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.
- Cooking with superfoods, 5 to 6:30 p.m. Aug. 20, $15; green chai tea lattes; berry breakfast parfaits; chicken butternut squash soup; Asian slaw with chicken; super pasta fagioli.
- Low-carb and diabetes, 7 to 9 p.m. Aug. 20, $15; grilled zucchini roll-ups; insalata caprese (summer tomatoes); Asian lettuce rolls; Santa Fe quinoa salad; special sauteed green beans.
J. Matheson Kitchen &Gourmet: 2609 Colby Ave., Everett; 425-258-4589; www.jmatheson.com. Registration required.
- 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.
- Introduction to canning with Katherine Jordan, 6 to 8 p.m. Aug. 27, $27.50; learn to can peaches, green beans, zucchini relish and dill pickles.
- A supper for Indian summer with Greg Atkinson, 6 to 8 p.m. Sept. 2, $57; rosemary focaccia; sweet corn soup with a red pepper flan and basil leaves; pan-seared salmon with blackberries; San Francisco-style rice pilaf with saffron; jade green beans; vanilla poached peaches with crisp meringue and almond foam.
Nippon Business Institute: Everett Community College, 2000 Tower St., Everett; 425-267-0150; www.everettcc.edu/ccec.
- 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.
- “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.
Food Calendar, Herald Features Department, P.O. Box 930, Everett, WA 98206, features@heraldnet.com.
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