Street Foods of the World – II

Added by popular demand…more street foods!
Want to expand your culinary passport? Are you looking for a new dish to spice up your repertoire? Do you dream of tasty treats on foreign streets, but haven’t been able to get away? If the answer is yes, this class is for you! Join Chef Drew Flanders for this hands-on experience where you will prepare simple but flavor-packed dishes inspired by foods sold in markets, festivals, and by street vendors around the world. Travel from Lebanon to Mexico to Singapore, while you prepare and enjoy a variety of flavors and textures.  Come travel with us!

Make, eat and enjoy street foods from

  • Lebanon – Grilled Lamb Kofta Skewers with fluffy garlic sauce
  • Mexico – Chicken Tinga Pambazos
  • Singapore – Stir fried Chili Prawns

Street food is always best with a beverage,  option of enjoying wine or beer.

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!

The Italian Kitchen – Ricotta Gnocchi – 3 Course Dinner

If you’re a fan of potato gnocchi, let us introduce you to its cousin – ricotta gnocchi (No potatoes required!) Lighter and slightly chewy, ricotta gnocchi is a snap to make and doesn’t compromise our love for the delicious, pillowy nuggets with which we are familiar. Chef Jen Tarantino Reyes will instruct you how to prepare perfect gnocchi and teach you different rolling techniques (the way her grandmother and mother taught her). Once you pair braised Italian sausage with the light ricotta gnocchi, you’ll be sold! In this hands-on class, we will make:

Tuscan Kale Salad with Parmesan and Toasted Breadcrumbs

Ricotta Gnocchi with Tomato Butter Sauce and Braised Italian Sausage

Sfingi – Italian Fried Doughnuts with a  Dark Chocolate Sauce

Cook It In Cast Iron – Deep Dish Chicago Pizza

Growing up in Chicago, Chef Jennifer Tarantino Reyes like anyone else grew up loving Chicago-style pizza! With it’s deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare!  Learning all the secrets from the famous UNO’s Pizzeria, Chef Jennifer will walk you through all the steps to make this classic pizza at home! Come spend the evening with us to learn how to turn your kitchen into a Chicago Pizzeria!

Menu:

Deep Dish Chicago Style Sausage Pizza (Vegetarian available by request)

Classic Pizzeria Caesar Salad with Housemade Dressing and Oven Toasted Herbed Croutons

A pizzeria staple on everytable is Giardinera, Jennifer will demo the pickling for you to enjoy!

Served with cold beer or wine

Neapolitan Pizza and Wine Pairing

Authentic flavors from Naples Italy are possible at home using these approaches taught by Chef and Sommelier Bonnie Rae. In this hands-on class, Chef Bonnie will take you step-by-step through the process of dough making for maximum flavor development, learning the surprising impact that proper hand “stretching” has on the final product.

Classic Neapolitan flavors depend on the perfect sauce, which Chef Bonnie will share her recipes along with topping selections and combinations.  However, learning the process of baking the pizza to get the proper crust in your home oven along with techniques of grilled pizza base will demystify pizza making at home with these amazingly flavorful and beautifully blistered pizzas.

Oh, of course Chef Bonnie will put on her Sommelier hat and share two Italian wines that pair well with your freshly hand-made pizzas of:

White Sauce with Prosciutto, Lemon, Arugula and Olive Oil

Basil, Garlic Infused Tomato Sauce with Braised Fennel, Italian Sausage, Guanciale and Provolone

Heavy Cream with Mixed Wild Mushrooms, Fontina and Taleggio Cheese

Basil, Garlic Infused Tomato Sauce with Pepperoni, Coppa, Mama Lil’s, Basil and Parmesan

Wines:

Cantele Chardonnay Salento
Poliziano Rosso Di Montepulciano

Cook It In Cast Iron – Deep Dish Chicago Pizza

Growing up in Chicago, Chef Jennifer Tarantino Reyes like anyone else grew up loving Chicago-style pizza! With it’s deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare!  Learning all the secrets from the famous UNO’s Pizzeria, Chef Jennifer will walk you through all the steps to make this classic pizza at home! Come spend the evening with us to learn how to turn your kitchen into a Chicago Pizzeria!

Menu:

Deep Dish Chicago Style Sausage Pizza (Vegetarian available by request)

Classic Pizzeria Caesar Salad with Housemade Dressing and Oven Toasted Herbed Croutons

A pizzeria staple on everytable is Giardinera, Jennifer will demo the pickling for you to enjoy!

Served with cold beer or wine

The Italian Kitchen – The Pizza Workshop

Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian Expert, Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy, but authentic, pizza dough.  In this hands-on class, you will learn how to shape dough into a round, the best material on which to cook your pizza and the ideal temperature to get a puffy, golden crust and perfectly melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too.  You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas: 

Margherita Pizza

Roasted Vegetable Pizza with Eggplant, Zucchini, Onions, Red Peppers, Mushrooms, Artichokes, Kalamata Olives, Mama Lill’s and Goat Cheese (A surprise favorite!)

Sausage, Red Onion, Mushroom Pizza with Mozzarella

You’ll take home what you don’t eat and the dough you made to make or freeze for future pizza nights at home!!

The Sausage Workshop

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!

Afterwards, you will sit down to enjoy a delicious meal featuring your sausage creations, alongside a salad, side, bread and condiments. You will make a selection of:

Sausages:

Tuscan Garlic and White Wine Sausage

Classic Bratwurst

French Farmhouse Crepinettes (Fricandeaux)

Bacon-Wrapped Sausage Bundles (Paupiettes – pictured)

Served Alongside:

Green Salad with Apple Vinaigrette

Pepperonata

Condiments: Course Ground & Dijon Mustards, Apricot Jam, Cornichons, Pickled Red Onions, Pickled Peppers

Warmed Bread and Butter

Guests will take home approximately 3 pounds of sausage.