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. Most classes are from 6:30 to 9:30 p.m., registration required.
Spanish-style tapas, hands-on with Kurt Stolte, May 10, $75; grilled quail with pine nuts and piquillo peppers-codornices a la plancha; mini scallop pies from galicia-empanadilas de vieras; Andaluz-grilled mini sandwiches with four porks and pimenton-bocadillo pringa; marinated stuffed squid-calamares rellenos a la vinegreta; bread canape with brandied blue cheese-montedito de cabralies al conac; lamb meatballs in a saffron-almond sauce; sherry-scented mushrooms saute with garlic-champinones al ajillo; Spanish sweet cream over seasonal fresh fruit with marcona almond dust-cremadina.
Italian Romagnola cuisine with Sabina Tinsley, May 14, $75; menu TBA.
Culinary Events Northwest: 3105 Alderwood Blvd., Suite Q, Lynnwood; 425-231-9239; www.culinaryeventsnw.com.
Spa cuisine with Leslie Lightner, 6:30 to 8:30 p.m. May 6, $42; oven-roasted chipotle almonds and pomegranate-key lime cocktail; Parmesan pita crisps with creamy cucumber spread; cashew chicken salad with baked wontons; pasta with asiago cheese and spinach; pear, apple and honey souffle.
Easy and elegant entertaining with Conni Brownell, 6:30 to 8:30 p.m. May 11, $45; creamy asparagus soup; field greens with raspberry vinaigrette; spring vegetable tart with goat cheese; grilled lamb chops with rhubarb chutney; lemon-drop mousse.
Thai grills and greens, hands-on with Pranee Halvorsen, 6:30 to 9 p.m. May 12, $58, limited to 18 students; grilled tamarind caramelized prawn; grilled lemongrass pork with spicy nam tok sauce and steamed sticky rice; Thai grilled eggplant salad; Thai grilled curry fish sauce in banana leaf; Thai iced coffee; grilled sweet rice and banana, wrapped in banana leaf.
Wine, artisan cheese and dessert pairing with Monica Bennett, Lane Scott and Leslie Lightner, 6:30 to 9 p.m. May 19, $48; tips and recipes for hosting wine, cheese and dessert parties.
Edmonds PCC Natural Market: 9803 Edmonds Way; 425-275-9036; www.pccnaturalmarkets.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.
Pacific Culinary Studio: 6915 Evergreen Way, Everett; 425-353-6468; www.pacificculinarystudio.com.
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.
Thai party appetizers, hands-on with Naomi Kakiuchi, 6:30 to 9 p.m. May 6, $55; Thai eggplant lettuce wraps; shrimp cakes with cucumber-peanut relish; Thai lemongrass and coconut beef; veggie skewers with peanut sauce; tropical fruit platter with lime-spiced salt; coconut macaroons.
Knife skills, hands-on with Nicholas Smith, 6:30 to 9 p.m. May 12, $55; learn to dice, mince, chop, brunoise and julienne; participants are to bring a chef’s knife and a paring knife to class.
Around the World in 61/2 curries with Lesa Sullivan, 6:30 to 8:30 p.m. May 13, $45; sauteed potatoes with curry and kari leaf; Jamaican curried lamb; Thai green curry with steamed veggies; Malay curry prawns; ground beef and curry casserole; fish ‘n’ chips house curry dip.
Feeding the hungray heart with Amanda Darby, 11 a.m. to 1 p.m. May 15, $45; recipes to prevent and control heart disease; zucchini and cheese; savory eggplant with roasted red pepper sauce; perky pesto; summer sweet lemon dressing; zesty roasted red pepper sauce.
3 dinners, 1 bag with Rachel Duboff, 6:30 to 8:30 p.m. May 19, $45; baked teriyaki chicken with brown rice and grilled baby bok choy; teriyaki chicken salad; fried rice with vegetables and chicken.
Beginners series, Part 2 — preparing the pantry, hands-on with Lesa Sullivan, 6:30 to 9 p.m. May 20, $55 per class or $50 per class for series; make dishes using beans, greens and pasta; flaky ‘fried’ chicken; sweet potato mashers with bacon; fruit and nut yogurt parfaits; low-fat hummus spread with whole wheat chips.
Resident Cheesemonger: 405 Main St., Edmonds; 425-640-8949; www.residentcheesemonger.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.
New York, New York, May 13, $45.50; flirtini cocktail; crab cakes with avocado tartar sauce and onion tea sandwiches; steak diane with smashed potatoes; roasted green beans with sizzled hazelnuts; Lindy’s cheese.
Celebrating the arrival of Copper River salmon, May 20, $45.50; gogonzola, sundried tomato and pesto torta; asparagus vichyssoise; citrus-marinated Copper River salmon over summer greens with orzo and arugula; sour cream-rhubarb pie.
Tutti a Tavola Cooking School: 3223 164th Ave. SW, Suite R, Lynnwood; 425-785-1286; www.tuttiatavola.org.
The basics of sauces, hands-on, noon to 3 p.m. May 8, $45, limited to 16 students; learn to make hollandaise sauce, cream sauce and basic meat gravies.
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