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. Learn the secrets of a no fail soufflé, and the technique of a properly cooked piece of fish. In this class you will make and enjoy: Herbed Goat Cheese Soufflé with lightly dressed Baby Greens Pan-Seared Halibut, butter basted and served atop of Lemon-Saffron Risotto, garnished with Basil, Mint, and Parsley Crème Brulée
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: Coconut Curry Mussels, with Grilled Bread Naked Chicken Spring Rolls, wrapped in Butter Lettuce, Thai Basil, Spicy Lime Dipping Sauce Heavenly Beef; Seared Flank Steak, Bok Choy with a Peppery Sauce, served with Jasmine Rice
The Thai Kitchen – Inspired by the restaurant 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, with flavors that linger long after the last bite. The pok pok experience and the book 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 ( Crowd pleaser!) Sateh with Ajaat (Shrimp Satay with a Cucumber Relish) Som Tam Thai (Green Papaya Salad) Phat Si Ew (Stir-fried Rice Noodles, Flank Steak and Broccoli)
The Thai Kitchen – Inspired by 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, with flavors that linger long after the last bite. The pok pok experience and the book 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 ( Crowd pleaser!) Sateh with Ajaat (Shrimp Satay with a Cucumber Relish) Som Tam Thai (Green Papaya Salad) Phat Si Ew (Stir-fried Rice Noodles, Flank Steak and Broccoli)
American Steakhouse Classics What Dad wouldn’t love to spend Father’s Day making a spectacular steak dinner with all the trimmings! Instead of venturing out for a expensive steak dinner come learn how to 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 Chocolate Molten Cake with Vanilla Bean Ice Cream
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. Learn the secrets of a no fail soufflé, and the technique of a properly cooked piece of fish. In this class you will make and enjoy: Herbed Goat Cheese Soufflé with lightly dressed Baby Greens Pan-Seared Halibut butter basted and served atop of Lemon-Saffron Risotto, garnished with Basil, Mint, and Parsley Crème Brulée
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: Coconut Curry Mussels, with Grilled Bread Naked Chicken Spring Rolls, wrapped in Butter Lettuce, Holy Basil, Spicy Lime Dipping Sauce Heavenly Beef; Seared Flank Steak, Bok Choy with a Peppery Sauce, served with Jasmine Rice
The Italian Sunday Night Dinner In this class, restaurant secrets will be shared 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 Pappardelle. You will learn to pull together the sophisticated pan reduction with ease, elegance and with only one pan to cleanup. Then all will be enjoyed with wine, if you choose! Menu: Baby Greens, with Burrata, Prosciutto, Pomegranate Seeds, Balsamic Glaze and Grilled Bread Saffron Shrimp, Cherry Tomatoes, Arugula in a Lemon and Garlic White Wine Reduction served over Fresh Hand-Cut Pappardelle Pasta Vanilla Panna Cotta with Fresh Berries
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. Learn the secrets of a no fail soufflé, and the technique of a properly cooked piece of fish. In this class you will make and enjoy: Herbed Goat Cheese Soufflé with lightly dressed Baby Greens Pan-Seared Halibut butter basted and served atop of Lemon-Saffron Risotto, garnished with Basil, Mint, and Parsley Crème Brulée
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: Coconut Curry Mussels, with Grilled Bread Naked Chicken Spring Rolls, wrapped in Butter Lettuce, Holy Basil, Spicy Lime Dipping Sauce Heavenly Beef; Seared Flank Steak, Bok Choy with a Peppery Sauce, served with Jasmine Rice