Chicken Techniques from Roasting to Schnitzel  
Leslie Lightner—Director, Pacific Culinary Studio
Wednesday, October 15, 6:30-8:30 PM            $45
Be it crispy, spicy, roasted, sauced or stuffed, chicken is one of America’s favorite entrees.  In this class we’ll cover new fast and fresh recipes using internationally inspired ingredients easily found in your pantry. Tips for roasting, sautéing, stuffing and tenderizing discussed throughout.  On the menu:  Roast Chicken with Mint-Cilantro Pesto; Austrian Chicken Schnitzel; Sautéed Chicken with Provencal Sauce; Goat Cheese and Sun Dried Tomato Stuffed Chicken Breasts; and Chicken with Cider & Bacon Sauce. 

On the Side—Stellar Accompaniments that Complete Any Meal with Panache!   
Leslie Lightner—Director, Pacific Culinary Studio
Wednesday, October 22, 6:30-8:30 PM            $38
Move over Turkey, Roast Beef and Pork Tenderloin, these sexy side dishes are bound to upstage even the most sumptuous entrée!  Big on flavor and simple to prepare, these are sure to please.  Sweet Potato Latkes; Mashed Potato Gratin; Green Beans with Hazelnut-Lemon Butter; Roquefort, Polenta and Prosciutto Spoon Bread; and Caramel-Apple Bread Pudding with Caramel-Bourbon Vanilla Sauce. 

Sensational Seasonal Vegetables
Conni Brownell—Chef/Owner, The Charmed Radish
Thursday, October 23, 6:30-8:30 PM                        $40
The stuff of autumn and winter, these vegetables often get a bad rap as uninteresting, and difficult to cook.  Chef Conni prepares an impressive collection of recipes that turn these ordinary root vegetables into tabletop gems!  Jamaican Carrot Soup; Potato and Celery Root Gratin with Prosciutto; Beet and Green Bean Salad with Herb Dressing; Crunchy Jicama Slaw; Roasted Fennel with Parmesan; and Savory Winter Vegetable Cobbler.   

Brining and Spice Rubs
Leslie Lightner—Director, Pacific Culinary Studio
Saturday, October 25, 5:00-7:00 PM                        $48
Pork too dry? Steaks too bland? Never again after you try your hand at these easy yet flavorful brines and rubs guaranteed to make your next meal a winner. The best part--these brines and rubs can be made in advance and used hours before grilling or cooking. In this “Fall Edition,” we’ll enjoy Brined Pork Loin with Onion, Raisin and Garlic Compote; Brined and Herb Roasted Turkey with Apple Cider Gravy; Grilled Brined Salmon with Cucumber-Fennel Relish; Grilled Steak with Chili Cumin Spice Rub and many other spice rub recipes.  

Perfect Autumn Pies and Tarts
Hope Sandler—Culinary Educator, Cookbook Author
(Partial HANDS-ON, Class limited to 20)
Thursday, October 30, 6:15-9:15 PM                        $48
Join Chef Hope Sandler in this hands-on class focusing on perfect pie and tart dough, texture and rolling technique. Practice mixing, rolling, and shaping crusts and toppings. You will learn two different crusts – pâté sucrée (sweet crust) and pâté brisée (short pastry for flaky crusts). You will learn a new rolling technique that eliminates the frustration of sticky crusts, and a press-in variation for filling the pie or tart pan. You will also learn how to make terrific fillings using the best of the Autumn Bounty.  Menu:  Apple-Cranberry Crostata; Lemon Tart with Lavender Crème; Caramel Pumpkin Pie; Citrus-Scented Pecan Pie; Pate Brisée; Pâté Sucrée; and Quick Press-In Shortbread Pastry Crust.

Easy Thai
(HANDS-ON, Class limited to 20)
Pranee Halvorsen--Culinary Instructor
Wednesday, November 5, 6:30-9:00 PM             $58
Would you like to duplicate your favorite dishes from that neighborhood Thai restaurant? Thai food doesn’t have to be mysterious, complicated or time-consuming to prepare.  Chef Pranee will show you easy ways to create restaurant quality dishes in your own home kitchen.
Menu:  Por Pia Tod (Crispy Spring Rolls with mixed Vegetable and Pork filling served with Plum and Sweet Chili Sauce); Tom Yam Talay (Sweet and Sour Soup with Seafood); Massaman Neau (Massaman Curry with Beef, Onion and Potato); Lard Nah (Stir-fry Rice Noodles topped with Pork and Chinese Broccoli and Gravy); and Bud Chee Peuk (steamed Taro in Coconut Milk.

