Global Gourmet

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

Instructor: Pinar Özhal

Adults, Hands-On

Food has an unparalleled ability to transport you to another time and place. Pinar takes a trip back to her childhood home in Southeastern Anatolia as she walks you through classic recipes accompanied by stories of her family’s traditions and Kurdish culture, blending the rich ethnic cuisines of Southeastern Turkey and its neighboring regions.

Menu
  • Şehriyeli Bulgur Pilavi (Bulgur Pilaf with Vermicelli)
  • Bahar Türlüsü (Spring Ratatouille with Vegetables and Lamb)
  • Cacik (Chilled Yogurt Soup with Cucumber and Mint)
  • Halbur Hurmasi (Date-shaped Cookies with Walnuts)

Dietary Notes: With meat, dairy and eggs.

Locations, Dates, and Times

Instructor: Christina Chung

Adults, Hands-On

Join Christina for a stir-fry primer that highlights fresh, seasonal, springtime vegetables! Stir-frying green vegetables is one of the best ways to enhance textures and intensify and caramelize flavors. Students will learn step-by-step preparation, from cutting, marinating and spicing up ingredients to working their way around the wok.

Menu
  • Stir-fried Asparagus topped with Crabmeat Egg White Sauce
  • Stir-fried Garlic Scapes with Chicken
  • Caramelized Leek Fried Rice with Scallops and Goji Berries
  • Garlic Bok Choy Stir-fry

Dietary Notes: With poultry, seafood and eggs; no dairy.

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Instructor: Marianna Stepniewski

Adults, Hands-On, Vegetarian

New York is known for its thin, crispy slices; Chicago is known for its deep-dish pies; but what about Detroit? Marianna will show you the trick to the lesser-known pizza perfection that is Detroit-style: A soft, pillow-y dough and uniquely rectangular shape. Plus, she’ll walk you through ways to adjust your home oven to get the best bake.

Menu
  • Detroit-style Pizza Dough
  • Classic Detroit Red Top Pizza
  • Potato Pesto Pizza
  • Romaine Salad with Cabbage, Radishes and Parmesan Vinaigrette

Dietary Notes: Vegetarian with dairy; no eggs.

Locations, Dates, and Times

Instructor: Michael Diem

Adults, Demo, Sip + Savor

Let’s face it, French cuisine can be pretty intimidating — maybe it’s the thousand-year-old traditions or the complex artistry. Chef Mike is here to break down the techniques that often are misunderstood as too complicated, so you can enjoy gorgeous dishes any time, no restaurant required. Sit back, sip on French wines and gain culinary confidence.

Menu
  • Baked Brie and Brioche with Quince Jam and Fresh Fruit
  • Chicken Provençal (Chicken Sautéed with Tomatoes, Peppers and Capers)
  • Flourless Chocolate Mousse Torte with Sauce Framboise
  • French wines to pair

Dietary Notes: With poultry, dairy, eggs and optional seafood.

Locations, Dates, and Times

Instructor: Laurie Pfalzer

Adults, Hands-On, Vegetarian

Delve into some of the most decadent and versatile French pastry with éclairs and cream puffs. Chef Laurie will teach you how to make pâte à choux, the base dough for these delicate pastries. Then you’ll pipe your own pâte à choux into éclairs and cream puffs. While they bake, we’ll make chocolate and vanilla pastry cream fillings, whipped cream filling and chocolate ganache for dipping. Have fun filling and finishing some pastries to take home (and of course eat some in class)! You’ll also receive a bonus recipe for Gougères (cheese puffs). Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Iole Aguero

Adults, Demo, Vegetarian

Desserts that are delicate in sweetness and light on richness? That’s amore! Trade your pie and cookies for some signature Italian desserts. Iole will show you how to whip up a few classic treats that make for a delicious end to a meal and pair perfectly with coffee or tea.

Menu
  • Polenta Plum Cake
  • Torta Caprese (Flourless Chocolate Cake with Almonds)
  • Cherry Custard Tart

Dietary Notes: Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Iole Aguero

Adults, Demo

Travel the regions of Italy with Iole and get a taste of each area’s distinct cuisine. She’s recently returned from a long visit to her home country and has brought back classic pasta recipes to share, along with plenty of stories to round out the menu. Sit back and enjoy the culinary trip.

