Tues, July 5, 9 - 11:00 am
COFFEE & SHOPPING WITH BERNIE
Berniece Kilpatric, Instructor
Join almost 80-year-young Berniece Kilpatric for lively conversation, some kitchen demos, accompanied shopping at Bayview, and a free cup of coffee when she shares tips about preparing simple and healthy meals for one on a limited food budget. She'll also answer your cooking questions while preparing some quick and easy snacks and breakfast foods to sample.
No Class Fee

Wed, July 6, 6 - 8:30 pm
AN ITALIAN PICNIC
Christine Ciancetta, Instructor
Beneath a starlit summer's eve or under a vine covered trellis, the scene is set for your outdoor picnic. Christine's rustic basket offerings are classical Italian dishes that are do-able in advance and can hold up to the heat. Enjoy a Warm Potato Salad with Arugula and Gorgonzola, Torte Di Verdura, a dense Italian Quiche with Wild Mushrooms and Spinach, Eggplant Mozzarella Rolls, Mixed Greens with Mandarin Oranges, and Berries in Galliano and Honey. Spread a red checkered tablecloth, pour a glass of Sangiovese red wine and sing along with Dean, “When the moon hits your eye....like a big pizza pie…” That's amore!
Complementary Wine Pairing.
Class Fee: $35

Thurs, July 7, 6 - 8:30 pm
DIVA KATHY CASEY, SPECIAL GUEST CHEF
When you “dish” with Kathy Casey it's an evening of cool entertaining that dazzles you with impressive and innovative cuisine. A consummate hostess, Kathy inspires time-challenged cooks with her easy weeknight dinners, high energy cocktail parties and comforting one-bowl suppers. Her stellar dish presentations and dynamic personality gives students an evening that can be described in a word, DIVALICIOUS. This acclaimed chef and cookbook author, pens the monthly column “Dishing” for the Seattle Times and has been a frequent TV guest on both local and national television. She has appeared on Good Morning America, CBS This Morning, the TV Food Network and The Larry King Show. Check out Kathy's website at www.kathycasey.com.
Complementary Wine Pairing.
Limited Enrollment
Class Fee: $65

Fri, July 8, 6 - 8:30 pm
SIZZLING SEAFOOD ON THE GRILL
James Durham, Executive Chef Travaglione's Italian Ristorante
James capitalizes on the Northwest's prized catch with his outdoor seasonal seafood menu. The net results? Grilled Oysters with Homemade BBQ Sauce, Marinate Seafood Kabobs, Grilled Yukon Gold Mashed Potatoes, and Grilled Pears with Raspberry Sauce. Completely prepared over the coals, your guest will be dazzled with the sizzle! John demonstrates basic grilling fundamentals to reduce costly mistakes and ensure the degree of doneness.
Complementary Wine Pairing.
Class Fee: $45

Mon, July 11, 6 - 8:30 pm
SALMON - FROM HOOK TO HAUTE CUISINE
Guest Jon Sloane, Executive Chef Waterstreet Café
Chef Jon takes the entire salmon and skillfully cleans, debones, and filets the fish in class before using every morsel from skin to flesh to complete his seafood menu. For starters, enjoy Salmon Tartar served with Skin Cracklings, followed with an entrée of Wrapped Salmon Filet poached in homemade Salmon Bouillon, accompanied by Grilled Butter Lettuce Salad with Tomatoes and Ricotta dressed in a Zesty Champagne-Thyme Vinaigrette.
Complementary Wine Pairing.
Class Fee: $45

Tues, July 12, 6 - 8:30 pm
SUCCULENT SHRIMP
Chef John Edwards
Once again Chef John doesn't scrimp on the shrimp when he presents four variations to satisfy your shellfish craving. He'll dish up simple shrimp solutions for quick meals that deliver jumbo flavor in Butterflied Baked Herb Shrimp on a Bed of Arugula, Shrimp with Basil, Garlic, and Tomatoes, Ginger-Lime Shrimp, Spicy Barbequed Shrimp, and the quintessential Bay Shrimp Cocktail with Homemade Sauce.
Complementary Wine Pairing.
Class Fee: $40

Wed, July 13, 6 - 8:30 pm
EGG ROLLS-TO-GO
Guest Chef Xinh Dwelley, Xinh's Clam & Oyster House
Back by popular demand, Xinh teaches students the Chinese technique of egg roll making. Students have hands-on experience under Xinh's direction to Fill, Wrap, and Fry Crispy Pork Egg Rolls. Students also combine fresh ingredients with Prawns in translucent Rice Wrappers for Spring Rolls (a cold Vietnamese appetizer). Xinh's penchant for oysters gives the class a bonus sample of her infamous Bacon Wrapped Oysters to enjoy for their attentive class participation.
Complementary Wine Pairing.
Hands-On Adult.
Limited Enrollment.
Class Fee: $45

