Global Gourmet

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

Instructor: Pranee Halvorsen

Adults, Demo

Learn how to use Thai spices, herbs and homemade sauces as Pranee demos four one-dish meals that are sure to become part of your Thai cooking repertoire: Phad Krapow Goong (Chile and Garlic Prawns with Basil in Soy Sauce); Piew Wan Pla (Pan-fried Salmon with Vegetables in Sweet and Sour Sauce); Phad See Ew Sen Yai (Stir-fried Rice Noodles with Pork and Bok Choy); and Rama Rong Song (Tofu with Peanut Sauce and Sautéed Spinach). With meat, poultry, seafood and optional eggs; no dairy.

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Instructor: Yary Oslund

Adults, Hands-On

Yary will be your culinary tour guide on an empanada exploration! She’ll share several varieties of this tasty stuffed pastry, all hailing from different Spanish-speaking countries: Empanada Gallega from Galicia, Spain, a yeasted variety with spiced tuna; Argentinian Beef Empanadas with Olives; and Cuban Sandwich-inspired empanadas. With meat, seafood, dairy and eggs.

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Instructor: James Gasser

Adults, Gluten-Free, Hands-On

Tacos aren’t just for Tuesdays — and summer is the perfect season to satisfy that taco craving. We’ll make Grilled Tacos de Pescado (Fish Tacos); Tacos de Birria de Res (Shredded Beef Tacos); and Black Bean Tacos, all served in fresh Handmade Corn Tortillas. Top them with bright Cilantro Peach Salsa; Spicy Roasted Tomatillo Salsa; and other essential taco bar condiments. With meat and seafood; no dairy, eggs or gluten.

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Instructor: Kausar Ahmed

Adults, Hands-On

Chef Kausar celebrates the rich and diverse culinary traditions of Pakistan in her new cookbook, The Karachi Kitchen. She’ll share some of her favorite recipes, introducing you to vibrant dishes and sharing stories from her years cooking and teaching in Karachi. You’ll work together to prepare three courses: Aloo Chaat (Spiced Potato Salad with Tamarind and Mint); Murgh Hara Masala (Green Chicken with Chiles, Cilantro and Ginger); and Gajar Ka Halwa (a traditional dessert with carrots, cardamom, pistachios and saffron). With poultry and dairy; no eggs.

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Instructor: Paola Albanesi

Adults, Demo, Sip + Savor

Paola’s late summer Italian menu is easy to prepare and packed with flavors from the garden. Start with Mini Croissants with Prosciutto, Figs and Balsamic Reduction, followed by Melanzane alla Parmigiana (Roasted Eggplant with Mozzarella and Tomato Sauce); Cous-Cous alle Erbe e Verdure Arrosto (Couscous with Oven-roasted Vegetables and Herbs); and Guazzetto di Ceci e Gamberi (fresh Chickpeas simmered with Tomatoes and Shrimp). A decadent Affogato al Caffè (Gelato Espresso Sundae topped with Whipped Cream) will close our meal, and you'll sip wine pairings along the way. With meat, seafood, dairy and eggs.

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Instructor: Yary Oslund

Adults, Demo, Gluten-Free

Yary will share the secrets to making one of the signature dishes of Spain, where she once lived. She’ll recount her culinary experiences there as she demonstrates two kinds of Paella, a beloved rice-based dish made even more delicious with additions of meat, seafood and vegetables. Scoop up samples of Paella Mixta with Meat and Seafood; and Paella de Mariscos (Seafood Paella), paired with Grilled Summer Squash with Sundried Tomato Pesto, Fennel and Arugula. Finish with Caramel Flan. With meat, seafood, dairy and eggs; no gluten.

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Instructor: Michael Diem

Adults, Demo

Take a jaunt to the other side of the states with Chef Mike’s menu of American favorites. No southern meal is complete without a crispy side — so get ready to crunch into Hushpuppies with Rémoulade Sauce, followed by Cajun Shrimp Étouffée (shrimp and vegetables simmered in a rich roux) with Baked Three Sisters Squash. We’ll round out our tour with Floridian Key Lime Pie. With seafood, dairy and eggs.

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Instructor: Abby Canfield

Adults, Demo, Sip + Savor

Glorious Seattle sunshine calls for equally beautiful summertime flavors. As you sip wine samples, experience the brightness of the local harvest with Abby’s menu of Chilled Tomato and Nectarine Soup with Pickled Cucumber and Lemon Oil; Grilled Summer Squash with Fromage Blanc, Pickled Chiles and Fresh Mint; Pan-seared Salmon with Roasted Eggplant Puree, Sweet Corn Polenta, Fresh Herb Pesto and Micro Greens; and Vanilla Bean Panna Cotta with Plum Granita and Toasted Pistachios. With seafood, dairy and eggs.

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Instructor: Christina Chung

Adults, Hands-On

Restaurants in Hong Kong are currently bringing back classic dim sum offerings that disappeared from menus long ago, due to a growing demand for nostalgic foods. We’ll work together to make three old-time dim sum favorites: Hong Kong-style Baked Mini Chicken Pies (homemade pastry with a creamy filling of chicken and ham); savory Daikon Rice Pudding with Cured Pork Sausage, Mushrooms and Cilantro; and a dessert of Golden Sticky Rice Balls rolled in Shredded Coconut, Toasted Sesame Seeds and Peanuts. With meat, poultry, dairy and eggs.

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Instructor: Thanh Tang

Adults, Gluten-Free, Hands-On

There’s no better time to cook Vietnamese food than in the summer, when fresh produce is in abundance. We’ll explore the flavors and textures of the Far East and the Pacific Northwest while mastering Vietnamese recipes and traditional techniques. Join in to make Fresh Summer Rolls with Peanut Sauce; Grilled Eggplant with Spicy Cilantro Dressing; Fried Whole Snapper with Tomato Chutney and Fresh Mint; and Stir-fried Pork with Cucumber, Peppers and Pineapple. With meat and seafood; no dairy, eggs or gluten.

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Meet Our Instructors

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