Cook It In Cast Iron – Deep Dish Chicago Pizza

Like anyone else who grew up in Chicago, Chef Jen Tarantino Reyes loves Chicago-style pizza! With its deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare!  Having learned secrets from the famous UNO’s Pizzeria, Chef Jen will walk you through the steps to make this classic pizza at home. Learn how to turn your kitchen into a real Chicago Pizzeria!!

  • Deep Dish Chicago-Style Sausage Pizza (Vegetarian available by request)
  • Classic Pizzeria Caesar Salad with House-made Dressing and Oven-Toasted Herbed Croutons
  • A pizzeria staple on every table is Giardiniera. Chef Jen will demo the pickling for you to enjoy!

Enjoy with cold beer or wine.
Pizza cooked in Cast iron if a team of 2, singles cook pizza in a 6″ cake pan

Kids in the Kitchen – Around the World – 5 Day Camp

This camp is designed for kids ages 8 to 12 years old.

MONDAY, July 24th THROUGH FRIDAY, July 28th
Class runs 10:00 AM to 12:00 PM, Everyday

In this 5-day hands-on cooking series, Chef Drew Flanders will inspire your child to experience foods from around the globe. We will discuss, cook and taste famous foods from around the world, while learning a bit about geography, and exploring the different ingredients and flavor profiles.  Each day, we will create delicious recipes from the “Region of the Day” as our skilled culinary team assists, as you practice knife skills and become more familiar with everyday kitchen equipment. Pack your food passport and experience a different destination every day!

Monday – Middle East
Chicken Kabobs, Hummus with Grilled Flatbread and Veggies

Tuesday – Italy
Handmade Pasta with fresh Tomato Sauce and a Caesar Salad with Homemade Croutons

Wednesday – Vietnam
Pork (or Tofu) Banh Mi, Lettuce Wraps with Shrimp

Thursday – Mexico
Chicken and Black Bean Quesadillas, Grilled Corn Salad

Friday – Argentina
Grilled Steak with Chimichurri, Grilled Veggies and Potatoes

  • All classes are taught by a Culinary Professional, with 2 adult assistants.
  • No prior experience required, just an interest to learn.
  • Please tie long hair back, wear closed toed shoes and a mask.
  • Allergies and dietary restrictions might be accomodated, please note on registration.

Kids in the Kitchen – Taste of Italy – 5 Day Camp

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

MONDAY, August 21st to FRIDAY, August 25th

FROM 10:00AM – 12:00PM

Join Chef Lee Baker and spend a week like you are in Italy! We’ll start off this week-long cooking camp making pasta and end it with a pizza party, making a lot of Italian favorites in between.  Each class will give students instruction and practice with various skills and techniques such as using knives correctly to slice, dice and chiffonade; using the stove to simmer & sauté; using a scale to create perfect pasta dough – and how to roll, cut and fill that dough. Additionally, students will learn the advantages of planning ahead for cooking success!

Monday

Fresh Pasta cut into Spaghetti, Homemade Tomato Sauce, Mini Meatballs, Garlic Bread

Tuesday

Chicken Saltimbocca, Cheesy, Baked Handmade Potato Gnocchi, Grape Topped Almond Cake

Wednesday

Risotto Milanese, Bruschetta with Tomato, Fresh Mozzarella & Basil, Chocolate Amaretti Cookies

Thursday

Lasagna Roll-Ups with Sweet Italian Sausage Filling, Breadsticks, Caesar Salad

Friday

Pizza Party with Fresh Make Dough and choice of toppings, Antipasto Skewers, Lemon Ricotta Cookies with Lemon Glaze

  • 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.
  • Students will be working with flour, butter and eggs and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.

Cook it in Cast Iron – Deep Dish Chicago Pizza

Like anyone else who grew up in Chicago, Chef Jen Tarantino Reyes loves Chicago-style pizza! With its deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare!  Having learned secrets from the famous UNO’s Pizzeria, Chef Jen will walk you through the steps to make this classic pizza at home. Learn how to turn your kitchen into a real Chicago Pizzeria!!

  • Deep Dish Chicago-Style Sausage Pizza (Vegetarian available by request)
  • Classic Pizzeria Caesar Salad with House-made Dressing and Oven-Toasted Herbed Croutons
  • A pizzeria staple on every table is Giardiniera. Chef Jen will demo the pickling for you to enjoy!

