Kids in the Kitchen – Around the World – 5 Day Camp This camp is designed for kids ages 8 to 12 years old. MONDAY, July 24th THROUGH FRIDAY, July 28th Class runs 10:00 AM to 12:00 PM, Everyday In this 5-day hands-on cooking series, Chef Drew Flanders will inspire your child to experience foods from around the globe. We will discuss, cook and taste famous foods from around the world, while learning a bit about geography, and exploring the different ingredients and flavor profiles. Each day, we will create delicious recipes from the “Region of the Day” as our skilled culinary team assists, as you practice knife skills and become more familiar with everyday kitchen equipment. Pack your food passport and experience a different destination every day!Monday – Middle East Chicken Kabobs, Hummus with Grilled Flatbread and VeggiesTuesday – Italy Handmade Pasta with fresh Tomato Sauce and a Caesar Salad with Homemade CroutonsWednesday – Vietnam Pork (or Tofu) Banh Mi, Lettuce Wraps with ShrimpThursday – Mexico Chicken and Black Bean Quesadillas, Grilled Corn SaladFriday – Argentina Grilled Steak with Chimichurri, Grilled Veggies and Potatoes All classes are taught by a Culinary Professional, with 2 adult assistants. No prior experience required, just an interest to learn. Please tie long hair back, wear closed toed shoes and a mask. Allergies and dietary restrictions might be accomodated, please note on registration.
Teens at Whisk – Essential Skills – 5 Day Camp Classes are designed for teens ages 13 and up MONDAY, July 24th to FRIDAY, July 28th From 2:00 PM to 4:00 PM Everyday These days, we want to know where our food comes from and believe we should be able to pronounce each ingredient on the nutritional label. Frozen snacks just don’t cut it anymore. Parents are realizing that teaching their kids to cook helps them for a lifetime of healthy living. Join Chef Thanh Tang in our hands-on, week-long teens cooking series and bring your child one step closer to independence. Our Essential Cooking Skills Series includes hands-on lessons on ingredients, sanitation, organization, knife skills and essential cooking skills. Monday: Knife Skills Get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on produce of every shape, size and texture. The fruits of your labor will be used to make Vegetable Fried Rice. Tuesday: Market Fresh Visit We will hit the grocery store and learn how to pick out the freshest ingredients for our meals. We’ll learn to read labels, what to look for to find fresh meat and produce. Afterwards we will put it all together and learn how to make a delicious Chicken Caesar salad with Caesar Dressing and toasted Croutons. Wednesday: Braising, Soups and Stews What are the differences in these essential cooking techniques? What cuts of meats do you use? What dishes are stewed vs. braised? We will explore these questions and more and make a Tortilla and Roasted Pepper Soup and Cajun Gumbo. Thursday: Sautéing, Searing and Saucing Learn these THREE essential cooking techniques to get you preparing delicious meals confidently. We’ll discuss the best cuts of meat and pans to use for each technique, as we learn each of these, Sautéing, Searing and Saucing, step-by-step. We will make: Steak with Mushroom Ragu and Romesco Sauce. Friday: Planning and Preparing – The Main Course Iron Chef We will combine all of our newly learned essential cooking skills. Students will work in teams to create a 3 course meal consisting of a soup, salad and main course. Teams will be judged based on planning/organization, cleanliness, teamwork, originality, taste and presentation. Menus will be provided at class this day – It’ll be a surprise!!! All classes are taught by a Culinary Professional, with 2 adult assistants No prior experience is required, just an interest to learn. For safety reason, please tie long hair back and wear closed toed shoes. Dietary restrictions may be accommodated, please note on registration.
