Fall Bounty - October 31
Cooking the best that fall has to offer in interesting ways: hard squash, hearty greens, Brussels sprouts, root vegetables, and how to think about your Winter Larder
Modern Sauces & Seasoning - November 7
Looking beyond just salt & pepper, how do today’s Chefs incorporate fermented, pan-Asian, Middle Eastern and Latin seasonings to reimagine classic preparations. It’s all about spice, funk, & umami.
Introduction to Sous Vide Cooking - November 14
Maybe you got a sous vide cooker for your birthday, or maybe you don’t yet know that you want one for Christmas. We will explore some of the best ways to use this low-temperature cooking to best advantage. You may realize you can’t live without it.
Shellfish - November 21
Welcome to the “R” months; the best time to enjoy all the shellfish bounty of the Pacific Northwest. You will learn about how to handle and best prepare Clams, Mussels & Oyster. And we will share some of our favorite recipes with you.
Paella - December 5
The one class we have done more than any other, paella is always a crowd pleaser. Learn Vincent’s mostly traditional approach to this classic Spanish preparation, and leave with not only the recipe, but your own pan and rice to make it at home. ($35 additional cost to include the supplies)
Braising - December 12
If there is one technique that screams fall and winter, it is braising. This ancient way of cooking food in a slow, moist environment yields the most amazing deep, “bottom of the pot” flavors. We will explore braising meat, poultry, fish, and even vegetables.
