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 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 stretched and 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 You will 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!
Boards & Booze In this hands-on class with Chef Drew Flanders participants will explore how having a few key items in the pantry and a few simple, make-ahead recipes in your pocket that allows you to create a variety of delicious small plate options for a great make-at-home happy hour. We will pair these items with some cocktails that are perfect for summer sipping. Participants will make home-made crackers, learn the basics of making a pickle brine, how to enhance store-bought items for a quick and elegant addition to a meal, and how to select a fun variety of cheeses and charcuterie for your board. We will learn the what combines well, and how to pull it all together. You learn you don’t have to be a professional to make, find and combine fun things to create a memorable boards. Our intent is to inspire you and give you the confidence to impress yourself and your guests on your porch this summer! These small plates will highlight fresh ingredients from the season and we’ll enhance the experience with some fun, and food-friendly cocktails. Small Plate Menu: Variety of cheeses and charcuterie Burnt Carrot Salad Grilled leeks and asparagus with romesco and aioli Homemade sourdough crackers Berbere spiced nuts Marinated olives Stone fruit mostarda Pickled seasonal vegetables Berries & crème fraicheChef Drew will make and serve tastings of 4 Cocktails; Rhubarb Gin Rickey (Gin) Cynar & Soda (Cynar) Americano (Campari & Sweet Vermouth) Whiskey Smash (Bourbon)About Chef Drew: Drew Flanders is 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.