The Mixed Grill

Summer is made for grilling and this meal comes from Bulgaria, the breadbasket of Eastern Europe. Similar to Greek and Turkish cuisine, Bulgarian food features lots of fresh flavors and succulent meat dishes. Join Chef Drew Flanders, in this hands-on class, where you will learn to prepare and grill kebabs and skewers, marinate and cook a juicy pork chop, and create sides that round out a festive platter.  Finish the meal off with a shot of “rakija” – and unaged brandy that finds its way into most Bulgarian celebrations and good times…Nazdrave!

Come hungry as you will prepare and feast on this amazing menu:

  • Kyufte – Grilled Seasoned Pork and Beef
  • Kebabche – Ground Beef and Lamb Skewers
  • Shishcheta – Grilled Skewers of Marinated Chicken and Vegetables
  • Juicy Herb-Marinated Pork Chop
  • Tarator – Yogurt Sauce with Cucumbers and Garlic
  • Shopska Salata – Chopped Cucumber, Bell Pepper and Tomato Salad with Olives, Herbs and Cheese
  • Roasted Potatoes with Pickled Goat Horn Peppers and Dill
  • Blistered Sweet Peppers

Kids in the Kitchen – Cucina Italiana

This 5-day camp is designed for kids ages 8 to 12.

MONDAY, June 27th to FRIDAY, July 1st

From 10:00 AM Tt 12:00 PM, Everyday

In this week-long camp, Chef Iole Aguero Limonciello will inspire your child to experience both the culture and cuisine from all over Italy.  From fresh pasta with various sauces to calzones, pizza and desserts, she will immerse your child in the different ingredients and flavor profiles found in Italian kitchens everywhere.  Our skilled culinary team will assist each day as your child practices knife skills and becomes familiar with everyday kitchen equipment.

Monday: Filled Pasta
Cheese Tortellini with alfredo sauce
Ravioli with brown butter sauce

Tuesday: Pizza & Calzone
Pizza with a variety of topping
Calzones stuffed with ricotta and mozzarella

Wednesday: Spaghetti & Meatballs
Spaghetti with beef & pork meatballs in marinara sauce with a simple salad

Thursday: Pasta Shapes Galore
Bow Tie with fresh tomato & basil
Fettuccine with pesto
Tagliolini, Pappardelle & Angel Hair coated with butter & cheese (Italian Mac ‘n Cheese)

Friday: Desserts
Crostata di Limone (Lemon Tart)
Polenta Plum Cake
No Bake Cheesecake


  • All classes are taught by a culinary professional with 2 adult assistants.
  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • We will follow current King County Guidelines regarding COVID.
  • Allergies or dietary restrictions may be accommodated – just let us know upon registration.

Around the World Small Plates with Big Tastes

Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes!  You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc.

  • From Spain – Spanish Espelette Clams with Grilled Tomato Bread, steamed in spanish sherry broth with dulce (sweet) paprika and Espelette pepper
  • From Cuba – Beef Picadillo-Filled Pastries, (flaky puff pastry filled with sweet and briny beef filling, baked golden brown and brushed with honey glaze)
  • From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt, (fried prawns wrapped with phyllo dough, seasoned with traditional Egyptian spice mixture)
  • From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas

American Steakhouse Classics

Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking.

You will make:

  • Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, topped with Blue Cheese Dressing
  • Cornmeal Crusted Onion Rings,  Buttermilk Dressing
  • Cast Iron Pan Seared New York Steak with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms
  • No Bake Cheesecake with Cherry Compote

Italian Dinner Favorites – Braciole

At Chef Barbara’s house growing up, Braciole was served as a special treat for birthdays and holidays, it is company worthy, a classic, hearty, homestyle Italian – American dish that is perfect for any night’s dinner. Chef Barbara has given this family favorite her own twist, serving the stuffed rolled Flank Steak with pan fried polenta, charred peppers and her own quick Marinara Sauce.

Join Chef Barbara in this hands on class as she shares some of her family’s favorite recipes that will make any night’s dinner a hit!

Fried Artichoke Hearts with Lemon Aioli served on a bed of Arugula 

Flank Steak Braciole; filled with ricotta salata, caramelized onion, garlic and herbs, with Pan Fried Polenta, Charred Peppers and a Fresh Marinara Sauce 

Vanilla Bean Panna Cotta

Around the World – Small Plates with Big Tastes

Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes!  You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc.

From Spain – Spanish Espelette Clams with Grilled Tomato Bread

Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper

From Cuba – Beef Picadillo-Filled Pastries

Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and brushed with honey glaze

From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt

Briny prawns wrapped in shreds of phyllo dough, seasoned with traditional Egyptian spice mixture

From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas

Greek version of Italy’s Fritto Misto but instead of being served with heavy tomato sauce, paired with acidic creamy complement to the fried seafood

About Jennifer:

Jennifer is a culinary arts instructor, private chef and recipe developer. She is a graduate of The Seattle Culinary Academy where she is also a part-time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them. You can follow her @chefjenskitchen.

Street Foods of Thailand

You’ll spice up your international cooking repertoire when you join this cooking class with Chef Barbara Sowatsky. We will eat as we go in this class that celebrates the colorful carts and stalls that dot the markets and streets of Thailand.  The salty sweet flavors, infused with ginger and garlic are intensified with lime and chilis throughout this menu. Not only will your taste buds celebrate, but so will everyone invited to enjoy this meal with you, again and again! We will make and enjoy with wine:

Curried Coconut Mussels with Grilled Bread

Naked Chicken Spring Rolls Wrapped in Butter Lettuce & Holy Basil and served with a Spicy Lime Dipping Sauce

Heavenly Beef with Bok Choy – Pan Seared Flank Steak Coated in a Peppery Sauce served with Jasmine Rice

Phö Anyone?

Explore the fresh and savory flavors of your favorite Vietnamese dish in Whisk’s Phö class. Learn the traditional preparation of Beef Phö, including the secrets to creating its signature clear broth and developing delicious umami flavor through the spices, herbs and cuts of meats used.

We will make two versions of the broth — one from Northern Vietnam and one from the South. While the broth simmers, we’ll keep your hands busy making Chả Giò (crispy pork egg rolls). They’ll look as good as they taste!

Then, you’ll assemble your bowl like a pro and enjoy the rich, fragrant, beef and rice noodle soup. Chef Thanh Tang will also share the history of Phö, his time-saving tips for preparing ingredients in advance and instructions for how to properly store leftovers.

Taco Tuesday

Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included!*

You’ll get your knife work in making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . .

Fresh, Homemade Corn Tortillas

Pan-Seared Steak Tacos al Pastor with achiote, grilled pineapple and cilantro

Baja Fish Tacos with beer-battered cod, lime crema and shredded cabbage

*Served with Cold Beer and Margaritas (2 pp)