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| | | | | | | | . | Categories | Subject | Start Date | Start Time | End Time | Description | Location | . | Food | Creating in the Kitchen for Ages 3-5 1st Class of 8-Week Series | 3/1/10 | 2:00 PM | 3:00 PM | CREATING IN THE KITCHEN WITH KAREN - 26864
Ages: 3 Yrs. to 5 Yrs.
Fees:
- RES $69.00
- NONRES $83.00
Description:
Ages 3 to 5 years. CHILDREN ONLY! NEW SPRING 2010 class for 6 to 9 year olds. Is your kid a 'foodie,' does he/she watch the Food Network on TV, or show an interest in creating kitchen cuisine? Nurture his/her curiosity in this tasty class where your child will practice creativity and culinary skills whilelearning kitchen safety and developing healthy eating habits. Plan, prep, and prepare for a gastronomic good time! BAM! NEW LOCATION: McAuliffe Park Atrium Building, 10824 NE 116th St (enter off of 108th Ave NE).
Spots Available: 7
Registration Date: Aug-19-2009 12:00AM
To register for this course click on the Add button to add to your basket.
Last Updated: Dec-10-2009 11:00PM
Meets:
Monday Jan-11-2010 2:00PM - 3:00PM ATRIUM BUILDING
MCAULIFFE PARK ATRIUM BUILDING - MCAULIFFE PARK
Monday Jan-25-2010 2:00PM - 3:00PM ATRIUM BUILDING-MCAULIFFE PARK
Monday Feb-01-2010 2:00PM - 3:00PM ATRIUM BUILDING-MCAULIFFE PARK
Monday Feb-08-2010 2:00PM - 3:00PM ATRIUM BUILDING-MCAULIFFE PARK
Monday Feb-22-2010 2:00PM - 3:00PM ATRIUM BUILDING-MCAULIFFE PARK
Monday Mar-01-2010 2:00PM - 3:00PM ATRIUM BUILDING-MCAULIFFE PARK
Monday Mar-08-2010 2:00PM - 3:00PM ATRIUM BUILDING-MCAULIFFE PARK
Monday Mar-15-2010 2:00PM - 3:00PM ATRIUM BUILDING-MCAULIFFE PARK
http://kirklandparks.net/eConnect/Activities/ActivitiesCourseDetails.asp?cid=26875 | Kirkland | . | Food | Savory Sauces Cooking Class | 3/1/10 | 6:00 PM | 8:30 PM | Monday, March 29, 2010
Savory Sauces with Chef Scribner
nwith Chef Robert Scribner
6:00 - 8:30pm
Chef Robert Scribner will teach the basics of making homemade stocks and sauces that will add layers of flavor to all your cooking. Menu: Macaroni and Cheese with B‚chamel Sauce, Pomodoro Tomato Sauce with Bowtie Pasta, Lemon Tarragon Beurre Blanc with Filet of Sole, Cream of Broccoli Soup with Veloute Sauce. Each of these dishes will illustrate how to use these mother sauces in your everyday cooking. Please note that when purchasing cooking classes online, your seatsare not confirmed until you receive a receipt in the mail. If there is no availability you will be notified and not charged for your order.
type of class: demonstration and hands on
cost: $65
http://www.dish-it-up.com/calendar/class.php?record_no=00692 | Magnolia | . | Food | Cake Decorating Class | 3/1/10 | 6:00 PM | 9:00 PM | Monday, March 1, 2010
Cake Decorating with Carol
with Chef Carol Marty
Carol's Creative Confections
6-9pm
Ready to learn some new cake decorating techniques? Want to make something special for your friends or family? Join Wilton Certified Cake Instructor Carol Marty as she shows you a variety of decorative borders and flowers, as well as the popular ?basketweave? technique for adorable basket cakes. Go home with your own decorated cake! Please note that when purchasing cooking classes online, your seats are not confirmed until you receive a receipt in the mail. If there is no availability you will be notified and not charged for yourorder.
type of class: hands on
cost: $50
http://www.dish-it-up.com/calendar/class.php?record_no=00684 | Magnolia | . | Food | Gnocchi Workshop | 3/1/10 | 6:30 PM | 9:00 PM | Gnocchi Workshop
IOLE AGUERO
BACK BY POPULAR REQUEST. In this fun, hands-on class, you?ll be rolling in dough to make the freshest, lightest gnocchi (say nee-o?-kee) ? little potato dumplings ? bathed in tasty, tempting sauces. You?ll practice making these heavenly little pillows, and top them with a variety of Iole?s luscious sauces, including creamy Gorgonzola Sauce; Mushrooms and Cream; and Al Burro (butter) with Garlic and Oregano. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Monday Mar 1, 6:30-9pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Greenlake
Monday Mar 15, 6:30-9pm. Redmond
Friday Mar 19, 6:30-9pm. Issaquah
Wednesday Mar 24, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1072 | PCC Natural Markets | . | Food | Meal Planning for Busy People Cooking Class | 3/1/10 | 6:30 PM | 9:00 PM | Meal Planning for Busy People
BIRGITTE ANTONSEN
With proper planning, cooking meals ahead of time is a piece of cake. As a professional chef, Birgitte has lots of tips on menu planning for one to two weeks. You?ll learn to choose recipes, shop, organize and cook multiple recipes efficiently, and save money. Recipe selection focuses on a wholesome food approach, and you?ll learn to incorporate and substitute healthy ingredients in your recipes. You?ll also sample some of Birgitte?s tasty dishes,such as Lentil Shepherd?s Pie, Spanakopita and more. Vegetarian, with meat, poultry, dairy and egg options in the recipes.
Members: $35, Non-members: $40
Wednesday Feb 3, 6:30-9pm. Redmond
Monday Feb 8, 6:30-9pm. Edmonds
Wednesday Feb 10, 6:30-9pm. Issaquah
Wednesday Feb 24, 6:30-9pm. West Seattle
Monday Mar 1, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1089 | PCC Natural Markets | . | Food | Kitchen Essentials: Knife Skills | 3/1/10 | 6:30 PM | 9:30 PM | MON, MAR 1 2010
6:30 PM
Kitchen Essentials: Knife Skills (Hands-on)
NVC Clubhouse Kitchen (Enter from lower parking lot on the right of the building)
1212 South King Street
Seattle, WA 98144
Speed your way to delectable dinners with better knife skills. Chef Toby will teach you how to chop and dice an onion fast; process garlic three ways; and slice, dice and mince vegetables for even cooking and eye-catching meals. Learn tips on proper knife selection for your needs, how to care for and keep you knives sharp for fast preparation. Plan to eat a light Korean soup supper prepared with your perfectly cut ingredients.
Mince
Dice
Batonnet
Julienne
Oblique
Knife selection and care
$79
http://www.cookingschoolsofamerica.com/nuculinary/index.php?flag_menu_index=reservation_php#225 | NVC Clubhouse Kitchen | . | Food | Cake Master Workshop 1st Class of 4-Week Series | 3/1/10 | 6:30 PM | 9:30 PM | MON, MAR 1 2010 6:30 PM
to
MON, MAR 22 2010 6:30 PM
Cake Master Workshop
Discover the world of cakes through the eyes of ChefKelley elder, award winning cake and pastry chef. Learn the basic methodsof cake making as well as creaming and foam cakes. Chef Kelley will guide you through the process of syrups, fillings and frostings, cake assembly, and basic decorating skills to make your cake look as good as a pro!
All classes are hands-on, class time averages 3 to 3-1/2 hours.
$300.00
Kelley Elder
http://www.cookingschoolsofamerica.com/sizzleworks/index.php?flag_menu_index=calendar_php | Sizzleworks | . | Food | Pastry Arts Class (1st Class of 4-Week Series) | 3/1/10 | 7:00 PM | 10:00 PM | PASTRY ARTS CERTIFICATE COURSE back to top
Instructor: Suzanne Hunter
Host: Jytte Tuttle, Lake Forest Park
Time: 7pm-10pm
Dates: Starts Monday, March 1, 2010. Meets every Monday through
March 22.
Fee: 8 credits, requires 12-class membership
If baking is your passion, then this hands on course is the one for you! The pastry arts, a labor of love and creative expression, is taught by foremost baker and caterer Suzanne Hunter. Each class is an in-depth exploration structured to bring you to the level of skilled baker. Discover this delicious way to express your own talents and sense of creativity.
Mar 1Pie and Crust Techniques
Mar 8Danish Pastry
Mar 15Mousses and Bavarians
Mar 22Cakes and Buttercreams
~$375
http://www.bon-vivant.com/series.html#pastry | | . | Free | Edmonds CC Community Read: Banana By Dan Koeppel | 3/2/10 | 12:30 PM | 2:00 PM | Edmonds CC Community Read: Banana By Dan Koeppel
March 2, 2010 ? 12:30-2:00 PM
Author Dan Koeppel will answer questions about his book, Banana: The Fate of the Fruit that Changed the World. The book tellsthe story of the fruit's history. Koeppel, a writer for Popular Science and the New York Times Magazine, is also the author of To See Every Bird onEarth.
http://www.edcc.edu/lectures/ | Edmonds | . | Food | Growing Perennial Edibles | 3/2/10 | 6:00 PM | 8:00 PM | Growing Perennial Edibles
when Mar 02, 2010
from 06:00 pm to 08:00 pm
where Bradner Gardens Park; 1733 Bradner Place S; Seattle 98144
contact nameCarrie Niskanen
contact phone 206-633-0451 x101
Edible landscapes start in the vegetable garden but they needn?t end there. Explore how selecting edibles as landscape trees, shrubs and annuals can feedthe family year round. Including multi-purpose elements in your plant selections creates a beautiful, flavorful landscape. This class will include alecture and PowerPoint presentation and students will leave with a list ofedible perennial plants that do well in our climate.
Cost: $25 for Tilth members, $35 non-members. Advance registration and payment is required.
http://www.seattletilth.org/learn/classes-and-workshops/growing-perennial-edibles-1 | Bradner Gardens Park | . | Food | Topsy Turvy Layered Cake | 3/2/10 | 6:00 PM | 8:30 PM | Topsy Turvy Layered Cake
Take home a tippy cake as seen on TV Cake Challenges! Learn the tricks to assembling this topsy turvy cakes and create your own. We will each assemble and ice a 2 tiered cake, decorate if time allows. Cake, icing and decoration materials provided.
Please read: $25 materials fee paid to instructor.
Tuesday, 6:00 PM - 8:30 PM; 1 session on March 2, 2010
Tuition: $35.00 Materials Cost: $25.00
Instructor: Bloomquist
Location: SSCC, Pastry & Baking Arts Building (PBA), PBA 102
http://www.learnatsouth.org/index.cfm?method=ClassInfo.ClassInformation&int_class_id=15646&int_category_id=2&int_sub_category_id=14&int_catalog_id=0 | South Seattle Community College | . | Food | Sweet Treats for Spring | 3/2/10 | 6:00 PM | 9:00 PM | Sweet Treats for Spring
Class Description
Make tasty candies as gifts or treats. Love the taste of peppermint patties? Ever crave peanut brittle or tasty Southern Pralines? Does salt water taffy bring back vacation memories? Create these delicious treats while learning the recipes and techniques from our experienced candymakers and chocolatiers.
Tuesday
, 6:00 PM - 9:00 PM; 1 session on March 2, 2010
Tuition: $59.00 Materials Cost: $10.00
Instructor: Fredericks/Peckham
Location: SSCC, Pastry & Baking Arts Building (PBA), PBA 103
http://www.learnatsouth.org/index.cfm?method=ClassInfo.ClassInformation&int_class_id=15998&int_category_id=2&int_sub_category_id=17&int_catalog_id=0 | South Seattle Community College | . | Food | Washington Wines and Wineries (4 Session Series) | 3/2/10 | 6:00 PM | 9:00 PM | Washington Wines and Wineries
Class Description
Take a field trip to get to know wines of Washington State with longtime Auction of Washington Wines Guest Sommelier Dieter Schafer. This 12-hour course is perfect for beginners and seasoned wine tasters and includes one Saturday (3/20) visit to area wineries. Learn by tasting wines from all 11 Washington viticultural areas. Course covers fundamentals of winemaking and includes wine buying, serving and enjoying. Recommended Book: "Washington Wines and Wineries," by Paul Gregutt, is available in the bookstore. Tasting each session. Must be at least 21 years of age to attend.
Please read: Class includes field trip to local winery on March 20.
Tuesday, 6:00 PM - 9:00PM; Saturday, 12:00 PM - 3:00 PM; 4 sessions starting March 2, 2010, ending March 20, 2010
Tuition: $99.00 Materials Cost: $24.00
Instructor: Schafer
Location: SSCC, Jerry Brockey Student Center (JMB), JMB 140
http://www.learnatsouth.org/ | S. Seattle Community College | . | Food | Absolutely Fabulous Appetizers Cooking Class | 3/2/10 | 6:30 PM | 9:00 PM | Absolutely Fabulous Appetizers
BECKY SELENGUT
ALL NEW RECIPES. Becky has a huge number of appetizer recipes she has created, and she adds more all the time. This year, you?ll bear witness to that creativeprocess as she makes Cumin-roasted Carrots with Beetroot and Tzatziki Sauce; Celery Root Salad with Asian Pears and Hazelnuts; Baked Mussels with Apple Cider, Caper and Thyme Glaze; Caramelized Sausage and Apples with Mostarda (fruit and mustard condiment); Roasted Mushroom Caps stuffed with Caramelized Onions and Oregon Blue Cheese; and Stuffed Dates with Gorgonzola, Prosciutto and Fig-balsamic Syrup. With meat, seafood, dairy and eggs.
Members: $35, Non-members: $40
Tuesday Mar 2, 6:30-9pm. Edmonds
Tuesday Mar 9, 6:30-9pm. PCC Co-op Office
Friday Mar 12, 6:30-9pm. Issaquah
Monday Mar 15, 6:30-9pm. West Seattle
Wednesday Mar 17, 6:30-9pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1068 | Various, See Description | . | Food | Beans, Grains and More Cooking Class | 3/2/10 | 6:30 PM | 9:00 PM | Beans, Grains and More
JOHNNA DIETZ
Nutritionist Johnna Dietz will show you why and how to include beans and whole grains in delicious meals that will please the whole family. You?ll learn the healthiestcooking techniques as you make Baked Tex-Mex Grains with Corn and Peppers; Black-eyed Peas with Leeks and Greens; Coconut Quinoa Pilaf; and FrenchLentil and Potato Stew. Vegetarian, with dairy; no eggs.
Members: $35
, Non-members: $40
Tuesday Mar 2, 6:30-9pm. Greenlake
Tuesday Mar 9, 6:30-9pm. Redmond
Tuesday Mar 16, 6:30-9pm. Edmonds
Saturday Mar 20, 10am-12:30pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1099 | PCC Natural Markets | . | Food | Gluten-Free Gourmet: Return to Tuscany | 3/2/10 | 6:30 PM | 9:00 PM | Gluten-free Gourmet: Return to Tuscany
TIFFANY POLLARD
Tiffany?s annual trips to Tuscany inspire delicious creations that she makesat home. She demonstrates how to make Cecin, a lovely garbanzo-flour flatbread for a great appetizer or snack. Or you can dip it into Zuppa Toscana, a hearty soup with veggies and a surprise gluten-free, whole grain. White Bean and Porcini Mushroom Sauce is fantastic on Roasted Portobello Mushrooms or thin slices of Beef Tenderloin. For a slightly sweet finish, you?lltaste an amazing Hazelnut Port Cake. Tiffany weaves tidbits of ?edible knowledge? through the class so that you know why one of the secrets to wellness is eating seasonally. Vegetarian with meat and dairy options; no eggs or gluten.
Members: $35, Non-members: $40
Tuesday Jan 26, 6:30-9pm. Issaquah
Saturday Feb 13, 10am-12:30pm. Bastyr University
Tuesday Mar 2, 6:30-9pm. Redmond
Tuesday Mar 23, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1076 | PCC Natural Markets | . | PacNW | Master Beekeeping Course | 3/2/10 | 6:30 PM | 9:30 PM | Master Beekeeper Course
How Sweet It Is!
Now you can become a Master Beekeeper, help keep local pollinators thriving, and satisfy your sweet tooth at the same time!
Once again, Washington State UniversitySnohomish County Extension and Beez Neez Apiary Supply are teaming up to sponsor three sessions over the next six months of the popular apprentice level course in the Master Beekeeper Program. The five-week course provides athorough introduction to beekeeping for novice beekeepers as well as a comprehensive refresher course for experienced apiculturists.
The first session starts Tuesday evenings, October 27 through November 24, 2009 from 6:30 p.m. to 9:30 p.m. in McCollum Park at WSU Snohomish County Extension?s Cougar Auditorium, 600 128th ST SE, Everett. The course will be repeated in 2010 starting Monday, January 11 and again next spring starting March 1.
Designed to build basic beekeeping skills, topics to be covered include bee biology, equipment, seasonal management requirements, identification, and management of pests, as well as honey removal and processing. The overall focus will hone in on the unique challenges and benefits to beekeeping in the Pacific Northwest.
A workshop manual complements the lectures. Participants completing the five-week course and passing the WashingtonState Apprentice Beekeeper level exam (an open book test) will receive a certificate towards the Journey and Master Beekeeper levels of training.
Each session will be taught by local beekeeping professionals, WSU Snohomish County Extension entomologist Dave Pehling, and Jim Tunnell, owner ofBeez Neez Apiary in Snohomish.
Class size is limited and expected to fill quickly. The cost for the five-week course is $50 per person. To register, contact Karie Christensen at (425) 357-6039, or email her at klchristen@cahnrs.wsu.edu. You may also download the registration form at http://www.snohomish.wsu.edu/ag/workshops/beekeeping09.pdf and mail it with your check.
For more information on the course, contact Dave Pehling, pehling@wsu.edu, (425) 357-6019.
Extension programs and policies are consistentwith federal and state laws and regulations on nondiscrimination regardingrace, color, gender, national origin, religion, age, disability, and sexual orientation. Evidence of non-compliance may be reported through your local Extension Office. Persons with a disability requiring special accommodation can request accommodation 21 days before training at (425) 338.2400. If accommodation is not requested in advance, we cannot guarantee availability on-site.
http://cascadeharvest.org/calendar/2009/october/27/master-beekeeper-course | Everett | . | Food | Cookwise Series: Techniques Master Series | 3/2/10 | 6:30 PM | 9:30 PM | TUE, FEB 2 2010 6:30 PM
to
TUE, MAY 25 2010 6:30 PM
COOKWISE SERIES: Techniques Master Series
This in-depth series is for those who are passionate about food and cooking. From knife skills and mise enplace to velvety sauces, from succulent meat and poultry to exceptional eggs, we teach the science and techniques behind great cuisine in our exclusive hands-on series. The classes in this particular series are designed tobe more intense than regularly scheduled group classes, more like a professional cooking school environment and syllabus. Hone your skills, brush up those talents, and have a great time!
Earlybird registration $1800 until January 4, then price increases to $2,000.
Individual class registration on a space-available basis $140/class. See Sizzleworks' site for individual class topics.
http://www.cookingschoolsofamerica.com/sizzleworks/index.php?flag_menu_index=basicskillseries_php#206 | Sizzleworks Cooking School | . | Food | Starting Your Child on Solids | 3/2/10 | 7:00 PM | 9:00 PM | Starting Solids
Explore ways to make eating a battle free, enjoyable time with your toddler. This two hour seminar will give parents very practical scientifically based information on healthy infant and toddlerfeeding. Recommended for parents of infants 4-12 months. Quiet arm-held babies are welcome. Register Mom only into class if couple attending.
Additional class information: Class meets for two hours. Babies are welcome in class.
ay
Start Time: 7:00pmEnd Time: 9:00pm
Cost : $25.00
https://weblink.healthlines.org/web3/clRs2.do | Evergreen Healthcare |
|
| | | | | | | | . | Food | Science on Tap | 3/2/10 | 7:30 PM | 9:30 PM | "A place to eat, drink, and talk about science"
Queen Anne Science on Tap is the first Tuesday of the month at the T.S. McHugh's Pubin Lower Queen Anne.
"Science on Tap is a place where anyone can come to explore the latest ideas in science and technology in a relaxed atmosphere...What to expect: meetings usually last about one to two hours. The speakers give a short talk about their area of interest, followed by a break tofill up on coffee and a time for small group discussions. Afterwards therewill be a question and answer session and general discussion of the topic with the speaker and the audience at large."
Science on Tap is also at Ravenna Third Place Pub on the last Mondayof the month.
Please see organizations website's for this month's topic.
http://www.scienceontap.org/index.htm
End times approximate. Please contact event organizers above for more information or to confirm dates, time and location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more. | T.S. McHugh's Pub in Lower Queen Anne | . | Food | Cooking at Delridge - Baking Basics | 3/3/10 | 9:00 AM | 12:00 PM |
Cooking at Delridge - Baking Basics - 50312
Ages: 18 Yrs.to 99 Yrs.
Fees:
- Activity Fee $25.00
Description:
Cooking - the next best thing to eating! Learn expert baking tips to make your desserts to die for. We'll make chocolate chip cookies, white cupcakes, real buttercream and more.
Meets:
Wednesday 03-03-10 9:00am - 12:00pm Kitchen-Delridge Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=23&cid=50424 | Delridge Community Center | . | Food | Rainier Cooks! (Ages 13-19) | 3/3/10 | 3:30 PM | 5:30 PM |
Rainier Cooks! - 50581
Ages: 13 Yrs. to 19 Yrs.
Fees:
n- Free Courses $0.00
Description:
Cooking - the next best thing to eating! Gather with friends to prepare healthy snacks and cooking projects.
Meets:
Wednesday 03-03-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-10-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-17-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-24-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-31-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=23&cid=50694 | Rainier Community Center | . | Food | Paella Cooking Class | 3/3/10 | 6:00 PM | 8:30 PM | Wednesday, March 3, 2010
Paella - The Tango Way
with Chef Michael Bruno
Tango
6-8:30 pm
Join Chef Michael Bruno for his signature Paella dishes from Tango. Menu: Paella Mixta, Sausage & Mushroom Paella, & Piquillo Relleno De Bonita. Please note that when purchasing cooking classes online, your seats are not confirmed until you receive a receipt in the mail. If there is no availability you will be notified and not charged for your order.
type of class: demonstration
cost: $75
nhttp://www.dish-it-up.com/calendar/class.php?record_no=00685 | Magnolia | . | Food | Confident Cook: Roasting and Cooking Techniques | 3/3/10 | 6:00 PM | 8:30 PM | Confident Cook: Roasting and Cooking Techniques
Class Description
Learn to create a delicious meal with Baked Chicken Breaststuffed with Ricotta Cheese and Spinach, Roasted Sweet Potatoes with Rosemary and Oranges, Romaine Lettuce and Apple Salad, and Molten Chocolate Cake.
Wednesday, 6:00 PM - 8:30 PM; 1 session on March 3, 2010
Tuition: $45.00 Materials Cost: $20.00
Instructor: Baker
Location: SSCC, Culinary Arts Building (CAB), CAB Main Kitchen
http://www.learnatsouth.org/index.cfm?method=ClassInfo.ClassInformation&int_class_id=15997&int_category_id=2&int_sub_category_id=41&int_catalog_id=0 | South Seattle Community College | . | PacNW | Cooking Techniques and Tricks of the Trade #2 Cooking Class | 3/3/10 | 6:30 PM | 9:00 PM | Cooking Techniques and Tricks of the Trade #2
Eric Wright- Chef, Founding Member, Slow Food Snoqualmie
Wednesday March 3, 6:30-9:00 Hands On $55
$100 for #1 & #2
Poaching, pan-roasting and sauce-making tricks will be the emphasis of this hands on skill building class. We will learn how to poach a chicken breast, how to make Sherry Cream Sauce;
Pan-Roasted Broccoli with Brown Lemon Butter; Pan-Roasted New Potatoes with Rosemary. Both class #1 and #2 will include knife skills and tips for efficiency and may be taken together or separately.
http://www.pacificculinarystudio.com/ | Everett | . | Food | Chinese Wok-A-Thon! Cooking Class | 3/3/10 | 6:30 PM | 9:00 PM | Chinese Wok-A-Thon!
(Demonstration/Partial HANDS ON, Class limited to 16)
Julie Little-Chef and Culinary Instructor
Wednesday, March3, 6:30-9:00 PM $55
In this class you willlearn tips for proper stir-frying with your wok to achieve ?Wok Hay? or the energy/essence of the wok. Learn about the best wok to buy, how to season it, care for it, and how to prep and prepare all your vegetables and proteins properly for maximum success achieving wok magic with this very ancient form of cookery. Poultry Stir-Fry: Stir Fried Chicken with Cashews; Meat Stir-Fry: Moo Shoo Pork with Homemade Mandarin Pancakes (done in the wok!); Sichuan Beef; Stir-Fry Seafood; Chili Shrimp with Bean Sauce Stir-Fry Rice; Mandarin Fried Rice; Stir-Fry Vegetables; Chinese Broccoli with Ginger Sauce Deep Fry; Vegetarian Spring Rolls; and Pan-Fried Noodles with Pork Shang Palace.
http://classes.culinaryeventsnw.com/index.html | Lynnwood | . | Food | Greek Cooking Class | 3/3/10 | 6:30 PM | 9:00 PM | It's Greek for Me
TANYA TRAPALIS
Tanya?s love of traditional Greek food comes from her family?s heritage. You?ll love this cuisine after trying her dishes, and will be able to make them at home for your own family. She makes two classic appetizers, Spanakopita (spinach, herb and feta cheese layered and baked in phyllo dough) and Tzatziki Sauce with yogurt and cucumber, served with warm Pita Bread. The main course is Fasolia Yiahni (beans with vegetables and herbs baked in a comforting tomato sauce). Dessert is a delicious flaky phyllo and custard creation, Galactoboureko, served with a warm lemon syrup. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Saturday Feb 27, 3-5:30pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Redmond
Thursday Mar 11, 6:30-9pm. Greenlake
Saturday Mar 20, 3-5:30pm. Issaquah
Tuesday Mar 30, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1067 | PCC Natural Markets | . | Food | Sushi Rolls Made Easy Cooking Class | 3/3/10 | 6:30 PM | 9:00 PM | Sushi Rolls Made Easy
SEPPO FARREY
Sushi has become one of America?s most popular foods, and sushi rolls are the most well-knownvariety. Maki Sushi is ?rolled sushi? with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of nori (seaweed). Just about any ingredient can be rolled into the center, from avocado to spinach to tofu. Learn to make perfect sushi rice, prepare effortless sushi rolls and serve your creations with elegance. Vegetarian; no dairy or eggs.
Members: $35, Non-members: $40
Wednesday Mar 3, 6:30-9pm. Issaquah
Tuesday Mar 9, 6:30-9pm. West Seattle
Tuesday Mar 30, 6:30-9pm. Redmond
Tuesday Apr 6, 6:30-9pm. Edmonds
Wednesday Apr 14, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1070 | PCC Natural Markets | . | Food | Gnocchi Workshop | 3/3/10 | 6:30 PM | 9:00 PM | Gnocchi Workshop
IOLE AGUERO
BACK BY POPULAR REQUEST. In this fun, hands-on class, you?ll be rolling in dough to make the freshest, lightest gnocchi (say nee-o?-kee) ? little potato dumplings ? bathed in tasty, tempting sauces. You?ll practice making these heavenly little pillows, and top them with a variety of Iole?s luscious sauces, including creamy Gorgonzola Sauce; Mushrooms and Cream; and Al Burro (butter) with Garlic and Oregano. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Monday Mar 1, 6:30-9pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Greenlake
Monday Mar 15, 6:30-9pm. Redmond
Friday Mar 19, 6:30-9pm. Issaquah
Wednesday Mar 24, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1072 | PCC Natural Markets | . | Food | Early Spring Detox Cooking Class | 3/3/10 | 6:30 PM | 9:00 PM | Early Spring Detox
BIRGITTE ANTONSEN, KAREN LAMPHERE
Get a fresh viewpoint this spring from Birgitte and Karen, who combine theirculinary and clinical talents in this informative class. Learn how to strengthen your immunity, lose winter weight, or simply feel great as you rejuvenate with the change in season. You?ll get a detoxification protocol with wholesome recipes for meals, snacks and drinks, supplement ideas and supporting therapies, and details about which foods support detoxification and which to avoid. You?ll also sample Birgitte?s recipes, such as Curried Bean Patties with Lemon Nut Aioli, Gingered Sea Vegetable Salad and more. Vegetarian; no dairy or eggs.
Members: $35, Non-members: $40
Wednesday Mar 3, 6:30-9pm. Edmonds
Thursday Mar 4, 6:30-9pm. West Seattle
Wednesday Mar 10, 6:30-9pm. Issaquah
Thursday Mar 11, 6:30-9pm. Redmond
nWednesday Mar 17, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1090 | PCC Natural Market | . | Food | Vietnamese Fragrant and Sizzling and Store Tour (Hands-on) | 3/3/10 | 6:30 PM | 9:30 PM | WED, MAR 3 2010
6:30 PM
Vietnamese Fragrant and Sizzling and Store Tour (Hands-on)
Class location:
Bellevue Uwajimaya (Deli Kitchen)
15555 NE 24th St and Bellevue Redmond (Bel-Red) Road
Bellevue, WA 98007
Next time you?re craving a scrumptious Vietnamese meal, you won?t have to leave the house. Just whip up one these fast, flavorful dishes. Simple to prepare and a joy to eat, each one is worthy of a place in your regular cooking repertoire.
Goi Cuon (Vietnamese Fresh Rolls)
GrilledLemongrass Chicken and Vegetable Skewers w/Peanut Sauce
Sticky Rice
BahnXeo (Sizzling Crispy Crepe with Table Greens)
Pickled Daikon and Carrot Salad
B nh Bo Nho( Currant Butter Cookies)
$70
http://www.cookingschoolsofamerica.com/nuculinary/index.php?flag_menu_index=reservation_php#214 | Bellevue Uwajimaya | . | Food | Comfort Foods on the Edge Cooking Class | 3/3/10 | 7:00 PM | 10:00 PM | COMFORT FOODS ON THE EDGE
Wednesday, March 3, 7-10pm
Instructor: Mark Schoenthaler
Host: Dawn Morse, Kirkland, 2 credits
*This hands-on class is limited to 12 students
RAMP UP THE FLAVORS OF YOUR FAVORITE COMFORT FOODS!
Chef Mark Schoenthaler will show you how to take yourfavorite comfort meals to a new culinary level. These dishes have the richly satisfying textures we grew up with but are enhanced with added spice and sophisticated flavors. You will create a meatloaf with a kick; a baked pasta with Greek flavors; a pot pie with a Southwestern style crust; a luscious scalloped potato side dish; and a supremely rich bread pudding. These recipes can be combined in various ways to create memorable fall and winter meals.
Meat Loaf with Redeye Barbeque Sauce; Baked Penne Pasta with Ground Meat, Feta Cheese and Eggplant; Chicken Pot Pie with a Cheddar Cornmeal Crust; Scalloped Potatoes with Hazelnuts and Blue Cheese; Wedges of Lettuce with a Chipotle French Dressing; Brioche Bread Pudding with a Custard Sauce.
~$78
http://www.bon-vivant.com/singleclasses.html#comfortfoods | Bon Vivant Cooking School | . | Free | Sustainable Fisheries Lecture Series - UW School of Aquatic and Fishery Sciences | 3/4/10 | 4:30 PM | 5:30 PM | The Bevan Series examines the biological and social ramifications of our past, present, and future use of marine resources. Highly acclaimed speakers from academic, agency, and nongovernmental backgrounds tackle sustainability from disciplines as diverse as ecology, fisheries management, conservation biology, law, economics, and anthropology.
We invite you to join us for 10 informative lectures and take your place at the leading edge of marine conservation. All lectures are free and open to the public.
