The September Make Ahead 3 Course Dinner Whether it is a family dinner or a celebration, your guests will be able to tell that this is the bounty of the season! In this hands-on class, Chef Aaron Tekulve will teach you the restaurant tricks of the trade to recreate his signature flavor-layered recipes at home, ahead of your guests, so you can enjoy your party. Chef Tekulve, a recent contestant on Chopped, is the owner of his private dining business Surrell, operating since 2012. His kitchen experience includes sous chef at Lark, apprentice of chef de cuisine Lauren Thompson at Cafe Juanita, and chef de Partie at Canlis. You will be making a restaurant quality 3 Course dinner of: Summer Harvest Ribolitta with Olive Oil Croutons and Basil Pan Roasted Halibut with Fingerling Potatoes, Cherry Tomatoes and Dill Crème Fraiche Grilled Peaches with Bourbon Caramel, Salted Pecans and Vanilla Bean Ice Cream All to be enjoyed with wine!
The August Make Ahead 3 Course 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 tricks of the trade to recreate his signature flavor-layered recipes at home ahead of your guests, so you can enjoy your party. Chef Tekulve, a recent contestant on Chopped, is the owner of his private dining business Surrell Seattle (voted top pop up in Seattle 2018) operating since 2012. His kitchen experience includes sous chef at Lark, apprentice of chef de cuisine Lauren Thompson at Cafe Juanita, and chef de Partie at Canlis. You will be making a restaurant quality dinner, perfect for entertaining: Chilled Corn Soup with Chevre, Charred Bread Croutons and Smoked Paprika Pan Roasted Salmon with a Sauté of Chanterelle Mushrooms, Cherry Tomatoes, Corn Peach and Almond Crisp with Smoked Vanilla Bean Ice Cream
The Italian Kitchen – Pasta There is something magical about the transformation of flour and egg yolk to forkfuls of tender fresh pasta in the matter of minutes. In this super fun hands-on class, Chef Aaron Tekulve will take you step-by-step through floured hands to finished-plate as you make your own tagliatelle noodles and agnolotti – filled pasta that’s a specialty of the Piedmont region of Italy. Once you have mastered the basics of making fresh pasta dough, and filling and shaping you will have the know-how to create endless variations at home. Tagliatelle with Fresh English Peas, Chilies and Parmesan Agnolotti Pasta filled with Chèvre and Herbs served in a Brown Butter and Lemon Sauce Served with a fresh Leafy Green Lettuce Salad
The French Inspired Make Ahead 3 Course Dinner We have a lot to thank the French for when it comes to meal time. The influence that the French have made on America appears in everything from fine dining to everyday sandwiches and includes wine, butter, cream, mayonnaise, bacon, bread and the list goes on and on. Get ready to tackle this hands-on French Inspired Make Ahead Dinner class taught by Chef Aaron Tekulve and channel your inner Julia Child. In this class you will make a classic 3 course Dinner of : Salad Lyonaisse Pan Roasted NY Strip Steak with Sauce Dianne and Duck Fat Roasted Fingerling Potatoes with Herbs Caramelized Apple Tarte Tatin with French Vanilla Bean Ice Cream This French Inspired Dinner is almost better than a trip to France! 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.
The Italian Kitchen – Pasta There is something magical about the transformation of flour and egg yolk to forkfuls of tender fresh pasta in the matter of minutes. In this super fun hands-on class, Chef Aaron Tekulve will take you step-by-step through floured hands to finished-plate as you make your own tagliatelle noodles and agnolotti – filled pasta that’s a specialty of the Piedmont region of Italy. Once you have mastered the basics of making fresh pasta dough, and filling and shaping you will have the know-how to create endless variations at home. Tagliatelle with Fresh English Peas, Chilies and Parmesan Agnolotti Pasta filled with Chèvre and Herbs served in a Brown Butter and Lemon Sauce Served with a fresh Leafy Green Lettuce Salad