GIVE TO OTHERS LESS FORTUNATE WHILE ENJOYING GREAT FOOD AND WINE CLASSES AT A DISCOUNTED PRICE!
Pacific Culinary Studio is proud to partner with Everett Food Bank (Volunteers of America) in supplying food to Snohomish County.
Bring one non-perishable food item to the Studio the evening of your scheduled class and receive that class for 10% off! Bring additional items and receive 10% off (1 item per class) toward future classes when you sign up and pay for them that evening.

Irresistible and Easy
Leslie Lightner-Director, Pacific Culinary Studio
Wednesday, April 8, 6:30-8:30 PM                        $40
Speedy sauces, simple grilling and sautéing techniques can transform chicken, fish, pork, and beef into new dinner favorites. Join Chef Leslie this evening while she creates light, yet incredibly satisfying dishes that take less than 30 minutes to prepare! Pan Seared Shrimp with Green Curry Cashew Sauce; Grilled Chicken with Orange Avocado Salsa; Sautéed Beef with Asparagus and Corn; and Grilled Pork Loin Chops with Apricot Mustard Sauce & Sesame Carrots.

Bar Bites & Lively Libations
Leslie Lightner-Director, Pacific Culinary Studio
Wednesday, April 15, 6:30-8:30 PM                        $38
For the happiest hours of the day we’ve put together a menu of appetizers and cocktails that will help you with an inexpensive attitude adjustment any day of the week! Char Grilled Shrimp Cocktail with Brick House Bloody Mary; Spicy Cocktail Meatballs with The Cowboy Cocktail; Guinness Battered Onion Rings with a Distracted Cocktail; and Baked Crab Cakes & Avocado Mousse with a Mango Tango Margarita.

Spring Tarts and Savory Quiche
(HANDS-ON, Class limited to 18)
Olaiya Land-Culinary Instructor/Chef, Olaiya Land Catering
Wednesday, April 29, 6:30-9:00 PM                        $48
Are you rolling pin challenged? Join Chef Olaiya for this “hands-on” class featuring all things crust! The journey starts by turning out effortlessly perfect crusts. Next, she’ll take you through fillings featuring custards, salmon, spring vegetables and fruit. Finally we’ll finish the evening sampling all of the delicious baked delights we’ve created. On the menu: Tender Tart Dough; Braised Leek and Goat Cheese Quiche (Flamiche); Salmon Tart with Spring Vegetables; Lemon Brulee Tart; and Strawberry-Rhubarb Galette.

Power of Antioxidants
Dr. Jacob Waller-Health and Wellness Coach
Leslie Lightner-Director, Pacific Culinary Studio
Thursday, April 30, 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!

Vegetarian Dinner Party
(HANDS-ON, Class limited to 18)
Olaiya Land-Culinary Instructor/Chef, Olaiya Land Catering
Wednesday, May 6, 6:30-9:00 PM                         $48
Create the perfect spring or summer party with this delightful “Hands-On” menu featuring vegetarian dishes! Chef Olaiya is our resident expert on organic and seasonal produce, and uses this expertise to fuel her success as a caterer and instructor. Work with her in our studio kitchen this evening while we prepare some of her customer’s most requested dishes. Creamy Carrot Soup with Almond-Parsley Pesto; Haricot Vert and Fava Bean Salad; Morel and Asparagus Toasts with Poached Eggs; and Strawberry-Pistachio Macaroon Galette.

Breakfast with the Galley Chef
Chris Starkenberg-Chef, Tugboat Captain, Cookbook Author
Thursday, May 7, 6:30-8:30 PM                        $42
Chris’s first cookbook “Galley Chef” is an invaluable tool for home cooks and boat enthusiasts alike. His next book “Cooking with Captain Chris” is due out in late fall. Join us this evening as Chris gives us a sneak peek into his new book while leading us through the best of his “Galley Breakfast Entrees.” He’ll also discuss purchasing, advance preparation, and technique throughout the class. Crab Benedict with Jalapeño Hollandaise Sauce; Stuffed French Toast with Berry Sauce; Chicken Fried Steak and Eggs; and Blueberry Crumble Coffee Cake with Cinnamon Butter.

