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The January 3 Course Make Ahead Dinner
Whether it is a family dinner or a celebration, your guests will be able to tell that it’s the bounty of the season. In this hands-on class, Chef Aaron Tekulve will teach you the restaurant trick of par cooking and techniques to recreate his signature flavor-layered recipes at home ahead of your guests, so you can enjoy your party.
You will make a restaurant quality Three Course Dinner of;
Blood Orange and Avocado Salad, Baby Arugula, Charred Bread Croutons and Lime
Pan Seared Black Cod, Charred Cauliflower and Salsa Verde
Caramel Apple Crisp with Smoked Vanilla Bean Ice Cream
Chef Tekulve, a previous contestant on Chopped, is the owner of his private dining business Surrell, a “Pop-up” Restaurant and Private Dining business in the Seattle area creating unique dining experiences. His kitchen experience includes sous chef at Lark, apprentice of chef de cuisine Lauren Thompson at Cafe Juanita, and chef de Partie at Canlis.