 PM                         $48

Nothing you serve could possibly look or taste fresher than a full-bodied meal-size salad.     These are unusual collections of ingredients for extraordinary main course salads fit for company or a weeknight meal outdoors.  Warm White Bean & Grilled Steak Salad with Goat Cheese Crumbles; Smoked Salmon & Frisee Carpaccio Salad; Grilled Portobello Mushroom Salad with Tomatoes & Fresh Mozzarella; Tuscan Vegetable Salad with Spicy Grilled Shrimp; and for dessert:  NW Berries with Limoncello, Fresh Mint & Basil.  Tips for choosing, preparing and storing fresh produce will be discussed throughout the class.

Mexican Al Fresco

Leslie Lightner—Director, Culinary Events Northwest

Wednesday, July 25, 6:30-9:00 PM                      $48

Somehow, food always tastes better outdoors. Whether you're heading to the beach, mountains, or the back yard, be sure to consider these Mexican inspired grill favorites for a fabulous "take-out" meal.  Chef Leslie will walk you through a “summer fresh” menu sure to make your al fresco dining experience a breeze!  Tequila-Marinated Grilled Chicken with Mexican Mole Sauce; Grilled Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette; Grilled Chipotle Shrimp Taco with Salsa Verde & Creamy Black Beans; and Grilled Chocolate Banana & Almond Tortilla Dessert Wraps.

IRON CHEF—GRILLING EDITION!

Chris Feller—Chef, Culinary Instructor

Darin Gagner – Chef, Culinary Instructor

Wednesday, August 8, 6:00-9:00 PM $75

A sizzling hot evening featuring two incredible grills, two talented chefs, and six perfectly grilled entrees. “Not-so-secret” ingredients: chicken, beef and pork.   Don’t miss this tasty, fun-filled evening of lighthearted competition where you get to be the food critic and judge!    Experience the thrill of the grill as Chefs Chris and Darin seduce you with an array of seasonings, marinades and finishing touches—all in an effort to secure your coveted vote.  Which chef will reign supreme?

Smoking, Pickling, and Marinating:

Getting the Most from Vegetarian Cooking

(Partial HANDS-ON, Class limited to 20)

Darin Gagner – Chef, Culinary Instructor

Wednesday, August 15, 6:30-9:00 PM $55

Darin (a former Carmelita chef) will work side by side with us as we learn tips on building flavor into vegetable dishes.  Enhance the flavors of vegetables with the flavors of smoke, vinegars, and marinades. Then incorporate those tasty vegetables into meals!  Chef Darin will also discuss choosing, caring for and cooking the abundance of produce available this season. On the menu: Quick Pickled Chanterelles with  Arugula Salad & Egg; Smoked Cheddar and Apple Risotto with Local Corn and Ancho-Dill Butter; Handmade Pappardelle Pasta with Crunchy Fennel-Sherry Vinegar Marinated Cauliflower & Peppers; and  Pickled Copper Pot Carrots with Paprika, Cardamom, & Honey

Sensational Small Bites, Dips, Crackers & Spreads

Leslie Lightner—Director, Culinary Events Northwest

Tuesday, August 21, 6:30-9:00 PM                      $48

Go ahead: Skip dinner--particularly on carefree summer evenings when hovering over a stove is the furthest thing from anyone's mind. Of course, no one goes hungry! From shrimp and crab to delicate mini dessert doughnuts these small plates are a great way to enjoy a variety of dishes and the company of friends!  Warm Mexican Crab & Shrimp Spread on Homemade Parmesan Crackers; Crispy Pretzel Mashed Potato Bites with Honey Mustard Dip; Easy Tzatziki & Curried White Bean Dip with Toasted Pita Crisps; and Homemade Cinnamon Churro Bites with Chocolate & Spiced Caramel Dipping Sauces.

Asian Market Tour & Thai Feast

CULINARY EXCURSION!

