More Dumpling? Dumpling? Learn more about dumpling folding, filings and pleating. 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. All shared with a side of spicy green beans and a glass of Sake! You will gain a range of skills from the basic understanding of Chinese ingredients to all the proper dough work. In this class you will make and enjoy with wine, beer or sake Pork Wontons with Chili Oil Pork, Shrimp and Shitake Mushroom Shu Mai Scallops and Chive Dumplings Spicy Green Beans
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
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.
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.
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.