Karen Lamphere - Certified Nutritionist

Wednesday, September 8, 6:30-8:30 PM              $40

Don’t you love walking through the farmer’s market and admiring all the local seasonal produce? Don’t you wish you knew what to do with it when you got home?  In this class, learn how to create delicious and nutritious gourmet meals that don’t take a lot of time or preparation. Learn from a holistic nutritionist the secret to healthy fast food!  You will sample Quinoa Stuffed Peppers; Zucchini Crust Pizza with Fresh Herb Pesto & Sautéed Seasonal Vegetables, Green Bean Salad with Corn, Basil and Black Olives; and Tomato & Watermelon Salad with Feta, Pine Nuts & Mint

(Partial HANDS-ON, Class limited to 16)
Elizabeth Peckham - Culinary Instructor/Owner,
Heavenly Chocolates

Thursday, September 9, 6:30-8:30 PM                           $48

Apples, pears, blackberries, and plums wind up the end of the summer season.  Join Chef Elizabeth in the kitchen for an evening of cobblers, crisps, tarts, buckles and other creative ways to use the last of this season’s bounty. Pear Tartan; Classic Blackberry Tart with Pastry Cream; Plum Cobbler with Cinnamon Biscuits; Mixed Apple Crisp; and Jumble Berry Gallette.

(HANDS-ON, Class limited to 16)
Seppo Farrey - Chef and Best Selling Author

Thursday, September 30, 6:30-9:00 PM            $55

Sushi has become America’s new food obsession and sushi rolls are the most well known variety.  Maki sushi is “rolled sushi” with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of nori (seaweed).  Just about any ingredient can be rolled into the center from tuna to shrimp to strips of avocado.  Learn how to make perfect sushi rice, effortless sushi rolls, and everything you need to know to prepare for meals and plate your creations.  Please bring a container with you to class to take home your handmade sushi!

Leslie Lightner—Director, Culinary Events Northwest

Thursday, October 7, 6:30-9:00 PM                   $45

Pork too dry? Steaks too bland? Never again – after you try your hand at these easy yet flavorful brines and rubs guaranteed to make your next meal a winner. The best part--these brines and rubs can be made in advance and used hours before grilling or cooking. Maple Brined Pork Loin Chops with Roasted Pear Chutney; Brined Herb Roasted Turkey with Apple Cider Gravy; Grilled Brined Salmon with Cucumber-Fennel Relish; Grilled Steak with Chili Cumin Spice Rub and other spice rub recipes. Tips on brining large and small cuts of poultry, meat, and fish—great recipes for the upcoming holidays!

(HANDS-ON, Class limited to 20)

Darin Gagner – Chef, Instructor

Monday, October 11, 6:30-9:00 PM                     $55

Paella is a well known Spanish rice dish that originated in its modern form in the mid-19th century on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish.   Paella is a Catalan word which derives from the Old French word “paelle” for pan (referring to the specialized shallow pan used for cooking paella.)  This evening, Chef Darin will introduce us to this amazing crowd pleasing dish as we assist him in the kitchen working with the best shellfish, vegetables, rice, herbs and spices we can find to create the ultimate Paella experience! 

Leslie Lightner—Director, Culinary Events Northwest

Thursday, October 14, 6:30-9:00 PM                 $45

Experience unique ways to broaden your enjoyment of this precious oil! Learn how olive oils differ while we taste an international variety in class this evening.   From Tapenade to Puttanesca, Leslie will demystify the differences in olive oils, types of olives and take us through a multitude of recipes that will feature the olive as the star ingredient. Menu; Savory Tapenade with Garlic Crostini; Balsamic Marinated Olives and Goat Cheese Salad; Classic Penne Puttanesca; and Grilled Salmon Veracruz (Salmon with Olive & Thyme scented Salsa.) Also tips on avoiding pitfalls not well known to olive oil enthusiasts. 

(HANDS-ON, Class limited to 20)

Dawnula Koukol--Chef and Culinary Instructor

Wednesday, October 20, 6:30-9:00 PM $46

Learn how to make satisfying meals using the best our Northwest harvest has to offer. Organic and local foods will be used throughout. Please arrive hungry as we work with Chef Dawnula to create this delicious and satisfying vegetarian feast! Tartlets with Onion Comfit and Pistachios; Corn Soufflé Stuffed Tomatoes; Winter Squash, Mushrooms & Leek Stuffed Phyllo Triangles with Wilted Kale, Beet Relish and Horseradish Dill Sauce; and Mini Pavlova (meringue cakes) with Lime Curd Mousse and Fresh Fruit.

(Partial Hands-On, Class limited to 25)

Chris Starkenberg – Chef, Tugboat Captain, Cookbook Author

Thursday, October 21, 6:30-9:30 p.m.  $48

Sizzling grill recipes for a tailgate touchdown!  We all know what the fall brings...football tailgate parties! Join us as we learn how Chef Chris likes to tailgate. You can have gourmet food prepared on the grill without a lot of time in the kitchen or special equipment. On the menu this evening:  Carne Asada Rib Eye Sandwiches on Grilled Garlic Bread with Grilled Sweet Bell Peppers; Chipotle Pepper & Fresh Cilantro Sauce; Cajun Prawn Skewers with Creole Mustard; Quick & Delicious Grilled Pizza; Sweet & Spicy Grilled Chicken Wings; and Tailgate Potato Salad.  

Karen Lamphere—Certified Nutritionist

Wednesday, October 27, 6:30-8:30 PM  $42

Chronic inflammation is at the root of many modern illnesses - arthritis, allergies, lowered immunity, skin conditions, and heart disease. In this timely and important class, Certified Nutritionist Karen Lamphere will show how to minimize or reverse this often resistant condition through simple dietary changes, cooking techniques, and lifestyle intervention to help support healing and repair the body. You will learn which common foods are anti-inflammatory and which familiar pro-inflammatory foods (even in a healthy diet) can aggravate inflammatory conditions.  Sample Poached Salmon with Coconut Pistachio Sauce; Toasted Walnut Hummus; Curried Quinoa Salad; and Chocolate Coconut Truffles.

Pranee Halvorsen-- Instructor, Culinary Tour Guide, Asia

Wednesday, November 3, 6:30-8:30 PM            $46

Learn cooking techniques specific to this ancient cooking tool: the Wok.  Chef Pranee will teach us tips for choosing, seasoning and using the wok while creating the delectable dishes of her homeland.  On the menu this evening:   Phad Med Ma Mueng (chicken and cashew nuts stir-fried with sweet onion, California chili and green onion), Phad Krapow Talay (stir-fried seafood medley with basil and garlic) Phad Neau Nam Man Hoy (stir-fried beef with oyster sauce) Pla Piew Wan (pan-fried white fish with sweet and sour sauce) and Fried Banana with Coconut Flake and Sesame Seeds.