A Chef’s Kitchen: 16905 Talbot Road, Edmonds; 206-406-1517; www.a-chefs-kitchen.com or e-mail firstname.lastname@example.org. Classes with professional chefs, private setting. Unless otherwise noted, classes are from 6:30 to 9:30 p.m., registration required.
Italian Romagnola cuisine with Sabina Tinsley, Feb. 25, $75; eggplants as prepared by Aunt Irene; ricotta gnocchi with sausage, cream and truffle sauce; pan-fried lamb chops romagnolan style; panna cotta with citrus.
High in the sky with Jeff Maxwell, 6:30 to 9 p.m. March 16, $80; serrano wrapped beecher’s flagship cheese with pear vinaigrette and marcona almonds; butternut squash bisque; toasted pepitas and sherry-scented creme fraiche; grilled wild king salmon; Dungeness crab and bacon fondue; corn pudding and paprika vinaigrette.
Culinary Events Northwest: 3105 Alderwood Blvd., Suite Q, Lynnwood; 425-231-9239; www.culinaryeventsnw.com.
Omelets and souffles with Mark Schoenthaler, 6:30 to 8:30 p.m. Feb. 24, $45; French-style omelets; stuffed omelets; frittatas souffle omelets; Dutch babies with fruit and whipped cream; Grand Mariner souffles with orange custard sauce; chocolate souffles with chocolate sauce; frozen lemon souffles with berry sauce.
Ravioli and lasagna with Iole Aguero, 6:30 to 8:30 p.m. Feb. 25, $45.
Chinese wok-a-thon with Julie Little, 6:30 to 9 p.m. March 3, $55, limited to 16 students; stir-fried chicken with cashews; moo shoo pork with homemade Mandarin pancakes; Sichuan beef; stir-fried seafood; chili shrimp with bean sauce stir-fried rice; Mandarin fried rice; stir-fried vegetables; Chinese broccoli with ginger sauce deep fry; vegetarian spring rolls; pan-fried noodles with pork Shang Palace.
Easy and healthy weeknight with Olaiya Land, 6:30 to 8:30 p.m. March 10, $45; shrimp stir-fry with baby bok choy and mushrooms; easy roast chicken with lemon and rosemary; roasted root vegetables with poached eggs; smoky Guinness Stout chili and clementine-pomegranate salad with pistachios and halva.
J. Matheson Kitchen &Gourmet: 2609 Colby Ave., Everett; 425-258-4589; www.jmatheson.com. Registration required.
Easter dinner with Trudy Tobiason, 6 to 8 p.m. March 3, $37.50; chicken Gloria; orange glaze asparagus; red and white potatoes with parsley and butter; meringue with strawberries and whipped cream.
Moroccan dinner with Ron Bryan and Paul Tonnes, 2 to 4 p.m. March 6, $48.50; couscous; vegetable tangine; assorted vegetable side salads; chicken with lemon, olives and vegetables.
Spring detox with Karen Lamphere, 6 to 8 p.m. March 9, $27.50; discuss food and supplements that support the organs requiring detoxification; learn to minimize toxic chemical exposure.
Pacific Culinary Studio: 6915 Evergreen Way, Everett; 425-353-6468; www.pacificculinarystudio.com.
Flavorful Thai favorites, hands-on with Naomi Kakiuchi, 6:30 to 9 p.m. Feb. 24, $55; crystal shrimp spring rolls with sweet chili sauce; salmon in rice paper wraps with coconut ginger sauce; jasmine sticky rice; cucumber salad with Thai lime dressing; grilled pineapple with white pepper and coconut over coconut ice cream.
Seafood and Eat It with Lesa Sullivan, 6:30 to 8:30 p.m. Feb. 25, $45; smoked salmon chowder; shrimp pasta al arrabiata; seared halibut with salsa verde; sensational ceviche.
Cooking techniques and tricks of the trade Part 2 with Eric Wright, 6:30 to 9 p.m. March 3, $55; poached chicken breast and sherry cream sauce; pan-roasted broccoli with brown lemon butter; pan-roasted new potatoes with rosemary.
Irish fare with Jay DeLong, 6:30 to 8:30 p.m. March 4, $42; Irish soda bread with honey butter; cole slaw with blue brie dressing; game hen with Mead applesauce; strawberry and Irish Cream Fool (an Irish dessert).
Ribs with Julie Reinhardt, 6:30 to 8:30 p.m. March 10, $45; learn to remove the membrane, make and apply a dry rub, discuss fire and smoke techniques for all fuel types and get side dish recipes.
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 email@example.com.