The Filipino Kitchen – Filipino Classics

Filipino food has been getting a lot of buzz lately! Chef Jen Tarantino Reyes married into a Filipino family and has put her own “chef spin” on some of her family’s favorites. Updated but authentic recipes have received rave reviews from some of our best customers. Learn to master these dishes in this hand on class and create the unique flavor profile that put this comfort food on the map at home!

The menu is served with wine or beer and includes:

  • Classic Chicken Adobo served with Sinangag (garlic fried rice)
  • Pork and Shrimp Lumpia with Cucumber Vinegar Dipping Sauce
  • Vegetarian Pacit with Flour Stick Noodles

The Mixed Grill

Summer is made for grilling and this meal comes from Bulgaria, the breadbasket of Eastern Europe. Similar to Greek and Turkish cuisine, Bulgarian food features lots of fresh flavors and succulent meat dishes. Join Chef Drew Flanders, in this hands-on class, where you will learn to prepare and grill kebabs and skewers, marinate and cook a juicy pork chop, and create sides that round out a festive platter.  Finish the meal off with a shot of “rakija” – and unaged brandy that finds its way into most Bulgarian celebrations and good times…Nazdrave!

Come hungry as you will prepare and feast on this amazing menu:

  • Kyufte – Grilled Seasoned Pork and Beef
  • Kebabche – Ground Beef and Lamb Skewers
  • Shishcheta – Grilled Skewers of Marinated Chicken and Vegetables
  • Juicy Herb-Marinated Pork Chop
  • Tarator – Yogurt Sauce with Cucumbers and Garlic
  • Shopska Salata – Chopped Cucumber, Bell Pepper and Tomato Salad with Olives, Herbs and Cheese
  • Roasted Potatoes with Pickled Goat Horn Peppers and Dill
  • Blistered Sweet Peppers

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 sauce

Tuesday: Pizza & Calzone
Pizza with a variety of topping
Calzones stuffed with ricotta and mozzarella

Wednesday: Spaghetti & Meatballs
Spaghetti with beef & pork meatballs in marinara sauce with a simple salad

Thursday: 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.

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  1 of your sausages with a leafy green salad dressed with a 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.

Dumplings, Dumpling?

Asian dumplings are a very versatile vehicle for juicy meats and savory vegetables. In this in-depth hands on class you will learn the difference between Cantonese and Shanghai style dumplings. Let Chef Thanh Tang teach you how to make three different kinds of dumpling wrappers, and fillings (pork, shrimp and vegetable) while learning the proper techniques of folding and pleating dumplings.  You will gain a range of skills from the basic understanding of Chinese ingredients to all the proper dough work.

Menu:

Har Gow (Shrimp Dumpling)

Steamed Vegetable Dumplings

Little Dragon Soup Dumplings, Shanghai Style

The Thai Kitchen

If you love to eat Thai food, the Thai Kitchen is for you! Join Chef Barbara in our beautiful kitchen for a lively and informed hands-on cooking class that demystifies the universe of Thai flavors. Chef Barb will explain authentic Thai ingredients used to bring out maximum flavor known as “The Harmony of Thai Cooking”, balancing the primary Thai flavors of sweet, sour, salty and spicy. Let delicious Thai food become a weeknight favorite. In this class, we will make:

Grilled Shrimp Spring Rolls – like a salad but much more fun, a refreshing elegant finger food, served with a spicy ginger garlic sauce.

Crab Rangoon Dumplings with Sweet and Sour Dipping Sauce – these fried dumplings are delicious and additive

Thai Cucumber Salad – Sweet and Tangy – served as a garnish, condiment or palate cleanser.

Grapow Chicken with Fried Egg and Jasmine Rice – This spicy Thai staple is made with a combination of ground chicken and pork, green beans and lots of Thai basil for color and freshness.

Dumplings, Dumpling?

Asian dumplings are a very versatile vehicle for juicy meats and savory vegetables. In this in-depth hands on class you will learn the difference between Cantonese and Shanghai style dumplings. Let Chef Thanh Tang teach you how to make three different kinds of dumpling wrappers, and fillings (pork, shrimp and vegetable) while learning the proper techniques of folding and pleating dumplings.  You will gain a range of skills from the basic understanding of Chinese ingredients to all the proper dough work.

Menu:

Har Gow (Shrimp Dumpling)

Steamed Vegetable Dumplings

Little Dragon Soup Dumplings, Shanghai Style

The Art of Sausage 101

Join Chef Drew Flanders in this robust introduction to Sausage Making. Chef Drew Flanders, 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 and 3 different stuffed sausages:

  Sweet Italian sausage,

  Classic Bratwurst 

  Polish Sausage

Afterwards, you will enjoy a delicious meal featuring your sausage creations, with salad, pepperonata, bread and condiments, with a cold Rainer Beer or a glass of wine.

Guests will take home approximately 3 pounds of sausage.