Classes coming up in the next 4 weeks. For a complete listing of upcoming classes, click the read more button.
  23 A Wok in the Park ! with Chefs Erin Connell and Patrick Dougherty
Mar 2 Millennial Cooking featuring Sous Vide !
  10 Whiskey Pairings Class !!!
Special Events and Classes


You may register at the store, fax or call in your registration. Mail-in registrations will be taken by postmark date. Be sure to list your name, phone number, class choice(s) including time, date of class, and send us a check or your Visa or Master Card number and expiration date. 3-digit code on the back of the card, as well as the address your statement is sent to. You may call 338-4339, fax to 685-0596 or register in person at 2807 Oak Street. Gift Certificates must be presented at time of registering or mailed in with registration. Cancellations must be made in person at the store or via phone ONLY. Please do not email, fax or leave voicemail for cancellations as they will not be accepted. Cancellations must be received seven days prior to class date. You are always welcome to send someone in your place.

Not our favorite part, but we feel you should know the policies regarding cancellations. We understand that life happens, and you may find yourself in a pickle and need to cancel, so here’s the deal: We do not issue refunds for cancellations, but if you are nice and follow the rules, we will offer store credit.

The rules: No cancellations on “guest chefs”…..if you cannot attend, send a substitute. General Class cancellation: 7 working days prior to the class. Please, no exceptions. You are always welcome to send someone in your place and if you are unable to do so, class recipes and menus will be made available for you.

Classes begin at the designated hour. Your promptness will be appreciated by the
instructors and your fellow students. We strive to be on time at the beginning of
each class, so we can end our classes on time for baby-sitters and other commitments.


February 23 A Wok in the Park ! with Chefs Erin Connell and Patrick Dougherty
Erin and Patrick are Chefs at Tasty n Sons, a bastion Northwest Culinary style, and on their days off, they love to explore Asian cooking flavors and techniques ! they will be sharing some of their favorite dishes tonight, these dishes will showcase some Asian pantry staples, vegetables, and noodles as well as basic techniques for a beginner/novice cook !
Tom Kha Gai soup
Our version of Larb- a cold pork salad from Thailand/Laos
and a noodle dish called Pad See Ew

Time: 6 - 8:30 PM
Cost: $65.00
March 2 Millennial Cooking featuring Sous Vide !
Come with us on a culinary journey to the future. Cuisine evolves, and Chef Rosa says you better keep up!
The class will feature a mix of new culinary techniques, featuring Sous-vide cooking, and delicious foods.
Kachapuri Bread with Cured Egg Yolks
Risotto Gris (squid ink) with Crab, Edible Flowers, & Olive Oil Powder
Baby Octopus Marinated in Sous-Vide Cabbaged with Steamed Potatoes and Pesto
Aquafaba Pavlova with Balsamic Berries and Creme Anglaise
"Plastic" Chocolate (chocolate rolled through a pasta machine)

Time: 6 - 8:30 PM
Cost: $65.00
  10 Whiskey Pairings Class !!!
Join us on a virtual tour through Scotland and Ireland, tasting traditional and non-traditional foods, paired with specially selected Whisky/Whiskey to highlight the amazing diversities of flavors found in these Gaelic islands ! Bill Minihan of Northside Liquors will be on hand to share delicious “gems of the barrels” !
Sea Salt and Cider Crisps
Bread and Chive “pudding”.....this may be best ‘grilled-cheese’ ever, and secret…its not grilled !
Classic Pork Chops Apple-Cinnamon pan sauce and Champ
Country Cole Slaw
Whisky-soaked Raisin, Orange Marmalade Bread & Butter Pudding

Time: 6 - 8:30 PM
Cost: $75.00
April 1 Knife Skills , Confident Cooking 101
CPT Chef Keith Ellis teaches the fundamentals of good knife skills, as well as care and selection of your kitchen’s most important tool. This is a hands-on learning workshop, and knives will be provided for you, or if you prefer you may bring your own favorite. You will learn to chop, dice, julienne, and mince a variety of foods. The techniques learned will compliment all of your food preparation making your cooking easier and more enjoyable. Keith will utilize the “practical remains” of your work to prepare a quick and tasty meal. We recommend this class for all who cook or who want to learn to cook.

Time: 10 AM to Noon
Cost: $45.00
  7 April in France ! with Francois Picard of DeBuyer
Francois from DeBuyer Cookwares will join us in the kitchen to educate us about the fantastic Carbon Steel Pans from France that are ideal for Sautéing , Omelets and Pancakes/crepes ! Francois will take us on a “mini-virtual” tour of France with him ! menu to include:
French Onion Soup
French-style Omelettes
Crepes made in 3 Styles ! including dessert style
French Country Salad

Time: 6 - 8:30 PM
Cost: $45.00
  18 Raghavan Iyer Returns with Smashed, mashed, boiled, and baked…and fried too!
Raghavan takes on the ubiquitous Spud, in all its forms, colors, shapes, and sizes, and brings it front and center in recipes that populate the taste buds. Whipped, stir-fried, roasted, baked, smashed, poached, fried, and even braised, join James beard award winner Raghavan Iyer as he gives you a glimpse into his just-released cookbook. Menu:
Potato cakes stuffed with spinach and scallions with a golden raisin sauce;
Mojito potato-pomegranate salad;
Moroccan potato stew with saffron biscuits;
Chocolate sweet potato pound cake

Time: 6-9 PM
Cost: $95.00

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