Get Your Grill On – Mediterranean Style Land meets Sea in this perfect hands on grilling class where Chef Barbara Sowatsky will share her tried and tested recipes for grilling the perfect steak, the secrets to grilling shrimp to perfection and to make the most of the heat of the grill to prepare stone fruit for dessert. Everything can be prepared in advance so you can spend more time with your guests. You’ll also learn how to make two important Mediterranean staples; summer sauces and salads each prepared with fresh herbs and veggies ripe from the garden. The menu includes: Grilled Flank Steak with a Romesco Sauce Grilled Shrimp with a Mint, Basil Vinaigrette Panzanella Salad in Butter Lettuce Cups Grilled Peaches with a Mascarpone Cream
The Thai Kitchen – Inspired by POK 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. And now, it 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 Kai Sateh with Ajaat (Shrimp Satay & Cucumber Relish) Som Tam Thai (Green Papaya Salad) Phat Si Ew (Stir-fried Rice Noodles with Flank Steak and Broccoli)
Taco Tuesday Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included!* You’ll get your knife work in making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . . Fresh, Homemade Corn Tortillas Pan-Seared New York Steak Tacos al Pastor with achiote, with a grilled pineapple cilantro salsa Baja Fish Taco, beer-battered cod, with a lime crema shredded cabbage *Served with Cold Beer and Margaritas (2 pp)
The Fundamental Foundations – 4 Week Series 101 Want to be a better cook? Wondering where to start? Our Cooking Fundamentals – Foundation Series classes are designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar. Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy. This class meets for 4 weeks on Monday, May 2nd, 9th, 16th and 23rd. Week 1 – May 2nd – Knife Skills Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and not just for professionals. You’ll learn knife care and safety; the difference between sharpening and honing and about different knife styles. Led by Chef Drew Flanders you’ll get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu. Knife cuts and techniques you will learn and use in this menu:Chicken Fajitas Pico De Gallo Guacamole “Taqueria-Style Pickled Carrots” Caramel Flan with Fresh Oranges Knife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing Knife Cuts: Batonet Bias-Cut Chiffonade Citrus Supremes Dice (Sm, Med, Large) Julienne and Asian Julienne Mince Rondelles Week 2 – May 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 Fundamentals class will work on: “Brunch Tapas” 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 Rhubarb 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 Sauteeing, Starch cookery Timing and organization/mise en place Plating & presentation Week 3 – May 16th – Basics of Sauce Making What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu:Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace Cauliflower Gratin Grilled Asparagus with Lemon Beurre Blanc Dark Chocolate Mousse with Vanilla Crème Anglaise Sauces: Red Wine Pan-Sauce (Demi-Glace – reduction-thickened) Bechamel/Mornay (roux-thickened) Beurre Blanc (emulsified butter sauce) Crème Angalise (custard/egg-thickened) Additional Skills/Fundamentals: Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Pan-searing, vegetable cookery, grilling, Timing and organization/mise en place Plating & presentation Week 4 – May 23rd – Fat, Salt, Acid, Heat Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the affect these have on your palate will be examined and explained in details this week. They we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make: Olive Oil Tuna Confit with Salsa Verde Fagioli ala Fiasco (Tuscan Cannellini Beans) Caesar Salad with Grilled Romaine Crusty Country Bread Fresh Berries and Masala Zabaione Additional Skills/Fundamentals: Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing Flavor-building and balance, using cured and pickled items to add depth of flavor How to handle fresh herbs Knife skills: dice, chiffonade, mince Curing, confit, grilling, Timing and organization/mise en place Plating & presentation
Taco Tuesday Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included!* You’ll get your knife work in making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . . Fresh, Homemade Corn Tortillas Pan-Seared Steak Tacos al Pastor with achiote, grilled pineapple and cilantro Baja Fish Tacos with beer-battered cod, lime crema and shredded cabbage*Served with Cold Beer and Margaritas (2 pp)
