Cooking Classes

This Week in Cooking Classes

Stir things up with dishes from Italy and Provence, desserts that tame your sugar demons, and steamed clams drenched in (burp!) beer.

By Hayley Poole January 15, 2010

Resolved to cook more in 2010? Check out one of these upcoming culinary classes and events:

Dish It Up: Luigi’s Little Italy, Wed Jan 20, 6-8:30pm, $70
Chef Luigi DeNunzio demonstrates dishes from his Italian kitchen, featuring roasted pork loin with oregano lemon sauce, vegetable stew with eggplant, potatoes, and peppers, penne pasta with roasted cauliflower and pine nuts, octopus with red onions, capers, basil and garlic, and fried dough topped with honey. Call 206-281-7800 for reservations.

Sur la Table Kirkland: Winter in Provence, Tue Jan 19, $69
Step across the Italian border into southeastern France, where port-braised duck legs with dried cherries and creamy polenta is on the menu. Augment the savory entrée with a Belgian endive salad, topped with pears and blue cheese, and a tarte à la moutarde. Anne Haerle, formerly of the Herbfarm, hosts the cooking class, closing the course with a chocolate mousse with salted praline langues de chat. Call 425-827-5541 for reservations.

Whole Foods Roosevelt Square: Health Fair, Sat Jan 16, 12-3pm and The Smarter Sweet Tooth, Wed Jan 20, 6-9pm, $35
PCC Issaquah: Tame Your Sugar Beast, Wed Jan 20, 6:30-9pm, $40

Start with Whole Foods’ free health fair, complete with vendor samples and healthy living gift basket raffles. Then tame your sugar beast with Birgitte Antonsen and Karen Lamphere at Issaquah’s PCC, where you’ll learn how to kick those cruel (albeit sweet) cravings with gourmet substitutes like French lentils and wilted greens topped with lemon miso dressing, black bean and yam quesadillas, and raw coconut truffles. Or sweetly sidestep those glycolic sugars with the Smarter Sweet Tooth class, where you’ll learn to make vanilla Brazil nut ice cream with cinnamon pear compote, flourless chocolate cake, and coconut flan and pumpkin pie tarts.

Bon Vivant School of Cooking: Cooking with Beer, Wed Jan 20, 7-10pm, $78
Enhance the flavor of your favorite meals with Conni Brownell’s hearty winter menu: steamers in beer, rib eye steak with Guinness, ale and cheese soup, braised apple and sausage stuffed pork chops, with an oatmeal stout gingerbread finish. Call 206-525-7537 for reservations.

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