First Taste of Spring – 3 Course Dinner

Bringing seasonality to meals is a great way to keep dishes fresh and new, and with Spring we truly have a lot of flavors in the PNW to gather and enjoy. Join Chef Hend Yahya in this hands on class where we will use the first of springs fresh¬† vegetables to top our homemade flatbreads, then make a savory Chicken Meuniere, a lightly bread chicken dish that is brightened with a lemon butter sauce and tart capers. Then it’s calling all chocolate lovers,¬† your dessert is a decedent chocolate cassis liqueur cake.
  • Spring Vegetable Flatbread with Zucchini, Asparagus and Arugula
  • Chicken Meuniere, Lightly floured Chicken Breast in a Lemon Butter Sauce served with Homemade Fettuccine
  • Chocolate Cassis Liqueur Cake
Chef Hend Yahya is a culinary trained professional and graduate. She has trained and worked in various kitchens under Michelin Star chefs as well as high end catering companies. Her love and respect for regional and international cuisines has brought her to work in celebrated food cities such as Paris, Washington DC, Los Angeles, Portland, Honolulu and now Seattle. Years ago, she incidentally discovered her passion to teach others how to cook and has since made the switch from working behind the scenes in kitchens, to showcasing in front of students. She brings patience, attention and skill to every class in the hopes that every student will be inspired to cook at home and try something new. Her storytelling through food is her favorite way of engaging with people, forming connections and understandings.”