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. Unless otherwise noted, classes are from 6:30 to 9:30 p.m., registration required.
•A taste of Thai: April 18, Pranee Halvorsen, cooking instructor and owner of I Love Thai Cooking compares and contrasts traditional cooking techniques, use of ingredients and the flavor profiles of Thai cooking. Recipes include pork in phanang curry and stir-fried chicken and cashew nuts. $70.
•BBQ: Oysters and ribs: April 20, with Nick Musser, executive chef of Seattle’s Icon Grill. $75. Menu includes Pacific oysters with fire roasted tomato salsa, grilled asparagus salad, pale ale braised pork ribs and warm grilled fingerling potato salad with garlic aioli.
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.
•Thai fresh: April 14, $56. Spring menu uses fresh seafood, tropical fruit and seasonal vegetables. Fundamentals of Thai cooking includes traditional curry, salad, soup, stir-fry and dessert.
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).
•Spring brunch: 11 a.m. to 1 p.m. April 17, $30. Learn how to make house-cured Canadian bacon, perfect poached eggs, homemade English muffins, and Hollandaise sauce for eggs Benedict. The lesson also includes sweet potato hash and seasonal fruit with mango-lime cream and ruby red mimosas. A free Easter egg decorating session follows the class.
Pacific Culinary Studio: 6915 Evergreen Way, Everett; 425-353-6468; www.pacificculinarystudio.com.
•Northwest flavors: 6:30 to 8:30 p.m. April 13, $45. A Northwest experience starts with a local wine selection to complement rosemary walnuts, asparagus salad with roasted herbs, mac and cheese with dungeness crab, rhubarb crisp with vanilla whip cream.
•Spring traditions: 6:30 to 9 p.m. April 14, $55. Favorite dishes from spring holidays, including noodle kugel, roast lamb with spring herbs, grilled asparagus with rhubarb vinaigrette.
Sweet Basil’s School of Cooking: 5820 156th SW, Edmonds; 425-743-7438; www.sweetbasilgourmet.com, e-mail sbasils@aol.com.
•Easy gourmet for two: 6:30 to 9:30 p.m. April 13, $55. Cooking for two, with recipes such as pan-seared salmon with asparagus lemon salad, chicken Florentine risotto with garlic parmesan cream, Mediterranean chicken with rice pilaf and dessert of mini orange chocolate chunk cake.
•Pleasure of pasta: 9:30 a.m. to 12:30 p.m. April 14, $50. Learn to make pasta and pair it with sauces. Recipes include shrimp and mushroom linguini with creamy herb sauce, Italian lemon chicken with farfalle pasta and whole wheat pasta with artichoke heart pesto.
•Tuscan cocktail party: 6:30 to 9:30 p.m. April 14, $55. Party dishes such as Tuscan stuffed mushrooms, shrimp scampi bites, ricotta cheese puffs and steak skewers with tomato-basil sauce.
•Lunch and learn: noon to 1 p.m. April 15, $25. Pan-seared salmon with white wine, artichoke hearts and sweet onions. Dessert is chocolate graham cracker cupcakes.
•Pies, tarts and pastry secrets: 9:30 a.m to 12:30 p.m. April 19, $50. Tips on making crusts with recipes that include Mediterranean pie with spinach, feta and sundried tomatoes; berry ricotta tarts; and chocolate truffle tart with butterscotch sauce.
•Wok and roll: 9:30 a.m to 12:30 p.m. April 20, $50. Lesson covers making rice paper rolls with shrimp and hoisin peanut dipping sauce; pork egg rolls with water chestnuts, bamboo shoots and hot mustard dipping sauce; wok-seared scallops with asian chili sauce, among others.
Tutti a Tavola Cooking School: 425-785-1286; www.alltothetable.com. All classes are $30 per adult, 7 to 9 p.m., unless otherwise noted, and are held at Le Gourmet Depot, 110 Cedar Avenue, Suite 102, Snohomish, 360-217-7145, www.legourmetdepot.com. Registration at either phone number.
•Couples’ night out: April 15. Learn some romantic dishes for two, including roast loin of pork, scalloped potatoes, roasted vegetables and chocolate mousse for dessert.
•Spring holidays: April 19. Traditional meals for this time of year include baked ham and leg of lamb, plus scalloped potatoes, roasted asparagus and a holiday 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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