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Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Category Archives: Culinary Instruction

Hands-On Cooking Classes in Seattle for June 2011

11 Saturday Jun 2011

Posted by snackingkitchen in Cooking Classes, Culinary Instruction, Seattle

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June’s picking up and I have more hands-on cooking classes coming up that I’ll be teaching at Whole Foods Market in Redmond, WA.  As always, please sign up in advance to reserve a spot.  See a class you’d like to attend but have a time conflict?  Not to worry!  Email me to set up a private class.

Soup at the Carnation Farmers Market

Tuesday, June 14th, 3-7pm

Join us at the Carnation Farmers Market for Stone Soup Kitchen. We will demonstrate how to make soup from fresh stock and produce at the market. Soup will be available for sale along with fresh baked bread from a bread vendor with local butter from Golden Glen Creamery.

Bee My Honey
Wednesday, June 15th, 6-8pm $20

This month we’re celebrating bees! When I think of bees, I think of honey. While honey is great in your cup of tea, it’s also excellent as a cooking ingredient. Let’s get cooking.

* Goat Cheese Spread with Lavender and Honey
* Grilled Chicken Kabobs with Honey Citrus Dressing
* Chilled Peach Soup
* Walnut Baklava with Honey Syrup

Cooking with the Season
Tuesday, June 21st, 6-8pm $20

Let’s celebrate seasonal cooking and all it has to offer! Once a month, we’ll gather in the kitchen and cook with seasonal produce. June in the Northwest puts a spotlight on beets, peas, rainbow Swiss chard, and strawberries.

* Sugar Snap Pea Soup with Parmesan Cream
* Roasted Beet Salad with Goat Cheese & Avocado
* Rainbow Swiss Chard Quiche
* Strawberry & Basil Shortcake

Cookbook Club – Northwest Vegetarian Cuisine
Thursday, June 23rd, 6-8pm $20

Have you seen the great cookbooks we carry in our Whole Body section? Today, we’ll make a handful of recipes from The Northwest Vegetarian Cookbook by Debra Daniels-Zeller.

* Fire-Roasted Tomato Bread Pudding
* Smoky Corn Chowder
* Black Bean Fiesta Pizza
* White Chocolate Raspberry Silk Pie

Knife Skills 101
Saturday, June 25th, 12-2pm $15

A great class for a new or a seasoned cook! Learn proper cutting technique that will save you time in the kitchen. We’ll also save you some tears and cuts while teaching you how to slice, dice, chiffonade and julienne. Guest Eric Rose of AAA Sharper Edge will talk about taking care of your knives and keeping them sharp.

Kids Summer Camp
June 27th- July 1st, 12-2pm, ages 8-10
July 25th – 29th, 12-2pm, ages 10-12
August 22nd – 26th, 12-2pm, ages 12-15

$30/each or $125 for 5 classes

Each day we will focus on cuisine of a country. We will cover: France, Japan, Italy, Greece and India.

Hope to see you in the kitchen!
 
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Sharpen Your Knife Skills – Hands on Class June 26th

01 Wednesday Jun 2011

Posted by snackingkitchen in Culinary Instruction, Seattle

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We all have at least one in our kitchen and use it on daily basis.  It might be straight, curved, or serrated.  Some are shorter than others, but just as useful.  Others are white (ceramic) or stainless steel.  I’m talking about a knife, of course.  The most useful tool in the kitchen, if used correctly.

I have been teaching knife skills classes for years, and it’s my favorite class to teach.  I always feel like a first grade teacher who teaches the young students how to use a pen – hold it correctly, don’t lift it off the paper, etc.

Many of you have asked for a private group class, and now it is going to happen!  Bring your cutting board and a knife to learn how to slice, dice, roll, fillet, and chiffonade.  I will provide onions, garlic, carrots, tomatoes, bell peppers and basil.  At the end of the class, I will demonstrate techniques for cutting a mango, avocado, segment an orange and mince ginger.

My friend, Myra Kohn of Seattle Bon Vivant will graciously host us on Sunday, June 26th for a hands-on Essential Knife Skills class.  We will get started at 12pm.  Plan for a 1.5-2-hour class.

I will be happy to talk about knife care, sharpening, give you tips about purchasing a knife and answer any of your questions to my best ability.  Please email me directly if you would like to attend.

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Weekly Hands On Cooking Classes – Whole Foods Market – June 1 – 4th

28 Saturday May 2011

Posted by snackingkitchen in Cooking Classes, Culinary Instruction, Seattle, Teaching

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Summer Cooking on the Budget
Wednesday, June 1st, 6-8pm $15

Cooking doesn’t have to cost an arm and a leg to be delicious and satisfying. Let’s try together these affordable recipes to keep your summer entertaining light on the wallet.

* Southwestern Couscous Salad
* Grilled Shrimp & Eggplant Noodle Bowl
* Red, White & Blue Fruit Salad
* Honeydew Green Tea with Mint

Say Cheese – Goat Cheese
Friday, June 3rd, 6-8pm $20

Do you love cheese? Come to our kitchen to discover several varieties of goat cheese and learn how to use this versatile cheese in both sweet and savory applications.

