Cooking School Summer 2005

Spring Bouillabaisse
With Bryan Hopper
Tuesday May 17 6:00pm $35

Fresh seafood flavors combine perfectly in the delicately flavored saffron-tomato broth of Bouillabaisse. Bryan starts this seafood feast with an appetizer of Spring Rolls with Crab Meat and Mint Oil. Bouillabaisse, a traditional French meal in a bowl, combines clams, whitefish, shrimp, and calamari in a light broth flavored just enough to allow the seafood to shine. Learn how to shop, prepare and season seafoods. And for a French finish to this meal, a spring Lavender Flavored Crème Brulee.

Wild Salmon Grill
With Alex Begovic
Wednesday May 18 6:00pm $35

Get the grill out of storage. Its time to fire it up! Today's menu starts with a Salad of Grilled Spring Onions, Radishes and Sunburst Tomatoes with a Mint-parsley dressing. Choose your temp-hot or cold, with Fennel, Leek, and Potato Soup. For the main course, Grilled Wild Salmon with Orange Rosemary Beurre Blanc Sauce over Organic spring greens. And maybe the best of all...Rum Flambeed Bananas with Coconut Vanilla Bean Sauce.

Wokking with Larry
With Lawrence Palma
Saturday May 21 11:00am $35

That's right, we're cooking with woks here at Pacific Flavors. Larry shares the secrets of cooking perfectly prepared meals using the traditional Chinese wok. Today's menu includes: Lemon Grass Soup with Shrimp, Puffy Omelet with Shallots and Peppers, and Shrimp with Garlic. Maybe the best of all is how to make perfect rice every time (Larry says he means every time).

Pizza, Pizza, Pizza!
With Eric Nelson
Tuesday May 24 6:00pm $35

Three different pizzas! Eric starts with Italian Salad of Mixed Greens, Carrots, Kalamazoo Olives, Artichoke Hearts with Olive Oil Vinaigrette Dressing. Learn to make Basic Pizza Dough (recipes given for whole wheat dough). Then, using the pizza dough, Eric will make Pesto Pizza with Garlic, Fresh Tomatoes and Onions. Pizza 2: Garlic Alfredo Sauce with Chicken, Bacon, Green Onions, and fresh Tomato. And for Pizza 3 Hearty Tomato Sauce with Sausage, Olives and Caramelized Onions.

Spring Rack of Lamb
With Alex Begovic
Wednesday May 25 6:00pm $40

Entertain in style with this fabulous dinner of Roasted Herb-Crusted Rack of Lamb with roasted baby vegetables and red wine reduction. Alex will start with Grilled Asparagus in a light Miso Vinaigrette and Roasted Bell Peppers. Wow your guests with Sauteed Calamari finished with a Pernod Crème Sauce and served with organic bread. For a truly elegant dessert, Cointreau infused Strawberries with Crème Anglaise and Chocolate Sauce.

An Elegant Italian Evening
With John Salizzoni
Thursday May 26 6:00pm $35

Simple and elegant, this Italian menu is a delight. Mixed Baby Greens with John's own special salad dressing is followed with Scallops Taranto with Crushed Chilies and Baby Squash. Classic Italian Angel Hair Pasta is served with fresh Tomato and Basil. And finally, Spring Stuffed Baked Apple for dessert.

Sauces
With Eric Nelson
Monday May 30 6:00pm $35

Learn the secrets of making sauces and enjoy a fabulous menu as well! Make homemade Ranch Dressing for a salad of fresh Mixed Spring Greens. Beurre blanc, a classic light butter sauce goes perfect with our own northwest salmon and seasoned rice. Learn the techniques of reduction with Pork with Onion Demi-glace with Apple Sauce. What goes better with Steak than Peppercorns and Bleu Cheese Sauce with sauteed Spring Vegetables and Mashed Potatoes with Garlic and Rosemary.

Spring Salmon
With Jon Hoeschen
Tuesday May 31 6:00pm $35

A little Pacific Rim flavor combines with California Salmon. Jon starts with Roasted Red Pepper Soup with Garlic Rouille. Zesty Sauteed Chipotle Shrimp are served up with Sweet Corn Cakes. For the main course, Grilled Pacific Salmon is served with Spring Greens and Artichoke Tarter Sauce. For a delicately flavored dessert, Lemon Crème Brulee Tart.

Beginning Cake Decorating $25
With Stacy Chatfield
Wednesday June 1 6:00pm

In one jam-packed class learn the basics of cake decorating. Bring your own cake to practice on, and we'll supply you with basic tools to decorate cakes beautifully. Learn how to use a pastry bag and other decorating tool techniques, including border design, decorative writing, applying proper pressure and how to control piping. You'll learn how to slice and fill cakes, make and apply buttercream frosting, pipe a shell border, use a cake comb to create decorative sides, and making your own paper cones to pipe chocolate greetings. Class size is limited.

