The Argentine Inspired Grilled Dinner Argentinians have a reputation for their love of eating. Invitations to have dinner at home are generally viewed as a symbol of friendship, warmth and integration. The Argentinian cuisine is a cultural blending of Mediterranean influences from early Italian and Spanish settlers, followed by British, German and Jewish immigrants who brought their styles and foods with them. Come join Chef Drew Flanders in this hands-on grilling extravaganza to create a meal to remember, making some of Argentina’s culinary classics.You will make and enjoy: Grilled Rib-Eye Steak with Chimichurri Grilled Peppers, Onions, Mushrooms and Seasonal Vegetables Crispy Smoky Roasted Potatoes Quince and Cheese Tart
Street Foods of the World Want to expand your culinary passport? Are you looking for a new dish to spice up your repertoire? Do you dream of tasty treats on foreign streets, but haven’t been able to get away? If the answer is yes, this class is for you! Join Chef Drew Flanders in this hands-on class where you will prepare simple but flavor-packed dishes inspired by foods sold in the markets, festivals, and by street vendors from around the world. From Morocco to Japan, Mexico to Senegal, in this class you will prepare and enjoy a variety of flavors and textures from the simple perfection of the taco, the warm comfort of “Japanese pizza”, to the glory of two different types of grilled-meat-on-a-stick! Make, eat and enjoy street foods from Morocco – Chermoula Chicken West Africa – Spicy Peanut-Dusted Beef Skewers Japan – Okonomiyaki – Seafood Pancakes Mexico – Alambres, Steak and Bacon Tacos with Salsa Verde Participants will have the option of enjoying wine or beer as street food is always best with a beverage!
The New York Pizza Workshop Join Chef Drew Flanders in this hands-on pizza workshop to learn the secrets to successfully create a New York Style handmade pizza. You’ll mix, stretch, shape and toss. Then, when ready, you’ll top and bake your creation to a blistered crust. You will learn how to make your basic home oven as hot as a pizzeria to create the perfect pizza at home anytime! You will each make and enjoy 3 different individual pizzas with handmade dough tossed to perfection! Heirloom Tomato, Basil, Ricotta Cheese Pizza Italian Sausage, Garlic Sauteed Broccoli Rabe, Smoked Mozzarella Pizza Pepperoni, Assorted Wild Mushrooms, Mama Lil’s Peppers, Provolone Cheese Pizza Take home the dough you make in class to practice tomorrow or the next day! Participants will have the option of enjoying wine or beer as pizza is always best with a beverage!
The Art of Sausage 101 Join Chef Drew Flanders in this robust introduction to Sausage Making. Chef Drew, a Culinary Instructor at Seattle Culinary Academy at Seattle Central College, specializes in artisan charcuterie. He brings with him the philosophy of farm-to-table cooking and a passion for nose-to-tail butchery, charcuterie, sustainability and preservation. Chef Drew will give you an introduction to the Grinder Assembly and Technique, Seasoning Mixes, Grind Ratios and Meat Preparation, Casings, Methods of Stuffing and Linking. You will then take over and get the basics of stuffing your own! You will make 3 different stuffed sausages: Italian Sausage Classic Bratwurst Polish Sausage After you have stuffed your last sausage, you will enjoy a delicious lunch featuring one of your sausages with a leafy green salad dressed with an apple mustard vinaigrette, pepperonata, fresh warm bread, and a multitude of condiments from pickled to hot, with a cold Rainier Beer or a glass of wine.Guests will take home approximately 3 pounds of sausage ready to eat of freeze for later.
Kids in the Kitchen – Dinner is Served – 5 Day Camp This 5-day camp is designed for kids, ages 8 to 12! MONDAY, July 8th To FRIDAY, July 12th FROM 10:00AM – 12:00PM Each Day Have you ever wanted to make your family dinner? Like really make dinner on your own? Join Chef Drew Flanders for this 5-day hands on camp where you’ll practice all kinds of kitchen skills while you prepare 5-days of dinner. Each day will present a new menu, along with the opportunity to set a table. You’ll learn made-from-scratch recipes and how to use some grocery store items to streamline the cooking process. Monday – Fiesta Night Chicken Fajitas with fresh Tomato Salsa and Guacamole Tuesday – Winner Winner Chicken Dinner Teriyaki Chicken, Steamed Rice, Green Salad Green Salad with Homemade Ranch Dressing Wednesday – Breakfast for Dinner! Buttermilk Pancakes, Scrambled Eggs and Bacon Thursday – Pizza Party! Pizza and Green Salad with Homemade Italian Dressing Friday – Burger Night Smashed Burgers with a secret sauce, Sweet Potato Oven Fries and Watermelon All classes are taught by a Culinary Professional, with 2 adult assistants No prior experience is required, just an interest to learn. For safety reason, please tie long hair back and wear closed toed shoes. Dietary restrictions may be accommodated, please note on registration.
