The Mexican Kitchen – Classic Carnitas Tacos There are few things as versatile as the taco! Change the protein, vary the toppings and mix-up the salsas and you can have a different meal every night. Join Chef Jennifer Berry as she teaches you the classic carnitas taco and pairs it with a traditional Mexican halibut ceviche with heat from Serrano chilies and fruity aromas from Manzano chilies. You will enjoy your ceviche with homemade tortilla chips which are simple to make and so much tastier than store bought. Learn the basics of refried beans starting from dried whole beans and turn fresh masa into corn tortillas. No taco is complete without salsa and you will top yours with two workhorse salsas to please both spicy and non-spicy palates.Menu Halibut Ceviche (lime, cilantro, Serrano and manzano chilies with homemade tortilla chips) Frijoles Refritos en Manteca (whole black beans refried in lard) Tortillas de Maiz (homemade corn tortillas from fresh masa) Carnitas (easy braised pork shoulder, crisped up in a pan) Salsa Verde (green salsa made from tomatillos) Pineapple Pico de Gallo Cocktail: The Perfect Paloma
Around the World – Small Plates, Big Taste Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes! You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc. From Spain – Spanish Espelette Clams with Grilled Tomato Bread Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper From Cuba – Beef Picadillo-Filled Pastries Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and honey glazed From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt Briny prawns wrapped in shreds of phyllo dough, seasoned with traditional Egyptian spice mixture From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas Greek version of Italy’s Fritto Misto but instead of being served with heavy tomato sauce, it’s paired with an acidic creamy complement to the fried seafoodAbout Jennifer: Jennifer is a culinary arts instructor, private chef and recipe developer. She is a graduate of The Seattle Culinary Academy where she is also a part-time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them. You can follow her @chefjenskitchen.
The Weekend Brunch Brunch is one of the most exciting meals of the weekend! Treat yourself and join Chef Jennifer Berry in this hands-on class where she will explain why and how to build the perfect brunch at home. Sip on a café au lait as you learn the ins-and-outs of the basics of yeast dough and some of the most traditional brunch classics. In this class you will make: Cinnamon Rolls with Apricot Cream Cheese Frosting – soft and fluffy dough smothered in rich, tart and sweet frosting Learn the basics of yeast doughs, overnight proofing, rolling, cutting and baking. You will enjoy the finished rolls in class and take home dough, filling and frosting for 6 more rolls to bake at home. Florentine Eggs Benedict – homemade griddled English muffins, a bed of creamed spinach, blistered tomatoes, and a perfectly poached egg topped with a quick and easy blender hollandaise You will enjoy your finished Benedict in class and take home English muffins to share.
The PNW Fall Dinner Here in the Pacific Northwest as the days grow shorter and the leaves begin to change we look forward to rich and savory aromas coming from the kitchen. Come celebrate Fall by joining Chef Jennifer Berry in this hands on class where she will teach you her techniques for creating the creamiest polenta topped with a delicious port braised mushroom ragu. Next you will learn the secrets to executing an herb crusted rack of lamb. Menu: Radicchio, Braeburn Apple and Blue Cheese Salad Creamy Polenta Port Braised Mushroom Ragu Herb Crusted Rack of Lamb with a Fig Yogurt Sauce
PNW Fall Dinner Here in the Pacific Northwest as the days grow shorter and the leaves begin to change we look forward to rich and savory aromas coming from the kitchen. Come celebrate Fall by joining Chef Jennifer Berry in this hands on class where she will teach you her techniques for creating the creamiest polenta topped with a delicious port braised mushroom ragu. Next you will learn the secrets to executing an herb crusted rack of lamb. Menu: Radicchio, Braeburn Apple and Blue Cheese Salad Creamy Polenta Port Braised Wild Mushroom Ragu Herb Crusted Rack of Lamb with Yogurt and Sauteed Fig Sauce
PNW Fall Dinner Here in the Pacific Northwest as the days grow shorter and the leaves begin to change we look forward to rich and savory aromas coming from the kitchen. Come celebrate Fall by joining Chef Jennifer Berry in this hands on class where she will teach you her techniques for creating the creamiest polenta topped with a delicious port braised mushroom ragu. Next you will learn the secrets to executing an herb crusted rack of lamb. Menu: Radicchio, Braeburn Apple and Blue Cheese Salad Creamy Polenta Port Braised Mushroom Ragu Herb Crusted Rack of Lamb with a fig yogurt sauce
The Mexican Kitchen – Carnitas Tacos Tacos aren’t just for Tuesdays. Come learn the tips, tricks and skills to have your own fiesta any day, anytime. Chef Jennifer Berry will greet you with a bright and zingy Halibut Ceviche, heat from Serrano chilies and fruity aromas from Manzano chilies, served with homemade tortilla chips and the Perfect Paloma Cocktail. Then you’ll roll up your sleeves and learn the basics of refried beans starting from dried whole beans, turn fresh masa into corn tortillas and how to make the the undisputed king of tacos, Tacos de Carnitas. No taco is complete without salsa and you will top yours with two workhorse salsas you’l learn to please both spicy and non-spicy palates. Menu Halibut Ceviche (lime, cilantro, Serrano and manzano chilies with homemade tortilla chips) Frijoles Refritos en Manteca ( black beans refried in lard) Tortillas de Maiz (homemade corn tortillas from fresh masa) Carnitas (easy braised pork shoulder, crisped up in a pan) Salsa Verde Pineapple Pico de Gallo Cocktail: Perfect Palomas
PNW Fall Dinner Here in the Pacific Northwest as the days grow shorter and the leaves begin to change we look forward to rich and savory aromas coming from the kitchen. Come celebrate Fall by joining Chef Jennifer Berry in this hands on class where she will teach you her techniques for creating the creamiest polenta topped with a delicious port braised mushroom ragu. Next you will learn the secrets to executing an herb crusted rack of lamb. Menu: Radicchio, Braeburn Apple and Blue Cheese Salad Creamy Polenta Port Braised Mushroom Ragu Herb Crusted Rack of Lamb with fig yogurt sauce
Martes de Tacos There are few things as versatile as the taco! Change the protein, vary the toppings and mix-up the salsas and you can have a different meal every night. Join Chef Jennifer Berry as she teaches you the classic carnitas taco and pairs it with a traditional Mexican halibut ceviche with heat from Serrano chilies and fruity aromas from Manzano chilies. You will enjoy your ceviche with homemade tortilla chips which are simple to make and so much tastier than store bought. Learn the basics of refried beans starting from dried whole beans and turn fresh masa into corn tortillas. No taco is complete without salsa and you will top yours with two workhorse salsas to please both spicy and non-spicy palates.Menu Halibut Ceviche (lime, cilantro, Serrano and manzano chilies with homemade tortilla chips) Frijoles Refritos en Manteca (whole black beans refried in lard) Tortillas de Maiz (homemade corn tortillas from fresh masa) Carnitas (easy braised pork shoulder, crisped up in a pan) Salsa Verde (green salsa made from tomatillos) Pineapple Pico de Gallo Cocktail: Perfect Palomas