Check out more Public classes at our Community Kitchen locations here!
All classes below are at the Martins Super Markets -Heritage Square location
Bye Bye Gluten
Sun. 3/3 2:00-4:00pm
There are many diet fads that are floating around but for some, taking Gluten and other inflammatory trigger foods out of their daily intake is not just a diet, but necessary due to health concerns. Come out to the School of Cooking and join Chef April as she takes you on her journey of navigating foods to help beat the odds of flare ups with Autoimmune Disease. If you struggle with choices on what to eat or maybe preparation methods then this class may bring you some helpful tips. Chef April has a few fun recipes that you can easily add into your daily regime than can give you work through pain and help see through the brain fog. We will be using special ingredients like turmeric, quinoa, greek yogurt and bone broth is on the list too! Parital hands on!
Excel'LENT' Ideas for All!
Thur. 3/7 6:00-8:30pm
Plan now to have some new fresh Lenten ideas for everyone in your family. Food can still be flavorful and filling even when omitting meat. Chef April has some great recipes including Cornmeal Crusted Perch Filet two ways: served alone with homemade Tartar Sauce and on a corn shell with an avocado crème and sides! Try your hand at preparing a Panko crusted Honey Mustard Salmon with some roasted veg too! If you want more than just fish for the next month, a savory Mixed Mushroom Stroganoff with garlic topped Ciabatta bread may help as well as a Tex Mex Twice Baked Potato with Chili Sweet Potato Puffs. A hands on class perfect for those who want to get into the kitchen and try some new recipes! Hands-On!
Beer and Bacon Double Dribble!
Thur. 3/21 6:00-8:30pm (Note: Date Change)
Grab your buddies and head into our courts to score on some great recipes perfect for your basketball game-day parties! Pete Pica will be your Chef and Referee for the evening as he prepares a delicious menu with your favorite team ingredients of BEER and BACON! His Cocoa Stout Chili will score some major points as well as his Beer Brownies scoring right before the final buzzer! How about a Bourbon Bacon Beef Slider with some wonderful smokey Candied Bourbon Bacon! Have you had Welsh Rarebit before? Just click on the link or sign up on our website to get your ticket and find out how to make this unique and delicous cheesy recipe as well as these other three pointers! You won't be disappointed! Partial Hands-On
Jr Chef: Lucky Favorites
Sun. 3/17 2:00-4:00pm (Note: Time Change)
Calling on all little leprechauns to slide on down the rainbow into the School of Cooking and try some fun recipes that you can create year after year! These recipes will take a bit more than luck as Chef April will teach the basics of measurements and mixing, boiling and baking, smushing and smashing, chocolate melting and recipe reading and of course eating! Learn how to make Shamrock Rainbow Quesadillas and Presto Pesto Pasta with Golden Meatballs! Stay hydrated with our Lucky Irish Punch and then set out to find our Pot o Gold Oreo Treat before leaving! You are a lucky lad/ lassy if you grab your ticket in time! Hands-On!
Wed. 3/27 6:00-8:00pm
Chef Daysha is looking forward to this Irish themed gastropub cooking class, having studied culinary arts and then became the head chef at a gastropub herself in Seattle! This hands-on class will teach you how to take traditional Irish fare and turn it into something a little more special than at your average pub. Irish Whiskey Cheese Fondue is the perfect starter to this party. You are lucky if you are a meat and potatoes kind of eater, how does a savory Shephard’s Pie sound? Also, we will be taking the flavors of a traditional Reuben sandwich and roll it into an egg roll wrapper, then deep fry creating a warm and crispy shell. Lastly, learn how to create a sweet Bailey’s Chocolate Mousse. Grab a lucky friend and reserve your seat today! Hands-On!
Excel'LENT' Ideas for All!
Thur. 4/11 6:00-8:30pm
Stuck in rut for Lent? Join us in the School for some fresh Lenten ideas for everyone in your family. Chef April has some great recipes including Cornmeal Crusted (GF!) Perch Filet two ways: served alone with homemade Tartar Sauce and on a corn shell with an avocado crème and sides! Try your hand at preparing a Honey Mustard Salmon with some roasted veg too! If you want more than just fish for the next month, a savory Mixed Mushroom Stroganoff with garlic topped Ciabatta bread may help or how about a Tex-Mex Twice Baked Potato (GF). A hands-on class perfect for those who want to get into the kitchen and try some new recipes! Some recipes are Gluten Free as well! Hands-On!
Tues. 4/16 6:00-8:30pm
With the warmer weather slowly approaching a Spring class is just what we need for some light fare with colorful and flavorful ingredients. Chef Bill Obrien, a former White House Chef is back in our kitchens to brighten our palates with some special recipes perfect to kick off Spring and want to save for your own backyard gatherings. Chef will demonstrate two kinds of Spring Entree salad favorites of Shrimp Pesto and Spinach as well as Grilled Lemon Chicken. A tasty Mandarin Orange Sweet and Sour Chicken Bowl will be a favorite and of course the final course of a Wild Berry Grand Marnier "N" Cream Parfait. Spring forward and grab your tickets for you and a friend. Demonstration
Jr Chef: Rise and Shine Easter Brunch
Sat. 4/20 11:00-1:00pm
It's time to let our Jr Chefs take the lead and prepare Brunch! Chef April Howell will guide your family chef through a menu perfect for any gathering. They will be hands-on making a beautiful and fruity Strawberry Bunny Parfait, savory and cheesy Birds nest Bites and a delicate Ham, Cheese and Spinach Pastry Puff which is almost too beautiful to eat! They will make a sweet treat of Easter Oreo Bark as well as a Sunshine Berry Spritzer to quench their thirst after sampling all fruit of their labor! Drop them off to practice today for Brunch tomorrow! Recipes books always are included! Hands-On!
Off to the Farmers Market!
Wed. 4/24 6:00-8:30pm
At our School of Cooking we are fortunate to have our own ‘Farmers Market’ just downstairs! Using the resources of our local farmers for fruits, vegetables, dairy and meat we are proud to stand with them and showcase off their hard work and livelihood! Chef Daysha Amster knows how to make her way through Farmers Markets, spending some time in Seattle, so she is ready and willing to show off some of her skills while creating a savory Chicken Vegetable Hash as well as a timely Farmers Market Panini using seasonal veg as well as some Cheddar Bacon Straws, because we just must find somehow to use Bacon! End the evening creating with her an Easy Berry Cobbler, perfect for your Spring Dinners. Partial Hands-On