Neapolitan Pizza and Wine Pairing

Authentic flavors from Naples Italy are possible at home using these approaches taught by Chef and Sommelier Bonnie Rae. In this hands-on class, Chef Bonnie will take you step-by-step through the process of dough making for maximum flavor development, learning the surprising impact that proper hand “stretching” has on the final product.

Classic Neapolitan flavors depend on the perfect sauce, which Chef Bonnie will share her recipes along with topping selections and combinations.  However, learning the process of baking the pizza to get the proper crust in your home oven along with techniques of grilled pizza base will demystify pizza making at home with these amazingly flavorful and beautifully blistered pizzas.

Oh, of course Chef Bonnie will put on her Sommelier hat and share two Italian wines that pair well with your freshly hand-made pizzas of:

  • White Sauce with Prosciutto, Lemon, Arugula and Olive Oil
  • Basil, Garlic Infused Tomato Sauce with Braised Fennel, Italian Sausage, Guanciale and Provolone
  • Heavy Cream with Mixed Wild Mushrooms, Fontina and Taleggio Cheese
  • Basil, Garlic Infused Tomato Sauce with Pepperoni, Coppa, Mama Lil’s, Basil and Parmesan

Wines

  • Cantele Chardonnay Salento
  • Poliziano Rosso Di Montepulciano

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

The Italian Kitchen – 3 Course Risotto Dinner

Italian recipes are all about simple foods made with the highest quality ingredients.  However, when people gather to eat in Italy it is not just to settle a hunger or feed an appetite – it’s about celebrating life, friends, family, and culture. People come together to relax, listen to music, drink wine, and enjoy life. Join Chef James as he guides you through this hands-on class to create an Italian Inspired Dinner perfect for entertaining. Learn a new approach to cooking time consuming Risotto,  as James shares his restaurant tips and tricks to create a scrumptious winter risotto and learn how to properly pan sear scallops.

In this class, we will make:

Lacinato Kale Salad, honeycrisp apple, currants, walnuts, with a cider honey vinaigrette

Lemon Parmesan Risotto, with pan seared sea scallops, wild mushrooms, tarragon

Chocolate Cremeux with Chantilly Cream

About Chef 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.

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

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