Global Gourmet

Experience the unique flavors of place – from right here in the Pacific Northwest to half-way around the world. 

Instructor: Yary Oslund

Hands-On

Join us for some hands-on fun preparing popular Argentine dishes. We’ll hand-form Spiced Ground Beef Empanadas. Then we’ll prepare Churrasco (traditional Argentine Mixed Grill with Chicken, Chorizo Sausage and Skirt Steak) with national favorite Chimichurri Sauce; Paprika-roasted Potatoes; and Dulce de Leche Sauce over Ice Cream. With meat, poultry, dairy and eggs.

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Instructor: Michael Diem

Hands-On

Chef Mike, who lived in Charleston as a child, takes us down memory lane with a hearty South Carolina menu, full of southern charm. Join in as we make African Peanut and Chicken Soup; quintessential Carolina Shrimp Gravy and Grits; savory Tomato Pie; and a show-stopping Bourbon Bread Pudding. With meat, poultry, seafood, dairy and eggs.

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Instructor: Pinar Özhal

Hands-On

Dumplings are well-loved all over the world, and Turkey is no exception. These delightful stuffed comfort foods vary among regions, with different preparation methods and ingredients. We’ll explore four of Pinar’s favorites, starting with Kayseri Manti (Mini Dumplings filled with Ground Beef and spices, served with Mint, Sumac, and Garlic Yogurt Sauce). Then we’ll make Firin Manti (Baked Armenian Dumplings in Chicken Broth); Anali Kızli (Stuffed Bulgur Dumplings with Chickpeas in an Aromatic Tomato Base); and a sweet dumpling called Zingil (Kurdish Fried Pastry with Orange, Cardamom and Pistachios). With meat, poultry, dairy and eggs.

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Instructor: Abby Canfield

Demo, Sip + Savor, Vegetarian

Whether you are seeking new ideas for gatherings or just looking to elevate your own meals this season, Chef Abby will help you embrace spring with an enticing northwest menu. Paired with regional wines, these dishes are ready to impress: Spring Vegetable Caponata with Grilled Bread and Ricotta Cheese; Braised Artichokes with Spring Herb Pesto and Hazelnuts; Asparagus with Mushrooms, Fava and Fresh Pea Spring Smash with Poached Eggs; and Strawberry Granita with Quick Rhubarb Jam and Goat Cheese Mousse. Vegetarian with dairy and eggs.

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Instructor: Omid Roustaei

Demo

Persian cuisine features refined and balanced seasonings while using only the freshest ingredients. Delve into Persia’s food history as Omid presents an inviting menu of Dolmeh Barg-E Mo (Stuffed Grape Leaves with Beef and Yellow Split Peas); Adas Polo Ba Morgh (Turmeric Rice and Lentil Pilaf with Roasted Chicken and Dates); Shami (Caspian Beef, Walnut and Herb Patties); Bademjan-E Shekam Por (Stuffed Eggplant with Spiced Lamb and Herbs); and Nan-E Keshmeshy (Rosewater Raisin Cookies). With meat, poultry, dairy and eggs.

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Instructor: Kanako Koizumi

Demo

Bento is a fancy box lunch full of a variety of visually pleasing foods. Kanako will teach you the basics of assorting the five food colors and aesthetically arranging the dishes. She'll show you how to create your own beautiful and nutritious bento — perfect for a picnic! — with Salmon Chirashi Sushi (a colorful rice dish with vegetables and seafood, served on special occasions); Karaage Chicken; Asazuke (Quick-pickled Cabbage, Cucumber and Carrot); Asparagus Salad with Creamy Tofu Dressing; and Misodama (travel-ready portable miso balls to make instant miso soup). With poultry, seafood and eggs; no dairy.

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Instructor: Devra Gartenstein

Hands-On, Vegetarian

Learn to make these farmers market and food truck favorites at home with Devra’s versatile tamale method. She’ll share a tantalizing trio of homemade salsas to liven up any meal. You’ll start with recipes for two fillings — Spring Greens with Queso Fresco; and Black Bean Mole. Then, we’ll get creative as we customize our tamales with seasonal vegetables before topping them with Pico de Gallo; Roasted Tomato Salsa; and Roasted Serrano Hot Sauce. Vegetarian with optional dairy; no eggs.

