A Chef’s Kitchen: Classes with professional chefs, private setting. Unless otherwise noted, classes are from 6:30 to 8:30 p.m., $55, registration required; 206-406-1517, www.a-chefs-kitchen.com, or e-mail email@example.com.
Japanese entertaining with Hiroko Sugiyama, 6:30 to 9:30 p.m. Nov. 7, $70. Menu: vegetable gyoza; yudofu/shabu shabu; chestnut rice; pan-seared hamachi yellow tail with seasonal vegetables; fresh persimmon and hojicha; green tea.
Pastry, tarts and pies, hands-on with Suzanne Hunter, 6:30 to 9:30 p.m. Nov. 10, $65. Learn pie dough techniques and make the following dishes; apple and gorgonzola quiche, French apple tart, lemon meringue pie.
Culinary Arts Society: Meetings 6:30 p.m. second Wednesdays, Camano Community Center, 606 Arrowhead Road, Camano Island; 360-387-0222. Membership $10 per year; members must enter 3 dishes a year.
J. Matheson Kitchen &Gourmet: 2609 Colby Ave., Everett; 425-258-4589, www.jmatheson.com. Registration required.
Fabulous foccacia with Paula Erickson, 2 to 4 p.m. Nov. 8, $25. Menu: caramelized onion, blue cheese and walnut foccacia; sea salt-and-rosemary foccacia; grape foccacia with roasted beet salad.
Rustic artisan bread with George De Pasquale, 6 to 8 p.m. Nov. 11, $37.50. Learn about starters, kneading, proofing, flavoring, shaping and crusting true artisan breads.
Holiday pies with Ron Bryan, 2 to 4 p.m. Nov. 15, $37.50. Apple, pumpkin and pecan pie recipes, plus tips for a flaky pie crust.
Turkey topiary with Kari Black, 6 to 8 p.m. Nov. 18, $25. Learn to create an edible holiday tree.
Cooling inflammation with food, with Karen Lamphere, 6 to 8 p.m. Nov. 20, $29.50. Learn the difference between pro and anti-inflammatory foods, sample healthful recipes and hear about the best food preparation techniques.
Pacific Culinary Studio: 6915 Evergreen Way, Everett; 425-231-9239, www.pacificculinarystudio.com.
Easy Thai with Pranee Halvorsen, 6:30 to 9 p.m. Nov. 5, $58. Menu: crispy spring rolls with mixed vegetable-and-pork filling and plum and sweet chili sauce; sweet-and-sour soup with seafood; Massaman curry with beef, onion and potato; stir-fry rice noodles with pork, Chinese broccoli and gravy; steamed taro in coconut milk.
Quick sauces and gravies with James White, 6:30 to 8:30 p.m. Nov. 6, $45. Menu: supreme white sauce; classic cheese sauce; red wine sauce; chicken glaze; garlic cream.
Holiday open house event, 4:30 to 7 p.m. Nov. 7; complimentary wine tasting, hot apple cider, appetizers; demonstrations and samples of local vendors’ items.
Food and wine pairing for the holidays with Dewey McCandlis and Leslie Lightner, 5 to 7 p.m. Nov. 8, $48. Get ideas for sumptuous wine and holiday food pairings from appetizers through dessert, featuring the best domestic and imported wines.
Four meals, one pan, under an hour to prepare, with Leslie Lightner, 6:30 to 8:30 p.m. Nov. 12, $45. Menu: fish soup with lemon aioli; pork chops with bok choy and rice noodles; lamb and white beans with rosemary; tomato-and-sausage risotto.
Pizza and calzones with Iole Aguero, 6:30 to 9 p.m. Nov. 13, hands-on, limited to 20 students; $55. Menu: pizza margherita; pizza with pepperoni, artichokes, sweet onions, olives and red peppers; ricotta, mozzarella and mushroom calzone; spinach calzone; rosemary focaccia.
Freeze now, party later, with Leslie Lightner, 6:30 to 8:30 p.m. Nov. 19, $42. Menu: pork pot stickers; mini turkey burger “sliders” with gorgonzola; chicken-and-black bean taquitos with adobo sour cream; spinach-and-feta spanikopita.
Understanding fats in your diet — fact and fiction, with health coach Jacob Waller, 6:30 to 8:30 p.m. Nov. 20, $25. Learn about beneficial and harmful fats and sample several healthful recipes.
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.
Sweet Basil’s in Edmonds: Reservations required for all classes. Unless otherwise noted, classes are 7 to 9 p.m., Sweet Basil’s School of Cooking, 5820 156th St. SW, Edmonds; 425-743-7438.
A French holiday with chef Bertrand de Boutray, Nov. 13, $45.50. Menu: crab cake with orange butter sauce, shredded spinach and red bell pepper puree; poached salmon with truffles and shrimp in cream sauce; glazed turnips and carrots; pear clafoutis with blackberry coulis and creme chantilly.
Wine classes with Dieter Schafer: All take place at South Seattle Community College, 6000 16th Ave. SW, Seattle, unless otherwise noted. Prices are per person, for entire series, or in some cases, for the one-night class. Reservations or registration are required to the phone numbers listed.
Sight, smell, taste — Wine tasting primer, 6 to 9 p.m. Tuesdays, ongoing; $83; 206-764-5339, www.LearnatSouth.org.
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 firstname.lastname@example.org.