ALL CLASSES ARE SUSPENDED DUE TO COVID-19 UNTIL FURTHER NOTICE. THESE CLASSES WILL BE RESCHEDULED WHEN THE STAY HOME SELF ISOLATION IS OVER.
All class ingredients are used with Organic meats, dairy and vegetables
SOLD OUT, Friday, April 3rd, 6:30-8:30pm, Homemade Ravioli class, $65, The romance of Italy is in their pasta. Ravioli are made everyday in homes by hand in Italy. We will make homemade pasta and roll them into a tender ravioli filled with creamy ricotta and topped with a delicious mushroom sauce and a traditional pesto sauce. Amo i ravioli!
SOLD OUT, Wednesday, April 29th, 6:30pm-8:30pm, The Coral Reef, $85 per person, Explore the world of the coral reef in this class. We’ll make a traditional chicken potsticker with homemade dough and with the same dough make the Polynesian style crab rangoon, and my childhood favorite foil wrapped chicken from the Coral Reef in Sacramento, CA. A sweet and aromatic chicken that is wrapped in foil and deep fried. The Coral Reef no longer exist, however it does in my memories and recipe box.
SOLD OUT, Thursday, April 30th, 6:30-8:30pm, French Macaron Cooking Class, $85, Sweet meringue based confection flavored with almond and chocolate in the Parisian-style with a ganache and buttercream filling. Learn how to perfect these tricky cookies and become a pastry chef in your own house.
SOLD OUT, Tuesday, May 5th, 6:30-8:30pm, Cinco De Mayo Tamale Cooking Class, $85 per person, Join me for a taste of Old Mexico in the Northwest. We’ll take roasted pork enhanced with Mexican oregano to use for our filling. The tamales will be filled and topped with an aromatic red chile sauce. Learn how much fun it is to roll tamales and make it a family tradition in your home.
Wednesday, May 6th, 6:30-8:30pm, Chinese Pork Bao Cooking Class, $85 per person, Master the techniques of one of China’s traditional buns, the BBQ Pork Bao. No trips to Pike’s Place after you have learned this traditional buns secret.
SOLD OUT, Thursday, May 7th, 6:30-8:30pm, French Macarons Cooking Class, $85 per person, Sweet meringue based confection flavored with almond and chocolate in the Parisian-style with a ganache and buttercream filling. Learn how to perfect these tricky cookies with myself and Kari Hardy, Snohomish’s Lillian Michelle Patisserie owner. She is truly an expert and will teach the tricks of the trade.
Wednesday, May 20th, 6:30-8:30pm, Italian Sauces Cooking Class, $85 per person, Pasta with Alla Norma sauce, chunks of juicy eggplant and pockets of creamy ricotta are the defining features of the tomato-based Alla Norma sauce. You’ll sing the praises of an operatic aria called “Norma”. We will also make the ever popular Fettuccine Alfredo, never made with cream only a rich emulsion of cheese, butter and starch. Mama Mia dinner is served!
Thursday, May 28th, 6:30-8:30pm, Gluten Free Artisan Bread Class, $65 per person, Are you gluten intolerant or celiac? I feel for you not being able to have bread. That is why this gluten free artisan bread will not disappoint. Bread is one of my favorite snacks during the day and it accompanies most every meal. However, life without gluten is not that difficult to achieve. There are many options out there, but not all have proven good and satisfying like this one. We’ll make a cheese pizza with this sliced bread and bruschetta for a tasty treat without gluten!
Thursday, June 4th, 6:30pm-8:30pm, Taquero Cooking Class, $85 per person, Street vendors that sell tacos are called taquero, that is just what we will become after this class. You’ll learn to make fresh corn tortillas that we will fill with carnitas, roasted onion and jalapeños, also roasted pasilla peppers with shiitake mushrooms for an authentic flavor topped with a mango salsa. Accompanying our tacos will be spicy pickled carrot and radish condiment to serve with your tacos.
Wednesday, June 10th, 6:30pm-8:30pm, The Magic of Sourdough Class, $65 per person, There are a myriad of uses for sourdough. Not only does it make delicious bread, but added to muffins, pancakes, crepes, cakes the list goes on. You will learn how to use this miracle potion to benefit your health and well being. We will prepare, carrot cake muffins, and chocolate chip cookies as well as a sourdough mini loaf of bread you will form into a boule.
Tuesday, June 16th, 6:30pm-8:30pm, Ice Cream Mochi, $85 per person, Ice Cream Mochi are pricey, the kids can devour them in a matter of moments, that’s why you’ll want to make them! This treat is gluten free and will be made with a variety of sorbet and ice cream. Rice flour and a little know how and you will have a traditional Japanese ice cream dessert.
Wednesday, June 17th, 6:30-8:30pm, French Macarons Class, $85 per person, Sweet meringue based confection flavored with almond and chocolate in the Parisian-style with a ganache and buttercream filling. Learn how to perfect these tricky cookies with myself and Kari Hardy, Snohomish’s Lillian Michelle Patisserie owner. She is truly an expert and will teach the tricks of the trade.
SOLD OUT, Thursday, June 18th, 6:30-8:30pm, Handmade Ravioli Class, $65 per person, The romance of Italy is in their pasta. Ravioli are made everyday in homes by hand in Italy. We will make homemade pasta and roll them into a tender ravioli filled with creamy ricotta and topped with a delicious mushroom sauce and a traditional pesto sauce. Amo i ravioli!
Wednesday, June 24th, 6:30-8:30pm, Chili Rellenos with red sauce, $85 per person, You wont be disappointed with this truly authentic relleno and red sauce. Eating out won’t be an option when you make them for yourself. Dark green, mild pasilla chili stuffed with jack cheese and dipped in a pillowy egg batter and fried, laid atop a rich, smoky sauce. An exotic adventure awaits, you will think you’ve arrived in Tijuana after this meal.
Thursday, June 25th, 6:30-8:30pm, Mother Mole Cooking Class, $85 per person, A recipe by Enrique Olvera, Mexico’s favorite chef. Learn the technique of making real mole negro and mole rojo. The classic mole is sweet, spicy and filled with exotic flavors for a one of a kind sauce that only Mexico could create. We will dip fresh corn tortillas into the mole as to not interrupt the exquisite flavors. We will also make a delicious refried black beans to accompany our mole and tortillas.