The PNW Summer Brunch Summertime entertaining with friends and family has never been easier! Wow your guests with this menu of mouth-watering and elevated classic dishes. In this hands-on class, Chef Jen Tarantino Reyes will teach you how to make a classic hollandaise sauce that pairs perfectly with a soft boil egg on top of a delectable crab cake. Alongside the main dish, you will also make a rich and yummy French toast pudding as well as (everyones favorite!) candied bacon. Enjoy with a mimosa!In this class you will make: Crab cakes with Soft Boiled Eggs and Classic Hollandaise French Toast Bread Pudding Candied Bacon
Boiling Point – Today’s Fresh Ramen Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home? Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth. In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths with and assortment of Ramen toppings. No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful. In this class we’ll make: Handmade Ramen Noodles Chashu Pork Belly Soy-Glazed Soft Boiled Eggs Dashi Stock Pork Bone Stock We also turn some of the stock into Miso and Soy Sauce broths We encourage to build your bowls and try all 4!!
Boiling Point – Today’s Fresh Ramen Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home? Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth. In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths and toppings for those little noodles to swim in. No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful. In this class we’ll make: Handmade Ramen Noodles Chashu Pork Belly Soy-Glazed Soft Boiled Eggs Dashi Stock Pork Stock We also turn some of the stock into Miso and Shio broths We encourage you to build your bowls and try all 4!!