Food calendar

Published 1:44 pm Tuesday, February 9, 2010

A Chef’s Kitchen: 16905 Talbot Road, Edmonds; 206-406-1517; www.a-chefs-kitchen.com or e-mail achefskitchen@comcast.net. Classes with professional chefs, private setting. Unless otherwise noted, classes are from 6:30 to 9:30 p.m., registration required.

“French Inspired,” hands-on with Bertrand de Boutray, Feb. 11, $70; traditional french onion soup with red onions, port and white wine, garnished with croutons and Swiss emmental cheese; breaded chicken breasts with a milanaise sauce and homemade pasta; bananas, kiwis and oranges with orange liquor Sabayon.

Ricotta and ravioli demonstration with Joe Zavaglia, Feb. 17, $70; learn to make ricotta and use it in ricotta- and spinach-filled ravioli; ricotta- and mushroom-filled prosciutto rotini; tomato-based sauce.

Christianson’s Nursery and Greenhouse: 15806 Best Road, Mount Vernon; 360-466-3821; www.christiansonsnursery.com. Make reservations at 360-466-3821.

Celebrate Mardi Gras with Joanne Romann, 1 p.m. Feb. 13, $12; jambalaya; red beans and rice; white chocolate bread pudding; King Cake.

Culinary Events Northwest: 3105 Alderwood Blvd., Suite Q, Lynnwood; 425-231-9239; www.culinaryeventsnw.com.

Curries of Asia, hands-on with Julie Little, 6:30 to 8:30 p.m. Feb. 10, $55; lamb curry; chicken and lentil curry with vegetables; watermelon curry; pork vindaloo; yellow fish coconut curry with papaya; Chiang Mai curry noodles; beef rendang; learn to make curry pastes.

Mardi Gras party, hands-on with Jemil Aziz, 6:30 to 9 p.m. Feb. 11, $55; chicken and sausage gumbo; etouffee; jambalaya; deep-fried okra; King cake; beignets with bourbon glaze.

A meat lover’s vegetarian buffet, hands-on with Darin Gagner, 6:30 to 9 p.m. Feb. 16, $55; kale with farro risotto; parsnip soup with thyme; roasted vegetables with a mustard- and wine-soaked currant sauce.

Moroccan feast, hands-on with Olaiya Land, 6:30 to 9 p.m. Feb. 17, $55; Moroccan crepes with honey, goat cheese and olives; chicken tangine with prunes and tomatoes; warm spinach salad with preserved lemon; marinated carrots with cumin, coriander and mint; pistachio phyllo pastries with orange-cardamom syrup.

Deliciously cheap eats with Conni Brownell, 6:30 to 8:30 p.m. Feb. 23, $42; roasted chicken thighs with apples and garlic; homemade sloppy joes; pork scaloppini with ginger and lime; pasta with smoked sausage and vegetables; bistro chicken with polenta; grilled vegetable panini.

J. Matheson Kitchen &Gourmet: 2609 Colby Ave., Everett; 425-258-4589; www.jmatheson.com. Registration required.

Oyster adventure with Kathy Jordan, 6 to 8 p.m. Feb. 11, $48.50; traditional fried, stewed and on-the-half shell oysters; Oysters Rockefeller, benedict, gumbo, blue jean hash, ono with fried oysters and lobster curry sauce.

The romance of wine and chocolate with Marja Murray, 2 to 4 p.m. Feb. 13, $34.50; get tips for tasting and describing wine; learn food and wine pairing techniques.

Vegetarian with an Asian influence with Kathy Jordan, 6 to 8 p.m. Feb. 16, $38.50; creamy macadamia nut soup; Oriental-style stuffed peppers with gingered carrots; Asian pasta primavera; individual chocolate souffles.

Crepes, sweet and savory (from scratch) with Anne Dubert-Kelly, 6 to 8 p.m. Feb. 18, $32.50.

5-minute artisan bread, hands-on with Paula Erickson, 6 to 8 p.m. Feb. 22, $42.50, limited to 15 students; artisan breads, chicken and vegetable chowder.

Cooling inflammation with Karen Lamphere, 6 to 8 p.m. Feb. 23, $27.50; learn the difference bewteen pro- and anti-inflammatory foods, plus preparation techniques and recipes.

Pacific Culinary Studio: 6915 Evergreen Way, Everett; 425-353-6468; www.pacificculinarystudio.com.

In a French kitchen with Lindalee McCandlis, 6:30 to 8:30 p.m. Feb. 10, $45; buckwheat crepes with leeks and cheese; pork with lentils du puy in mustard sauce; sauteed julienne seasonal vegetables; chocolate pot de creme.

Burger bar with Lindalee McCandlis, 6:30 to 8:30 p.m. Feb. 11, $45; Hawaiian chicken burger with pineapple and macadamia nut relish; Brazilian rock shrimp burger with grilled avocado salsa; oven fries in duck fat; veggie chips; creamy cheesecake burger on a glazed doughnut.

Cooking techniques and tricks of the trade, hands-on with Eric Wright, 6:30 to 8:30 p.m. Feb. 17; class is Part 1 of 2; learn knife skills, kitchen efficiency, get brine recipes and prepare braising country-style pork ribs; quick scalloped potatoes; garlic balsamic grilled asparagus. Cost is $55 per session or $100 for both. Part 2 takes place on March 3.

Grass-fed beef with Shelly Muzzall, 6:30 to 8:30 p.m. Feb. 18, $45; red wine spicy braised short ribs; shepherd’s pie with garden vegetables; smoky pesto, porcini and crimini mushroom crostini; meatballs in cream sauce; Moroccan meatballs with spicy tomato sauce.

Pizza, pizza with Lindalee Mc-Candlis, noon to 1 p.m. Feb. 19, $20; three-cheese pizza; housemade pesto, seasonal vegetable and pine nut pizza.

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.