Culinary Events Northwest: 3105 Alderwood Blvd., Suite Q, Lynnwood; 425-231-9239; www.culinaryeventsnw.com.
Delectable summer sides with Conni Brownell, 6:30 to 8:30 p.m. July 15, $42; potato salad with fresh herb vinaigrette; baked tomato casserole with herbed bread crumbs; grilled flatbread with caramelized onions and blue cheese; field greens with summer fruit and pepitas in shallot-citrus vinaigrette; brown butter fruit tart.
Local berries, gourmet-style, hands-on with Joel Garmoran, 6:30 to 9 p.m. July 21, $50, limited to 18 students; strawberry gremolata; gooseberry panzanella salad; fresh berry chicories; wild blackberry flinstone ribs; the best polenta; raspberry shortcake with whipped mascarpone; vanilla tayberry jam.
Cool chocolate sensations with Leslie Lightner, 6:30 to 8:30 p.m. July 28, $45; chocolate mint cheesecake; double chocolate cream pie; chocolate banana trifle; fresh berries with white chocolate-sambuca cream.
Pacific Culinary Studio: 6915 Evergreen Way, Everett; 425-353-6468; www.pacificculinarystudio.com.
Food and wine under $25, with Dewey and Lindalee McCandlis, 6:30 to 8:30 p.m. July 14, $45; saffron seafood pasta; pizza with ricotta, figs, carmelized onion and balsamic; fresh ravioli in herbed marinara; sauteed greens with bacon on cheesy polenta; strawberry refrigerator pie.
Magnificent Mediterranean, hands-on with Lesa Sullivan, 6:30 to 9 p.m. July 15, $55; honey and herb sun tea; cold artichoke salad; steamed mussels in tomato-fennel broth with handmade pita; pomegranate granita.
Asian-inspired market menu with Ivy Manning, 3 to 5 p.m. July 17, $48; minced pork with fresh herbs in lettuce bundles; Thai shrimp and cucumber salad with sweet-salty dressing; Vietnamese grilled pork skewers with rice vermicelli and herb salad; tapioca pudding with spiced apricot compote and raspberries.
Simple, fresh dinner party with Lindalee McCandlis, 6:30 to 8:30 p.m. July 21, $45; salmon with mustard and brown sugar glaze; bay laurel-infused rice; bok choy with fried shallots; banana split with curried chocolate-coconut sauce.
A slow food supper, hands-on with Lesa Sullivan, 6:30 to 9 p.m. July 22, $60; smoked rosemary lamb with charmoula sauce; roast corn salad with heirloom tomatoes; farro salad with hazelnuts and tender greens; local bread and cheese platter; seasonal berry shortcake.
Kids Camp — fresh, fun cooking with Dorrie Lee and Lindalee McCandlis, 9 a.m. to noon July 26, $40; for ages 9 to 13; explore various cooking techniques that emphasize fresh fruits, vegetables and herbs.
Sweet Basil’s School of Cooking: 5820 156th SW, Edmonds; 425-743-7438; details by e-mailing sbasils@aol.com. Classes are 7 to 9 p.m. unless otherwise noted.
Friday night cocktail party, July 16, $45.50; vodka-thyme lemonade; strawberry-ginger caipirosca; pineapple-gin “kir”; spicy nuts; watermelon skewers; cucumber and smoked salmon sandwiches; parmesan-dusted meatballs; salami and cured olives; mashed potato focaccia; marinated mushrooms; grilled summer fruit and chocolate chip cookies with sea salt.
The flavorful world of marinades, July 22, $42.50; thyme, shallot and lemon with salmon; fresh herb and garlic chicken; beef with rosemary-balsamic marinade; spinach-and-artichoke salad with couscous cakes and feta; Roman cherry tart with almond crust.
Tutti a Tavola Cooking School: 3223 164th Ave. SW, Suite R, Lynnwood; 425-785-1286; www.tuttiatavola.org. All classes are hands-on with Joan Autry. Registration deadline is two days before class date.
Kids’ cooking classes, noon to 3 p.m. Saturdays, July 17 for ages 7 to 13, July 31 for ages 14 and up; $30 per child, $50 for two; make spaghetti with meatballs and red sauce; homemade salad dressing; dessert pizza.
Great Grill Almighty, 6 to 9 p.m. July 22, repeated 6 to 9 p.m. July 30, $45; discuss the best way to prepare meat for grilling, exploring marinades, rubs and brining; make kebabs, grilled pork chops and beef; confetti corn salad and barbecued new potatoes with bacon.
The Herald, P.O. Box 930, Everett, WA 98206, or features@heraldnet.com.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
