The Pacific Northwest Spring Feast We are lucky to live in a region with an abundance of fresh seafood, wild mushrooms, foraged greens, and an abundance of year-round locally grown produce. Join Chef Jennifer Berry in this hands on class where her menu celebrates the best of the spring bounty the Pacific Northwest has to offer. We welcome spring with indigenous locally raised Olympia oysters that you will learn to shuck, then we will turn our efforts into creating the rest of your feast, including learning how to perfectly pan-seared our most valuable spies of Salmon. Cheers to the PNW! Olympia Oysters on the half-shell with Rhubarb Vinaigrette Pan-seared Chinook Salmon with Pistachio-Mint Pesto Ricotta Dumplings with Spring Peas, Asparagus and Green Garlic Olive Oil Cake with Honeyed Whipped Mascarpone and Strawberries
Steak Dinner at the Bistro We have a lot to learn from the French. In France, you savor a delicious meal with friends, family and a great bottle of wine – not too bad of a lifestyle! In this hands-on cooking class, join Chef James Sherrill and learn how to create these classic French bistro dishes that you can make over and over to enjoy with friends and family. In this class, you will make: Wilted Salad Lyonnaise with a warm Mustard, Bacon Lardons, a Soft Boiled Egg, and Homemade Croutons Cast Iron Pan-Seared New York Steak, with Blistered Asparagus with Béarnaise Sauce and Roasted Baby Potatoes Vanilla Bean Crème Brûlée About Chef James James has lent his creative touch to many restaurants in his native Seattle, as well as San Francisco. In San Francisco he worked several positions at Jardinière and then went on to take the sous chef position at the two Michelin-starred seafood restaurant, Aqua. In Seattle, he worked with Jason Wilson at Crush. He then served as chef de cuisine at Restaurant Zoë and executive chef at Re:public and Single Shot. In 2014 he was presented a Rising Star Chef award by Seattle Met Magazine. James is now chef owner, with his wife, of Lovely Night Catering.
The Fundamentals – Foundation 4 Week Series – Week 3 Sauces Week 3 – October 18th – Basics of Sauce Making: What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu: Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace Cauliflower Gratin Grilled Asparagus with Lemon Beurre Blanc Dark Chocolate Mousse with Vanilla Crème Anglaise Sauces: Red Wine Pan-Sauce (Demi-Glace – reduction-thickened) Bechamel/Mornay (roux-thickened) Beurre Blanc (emulsified butter sauce) Crème Angalise (custard/egg-thickened) Additional Skills/Fundamentals: Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Pan-searing, vegetable cookery, grilling, Timing and organization/mise en place Plating & presentation
The Fundamentals – Foundation 4 Week Series Want to be a better cook? Wondering where to start? Our Cooking Fundamentals – Foundation Series classes are designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar. Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy. This class meets for 4 weeks on Monday, October 4th, 11th, 18th, & 25th. Week 1 – October 4th – Knife Skills: Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and not just for professionals. You’ll learn knife care and safety; the difference between sharpening and honing and about different knife styles. Led by Chef Drew Flanders you’ll get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu. Knife cuts and techniques you will learn and use in this menu: Chicken Fajitas, Pico De Gallo, Guacamole, “Taqueria-Style Pickled Carrots” and a Caramel Flan with Fresh Oranges Knife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing Knife Cuts: Batonet Bias-Cut Chiffonade Citrus Supremes Dice (Sm, Med, Large) Julienne and Asian Julienne Mince Rondelles Week 2 – October 11th – Egg Cookery: A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamentals class will work on: “Brunch Tapas” PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce “‘Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco Toasted Brioche with Rhubarb Curd Green Salad with Apple Vinaigrette and Berries Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd Additional Skills/Fundamentals: Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Sauteeing, Starch cookery Timing and organization/mise en place Plating & presentation Week 3 – October 18th – Basics of Sauce Making: What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu: Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace Cauliflower Gratin Grilled Asparagus with Lemon Beurre Blanc Dark Chocolate Mousse with Vanilla Crème Anglaise Sauces: Red Wine Pan-Sauce (Demi-Glace – reduction-thickened) Bechamel/Mornay (roux-thickened) Beurre Blanc (emulsified butter sauce) Crème Angalise (custard/egg-thickened) Additional Skills/Fundamentals: Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Pan-searing, vegetable cookery, grilling, Timing and organization/mise en place Plating & presentation Week 4 – October 25th – Fat, Salt, Acid, Heat: Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the affect these have on your palate will be examined and explained in details this week. They we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make: Olive Oil Tuna Confit with Salsa Verde Fagioli ala Fiasco (Tuscan Cannellini Beans) Caesar Salad with Grilled Romaine Crusty Country Bread Fresh Berries and Masala Zabaione Additional Skills/Fundamentals: Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing Flavor-building and balance, using cured and pickled items to add depth of flavor How to handle fresh herbs Knife skills: dice, chiffonade, mince Curing, confit, grilling, Timing and organization/mise en place Plating & presentation