Thursdays, 4:30?5:30 pm
7 January?11 March 2010
School of Aquatic & Fishery Sciences
102 Fishery Sciences (auditorium)
1122 NE Boat Street
University of Washington
Reception follows each talk
For more information, contact:
Julia K. Parrish, 206-221-5787
http://courses.washington.edu/susfish/ | 1122 NE Boat Street | . | Food | Be Cistern Savvy! | 3/4/10 | 6:00 PM | 7:30 PM | Be Cistern Savvy!
when Mar 04, 2010
from 06:00 pm to 07:30 pm
where Bradner Gardens Park; 1733 Bradner Place S; Seattle 98144
contact nameCarrie Niskanen
contact phone 206-633-0451 x101
Come learn about harvesting rainwater with cisterns! Instead of storing 50 gallons in a rain barrel, why not store the thousands of gallons your roof collects in a cistern? Cisterns save you money, conserve water, prevent stormwaterpollution, and can remedy drainage issues. Cistern water can be used foryour garden as well as for your indoor water needs. This workshop will cover the basics and benefits of cisterns, understanding the components of how a cistern works, how to customize a water harvesting system for you, how to get started, and local resources. To maximize your participation, bring the square footage of your house along with your average daily water use (taken from your water bill). Presented by EarthSystemsNW, a local company specializing in cistern installation for residential homeowners. www.earthsystemsnw.com
Nikola Davidson is co-owner of EarthSystemsNW, a local company specializing in cistern installation for residential homeowners. Nikola has a long history of involvement in the Northwest sustainabilitymovement. Prior to her work with rainwater harvesting, Nikola was activein the local biodiesel industry. She co-founded Madrona Biofuels Co-op, was Director of Northwest Biofuels Association, and was a Board member of the Northwest Biodiesel Network. Nikola has been presenting on sustainability and environmental issues for over 15 years.
Cost: $18 for Tilth members, $25 for Non-Tilth Members
http://www.seattletilth.org/learn/classes-and-workshops/be-cistern-savvy-1 | Bradner Gardens Park | . | Food | Product Focus: Wusthof Knife Skills Class | 3/4/10 | 6:00 PM | 8:00 PM | Thursday, March 4, 2010
Product Focus: Wusthof Knife Skills
with Wusthof Rep Hank Allen
Wusthof
6-8pm
Join Wusthof Rep Hank Allen as he leads this hands on class through the finer points of Wusthof knives - how to use - how to care - how to keep. FREE paring knife valued at $30 included! A light snack of cheese and fruit will be provided. Please note that when purchasing cooking classes online, your seats are notconfirmed until you receive a receipt in the mail. If there is no availability you will be notified and not charged for your order.
type of class: hands on
cost: $60
http://www.dish-it-up.com/calendar/class.php?record_no=00686 | Magnolia | . | PacNW | Irish Fare Cooking Class | 3/4/10 | 6:30 PM | 8:30 PM | Irish Fare
Jay DeLong-Owner/Executive Chef, Canap‚ Specialty Chef Services
Thursday March 4, 6:30-8:30 $42
?May your pocketsbe heavy, your heart be light, and may good luck pursue you each morningand night.?
Great Irish cooking is something to behold. There are commonmisconceptions surrounding Irish cuisine. Through this menu, you will discover them to be false. Irish Soda Bread with Honey Butter;
Coleslaw withBlue Brie dressing; Game Hen with Mead Apple Sauce; Strawberry and IrishCream Fool A traditional Irish dessert
http://www.pacificculinarystudio.com/ | Everett | . | Food | Thrifty Kitchen | 3/4/10 | 6:30 PM | 8:30 PM |
Thrifty Kitchen-March - 50600
Ages: 8 Yrs. to 99 Yrs.
Fees:
- Activity Fee $25.00
Description:
Cooking - the next best thing to eating! Every first Thursday of the month from 6:30 - 8:30 p.m. joinother parents in the neighborhood of all ages to prepare and take home delicious yummy meals which are nutritious for young children. By cooking together you can save money, learn new recipes and make new friends. Children may accompany parents and hang out in an activity room right next to the kitchen.
Meets:
Thursday 03-04-10 6:30pm - 8:30pm Kitchen-Rainier Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=23&cid=50713 | Rainier Community Ctr | . | Food | Early Spring Detox Cooking Class | 3/4/10 | 6:30 PM | 9:00 PM | Early Spring Detox
BIRGITTE ANTONSEN, KAREN LAMPHERE
Get a fresh viewpoint this spring from Birgitte and Karen, who combine theirculinary and clinical talents in this informative class. Learn how to strengthen your immunity, lose winter weight, or simply feel great as you rejuvenate with the change in season. You?ll get a detoxification protocol with wholesome recipes for meals, snacks and drinks, supplement ideas and supporting therapies, and details about which foods support detoxification and which to avoid. You?ll also sample Birgitte?s recipes, such as Curried Bean Patties with Lemon Nut Aioli, Gingered Sea Vegetable Salad and more. Vegetarian; no dairy or eggs.
Members: $35, Non-members: $40
Wednesday Mar 3, 6:30-9pm. Edmonds
Thursday Mar 4, 6:30-9pm. West Seattle
Wednesday Mar 10, 6:30-9pm. Issaquah
Thursday Mar 11, 6:30-9pm. Redmond
nWednesday Mar 17, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1090 | PCC Natural Market | . | Food | Kids Cooking: We Love Sandwiches | 3/5/10 | 4:00 PM | 5:30 PM | We Love Sandwiches!
OLAIYA LAND
For ages 4 to 6, accompanied by one adult guest. Everyone loves sandwiches, and we?ll make Grilled Ham and Swiss with pear slices; Grilled Cheddar Cheese Sandwiches withRoasted Veggies; and a side dish of Veggies with Yogurt Dipping Sauce. Sandwiches are good for dessert too ? Grilled Chocolate Sandwiches provide a yummy ending to our fun class. Class price includes one child and one adulthelper. Vegetarian, with meat options and dairy; no eggs.
Members: $30, Non-members: $35
Saturday Feb 27, 10-11:30am. West Seattle
FridayMar 5, 4-5:30pm. Greenlake
Saturday Mar 13, 10-11:30am. Edmonds
Friday Apr 9, 4-5:30pm. Issaquah
Saturday Apr 10, 10-11:30am. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1110 | PCC Natural Markets |
|
| | | | | | | | . | Food | Food and Wine Pairing | 3/5/10 | 6:00 PM | 8:30 PM | Food and Wine Pairing
Class Description
Spend two evenings with South?s Northwest Wine Academy instructor, Regina Daigneault and learn basic principles and tips for delicious food and wine pairing. The course covers how to determine the ?weight? of a food or wine and how to use those weights when determining what to serve or order. Matching components and flavor bridges are explained and a long list of pairing strategies is included. Food-friendly wines and wine-friendly foods are also covered. The perfect pairing enhances both the food and wine! Come prepared to taste foryourself what works.
Please read: Must be 21 years old to attend. Materials fee paid to instructor.
Friday, 6:00 PM - 8:30 PM; 1 session on March 5, 2010
Tuition: $39.00 Materials Cost: $15.00
Instructor: Daigneault
Location: SSCC, Wine & Welding Building (WWB), WWB 110
http://www.learnatsouth.org/ | S. Seattle Community College | . | Food | Healthy Thai Cooking | 3/5/10 | 6:30 PM | 8:30 PM |
Healthy Thai Cooking - 50393
Ages: 15 Yrs. to 109 Yrs.
nFees:
- Activity fee $35.00
Description:
Cooking - the next best thing to eating! Think Thai cooking requires exotic skills? Think again. Many of the ingredients needed for authentic Thai cuisine are available to youin Seattle, and this course will show you how to use them in a hands-on environment. Starting with the basics, we will focus on the types and proper preparation of rice, noodles, herbs and spices from Thailand, and thenapply those skills to real recipes, covering both the central and northern styles of Thai cooking. With practice and guidance you will be making your own delicious and healthy Thai dishes.
Meets:
Friday 03-05-10 6:30pm - 8:30pm Kitchen-Bitter Lake Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=23&cid=50505 | Bitter Lake Community Center | . | Food | Gnocchi Workshop | 3/5/10 | 6:30 PM | 9:00 PM | Gnocchi Workshop
IOLE AGUERO
BACK BY POPULAR REQUEST. In this fun, hands-on class, you?ll be rolling in dough to make the freshest, lightest gnocchi (say nee-o?-kee) ? little potato dumplings ? bathed in tasty, tempting sauces. You?ll practice making these heavenly little pillows, and top them with a variety of Iole?s luscious sauces, including creamy Gorgonzola Sauce; Mushrooms and Cream; and Al Burro (butter) with Garlic and Oregano. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Monday Mar 1, 6:30-9pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Greenlake
Monday Mar 15, 6:30-9pm. Redmond
Friday Mar 19, 6:30-9pm. Issaquah
Wednesday Mar 24, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1072 | PCC Natural Markets | . | Food | Sunny Spain Cooking Class | 3/5/10 | 6:30 PM | 9:00 PM | Sunny Spain
LYNNE VEA
Whether it?s new cuisine or traditional, Spain is currently the culinary center of the universe, and Lynne brings you some of her favorite recipes to enjoy with tastes of wine in this fun class. You?ll begin with Manchego and Cabrales-stuffed Piquillo Peppers over Crispy Jamon (ham)-scented Greens, while sipping Blood Orange Sangria. Then enjoy Creamy Saffron and Prawn Bisque with Green Olive and Roasted Garlic Aioli Sauce. Braised Lamb with Caramelized Figs and Shallots is an amazing entr‚e, only surpassed by Lynne?s dessert of Triple Lemon and Almond Tart. With meat, seafood, dairy and eggs.
Members: $45, Non-members: $50
Includes $5 for wine tasting. Twenty-one and over.
Friday Feb19, 6:30-9pm. Issaquah
Tuesday Feb 23, 6:30-9pm. Redmond
Friday Mar 5, 6:30-9pm. Edmonds
Friday Mar 19, 6:30-9pm. West Seattle
Thursday Mar 25, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1066 | PCC Natural Markets | . | Food | Indian Cooking Class | 3/6/10 | 12:00 AM | 12:00 AM | Learn to cook Indian food from an Indian Native cook, who is passionate about cooking and sharing her traditions and stories from her culture. She teaches this class out of her kitchen in her home in Bellevue,which is well stocked with traditional spices and cooking utensils from India. This is a very interesting class, very educational and hands on.
Cost: 50/person.
Min: 2 students. Max: 6 students
1st and last Saturdayof the month.
Bellevue
Contact: karuna_ram@hotmail.com
Karuna also teaches at local area cooking schools like Cook's World. | Bellevue | . | Farmers | U-District Farmers Market | 3/6/10 | 9:00 AM | 2:00 PM | Saturdays 9am to 2pm; year-round.
"The corner of University Way and NE 50th, in the playground of the University Heights Center for the Community. On-street parking can be found in the vicinity, and the market provides tokens to shoppers for one free hour of parking in nearby pay lots."
http://www.seattlefarmersmarkets.org/markets/u_district
Please contact event organizers above for more information or to confirm dates, timeand location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more.
| University Way and NE 50th | . | Food | Grow Good Food: 1st Class of 4-Week Series | 3/6/10 | 10:00 AM | 11:00 AM | Grow Good Food
Ages: 18 Yrs. to 99 Yrs.
Fees:- ActivityFee $60.00
Description:
Courses offering the joys of gardening. Thisis a perfect time to start growing healthy food for you and your family! Join teachers from Seattle Tilth and your neighborhood to learn how to grow organic veggies and herbs in this 4 week class. You will learn what you canplant now, how to get started by preparing your soil and how to plant. Wewill use garden space at the community center to show you how to install agarden from start to finish. If you don't have a yard, we will talk aboutcity programs that can connect you with free or low-cost garden space nearyou. Imagine serving fresh, home-grown veggies on your table later this spring! Course taught by Tilth Gardening instructors.
Registration Begins: 12-08-09 12:00pm
In-Person Registration End Date: 03-27-10
To register for this course click on the Add button to add to your basket.
nMeets:
Saturday 03-06-10 10:00am - 11:00am Outdoor Space-Rainier Beach Pool & Community Center
Saturday 03-13-10 10:00am - 11:00am Outdoor Space-Rainier Beach Pool & Community Center
Saturday 03-20-10 10:00am - 11:00am Outdoor Space-Rainier Beach Pool & Community Center
Saturday 03-27-10 10:00am - 11:00am Outdoor Space-Rainier Beach Pool & Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=90&cid=51163 | Outdoor Space-Rainier Beach Pool & Community Center | . | Food | Kids Cooking: Flavors of India | 3/6/10 | 10:00 AM | 12:00 PM | Flavors of India
LISA PALMATIER
For ages 7 to 9; children work independently of parents. Come discover all the great flavors of India as we make Vegetable Samosas ? savory baked turnovers made with whole-grain flour and a curried potato filling. We?ll also make a tasty condiment to dip our samosas in ? Green Chutney. We?ll finish off our culinary adventure with a refreshingly cool, non-dairy Sweet Fruit Lassi, an Indian-style milkshake. Vegetarian; no dairy or eggs.
Members: $30, Non-members: $35
Saturday Mar 6, 10am-12pm. Edmonds
Friday Mar 12, 4-6pm. Greenlake
Saturday Mar 20, 10am-12pm. West Seattle
Friday Mar 26, 4-6pm. Issaquah
Saturday Apr 10, 3-5pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1108 | PCC Natural Markets | . | Food | Getting Seedlings Started | 3/6/10 | 10:00 AM | 1:00 PM | March
6, 13, 20
Adult Class:
Getting Seedlings Started
n10 AM-1 PM
http://www.lostartsschool.org/calendar.htm | Dog Mountain Farm | . | PacNW | Hands-on Herbal First Aid | 3/6/10 | 10:00 AM | 3:00 PM | Saturday, March 6, 2010: HANDS-ON HERBAL FIRST AID from 10-3at our Home Office next to Clark's Creek Park in Puyallup. $35, or $30 per additional friend/family member. Workshop Description TBA. Simply RSVP at425-248-0253 or email us and we'll set a place for you!
http://www.wolfcamp.com/wolfjourney/workshops.html#14 | Puyallip | . | Food | English Afternoon Tea Class | 3/6/10 | 10:30 AM | 1:30 PM |
SAT, MAR 6 2010
10:30 AM
ENGLISH AFTERNOON TEA
Is there a baby on the way, a bridal shower in your future, or perhaps a birthday celebration? If you are looking for a fun, unique and no-stress way to celebrate with friends without all the work, this very traditional English Afternoon Tea class is just for you. We will prepare and enjoy our 3-course tea, replete with English china and friends! Class time 3-1/2 hours.
Assorted Finger Sandwiches
Scones with Lemon Curd
Mini Puffs and Eclairs
16 Seats Available
$85.00
CAROL DEARTH
http://www.cookingschoolsofamerica.com/sizzleworks/index.php?flag_menu_index=reservation_php#234 | Sizzleworks | . | Food | Container Veggie Gardening: 1st Class of 4-Week Series | 3/6/10 | 11:00 AM | 12:00 PM | Container Veggie Gardening
Ages: 18 Yrs. to 99 Yrs.
Fees:
- Activity fee $60.00
Description:
Courses offering the joys of gardening. Just because you don?t have garden space doesn?t mean you can?t grow a garden! Join Seattle Tilth and learn everything you need to know to grow food in large pots and other containers in this 4 week class. Learn what to plant now and how to save money by starting seeds at home. You will have a chance to transplant seedlings and get ideas for mixing and matching veggies and herbs. You will learn how to care for your container garden using organic methods and will leave with seedlings and plants to start your own garden at home. Classes are taught by Seattle Tilth. Founded in 1978, Seattle Tilth is a nationally recognized non-profit educational organization dedicated to cultivating a sustainable community, one garden at a time. Seattle Tilth inspires and educates people to garden organically, conserve natural resources and support local food systems in order to cultivate a healthy urban environment and community.
Registration Begins: 12-08-09 12:00pm
In-Person Registration End Date: 03-27-10
Meets:
Saturday 03-06-10 11:00am - 12:00pm Multi-Purpose Room-Van Asselt Community Center
Saturday 03-13-10 11:00am - 12:00pm Multi-Purpose Room-Van Asselt CommunityCenter
Saturday 03-20-10 11:00am - 12:00pm Multi-Purpose Room-Van Asselt Community Center
Saturday 03-27-10 11:00am - 12:00pm Multi-Purpose Room-Van Asselt Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=90&cid=51129 | Van Asselt Community Center | . | Food | Container Veggie Gardening: 1st Class of 4-Week Series | 3/6/10 | 1:00 PM | 2:00 PM | Container Veggie Gardening
Ages: 18 Yrs. to 99 Yrs.
Fees:
- Activity fee $60.00
Description:
Courses offering the joys of gardening. Just because you don?t have garden space doesn?t mean you can?t grow a garden! Join Seattle Tilth and learn everything you need to know to grow food in large pots and other containers in this 4 week class. Learn what to plant now and how to save money by starting seeds at home. You will have a chance to transplant seedlings and get ideas for mixing and matching veggies and herbs. You will learn how to care for your container garden using organic methods and will leave with seedlings and plants to start your own garden at home. Classes are taught by Seattle Tilth. Founded in 1978, Seattle Tilth is a nationally recognized non-profit educational organization dedicated to cultivating a sustainable community, one garden at a time. Seattle Tilth inspires and educates people to garden organically, conserve natural resources and support local food systems in order to cultivate a healthy urban environment and community.
Registration Begins: 12-08-09 12:00pm
In-Person Registration End Date: 03-27-10
To register for this course click on the Add button to add to your basket.
Last Updated: 12-09-09 10:39pm
Meets:
Saturday 03-06-10 1:00pm - 2:00pm Hasselberg Hall-Jefferson Community Center
Saturday 03-13-10 1:00pm - 2:00pm Hasselberg Hall-Jefferson Community Center
Saturday 03-20-10 1:00pm - 2:00pm Hasselberg Hall-Jefferson Community Center
Saturday 03-27-10 1:00pm - 2:00pm Hasselberg Hall-Jefferson Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=90&cid=51035 | Hasselberg Hall-Jefferson Community Center | . | Food | Grow Good Food: 1st Class of 4-Week Series | 3/6/10 | 1:00 PM | 2:00 PM | Grow Good Food! - 51136
Ages: 18 Yrs. to 99 Yrs.
Fees:
- Activity Fee $60.00
Description:
Courses offering the joys of gardening. "NEW" Learn how to grow healthy food for you and your family. Join Seattle Tilth to find out what kinds of veggies and herbs you can plant now, how to get started and where to find garden space near you.
Registration Begins: 12-08-09 12:00pm
In-Person Registration End Date: 03-27-10
To register for this course click on the Add button to add to your basket.
Last Updated: 12-09-09 10:36pm
Meets:
Saturday 03-06-10 1:00pm - 2:00pm Multi-Purpose Room-Rainier Community Center
Saturday 03-13-10 1:00pm -2:00pm Multi-Purpose Room-Rainier Community Center
Saturday 03-20-10 1:00pm - 2:00pm Multi-Purpose Room-Rainier Community Center
Saturday 03-27-10 1:00pm - 2:00pm Multi-Purpose Room-Rainier Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=90&cid=51249 | Multi-Purpose Room-Rainier Community Center | . | Food | The Saffron Kitchen Cooking Class | 3/6/10 | 3:00 PM | 5:30 PM | The Saffron Kitchen
JAYESH RAO
Saffron ? the most exotic
, expensive, and labor-intensive spice to process ? has unique propertiesand an aroma like no other. Jayesh will highlight its history, biology and culinary uses, and make several delicious dishes that use it as a key ingredient. He?ll prepare Lamb Kofta with Saffron-ginger Masala; Saffron-infused Basmati Rice Pilaf; Roasted Zucchini with Saffron and Garlic in parchment paper; and Saffron and Cardamom-scented Sour Cream Pudding. With meatand dairy; no eggs.
Members: $35, Non-members: $40
Saturday Mar 6, 3-5:30pm. West Seattle
Sunday Mar 14, 1-3:30pm. Edmonds
Saturday Mar20, 3-5:30pm. Redmond
Saturday Mar 27, 3-5:30pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1069 | PCC Natural Markets | . | Food | Wine and Dine: The French Collection Cooking Class | 3/6/10 | 3:00 PM | 5:30 PM | Wine and Dine: The French Collection
APRIL POGUE, BECKY SELENGUT
Becky has assembled recipes from all around France and cooks them to perfection in this fun wine- and food-pairing class, while April provides fantastic wine choices. You?ll be transported on your own Tour de France while tasting Camembert Tart with Port-soaked Cherries and Leeks; Cassoulet (a classic, slow-cooked dish with beans, chicken and pork); and Bitter Greens Salad with warm poached egg and champagne-bacon vinaigrette. Dessert is a delicate Financier (almond cake) with Grand Marnier Whipped Cream. With poultry, meat, dairy and eggs.
Members: $45, Non-members: $50
nIncludes $5 for wine tasting. Twenty-one and over.
Saturday Feb 13, 3-5:30pm. Edmonds
Saturday Feb 27, 3-5:30pm. Redmond
Saturday Mar 6, 3-5:30pm. Issaquah
Saturday Mar 20, 3-5:30pm. West Seattle
Monday Mar 29, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1065 | PCC Natural Markets | . | Food | Chinese Soups Cooking Class | 3/6/10 | 3:00 PM | 5:30 PM | Chinese Soups
CHRISTINA CHUNG
Soups are an important part of Chinese cuisine, especially in transitional weather. One of Christina?s happiest memories of Hong Kong was being with her family, eating her grandfather?s soup. She was inspired by his recipes and would like to sharethem with you. You?ll make a quick version of the classic Chicken Wonton Soup with Bok Choy and Goji Berries; fragrant Chinese Five-spices Beef Soupmade aromatic with Pu-ehr tea and vegetables; and Bean Soup with Pork Tenderloin and Barley will help to warm you up this season. With meat and poultry; no dairy or eggs.
Members: $35, Non-members: $40
Saturday Mar 6, 3-5:30pm. Edmonds
Saturday Mar 13, 3-5:30pm. Issaquah
Sunday Mar 14, 1-3:30pm. West Seattle
Thursday Mar 18, 6:30-9pm. Greenlake
SundayMar 21, 1-3:30pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1073 | PCC Natural Markets | . | Food | Swedish Pancake Breakfast | 3/7/10 | 8:00 AM | 1:30 PM | Award-Winning and Famous
By far one of our most popular andfamous events, every first Sunday of the month we serve up authentic Swedish pancakes for our members and our friends in the community! The pancake breakfast is open to the public, so come and experience what is often imitated, but never quite done right. In addition to Swedish pancakes, there's music and folk dancing, good friends, and real Swedish coffee. Everyoneis welcome!
Price for Breakfast [includes pancakes with lingon or strawberries, ham, milk, coffee, orange juice, and seconds]:
Adults: $8.SCC Members $6. Children 5?12: $4. Children under 5: FREE.
Our breakfast runs between 8 a.m. and 1:30 p.m. on the first Sunday of every month, except July and August.
If you would like to volunteer and help at the pancake breakfast, please contact us and let us know!
http://www.swedishculturalcenter.org/Events/pancake.htm | Swedish Cultural Center | . | Farmers | West Seattle Farmers Market | 3/7/10 | 10:00 AM | 2:00 PM | Sundays 10am to 2pm; year-round. "The 'Junction' at California Ave SW and SW Alaska. There is free street parking in the area surrounding the market." http://www.seattlefarmersmarkets.org/markets/west_seattle
Please contact event organizers above for more information or to confirm dates, time and location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more.
| The 'Junction' at California Ave SW and SW Alaska | . | Farmers | Ballard Farmers Market | 3/7/10 | 10:00 AM | 3:00 PM | Sundays
5330 Ballard Ave NW. Free parking is available on Shilshole Ave. only one block away.
http://www.fremontmarket.com/ballard/
Please contact event organizers above for more information or to confirm dates, time and location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more. | 5330 Ballard Ave NW |
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| | | | | | | | . | Food | Get Ready to Garden! | 3/7/10 | 1:00 PM | 3:00 PM | Get Ready to Garden!
when Mar 07, 2010
from 01:00 pm to 03:00 pm
where Seattle Tilth Demonstration Garden at the Good Shepherd Center; 4649 Sunnyside Ave. N, Seattle, WA 98103
contact nameCarrie Niskanen
contact phone 206-633-0451 x101
Come out and learn how to get your garden ready for spring and summer crops. The Tilth gardeners will show youhow to prepare your beds for planting, including determining if the soil is dry enough to cultivate. From there you will learn what you can plant now and assist in planting seeds and starts. Gardeners will leave equipped with the knowledge to get their gardens into shape and kick off a productive new garden season!
The class will be a mix of lecture and hands-on work in the garden. Please dress for the weather. Class meets rain or shine.
Cost: $25 for Tilth members, $35 for Non-Tilth Members
http://www.seattletilth.org/learn/classes-and-workshops/get-ready-to-garden | Good Shepherd Center | . | Food | Heart of the Turkish Home Cooking Class | 3/7/10 | 1:00 PM | 3:30 PM | Heart of the Turkish Home
SUREYYA GOKERI
Good for the heart as well as the soul, Sureyya?s Turkish dishes are just right for a weeknight supper or family gathering. She offers you Turkish Apple Tea to sip on as she makes Mahmut Pasha Corbasi (lentil soup with noodles and garbanzobeans); Tabuk Kebabi (ground chicken kabobs with grilled vegetables); Firinda Karnibahar (cauliflower gratin with feta cheese); and Yugurt Soslu Ispanak Kavurmasi (saut‚ed spiced spinach with yogurt). You?ll also taste the popular Turkish dessert Revani (orange-scented semolina cake with shredded coconut). With poultry, dairy and eggs.
Members: $35, Non-members: $40
Sunday Feb 7, 1-3:30pm. Redmond
Sunday Feb 21, 1-3:30pm. Issaquah
Sunday Feb 28, 1-3:30pm. Edmonds
Sunday Mar 7, 1-3:30pm. West Seattle
Wednesday Mar 24, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1063 | PCC Natural Markets | . | PacNW | Permaculture & Herb Gardening | 3/7/10 | 1:00 PM | 4:00 PM | March 7, 2010: Permaculture & Herb Gardening in PUYALLUP from1-4. $15 for one person, $10 per additional friend/family. Simply RSVP at425-248-0253 or email us and we'll set a place for you! Meet at 1:00 PM atthe Wolf Camp home office, 1026 14th St. SW, Puyallup WA 98371, and receive a summary review of February session. Spring is here, so we will start cultivating the early-growing herbs we hope to have in our gardens this year, and we will make plans for our next three sessions. More details willbe posted for this month after our December 6th session.
http://www.wolfcamp.com/wolfjourney/workshops.html#gardening | Puyallup | . | Food | Music at Hidmo (Most Sundays - Check with Restaurant to Confirm) | 3/7/10 | 8:00 PM | 10:00 PM | From website of musician Larry Swanson: http://www.larryswanson.com/music-and-dance/African-music-nights-HIDMO.htm
"Sunday Nights at Hidmo
Various Artists
Sunday evenings
8-10 pm
FREE (donations welcome)
HIDMO Eritrean Restaurant
2000 S. Jackson St.
206-329-1534
This free evening of African music has been happening every Sunday at HIDMO since thespring of 2005. Hidmo is a great Eritrean/East African restaurant offeringgood food at reasonable prices. Come join the fun in a "house-party" atmosphere where the performers let their hair down and try out new things." See below or Larry's website for performers for this week.
http://www.Hidmo.org | Hidmo Eritrean Restaurant 2000 S. Jackson St. | . | Food | First Foods: Introducing Food to Baby | 3/8/10 | 6:30 PM | 9:00 PM | First Foods: Introducing Food to Baby
AMI KARNOSH
Certified nutritionist and mom Ami talks about how to introduce foods at the appropriate age for your child, and how to make nutrient-rich meals to keep your baby or toddler healthy and full. She also will discuss various cooking and storage techniques for the different foods. Bring your questions and excitement to try these simple recipes. Ami will make Fabulous Fruit Sauce, Seasonal Veggie Mash, and a nutrient-dense cereal perfect for baby and parent. Babes in arms welcome. Vegetarian; no dairy or eggs.
Members: $35, Non-members: $40
Both parents for the price of one.
Saturday Jan 23
, 3-5:30pm. Redmond
Sunday Jan 31, 1-3:30pm. Edmonds
Sunday Feb 21, 1-3:30pm. West Seattle
Monday Mar 8, 6:30-9pm. Greenlake
Sunday Mar 28
, 1-3:30pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1103 | PCC Natural Markets | . | Food | Gnocchi Workshop | 3/8/10 | 6:30 PM | 9:00 PM | Gnocchi Workshop
IOLE AGUERO
BACK BY POPULAR REQUEST. In this fun, hands-on class, you?ll be rolling in dough to make the freshest, lightest gnocchi (say nee-o?-kee) ? little potato dumplings ? bathed in tasty, tempting sauces. You?ll practice making these heavenly little pillows, and top them with a variety of Iole?s luscious sauces, including creamy Gorgonzola Sauce; Mushrooms and Cream; and Al Burro (butter) with Garlic and Oregano. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Monday Mar 1, 6:30-9pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Greenlake
Monday Mar 15, 6:30-9pm. Redmond
Friday Mar 19, 6:30-9pm. Issaquah
Wednesday Mar 24, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1072 | PCC Natural Markets | . | Free | Issaquah PCC Food Packaging Work Parties | 3/8/10 | 7:00 PM | 8:30 PM | ISSAQUAH PCC FOOD PACKAGING WORK PARTIES
held at IssaquahFood & Clothing Bank
179 First Ave S.E., Issaquah
on the following Monday evenings at 7 p.m.
? January 11
? March 8
? May 10 ? July 12
? September 13
? November 8
Help package bulk foods purchased with PCC Food Bank Program donations from PCC shoppers. Everyone is welcome. For more information, contact Community Relations at 206-547-1222 or e-mail: communityrelations@pccsea.com. Volunteering is a great way to meet people and learn about cooperation first hand. Remember ? you can make a donation at all PCCcheckstands or donate online!
http://www.pccnaturalmarkets.com/community/events/is.html | Issaquah Food & Clothing Bank | . | Food | The Art of Fishing 101 (Ages: 5 Yrs. to 18 Yrs.): 1st Class of 4-Week Series | 3/9/10 | 4:00 PM | 4:50 PM |
The Art of Fishing 101 Session II Ages: 5 Yrs. to 18 Yrs.
nFees:
- Activity fee $24.00
Description:
Learn the skills of fly tying and/or join a fishing derby. Beginning anglers and more experience fishers will learn the essentials for successful fishing. Skills includes 4-5 knots, varous casting methods (overhand, flipping and pitching),lure selection and rigging methods.Equipment is provided but you welcome to bring your own.
\
Meets:
Tuesday 03-09-10 4:00pm - 4:50pm Computer Lab-Southwest Pool & Community Center
Tuesday 03-16-10 4:00pm - 4:50pm Computer Lab-Southwest Pool & Community Center
Tuesday 03-23-10 4:00pm - 4:50pm Computer Lab-Southwest Pool & Community Center
Tuesday 03-30-10 4:00pm - 4:50pm Computer Lab-Southwest Pool & Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=70&cid=51545 | Southwest Pool & Community Center | . | Food | Succulent Seafood from Waterfront Grill Cooking Class | 3/9/10 | 6:00 PM | 8:30 PM | Tuesday, March 9, 2010
Succulent Seafood from WaterfrontGrill
with Chef Peter Levine
Waterfront Grill
6-8:30pm
Join Chef Peter Levine from Waterfront Seafood Grill for Madras Curry Dusted Seared Scallop with Roasted Pineapple, Tasso Ham and Arugula, Seasonal Fish with Watercress Puree, Braised Fennel, Roasted Shallot and Smoked Bacon Relish, and Chocolate Souffl‚ - Demystified.Please note that when purchasingcooking classes online, your seats are not confirmed until you receive a receipt in the mail. If there is no availability you will be notified and not charged for your order.
type of class: demonstration
cost: $80
http://www.dish-it-up.com/calendar/class.php?record_no=00687 | Magnolia | . | Food | Farming Basics: Season Planning | 3/9/10 | 6:00 PM | 9:00 PM | Farming Basics and Backyard Food Production
Whether you?re interested in growing more food for your family or starting a new career in farming, learn how you can provide food security for your family or community with classes in the 21 Acres Food and Farming Education Program. The growing movement of urban farming and home gardening appeals to those not justinterested in additional income in the current economic climate, but a lifestyle change or just the recreation and enjoyment of growing good tasting
, nutritious food.