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Instructor: Iole Aguero

Demo

The components of a really good risotto are Arborio rice, hot stock, quality ingredients and instructions by Iole. You’ll see how these all come together in a scrumptiously creamy Italian dish that makes a satisfying complete meal or a side dish to your favorite entrée. She’ll take you through the basic technique of turning rice into risotto, then prepare it three different ways: Risotto with Prawns; Risotto with Peas and Pancetta; and Risotto with Asparagus. With meat, seafood and dairy; no eggs.

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Instructor: Christina Chung

Hands-On

Let's take a culinary journey to some major regions in China and explore regional dumpling traditions. We’ll prepare and sample Shanghai Pork and Prawn Dumplings with Egg Omelet Wrappers, served in Cabbage Chicken Soup; Sichuan Pounded Pork-filled Wontons tossed in Mushroom-flavored Soy Sauce and optional Spice-infused Chile Oil; and Shandong Fish Dumplings served with Mustard Soy Dipping Sauce. With meat, seafood and eggs; no dairy.

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Instructor: Yary Oslund

Demo, Sip + Savor

Yary will transport you to the streets of Spain with a menu of flavorful tapas paired with Spanish wines. She’ll share stories from her time living in this sunny culinary hub as she cooks up a tantalizing menu inspired by the country’s rich tapas tradition: Andalucian Pintxos Morunos de Pollo (Moorish Chicken Skewers with Eggplant Dip); Tortillitas de Camarones (Shrimp Fritters); and a grand finale of Churros with Chocolate Sauce. With poultry, seafood, dairy and eggs.

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Instructor: Jennifer Reyes

Hands-On

Winter is loosening its chill and the market will soon be full of spring’s bounty. Let’s celebrate the change of seasons with a variety of fresh, light, savory bites. If you are planning for an upcoming graduation or a gathering of family and friends, these appetizers will fit the bill. We'll make a Spring Crostini Platter with bright Lemony Fava Bean Spread, Rhubarb Thyme Jam with Pecorino Cheese Curls and Salted Butter with Pink Radishes; Shaved Asparagus Salad with Parmesan Vinaigrette served in Endive Leaves; and Spiced Salmon Skewers with Yogurt Dipping Sauce. With seafood, dairy and optional gluten; no eggs.

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Instructor: Paola Albanesi

Demo, Sip + Savor

Travel to Italy and join Paola for a seasonal menu of Italian flavors. She’ll show you how to achieve an elegant yet accessible dinner spread that highlights springtime produce, and pair it with complementary wine samples. You’ll taste Farfalle Pasta with Asparagus and Shrimp; Agnello Al Balsamico E Carciofi (Lamb Loin Chops drizzled with Balsamic Vinegar, served with Sautéed Artichokes); and Millefoglie di Fragole e Chantilly (Puff Pastry layered with Chantilly Cream and Strawberries). With meat, seafood, dairy and eggs.

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Instructor: Pranee Halvorsen

Demo

Pranee will demystify the cuisine of her homeland, sharing her knowledge of Thai cooking techniques and ingredients. Learn how to balance the four primary flavors — sweet, sour, salty and spicy — as you savor samples of Yum Neua (Beef Mint Salad); Tom Yum Goong (Sweet and Sour Prawns with Lemongrass and Lime Leaves); Gaeng Keow Wan Gai (Green Curry with Eggplant and Basil); and Kao Niew Mamuang (Sticky Rice and Mango). With meat, poultry and seafood; no dairy or eggs.

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Instructor: Thanh Tang

Gluten-Free, Hands-On

Celebrate spring with this Vietnamese-inspired menu highlighting fresh local produce. Explore the flavors and textures of the Far East and the Pacific Northwest while mastering traditional Vietnamese recipes and techniques. We'll prepare a meal of Sweet and Sour Soup; Asparagus with Dungeness Crab; Coconut Caramel Chicken with Ginger and Braised Leeks; and Watercress and Honey Tea. With poultry and seafood; no dairy, eggs or gluten.

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Instructor: Iole Aguero

Demo

Using a few well-chosen ingredients, quick cooking techniques and a dash of love, Iole will show you how to make meals that will please the whole family any time you crave pasta. You'll marvel at the simple steps for complex flavors in dishes such as Pasta with Sicilian Pesto, Almonds and Sundried Tomatoes; Pasta with Cauliflower, Romano Cheese, Garlic and Parsley; Pasta Primavera with Asparagus; and Pasta Carbonara. With meat, dairy and eggs.

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Meet Our Instructors

Our experienced chefs excel in knowledgeable, approachable and enthusiastic instruction.