Description
It’s no secret that cooking with local and seasonal ingredients just tastes better. Join farmer’s market fanatic Maggie and learn her tips for cooking with peak season PNW ingredients. You will learn how to roast asparagus and make a creamy “polenta” made from cauliflower as well as how to prepare salmon fillets and pan-sear them to perfection. Maggie will also share her tips for building your meals around what is available seasonally rather than depending on recipes.
With seafood and dairy; gluten-free.
About the instructor: Maggie was born and raised in the Midwest, surrounded by family and friends that love all things food. From a young age, Maggie had no choice but to fully immerse herself in the culinary world as she was raised by a talented chef, her mother. Maggie's career started in marketing with food adjacent brands. After 8 years of working alongside chefs, research and development teams and food stylists, Maggie wanted to connect to her culinary roots and decided to attend culinary school Kendall College in Chicago. One way she puts her culinary skills to work is by developing recipes for plant-based brands. Maggie is also a seasoned home cook and enjoys teaching people how to make healthy food, delicious.
Class notes
- This is a hands-on format class for adults. Age 21 and over.
- Class information will be emailed 48 hours before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
Menu
- Roasted Asparagus and Ricotta Salad
- Poblano and Baby Spinach Cauliflower Polenta
- Salmon with Strawberry Cilantro Salsa
- Wines to pair
Classes
Bothell PCC
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Wednesday, June 8, 6:00 - 8:00 pm
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Edmonds PCC
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Thursday, June 16, 6:00 - 8:00 pm
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Issaquah PCC
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Wednesday, June 15, 6:00 - 8:00 pm
Register for class