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: Laurie Pfalzer

Hands-On, Vegetarian

Join expert pastry chef Laurie and learn to make classic yeasted French pastries in this in-depth artisan baking workshop. The first day we’ll mix and prepare the dough, learning how to laminate and handle the dough for best results. The second day we’ll roll, shape and bake, creating Classic and Chocolate Croissants; Ham and Cheese or Spinach and Feta Croissants; and sweet and savory Danish. Vegetarian with dairy and eggs.

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Instructor: Nancy Leson

Hands-On, Vegetarian

Skip the learning curve and make bread right the first time, using only a few ingredients and simple, straightforward techniques! Nancy will lead the way as you mix, form, boil and bake a dozen homemade bagels in an hour. She'll convince you to always keep a batch of flatbread dough in the fridge and show you how to make and bake a beautiful loaf of rustic bread. We’ll prepare and share One-Hour Bagels; Cast Iron Skillet Pita; and a loaf of Nancy’s (Not Exactly) No-Knead Bread. Vegetarian with optional dairy; no eggs.

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Instructor: Saffron Hodgson

Demo

Plank cooking is a tradition founded in the Pacific Northwest. Saffron, an outdoor cooking enthusiast, will take you through the basics of this technique, whether you’re using your oven or the BBQ out back. Taste that special smoky flavor as she cooks up a plank-inspired menu including Plank-smoked Camembert Cheese with Jam and Crackers; Traditional Planked-smoked Salmon with Seasoned Butter Sauce; and Plank-baked Flatbread. She’ll even apply this method to dessert with a seasonal fruit dish. With seafood, dairy and eggs.

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Instructor: Jennifer Reyes

Hands-On, Vegetarian

Unleash your inner cheese lover and learn to cook dishes that highlight cheese as their main ingredient — without weighing you down! Jennifer will share tips and techniques on how to reach beyond cheddar with recipes that place cheese in high regard and are versatile enough for any spring table: Classic Fondue; Mixed Green Salad with Fried Goat Cheese; Ricotta Dumplings in Tomato Butter; and Individual Cheesecakes. Vegetarian with dairy and eggs.

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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.

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Instructors: Darin Gagner Marianna Stepniewski

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.

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Instructor: Sarah Cassidy

Demo

That spongy spring scent means it’s time to plant! Get a jump on growing your first — or 4th, or 50th — food garden with some tips from Sarah Cassidy, farmer and food-growing educator of more than 20 years. We will dig deep into the topics of soil, compost, seeds, starts, and weed and pest control. Laughs and lively conversation always ensue, and we’ll even send you home with a plant start. A light snack will be provided. Note: Issaquah date in print calendar has been changed to 5/2.

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Instructor: Becky Selengut

Hands-On, Vegetarian

Putting the lessons from her brand-new book into practice, Becky will guide you through the process that chefs use to arrive at a completed dish. Taste the food at each step and learn how to balance acidity, sweetness, salt, spice and bitter notes. You’ll prepare Guacamole with Tortilla Chips; North African Carrot Salad; Warm Radicchio Salad with Salsa Verde, White Beans and Smoked Sea Salt; and Sweet Potato Soup with Chile and Lemongrass. Vegetarian with optional dairy and seafood; no eggs.

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Instructor: Gill Dey

Demo

What can you make in the hour it takes to roast a chicken? With an oven, a stove and a plan, Gill can show you how to make a perfect roast chicken, as well as a plethora of dishes to feed you for days afterward. She’ll share recipes that come together in under an hour, so you can use your time to its best advantage. Gill will prepare Thai Carrot Soup; Wild Rice Salad with Asparagus and Peas; and Rhubarb and Berry Crisp in class, and you’ll walk away with a stockpile of ideas to put the teaching into practice at home. With poultry, dairy and eggs.

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Instructor: Seppo Farrey

Hands-On, Vegetarian

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 Minestrone Soup with Parmesan Reggiano. With optional poultry; no dairy or eggs. Adults only.

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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 Kombucha; Sauerkraut; Sourdough Starter; and Sourdough Pancakes with Homemade Berry Sauce. Vegetarian; no dairy, eggs or gluten.

