What You'll Get
Cooking lessons impart survival skills for today's fast-paced world, and also tomorrow's faster-paced world ruled by sentient vegetables. Stockpile culinary moves with this Groupon.
Choose from Three Options
- $15 for $30 worth of African food and drinks
- $25 for a three-hour Ethiopian cooking class with dinner (a $50 value)
- $50 for a three-hour Ethiopian cooking class with dinner for two (a $100 value)
Led by the head chef of Pike Place Market’s Pan Africa Grill and various guest chefs, cooking classes give diners insight into Ethiopian classics on Sundays and Tuesdays. Available in vegetarian or omnivorous form, classes cover dishes such as doro wat, sambusa, beef tibs, timatim selata, and misser wot. After crafting African delicacies, groups then feast on their creations during a delicious dinner.
Alternatively, visitors can drop by the dining room to taste Pan Africa Grill's authentic recipes. Entrees include yassa, a quarter chicken marinated in lemon juice and sautéed with mustard and green olives ($14), as well as slow-cooked curry goat with potatoes and carrots in a curry sauce ($14). See the full menu here.
The Fine Print
Promotional value expires Nov 15, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. 24hr cancellation notice required. Valid for dinner only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Pan Africa Restaurant & Bar
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.