The Fundamentals – Foundation 4 Week Series – Week 3 Sauces Week 3 – October 18th – Basics of Sauce Making: What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu: Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace Cauliflower Gratin Grilled Asparagus with Lemon Beurre Blanc Dark Chocolate Mousse with Vanilla Crème Anglaise Sauces: Red Wine Pan-Sauce (Demi-Glace – reduction-thickened) Bechamel/Mornay (roux-thickened) Beurre Blanc (emulsified butter sauce) Crème Angalise (custard/egg-thickened) Additional Skills/Fundamentals: Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Pan-searing, vegetable cookery, grilling, Timing and organization/mise en place Plating & presentation
The Fundamentals – Foundation 4 Week Series Want to be a better cook? Wondering where to start? Our Cooking Fundamentals – Foundation Series classes are designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar. Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy. This class meets for 4 weeks on Monday, October 4th, 11th, 18th, & 25th. Week 1 – October 4th – Knife Skills: Join us for chopping, mincing, dicing and slicing as we prove that knife skills are an essential skill in your kitchen, and not just for professionals. You’ll learn knife care and safety; the difference between sharpening and honing and about different knife styles. Led by Chef Drew Flanders you’ll get comfortable with the most important tool in the kitchen. You will learn the proper grip and motion to gain speed and confidence while practicing on every shape, size and texture for this menu. Knife cuts and techniques you will learn and use in this menu: Chicken Fajitas, Pico De Gallo, Guacamole, “Taqueria-Style Pickled Carrots” and a Caramel Flan with Fresh Oranges Knife Skills: Proper Grip, Parts of the Knife, How to Find & Buy a Good Knife, Sharpening & Honing Knife Cuts: Batonet Bias-Cut Chiffonade Citrus Supremes Dice (Sm, Med, Large) Julienne and Asian Julienne Mince Rondelles Week 2 – October 11th – 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 Fundamentals class will work on: “Brunch Tapas” 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 Rhubarb 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 Sauteeing, Starch cookery Timing and organization/mise en place Plating & presentation Week 3 – October 18th – Basics of Sauce Making: What’s the difference between béchamel and veloute? How do I make a pan sauce without lumps? What is roux and how do I make it? Knowing the basics of sauce making is like having a secret power. Sauces can transform any dish to restaurant quality, in minutes! In this class, we will not only learn the basics of sauce making but build on them for limitless variations, for what good is a sauce if there is nothing to smother? This week we will focus on Sauce Making while creating this menu: Pan-Seared Steak with Mushrooms & Red Wine Demi-Glace Cauliflower Gratin Grilled Asparagus with Lemon Beurre Blanc Dark Chocolate Mousse with Vanilla Crème Anglaise Sauces: Red Wine Pan-Sauce (Demi-Glace – reduction-thickened) Bechamel/Mornay (roux-thickened) Beurre Blanc (emulsified butter sauce) Crème Angalise (custard/egg-thickened) Additional Skills/Fundamentals: Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Pan-searing, vegetable cookery, grilling, Timing and organization/mise en place Plating & presentation Week 4 – October 25th – Fat, Salt, Acid, Heat: Understanding the application of these four things will make you a better cook. Adjusting seasonings, how to balance flavors and the affect these have on your palate will be examined and explained in details this week. They we will put your understanding into practice as Chef Drew guides you in the preparations of food, adjusting as we go. Fundamentals this week will focus on Fat, Salt, Acid, Heat as we make: Olive Oil Tuna Confit with Salsa Verde Fagioli ala Fiasco (Tuscan Cannellini Beans) Caesar Salad with Grilled Romaine Crusty Country Bread Fresh Berries and Masala Zabaione Additional Skills/Fundamentals: Sauces: Herb-based sauce, zabaione (egg-thickened dessert sauce), egg-emulsified dressing Flavor-building and balance, using cured and pickled items to add depth of flavor How to handle fresh herbs Knife skills: dice, chiffonade, mince Curing, confit, grilling, Timing and organization/mise en place Plating & presentation
American Steakhouse Classics Why venture out for a expensive steak dinner when you can learn do it all at home? In this hands-on class you will learn how to pan sear the perfect steak and make complementary sides for the perfect at-home date night or dinner party. In this class Chef Barbara Sowatsky will guide you on how to use high heat searing and two zone heat to amp up your cooking. You will make: Classic Wedge Salad with Bacon Lardons, Cherry Tomatoes, Charred Croutons, topped with Blue Cheese Dressing Cornmeal Crusted Onion Rings, Buttermilk Dressing Cast Iron Pan Seared New York with a Garlic Herb Compound Butter, and a Sauté of Mixed Wild Mushrooms No Bake Cheesecake with Cherry Compote