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)


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


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


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


Chef Barbara

Menu 1st Course – Moules with Grilled Country Bread

2nd Course – Steak Diane

3rd Course – Cherry & Almond Clafouti

Present and Dessert


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