The French Bistro Dinner

We have a lot to learn from the way the French live their lives as they savor a delicious meal and a great bottle of wine or two, with friends and family around.  Chef Barbara Sowatsky brings her experience cooking with Jacques Pepin into this hands-on class to make classic French favorites accessible to everyone with dishes you can make over and over to enjoy with family and friends.

In this class you will make and enjoy:

  • Herbed Goat Cheese Soufflé with Lightly Dressed Baby Greens
  • Pan-roasted Halibut with Cannellini Bean Provençal
  • Lemon Curd Tart with Fresh Berries and Cream

The French Bistro Dinner

We have a lot to learn from the way the French live their lives as they savor a delicious meal and a great bottle of wine or two, with friends and family around.  Chef Barbara Sowatsky brings her experience cooking with Jacques Pepin into this hands-on class to make classic French favorites accessible to everyone with dishes you can make over and over to enjoy with family and friends.

In this class you will make and enjoy:

  • Herbed Goat Cheese Soufflé with Lightly Dressed Baby Greens
  • Pan-roasted Halibut with Cannellini Bean Provençal
  • Lemon Curd Tart with Fresh Berries and Cream

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 an awesome 3 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.

Meet Chef Bonnie:

Chef Bonnie Rae is the owner of a Bespoke Luxury Catering company in Seattle (@chefbonnierae.com). Bonnie brings us 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 wd~50 to McLaren Vale, Australia and now Seattle. Her work in Seattle is focused on providing elegant, fully customized experiences for each of her clients. She also has a passion for wine and is a certified sommelier through the Sommelier Society of America.

The French Bistro Dinner

We have a lot to learn from the French. The way they savor a delicious classic meal, with friends, family and a great bottle of wine, is a life-style that we should all strive for. Chef Barbara Sowatsky brings her experience cooking with Jacques Pepin to this hands-on class to make classic French favorites accessible to everyone,  with dishes you can make over and over to enjoy with family and friends.

In this class you will make;

Herbed Goat Cheese Soufflé with lightly dressed baby greens

Pan-roasted Halibut with French Green Lentils, with Grilled Seasonal Vegetables, Curried Yogurt

Honey and Lavender Crème Brulee          

Afterwards, we will set a table for you to enjoy your delicious French Bistro Dinner with wine!

The September Make Ahead 3 Course Dinner

Whether it is a family dinner or a celebration, your guests will be able to tell that this is the bounty of the season! In this hands-on class, Chef Aaron Tekulve will teach you the restaurant tricks of the trade to recreate his signature flavor-layered recipes at home, ahead of your guests, so you can enjoy your party. Chef Tekulve, a recent contestant on Chopped, is the owner of his private dining business Surrell, operating since 2012. His kitchen experience includes sous chef at Lark, apprentice of chef de cuisine Lauren Thompson at Cafe Juanita, and chef de Partie at Canlis.

You will be making a restaurant quality 3 Course dinner of:

Summer Harvest Ribolitta with Olive Oil Croutons and Basil

Pan Roasted Halibut with Fingerling Potatoes, Cherry Tomatoes and Dill Crème Fraiche

Grilled Peaches with Bourbon Caramel, Salted Pecans and Vanilla Bean Ice Cream

All to be enjoyed with wine!

Get Hooked – PNW Seafood

Dive headfirst into the class that covers local delights from under the sea.  In this hands-on class, Chef Barbara Sowatsky will teach you three delicious seafood entrees; in one great class. Learn how to clean clams, how to choose the freshest fish, how to store it properly and three different techniques for perfectly prepared fish.  Take home new skills and recipes to recreate three different fresh fish favorites at home, one meal at a time.  In this class you will prepare and enjoy with wine:

Steamed Mussels and Clams with Tomato, Chorizo  & Grilled Bread;

Miso Ginger Glazed Salmon with Herb Steamed Rice; and

 Pan Seared Crispy Potato Leek Crusted Halibut with Bearnaise, Asparagus