(HANDS-ON, Class limited to 20)

Pranee Halvorsen-- Instructor, Culinary Tour Guide, Asia

Wednesday, September 12, 6:00-9:00 PM          $55

We’ll start our adventure at H Mart in Lynnwood where we will join Chef Pranee for a whirlwind tour (and detailed explanation) of Asian produce, spices, pantry staples, meat and fish. Discover authentic fresh herbs, vegetables, sauce, condiments and ready to serve products. Once we’ve become familiar with the market, we’ll purchase items for a Thai feast that we’ll create with Pranee back at our Culinary Center.  Pranee will show you how to cook with exotic leaves used by Thais for centuries.  Used to both infuse flavor and as a natural wrapper. As the flavors of leaves are detected, the aroma of the leaves will enhance your exotic experience.  Miang Kam (tidbits of herbs and nuts wrapped in betel leaves with herbal infused syrup); Gai Hua Bai Toey (fried marinated chicken wrapped in pandanus leaves with soy-sesame dipping sauce); Yum Samun Prai Pollamai (mixed Asian herb leaves salad with Asian fruit); Plamok (grilled white fish with red curry and basil in banana leaves); and Kao Phad Kun Chiang (fried rice with Chinese sausage wrapped in lotus leaves).  Don’t forget to bring your own shopping list and grocery bags to stock up your pantry as well!  H Mart 3301 184th Street SW, Lynnwood, WA 98037

Cooling Inflammation with Food

Karen Lamphere—Certified Nutritionist

Thursday, September 13, 6:30-8:30 PM               $45

Inflammation is the root cause of most chronic illness such as arthritis, Alzheimer’s, diabetes, cancer, and heart disease. It’s possible to minimize or reverse this often resistant condition through simple dietary changes, cooking techniques, and lifestyle intervention to support healing and repair the body. Learn which foods are anti-inflammatory and which pro-inflammatory foods (even in a healthy diet) can aggravate inflammation. Sample a flavorful ethnic menu of Edamame Miso Dip; Pan-seared Sesame Seed Crusted Salmon; Baked Sweet Potato with Asian Toppings; and Seasonal Berry Tarts with Nut Cream. All recipes gluten and dairy-free.

Restaurant Basics: Sautéing and Pan Sauces

(Partial HANDS-ON, Class limited to 20)

Darin Gagner – Chef, Culinary Instructor

Wednesday, September 19, 6:30-9:00 PM $58

Sauté:  To cook over high heat in a small amount of fat in a skillet.  Goal:  To brown foods to intensify their flavor.  Advantage?  The deposit of flavorful caramelized juices in the bottom of the skillet that when dissolved (with a small amount of liquid) become an instant and flavorful pan sauce!  Any way you define it, the results are easy, delicious and low in fat.  We’ll meet Chef Darin in the kitchen this evening and create these delectable sautéed dishes with sensational pan sauces.  Mussels with Jamon, Fennel, and Ouzo; Spicy Ciopinno with Smoked Tomato Broth;  Fennel Crusted Organic Half Chicken with Garlic Confit & Thyme Jus; and Ribeye Steak with a Port Demi and Beecher’s Cheddar Mashed Potatoes.

URBAN PIZZA

An Evening in the Outdoor Kitchen of Chef Julie Little

CULINARY EXCURSION

(HANDS-ON, Class limited to 12)

Thursday, September 20, 6:00-9:30 PM             $95

We will shuttle you in style to the beautifully appointed garden kitchen of Chef Julie Little.  Enjoy sweeping views of the Cascades and Lake Washington while we discover the fine art and proper techniques of using a wood fired oven (with a mosaic of 14th to 18th century Italian tiles!) First you’ll learn how to make authentic Napolitano pizza dough and toss it correctly. Next, you’ll master the use of a pizza peel and regulating oven temperatures.  Finally, Chef Julie will reveal the traditional sauces and pizza toppings that can be used to create your perfect pizza.     Don’t miss this relaxing evening of pizza and conversation with a gracious, talented chef at her idyllic Northwest residence.