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.

  • The evening will start by enjoying a tapa prepared by Chef Drew to tide you over while we create a mouth watering
    Paella Mixta that includes chorizo, chicken, shrimp, clams, and local mussels
  • We’ll round out the meal with
    Grilled seasonal vegetables with a Romesco sauce and creamy Aioli

Enjoyed with a choice of Sangria, Beer, White or Red Wine

Based 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

Kids in the Kitchen – Road Trip USA

This 5-day camp is designed for kids 8 to 12 years old.

Monday, July 25th To Friday, July 29th
Class runs 10:00 AM to 12:00 PM, Everyday

Have 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 – New York, NY
New York Style Pizza and Caesar Salad

Tuesday – New Orleans, LA
Grilled Shrimp Po-Boy and Peach Hand Pies

Wednesday – San Antonio, TX
Beef Fajitas and a Caramel Flan

Thursday – Sioux City, IA
Sloppy Joe’s with a Tangy Coleslaw

Friday – Seattle
Teriyaki Chicken with Rice, and a Simple Green Salad

  • No prior cooking experience is required, just an interest to learn.
  • For safety reasons, please tie long hair back and wear closed toed shoes.
  • We follow King County Covid protocols.
  • Allergies or dietary restrictions may be accommodated – just let us know upon registration.

Teens at Whisk – Street Foods – 3 Days

This 3-Day session is designed for teens 13 and up.

WEDNESDAY, July 6th To FRIDAY, July 8th

From 2:00 PM To 4:00 PM, Everyday

Want to taste the treats served on foreign streets, but unable to travel? If the answer is yes, join Chef Drew Flanders in this hands-on 3 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 Indonesia to the Eastern  Mediterranean, to Mexico, 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 Kyufte, to grilled chicken-on-a-stick!

Wednesday – Mexico
Alambres – Steak and Bacon Tacos
Esquites – Grilled Corn with sour cream and cheese
Licuados de Frutas – Fruit and Yogurt Smoothie – Choice of Mango, Strawberry or Banana

Thursday – Eastern Mediterranean
Kyufte – Grilled Beef and Lamb Patties with yogurt dipping sauce
Borek – Cheese and Spinach Phyllo Pockets
Shopska  Salata – Chopped Vegetable Salads

Friday – Indonesia
Sate Ayum – Grilled Chicken Skewers with peanut dipping sauce
Nasi Goreng – Indonesian Fried Rice
Acar Ketimun – Indonesian Cucumber Salad

  • No prior cooking experience is required, just an interest to learn.
  • 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.

  • We will follow current Covid king Country Guidelines

The Mixed Grill

Summer is made for grilling and this meal comes from Bulgaria, the breadbasket of Eastern Europe. Similar to Greek and Turkish cuisine, Bulgarian food features lots of fresh flavors and succulent meat dishes. Join Chef Drew Flanders, in this hands-on class, where you will learn to prepare and grill kebabs and skewers, marinate and cook a juicy pork chop, and create sides that round out a festive platter.  Finish the meal off with a shot of “rakija” – and unaged brandy that finds its way into most Bulgarian celebrations and good times…Nazdrave!

Come hungry as you will prepare and feast on this amazing menu:

  • Kyufte – Grilled Seasoned Pork and Beef
  • Kebabche – Ground Beef and Lamb Skewers
  • Shishcheta – Grilled Skewers of Marinated Chicken and Vegetables
  • Juicy Herb-Marinated Pork Chop
  • Tarator – Yogurt Sauce with Cucumbers and Garlic
  • Shopska Salata – Chopped Cucumber, Bell Pepper and Tomato Salad with Olives, Herbs and Cheese
  • Roasted Potatoes with Pickled Goat Horn Peppers and Dill
  • Blistered Sweet Peppers

The Bayou Kitchen – Jambalaya

In this hands-on cooking class, we will create the tastes from New Orleans and learn about some of the most precious cuisines in the world. Jambalaya is actually a “cousin” of Paella and includes many of the same ingredients. The dish is an amalgamation of African, Native, French, and Spanish culinary traditions. If you love paella? You’ll love jambalaya! Using the reduction technique, Chef Drew Flanders will teach you how to develop deep concentrated flavors in this simple, one-pot dish for “your community” that is beyond “hot and spicy”. You will also learn how to make the perfect rice pilaf without a rice cooker!

You will be greeted with a bowl of Texas Caviar (peppers, onion, black eyed peas & charred corn) and Chips and choice of a Sazerac Cocktail, Beer or Wine

Then we will get busy and make;

  • Traditional Southern Jambalaya with the Cajun trinity of Onion, Celery, Bell Peppers  Chicken, Andouille Sausage, and Sautéed Shrimp
  • Braised Mustard Greens with Bacon Lardons
  • Southern Cornbread with Molasses Butter

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.

The evening will start by enjoying a tapa prepared by Chef to tide you over while we create a mouth watering dinner of:
  • Paella Mixta that includes chorizo, chicken, shrimp, clams, and local mussels
  • Grilled seasonal vegetables with a Romesco sauce and creamy Aioli.

Enjoyed with a choice of Sangria, Beer, White or Red Wine

Based 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 alternative Paella : All Meat, All Seafood or Vegetarian Paella

Dim Sum and Then Some

Dim Sum means “to touch your heart”– it’s less about the recipes and more about delicious small bites, offered in various vessels.  Dim Sum refers to a style of Chinese food that is prepared in small bite-sized portions and is served on individual plates or steamer baskets. Think tapas, but Chinese style! In this adventurous hands-on class, Our Chinese expert, Chef Thanh Tang, will demystify the Chinese kitchen and will teach you how to make:

蟹肉烧卖

Crab and Pork Shu Mai

蝦春卷

Crispy Shrimp Spring Rolls

糯米雞

Steamed Sticky Rice in Lotus Leaf with Chicken and Chinese Sausage

豉油皇炒麵

Stir Fried Egg Noodles with Garlic Chives

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 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.

The evening will start by enjoying a tapa prepared by Chef Drew to tide you over while we create a mouth watering
Paella Mixta that includes chorizo, chicken, clams, and local mussels.
We’ll round out the meal with
Grilled seasonal vegetables with a Romesco sauce and creamy Aioli.

Enjoyed with a choice of Sangria, Beer, White or Red Wine

Based 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

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
  • Mexico – Alambres- Steak and Bacon Tacos with Salsa Verde
  • West Africa – Spicy Peanut-Dusted Beef Skewers
  • Japan – Okanomiyaki – Seafood Pancakes

Participants will have the option of enjoying wine or beer as street food is always best with a beverage!

3 Course Dinner Inspired by San Frans Zuni Cafe

While Zuni first opened its doors in 1979, the restaurant began to receive serious national acclaim in 2002 when Judy Rodgers published The Zuni Café Cookbook. In 2003, the book won the James Beard Award for Cookbook of the Year and Zuni Café won the award for Outstanding Restaurant in the country. In 2004, Judy won the James Beard Foundation Award for Outstanding Chef.

As Zuni continues to evolve, in its own distinctive and delicious way, it strives to remain the way it’s always been: at the same time rustic and cosmopolitan, audacious and familiar, intimate and convivial.

Bosc Pear with Shaved Fennel, Toasted Walnuts, Drizzle of Honey and Parmesan

Brick Roasted Chicken (one of the best roasted chickens ever!!)

Bread Salad with Arugula, Apple and a Champagne Vinaigrette

Chocolate Pots de Creme