The Italian Kitchen – The 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, 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 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: Margherita Pizza Roasted Vegetable Pizza with Eggplant, Zucchini, Onions, Red Peppers, Mushrooms, Artichokes, Kalamata Olives, Mama Lil’s and Goat Cheese (A surprise favorite!) 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 Pizza Workshop – New York Style 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 make and enjoy 4 different pizzas with handmade dough tossed to perfection! Heirloom Tomato, Basil, Ricotta Italian Sausage, Broccoli Rabe, Smoked Mozzarella Sweet and Spicy Pickled Bell Peppers, Red Onion, Castelvetrano Olives Pepperoni, Mushrooms, Mama Lil’s Peppers, Provolone 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!
Love of Lemons If you love lemons, this hands-on class is for you! Chef Iole Aguero Limonciello will teach you how to use a squirt and the zest of lemon to brighten savory dishes and to give an unmistakable edge to desserts. You will learn the versatility and the simplicity of this showcased citrus in an incredible 3-Course meal: Crostini with Cannellini Beans and Lemon Fresh, Handmade Angel Hair Pasta with Lemon and Chives Spaghetti with Tuna, Capers, Castelvetrano Olives, and Lemon Lemon Tart
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.
PRIVATE EVENT PRIVATE 16th Birthday Alexandra & Friends with Jen Lemon Ricotta Ravioli< kale Salad, Zeppoles
Wine Paired 3 Course Gnocchi Dinner Chef and Sommelier Bonnie McPike brings us an unforgettable 3-course dinner menu in this hands on class utilizing seasonal ingredients with a creative twist. A perfect start for a winter menu for a small gathering or a party paired with 3 International Wines. The menu is one that will become the highlight of your entertaining! Join us and and make : Chicory Salad with Pomegranate Seeds, Oranges, and Marcona Almonds Potato Gnocchi with Parmesan Cream Sauce and Crispy Sage Leaves Olive Oil Chocolate Mousse with Vanilla Bean Whipped Cream All paired with 3 International Wines picked by Bonnie Meet Chef Bonnie: Chef Bonnie McPike is the owner of Bonnie Rae Catering and has 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 to McLaren Vale, Australia and now Seattle. Her work in Seattle is focused on helping CEOs, professional athletes and busy families reach their health and wellness goals through healthy eating and hands-on coaching. She also has a passion for wine and is a certified sommelier through the Sommelier Society of America.
Kids in the Kitchen – Cucina Italiana This 5-day camp is designed for kids ages 8 to 12. MONDAY, June 27th to FRIDAY, July 1st From 10:00 AM Tt 12:00 PM, Everyday In this week-long camp, Chef Iole Aguero Limonciello will inspire your child to experience both the culture and cuisine from all over Italy. From fresh pasta with various sauces to calzones, pizza and desserts, she will immerse your child in the different ingredients and flavor profiles found in Italian kitchens everywhere. Our skilled culinary team will assist each day as your child practices knife skills and becomes familiar with everyday kitchen equipment. Monday: Filled Pasta Cheese Tortellini with alfredo sauce Ravioli with brown butter sauceTuesday: Pizza & Calzone Pizza with a variety of topping Calzones stuffed with ricotta and mozzarellaWednesday: Spaghetti & Meatballs Spaghetti with beef & pork meatballs in marinara sauce with a simple saladThursday: Pasta Shapes Galore Bow Tie with fresh tomato & basil Fettuccine with pesto Tagliolini, Pappardelle & Angel Hair coated with butter & cheese (Italian Mac ‘n Cheese)Friday: Desserts Crostata di Limone (Lemon Tart) Polenta Plum Cake No Bake Cheesecake All classes are taught by a culinary professional with 2 adult assistants. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. We will follow current King County Guidelines regarding COVID. Allergies or dietary restrictions may be accommodated – just let us know upon registration.
Teens at Whisk – Taste of Italy Classes are designed for teens ages 13 and up! MONDAY, June 27th TO FRIDAY, July 1st From 2:00 PM TO 4:00 PM, Everyday Come spend the week immersed in Italian Cuisine with Chef Jennifer Berry. Each day your teen will focus on one course of a traditional Italian Meal as they learn to make classic Italian food from various regions. As you venture through the week you will practice knife skills, make pasta, pizza , sausage and several amazing sauces to top your creations. In addition you will learn about yeast doughs the 3 step breading process, emulsification, grilling and finish the week with desserts. Each day you will learn a little history, practice your skills and enjoy a delicious Italian meal. We will make: Monday Day 1- Aperitivo & Antipasti Fontina Fonduta (fondue) with assorted Crudité Tomato Basil Bruschetta Fritto Misto with Calabrian Chili Aioli Tuesday Day 2- Primi Part 1 Homemade Egg Pasta Fettuccine with Alfredo Sauce 4 Cheese Ravioli with Lemon Butter SauceWednesday Day 3- Primi Part 2 Pizza al Taglio (Roman) Pizza Dough Roasted Garlic Tomato Sauce Homemade Fennel Sausage Thursday Day 4 – Secondi & Contorni Chicken Parmesan Perfect Marinara Grilled Caesar Salad with Homemade CroutonsFriday Day 5 – Dolce Butterscotch Budino No Churn Vanilla Ice Cream Sea Salt Blondies No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs. We will follow current King Country Covid Guidelines
Taste of Italy – Pasta Night – Hand Formed Filled Pastas There is something magical about the transformation of flour and egg yolk to forkfuls of tender fresh pasta in the matter of minutes. In this super fun hands-on class, Chef Jennifer Berry will take you step-by-step through floured hands to finished-plate as you make your own hand formed stuffed pastas. In this class we will head to Piedmont where we will make Agnolotti, “little pillows”, stuffed with creamy squash served in a delicate brown butter and sage sauce. Then we will head to Emilia with a rich meat-filled Tortellini that are simmered in parmesan broth. Once you have mastered the basics of making fresh pasta dough, and filling and shaping you will have the know-how to create endless variations at home. Your Menu for the evening includes: Spring Vegetable Bagna Cauda (Vegetables warmed in Anchovy Olive Oil) Agnolotti con Burro e Salvia (Butternut squash in Brown Butter Sage Sauce) Tortellini in Brodo (Meat filled, simmered in Parmesan Broth) 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.
The Italian Kitchen – Three Course Risotto Dinner Join Chef James Sherrill as he guides you through this hands-on class to create an Italian-inspired dinner perfect for entertaining or a date night. Learn a new approach to cooking time-consuming risotto as James shares his restaurant tips and tricks (par-cook) to create a scrumptious risotto dinner (ahead of time) and to properly pan-sear scallops for that perfect crust every time. In this class, we will make: Arugula and Fennel Salad with Cara Cara Oranges, Pine Nuts, Pecorino and Meyer Lemon Oil Lemon Parmesan Risotto with Mixed Wild Mushrooms, Pan-Seared Sea Scallops and Tarragon Vanilla Panna Cotta with Fresh StrawberriesAbout Chef James James has lent his creative touch to many restaurants in his native Seattle, as well as San Francisco. In San Francisco he worked several positions at Jardinière and then went on to take the sous chef position at the two Michelin-starred seafood restaurant, Aqua. In Seattle, he worked with Jason Wilson at Crush. He then served as chef de cuisine at Restaurant Zoë and executive chef at Re:public and Single Shot. In 2014 he was presented a Rising Star Chef award by Seattle Met Magazine. James is now chef owner, with his wife, of Lovely Night Catering.