Quick Sauces and Gravies
James White—Chef/Culinary Instructor
Thursday, November 6, 6:30-8:30 PM                        $45
Steak a little naked? Pork chops pale?  Turkey tired?  We’ll spend an evening with Chef James and learn how to make sauces that’ll make those weeknight and holiday meals shine—without all the work.  White Sauce (Supreme); Classic Cheese Sauce; Brown Sauce (Red Wine Sauce); Chicken Glaze; Garlic Cream and more.  Tips and shortcuts for perfect results discussed throughout as we dine on dishes bathed in the delectable sauces James creates. 

HOLIDAY OPEN HOUSE
PACIFIC WINE AND KITCHEN & PACIFIC CULINARY STUDIO
Friday, November 7, 4:30-7:00 p.m.
Mark your calendar for this special occasion!  We’ll be decking the halls and serving up holiday cheer, while you enjoy complimentary wine tasting, hot apple cider and house-made appetizers.  Local vendors will be on hand in the store and studio with live demos and samples, giving you an opportunity to get an early start on your holiday shopping and stock your kitchen for holiday meals preparation.  We’ll be offering 10% off gift baskets, cooking classes, cookbooks, kitchen gadgets, holiday home decor and more.  A great evening for satisfying those culinarians and wine aficionados on your list.

Food and Wine Pairing for the Holidays
Dewey McCandlis—Owner, Pacific Wine and Kitchen
Leslie Lightner—Director, Pacific Culinary Studio
Saturday, November 8, 5-7 p.m.                        $48
Taste, tempt, tantalize.  We’ll create a warm, deliciously different evening with sumptuous wine and holiday food pairings.  From appetizers through dessert we will explore the perfect marriage of the best domestic & imported wines and the delicious seasonal cuisine especially prepared for them.   A fabulous new holiday menu and recipes will be presented and sampled.  Leave with tips for making your own holiday wine pairing party a success.

All in One—Four Meals, One Pan, Under an Hour to Prepare   
Leslie Lightner—Director, Pacific Culinary Studio
Wednesday, November 12, 6:30-8:30 PM            $45
You’re busy with children, work and holiday plans.  You hate to do dishes, and spending a lot of time in the kitchen just isn’t your idea of a good time.  This the class for you!  One pan entrees that require very little time, yet taste like you spent all day. Sophisticated enough for company, yet family friendly enough to satisfy on a busy weekday evening.  On the menu: Fish Soup with Lemon Aioli; Pork Chops with Bok Choy & Rice Noodles; Lamb and White Beans with Rosemary; and Tomato & Sausage Risotto.

Pizza and Calzones
Iole Aguero—Chef and Culinary Instructor
(HANDS-ON, Class limited to 20)
Thursday, November 13, 6:30-9:00 PM            $55
Although pizza is available in nearly every corner of the world, nowhere does it achieve the status bestowed upon it in Naples, where the modern pie was born.  Join Italian Chef Iole as she reintroduces us to this subtle masterpiece and its delectable cousins, Calzone and Focaccia in this in-depth hands-on class.  Learn how to create the perfect crust, thin and crisp, yet chewy at the same time. We’ll then select fresh toppings that honor the legacy of simplicity that separates the true Italian pie from its gaudy competitors. Pizza Margherita; Pizza with Pepperoni, Artichokes, Sweet Onions, Olives & Red Peppers; Ricotta, Mozzarella and Mushroom Calzone; Spinach Calzone; and Rosemary Focaccia.

Freeze Now, Party Later!   
Leslie Lightner—Director, Pacific Culinary Studio
Wednesday, November 19, 6:30-8:30 PM            $42
Your free time may be in short supply during the holidays as one event after another fills the calendar.  Prepare these holiday appetizers now and freeze them well in advance of the festivities.  Some of these appetizers can be reheated straight from the freezer making them ideal for those impromptu gatherings.  Pork Pot Stickers; Mini Turkey Burger “Sliders” with Gorgonzola; Chicken & Black Bean Taquitos with Adobo Sour Cream; and Spinach & Feta Spanikopita.

