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