Small Plates, Big Tastes Every culture around the world has some form of Tapas, or small plates, which can be eaten alone as a appetizer or combined to make a meal. Tapas are so versatile, they can be served hot or cold, eaten as finger food or with utensils and eaten anytime of day. In this hands-on class Chef Sheldon Raju will teach you how to make four delectable tapas. Each one having its own unique flavor profile from different parts of the globe. Salt & Pepper Squid (Calamari) with Charred Cucumber Sesame Prawn Toasts Sashimi of Salmon with Salmon Roe Dressing Korean Beef Tenderloin Tartare Lemon Posset About Sheldon: Born in Durban, South Africa, Sheldon cultivated a deep love for cooking at a young age through his grandfather who managed the kitchen at the local temple which hosted weddings and cultural events. Spending weekends with his grandfather Sheldon developed a great passion for cooking and the art of service. After culinary school Sheldon cooked his way through numerous restaurants in Durban and Cape Town. From there he headed to Europe and worked at a two star Michelin restaurant in the Netherlands and then onto Germany. He expanded his culinary repertoire and began developing menus and concepts for new restaurants and started his own culinary consultancy business. Over the years Sheldon has worked all over the world in top restaurants, trained with leading chefs and competed in culinary competitions developing his unparalleled expertise.
Hidden Wines of France & Small Plates Have you ever wanted to learn about the various wine regions of France, the wines they produce and how to pair them with food? Join Sommelier, Laurie Brauss, as she takes you and your taste buds through some of the most famous regions of France each paired with a different small plates by Chef Jen Tarantino Reyes. Laurie will highlight wines that are uber-pairable, affordable and crowd pleasing. She will teach you not only how to taste wines but also how to navigate buying wines and pairing them with specific foods that bring out the special characteristics of each wine. You will enjoy the following 4 wines and 4 small plates: Château Sicot – Crémant de Bordeaux (Brut NV) A delicious and dry, sparkling wine made like true Champagne but at a fraction of the cost. Tiny bubbles! Seafood– Shrimp Cocktail with a lemon Dipping Sauce & Potato Blinis with Creme Fraiche and Paddlefish Caviar or Smoked SalmonDomaine de Grisy – Bourgogne Chardonnay 2020 Sounds like an oxymoron however, Burgundy, the region, produces some of the worlds most delightful white wines and this one may change the way you feel about Chardonnay in the best of ways. Fromage a Trois – Gruyère 3 ways: as a gougere, a tuile crisp and a slice served with apple and quince pasteDomaine A. Pegaz – Beaujolais Villages 2020 Beaujolais is often overlooked because of its famous Burgundian cousin to the north, Gamay, the star of Beaujolais, is a delightfully pairable, juicy red that can take a little chill and pairs with a myriad of dishes. Meat Entree – Pork Chop Lollipop breaded in herbed panko and with garlic aioli and lightly scented thyme oil.Domaine Les Pentes de Barène – Les Doux 2018 An off-dry wine from the Basque region in Southwest France. Just a touch sweet and perfect with dessert Dessert – Apple Turnover with Fresh Apple SemifreddoAbout Sommelier Laurie Brauss Laurie spent over 25 years working with small, chef-owned restaurants before being “bitten by the wine bug” and deciding to make a career specifically in wine. After 6 years as a wine steward, she decided to pursue formal education through the Northwest Wine Academy and then, later, the Napa Valley Wine Academy to obtain certification as a Sommelier. She currently holds the Level 3 award with WSET (Wine and Spirits Education Trust) Her most recent work with an importer took her to Spain, Portugal and Italy on buying trips in which she gained insight and appreciation for their beautiful cultures. Her approach to sharing her wine knowledge is to remove the pretentious vibe that is often associated with wine by explaining things in a relatable and down to earth way. Because you should feel comfortable and joyful in your own personal journey of wine discovery.
Boards & Booze In this hands-on class with Chef Drew Flanders participants will explore how having a few key items in the pantry and a few simple, make-ahead recipes in your pocket that allows you to create a variety of delicious small plate options for a great make-at-home happy hour. We will pair these items with some cocktails that are perfect for summer sipping. Participants will make home-made crackers, learn the basics of making a pickle brine, how to enhance store-bought items for a quick and elegant addition to a meal, and how to select a fun variety of cheeses and charcuterie for your board. We will learn the what combines well, and how to pull it all together. You learn you don’t have to be a professional to make, find and combine fun things to create a memorable boards. Our intent is to inspire you and give you the confidence to impress yourself and your guests on your porch this summer! These small plates will highlight fresh ingredients from the season and we’ll enhance the experience with some fun, and food-friendly cocktails. Small Plate Menu: Variety of cheeses and charcuterie Burnt Carrot Salad Grilled leeks and asparagus with romesco and aioli Homemade sourdough crackers Berbere spiced nuts Marinated olives Stone fruit mostarda Pickled seasonal vegetables Berries & crème fraicheChef Drew will make and serve tastings of 4 Cocktails; Rhubarb Gin Rickey (Gin) Cynar & Soda (Cynar) Americano (Campari & Sweet Vermouth) Whiskey Smash (Bourbon)About Chef Drew: Drew Flanders is 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.
Boards & Booze In this hands-on class with Chef Drew Flanders participants will explore how having a few key items in the pantry and a few simple, make-ahead recipes in your pocket that allows you to create a variety of delicious small plate options for a great make-at-home happy hour. We will pair these items with some cocktails that are perfect for summer sipping. Participants will make home-made crackers, learn the basics of making a pickle brine, how to enhance store-bought items for a quick and elegant addition to a meal, and how to select a fun variety of cheeses and charcuterie for your board. We will learn the what combines well, and how to pull it all together. You learn you don’t have to be a professional to make, find and combine fun things to create a memorable boards. Our intent is to inspire you and give you the confidence to impress yourself and your guests on your porch this summer! These small plates will highlight fresh ingredients from the season and we’ll enhance the experience with some fun, and food-friendly cocktails. Small Plate Menu: Variety of cheeses and charcuterie Grilled sardines with parsley, fennel, & arugula salad Grilled leeks and asparagus with romesco and aioli Homemade sourdough crackers Berbere spiced nuts Marinated olives Stone fruit mostarda Pickled seasonal vegetables Berries & crème fraicheChef Drew will make and serve tastings of 4 Cocktails; Rhubarb Gin Rickey (Gin) Cynar & Soda (Cynar) Americano (Campari & Sweet Vermouth) Whiskey Smash (Bourbon)About Chef Drew: Drew Flanders is 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.