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

The Thai Kitchen

If you love to eat Thai food, the Thai Kitchen is for you! Join Chef Barbara in our beautiful kitchen for a lively and informed hands-on cooking class that demystifies the universe of Thai flavors. Chef Barb will explain authentic Thai ingredients used to bring out maximum flavor known as “The Harmony of Thai Cooking”, balancing the primary Thai flavors of sweet, sour, salty and spicy. Let delicious Thai food become a weeknight favorite. In this class, we will make:

Grilled Shrimp Spring Rolls – like a salad but much more fun, a refreshing elegant finger food, served with a spicy ginger garlic sauce.

Crab Rangoon Dumplings with Sweet and Sour Dipping Sauce – these fried dumplings are delicious and additive

Thai Cucumber Salad – Sweet and Tangy – served as a garnish, condiment or palate cleanser.

Grapow Chicken with Fried Egg and Jasmine Rice – This spicy Thai staple is made with a combination of ground chicken and pork, green beans and lots of Thai basil for color and freshness.

The Moroccan Kitchen

In this hands-on class you’ll be swept off to another continent to experience the exotic spices and fresh herbs of classic North African cuisine.  This authentic Moroccan menu highlights traditional ingredients that are easy to find here. You’ll learn about using preserved lemons, couscous, saffron and fenugreek in the savory dishes and ground almonds, honey and orange blossom water in dessert.  Make a fork-tender chicken dish baked in a traditional, earthenware dish called a tagine.  Chef Barbara Sowatsky will show you that “spiced” doesn’t have to mean “spicy” as she takes you step-by-step through this flavor-layered menu.

You will make:

Tagine-Baked Chicken with Meyer Lemons and Olives

Couscous with Saffron, Mint and Basil

Cucumber and Tomato Chopped Salad

Sweet, Almond-Stuffed Dates

Boiling Point – Today’s Fresh Ramen

Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home?  Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth.

In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths and toppings for those little noodles to swim in. No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful. In this class we’ll make:

Handmade Ramen Noodles

Chashu Pork Belly

Soy-Glazed Soft Boiled Eggs

Dashi Stock

Pork Stock

We also turn some of the stock into Miso and Shio broths 

We encourage you to build your bowls and try all 4!!

Dumplings, Dumpling?

Asian dumplings are a very versatile vehicle for juicy meats and savory vegetables. In this in-depth hands on class you will learn the difference between Cantonese and Shanghai style dumplings. Let Chef Thanh Tang teach you how to make three different kinds of dumpling wrappers, and fillings (pork, shrimp and vegetable) while learning the proper techniques of folding and pleating dumplings.  You will gain a range of skills from the basic understanding of Chinese ingredients to all the proper dough work.

Menu:

Har Gow (Shrimp Dumpling)

Steamed Vegetable Dumplings

Little Dragon Soup Dumplings, Shanghai Style

Street Foods of the World

Want to expand your culinary passport? Are you looking for a new dish to spice up your repertoire? Do you dream of tasty treats on foreign streets, but haven’t been able to get away? If the answer is yes, this class is for you! Join Chef Drew Flanders in this hands-on class 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 Morocco to Japan, Mexico to Senegal, 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 “Japanese pizza”, to the glory of two different types of grilled-meat-on-a-stick!

Make, eat and enjoy street foods from

  • Morocco – Chermoula Chicken
  • Mexico – Alambres- Steak and Bacon Tacos with Salsa Verde
  • West Africa – Spicy Peanut-Dusted Beef Skewers
  • Japan – Okanomiyaki – Seafood Pancakes

Participants will have the option of enjoying wine or beer as street food is always best with a beverage!

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.

Taste of Italy – Pasta Night – Classic Rolled Dough

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 mixing dough by hand which you will turn into two different pasta shapes.  A Neapolitan classic, Linguine and Clams and then the technique for laminating fresh herbs between sheets of pasta, hand cutting into ribbons and serving with a freshly made ricotta and brown butter herb sauce.

Your Menu for the evening includes:

Pappardelle al Limone

Spring Pea Carbonara

Strawberry – Rhubarb panna cotta

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.

Cook It In Cast Iron – Deep Dish Chicago Pizza

Like anyone else who grew up in Chicago, Chef Jen Tarantino Reyes loves Chicago-style pizza! With its deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare!  Having learned secrets from the famous UNO’s Pizzeria, Chef Jen will walk you through the steps to make this classic pizza at home. Learn how to turn your kitchen into a real Chicago Pizzeria!

Menu:

Deep Dish Chicago-Style Sausage Pizza (Vegetarian available by request)

Classic Pizzeria Caesar Salad with House-made Dressing and Oven-Toasted Herbed Croutons

A pizzeria staple on every table is Giardinera. Chef Jen will demo the pickling for you to enjoy!

Served with cold beer or wine.

The Italian Kitchen – Pasta Workshop

Making your own pasta is quick and easy, and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces!

In this hands-on class, you will make:

  • Fresh Handmade Pasta Dough
  • Ravioli with Ricotta Herb Filling in Light Tomato Sauce
  • Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite; even if you don’t like mushrooms, it wows the crowd!)