Knife Skills
(HANDS-ON, Class limited to 16)
Seppo Farrey-Chef and Best Selling Author
Wednesday, May 13, 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. Even the most seasoned home chefs will learn new skills! 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.

All Things Spring-Keep it Simple!
Leslie Lightner-Director, Pacific Culinary Studio
Thursday, May 14, 6:30-8:30 PM                        $40
Four inexpensive ingredients make fabulous meals fast. Great food doesn’t have to require long ingredient lists or hours in the kitchen. Chef Leslie will share tips for stocking your pantry and cooking techniques for increasing flavor. These light and easy recipes are beautiful on the plate and a delight on the palate. Lemon Pepper Shrimp Scampi; Almond Stuffed Chicken Breasts with Asparagus, Morel and Spring Onion Sauté; Goat Cheese and Roasted Corn Quesadillas; and Tilapia with Orange Parsley Salsa. Simple really is sensational!

Gluten-Free Gourmet
Fernanda Larsen, MS, CN-Caterer, Nutritionist
Wednesday, May 20, 6:30-8:30 PM                        $40
Living without while living it up! Chef Fernanda welcomes the season of renewal with easy recipes for gluten-free living. Say "good-bye" to deprivation and "hello" to gourmet indulgence. Whether you have to avoid wheat entirely, cook for a loved one who does or have an interest in exploring new and healthful recipes, this class is for you! Pan Seared Polenta Wedges with Wild Mushroom Ragu; Mediterranean Quinoa Salad; Spiced Brown Rice, Lentil & Spinach Soup; and Almond Lemon Pear-Berry Cobbler.

Waterfront Trattoria
Iole Aguero-Chef and Culinary Instructor
Thursday, May 21, 6:30-8:30 PM                        $45
For those who imagine that Italian food consists only of pizza, pasta and tomato sauce, this class will be a revelation! Join Italian native, Chef Iole as she unveils delicious, fresh and full flavored dishes from the sea. Crispy Calamari; Spaghetti with Clams; Home made Scialatielli Pasta with Prawns; and for dessert, Homemade Zesty Lemon Pudding.

Thai Grill
(HANDS-ON, Class limited to 18)
Pranee Halvorsen-Culinary Instructor
Wednesday, May 27, 6:30-9:00 PM                        $58
Get ready for a Thai backyard party! Include these light and easy grilling ideas in your culinary repertoire, using an indoor or outdoor grill. Chef Pranee will work with you at our studio this evening creating a dazzling buffet with these well loved Thai dishes: Grilled Tri-tip Steak with Mint and Lime Dipping Sauce (Nuea Yang); Grilled White Prawn with Pear Salsa (Yum Goong); Grilled Marinated Chicken Satay (Satay Gai); Peanut Sauce (Nam Jim Satay); Cucumber Salad with Shallot, Cilantro & Ginger (Ajard); and Pranee’s Amazing Cocktail (Tom Yum Martini).

A Greek Adventure
(HANDS-ON, Class limited to 18)
Julie Little-Chef and Culinary Instructor
Thursday, May 28, 6:30-9:00 PM                        $55
For the adventurous cook, this class is about more than the basics. In this “hands-on” class, you will learn more subtle and challenging dishes not found in the everyday Greek diner. Tonight we will make Grilled Lamb Keftedes (Meatballs with Ouzo); Stuffed Grape Leaves; Fresh Fish Baked in Salt; Spinach and Rice Pilaf; Tender Octopus Cooked with Fennel and Green Olives; Okra Ragout; Olive Oil Biscuits with Cumin & Sesame; and for dessert: Baklava! We will finish the class by enjoying all of the dishes we’ve created, buffet style.

Tasty Takeaways
Leslie Lightner-Director, Pacific Culinary Studio
Wednesday, June 3, 6:30-8:30 PM                        $38
 Need something new for work, a picnic, road trip or a healthy airline meal? Then this is the class for you! Ensure brown bagging success every time. 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. Toubbouleh with Chicken and Roasted Red Pepper; Mediterranean Pasta Salad; Asian-Style Chicken Wraps; Vegetable Salad with Goat Cheese and Beets; and White Bean & Shrimp Salad.

