Classes

food
Chocolate Cake

 

May 2018

Go Crackers! @PCC  Kids 7-9 yrs + Adult Various Days 4/6/18-6/23/18              $60-65 Afternoons; specific times are day/location dependent.      Register through PCC.

  • From PCC: For ages 7 to 9, with one adult guest. Crackers are easy to make and delicious to eat! We’ll make snackables like melt-in-your-mouth Butter Crackers; Cheesy Cracker Cut-outs; and Graham Crackers. Then, we’ll enjoy our creations with spreads and cheese – and feast on our graham crackers the best way we know: s’mores! Vegetarian with dairy and eggs. Classes are all waitlisted except for 6/23/18 @ Issaquah

Baking Workshop: Bread   8 yrs & up  Wednesday 5/2/18    12:30-3:30PM  $30

  • Let’s make bread! In this 3-hour class you’ll make Sandwich Bread dough to take home & bake, then form and bake a small loaf of sandwich bread from dough made before class; mix No-Knead Dough then learn how to form No-Knead Rustic loaves; and we’ll finish by rolling & baking some Pita! You’ll receive great tips on how to fit bread-making into your everyday schedule, what flours are good for bread making, and what else to do with dough besides baking it as bread. Class is vegetarian with wheat & dairy. Bring an apron, tie back your hair and let’s get baking!

Burritos & Bowls  8 yrs & up Thursday 5/3/18      1:00-3:30PM  $30

  • In this class we’ll prepare all the elements of a good Burrito: rice, beans, meat and/or veggie filling, cheese & salsa. We’ll practice wrapping them, as well as preparing them tortilla-free as a bowl. Chipotle & Qdoba will have nothing over you! Class is meat optional with wheat & dairy. Bring an apron, tie back your hair and let’s get cooking! 1 space left

Spring Garden Kitchen @Whisk  Adults  Monday 5/7/18       6:30-9:00PM         $95                 Register through Whisk.

  • From Whisk:After a long winter, the first foods of spring–tender herbs, early radishes, pea shoots and rhubarb, along with wild greens like nettle and dandelion are a welcome sight. Whether planning a celebratory brunch or a simple end-of-week dinner, this menu comes together quickly. We’ll start this hands-on class taught by Chef Lisa Crawford, with a refreshing Rhubarb Rosemary Spritzer, then move on to prep and cook: Spring Lettuces with Shaved Radish and Creamy Herb Dressing; Asparagus & Spring Onion Frittata;  Honey Roasted Rhubarb 

    You’ll be delighted with this simple menu that welcomes in our early garden harvest!

Layer Cake  8 yrs & up Thursday 5/10/18      1:00-3:30PM  $30

  • Mix, bake, fill & frost your own 6-inch 2-layer cake creation, as well as help Lisa finish a full-size triple layer wonder! You’ll practice your cake batter skills, preparing & filling your pans, and checking for doneness. We’ll work together to make Vanilla Italian Buttercream Frosting. You’ll learn about simple syrup and have options for filling other than just buttercream. You’ll have the option of making a chocolate or vanilla cake. Class is vegetarian with eggs & dairy. Bring an apron, tie back your hair and let’s get baking!

Alfresco Spring Brunch @21 Acres  Adults  Wednesday 5/23/18      6:00-8:30PM  $59-$69 Register through 21 Acres

  • From 21 Acres: The warm days of Spring bid us to be outdoors. This menu from Chef Lisa Crawford will set you up in delicious style! In this hands-on class we’ll work together to make individual Spring Asparagus Tarts, Young Lettuce Salad with Shaved Radish and a Creamy Herb Dressing, and finish with refreshing Rhubarb Ice Cream. Class contains wheat, dairy, eggs.

