Spring Chicken   
Leslie Lightner - Director, Pacific Culinary Studio
Wednesday, April 16, 6:30-8:30 PM                        $40
Be it crispy, spicy, rubbed, roasted or grilled, chicken is one of America’s favorite entrees.  In this class we’ll cover new fast and fresh recipes using internationally inspired ingredients easily found in your pantry.  Spice Rubbed Roast Chicken with Asparagus and Potatoes; Greek Chicken Cutlets with Fresh Tomatoes, Mint and Olives; Indian Spiced Braised Chicken; Southwest Chicken Breasts with Avocado Salsa. 

Happy Hour   
Leslie Lightner - Director, Pacific Culinary Studio
Thursday, April 17, 6:30-8:30 PM                        $42
After a long week you want to relax with a refreshing cocktail and a delectable appetizer.  Why go out and fight the crowds when you can create that experience in just a few moments in the privacy of your home?  With our weather turning warmer and our days longer we’ll turn our attention to crisp springtime cocktails and the light cuisine they pair so well with.  1940’s Champagne Julep with Crab Wonton Wraps; Citrus Bloody Mary with Smoked Salmon Canapés; Cosmolito with Grilled Shrimp and Mango Skewers; Orange-Lavender Martini with Vanilla Pound Cake & Fresh Berry Coulis.  Cheers!

Simple Pan Sauces
Conni Brownell - Chef/Owner, The Charmed Radish
Thursday, April 24, 6:30-8:30 PM                        $40
Pan sauce is an easy technique to learn, yet invaluable for turning an ordinary meal into an extraordinary one! This type of sauce is created by deglazing a pan in which foods have been sautéed or roasted.  Flavorful liquid is added to a hot pan in order to dissolve the caramelized juices stuck to the bottom--for the sole purpose of producing a quick and amazing sauce, jus or gravy for meat, poultry or fish.  Join Chef Conni this evening as she teaches us this valuable technique while she works her culinary magic.  Seared Chicken Breast with Orange-Rosemary Sauce; Whiskey-Onion Pork Chops; Pan Seared Steak with Ginger-Beer Sauce; Chicken Thighs with Cracked Pepper Cream Sauce and Flambéed Banana Shortcakes with Rum Sauce. 

Cinco de Mayo
Susan Klingler - Owner/Chef Bambanita’s Best Personal Chef
Wednesday, April 30, 6:30-8:30 PM                        $42
Cinco de Mayo is just days away!  In this evening’s class Chef Susan will make a “No-Fuss Fiesta” from appetizers through dessert.  Crab Cakes with Jalapeño & Chili-Lime Aioli; Shredded Pork Burritos; Deluxe Chicken Enchiladas with Guacamole; Spanish Style Sea Bass;  Kahlua Pie; and for the toast:  Tequila-Pomegranate Punch. 

Entrees from the Galley Chef
Chris Starkenberg - Chef, Tugboat Captain
Thursday, May 1, 6:30-8:30 PM                        $45
The Galley is the heart of the boat, just like the kitchen is the heart of the home; where we come together over a meal to nourish our bodies and our souls.  It would be hard to find someone with more galley experience than Alaskan boat captain Chef Chris.  Chris will lead us through an evening of the best of his “Galley Entrees,” while discussing purchasing, advance preparation, and technique throughout the class.  Featured on his “Fresh Sheet” this evening:  Chicken Crunch Appetizer; Citrus Marinated Scallops on a Bed of Avocado; Orzo Pasta & Grilled Vegetables; Macadamia Nut Crusted Cod Fish with Parmesan and Asiago Cheeses; Blackened Halibut or Cod with Creole Mustard Sauce.  

BREAKFAST IN BED
Carol Frieberg - Cookbook Author, Food Editor
Saturday, May 3, 10:00-Noon                         $40
A WONDERFUL GIFT FOR MOTHER’S DAY! Treat yourself, your mother, or a loved one to breakfast in bed!  Author Carol Frieberg will share with us some favorite recipes from her new book “Breakfast in Bed; more than 150 recipes for delicious morning meals.”  Whether you’re an avid bed-and breakfast traveler or someone who just loves to cook, you’ll discover delicious recipes from bed and breakfast inns that are simple, satisfying and special.  Come discover the art of bringing simple elegance of a bed and breakfast into your own home!  Bring your mom.... breakfast pleasures await!  Recipes:  Espresso Biscotti; Easy Sticky Buns; Miniature Ham & Cheese Quiche; Swiss Muesli and Angel Eggs.  Carol’s new book, “Breakfast in Bed,” will be offered at a 10% discount for a book signing immediately following her class.    