Understanding Fats in Your Diet—Fact and Fiction   
Dr. Jacob Waller—Health and Wellness Coach
Leslie Lightner— Director, Pacific Culinary Studio
Thursday, November 20, 6:30-8:30 PM            $25
Dietary fats: How do you know which types are beneficial and which are harmful?  Most foods contain several different kinds of fats — including saturated, polyunsaturated, monounsaturated and trans fats — and some kinds are better for your health than others. It’s not necessary that you completely eliminate all fats from your meals. Rather, choose the healthier types of fats and enjoy them in moderation. Join Dr. Waller this evening as he demystifies the “fat propaganda” we are inundated with by the media.  Learn the most recent facts about dietary fats, while Chef Leslie creates dishes for you to sample.  These recipes are colorful, nutritious and delicious, and contain the most beneficial fats--in moderation.

Easy Fondue Party
Leslie Lightner—Director, Pacific Culinary Studio
Wednesday, December 3, 6:30-8:30 PM            $45
Rediscover the simplicity and pleasure of casual entertaining with the fondue pot!  We’ll prepare four sensational recipes from savory to sweet using around-the-world flavors stirred into decadent dips and cheeses. Meet new friends while you gather around our multiple fondue pots as we create a holiday party atmosphere at the Studio this evening. Irish Cheddar & Stout Fondue with Crisp Apple Slices & Toasted Pecans; Porcini Fondue with Ham & Ciabatta; Praline Fondue with Winter Fruit & Sugared Crème Fraiche; and Brandy-Dark Chocolate Fondue with Almond Macaroons & Fresh Berries. 

Holiday Appetizers and Cocktails
Conni Brownell—Chef/Owner, The Charmed Radish
Thursday, December 4, 6:30-8:30 PM                        $45
Even if you’ve never mixed a drink before or made your own appetizers, you’ll have the confidence and the recipes to do both after attending this evening’s class with Chef Conni.  Each appetizer is paired perfectly with an exotic seasonal cocktail--creating an imaginative start for your next holiday gathering.  Eggnog with Spicy Sweet Pecans; Hot Apple Toddy with Miniature Apple & Gruyere Paninis; Tangerine-Ginger Caipirinhas (a traditional Brazilian drink prepared with Cachaça, a cane sugar Brazilian liquor) with Hot Corn Dip & Crispy Tortilla Chips; Cucumber Martini’s with Green Onion and Potato Pancakes; and Scarlet Bellini’s & Buckwheat Blinis with Smoked Salmon.

Biscotti
Iole Aguero—Chef and Culinary Instructor
Thursday, December 11, 6:30-8:30 PM                        $45
Biscotti is Italian for “biscuits” or “twice cooked”-- crisp cookies often containing nuts and flavored with anise, citrus or chocolate. Traditionally, biscotti are made by baking cookie dough in two long slabs, cutting these into slices, and reheating them to dry them out. In Italy these cookies are paired with wine, while in America, biscotti more frequently accompany Italian-style coffee- and espresso-based beverages.  Join our very own Italian Chef Iole for an adventure in baking a tasty selection of holiday inspired biscotti recipes, for gift giving or to enjoy.  Hazelnut Orange Biscotti (dipped in dark chocolate and drizzled with white chocolate); Almond Aniseed Biscotti; Cranberry Pistachio Biscotti; and Lemon Biscotti. Tips on packaging biscotti for gift giving or pantry storage given throughout. 

Knife Skills
(HANDS-ON, Class limited to 16)
Seppo Farey--Chef and Best Selling Author
Wednesday, January 7, 6:30-9:00 PM             $55
Julienne, dice, chop, mince, and filet--do these directions confuse you?  Mastering basic knife techniques is the key to boosting your confidence in the kitchen. Chef Seppo will take you from mincing herbs to cutting whole chicken into manageable parts. Bring your knives, no matter how simple or sophisticated they may be, and an apron.  You’ll help prepare Lemon Cilantro Chicken Soup.  Tips for sharpening and caring for your knives will be discussed throughout.  

Quick Soups
Conni Brownell—Chef/Owner, The Charmed Radish
Thursday, January 8, 6:30-8:30 PM                        $42
Soup—just plain good eating full of satisfying nourishment.  Why open a can of condensed soup? In just minutes, you’ll be ready to join your family for a soul stirring, tummy warming bowl of flavorful deliciousness! Steak Soup; Southwest Beef & Hominy Soup; Thai Chicken Soup; Quick Seafood Stew with Fresh Herb Biscuits; and Tortilla Soup. 

