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.
Chinese cooking with Suzanne Hunter, 6:30 to 9:30 p.m. June 9, $65. Menu: stir-fried velveted chicken breast, orange spare ribs, pot stickers with beef and water chestnuts; gingered lamb with leeks, turnips and noodles; steamed black cod with ginger, scallions and wine; braised chicken thighs with anise, cinnamon and sugar; bean threads with carrots and shitake mushrooms.
Tantalizing tapas with Ernesto Pino, 6:30 to 9:30 p.m. June 17, $65. Menu: scallops in cava and saffron sauce; Basque mushroom toasts; shrimp in sherry sauce; chorizo sausage in red wine sauce; toasted herbed almonds.
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.
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.
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.
Pizza workshop, June 9, $60.
J. Matheson Kitchen &Gourmet: 2609 Colby Ave., Everett; 425-258-4589, www.jmatheson.com. Registration required.
A perfect burger with David Holcomb, 2 to 4 p.m. May 31, $32.50. Menu: classic American burger, amazing Hawaiian burger, classic chicken burger and blue cheese burger.
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.
Cooling Inflammation with Food, with nutritionist Karen Lamphere, 6 to 8 p.m. June 17, $25. Menu: salmon salad surprise, golden quinoa salad with mango and walnuts; braised fennel with olives, sun-dried tomato and basil.
Kids’ summer cooking camp with Paula Erickson and Erin Pakinas, 11 a.m. to 2 p.m. daily, June 23 through 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.
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.
Knife skills, hands-on with Seppo Farey, 6:30 to 9 p.m. June 5, $55, class limited to 16. Evening will include terminology, and skills including mincing herbs, cutting whole chickens and preparing lemon cilantro chicken soup; students provide own knives and aprons.
An introduction to Greek cuisine, hands-on with Julie Little, 6:30 to 9 p.m. June 12, $55, class limited to 18. Menu: stuffed grape leaves; tzatziki with homemade pita; fried calamari with roasted pepper mayonnaise; chicken lemon soup; spinach phyllo pie; grilled marinated chicken wings; traditional Greek salad; semolina cake.
True Georgia, with Carol Richardson, 6:30 to 9 p.m. June 17, $40. Menu: slow-roasted Vidalia onion soup; low country pilau with shrimp and pecans; Georgia Brunswick stew; brown butter peach and pecan cinnamon tart; mint julep iced tea.
The beautiful platters of Italy, with Iole Aguero, 6:30 to 9 p.m. June 18, $42. Learn to assemble traditional Italian meat, cheese and vegetable platters, as well as a gorgonzola torte and roasted peppers with capers and olives.
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.
Secret recipe for dilled asparagus, hands-on, choose one session, 7 to 9 p.m. May 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.
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. Advance 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.
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.