Menu
  • Spaghetti alla Siracusa with Sundried Tomatoes, Capers, Golden Raisins, Pine Nuts and Anchovies
  • Fresh Pasta with Lucania Sauce, Sausages and Wine
  • Sicilian Pesto with Ricotta, Tomatoes and Almonds served over Pasta
  • Roman Spaghetti with Cacio and Pepe (Spaghetti with Romano Cheese and Black Pepper)

Dietary Notes: With meat, seafood, dairy and eggs.

Locations, Dates, and Times

Instructor: Kanako Koizumi

Adults, Hands-On

We can always use a bit of comfort food, and these Japanese savory pancakes are sure to do the trick. Kanako will lay the basis for this customizable dish as she guides you through crafting the batter, an array of fillings and Okonomiyaki Sauce to build your own pancake perfection.

Menu
  • Japanese Savory Pancakes
  • Fillings include: Pork Belly, Ground Meat, Mochi, Shredded Cabbage, Egg, Seafood
  • Okonomiyaki Sauce

Dietary Notes: With meat, seafood, dairy and eggs.

Locations, Dates, and Times

Instructor: Abby Canfield

Adults, Hands-On

Not only is the Mediterranean way of eating good for you, it’s also perfectly suited for entertaining. Learn to prepare an array of Mediterranean springtime bites that go beyond the staple tomatoes and olive oil as Abby teaches you how to make the most of local, seasonal ingredients.

Menu
  • Mezze Platter: Spiced Labneh with Za’atar, Spring Vegetables and Lentil Falafel
  • Braised Beans with Farro, Herbs and Fennel
  • Grilled Whole Fish with Lemon and Olive Sauce
  • Honeyed Rhubarb with Rose-scented Frozen Yogurt, Poached Fennel and Pecans

Dietary Notes: With seafood and dairy; no eggs.

Locations, Dates, and Times

Instructor: James Gasser

Adults, Hands-On

You can’t go wrong with stuffed bread piled high with fixings — we’re talking the Salvadoran specialty, pupusas. Dole out the dough, prepare satisfying fillings and craft classic toppings with a twist courtesy of James’ step-by-step instructions. Plus, make traditional Horchata to sip on along the way.

Menu
  • Homemade Refried Beans and Carnitas
  • Fermented Curtido (Cabbage Relish similar to sauerkraut)
  • Pickled Red Onions and Salvadoran Salsa Roja
  • Homemade Horchata
  • Leche Poleada (Vanilla Custard)

Dietary Notes: With meat, seafood, dairy and eggs.

Locations, Dates, and Times

Instructor: Marianna Stepniewski

Adults, Hands-On

Where would we be without the beloved biscuit? These seemingly simple treats can be tricky to whip up. Marianna will teach you the ins and outs of one of the South’s greatest culinary contributions as she walks you through three different styles of biscuits. Plus, you’ll get tips on how to avoid common mixing and baking pitfalls.

Menu
  • Classic Buttermilk Biscuits with Sausage Gravy
  • Laminated Black Pepper Biscuits with Chives and Sharp Cheddar
  • Yeasted Angel Biscuits with Orange Honey Butter

Dietary Notes: With meat and dairy; no eggs.

Locations, Dates, and Times

Instructor: Sandeep Rehal

Adults, Hands-On

Not all Indian food is too hot to handle! Learn the foundations of Indian cuisine and its well-seasoned and aromatic traditions. Spice it up, Indian-style, as Sandeep discusses the properties of key spices and how they are blended to create the “tarka,” the flavorful base for Indian dishes. Once you learn this technique, you’ll see how easily it can be applied to all types of cooking!

MENU
  • Indian Chile Soup over Rice
  • Chicken Curry with fresh Roti
  • Aloo Paratha (Potato Flatbread) with Homemade Yogurt

Dietary Notes: With poultry, dairy and eggs.

Locations, Dates, and Times

Instructor: Thanh Tang

Adults, Gluten-Free, Hands-On

Fall in love with spring in the Pacific Northwest, one course at a time. Thanh will get you dinner-party ready as you simmer, sear, sauce and sauté your way through a four-course meal using the freshest seasonal ingredients.

Menu
  • Creamy Asparagus Bisque with Caramelized Shiitake Mushrooms
  • Smoky Mushroom and Cauliflower Bruschetta
  • Seared Black Cod with Roasted Leek and Rhubarb Ginger Gastrique
  • Apple Bottom Cakes

Dietary Notes: With poultry, seafood, dairy and eggs; no gluten.

