The Italian Kitchen – Osso Buco

In this hands-on class, Italian Classics will warm you inside and out as you take a trip to the Italian countryside. Chef Barbara has built a 3 course menu around an Italian vintage classic Osso Buco  with added modern freshness, featuring local flavor with inspirations from abroad.

You will make:

  • Osso Buco alla Risotto Milanese, with a Herb Gremolata,
  • Baby Green Salad tossed with Basil, Parsley, Mint with a  Lemon Vinaigrette and Grilled Country Bread,
  • Apple Crostata with Fresh Whipped Cream.

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  with a Spicy Lime Dipping Sauce
  • Heavenly Beef with Bok Choy – Pan Seared Flank Steak with a Peppery Sauce served with Jasmine Rice

The Spanish Kitchen – Paella

Spain’s most iconic dish, Paella, is the perfect centerpiece to share with family and friends. Join Chef Barbara Sowatsky in this hand-on class and you’ll learn about the spices, flavors, and techniques that go into mastering this classic Spanish dish and the sides and sauces to accompany your paella centerpiece. Learn about blending and highlighting Spanish ingredients like the deep smoky flavors of pimenton, the luxurious floral notes of saffron, and the sweet sharpness of sherry vinegar.

  • The evening will start by enjoying a tapa prepared by Chef Barbara to tide you over while we create a mouth watering
    Paella Mixta that includes chorizo, chicken, shrimp, clams, and local mussels
  • We’ll round out the meal with
    Grilled seasonal vegetables with a Romesco sauce and creamy Aioli

Enjoyed with a choice of Sangria, Beer, White or Red Wine

Based on the size of the paella, we work in groups of 4, so no singles please for this class. Couples if attending as 2 will be paired to share the work, and the fruits of your labor!

Groups of 4 can request an alternative: All Meat, All Seafood or Vegetarian Paella

The Thai Kitchen – Inspired by POK POK

POK POK is the sound a wooden pestle makes when it strikes a clay mortar. Pok Pok is also a cookbook and guide to bold, authentic Thai cooking from Andy Ricker, the past chef and owner of the wildly popular and widely lauded Pok Pok Portland restaurants.  And now, it is the inspiration for this popular 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 & Cucumber Relish)
  • Som Tam Thai (Green Papaya Salad)
  • Phat Si Ew (Stir-fried Rice Noodles with Flank Steak and Broccoli)

The French Bistro Dinner

We have a lot to learn from the way the French live their lives as they savor a delicious meal and a great bottle of wine or two, with friends and family around.  Chef Barbara Sowatsky brings her experience cooking with Jacques Pepin into this hands-on class to make classic French favorites accessible to everyone with dishes you can make over and over to enjoy with family and friends.

In this class you will make and enjoy:

  • Herbed Goat Cheese Soufflé with Lightly Dressed Baby Greens
  • Pan-roasted Halibut with Cannellini Bean Provençal
  • Lemon Curd Tart with Fresh Berries and Cream

The Thai Kitchen – Inspired by POK POK

POK POK is the sound a wooden pestle makes when it strikes a clay mortar. Pok Pok is also a cookbook and guide to bold, authentic Thai cooking from Andy Ricker, the past chef and owner of the wildly popular and widely lauded Pok Pok Portland restaurants.  And now, it is the inspiration for this popular 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 & Cucumber Relish)
  • Som Tam Thai (Green Papaya Salad)
  • Phat Si Ew (Stir-fried Rice Noodles with Flank Steak and Broccoli)

The Italian Kitchen – 3 Course Pasta Dinner

This classic Italian dinner menu is the perfect meal to serve any day or 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 fettuccine ribbons. You will learn to pull together a sophisticated pan reduction with ease, elegance and with little cleanup.

We’ll start by getting your hands all flourly and make your homemade pasta dough.  While the dough is resting you will enjoy;

Burrata Salad with Baby Greens, Prosciutto, Pomegranate Seeds and Balsamic Glaze with Grilled Bread rubbed with Fresh Garlic..

Then we’ll get your hands all flourly again and roll and cut your freshly made and rested dough into fettuccine, which will be boiled and then  combined with your;

Shrimp and Cherry Tomatoes that have been sautèed in Lemon Garlic Saffron White Wine Reduction, Fresh Arugula and Parmesan Ribbons

Vanilla Panna Cotta with Berries served for dessert

The French Bistro Dinner

We have a lot to learn from the way the French live their lives as they savor a delicious meal and a great bottle of wine or two, with friends and family around.  Chef Barbara Sowatsky brings her experience cooking with Jacques Pepin into this hands-on class to make classic French favorites accessible to everyone with dishes you can make over and over to enjoy with family and friends.

In this class you will make and enjoy:

  • Herbed Goat Cheese Soufflé with Lightly Dressed Baby Greens
  • Pan-roasted Halibut with Cannellini Bean Provençal
  • Lemon Curd Tart with Fresh Berries and Cream

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.

  • 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