Programs have been designed to provide students witha comprehensive package of materials and information that will leave them with the skills required to be successful in their chosen area of study.
nFarming Basics: Looking to gain a deeper understanding of farming fundamentals, start a new hobby or considering farming for a living? Build your own package or follow one of our suggested bundles to gain in-depth knowledge of these comprehensive topics. ***Sign up for the entire series for $395.00, 20% off the already discounted package rate!***
Backyard Food Production: Would you like to provide home-grown food for your family year round? Join us to learn how to create an annual plan for maximizing your growing space, fitting edible plants throughout your yard, and preserving the food you grow.
Build your own package! Choose any 4 classes below for $125.00, a savings of $35.00. Individual class: $40; Field Workshop: $65
Enroll
To enroll for a class, download the Enrollment Application and return to education@21acres.org. If enrolling within 7 days of class, please email education@21acres.org or call 206-442-2061 to enroll in person. Scholarship Application
Keep checking back for additional class information and updates. Additional preservation and cooking classes will be offered later in the year, taking advantage of summer and fall harvest.
Farming Basics
Planning
Farm Planning, Tuesday, Feb. 23, 6-9 p.m.
Season Planning, Tuesday, March 9, 6-9 p.m.
Record Keeping, Tuesday, April 6, 6-9 p.m.
Plants and Soil
Plant Transplants, Tuesday, March 23, 6-9p.m.
Nutrient Management/Soils 1, Tuesday, April 20, 6-9 p.m.
Soils 2, Tuesday, May 4, 6-9 p.m.
Field Workshop: composting & soil testing; Saturday, May 8, 9 a.m. to 2 p.m.
Field Preparation & Maintenance
Field Preparation, Tuesday, May 18, 6-9 p.m.
Designing Drip Irrigation, Tuesday, June 1, 6-9 p.m.
Pest Management, Tuesday, June 15, 6-9p.m.
Field Workshop: field preparation, hoophouse construction, laying drip irrigation; Saturday, June 19, 9 a.m. - 2 p.m.
http://www.21acres.org/education-program | 21 Acres | . | Food | Washington Wines and Wineries (4 Session Series) | 3/9/10 | 6:00 PM | 9:00 PM | Washington Wines and Wineries
Class Description
Take a field trip to get to know wines of Washington State with longtime Auction of Washington Wines Guest Sommelier Dieter Schafer. This 12-hour course is perfect for beginners and seasoned wine tasters and includes one Saturday (3/20) visit to area wineries. Learn by tasting wines from all 11 Washington viticultural areas. Course covers fundamentals of winemaking and includes wine buying, serving and enjoying. Recommended Book: "Washington Wines and Wineries," by Paul Gregutt, is available in the bookstore. Tasting each session. Must be at least 21 years of age to attend.
Please read: Class includes field trip to local winery on March 20.
Tuesday, 6:00 PM - 9:00PM; Saturday, 12:00 PM - 3:00 PM; 4 sessions starting March 2, 2010, ending March 20, 2010
Tuition: $99.00 Materials Cost: $24.00
Instructor: Schafer
Location: SSCC, Jerry Brockey Student Center (JMB), JMB 140
http://www.learnatsouth.org/ | S. Seattle Community College | . | Food | Living Foods: Fermented & Live Culture Foods | 3/9/10 | 6:30 PM | 9:00 PM | Living Foods
TRINA KAUFMAN
Traditional cuisines all over the world have prized their fermented and live culture foods; this time-honored way of preserving fresh foods is nutritious and delicious. In addition to their unique and bright flavors, fermented foods stimulate and aiddigestion, increase energy, promote nutrient absorption, and help with detoxing. You?ll learn the simple craft of fermentation and Trina will discuss the healing properties of these amazing foods. You?ll make Greens and Roots Sauerkraut; Sour Dill Pickles; Tricolor Slaw with Sesame Miso Dressing; Kombucha; and Kefir. Even dessert can contain living foods, with miso as the secret ingredient in Pecan Date Bon Bons. Vegetarian, with dairy options; no eggs.
Members: $35, Non-members: $40
Saturday Feb 20, 10am-12:30pm. Bastyr University
Sunday Feb 28, 1-3:30pm. Redmond
Tuesday Mar 9, 6:30-9pm. Edmonds
Tuesday Apr 6, 6:30-9pm. Greenlake
Saturday Apr 10, 10am-12:30pm. West Seattle
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1078 | PCC Natural Markets | . | Food | Salsa, Sauces and Compotes Cooking Class | 3/9/10 | 6:30 PM | 9:00 PM | Salsa, Sauces and Compotes
KARISTA BENNETT
A versatile sauce, salsa or compote can make any meal a special occasion. Wake up winter taste buds with a savory Smoky Apple Compote for pork or chicken, or enhance grilled beef or fish with a topping of South American Chimmichurri Sauce. Learn to prepare flavorful salsas, such as Pineapple Cilantro Salsaand Mango Avocado Salsa. A spicy Apricot Ginger Sauce or an Orange Chipotle Vinaigrette make a delicious sauce for grilled prawns, chicken or fish. You will taste these creations with pork tenderloin or fish. For dessert, you?ll try divine Mexican Chocolate Sauce over ice cream. With meat, seafood, dairy and eggs.
Members: $35, Non-members: $40
Friday Feb 26, 6:30-9pm. West Seattle
Tuesday Mar 9, 6:30-9pm. Greenlake
Friday Mar 19, 6:30-9pm. Redmond
Monday Mar 22, 6:30-9pm. Issaquah
Wednesday Mar 31, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1091 | PCC Natural Markets | . | Food | Sushi Rolls Made Easy Cooking Class | 3/9/10 | 6:30 PM | 9:00 PM | Sushi Rolls Made Easy
SEPPO FARREY
Sushi has become one of America?s most popular foods, and sushi rolls are the most well-knownvariety. Maki Sushi is ?rolled sushi? with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of nori (seaweed). Just about any ingredient can be rolled into the center, from avocado to spinach to tofu. Learn to make perfect sushi rice, prepare effortless sushi rolls and serve your creations with elegance. Vegetarian; no dairy or eggs.
Members: $35, Non-members: $40
Wednesday Mar 3, 6:30-9pm. Issaquah
Tuesday Mar 9, 6:30-9pm. West Seattle
Tuesday Mar 30, 6:30-9pm. Redmond
Tuesday Apr 6, 6:30-9pm. Edmonds
Wednesday Apr 14, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1070 | PCC Natural Markets | . | Food | Beer Tasting 101 | 3/9/10 | 6:30 PM | 9:00 PM | Beer Tasting 101
Do you feel like beer terminology has gotten a lot more complicated in the last decade? There are more choices today than ever and sorting through them can be daunting. The class will covera wide range of classic beer styles, from golden Pilsners to black-as-night Stouts. We will sprinkle in a little bit of beer history and a basic overview of the brewing process. After tasting some of the finest local and European beers, you will be armed with enough knowledge to appreciate the complexities of today?s modern beer world.
Beer Tasting 101
Item: 7134Tim Nichols
6:30 PM - 9:00 PMOn Campus: CC
Sessions: 1 TuLocation: 1254A
3/9/2010 - 3/9/2010Fee: $39.00
ID required, $10 supply fee payable to instructor.
http://www.campusce.net/NSCC/course/course.aspx?C=1812&pc=16&mc=70&sc=
| North Seattle | . | Food | Absolutely Fabulous Appetizers Cooking Class | 3/9/10 | 6:30 PM | 9:00 PM | Absolutely Fabulous Appetizers
BECKY SELENGUT
ALL NEW RECIPES. Becky has a huge number of appetizer recipes she has created, and she adds more all the time. This year, you?ll bear witness to that creativeprocess as she makes Cumin-roasted Carrots with Beetroot and Tzatziki Sauce; Celery Root Salad with Asian Pears and Hazelnuts; Baked Mussels with Apple Cider, Caper and Thyme Glaze; Caramelized Sausage and Apples with Mostarda (fruit and mustard condiment); Roasted Mushroom Caps stuffed with Caramelized Onions and Oregon Blue Cheese; and Stuffed Dates with Gorgonzola, Prosciutto and Fig-balsamic Syrup. With meat, seafood, dairy and eggs.
Members: $35, Non-members: $40
Tuesday Mar 2, 6:30-9pm. Edmonds
Tuesday Mar 9, 6:30-9pm. PCC Co-op Office
Friday Mar 12, 6:30-9pm. Issaquah
Monday Mar 15, 6:30-9pm. West Seattle
Wednesday Mar 17, 6:30-9pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1068 | Various, See Description | . | Food | Beans, Grains and More Cooking Class | 3/9/10 | 6:30 PM | 9:00 PM | Beans, Grains and More
JOHNNA DIETZ
Nutritionist Johnna Dietz will show you why and how to include beans and whole grains in delicious meals that will please the whole family. You?ll learn the healthiestcooking techniques as you make Baked Tex-Mex Grains with Corn and Peppers; Black-eyed Peas with Leeks and Greens; Coconut Quinoa Pilaf; and FrenchLentil and Potato Stew. Vegetarian, with dairy; no eggs.
Members: $35
, Non-members: $40
Tuesday Mar 2, 6:30-9pm. Greenlake
Tuesday Mar 9, 6:30-9pm. Redmond
Tuesday Mar 16, 6:30-9pm. Edmonds
Saturday Mar 20, 10am-12:30pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1099 | PCC Natural Markets | . | PacNW | Master Beekeeping Course | 3/9/10 | 6:30 PM | 9:30 PM | Master Beekeeper Course
How Sweet It Is!
Now you can become a Master Beekeeper, help keep local pollinators thriving, and satisfy your sweet tooth at the same time!
Once again, Washington State UniversitySnohomish County Extension and Beez Neez Apiary Supply are teaming up to sponsor three sessions over the next six months of the popular apprentice level course in the Master Beekeeper Program. The five-week course provides athorough introduction to beekeeping for novice beekeepers as well as a comprehensive refresher course for experienced apiculturists.
The first session starts Tuesday evenings, October 27 through November 24, 2009 from 6:30 p.m. to 9:30 p.m. in McCollum Park at WSU Snohomish County Extension?s Cougar Auditorium, 600 128th ST SE, Everett. The course will be repeated in 2010 starting Monday, January 11 and again next spring starting March 1.
Designed to build basic beekeeping skills, topics to be covered include bee biology, equipment, seasonal management requirements, identification, and management of pests, as well as honey removal and processing. The overall focus will hone in on the unique challenges and benefits to beekeeping in the Pacific Northwest.
A workshop manual complements the lectures. Participants completing the five-week course and passing the WashingtonState Apprentice Beekeeper level exam (an open book test) will receive a certificate towards the Journey and Master Beekeeper levels of training.
Each session will be taught by local beekeeping professionals, WSU Snohomish County Extension entomologist Dave Pehling, and Jim Tunnell, owner ofBeez Neez Apiary in Snohomish.
Class size is limited and expected to fill quickly. The cost for the five-week course is $50 per person. To register, contact Karie Christensen at (425) 357-6039, or email her at klchristen@cahnrs.wsu.edu. You may also download the registration form at http://www.snohomish.wsu.edu/ag/workshops/beekeeping09.pdf and mail it with your check.
For more information on the course, contact Dave Pehling, pehling@wsu.edu, (425) 357-6019.
Extension programs and policies are consistentwith federal and state laws and regulations on nondiscrimination regardingrace, color, gender, national origin, religion, age, disability, and sexual orientation. Evidence of non-compliance may be reported through your local Extension Office. Persons with a disability requiring special accommodation can request accommodation 21 days before training at (425) 338.2400. If accommodation is not requested in advance, we cannot guarantee availability on-site.
http://cascadeharvest.org/calendar/2009/october/27/master-beekeeper-course | Everett | . | Food | Hot & Savory Asian Soups | 3/9/10 | 6:30 PM | 9:30 PM | TUE, MAR 9 2010
6:30 PM
Hot & Savory Asian Soups (Demonstration)
NVC Clubhouse Kitchen (Enter from lower parking lot on the right of the building)
1212 South King Street
Seattle, WA 98144
Share the traditional foundation of Asian cuisine with these good feeling soups! Learn the secrets of whipping up a good stock. Then add all the condiments andfresh seasonal ingredients to create a memorable first course or full meal.
Basic Asian Chicken Stock
Thai Tom Kaa Gai (Coconut Chicken Soup with Lemongrass)
Vietnamese Beef Pho
Chinese Hot and Sour Soup
Coconut Ginger Chocolate Brownies with Mango Lime Sauce and Banana Whiskey Cream Sauce
$70
http://www.cookingschoolsofamerica.com/nuculinary/index.php?flag_menu_index=reservation_php#226 | NVC Clubhouse Kitchen | . | Food | Cookwise Series: Techniques Master Series | 3/9/10 | 6:30 PM | 9:30 PM | TUE, FEB 2 2010 6:30 PM
to
TUE, MAY 25 2010 6:30 PM
COOKWISE SERIES: Techniques Master Series
This in-depth series is for those who are passionate about food and cooking. From knife skills and mise enplace to velvety sauces, from succulent meat and poultry to exceptional eggs, we teach the science and techniques behind great cuisine in our exclusive hands-on series. The classes in this particular series are designed tobe more intense than regularly scheduled group classes, more like a professional cooking school environment and syllabus. Hone your skills, brush up those talents, and have a great time!
Earlybird registration $1800 until January 4, then price increases to $2,000.
Individual class registration on a space-available basis $140/class. See Sizzleworks' site for individual class topics.
http://www.cookingschoolsofamerica.com/sizzleworks/index.php?flag_menu_index=basicskillseries_php#206 | Sizzleworks Cooking School |
|
| | | | | | | | . | Food | After School Chefs (Ages 11-14) 1st Class of 4-Week Series | 3/10/10 | 3:00 PM | 5:00 PM |
After School Chefs - 51414
Ages: 11 Yrs. to 14 Yrs.
Fees:
- Activity fee $36.00
Description:
Cooking - the next best thing to eating! Make the dishes that will have one coming back for more, impress your friends and family.Imagine you making fantastic home cook meals.
Meets:
Wednesday 03-10-10 3:00pm - 5:00pm Kitchen-Southwest Pool & Community Center
Wednesday 03-17-10 3:00pm - 5:00pm Kitchen-Southwest Pool &Community Center
Wednesday 03-24-10 3:00pm - 5:00pm Kitchen-Southwest Pool & Community Center
Wednesday 03-31-10 3:00pm - 5:00pm Kitchen-Southwest Pool & Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=23&cid=51527 | Southwest Pool & Community Center | . | Food | Rainier Cooks! (Ages 13-19) | 3/10/10 | 3:30 PM | 5:30 PM |
Rainier Cooks! - 50581
Ages: 13 Yrs. to 19 Yrs.
Fees:
n- Free Courses $0.00
Description:
Cooking - the next best thing to eating! Gather with friends to prepare healthy snacks and cooking projects.
Meets:
Wednesday 03-03-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-10-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-17-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-24-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-31-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=23&cid=50694 | Rainier Community Center | . | Food | Soup and Focaccia Class | 3/10/10 | 6:00 PM | 8:30 PM | Soup & Focaccia
Class Description
Fall weather soups hit the spot as the weather gets colder. Enjoy an evening of good flavors as you learn the secrets of making satisfying soups from West Seattle caterer Patty Carow. She will teach you to make her signature focaccia that compliments soups and inspires tasty meals.
Wednesday, 6:00 PM - 8:30 PM; 1 session on March 10, 2010
Tuition: $45.00 Materials Cost: $10.00
Instructor: Carow
Location: Blue Willow Catering Company, Off Campus
http://www.learnatsouth.org/index.cfm?method=ClassInfo.ClassInformation&int_class_id=15638&int_category_id=2&int_sub_category_id=41&int_catalog_id=0 | South Seattle Community College | . | Food | Confident Cook: Healthy Meals on the Run - Fish and Shellfish | 3/10/10 | 6:00 PM | 8:30 PM | Confident Cook: Healthy Meals on the Run - Fish and Shellfish
Learn to create delicious, healthy and quick meals. This class featuresYukon Gold Potato Hash with Salmon, Manilla Clams with Saffron Broth and Pasta, and White Fish with Seasonal Veggies baked in parchment paper.
Wednesday, 6:00 PM - 8:30 PM; 1 session on March 10, 2010
Tuition: $45.00 Materials Cost: $20.00
Instructor: Baker
Location: SSCC, Culinary ArtsBuilding (CAB), CAB Main Kitchen
http://www.learnatsouth.org/index.cfm?method=ClassInfo.ClassInformation&int_class_id=15996&int_category_id=2&int_sub_category_id=41&int_catalog_id=0 | South Seattle Community College | . | Food | Easy and Healthy Weeknight Cooking Class | 3/10/10 | 6:30 PM | 8:30 PM | Easy and Healthy Weeknight
Olaiya Land-Chef/Owner, Olaiya Land Catering
Wednesday, March 10, 6:30-8:30 PM$45
Join Chef Olaiya as she demonstrates how easy and tempting it is to eat healthy, wholesome, flavorful foods. Her menus are suitable for everykind of meal, from weekday suppers to special occasions. Shrimp Stir-fry with Baby Bok Choy & Mushrooms; Easy Roast Chicken with Lemon & Rosemary;Roasted Root Vegetables with Poached Eggs; Smoky Guinness Stout Chili andClementine-Pomegranate Salad with Pistachios & Halva.
http://classes.culinaryeventsnw.com/index.html | Lynnwood | . | Food | Artisan Sourdough Bread w/George dePasquale | 3/10/10 | 6:30 PM | 9:00 PM | Artisan Sourdough Bread
GEORGE DE PASQUALE
BACK BY POPULAR REQUEST. George, the founder and head baker at The Essential Baking Company, is ready to teach you the art of making crusty, fragrant sourdough breads just like the pros. You?ll get information on what type of flour to use, making a sourdough starter, and how to knead, shape and make the loaves in your home kitchen. You?ll sample the loaves that George has made, and have time for questions. Vegetarian; no dairy or eggs.
Members: $40, Non-members: $45
Tuesday Jan 12, 6:30-9pm. Greenlake
Wednesday Feb 24, 6:30-9pm. Edmonds
Wednesday Mar 10, 6:30-9pm. Redmond
ThursdayMar 25, 6:30-9pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1079 | PCC Natural Markets | . | Food | Gnocchi Workshop | 3/10/10 | 6:30 PM | 9:00 PM | Gnocchi Workshop
IOLE AGUERO
BACK BY POPULAR REQUEST. In this fun, hands-on class, you?ll be rolling in dough to make the freshest, lightest gnocchi (say nee-o?-kee) ? little potato dumplings ? bathed in tasty, tempting sauces. You?ll practice making these heavenly little pillows, and top them with a variety of Iole?s luscious sauces, including creamy Gorgonzola Sauce; Mushrooms and Cream; and Al Burro (butter) with Garlic and Oregano. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Monday Mar 1, 6:30-9pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Greenlake
Monday Mar 15, 6:30-9pm. Redmond
Friday Mar 19, 6:30-9pm. Issaquah
Wednesday Mar 24, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1072 | PCC Natural Markets | . | Food | Early Spring Detox Cooking Class | 3/10/10 | 6:30 PM | 9:00 PM | Early Spring Detox
BIRGITTE ANTONSEN, KAREN LAMPHERE
Get a fresh viewpoint this spring from Birgitte and Karen, who combine theirculinary and clinical talents in this informative class. Learn how to strengthen your immunity, lose winter weight, or simply feel great as you rejuvenate with the change in season. You?ll get a detoxification protocol with wholesome recipes for meals, snacks and drinks, supplement ideas and supporting therapies, and details about which foods support detoxification and which to avoid. You?ll also sample Birgitte?s recipes, such as Curried Bean Patties with Lemon Nut Aioli, Gingered Sea Vegetable Salad and more. Vegetarian; no dairy or eggs.
Members: $35, Non-members: $40
Wednesday Mar 3, 6:30-9pm. Edmonds
Thursday Mar 4, 6:30-9pm. West Seattle
Wednesday Mar 10, 6:30-9pm. Issaquah
Thursday Mar 11, 6:30-9pm. Redmond
nWednesday Mar 17, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1090 | PCC Natural Market | . | Food | Lust for Latin Flavors Cooking Class | 3/10/10 | 6:30 PM | 9:00 PM | Lust for Latin Flavors
VIDA COLLERY
In the Northwest, it?s always nice to dream about warm weather and food that sparks our imaginations and taste buds. Vida?s menu conjures images of culinary vacations we?d like to have, with Avocado and Bitter Greens Salad with Gazpacho Dressing; Cuban-style Chicken with Citrus Marinade; and Capellini with Cotija Cheese and Cilantro Pesto. Tropical Fruit Banana Splits with Macadamia Nut Chile Brittle are the perfect ending to this dream vacation. With poultry, dairy and eggs.
Members: $35, Non-members: $40
Friday Jan 22, 6:30-9pm. West Seattle
Wednesday Jan 27, 6:30-9pm. Edmonds
Wednesday Mar 10
, 6:30-9pm. Greenlake
Wednesday Mar 17, 6:30-9pm. Issaquah
Wednesday Mar 24, 6:30-9pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1060 | PCC Natural Markets | . | Food | Tuscan Wine Tasting | 3/10/10 | 7:00 PM | 10:00 PM | TUSCAN WINE TASTING
Wednesday, March 10, 7-10pm
Instructor: Tanya Darling
Host: Ken & Linda Reid, Seattle, 1 Credit Plus $12 Luxury Fee
TASTE & PAIR GREAT ITALIAN WINES
Tuscany is possibly the most loved region in all of Italy. It also is home to Italy?s most heralded grapevariety, Sangiovese, as well as many lesser known treasures- red, white& sweet. From the steep hillsides of medieval Montepulciano to the rollinghills of Chianti a plethora of styles abound! In this class with Tanya Darling, wine appreciation specialist, students will explore both the famousand the undiscovered treasures of Central Italy.
The wines featured in this class will be accompanied by a selection of regional cheeses.
http://www.bon-vivant.com/singleclasses.html#tuscanwine | Bon Vivant Cooking School | . | Food | Oh! Chocolate Chocolate Classes | 3/11/10 | 12:30 PM | 2:30 PM | Chocolate Classes
Oh! Chocolate regularly hosts Chocolate Classes at its Madison Park chocolate shop (and beginning October 22nd ? at its Bellevue Square location, too!) for those who want to know more about their favorite indulgence and for those who just want to ?play in the chocolate!?
Please call 206.329.8777 to make your reservations or book your tickets at brownpapertickets.com
Students who are unfamiliar with working with chocolate, as well as advanced students, who truly enjoy it, are welcome. There is always something new to learn, especially from experienced Oh! Chocolate chocolatiers! Among the many chocolate fun facts students will learn, are fascinating ones regarding varietal chocolates and cacao beanpercentages. During the ?hands-on? segment of the class, students will learn to temper and dip in chocolate so their creations will have a professional look.
All in all, it is a relaxing, informative evening, and students always leave with a large box of chocolate goodies that they have madethemselves! The classes usually last from 1.5 to 2 hours. The class is $59per person. Private classes are available for groups of 12 to 18.
Please add this page to your favorites and check back frequently for updates to the schedule. For information on our Chocolate and Wine events, please seethe page noted above ?Wine & Chocolate.? If you would like to be added to our email newsletter list to receive information on special events and announcements, please send me an email at info@ohchocolate.com or click on the?Email Newsletter? page above. We look forward to seeing you soon!
http://www.ohchocolate.com/blog/?page_id=15 | Bellevue Square | . | Free | Sustainable Fisheries Lecture Series - UW School of Aquatic and Fishery Sciences | 3/11/10 | 4:30 PM | 5:30 PM | The Bevan Series examines the biological and social ramifications of our past, present, and future use of marine resources. Highly acclaimed speakers from academic, agency, and nongovernmental backgrounds tackle sustainability from disciplines as diverse as ecology, fisheries management, conservation biology, law, economics, and anthropology.
We invite you to join us for 10 informative lectures and take your place at the leading edge of marine conservation. All lectures are free and open to the public.
Thursdays, 4:30?5:30 pm
7 January?11 March 2010
School of Aquatic & Fishery Sciences
102 Fishery Sciences (auditorium)
1122 NE Boat Street
University of Washington
Reception follows each talk
For more information, contact:
Julia K. Parrish, 206-221-5787
http://courses.washington.edu/susfish/ | 1122 NE Boat Street | . | Food | Wine and Cheese Tasting | 3/11/10 | 5:00 PM | 7:00 PM | Come in the Second Thursday of every Month from 5:00 P.M. till7:00 P.M. for our Monthly Cheese & Wine Pairing.
Engage in lively conversation and expand your Cheese and Wine knowledge.
http://shop.thecheesecellar.com/Tastings.aspx | Seattle Center | . | Food | Container Veggie Gardening | 3/11/10 | 6:00 PM | 7:30 PM | Container Veggie Gardening
when Mar 11, 2010
from 06:00 pm to 07:30 pm
where Seattle Tilth Demonstration Garden at the Good Shepherd Center; 4649 Sunnyside Ave. N, Seattle, WA 98103
contact nameCarrie Niskanen
contact phone 206-633-0451 x101
Attention apartment and condo dwellers! Just because you don't have a patch of ground doesn't mean you can't grow fresh, organic vegetables and herbs. Come learn how to begin and maintain an edible container garden. Whether you?re growing on your balconyor windowsill, this class will help you get started. Learn what kinds of veggies and herbs you can plant now ? greens, peas, potatoes and more!
Class will take place in the unheated Seattle Tilth Greenhouse so dress warmly.
Cost: $18 for Tilth members, $25 non-members. Advance registration and payment is required.
http://www.seattletilth.org/learn/classes-and-workshops/container-veggie-gardening | Good Shepherd Center | . | Food | Cut Like A Chef Knife Skills Class | 3/11/10 | 6:00 PM | 9:00 PM | Cut Like A Chef
Class Description
Tired of spending all your cooking time chopping? With some practice, you will be cutting like apro! This hands-on class covers the techniques used in restaurants to quickly and safely chop vegetables, slice fruits and much more. Bring the knives you currently use and learn the basics of knife choice and maintenance.
Please read: Materials Fee of $10.00 paid directly to your instructor at time of class.
Thursday, 6:00 PM - 9:00 PM; 1 session on March 11, 2010
Tuition: $39.00 Materials Cost: $10.00
Instructor: Brendlinger
Location: SSCC, Culinary Arts Building (CAB), CAB Main Kitchen
http://www.learnatsouth.org/index.cfm?method=ClassInfo.ClassInformation&int_class_id=15526&int_category_id=2&int_sub_category_id=41&int_catalog_id=0 | South Seattle Community College | . | Food | Community Kitchen (Ages 14 & Up) | 3/11/10 | 6:30 PM | 8:30 PM |
Community Kitchen - 50298
Ages: 14 Yrs. to 99 Yrs.
Fees:
- Activity Fee $25.00
Description:
Cooking - the next best thingto eating! Come and enjoy your local community kitchen! By cooking together you may save money, learn new recipes and make new friends. Each participant will be able to leave with meals which they may freeze and share with their families.
Thursday 03-11-10 6:30pm - 8:30pm Kitchen-Rainier Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=23&cid=50410 | Rainier Comm Ctr | . | Food | Greek Cooking Class | 3/11/10 | 6:30 PM | 9:00 PM | It's Greek for Me
TANYA TRAPALIS
Tanya?s love of traditional Greek food comes from her family?s heritage. You?ll love this cuisine after trying her dishes, and will be able to make them at home for your own family. She makes two classic appetizers, Spanakopita (spinach, herb and feta cheese layered and baked in phyllo dough) and Tzatziki Sauce with yogurt and cucumber, served with warm Pita Bread. The main course is Fasolia Yiahni (beans with vegetables and herbs baked in a comforting tomato sauce). Dessert is a delicious flaky phyllo and custard creation, Galactoboureko, served with a warm lemon syrup. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Saturday Feb 27, 3-5:30pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Redmond
Thursday Mar 11, 6:30-9pm. Greenlake
Saturday Mar 20, 3-5:30pm. Issaquah
Tuesday Mar 30, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1067 | PCC Natural Markets | . | Food | Early Spring Detox Cooking Class | 3/11/10 | 6:30 PM | 9:00 PM | Early Spring Detox
BIRGITTE ANTONSEN, KAREN LAMPHERE
Get a fresh viewpoint this spring from Birgitte and Karen, who combine theirculinary and clinical talents in this informative class. Learn how to strengthen your immunity, lose winter weight, or simply feel great as you rejuvenate with the change in season. You?ll get a detoxification protocol with wholesome recipes for meals, snacks and drinks, supplement ideas and supporting therapies, and details about which foods support detoxification and which to avoid. You?ll also sample Birgitte?s recipes, such as Curried Bean Patties with Lemon Nut Aioli, Gingered Sea Vegetable Salad and more. Vegetarian; no dairy or eggs.
Members: $35, Non-members: $40
Wednesday Mar 3, 6:30-9pm. Edmonds
Thursday Mar 4, 6:30-9pm. West Seattle
Wednesday Mar 10, 6:30-9pm. Issaquah
Thursday Mar 11, 6:30-9pm. Redmond
nWednesday Mar 17, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1090 | PCC Natural Market | . | Food | Parent/Child Cooking: Little Spuds and Tiny Tators 1st Class of 3-Week Series | 3/12/10 | 9:30 AM | 10:30 AM | PARENT/CHILD COOKING LITTLE SPUDS AND TINY TATORS - 27247
Ages: 2 Yrs. to 5 Yrs.
Fees:
- RES $24.00
- NON RES $29.00
Description:
Ages 2 to 5 years with parent. We've relocated and revamped our preschool cooking series with your little muncher in mind! Starting in the fall our cooking with preschooler's program will be relocated to the kitchen at our beautiful McAuliffe Park. Instructor and caterer Miss Susie will openup your child's eyes and senses as you peel, pour, shred, shake, bake, mash and more! Little Spuds and Tiny Tators - From field to fork the potato has had quite a journey! Hear about the potato's adventure to the kitchen at McAuliffe as we create one potato, two potato, three potato recipes during this series. Don't forget?.there's stories and crafts too! Instructor: Miss Susie. Location: McAuliffe Park, 10824 NE 116th St, Kirkland, 98034. $6 supply payable to the instructor on the first day of class.
Friday Mar-12-2010 9:30AM - 10:30AM ATRIUM BUILDING
MCAULIFFE PARK ATRIUM BUILDING - MCAULIFFE PARK
Friday Mar-19-2010 9:30AM - 10:30AM ATRIUM BUILDING-MCAULIFFE PARK
Friday Mar-26-2010 9:30AM - 10:30AM ATRIUM BUILDING-MCAULIFFE PARK
http://kirklandparks.net/eConnect/Activities/ActivitiesCourseDetails.asp?cid=27258 | Kirkland | . | Food | Parent/Child Cooking: Little Spuds and Tiny Tators 1st Class of 3-Week Series | 3/12/10 | 10:45 AM | 11:45 AM | PARENT/CHILD COOKING LITTLE SPUDS AND TINY TATORS - 27248
Ages: 2 Yrs. to 5 Yrs.
Fees:
- RES $24.00
- NON RES $29.00
Description:
Ages 2 to 5 years with parent. We've relocated and revamped our preschool cooking series with your little muncher in mind! Starting in the fall our cooking with preschooler's program will be relocated to the kitchen at our beautiful McAuliffe Park. Instructor and caterer Miss Susie will openup your child's eyes and senses as you peel, pour, shred, shake, bake, mash and more! Little Spuds and Tiny Tators - From field to fork the potato has had quite a journey! Hear about the potato's adventure to the kitchen at McAuliffe as we create one potato, two potato, three potato recipes during this series. Don't forget?.there's stories and crafts too! Instructor: Miss Susie. Location: McAuliffe Park, 10824 NE 116th St, Kirkland, 98034. $6 supply payable to the instructor on the first day of class.
