The Greek Kitchen – Lamb Chops

Transport yourself to the islands of the Aegean Sea with this Greek Menu where you will explore and taste traditional dishes of Greek cuisine. Greek cuisine is an example of the healthy Mediterranean diet, featuring fresh ingredients such as olives (including olive oil), fruits and vegetables. In this hands-on class, Chef Barbara Sowatsky will guide you through making:

Saganaki, a Flaming Fried Cheese with Ouzo….OPA!!

Hummus with Grilled Pita and Seasonal Vegetables,

Garlic and Herb Marinated Lamb Chops with a Minted Lemon Yogurt Sauce 

Bougatsa, a Lemon and Orange Phyllo Pie.

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)


Chef Barbara /  Tammera /16

Roasted beet salad with nuts/goat cheese and croutons served on the side

Pan seared halibut with Lentils and veg – curried yogurt on the side for the dairy free person.

Or shalibut with  a lemon-herbed risotto omitting the finish of butter or cheese for the any dairy free guest.

 Poached pears or almond panna cotta made with coconut cream instead of dairy with berries


Chef Barbara

Menu 1st Course – Moules with Grilled Country Bread

2nd Course – Steak Diane

3rd Course – Cherry & Almond Clafouti

Present and Dessert



Lynn / Angela / Ortho

Appetizer: Whisk prepared – Fig Crostini and Fried Artichokes served with Champagne

Dinner: Beef Wellington with Duxelle, Truffled Potato Gratin, Spinach Salad, Chocolate Creme Brulee  Wine Paired with White and Red Choice and Port at the end

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, topped with Blue Cheese Dressing

Cornmeal Crusted Onion Rings,  Buttermilk Dressing

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

No Bake Cheesecake with Cherry Compote


Wood Family Event 8 kids/8 Adults / Chef Barbara / Menu TBD

The French Bistro Dinner

We have a lot to learn from the way the French live their lives, as they savor a delicious meal, a great bottle of wine or 2, 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, French Green Lentils, with Grilled Seasonal Vegetables with Curried Yogurt Sauce

Honey, Lavender Crème Brulee          

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 and served with a Spicy Lime Dipping Sauce

Heavenly Beef with Bok Choy – Pan Seared Flank Steak Coated in a Peppery Sauce served with Jasmine Rice


Chef Barbara. Laura H/ Thai Menu / No dairy, beef, shrimp, flour or brazlian nuts

Seared Tuna with Spicy Lime Dressing

Papaya Salad

Pad thai with Chicken