Specialty Classes – Minimum 4 Students ($50pp)

These classes focus on a particular subject or food item and last approximately 3 hours. Some ingredients are seasonal, so the class menu is subject to change based on availability. All classes include “edu-taining” hands-on instruction, use of aprons, recipe packets, sourcing information and more!

Bean Soups A recent USDA analysis of 100 fruits and vegetables found that dried beans were in the top 3 in terms of phytonutrient content – they beat out carrots and cauliflower hands down! Both dried beans and pre-cooked canned beans are an excellent source of protein and fiber, and happen to be low in fat. The soups feature Cranberry Beans (a.k.a. borlotti beans), which have a distinctive look and are known to have a smooth texture and mild, nutty flavor; cannellini beans which are also mild in flavor, yet keep their shape well if needed; and highly nutritious and tasty black beans, a staple of Hispanic, Asian and African cultures. Students will use a VitaMix blender to achieve a smooth, creamy texture that will make the garnishes stand out more, as well as an immersion blender which is often safer and more fun to use. In this class, students will learn how to cook up 3 completely different and colorful bean soups:

  • Cranberry Beans and Kale
  • White Bean Soup with Wild Mushrooms and Chive Mascarpone
  • Black Bean Soup with Sweet Potatoes

Chili Soups are so satisfying on many levels: they are economical, they shrink or stretch with ease, they use up left over ingredients, they freeze well, and they provide a comforting meal by adding some bread/salad. And when you make soup from scratch, it tastes better and is more nutritious. Homemade soup is love in a pot! In this hands-on class, you’ll learn to make:

  • Harvest Chili with Pinto Beans and Butternut Squash (and chicken)
  • Mexi Chili with Black Beans and Pumpkin (and pork)
  • Vegetarian White Bean

Chowders Soups are so satisfying on many levels: they are economical, they shrink or stretch with ease, they use up left over ingredients, they freeze well, and they provide a comforting meal by adding some bread/salad. And when you make soup from scratch, it tastes better and is more nutritious. Homemade soup is love in a pot! In this hands-on class, you’ll learn to make:

  • Corn Chowder
  • Wild Rice Clam Chowder
  • Smoked Salmon and Leek Chowder

Lentil Soups If you haven’t looked at lentils lately, maybe you should! Lentils have more antioxidant activity than all other common legumes. Another benefit is that they are high in soluble fiber, which means you’ll feel satisfied longer because the emptying of your stomach is slowed down. And by increasing your consumption of legumes, you could be reducing your risk of heart disease and other modern day maladies. But don’t just eat them because of their nutritional value. Enjoy them for their taste, variety, ability to cook quickly, ease on the wallet and because they’re easy to find! In this class, students will learn how to cook up 3 completely different lentil soups:

  • Indian Black Lentil
  • French Green Lentil
  • Armenian Red Lentil

Pozole  Pozole is a traditional Mexican soup/stew that uses hominy and layers of chili peppers. Pozoles can be labor intensive, but we have found quicker versions that still pack in a lot of flavor. No matter which recipe you use, they make for a festive meal with family or friends because of the various garnishes. In this class, students will learn how to cook:

  • Pozole Rojo with Pork
  • Pozole Verde with Chicken

Frozen Desserts Keep it cool this summer with some homemade Frozen Desserts! Students are welcome to use their own ice-cream/sorbet maker from home if they have one. In this class, students will learn to make:

  • Lemon-Basil Ice cream with Toasted Pinenuts
  • Blueberry- Lavender Sorbet – a rustic, no-sugar version
  • Strawberries and Cream Semifreddo – a creamy Italian dessert (we’re making it dairy-free)
  • Bellini Pops – peach and Prosecco popsicles

Six Ways with Salmon Summer is a great time to take advantage of locally caught salmon, but once you reel it in, how do you prepare it? We’ll learn from a local sport fisherman how to dress a whole salmon to create fillets and steaks. Then we’ll learn Six different ways to cook it, including:

  • Cedar plank grilling
  • Honey brining
  • Poaching
  • Pan-searing
  • Roasting/baking
  • Cooking in lime juice

Cool Summer Soups There’s nothing wrong with enjoying soup in summer, especially if it’s chilled! Summer is the time to take advantage of all the fresh produce, learn some fun recipes, and slurp your way to satisfaction. In this class, students will make and enjoy the following chilled soups:

  • Avocado Soup with Spicy Breadcrumbs
  • Roasted Bell Pepper Bisque with Parmesan Fricos
  • Watermelon Gazpacho with Feta Crema
  • Cucumber Soup with Shrimp
  • Peach-Orange Soup

Dungeness Finesse We know it tastes amazing simply cooked and eaten out of the shell!  BUT just in case you’re ready to switch it up, you can learn what to do with all the extra crab meat you generated. In this class, students will make and enjoy 3 completely different recipes including:

  • Spicy Dungeness Crab Cakes with an Asian Dipping Sauce
  • Design-Your-Own Dungeness Crab Salad Lettuce Wraps/Rolls
  • Dungeness Crab Bisque