Caribbean Cuisine
Carol Richardson - Culinary Instructor and Owner,
Carol’s Creative Confections
Wednesday, May 7, 6:30-8:30 PM                        $40
Bring your favorite beach chair and join us for a party in the Caribbean!  Jamaica, Cuba and the Florida Keys lend their flavors to this menu. Black Bean Hummus; Tostones (Fried Plantains); Arroz Con Gandules (Pigeon Peas and Rice); Cuban Sandwiches; Tembleque.  Tropical sunshine without the sandy feet! 

AN EVENING WITH MICHAEL HILLYER
Learn to Grill Like an Expert!
Michael Hillyer - Executive Chef, Capital Grille, Seattle WA
Thursday, May 8, 6:30-8:30 PM                        $60           
Imagine:  Local, seasonal ingredients--the freshest Seattle has to offer. Dry aged steaks that have earned high praise from the nation’s toughest food critics. Sumptuous appetizers, chops, seafood, irresistible desserts, all masterfully prepared for you by Chef Michael Hillyer and his staff.  If this makes your mouth water - then join us this evening as we devour the best menu offerings this new Seattle steakhouse has to offer.  Chef Mike will educate us about fine steaks, chops, seasoning, sauces and the art of serious grilling, while he prepares for us a delicious array of the extraordinary cuisine that makes the Capital Grille one of the best new restaurants in Seattle.

Thai Noodles
(HANDS-ON, Class limited to 16)
Pranee Halvorsen--Culinary Instructor
Wednesday, May 14, 6:30-9:00 PM                         $55
Explore famous noodle dishes of Thailand and learn about rice noodles, egg noodles, cellophane noodles and also home made rice noodles. Pranee will show you how to prepare these noodle dishes while taking you to the core of basic Thai cooking techniques and staple ingredients. You will learn how creative Thais are - cooking these noodles in a variety of ways: curry dishes, salads, cold dishes, stir-frys and desserts. On the menu this evening: Kao Soi (egg noodles served in Chiang Mai chicken curry sauce with pickled cucumbers); Phad Kee Meo (fresh rice noodles stir-fried with pork, Chinese broccoli and Thai basils); Tom Yum Haeng Sen Lek (spicy rice vermicelli with shrimp in roasted red chili and lime dressing); Yum Woon Sen (seafood salad with cellophane noodles, ground peanuts, minced pork, pickled garlic, fish sauce, lime juice and fresh herbs); Lab Mua Nang (Lady Finger sweet rice noodles coated with fresh grated coconut and toasted sesame seeds).

Everyday Italian
Iole Aguero - Chef and Culinary Instructor
Thursday, May 15, 6:30-9:00 PM                        $45
Who would know more about everyday Italian cuisine than Southern Italy born and raised Chef Iole Aguero!  Chef Iole learned the art of Italian cooking from her mom and relatives.  This evening she will be sharing the beloved recipes she grew up with.  These are easy entrees that you will want to make over and over again.  Matriciana with Gemelli Pasta, Smoked Bacon, Sweet Onions and Tomatoes; Penne al Balsamico, with Pine Nuts, Basil, Garlic and Balsamic Vinegar; Bow Tie Pasta with Cauliflower, Garlic, Parsley and fresh Red Pepper; Fettuccine with Prawns and Fresh Tomatoes.