Meets:
Friday Mar-12-2010 10:45AM - 11:45AM ATRIUM BUILDING
MCAULIFFE PARK ATRIUM BUILDING - MCAULIFFE PARK
Friday Mar-19-2010 10:45AM - 11:45AM ATRIUM BUILDING-MCAULIFFE PARK
Friday Mar-26-2010 10:45AM - 11:45AM ATRIUM BUILDING-MCAULIFFE PARK
http://kirklandparks.net/eConnect/Activities/ActivitiesCourseDetails.asp?cid=27259 | Kirkland |
|
| | | | | | | | . | Food | Kids Cooking: Flavors of India | 3/12/10 | 4:00 PM | 6:00 PM | Flavors of India
LISA PALMATIER
For ages 7 to 9; children work independently of parents. Come discover all the great flavors of India as we make Vegetable Samosas ? savory baked turnovers made with whole-grain flour and a curried potato filling. We?ll also make a tasty condiment to dip our samosas in ? Green Chutney. We?ll finish off our culinary adventure with a refreshingly cool, non-dairy Sweet Fruit Lassi, an Indian-style milkshake. Vegetarian; no dairy or eggs.
Members: $30, Non-members: $35
Saturday Mar 6, 10am-12pm. Edmonds
Friday Mar 12, 4-6pm. Greenlake
Saturday Mar 20, 10am-12pm. West Seattle
Friday Mar 26, 4-6pm. Issaquah
Saturday Apr 10, 3-5pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1108 | PCC Natural Markets | . | Food | Pasta 101 | 3/12/10 | 6:00 PM | 9:00 PM | Pasta 101
Friday March 12
6:00 - 9:00 PM
Learn to make fresh pasta at home. We will make several versions of this quintessential element of so many traditional dishes. We?ll use the pasta with several different sauces we will create to prepare Fettuccine with Truffle Cream Sauce and Lasagna Bolognese. Oh, and we'll probably figure out a quintessential Italian dessert as well.
Price Per Person - $ 75.00 Plus WA sales tax
Classes are hands on
Pre-registration is required
http://www.cookingschoolsofamerica.com/dianesmarketkitchen/index.php?flag_menu_index=reservation_php#619 | Diane's Market Kitchen | . | Food | Wine 101 | 3/12/10 | 6:30 PM | 9:00 PM | Wine 101
ROBERT PETERSEN
In this fun introduction to wine, we will investigate how wine is made, wine history, tasting and sensory evaluation. You?ll taste wines from many regions and, with Robert?s guidance, explore their unique characteristics. You?ll also learn how European wines are labeled so you can buy with confidence and navigate restaurant wine lists. Artisan cheeses and meats will accompany the wines and food pairing will be discussed as well. Vegetarian, with dairy, meat optional;no eggs.
Members: $40, Non-members: $45
Includes $5 for wine tasting.Twenty-one and over.
Saturday Jan 9, 3-5:30pm. Issaquah
Friday Jan 29, 6:30-9pm. Redmond
Friday Feb 19, 6:30-9pm. Greenlake
Friday Mar 12
, 6:30-9pm. West Seattle
Saturday Mar 27, 3-5:30pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1083 | PCC Natural Markets | . | Food | Gnocchi Workshop | 3/12/10 | 6:30 PM | 9:00 PM | Gnocchi Workshop
IOLE AGUERO
BACK BY POPULAR REQUEST. In this fun, hands-on class, you?ll be rolling in dough to make the freshest, lightest gnocchi (say nee-o?-kee) ? little potato dumplings ? bathed in tasty, tempting sauces. You?ll practice making these heavenly little pillows, and top them with a variety of Iole?s luscious sauces, including creamy Gorgonzola Sauce; Mushrooms and Cream; and Al Burro (butter) with Garlic and Oregano. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Monday Mar 1, 6:30-9pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Greenlake
Monday Mar 15, 6:30-9pm. Redmond
Friday Mar 19, 6:30-9pm. Issaquah
Wednesday Mar 24, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1072 | PCC Natural Markets | . | Food | Absolutely Fabulous Appetizers Cooking Class | 3/12/10 | 6:30 PM | 9:00 PM | Absolutely Fabulous Appetizers
BECKY SELENGUT
ALL NEW RECIPES. Becky has a huge number of appetizer recipes she has created, and she adds more all the time. This year, you?ll bear witness to that creativeprocess as she makes Cumin-roasted Carrots with Beetroot and Tzatziki Sauce; Celery Root Salad with Asian Pears and Hazelnuts; Baked Mussels with Apple Cider, Caper and Thyme Glaze; Caramelized Sausage and Apples with Mostarda (fruit and mustard condiment); Roasted Mushroom Caps stuffed with Caramelized Onions and Oregon Blue Cheese; and Stuffed Dates with Gorgonzola, Prosciutto and Fig-balsamic Syrup. With meat, seafood, dairy and eggs.
Members: $35, Non-members: $40
Tuesday Mar 2, 6:30-9pm. Edmonds
Tuesday Mar 9, 6:30-9pm. PCC Co-op Office
Friday Mar 12, 6:30-9pm. Issaquah
Monday Mar 15, 6:30-9pm. West Seattle
Wednesday Mar 17, 6:30-9pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1068 | Various, See Description | . | Food | Sunny Spain Cooking Class | 3/12/10 | 6:30 PM | 9:00 PM | Sunny Spain
LYNNE VEA
Whether it?s new cuisine or traditional, Spain is currently the culinary center of the universe, and Lynne brings you some of her favorite recipes to enjoy with tastes of wine in this fun class. You?ll begin with Manchego and Cabrales-stuffed Piquillo Peppers over Crispy Jamon (ham)-scented Greens, while sipping Blood Orange Sangria. Then enjoy Creamy Saffron and Prawn Bisque with Green Olive and Roasted Garlic Aioli Sauce. Braised Lamb with Caramelized Figs and Shallots is an amazing entr‚e, only surpassed by Lynne?s dessert of Triple Lemon and Almond Tart. With meat, seafood, dairy and eggs.
Members: $45, Non-members: $50
Includes $5 for wine tasting. Twenty-one and over.
Friday Feb19, 6:30-9pm. Issaquah
Tuesday Feb 23, 6:30-9pm. Redmond
Friday Mar 5, 6:30-9pm. Edmonds
Friday Mar 19, 6:30-9pm. West Seattle
Thursday Mar 25, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1066 | PCC Natural Markets | . | Food | Date Night: French Countryside Tour Class | 3/12/10 | 6:30 PM | 9:30 PM |
FRI, MAR 12 2010
6:30 PM
DATE NIGHT ? French Countryside Tour
What could be more romantic than a leisurely, delicious dining chair tour of the French countryside? enjoy a mouth-watering 4-course meal with your sweetie! Class will be hands-on or demonstration, depending upon your level of participation.
Roasted Bread with Herbed Sea Salt
Pork Rillettes
Heirloom Tomato Tart
Chicken Normandy
Winter Vegetables Anna
Ultimate Chocolate Souffl‚s
Special price $165 / 2 persons when registering together. Use coupon code Date Night.
$90.00
http://www.cookingschoolsofamerica.com/sizzleworks/index.php?flag_menu_index=reservation_php#233 | Sizzleworks | . | Food | Gluten-Free Living Made Easy | 3/13/10 | 9:00 AM | 12:00 PM | Gluten-Free Living Made Easy (CULI/09GLUT03)
Schedule:March 13
Saturday
9 a.m. ? noon
Sign Up Now
Audience:General Public
Cost: General $59
Description:
Are you, or maybe someone you know, gluten intolerant? Recent research suggests that one in three people have some level of sensitivity to gluten. In addition, avoiding gluten can have profoundly positive affects if you suffer from any of the following: chronic pain, digestive disorders, insomnia, depression, anxiety, ADD, auto-immunedisease, thyroid disorders or trouble losing weight (and the list does not stop there!).
In this seminar, holistic health care provider and foodconsultant, Tiffany Pollard, will present all the in?s and out?s of whatit means to live gluten free (GF).You?ll leave with plenty of recipes and ideas on how to create your own scrumptious and easy-to-prepare GF dishes and desserts. In this seminar you will:
Discover what gluten is, what it?sin and how to avoid it.
Learn how to shop, eat out and travel while on the GF diet.
Awaken to the abundance of beautiful foods that are available to you (and they are naturally gluten free!).
Learn practical tips on how to transition to a GF diet.
Snack on some tasty GF treats made from Tiffany?s original recipes.
Get inspired! Tiffany will not only show you how to live gluten-free with ease, she?ll teach you how to have fun doing it.
nCourse Notes: Room 284
Instructor:
Tiffany Pollard studied undergraduate pre-med at Screiner University in Kerrville, Texas, went on to study naturopathic medicine, and ultimately earned a Master of Science in Acupuncture from Bastyr University. She completed an acupuncture internship in Chengdu, China, then studied the energetic and healing properties of foods with Paul Pitchford, well-known author of Healing with Whole Foods. She went on to complete a twi-year post-graduate program with Chinese medicine master practitioner Lonny Jarrett, author of Nourishing Destiny and The Clinical Practice of Chinese Medicine.
She now owns and practices at Synergy Wellness Center, a holistic medical center just outside of Seattle. Pollard teaches five element acupuncture at Bastyr University in the Chinese Medicine masters degree program and co-teaches seminars with Lonny Jarrett on integrating five element acupuncture into a TCM practice. At PCC Cooks and through her own business, Eating For Evolution (http://community.eatingforevolution.com/), she teaches classes and creates instructional and inspirational videos about gluten-free cooking and achieving optimal health.
Beyond Oriental medicine, Tiffany has been deeply involved in the study and education of nutrition for many years. At a young age she realized the incredible healing power of food and how the environment and emotional statesaffect our entire being, directly influencing every aspect of who we are as individuals and as a collective whole. From acupuncture to the chemistryof food and the health and care of the heart and spirit, she is deeply committed to supporting self-growth and well-being of the whole person.
http://www.bastyr.edu/continuinged/calendar.asp?cid={B65CD77E-D64E-4A15-8358-BD6DD22877C3} | | . | Farmers | U-District Farmers Market | 3/13/10 | 9:00 AM | 2:00 PM | Saturdays 9am to 2pm; year-round.
"The corner of University Way and NE 50th, in the playground of the University Heights Center for the Community. On-street parking can be found in the vicinity, and the market provides tokens to shoppers for one free hour of parking in nearby pay lots."
http://www.seattlefarmersmarkets.org/markets/u_district
Please contact event organizers above for more information or to confirm dates, timeand location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more.
| University Way and NE 50th | . | Food | Kids Cooking: I Can Cook Too: Springtime Fun | 3/13/10 | 10:00 AM | 11:15 AM | I Can Cook Too: Springtime Fun
ALICIA GUY
For ages 2 to 3, accompanied by one adult guest. We?ll bounce into springtime as we prepare all sorts of delightful treats together. Kids will work with parents to prepare Mighty Mini Muffins ? the perfect snack for outdoor excursions. While those are in the oven, we?ll build edible Little Bunnies? Lunch Houses. In honor of the emerging flowers, we?ll use some creativity and kitchen tools to make Fruit Flower Gardens. Your little bunnies will hop away happy with some seeds to start their own spring garden. Class price includes one child and one adult helper. Vegetarian, with dairy options and eggs.
Members: $30, Non-members: $35
Saturday Mar 13, 10-11:15am. Redmond
Tuesday Mar 23, 10-11:15am. Issaquah
Saturday Mar 27, 10-11:15am. WestSeattle
Saturday Apr 10, 10-11:15am. Edmonds
Tuesday Apr 13, 10-11:15am. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1105 | PCC Natural Markets | . | Food | Kids Cooking: We Love Sandwiches | 3/13/10 | 10:00 AM | 11:30 AM | We Love Sandwiches!
OLAIYA LAND
For ages 4 to 6, accompanied by one adult guest. Everyone loves sandwiches, and we?ll make Grilled Ham and Swiss with pear slices; Grilled Cheddar Cheese Sandwiches withRoasted Veggies; and a side dish of Veggies with Yogurt Dipping Sauce. Sandwiches are good for dessert too ? Grilled Chocolate Sandwiches provide a yummy ending to our fun class. Class price includes one child and one adulthelper. Vegetarian, with meat options and dairy; no eggs.
Members: $30, Non-members: $35
Saturday Feb 27, 10-11:30am. West Seattle
FridayMar 5, 4-5:30pm. Greenlake
Saturday Mar 13, 10-11:30am. Edmonds
Friday Apr 9, 4-5:30pm. Issaquah
Saturday Apr 10, 10-11:30am. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1110 | PCC Natural Markets | . | Free | Gluten-Free Walk, Talk and Taste at PCC Natural Markets | 3/13/10 | 10:00 AM | 11:30 AM | Gluten-free Walk, Talk and Taste
GOLDIE CAUGHLAN, LEIKASUZUMURA
This 90-minute tour leads you through our aisles to discover a world of naturally delicious choices for healthy, great-tasting meals. You?ll receive easy recipes with nutritional information, plus 30-minute menu plans and a valuable shopping coupon. For those on gluten-free diets, please note the classes with an emphasis on gluten-free products.
Members: $0, Non-members: $0
Tuesday Jan 19, 7-8:30pm. Fremont
Monday Feb 1, 7-8:30pm. Edmonds
Tuesday Feb 23, 7-8:30pm. West Seattle
Saturday Mar 13, 10-11:30am. Issaquah
Tuesday Apr 13, 7-8:30pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1117 | Issaquah | . | Food | Getting Seedlings Started | 3/13/10 | 10:00 AM | 1:00 PM | March
6, 13, 20
Adult Class:
Getting Seedlings Started
n10 AM-1 PM
http://www.lostartsschool.org/calendar.htm | Dog Mountain Farm | . | Food | Table of Kings: Persian Cooking Class | 3/13/10 | 10:00 AM | 2:00 PM | TABLE OF KINGS PERSIAN DINNER
Saturday, March 13, 10am-2pm
Instructor: Madhuparnee Sarkar
Host: Mei Lee, Redmond, 2 credits
*This hands-on class is limited to 12 students
CREATE AN EXOTIC FEAST
Follow our instructor Madhuparnee Sakar into the exotic world of Persian cuisine, one that influenced the foods of Greece, Turkey, India, and the whole Middle East. Persians are famous for their kindness, generosity and hospitality. Through the lavish and exotic living of their former kings (thesedishes goes back 3000 years), they developed an exciting cuisine based onmeat, spices, fruits, rice and flavorful sauces. Persian dishes in general are very economical, especially in the types and amounts of meats used. Their pastries are the most elegant in the world. We will finish our mealwith Baklava, a delicacy prepared for the Persian New Year, weddings andmost special occasions.
Lamb Shank Soup with Yellow Split Peas and Meat;Stuffed Grape Leaves with Pine Nuts; Shish Kebab; Jeweled Rice with Pistachios and Cranberries; Lavash Bread; Saffron Pudding; Baklava.
~$78
http://www.bon-vivant.com/singleclasses.html#persian | Bon Vivant Cooking School | . | Food | Vegetarian Cooking with Greens | 3/13/10 | 11:30 AM | 2:00 PM | Vegetarian Cooking with Greens
Call 503-246-0472
Class Description
Making cooked greens a regular on your dinner table can provide significant protection against cancer and osteoporosis. Come learn allabout collards, kale, mustard greens, bok choy, and other hardy calcium-rich greens. Watch how they can be turned into savory dishes that are inexpensive, low-fat, cholesterol-free and pure vegetarian. Come hungry! Materials fee paid at registration.
Saturday, 11:30 AM - 2:00 PM; 1 sessionon March 13, 2010
Tuition: $29.00 Materials Cost: $18.00
Instructor: Gabbe
Location: SSCC, Pastry & Baking Arts Building (PBA), PBA 1113
http://www.learnatsouth.org/index.cfm?method=ClassInfo.ClassInformation&int_class_id=14824&int_category_id=2&int_sub_category_id=41&int_catalog_id=0
| South Seattle Community College | . | Food | Fine-Dining Etiquette and Wine Tasting | 3/13/10 | 12:00 PM | 3:00 PM | Fine-Dining Etiquette and Wine Tasting
Class Description
nTable manners play an important part in making a favorable impression. Learn how to be more polished and socially savvy for your next fine dining experience. Certified Educator and Sommelier Dieter Schafer covers the dos and don'ts of fine dining. Dieter will address questions of etiquette, ordering in a restaurant, pairing food and wine, how to converse, how to complain and compliment, guest-server relationship, tips on tipping, and guidelines for hosting a dinner. Several wines are served and a wine tasting primer is included. Must be at least 21 years of age to attend.
Tuesday, 6:00 PM - 9:00 PM; 1 session on February 23, 2010
Tuition: $39.00 Materials Cost: $10.00
Instructor: Schafer
Location: SSCC, Jerry Brockey Student Center (JMB), JMB 140
http://www.learnatsouth.org/ | S. Seattle Community College | . | Food | Vegetarian Grab and Go Cooking Class | 3/13/10 | 2:30 PM | 5:00 PM | Vegetarian Grab and Go
Class Description
How do you maintain a healthy diet on the run? Come see how easy it is to prepare deliciously portable, out-of-hand meals that?ll keep you fueled up while you?redashing about--whether by car, bus, train, or even cruise ship. These low-fat, cholesterol-free, pure vegetarian dishes are especially convenient to eat while working or at a sporting event. Come hungry.
Saturday, 2:30 PM - 5:00 PM; 1 session on March 13, 2010
Tuition: $29.00 Materials Cost: $18.00
Instructor: Gabbe
Location: SSCC, Pastry & Baking Arts Building (PBA), PBA 113
http://www.learnatsouth.org/index.cfm?method=ClassInfo.ClassInformation&int_class_id=14825&int_category_id=2&int_sub_category_id=41&int_catalog_id=0 | South Seattle Community College | . | Food | Wine and Dine: The French Collection Cooking Class | 3/13/10 | 3:00 PM | 5:30 PM | Wine and Dine: The French Collection
APRIL POGUE, BECKY SELENGUT
Becky has assembled recipes from all around France and cooks them to perfection in this fun wine- and food-pairing class, while April provides fantastic wine choices. You?ll be transported on your own Tour de France while tasting Camembert Tart with Port-soaked Cherries and Leeks; Cassoulet (a classic, slow-cooked dish with beans, chicken and pork); and Bitter Greens Salad with warm poached egg and champagne-bacon vinaigrette. Dessert is a delicate Financier (almond cake) with Grand Marnier Whipped Cream. With poultry, meat, dairy and eggs.
Members: $45, Non-members: $50
nIncludes $5 for wine tasting. Twenty-one and over.
Saturday Feb 13, 3-5:30pm. Edmonds
Saturday Feb 27, 3-5:30pm. Redmond
Saturday Mar 6, 3-5:30pm. Issaquah
Saturday Mar 20, 3-5:30pm. West Seattle
Monday Mar 29, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1065 | PCC Natural Markets | . | Food | Chinese Soups Cooking Class | 3/13/10 | 3:00 PM | 5:30 PM | Chinese Soups
CHRISTINA CHUNG
Soups are an important part of Chinese cuisine, especially in transitional weather. One of Christina?s happiest memories of Hong Kong was being with her family, eating her grandfather?s soup. She was inspired by his recipes and would like to sharethem with you. You?ll make a quick version of the classic Chicken Wonton Soup with Bok Choy and Goji Berries; fragrant Chinese Five-spices Beef Soupmade aromatic with Pu-ehr tea and vegetables; and Bean Soup with Pork Tenderloin and Barley will help to warm you up this season. With meat and poultry; no dairy or eggs.
Members: $35, Non-members: $40
Saturday Mar 6, 3-5:30pm. Edmonds
Saturday Mar 13, 3-5:30pm. Issaquah
Sunday Mar 14, 1-3:30pm. West Seattle
Thursday Mar 18, 6:30-9pm. Greenlake
SundayMar 21, 1-3:30pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1073 | PCC Natural Markets | . | Food | Boost Thyroid Function with Sea Vegetables Cooking Class | 3/13/10 | 3:00 PM | 5:30 PM | Boost Thyroid Function with Sea Vegetables
MICHELLE BABB, KATHERINE OLDFIELD
A growing number of people are learning that they have a sluggish thyroid, which can affect metabolism and make it difficult tomaintain a healthy weight. An important component for healthy thyroid function is iodine, which is abundant in sea vegetables. This class helps takethe mystery out of sea vegetables and shows you delicious ways to incorporate them in everyday meals. You will sample Breakfast Rice with Crumbled Nori; Dulse and Arame Salad with Sesame Ginger Vinaigrette; Three Bean and Kombu Stew; and Agar Agar Chocolate Mousse. Vegetarian, with egg option;no dairy.
Members: $35, Non-members: $40
Sunday Jan 31, 1-3:30pm. Redmond
Saturday Feb 13, 3-5:30pm. West Seattle
Saturday Mar 13, 3-5:30pm. Edmonds
Saturday Mar 27, 10am-12:30pm. Bastyr University
Saturday Apr 10, 3-5:30pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1077 | PCC Natural Markets |
|
| | | | | | | | . | Food | Yeasted Whole-Wheat Bread Making Class | 3/13/10 | 3:00 PM | 6:00 PM | Yeasted Whole-Wheat Bread Making
RONIT GOURARIE
Ronit will demonstrate shaping of different loaf types with the basic Whole-wheatBread Dough for creating rolls, braided bread and cinnamon rolls. Then each participant will make a mini-size loaf of Raisin Bread, and follow the process of mixing, kneading, shaping, rising and baking. The science behind bread making is revealed through these steps, so you can explore variations of basic recipes at home. Vegetarian, with dairy; no eggs.
Members: $35, Non-members: $40
Saturday Jan 16, 3-6pm. Edmonds
Saturday Feb 6, 3-6pm. Issaquah
Monday Feb 15, 6:30-9:30pm. Greenlake
Saturday Mar 13, 3-6pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1097 | PCC Natural Markets | . | Food | Classic Southern Comfort Cooking Class | 3/13/10 | 5:00 PM | 7:30 PM | Classic Southern Comfort
(HANDS-ON, Class limited to 16)
Jemil Aziz-Chef and Culinary Instructor
Saturday, March 13, 5:00-7:30 PM $55
Food of the American South is multiculturaland steeped in tradition. Embark on a culinary adventure that will tantalize your taste buds and sate your belly! Chef Jemil hails from New Orleansand is excited to share this authentic Southern Home-style menu with you. Southern Style Cornbread Fitters with Honey Butter; Buttermilk Battered Fried Chicken; Blackened Catfish; Best Ever Macaroni and Cheese; Southern Greens; and Red Velvet Cake.
http://classes.culinaryeventsnw.com/index.html | Lynnwood | . | Food | Oh! Chocolate Chocolate Classes | 3/13/10 | 6:30 PM | 8:30 PM | Chocolate Classes
Oh! Chocolate regularly hosts Chocolate Classes at its Madison Park chocolate shop (and beginning October 22nd ? at its Bellevue Square location, too!) for those who want to know more about their favorite indulgence and for those who just want to ?play in the chocolate!?
Please call 206.329.8777 to make your reservations or book your tickets at brownpapertickets.com
Students who are unfamiliar with working with chocolate, as well as advanced students, who truly enjoy it, are welcome. There is always something new to learn, especially from experienced Oh! Chocolate chocolatiers! Among the many chocolate fun facts students will learn, are fascinating ones regarding varietal chocolates and cacao beanpercentages. During the ?hands-on? segment of the class, students will learn to temper and dip in chocolate so their creations will have a professional look.
All in all, it is a relaxing, informative evening, and students always leave with a large box of chocolate goodies that they have madethemselves! The classes usually last from 1.5 to 2 hours. The class is $59per person. Private classes are available for groups of 12 to 18.
Please add this page to your favorites and check back frequently for updates to the schedule. For information on our Chocolate and Wine events, please seethe page noted above ?Wine & Chocolate.? If you would like to be added to our email newsletter list to receive information on special events and announcements, please send me an email at info@ohchocolate.com or click on the?Email Newsletter? page above. We look forward to seeing you soon!
http://www.ohchocolate.com/blog/?page_id=15 | Madison Park | . | Food | Season Extension ? Cold Frames, Cloches, Mulch and More | 3/14/10 | 10:00 AM | 12:00 PM | Season Extension ? Cold frames, Cloches, Mulch and More
when Mar 14, 2010
from 10:00 am to 12:00 pm
where Seattle Tilth Demonstration Garden at the Good Shepherd Center; 4649 Sunnyside Ave. N Seattle, WA 98103
contact nameCarrie Niskanen
contact phone 206-633-0451 x101
Use of season extension techniques is one of the best tools gardeners can use to extend their growing season and harvest year round. With the use of cloches, cold frames, row cover and other techniques gardeners can warm the soil and air allowing plants to grow and thrive earlier than they would unprotected. This class is perfect for beginning gardeners who want to learntechniques for planting earlier in the spring, later in the fall, and growing better heat crops in the summer. Learn what you can plant now to geta jump on the season!
The class will be a mix of lecture and demonstration in the garden. Please dress for the weather. Class meets rain or shine.
Cost: $25 for Tilth members, $35 non-members. Advance registrationand payment is required.
http://www.seattletilth.org/learn/classes-and-workshops/season-extension-2013-cold-frames-cloches-mulch-and-more | Good Shepherd Center | . | Farmers | West Seattle Farmers Market | 3/14/10 | 10:00 AM | 2:00 PM | Sundays 10am to 2pm; year-round. "The 'Junction' at California Ave SW and SW Alaska. There is free street parking in the area surrounding the market." http://www.seattlefarmersmarkets.org/markets/west_seattle
Please contact event organizers above for more information or to confirm dates, time and location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more.
| The 'Junction' at California Ave SW and SW Alaska | . | Farmers | Ballard Farmers Market | 3/14/10 | 10:00 AM | 3:00 PM | Sundays
5330 Ballard Ave NW. Free parking is available on Shilshole Ave. only one block away.
http://www.fremontmarket.com/ballard/
Please contact event organizers above for more information or to confirm dates, time and location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more. | 5330 Ballard Ave NW | . | Food | Get Ready to Garden! | 3/14/10 | 1:00 PM | 3:00 PM | Get Ready to Garden!
when Mar 14, 2010
from 01:00 pm to 03:00 pm
where Seattle Tilth Demonstration Garden at the Good Shepherd Center; 4649 Sunnyside Ave. N, Seattle, WA 98103
contact nameCarrie Niskanen
contact phone 206-633-0451 x101
Come out and learn how to get your garden ready for spring and summer crops. The Tilth gardeners will show youhow to prepare your beds for planting, including determining if the soil is dry enough to cultivate. From there you will learn what you can plant now and assist in planting seeds and starts. Gardeners will leave equipped with the knowledge to get their gardens into shape and kick off a productive new garden season!
The class will be a mix of lecture and hands-on work in the garden. Please dress for the weather. Class meets rain or shine.
Cost: $25 for Tilth members, $35 for Non-Tilth Members
http://www.seattletilth.org/learn/classes-and-workshops/get-ready-to-garden-1 | Good Shepherd Center | . | Food | Kids Cooking: Sleepover Fun | 3/14/10 | 1:00 PM | 3:00 PM | Sleepover Fun
LEIKA SUZUMURA
For ages 7 to 9. Sleepovers are fun for everyone, with activities and special foods that kids love adding to the festivities. A good group activity is making Pizzas, and then topping them with each person?s choice of goodies. For a late snack, Natural Fizzy Soda and Honey Popcorn are perfect, and French Toast is a natural for breakfast the next morning. Vegetarian, with dairy and eggs.
Members: $30, Non-members: $35
Sunday Mar 14, 1-3pm. Issaquah
Saturday Mar 20, 10am-12pm. Redmond
Sunday Mar 21, 1-3pm. West Seattle
Sunday Apr 11, 1-3pm. Edmonds
Friday Apr 16, 4-6pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1112 | PCC Natural Market | . | Food | The Saffron Kitchen Cooking Class | 3/14/10 | 1:00 PM | 3:30 PM | The Saffron Kitchen
JAYESH RAO
Saffron ? the most exotic
, expensive, and labor-intensive spice to process ? has unique propertiesand an aroma like no other. Jayesh will highlight its history, biology and culinary uses, and make several delicious dishes that use it as a key ingredient. He?ll prepare Lamb Kofta with Saffron-ginger Masala; Saffron-infused Basmati Rice Pilaf; Roasted Zucchini with Saffron and Garlic in parchment paper; and Saffron and Cardamom-scented Sour Cream Pudding. With meatand dairy; no eggs.
Members: $35, Non-members: $40
Saturday Mar 6, 3-5:30pm. West Seattle
Sunday Mar 14, 1-3:30pm. Edmonds
Saturday Mar20, 3-5:30pm. Redmond
Saturday Mar 27, 3-5:30pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1069 | PCC Natural Markets | . | Food | Chinese Soups Cooking Class | 3/14/10 | 3:00 PM | 5:30 PM | Chinese Soups
CHRISTINA CHUNG
Soups are an important part of Chinese cuisine, especially in transitional weather. One of Christina?s happiest memories of Hong Kong was being with her family, eating her grandfather?s soup. She was inspired by his recipes and would like to sharethem with you. You?ll make a quick version of the classic Chicken Wonton Soup with Bok Choy and Goji Berries; fragrant Chinese Five-spices Beef Soupmade aromatic with Pu-ehr tea and vegetables; and Bean Soup with Pork Tenderloin and Barley will help to warm you up this season. With meat and poultry; no dairy or eggs.
Members: $35, Non-members: $40
Saturday Mar 6, 3-5:30pm. Edmonds
Saturday Mar 13, 3-5:30pm. Issaquah
Sunday Mar 14, 1-3:30pm. West Seattle
Thursday Mar 18, 6:30-9pm. Greenlake
SundayMar 21, 1-3:30pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1073 | PCC Natural Markets | . | Food | Scandinavian Concert & Smorgasbord: How Swede it Is | 3/14/10 | 4:00 PM | 7:00 PM | Nordic Heritage Museum Presents Mostly Nordic!
Chamber Music of Denmark, Finland, Iceland, Norway and Sweden
Five Sunday Afternoons at the Nordic Heritage Museum
Now in our 15th season!
Tickets will go on sale December 1st for the 2010 season of the Mostly Nordic chamber music series. Along with Artistic Director, Lisa Bergman, we will be presentinginternationally and nationally acclaimed artists. Performances represent all five Nordic countries and will capture the magic of rarely heard masterpieces. This is a rare opportunity to sample the many moods of the Nordic landscape ? without buying an airline ticket! Each of the concerts is followed by a sm”rg†sbord of gourmet Nordic delicacies inspired by the featured country. Admission to all Nordic Heritage Museum exhibits is free to concert-goers before each performance. A true bargain of cultural pleasures ? and aseries not to be missed!
Tickets may be purchased through the Nordic Heritage Museum by calling (206) 789-5707, extension 10. Single ticket prices are $40 for members, $45 for non-members and $25 individual concerts only (excludes sm”rg†sbord). Season tickets for all five concerts are $165 formembers and $185 for non-museum members. Ticket price includes sm”rg†sbordthe evening of the performance. SUBSCRIBE to the 2010 season today!
2010 Mostly Nordic Chamber Music Series Concert Schedule:
Sunday, January24, 2010, 4 p.m.
NORWAY
Nordic Elegance: Knut Erik Jensen, Virtuoso Pianist from Norway!
Norwegian pianist Knut Erik Jensen has performed over seventy solo concerts throughout the US, Canada and Europe. He has appeared as concerto soloist with the National Philharmonic Orchesstra of Moldova, the Trondheim Symphony and the Minot Symphony Orchestra of North Dakota. This unusual lecture-recital features works by Norwegian composers Edvard Grieg, Alf Hurum, Sinding, David Monrad Johansen, Harald S‘verud and Geirr Tveitt.
Sunday, February 21, 2010, 4 p.m.
FINLAND
?Songs of Finland: Hearing Homeward? with Mimmi Fulmer and Rhonda Kline
Professor of Voice and Associate Director of Opera at the University of Wisconsin-Madison,soprano Mimmi Fulmer joins University of Washington opera coach and pianist Rhonda Kline in a lecture-recital in tribute to the song literature of Finland including art song, hymns, children?s songs, and folk song arrangements.
Sunday March 14, 2010, 4 p.m.
