Dish it up! stocks shelves with a smorgasbord of kitchen utensils while filling its culinary classrooms with the aromas of creative and classic meals prepared by students and featured chefs from across the country. A class calendar brimming with weekly courses sends students on step-by-step tours through the creation of gourmet burgers, chocolate truffles, and far-flung fare such as Middle Eastern street food ranging from chicken fatta to baba ghannouj. Classes last up to three hours as featured chefs explain a particular culinary tradition or meal through demonstration, hands-on preparation, or a combination of both. During the Sustainable Sushi class on November 18, chef Hajime Sato of Mashiko Restaurant splits his time at the podium expounding on sustainable fishing and demonstrating techniques for using sushi-making tools to construct, roll, and cut the freshest sushi possible.
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.
Just like any other art form, the key to brilliant cooking is practice. And Chef Anne Marie certainly has had her fair share: over the last 27 years, she's honed her skills in various kitchens, including a stint at culinary school. Today, she augments her chef duties by also acting as both a caterer and cooking instructor, offering classes through which she teaches pupils everything from baking a loaf of bread to creating hearty soups and stews. Chef Anne Marie also works one-on-one with clients to help plan events, create custom recipes, and perform kitchen shortcuts, such as opening cans with fangs when a can opener isn’t around.
For some, the urge to create delicious desserts far exceeds the willingness to eat stale candy and unwrap waxy chocolate. For those brave few, Dawn's Candy and Cake carries more than 8,000 molds and organizes candy- and confection-making classes that help candy connoisseurs craft their own confections. Instructors lead students through the basics of making treats such as hollow bunnies and chocolate piñatas in Chocolate 101, and delve into the worlds of truffles, liquor-filled chocolates, and chocolate-dipped fruit, pretzels, and cookies in other courses. Specialty classes investigate advanced topics such as icing, petit fours, and cake pops. Dawn's also hosts a cake club, during which members meet to enjoy snacks, guest demonstrations, and gossip sessions about why Little Debbie only wears one outfit.