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.
Chef Debbie Bodal is traveling to Indonesia in October, and invites those interested in Indonesian cooking to join her. Several cooking classes and some optional excursions are planned; $2,700; registration open now through Aug. 1, with more details at 206-406-1517.
Caribbean cuisine with Carol Richardson, 6:30 to 9:30 p.m. May 21, $65. Menu: black bean hummus; fried plantains; pigeon peas and rice; Cuban sandwiches; tembleque. Class limited to wait-list sign-up only.
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 three dishes a year.
The Essential Baking Company: Classes at Cook’s World, 2900 NE Blakely St., Seattle; registration required; 206-528-8192, www.essentialbaking.com. Classes from 6:30 to 9:30 p.m. unless otherwise noted.
Rustic bread baking, May 15, $65; repeated on May 27, same time and price.
Pizza workshop, June 9, $60.
J. Matheson Kitchen &Gourmet: 2609 Colby Ave., Everett; 425-258-4589, www.jmatheson.com. Registration required.
Basic knife skills, hands-on with Kie Thompson, 6 to 7:30 p.m. May 15, $20, limited to 15 students. Chopping, dicing, mincing techniques, as well as knife safety, maintenance and other topics.
A perfect burger with David Holcomb, 2 to 4 p.m. p.m. May 17, $25. Menu: classic American burger, Hawaiian burger, classic chicken burger and blue cheese-filled burger.
Vegetarian — easy but elegant side dishes with Ande Janousek, 6 to 8 p.m. May 19, $50. Menu: chilled English pea soup; mixed beet salad with mustard vinaigrette; grilled asparagus with oil-poached egg and parmesan; raw strawberry sorbet.
Pizza with pizzazz with Paula Erickson, 6 to 8 p.m. May 21, $32.50. Menu: margherita pizza; artichoke and goat cheese pizza; caramelized onion marmalade pizza; pepperoni with black olive, mushroom and pepper pizza; green salad.
Final Touch Finishing School session for ages 11 to 17, 1 to 5 p.m. June 7; $45. Class covers introductions, posture, manners for social settings and more.
Kids’ summer cooking camp with Paula Erickson and Erin Pakinas, 11 a.m. to 2 p.m. daily, June 23-27; $45 per day. Introduces cooking terminology, technique and explanations of how to follow recipes and cooking from scratch. Camp is for ages 10 to 13; designed for 8 to 12 students.
Pacific Culinary Studio: 6915 Evergreen Way, Everett; 425-231-9239, www.pacificculinarystudio.com. Classes are 6:30 to 8:30 p.m. unless otherwise noted.
Thai noodles, hands-on with Pranee Halvorsen, 6:30 to 9 p.m. May 14, $55. Learn to make rice noodles, egg noodles, cellophane noodles and others. Menu: Egg noodles in Chiang Mai chicken curry sauce; fresh rice noodles stir-fried with pork, Chinese broccoli and Thai basils; spicy rice vermicelli with shrimp in red chili and lime dressing; seafood salad with cellophane noodles, ground peanuts, minced pork, garlic and more; sweet rice noodles with grated coconut and sesame seeds.
Everyday Italian with Iole Aguero, 6:30 to 9 p.m. May 15, $45. Menu: matriciana with gemelli pasta, smoked bacon, onions and tomatoes; penne al balsamico with pine nuts, basil, garlic and balsamic vinegar; bow-tie pasta with cauliflower, garlic, parsley and red pepper; fettuccine with prawns and tomatoes.
Detoxify with Asian spring foods, partly hands-on with Tiffany Pollard, 6:30 to 9 p.m. May 22, $40. Menu: sour plum marinated asparagus, bitter greens salad with lemon garlic dressing and artichoke hearts, snow peas and cabbage nori rolls; Indian rice pudding with mango.
Simple ideas for shellfish with Conni Brownell, 6:30 to 8:30 p.m. May 29, $45. Menu: Brazilian shrimp stew; steamed mussels with green olive tapenade; sausage stuffed grilled calamari; seared scallops with citrus salsa; lobster with herb cream sauce and pasta.
Introduction to Indian cuisine with Julie Little; 6:30 to 9 p.m. June 4; $55. Menu: garam masala spice blend, rich clarified butter; pork vindaloo; dahl; tandoori fish; orange-cucumber raita; chicken curry.
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 special occasion brunch, May 15, $45.50. Menu: bacon, green onion and cheddar quiche; asparagus with lemon foam; crab, mango and avocado salad; panna cotta with strawberry-vin santo sauce.
Secret recipe for dilled asparagus, hands-on, choose one session, 7 to 9 p.m. May 27, 28 or 29, $42.50. Meal provided with class, guests take home a quart of dilled asparagus and recipe plus technique for canning.
Winemakers dinner cruises: 6:30 to 9:30 p.m. May 29, contact Waterways Cruises for departure and cost details; 206-223-2060, www.waterwayscruises.com.
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.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
