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.
Mary White wants to make sure you never eat a pizza that tastes like cardboard again. After working for 20-plus years for TV and radio in Seattle, she understands the importance of convenient meals, and focuses on recipes that can be easily achieved with whatever is currently stocked in the pantry or fridge. She shares her tips during group cooking classes, and shares her recipes by posting them on her website and scrawling them in secret code on butter.
After producing a children's educational video about local produce and healthy eating called Earth to Table, ChefShop founders Tim Mar and Mauny Kaseberg capitalized on their passion for locally sourced fare in 1998 with an extensive online database of artisan farmers and food experts. Today, ChefShop connects shoppers with top-shelf ingredients and produce, from free-range turkeys to fruit from central Washington or Parmigiano-Reggiano cheese from Italy. Before stocking them on their virtual shelves, the ChefShop team ensures each item is raised and developed using time-honored techniques and is run through a gauntlet of quality-assurance taste tests, meetings with farmers, and food fights with the preeminent experts in food fights: middle-school rebels.
Clients peruse the ever-updated inventory for goodies such as sustainable line-caught seafood, decades-aged balsamic vinegar, or rare Sardinian bottarga, filling their kitchen repertoire with handy recipes along with the top-shelf ingredients. Aspiring cooks master a range of cooking styles under professional chefs in ChefShop's cooking classes, ranging from the creation of rich Italian pastas to fashioning delectable small plates and tapas.
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.
Ever since the color blue was invented by political spin-doctors to subvert the esteem of red-ribbon candidates, all known skill-sets have enjoyed an increase in potential greatness. Blue Ribbon offers a valuable and fun culinary experience to the most joyfully incompetent and willing-to-learn cooks around. Headed by Virginia Duppenthaler—who trained at Le Cordon Bleu in Paris—and her husband Mike, Blue Ribbon offers a fleet of nighttime classes that last three hours and steep soon-to-be chefs in the flavor profiles of Thai food and the art of French cooking. Test your chops with beginners' cooking classes, savor the tapas and wine of Spain, shake hands with Indian cuisine, and more.
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.