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Instructor: Marie Donadio

Gluten-Free, Hands-On

With the right menu and a good plan, feeding company can be a breeze. Make this meal ahead, then pull it from the oven one course at a time. Marie will demo her rich Braised Short Ribs, a freezable crowd pleaser. We’ll complete the meal hands-on with Spinach and Cashew Cream-stuffed Mushrooms; Roasted Root Vegetables over Spinach Salad with Hazelnuts and Maple Cider Dressing; Dairy-free Scalloped Sweet Potatoes; and Spiced Pear Crumble. With meat; no dairy, eggs or gluten.

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Instructor: Darin Gagner

Hands-On

All new recipes! A good pan is one the most indispensable tools in the kitchen. Learn how to successfully cook meat indoors over high heat with Chef Darin’s extensive recipes, tips and techniques. Find a new favorite as we prepare Dry-brined Pork Chop Agrodolce with Wine-soaked Raisins; Warm White Bean and Chicory Salad; and Caramelized Pears with Whipped Mascarpone and Walnuts. With meat and dairy; no eggs.

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Instructor: Darin Gagner

Gluten-Free, Hands-On

These delightful dishes represent the best of seafood cookery — they’re classic for a reason! We'll explore preparation fundamentals for several types of seafood, and give a nod to PNW seafood culture, French cuisine and the seafood traditions of New England as we prepare Crab Cakes; Clams Casino (clams with breadcrumbs and bacon); Seafood Newburg (delicate seafood in sherry cream); Poached Salmon with Cucumber Sauce; and Mussels Mariniere (steamed mussels with wine and fresh herbs). With seafood, dairy and eggs; no gluten.

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Instructor: Rachel Duboff

Hands-On

We’ll get creative with the one-bowl approach to eating; choosing a simple base and layering proteins, veggies, sauces and great toppings to form adaptable meals. Learn the basic elements and how to take your bowls to the next level: mixing, matching and cross-purposing components to keep it simple and interesting. We’ll prepare our ingredients, then choose a few bowls to make in class, with choices like Mexican, Thai or Mediterranean. With poultry, seafood and dairy; no eggs.

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Instructor: Laurie Pfalzer

Gluten-Free, Hands-On, Vegetarian

All hail rhubarb and strawberries! Chef Laurie will walk you through some tantalizing, naturally gluten-free spring desserts featuring our first fruits of the season. Learn the best ways to feature these luscious seasonal heralds as we make mouthwatering dishes such as Strawberry Rhubarb Pavlova; Rhubarb-Ginger Sorbet; Roasted Strawberry Ice Cream; and traditional English Rhubarb Fool. Vegetarian with dairy and eggs; no gluten.

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Instructor: Birgitte Antonsen

Gluten-Free, Hands-On, Vegetarian

Birgitte has a repertoire of creative and versatile plant-based dishes to satisfy any craving. You'll get practical tips for improving nutrient absorption and digestibility as we work together to prepare Fried Tempeh Tacos with Taco Sauce; Middle Eastern Falafel with Tahini Dressing; and Seasonal Lentil Stir-Fry; plus a sweet treat of Grain-free Fruit Crumble. Vegetarian; no dairy, eggs or gluten.

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Instructor: Laurie Pfalzer

Hands-On, Vegetarian

Scones and biscuits are a great starting point for the aspiring baker. Pastry Chef Laurie will delve into the science and techniques behind these flaky wonders, as you mix up Buttermilk Biscuits; Savory Cheese and Herb Scones; and choose from a selection of dried fruit and nuts to make your own variation of Sweet Scones. Vegetarian with dairy and eggs.

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Instructor: James Gasser

Demo

Rekindle your desire to eat with the season, as James shares some simple tricks to make spring’s bounty shine in bright soups and salads. He’ll make Asparagus Salad with Preserved Lemon Vinaigrette and Herb Jam; Grain Salad with Maple-glazed Rainbow Carrots and Tahini Vinaigrette; Caramelized Leek and Fennel Soup with Chive Crème Fraîche and Butter-toasted Hazelnuts; and Avgolemono Soup with Greek-style Chimichurri (Lemon Chicken Soup). With poultry, dairy and eggs.

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Instructor: Jennifer Reyes

Demo

Time-tested classic sauces serve as stepping stones to complex and exciting dishes. We will cover basic sauces and emulsifying, and discuss ways to play with flavor, as we make Spring Greens with Orange Vinaigrette and Candied Walnuts; Bearnaise Sauce with Steamed Baby Potatoes; Romesco Sauce with Seared Flank Steak; and Marshmallow Sauce served over Chocolate Gelato. With meat, dairy and eggs.

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Instructor: Rachel Duboff

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.

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Meet Our Instructors

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