The Thai Kitchen – Inspired by pok pok

POK is the sound a wooden pestle makes when it strikes a clay mortar. pok pok is also a cookbook and guide to bold, authentic Thai cooking from Andy Ricker, the past chef and owner of the wildly popular and widely lauded pok pok  Portland restaurants, with flavors that linger long after the last bite.

The pok pok experience and the book is the inspiration for this popular class, taught by Chef  Barbara Sowatsky.

In this hands-on class you will make:

  • Ike’s FAMOUS Vietnamese Chicken Wings ( Crowd pleaser!)
  • Sateh with Ajaat (Shrimp Satay with a Cucumber Relish)
  • Som Tam Thai (Green Papaya Salad)
  • Phat Si Ew (Stir-fried Rice Noodles, Flank Steak and Broccoli)

The Fundamental Foundations – Series 101 – Week 2: Egg Cookery

Week 2 – January 9th – Egg Cookery:

A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamental class will work on:

PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce

“’Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg

Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco

Toasted Brioche with Seasonal Fruit Curd

Green Salad with Apple Vinaigrette and Berries

Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/Curd

Additional Skills/Fundamentals:

  • Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard
  • Flavor-building and balance
  • How to handle fresh herbs
  • Knife skills: dice, chiffonade, mince
  • Sauteing, Starch cookery
  • Timing and organization/mise en place
  • Plating & presentation

Taste of Italy – Pasta Night – Hand Formed Semolina Dough

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 eggless semolina dough  and hand forming it in various pasta shapes.  In this class we will head to Puglia with Cavatelli served with broccoli rabe and sausage, and the always popular Farfalle (bow-ties or “butterflies in Italy) with a creamy braised bacon and peas.

Your Menu for the evening includes:

Roasted Delicata Squash, Dried Cherries, Pine Nuts & Ricotta Salad

Cavatelli con Salsiccia e Broccoletti (Broccoli Rabe & Sausage)

Farfalle con Prosciutto Cotto, Panna e Piselli (Ham, Peas & Cream)

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.