Detoxify with Asian Spring Foods
(Partial HANDS-ON, Class limited to 20)           
Tiffany Pollard LAc. Whole Foods Cooking Instructor
Owner, Synergy Wellness Center            
Thursday, May 22, 6:30-9:00 PM                        $40
Spring is a time of growth and renewal; a time of promise realized. This process is encouraged by the fresh, seasonal produce that nature provides us. It is the optimal time of year for detoxifying and “lightening up” the load. In this fun and informative, partial hands-on class, springtime vegetables prepared with Asian accents and techniques will result in amazingly tasty dishes that nourish and detoxify! You’ll experience Sour Plum Marinated Asparagus, Bitter Greens Salad with Lemon Garlic Dressing and Artichoke Hearts, Sunny Snow Peas, and Cabbage Nori Rolls. As if that wasn’t enough, your palate will be left with the pleasing sweetness of Payasam (Indian Rice Pudding) with Fresh Mango.  Gluten Free, vegetarian, dairy optional, no eggs.

Simple Ideas for Shellfish
Conni Brownell - Chef/Owner, The Charmed Radish
Thursday, May 29, 6:30-8:30 PM                        $45
We in the Northwest are fortunate to have access to some of the best shellfish anywhere.  Unfortunately, many of us are challenged when it comes to preparing it.  Let Chef Conni show you her easy preparations for all things crustacean and bivalve.  Shellfish creations both delectable and impressive--not difficult!  Brazilian Shrimp Stew; Steamed Mussels with Green Olive Tapenade; Sausage Stuffed Grilled Calamari; Seared Scallops with Citrus Salsa; Lobster with Herbed Cream Sauce Over Pasta. 

Introduction to Indian Cuisine
(HANDS-ON, Class limited to 18)
Julie Little - Chef and Culinary Instructor
Wednesday, June 4, 6:30-9:00 PM                        $55
Join Chef Julie as she introduces us to the complex flavors of Indian Cuisine!  Be pleasantly surprised as she teaches us how to prepare our most loved dishes with ease.  We’ll start this evening by learning how to make our own Garam Masala spice blend, and Ghee (rich clarified butter). Next, we’ll review items needed to stock your pantry for Indian cooking.  Finally, we’ll create: Easy Pork Vindaloo; Everyday Dahl; Tandoori Fish; Orange-Cucumber Raita; Creamy Chicken Curry.  A not-to-be-missed evening!

Knife Skills
(HANDS-ON, Class limited to 16)
Seppo Farey--Chef and Best Selling Author
Thursday, June 5, 6:30-9:00 PM                        $55
Julienne, dice, chop, mince, and filet--do these directions confuse you?  Mastering basic knife techniques is the key to boosting your confidence in the kitchen. Chef Seppo will take you from mincing herbs to cutting whole chicken into manageable parts. Bring your knives, no matter how simple or sophisticated they may be, and an apron.  You’ll help prepare Lemon Cilantro Chicken Soup while learning about tips for sharpening and caring for your knives.

An Introduction to Greek Cuisine
(HANDS-ON, Class limited to 18)
Julie Little - Chef and Culinary Instructor
Thursday, June 12, 6:30-9:00 PM                        $55
The roots of Greek cuisine lie in the home kitchen, rather than in restaurants: Greek women, not professional chefs, found creative ways to use each season’s produce. Important ingredients all over Greece have long included grains, legumes, vegetables, olive oil and dairy (made into the country’s famous cheeses and yogurt). Fish and finger foods (mezedes or orektika in Greek) play an important role on the Greek table. The most common type of a Greek appetizer are dips or spreads such Tzatziki (yoghurt dip). Dolmades (stuffed grape leaves) are another popular Greek appetizer.  Other well-known dishes are Saganaki (feta or other cheese served fried), Fried Calamari, Peppers and Olives. Join Chef Julie as we prepare these beautiful Mezedes, (also a soup, salad and dessert) and learn to appreciate the wonderful variety of food Greece has to offer!  Stuffed Grape Leaves; Tzatziki with Homemade Pita; Fried Calamari with Roasted Pepper Mayonnaise; Avgolemono (Chicken Lemon Soup); Spanakopita (Spinach Phyllo Pie); Grilled Marinated Chicken Wings; Traditional Greek Salad; Revani (Semolina Cake). 