SWEDEN
"How Swede it Is!" withKarl-Ove Mannberg, internationally renowned violinist from Sweden and Lisa Bergman, pianist
Karl-Ove Mannberg, veteran of the stages of Europe and the USA joins Artistic Director Lisa Bergman with a fabulous sampling of Swedish masterworks by Wilhelm Stenhammar, Bo Linde, Peterson-Berger witha peach-pear topping of Seattle composer Ken Benshoof?s Diversions and theHeifetz-Gershwin ?Porgy and Bess? arrangements.
Sunday, April 11, 2010, 4 p.m.
ICELAND
"Icelandic Fantasies" with ™gmundur Thor Johannesson,international award-winning guitarist from Iceland and Michael Partington, British-born international guitarist
The program includes solo works forguitar by Icelandic composers Snorri Sigf£s Birgisson, Atli Heimir Sveinsson, Kjartan ?lafsson and the world premiere of Kar¢l¡na Eir¡ksd¢ttir?s Sonata for Guitar. The two guitarists then synergize with virtuoso duets fromaround the world.
Sunday, May 23, 2010, 4 p.m.
DENMARK
?Danish Delight, The Northwoods Wind Quintet with guest Roberta Hansen Downey, cellist
A light-hearted sampling works for woodwind quintet by real Danes and honorary Danes with unexpected twists and surprises including Nielsen?s Serenata in Vano and Humorous Bagatelles and the ?Variations for Banned Instruments? - PDQ Jensen (n‚e Bach).
We hope you join us for this spectacular series ? now in our 15th season! To subscribe by phone, please call (206) 789-5707 x10.
Ticket prices for the five concert series and Sm”rg†sbord
Museum Members, $165 per person
Non-Members, $185 per person
Single Tickets:
1 concert (includes Sm”rg†sbord)
Museum Members, $40 per person
Non-Members, $45 per person
Single Tickets:
Concert Only (does notinclude Sm”rg†sbord)
$25 per person
http://www.nordicmuseum.org/events.aspx#mostlynordic | Ballard | . | Food | Oh! Chocolate Chocolate Classes | 3/14/10 | 5:30 PM | 7:30 PM | Chocolate Classes
Oh! Chocolate regularly hosts Chocolate Classes at its Madison Park chocolate shop (and beginning October 22nd ? at its Bellevue Square location, too!) for those who want to know more about their favorite indulgence and for those who just want to ?play in the chocolate!?
Please call 206.329.8777 to make your reservations or book your tickets at brownpapertickets.com
Students who are unfamiliar with working with chocolate, as well as advanced students, who truly enjoy it, are welcome. There is always something new to learn, especially from experienced Oh! Chocolate chocolatiers! Among the many chocolate fun facts students will learn, are fascinating ones regarding varietal chocolates and cacao beanpercentages. During the ?hands-on? segment of the class, students will learn to temper and dip in chocolate so their creations will have a professional look.
All in all, it is a relaxing, informative evening, and students always leave with a large box of chocolate goodies that they have madethemselves! The classes usually last from 1.5 to 2 hours. The class is $59per person. Private classes are available for groups of 12 to 18.
Please add this page to your favorites and check back frequently for updates to the schedule. For information on our Chocolate and Wine events, please seethe page noted above ?Wine & Chocolate.? If you would like to be added to our email newsletter list to receive information on special events and announcements, please send me an email at info@ohchocolate.com or click on the?Email Newsletter? page above. We look forward to seeing you soon!
http://www.ohchocolate.com/blog/?page_id=15 | Madison Park | . | Food | Music at Hidmo (Most Sundays - Check with Restaurant to Confirm) | 3/14/10 | 8:00 PM | 10:00 PM | From website of musician Larry Swanson: http://www.larryswanson.com/music-and-dance/African-music-nights-HIDMO.htm
"Sunday Nights at Hidmo
Various Artists
Sunday evenings
8-10 pm
FREE (donations welcome)
HIDMO Eritrean Restaurant
2000 S. Jackson St.
206-329-1534
This free evening of African music has been happening every Sunday at HIDMO since thespring of 2005. Hidmo is a great Eritrean/East African restaurant offeringgood food at reasonable prices. Come join the fun in a "house-party" atmosphere where the performers let their hair down and try out new things." See below or Larry's website for performers for this week.
http://www.Hidmo.org | Hidmo Eritrean Restaurant 2000 S. Jackson St. | . | Food | French Street Food Cooking Class with Chef from Campagne | 3/15/10 | 6:00 PM | 8:30 PM | Monday, March 15, 2010
French Street Food from Campagne
nwith Chef Daisley Gordon
Campagne
6:00 - 8:30pm
Join Chef Daisley Gordon---recent competitor on Iron Chef America?for a demonstration of delicious ?street food? from France. Check back for menu soon. Please note that when purchasing cooking classes online, your seats are not confirmed until you receive a receipt in the mail. If there is no availability you will be notified and not charged for your order.
type of class: demonstration
cost: $75
http://www.dish-it-up.com/calendar/class.php?record_no=00688 | Magnolia | . | Food | Taste Your Way Through Italy - Wine Tasting | 3/15/10 | 6:30 PM | 9:00 PM | Taste Your Way Through Italy
If you'd like to become more familiar with the main regions, grapes and classic styles of the wines of Italy, this class is for you! We'll taste wines from the North ? Verona, Friuli, Piedmont - and then head south to Tuscany, Umbria, Campagne, and then to the islands of Sardegna and Sicily. Enjoy tasting your way through the Italian countryside.... no passport needed! Students must be 21 or older. Picture ID required. A $10 supply fee is payable to the instructor.
n
Taste Your Way Through Italy
Item: 7120David LeClaire
6:30 PM - 9:00 PMOn Campus: CC
Sessions: 1 MLocation: 1254A
3/15/2010 - 3/15/2010Fee:$39.00
Students should eat first and bring bottled water.
http://www.campusce.net/NSCC/course/course.aspx?C=1755&pc=16&mc=70&sc= | North Seattle | . | Food | Gnocchi Workshop | 3/15/10 | 6:30 PM | 9:00 PM | Gnocchi Workshop
IOLE AGUERO
BACK BY POPULAR REQUEST. In this fun, hands-on class, you?ll be rolling in dough to make the freshest, lightest gnocchi (say nee-o?-kee) ? little potato dumplings ? bathed in tasty, tempting sauces. You?ll practice making these heavenly little pillows, and top them with a variety of Iole?s luscious sauces, including creamy Gorgonzola Sauce; Mushrooms and Cream; and Al Burro (butter) with Garlic and Oregano. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Monday Mar 1, 6:30-9pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Greenlake
Monday Mar 15, 6:30-9pm. Redmond
Friday Mar 19, 6:30-9pm. Issaquah
Wednesday Mar 24, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1072 | PCC Natural Markets | . | Food | Absolutely Fabulous Appetizers Cooking Class | 3/15/10 | 6:30 PM | 9:00 PM | Absolutely Fabulous Appetizers
BECKY SELENGUT
ALL NEW RECIPES. Becky has a huge number of appetizer recipes she has created, and she adds more all the time. This year, you?ll bear witness to that creativeprocess as she makes Cumin-roasted Carrots with Beetroot and Tzatziki Sauce; Celery Root Salad with Asian Pears and Hazelnuts; Baked Mussels with Apple Cider, Caper and Thyme Glaze; Caramelized Sausage and Apples with Mostarda (fruit and mustard condiment); Roasted Mushroom Caps stuffed with Caramelized Onions and Oregon Blue Cheese; and Stuffed Dates with Gorgonzola, Prosciutto and Fig-balsamic Syrup. With meat, seafood, dairy and eggs.
Members: $35, Non-members: $40
Tuesday Mar 2, 6:30-9pm. Edmonds
Tuesday Mar 9, 6:30-9pm. PCC Co-op Office
Friday Mar 12, 6:30-9pm. Issaquah
Monday Mar 15, 6:30-9pm. West Seattle
Wednesday Mar 17, 6:30-9pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1068 | Various, See Description | . | Free | Edmonds PCC Food Packaging Work Parties | 3/15/10 | 7:00 PM | 8:30 PM | EDMONDS PCC FOOD PACKAGING WORK PARTIES
held at Westgate Chapel Food Bank
22901 Edmonds Way, Edmonds
on the following Monday evenings at 7 p.m.
? January 11
? March 15
? May 17 ? July 19
? September 20
? November 15
Help package bulk foods purchased with PCC Food Bank Program donations from PCC shoppers. Everyone is welcome. For more information, contact Community Relations at 206-547-1222 or e-mail: communityrelations@pccsea.com. Volunteering is a great way to meet people and learn about cooperation first hand. Remember ? you can make a donation at all PCC checkstands or donate online!
http://www.pccnaturalmarkets.com/community/events/ed.html | Westgate Chapel Food Bank | . | Food | Toddler Tea Party | 3/16/10 | 11:00 AM | 12:00 PM | Toddler Tea Party - 50675
Ages: 2 Yrs. to 4 Yrs.
Fees:
- Activity Fee $3.00
Description:
Check out our overnight programs or special events. Join us for a green themed tea party. Get dressed up in your fancy hats, shoes, gloves and jewelry. Bring your own teddy bear or dollie to sip and pour tea with your friends. To better serve our guest we ask that you please register by 3/12.
Meets:
Tuesday 03-16-10 11:00am -12:00pm Activity Room-Laurelhurst Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=142&cid=50788 | Laurelhurst Community Center | . | Food | Washington Wines and Wineries (4 Session Series) | 3/16/10 | 6:00 PM | 9:00 PM | Washington Wines and Wineries
Class Description
Take a field trip to get to know wines of Washington State with longtime Auction of Washington Wines Guest Sommelier Dieter Schafer. This 12-hour course is perfect for beginners and seasoned wine tasters and includes one Saturday (3/20) visit to area wineries. Learn by tasting wines from all 11 Washington viticultural areas. Course covers fundamentals of winemaking and includes wine buying, serving and enjoying. Recommended Book: "Washington Wines and Wineries," by Paul Gregutt, is available in the bookstore. Tasting each session. Must be at least 21 years of age to attend.
Please read: Class includes field trip to local winery on March 20.
Tuesday, 6:00 PM - 9:00PM; Saturday, 12:00 PM - 3:00 PM; 4 sessions starting March 2, 2010, ending March 20, 2010
Tuition: $99.00 Materials Cost: $24.00
Instructor: Schafer
Location: SSCC, Jerry Brockey Student Center (JMB), JMB 140
http://www.learnatsouth.org/ | S. Seattle Community College |
|
| | | | | | | | . | Food | Northwest Food and Wine Cooking Class w/John Sarich | 3/16/10 | 6:30 PM | 9:00 PM | Northwest Food and Wine
JOHN SARICH
As the culinary director of Chateau St. Michelle Winery, John is passionate about our region?s food and wines. His innovative approach to matching food and wine reflects his unique background as a restaurateur, cookbook author, television cooking show host and wine expert. He shares a delightful menu, paired withlocally-produced wines, that is perfect for the season. Grilled Feta-stuffed Grape Leaves is a wonderful appetizer for Greens with Gorgonzola and Walnuts, dressed with Apple Cider Vinaigrette; and a hearty Sausage and Chicken Stew with Croatian Kraut. Dessert is Baked, Stuffed Apples. With meat
, poultry, dairy and eggs.
Members: $50, Non-members: $55
Includes $5 for wine tasting. Twenty-one and over.
Tuesday Jan 19, 6:30-9pm. Greenlake
Tuesday Mar 16, 6:30-9pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1080 | PCC Natural Markets | . | Food | Mediterranean Clay Pot Cooking Class | 3/16/10 | 6:30 PM | 9:00 PM | Mediterranean Clay Pot Cooking
JENNIFER ADLER
You don?t need a clay pot to make these dishes, but you?ll learn to make wonderful meals in whatever pots you have with this technique. Jennifer celebrates theart of food cooked at its own pace to deepen the flavors and warming qualities, as well as retain nutrients. This unique class shows you how to use a clay pot or other common kitchen equipment to make delicious Mediterranean-inspired dishes such as French Pumpkin Soup; Bulgar Pilaf; White Beans with Spiced Beef; and Upside-down Apple Tart. With meat, dairy and eggs.
Members: $35, Non-members: $40
Tuesday Jan 19, 6:30-9pm. West Seattle
Saturday Jan 30, 10am-12:30pm. Bastyr University
Tuesday Feb 2, 6:30-9pm. Edmonds
Thursday Feb 25, 6:30-9pm. Greenlake
Tuesday Mar 16, 6:30-9pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1075 | PCC Natural Markets | . | Food | Beans, Grains and More Cooking Class | 3/16/10 | 6:30 PM | 9:00 PM | Beans, Grains and More
JOHNNA DIETZ
Nutritionist Johnna Dietz will show you why and how to include beans and whole grains in delicious meals that will please the whole family. You?ll learn the healthiestcooking techniques as you make Baked Tex-Mex Grains with Corn and Peppers; Black-eyed Peas with Leeks and Greens; Coconut Quinoa Pilaf; and FrenchLentil and Potato Stew. Vegetarian, with dairy; no eggs.
Members: $35
, Non-members: $40
Tuesday Mar 2, 6:30-9pm. Greenlake
Tuesday Mar 9, 6:30-9pm. Redmond
Tuesday Mar 16, 6:30-9pm. Edmonds
Saturday Mar 20, 10am-12:30pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1099 | PCC Natural Markets | . | PacNW | Master Beekeeping Course | 3/16/10 | 6:30 PM | 9:30 PM | Master Beekeeper Course
How Sweet It Is!
Now you can become a Master Beekeeper, help keep local pollinators thriving, and satisfy your sweet tooth at the same time!
Once again, Washington State UniversitySnohomish County Extension and Beez Neez Apiary Supply are teaming up to sponsor three sessions over the next six months of the popular apprentice level course in the Master Beekeeper Program. The five-week course provides athorough introduction to beekeeping for novice beekeepers as well as a comprehensive refresher course for experienced apiculturists.
The first session starts Tuesday evenings, October 27 through November 24, 2009 from 6:30 p.m. to 9:30 p.m. in McCollum Park at WSU Snohomish County Extension?s Cougar Auditorium, 600 128th ST SE, Everett. The course will be repeated in 2010 starting Monday, January 11 and again next spring starting March 1.
Designed to build basic beekeeping skills, topics to be covered include bee biology, equipment, seasonal management requirements, identification, and management of pests, as well as honey removal and processing. The overall focus will hone in on the unique challenges and benefits to beekeeping in the Pacific Northwest.
A workshop manual complements the lectures. Participants completing the five-week course and passing the WashingtonState Apprentice Beekeeper level exam (an open book test) will receive a certificate towards the Journey and Master Beekeeper levels of training.
Each session will be taught by local beekeeping professionals, WSU Snohomish County Extension entomologist Dave Pehling, and Jim Tunnell, owner ofBeez Neez Apiary in Snohomish.
Class size is limited and expected to fill quickly. The cost for the five-week course is $50 per person. To register, contact Karie Christensen at (425) 357-6039, or email her at klchristen@cahnrs.wsu.edu. You may also download the registration form at http://www.snohomish.wsu.edu/ag/workshops/beekeeping09.pdf and mail it with your check.
For more information on the course, contact Dave Pehling, pehling@wsu.edu, (425) 357-6019.
Extension programs and policies are consistentwith federal and state laws and regulations on nondiscrimination regardingrace, color, gender, national origin, religion, age, disability, and sexual orientation. Evidence of non-compliance may be reported through your local Extension Office. Persons with a disability requiring special accommodation can request accommodation 21 days before training at (425) 338.2400. If accommodation is not requested in advance, we cannot guarantee availability on-site.
http://cascadeharvest.org/calendar/2009/october/27/master-beekeeper-course | Everett | . | Food | Mardi Gras Cooking Class | 3/16/10 | 6:30 PM | 9:30 PM | MARDI GRAS NIGHT: RAGIN? CAJUN COOKIN?:
Guest Chef Matthew Lasof, a native of New Orleans, and a former souschef at Commander?s Palacewill swing us into the rhythm of his favorite style of ' homecookin'. Jointhe party and Let the Good Times ROLL with fabulous Chicken Gumbo Ya-Ya, "dirty' Rice & Red beans, Banana Walnut Bread Pudding with Butter-Rum Sauce and more!
Details: A HANDS-ON Class. Limit: 14 students
Who: Guest ChefMatthew Lasof
When: Tuesday February 16, 6:30-9:30pm
How Much: $60.00
nhttp://cooksworld.net/classes.php?m=02&y=2010 | U-Village | . | Food | Sustainable Sushi with Chef Hajime Sato | 3/16/10 | 6:30 PM | 9:30 PM | TUE, MAR 16 2010
6:30 PM
Sustainable Sushi with Chef HajimeSato (Hands-on) $117
Class Location:
NVC Clubhouse Kitchen (Enterfrom lower parking lot on the right of the building)
1212 South King Street, Seattle, WA 98144
We are combining our advance sushi classes into one and adding a new feature. Hajime Sato will provide how to cut fish and make sushi rolls but with a green eye on the sustainability of our oceans andseafood stocks. Come learn, taste and experience the sushi chef with whatis sustainable. You can keep the oceans healthy and eat your sushi too.
Class discussion will cover hot topics such as: What defines sustainable practices and consumption: what fish and seafood should I choose and not to choose to eat; how to select; prepare and cut fish; how to eat fish and seafood sashimi style.
Fish selection may include:
Hawaiian Albacore
Black cod
Sockeye Salmon
Kampachi
Arctic Char
$117
http://www.cookingschoolsofamerica.com/nuculinary/index.php?flag_menu_index=reservation_php#227 | NVC Clubhouse Kitchen | . | Food | Cookwise Series: Techniques Master Series | 3/16/10 | 6:30 PM | 9:30 PM | TUE, FEB 2 2010 6:30 PM
to
TUE, MAY 25 2010 6:30 PM
COOKWISE SERIES: Techniques Master Series
This in-depth series is for those who are passionate about food and cooking. From knife skills and mise enplace to velvety sauces, from succulent meat and poultry to exceptional eggs, we teach the science and techniques behind great cuisine in our exclusive hands-on series. The classes in this particular series are designed tobe more intense than regularly scheduled group classes, more like a professional cooking school environment and syllabus. Hone your skills, brush up those talents, and have a great time!
Earlybird registration $1800 until January 4, then price increases to $2,000.
Individual class registration on a space-available basis $140/class. See Sizzleworks' site for individual class topics.
http://www.cookingschoolsofamerica.com/sizzleworks/index.php?flag_menu_index=basicskillseries_php#206 | Sizzleworks Cooking School | . | Food | Rainier Cooks! (Ages 13-19) | 3/17/10 | 3:30 PM | 5:30 PM |
Rainier Cooks! - 50581
Ages: 13 Yrs. to 19 Yrs.
Fees:
n- Free Courses $0.00
Description:
Cooking - the next best thing to eating! Gather with friends to prepare healthy snacks and cooking projects.
Meets:
Wednesday 03-03-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-10-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-17-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-24-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-31-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=23&cid=50694 | Rainier Community Center | . | PacNW | Know Where Your Food Comes From - Organic Food: What Do You Pay For | 3/17/10 | 6:30 PM | 8:30 PM | Know Where Your Food Comes From - Organic Food: What Do You Pay For
Mark and Patricia Lovejoy
Wednesday March 17, 6:30-8:30 $15
Garden Treasures is an organic farm located in the Stillaguamish Valley just north of Marysville off of Highway 530?the road to Arlington and Darrington.Mark and Patricia Lovejoy purchased the farm in 2004 with an eye to creating an easily accessible venue for organic food. They established their CSA (Community Supported Agriculture program) in 2007. Garden Treasure?s has partnered with Pacific Culinary Studio to bring you a local drop point for your weekly CSA pick up. In this class Mark will discuss farming and marketing of organic food in the Snohomish County area. Mark has offered CSA at Garden Treasures for three years and has seen the program grow and seen the changes that having a constant source of flavorful, nutrient dense vegetables and fruits makes in his customers.
http://www.pacificculinarystudio.com/ | Everett | . | Food | Vegetarians of WA Monthly Buffet Dinner | 3/17/10 | 6:30 PM | 9:00 PM | Monthly Dining Event
We hold a gourmet buffet dinner at 6:30pm, on the 3rd Wednesday of each month, at the Mount Baker Club. This beautiful historic building is conveniently located in Seattle's Mount Baker neighborhood, just a mile south of I-90 (click here for directions and a map). You can come straight from work for a carefree evening, enjoy deliciousfood and meet wonderful people.
Each month we enjoy dinner from a different restaurant or guest chef. All food served is vegetarian and also free of eggs and dairy. Many nights also feature guest speakers or live music. Invite your friends!
The special price for Vegetarians of Washington's Associates (Members) is $15 (+ tax). Guests pay just $20 (+ tax), or you canjoin when you get there to obtain the lower price. Pay when you get there.Cash, checks, and Visa/Mastercard are all accepted.
Kids of all ages are welcome at our dinners. The cost of the dinner is half price for those aged 6-12 years. Ages 5 and under are free. We always have a play mat in one corner with some toys and coloring books to keep children happy. We recommend that you bring your own high chair or booster seat if your child needsone.
Reservations:
http://www.vegofwa.org/buffetdinner.html | Mount Baker | . | Food | Pizza & Calzones Cooking Class | 3/17/10 | 6:30 PM | 9:00 PM | Pizza & Calzones
(HANDS-ON, Class limited to 16)
Iole Aguero-Chef, Culinary Tour Guide--Italy
Wednesday, March 17, 6:30-9:00 PM $55
Although pizza is available in nearly every corner of the world, nowhere does it achieve the status bestowed upon it in Naples, where the modern pie was born. Join Italian Chef Iole as she reintroduces us to this subtle masterpiece and its delectable cousins, Calzone and Focaccia, in this in-depth hands-on class. Learn how to create the perfect crust, thin and crisp, yet chewy at the same time. We?ll then selectfresh toppings that honor the legacy of simplicity that separates the trueItalian pie from its gaudy competitors. Pizza Margherita; Pizza with Pepperoni, Artichokes, Sweet Onions, Olives & Red Peppers; Ricotta, Mozzarella and Mushroom Calzone; Spinach Calzone; and Rosemary Focaccia.
http://classes.culinaryeventsnw.com/index.html | Lynnwood | . | Food | Absolutely Fabulous Appetizers Cooking Class | 3/17/10 | 6:30 PM | 9:00 PM | Absolutely Fabulous Appetizers
BECKY SELENGUT
ALL NEW RECIPES. Becky has a huge number of appetizer recipes she has created, and she adds more all the time. This year, you?ll bear witness to that creativeprocess as she makes Cumin-roasted Carrots with Beetroot and Tzatziki Sauce; Celery Root Salad with Asian Pears and Hazelnuts; Baked Mussels with Apple Cider, Caper and Thyme Glaze; Caramelized Sausage and Apples with Mostarda (fruit and mustard condiment); Roasted Mushroom Caps stuffed with Caramelized Onions and Oregon Blue Cheese; and Stuffed Dates with Gorgonzola, Prosciutto and Fig-balsamic Syrup. With meat, seafood, dairy and eggs.
Members: $35, Non-members: $40
Tuesday Mar 2, 6:30-9pm. Edmonds
Tuesday Mar 9, 6:30-9pm. PCC Co-op Office
Friday Mar 12, 6:30-9pm. Issaquah
Monday Mar 15, 6:30-9pm. West Seattle
Wednesday Mar 17, 6:30-9pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1068 | Various, See Description | . | Food | Early Spring Detox Cooking Class | 3/17/10 | 6:30 PM | 9:00 PM | Early Spring Detox
BIRGITTE ANTONSEN, KAREN LAMPHERE
Get a fresh viewpoint this spring from Birgitte and Karen, who combine theirculinary and clinical talents in this informative class. Learn how to strengthen your immunity, lose winter weight, or simply feel great as you rejuvenate with the change in season. You?ll get a detoxification protocol with wholesome recipes for meals, snacks and drinks, supplement ideas and supporting therapies, and details about which foods support detoxification and which to avoid. You?ll also sample Birgitte?s recipes, such as Curried Bean Patties with Lemon Nut Aioli, Gingered Sea Vegetable Salad and more. Vegetarian; no dairy or eggs.
Members: $35, Non-members: $40
Wednesday Mar 3, 6:30-9pm. Edmonds
Thursday Mar 4, 6:30-9pm. West Seattle
Wednesday Mar 10, 6:30-9pm. Issaquah
Thursday Mar 11, 6:30-9pm. Redmond
nWednesday Mar 17, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1090 | PCC Natural Market | . | Food | Lust for Latin Flavors Cooking Class | 3/17/10 | 6:30 PM | 9:00 PM | Lust for Latin Flavors
VIDA COLLERY
In the Northwest, it?s always nice to dream about warm weather and food that sparks our imaginations and taste buds. Vida?s menu conjures images of culinary vacations we?d like to have, with Avocado and Bitter Greens Salad with Gazpacho Dressing; Cuban-style Chicken with Citrus Marinade; and Capellini with Cotija Cheese and Cilantro Pesto. Tropical Fruit Banana Splits with Macadamia Nut Chile Brittle are the perfect ending to this dream vacation. With poultry, dairy and eggs.
Members: $35, Non-members: $40
Friday Jan 22, 6:30-9pm. West Seattle
Wednesday Jan 27, 6:30-9pm. Edmonds
Wednesday Mar 10
, 6:30-9pm. Greenlake
Wednesday Mar 17, 6:30-9pm. Issaquah
Wednesday Mar 24, 6:30-9pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1060 | PCC Natural Markets | . | Food | Sushi I ? Basic Sushi Rolling | 3/17/10 | 6:30 PM | 9:30 PM | WED, MAR 17 2010
06:30 PM
Sushi I ? Basic Sushi Rolling (Hands-on)
Class Location: Bellevue Uwajimaya
Have you been cutting back on trips to the sushi bar to save money? Satisfy your sushi cravings at home for a fraction of the price of eating out by learning the basics of this Japanese art. You start with the essentials of preparing perfectly seasoned rice and popular roll fillings, then create your own rolls and traditional starters.
Edamame
Futomaki (Big Roll)
California Roll (Inside-out Roll)
Hosomaki (Small Roll)
Sunomono (Cucumber Salad)
$75
http://www.cookingschoolsofamerica.com/nuculinary/index.php?flag_menu_index=reservation_php#211 | Bellevue Uwajimaya | . | Food | Irish Cooking Class | 3/17/10 | 6:30 PM | 9:30 PM | WED, MAR 17 2010
6:30 PM
AHH! THE WEARIN' O' THE GREEN!
Classic Irish, a little Guinness to celebrate the wearin' o' the green! Come out and cook up a spectacular Irish pub inspired menu.
Potted Guinness and Cheddar
Irish Potato & Leek Soup
Guinnes Braised Beef Stew
Pub Favorite Shepherd's Pie
Irish Cream Truffles
16 Seats Available
$80.00
CAROL DEARTH
http://www.cookingschoolsofamerica.com/sizzleworks/index.php?flag_menu_index=reservation_php#235 | Sizzleworks | . | Free | Fremont PCC Food Packaging Work Parties | 3/17/10 | 7:00 PM | 8:30 PM | FREMONT PCC FOOD PACKAGING WORK PARTIES
held at FamilyWorksFood Bank
1501 N. 45th St., Seattle
on the following Wednesday eveningsat 7 p.m.
? January 20
? March 17
? May 19 ? July 21
? September 15
? November 17
Help package bulk foods purchased with PCC Food Bank Program donations from PCC shoppers. Everyone is welcome. For more information, contact Community Relations at 206-547-1222 or e-mail: communityrelations@pccsea.com. Volunteering is a great way to meet people and learn about cooperation first hand. Remember ? you can make a donation at all PCC checkstands or donate online!
http://www.pccnaturalmarkets.com/community/events/fr.html | FamilyWorks Food Bank | . | Food | Advanced Cut Like a Chef Knife Skills Class | 3/18/10 | 6:00 PM | 9:00 PM | Advanced Cut Like a Chef
Class Description
Enhance your kitchen confidence with this advanced cutting class. Learn to fillet fish, cut chicken, slice meat, and more. Learn practical applications of professional cutting techniques. Come hungry--we will taste the food we cut!
Please read: Materials Fee of $10.00 paid directly to your instructor at timeof class.
Thursday, 6:00 PM - 9:00 PM; 1 session on March 18, 2010
Tuition: $45.00 Materials Cost: $10.00
Instructor: Brendlinger
Location: SSCC, Culinary Arts Building (CAB), CAB Main Kitchen
http://www.learnatsouth.org/index.cfm?method=ClassInfo.ClassInformation&int_class_id=15527&int_category_id=2&int_sub_category_id=41&int_catalog_id=0 | South Seattle Community College | . | PacNW | A Cook and Wine Lover?s Tour of Napa Valley | 3/18/10 | 6:30 PM | 8:30 PM | A Cook and Wine Lover?s Tour of Napa Valley
Dewey and Lindalee McCandlis- Co-Owners Pacific Culinary Studio, Pacific Wine & Kitchen
Thursday March 18, 6:30-8:30 $45
Napa Valley is the mother land of modernAmerican wine making. California wine makers proved to the French long agothat Napa and Sonoma Valley are a force to be reckoned with. Napa is home to some of the best restaurants and most sought after dining reservations in the country. We will start tonight with Fennel Spiced Prawns; Housemade Chips with Pesto and Blue Cheese; Mixed Mushroom Risotto with Grilled Mushrooms; Hanger Steak with Onion Jam and Watercress Sauce; Apple Pie with Cheddar Cheese Crust and Housemade Vanilla Ice Cream.
http://www.pacificculinarystudio.com/ | Everett | . | Food | Quick & Flavorful Sauces Cooking Classes | 3/18/10 | 6:30 PM | 8:30 PM | Quick & Flavorful Sauces
Conni Brownell-Chef/Owner, The Charmed Radish
Thursday, March 18, 6:30-8:30 PM $42
Just what your winter meals need--the perfect flavorful touch! A repertoire of satisfying quick sauces to give that special edge to your grilling, roasting and saut‚ing. These elegant sauces that are neither complicated nor time consuming--ranging from sinfully rich to delightfully low infat. On the menu this evening: Chicken Marsala; Chicken with Lemon-BasilSauce; Steak with Gorgonzola Sauce; Salisbury Steak with Mushrooms; andStuffed Pork Tenderloin with Pear Sauce.
http://classes.culinaryeventsnw.com/index.html | Lynnwood |
|
| | | | | | | | . | Food | Chinese Soups Cooking Class | 3/18/10 | 6:30 PM | 9:00 PM | Chinese Soups
CHRISTINA CHUNG
Soups are an important part of Chinese cuisine, especially in transitional weather. One of Christina?s happiest memories of Hong Kong was being with her family, eating her grandfather?s soup. She was inspired by his recipes and would like to sharethem with you. You?ll make a quick version of the classic Chicken Wonton Soup with Bok Choy and Goji Berries; fragrant Chinese Five-spices Beef Soupmade aromatic with Pu-ehr tea and vegetables; and Bean Soup with Pork Tenderloin and Barley will help to warm you up this season. With meat and poultry; no dairy or eggs.
Members: $35, Non-members: $40
Saturday Mar 6, 3-5:30pm. Edmonds
Saturday Mar 13, 3-5:30pm. Issaquah
Sunday Mar 14, 1-3:30pm. West Seattle
Thursday Mar 18, 6:30-9pm. Greenlake
SundayMar 21, 1-3:30pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1073 | PCC Natural Markets | . | Food | Early Spring Detox Cooking Class | 3/18/10 | 6:30 PM | 9:00 PM | Early Spring Detox
BIRGITTE ANTONSEN, KAREN LAMPHERE
Get a fresh viewpoint this spring from Birgitte and Karen, who combine theirculinary and clinical talents in this informative class. Learn how to strengthen your immunity, lose winter weight, or simply feel great as you rejuvenate with the change in season. You?ll get a detoxification protocol with wholesome recipes for meals, snacks and drinks, supplement ideas and supporting therapies, and details about which foods support detoxification and which to avoid. You?ll also sample Birgitte?s recipes, such as Curried Bean Patties with Lemon Nut Aioli, Gingered Sea Vegetable Salad and more. Vegetarian; no dairy or eggs.
