Global Gourmet

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

Instructor: Kanako Koizumi

Hands-On

Winter is the time to savor good food and company in a cozy kitchen. Let’s gather around to make and enjoy Nabe (nahbay), a family-style Japanese one-pot dish that is simple, flexible and quick to cook. We’ll prepare Chanko Nabe (“Sumo Wrestlers’ Stew,” rich with vegetables, chicken, pork and fish in a miso broth); and Tsumire Nabe (Ground Chicken Meatballs in a Soy-based Broth). Accompanied by hot tea, nabe is a perfect cold-weather meal for family dinner or casual home parties. With meat, poultry, seafood and eggs; no dairy.

Location, Dates, and Times

Instructor: Abby Canfield

Demo, Sip + Savor

Set the stage for a new year of congenial intimate dinners with this enticing seasonal menu from Chef Abby Canfield, and learn a few professional kitchen secrets along the way. She’ll demonstrate Beet and Apple Tartare with Burrata, Frisee Salad and Parmesan Crisps; Seared Pork Tenderloin with Roasted Squash Purée, and Pomegranate Molasses Pan Sauce with Toasted Hazelnuts; and Rosemary Poached Pears with Whipped Mascarpone and Lavender Syrup, all paired with favorite wines. With meat and dairy; no eggs.

Location, Dates, and Times

Instructor: Iole Aguero

Hands-On

Naples is the birthplace of both Iole and the best pizza on Earth, so it’s natural that the two come together in this class. Iole will walk you through the steps to making her perfected homemade crust as we prepare Rosemary Focaccia; Pizza Margherita with Fresh Mozzarella; Pizza with Pears and Gorgonzola; and Pizza with Prosciutto, Burrata and Arugula. You’ll also receive some dough to begin making pizza at home. With meat, dairy and eggs.

Location, Dates, and Times

Instructor: Michael Diem

Hands-On

Take a trip to the southwestern United States with Chef Mike’s warming menu. Utilizing the three staples of New Mexican cooking — chiles, black beans and corn — we’ll learn some transferrable kitchen techniques as we make Black Bean Cakes with Ancho Chiles; Braised Chicken with Green Chiles, served with Flatbread; and a sweet version of Sopapillas, delightful fried pastries known as “little pillows,” for dessert. With poultry, dairy, eggs and optional meat.

Location, Dates, and Times

Instructor: Erin Coopey

Demo, Gluten-Free, Sip + Savor

Chef Erin has created a menu that highlights the season’s best produce with easy-to-accomplish dishes and techniques you’ll use time and again at home. She’ll prepare Leek, Fennel and Apple Soup with Apple Relish; Spiced Butternut Squash Salad with Kalamata Olives and Feta; Fish en Papillote with Herbed Yogurt Sauce; then finish off with an Apple Pear Crumble. Pair it with complementary wine samples, and you have all the ingredients for a simple, yet elegant, seasonal meal. With seafood and dairy; no eggs or gluten.

Location, Dates, and Times

Instructor: Devra Gartenstein

Hands-On

Learn to make these farmers market and food truck favorites at home! Devra’s tamale method is versatile enough for all seasons, and she’ll share a tantalizing trio of homemade salsas to liven up any meal. We’ll roll Tamales with two different fillings — Black Bean; and Roasted Vegetables with Queso Fresco — and top them with Pico de Gallo; Roasted Tomato Salsa; and Roasted Serrano Hot Sauce. Vegetarian with optional dairy; no eggs.

Location, Dates, and Times

Instructor: Pranee Halvorsen

Demo

Learn how to make your favorite Thai dishes at home! Pranee will demonstrate how easy it is to cook food from her homeland. She’ll divulge her recipe for Phad Thai (stir-fried rice noodles with her special Phad Thai sauce, tofu, peanuts, eggs and prawns.) Other favorites include Tom Kha Gai (chicken coconut soup with galangal, lemongrass and lime leaf); Phanang Neua (Panang curry with beef and a chiffonade of lime leaves, served with Jasmine rice); and a sweet note of Kleuy Bud Chee (banana in sweet coconut milk). With meat, poultry, seafood and optional eggs; no dairy.

Location, Dates, and Times

Instructor: Michael Diem

Demo, Sip + Savor

Master the time-honored methods of French cuisine with Chef Michael’s expert guidance and of course, wine samples. Breaking down techniques that are often misunderstood as too complicated or time-consuming, he’ll inspire you with confidence, as he prepares Provençal-style Bruschetta with Tapenade, Roasted Tomato Goat Cheese and Pistou; the classic seafood stew Bouillabaisse; and Cherry Clafoutis for dessert. With seafood, dairy and eggs.

Location, Dates, and Times

Instructor: Paola Albanesi

Demo, Sip + Savor, Vegetarian

Tuscany is known for its rich history and landscapes, and its straightforward, satisfying cuisine. Paola will introduce you to the food traditions of the region with a lovely Tuscan menu, paired with samplings of regional wines. Feast on Pinzimonio di Verdure, a simple salad of bell peppers, celery and olive oil; Gnudi Ravioli (“nude” ravioli stuffed with ricotta, spinach and Pecorino Toscano cheese), served with Sugo Finto Tomato Sauce; Fagiolini all’Uccelletta (cannellini beans simmered with tomatoes, sage and rosemary); and a delightful dessert of Ricciarelli di Siena (almond cookies from Siena). Vegetarian with dairy and eggs.

