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 Soups Winter Time is always Soup Time! This hands-on soup class focuses on dishes that keep us warm on the inside. Chef Barbara Sowatsky has built a menu around vintage classics, featuring local flavors with inspirations from abroad. Learn techniques in building depth of flavor and texture into these classics sure to become staples in your winter repertoire. You will make: Creamy Potato Leek with Croutons and Bacon – from the Lyon region of France (inspired by one of my favorites from Jacques Pepin) Mexican Posole – a hearty stew-like soup made with shredded pork butt and hominy garnished with cilantro, radishes and shredded cabbage Coconut Curry Soup with Shrimp – a Thai classic with ginger and lemongrass All paired with a salad, crusty bread, and a glass of wine. Take home what you don’t finish for a Souper Star meal anytime!