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Winter Classes
Below are the classes for Winter 2010 If paying by credit card a $3.00 fee for one person
and $4.00 for two people will automatically be added to the price.
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| Sponsored by Wooden Spoon of Edmonds |
Wednesday, January 20, 2010.
"Soups"
Hands on Class
Debbie Bodal, owner and Homemaker, will help you with your Winter
soups. She will start you off by teaching you the secrets to make your basic fish and chicken stock from
scratch. From that stock we will make : - Lobster Bisque
- Mushroom Barley and Sausage Soup with
Matzo Balls
- Eggplant Soup
- Cream of Cauliflower Soup
Come spend the evening making cozy
soups with friends. Soups that will last you the week. Tasting will be accompanied by a crusty bread and earthy
wine.
Time: 6:30 - 9:30 PM
Cost: $50.00
Register now and mail in your payment.
Thursday, February 11, 2010. "French Inspired " Hands on Class
Bertrand de Boutray, French born, Cordon Bleu trained, American Chef. With extraordinary energy
and enthusiasm, Bertrand will guide you step by step to create this fabulous Normandy regional menu in tune with the winter
season. The perfect meal paired with traditional French sauces, that will allow you to bring the traditions of the French
cooking into your home! - Traditional French Onion Soup prepared with Red Onions, Port and White
Wine, garnished with Croutons and Swiss Emmental Cheese
- Breaded Chicken Breasts with a Milanaise Sauce and Homemade
Pasta
- Bananas, Kiwis and Oranges with Orange Liquor Sabayon
Time: 6:30 - 9:30 PM
Cost: $70.00
Reservations now and mail in your payment.
Wednesday, February 17, 2010. "Ricotta and Ravioli"
Demonstration Class Join Chef Joe Zavaglia,
owner of the cooking school "From the Heart of Italy", and learn how to make your own ricotta. The ricotta
then will be used to make a delicious home made ravioli with the fresh ricotta as well as a delicious appetizer of prosciutto
filled with ricotta and fresh mushrooms covered in a tomato based sauce. Homemade Ricotta Ricotta and Spinach filled Ravioli Ricotta and Mushroom filled Prosciutto Rotini Tomato Based Sauce for the Ravioli
Time:
6:30 - 9:30 PM
Cost: $70.00
Reservations now and mail in your payment.
Thursday, February 25, 2010. "Italian Romagnola Cusine" Chef
Sabina Tinsley, chef extraordinaire and co-owner of La Spiga on Capitol Hill. Chef Tinsley's love for cooking grew
from spending time with her mother, who prepared meals from treasures in the family garden. In college, she discovered
her avocation could be a career and decided to attend cooking school in Italy. Chef Tinsley's crafts the Romagnola cuisine
to make it genuine, yet hers alone. Using the very finest ingredients, her authentic menu of Northern Italian cuisine
will make you feel a wave of nostalgia, even if you've never been to Emililia-Romagna. Melanzane
della Zia Irene - eggplants as prepared by Pietro's Aunt Irene Gnocchetti
alla Norcina - ricotta gnocchi with sausage, cream and truffle sauce Costolette
alla Romagnola - pan fried lamb chops romagnolan style Panna Cotta
agli Agrumi - panna cotta with citrus
Time: 6:30 - 9:30
Cost: $75.00
Register now and mail in your payment.
Tuesday, March 16, 2010. "High in the Sky" Hands
on Class Executive Chef,Jeff Maxfield, of the renowned revolving Space Needle Restaurant, having grown up in
Seattle, brings a keen taste for regional culinary influences and infuses them in many of his menu developments.
Chef Jeff brings new twists to old favorites while highlighting unique seasonal fare. Additionally, he focuses
on personally handpicking local produce and ingredients from area farms and vendors. Through a harmony of authentic
flavors, he tells the story that has made the Pacific Northwest the culinary mecca that it is today. Along with Chef Maxfield, winemaker, John Bell of Willis Hall, will be in
attendance to talk about wine pairing with this spectacular menu. John has been pursing all avenues to learn about wines
since the 1980's, over 15 years. He has turned his passion into a fantastic business as the winemaker and sole owner
of Willis Hall, LLC. Not to be missed! - Serrano Wrapped Beecher's Flagship Cheese with
Pear Vinaigrette and Marcona Almonds
- Butternut
Squash Bisque, Toasted Pepitas and Sherry Scented Creme Fraiche
- Grilled Wild King Salmon, Dungeness Crab and Bacon Fondue
- Corn Pudding and Paprika Vinaigrette
Time: 6:30 - 9:30 PM
Cost: $80.00
Register now and mail in your payment.
Thursday,
March 18, 2010
"Spring Forward" Demonstration
Nick Musser, Executive Chef of Icon Grill Restaurant. It
is time for Spring! Join Nick as he demonstrates this wonderful menu that is full of fresh flavors from locally
grown ingredients. Time: 6:30 - 9:30 PM
Cost: $75.00
Register now and mail in your payment.
Monday, March 22, 2010.
"Spanish
Style Tapas"
Hands on Class
Explore the world of Tapa's with Chef Kurt Stolte, Executive Chef at Tidbit Bistro,
a Seattle Italian and Spanish restaurant located on 10th Ave on Capitol Hill. This class will feature Spanish-style
tapas showcasing iconic Pacific Northwest ingredients pared with tasty Spanish wines accentuating amazing flavors with
each bite. Banderillas: Patata chorizo aceituna, Gambas boquerones cornicon. Tapas:Spanish
deviled eggs, Gambas al ajillo, Montedito de setas, Mussels a la vinagreta, Clams al Jerez, Chorizo-tomate tostada, Jamón
Serrano con almendras, Queso manchego con membrillo. Spanish wine pairing will be done by Arista
Wine Cellars.
Banderillas: Tapas: Spanish Deviled Eggs Garlic
Shrimp Sauteed Sherry-Mushroom
Canapes Chilled Mussels in
Vinaigrette Steamed Clams in
Smoked Paprika-Sherry Broth Tomato
Breads with Chorizo Serrano
Ham with Salted Almonds Manchego
Cheese with Quince Paste
Time: 6:30 - 9:30
PM Cost $80.00
Register now and mail in your payment.
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| All hands ready for chocolate |
Wednesday,
March 24, 2010. "Chocolates
and Truffles" Hands on Class
Suzanne Hunter, Cooking Instructor and Caterer.
Make your own Chocolate
for Easter this year. Whether you make these chocolates to give away or for your own family, this class is a must.
Definitely a hands on class that will demonstrate the fun in making chocolates and truffles. You will be incorporating Chocolate
Mendiants, that are found in the pastry shops in Paris, topped with dried cherries, and pistachios; chocolate ganache tempering
with hazelnuts and pecans and a truffle mixture sandwiched between dried apricots as a candy or dessert. Each student
will take home a box of Chocolates. This class has been extremely popular, so sign up now.
Time: 6:30- 9:30 PM Cost: $70.00.
Register now and mail in your payment.
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