The Art of Sausage 101 Join Chef Drew Flanders in this robust introduction to Sausage Making. Chef Drew, a Culinary Instructor at Seattle Culinary Academy at Seattle Central College, specializes in artisan charcuterie. He brings with him the philosophy of farm-to-table cooking and a passion for nose-to-tail butchery, charcuterie, sustainability and preservation. Chef Drew will give you an introduction to the Grinder Assembly and Technique, Seasoning Mixes, Grind Ratios and Meat Preparation, Casings, Methods of Stuffing and Linking. You will then take over and get the basics of stuffing your own! You will make 3 different stuffed sausages: Italian Sausage Classic Bratwurst Polish Sausage After you have stuffed your last sausage, you will enjoy a delicious lunch featuring one of your sausages with a leafy green salad dressed with an apple mustard vinaigrette, pepperonata, fresh warm bread, and a multitude of condiments from pickled to hot, with a cold Rainier Beer or a glass of wine.Guests will take home approximately 3 pounds of sausage ready to eat of freeze for later.
The Neapolitan Pizza Workshop Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough. In this hands-on class, you will learn how to shape dough into a perfect round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too. You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas. Classic Margherita Pizza, Basil, Mozzarella Fontina, Prosciutto, Arugula Pizza Italian Sausage, Mushroom, Onion, Sweet Pepper Pizza with Mozzarella Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!
The New York Pizza Workshop Join Chef Drew Flanders in this hands-on pizza workshop to learn the secrets to successfully create a New York Style handmade pizza. You’ll mix, stretch, shape and toss. Then, when ready, you’ll top and bake your creation to a blistered crust. You will learn how to make your basic home oven as hot as a pizzeria to create the perfect pizza at home anytime! You will each make and enjoy 3 different individual pizzas with handmade dough tossed to perfection! Heirloom Tomato, Basil, Ricotta Cheese Pizza Italian Sausage, Garlic Sauteed Broccoli Rabe, Smoked Mozzarella Pizza Pepperoni, Assorted Wild Mushrooms, Mama Lil’s Peppers, Provolone Cheese Pizza Take home the dough you make in class to practice tomorrow or the next day! Participants will have the option of enjoying wine or beer as pizza is always best with a beverage!
Neapolitan Pizza Workshop Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limoncielloi, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough. In this hands-on class, you will learn how to shape dough into a perfect round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too. You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas. Classic Margherita Pizza, Basil and Mozzarella Fontina, Prosciutto, Arugula Pizza Italian Sausage, Mushroom, Onion and Sweet Peppers Pizza with Mozzarella Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!
The Italian Kitchen – Neapolitan Pizza Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough. In this hands-on class, you will learn how to shape dough into a perfect round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too. You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas. Classic Margherita Pizza, Basil and Mozzarella Fontina, Prosciutto, Arugula Pizza Italian Sausage, Mushroom, Onion and Sweet Peppers Pizza with Mozzarella Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!
The Italian Kitchen – Neapolitan Pizza Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limoncello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough. In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too. You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas: Classic Margherita Pizza; Heirloom Tomatoes, Basil and Mozzarella Fontina, Prosciutto and Arugula Pizza Italian Sausage, Red Onion, Mushroom Pizza with Mozzarella Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!
The Italian Kitchen – Neapolitan Pizza Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limoncello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough. In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too. You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas: Classic Margherita Pizza; Heirloom Tomatoes, Basil and Mozzarella Fontina, Prosciutto and Arugula Pizza Italian Sausage, Red Onion, Mushroom Pizza with Mozzarella Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!
The Italian Kitchen – Neapolitan Pizza Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limoncello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough. In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too. You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas: Classic Margherita Pizza; Heirloom Tomatoes, Basil and Mozzarella Fontina, Prosciutto and Arugula Pizza Italian Sausage, Red Onion, Mushroom Pizza with Mozzarella Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!
The Italian Kitchen – Neapolitan Pizza Workshop Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian expert, Naples born Chef Iole Aguero Limoncello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough. In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too. You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas: Classic Margherita Pizza; Heirloom Tomatoes, Basil and Mozzarella Fontina, Prosciutto and Arugula Pizza Italian Sausage, Red Onion, Mushroom Pizza with Mozzarella Take home what you don’t eat including the dough you made, to make or freeze, for future pizza nights at home!
The Fundamental Foundations Series 201 – Week 3 Week 3 – April 17th: Doughs There are few things as comforting as baked goods fresh from the oven. This class will explore the methods and ratios used to create fluffy yeast breads, buttery biscuits, flaky pie crusts, and tender fresh pasta! In this class, we’ll knead, roll and hand-cut pasta. You’ll bake and enjoy a fruit tart. The joy of baking will even follow you home as you’ll leave this class with yeasted bread dough to bake the next day – or freeze to bake later. You’ll also learn tips and tricks for make-ahead frozen dough! You will create and enjoy a dinner of: Hand-cut Pasta with Red Sauce, Italian Sausage and Pecorino Pan-seared Broccolini Fruit Tarts This class is part of a 4-Week Series and tickets can be purchased on Week 1, April 3rd.