True Georgia
Carol Richardson - Culinary Instructor and Owner, Carol’s Creative Confections
Tuesday, June 17, 6:30-8:30 PM                        $40
When you visit Georgia, you’re visiting the home of such culinary delights as Peaches, Pecans and Vidalias - oh my! You’ll enjoy delicious cuisine that some call “Southern,” some call “Georgia Coastal” and others call “Plantation Country Cuisine.”  Carol Richardson (whose roots are from Georgia), shares her favorite dishes and memories from this beautiful state.  Slow Roasted Vidalia Onion Soup; Low Country Pilau with Shrimp and Pecans; Georgia Brunswick Stew; Brown Butter Peach and Pecan Cinnamon Tart; Mint Julep Iced Tea. 

The Beautiful Platters of Italy
Iole Aguero - Chef and Culinary Instructor
Wednesday, June 18, 6:30-9:00 PM                        $42
Not every Italian meal begins with an antipasto - literally, “before the meal”, although most restaurant meals do.  In Italian homes the antipasto can be simple yet stunning platters of prosciutto, salami or other cured meat, a wedge of local cheese, home-cured olives, vegetables and Crostini.  This evening, Chef Iole will be showing us how to create these beautiful platters, with a variety of cheese, fruits, salami, prosciutto and olives.  She’ll also be creating a Gorgonzola Torte (layered with pistachios & green onions) and Roasted Peppers with Capers & Olives.  Gather ‘round as we end the class sampling a little of everything with the perfect wine pairings!

Wine, Artisan Cheese and Dessert Pairing
Monica Bennett - Cheese Specialist, The Resident Cheesemonger,
Edmonds, WA
Dewey McCandlis - Owner, Pacific Wine and Kitchen
Leslie Lightner - Director, Pacific Culinary Studio
Thursday, June 19, 6:30-9:00 PM                        $45
Sip, nibble and learn.  We’ll create a deliciously different evening with sumptuous wine and gourmet cheese pairings.  The Resident Cheesemonger has offered a selection of fine artisanal and imported cheeses from around the world since 2002. The store offers one of the most extensive cheese varieties in the Seattle area and is committed to featuring Northwest and American cheese makers.  Join cheese expert Monica Bennett and wine expert Dewey McCandlis for an educating evening of cheese, wine and tasting.  We will conclude the evening with dessert wines and the sweet springtime treats especially made for them. Leave with tips and recipes for making your own wine pairing party a success. 

Nutrition 101
Dr. Jacob Waller - Health and Wellness Coach
Leslie Lightner -  Director, Pacific Culinary Studio
Wednesday, June 25, 6:30-8:30 PM                        $25
Do you want to eat better but get confused by all the conflicting diets telling you what you should and shouldn’t eat?  Dr. Waller will introduce you to the “New Food Pyramid,” and debunk the myths around “healthy fat free living.”  Learn the step by step methods used to put together a balanced and natural diet, while Chef Leslie creates delicious entrees and side dishes (for you to enjoy) that will take the mystery out of cooking an easy and healthy meal for your family.

New Ideas for the Grill
Conni Brownell - Chef/Owner, The Charmed Radish
Thursday, June 26, 6:30-8:30 PM                        $45
Grilling offers the home chef more latitude for creativity than any other way of preparing food.  Add to that the tremendous variety of produce we have available to us in a Northwest summer and you have unlimited possibilities!  This evening Chef Conni will guide us through an array of grill-worthy foods and the seasonings, marinades and finishing touches that will enable you to experience “The Thrill of the Grill!”  Asian Turkey Burgers with Wasabi Mayo; Grilled Shrimp and Chili Honey Butter; Grilled Smokey Eggplant Salad; Grilled Tomato-Red Pepper Gazpacho; Grilled Fresh Fruit Quesadillas with Chocolate Sauce. 

Bistro Salad and Soup
(Partial HANDS-ON, Class limited to 18)
Hope Sandler - Culinary Educator, Cookbook Author
Wednesday, July 9, 6:30-9:00 PM                        $45
Bistro cuisine typically features light, creative, healthy versions of traditional French dishes. Often served in a bistro or small cafe, this is casual, contemporary cuisine and is typically accompanied by wine. A key feature in the preparation of bistro cuisine is the use of fresh, local produce.  Many bistro cuisine menus include assorted chilled salads, accompanied by fresh soups.  This is the inspiration for Chef Sandler’s menu today.   Potage aux Cèpes (Soup of Wild Mushrooms) with Salmon Salade Nicoise (Composed Salad with Poached Salmon); Bourride (Mixed Seafood Soup with Garlic Aioli) with Salade Verte Avec Croutes de Roquefort (Frisee and Arugula with Roquefort Toasts); Soupe à l’Oignon (Gratineed Onion Soup) with Endive aux Lardons (Curly Endive Salad with Radishes, Coriander and Bacon).