Members: $35, Non-members: $40
Wednesday Mar 3, 6:30-9pm. Edmonds
Thursday Mar 4, 6:30-9pm. West Seattle
Wednesday Mar 10, 6:30-9pm. Issaquah
Thursday Mar 11, 6:30-9pm. Redmond
nWednesday Mar 17, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1090 | PCC Natural Market | . | Food | Taste of Thailand Cooking Class | 3/19/10 | 11:00 AM | 1:30 PM | Taste of Thailand
PRANEE HALVORSEN
Savor the food of Thailand with Pranee, who will introduce you to the essential ingredients andequipment used in Thai cooking. She shows you how to balance the sweet, sour, salty and spicy flavors that make Thai cooking so harmonious. You?ll learn to make Tom Yum Gai (chicken with mushrooms, lemongrass and lime), Pla Sam Rod (pan-fried white fish with three-flavor sauce), and Kao Phad Gaeng Keow Wan (green curry fried rice with prawns and peas). Kuey Buod Chee(bananas in coconut cream) lends a sweet touch to this exploration of Thaiflavors. With poultry and seafood; no dairy or eggs.
Members: $35, Non-members: $40
Tuesday Jan 19, 6:30-9pm. Edmonds
Friday Jan 22, 11am-1:30pm. Greenlake
Tuesday Jan 26, 6:30-9pm. Redmond
Tuesday Feb 2, 6:30-9pm. West Seattle
Thursday Feb 4, 6:30-9pm. PCC Co-op Office
Friday Mar 19, 11am-1:30pm. Redmond
Wednesday Mar 24, 6:30-9pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1061 | PCC Natural Markets | . | Food | Hot Off the Griddle Cooking Class | 3/19/10 | 6:30 PM | 9:00 PM | Hot off the Griddle
JENNY HURST
Most countries have a type of pancake central to their cuisine. In this class, we?ll create several different kinds of pancakes that are good for more than breakfast. You?ll make Ho Bak Jon (Korean vegetable pancakes with sesame-ginger dipping sauce); Cachapas (Venezuelan corn cakes with spinach and fresh cheese); Kanom Kluk (Thai coconut pancakes with sweet coconut filling); and Chillas (Indian chickpea pancakes with tomato-garlic chutney). You?ll also learn to make the spectacular Dutch Baby (sweet German pancakes with saut‚ed maple pears, vanilla and toasted walnuts). Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Friday Feb 26, 6:30-9pm. Redmond
FridayMar 19, 6:30-9pm. Greenlake
Tuesday Mar 30, 6:30-9pm. Issaquah
Saturday Apr 10, 3-5:30pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1071 | PCC Natural Markets | . | Food | Salsa, Sauces and Compotes Cooking Class | 3/19/10 | 6:30 PM | 9:00 PM | Salsa, Sauces and Compotes
KARISTA BENNETT
A versatile sauce, salsa or compote can make any meal a special occasion. Wake up winter taste buds with a savory Smoky Apple Compote for pork or chicken, or enhance grilled beef or fish with a topping of South American Chimmichurri Sauce. Learn to prepare flavorful salsas, such as Pineapple Cilantro Salsaand Mango Avocado Salsa. A spicy Apricot Ginger Sauce or an Orange Chipotle Vinaigrette make a delicious sauce for grilled prawns, chicken or fish. You will taste these creations with pork tenderloin or fish. For dessert, you?ll try divine Mexican Chocolate Sauce over ice cream. With meat, seafood, dairy and eggs.
Members: $35, Non-members: $40
Friday Feb 26, 6:30-9pm. West Seattle
Tuesday Mar 9, 6:30-9pm. Greenlake
Friday Mar 19, 6:30-9pm. Redmond
Monday Mar 22, 6:30-9pm. Issaquah
Wednesday Mar 31, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1091 | PCC Natural Markets | . | Food | Gnocchi Workshop | 3/19/10 | 6:30 PM | 9:00 PM | Gnocchi Workshop
IOLE AGUERO
BACK BY POPULAR REQUEST. In this fun, hands-on class, you?ll be rolling in dough to make the freshest, lightest gnocchi (say nee-o?-kee) ? little potato dumplings ? bathed in tasty, tempting sauces. You?ll practice making these heavenly little pillows, and top them with a variety of Iole?s luscious sauces, including creamy Gorgonzola Sauce; Mushrooms and Cream; and Al Burro (butter) with Garlic and Oregano. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Monday Mar 1, 6:30-9pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Greenlake
Monday Mar 15, 6:30-9pm. Redmond
Friday Mar 19, 6:30-9pm. Issaquah
Wednesday Mar 24, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1072 | PCC Natural Markets | . | Food | Sunny Spain Cooking Class | 3/19/10 | 6:30 PM | 9:00 PM | Sunny Spain
LYNNE VEA
Whether it?s new cuisine or traditional, Spain is currently the culinary center of the universe, and Lynne brings you some of her favorite recipes to enjoy with tastes of wine in this fun class. You?ll begin with Manchego and Cabrales-stuffed Piquillo Peppers over Crispy Jamon (ham)-scented Greens, while sipping Blood Orange Sangria. Then enjoy Creamy Saffron and Prawn Bisque with Green Olive and Roasted Garlic Aioli Sauce. Braised Lamb with Caramelized Figs and Shallots is an amazing entr‚e, only surpassed by Lynne?s dessert of Triple Lemon and Almond Tart. With meat, seafood, dairy and eggs.
Members: $45, Non-members: $50
Includes $5 for wine tasting. Twenty-one and over.
Friday Feb19, 6:30-9pm. Issaquah
Tuesday Feb 23, 6:30-9pm. Redmond
Friday Mar 5, 6:30-9pm. Edmonds
Friday Mar 19, 6:30-9pm. West Seattle
Thursday Mar 25, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1066 | PCC Natural Markets | . | Farmers | U-District Farmers Market | 3/20/10 | 9:00 AM | 2:00 PM | Saturdays 9am to 2pm; year-round.
"The corner of University Way and NE 50th, in the playground of the University Heights Center for the Community. On-street parking can be found in the vicinity, and the market provides tokens to shoppers for one free hour of parking in nearby pay lots."
http://www.seattlefarmersmarkets.org/markets/u_district
Please contact event organizers above for more information or to confirm dates, timeand location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more.
| University Way and NE 50th | . | Food | Kids Cooking: Sleepover Fun | 3/20/10 | 10:00 AM | 12:00 PM | Sleepover Fun
LEIKA SUZUMURA
For ages 7 to 9. Sleepovers are fun for everyone, with activities and special foods that kids love adding to the festivities. A good group activity is making Pizzas, and then topping them with each person?s choice of goodies. For a late snack, Natural Fizzy Soda and Honey Popcorn are perfect, and French Toast is a natural for breakfast the next morning. Vegetarian, with dairy and eggs.
Members: $30, Non-members: $35
Sunday Mar 14, 1-3pm. Issaquah
Saturday Mar 20, 10am-12pm. Redmond
Sunday Mar 21, 1-3pm. West Seattle
Sunday Apr 11, 1-3pm. Edmonds
Friday Apr 16, 4-6pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1112 | PCC Natural Market | . | Food | Kids Cooking: Flavors of India | 3/20/10 | 10:00 AM | 12:00 PM | Flavors of India
LISA PALMATIER
For ages 7 to 9; children work independently of parents. Come discover all the great flavors of India as we make Vegetable Samosas ? savory baked turnovers made with whole-grain flour and a curried potato filling. We?ll also make a tasty condiment to dip our samosas in ? Green Chutney. We?ll finish off our culinary adventure with a refreshingly cool, non-dairy Sweet Fruit Lassi, an Indian-style milkshake. Vegetarian; no dairy or eggs.
Members: $30, Non-members: $35
Saturday Mar 6, 10am-12pm. Edmonds
Friday Mar 12, 4-6pm. Greenlake
Saturday Mar 20, 10am-12pm. West Seattle
Friday Mar 26, 4-6pm. Issaquah
Saturday Apr 10, 3-5pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1108 | PCC Natural Markets | . | Food | Beans, Grains and More Cooking Class | 3/20/10 | 10:00 AM | 12:30 PM | Beans, Grains and More
JOHNNA DIETZ
Nutritionist Johnna Dietz will show you why and how to include beans and whole grains in delicious meals that will please the whole family. You?ll learn the healthiestcooking techniques as you make Baked Tex-Mex Grains with Corn and Peppers; Black-eyed Peas with Leeks and Greens; Coconut Quinoa Pilaf; and FrenchLentil and Potato Stew. Vegetarian, with dairy; no eggs.
Members: $35
, Non-members: $40
Tuesday Mar 2, 6:30-9pm. Greenlake
Tuesday Mar 9, 6:30-9pm. Redmond
Tuesday Mar 16, 6:30-9pm. Edmonds
Saturday Mar 20, 10am-12:30pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1099 | PCC Natural Markets | . | Food | Getting Seedlings Started | 3/20/10 | 10:00 AM | 1:00 PM | March
6, 13, 20
Adult Class:
Getting Seedlings Started
n10 AM-1 PM
http://www.lostartsschool.org/calendar.htm | Dog Mountain Farm | . | Food | Saveur Magazine Italian Cooking Class | 3/20/10 | 10:00 AM | 2:00 PM | SAVEUR COOKS ITALIAN CLASSICS II
Saturday, March 20, 10am-2pm
Instructor: Louise Hasson
Host: Louise Hasson, Seattle, 2 Credits
n*This hands-on class is limited to 12 students
EXPERIENCE SAVEUR?S SECOND INSPIRING EXPLORATION OF AUTHENTIC ITALIAN CUISINE
Perhaps no other country is as synonymous with simple, hearty, and flavorful food as Italy, and with good reason. Whether savored in a classic bruschetta, the traditional flavors of a roasted pork loin, or the light sweetness of a Marsala-infused custard, the bounty of the Italian table is revealed in dishes that are as satisfying as they are delicious. The editors of SAVEUR have captured the timeless appeal of Italian cuisine in six sumptuous recipes, along with tips and techniques. Each class registration includes a one-year subscription (nine issues) to SAVEUR, an exclusive recipe booklet, and a SAVEUR gift bag filled with samples and coupons.
Bruschetta; Pomodoro a Riso(Tomatoes Stuffed with Rice); Gnocchi di Spinaci con Ricotta (Spinach andRicotta Gnocchi); Arista Di Maiale (Roasted Herb-Stuffed Pork Loin); Polenta; Piselli Freschi (Fresh Peas with Prosciutto); Zabaione (Marsala Custard).
~$78
http://www.bon-vivant.com/singleclasses.html#saveuritalian2 | Bon Vivant Cooking School | . | Food | Greek Cooking Class | 3/20/10 | 3:00 PM | 5:30 PM | It's Greek for Me
TANYA TRAPALIS
Tanya?s love of traditional Greek food comes from her family?s heritage. You?ll love this cuisine after trying her dishes, and will be able to make them at home for your own family. She makes two classic appetizers, Spanakopita (spinach, herb and feta cheese layered and baked in phyllo dough) and Tzatziki Sauce with yogurt and cucumber, served with warm Pita Bread. The main course is Fasolia Yiahni (beans with vegetables and herbs baked in a comforting tomato sauce). Dessert is a delicious flaky phyllo and custard creation, Galactoboureko, served with a warm lemon syrup. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Saturday Feb 27, 3-5:30pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Redmond
Thursday Mar 11, 6:30-9pm. Greenlake
Saturday Mar 20, 3-5:30pm. Issaquah
Tuesday Mar 30, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1067 | PCC Natural Markets | . | Food | The Saffron Kitchen Cooking Class | 3/20/10 | 3:00 PM | 5:30 PM | The Saffron Kitchen
JAYESH RAO
Saffron ? the most exotic
, expensive, and labor-intensive spice to process ? has unique propertiesand an aroma like no other. Jayesh will highlight its history, biology and culinary uses, and make several delicious dishes that use it as a key ingredient. He?ll prepare Lamb Kofta with Saffron-ginger Masala; Saffron-infused Basmati Rice Pilaf; Roasted Zucchini with Saffron and Garlic in parchment paper; and Saffron and Cardamom-scented Sour Cream Pudding. With meatand dairy; no eggs.
Members: $35, Non-members: $40
Saturday Mar 6, 3-5:30pm. West Seattle
Sunday Mar 14, 1-3:30pm. Edmonds
Saturday Mar20, 3-5:30pm. Redmond
Saturday Mar 27, 3-5:30pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1069 | PCC Natural Markets | . | Food | Wine and Dine: The French Collection Cooking Class | 3/20/10 | 3:00 PM | 5:30 PM | Wine and Dine: The French Collection
APRIL POGUE, BECKY SELENGUT
Becky has assembled recipes from all around France and cooks them to perfection in this fun wine- and food-pairing class, while April provides fantastic wine choices. You?ll be transported on your own Tour de France while tasting Camembert Tart with Port-soaked Cherries and Leeks; Cassoulet (a classic, slow-cooked dish with beans, chicken and pork); and Bitter Greens Salad with warm poached egg and champagne-bacon vinaigrette. Dessert is a delicate Financier (almond cake) with Grand Marnier Whipped Cream. With poultry, meat, dairy and eggs.
Members: $45, Non-members: $50
nIncludes $5 for wine tasting. Twenty-one and over.
Saturday Feb 13, 3-5:30pm. Edmonds
Saturday Feb 27, 3-5:30pm. Redmond
Saturday Mar 6, 3-5:30pm. Issaquah
Saturday Mar 20, 3-5:30pm. West Seattle
Monday Mar 29, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1065 | PCC Natural Markets | . | Food | Chinese Soups Cooking Class | 3/20/10 | 3:00 PM | 5:30 PM | Chinese Soups
CHRISTINA CHUNG
Soups are an important part of Chinese cuisine, especially in transitional weather. One of Christina?s happiest memories of Hong Kong was being with her family, eating her grandfather?s soup. She was inspired by his recipes and would like to sharethem with you. You?ll make a quick version of the classic Chicken Wonton Soup with Bok Choy and Goji Berries; fragrant Chinese Five-spices Beef Soupmade aromatic with Pu-ehr tea and vegetables; and Bean Soup with Pork Tenderloin and Barley will help to warm you up this season. With meat and poultry; no dairy or eggs.
Members: $35, Non-members: $40
Saturday Mar 6, 3-5:30pm. Edmonds
Saturday Mar 13, 3-5:30pm. Issaquah
Sunday Mar 14, 1-3:30pm. West Seattle
Thursday Mar 18, 6:30-9pm. Greenlake
SundayMar 21, 1-3:30pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1073 | PCC Natural Markets | . | Food | Volterra Cooking Class: Making Fresh Pasta Part 1 | 3/21/10 | 12:00 AM | 12:00 AM | Volterra? Cooking Class Series with Chef Don Curtiss
A journey through all aspects of Italian cooking. Each month will feature a different section of the Italian menu. Recipes will be provided for all dishes with wine pairing suggestions. Menus will be determined closer to event dateto assure seasonal freshness
A vegetarian or gluten-free option will always be available
Classes will be limited to 24 people
Individual Classes: $50 per person + 20% Gratuity+Sales Tax
6 class package: $270+20% Gratuity+Sales Tax
11 class series: $440+20% Gratuity+Sales Tax
*Gift Certificates for classes are available and will be shipped for FREE to your favorite foodie
Class includes:
Hands-on cooking class with glass of Prosecco.
3-course meal using the classes prepared items as one of the courses recipes.
Beverages will be sold separately. Wine pairing suggestions will be available for purchase by the glass at a discount from the restaurant pricing. They will also be offered for off premises consumption at standard retail prices.
January 17, 2010 ? Antipasti - The class will prepare the ingredients for a typical Italian antipasti plate and learn several typical appetizers form different regions of Italy. Suggestions for Wine pairings will also be highlighted. When finished with the preparations the class will be treated to a dinner featuring their antipasti creations as a first course. Chef Don and his staff will prepare the entr‚e and dessert courses.
February 21, 2010 ? Soups and Salads
March 21, 2010 ?Making Fresh Pasta 1
April 18, 2010 ? Making Fresh Pasta 2
May 16, 2010 ? Fish and Shellfish
June 20, 2010 ? Vegetarian Dishes
July 18, 2010 ? Poultry and Basic Poultry Butchering
August 15, 2010 ? Meat Dishes and Basic Butchering
September 12, 2010 ? Risotto, Polenta and Side Dishes
October 17, 2010 ? Desserts
November 21, 2010 ? Holiday Wines and Menus
December 19, 2010 ? Student Open House ? all students will be invited to an open house in the Volterra? Drawing Room to celebrate a year of good fun and great food
http://www.volterrarestaurant.com/ | Ballard | . | Farmers | West Seattle Farmers Market | 3/21/10 | 10:00 AM | 2:00 PM | Sundays 10am to 2pm; year-round. "The 'Junction' at California Ave SW and SW Alaska. There is free street parking in the area surrounding the market." http://www.seattlefarmersmarkets.org/markets/west_seattle
Please contact event organizers above for more information or to confirm dates, time and location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more.
| The 'Junction' at California Ave SW and SW Alaska | . | Farmers | Ballard Farmers Market | 3/21/10 | 10:00 AM | 3:00 PM | Sundays
5330 Ballard Ave NW. Free parking is available on Shilshole Ave. only one block away.
http://www.fremontmarket.com/ballard/
Please contact event organizers above for more information or to confirm dates, time and location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more. | 5330 Ballard Ave NW |
|
| | | | | | | | . | Food | Kids Cooking: Sleepover Fun | 3/21/10 | 1:00 PM | 3:00 PM | Sleepover Fun
LEIKA SUZUMURA
For ages 7 to 9. Sleepovers are fun for everyone, with activities and special foods that kids love adding to the festivities. A good group activity is making Pizzas, and then topping them with each person?s choice of goodies. For a late snack, Natural Fizzy Soda and Honey Popcorn are perfect, and French Toast is a natural for breakfast the next morning. Vegetarian, with dairy and eggs.
Members: $30, Non-members: $35
Sunday Mar 14, 1-3pm. Issaquah
Saturday Mar 20, 10am-12pm. Redmond
Sunday Mar 21, 1-3pm. West Seattle
Sunday Apr 11, 1-3pm. Edmonds
Friday Apr 16, 4-6pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1112 | PCC Natural Market | . | Food | Chinese Soups Cooking Class | 3/21/10 | 1:00 PM | 3:30 PM | Chinese Soups
CHRISTINA CHUNG
Soups are an important part of Chinese cuisine, especially in transitional weather. One of Christina?s happiest memories of Hong Kong was being with her family, eating her grandfather?s soup. She was inspired by his recipes and would like to sharethem with you. You?ll make a quick version of the classic Chicken Wonton Soup with Bok Choy and Goji Berries; fragrant Chinese Five-spices Beef Soupmade aromatic with Pu-ehr tea and vegetables; and Bean Soup with Pork Tenderloin and Barley will help to warm you up this season. With meat and poultry; no dairy or eggs.
Members: $35, Non-members: $40
Saturday Mar 6, 3-5:30pm. Edmonds
Saturday Mar 13, 3-5:30pm. Issaquah
Sunday Mar 14, 1-3:30pm. West Seattle
Thursday Mar 18, 6:30-9pm. Greenlake
SundayMar 21, 1-3:30pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1073 | PCC Natural Markets | . | Food | Kids Cooking: The Mexican Gourmet | 3/21/10 | 1:00 PM | 3:30 PM | The Mexican Gourmet
LEE BAKER
For ages 11 to 14; children work independently of parents. Experience the subtle flavors of traditional Mexican cuisine in this fun class. No burritos or enchiladas here ? you?ll be making dishes that are more complex, but easy to make at home. The menu is packed full of delicious recipes that the entire family will love
, including Crusty Masa (cornmeal) Boats with Melted Cheese and Salsa; Classic Red Tomato Rice; and Corn and Cheese-stuffed Zucchini. Tangerine Flan is a not-too-sweet ending to our lovely meal. Vegetarian, with dairy andeggs.
Members: $30, Non-members: $35
Friday Jan 22, 4-6:30pm. Greenlake
Saturday Jan 30, 3-5:30pm. Redmond
Sunday Feb 7, 1-3:30pm. WestSeattle
Sunday Mar 21, 1-3:30pm. Issaquah
Friday Apr 9, 4-6:30pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1115 | PCC Natural Markets | . | Food | Chinese Soups Cooking Class | 3/21/10 | 3:00 PM | 5:30 PM | Chinese Soups
CHRISTINA CHUNG
Soups are an important part of Chinese cuisine, especially in transitional weather. One of Christina?s happiest memories of Hong Kong was being with her family, eating her grandfather?s soup. She was inspired by his recipes and would like to sharethem with you. You?ll make a quick version of the classic Chicken Wonton Soup with Bok Choy and Goji Berries; fragrant Chinese Five-spices Beef Soupmade aromatic with Pu-ehr tea and vegetables; and Bean Soup with Pork Tenderloin and Barley will help to warm you up this season. With meat and poultry; no dairy or eggs.
Members: $35, Non-members: $40
Saturday Mar 6, 3-5:30pm. Edmonds
Saturday Mar 13, 3-5:30pm. Issaquah
Sunday Mar 14, 1-3:30pm. West Seattle
Thursday Mar 18, 6:30-9pm. Greenlake
SundayMar 21, 1-3:30pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1073 | PCC Natural Markets | . | Food | Music at Hidmo (Most Sundays - Check with Restaurant to Confirm) | 3/21/10 | 8:00 PM | 10:00 PM | From website of musician Larry Swanson: http://www.larryswanson.com/music-and-dance/African-music-nights-HIDMO.htm
"Sunday Nights at Hidmo
Various Artists
Sunday evenings
8-10 pm
FREE (donations welcome)
HIDMO Eritrean Restaurant
2000 S. Jackson St.
206-329-1534
This free evening of African music has been happening every Sunday at HIDMO since thespring of 2005. Hidmo is a great Eritrean/East African restaurant offeringgood food at reasonable prices. Come join the fun in a "house-party" atmosphere where the performers let their hair down and try out new things." See below or Larry's website for performers for this week.
http://www.Hidmo.org | Hidmo Eritrean Restaurant 2000 S. Jackson St. | . | Food | Seattle Chefs Table 2010 Dinner Series | 3/22/10 | 12:00 AM | 12:00 AM | Seattle Chefs Table 2010 Dinner Series
The popular dinner series that took Seattle by storm in 2009, is back again in 2010. Join Chef Thierry Rautureau of Rover?s, Chef Jason Wilson of Crush, Chef Maria Hines of Tilth, Chef Joseba Jimenez de Jimenez co-founder of the Harvest Vine, Chef John Sundstrom of Lark, and Chef Holly Smith of Caf‚ Juanita for a year of incredible food, wine and entertainment!
All dinners begin at 6o?clock unless otherwise arranged with the host restaurant. Evenings beginwith a sparkling and hors d?oeuvres reception, dinner to follow.
6-Course Menu $110/person
(does not include, wine, tax or service)
To makereservation, please call each restaurant directly.
SCT 2010 Schedule
nCrush
Sunday, 2/21
Monday, 2/22
To make reservations call, Crush @ (206)302-7874
Rover?s
Monday, 3/22
Tuesday, 3/23
To make reservations call, Rover?s @ (206)325-7442
Tilth (Location and Dates To Be Determined)
To make reservations call, Tilth @ (206)633-0801
Harvest Vine
Monday, 6/7
Tuesday, 6/8
To make reservations call, Harvest Vine @ (206)320-9771
Lark
Monday, 9/20
Tuesday, 9/21
To make reservations call
, Lark @ (206)323-5275
Caf‚ Juanita
Monday, 10/18
Tuesday, 10/19
To make reservations call, Caf‚ Juanita @ (425)823-1505
If you have any questions or need assistance making reservations, please call: Siri Angeles at Rover's, (206)325-7442
http://www.rovers-seattle.com/newsevents/index.html | Rover's, Crush, Tilth, Harvest Vine, Lark & Cafe Juanita | . | Food | Foodportunity Networking Event | 3/22/10 | 6:00 PM | 9:00 PM | Keren Brown, a.k.a The Frantic Foodie http://www.franticfoodie.com has been connecting Seattle?s vibrant food community for the last twoyears, by organizing the Seattle Food Blogger Events and linking media, food bloggers, authors, pruveyors and restaurants.
These events are a way to socialize with other food lovers, enjoy great food and keep up withthe food trends.
The Seattle Food Bloggers have helped each other find jobs, find businesses and connect with people in the food industry.
Foodportunity was inspired by these events. Keren wanted to create an event where the entire Seattle food world could connect.
Foodportunity is open to food journalists, bloggers, public relations professionals, restaurateurs, farmers and all food passionate people.
For some, Foodportunity is about finding a job. For others Foodportunity is a way to simply enjoy the new connections that are made.
Whether it is about meeting the people behind the products or sampling from restaurants that you have been meaning to try, everyone has a foodportunity.
What?s your Foodportunity?
http://www.foodportunity.com/ | Tom Douglas Palace Ballroom | . | Food | Salsa, Sauces and Compotes Cooking Class | 3/22/10 | 6:30 PM | 9:00 PM | Salsa, Sauces and Compotes
KARISTA BENNETT
A versatile sauce, salsa or compote can make any meal a special occasion. Wake up winter taste buds with a savory Smoky Apple Compote for pork or chicken, or enhance grilled beef or fish with a topping of South American Chimmichurri Sauce. Learn to prepare flavorful salsas, such as Pineapple Cilantro Salsaand Mango Avocado Salsa. A spicy Apricot Ginger Sauce or an Orange Chipotle Vinaigrette make a delicious sauce for grilled prawns, chicken or fish. You will taste these creations with pork tenderloin or fish. For dessert, you?ll try divine Mexican Chocolate Sauce over ice cream. With meat, seafood, dairy and eggs.
Members: $35, Non-members: $40
Friday Feb 26, 6:30-9pm. West Seattle
Tuesday Mar 9, 6:30-9pm. Greenlake
Friday Mar 19, 6:30-9pm. Redmond
Monday Mar 22, 6:30-9pm. Issaquah
Wednesday Mar 31, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1091 | PCC Natural Markets | . | Food | Gnocchi Workshop | 3/22/10 | 6:30 PM | 9:00 PM | Gnocchi Workshop
IOLE AGUERO
BACK BY POPULAR REQUEST. In this fun, hands-on class, you?ll be rolling in dough to make the freshest, lightest gnocchi (say nee-o?-kee) ? little potato dumplings ? bathed in tasty, tempting sauces. You?ll practice making these heavenly little pillows, and top them with a variety of Iole?s luscious sauces, including creamy Gorgonzola Sauce; Mushrooms and Cream; and Al Burro (butter) with Garlic and Oregano. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Monday Mar 1, 6:30-9pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Greenlake
Monday Mar 15, 6:30-9pm. Redmond
Friday Mar 19, 6:30-9pm. Issaquah
Wednesday Mar 24, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1072 | PCC Natural Markets | . | Food | Seattle Chefs Table 2010 Dinner Series | 3/23/10 | 12:00 AM | 12:00 AM | Seattle Chefs Table 2010 Dinner Series
The popular dinner series that took Seattle by storm in 2009, is back again in 2010. Join Chef Thierry Rautureau of Rover?s, Chef Jason Wilson of Crush, Chef Maria Hines of Tilth, Chef Joseba Jimenez de Jimenez co-founder of the Harvest Vine, Chef John Sundstrom of Lark, and Chef Holly Smith of Caf‚ Juanita for a year of incredible food, wine and entertainment!
All dinners begin at 6o?clock unless otherwise arranged with the host restaurant. Evenings beginwith a sparkling and hors d?oeuvres reception, dinner to follow.
6-Course Menu $110/person
(does not include, wine, tax or service)
To makereservation, please call each restaurant directly.
SCT 2010 Schedule
nCrush
Sunday, 2/21
Monday, 2/22
To make reservations call, Crush @ (206)302-7874
Rover?s
Monday, 3/22
Tuesday, 3/23
To make reservations call, Rover?s @ (206)325-7442
Tilth (Location and Dates To Be Determined)
To make reservations call, Tilth @ (206)633-0801
Harvest Vine
Monday, 6/7
Tuesday, 6/8
To make reservations call, Harvest Vine @ (206)320-9771
Lark
Monday, 9/20
Tuesday, 9/21
To make reservations call
, Lark @ (206)323-5275
Caf‚ Juanita
Monday, 10/18
Tuesday, 10/19
To make reservations call, Caf‚ Juanita @ (425)823-1505
If you have any questions or need assistance making reservations, please call: Siri Angeles at Rover's, (206)325-7442
http://www.rovers-seattle.com/newsevents/index.html | Rover's, Crush, Tilth, Harvest Vine, Lark & Cafe Juanita | . | Food | Kids Cooking: I Can Cook Too: Springtime Fun | 3/23/10 | 10:00 AM | 11:15 AM | I Can Cook Too: Springtime Fun
ALICIA GUY
For ages 2 to 3, accompanied by one adult guest. We?ll bounce into springtime as we prepare all sorts of delightful treats together. Kids will work with parents to prepare Mighty Mini Muffins ? the perfect snack for outdoor excursions. While those are in the oven, we?ll build edible Little Bunnies? Lunch Houses. In honor of the emerging flowers, we?ll use some creativity and kitchen tools to make Fruit Flower Gardens. Your little bunnies will hop away happy with some seeds to start their own spring garden. Class price includes one child and one adult helper. Vegetarian, with dairy options and eggs.
Members: $30, Non-members: $35
Saturday Mar 13, 10-11:15am. Redmond
Tuesday Mar 23, 10-11:15am. Issaquah
Saturday Mar 27, 10-11:15am. WestSeattle
Saturday Apr 10, 10-11:15am. Edmonds
Tuesday Apr 13, 10-11:15am. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1105 | PCC Natural Markets | . | Food | Vintage Volterra Cooking Class | 3/23/10 | 6:00 PM | 8:30 PM | Vintage Volterra
with Chef Don Curtiss
Volterra
6-8:30pm
Chef and Owner Don Curtiss returns to Dish it up! to Wild Mushroom Salad--Fresh locally harvested wild Mushrooms saut‚ed in extra virgin oliveoil with garlic and fresh basil, finished with aged Balsamic Vinegar and served on mixed greens & dusted with Pecorino Sardo, Cheese Ravioli with Brown Butter, Sage and Parmegiano, Lamb Osso Bucco--Braised lamb leg slices in Chianti wine and demi-glaze with celery, onions, green olives and fresh rosemary, and Flourless Chocolate Cake with Chocolate Sauce, Whipped Cream and Chocolate Shavings.Please note that when purchasing cooking classes online, your seats are not confirmed until you receive a receipt in themail. If there is no availability you will be notified and not charged foryour order.
type of class: demonstration
cost: $75
http://www.dish-it-up.com/calendar/class.php?record_no=00690 | Magnolia | . | Food | Farming Basics: Plant Transplants | 3/23/10 | 6:00 PM | 9:00 PM | Farming Basics and Backyard Food Production
Whether you?re interested in growing more food for your family or starting a new career in farming, learn how you can provide food security for your family or community with classes in the 21 Acres Food and Farming Education Program. The growing movement of urban farming and home gardening appeals to those not justinterested in additional income in the current economic climate, but a lifestyle change or just the recreation and enjoyment of growing good tasting
, nutritious food.
Programs have been designed to provide students witha comprehensive package of materials and information that will leave them with the skills required to be successful in their chosen area of study.
nFarming Basics: Looking to gain a deeper understanding of farming fundamentals, start a new hobby or considering farming for a living? Build your own package or follow one of our suggested bundles to gain in-depth knowledge of these comprehensive topics. ***Sign up for the entire series for $395.00, 20% off the already discounted package rate!***
Backyard Food Production: Would you like to provide home-grown food for your family year round? Join us to learn how to create an annual plan for maximizing your growing space, fitting edible plants throughout your yard, and preserving the food you grow.
Build your own package! Choose any 4 classes below for $125.00, a savings of $35.00. Individual class: $40; Field Workshop: $65
Enroll
To enroll for a class, download the Enrollment Application and return to education@21acres.org. If enrolling within 7 days of class, please email education@21acres.org or call 206-442-2061 to enroll in person. Scholarship Application
Keep checking back for additional class information and updates. Additional preservation and cooking classes will be offered later in the year, taking advantage of summer and fall harvest.
Farming Basics
Planning
Farm Planning, Tuesday, Feb. 23, 6-9 p.m.
