A Chef’s Kitchen: Classes with professional chefs, private setting, 6:30 to 8:30 p.m. unless otherwise noted; $55, registration required; 206-406-1517, e-mail achefskitchen@comcast.net. n Cake decorating 101, 6:30 to 9:30 p.m. April 17, $65. Carol Richardson teaches the basics of butter cream icing, frosting technique, designs and more. n Stocks and sauces, hands-on, 6:30 to 9:30 p.m. April 24, $65. Brendan O’Farrell instructs on homemade stocks and sauces, to pair with different dishes, and the wines to go with each. n Curry basics from around the world, 6:30 to 9:30 p.m. April 25, $60. Suzanne Hunter presents various styles of curry, including vegetarian, Indian, lemongrass and more.
Cooking Wheatless Culinary Studio: www.cookingwheatless.com or e-mail heidi@cookingwheatless.com to register or to get driving instructions. n Gluten-free baking classes, 10 a.m. to noon April 14, $40. Make angel food cake, rich banana nut bread, crusty olive-lemon Italian bread, and sorghum and almond-milk breakfast biscuits; register at www.cookingwheatless.com.
J. Matheson Kitchen &Gourmet: 2609 Colby Ave., Everett; 425-258-4589, www.jmatheson.com. Registration required. n Appetizers with pizzazz, 11:30 a.m. to 1:30 p.m. April 14, $37.50. Kay Bishop explores the world of appetizers from simple to sophisticated, including vegetarian options. Menu: baked almond brie, stuffed mushrooms, mini meat turnovers and mini vegetarian turnovers. n The Herb Farm secrets, 1 to 3:30 p.m. April 28, $67.50. Herb Farm executive chef Jerry Traunfeld demonstrates how to prepare asparagus lemon thyme soup, herb fettuccine, roasted halibut with carrots, rhubarb mint cobbler.
Pacific Culinary Studio: Pacific Culinary Studio, 6915 Evergreen Way, Everett, 425-231-9239, www.pacificculinarystudio.com. n Cooking from the Spanish pantry, 5 to 7 p.m. April 14, $45. n Springtime great grains and pasta, 6:30 to 8:30 p.m. April 18, $25. n Old Italy: Sfogliata, timpano torta, calzone and pizza, 6:30 to 9 p.m. April 19, $55, hands-on class, limited to 16. n Specialty desserts, 5 to 7 p.m. April 21, $38. n Cake decorating for spring, 6:30 to 8:30 p.m. April 25, $35. Carol Richardson demonstrates the basics of frosting flowers for your cakes, from violets to apple blossoms and more, as well as the basket-weave technique. n Born on the Bayou, 6:30 to 8:30 p.m. April 26, $40. Leslie Lightner introduces spicy Louisiana sausage, and shrimp and peach recipes like grilled shrimp remoulade, bayou coleslaw and peaches Foster. n Breakfast of champions with James White, 10 a.m. to noon April 28, $35. Chef James demonstrates breakfast at home like the pros, including eggs Benedict, smoked salmon bagel Benedict, French toast and omelets.
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 take place 7 to 9 p.m. Sweet Basil’s School of Cooking, 5820 156th St. SW, Edmonds; 425-743-7438. n Date night, 7 to 9 p.m. April 12, $42.50. Menu: Seared scallops with cream sauce on spinach; asiago, prosciutto and sage chicken; garlic mashed potatoes; caramel tart. n Spring fling, 7 to 9 p.m. April 19, $42.50. Menu: Risotto primavera with spring vegetables, salmon with dill sauce, sour cream and thyme rolls, rhubarb compote.
* Cinco de Mayo, 7 to 9 p.m. April 26, $39.50. Menu: Margaritas with melted cheese in tequila, chicken enchiladas verde, pork carnitas, black bean salsa, cilantro rice, margarita cake.
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.
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