Thurs, July 14, 6 - 8:30 pm
BLUEBERRY PATCH REVISITED
Nancy Hebb, Instructor
Blueberries have the dubious distinction of not only being a seasonal favorite but bearing the label as one of the super foods to combat heart disease and cancer. Nancy finds new ways to use these power packed antioxidants in deliciously different dishes to add to your repertoire. This year's blueberries “best picked recipes” include Grilled Salmon with Blueberry Salsa, Blueberry Sorbet, Apple and Blueberry Cobbler, Salad with Blueberry Vinaigrette and a Ricotta Torte with Blueberries.
Complementary Wine Pairing.
Class Fee: $35

Tues, July 19, 6 - 8:30 pm
“THE GRILLING SEASON” BY DIANE MOTT-DAVIDSON
A CULINARY MYSTERY BOOK CLUB SELECTION
Nancy Judge, Instructor
The second culinary “whodunit” book club selection offers a bullet proof menu to prove you don't have to be a cook to dish up a tempting feast. First read the book, and then join Nancy as she helps solve the mystery both in the book and for the cook. Nancy prepares author Diane's uncomplicated recipes that coincide with her deliciously elaborate plot. Nancy presents scrumptious evidence for the novice with Grilled Tuna, an Exhibition Salad with Meringue Baked Pecans, Chocolate Comfort Cookies, and first course Camembert Pie.
Class Fee: $35

Wed, July 20, 6 - 8:30 pm
Thurs, July 21, 6 - 8:30 pm
TAQUITO TRIFECTA
Deborah Jackson-White, Instructor
Uno…Dos…Trés…Señora Deborah gives students three winning combinations as students learn the traditional art of rolling taquitos, “tightly wrapped Mexican cigar like egg rolls” and then deep frying them for south of the border noshing. Whether you serve them as appetizers or a main course, Deborah's taquito trio reflects both Old Mexico and innovative fusion with her Shredded Beef, Potato and Peas, and Feta Cheese and Green Onion fillings. Students top these tasty bites with a Zesty Homemade Green Chili Sauce and Guacamole.
Complementary Beer Sampling.
Hands-On Adult.
Class Fee: $40

Tues, July 26, 6 - 8:30 pm
AN INTERNATIONAL SALAD BAR
Chef Dianna Kallerges, Instructor
This class is a passport for the palate when you discover Dianna's global salad entrees. Traditionally served as a cleansing course following the main entrée, salads have earned epicurean status now as a featured course. Dianna showcases the more unusual produce in her delectable offerings: Warm Chicken Salad with Greens, Roasted Potatoes, and Shallots, Hungarian Kohlrabi Cole Slaw with Paprika Dressing, French Green Lentil and Celery Root Salad with Blue Cheese, Mexican Jicama and Pineapple Salad with Cilantro Vinaigrette, and Moroccan Orange, Red Onion, and Watercress Salad.
Complementary Wine Pairing.
Class Fee: $35

Wed, July 27, 6 - 8:30 pm
VEGETABLES WELL-SEASONED
Leanne Willard, Instructor
Leanne gives local gardeners and vegetarians additional versatility with their fresh-picked produce. Always seeking sophisticated appeal to healthy foods, she has found interesting summer sides to compliment your grilled entrées. The a la carte menu includes Roasted Beets with Oranges and Mint, Garlic Lemon Green Beans with Toasted Bread Crumbs, Fresh Corn Salad with Roasted Red Bell Pepper, Heirloom Tomato Salad, and Roasted Potatoes with Lavender.
Complementary Wine Pairing.
Class Fee: $35

Thurs, July 28, 6 - 8:30 pm
FANTASTIC FONDUE ON THE GRILL
Sally Maxwell, Instructor
Yes, you read it correctly! Take the joys of dipping and dunking to the grill when you jump on this retro entertaining bandwagon for a participatory social event. Sally and students skewer vegetables, meats, fruits, and seafood for an open fire roasting session and then dip the quickly cooked food in a plethora of sauces. You'll rave about Dolce Latte Fonduta with Rosemary Skewers, Halibut Cheeks in Herb infused Oils, and a Blackberry Wine Fondue.
Complementary Wine Pairing.
Hands-On Class.
Limited Enrollment.
Class Fee:$40