Food calendar

Culinary Events Northwest: 425-231-9239; www.culinaryeventsnw.com. Lessons 6:30 to 9 p.m at Albert Lee, 18620 33rd Ave. W., Lynnwood, unless otherwise noted.

•Pioneer and Klesick farm tours and grilling excursion: 3:30 to 8:30 p.m. July 30, $85. Shuttle provided from Lynnwood to Stanwood for a tour of both farms. Then Chris Starkenberg offers an outdoor grilling class featuring products of Pioneer and Klesick farms. Menu includes tenderloin tips diablo; pork medallions wrapped in bacon; roasted spicy sweet corn; and twice-baked potatoes.

•Buckle, Crisp, Cobbler: 6:30 to 9 p.m. Aug. 3, $48. Partial hands-on class, limited to 20. Carol Marty, owner of Carol’s Creative Confections, teaches easy and elegant recipes for fruit-filled desserts, such as blueberry vanilla crisp, plum-nectarine buckle, raspberry-rhubarb biscuit cobbler and peach brown betty.

Le Gourmet Depot: 110 Cedar Avenue, Suite 102, Snohomish, 360-217-7145, www.legourmetdepot.com; (also see classes for Tutti a Tavola Cooking School below).

•Cherries six ways: 7 to 9 p.m. July 27, $30. Call for menu.

Pacific Culinary Studio: 6915 Evergreen Way, Everett; 425-353-6468; www.pacificculinarystudio.com.

•Small summer plates and wine cocktail: 6:30 to 9 p.m. July 28, $55 (hands-on). Menu includes basil-dressed melon and prosciutto with black pepper-orange mascarpone; rum glazed shrimp and mango; green curry cashew sauce with chicken satay; pear and vanilla mimosa.

•Seafood on the grill: 6:30 to 9 p.m. July 29, $55 (hands-on). Class will feature alder-smoked wild salmon. Also shrimp kebabs with blackberry sauce and cracked Dungeness crab with herbed garlic butter.

Tutti a Tavola Cooking School: 425-785-1286; www.alltothetable.com. All classes are $30 per adult, 7 to 9 p.m. and taught by Joan Autry, unless otherwise noted. They are held at Le Gourmet Depot, 110 Cedar Avenue, Suite 102, Snohomish, 360-217-7145, www.legourmetdepot.com. Registration at either phone number.

•Walking the farmers market: July 28 and Aug. 11. Check out what looks good at the Snohomish Farmers Market, bring it back to the kitchen and prepare it for a meal. Ingredients may include fresh meat, poultry, dairy, eggs, berries, vegetables and legumes. Explore what’s seasonal, how to check for freshness and learn how to shop on your own. (This class is offered several time during the summer, with changing menus.)

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.