Pacific Culinary Studio: Holiday Entertaining with Brett Bumgarner, 7 to 9 p.m. Nov. 19, $55; “Holiday Delight,” vegetarian dishes with Birgitte Antonsen, 7 to 9 p.m. Nov. 20, $50; Sauces and Beyond with Brett Bumgarner, 7 to 9 p.m. Nov. 21, $45; Holiday Cookies with Brett Bumgarner, 11 a.m. to 1 p.m. Dec. 2, $45; “Holiday Gifts from the Kitchen” with Brett Bumgarner, 11 a.m. to 1 p.m. Dec. 3, $35; Northwest Winter Solstice Seafood Feast, 7 to 9 p.m. Dec. 4. $85. Pacific Culinary Studio, 6915 Evergreen Way, Everett, 425-231-9239 or www.pacificculinarystudio.com.
Parks and Recreation classes: Easy Holiday Appetizers, 7 to 9 p.m. Nov. 20, $15, $8 supply fee. To register, call 425-257-8300, www.everettwa.org/parks.
Sno-Isle Natural Foods Co-op: “Vegan Comfort Foods,” with Tami Wheeler and Austin Hicks, chefs at Vegete, 6 to 7:30 p.m. Nov. 20, $5; “Nutritional Needs of Vegetarians,” 6:15 to 7:45 p.m. Dec. 3, $10, $5 members. Classes in the Co-op’s classroom, Public Market Building, 2804 Grand Ave., Everett; 425-259-3798.
Sweet Basil’s fall schedule: “A Southern Thanksgiving,” corn and oyster chowder, turkey glazed with bourbon and served with southern cornbread stuffing and fresh cranberry sauce, spiced sweet potatoes, wilted winter greens and black-eyed peas, buttermilk biscuits and pumpkin chiffon pie with hint of rum, 7 to 9 p.m. Nov. 18 and Nov. 20, $36.50; Holiday Open House, 2 to 5 p.m. Nov. 30; Holiday Entertaining, featuring everything from appetizers to desserts, Dec. 9, 11 and 16, $36.50. Reservations required for all classes. Sweet Basil’s School of Cooking, 5820 156th SW, Edmonds; 425-743-7438.
The Kitchen Door: “Holiday Pie for Breakfast, Lunch and Dinner,” with Shirlee Read, 1 to 5 p.m. Dec. 7, limited to 8 students, $85; Guest chef Hsiao-Ching Chou teaches recipes from “Words to Eat By,” 2 to 6 p.m. Dec. 13, $95. Registration required. Classes at The Chinook Center and Whidbey Institute’s Thomas Berry Hall, Whidbey Island; 888-278-0866 or www.thekitchendoor.net.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
