Kids in the Kitchen – Great Cities of Europe – Madrid – 1 Day This 1 Day Session is designed for kids ages 8 to 12. In this 1 day session, Chef Lee Baker will inspire your child to experience foods of one of the greatest cities in Spain, Madrid. We will learn a bit about Spain, explore the different ingredients and flavor profiles that makes Madrid distinct while we cook up delicious recipes. Our skilled culinary team will assist as your child practices knife skills and becomes familiar with the kitchen equipment. Pack your food passport and experience one of the wonders of Spain!!The Madrid Menu: Beef Empanadas Spanish Skewers with Chorizo, Cheese, Tomatoes and Olives Churros with Hot Chocolate Sauce 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 or dietary restrictions may be accommodated – just let us know upon registration.
Boards & Booze In this hands-on class with Chef Drew Flanders participants will explore how having a few key items in the pantry and a few simple, make-ahead recipes in your pocket that allows you to create a variety of delicious small plate options for a great make-at-home happy hour. We will pair these items with some cocktails that are perfect for summer sipping. Participants will make home-made crackers, learn the basics of making a pickle brine, how to enhance store-bought items for a quick and elegant addition to a meal, and how to select a fun variety of cheeses and charcuterie for your board. We will learn the what combines well, and how to pull it all together. You learn you don’t have to be a professional to make, find and combine fun things to create a memorable boards. Our intent is to inspire you and give you the confidence to impress yourself and your guests on your porch this summer! These small plates will highlight fresh ingredients from the season and we’ll enhance the experience with some fun, and food-friendly cocktails. Small Plate Menu: Variety of cheeses and charcuterie Burnt Carrot Salad Grilled leeks and asparagus with romesco and aioli Homemade sourdough crackers Berbere spiced nuts Marinated olives Stone fruit mostarda Pickled seasonal vegetables Berries & crème fraicheChef Drew will make and serve tastings of 4 Cocktails; Rhubarb Gin Rickey (Gin) Cynar & Soda (Cynar) Americano (Campari & Sweet Vermouth) Whiskey Smash (Bourbon)About Chef Drew: Drew Flanders is a Culinary Instructor at Seattle Culinary Academy at Seattle Central College specializes in artisan charcuterie. He brings with him the philosophy of farm-to-table cooking and a passion for nose-to-tail butchery, charcuterie, sustainability and preservation.
Cook It In Cast Iron – Deep Dish Chicago Pizza Growing up in Chicago, Chef Jennifer Tarantino Reyes like anyone else grew up loving Chicago-style pizza! With it’s deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare! Learning all the secrets from the famous UNO’s Pizzeria, Chef Jennifer will walk you through all the steps to make this classic pizza at home! Come spend the evening with us to learn how to turn your kitchen into a Chicago Pizzeria! Menu: Deep Dish Chicago Style Sausage Pizza (Vegetarian available by request) Classic Pizzeria Caesar Salad with Housemade Dressing and Oven Toasted Herbed Croutons A pizzeria staple on everytable is Giardinera, Jennifer will demo the pickling for you to enjoy! Served with cold beer or wine