Locations, Dates, and Times

Instructor: Paola Albanesi

Adults, Hands-On

With fresh herbs, vegetables and seafood at our disposal, a Ligurian-inspired feast is first on our list. Paola will lead you on a tasting tour of this fertile Italian region, pairing the sustainable seafood of the Pacific Northwest with springtime veggies for a taste of the Italian Riviera's coastal cuisine.

Menu
  • Pasta Sugo di Noci (Pasta with Walnut Sauce)
  • Cappon Magro (Seafood and Vegetable Salad) with Salsa Verde
  • Baci di Alassio (Hazelnut-Chocolate Cookies filled with Dark Chocolate Ganache)

Dietary Notes: With seafood, dairy and eggs.

Locations, Dates, and Times

Instructor: Abby Canfield

Adults, Demo, Sip + Savor, Vegetarian

Once again, the Northwest is abundant with fresh produce! Celebrate the spring harvest in plant-forward style with a locally grown menu. Sit back, sip on regional wines and get inspired as Abby cooks up dishes worthy of a springtime soiree.

Menu
  • Roasted Carrot Soup with Spiced Crispy Chickpeas, Lime Yogurt and Mint Oil
  • Asparagus, Radish and Spring Pea Salad with Burrata Cheese, Pickled Shallots, Pistachios and Spring Herb Vinaigrette
  • Seared Romanesco with Kale, Caper and Meyer Lemon Salsa Verde
  • Bay-poached Rhubarb with Cocoa Nib Shortbread Cookies and Orange-scented Mascarpone
  • Local wines to pair

Dietary Notes: Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Pranee Halvorsen

Adults, Demo

If you’re wondering where traditional Thai food gets its signature flavor, Pranee is here to guide you. She’ll start by preparing Massaman Curry Paste and Nam Prik Pow (Thai Roasted Red Chile Paste) and show you how to incorporate these key condiments into four dishes, covering the basics of Thai cooking techniques along the way.

Menu
  • Yum Mamuang Goong (Thai Mango Salad with Prawns, Cashews and Thai Herbs)
  • Phad Tow Hue Nam Prik Pow (Stir-fried Ginger Tofu with Chile Jam and Thai Basil)
  • Gaeng Massaman Gai (Massaman Curry Chicken with Homemade Curry Paste and Onions)
  • Tua Pap (Sweet Rice Dumplings with Coconut and Sesame Seeds)

Dietary Notes: With poultry and seafood; no dairy or eggs.

Locations, Dates, and Times

Instructor: Marianna Stepniewski

Adults, Hands-On

As we head into our own PNW summer, we’ll take a cue from our southern counterpart and cook up a bit of Southwest flavor. Marianna talks southwestern pantry staples as she guides you through crafting some of the region's famed dishes.

Menu
  • Homemade Corn Tortillas
  • Stacked Enchiladas with Chicken and Green Chile Salsa Verde
  • Chiles Rellenos with Butternut Squash, Black Beans, Queso Fresco and Toasted Pepitas
  • Baked Apples with Cajeta (Goat Milk Dulce de Leche) and Candied Almonds

Dietary Notes: With poultry, dairy and eggs.

Locations, Dates, and Times

Instructor: Kausar Ahmed

Adults, Hands-On, Vegetarian

After years of cooking and teaching in Karachi, Chef Kausar is bringing the rich, diverse culinary traditions of Pakistan to your kitchen. In this class, you’ll dive headfirst into some of Kausar’s favorite recipes from her new cookbook, “Karachi Kitchen,” while taking in the stories behind each vibrant dish.

Menu
  • Lentil and Rice Pilaf with Raita (Yogurt Sauce)
  • Bun Kabab (Savory Potato Burger, a popular Pakistani street food) with Tamarind Chutney and Green Coconut Chutney
  • Shahi Tukra (Bread Pudding) with Rosewater and Cardamom

Dietary Notes: Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Thanh Tang

Adults, Gluten-Free, Hands-On, Vegetarian

There may be no greater fusion than that of Northwest-grown produce and classic Vietnamese recipes! Thanh’s vegetarian menu makes the most of peak-season, springtime goodies while marrying tradition with innovation.

Menu
  • Rice Vermicelli with Asparagus and Shiitake Mushrooms
  • Soy-braised Mushrooms and Tempeh
  • Potato and Goji Berry Soup
  • Baby Spinach with Vietnamese Pepper Vinaigrette
  • Turmeric Rice

Dietary Notes: Vegetarian; no dairy, eggs or gluten.

Locations, Dates, and Times

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Custom Classes

Schedule a private cooking 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.