Classes

Whether you're looking for a new way to tap into your creative side or are a seasoned cook looking to brush up on your skills or expand your repertoire, we've got a cooking class for you. Classes can be demonstration-style or hands-on and can be adjusted to accommodate groups of varying sizes. All classes take place in our beautifully equipped, newly renovated, urban teaching kitchen.

Pasta!! Fresh and New!
March 20, 2010
5:00 PM
Let\'s celebrate National Ravioli Day and more!

Fresh Pasta tastes like nothing else! In our class we\'ll create New Dishes with freshly made pasta and homemade sauces. Wow your friends serving a New Soup with Mezzelune, Impress them with Ravioli, Spinach Pappardelle and handmade Farfalle. All with different sauces and preparations than your Mama\'s Spaghetti Sauce!

Come join the fun in this hands on class!
  • Consomme with Butter and Procuitto filled Mezzelune
  • Ravioli filled with Fresh Spring Peas and Pecorino in a light Cherry Tomato Vodka Sauce
  • Spinach Pappardelle with Braised Pork, Eggplant and Olive Oil
  • Farfalle with Asparagus and Lemon
$65
Number of People:

Register by Phone at 206-218-3499
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Chinese Dim Sum
March 29, 2010
6:00 PM
It's fun to make your own Dim Sum! Let's get together with this hands-on class and make fresh fillings for Dumplings, Wontons and Har Gow. Learn how to fold the fillings into the wrappers quickly and easily. In this class we'll also make pickled vegetable with cucumbers, Shiitake mushrooms and Fresh Water-chestnuts.
  • Fried Chili Chicken Wontons with Pickled Ginger Vinaigrette
  • Pork Dumplings with Garlic, Chives and Hoisin Dipping Sauce
  • Har Gow or Steamed Shrimp Bonnets
  • Pickled Cucumbers with Shiitake Mushrooms, Red Onion and Chiles
$55
Number of People:

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Fish Fabulous Fish!
March 31, 2010
6:00 PM
Join us for this delicious and healthy cooking class!

We'll cover several ways to ensure that you choose the freshest fish, proper equipment, tips of how and where to shop and details on storing fish.

Learn to prepare fish by skinning, removing bones, cutting and portioning to ready it for cooking. We'll grill, marinate, pan-fry and make fish cakes with a tropical salsa!


  • Ceviche- Fresh Seasonal Fish marinated with Citrus and Spices
  • Grilled Salmon Served with Compund Butter Sauce
  • Vietnamese Lemongrass, Pan-Fried Whole Fish
  • Tropical Fish Cakes with Pineapple-Kiwi Salsa and Curry Mayo
$60
Number of People:

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All About Knives and Knife Skills
April 10, 2010
5:00 PM
This skills class if different than most in that I use many different fruits and vegetables and show you how they can be used to make your food more tasty and eye appealing.

We'll cover how to best handle a knife with correct posture and grip. I'll go over the different types of knives and which to use for different jobs as well as my favorites. Learn to cut julienne, batons, slice, chiffonade, dice, bias, supremes and more.


We'll then make a hearty vegetable stew and fresh colorful salad with our handy work!
  • Hearty Vegetable Stew with Fresh Seasonal Ingredients
  • Citrus Salad with Jicama, Spinach, and Pepper Confetti
$55
Number of People:

Register by Phone at 206-218-3499
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Risotto Four Ways!
April 14, 2010
6:00 PM
Spring makes me think of Risotto with all of the fresh peas and beans. Let\'s capture the essence of these incredible spring ingredients with a light dinner risotto dish.

We\'ll cover different types of rice, methods used in the preparation of risotto and other ingredients to make perfect risotto.

We\'ll also make Risotto Cakes which are great to make as a side dish or to utilize leftover risotto. (If you ever have any!)

A super nutritious risotto recipe with legumes and vegetables will be made as well as a delectable hot breakfast dish to power you up for an active day or to just warm you up!
  • Green Risotto with Prawns, Peas, Fava Beans and Chives
  • Crispy Lemon and Fresh Herb Risotto Cakes
  • Risotto with Red Lentils, Zucchini, Basil and Cherry Tomatoes
  • Hot Breakfast Risotto with Dried Fruits, Nuts, Seeds and Maple Syrup
$55
Number of People:

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