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.
n Anti-aging, (a menu for) how to stay younger longer with Birgitte Antonsen, May 18, $65; fresh herb pesto with seasoned tortilla chips; French lentil salad with wilted greens and lemon miso dressing; curried bean patties with lemon nut aioli; quinoa tabouli; berry smoothies.
n French-inspired seafood, hands-on with Bertrand de Boutray, May 20, $70; pan-seared scallops in red wine sauce with carrots, cauliflowers and turnips; almond-crusted cod fillets in a chive-and-white wine sauce; garlic mashed potatoes; roasted asparagus; chocolate mousse with whiskey and roasted hazelnuts.
J. Matheson Kitchen &Gourmet: 2609 Colby Ave., Everett; 425-258-4589; www.jmatheson.com. Registration required.
n The artistic cookie, hands-on with Diane Nishimoto, 2 to 4 p.m. May 9, $35; learn decorating techniques.
n Barbecue 101 with Chef Gil, 6 to 8 p.m. May 12, $32.50; discuss cuts of meat and grilling tips, sample various recipes.
n Soup, focaccia and all about herbs with Paula Erickson, 2 to 4 p.m. May 16, $27.50; basic chicken soup with variations; basic focaccia recipe and discussion of herbs.
Pacific Culinary Studio: 6915 Evergreen Way, Everett; 425-231-9239; www.pacificculinarystudio.com.
n Vegetarian dinner party, hands-on with Olaiya Land, 6:30 to 9 p.m. May 6, $48, limited to 18 students; creamy carrot soup with almond-parsley pesto; haricot vert-and-fava bean salad; morel-and-asparagus toasts with poached eggs; strawberry-pistachio macaroon galette.
n Breakfast with the Galley Chef, 6:30 to 8:30 p.m. May 7, $42; crab benedict with jalapeno hollandaise sauce; stuffed French toast with berry sauce; chicken fried steak and eggs; blueberry crumble cake with cinnamon butter.
n Knife skills, hands-on with Seppo Farrey, 6:30 to 9 p.m. May 13, $55; learn to julienne, dice, chop, mince and fillet, plus pick up tips for knife care; prepare lemon cilantro chicken soup; students provide own aprons and knives.
n All things spring — keep it simple with Leslie Lightner, 6:30 to 8:30 p.m. May 14, $40; lemon pepper shrimp scampi; almond-stuffed chicken breasts with asparagus; morel and spring onion saute; goat cheese and roasted corn quesadillas; tilapia with orange parsley salsa.
n Gluten-free gourmet with Fernanda Larsen, 6:30 to 8:30 p.m. May 20, $40; pan-seared polenta wedges with wild mushroom ragu; Mediterranean quinoa salad; spiced brown rice; lentil-and-spinach soup; almond-lemon-pear-berry cobbler.
Sweet Basil’s in Edmonds: Unless otherwise noted, classes are 7 to 9 p.m., Sweet Basil’s School of Cooking, 5820 156th St. SW, Edmonds; 425-743-7438. Reservations required.
n Entertaining in the Northwest style, May 19, $45.50; spring greens salad in a Parmesan basket; bronzed Alaska halibut with tomato and tarragon butter; almond-jasmine rice; roasted asparagus and wild mushroom fricassee; lemon squares.
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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