Teens at Whisk – Street Foods – 5 Day Camp This 5-Day session is designed for teens 13 and up. MONDAY, July 22nd To FRIDAY, July 26th From 2:00 PM To 4:00 PM, EverydayWant to taste the various street foods served on foreign streets, but unable to travel? If the answer is yes, join Chef Drew Flanders in this hands-on 5 day session where you will prepare simple but flavor-packed dishes inspired by foods sold in the markets, festivals, and by street vendors from around the world. From Mexico to the Eastern Mediterranean, Indonesia, to Japan, landing back in the USA. You will prepare and enjoy a variety of flavors and textures from the simple perfection of the taco, the warm comfort of Kyufte, to grilled chicken-on-a-stick, learn to toss your Okonomiyaki, and how to make perfect the Smash Burger.Monday- Mexico Alambres – Steak and Bacon Tacos Esquites – Grilled Corn with Sour Cream and Cotija Cheese Licuados de Frutas – Fruit and Yogurt Smoothie – Choice of Mango, Strawberry or BananaTuesday – Eastern Mediterranean Kyufte – Grilled Beef and Lamb Patties with Yogurt Dipping Sauce Borek – Cheese and Spinach Phyllo Pockets Shopska Salata – Chopped Vegetable SaladsWednesday – Indonesia Sate Ayum – Grilled Chicken Skewers with peanut dipping sauce Nasi Goreng – Indonesian Fried Rice Acar Ketimun – Indonesian Cucumber SaladThursday – Japan Okonomiyaki – Savory Pancake with Shrimp Yakitori skewers – Chicken Skewers Sunomono salad – Japanese Cucumber Salad Friday – USA Smash Burgers Oven Fries Ice Cream Sundae No prior cooking experience is required, just an interest to learn. All classes taught by culinary professional and 2 adult assistants. For safety reasons, please tie long hair back and wear closed-toed shoes. Allergies or dietary restrictions may be accommodated – just let us know upon registration.
Kids in the Kitchen – Road Trip USA – 5 Day Camp This 5-day camp is designed for kids 8 to 12 years old. Monday, August 5th To Friday, August 9th Class runs 10:00 AM to 12:00 PM, EverydayHave you ever taken a Road Trip across America? One of the best parts of any road trip is tasting the different foods found across this amazing country. Join Chef Drew Flanders in this week long, hands-on, cooking series, where you will explore, cook and taste favorite foods from around America. Throughout the week we will explore the different ingredients and why they are favored in a region. We’ll learn flavor profiles that make each American region distinct while creating several favorite recipes from each region. Every day you will practice knife skills and become more familiar with everyday kitchen equipment.Monday – Seattle, WA Teriyaki Chicken with Rice, and a Simple Green Salad Tuesday – San Antonio, TX Beef Fajitas and a Caramel Flan Wednesday – New Orleans, LA Grilled Shrimp Po-Boy and Peach Hand Pies Thursday – Sioux City, IA Sloppy Joe’s with a Tangy Coleslaw Friday – New York, NY New York Style Pizza and Caesar Salad No prior cooking experience is required, just an interest to learn. All classes taught by a culinary professional and 2 adult kitchen assistants. For safety reasons, please tie long hair back and wear closed toed shoes. Allergies or dietary restrictions may be accommodated – just let us know upon registration.
The Argentine Inspired Grilled Dinner Argentinians have a reputation for their love of eating. Invitations to have dinner at home are generally viewed as a symbol of friendship, warmth and integration. The Argentinian cuisine is a cultural blending of Mediterranean influences from early Italian and Spanish settlers, followed by British, German and Jewish immigrants who brought their styles and foods with them. Come join Chef Drew Flanders in this hands-on grilling extravaganza to create a meal to remember, making some of Argentina’s culinary classics.You will make and enjoy: Grilled Rib-Eye Steak with Chimichurri Grilled Peppers, Onions, Mushrooms and Seasonal Vegetables Crispy Smoky Roasted Potatoes Quince and Cheese Tart
The Spanish Kitchen – Paella Spain’s most iconic dish, Paella, is the perfect centerpiece to share with family and friends. Join Chef Drew Flanders in this hand-on class and you’ll learn about the spices, flavors, and techniques that go into mastering this classic Spanish dish and the sides and sauces to accompany your paella centerpiece. Learn about blending and highlighting Spanish ingredients like the deep smoky flavors of pimenton, the luxurious floral notes of saffron, and the sweet sharpness of sherry vinegar. Chef Drew will greet you with a tapa to tide you over while you prepare the evening meal of; Paella Mixta that includes chorizo, chicken, shrimp, clams, and local mussels (Pictured) with a Romesco sauce and creamy Aioli Crème Catalan ( orange, cinnamon and vanilla) Enjoyed with a choice of Sangria, Rose, White, Red Wine or BeerBased on the size of the paella, we work in groups of 4, so no singles please for this class. Couples if attending as 2 will be paired to share the work, and the fruits of your labor!Groups of 4 can request an alternative: All Meat, All Seafood or Vegetarian Paella
The Fundamental Foundations 101 – 4 Week Series – Week 4 Fat, Salt, Acid & Heat Note: This class is part of a 4-Week Series and tickets can be purchased on Week 1 – April 8th.Week 4 – April 29th – Fat, Salt, Acid, Heat: Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the effect these have on your palate will be examined and explained in details this week. Then we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make: Olive Oil Tuna Confit with Salsa Verde Fagioli ala Fiasco (Tuscan Cannellini Beans) Caesar Salad with Grilled Romaine Crusty Country Bread Fresh Berries and Masala ZabaioneAdditional Skills/Fundamentals: Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing Flavor-building and balance, using cured and pickled items to add depth of flavor How to handle fresh herbs Knife skills: dice, chiffonade, mince Curing, confit, grilling, Timing and organization/mise en place Plating & presentation