Location, Dates, and Times

Instructor: Pinar Özhal

Hands-On

Gather around a steaming cup of Turkish tea or coffee and enjoy flavorful savory bites as Pinar introduces you to the tradition of afternoon tea in Anatolia. She’ll share her memories of tea time as a child in Turkey, and discuss how this treasured custom has evolved over time. Immerse yourself in Anatolian aromas as you prepare Tahinli Rulo (Sweet Tahini Rolls with hazelnuts); Peynirli Poğaça (Feta and Parsley Hand Pies); and Arnavut Böreği (Albanian Boreks, thin layers of dough with Eggplant, Ground Beef, Tomato and Spices). With meat, dairy and eggs.

Location, Dates, and Times

Instructor: Thanh Tang

Hands-On

Try your hand at these delightful Chinese dumplings, as we make two different hum bao doughs and three different fillings. Thanh will take you through the process from start to finish, discussing yeast fermentation, gluten development, dough handling and proper rolling and wrapping techniques. We’ll make and enjoy Steamed Hum Bao with Mushrooms, Cabbage and Carrots; Steamed Hum Bao with Chicken and Cilantro; and Baked Hum Bao with BBQ Pork Filling. With meat, dairy and eggs.

Location, Dates, and Times

Instructor: Iole Aguero

Hands-On, Vegetarian

Gnocchi (“nee-oh-kee”) are little Italian dumplings made with potatoes. Gnocchi are adaptable and a fitting component of meals both humble and elaborate. Join in this rewarding group effort as we make and shape the dough, cook the gnocchi and enjoy it three ways: Gnocchi alla Caprese baked with Fresh Mozzarella; Gnocchi with Mushroom Sauce with Wine and Shallots; and Gnocchi with Fontina Cheese. Vegetarian with dairy and eggs.

Location, Dates, and Times

Instructors: Gill Dey Thanh Tang

These little French almond meringue bites might just be the best sandwich cookies in the world — and macarons are naturally gluten-free! Come learn the tips and techniques you need to master these and the perfect velvety buttercream needed to sandwich them together. We’ll work hands-on to make Classic Macarons, then pair them with Vanilla Buttercream, Fresh Lemon Curd and other variations with our winter citrus bounty. Vegetarian with dairy and eggs; no gluten.

Location, Dates, and Times

Instructor: Nancy Leson

Demo

Borrowing flavors from Morocco and the Middle East, Nancy shares some of her favorite recipes and techniques in this wintertime feast: Spicy Red Lentil Soup; Cast-iron Skillet Flatbread; More Rockin’ Radish and Orange Salad; Moroccan Chicken and Olive Tagine; and Medjool Dates with Almonds and Sea Salt. Plus, you’re guaranteed some wonderful stories from Nancy’s tenure as a food writer and Seattle restaurant critic! With poultry and dairy; no eggs.

Location, Dates, and Times

Instructor: Erin Coopey

Hands-On, Vegetarian

Whether you call them pierogi or varenyky, these Eastern European dumplings are scrumptious. Chef Erin will share her grandmother’s Potato and Cheese Pierogi recipe, handed down through the generations, along with a Polish-style Blueberry Pierogi and a Ukrainian Sour Cabbage Varenyk. You’ll learn the complete pierogi-making process — filling, forming and rolling dough, pressing pierogis, and finally cooking and serving them. Vegetarian with dairy and eggs.

Location, Dates, and Times

Instructor: Iole Aguero

Demo

Come join Iole for a menu including some of her favorite Italian seafood dishes. These simple and quick dishes are sure to end up in your home’s regular rotation. She’ll demo Peppery Mussels with Wine and Shallots; Grilled Prawns with Olive Oil and Herbs; Spaghetti with Prawns and Sugar Plum Tomatoes; and end with a sweet little something: Lemon Soufflé Pudding. With seafood, dairy and eggs.

Location, Dates, and Times

Instructor: Christina Chung

Hands-On

Let’s turn up the heat and get our woks sizzling! We’ll learn how to marinate meats properly, cut vegetables for stir-frying and prepare Chinese sauces. Then we’ll practice our wok cooking skills as we make Stir-fried Chicken with Cashews, served with Golden Egg Fried Rice with Crisp Ginger Bits; Stir-fried Beef and Mushrooms with Peppery Soy Oyster Sauce served with Wok-fried Crispy Rice Noodles; and Cabbage Stir-fry. With meat, poultry and eggs; no dairy.

Location, Dates, and Times

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 a delectable menu of Nazkhatun (Eggplant Spread with Pomegranate and Mint); Sabzi Polo Ba Mahi (Herb and Saffron Rice Pilaf with Fish, topped with Caramelized Onions and Raisins); Khoresh-e Seeb (Lamb and Apple Stew in Fragrant Rosewater Tomato Sauce); and Cayk-e yazdi (Yogurt and Orange-blossom-flavored Cupcakes). Plus a bonus recipe of Kufteh-ye Pesteh-o Anar (Pistachio and Pomegranate Meatballs). With meat, seafood, dairy and eggs.

Location, Dates, and Times

FAQ

Find answers to questions on registration, locations and becoming an instructor.

Private Classes

Schedule a custom class for  a birthday party, team-building event or just for fun!

Meet Our Instructors

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