Hot Off the Grill
Chris Starkenberg – Chef, Tugboat Captain, Cookbook Author
Thursday, June 4, 6:30-8:30 p.m.                          $45
Enjoy all the creativity and good taste that make grilling so thrilling! The mouth-watering possibilities are endless. Tonight, it’s surf and turf time. Seared Citrus Scallop with Citrus Aioli; Marinated Steak with Balsamic Reduction Sauce; Fresh Ground Pork Loin Burgers with Chipotle Pepper Sauce; Grilled Caesar Potatoes; and Grilled Apple with Crumb Topping & Caramel Sauce. Chef Chris will cover all the basics-grills, tools and techniques.

Main Dish Summer Salads
Conni Brownell – Chef/Owner, The Charmed Radish
Wednesday, June 10, 6:30-8:30 PM                        $42
Nothing you serve could possibly look or taste fresher than a full-bodied meal-size salad. These are unusual collections of ingredients for extraordinary main course salads fit for company or a weeknight meal outdoors. Warm French Lentil Salad with Smoked Sausage; Chopped Salad with Blue Cheese Vinaigrette & Beef; Classic Caesar Salad with Spicy Grilled Shrimp; Green Salad with Tangy Maple Dressing & Pecan Chicken Breasts; and Chef Salad with Homemade Thousand Island Dressing.

Baskets & Blossoms-Cake Decorating For the Season
(HANDS-ON, Class limited to 16)
Carol Richardson-Owner, Carol’s Creative Confections
Thursday, June 11, 6:30-9:00 PM                        $35
Flowers aplenty for beautiful, impressive, themed cakes! In this informative class you’ll learn how to create violets, apple blossoms, daisies and pansies. Also learn the popular “basket weave” technique for adorable basket cakes. Two plus hours of tips and tricks will prepare you to present a cake that will be the envy of all your friends and family.

Street Foods of Brazil
(HANDS-ON, Class limited to 18)
Fernanda Larsen, MS, CN-Natural Foods Chef, Nutritionist
Wednesday, June 17, 6:30-9:00 PM                        $48
Enjoy an evening of Carnaval by cooking with Brazilian Chef Fernanda- creating the rustic street foods that Brazil is famous for! We’ll make Caldinho de Feijao, (a shot of black bean soup with herbs, spices and Brazil nuts); Paode Queijo (Tapioca Flour Cheese Puffs) ; Acaraje, (Bahian-style shrimp with black-eyed peas and cilantro); and Pamonha Doce, (a pudding cake of coconut, corn and cheese). Come enjoy these incredible dishes while immersing yourself in the street culture of Brazil!

Wine & Food Pairing-California Wine Country
Dewey McCandlis-Owner, Pacific Wine and Kitchen
Leslie Lightner-Director, Pacific Culinary Studio
Thursday, June 18, 6:30-8:30 PM                        $45
Taste, tempt, tantalize. We’ll create a deliciously different evening with sumptuous Napa/Sonoma Valley inspired dishes and innovative wine pairings. From appetizers through dessert we will explore this “honest American fare with a worldly sophistication,” partnered with the best wines this region has to offer. On the menu this evening: Creamy Goat Cheese Rounds with Fresh Herbs & Toasted Almonds; Grilled Asparagus Salad with Black and White Sesame Seeds; Tender Skirt Steak with Avocado Stuffed Chiles & Apple Jicama Slaw; and Strawberry Rhubarb Cobbler with Cinnamon Biscuits. Leave with tips and recipes for making your own wine pairing party a success!

THE DEPOT CAFÉ and SMOKEHOUSE
Gilbert Ruiz-Owner, Executive Chef, Pitmaster-The Depot Café, Everett, WA
Tuesday, June 23, 6:30-8:30 PM                        $45
A GREAT GIFT FOR FATHER’S DAY! 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; and 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!

