Techniques

Focus in on culinary skill development with classes for beginners and advanced cooks alike. Add a new skill to your toolbox and bring creativity to your kitchen with inspiring classes.

Instructor: Marianna Stepniewski

Demo

Go beyond the basic bbq sauce with Marianna’s tried-and-tested rubs, sauces and marinades. Elevate your summer grilling and bring new flavor to your favorite cuts of meat and fish. We’ll also talk cast-iron techniques, with recipes that work well indoors and out: Soy and Ginger-marinated Pork Ribs with Sweet and Sour BBQ Sauce; Fennel and Coriander-rubbed Salmon with Tzatziki; and Spicy Sriracha and Cilantro Chicken Thighs with Lemongrass Aioli. With meat, seafood, dairy and eggs.

Locations, Dates, and Times

Instructor: Laurie Pfalzer

Hands-On, Vegetarian

Celebrate PNW berries with quick and easy hand pies and galettes. First, Laurie will take you through the process of making flaky pie crust (with the option of using whole-wheat pastry flour). Then you’ll create your own hand pies and galettes (open-faced pies) with a variety of berries to choose from, including blackberries, blueberries, strawberries and raspberries. When you want to be outside and not spend as much time in the kitchen, these rustic pies are the way to go! Vegetarian with dairy; no eggs.

Locations, Dates, and Times

Instructor: Marianna Stepniewski

Hands-On, Vegetarian

If you’ve ever wanted to make brick-oven style pizza in your home oven, then this is the class to take. Marianna will show you how to use baking stones and cast iron to get phenomenal results as you learn the techniques behind basic yeast pizza and bread dough and how to roll out and top your creations. You’ll help make Classic Margherita Pizza with Basil, Mozzarella and Olive Oil; Pizza Bianca with Ricotta, Mozzarella and Garlic; Mushroom and Olive Pizza with Pecorino and Truffle Salt; and Romaine Salad with Cabbage, Radishes and Parmesan Dressing. Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: Birgitte Antonsen

Gluten-Free, Hands-On, Vegetarian

Join Birgitte as we explore ways to make appealing dairy-free cheeses using coconut, nuts and seeds. We’ll discuss the soaking and culturing process as we make vegan cheese that not only looks the part, but tastes delicious, too. You’ll learn the basics for Dairy-Free Parmesan Cheese; Dairy-free Mozzarella Cheese; and Dairy-free Coconut Lime Cheese. Then we’ll put our product to the test as we make gluten-free Pizza; and Zucchini Noodle Salad with Parmesan Cheese. Vegetarian; no dairy, eggs or gluten.

Locations, Dates, and Times

Instructor: Jet Smith

Hands-On

Look no further for easy, satisfying breakfasts to keep you fueled for your day’s adventures. Jet will share her tried-and-true recipes for make-ahead breakfasts like Savory Spinach and Corn Muffins; Overnight Super Cereal; and Baked Egg Cups with Prosciutto and Parmesan. These can be reheated minutes before you fly out the door, immune-boosting Orange Coconut Kefir Smoothie in hand. She’ll also provide a recipe for those mornings when you have a few extra minutes: Buckwheat Ricotta Pancakes with Blueberry Chutney and Pumpkin Seeds. Vegetarian with dairy, eggs and optional meat.

Locations, Dates, and Times

Instructor: Birgitte Antonsen

Gluten-Free, Hands-On, Vegetarian

Cultured and fermented foods have been prepared around the world for centuries. These enzyme-rich probiotic superfoods support a healthy GI tract, boost immunity and curb cravings. Birgitte will guide you through the fermentation process as you prepare fizzy Ginger Soda; Beet Kvass; Kimchi (Korean Sauerkraut); and cultured condiments for summer grilling. Vegetarian; no dairy, eggs or gluten.

Locations, Dates, and Times

Instructors: Michael Diem Marianna Stepniewski Abby Canfield

Demo

Grass-fed beef is a wonderful alternative to mass-produced beef from grain-fed cattle; but it can be tricky to cook due to its leanness. We'll discuss several cooking, marinating and tenderizing methods, as you kick off your summer with one of the best burgers ever — Grass-fed Beef Burgers with Pickled Onions, Beecher's Cheddar Cheese and Spicy Herbed Aioli. You’ll also enjoy Brisket Stracotto with Creamy Polenta and Mushrooms; and Strip Loin Roast with Horseradish Pistou and Braised Greens. With meat, dairy and eggs.