Pizza Masters  8 yrs & up       Wednesday 5/30/18     1-3:30P  $35

  • Excellent pizza can be produced at home! In this class you’ll make your own Neapolitan-style 3-Day Dough to take home; then we’ll prep the topping ingredients: mincing garlic, slicing onions & olives & mushrooms, grating cheese, pounding pesto, and sautéing some greens; next you’ll stretch and cover the ready-made dough to your liking and slide your creation into the oven. We’ll even produce some dessert pizzas! Class is meat optional with wheat, eggs, dairy. 1 space left

Pizza Masters  8 yrs & up       Thursday 5/31/18     1-3:30P  $35

  • Excellent pizza can be produced at home! In this class you’ll make your own Neapolitan-style 3-Day Dough to take home; then we’ll prep the topping ingredients: mincing garlic, slicing onions & olives & mushrooms, grating cheese, pounding pesto, and sautéing some greens; next you’ll stretch and cover the ready-made dough to your liking and slide your creation into the oven. We’ll even produce some dessert pizzas! Class is meat optional with wheat, eggs, dairy.

June 2018

Spring Wood-Fired Pizza @21 Acres  Adults  Friday 6/1/18      6:00-8:30PM  $59-$69 Register through 21 Acres

  • From 21 Acres: Join Chef Lisa Crawford at the 21 Acres Farm outdoor wood-fired oven for the best pizza this side of Naples! Together, using ingredients from the 21 Acres Farm Market, we’ll prep tender asparagus, earthy shiitake mushrooms, spicy greens, and new onions, along with delicious cheeses from local dairies and local sausage options. Then we’ll each form and bake our own smoky, crazy good pizza creation in the rustic oven. Finally, we’ll enjoy our pizza with a spring greens salad and finish with honey-sweetened roasted rhubarb. While you await your turn at the oven, you’ll make your own batch of pizza dough to take home. Expect to leave fully equipped to apply your new experiences to pizza creations in the comfort of your home.

Kitchen Basics: Knife Skills  Adults 16 yrs & up  Sunday 6/3/18  1-3:30PM      $30

  • Using a knife correctly and safely can make meal prep easier. Keeping your knives sharp makes prep a breeze! Practice knife-handling and learn how to cut safely and efficiently in this skill-building workshop for adults. For the most useful practice, bring your own familiar chef knife (or use ours if you don’t have one). We’ll review types of knives, talk about honing and sharpening and practice the basics: chop, slice, dice, mince, julienne and chiffonade. We will use a variety of fruits & vegetables, then combine our cuttings for Minestrone Soup, Crudite with Buttermilk dip and Fresh Fruit Salad.Vegetarian with optional dairy; no eggs. Adults only.

Late Spring Pasta Workshop  8 yrs & up  Wednesday 6/6/18      1:00-3:00PM  $35

  • Pasta is delicious any season! In this class we’ll mix & knead pasta dough then roll with machines to make classic Fettuccine, bowtie-shaped Farfalle, little cylinders of Garganelli, and a few others. We’ll enjoy our noodles with Creamy Alfredo and Quick Tomato sauces. Class is vegetarian with wheat, eggs & optional dairy. Bring an apron, tie back your hair and let’s get rolling!

In Charge: What’s For Breakfast?  8 yrs & up  Thursday 6/7/18      1:00-3:30PM  $35

  • Want to increase your breakfast-making skills? In this class you’ll get to practice how to assess available ingredients and what those ingredients could make. Do you have stuff for pancakes? for biscuits? for an omelette or frittata? You’ll have recipes to choose from, ingredients to use, and you’ll design & produce a breakfast menu. We’ll review knife skills & cooking techniques, and our conversation will include information on balanced eating. Class is vegetarian with wheat, eggs & dairy.

