The Italian Kitchen – Hand Shaped Pasta No pasta roller? No problem! In this hands on class, Chef Jen Tarantino Reyes will teach you how to make an eggless pasta dough to create 2 unique hand shaped pastas. These hand shaped pasta will have you making pasta using just a board and your hands! You’ll get your hands floury making Gnocchetti, a gnocchi shaped pasta from the Sardinia region of Italy, and Pici, a thick spaghetti type of noodle from Tuscany. You will make: Eggless Pasta Dough with 00 Flour and Olive Oil Hand shaped Pici Pasta, with Classic Vodka Sauce Hand shaped Gnocchetti Sardi, with Creamy Roasted Garlic Sauce (This class can be modified for vegans.)
The Italian Kitchen – Pasta 2 Ways Imagine having fresh pasta and tortellini in your freezer that you can turn into an amazing home cooked meal in under 30 minutes. Taking a little time to make fresh pastas is a delicious way to satisfy your pasta cravings anytime, and hands down fresh or frozen beats boxed pasta anytime. In this hands-on class, Chef Hend Yahya will teach you how to make pasta dough from scratch. You’ll then get busy learning how to roll, shape, cut and fill your beautiful fresh pastas good for 2 pasta dinners. You’ll stuff your tortellinis with a flavorful wild herbed mushroom filling topped with brown butter sauce, and top your fresh cut linguini pasta with a flavorful vegetable sauce, both perfect for a spring or summer dinner. Menu : Wild Herbed Mushroom Stuffed Tortellini, Brown Butter Sauce Fresh Cut Linguini, a Vegetable Sauce of chopped Asparagus, Zucchini, Garlic and Roasted Tomato
Colorful Pasta – Meatless Monday Have you ever seen colored pasta and wondered how they got that vivid look? Do they just add a bunch of food dye? In this hands on class, Chef Jen Tarantino Reyes will teach you to color your pasta dough with natural ingredients to create colors that pop! But don’t worry, your pasta dough won’t taste like vegetables! That’s what the sauce if for! Your pasta night has never looked so fun! Menu: Handmade Egg Pasta Dough Pink and Green Fettuccine Pasta in a Creamy Artichoke Sauce Herbed Garlic Bread
The Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Chef Jen Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with a Lemon Herbed Ricotta Filling in a Light Tomato Sauce Fresh Cut Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite…even if you’re not a mushroom lover this dish wows the crowd)
Meatless Monday – A Party for You or Two Are you vegetarian or simply thinking of going meatless, at least one day a week? Whatever your reasons, our Meatless classes will not disappoint your taste buds. Delicious meatless recipes developed just for this classes will satisfy your hunger and inspire your approach to healthier living. This week’s menu with Chef Thanh Tang, we will make: Grilled Mushroom, Scallion and Okra skewers with Lemongrass Yuzu Dipping Sauce Grilled Cauliflower Steak with Spicy Tomato Compote Soy Ginger Braised Root Vegetables with Buckwheat Noodles and Micro Greens Roasted Brussels Sprouts with Candied Taro, Lemon and Toasted Almonds Add theses recipes to your culinary wardrobe! These recipes are casual enough to conquer on quiet weeknight evening or dressed up for an intimate gathering.
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!!
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
Fall Harvest – Pumpkin Risotto Learn a new approach to cooking time consuming Risotto in this hands on class, with our professional Chef James Sherrill. He will share his restaurant tips and tricks to create a scrumptious Sugar Pumpkin risotto. Then haste not waste we will use the leftover pumpkin puree to make a beautiful soup, served hot or cold, popular for any Thanksgiving feast. In this class, we will make: Sugar Pumpkin Soup Grilled Radicchio salad with citrus, hazelnuts, yogurt and mint Sugar Pumpkin Risotto with candied walnuts, celery leaf, green apple and gruyere About James James has lent his creative touch to many restaurants in his native Seattle, as well as San Francisco. In San Francisco he worked several positions at Jardinière and then went on to take the sous chef position at the two Michelin-starred seafood restaurant, Aqua. In Seattle, he worked with Jason Wilson at Crush. He then served as chef de cuisine at Restaurant Zoë and executive chef at Re:public and Single Shot. In 2014 he was presented a Rising Star Chef award by Seattle Met Magazine. James is now chef owner of Lovely Night Catering.
Fall Harvest – Pumpkin Risotto Learn a new approach to cooking time consuming Risotto in this hands on class, with our professional Chef James Sherrill. He will share his restaurant tips and tricks to create a scrumptious Sugar Pumpkin risotto. Then haste not waste we will use the leftover pumpkin puree to make a beautiful soup, served hot or cold, popular for any Thanksgiving feast. In this class, we will make: Sugar Pumpkin Risotto with candied walnuts, celery leaf, green apple and gruyere Sugar pumpkin Soup Grilled Radicchio salad with citrus, hazelnuts, yogurt and mint About James James has lent his creative touch to many restaurants in his native Seattle, as well as San Francisco. In San Francisco he worked several positions at Jardinière and then went on to take the sous chef position at the two Michelin-starred seafood restaurant, Aqua. In Seattle, he worked with Jason Wilson at Crush. He then served as chef de cuisine at Restaurant Zoë and executive chef at Re:public and Single Shot. In 2014 he was presented a Rising Star Chef award by Seattle Met Magazine. James is now chef owner of Lovely Night Catering.
Meatless Mondays- Indian Traditions with a Twist Whisk welcomes back Shama Joshi for Meatless Monday – Indian Traditions with a Twist cooking class. Learn the secrets to flavor layering that develops the complex spicing, varied textures, and lively flavors of Indian food, while celebrating one day of the week where you eat without meat proteins. Shama followed her passion for feeding others after fulfilling a fourteen year career at Microsoft as a Senior Engineer and started a food truck called Roll Ok Please. Recognized as one of the top 20 places to eat in Seattle by Anthony Bourdin, Roll OK Please was a huge hit with the Seattleites but has recently wound down. Lucky for us! She brings her love of food and people to us with this lively class. In this hands-on class you will make: Chilled Chai Tea – India’s beloved caffeine fix, served chilled spiked with Vodka or not Chana Masala or “Cholay” – Hearty chickpeas stewed in a tangy tomato-onion sauce served over Basmati Rice Pilaf – Aromatic, long-grained Basmati rice pilaf cooked with whole spices and peas. Beet Raita seasoned with crispy Curry Leaves – Raita is a cool yogurt dip that counters the heat from spicy food. We will add boiled beets to our raita for an earthy, sweet-savory and delicious take on raita