Taste of Italy – Stuffed Pastas

Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class.  Chef Jennifer Berry will focus on the artisan forming of comforting stuffed pastas in various shapes.  In this class we will head to Piedmont where we will make Agnolotti, “little pillows”, stuffed with a creamy butternut squash in  butter and sage sauce.  Then we will head to Emilia with a rich meat-filled Tortellini is simmered in parmesan broth.

Your Menu for the evening includes:

  • Salad – Winter Vegetable Bagna Cauda (Vegetables warmed in Anchovy Olive Oil)
  • Agnolotti con Burro e Salvia (Butter Sage Sauce)
  • Tortellini in Brodo  (Parmesan Broth)

Served with wine, Salute!

About 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.

Taste of Italy – Eggless Semolina Dough – Hand Formed Pastas

Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class.  Chef Jennifer Berry will teach you the Italian method of making eggless semolina dough  and hand forming it in various pasta shapes.  In this class we will head to Puglia with Cavatelli served with broccoli rabe and sausage, and the always popular Farfalle (bow-ties or “butterflies in Italy) with a creamy braised bacon and peas.

Your Menu for the evening includes:

Roasted Delicata Squash, Dried Cherries, Pine Nuts & Ricotta Salad

Cavatelli con Salsiccia e Broccoletti (Broccoli Rabe & Sausage)

Farfalle con Prosciutto Cotto, Panna e Piselli (Ham, Peas & Cream)

Served with wine, Salute!

About 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.

Celebrate Oktoberfest

Oktoberfest is one of the largest Volksfest festivals in the world, celebrated from the third week of September through the first week in October. Come join in this once a year celebration of food and beer, and learn about making traditional German food that is simple enough to make anytime of the year. Join Chef Jennifer Berry as she guides you through these classic German recipes, while you learn valuable cooking tips and techniques from the pro.

Greeted with Soft Brazens and Obatzda, (Pretzel Beer  & Camembert Dip) with a choice of German beer or Wine

Then you’ll get busy and making a dinner of

  • Crispy Pork Schnitzel with gherkin-caper relish
  • German Rye Spaetzle and Braised Red Cabbage

The Italian Kitchen – Hand Formed Stuffed Pasta

Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class.  Chef Jennifer Berry will teach you the Italian method of making comforting stuffed pasta in various shapes.  In this class we will head to Piedmont where we will make Agnolotti, “little pillows”, stuffed with a sweet corn and ricotta filling with Cacio e Pepe sauce.  Then we will head to Emilia with a classic meat-filled Tortellini to take home and enjoy.

  • Agnolotti with Sweet Corn and Ricotta Filling
  • Meat Filled Tortellini ( to take home with sauce recipe)
  • Cacio e Pepe Sauce
  • Zabaglione with Summer Berries and Mint

Served with wine, Salute!

About 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 Mexican Kitchen – Carnitas Tacos

Tacos aren’t just for Tuesdays.  Come learn the tips, tricks and skills to have your own fiesta anyday, 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 (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

The Italian Kitchen – Hand Formed Stuffed Pasta

Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class.  Chef Jennifer Berry will teach you the Italian method of making comforting stuffed pasta in various shapes.  In this class we will head to Piedmont where we will make Agnolotti, “little pillows”, stuffed with a sweet corn and ricotta filling with Cacio e Pepe sauce.  Then we will head to Emilia with a classic meat-filled Tortellini to take home and enjoy.

  • Agnolotti with Sweet Corn and Ricotta Filling
  • Meat Filled Tortellini ( to take home with sauce recipe)
  • Cacio e Pepe Sauce
  • Zabaglione with Summer Berries and Mint

Served with wine, Salute!

About 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.

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

The Italian Kitchen – Summer Risotto 3 Course Dinner

Risotto, from the word riso, meaning “rice”, from the northern Italian region of Lombardy, is a dish made with arborio or carnaroli rice cooked with many additions of broth until it reaches its creamy consistency.  Often thought to be a laborious dish to make, in this hands-on class, Chef Jennifer Berry will show you just how easy it can be! You will learn the basics of risotto: how and when to add broth, how much you really need to stir – or actually, how little. You will learn how to make this ahead for a dinner party and reheat and several ways to customize the flavors. 
  • Summer Tomato Salad with Roasted Corn, Burrata, Pine Nuts, and Basil Vinaigrette
  • Lemon Risotto with Summer Squash and Seared Scallops
  • Berry and Limoncello Tiramisu

The Korean Kitchen

Korean food is soulful, rich, wildly colorful with pickled and fermented flavors. One of the mainstays of Korean cuisine is Kimchi, which is a method for preserving vegetables. Napa cabbage being the most familiar, there are many more vegetables that can be kimchi’d. Join this hands on class with Chef Jennifer Berry where you will learn the classic process for Napa Cabbage kimchi. We will discuss the tradition of serving Banchan with every meal, (small dishes to be eaten with the main dish) and then we will bring it all together with the classic Kalbi, grilled and served with Bachan, rice and eaten in lettuce wraps.

Banchan:

  • Scallion Pancakes (Pajeon)
  • Spicy Bean Sprouts (Kong Namul)
  • Potato Salad (Gamja Saelleodeu)

Kalbi – Marinated Short Ribs with Ssamjang sauce

 and take a quart of Napa Cabbage Kimchi home to ferment and enjoy later!!