Kitchen Basics: Knife Skills  8 yrs & up  Wednesday 6/13/18  1:00-3:00PM      $30

  • Using a knife correctly and safely can make meal prep easier. Keeping your knives sharp makes prep a breeze! Practice knife-handling and learn how to cut safely and efficiently in this skill-building workshop. For the most useful practice, bring your own familiar chef knife (or use ours if you don’t have one). We’ll review types of knives, talk about honing and sharpening and practice the basics: chop, slice, dice, mince, julienne and chiffonade. We will use a variety of fruits & vegetables, then combine our cuttings for a soup, a pasta sauce and a fresh fruit salad. Vegetarian with optional dairy; no eggs. Class full

In Charge: What’s For Lunch?  8 yrs & up  Thursday 6/14/18      1:00-3:30PM  $35

  • What IS for lunch? Soup? Sandwich? Salad? In this class you’ll get to decide based on the available ingredients. You’ll have recipes to choose from, ingredients to use, and you’ll design & produce a lunch menu. We’ll review knife skills & cooking techniques, and our conversation will include information on balanced eating. Class is vegetarian with optional wheat, eggs & dairy.

In Charge: What’s For Dinner?  8 yrs & up  Thursday 6/21/18     1:00-3:30PM  $40

  • Dinner. It happens near the end of the day and often it’s hard to generate ideas for it. In this class we’ll talk about some umbrella ideas that can be customized to your likes & the likes of your family. You’ll have recipes to choose from, ingredients to use, and you’ll design & produce a dinner menu. We’ll review knife skills & cooking techniques, and our conversation will include information on balanced eating. Class is meat optional, with optional wheat, eggs & dairy. Bring an apron, tie back your hair and let’s get baking! 2 spaces left

Around the World in Five Days Kids’ Cooking Camp @PCC  Kids 12-15 yrs Various Weeks, Redmond & Bothell Stores     6/25/18-8/24/18       9:30A-12:00P     $190-$215      Register through PCC.

  • From PCC: Future chefs cook up the cuisines of many lands while learning techniques and kitchen skills. With new recipes and different globe-trotting stops from year to year, each day features a complete regional meal with entrees, side dishes and desserts. This year, we’ll travel to Peru, Turkey, Thailand, France and Italy. Vegetarian with dairy, eggs and optional meat.

 The Perfect Summer Picnic @Whisk              Thursday 6/28/18           6:30-9:00P    $95      Register through Whisk

  • From Whisk:Summer outdoors can refresh the soul and invigorate the appetite! With some advance planning, you can have a perfect picnic to enjoy at the beach, the park or your patio. Join Chef Lisa Crawford and learn the tips and techniques for this delicious eat-where-you-want menu, as well how to pack your meal for safe and easy transport. Together in this hands-on class we’ll make and enjoy :

    Sweet & Spicy Picnic Chicken

    Sugar Pea Salad with Marinated Onion & Citrus Vinaigrette

    Miso Noodles with Slivered Summer Veggies

    Einkorn-Rye Chocolate Chip Cookies

July 2018

Kitchen Basics 2-Day Boot Camp  8 yrs & up    Thursday 7/26/18 & Friday 7/27/18      12:00-3:30PM      $80

  • This class will cover the basics of the kitchen. We will discuss & practice Food & Kitchen Safety, Basic Nutrition & Food Science, Common Kitchen Tools: Use & Care (including a review of Knife Skills), and Cooking Techniques: Boil, Braise, Sauté, Roast & Bake, all while preparing delicious dishes. Class is meat optional with wheat, eggs, dairy. Bring an apron, tie back your hair and let’s get cooking!

August 2018

Breakfast Baking Workshop  6 yrs & up       Thursday 8/2/18      11:00A-1:00P  $35

  • In this class we’ll use puff pastry & scrambled eggs to prepare Breakfast Hand Pies; we’ll measure, grate & mix ingredients for Carrot Ginger Streusel Muffins; and we’ll prepare a big German Oven Pancake, complete with fresh fruit garnish. Class is vegetarian with eggs & dairy.

Explore Flavors Mini-Camp  8 yrs & up      Tuesday-Thursday 8/28/18-8/30/18  12:30-3:00P $105

  • This year we’re returning to Italy, discovering India and, staying closer to home, finding out all that’s great about the foods of the Pacific Northwest! This 3-day class will cover/review basic skills, and we’ll braise, sauté, grill and bake. Class is meat optional with eggs, wheat & dairy.

all classes subject to change