French Bistro
(HANDS-ON, Class limited to 18)
Mark Schoenthaler-Owner, Chef, Rouxseattle
Wednesday, June 24, 6:30-9:00 PM                        $55
CLASSIC FRENCH RECIPES YOU CAN EASILY MAKE AT HOME!
If you enjoy traveling to France or dream about visiting some day, you’ll love these delightful French meals. Simple food beautifully prepared is what French Bistro food is all about. These recipes are easy to make after work and create a satisfying meal. Join Chef Mark Schoenthaler in the kitchen as he puts his talented spin on these delicious classics. Frisée Salad with Lardons and Poached Egg; Steak & Frites; Croque Monsieur & Croque Madame (Grilled Sandwiches); Coq au Vin (Chicken Cooked in Wine); Steamed Mussels with Sausage, Tomatoes and Paprika; Coquilles Saint Jacque (Scallops with Velouté Sauce); and Burnt Cream with Fresh Ginger Chantilly Cream.

Sexy Stackable Summer Salads
(HANDS-ON, Class limited to 18)
Mark Schoenthaler-Owner, Chef, Rouxseattle
Wednesday, July 8, 6:30-9:00 PM                        $45
Create visually stunning salads for your next dinner party! Chef Mark will work side by side with you while you prepare three of his clients’ most requested salads. These are structural works-of-art on a plate! The chef’s signature salad will also be included (a spectacular side salad that takes ordinary butter lettuce to a new level!) The class will conclude with a light and summery Italian dessert. Vietnamese Chicken Salad; Dungeness Crab Towers; Olive Oil Poached Tuna with White Beans and Arugula; Mark’s Tender Side Salad; and Mascarpone Pana Cotta with Fresh Berries.

Al Fresco Summer Cocktail Party
Olaiya Land-Culinary Instructor/Chef, Olaiya Land Catering
Leslie Lightner-Director, Pacific Culinary Studio
Thursday, July 9, 6:30-8:30 PM                         $42
This is the perfect menu for a Northwest patio or garden gathering! Learn to cook and bartend like the pros. Join Chef Olaiya and Chef Leslie for an evening of appetizer and cocktail pairings. Many of these delicious finger foods can be made in advance, allowing you to spend more time outside with your guests and less in the kitchen. Mini Quesadillas with Chorizo, Manchego and Green Apple; Caramel Apple Martini; Sweet and Spicy Walnuts; Red Pepper Jam Crostini with Soft Cheese; Prosecco Air Mail Cocktail; Little Corn Cakes with Bacon, Tomato & Avocado; and a Cucumber Mojito Crush.

Buckles, Crisps and Cobblers
Leslie Lightner-Director, Pacific Culinary Studio
Wednesday, July 22, 6:30-8:30 PM                        $38
Sweet and fresh from the orchard or backyard bush, let's enjoy this season’s glorious offerings baked up in a crisp, cobbler or buckle. Perfect for quick, tasty desserts without the hassle of a pie crust. Plum Cobbler with Cinnamon Biscuits; Apricot Crisp; Blueberry & Nectarine Buckle; and Red-Gold Raspberry White Chocolate Tart. Just add ice cream…

Caribbean Grill
(HANDS-ON, Class limited to 18)
Fernanda Larsen, MS, CN-Natural Foods Chef, Nutritionist
Thursday, July 23, 6:30-9:00 PM                        $48
Caribbean food includes all of your favorites…seafood, fruit, vegetables, beef and chicken; prepared with the flavorful and colorful ingredients of the islands. The cuisine of the Caribbean is like a cultural patchwork quilt. Each “patch” or dish represents the plentiful bounty of the islands' lush tropical vegetation, combined with the one or more diverse groups of people that have lived there, including: the original Carib and Arawak Indians, followed by the Spanish, British, French and Dutch settlers, as well as Africans, who have had a profound influence on the food and cultural traditions of the islands. Work with Chef Fernanda this evening as we prepare these traditional dishes: Papaya & Avocado Salad; Grilled Banana Leaf Wrapped Fish with Mango & Chili Salsa; Jamaican Rice and Peas; and Grilled Banana with Rum & Guava Sauce.

