Basic &Beyond: 119 Cedar Ave., Marysville; 425-343-7611; e-mail basic.beyond@yahoo.com. Unless otherwise noted, classes are from 7 to 9 p.m. Call or e-mail for registration form.
n Flat-belly foods, 5 to 6:30 p.m. Aug. 6, $15; guilt-free guacamole; white bean dip; olive tapenade; barley salad with avocado and roasted chicken; raspberry-and-chicken spinach salad.
n Five-ingredient feasts, Aug. 6, $15; garden frittata, pork-and-vegetable skillet; sassy chicken and rice; turkey pesto spaghetti.
J. Matheson Kitchen &Gourmet: 2609 Colby Ave., Everett; 425-258-4589; www.jmatheson.com. Registration required.
n Traditional French summer fare with Petite Chef Anne, 6 to 8 p.m. Aug. 10, $37.50; gougeres autromage; pate aux pommes de terre; potato pie main course with green salad; charlotte aux fruits trais (fresh fruit charlotte-frozen raspberries).
n Summer cocktails, appetizers and garnishes with Chris Bollenbacher and chef Fabian Jinenez, 6 to 8 p.m. Aug. 24, $48.50; small bites designed as garnishes for the cocktails.
Nippon Business Institute: Everett Community College, 2000 Tower St., Everett; 425-267-0150; www.everettcc.edu/ccec.
n Farm to Market to Table with Michael Aspen, 6 to 8 p.m. Aug. 13, $59; spicy heirloom tomato soup;
spit-roasted lamb with sweet corn and basil risotto; brandied peach panna cotta; additional topics include preparation methods and food safety; for ages 16 and up; register at 425-267-0150.
Resident Cheesemonger: 405 Main St., Edmonds; 425-640-8949; www.residentcheesemonger.com. Cheese tastings, noon to 4 p.m. Saturdays. Cheese classes, 6 to 7:30 p.m. third Thursdays, free.
WSU Snohomish County Extension: McCollum Park, 600 128th St. SE, Everett; 425-338-2400, ext. 5500, www.snohomish.wsu.edu.
n “Preserve the Harvest” workshops, 9 a.m. and 1 p.m. sessions (choose one each day), $25 per session, $80 for four sessions; register at 425-257-6039, e-mail klchristen@cahnrs.wsu.edu. Pickling, Aug. 15, focus on canning green beans or cucumber dill pickles. Pressure canning, Aug. 29, focus on techniques for preserving low-acid foods like seafoods and meats.
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
- You can tell us about news and ask us about our journalism by emailing newstips@heraldnet.com or by calling 425-339-3428.
- If you have an opinion you wish to share for publication, send a letter to the editor to letters@heraldnet.com or by regular mail to The Daily Herald, Letters, P.O. Box 930, Everett, WA 98206.
- More contact information is here.
