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 three awesome Washington Wines. The menu is one that will become the highlight of your entertaining! Join us and and make: Roasted Cornish Hens, 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 PLUS – 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.
PRIVATE Chef and Bonnie Rae 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 The menu is one that will become the highlight of your entertaining! Join us and and make and enjoy; 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 ToppingMeet Chef Bonnie: Chef Bonnie 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.
Neapolitan Pizza and Wine Pairings Authentic flavors from Naples Italy are possible at home using these approaches taught by Chef and Sommelier Bonnie Rae. In this hands-on class, Chef Bonnie will take you step-by-step through the process of dough making for maximum flavor development, learning the surprising impact that proper hand “stretching” has on the final product. Classic Neapolitan flavors depend on the perfect sauce, which Chef Bonnie will share her recipes along with topping selections and combinations. However, learning the process of baking the pizza to get the proper crust in your home oven along with techniques of grilled pizza base will demystify pizza making at home with these amazingly flavorful and beautifully blistered pizzas. Oh, of course Chef Bonnie will put on her Sommelier hat and share two Italian wines that pair well with your freshly hand-made pizzas of: White Sauce with Prosciutto, Arugula, Lemon and Olive Oil Basil, Garlic Infused Tomato Sauce with Braised Fennel, Italian Sausage, Guanciale and Provolone Heavy Cream with Mixed Wild Mushrooms, Fontina and Taleggio Cheese Basil, Garlic Infused Tomato Sauce with Pepperoni, Coppa, Mama Lil’s, Basil and Parmesan Wines: Cantele Chardonnay Salento Poliziano Rosso Di Montepulciano
3 Course Dinner Inspired by the Zuni Cafe While Zuni first opened its doors in 1979, the restaurant began to receive serious national acclaim in 2002 when Judy Rodgers published The Zuni Café Cookbook. In 2003, the book won the James Beard Award for Cookbook of the Year and Zuni Café won the award for Outstanding Restaurant in the country. In 2004, Judy won the James Beard Foundation Award for Outstanding Chef. As Zuni continues to evolve, in its own distinctive and delicious way, it strives to remain the way it’s always been: at the same time rustic and cosmopolitan, audacious and familiar, intimate and convivial. Join Chef Bonnie in this hands-on class to make: Pears with Fennel Salad, Walnuts and Shaved Parmesan Roasted Chicken Under a Brick (one of the best roasted chickens ever!!) Bread Salad with Arugula, Seasonal Fruit and a Champagne Vinaigrette Chocolate Pots de Creme