http://www.chefnance.comen-us(c) 2009 Chef Nance60Sat, 03 Apr 2010 23:40:02 ehttp://www.chefnance.com/images/logo_red.gifhttp://www.chefnance.comSpring 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!http://www.chefnance.com/classes/index.php#classID=19Wed, 31 Dec 1969 17:00:00 eThis 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!http://www.chefnance.com/classes/index.php#classID=10Wed, 31 Dec 1969 17:00:00 eFour types of pastry dough all in one class! The recipes we will make include Phyllo dough, Choux Pastry, Puff Pastry and a Buttery French Tart Crust. Four recipes from beginning to end on how to work with these versatile yet very different types of dough in the savory dishes listed below. This class will help expand your culinary knowledge many times more than just the four recipes we'll cover. You'll learn what the tricky issues are and how to maximize success when preparing a plethora of recipes using these doughs.http://www.chefnance.com/classes/index.php#classID=17Wed, 31 Dec 1969 17:00:00 e 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! http://www.chefnance.com/classes/index.php#classID=5Wed, 31 Dec 1969 17:00:00 eIt'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.http://www.chefnance.com/classes/index.php#classID=4Wed, 31 Dec 1969 17:00:00 eLet\'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! http://www.chefnance.com/classes/index.php#classID=18Wed, 31 Dec 1969 17:00:00 eIn this class learn some of the tastiest and easiest recipes that will sure to become standards in your repertoire(they are in mine!). It cannot be French, can it??? Mais oui! C'est incredible! With some simple steps and methods you'll be able to impress even the most discerning palates. Perfect a few simple techniques to make the most flavorful and Crispy Roast Chicken, Lavish and Rich French Onion Soup, Quick Fresh Herbs Vinaigrette, and Glazed Vegetables.http://www.chefnance.com/classes/index.php#classID=16Wed, 31 Dec 1969 17:00:00 eThe chill in the air calls out to us for some heart and soul warming stews! In this class learn how to braise and stew with these savory recipes. We\'ll make healthy, flavorful grains to accompany these delectable dishes. These dishes are nutritious, easy to prepare and great to reheat over the course of the week! These are one of the many one pot wonders that are great for the season.http://www.chefnance.com/classes/index.php#classID=15Wed, 31 Dec 1969 17:00:00 eThis class is for partners wanting to spice up their lives and learn to cook together! Life will never be the same - FOR THE BETTER!! There are a lot of meals to cook when "together forever" so to get started on the right foot you're going to need some help. Join Chef Nance in her new Urban Teaching Kitchen and let her teach you how to cook delectible meals for everyday life and a special meal to keep the romance alive! Learn to use fresh, local, seasonal ingredients so each meal is abundant in taste and eye appeal! Hands On Class! Price is $110 per couplehttp://www.chefnance.com/classes/index.php#classID=8Wed, 31 Dec 1969 17:00:00 eComments like, "I thought cheese went with wine" are common when they see this class. Beer and Cheese are a great and spectacular combination! They are both farmhouse products so they pair better and more easily than wine. A farmer's diet consisted of beer, cheese and cold meats. When the fall came and cover crops were planted the farmer had time to make beer and to attend to the fermented beverage. Farmers made cheese when there was an abundance of milk that they wanted to keep. In this class we'll go over several of pairings of beer with different cheese that will both surprise and delight your palate. We'll experiment with contrasting and distinct combinations and have lots of fun! Must be over age 21 to attend.http://www.chefnance.com/classes/index.php#classID=12Wed, 31 Dec 1969 17:00:00 eCome join us for class in sauce making. We'll start off with the essence of many sublime sauces, superior stocks! Then we'll cover the six mother sauces, how they're made and the best dishes to use them in. We'll also cover quick pan sauces, cold sauces and touch upon dessert sauces. Learn the six characteristics of a great sauce and how to create them! All levels welcome!http://www.chefnance.com/classes/index.php#classID=13Wed, 31 Dec 1969 17:00:00 eWith my second trip to Spain and several Tapas dishes under my belt...pun intended, I'd like to share with you so much of what I experienced in Spain and Barcelona. The art, beauty both natural and architecturally, the food and wine are just a few of the wonders I enjoyed! I love to share what I've learned over the years. This latest trip and encounter has given me some really great things to bestow on my students. http://www.chefnance.com/classes/index.php#classID=14Wed, 31 Dec 1969 17:00:00 eJust in time for the Holidays! Join Pastry Chef Trisha Kostis who will lead this class and share Techniques and Secrets of the Pastry World. Impress your friends with tender pie and tart crusts and fillings made from fresh ingredients! Trisha has worked as a baker for the iconic Greenwood Bakery, Swhwartz Brothers Bakery, and the Ballard Baking Company. After being part of the Schwartz Brothers team that opened Benaroya Hall, Trisha became the Pastry Chef at Marco’s Supper Club and the now defunct Lush Life Restaurants in Belltown. Earning a reputation for making a coconut cream pie that “rivaled Dahlia”, she decided to take her treats to the masses as the Scone Lady, baking delectable scones, authentic rugalach, and unique savory and sweet hand pies for cafes in Ballard and Capital Hill. Ironically, Trisha “auditioned” for the position of Assistant Pastry Chef for Tamara Murphy at Brasa in 1999. While it would be another ten years before she would “seal the deal”, Trisha is absolutely thrilled to be part of such an amazing team of dedicated and like-minded friends. You can sample her treats at both the Elliot Bay Cafe and at Brasa. http://www.chefnance.com/classes/index.php#classID=11Wed, 31 Dec 1969 17:00:00 eThe Chilly Weather is upon us! In this class we'll teach you the best way to make stocks. Stocks are the foundation of soup, stews, and many sauces. Learn how to prepare these building blocks of cooking in a fun and informative way. Having great stocks on hand allows you to whip up quick, delicious and healthy soup with ease. We'll prepare chicken, vegetable and fish stock and a soup based on each of these. Also learn how to make pork, beef, lamb or duck stock to increase your culinary repertoire and spontaneity in the kitchen. No experience necessary! Just bring a curious mind, willingness to learn and have fun!http://www.chefnance.com/classes/index.php#classID=9Wed, 31 Dec 1969 17:00:00 ePrepare these small dishes for a night of social merrymaking! Served with a Fabulous bone-dry fino or Manzanilla Sherry. These vivacious bites are simple to make and ephemeral to taste. Perfect for a evening of conversation with friends Tapas brings it all together!http://www.chefnance.com/classes/index.php#classID=6Wed, 31 Dec 1969 17:00:00 e