Cake Decorating 101
(HANDS-ON, Class limited to 16)
Carol Richardson—Culinary Instructor and Owner, Carol’s Creative Confections
Saturday, January 10, 1:00-3:00 PM                        $38
Come and learn the basics of cake decorating--from butter cream icing to frosting a cake perfectly every time!  We supply all of the tools, bags and tips while Carol assists your adventure through all of the decorating techniques covered in class: stars & star borders; zigzag borders; printing and writing; and the “Wilton Rose”.  Two hours of tips and tricks will prepare you to present a cake that will be the envy of all your friends and family!

AN EVENING WITH GRAHAM KERR
Graham Kerr—Chef, Cookbook Author, Television Personality
Wednesday, January 14, 6:30-9:00 PM            $75
Back by popular demand with an all new menu!  Known for his famous television series “Galloping Gourmet,” legendary chef Graham Kerr, best-selling author. His latest book “Day by Day Gourmet” contains more than one hundred uniquely delicious, easy-to-prepare and healthful recipes for everything from breakfast to bedtime snacks.  In short, Kerr’s approach to eating is all about converting habits that harm into resources that heal.  This evening he will be preparing recipes from his latest book, while sharing observations and attitudes about food, lifestyle, and his desire to help others create a more abundant, healthy life.  The Day by Day Gourmet and other Graham Kerr cookbooks will be available after class at a 10% discount for a book signing immediately following the class.

An Evening with The Galley Chef
Chris Starkenberg—Cookbook Author, Culinary Instructor and Tugboat Captain
Thursday, January 15, 6:30-9:00 PM                          $48
It would be hard to find someone with more experience around seafood than Alaskan boat captain Chef Chris.  Chris has recently completed his long awaited cookbook, “Galley Chef,” and will lead us through his own recipes and an evening of the freshest catch of the season. He is a master at creating simple, decorative and delicious dishes with ingredients that are readily available to the home chef.  His tips on selecting, filleting, storing and freezing seafood are invaluable.  Don’t miss this opportunity to see our own “Galley Chef” in action, before he heads back up to Alaska. 

Southwestern Cooking for Winter Vitality
Tiffany Pollard—Owner, Synergy Wellness Center, Bellevue WA
Saturday, January 17, 5:00-7:00 PM                        $42
Santa Fe native Tiffany Pollard is back to offer her popular “wheat free” Southwest Cooking class...but with all new recipes! She combines her love and passion for creating tasty southwest dishes, with a knowledge of healing foods and Chinese medicine. The result:  “edible knowledge.” You will learn about the wonderful healing aspects of foods, as you savor the flavors and aromas.  Come and experience some of Tiffany’s favorites: Green Chile Stew (with tender beef and root vegetables); New Mexican Squash Enchiladas with Creamy Chile Sauce (you’ll never believe the secret ingredient in this!); Jalapeno Blue Corn Cakes topped with Chile Crusted Shrimp Skewers; and Mexican Hot Cocoa (sweetened with dark Agave syrup.)

The Art of Homemade Pasta
(HANDS-ON, Class limited to 20)
Iole Aguero—Chef and Culinary Instructor
Wednesday, January 21, 6:30-9:00 PM            $55
Throughout Italy, scores of different fresh and dried pasta shapes are enjoyed.  Dried pastas, made from semolina flour and water, are traditionally eaten with tomato and oil-based sauces.  Fresh pasta or “pasta fresca,” is generally made from egg and flour dough and is best suited to sauces featuring butter, cream or cheese. Join Chef Iole this evening for this “hands-on” class.  She’ll be our guide through proper Italian pasta making as we create:  Bow Tie Pasta with Fresh Tomato & Basil; Cheese Ravioli with Brown Butter Sage Sauce; and Taglionlini with Prawns. A myriad of pasta shaping techniques will be demonstrated and practiced throughout. 

Ground Spices & Salts:  Identification and Cookery
Hope Sandler—Culinary Educator, Cookbook Author
Thursday, January 22, 6:30-9:00 PM                        $48
A spice is a dried seed, fruit, root, bark or vegetative substance used as a food additive for the purpose of flavoring. Spices also help us identify the origin of a cuisine, sometimes by fragrance alone.  Join Chef Hope for this in-depth opportunity to explore the aromatic seasoning of foods through our senses of smell and taste.  We’ll cover individual salts, spices, and spice blends, and then create exceptional dishes using those fragrant concoctions.  Menu: Curry Powder; Curry Spice Paste; Chili Powder; Chinese Five-Spice Powder; Black Bean Feijoada; Chicken Paprikash; Chinese Plum Chicken; Fresh Fish in Curry Spice Paste; Vegetable & Chick Pea Tajine; and Couscous with Cumin & Peas.

