The Italian Sunday Night Pasta Dinner

This classic Italian dinner menu is the perfect meal to serve on a Sunday or any day for a special family dinner. In this class, restaurant secrets will be revealed so that pulling off the sophisticated sauces and finishing techniques can easily be duplicated at home. Chef Barbara Sowatsky will teach you to make, roll and cut pasta dough into beautiful fresh pappardelle pasta. You will learn to pull together sophisticated pan reduction with ease, elegance and little cleanup.

You will enjoy

  • Burrata Salad with Baby Greens, Prosciutto, Pomegranate Seeds and Balsamic Glaze with Grilled Bread to start the evening.

Then we’ll get your hands all flourly and make:

  • Fresh hand-cut Pappardelle Pasta with Saffron Shrimp, Cherry Tomatoes and Arugula, Lemon and Garlic White Wine Reduction
  • Vanilla Panna Cotta with Berries served for dessert

The Italian Sunday Night Dinner

This classic Italian dinner menu is the perfect meal to serve on a Sunday or any day for a special family dinner. In this class, restaurant secrets will be revealed so that pulling off the sophisticated sauces and finishing techniques can easily be duplicated at home. Chef Barbara Sowatsky will teach you to make, roll and cut pasta dough into beautiful fresh pappardelle pasta. You will learn to pull together sophisticated pan reduction with ease, elegance and little cleanup.

You will enjoy:

Burrata Salad with Baby Greens, Prosciutto, Pomegranate Seeds and Balsamic Glaze with Grilled Bread

You will make:

Fresh, hand-cut Pappardella Pasta with Saffron Shrimp, Cherry Tomatoes and Arugula steamed in a Lemon and Garlic White Wine Reduction 

Vanilla Panna Cotta with Berries

The Thai Kitchen

If you love to eat Thai food, the Thai Kitchen is for you! Join Chef Barbara in our beautiful kitchen for a lively and informed hands-on cooking class that demystifies the universe of Thai flavors. Chef Barb will explain authentic Thai ingredients used to wring out maximum flavor known as “The Harmony of Thai Cooking”, balancing the primary Thai flavors of sweet, sour, salty and spicy. Let delicious Thai food become a weeknight favorite. In this class, we will make:

Grilled Shrimp Spring Rolls – like a salad but much more fun, a refreshing elegant finger food, served with a spicy ginger garlic sauce.

Crab Rangoon Dumplings with Sweet and Sour Dipping Sauce – these fried dumplings are delicious and additive

Thai Cucumber Salad – Sweet and Tangy – served as a garnish, condiment or palate cleanser.

Grapow Chicken with Fried Egg and Jasmine Rice – This spicy Thai staple is made with a combination of ground chicken and pork, green beans and lots of Thai basil as color and freshness.

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, Blue Cheese Dressing

Cornmeal Crusted Onion Rings,  Buttermilk Dressing

Cast Iron Pan Seared New York, Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms

No Bake Cheesecake with Cherry Compote

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, Blue Cheese Dressing

Cornmeal Crusted Onion Rings,  Buttermilk Dressing

Cast Iron Seared New York Strip Steak, Garlic Herb Compound Butter, Sauté of Mixed Wild Mushrooms

No Bake Cheesecake with Cherry Compote

POK POK

POK POK is named for the sound a wooden pestle makes when it strikes a clay mortar. Pok Pok is a cookbook and guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok Portland restaurants and now the inspiration for this hands-on class, taught by Chef Barbara Sowatsky.

In this hands-on class you will make _

Ike’s FAMOUS Vietnamese Chicken Wings

Sateh with Ajaat (Shrimp Satay with Cucumber Relish)

Som Tam Thai (Green Papaya Salad)

Phat Si Ew (Stir-fried Rice Noodles with Flank Steak and Broccoli)