The Italian Countryside 3 Course Dinner In this hands-on class, Italian Classics will warm you inside and out as you take a trip to the Italian countryside. Chef Barbara Sowatsky has built a menu around vintage classics with added modern freshness and ease, featuring local flavor with inspirations from abroad. You will make: Homemade Hand Cut Pappardelle Pasta Braised Pork Shoulder Ragu Apple Crostata topped with Whipped Cream Dinner will be served with a Fresh Green Salad and Bread
The French Bistro 3 Course 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 tips, tricks 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
The Italian Countryside Dinner In this hands-on class, Italian Classics will warm you inside and out as you take a trip to the Italian countryside. Chef Barbara Sowatsky has built a menu around vintage classics with added modern freshness and ease, featuring local flavor with inspirations from abroad. You will make: Homemade Hand Cut Pappardelle Pasta Braised Pork Shoulder Ragu Apple Crostata topped with Whipped Cream Dinner will be served with a Fresh Green Salad and Bread
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
An English Classic – Beef Wellington Eat, Drink and Be Merry! With a little planning, preparing your holiday meal doesn’t have to be stressful when you have a classic menu that is relatively easy to make yet over-the-top impressive. Chef Barbara Sowatsky will teach you how simple it is to wrap a tender beef filet in a buttery puff pastry creating a spectacular main course for your holiday table. In this hands-on class you will create one delightful holiday menu you’ll use for years to come; classic and comfortable! We will make: Classic Beef Wellington with Duxelle Truffle Potatoes au Gratin Baby Spinach Salad, Dried Cranberries, Chevré, Toasted, Salted Pecans Chocolate Pot de Crème
A English Classic – Beef Wellington With a little planning, preparing your spring dinner party doesn’t have to be stressful when you have a classic menu that is relatively easy to make yet over-the-top impressive. Chef Barbara Sowatsky will teach you how simple it is to wrap individual tender beef filets in a buttery puff pastry creating a spectacular main course. In this hands-on class you will create one delightful menu you’ll use for years to come; classic and comfortable! We will make: Classic Beef Wellington with Duxelle Roasted Asparagus with a Classic Béarnaise Herb Roasted Baby Potatoes Soft lettuce Salad, with shaved Radishes, Avocado, drizzled with a Basil Vinaigrette and Sunflower Seeds Lemon Curd Mousse with a Berry Compote Parfait
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 Sowatsky 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 with a herb gremolata Risotto Milanese Baby Green Salad, basil, parsley, mint with a lemon vinaigrette and grilled country bread Apple Crostata with fresh whipped 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, 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 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)