Not Your Mother’s Slow Cooker Recipes!   
Leslie Lightner—Director, Pacific Culinary Studio
Wednesday, January 28, 6:30-8:30 PM               $45
Slow cooking for fast times!  A class inspired by “Not Your Mother’s Slow Cooker Cookbook.” We’ll use fresh wholesome ingredients to prepare a variety of entrees in your crock pot!  Tonight we will create sensational dishes, showcasing regional and international flavors.  Recipes that are both family friendly and company pleasing. Italian Rigatoni and Sausage; Salsa Chili with Cilantro Cream; Mahogany Glazed Pork with Garlic & Rosemary Roasted Potatoes; and Chicken & Shrimp Jambalaya.  “Not Your Mother’s Slow Cooker Cookbook” will be available at a 10% discount immediately following this evening’s class. 

Nutrition 101
Dr. Jacob Waller—Health and Wellness Coach
Leslie Lightner— Director, Pacific Culinary Studio
Thursday, January 29, 6:30-8:30 PM                        $25
Do you want to eat better but get confused by all the conflicting diets telling you what you should and shouldn’t eat?  Dr. Waller will introduce you to the “New Food Pyramid,” and debunk the myths around “healthy fat free living.”  Learn the step by step methods used to put together a balanced and natural diet, while Chef Leslie creates delicious entrees and side dishes (for you to enjoy) that will take the mystery out of cooking an easy and healthy meal for your family.

Easy Indian Cuisine
(HANDS-ON, Class limited to 18)
Julie Little—Chef and Culinary Instructor
Wednesday, February 4, 6:30-9:00 PM                        $55
Join Chef Julie as she introduces us to the amazing flavors of Indian Cuisine!  Be pleasantly surprised as she teaches us how to prepare the most loved dishes with ease.  We’ll start this evening by learning how to make our own Garam Masala spice blend, and Ghee (rich clarified butter). Next, we’ll review items needed to stock your pantry for Indian cooking.  Finally, we’ll create: Easy Pork Vindaloo; Everyday Dahl; Tandoori Fish; Orange-Cucumber Raita; and Creamy Chicken Curry.  A not-to-be-missed evening!

Roasting
James White—Chef, Culinary Instructor
Thursday, February 5, 6:30-8:30 PM                         $45
When you’re hungry, roast.  When you’re entertaining, roast. When in doubt, roast.  Roasting is the easiest and best way to concentrate and deepen flavor in all kinds of meats, fish, vegetables and fruit.  Chef James will lead us through stellar recipes (Butterflied Stuffed and Roasted Flank Steak for instance) from appetizers through dessert, where the oven is king. Also tips, techniques and cooking ideas to inspire your next meal.

Hearty Dinner Sandwiches
Conni Brownell—Chef/Owner, The Charmed Radish
Wednesday, February 11, 6:30-8:30 PM              $40
Quick, cozy, comfort—there’s nothing like a hot, layered-with-flavor sandwich on a cold winter night.  Chef Conni adds her own spin to these creative masterpieces, fresh from the oven. Chicken Burgers with Basil Mayonnaise; Old Fashion Hot Open Faced Turkey Sandwiches; Lamb & Tzatziki Sauce; Roasted Portabella & Vegetable Club; and Brie, Prosciutto & Fig Jam Panini. 

Sweet & Savory Winter Pies and Tarts
Carol Richardson—Culinary Instructor and Owner, Carol’s Creative Confections
Thursday, February 12, 6:30-8:30 PM                          $38
All the basics are covered in this class to assist you in creating luscious pies and tarts from all of that amazing winter bounty.  From selecting equipment to mixing and rolling out the perfect pie crust, Carol will help you turn out dessert and entrée pies and tarts that will rival those of your favorite restaurant or bakery.  On the menu today:  Caramelized Nut Tart; Winter Squash Tart; Mini Cranberry & Raisin Tarts; and Roasted Winter Vegetable Tart. 