Season Planning, Tuesday, March 9, 6-9 p.m.
Record Keeping, Tuesday, April 6, 6-9 p.m.
Plants and Soil
Plant Transplants, Tuesday, March 23, 6-9p.m.
Nutrient Management/Soils 1, Tuesday, April 20, 6-9 p.m.
Soils 2, Tuesday, May 4, 6-9 p.m.
Field Workshop: composting & soil testing; Saturday, May 8, 9 a.m. to 2 p.m.
Field Preparation & Maintenance
Field Preparation, Tuesday, May 18, 6-9 p.m.
Designing Drip Irrigation, Tuesday, June 1, 6-9 p.m.
Pest Management, Tuesday, June 15, 6-9p.m.
Field Workshop: field preparation, hoophouse construction, laying drip irrigation; Saturday, June 19, 9 a.m. - 2 p.m.
http://www.21acres.org/education-program | 21 Acres | . | Food | Gluten-Free Gourmet: Return to Tuscany | 3/23/10 | 6:30 PM | 9:00 PM | Gluten-free Gourmet: Return to Tuscany
TIFFANY POLLARD
Tiffany?s annual trips to Tuscany inspire delicious creations that she makesat home. She demonstrates how to make Cecin, a lovely garbanzo-flour flatbread for a great appetizer or snack. Or you can dip it into Zuppa Toscana, a hearty soup with veggies and a surprise gluten-free, whole grain. White Bean and Porcini Mushroom Sauce is fantastic on Roasted Portobello Mushrooms or thin slices of Beef Tenderloin. For a slightly sweet finish, you?lltaste an amazing Hazelnut Port Cake. Tiffany weaves tidbits of ?edible knowledge? through the class so that you know why one of the secrets to wellness is eating seasonally. Vegetarian with meat and dairy options; no eggs or gluten.
Members: $35, Non-members: $40
Tuesday Jan 26, 6:30-9pm. Issaquah
Saturday Feb 13, 10am-12:30pm. Bastyr University
Tuesday Mar 2, 6:30-9pm. Redmond
Tuesday Mar 23, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1076 | PCC Natural Markets | . | PacNW | Master Beekeeping Course | 3/23/10 | 6:30 PM | 9:30 PM | Master Beekeeper Course
How Sweet It Is!
Now you can become a Master Beekeeper, help keep local pollinators thriving, and satisfy your sweet tooth at the same time!
Once again, Washington State UniversitySnohomish County Extension and Beez Neez Apiary Supply are teaming up to sponsor three sessions over the next six months of the popular apprentice level course in the Master Beekeeper Program. The five-week course provides athorough introduction to beekeeping for novice beekeepers as well as a comprehensive refresher course for experienced apiculturists.
The first session starts Tuesday evenings, October 27 through November 24, 2009 from 6:30 p.m. to 9:30 p.m. in McCollum Park at WSU Snohomish County Extension?s Cougar Auditorium, 600 128th ST SE, Everett. The course will be repeated in 2010 starting Monday, January 11 and again next spring starting March 1.
Designed to build basic beekeeping skills, topics to be covered include bee biology, equipment, seasonal management requirements, identification, and management of pests, as well as honey removal and processing. The overall focus will hone in on the unique challenges and benefits to beekeeping in the Pacific Northwest.
A workshop manual complements the lectures. Participants completing the five-week course and passing the WashingtonState Apprentice Beekeeper level exam (an open book test) will receive a certificate towards the Journey and Master Beekeeper levels of training.
Each session will be taught by local beekeeping professionals, WSU Snohomish County Extension entomologist Dave Pehling, and Jim Tunnell, owner ofBeez Neez Apiary in Snohomish.
Class size is limited and expected to fill quickly. The cost for the five-week course is $50 per person. To register, contact Karie Christensen at (425) 357-6039, or email her at klchristen@cahnrs.wsu.edu. You may also download the registration form at http://www.snohomish.wsu.edu/ag/workshops/beekeeping09.pdf and mail it with your check.
For more information on the course, contact Dave Pehling, pehling@wsu.edu, (425) 357-6019.
Extension programs and policies are consistentwith federal and state laws and regulations on nondiscrimination regardingrace, color, gender, national origin, religion, age, disability, and sexual orientation. Evidence of non-compliance may be reported through your local Extension Office. Persons with a disability requiring special accommodation can request accommodation 21 days before training at (425) 338.2400. If accommodation is not requested in advance, we cannot guarantee availability on-site.
http://cascadeharvest.org/calendar/2009/october/27/master-beekeeper-course | Everett | . | Food | Cambodian Favorites with Chef Sam Ung Phnom Penh Noodle House | 3/23/10 | 6:30 PM | 9:30 PM | TUE, MAR 23 2010
06:30 PM
Cambodian Favorites with Chef SamUng Phnom Penh Noodle House
NVC Clubhouse Kitchen (Enter from lowerparking lot on the right of the building)
1212 South King Street
Seattle
, WA 98144
By popular demand we bring back our gregarious and talented Chef/Owner Sam Ung of Phnom Penh Noodle House in the International District. We have picked out some of his most popular dishes for our special menu of Cambodian cuisine.
Samlaw Machou (Cambodian Seafood Sweet-Sour Tamarind Broth Soup
A-mok Trei (Steamed Fish with Red Coconut Curry and Lemongrass over Collard Greens
Jasmine Steamed Rice
Lok Lac (Marinated Tender Beef with House Spices & Whiskey over a bed of fresh vegetables with Lemon and Black Pepper Vinaigrette)
$70
http://www.cookingschoolsofamerica.com/nuculinary/index.php?flag_menu_index=reservation_php#228 | NVC Clubhouse Kitchen | . | Food | Cookwise Series: Techniques Master Series | 3/23/10 | 6:30 PM | 9:30 PM | TUE, FEB 2 2010 6:30 PM
to
TUE, MAY 25 2010 6:30 PM
COOKWISE SERIES: Techniques Master Series
This in-depth series is for those who are passionate about food and cooking. From knife skills and mise enplace to velvety sauces, from succulent meat and poultry to exceptional eggs, we teach the science and techniques behind great cuisine in our exclusive hands-on series. The classes in this particular series are designed tobe more intense than regularly scheduled group classes, more like a professional cooking school environment and syllabus. Hone your skills, brush up those talents, and have a great time!
Earlybird registration $1800 until January 4, then price increases to $2,000.
Individual class registration on a space-available basis $140/class. See Sizzleworks' site for individual class topics.
http://www.cookingschoolsofamerica.com/sizzleworks/index.php?flag_menu_index=basicskillseries_php#206 | Sizzleworks Cooking School | . | Food | Rainier Cooks! (Ages 13-19) | 3/24/10 | 3:30 PM | 5:30 PM |
Rainier Cooks! - 50581
Ages: 13 Yrs. to 19 Yrs.
Fees:
n- Free Courses $0.00
Description:
Cooking - the next best thing to eating! Gather with friends to prepare healthy snacks and cooking projects.
Meets:
Wednesday 03-03-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-10-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-17-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-24-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-31-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=23&cid=50694 | Rainier Community Center | . | Food | Elegant Spring Dinner Party | 3/24/10 | 6:00 PM | 8:30 PM |
Elegant Spring Dinner Party
with Chef Greg Johnson
Greg Johnson Private Chef
6-8:30pm
Chef Greg Johnson will teach you howto prepare and serve an elegant four-course dinner party sure to WOW your family and friends. Menu: Smoked Salmon Crepe Pinwheels, Prawn Bisque withTarragon, Seasonal Wild Fish en Papillote with Homemade Pasta, Spring Carrot Puree, and Local Asparagus, Spring Greens with Quail Egg and Crispy Prosciutto, Baked Crepe with Rhubarb and White Chocolate. Please note thatwhen purchasing cooking classes online, your seats are not confirmed until you receive a receipt in the mail. If there is no availability you will be notified and not charged for your order.
type of class: demonstration
cost: $75
http://www.dish-it-up.com/calendar/class.php?record_no=00691 | Magnolia | . | Food | Market Kitchen Basics - 1st Class of 5 Class Series | 3/24/10 | 6:00 PM | 9:00 PM | Market Kitchen Basics - 5 Classes
This series was designed to introduce the basics of cooking technique and building flavor profiles. Each of the first four classes will focus on specific ingredients and technique. For your final you will design and prepare a four course meal. Below is the basic format, however, it is flexible based on the interests/needsof the group.
Class 1 - Tarts and Tears: Sweet and Savory Tarts and theOnion Family.
Class 2 - The Grain Drain: Explore the variety and uses for grains, from salads to desserts
Class 3 - So Now What? How to take a single protein and prepare it three different ways
Class 4 - Fast and Hot or Slow and Low: Searing and Braising Techniques
Class 5 - Show me the Kitchen: The class prepares and dines on the dinner of their choice
Classes are 3 hours in length for five consecutive weeks.
Bottled water, tea, and wine tasting are included.
Series offered October ? June
$409.88
http://www.cookingschoolsofamerica.com/dianesmarketkitchen/index.php?flag_menu_index=basicskillseries_php#622 | Diane's Market Kitchen |
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| | | | | | | | . | PacNW | Rustic Savory and Sweet Seasonal Galettes | 3/24/10 | 6:30 PM | 9:00 PM | Rustic Savory and Sweet Seasonal Galettes
Edie Pierson- Chef/Owner, Simply Seasoned Catering & Meal Delivery
Thursday March 24, 6:30-9:00 Hands On $55
A free form French tart can be used for both sweet and savory applications. Chef Edie will show us both uses in tonight?s class. The luscious savory use in a Wild Mushroom and Smoky Bleu Cheese Galette; First of Spring Vegetable Galette; Orange-Rhubarb Galette and Almond-Date Galette.
http://www.pacificculinarystudio.com/ | Everett | . | Food | Taste of Thailand Cooking Class | 3/24/10 | 6:30 PM | 9:00 PM | Taste of Thailand
PRANEE HALVORSEN
Savor the food of Thailand with Pranee, who will introduce you to the essential ingredients andequipment used in Thai cooking. She shows you how to balance the sweet, sour, salty and spicy flavors that make Thai cooking so harmonious. You?ll learn to make Tom Yum Gai (chicken with mushrooms, lemongrass and lime), Pla Sam Rod (pan-fried white fish with three-flavor sauce), and Kao Phad Gaeng Keow Wan (green curry fried rice with prawns and peas). Kuey Buod Chee(bananas in coconut cream) lends a sweet touch to this exploration of Thaiflavors. With poultry and seafood; no dairy or eggs.
Members: $35, Non-members: $40
Tuesday Jan 19, 6:30-9pm. Edmonds
Friday Jan 22, 11am-1:30pm. Greenlake
Tuesday Jan 26, 6:30-9pm. Redmond
Tuesday Feb 2, 6:30-9pm. West Seattle
Thursday Feb 4, 6:30-9pm. PCC Co-op Office
Friday Mar 19, 11am-1:30pm. Redmond
Wednesday Mar 24, 6:30-9pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1061 | PCC Natural Markets | . | Food | Heart of the Turkish Home Cooking Class | 3/24/10 | 6:30 PM | 9:00 PM | Heart of the Turkish Home
SUREYYA GOKERI
Good for the heart as well as the soul, Sureyya?s Turkish dishes are just right for a weeknight supper or family gathering. She offers you Turkish Apple Tea to sip on as she makes Mahmut Pasha Corbasi (lentil soup with noodles and garbanzobeans); Tabuk Kebabi (ground chicken kabobs with grilled vegetables); Firinda Karnibahar (cauliflower gratin with feta cheese); and Yugurt Soslu Ispanak Kavurmasi (saut‚ed spiced spinach with yogurt). You?ll also taste the popular Turkish dessert Revani (orange-scented semolina cake with shredded coconut). With poultry, dairy and eggs.
Members: $35, Non-members: $40
Sunday Feb 7, 1-3:30pm. Redmond
Sunday Feb 21, 1-3:30pm. Issaquah
Sunday Feb 28, 1-3:30pm. Edmonds
Sunday Mar 7, 1-3:30pm. West Seattle
Wednesday Mar 24, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1063 | PCC Natural Markets | . | Food | Gnocchi Workshop | 3/24/10 | 6:30 PM | 9:00 PM | Gnocchi Workshop
IOLE AGUERO
BACK BY POPULAR REQUEST. In this fun, hands-on class, you?ll be rolling in dough to make the freshest, lightest gnocchi (say nee-o?-kee) ? little potato dumplings ? bathed in tasty, tempting sauces. You?ll practice making these heavenly little pillows, and top them with a variety of Iole?s luscious sauces, including creamy Gorgonzola Sauce; Mushrooms and Cream; and Al Burro (butter) with Garlic and Oregano. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Monday Mar 1, 6:30-9pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Greenlake
Monday Mar 15, 6:30-9pm. Redmond
Friday Mar 19, 6:30-9pm. Issaquah
Wednesday Mar 24, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1072 | PCC Natural Markets | . | Food | Lust for Latin Flavors Cooking Class | 3/24/10 | 6:30 PM | 9:00 PM | Lust for Latin Flavors
VIDA COLLERY
In the Northwest, it?s always nice to dream about warm weather and food that sparks our imaginations and taste buds. Vida?s menu conjures images of culinary vacations we?d like to have, with Avocado and Bitter Greens Salad with Gazpacho Dressing; Cuban-style Chicken with Citrus Marinade; and Capellini with Cotija Cheese and Cilantro Pesto. Tropical Fruit Banana Splits with Macadamia Nut Chile Brittle are the perfect ending to this dream vacation. With poultry, dairy and eggs.
Members: $35, Non-members: $40
Friday Jan 22, 6:30-9pm. West Seattle
Wednesday Jan 27, 6:30-9pm. Edmonds
Wednesday Mar 10
, 6:30-9pm. Greenlake
Wednesday Mar 17, 6:30-9pm. Issaquah
Wednesday Mar 24, 6:30-9pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1060 | PCC Natural Markets | . | Free | View Ridge PCC Food Packaging Work Parties | 3/24/10 | 7:00 PM | 8:30 PM | VIEW RIDGE PCC FOOD PACKAGING WORK PARTIES
held at University District Food Bank
1413 N.E. 50th St., Seattle
on the following Wednesday evenings at 7 p.m.
? January 27
? March 24
? May 26 ? July 28
? September 22
? November 17
Help package bulk foods purchased with PCC Food Bank Program donations from PCC shoppers. Everyone is welcome. For moreinformation, contact Community Relations at 206-547-1222 or e-mail: communityrelations@pccsea.com. Volunteering is a great way to meet people and learn about cooperation first hand. Remember ? you can make a donation at allPCC checkstands or donate online!
http://www.pccnaturalmarkets.com/community/events/vr.html | University District Food Bank | . | Food | Authentic Mexican Cuisine Cooking Class | 3/24/10 | 7:00 PM | 10:00 PM | CELEBRATE AUTHENTIC MEXICAN CUISINE
Wednesday, March 24, 7-10pm
Instructor: Mark Schoenthaler
Host: Terri Humann, Edmonds, 2 Credits
*This hands-on class is limited to 12 students
APPROACH MEXICAN FOOD LIKE A CHEF
See the traditions of Mexico as a thoughtful, exciting anddelicious cuisine rather than as fast food. The best Mexican dishes offer both subdued and bold flavors. Chef Mark Schoenthaler has created a menu that features both the subtlety of cinnamon and grandeur of chiles. Now that tomatillos and cilantro are available in our supermarkets, learn the best way to use these ingredients in sauces and as flavorings. Complete this remarkable meal with the taste and richness of a Tres Leches cake, a tradition first created in Veracruz, Mexico.
Cinnamon Roasted Chicken with Pasilla Pan Sauce; Chicken Enchiladas with Green Roasted Tomatillo Sauce; Homemade Refried Beans; Arroz Verde (green rice); Chicken and Tortilla Soup; Chiles Rellenos in Tomato Broth; Pastel de Tres Leches (Three Milk Cake).
~$78
http://www.bon-vivant.com/singleclasses.html#mexican | Bon Vivant Cooking School | . | Food | Oh! Chocolate Chocolate Classes | 3/25/10 | 12:30 PM | 2:30 PM | Chocolate Classes
Oh! Chocolate regularly hosts Chocolate Classes at its Madison Park chocolate shop (and beginning October 22nd ? at its Bellevue Square location, too!) for those who want to know more about their favorite indulgence and for those who just want to ?play in the chocolate!?
Please call 206.329.8777 to make your reservations or book your tickets at brownpapertickets.com
Students who are unfamiliar with working with chocolate, as well as advanced students, who truly enjoy it, are welcome. There is always something new to learn, especially from experienced Oh! Chocolate chocolatiers! Among the many chocolate fun facts students will learn, are fascinating ones regarding varietal chocolates and cacao beanpercentages. During the ?hands-on? segment of the class, students will learn to temper and dip in chocolate so their creations will have a professional look.
All in all, it is a relaxing, informative evening, and students always leave with a large box of chocolate goodies that they have madethemselves! The classes usually last from 1.5 to 2 hours. The class is $59per person. Private classes are available for groups of 12 to 18.
Please add this page to your favorites and check back frequently for updates to the schedule. For information on our Chocolate and Wine events, please seethe page noted above ?Wine & Chocolate.? If you would like to be added to our email newsletter list to receive information on special events and announcements, please send me an email at info@ohchocolate.com or click on the?Email Newsletter? page above. We look forward to seeing you soon!
http://www.ohchocolate.com/blog/?page_id=15 | Bellevue Square | . | PacNW | Sure Fire Entertaining Cooking Class | 3/25/10 | 6:30 PM | 8:30 PM | Sure Fire Entertaining
Lindalee McCandlis- Chef/Co-Owner Pacific Culinary Studio, Pacific Wine & Kitchen
Thursday March 25, 6:30-8:30 $45
Tonight?s class is based on trusty dishes Lindalee have used to entertain again and again. Roasted Lemon Chicken on Toasted Croutons; Warm Caprese Salad with Tomatoes on the Vine; Make Ahead Italian Pot Roast with Blue Cheese Polenta; Shaved Fennel and Parmesan Salad and Caramelized Banana Cream Pie.
http://www.pacificculinarystudio.com/ | Everett | . | Food | Artisan Sourdough Bread w/George dePasquale | 3/25/10 | 6:30 PM | 9:00 PM | Artisan Sourdough Bread
GEORGE DE PASQUALE
BACK BY POPULAR REQUEST. George, the founder and head baker at The Essential Baking Company, is ready to teach you the art of making crusty, fragrant sourdough breads just like the pros. You?ll get information on what type of flour to use, making a sourdough starter, and how to knead, shape and make the loaves in your home kitchen. You?ll sample the loaves that George has made, and have time for questions. Vegetarian; no dairy or eggs.
Members: $40, Non-members: $45
Tuesday Jan 12, 6:30-9pm. Greenlake
Wednesday Feb 24, 6:30-9pm. Edmonds
Wednesday Mar 10, 6:30-9pm. Redmond
ThursdayMar 25, 6:30-9pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1079 | PCC Natural Markets | . | Food | Sunny Spain Cooking Class | 3/25/10 | 6:30 PM | 9:00 PM | Sunny Spain
LYNNE VEA
Whether it?s new cuisine or traditional, Spain is currently the culinary center of the universe, and Lynne brings you some of her favorite recipes to enjoy with tastes of wine in this fun class. You?ll begin with Manchego and Cabrales-stuffed Piquillo Peppers over Crispy Jamon (ham)-scented Greens, while sipping Blood Orange Sangria. Then enjoy Creamy Saffron and Prawn Bisque with Green Olive and Roasted Garlic Aioli Sauce. Braised Lamb with Caramelized Figs and Shallots is an amazing entr‚e, only surpassed by Lynne?s dessert of Triple Lemon and Almond Tart. With meat, seafood, dairy and eggs.
Members: $45, Non-members: $50
Includes $5 for wine tasting. Twenty-one and over.
Friday Feb19, 6:30-9pm. Issaquah
Tuesday Feb 23, 6:30-9pm. Redmond
Friday Mar 5, 6:30-9pm. Edmonds
Friday Mar 19, 6:30-9pm. West Seattle
Thursday Mar 25, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1066 | PCC Natural Markets | . | Food | Sushi Rolls Cooking Class | 3/25/10 | 6:30 PM | 9:30 PM | Sushi Rolls
(HANDS-ON, Class limited to 16)
Seppo Farrey-Chef and Best Selling Author
Thursday, March 25, 6:30-9:00 PM $55
Sushi has become America?s new food obsession and sushi rolls are the most well known variety. Maki sushi is ?rolled sushi? with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of nori (seaweed). Just about any ingredient can be rolled into the center from tuna to shrimp to strips of avocado. Learn how to make perfect sushi rice, effortless sushi rolls, and everything you need to know to prepare for meals and plate your creations. Please bringa container with you to class to take home your handmade sushi!
http://classes.culinaryeventsnw.com/index.html | Lynnwood | . | Food | NW Winter Seafood Cooking Class | 3/25/10 | 7:00 PM | 10:00 PM | NW WINTER SEAFOOD EXTRAVAGANZA
Thursday, March 25, 7-10pm
Instructor: Louise Hasson
Host: Louise Hasson, 2 credits
*This hands-onclass is limited to 12 students
BECOME AN EXPERT! DINE ON THE BEST !
Understand how to select the finest seafood and prepare it in the most delectable way every time. There is so much to enjoy here in the Northwest. Why let it pass you by? With Louise Hasson, Director of Bon Vivant, at your side you will practice the best hands on techniques for steaming, saut‚ing, poaching, baking, and more. We will examine many varieties of seafood and how they are best prepared to be succulent and delicious. No more dry orboring fish need swim into your life ever again!
Crab Stuffed Trout; Fillet of Sole Durand (with garden vegetables and a lemon cream sauce); New England Clam Chowder; Black Cod Mousse on Belgian Endive; White Fish Fillets en Papillote (with braised leeks, tomatoes and basil); Poached Salmon with Hollandaise Sauce; Saut‚ed Fillets with Caper Sauce.
~$78
http://www.bon-vivant.com/singleclasses.html#seafood | Bon Vivant Cooking School | . | Food | Kids Cooking: Flavors of India | 3/26/10 | 4:00 PM | 6:00 PM | Flavors of India
LISA PALMATIER
For ages 7 to 9; children work independently of parents. Come discover all the great flavors of India as we make Vegetable Samosas ? savory baked turnovers made with whole-grain flour and a curried potato filling. We?ll also make a tasty condiment to dip our samosas in ? Green Chutney. We?ll finish off our culinary adventure with a refreshingly cool, non-dairy Sweet Fruit Lassi, an Indian-style milkshake. Vegetarian; no dairy or eggs.
Members: $30, Non-members: $35
Saturday Mar 6, 10am-12pm. Edmonds
Friday Mar 12, 4-6pm. Greenlake
Saturday Mar 20, 10am-12pm. West Seattle
Friday Mar 26, 4-6pm. Issaquah
Saturday Apr 10, 3-5pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1108 | PCC Natural Markets | . | Food | Mediterranean Holiday Cooking Class | 3/26/10 | 6:30 PM | 9:00 PM | Mediterranean Holiday
DAWNULA KOUKOL
Mediterranean cuisine is as diverse and colorful as the regions that surround the Sea, from Europe to North Africa and the Middle East. Join Dawnula in discovering how all the lovely flavors meet together in a menu that represents the best in vegetarian dishes from this shining region. Spicy Eggplant Chickpea Stacks with Mint Yogurt Sauce make a delightful appetizer. Megederra is a dish with caramelized onions, rice and lentils, perfectly complemented by Moroccan Carrot Slaw. A dessert of delectable Gingered Pear and Almond Phyllo Cupscompletes your culinary journey. Vegetarian, with dairy options; no eggs.
Members: $35, Non-members: $40
Friday Jan 15, 6:30-9pm. Edmonds
Sunday Jan 24, 1-3:30pm. Redmond
Friday Feb 5, 6:30-9pm. Issaquah
Friday Feb 12, 6:30-9pm. West Seattle
Friday Mar 26, 6:30-9pm. Greenlake
n
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1057 | PCC Natural Markets | . | Festivals | Taste Washington Wine Festival | 3/27/10 | 12:00 AM | 12:00 AM | Join us for a weekend of wine and food tasting at one of the nation?s premier wine & food events.
Seminars ? Saturday, March 27 at Bell Harbor International Conference Center
Grand Tasting ? Sunday, March28 at Qwest Field Event Center
Tickets on sale now through TicketMaster!
New attractive ticket prices for 2010.
General Admission Tickets: $75
VIP Tickets: $125 OR two tickets for $240
http://www.tastewashington.org/ | | . | Food | Indian Cooking Class | 3/27/10 | 12:00 AM | 12:00 AM | Learn to cook Indian food from an Indian Native cook, who is passionate about cooking and sharing her traditions and stories from her culture. She teaches this class out of her kitchen in her home in Bellevue,which is well stocked with traditional spices and cooking utensils from India. This is a very interesting class, very educational and hands on.
Cost: 50/person.
Min: 2 students. Max: 6 students
1st and last Saturdayof the month.
Bellevue
Contact: karuna_ram@hotmail.com
Karuna also teaches at local area cooking schools like Cook's World. | Bellevue | . | Farmers | U-District Farmers Market | 3/27/10 | 9:00 AM | 2:00 PM | Saturdays 9am to 2pm; year-round.
"The corner of University Way and NE 50th, in the playground of the University Heights Center for the Community. On-street parking can be found in the vicinity, and the market provides tokens to shoppers for one free hour of parking in nearby pay lots."
http://www.seattlefarmersmarkets.org/markets/u_district
Please contact event organizers above for more information or to confirm dates, timeand location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more.
| University Way and NE 50th | . | Food | Kids Cooking: I Can Cook Too: Springtime Fun | 3/27/10 | 10:00 AM | 11:15 AM | I Can Cook Too: Springtime Fun
ALICIA GUY
For ages 2 to 3, accompanied by one adult guest. We?ll bounce into springtime as we prepare all sorts of delightful treats together. Kids will work with parents to prepare Mighty Mini Muffins ? the perfect snack for outdoor excursions. While those are in the oven, we?ll build edible Little Bunnies? Lunch Houses. In honor of the emerging flowers, we?ll use some creativity and kitchen tools to make Fruit Flower Gardens. Your little bunnies will hop away happy with some seeds to start their own spring garden. Class price includes one child and one adult helper. Vegetarian, with dairy options and eggs.
Members: $30, Non-members: $35
Saturday Mar 13, 10-11:15am. Redmond
Tuesday Mar 23, 10-11:15am. Issaquah
Saturday Mar 27, 10-11:15am. WestSeattle
Saturday Apr 10, 10-11:15am. Edmonds
Tuesday Apr 13, 10-11:15am. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1105 | PCC Natural Markets | . | Food | City Chickens 101 | 3/27/10 | 10:00 AM | 12:30 PM | City Chickens 101
when Mar 27, 2010
from 10:00 am to 12:30 pm
where Good Shepherd Center; room 202, 4649 Sunnyside Ave. N, Seattle, WA 98103
contact nameCarrie Niskanen
contact phone 206-633-0451 x101
A comprehensive introductory course for those interested in keeping chickens and want to start with adult birds.
Learn the most important considerations in caring for a small flock of hens in limited space, includingchicken physiology, behavior, health, nutrition, housing and city regulations. This lecture-based class also covers the wide variety of chicken breeds. Questions are encouraged and you will leave this class with the knowledge you need to know to start raising chickens in your own backyard.
$30 for Tilth members, $40 non-members. Advance registration and payment is required.
http://www.seattletilth.org/learn/classes-and-workshops/city-chickens-101-327 | Good Shepherd Center |
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| | | | | | | | . | Food | Boost Thyroid Function with Sea Vegetables Cooking Class | 3/27/10 | 10:00 AM | 12:30 PM | Boost Thyroid Function with Sea Vegetables
MICHELLE BABB, KATHERINE OLDFIELD
A growing number of people are learning that they have a sluggish thyroid, which can affect metabolism and make it difficult tomaintain a healthy weight. An important component for healthy thyroid function is iodine, which is abundant in sea vegetables. This class helps takethe mystery out of sea vegetables and shows you delicious ways to incorporate them in everyday meals. You will sample Breakfast Rice with Crumbled Nori; Dulse and Arame Salad with Sesame Ginger Vinaigrette; Three Bean and Kombu Stew; and Agar Agar Chocolate Mousse. Vegetarian, with egg option;no dairy.
Members: $35, Non-members: $40
Sunday Jan 31, 1-3:30pm. Redmond
Saturday Feb 13, 3-5:30pm. West Seattle
Saturday Mar 13, 3-5:30pm. Edmonds
Saturday Mar 27, 10am-12:30pm. Bastyr University
Saturday Apr 10, 3-5:30pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1077 | PCC Natural Markets | . | Food | Seasonal Raw Cuisine: Easy Week of Meals | 3/27/10 | 11:00 AM | 2:30 PM | Join Chefs David Hempseed & Mia Dalene the 4th Saturday of every month
11AM - 2:30 PM
for their Seasonal SmartRaw Vegan Cuisine Series
at Marlene's Market & deli in Federal Way (address & store phone below)
Guests receive handout with recipes, watch demonstration and taste samples.All questions answered during this entertaining and informative event! **bonus this month- Menu Plan!
**handout includes menu plan with recipes and shopping list for an entire week of meals and snacks. We will demonstrate afew of them during our time together. If you like any of the following, you will LOVE this class; *yes, they are all raw.
SmartRaw Food is Mia's answer to the myth that raw food has to be time, money and energy intensive. Join David and Mia as they demonstrate practical and efficient ways to prepare amazing food!
featured Topic this month in our series:
No Foolin' Easy week of meals!
* Amazing Pancakes w/ syrup
* Cinnamon rolls with Macadamia nut frosting
* Spring rolls w/ dipping sauce
* Chili w/ Sour CrŠme
n* Soups & Salad dressings
*All Recipes free of dairy, wheat, gluten, casein, soy, eggs - and flames!
**Series Special sign up for a series of 3 classes at once and receive each class for $40.
Regular price per class $45
Please see original posting for location and registration details.
http://rawwashington.org/drupal-5.8/?q=node/2594 | | . | Food | City Goats 101 | 3/27/10 | 1:30 PM | 4:00 PM | City Goats 101
when Mar 27, 2010
from 01:30 pm to 04:00 pm
where Good Shepherd Center; 4649 Sunnyside Ave. N, room 202, Seattle
, WA 98103
contact nameCarrie Niskanen
contact phone 206-633-0451 x101
nJennie Grant, head of the Goat Justice League, and Laura Workman, proprietress of the Glimmercroft homestead, will educate Seattle residents on keeping miniature goats for fun, food or fiber. This lecture-based class will introduce you to the basics of mini-goat keeping, including city regulations, miniature breeds, yard & shelter, feeding, breeding & babies,milking and herd health. Jennie and Laura will give you the information that you need to keep mini-goats happy, healthy and producing well in an urban environment. You will leave knowing what you need to know before starting out as an urban goat-herder!
Cost: $30 for Tilth members, $40 non-members. Advance registration and payment is required.
http://www.seattletilth.org/learn/classes-and-workshops/city-goats-101 | Good Shepherd Center | . | Food | My 'Tween and Me: Chinese Stir-Frying Cooking Class | 3/27/10 | 3:00 PM | 5:00 PM | My 'Tween and Me: Chinese Stir-frying
CHRISTINA CHUNG
For ages 10 to 12 with one adult. Stir-frying is one of the most popular ways to prepare Chinese food; it?s fun, healthy and easy. In this class, child and adult teams will learn how to stir-fry seasonal vegetables, tofu and noodles. We will also learn how to make simple sauces for stir frying as we prepare Stir-fried Vegetables with Pickled Plum Hoisin Sauce, Stir-fried Tofu and Vegetables in Gingery Black Bean Sauce; and Stir-fried Noodles with Vegetables in Sesame Miso Sauce. Class price includes one child and one adult. Vegetarian with eggs; no dairy.