THE DEPOT CAFÉ and SMOKEHOUSE
Gilbert Ruiz - Owner, Executive Chef, Pitmaster - The Depot Café, Everett, WA
Wednesday, July 16, 6:30-8:30 PM                        $45
Join us for an evening of BBQ bliss as we welcome Gil Ruiz and his Pit to Pacific Culinary Studio!  Award winning Pitmaster Gil will demonstrate techniques and tools of the trade, and answer your questions regarding: Smoking vs. Grilling; Wood/Fuel Types; Smokable Meats and Optimal cuts; Rubs and Sauces.  Don’t miss this opportunity to learn from an expert! The Depot Café’s BBQ style is “regional,” (different styles from around the country).  Brisket is done Texas style, cooked over Mesquite.  Pork is a Carolina style.  Ribs are Baby Back Pork Loin Ribs served wet or dry. Their sauce, “Red Wolf BBQ Sauce”, is made from scratch in a Kansas City Style, sweet, smoky, tangy and a little spicy. Diversity sure to please every BBQ lover!  Gil will educate us about his unique approach to meat selection, preparation and smoking for the backyard BBQ enthusiast, while he prepares (and we enjoy) samples of the best smoked meats The Depot Café has to offer!  

Summer Cocktails and Small Bites
Conni Brownell - Chef/Owner, The Charmed Radish
Thursday, July 17, 6:30-8:30 PM                        $45
Nothing beats summer in the Northwest; warm (but not blistering) with sweet pine-scented air and very little humidity (or the bugs that accompany it). Ours is the perfect climate for alfresco dining.  It is with our long summer evenings in mind that Chef Conni has created our menu for this evening: Sangria Blanco and Prosciutto Wrapped Dates; Tropical Cable Cars and Cucumber Cups with Thai Beef Salad; Zombies and Chilled Crab Cakes with Mango Coulis; Frozen Tequila Sunsets; Spicy Shrimp Salad on Flour Tortilla Chips. 

Summer Pies and Tarts
Carol Richardson - Culinary Instructor and Owner,
Carol’s Creative Confections
Tuesday, July 29, 6:30-8:30 PM                        $35
All the basics are covered in this class to assist you in creating luscious pies and tarts from all of that amazing summer fruit.  From selecting equipment to mixing and rolling out the perfect pie crust, Carol will help you turn out desserts that will rival those of your favorite bakery.  On the menu today:  Strawberry Pie (a family favorite); Flakey Pie Crust; Lime Curd Tart; Rustic Peach & Blueberry Crostata. 

Portable Palate Pleasers
Leslie Lightner - Director, Pacific Culinary Studio
Thursday, July 31, 6:30-8:30 PM                        $35
Tired of the same old lunch at your desk? Need something new for a picnic, road trip or a healthy airline meal? Then this is the class for you! These dishes hold up well and can be eaten with your hands, or simple spoon or fork. Best of all, the ingredients are healthful, delicious and satisfying. Grilled Chicken and Fresh Basil Wraps; Shrimp and Asparagus Salad; Cashew Chicken Salad with Mandarin Oranges; Spiced Bulgur & Chickpea Salad.  Now isn’t that more interesting than a tuna sandwich and chips?

A Dozen Five-Minute Summer Sauces
(Partial HANDS-ON, Class limited to 20)
Hope Sandler - Culinary Educator, Cookbook Author
Wednesday, August 6, 6:30-9:00 PM                        $45
Just what your summertime meals need - the perfect flavorful touch!  A repertoire of great quick sauces to give that special edge to your grilling and cooking. Elegant sauces that are neither complicated nor time consuming--ranging from sinfully rich to delightfully low in fat. Enjoy them on a variety of “palettes” such as pasta, crostini, roast chicken, seafood and greens. Practice in class with Chef Hope Sandler and get that “chef touch” you have always dreamed about.  Thai Barbecue Sauce; Hot Peach & Ginger Grilling Sauce; Rosemary Oil; Hazelnut Pesto; Apple Cider Gastrique; Balsamic Glaze; Black Olive & Lemon Peel Tapenade; Caesar Dressing; Chermoula; Dark Cherry-Port Sauce; Garlic Aioli; Papaya-Mint Salsa. 