An Italian Sunday Dinner
Iole Aguero—Chef and Culinary Instructor
Wednesday, February 18, 6:30-8:30 PM                      $45
Uncap the warmth of Italy’s golden sunshine and taste the goodness of it’s cuisine with Italian Chef Iole!  This evening she’ll lead us through comforting Sunday dinner classics enjoyed by her family for generations. Chicken Piccata; Meatball, Rib and Sausage Meat Sauce; Eggplant Parmigiano; Salad with Italian Vinaigrette; and Spoon Cheese Cake.

Gluten Free Baking, Treats and Snacks
Tiffany Pollard—Owner, Synergy Wellness Center, Bellevue WA
Thursday, February 19, 6:30-8:30 PM                     $42
Finding healthy gluten- or wheat-free snacks can be a challenge, especially when traveling. In this fun and informative class, you’ll learn how to create tasty snacks and sweets that you can use for birthdays, dinner parties, kids’ lunches, on a hike or for out-of-town travel. Learn to make delightful “Berrylicious” Cobbler, Granola (that can and will be made into excellent energy bars), Tiffany’s favorite hiking snack — Power Balls (Cashew Coconut and Hazelnut Truffle), and a Simple Apple Pie with Tif’s secret crust. Tiffany will also show you how to make a fantastic Gluten Free Baking Mix that you can use to make anything from pancakes, to scones or muffins (it will save you time and money!)

Breakfast of Champions
James White—Chef, Instructor
Saturday, February 21, 10-Noon                           $38
Let Chef James (king of the café-style breakfast) show you how to turn out breakfast like the professionals.  Eggs Benedict; Smoked Salmon Bagel Benedict; Blintzes; Perfect Home Fries; French Toast and Omelet’s flipped like the pros.  Just add a cuppa Java!

Specialty Desserts
(Partial HANDS-ON, Class limited to 18)
Hope Sandler—Culinary Educator, Cookbook Author
Wednesday, February 25, 6:15-9:15 PM              $48
Join us for this sweet lover’s hands-on class where we’ll learn how to make impressive restaurant quality desserts, ideal for your next big celebration or elegant dinner party.  Opera Cake; Chocolate Raspberry Roulade; Fresh Lemon Curd Roulade; Balloon Cup Tiramisu; Tiramisu; and Baklava. 

15 Minute Meatless Meals
Leslie Lightner—Director, Pacific Culinary Studio
Thursday, February 26, 6:30-8:30 PM                     $38
Serve a quick vegetarian dinner of creamy soup, hearty sandwiches, salads or pizza.   Meals satisfying enough for even most die-hard carnivore in your house.   Meaty Portobello mushrooms and rich cheeses make these dishes robust and flavorful.  Caprese Melts; Insalata Pizzas; Blackened Portobello Mushroom Salad; Falafel Pitas with Cucumber Yogurt Dressing. 

The Cuisine of Malaysia
(HANDS-ON, Class limited to 18)
Julie Little—Chef and Culinary Instructor
Wednesday, March 4, 6:30-9:00 PM                      $55
Malaysian cuisine is as varied as its people. The Malays, Chinese, and Indians continue to create their traditional foods, while cross-cultural borrowing in the kitchen has led to many uniquely Malaysian  dishes.  “Nonya” cuisine, combining Malaysian and Chinese elements is the most delicious and creative cuisine in all of Asia. Often spicy, always full of flavor, traditional Southeast Asian spices have been joined over the centuries by Indian, Middle East and Chinese spices.  Coriander, Cumin, Cardamom, Star Anise, and Fenugreek are just a few of the spices in a Malay cook’s cupboard.  Join Chef Julie as she lays the foundation for a delicious Malaysian feast and guides us through a myriad of new flavors and exciting Malaysian dishes. Curry Puffs; Fried Kway Teow (Fried Rice Flour Noodles); Laksa Lemak (Noodles in Spicy Coconut Milk); Nonya Shrimp Salad; Fish Baked in Banana Leaf; Chicken Satay Rendang Daging (Rich Coconut Beef); Hawker Style Fried Rice; Gula Melaka (Smooth Sago Dessert.)

Fast and Healthy
Conni Brownell—Chef/Owner, The Charmed Radish
Thursday, March 5, 6:30-8:30 PM                     $42
Join Chef Conni as she demonstrates how easy and tempting it is to eat healthy, wholesome, flavorful foods.  Her menus are suitable for every kind of meal, from weekday suppers to special occasions.  Grilled Chicken Breasts with Sweet & Spicy Rub over Greens; Pork Tenderloin with Chipotle and Honey Glaze; Grilled Steak & Vegetable Kebabs with Orange-Hoisin Glaze; Smokey Black Bean and Vegetable Soup; and Linguine with Feta, Parsley and Tomatoes.

