The Spanish Kitchen – Paella

Spain’s most iconic dish, Paella, is the perfect centerpiece to share with family and friends. Join Chef Drew Flanders  in this hand-on class and you’ll learn about the spices, flavors, and techniques that go into mastering this classic Spanish dish and the sides and sauces to accompany your paella centerpiece. Learn about blending and highlighting Spanish ingredients like the deep smoky flavors of pimenton, the luxurious floral notes of saffron, and the sweet sharpness of sherry vinegar.

The evening will start by enjoying a tapa prepared by Chef to tide you over while we create a mouth watering dinner of:
  • Paella Mixta that includes chorizo, chicken, shrimp, clams, and local mussels
  • Grilled seasonal vegetables with a Romesco sauce and creamy Aioli.

Enjoyed with a choice of Sangria, Beer, White or Red Wine

Based on the size of the paella, we work in groups of 4, so no singles please for this class. Couples if attending as 2 will be paired to share the work, and the fruits of your labor!

Groups of 4 can request alternative Paella : All Meat, All Seafood or Vegetarian Paella

Around the World Small Plates with Big Tastes

Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes!  You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc.

From Spain – Spanish Espelette Clams with Grilled Tomato Bread

Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper

From Cuba – Beef Picadillo-Filled Pastries

Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and brushed with honey glaze

From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt

Briny prawns wrapped in shreds of phyllo dough, seasoned with traditional Egyptian spice mixture

From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas

Greek version of Italy’s Fritto Misto but instead of being served with heavy tomato sauce, paired with acidic creamy complement to the fried seafood

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.

Around the World – Small Plates with Big Tastes

Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes!  You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc.

From Spain – Spanish Espelette Clams with Grilled Tomato Bread

Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper

From Cuba – Beef Picadillo-Filled Pastries

Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and brushed with honey glaze

From Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt

Briny prawns wrapped in shreds of phyllo dough, seasoned with traditional Egyptian spice mixture

From Greece – Fried Calamari, Oil-Cured White Anchovies and Crispy Chickpeas

Greek version of Italy’s Fritto Misto but instead of being served with heavy tomato sauce, paired with acidic creamy complement to the fried seafood

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.