Sensational Grilled Side Dishes
Conni Brownell – Chef/Owner, The Charmed Radish
Wednesday, July 29, 6:30-8:30 PM             $38
A one of a kind collection of creative recipes that combine quickly grilled vegetables, fruits, herbs and bread with cool greens and creamy cheeses. Each is an exceptional contrast of flavors colors and textures, guaranteed to compliment any summer entrée with style. Pancetta Wrapped Asparagus; Spicy Grilled Pineapple Salsa; Grilled Tomato Gazpacho; Grilled Vegetables with Roasted Garlic Butter; Grilled Cornbread Salad with Arugula & Red Wine Vinaigrette; and Grilled Peaches & Ricotta.

Italian Salads
Iole Aguero-Chef and Culinary Instructor
Thursday, July 30, 6:30-8:30 PM                        $42
Capture the true character of the Italian table even when not in Italy! The best cheeses, market-fresh produce, pasta, olive oil and herbs unite this evening as Chef Iole takes us on a culinary tour through her native country. Tortellini Salad with Creamy Basil Dressing; Orzo Salad with Ricotta Salata; Tomato Arugula Salad with Shallots & Balsamic Vinaigrette; and Sicilian Salad with Butter Lettuce, Tuna, Tomatoes & Olives.

Backyard Barbeque for a Crowd
(HANDS-ON, Class limited to 18)
Olaiya Land-Culinary Instructor/Chef, Olaiya Land Catering
Wednesday, August 5, 6:30-9:00 PM                         $48
Grilling offers the home chef more ease and 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 Olaiya 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!” Tonight’s crowd pleasing “Hands-On” menu features: Grilled Salmon Burgers; Spicy Chipotle-Bourbon Baked Beans; Grilled Corn on the Cobb with Chili Lime Aioli; and Heirloom Tomato Salad with Red Onion and Fresh Herbs.

COOK LOCAL
AN EVENING WITH PATRICIA AND JOHN EDDY
Patricia & John Eddy-Founders, Cook Local
Wednesday, August 12, 6:30-8:30 PM                        $45
Summer in Puget Sound is the peak time of year to start cooking local. There’s almost no end to the bounty you can find in our Farmers Markets. Learn what it means to be a “Locavore” and how to adapt many of your favorite recipes to local, sustainable, and organic. The menu will include: Grilled Corn & Blueberry Salad; Slow Roasted Salmon with Zinfandel Reduction; Wax Beans with Hazelnuts & Blue Cheese; Creamed Mushrooms; and Rhubarb Crumble.

Summer Tapas and Sangria
Conni Brownell – Chef/Owner, The Charmed Radish
Thursday, August 13, 6:30-8:30 PM             $42
Outdoor appetizers with a Spanish-Latin twist. Chef Conni will lead us through an evening of inspired dishes perfect for pairing with her homemade Sangria. On the menu this evening: Spanish Chicken Skewers with Cilantro Mojo; Roasted Spanish Olives with Oranges & Almonds; Potato and Goat Cheese Quesadillas; Ancho Chile Crusted Beef Short Ribs; Fresh Corn Fritters with Chipotle Mayo; Chorizo Stuffed Mushrooms and Conni’s Signature Sangria.

A Touch of Provence with Northwest Produce
(HANDS-ON, Class limited to 18)
Olaiya Land-Culinary Instructor/Chef, Olaiya Land Catering
Wednesday, August 19, 6:30-9:00 PM             $48
In Provence, cooking is an art. This is a cuisine that uses neither excessive colors nor dominant flavors. Simple preparations create fashionable and delicious back-to-the-country food. It is with this inspiration that Chef Olaiya leads us through these rustic-French dishes featuring the best our Northwest markets have to offer. Peach & Hazelnut Salad; Roast Lamb; Buttery Thyme Potatoes; Crunchy Green Beans with Radishes; and Seasonal Fresh Fruit Galette.

Antipasti Amore!
Iole Aguero-Chef, Culinary Instructor, Culinary Guide-Italy
Thursday, August 20, 6:30-8:30 PM                        $42
The antipasto tables in Italy: so alluring they seem to pull you right into a trattoria! Not all meals begin with antipasto-literally, “before the meal,” but most restaurant meals do. Join Chef Iole this evening as she creates a display of glorious antipasti featuring our beautiful summer produce, herbs, Italian meats and cheeses. Roasted Peppers with Capers & Olives; Grilled Eggplant with Fresh Thyme & Garlic; Gorgonzola Torte with Prosciutto Roses; and Roasted Vegetable Platter.

