American Steakhouse Classics Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking. You will make: Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, topped with Blue Cheese Dressing Cornmeal Crusted Onion Rings, Buttermilk Dressing Cast Iron Pan Seared New York Steak with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms No Bake Cheesecake with Cherry Compote
The Italian Kitchen – The Pizza Workshop Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian Expert, Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough. In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too. You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas: Margherita Pizza Roasted Vegetable Pizza with Eggplant, Zucchini, Onions, Red Peppers, Mushrooms, Artichokes, Kalamata Olives, Mama Lill’s and Goat Cheese (A surprise favorite!) Sausage, Red Onion, Mushroom Pizza with Mozzarella Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!
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 Pacific Northwest Feast We are lucky to live in a region with an abundance of fresh seafood, wild mushrooms, foraged greens, and an abundance of year-round locally grown produce. Join Chef Jennifer Berry in this hands on class where her menu celebrates the best of the spring bounty the Pacific Northwest has to offer. We welcome spring with indigenous locally raised Olympia oysters that you will learn to shuck, then we will turn our efforts into creating the rest of your feast, including learning how to perfectly pan-seared our most valuable spies of Salmon. Cheers to the PNW! Menu Olympia Oysters on the half-shell with Rhubarb Vinaigrette Pan-seared Chinook Salmon with Pistachio-Mint Pesto Ricotta Dumplings with Spring Peas, Asparagus, and Green Garlic Olive Oil Cake with Honeyed Whipped Mascarpone and Strawberries 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.
Street Foods of Vietnam Street food is essential to gastronomy all around the world, and Vietnam is a true foodie destination! With its vibrancy and bustle, Street Food of Vietnam gives you real insight into the culture and country which was influenced by both China and France. This class brings Vietnam to you with our Chef Thanh Tang. In this hands-on class, you will make and enjoy: Gỏi Xoài Tôm Nướng Green Mango Salad with Grilled Prawns Cánh Gà Chiên Bơ Fried Chicken Wings in Spicy Butter Garlic Sauce (pictured) Bò Cuốn Lá Lốt Grilled Beef in Wild Pepper Leaves Nước Mắm Chua Ngọt Dipping Sauce
Wine Paired 3 Course Gnocchi Dinner Chef and Sommelier Bonnie McPike brings us an unforgettable 3-course dinner menu in this hands on class utilizing seasonal ingredients with a creative twist. A perfect start for a winter menu for a small gathering or a party paired with 3 International Wines. The menu is one that will become the highlight of your entertaining! Join us and and make : Chicory Salad with Pomegranate Seeds, Oranges, and Marcona Almonds Potato Gnocchi with Parmesan Cream Sauce and Crispy Sage Leaves Olive Oil Chocolate Mousse with Vanilla Bean Whipped Cream All paired with 3 International Wines picked by Bonnie Meet Chef Bonnie: Chef Bonnie McPike is the owner of Bonnie Rae Catering and has over a decade of experience as a private chef, caterer and event manager. Her passion for cooking has led her to work in kitchens all over the world from Manhattan’s Michelin-starred to McLaren Vale, Australia and now Seattle. Her work in Seattle is focused on helping CEOs, professional athletes and busy families reach their health and wellness goals through healthy eating and hands-on coaching. She also has a passion for wine and is a certified sommelier through the Sommelier Society of America.
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 BananaThursday – Eastern Mediterranean Kyufte – Grilled Beef and Lamb Patties with yogurt dipping sauce Borek – Cheese and Spinach Phyllo Pockets Shopska Salata – Chopped Vegetable SaladsFriday – 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
Teens at Whisk – Taste of Italy Classes are designed for teens ages 13 and up! MONDAY, June 27th TO FRIDAY, July 1st From 2:00 PM TO 4:00 PM, Everyday Come spend the week immersed in Italian Cuisine with Chef Jennifer Berry. Each day your teen will focus on one course of a traditional Italian Meal as they learn to make classic Italian food from various regions. As you venture through the week you will practice knife skills, make pasta, pizza , sausage and several amazing sauces to top your creations. In addition you will learn about yeast doughs the 3 step breading process, emulsification, grilling and finish the week with desserts. Each day you will learn a little history, practice your skills and enjoy a delicious Italian meal. We will make: Monday Day 1- Aperitivo & Antipasti Fontina Fonduta (fondue) with assorted Crudité Tomato Basil Bruschetta Fritto Misto with Calabrian Chili Aioli Tuesday Day 2- Primi Part 1 Homemade Egg Pasta Fettuccine with Alfredo Sauce 4 Cheese Ravioli with Lemon Butter SauceWednesday Day 3- Primi Part 2 Pizza al Taglio (Roman) Pizza Dough Roasted Garlic Tomato Sauce Homemade Fennel Sausage Thursday Day 4 – Secondi & Contorni Chicken Parmesan Perfect Marinara Grilled Caesar Salad with Homemade CroutonsFriday Day 5 – Dolce Butterscotch Budino No Churn Vanilla Ice Cream Sea Salt Blondies No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs. We will follow current King Country Covid Guidelines
Teens at Whisk – Essential Skills Classes are designed for teens ages 13 and up. MONDAY, July 11th to FRIDAY, July 15th From 2:00 PM to 4:00 PM Everyday These days, we want to know where our food comes from and believe we should be able to pronounce each ingredient on the nutritional label. Frozen snacks just don’t cut it anymore. Parents are realizing that teaching their kids to cook helps them for a lifetime of healthy living. Join Chef Thanh Tang in our hands-on, week-long teens cooking series and bring your child one step closer to independence. Our Essential Cooking Skills Series includes hands-on lessons on ingredients, sanitation, organization, knife skills and essential cooking skills. Monday: Knife Skills Get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on produce of every shape, size and texture. The fruits of your labor will be used to make Vegetable Fried Rice. Tuesday: Market Fresh Visit We will hit the grocery store and learn how to pick out the freshest ingredients for our meals. We’ll learn to read labels, what to look for to find fresh meat and produce. Afterwards we will put it all together and learn how to make a delicious Chicken Caesar salad with Caesar Dressing and toasted Croutons. Wednesday: Braising, Soups and Stews What are the differences in these essential cooking techniques? What cuts of meats do you use? What dishes are stewed vs. braised? We will explore these questions and more and make a Tortilla and Roasted Pepper Soup and Cajun Gumbo. Thursday: Sautéing, Searing and Saucing Learn these THREE essential cooking techniques to get you preparing delicious meals confidently. We’ll discuss the best cuts of meat and pans to use for each technique, as we learn each of these, Sautéing, Searing and Saucing, step-by-step. We will make: Steak with Mushroom Ragu and Romesco Sauce. Friday: Planning and Preparing – The Main Course Iron Chef We will combine all of our newly learned essential cooking skills. Students will work in teams to create a 3 course meal consisting of a soup, salad and main course. Teams will be judged based on planning/organization, cleanliness, teamwork, originality, taste and presentation. Menus will be provided at class this day – It’ll be a surprise!!! All classes are taught by a Culinary Professional, with 2 assistants. For safety reasons, please tie long hair back and wear closed-toed shoes. We will follow the most recent King County Covid regulations. Students will be working with flour, butter and eggs and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
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, EverydayHave 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 SaladTuesday – New Orleans, LA Grilled Shrimp Po-Boy and Peach Hand PiesWednesday – San Antonio, TX Beef Fajitas and a Caramel FlanThursday – Sioux City, IA Sloppy Joe’s with a Tangy ColeslawFriday – 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.