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

Grilling and Rosé

Get your grills fired up and your wine glasses chilled! Chef and Sommelier Bonnie McPike is bringing a gorgeous menu to this class and it’s gonna be fun time! Learn the ins-and-out of great summer grilling, that you’ll use over and over again. In this hands-on class, we will learn the different heats and zones needed to maximize flavor using a variety of grilling techniques. Grilling fish, cheese and lettuce to steaks and dessert to perfection; it’s a three course menu that’s paired with different Rosés, that will become the highlight of your summer entertaining!

Join us and you’ll grill up:

  • Grilled Halibut with Red Onion Escabeche
  • Grilled New York Steak with Parsley, Oregano and Chile Chimichurri Sauce
  • Grilled Romaine Salad with Corn, Lemon and Summer Herb Dressing
  • Grilled Peaches with Honey Mascarpone, Marcona Almonds and Black Pepper

You’ll be greeted with a Glass of Rosé and some Grilled Halloumi with Capers, Garlic, Roasted Tomatoes and Herb Oil.

The Pacific Northwest Summer 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 abundance the Pacific Northwest has to offer.

Cheers to the PNW!

  • Clams Casino
  • Cedar Plank Roasted Coho Salmon with Za’atar Vinaigrette
  • Marinated Tomatoes and Roasted Chanterelles with Grilled Sweet Corn Aioli
  • Cherry Clafoutis with Vanilla Bean Ice Cream

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.

Taste of Italy – Pasta Night – Stuffed Pasta

Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class.  Chef Jennifer Berry will teach you the Italian method of making comforting stuffed pasta in various shapes.  In this class we will head to Piedmont where we will make Agnolotti, “little pillows”, stuffed with a sweet corn and ricotta filling with Cacio e Pepe sauce.  Then we will head to Emilia with a classic meat-filled Tortellini to take home and enjoy.

  • Agnolotti with Sweet Corn and Ricotta Filling
  • Cacio e Pepe Sauce
  • Zabaglione with Summer Berries and Mint
  • Meat Filled Tortellini

Served with wine, Salute!

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.

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.  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, with Blue Cheese Dressing
  • Cornmeal Crusted Onion Rings,  with a Buttermilk Dipping Sauce
  • Cast Iron Pan Seared New York Steak with Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms
  • No Bake Cheesecake with Cherry Compote

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, 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 golden brown and brushed with honey glaze)
  • From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt, (fried prawns wrapped with phyllo dough, seasoned with traditional Egyptian spice mixture)
  • From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas

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 abundance the Pacific Northwest has to offer. We will start with a fun and classic old-school appetizer, Clams Casino. Then, perfect a local summertime grilling technique, Cedar Plank Grilled Coho Salmon, which will be complemented with fresh seasonal Marinated Tomatoes and Roasted Chanterelles.  We will finish our feast with a classic Cherry Clafoutis. Cheers to the PNW!

  • Clams Casino
  • Cedar Plank Grilled Coho Salmon with Za’atar Vinaigrette
  • Marinated Tomatoes and Roasted Chanterelles with Grilled Sweet Corn Aioli
  • Cherry Clafoutis

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.

The Greek Kitchen – Lamb Chops

Transport yourself to the islands of the Aegean Sea with this Greek Menu where you will explore and taste traditional dishes of Greek cuisine. Greek cuisine is an example of the healthy Mediterranean diet, featuring fresh ingredients such as olives (including olive oil), fruits and vegetables. In this hands-on class, Chef Barbara Sowatsky will guide you through making:

  • Saganaki, a Flaming Fried Cheese with Ouzo
  • Hummus with Pita and Fresh Seasonal Vegetables
  • Garlic and Herb Marinated Lamb Chops with Minted Lemon Yogurt Sauce
  • Bougatsa, a Lemon and Orange Phyllo Pie

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.