Ethnic Cuisines Classes – Minimum 6 Students ($40-60pp)

Most classes last about 3 hours, and the menu can be customized. Price depends on number of courses and day of week. All classes include “edu-taining” hands-on instruction, use of aprons, recipe packets, sourcing info, wine suggestions and more!

Fall for French  Ooh la la!

  • Tapenade(olive spread) Crostini
  • Endive Salad with Homemade Vinaigrette
  • Fish en Papillote (fish steam cooked in parchment paper) with Jasmine Rice
  • Hericot Verts (green beans)
  • Crème Brulee
Moussaka

Moussaka

Going Greek This menu is Greek-style comfort! If you like tasty projects that give everyone a “job” to do, then this will be a great choice.

  • Avgolemeno (Lemony Orzo Soup)
  • Melon Salad with Fresh Herbs, Feta and Greek Olive Oil
  • Moussaka – a traditional layered dish featuring either ground lamb or beef, eggplant, potatoes and Bechamel Sauce
  • Horta (boiled greens)
  • Samali (semolina cake)

Korean BBQ Night Take your palette to the Banchan and learn the flavors that make Korean Barbecue! The Korean specialties below will be served with Samjang, a spicy sauce; and Rice and Lettuce Rolls. The meal is completed with sides of Korean Spinach and Lightly Pickled Radishes. In this class you’ll learn to make:

  • Quick Kimchi, a quicker version of a traditional fermented dish
  • Kalbi, Barbecued Beef Short Ribs
  • Dak Gogi, Barbecued Chicken

Mexi Fiesta Night/Mexi del Mar Night Ever since living in Veracruz, Mexico as an Exchange Student, Chef Jackie can’t get enough Mexican food! Many years later, she’s excited to share a few techniques and recipe adaptations. In this hands-on class, you’ll learn how to make

  • Homemade Corn Tortillas. (Warning: Once you experience how easy they are to make, how well they contain fillings without falling apart, and how delicious they are, you might not buy them at the store again!)
  • Pico de Gallo Salsa/Mango Salso from Scratch without a recipe
  • Tamarind-marinated Chicken/Yucatan-seasoned Fish filling for the tacos
  • Cilantro and Spinach-infused Green Rice
  • Black Beans
  • Choco-caliente Molten Cakes

Moroccan Made Easy What the heck is a tagine? Find out and use one to make a delicious, comforting main dish to boot! In this hands-on cooking class, students will learn to make:

  • Savory Meat Pastries for an appetizer
  • Carrot and Cauliflower Salad
  • Chicken Tagine with Couscous
  • Moroccan Rice Pudding
  • Moroccan Mint Tea

New Orleans Take your taste buds for a tour of classic Cajun cuisine! Learn a little food history as you make Jambalaya – the Cajun version of Paella. It’s a complete meal on its own, but why stop there? Perhaps start the class by making a Hurricane cocktail, then go on to make the following menu items:

  • Drago Charbroiled Oysters OR Fried Shrimp Po’ Boy Sliders
  • Sweet Corn Macque Choux
  • Country Coleslaw
  • Chicken and Andouille Sausage Jambalaya
  • Bananas Foster

Pieorogi Party Pierogies are pleasant little Polish dumplings! They make a great appetizer, or even a nice dinner in this case! Come learn how to make them from scratch! Then we’ll boil and fry the pierogi to compare cooking methods.

  • Stuffed Mushrooms
  • Pierogi with Potato-Cheese Filling
  • Kale and Brussels Sprout Salad/Slaw
  • Beer-braised Kielbasa
  • Budyn (Vanilla Pudding)

Paella Party Learn how to create Paella Mixta – this classic dish from Spain that brings together a great blend of ingredients like shrimp, chicken, chorizo and mussels! Infused with saffron and cooked up in one pan, this is a great way to entertain at home.

  • Gazpacho
  • Paella
  • Green Salad
  • Baked Fruit or Flan

Taste of Thailand Night

Chef Jackie loves to show people how fast, easy, healthy and deliciously fresh Thamother daughter make Thaii food can be. (It also happens to be gluten and dairy free.) She uses recipes learned in Thailand and Seattle from a Thai cooking instructor, and teaches adaptations to fit into our busy lives. She’ll also show some classic ingredients that create the Thai flavor profile. In this hands-on class, students will make:

  • Tom Yum Kung – Hot and Sour Soup with Prawns,
  • Summer Rolls with Thai Dipping Sauce
  • Thai Curry with Jasmine Rice
  • Mango Honey-Mint Sorbet

Taste of Thailand Night – II

  • Tom Yung Kung (Hot and Sour Soup with Prawns)
  • Papaya Salad
  • Phad Thai with Chicken
  • Coconut Sticky Rice

Taste of Thailand Night – III

  • Spicy Glass Noodle Salad
  • Swimming Rama with Chicken (Steamed Spinach with Chicken and Peanut Sauce)
  • Phad Priaw Waan (Stir-fried Sweet and Sour Chicken)
  • Jasmine Rice
  • Pumpkin in Coconut Milk

Taste of Thailand IV

  • Thai Coconut Soup with Shrimp
  • Green Papaya Salad
  • Pad See Ew with Beef
  • Thai Iced Tea