Food calendar
Published 1:11 pm Tuesday, October 28, 2008
A Chef’s Kitchen: Classes with professional chefs, private setting. Unless otherwise noted, classes are from 6:30 to 8:30 p.m., $55, registration required; 206-406-1517, www.a-chefs-kitchen.com, or e-mail achefskitchen@comcast.net.
Japanese entertaining with Hiroko Sugiyama, 6:30 to 9:30 p.m. Nov. 7, $70. Menu: vegetable gyoza; yudofu/shabu shabu; chestnut rice; pan-seared hamachi yellow tail with seasonal vegetables; fresh persimmon and hojicha; green tea.
Pies and tarts, hands-on with Suzanne Hunter, 6:30 to 9:30 p.m. Nov. 17, $65.
Christianson’s Nursery and Greenhouse: 15806 Best Road, Mount Vernon; register at 360-466-3821, www.christiansonsnursery.com.
Cooking with herbs — harvest time, 11 a.m. Nov. 1, $12. Menu: Norfolk mushroom turnovers; coriander bread; wild rice salad with smoked turkey; apple cake with Calvados sauce.
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 3 dishes a year.
J. Matheson Kitchen &Gourmet: 2609 Colby Ave., Everett; 425-258-4589, www.jmatheson.com. Registration required.
Pie baking contest — pies must be prepared in advance; judging 1:30 to 2:30 p.m. Nov. 1, pies must be homemade, baked in an 8- to 10-inch pan; no canned fillings, commercial mixes or boughten crusts; details at 425-258-4589, www.jmatheson.com.
Fabulous foccacia with Paula Erickson, 2 to 4 p.m. Nov. 8, $25. Menu: caramelized onion, blue cheese and walnut foccacia; sea salt-and-rosemary foccacia; grape foccacia with roasted beet salad.
Holiday pies with Ron Bryan, 2 to 4 p.m. Nov. 15, $37.50. Apple, pumpkin and pecan pie recipes, plus tips for a flaky pie crust.
Cooling inflammation with food, with Karen Lamphere, 6 to 8 p.m. Nov. 20, $29.50. Learn the difference between pro and anti-inflammatory foods, sample healthful recipes and hear about the best food preparation techniques.
Pacific Culinary Studio: 6915 Evergreen Way, Everett; 425-231-9239, www.pacificculinarystudio.com.
Knife skills with Seppo Farey, hands-on, 6:30 to 9 p.m. Oct. 29, $55, class limited to 16. Students bring own knives, help to prepare lemon cilantro chicken soup. Learn how to julienne, dice, chop, mince and fillet, plus tips for knife-sharpening and care.
Perfect autumn pies and tarts with Hope Sandler; 6:15 to 9:15 p.m. Oct. 30, partly hands-on; class limited to 20 students; $48. Menu: apple-cranberry crostata; lemon tart with lavender creme; caramel pumpkin pie; citrus-scented pecan pie; pate brisée, pate sucrée; quick press-in shortbread pastry crust. Also practice mixing, rolling and shaping crusts and toppings.
Easy Thai with Pranee Halvorsen, 6:30 to 9 p.m. Nov. 5, $58. Menu: crispy spring rolls with mixed vegetable-and-pork filling and plum and sweet chili sauce; sweet-and-sour soup with seafood; Massaman curry with beef, onion and potato; stir-fry rice noodles with pork, Chinese broccoli and gravy; steamed taro in coconut milk.
Quick sauces and gravies with James White, 6:30 to 8:30 p.m. Nov. 6, $45. Menu: supreme white sauce; classic cheese sauce; red wine sauce; chicken glaze; garlic cream.
Holiday open house event, 4:30 to 7 p.m. Nov. 7; complimentary wine tasting, hot apple cider, appetizers; demonstrations and samples of local vendors’ items.
Food and wine pairing for the holidays with Dewey McCandlis and Leslie Lightner, 5 to 7 p.m. Nov. 8, $48. Get ideas for sumptuous wine and holiday food pairings from appetizers through dessert, featuring the best domestic and imported wines.
Four meals, one pan, under an hour to prepare, with Leslie Lightner, 6:30 to 8:30 p.m. Nov. 12, $45. Menu: fish soup with lemon aioli; pork chops with bok choy and rice noodles; lamb and white beans with rosemary; tomato-and-sausage risotto.
Pizza and calzones with Iole Aguero, 6:30 to 9 p.m. Nov. 13, hands-on, limited to 20 students; $55. Menu: pizza margherita; pizza with pepperoni, artichokes, sweet onions, olives and red peppers; ricotta, mozzarella and mushroom calzone; spinach calzone; rosemary focaccia.
Freeze now, party later, with Leslie Lightner, 6:30 to 8:30 p.m. Nov. 19, $42. Menu: pork pot stickers; mini turkey burger “sliders” with gorgonzola; chicken-and-black bean taquitos with adobo sour cream; spinach-and-feta spanikopita.
Resident Cheesemonger: 405 Main St., Edmonds; 425-640-8949, www.residentcheesemonger.com. Cheese tastings, noon to 4 p.m. Saturdays. Cheese classes, 6 to 7:30 p.m. third Thursdays, free.
Sweet Basil’s in Edmonds: Reservations required for all classes. Unless otherwise noted, classes are 7 to 9 p.m., Sweet Basil’s School of Cooking, 5820 156th St. SW, Edmonds; 425-743-7438.
A French holiday with chef Bertrand de Boutray, $45.50. Menu: crab cake with orange butter sauce, shredded spinach and red bell pepper puree; poached salmon with truffles and shrimp in cream sauce; glazed turnips and carrots; pear clafoutis with blackberry coulis and creme chantilly.
Wine classes with Dieter Schafer: All take place at South Seattle Community College, 6000 16th Ave. SW, Seattle, unless otherwise noted. Prices are per person, for entire series, or in some cases, for the one-night class. Reservations or registration are required to the phone numbers listed.
Sight, smell, taste — Wine tasting primer, 6 to 9 p.m. Tuesdays, ongoing; $83; 206-764-5339, www.LearnatSouth.org.
Young Chef’s Academy mini cooking classes: 15111 Main St., Suite A-104, Mill Creek. 5 to 8 p.m. Oct. 31, several 30-minute classes of a variety of popcorn recipes; evening also includes screenings of a free family movie; free, but reservations required at 425-379-2433.
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.
