Food calendar

Published 11:12 am Tuesday, April 20, 2010

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

Crepes the World Over, hands-on with Leslie Lightner, 6:30 to 9 p.m. today, $50, limited to 18 students; Asian moo shu pork crepes; French crepes with roasted spring vegetables and fresh herbs; buckwheat bilinis with smoked salmon and creme fraiche; Northwest beer batter crepes with spinach and mushrooms; Hungarian crepes with almonds and chocolate sauce; German crepes with fresh fruit.

French mother sauces, hands-on with Mark Schoenthaler, 6:30 to 9 p.m. April 22, $55, limited to 18 students; bechamel sauce with macaroni and cheese; sauteed chicken breast supremes with veloute sauce; hollandaise sauce over eggs Benedict; brown sauce over grilled steak and mushrooms; pasta with rich tomato sauce.

Cupcakes, hands-on with Carol Richardson, 6:30 to 9 p.m. April 28, $48, limited to 16 students; lemon poppyseed cupcakes; lemon buttercream frosting; devils food cupcakes; dark chocolate buttercream; jelly-filled peanut butter cupcakes with peanut butter frosting; ginger orange cupcakes with ginger cream cheese frosting.

Everything’s Better With Salsa — a Cinco de Mayo celebration, hands-on with Leslie Lightner, 6:30 to 9 p.m. April 29, $55, limited to 16 students; homemade salsas and guacamole with blue tortilla chips; shrimp, avocado and baby greens salad with tequila-cilantro aioli; rice and chicken with salsa verde; fried crisp pork with chili-peanut sauce; kahlua flan; perfect scratch margarita.

Specialty desserts With European Flair with Tiberio Simone, some hands-on portions, limited to 16 students, 6:30 to 9 p.m. May 4, $55; chocolate mousse in handmade chocolate cups; profiteroles with fresh pastry cream; creme brulee; candied orange peel; pistachio cookies; pine nut, fig and honey tart with caramel sauce; delectable chocolate truffles.

Edmonds PCC Natural Market: 9803 Edmonds Way; 425-275-9036; www.pcc naturalmarkets.com.

Cooling inflammation with food with Karen Lamphere, 6:30 to 9 p.m. May 5, $35 PCC members, $40 nonmembers; spring vegetable salad; curried vegetable stew; green beans with quinoa and fresh herbs; fruit salad with coconut vanilla creme; Thai green curried coconut tempeh; register at 206-545-7112.

Evergreen Middle School: 7621 Beverly Lane, Everett, in the main building; register at 425-353-6468; www.wholefoodsnutrition.com.

Spring detox, 6:30 to 8:30 p.m. April 29, $32; learn the body’s elimination process and the energy-building, health-promoting properties of food; learn to minimize toxic chemical exposure and get recipes for coconut green smoothie; toasted walnut hummus; wilted greens with lemon-miso dressing; curried apple-quinoa salad.

Jennings Park Barn: 6915 Armar Road, Marysville; register at 360-363-8400; www.wholefoodsnutrition.com.

Spring detox, 7 to 9 p.m. April 27, $25; learn the body’s elimination process and the energy-building, health-promoting properties of food; learn to minimize toxic chemical exposure and get recipes for coconut green smoothie; toasted walnut hummus; wilted greens with lemon-miso dressing; curried apple-quinoa salad.

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

The Pressured Cook with Lindalee McCandlis, 6:30 to 8:30 p.m. today, $45; pork tenderloin in vanilla pear brandy sauce; creamy mashed potatoes; sun-dried tomato and mushroom risotto; kale with bacon and spring onions; rhubarb sauce over vanilla ice cream.

Meet me at the Kasbah in Morocco, hands-on with Lesa Sullivan, 6:30 to 9 p.m. April 22, $55; baked fish with charmoula sauce; green salad with preserved lemon and olive dressing; fava bean puree with warm pita bread; tomato, garbanzo bean and apricot couscous; almond and orange flower strudel.

Gluten-free baking with Dorrie Lee and Janell Farnsworth, 11 a.m. to 1 p.m. April 24, $45; learn to make your own baking mixes or pick from pre-packaged mixes; learn the basic staples of gluten-free cooking; recipes include quinoa zucchini muffin; three-grain cereal; quinoa side dish.

Wine basics with Dewey and Lindalee McCandlis, 6:30 to 8:45 p.m. April 28, $45; learn how to tell good wine from bad, get storage tips and enjoy regional wines paired with appetizers.

A French affair, hands-on with Lesa Sullivan, 6:30 to 9 p.m. April 29, $55; onion tart with anchovies and olives; rich beef stew with tomatoes and orange essence; sauteed onion, eggplant, tomato and red pepper ratatouille; salad greens with mustard vinaigrette; open-faced apple tart with tangy cream sauce.

Real food, real fast with Lindalee McCandlis, 6:30 to 8:30 p.m. May 5, $45; turkey caprese burger; balsamic marinated mushrooms and asparagus; Northwest-style steamed clams with pasta; rice paper-wrapped salmon and spinach with caper sauce.

Resident Cheesemonger: 405 Main St., Edmonds; 425-640-8949; www.residentcheese monger.com. Cheese tastings, noon to 4 p.m. Saturdays. Cheese classes, various times, dates and costs, see Web site for details.

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.

Mother’s Day brunch, April 27, $42.50; mango-champagne cocktail and warm salmon spread on baguette slices; spring garden soup with French croque monsieur and spring green salad with strawberries, sugared almonds and lemon-honey vinaigrette; individual pineapple-caramel upside-down cakes.

Tutti a Tavola Cooking School: 3223 164th Ave. SW, Suite R, Lynnwood; 425-785-1286; www.tuttiatavola.org.

Italian Lovers Unite, 6 to 9 p.m. April 30, limited to 16 students, $45; learn basic Italian-American dishes.

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.