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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, July 1, 2009 Food calendar Basic & Beyond: 119 Cedar Ave., Marysville; 425-343-7611; e-mail basic.beyond@yahoo.com. Unless otherwise noted, classes are from 7 to 9 p.m. with an optional bonus lesson at 6:30. Call or e-mail for registration form. n Gluten-free cooking, 5 to 6:30 p.m. July 9, $15; party spring rolls; perfect crispy chicken; zucchini 'noodles'; veggie phad thai; chocolate macaroon tart. n Summer party foods, 7 to 9 p.m. July 9, $15; zucchini roll-ups; deli pinwheels; Moroccan picnic salad; spicy noodle salad; surprise Greek salad. Christianson's Nursery and Greenhouse: 15806 Best Road, Mount Vernon; register at 360-466-3821; www.christiansonsnursery.com. Most classes are free. n Cooking with herbs -- picnic fare, 11 a.m. to 1 p.m. July 4, $12; make reservations at 360-466-3821; marinated flank steak rolls with pesto filling; fruit and flower salad with blueberry vinaigrette; cashew deviled eggs; warm German potato salad; lemon verbena bars; orange mint sweet tea. Culinary Arts Society: Meetings 6:30 p.m. second Wednesdays, Camano Community Center, 606 Arrowhead Road, Camano Island; 360-387-0222. Membership $10 per year; members must enter dishes for three competitions or potlucks per year. J. Matheson Kitchen & Gourmet: 2609 Colby Ave., Everett; 425-258-4589; www.jmatheson.com. Registration required. n Summer preserves with Katherine Jordan, 6 to 8 p.m. July 7, $32.50; Northwest berry jam; dilly beans; zucchini relish; peach chutney. n French quiches and tarts with Anne Dubert-Kelly, 6 to 8 p.m. July 9, $34.50; asparagus quiche; bacon, shallot and cheese quiche; strawberry tart; lemon tart. Pacific Culinary Studio: 6915 Evergreen Way, Everett; 425-231-9239; www.pacificculinarystudio.com. n Sexy stackable summer salads with Mark Schoenthaler, 6:30 to 9 p.m. July 8, $45; limited to 18 students; Vietnamese chicken salad; dungeness crab towers; olive oil-poached tuna with white beans and arugula; tender side salad; mascarpone panna cotta with fresh berries. n Al fresco summer cocktail party with Olaiya Land and Leslie Lightner, 6:30 to 8:30 p.m. July 9, $42; mini quesadillas with chorizo, manchego and green apple; caramel apple martini; sweet and spicy walnuts; red pepper jam crostini with soft cheese; prosecco airmail cocktail, corn cakes with bacon, tomato and avocado; cucumber mojito crush. Swan's Trail Farm: 7301 Rivershore Road, Snohomish; 425-334-4071; e-mail Sherwood@sherwoodcs.org. n Dinner in the Field event; hors d'oeuvres at 5 p.m., dinner at 6 p.m. July 26, $100 per person; July 15 reservation deadline; limited to 150 people; sweet pea-ricotta crostini with mint, balsamic-caramelized onion tarts with goat cheese and tapenade, and spice-rubbed wild salmon skewers with herb aioli; zucchini-lemon cucumber soup with coriander creme fraiche; salad with herbs and edible flowers in a vinaigrette dressing; lemon verbena sorbet; roasted lemon-thyme chicken with summer vegetables and fingerling potatoes; almond biscuit berry shortcake with mascarpone creme; carrot cake with cream cheese; chocolate decadence with chocolate ganache and bay laurel creme brulee. Sweet Basil's in Edmonds: Unless otherwise noted, classes are 7 to 9 p.m., Sweet Basil's School of Cooking, 5820 156th St. SW, Edmonds; 425-743-7438. Reservations required. n A summer evening in Provence with chef Bertrand de Boutray, July 9, $45.50; scallop salad with orange dressing; basil-stuffed chicken breasts served with pommes sautes and artichokes; apricot tart with honey and almonds. n A farmers market menu, July 16, $42.50; bellinis with peach and blue cheese bruschetta; Italian vege­table minestrone; shogun salmon cakes with corn and tomato salsa; cooked and raw salad of assorted summer vegetables; Italian herb rolls; raspberry-blackberry slump. n Summer harvest, July 21, $42.50; raspberry-thyme smash; fried green tomatoes with crab and ravigote sauce; grilled, bacon-wrapped pork skewers with chimichurri sauce; sweet cream slaw; summer squash gratin; individual corn souffles; tres leches cake with summer fruit. WSU Snohomish County Extension: McCollum Park, 600 128th St. SE, Everett; 425-338-2400, ext. 5500, www.snohomish.wsu.edu. n "Preserve the Harvest" workshops, 9 a.m. and 1 p.m. sessions (choose one each day), $25 per session, $80 for four sessions; register at 425-257-6039, e-mail klchristen@cahnrs.wsu.edu. Basic canning, July 18, focus on food safety information and basic canning skills. Canning specialty items, Aug. 1, focus on jams and salsa. Pickling, Aug. 15, focus on canning green beans or cucumber dill pickles. Pressure canning, Aug. 29, focus on techniques for preserving low-acid foods like seafoods and meats. To have your cooking class or food event published, send it to Food Calendar, The Herald Features Department, P.O. Box 930, Everett, WA 98206, or e-mail it to features@heraldnet.com. READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. 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