Heat up the Night
(HANDS-ON, Class limited to 18)
Julie Little-Chef and Culinary Instructor
Wednesday, August 26, 6:30-9:00 PM                        $55
Spend a sultry summer evening exploring unusual, innovative recipes from the world's fiery cuisines! In this “hands-on” class, you will learn all about the various chiles from around the world. You will mix your own spice blends including: Ras Al Hanout (Moroccan spice blend) Cajun Spice Mix; and Indian Garam Masala. We will practice working with chilles in various dishes including: Udan Rica Rica (Shrimp with Sweet, Sour and Hot Sauce from Indonesia); Sopa de Ajo (Spanish Garlic Soup); Abala (Curry Spiced Rice Puree in Banana Leaves from West Africa); Causa a la Limon (Lemon Flavored Spicy Mashed Potatoes from Peru); Yucatecan (Mexican Marinated Grilled Chicken); Ma Ho (Spicy Ground Meat and Pineapple from Thailand); and Pasta Arabbiata (Penne with Chile-Tomato Sauce from Sicily). Come heat up your night!

Quick and Easy Vietnamese Grill
(HANDS-ON, Class limited to 18)
Pranee Halvorsen-Culinary Instructor
Thursday, September 10, 6:30-9:00 PM                        $58
Upon returning from her South East Asia tour this spring, Chef Pranee designed this class to share the amazing culinary experiences she had in Vietnam with a fun and easy approach! You will be introduced to basic Vietnamese grilling techniques and herbs while learning simple dishes that can be prepared on your home grill or in a grill pan. Grilled Corn with Scallion Oil; Grilled Lemongrass Chicken; Grilled Wrapped Ground Beef with Wild Pepper Leaf; Five-Spice Pork; Succulent Grilled Prawns; and Grilled Cassava Coconut Cake in Banana Leaf. All menu items are served with a variety of noodles, condiments and dipping sauces.

Brazilian Coastal Creole
Fernanda Larsen, MS, CN-Natural Foods Chef, Nutritionist
Wednesday, September 16, 6:30-8:30 PM                        $42
Join Brazil native chef Fernanda as we explore the history and amazing ingredients of this culturally diverse region of Brazil. The freshest fish, tropical fruit and vegetables are brought together with sauces and condiments found only in this portion of the country. Watercress & Hearts of Palm Salad with Mango Vinaigrette; Muqueca de Peixe (Brazilian Fish Stew with Roasted Vegetables, Cocount Milk and Red Palm Oil); Farofa (a Brazilian side dish with bread crumbs and palm oil); and Crème de Abacate e Abacaxi (Avocado and Pineapple Mousse.)

New Ideas for Chicken
Conni Brownell – Chef/Owner, The Charmed Radish
Thursday, September 17, 6:30-8:30 PM             $42
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. Chicken & Spinach Lasagna with Tomato-Basil Cream Sauce; Buffalo Chicken Meatballs; Easy Chicken Cassoulet; Chipotle Chicken Chili; and Lemon and Fig Chicken Thighs.

Nutrition 101
Dr. Jacob Waller-Health and Wellness Coach
Leslie Lightner- Director, Pacific Culinary Studio
Wednesday, September 23, 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. Chef Leslie will create 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.

Southern Classics
(HANDS-ON, Class limited to 18)
Olaiya Land-Culinary Instructor/Chef, Olaiya Land Catering
Thursday, September 24, 6:30-9:00 PM             $48
Experience the joy of Southern Cooking. Work with Chef Olaiya as you bring the deep South to your table. We will prepare Deviled Fried Chicken; Spicy Southern-Style Cole Slaw; Sweet Corn Pudding; Sweet and Sour Green Beans with Bacon; Buttermilk Drop Biscuits and a surprise dessert. Paula Deen eat your heart out!

Sushi Rolls Made Easy
(Hands-On, Class limited to 16)
Seppo Farrey- Chef and Best Selling Author
Wednesday, September 30, 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!