At Pan Africa Restaurant & Bar, chefs craft authentic African and African fusion dishes in the kitchen and teach their recipes to students in the classroom. They lead African-cuisine enthusiasts through authentic techniques in a choice of vegetarian or omnivorous cooking classes held on assorted Sundays and Tuesdays. In classes, students discover the secrets to crafting tasty doro wat, beef tibs, and stretchy injera bread that can be used to pick up food during the meal or thrown at nearby plates of marinated chicken to signal interest. For dinner, chefs craft succulent entrees including yassa peanut stew and lamb alicha cutlets in stewed curry.
Since its founding in 1998, The Australian Pie Company has equipped Seattle eaters with Australian products and piping-hot pastry pies stuffed with hearty ingredients. 2, 5, and 9 inch pies satisfies hungers and occasions of all sizes, with many beef and chicken varieties, some with vegetables others with cheese inside each pie. The Australian Pie Company also stocks its shelves with national products such as Vegemite, Arnott's biscuits, and Billy Tea, valuable when channeling one’s muse to pen a spec script for a Crocodile Dundee sequel. The pie company caters parties and anti-cake conventions with 2-inch pies by the dozen, and also supplies its products to four other area retailers.
Shari Courtier and Scott Carpenter run Three Tree Wellness Center, a place that is part spa, part classroom, and part bodywork-supplies store. The staff nurtures mind, body, and spirit with spa services such as massages, which can incorporate reiki energy work, and mud wraps, which draw toxins from the skin while equipping it to someday sprout an apple tree. Art-therapy classes put students in touch with their inner power animal, and continuing-education classes keep massage therapists abreast of body mechanics and best practices. The retail portion of the center, SNL Supplies, hawks wares such as essential oils, shower gels, and candles.
Eat Local’s chefs create locally-sourced meals from scratch, and teach cooking students how to do the same. Every item on the menu is handmade using Northwest grass-fed meats, free-range chickens, and organic or sustainably-grown local produce. The staff places food items in biodegradable packaging or reusable glass containers, and, for cooked meals, freezes them to maintain flavor and quality. Eat Local Frozen Meals can be bought in-store or packed in dry ice and shipped to individual doorsteps or rabbit holes. Those jonesing to make their own edibles can enroll in classes that guide the creation of pasta, pies, and even marshmallows.