Locations, Dates, and Times

Instructor: Seppo Farrey

Hands-On

Practice knife-handling and learn how to cut safely and efficiently in this skill-building workshop with Chef Seppo. For the most useful practice, bring your own familiar chef knife (or use ours if you don’t have one). He’ll review knife selection, introduce honing and sharpening and teach you several different chef knife techniques. You’ll sharpen your skills while preparing ingredients for Vegetarian or Chicken Tortilla Soup with Avocado. With optional poultry; no dairy or eggs.

Locations, Dates, and Times

Instructor: Rachel Duboff

Gluten-Free, Hands-On

Set aside the typical side salad and make room to present beautiful salads designed to be the centerpiece of your table. Try a great twist on a classic with Smoked Salmon Cobb Salad with Creamy Basil Dressing; followed by Antipasto Chopped Salad; Lentil Beet Salad with Feta Cheese; and Grilled Vegetable Quinoa Salad with Sesame Ginger Dressing. By the time we’re done, you’ll want to give salads a place of honor at your table every night this summer! With seafood, eggs, optional meat and dairy; no gluten.

Locations, Dates, and Times

Instructor: Laurie Pfalzer

Hands-On, Vegetarian

Delight in Washington's illustrious apple crop and learn to make apple desserts for every occasion. Pastry Chef Laurie Pfalzer will guide you through both common and heirloom apple varieties, discussing their flavors — tart, tart-sweet and sweet— and their best uses. She’ll demonstrate Caramel Apple Gelato and Poached Apples in warm Consommé, then we’ll work hands-on to prepare Traditional English Mince Pies and French Apple Cake. Vegetarian with dairy and eggs.

Locations, Dates, and Times

Instructor: MJ Conboy

Demo, Gluten-Free, Vegetarian

Inspired by her time living in Atlanta, Georgia, MJ has developed a menu of nutrient-packed, plant-based dishes using the iconic flavors and ingredients of Southern comfort food. Enjoy her PNW twist on Southern summer favorites as she shares her best tips for plant-forward thinking and eating: Collard Wraps with Black-Eyed Pea Hummus, Arugula, Sweet Potatoes and Cherry Tomatoes; Waldorf Unchicken Salad (for those who have wondered what to do with tempeh); No-Bake Lemon Squares; and a bonus recipe of Grilled Corn with Umeboshi Plum Paste. Vegetarian; no dairy, eggs or gluten.

Locations, Dates, and Times

Instructor: Jennifer Reyes

Demo

With our fast-paced lives, we often need a little help getting dinner on the table. Chef Jen to the rescue! She’ll demo three dinners that come together in a snap, but taste like you’ve been in the kitchen for hours. You’ll be inspired to swap that take-out menu for your favorite pan to give these dishes a try at home: Classic Spaghetti Carbonara; Soy and Honey-glazed Salmon with Herbed Orzo; and Arroz con Pollo (Spanish Chicken and Rice). With meat, poultry, seafood, dairy and eggs.

Locations, Dates, and Times

Instructor: Jennifer Reyes

Demo

Fall is just around the corner and there’s a little chill in the air. Let’s use the last of the summer produce and the first of the fall harvest to make some amazing soups to get everyone ready for sweater weather. These soups will carry you through the seasonal transition effortlessly: Creamy Corn and Crab Chowder; Butternut Squash and Apple Soup with Bacon Dust; and Roasted Carrot Soup with Carrot-Top Pesto and Crème Fraîche. With meat, seafood, dairy and eggs.

Locations, Dates, and Times

Instructor: Rachel Duboff

Demo, Vegetarian

Learn how to minimize food waste with a focus on our abundance of local, seasonal produce. We’ll review ways to use up a bounty of fruits and vegetables, how to incorporate leftover ingredients into easy meals and proper storage techniques. Chef Rachel will demonstrate Sparkling Fruit Shrub; Harissa Carrot Dip; Summer Minestrone Soup with Carrot-top-and-Greens Pesto; Odds and Ends Quick Frittata; Fresh Salad with Homemade Herb Dressing; and Easy Banana Chocolate Soft-Serve Ice Cream with Cacao Nibs. Vegetarian with dairy and eggs. In Partnership with Seattle Public Utilities’ Love Food, Stop Waste Program and the City of Issaquah’s Food: Too Good to Waste Program.

Locations, Dates, and Times

Instructor: Devra Gartenstein

Gluten-Free, Hands-On, Vegetarian

The colors, shapes and textures of the amazing array of vegetables in season during the height of summer make attractive and flavorful shells and casings for satisfying main dishes and appetizers. In this hands-on class Devra, founder of Patty Pan Cooperative, will show you how to roll and stuff savory fillings into the best of summer’s offerings, making Stuffed Baby Peppers; Lentil Zucchini Boats; Korean Lettuce Wraps; and Pesto-stuffed Tomatoes. Vegetarian with optional dairy; no 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.