SCHOOL OF COOKING PUBLIC CLASSES

 

 

December

Belgian Gastropub Greats
Tues. 12/5 6:00-8:30pm
$30.00
After culinary school, our delightful and extremely talented Chef Daysha Amster got her start on the Seattle culinary scene as chef de cuisine at one of the city’s trendiest gastropubs whose specialty was Belgian fare. In this class, Chef Daysha is taking a trip down memory lane as she demos her favorite gastropub greats. On the menu is her famous Potato & Leek Gratin, a dish near and dear to her heart for earning her a coveted culinary award and starring role in a training video! Try Croque-Monsieur,
the best ham & cheese sandwich ever, Seafood Waterzooi, a traditional wine-infused Flemish dish (cross between soup & stew) from Ghent, and a decadent Chocolate Stout Cake showcasing Belgian beer.  Demonstration
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Show-stopper Holiday Brunch
Thurs. 12/7 6:00-8:30pm
$30.00
As a classically trained chef, registered detitian, blogger, private chef, and caterer, Chef Jen Plaggemars, RD, knows how to wow a crowd with her healthful dishes, elegant in their simplicity. Chef Jen loves to entertain over brunch and relishes the opportunity to share these show-stoppers guaranteed to add some sparkle to your festivities: Chai Spiced Almond Smoothie (a taste of the exotic!), White Bean Dip with Rosemary & Cranberries served with Buttery Crackers and Roasted Dates with Apple Cider Vinaigrette Drizzle (two apps to complement any meal!), Creamy Apple & Blueberry Baked Oatmeal with Bananas & Pure Maple Syrup and Roasted Asparagus & Goat Cheese Mini Frittatas (two great main courses!) complemented by Maple Candied Bacon and a Pumpkin Chocolate Chip Muffin. Savor Caramelized Onion & Pear Phyllo Bites with Fresh Thyme & Gruyère, too!  Demonstration
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Le Réveillon de Noël
Thurs. 12/14 6:00-8:00pm
$35.00
On Christmas Eve, many cultures celebrate the coming of Christmas by pulling out all the stops and serving an extra special dinner. In France and other francophone and European countries, this is common practice. When Chef John Kregg was in culinary school at the prestigious Culinary Institute of America, Hyde Park, NY, he tells us, “There was French food and everybody else.” With his classical French culinary training, Chef John is the perfect choice to demonstrate this fancy French feast perfect for  le Réveillon, the extra special dinner enjoyed late at night while ringing in Christmas and New Year’s Day: Blinis with Smoked Salmon & Caviar, Lobster Thermidor, Tournedos de Bœuf with a Port Wine Mushroom Sauce with Haricots Verts & Pommes de Terre à la Savoyarde, a Cheese Course, and Pears poached in Red Wine & Vanilla Ice Cream.  Demonstration
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Jr. Chef: North Pole Nibbles & Igloo Art ~SOLD OUT!
Sun. 12/17 2:00-4:30pm
$35.00
Calling aspiring chefs in K-5th grade to the School of Cooking igloo to help Miss Lisa Micunek prepare these “nibble-icious” holiday treats enjoyed by Santa and the North Pole staff: Gingerbread Hot Cocoa, Vanilla Glazed Cinnamon & Sugar Christmas Tree Pull-Aparts, Margherita Pizza topped with Fresh Mozzarella Bells & Basil Holly, Build Your Own Taco Bar, and Cookie Dough Frosted Brownies & Peppermint Stick Ice Cream Ornaments. Afterward, chillax with your amazing instructor from Young
Rembrandts for a fun drawing lesson during which you’ll create a cool masterpiece to adorn your igloo. Hands on Cooking Class & Drawing Lesson
Register Here!

 

January

Curry-osity
Tues. 1/9 6:00-8:30pm
$25.00
In Indian cuisine, curries reign supreme. Did you know that there are several levels of curries, ranging from more simple and subtle to more complex? If this piques your “curryosity”, you’ll want to join funny, energetic, and talented Indian cooking instructor, Nidhi Sharma, for a lesson on how to prepare three levels of curries! Learn to prepare a dry curry, gravy curry, and delicate gravy. Try them with Vegetable Palau (veggie rice), Mint Chutney, and Spinach Raita.  Demonstration
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Super Benefits of Superfood
Sat. 1/20 1:00-3:00pm
$25.00
Superfoods are very nutrient rich, which means they provide a large amount of vitamins, minerals, fiber, healthy fat, and/or antioxidants in a small serving. This concentrated nutrition makes these foods great picks when you’re looking to add a powerful nutrient punch to your meals and snacks. Join Chef Tresa Mauric and Becca Grow, both of whom are Sr. Dietetics’ students at WMU, and Abby Black, RDN, CDE, CLT, ACSM EP-C, for a class on using superfoods to prepare these simple, healthful meals and  snacks: Fruit & Chia Seed Smoothie, Overnight Oats, Superfood Crunch Salad with Balsamic Apple Vinaigrette, Chipotle Chicken Sweet Potato Stir-Fry, Spiced Chia Seed Pudding, and Orange Avocado Chocolate Mousse.  Demonstration
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Tofu? Who Knew?
Thurs. 1/25 6:00-8:30pm
$30.00
If you’ve ever wondered what in the heck tofu is, how to use each of the different kinds, why it’s good for us, and how to use it in sweet and savory applications, then you’ll want to join immensely talented, über-creative Chef Jen Plaggemars, RD, for a class devoted totally to tofu! Learn how to use several types of tofu in these healthful dishes: Pineapple Raspberry Silken Tofu Smoothie, Zucchini Corn Cheesecake with Pan-Roasted Tomatoes, Southwest Tofu Scramble, Coconut Crusted Tofu with Sweet Chili Aïoli, Tofu Tikka Masala with Jasmine Rice, and Vegan Chocolate Pie. Who knew tofu could be so versatile and so good for us, too?  Demonstration
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The Souper Bowl
Tues. 1/30 6:00-8:30pm
$30.00
Looking for new, interesting soup recipes to fill your loved ones’ bellies and warm their hearts this winter? If so, join sweet, talented Chef Daysha Amster as she pays homage to one of her favorite “food groups” — homemade soup! Chef Daysha is passionate about teaching us to cook from scratch using the best quality, seasonal and, whenever possible, organic ingredients. Learn to prepare Braised Lamb Stew (braised, cubed lamb with veggies in tomato, sour cream, & beef stock with fresh oregano, mint, thyme, & garlic), Ramen (noodles, soft boiled egg, roasted pork belly, pickled radish & scallions), Curried Butternut Squash Soup (vegetarian), and Pumpkin Chili (Midwest grass-fed beef with sour cream and pumpkin purée). Chef Daysha will pair each soup with yummy bread from our awesome Bake Shoppe, too! This is one “souper” bowl you won’t want to miss! Demonstration
Register Here!