Food Calendar

Published 10:01 am Tuesday, January 19, 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.

Soups, hands-on with Debbie Bodal, Jan. 20, $50; learn to make fish and chicken stocks from scratch, plus the following recipes: lobster bisque; mushroom barley and sausage soup with matzo balls; eggplant soup; cream of cauliflower soup.

Spanish-style tapas, hands-on with Kurt Stolte, Jan. 25, $80; potato, chorizo and olives; shrimp, anchovy, cornichon; Spanish deviled eggs; garlic shrimp; sauteed sherry-mushroom canapes; chilled mussels in vinaigrette; steamed clams in smoked paprika-sherry broth; tomato breads with chorizo; serrano ham with salted almonds; manchego cheese with quince paste.

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

Thai noodles, hands-on with Pranee Halvorsen, 6:30 to 9 p.m. Jan. 20, $58, limited to 16 students; green papaya salad and Dungeness crab with rice vermicelli; egg noodle salad with chicken and cilantro with peanut-and-lime dressing; stir-fry flat rice noodles with seafood, broccoli and black bean gravy; cellophane noodle soup with pork ball, tofu, Napa cabbage and green onion.

Make a chocolate heart box filled with truffles, hands-on with Bill Fredricks, 6:30 to 9 p.m. Jan. 21, $55, limited to 16 students; learn to make chocolate ganache and then hand-dip your truffles; discuss handling, storing and tempering chocolate and use of transfer sheets to make patterns.

Pies, pies, pies with Elizabeth Peckham, 5 to 7:30 p.m. Jan. 23, $52; partly hands-on, limited to 16 students; discuss four different pie crusts and ways to use them; make sour cherry pie; free-form apple gallete; lemon tartlets; chocolate mousse tartlets.

Big ideas for a tight budget with Leslie Lightner, 6:30 to 8:30 p.m. Jan. 27, $45; penne pasta with sausage and pepper sauce; chicken tetrazzini; beef, black bean and chorizo chili; white bean and vegetable stew in red wine sauce.

Upscale comfort food with Mark Schoenthaler, 6:30 to 9 p.m. Jan. 28, $55, limited to 16 students; roasted chicken pot pie with cheddar cornmeal crust; gourmet meatloaf with a red-eye barbecue sauce; confetti mashed potatoes; butter lettuce salad with chopotle French dressing; brioche bread pudding with custard sauce.

Wine, appetizer and dessert pairing with Monte “Lane” Scott and Leslie Lightner, 6:30 to 8:30 p.m. Feb. 3, $48. Note: Class takes place at WineStyles, 22833 Bothell-Everett Highway, Suite 104,Bothell. Sweet and spicy candied pecans; crab wonton wraps; pork potstickers with honey-orange sauce; beef tenderloin skewers with gorgonzola dipping sauce; lemon pound cake with fresh raspberry sauce; chocolate-cream espresso torte.

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

A Greek celebration with Nina Blackwell, Ann Erickson and Andreanna Raptis Zafirloupos, 6 to 8 p.m. Jan. 20, $38.50; rice pilaf; stuffed grape leaves; chicken stefato.

Moroccan feast with Ron Bryan and Paul Tonnes, 2 to 4 p.m. Jan. 23, $48.50; couscous; vegetable tagine; four assorted vegetable side salads; chicken with lemon and olives with vegetables.

French cooking with Anne Dubert-Kelly, 6 to 8 p.m. Jan. 26, $32.50; chicken liver terrine; Chef’s Surprise; King’s Cake.

Valentine cookie decorating, hands-on with Diana Nishimoto, 6 to 8 p.m. Feb. 3, $35.

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

Great food fast with Lindalee McCandlis, 6:30 to 8:30 p.m. Jan. 20, $45; fumee-poached halibut and scallops with tarragon beurre blanc; lemon cous cous pilaf; seasonal roasted vegetables with pasta and fresh bocconcini; braised chicken with orange and scallion; lemon custards.

Celebrating Chinese New Year, hands-on with Naomi Kakiuchi, 6:30 to 9 p.m. Jan. 21, $55; three-mushroom dumplings; Buddha’s Delight stir-fry vegetables; Hong Kong-style chow mein with chicken; steamed fish with sesame; scallions and black bean sesame balls.

Primi piatti (first-course dishes) with Lindalee McCandlis, noon to 1 p.m. Jan. 22, $20; polenta pie with sausage, cheese and tomato sauce.

A cook and wine lovers’ tour of Washington wine country with Dewey and Lindalee McCandlis, 6:30 to 8:30 p.m. Jan. 27, $45; wine pairings with fennel soup with pernod cream; pumpkin seed and mushroom toast; house smoked chicken and mushroom risotto; rib eyes with Oregon blue and Lavender creme brulee.

Simply Mediterranean, hands-on with Lesa Sullivan, 6:30 to 9 p.m. Jan. 29, $55; Tuscan white bean dip; grilled pita wedges with zatar seasoning; Israeli couscous with feta, cucumbers and tomatoes; oven-grilled lamb kebabs; honeyed yogurt with seasonal fruit.

Slow and savory Italian with Lindalee McCandlis, 6:30 to 8:30 p.m. Feb. 3, $45; clam soup with Israeli cous cous; seasonal vegetable custard; beef braised in barolo; chocolate panna cotta.

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.

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.