Enjoy with cold beer or wine.
Pizza cooked in Cast iron if a team of 2, singles cook pizza in a 6″ cake pan

The American Italian Kitchen – Pasta Bolognese

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 hands-on class, Chef James Sherrill will take you step by step through floured hands to finished plate as you make your own pappardelle noodles and he shares some restaurant tricks to shorten the time to create a rich and meaty lamb bolognese.  

We will make and enjoy

  • Caesar Salad with balsamic caesar dressing, croutons and parmesan
  • Fresh Pasta dough
  • Hand Cut Pappardelle pasta with lamb bolognese sauce, arugula and parmesan
  • Machine Cut Fettuccine with Cacio e pepe with olive oil, black pepper and pecorino

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 of Lovely Night Catering.

The American Italian Kitchen – Pasta Bolognese

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 hands-on class, Chef James Sherrill will take you step by step through floured hands to finished plate as you make your own pappardelle noodles and he shares some restaurant tricks to shorten the time to create a rich and meaty lamb bolognese.  

We will make and enjoy

  • Caesar Salad with Balsamic Caesar Dressing
  • Fresh Pasta Dough
  • Hand cut Pappardelle Pasta with Lamb Bolognese sauce, Arugula and Parmesan
  • Machine Cut Fettuccine with Cacio e Pepe with Olive Oil, Black Pepper and Pecorino

The Fundamental Foundations – Series 101 – Week 4: Fat, Salt, Acid, Heat

Week 4 – January 30th – 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 effect these have on your palate will be examined and explained in details this week. Then 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

Cook It In Cast Iron – Deep Dish Chicago Pizza

Like anyone else who grew up in Chicago, Chef Jen Tarantino Reyes loves Chicago-style pizza! With its deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare!  Having learned secrets from the famous UNO’s Pizzeria, Chef Jen will walk you through the steps to make this classic pizza at home. Learn how to turn your kitchen into a real Chicago Pizzeria!!

  • Deep Dish Chicago-Style Sausage Pizza (Vegetarian available by request)
  • Classic Pizzeria Caesar Salad with House-made Dressing and Oven-Toasted Herbed Croutons
  • A pizzeria staple on every table is Giardiniera. Chef Jen will demo the pickling for you to enjoy!

Enjoy with cold beer or wine.
Pizza cooked in Cast iron if a team of 2, singles cook pizza in a 6″ cake pan

Teens at Whisk – Taste of Italy

Classes are designed for teens ages 13 and up!

MONDAY, June 27th TO FRIDAY, July 1st 

From 2:00 PM TO 4:00 PM, Everyday

Come spend the week immersed in Italian Cuisine with Chef Jennifer Berry.  Each day your teen will focus on one course of a traditional Italian Meal as they learn to make classic Italian food from various regions.  As you venture through the week you will practice knife skills, make pasta, pizza , sausage and several amazing sauces to top your creations.  In addition you will learn about yeast doughs the 3 step breading process, emulsification, grilling and finish the week with desserts.  Each day you will learn a little history, practice your skills and enjoy a delicious Italian meal. We will make:

Monday Day 1- Aperitivo & Antipasti
Fontina Fonduta (fondue) with assorted Crudité
Tomato Basil Bruschetta
Fritto Misto with Calabrian Chili Aioli

Tuesday Day 2- Primi Part 1
Homemade Egg Pasta
Fettuccine with Alfredo Sauce
4 Cheese Ravioli with Lemon Butter Sauce

Wednesday Day 3- Primi Part 2
Pizza al Taglio (Roman) Pizza Dough
Roasted Garlic Tomato Sauce
Homemade Fennel Sausage

Thursday Day 4 – Secondi & Contorni
Chicken Parmesan
Perfect Marinara
Grilled Caesar Salad with Homemade Croutons

Friday Day 5 – Dolce
Butterscotch Budino
No Churn Vanilla Ice Cream
Sea Salt Blondies

  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed-toed shoes.
  • Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
  • We will follow current King Country Covid Guidelines

Cook it in Cast Iron – Deep Dish Chicago Pizza

Like anyone else who grew up in Chicago, Chef Jen Tarantino Reyes loves Chicago-style pizza! With its deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare!  Having learned secrets from the famous UNO’s Pizzeria, Chef Jen will walk you through the steps to make this classic pizza at home. Learn how to turn your kitchen into a real Chicago Pizzeria!

Menu

  • Deep Dish Chicago-Style Sausage Pizza (Vegetarian available by request)
  • Classic Pizzeria Caesar Salad with House-made Dressing and Oven-Toasted Herbed Croutons
  • A pizzeria staple on every table is Giardinera. Chef Jen will demo the pickling for you to enjoy!
  • Enjoy with cold beer or wine.