* Spinach Salad with Plums & Goat Cheese
* Green Bean Salad with Corn, Tomatoes & Goat Cheese Dressing
* Fusilli with Goat Cheese, Peas & Prosciutto
* Goat Cheese Cheesecake

Simple Asian Dishes
Saturday, June 4th, 12-2pm $20

Learn how to prepare some of your favorite take-out foods right inside your kitchen! We’ll have you covered all the way from appetizers to dessert.

* Shrimp & Tofu Spring Rolls with Peanut Sauce
* Chicken & Vegetable Curry Soup
* Spicy Vegetable Chow Mein
* Mango Sticky Rice Pudding

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Culinary Instruction

02 Wednesday Jan 2008

Posted by snackingkitchen in Culinary Instruction

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Education has always been a significant part of my life, both as a student and as an educator myself.  Back in high school, in my first position as a math tutor, I quickly learned that being able to explain a subject to someone and help them learn was actually the best way for me to learn the information myself.  And so began my journey as a teacher.


Aside from tutoring Economics at a University Level, I was most fulfilled tutoring students across many at-risk elementary schools, most often in math, English, and reading.


As a Culinary Instructor, I began my career teaching classes at Whole Foods in Plano, TX.  There, I had a great opportunity to create my own class themes, recipes, and lessons plans.


Back in Seattle, I was lucky enough to be an instructor at a two-week summer cooking camp at Kaspars Special Events and Catering.  Being surrounded by eager-to-learn and sometimes eager-to-listen children and young adults was one of the most fulfilling experiences.


Most recently, I signed up as a guest instructor at Sur La Table in Kirkland, WA.  One of my favorite classes to teach so far has been Knife Skills – it is the foundation you need to become a more confident and capable chef of your own kitchen.


Ready to get cooking and learning yourself?  Please contact me to schedule a private or group cooking class.


Classes Taught:
I am currently a Culinary Director at Whole Foods Market in Redmond, WA where I design, promote and teach all classes.


Previous Classes Taught:


French Bistro Cooking, Sur La Table, Kirkland, WA
Don’t be intimidated by the name of the class, classic French cooking is no problem with the help of our expert instructor. We’ll show you tips and techniques the pros use to save time and energy preparing authentic and amazing classic French favorites like onion soup, a soufflé, bourguignon and a crème brulee. 

MENU Soupe a l’Oignon – Cheese Souffle – Boeuf Bourguignon – Crème Brulee


Bon Appetit: Delicious Dinner Basics, Sur La Table, Kirkland, WA

The kids are back in school, vacations are over, and summer is on the wane. It’s time to get back to business and that usually means less leisurely time in the kitchen. We have five easy entrees that will become new staples in your repertoire of easy dinners, including a stellar shrimp scampi, a simple steak salad and easy homemade pizza. 

MENU Cherry Tomato Pizza Margherita – Flank Steak Salad with Chimichurri Dressing – Chicken Parmesan Burgers – Moroccan Halibut and Carrots – Shrimp Scampi with Green Onion and Orzo


5 Fish Recipes Every Cook Should Know, Sur La Table, Kirkland, WA
In this series we show you how to prepare five foundational dishes our experts think every chef should master. This class focuses on helping cooks learn how to take advantage of the fruits of the sea. We’ll walk you through this menu full of tried and true globally inspired favorites that are a necessary addition to everyone’s culinary repertoire.


MENU Crispy Skin Salmon with Shiitake-Cream Sauce – Sesame Crusted Tuna Steaks with Ginger-Soy Sauce – Classic Fish and Chips – Grilled Fish Tacos – Pan Fried Sole with Lemon-Butter Sauce 

Bon Appetit: Lessons in French Technique, Sur La Table, Kirkland, WA

The prevailing wisdom is that once you feel comfortable with the rules of French cuisine, you can tackle just about anything in the kitchen. This class will give you the secret to a perfect vinaigrette, classic roast chicken, luscious soufflés, and much more.

MENU Classic Gougeres – Salad with Herb-Dijon Dressing – Classic Sole Meuniere – Roast Chicken with Herb Butter, Onions and Garlic – Chestnut-Armagnac Soufflé with Bittersweet Chocolate Sauce


Late Summer Celebration at Sur La Table, Kirkland, WA
Quick, before it’s gone! Summer always seems to melt away faster than ice cream, but in this class we’ll show you how to make the best of it with the fabulous flavors of the season. You’ll learn techniques for grilling that maximize the potential of summer’s amazing bounty with this menu full of light and satisfying recipes that are perfect for parties, family dinners, quick lunches and more.


MENU Grilled Peach Salad with Pancetta and Arugula – Summer Tomato Spaghettini with Basil and Fresh Mozzarella – Grilled Chicken with Salsa Verde – Grilled Nectarines with Mascarpone Ice Cream

Date Night: Seattle’s Great Restaurant Recipes, Kirkland, WA
Bring someone special and join us for a culinary tour of Seattle’s great restaurants. You’ll learn how to plan an exciting and flavorful meal for two with local and seasonal ingredients selected by some of the area’s renown chefs. Our instructor will share secrets these celebrated chefs use, and teach you how to successfully recreate these dishes in your own kitchen anytime.

