Purchase, prepare, and polish off S.O.L.E. (sustainable, organic, local, and ethical) food at the local foodie soul of the city: the world-famous Pike Place Market. With today’s Groupon, $28 gets you a $45 two-hour ‘Lunch and Learn’ cooking class at Diane’s Market Kitchen, just four blocks south of the legendary market at 1101 Post Alley ($50 with tax included).
We offer the creative opportunity to design your culinary experience at your own pace. Our evening and Saturday classes , all held in select private homes in Seattle, Kirkland, and Edmonds, are geared toward quality, continuity, and the joy of people sharing fine cuisine. We present a diverse selection of classes.
Growing up on a Minnesota farm gave Pamela Ziemann an up-close view of the United States’ food-production industry. She watched as chemicals, hormones, and genetically modified organisms became nearly ubiquitous in the farming process, as they helped to guarantee bounteous yields, although she was anything but impressed. She decided to pave her own path, circling back to organic, raw, sustainable nutrition.
Today at Elemental Cuisine, Pamela uses her experience as a public speaker to educate people about the food system and help them return to a more natural way of eating. During her online classes, she sheds light on how today's commercial food supply can be detrimental to our health, then discusses how plant-based diets can improve mental clarity and physical well-being. She pairs this discussion with cooking instruction, demonstrating how to make wraps, sauces, and dressings, and maximize food’s nutritional value without filling the saltshaker with crushed multivitamins.
As a teenager, Katya Difani wrestled with chronic health issues that left her physical and spiritual wellness out of whack. From her misfortune blossomed something beautiful: an appreciation for the healing effects of nature's bounty. After obtaining a degree in herbal science, Katya opened Herban Wellness, a shop stocked with holistic and natural remedies for common health complaints. From bulk herbs born at local farms, each vetted in person by Katya herself, to house-blended teas that soothe allergies, Herban Wellness’s selection holds its own against prescription meds.
The store also hosts practical classes that teach customers how to implement holistic cures in their own homes. During one session, Katya compiles the ingredients for all-natural lotions, salves, and lip balms that students can make in their own blenders after acing the instructional course.
At Taverna MaZí, named after the Greek term for “together,” patrons unite to share traditional Greek dishes that are reworked to please a contemporary palate. Open every day, and until 2 a.m. on weekend nights, the taverna inaugurates meals with starters such as spanakopita bursting with phyllo pastry before presenting larger plates such as the pita-wrapped grilled-octopus gyro and the pan-seared pork chops served with country-style skordalia potatoes. For students of Greek cuisine, the kitchen presents the tricks of its trade and Aristotle’s favorite knock-knock jokes in biweekly cooking classes, which showcase techniques for skewering meat and the art of crafting phyllo pastry.
In business for 22 years, Cook's World Cooking School infuses aspiring epicureans with cooking expertise in an appetizing assortment of hands-on classes. During each one-night class, a rotating cast of skilled and professionally-trained local chefs guide students through the basics of a specific type of cuisine, cooking skill, or saucepan percussion technique. Go Italian in a doughy pizza-making and throwing class, create sophisticated small plates of flavor-packed treats in the spanish tapas course, or slather on new skills in a barbecue class, in which students learn to tame the wild elemental forces of fire, smoke, and tangy sauce.
Classes run for three hours each with 15 or fewer students, ensuring ample time for participation and one-on-one guidance. All class sessions are held in Cook's World's well-equipped culinary studio, which houses a cornucopia of professional cooking equipment and a carpet woven from retired chefs’ hats.
Growing up in the Italian port town of Brindisi, Luigi DeNunzio frequented the colorful outdoor markets with his father. Surrounded by stalls bursting with local produce, meat, fish, and dairy, Luigi discovered his love of rustic cuisine composed from the freshest regional ingredients. After immigrating to Seattle in 1977, Luigi amassed experience in both cooking and business while working at a handful of the city's Italian restaurants. In 1989, he opened Al Boccalino, where tables covered in white linen host plates of hearty Italian fare. Since then, Luigi has expanded his oeuvre to include cooking classes as well as a second, more casual eatery, Café Bengodi.