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.
Chocolates and truffles, hands-on with Suzanne Hunter, 1 to 4 p.m. March 24, $70.
Culinary Events Northwest: 3105 Alderwood Blvd., Suite Q, Lynnwood; 425-231-9239; www.culinaryeventsnw.com.
Sushi rolls, hands-on with Seppo Farrey, 6:30 to 9 p.m. March 25, $55, limited to 16 students; learn to make perfect suchi rice and effortless rolls; bring a container to take home your handmade sushi.
Cakes, cakes, cakes, partly hands-on with Elizabeth Peckham, 5 to 7:30 p.m. March 27, $52, limited to 16 students; classic yellow cake; chocolate cake; simple torte; carrot cakelettes; three frosting recipes.
Fats — fact and fiction with Jacob Waller and Leslie Lightner, 6:30 to 8:30 p.m. March 31, $25; discuss beneficial and harmful dietary fats and learn to choose the healthier types; get recipes that include moderate amounts of beneficial fats.
Efeste Winery: 19730 144th Ave. NE, Woodinville; 425-398-7200; www.efeste.com.
Date Night wine tasting and cooking class, 7 to 9:30 p.m. March 26, $190 per couple, tickets must be purchased in pairs; tartines of blue cheese and shallot and dried cherry confit; sweet pea galettes with bacon and sour cream; mini Sloppy Joes with melted Monterey Jack cheese; coconut tempura shrimp with banana, lime and cilantro chutney; smashed cannellini bean crostini with feta salsa verde; chocolate dulce de leche shortbread bars.
Pacific Culinary Studio: 6915 Evergreen Way, Everett; 425-353-6468; www.pacificculinarystudio.com.
Rustic, savory and sweet seasonal galettes, hands-on with Edie Pearson, 6:30 to 9 p.m. March 24, $55; wild mushroom and smoky bleu cheese galette; first-of-spring vegetable galette; orange-rhubarb galette; almond-date galette.
Surefire entertaining with Lindalee McCandlis, 6:30 to 8:30 p.m. March 25, $45; roasted lemon chicken on toasted croutons; warm caprese salad with tomatoes on the vine; make-ahead Italian pot roast with blue cheese polenta; shaved fennel and parmesan salad; caramelized banana cream pie.
Brazilian fusion with Amarildo Garcez, 6:30 to 8:30 p.m. March 31, $38; Brazilian rice; Brazilian vinaigrette; fusion Brazilian chicken with penne pasta.
Celebration brunch with Lindalee McCandlis, 6:30 to 8:30 p.m. April 1, $45; stuffed French toast with orange cream cheese and Grand Marnier caramel sauce; breakfast pizza with prosciutto, egg and parsley; stuffed tomato; blueberry and lemon ricotta crepe cake; baked eggs.
Spring detox with Karen Lamphere, 6:30 to 8:30 p.m. April 7, $45; learn about the organs of elimination, health-promoting properties of food and how to minimize chemical exposure.
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.
Sunday supper, March 25, $42.50; chunky clam and bacon dip with pita toasts; Mom’s meatballs in tomato sauce with gremolata; bucatini pasta; garlic bread; iceberg lettuce retro salad with Thousand Island dressing; lemon meringue cream pie with a toasted pecan crust.
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.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