Dips, Spreads, and Little Plates   
Leslie Lightner - Director, Pacific Culinary Studio
Wednesday, August 13, 6:30-8:30 PM                        $35
These are the perfect casual appetizers for an outdoor get-together!  Spicy Shrimp with Avocado Dipping Sauce; Red and Blue Tortilla Chips with Black Bean Dip and Lone Star Pico de Gallo; Pita Bread with Vegetable Topped Hummus and Feta Pepper Dip; Fresh Vegetables with Cucumber Yogurt Dip; Summer Fruits with Creamy Fresh Blueberry Dip.

Summer Fruit and Vegetable Sides
Conni Brownell - Chef/Owner, The Charmed Radish
Thursday, August 14, 6:30-8:30 PM                        $38
In this class we’ll take vegetable and fruit appetizers, salads, side dishes and desserts to new heights of sophistication. Tips on building flavor into vegetable dishes - also, choosing, caring for and cooking the abundance of produce available this season. The menu will include: Savory Tomato Bread Pudding; Roasted Beets with Blackberry-Mint Vinaigrette; Napa Cabbage and Radish Slow with Spicy Buttermilk Dressing; Spinach and Leek Gratin with Blue Cheese Crumb Topping; Peach Crisp with Ginger-Pecan Topping. 

Cool Chocolate Sensations
Leslie Lightner - Director, Pacific Culinary Studio
Wednesday, August 20, 6:30-8:30 PM                        $40
Sexy, sweet, smooth and chocolaty - these desserts have everything going for them including little or no time in the oven.  Just the ticket during the warmest month in the Northwest!   Chocolate-Cream Espresso Torte; Chocolate Chip Ice Cream Sandwich Cake with Butterscotch Sauce; Chocolate Truffle Cake with Raspberry Sorbet; Fresh Berries with White Chocolate Sambuca Cream.  Dive in!

Water Bath Canning
Hope Sandler -  Culinary Educator, Cookbook Author
Thursday, August 21, 6:30-9:00 PM                        $42           
The old practices of “putting up” summer produce for winter eating was born of necessity.  Although modern conveniences provide year-round fresh food, preserving is still a pleasurable cook’s art that lets you enjoy summer flavors in the midst of winter.  Chef Hope Sandler will provide an introduction to home canning using the water bath method.  She will demonstrate the proper techniques for canning peaches, jams, jellies, fruit preserves and more.  Spiced Peaches; Fresh Summer Berry Jam; Orange-Grapefruit Marmalade; Crushed Vine-Ripened Tomatoes with Fresh Basil.

Southern Influence
Carol Richardson - Culinary Instructor and Owner, Carol’s Creative Confections
Wednesday, September 10, 6:30-8:30 PM            $40
How do you define the south?  Fields of tawny grasses on Virginia’s Eastern Shore? The salt air breezes of the Carolinas? Or perhaps the endless roads that wander into picture-perfect sunsets in Texas? One thing is for certain, the food defines the region.  Join Chef Carol, a southern-bred chef and baker, for an evening of soul warming foods fresh from her neck of the woods to ours.  Bourbon and Pecan Chicken; Collard Greens; Southern Cornbread; Okra & Tomatoes; Sweet Tea with Mint; Southern Tea Cakes.