MENU Oysters with Frozen Red Wine Mignonette (Ethan Stowell, Union) – Pan-Seared Wild King Salmon with Sautéed Apples and Cider Reduction (Brian Scheeser, Trellis) – Butter and Sage-Braised Chanterelles (Jason Wilson, Crush) – Grilled Asparagus with Hazelnut Aioli (Holly Smith, Cafe Juanita) – Cherry Clafoutis with Lemon Verbena Custard Sauce (Johnathan Sundstrom, Lark)



Easy Summer Cooking at Sur La Table, Kirkland, WA

This class promises to expand your summer culinary repertoire by exploring fast and easy dishes that celebrate the flavors of the season. Our instructor will show you how to prepare this menu full of classic summertime dishes with a gourmet spin that are great for barbecues, family dinners and much more. 


MENU Grilled Chicken Salad with Peaches, Arugula and Ricotta Salata – Turkey Burgers with Tomato Jam – Grilled Mahi Mahi with Cool Cucumber Sauce – Watermelon and Raspberry Sorbet

Global Kitchen: Moroccan at Sur La Table, Kirkland, WA
Moroccan cuisine is one of the most diversified cuisines in the world. A result of the centuries-long interaction with the outside world, the cuisine of Morocco is a mix of Berber, Spanish, Portuguese, Moorish, Middle Eastern, Mediterranean, and African cuisines. Spices are used extensively, and we’ll show you how to bring these rich and exotic flavors to prepare an amazing authentic Moroccan feast from start to finish.
MENU B’stilla Bites – Chicken and Date Tagine with Golden Couscous – Tomato and Preserved Lemon Salad – Saffron Ice Cream with Candied Rose Petals – Moroccan Mint Tea

Summer Vegetarian Cooking at Sur La Table, Kirkland, WA
Let us guide you through some of the many wonderful options available to vegetarians this summer. We’ll take advantage of the bounty that is in season now, with tips and techniques that will open up a variety of salads, pizzas and fritters for you to serve for both vegetarian and meat-loving crowds. 

MENU Quinoa Salad with Pickled Radish and Feta – Roasted Cherry Tomato Pizza with Pesto and Aged Gouda – Summer Squash Gratin – Fritters with Strawberry-Rhubarb Compote

Four Classic Asian Dishes at Sur La Table, Kirkland, WA
This class is designed for those interested in mastering the basics of a variety of Asian favorites. Learn how to prepare popular and flavorful meals many people think they have to go out for. You’ll create appetizers, soups and entrees that will be easy to whip up in a snap at home. 

MENU Gyoza (Japanese Steamed Dumplings) – Tom Kah Gai (Thai Lemongrass and Coconut Soup with Chicken) – Sweet and Sour Pork – Pho (Vietnamese Beef and Noodle Soup)

Knife Skills Workshop at Sur La Table, Kirkland, WA
Get comfortable at the cutting board with the chef’s most important tool. Hone basic knife skills and practice the fundamental cuts for vegetables — mince, dice, brunoise, batonnet and julienne — as well as a few advanced techniques. Plus, learn how to select a knife that fits your needs, and tips for keeping all your knives sharp and well maintained at home. 

International Appetizers at Sur La Table, Kirkland, WA
A variety of appetizers and small plate it,ems that are good for a first course, party buffet or late night snack. Learn new seasoning combinations and cooking techniques.
 

MENU Mini Corn Pancakes with Jalapeno-Lime Cream – Soy-Ginger Glazed Beef Skewers – Fried Mozzarella Balls with Pomodoro Dipping Sauce – Sesame Wontons with Smoked Salmon, Radish Sprouts and Wasabi – French Semolina Flatbread with Lemon. Rosemary, and Olive Oil

International Passover at JConnect, Seattle, WA
Passover dishes from around the world.

Baking with Eggs at Sur La Table, Kirkland, WA
The simple egg is so much more than it is cracked up to be. It is the driving force behind creamy custards, luscious puddings and savory souffles. This class will give instruction on how to create all of these temptations and more. 

MENU Lemon Creme Brulee with Fresh Berries – Chocolate-Mint Pudding Cakes – Vanilla-Orange Custard with Caramel – Arugula and Bacon Quiche – Goat Cheese and Herb Souffles

Crepes at Sur La Table, Kirkland, WA
Savory or sweet — morning, noon or night — it’s easy to add crepes to your cooking repertoire. You’ll learn the secrets to making perfectly thin, lightweight crepes and we’ll show you the many ways to fill, assemble and top this delicate French treat.
 

MENU Basic Savory Crepes – Basic Sweet Crepes – Chicken and Mushroom Crepes – Crepes with Apples and Calvados – Herbed Crepes with Smoked Salmon and DillCream – Crepes Suzette

Kaspars Summer Kids Cooking Camp, Seattle, WA

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