Around the World Small Plates, Big Taste Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes! You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc.: Spain – Spanish Espelette Clams with Grilled Tomato Bread, Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper Cuba – Beef Picadillo-Filled Pastries, Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and brushed with honey glaze Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt, prawns seasoned with traditional Egyptian spice mixture wrapped with shredded Kataifi Greece – Fried Calamari, Assorted Vegetables,and Crispy Chickpeas served with Tzatziki and Fried Herbs.
Around the World Small Plates with Big Tastes Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes! You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc. From Spain – Spanish Espelette Clams with Grilled Tomato Bread Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper From Cuba – Beef Picadillo-Filled Pastries Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and brushed with honey glaze From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt Briny prawns wrapped in shreds of phyllo dough, seasoned with traditional Egyptian spice mixture From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas Greek version of Italy’s Fritto Misto but instead of being served with heavy tomato sauce, paired with acidic creamy complement to the fried seafoodAbout 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.
Around the World – Small Plates with Big Tastes Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes! You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc. From Spain – Spanish Espelette Clams with Grilled Tomato Bread Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper From Cuba – Beef Picadillo-Filled Pastries Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and brushed with honey glaze From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt Briny prawns wrapped in shreds of phyllo dough, seasoned with traditional Egyptian spice mixture From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas Greek version of Italy’s Fritto Misto but instead of being served with heavy tomato sauce, paired with acidic creamy complement to the fried seafoodAbout 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.
Brunch Tapas of Latin America For some reason, brunch seems to be one of the less common social get-together formats. We more often have cookouts and dinner or cocktail parties, but brunch has a lot going for it: you don’t have to get up extra early or go to bed late, serving liquor is definitely optional, a sunny setting adds to people’s good mood, and the dress code is usually not fussy. On your next casual hosting occasion, whether your guests are “just” your closest family or a medium-sized group of friends, why not offer brunch with a Latin American flair to the menu? Join Chef Yary in this hands-on class to make and enjoy: Cuba: Huevos Cubanos – perfectly poached egg over mushroom, saffron & chorizo sofrito sauce, served with grilled bread Peru: Papas a las Huancaína – spicy, creamy potatoes with seared shrimp and garnished with crispy pancetta Colombia: Arepa de Quesito con Leche Cortada – cheese arepa topped with sweet, curdled milk and queso fresco Served with Cava or Sangria