The Noodles of Vietnam
(Partial HANDS-ON, Class limited to 18)
Hope Sandler -  Culinary Educator, Cookbook Author
Thursday, September 11, 6:30-9:00 PM                        $45
Easy to learn and fun to make!  Authentic Vietnamese dishes are wonderful for enjoying in the comfort of your own home with friends. The broad and ever-increasing availability of Asian ingredients has made it easy for Americans to enjoy the wonderful, diverse foods of Vietnam. Chef Hope Sandler will teach you how to work with fresh herbs, aromatics and several different noodle types to create a multitude of flavorful noodle dishes from Vietnam.  You’ll learn how to select, shop for and prepare each type of ingredient.  You will learn about Asian tools, the techniques of stir-frying, steaming, and braising, and be able to recreate signature dishes of Vietnam in your kitchen.  Menu: Bun Thit Heo Nuong, Tom, Cha Gio (Vietnamese Rice Vermicelli Noodles with Grilled Pork, Shrimp, & Egg Rolls); Bun Pho (Vietnamese Rice Noodle Salad); Do Chua (Vietnamese Pickled “Stuff” i.e. Carrots & Daikon); Goi Cuon (Vietnamese Salad Rolls); Cha Gio/Nem Ran (Vietnamese Spring/Egg Rolls).  

The Power of Antioxidants
Dr. Jacob Waller - Health and Wellness Coach
Leslie Lightner -  Director, Pacific Culinary Studio
Wednesday, September 17, 6:30-8:30 PM            $25
Antioxidants have only just recently been praised as nutrients able to slow down aging and prevent cancer, heart disease and diabetes.  Are antioxidants really that important or is this just the newest fad?  Come and learn everything you need to know about antioxidants, including their real health benefits and where to find them in the foods we eat.  During the class Chef Leslie will prepare antioxidant rich dishes, full of glorious flavor and color - sure to please even the most finicky eater!

The Seduction of Thai Cooking
(HANDS-ON, Class limited to 18)
Pranee Halvorsen--Culinary Instructor
Thursday, September 18, 6:30-9:00 PM             $55
Pranee (a native of Thailand) will demystify Thai cooking with these popular and seductive dishes. You will learn to understand the harmony of Thai cooking: balancing the four primary flavors of sweet, sour, salty and spicy. You will be introduced to the Thai herbs of lemongrass, galangal and kaffir lime. The fresh scents of these herbs will awaken you and your taste buds. Miang Kam (Leaf-wrapped tidbits of ginger, lime, peanut, toasted coconut and pepper with Miang Kam Sauce); Tom Kha Gai (coconut milk-based soup with chicken, lemongrass, Kaffir lime and other spices); Phad Thai (stir-fried rice noodles with Phad Thai sauce and chicken or prawns); Phanang Neau (Phanang Curry with Beef); Saku Peak (warm tapioca pearls with fragrant banana and sweet coconut cream).

An Introduction to Moroccan Cuisine
(HANDS-ON, Class limited to 18)
Julie Little - Chef and Culinary Instructor
Wednesday, September 24, 6:30-9:00 PM            $55
The foods of Morocco take great advantage of the natural bounty of a country where eating is both a practical and social ritual. The meal usually begins with a series of hot and cold salads which are followed by a tagine, or stew. The heartiest plate, often a lamb or chicken dish, is next, followed by a heaping plate of couscous topped with meats and vegetables. We’ll enjoy a Moraccan Diffa (feast) at the Studio this evening as Chef Julie introduces us to the most loved dishes of this region. Zaulouk (eggplant puree) with Pita; Harira (Ramadan Soup of Fava, Lentils and Lamb); Chlada Markad (Roasted Pepper, Preserved Lemon and Parsley Salad); Hezzu BLimmoun (Diced Carrots with Cinnamon-Orange Dressing); Serbha Del Hdraree (Ratouille with Dates); Matisha Mhassela (Spiced Tomato and Honey Coulis); B’steya (Sweet Chicken Phyllo Pie); Tagine (Lamb and Prune Stew); Couscous Variations; M’hanncha (Almond Paste Phyllo Dessert). 

Sushi Rolls Made Easy 
(Hands-On, Class limited to 16)
Seppo Farrey-- Chef and Best Selling Author
Thursday, September 25, 6:30–9:00 PM             $55
Sushi has become America’s new food obsession and sushi rolls are the most well known variety.  Maki sushi is “rolled sushi” with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of nori (seaweed).  Just about any ingredient can be rolled into the center from tuna to shrimp to strips of avocado.  Learn how to make perfect sushi rice, effortless sushi rolls, and everything you need to know to prepare for meals and plate your creations.  Please bring a container with you to class to take home your handmade sushi!