Members: $40, Non-members: $45
Saturday Mar 27, 3-5pm. West Seattle
Sunday Mar 28, 1-3pm. Edmonds
Friday Apr 9, 4-6pm. Greenlake
Sunday Apr 11, 1-3pm. Issaquah
Saturday Apr 17, 3-5pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1114 | PCC Natural Market | . | Food | Wine 101 | 3/27/10 | 3:00 PM | 5:30 PM | Wine 101
ROBERT PETERSEN
In this fun introduction to wine, we will investigate how wine is made, wine history, tasting and sensory evaluation. You?ll taste wines from many regions and, with Robert?s guidance, explore their unique characteristics. You?ll also learn how European wines are labeled so you can buy with confidence and navigate restaurant wine lists. Artisan cheeses and meats will accompany the wines and food pairing will be discussed as well. Vegetarian, with dairy, meat optional;no eggs.
Members: $40, Non-members: $45
Includes $5 for wine tasting.Twenty-one and over.
Saturday Jan 9, 3-5:30pm. Issaquah
Friday Jan 29, 6:30-9pm. Redmond
Friday Feb 19, 6:30-9pm. Greenlake
Friday Mar 12
, 6:30-9pm. West Seattle
Saturday Mar 27, 3-5:30pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1083 | PCC Natural Markets | . | Food | The Saffron Kitchen Cooking Class | 3/27/10 | 3:00 PM | 5:30 PM | The Saffron Kitchen
JAYESH RAO
Saffron ? the most exotic
, expensive, and labor-intensive spice to process ? has unique propertiesand an aroma like no other. Jayesh will highlight its history, biology and culinary uses, and make several delicious dishes that use it as a key ingredient. He?ll prepare Lamb Kofta with Saffron-ginger Masala; Saffron-infused Basmati Rice Pilaf; Roasted Zucchini with Saffron and Garlic in parchment paper; and Saffron and Cardamom-scented Sour Cream Pudding. With meatand dairy; no eggs.
Members: $35, Non-members: $40
Saturday Mar 6, 3-5:30pm. West Seattle
Sunday Mar 14, 1-3:30pm. Edmonds
Saturday Mar20, 3-5:30pm. Redmond
Saturday Mar 27, 3-5:30pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1069 | PCC Natural Markets | . | Food | Cakes, Cakes, Cakes Cooking Class | 3/27/10 | 5:00 PM | 7:30 PM | Cakes, Cakes, Cakes
(Partial HANDS-ON, Class limited to 16)
Elizabeth Peckham-Culinary Instructor/Owner,
Heavenly Chocolates
Saturday, March 27, 5:00-7:30 PM $52
Want to impress your friends with fresh homemade cakes? With a few helpful tipsyou will find them easier than you think to create and so much better thanwhat comes out of a box! We will make classic yellow cake, decadent chocolate cake, a simple yet delicious torte, and delicious carrot ?cakelettes?. We will also make three sinfully delicious frostings to decorate your creations.
http://classes.culinaryeventsnw.com/index.html | Lynnwood | . | Food | Seafood Secrets Cooking Class | 3/27/10 | 6:00 PM | 9:00 PM | SEAFOOD SECRETS
6:00 - 9:00 PM
How to re-create some ofyour favorite restaurant seafood dishes. Love wonderful hearty seafood soups? How about a lovely white fish entree' followed by an exquisite flourless chocolate cake? Join me as I share signature dishes from several of Seattle's favorite restaurants.
Alaska Spot Prawn and Butternut Squash Bisque
Taste of Washington Salad
Sole Fillets with Capers and Lemon
Chocolate Torta Valenciana
Pre-registration is required
Price per person $ 85.00 plus WA Sales Tax
http://www.cookingschoolsofamerica.com/dianesmarketkitchen/index.php?flag_menu_index=reservation_php#615 | Diane's Market Kitchen | . | Food | Oh! Chocolate Chocolate Classes | 3/27/10 | 6:30 PM | 8:30 PM | Chocolate Classes
Oh! Chocolate regularly hosts Chocolate Classes at its Madison Park chocolate shop (and beginning October 22nd ? at its Bellevue Square location, too!) for those who want to know more about their favorite indulgence and for those who just want to ?play in the chocolate!?
Please call 206.329.8777 to make your reservations or book your tickets at brownpapertickets.com
Students who are unfamiliar with workingwith chocolate, as well as advanced students, who truly enjoy it, are welcome. There is always something new to learn, especially from experienced Oh! Chocolate chocolatiers! Among the many chocolate fun facts students will learn, are fascinating ones regarding varietal chocolates and cacao bean percentages. During the ?hands-on? segment of the class, students will learn to temper and dip in chocolate so their creations will have a professional look.
All in all, it is a relaxing, informative evening, and students always leave with a large box of chocolate goodies that they have made themselves! The classes usually last from 1.5 to 2 hours. The class is $59 per person. Private classes are available for groups of 12 to 18.
Please add this page to your favorites and check back frequently for updates to the schedule. For information on our Chocolate and Wine events, please see the page noted above ?Wine & Chocolate.? If you would like to be added to our email newsletter list to receive information on special events and announcements, please send me an email at info@ohchocolate.com or click on the ?Email Newsletter? page above. We look forward to seeing you soon!
http://www.ohchocolate.com/blog/?page_id=15 | Bellevue Square | . | Festivals | Taste Washington Wine Festival | 3/28/10 | 12:00 AM | 12:00 AM | Join us for a weekend of wine and food tasting at one of the nation?s premier wine & food events.
Seminars ? Saturday, March 27 at Bell Harbor International Conference Center
Grand Tasting ? Sunday, March28 at Qwest Field Event Center
Tickets on sale now through TicketMaster!
New attractive ticket prices for 2010.
General Admission Tickets: $75
VIP Tickets: $125 OR two tickets for $240
http://www.tastewashington.org/ | | . | Food | Mushroom Cultivation | 3/28/10 | 10:00 AM | 12:00 PM | Mushroom Cultivation
when Mar 28, 2010
from 10:00 am to 12:00 pm
where Bradner Gardens Park; 1733 Bradner Place S Seattle, WA 98144
contact nameCarrie Niskanen
contact phone 206-633-0451 x101
It is easier to grow mushrooms at home than you think! In this interactive class you will learn the types of mushrooms that grow well in our area, the conditions required and the equipment you will need. We will discuss growing mushrooms on logs and stumps, sawdust and wood chips and other natural culture options. The class will also cover the basics of mushroom science and how fungi functions in nature.
Taught by Bill Hulbert who teaches natural culture mushroom classes for Raintree Nursery in Morton, Wa. Class willinclude outdoor demonstrations so please dress for the weather.
Cost: $25 for Tilth members, $35 non-members. Advance registration and payment is required.
http://www.seattletilth.org/learn/classes-and-workshops/mushroom-cultivation | Bradner Gardens Park | . | Farmers | West Seattle Farmers Market | 3/28/10 | 10:00 AM | 2:00 PM | Sundays 10am to 2pm; year-round. "The 'Junction' at California Ave SW and SW Alaska. There is free street parking in the area surrounding the market." http://www.seattlefarmersmarkets.org/markets/west_seattle
Please contact event organizers above for more information or to confirm dates, time and location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more.
| The 'Junction' at California Ave SW and SW Alaska | . | Farmers | Ballard Farmers Market | 3/28/10 | 10:00 AM | 3:00 PM | Sundays
5330 Ballard Ave NW. Free parking is available on Shilshole Ave. only one block away.
http://www.fremontmarket.com/ballard/
Please contact event organizers above for more information or to confirm dates, time and location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more. | 5330 Ballard Ave NW | . | Food | My 'Tween and Me: Chinese Stir-Frying Cooking Class | 3/28/10 | 1:00 PM | 3:00 PM | My 'Tween and Me: Chinese Stir-frying
CHRISTINA CHUNG
For ages 10 to 12 with one adult. Stir-frying is one of the most popular ways to prepare Chinese food; it?s fun, healthy and easy. In this class, child and adult teams will learn how to stir-fry seasonal vegetables, tofu and noodles. We will also learn how to make simple sauces for stir frying as we prepare Stir-fried Vegetables with Pickled Plum Hoisin Sauce, Stir-fried Tofu and Vegetables in Gingery Black Bean Sauce; and Stir-fried Noodles with Vegetables in Sesame Miso Sauce. Class price includes one child and one adult. Vegetarian with eggs; no dairy.
Members: $40, Non-members: $45
Saturday Mar 27, 3-5pm. West Seattle
Sunday Mar 28, 1-3pm. Edmonds
Friday Apr 9, 4-6pm. Greenlake
Sunday Apr 11, 1-3pm. Issaquah
Saturday Apr 17, 3-5pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1114 | PCC Natural Market | . | Food | Kids Cooking: Sleepover Fun | 3/28/10 | 1:00 PM | 3:00 PM | Sleepover Fun
LEIKA SUZUMURA
For ages 7 to 9. Sleepovers are fun for everyone, with activities and special foods that kids love adding to the festivities. A good group activity is making Pizzas, and then topping them with each person?s choice of goodies. For a late snack, Natural Fizzy Soda and Honey Popcorn are perfect, and French Toast is a natural for breakfast the next morning. Vegetarian, with dairy and eggs.
Members: $30, Non-members: $35
Sunday Mar 14, 1-3pm. Issaquah
Saturday Mar 20, 10am-12pm. Redmond
Sunday Mar 21, 1-3pm. West Seattle
Sunday Apr 11, 1-3pm. Edmonds
Friday Apr 16, 4-6pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1112 | PCC Natural Market | . | Food | First Foods: Introducing Food to Baby | 3/28/10 | 1:00 PM | 3:30 PM | First Foods: Introducing Food to Baby
AMI KARNOSH
Certified nutritionist and mom Ami talks about how to introduce foods at the appropriate age for your child, and how to make nutrient-rich meals to keep your baby or toddler healthy and full. She also will discuss various cooking and storage techniques for the different foods. Bring your questions and excitement to try these simple recipes. Ami will make Fabulous Fruit Sauce, Seasonal Veggie Mash, and a nutrient-dense cereal perfect for baby and parent. Babes in arms welcome. Vegetarian; no dairy or eggs.
Members: $35, Non-members: $40
Both parents for the price of one.
Saturday Jan 23
, 3-5:30pm. Redmond
Sunday Jan 31, 1-3:30pm. Edmonds
Sunday Feb 21, 1-3:30pm. West Seattle
Monday Mar 8, 6:30-9pm. Greenlake
Sunday Mar 28
, 1-3:30pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1103 | PCC Natural Markets | . | Food | Shojin Japanese Cuisine Cooking Class | 3/28/10 | 1:00 PM | 3:30 PM | Shojin Japanese Cuisine
KANAKO KOIZUMI
Shojin cuisine isa style of vegan cooking that originated in China and was further developed in Japan by Buddhist monks. In this class, Kanako introduces a variety of accessible Shojin dishes such as Hiryozu Stew (fried tofu cake in broth), Namasu (Daikon radish and carrot salad), Wakame Sumiso Ae (wakame and daikon salad with miso vinegar dressing); Tonyu Nabe (one-pot dish with mushrooms, spinach and yams); Gobo Gohan (rice with burdock and mushrooms); and Nasu Dengaku (eggplant with red miso sauce). Vegetarian; no dairy or eggs.
Members: $35, Non-members: $40
Sunday Jan 17, 1-3:30pm. West Seattle
Sunday Jan 31, 1-3:30pm. Issaquah
Monday Feb 8, 6:30-9pm. Greenlake
Sunday Feb 21, 1-3:30pm. Edmonds
Sunday Mar 28, 1-3:30pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1056 | PCC Natural Market | . | Food | Oh! Chocolate Chocolate Classes | 3/28/10 | 5:00 PM | 7:00 PM | Chocolate Classes
Oh! Chocolate regularly hosts Chocolate Classes at its Madison Park chocolate shop (and beginning October 22nd ? at its Bellevue Square location, too!) for those who want to know more about their favorite indulgence and for those who just want to ?play in the chocolate!?
Please call 206.329.8777 to make your reservations or book your tickets at brownpapertickets.com
Students who are unfamiliar with workingwith chocolate, as well as advanced students, who truly enjoy it, are welcome. There is always something new to learn, especially from experienced Oh! Chocolate chocolatiers! Among the many chocolate fun facts students will learn, are fascinating ones regarding varietal chocolates and cacao bean percentages. During the ?hands-on? segment of the class, students will learn to temper and dip in chocolate so their creations will have a professional look.
All in all, it is a relaxing, informative evening, and students always leave with a large box of chocolate goodies that they have made themselves! The classes usually last from 1.5 to 2 hours. The class is $59 per person. Private classes are available for groups of 12 to 18.
Please add this page to your favorites and check back frequently for updates to the schedule. For information on our Chocolate and Wine events, please see the page noted above ?Wine & Chocolate.? If you would like to be added to our email newsletter list to receive information on special events and announcements, please send me an email at info@ohchocolate.com or click on the ?Email Newsletter? page above. We look forward to seeing you soon!
http://www.ohchocolate.com/blog/?page_id=15 | Bellevue Square | . | Food | Music at Hidmo (Most Sundays - Check with Restaurant to Confirm) | 3/28/10 | 8:00 PM | 10:00 PM | From website of musician Larry Swanson: http://www.larryswanson.com/music-and-dance/African-music-nights-HIDMO.htm
"Sunday Nights at Hidmo
Various Artists
Sunday evenings
8-10 pm
FREE (donations welcome)
HIDMO Eritrean Restaurant
2000 S. Jackson St.
206-329-1534
This free evening of African music has been happening every Sunday at HIDMO since thespring of 2005. Hidmo is a great Eritrean/East African restaurant offeringgood food at reasonable prices. Come join the fun in a "house-party" atmosphere where the performers let their hair down and try out new things." See below or Larry's website for performers for this week.
http://www.Hidmo.org | Hidmo Eritrean Restaurant 2000 S. Jackson St. | . | Food | Wine and Dine: The French Collection Cooking Class | 3/29/10 | 6:30 PM | 9:00 PM | Wine and Dine: The French Collection
APRIL POGUE, BECKY SELENGUT
Becky has assembled recipes from all around France and cooks them to perfection in this fun wine- and food-pairing class, while April provides fantastic wine choices. You?ll be transported on your own Tour de France while tasting Camembert Tart with Port-soaked Cherries and Leeks; Cassoulet (a classic, slow-cooked dish with beans, chicken and pork); and Bitter Greens Salad with warm poached egg and champagne-bacon vinaigrette. Dessert is a delicate Financier (almond cake) with Grand Marnier Whipped Cream. With poultry, meat, dairy and eggs.
Members: $45, Non-members: $50
nIncludes $5 for wine tasting. Twenty-one and over.
Saturday Feb 13, 3-5:30pm. Edmonds
Saturday Feb 27, 3-5:30pm. Redmond
Saturday Mar 6, 3-5:30pm. Issaquah
Saturday Mar 20, 3-5:30pm. West Seattle
Monday Mar 29, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1065 | PCC Natural Markets |
|
| | | | | | | | . | Food | Science on Tap | 3/29/10 | 7:00 PM | 9:00 PM | "A place to eat, drink, and talk about science"
Ravenna Science on Tap is the last Monday of the month at the Ravenna Third Place Pub.
"Science on Tap is a place where anyone can come toexplore the latest ideas in science and technology in a relaxed atmosphere...What to expect: meetings usually last about one to two hours. The speakers give a short talk about their area of interest, followed by a break to fill up on coffee and a time for small group discussions. Afterwards there will be a question and answer session and general discussion of the topic with the speaker and the audience at large."
Science on Tap is alsoat T.S. McHugh's Pub in Lower Queen Anne on the first Tuesday of the month.
Please see organizations website's for this month's topic.
http://www.scienceontap.org/index.htm
End times approximate. Please contact event organizers above for more information or to confirm dates, time and location.
Please see www.FreshPickedSeattle.com for additional Seattle food events, farmers markets info and more. | Ravenna Third Place Pub | . | Food | Muffins, Scones and Quickbreads Baking Class | 3/30/10 | 6:30 PM | 9:00 PM | Muffins, Scones and Quickbreads
CHRISTINE WEISS
Roll up your sleeves and join in to make quick and easy treats, along with learning three easy mixing methods that you can apply to your baking recipes athome. We?ll make Cherry Chocolate Scones; Old School Blueberry Muffins; Banana Pumpkin Seed Bread; and Dried Fig Hazelnut Bread, plus bonus recipes. Whole-grain flours will be used in some of the recipes. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Sunday Jan 17, 1-3:30pm. Issaquah
Saturday Feb 6, 3-5:30pm. Edmonds
Tuesday Mar 30, 6:30-9pm. Greenlake
Tuesday Apr 6, 6:30-9pm. Redmond
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1102 | PCC Natural Markets | . | Food | Hot Off the Griddle Cooking Class | 3/30/10 | 6:30 PM | 9:00 PM | Hot off the Griddle
JENNY HURST
Most countries have a type of pancake central to their cuisine. In this class, we?ll create several different kinds of pancakes that are good for more than breakfast. You?ll make Ho Bak Jon (Korean vegetable pancakes with sesame-ginger dipping sauce); Cachapas (Venezuelan corn cakes with spinach and fresh cheese); Kanom Kluk (Thai coconut pancakes with sweet coconut filling); and Chillas (Indian chickpea pancakes with tomato-garlic chutney). You?ll also learn to make the spectacular Dutch Baby (sweet German pancakes with saut‚ed maple pears, vanilla and toasted walnuts). Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Friday Feb 26, 6:30-9pm. Redmond
FridayMar 19, 6:30-9pm. Greenlake
Tuesday Mar 30, 6:30-9pm. Issaquah
Saturday Apr 10, 3-5:30pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1071 | PCC Natural Markets | . | Food | Sushi Rolls Made Easy Cooking Class | 3/30/10 | 6:30 PM | 9:00 PM | Sushi Rolls Made Easy
SEPPO FARREY
Sushi has become one of America?s most popular foods, and sushi rolls are the most well-knownvariety. Maki Sushi is ?rolled sushi? with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of nori (seaweed). Just about any ingredient can be rolled into the center, from avocado to spinach to tofu. Learn to make perfect sushi rice, prepare effortless sushi rolls and serve your creations with elegance. Vegetarian; no dairy or eggs.
Members: $35, Non-members: $40
Wednesday Mar 3, 6:30-9pm. Issaquah
Tuesday Mar 9, 6:30-9pm. West Seattle
Tuesday Mar 30, 6:30-9pm. Redmond
Tuesday Apr 6, 6:30-9pm. Edmonds
Wednesday Apr 14, 6:30-9pm. Greenlake
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1070 | PCC Natural Markets | . | Food | Greek Cooking Class | 3/30/10 | 6:30 PM | 9:00 PM | It's Greek for Me
TANYA TRAPALIS
Tanya?s love of traditional Greek food comes from her family?s heritage. You?ll love this cuisine after trying her dishes, and will be able to make them at home for your own family. She makes two classic appetizers, Spanakopita (spinach, herb and feta cheese layered and baked in phyllo dough) and Tzatziki Sauce with yogurt and cucumber, served with warm Pita Bread. The main course is Fasolia Yiahni (beans with vegetables and herbs baked in a comforting tomato sauce). Dessert is a delicious flaky phyllo and custard creation, Galactoboureko, served with a warm lemon syrup. Vegetarian, with dairy and eggs.
Members: $35, Non-members: $40
Saturday Feb 27, 3-5:30pm. West Seattle
Wednesday Mar 3, 6:30-9pm. Redmond
Thursday Mar 11, 6:30-9pm. Greenlake
Saturday Mar 20, 3-5:30pm. Issaquah
Tuesday Mar 30, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1067 | PCC Natural Markets | . | PacNW | Master Beekeeping Course | 3/30/10 | 6:30 PM | 9:30 PM | Master Beekeeper Course
How Sweet It Is!
Now you can become a Master Beekeeper, help keep local pollinators thriving, and satisfy your sweet tooth at the same time!
Once again, Washington State UniversitySnohomish County Extension and Beez Neez Apiary Supply are teaming up to sponsor three sessions over the next six months of the popular apprentice level course in the Master Beekeeper Program. The five-week course provides athorough introduction to beekeeping for novice beekeepers as well as a comprehensive refresher course for experienced apiculturists.
The first session starts Tuesday evenings, October 27 through November 24, 2009 from 6:30 p.m. to 9:30 p.m. in McCollum Park at WSU Snohomish County Extension?s Cougar Auditorium, 600 128th ST SE, Everett. The course will be repeated in 2010 starting Monday, January 11 and again next spring starting March 1.
Designed to build basic beekeeping skills, topics to be covered include bee biology, equipment, seasonal management requirements, identification, and management of pests, as well as honey removal and processing. The overall focus will hone in on the unique challenges and benefits to beekeeping in the Pacific Northwest.
A workshop manual complements the lectures. Participants completing the five-week course and passing the WashingtonState Apprentice Beekeeper level exam (an open book test) will receive a certificate towards the Journey and Master Beekeeper levels of training.
Each session will be taught by local beekeeping professionals, WSU Snohomish County Extension entomologist Dave Pehling, and Jim Tunnell, owner ofBeez Neez Apiary in Snohomish.
Class size is limited and expected to fill quickly. The cost for the five-week course is $50 per person. To register, contact Karie Christensen at (425) 357-6039, or email her at klchristen@cahnrs.wsu.edu. You may also download the registration form at http://www.snohomish.wsu.edu/ag/workshops/beekeeping09.pdf and mail it with your check.
For more information on the course, contact Dave Pehling, pehling@wsu.edu, (425) 357-6019.
Extension programs and policies are consistentwith federal and state laws and regulations on nondiscrimination regardingrace, color, gender, national origin, religion, age, disability, and sexual orientation. Evidence of non-compliance may be reported through your local Extension Office. Persons with a disability requiring special accommodation can request accommodation 21 days before training at (425) 338.2400. If accommodation is not requested in advance, we cannot guarantee availability on-site.
http://cascadeharvest.org/calendar/2009/october/27/master-beekeeper-course | Everett | . | Food | Flavorful Thai (Demonstration) | 3/30/10 | 6:30 PM | 9:30 PM | TUE, MAR 30 2010
6:30 PM
Flavorful Thai (Demonstration)
Class Location:
NVC Clubhouse Kitchen (Enter from lower parking lot on the right of the building)
1212 South King Street
Seattle, WA 98144
Immerse yourself in Thai colors, rich flavors, and fresh ingredients with spicy tones. These tasty traditional dishes are easy to make and enjoy at home once you know the handy techniques taught in this class.
Larb Gai (Chicken Lettuce Wrap)
Panaeng Curry with Pumpkin
Yellow Jasmine Rice
YummTaeng Kua (Cucumber Salad with Thai Lime Dressing)
Sweet Sticky Rice withMango
$70
http://www.cookingschoolsofamerica.com/nuculinary/index.php?flag_menu_index=reservation_php#229 | NVC Clubhouse Kitchen | . | Food | Cookwise Series: Techniques Master Series | 3/30/10 | 6:30 PM | 9:30 PM | TUE, FEB 2 2010 6:30 PM
to
TUE, MAY 25 2010 6:30 PM
COOKWISE SERIES: Techniques Master Series
This in-depth series is for those who are passionate about food and cooking. From knife skills and mise enplace to velvety sauces, from succulent meat and poultry to exceptional eggs, we teach the science and techniques behind great cuisine in our exclusive hands-on series. The classes in this particular series are designed tobe more intense than regularly scheduled group classes, more like a professional cooking school environment and syllabus. Hone your skills, brush up those talents, and have a great time!
Earlybird registration $1800 until January 4, then price increases to $2,000.
Individual class registration on a space-available basis $140/class. See Sizzleworks' site for individual class topics.
http://www.cookingschoolsofamerica.com/sizzleworks/index.php?flag_menu_index=basicskillseries_php#206 | Sizzleworks Cooking School | . | PacNW | Swedish Cooking Class | 3/31/10 | 10:00 AM | 1:00 PM | Swedish Cooking Class: Swedish Cooking Class
March 31, 2010at 10:00am ? 1:00pm
The Scandinavian Cultural Center will sponsor a Swedish cooking class. Public welcome.
Location: Scandinavian Cultural Center
Contact Information
Kathrina Jaech
253-584-2690
LydyaJay@hotmail.com
More Info
$5.00
Sponsored by: SCC
http://events.plu.edu/show-event.php?event_id=1039685 | Pacific Lutheran Univ - Tacoma | . | Food | Rainier Cooks! (Ages 13-19) | 3/31/10 | 3:30 PM | 5:30 PM |
Rainier Cooks! - 50581
Ages: 13 Yrs. to 19 Yrs.
Fees:
n- Free Courses $0.00
Description:
Cooking - the next best thing to eating! Gather with friends to prepare healthy snacks and cooking projects.
Meets:
Wednesday 03-03-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-10-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-17-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-24-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
Wednesday 03-31-10 3:30pm - 5:30pm Kitchen-Rainier Community Center
http://class.seattle.gov/parks/Activities/ActivitiesCourseDetails.asp?aid=23&cid=50694 | Rainier Community Center | . | Food | Seduction of Thai Foods Cooking Class | 3/31/10 | 6:00 PM | 8:30 PM | Wednesday, March 31, 2010
Seduction of Thai Foods
withChef Pranee Khruasanit Halvorsen
I Love Thai Cooking
6:00 - 8:30pm
n
Thailand native Chef Pranee Khruasanit-Halvorsen will demystify Thai cooking with these popular and seductive dishes. Pranee will help you to understand the harmony of Thai cooking--balancing the four primary flavors of sweet, sour, salty and spicy in your everyday cooking. The class will alsointroduce you to the Thai herbs of lemongrass, galangal and Kaffir lime. The fresh scents of these herbs will awaken you and your taste buds. Menu: Miang Kam (Thai tidbits of nuts and coconut chips with wild pepper leaf anddelicious ginger sauce), Tom Kha Gai (coconut milk-based soup with chicken, Kaffir lime and lemongrass), Phad Kee Me (Drunken noodles, a stir-fried fresh rice noodles with pork and Chinese broccoli), Gaeng Keow Wan (Halibut in green curry with Thai eggplants and basil leaf served with jasmine rice), and Neow Mameung (Sticky rice in coconut milk with sliced mangoes).Please note that when purchasing cooking classes online, your seats are not confirmed until you receive a receipt in the mail. If there is no availability you will be notified and not charged for your order.
type of class: demonstration and hands on
cost: $70
http://www.dish-it-up.com/calendar/class.php?record_no=00693 | Magnolia | . | PacNW | Brazilian Fusion Cooking Class | 3/31/10 | 6:30 PM | 8:30 PM | Brazilian Fusion
Amarildo Garcez
Wednesday March 31, 6:30-8:30 $38
Amarildo Garcez was born in Goiania, Brazil. A resident of the U.S.A for 18 years, Amarildo is passionate about his love for America and its people. Amarildo has a unique cooking style, with his own rules. He believes food should taste great and you should have fun as you cook it. Amarildo?s attitude is that anyone can cook. After an evening spent with him his enthusiasm for cooking will become contagious. Tonight we?ll be creating great dishes together; Brazilian rice; Brazilian Vinaigrette; Fusion Brazilian Chicken with Penne Pasta, and more.
http://www.pacificculinarystudio.com/ | Everett | . | Food | Fats-Fact & Fiction | 3/31/10 | 6:30 PM | 8:30 PM | Fats-Fact & Fiction
Dr. Jacob Waller-Health and Wellness Coach
Leslie Lightner-Director, Culinary Events Northwest
Wednesday, March 31, 6:30-8:30 PM $25
Dietary fats: How do you know which types are beneficial and which are harmful? Most foods contain several different kinds of fats - including saturated, polyunsaturated, monounsaturated and trans fats - and some kinds are better for your health than others. It?s not necessary that you completely eliminate all fats from your meals. Rather, choose the healthier types of fats and enjoy them in moderation. Join Dr. Waller this evening as he demystifies the ?fat propaganda? we are inundated with by the media. Learn the most recent facts about dietary fats, while Chef Leslie creates dishes for you to sample. These recipes are colorful, nutritious and delicious, and contain the most beneficial fats--in moderation.
http://classes.culinaryeventsnw.com/index.html | Lynnwood | . | Food | Vietnamese Cooking with Eric Banh of Monsoon | 3/31/10 | 6:30 PM | 9:00 PM | Monsoon: The Cooking of Vietnam
ERIC BANH
From his rootsin Vietnam to travels in Europe, to his success as a restaurateur in Canada and America, Eric has stayed true to his culinary passions in producingexciting, approachable cuisine, both from the East and the West. Learn how to make a wonderful Vietnamese meal, using easily accessible ingredients in dishes such as Braised Leeks with Grilled Eggplant and Crispy Tofu; Seared Cod with Fresh Ginger and Nuoc Cham Sauce; Sugar Snap Peas with Shiitake Mushrooms; and Lemongrass Chicken with Yellow Curry and Spicy CoconutSauce. With meat and poultry; no dairy or eggs.
Members: $45, Non-members: $50
Tuesday Feb 9, 6:30-9pm. Greenlake
Wednesday Mar 31, 6:30-9pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1081 | PCC Natural Markets | . | Food | Salsa, Sauces and Compotes Cooking Class | 3/31/10 | 6:30 PM | 9:00 PM | Salsa, Sauces and Compotes
KARISTA BENNETT
A versatile sauce, salsa or compote can make any meal a special occasion. Wake up winter taste buds with a savory Smoky Apple Compote for pork or chicken, or enhance grilled beef or fish with a topping of South American Chimmichurri Sauce. Learn to prepare flavorful salsas, such as Pineapple Cilantro Salsaand Mango Avocado Salsa. A spicy Apricot Ginger Sauce or an Orange Chipotle Vinaigrette make a delicious sauce for grilled prawns, chicken or fish. You will taste these creations with pork tenderloin or fish. For dessert, you?ll try divine Mexican Chocolate Sauce over ice cream. With meat, seafood, dairy and eggs.
Members: $35, Non-members: $40
Friday Feb 26, 6:30-9pm. West Seattle
Tuesday Mar 9, 6:30-9pm. Greenlake
Friday Mar 19, 6:30-9pm. Redmond
Monday Mar 22, 6:30-9pm. Issaquah
Wednesday Mar 31, 6:30-9pm. Edmonds
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1091 | PCC Natural Markets | . | Food | Guys in the Kitchen Cooking Class | 3/31/10 | 6:30 PM | 9:00 PM | Guys in the Kitchen
LYNNE VEA
Calling all men ? thisis your chance to get in the kitchen and make food just the way you like it! With Lynne?s great recipes and tips, you?ll prepare dishes that will please a crowd of hungry guys or the whole family, and learn lots of techniques along the way. Join the fun to make White Cheddar and Pepper Bacon-stuffed Sliders, Linguine with Italian Sausage Meatballs and Cheesy Garlic Bread, Sizzling Grilled Prawns with two Grilling Sauces, and taste them all with a great selection of micro-brews. Dessert is Miniature Triple Chocolate Brownies with Caramel Ice Cream. With meat, seafood, dairy and eggs.
Members: $45, Non-members: $50
Wednesday Mar 31, 6:30-9pm. West Seattle
Monday Apr 5, 6:30-9pm. Greenlake
Wednesday Apr 7, 6:30-9pm. Edmonds
Friday Apr 9, 6:30-9pm. Redmond
Tuesday Apr 13, 6:30-9pm. Issaquah
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1074 | PCC Natural Markets | . | Food | Indian Curries 101 (Hands-On) | 3/31/10 | 6:30 PM | 9:30 PM | WED, MAR 31 2010
6:30 PM
Indian Curries 101 (Hands-On)
Class location:
Bellevue Uwajimaya (Deli Kitchen)
15555 NE 24th St and Bellevue Redmond (Bel-Red) Road
Bellevue, WA 98007
Discover everything you ever wanted to know about making, and cooking with, Indian curries in this hands-on class. Learn the basics of using masala (spice mix), infusing oil, and roasting spices to provide the foundation of tastes and textures for delectable Indian curry. Learn simple and authentic Indian recipes that are just right for everyday?or special occasions.
Pumpkin Curry ? South Indian Dry Curry
Sagu ? South Indian Mixed Vegetable Curry
Paneer Korma (Spinach and Indian Cheese Curry)? North Indian Curry
Aloo Gobi (Potato Cauliflower Curry)? North India Curry
http://www.cookingschoolsofamerica.com/nuculinary/index.php?flag_menu_index=reservation_php#215 | Bellevue Uwajimaya |
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