Boards & Booze

In this hands-on class with Chef Drew Flanders participants will explore how having a few key items in the pantry and a few simple, make-ahead recipes in your pocket that allows you to create a variety of delicious small plate options for a great make-at-home happy hour. We will pair these items with some cocktails that are perfect for summer sipping.

Participants will make home-made crackers, learn the basics of making a pickle brine, how to enhance store-bought items for a quick and elegant addition to a meal, and how to select a fun variety of cheeses and charcuterie for your board. We will learn the what combines well, and how to pull it all together. You learn you don’t have to be  a professional to make, find and combine fun things to create a memorable boards. Our intent is to inspire you and give you the confidence to impress yourself and your guests on your porch this summer!

These small plates will highlight fresh ingredients from the season and we’ll enhance the experience with some fun, and food-friendly cocktails.

Small Plate Menu:

Variety of cheeses and charcuterie

Burnt Carrot Salad

Grilled leeks and asparagus with romesco and aioli 

Homemade sourdough crackers

Berbere spiced nuts

Marinated olives

Stone fruit mostarda

Pickled seasonal vegetables

Berries & crème fraiche

Chef Drew will make and serve tastings of 4 Cocktails;

Rhubarb Gin Rickey (Gin)

Cynar & Soda (Cynar)

Americano (Campari & Sweet Vermouth)

Whiskey Smash (Bourbon)

About Chef Drew: Drew Flanders is 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.

Boards & Booze

In this hands-on class with Chef Drew Flanders participants will explore how having a few key items in the pantry and a few simple, make-ahead recipes in your pocket that allows you to create a variety of delicious small plate options for a great make-at-home happy hour. We will pair these items with some cocktails that are perfect for summer sipping.

Participants will make home-made crackers, learn the basics of making a pickle brine, how to enhance store-bought items for a quick and elegant addition to a meal, and how to select a fun variety of cheeses and charcuterie for your board. We will learn the what combines well, and how to pull it all together. You learn you don’t have to be  a professional to make, find and combine fun things to create a memorable boards. Our intent is to inspire you and give you the confidence to impress yourself and your guests on your porch this summer!

These small plates will highlight fresh ingredients from the season and we’ll enhance the experience with some fun, and food-friendly cocktails.

Small Plate Menu:

Variety of cheeses and charcuterie

Grilled sardines with parsley, fennel, & arugula salad

Grilled leeks and asparagus with romesco and aioli 

Homemade sourdough crackers

Berbere spiced nuts

Marinated olives

Stone fruit mostarda

Pickled seasonal vegetables

Berries & crème fraiche

Chef Drew will make and serve tastings of 4 Cocktails;

Rhubarb Gin Rickey (Gin)

Cynar & Soda (Cynar)

Americano (Campari & Sweet Vermouth)

Whiskey Smash (Bourbon)

About Chef Drew: Drew Flanders is 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.

Cocktails and Hors d’oeuvres

Learn in this hands on class how to elevate a rustic baguette, by making elegant cocktail party finger food to pair with two summer fresh cocktails.  Chef Jennifer Reyes will show you how to create some fabulous make ahead hors d’oeuvres so that you can enjoy your guests,  while shaking, or muddling some summer fresh cocktails.

You will make:

Potato Blinis with Smoked Salmon, Whipped Crème Fraiche

Wild Mushroom Duxelles Croistini

Classic Shrimp Toasts

You will shake: a Lavender Lemon Drop

You will muddle: Basil Mojito