Quick & Delicious Mexican
Leslie Lightner—Director, Pacific Culinary Studio
Saturday, March 7, 5:00-7:00 PM                           $42
Savory, satisfying and stimulating—those remarkable South-of-the-Border flavors.  No canned refried beans on this plate--these are full flavored, tongue-dancing dishes that will satisfy your guests and warm your soul.  Grilled Chicken Quesadillas with Mango & Black Bean Salsa & Avocado Cream; Chile Con Queso Dip with Blue Corn Tortilla Chips; Classic Tortilla Soup; One Skillet Apple Crisp with Mexican Caramel Sauce and the Perfect Cadillac Margarita. 

Sushi Rolls Made Easy
(Hands-On, Class limited to 16)
Seppo Farrey—Chef and Best Selling Author
Wednesday, March 11, 6:30–9:00 PM               $55
Sushi has become America’s new food obsession and sushi rolls are the most well known variety.  Maki sushi is “rolled sushi” with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of nori (seaweed).  Just about any ingredient can be rolled into the center from tuna to shrimp to strips of avocado.  Learn how to make perfect sushi rice, effortless sushi rolls, and everything you need to know to prepare for meals and plate your creations.  Please bring a container with you to class to take home your handmade sushi!

Crowd Pleasing Comfort Food
Leslie Lightner—Director, Pacific Culinary Studio
Thursday, March 12, 6:30-8:30 PM            $42
Bubbling cheese, golden pastries, succulent meats and savory gravies!  The rainy days of March make for the perfect time to serve these crowd pleasing comfort foods—without all the fuss.  Chicken, Artichoke and Broccoli Bake; Beef, Sausage & Rigatoni (men love this one); Salmon and Noodle Casserole and Turkey-Vegetable Pot Pie.

CRAVE: AN EVENING OF TAPAS with
ROBIN LEVENTHAL
Robin Leventhal—Executive Chef, Owner, CRAVE, Seattle
Thursday, March 19, 6:30-8:30 PM                        $65
Join us for an evening of tapas and wine with Chef Robin Leventhal of CRAVE! As Founder and Executive Chef of CRAVE, Robin Leventhal brings her impressive professional experience to the table. CRAVE’s mission is to feature a full menu of deliciously honest food by offering unconventional lunch, generous dinners, a rotating cheese menu, irresistible desserts and a brunch that defies tradition. CRAVE uses artisan breads and cheeses and free range, grain-fed organic meats as well as locally grown produce, when available. This evening she’ll be creating for us an eclectic menu of her favorite Tapas that we will pair with the perfect wine for a dining adventure and educational experience found nowhere else! 

Whole Grains
Conni Brownell—Chef/Owner, The Charmed Radish
Saturday, March 21, 5:00-7:00 PM                      $42
They have nourished us from the earliest times and are staple foods the world over. Rich in fiber, protein and essential vitamins—these foods are both vital and sustaining, not to mention rib-sticking and delicious!  In this class we will discuss all things grain while creating the sauces, seasonings, soups and dressings that compliment them. Quinoa & Vegetable Salad with Lime-Cilantro Dressing; Mixed Mushroom & Barley Soup; Bulgur & Chickpea Salad with Parsley Dressing; Whole Wheat & Oat Pancakes; and Coconut-Black Rice Pudding. 

A Tour of Thailand and Southeast Asia
(HANDS-ON, Class limited to 20)
Pranee Halvorsen--Culinary Instructor
Thursday, March 26, 6:30-9:00 PM                          $58
Chef Pranee has just returned from her food tour to Southeast Asia!  This evening she will share with you the best dishes from each country visited, and her culinary and cooking class experiences along the way. She has brought back with her simple recipes for dishes from Vietnam, Cambodia and Thailand.  On the menu: Pho Bo (Beef Pho of Northern Vietnam); Banh Xeo (Vietnamese crepes with pork and shrimp filling served with fresh herbs and dipping sauce); Amok (Khmer fish & red curry steamed in banana leaf); and Yum Neau (Bangkok Oriental Hotel Beef Mint Salad.)