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, Homemade Croutons, and Blue Cheese Dressing Cornmeal Crusted Onion Rings with a Buttermilk Basil Dipping Sauce 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
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, Homemade Croutons, and Blue Cheese Dressing Cornmeal Crusted Onion Rings with a Buttermilk Basil Dipping Sauce 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
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)
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, Homemade Croutons, and Blue Cheese Dressing Cornmeal Crusted Onion Rings with a Buttermilk Basil Dipping Sauce 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
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 Thai Kitchen – 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)