Kids in the Kitchen – PNW 3 Day Adventure This 3-day camp is designed for kids ages 8-12. Wednesday July 5th – FRIDAY, July 7th From 10:00AM to 12:00PM everyday. The PNW is an outdoor enthusiasts paradise. In this class, let Chef Lee Baker take you on different outdoor adventures through themed menus everyday. Some of these meals pack up great for local day trips and others highlight special foods of our local region. You’ll have fun and learn about the beautiful Pacific Northwest! Wednesday: Backyard BBQ BBQ Chicken Sliders, Creamy Coleslaw, Watermelon Skewers, S’mores Bars Thursday: A Day at the Beach Clam Chowder, Cheddar Cheese Goldfish Crackers, Cinnamon Sugar Sand Dollar Cookies Friday: Let’s go Fishing Salmon Roll, Oven Fried Walla Walla Onion Rings, Fresh Berry Cream Tartlets All classes are taught by a Culinary Professional, with 2 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. Students will be working with flour, butter and eggs and so we cannot accommodate students with allergies to working with gluten, dairy or eggs. Please note any other dietary requirement during registration.
American Steakhouse Classics Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking. You will make: Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, with Blue Cheese Dressing Cornmeal Crusted Onion Rings, with a Buttermilk Dipping Sauce Cast Iron Pan Seared New York Steak with Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms No Bake Cheesecake with Cherry Compote
American Steakhouse Classics Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking. You will make: Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, topped with Blue Cheese Dressing Cornmeal Crusted Onion Rings, Buttermilk Dressing Cast Iron Pan Seared New York Steak with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms No Bake Cheesecake with Cherry Compote
American Steakhouse Classics Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking. You will make: Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, topped with Blue Cheese Dressing Cornmeal Crusted Onion Rings, Buttermilk Dressing Cast Iron Pan Seared New York with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms No Bake Cheesecake with Cherry Compote
American Steakhouse Classics Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking. You will make: Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, topped with Blue Cheese Dressing Cornmeal Crusted Onion Rings, Buttermilk Dressing Cast Iron Pan Seared New York with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms No Bake Cheesecake with Cherry Compote
American Steakhouse Classics Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking. You will make: Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, topped with Blue Cheese Dressing Cornmeal Crusted Onion Rings, Buttermilk Dressing Cast Iron Pan Seared New York with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms No Bake Cheesecake with Cherry Compote
Steakhouse Classics Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking. You will make: Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, Blue Cheese Dressing Cornmeal Crusted Onion Rings, Buttermilk Dressing Pan Seared New York Strip Steak, topped Garlic Herb Compound Butter, side of Sauté of Wild Mushrooms No Bake Cheesecake with Cherry Compote
Steakhouse Classics Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking. You will make: Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons with Blue Cheese Dressing Cornmeal Crusted Onion Rings with Buttermilk Dressing Pan Seared New York Strip Steak, Garlic Herb Compound Butter topped with Sauté of Wild Mushrooms No Bake Cheesecake with Cherry Compote