Global Gourmet

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

Instructor: Pranee Halvorsen

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 Lek (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.

Locations, Dates, and Times

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.

Locations, Dates, and Times

Instructor: Yary Oslund

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.

Locations, Dates, and Times

Instructor: Michael Diem

Demo, Sip + Savor

Master the time-honored methods of French cuisine with Chef Mike’s expert guidance. He'll break down techniques that are often misunderstood as too complicated, as he prepares Warm Cauliflower Salad with Dijon Caper Vinaigrette; Coquilles St. Jacques (Scallops Poached in White Wine) with Champagne Cream Sauce, Rice Pilaf and Braised Leeks; and Chocolate Éclairs. Plus, sample wine with each dish! With seafood, dairy and eggs.

Locations, Dates, and Times

Instructor: Abby Canfield

Hands-On, Vegetarian

Chef Abby will introduce you to a simple Italian pasta dough perfect for both flat noodles and filled pasta. Learn the ins and outs of pasta making, then pair your fresh product with summer produce in three lovely dishes: Tagliatelle with Olives, Peppers and Sweet Corn; Ricotta Ravioli with Heirloom Tomato, Herb and Chile Sauce; and Orecchiette with Squash, Sweet Onion, Roasted Garlic and Mint. Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Paola Albanesi

Hands-On, Vegetarian

Frozen desserts are even better when they’re homemade. Paola will share stories from her gelateria in Italy as you whip up Gelato alla Crema (Vanilla Custard Gelato), the base for many flavors, served with Macedonia di Frutti di Bosco (Fruit Salad with Local Berries); Granita Siciliana al Caffè con Panna (Coffee Sorbetto with Cream); and Sorbetto al Limone, a refreshing sorbet made with Limoncello — and Handmade Waffle Cones! Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: James Gasser

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.

Locations, Dates, and Times

Instructor: Thanh Tang

Hands-On

Highlight the best that summer has to offer with easy-to-follow recipes that are sure to impress your party guests. Learn to blanch, pan-fry, roast and sear as you cook and bake your way through Summer Vegetable Fritters with Sesame Soy Dressing; Roasted Pork Tenderloin with Peach Chutney; Bitter Greens with Quick-pickled Green Beans; and Sweet Profiteroles with Cherry-Mascarpone Filling. With meat, dairy and eggs.

Locations, Dates, and Times

Instructor: Kausar Ahmed

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.

Locations, Dates, and Times

Instructor: Paola Albanesi

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.

Locations, Dates, and Times

Instructor: Jennifer Reyes

Demo

Camping is meant to be fun and stress-free, but when it comes to making the food, things can get tricky. Prepare these make-ahead mixes and dinners, pop the perishables in a cooler and take camping food to a whole new level. So easy and delicious, you’ll actually feel like you’re on vacation. Jen will prepare Buttermilk Pancake Mix with Blackberry Syrup; Heavenly Sloppy Joes; Chicken Pot Pie Stew; and Stress-free Gourmet S’mores. With meat, poultry, dairy and eggs.

Locations, Dates, and Times

Instructor: Yary Oslund

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.

Locations, Dates, and Times

Instructor: Michael Diem

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.

Locations, Dates, and Times

Instructor: Abby Canfield

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.

Locations, Dates, and Times

Instructor: Christina Chung

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.

Locations, Dates, and Times

Instructor: Pinar Özhal

Hands-On, Vegetarian

The flavors of Turkish cuisine shine in dishes that highlight local sun-soaked summer produce. Pinar will share memories of her childhood summers in Southeastern Anatolia as she guides you through a vegetarian menu well-suited for indoor or outdoor summer feasts: Kabak Çirtma (Zucchini with Peppers and Eggs); Bellöh (Herbed Red Lentil and Bulgur Patties wrapped in Lettuce Leaves); Yogurtlu Cevizli Kereviz Salatasi (Celeriac Salad with Yogurt and Walnuts); and Sakizli Muhallebi (Vanilla Milk Pudding with Cherries). Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Seppo Farrey

Hands-On, Vegetarian

Learn the most effective technique for successful rolled maki sushi and practice with expert help. Customize your rolls in class with a wide variety of colorful and refreshing ingredients — from avocado to spinach to tofu — then get creative at home! Seppo will show you how to make perfect sushi rice, prepare beautiful rolls and serve your creations with elegance. Vegetarian; no dairy or eggs.

Locations, Dates, and Times

Instructor: Thanh Tang

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.

Locations, Dates, and Times

FAQ

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

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.