The Italian Kitchen – Inverno Risotto 3 Course Dinner

Cooking risotto no longer needs to be intimidating.  With Naples-born Iole Aguero Limonciello’s careful guidance, you’ll gain the skills and confidence to produce consistent risotto at home, perfect every time.  You’ll also learn how to achieve a perfect sear on sea scallops. In this hands-on class, Iole will share her tips and techniques for delicious and unique variations of one of her favorite regional Italian dishes.  She’ll include seasonal ingredients from the PNW to help us celebrate winter and its warm, earthy flavors. In this class, we will make:

Risotto ai Funghi – Wild Mushroom Risotto with Parsley and Parmigiano topped with Pan-Seared Scallops and Lemon

Insalata di Siracuse – A colorful Romaine Salad with Red Onion, multi-colored Plum Tomatoes, mixed Olives, and Cucumber, lightly tossed and topped with Orange Segments

Crostata di Limone – Individual Lemon Tart

The Italian Kitchen – Ricotta Gnocchi – 3 Course Dinner

If you are a fan of potato gnocchi, let us introduce you to its cousin – ricotta gnocchi (No potatoes required!) Lighter, slightly chewy, and without compromising our love for the delicious, pillowy nuggets we are familiar with, ricotta gnocchi is a snap to make. Chef Jen Tarantino Reyes will instruct you how to prepare the perfect ricotta gnocchi and teach you different rolling techniques – the way her grandmother, and mother taught her. Once you roll the perfect pillows and pair them with braised Italian sausage, you’ll be sold! In this hands-on class, we will make:

Ricotta Gnocchi with Tomato Butter Sauce

Braised Italian Sausage

Kale Salad with Parmesan and Toasted Breadcrumbs

Zeppole with Dark Chocolate Sauce

The Peruvian Inspired 3 Course Dinner

Peruvian Cooking has been inspired by so many different cultures, nut just the neighboring countries but from countries around the world. It is a true “fusion” Of flavors that blend together and highlight it’s local and fresh, sea to mountain bounty.  Join Chef Yary in this hands on cooking class and explore then “fusion” explosion of flavors. In this three course dinner, we will make and enjoy

Scallops Gratin; with fresh Thyme, freshly grated Parmesan cheese, served on its shell garnished with basil and baby tomatoes.

Herb-Pepper Crusted Lamb Chops – Beer Marinated Double Bone Lamb Chop crusted with garlic, fresh herbs and multi colored peppercorns, drizzled with Pomegranate glaze and Mint Sauce, with pan roasted Baby Carrots, glazed with Orange Butter Sauce and a Mushroom Spanish Rice

Mulled WIne Poached Pears, with fresh Ricotta.

Wine Paired Seasonal 3 Course Dinner

Chef and Sommelier Bonnie McPike brings us an unforgettable 3-course dinner menu in this hands on class utilizing seasonal ingredients with a creative twist.  A perfect start for a fall menu for a small gathering or a holiday party paired with 3 awesome Washington Wines.

The menu is one that will become the highlight of your entertaining! Join us and and make :

Roasted Cornish Hens with Wild Rice, Pine Nuts, Dried Currants and Fresh Herbs;

Kale and Brussels Sprout Salad with Lemon Dijon Vinaigrette; and

Caramelized Apples with Labneh Cheese and Crunchy Seed Topping

3 Washington Wines Pairings Selected by Sommelier and Chef Bonnie!

Meet Chef Bonnie:

Chef Bonnie McPike is the owner of Bonnie Rae Catering and has over a decade of experience as a private chef, caterer and event manager. Her passion for cooking has led her to work in kitchens all over the world from Manhattan’s Michelin-starred wd~50 to McLaren Vale, Australia and now Seattle. Her work in Seattle is focused on helping CEOs, professional athletes and busy families reach their health and wellness goals through healthy eating and hands-on coaching. She also has a passion for wine and is a certified sommelier through the Sommelier Society of America.