Vegetarian Cajun Creole Style
With Marie "Sweet Mama Janisse" Wilkins
Saturday June 4 11:00am $35

Zesty Cajun flavors combine to create a fantastic vegetarian feast. Spicy Onion Cake is a great starter to today's menu, followed by Creole Smothered Cabbage and Apples. Sweet Mama Janisse shares her own Lasagna Pie, and Kidney Bean Kiev. For the finishing touch how about Buttermilk "Butterfinger" Pie? Sounds great!

Local Halibut
With Dave Griswold
Tuesday June 7 6:00pm $35

Unwrap the mysteries of preparing one of our local treasures, halibut. Dave has created a bevy of dishes featuring this delicious fish. How about Halibut Cerviche Soup? And who can pass on Grilled Halibut Tacos. For a more elegant entrée, learn to prepare Halibut in Parchment with Tomato, White wine, Basil and Capers. Another great entertaining entree is Nut-Crusted Halibut with Lavender compound Butter.

Entertaining in Spring
With Alex Begovic
Wednesday June 8 6:00pm $35

Imagine entertaining with this elegant meal. An unusual soup starts this menu, Chilled Melon and Mint Soup. Grilled Tuna with Mai Fun Noodles, Red Cabbage, Cilantro, Oranges with Galangal Sesame Dressing add a Pacific Rim flair. Roasted Bell Peppers Stuffed with Lamb, seasoned with mint and lemon zest, and finished with Avocado Coulis follows. Fresh Berries with Cypress Grove Chevre mousse provides a perfect finish to a perfect meal.

Pakistani Appetizers
With Yasmeen Stroud
Saturday June 11 11:00am $35

Borrowing traditions of Yasmeen's homeland and neighboring India, today's menu features delightful finger food, chutneys, pickles and treats. Alod Tiki, a potato cutlet, is pan-fried with green onions, green chilies, cilantro and spices and filled with cheese, peas or both. Pakora are deep fried dumplings made from chick pea flour and vegetables. Samosa is a triangular-shaped potato filled pie. To season these treats you'll learn to make Cilantro and Mint Chutney, Tamarind Chutney, and assorted Pickles all accompanied by Chai Tea.

Organizing Your Kitchen
With Claire Josephine
Sunday June 12 1:00pm-2:00pm $15

Learn how to organize your kitchen with professional kitchen organizer Claire Josephine. She'll help you set up a convenient system for keeping your kitchen functional and fun to use.

Oaxacon Mole
With Patricia Cambianica
Tuesday June 14 6:00pm $35

Oaxaca is known for its moles. There are many of them in this part of Mexico and Patricia is going to share two of her favorites; Negro Mole or black mole with Chicken and Verde Mole or green mole with Shrimp, and homemade Corn Tortillas all accompanied with Oaxacan Style Rice. She'll have a surprise beverage at the end of the class.

Summer Soups
With Dave Vargas
Thursday June 16 6:00pm $35

Surprising soups for summer are tonight's fare. Learn how to make a variety of light soups such as Lentil Soup with Grapeseed Oil, French Onion Soup with Gruyere Crostini, Cucumber Cilantro Soup with Jalapeno Ice Cream, and finally Asparagus Soup with White Asparagus Cream.

East Indian Cuisine
With Yasmeen Stroud
Saturday June 25 11:00am $35

Join us for a classic Indian dinner. Yasmeen shows how to make Chicken Korma, chicken cooked in whole spices with a light gravy. Also, Chicken Pullao, Basmati rice cooked with whole spices and homemade chicken broth. And Shami Kabab, ground beef cutlets, pan-fried, combined with Chaana Daal, and spices. To refresh your palate, enjoy Raita, a lightly-spiced yogurt and salads of Cucumber, Onion, Tomato and Assorted Fruits.

Seafood Delights
With Bryan Hopper
Tuesday June 28 6:00pm $35

Tastes of the sea begin with Seafood Crepes with the season's freshest seafood. Made with a basic crepe recipe that you can adapt to any seafood, this one features a Tarragon Beurre Blanc. For the main course, Grilled Salmon with Smoked Tomato Saute, Corn Griddle Cakes and Basil Oil. For a lovely dessert, Boca Negro Cake with hand-whipped Cream flavored with bourbon. A true chocoholics delight!

Elegant Summer Meal
With Alex Begovic
Wednesday June 29 6:00pm $35

Welcome to summer with this elegant feast. Enjoy the fresh taste of heirloom tomatoes with Fresh Tomato Gazpacho. Flavors blend perfectly in this Grilled Prawn Salad with fresh Corn, Avocado and Citrus. Follow it up with Pan-Seared Halibut with Red Curry, Peanut Sauce and Fruit Salsa. And for dessert Berry Mousse with Chocolate Sauce.

Beginning Sushi
With Bridgett Kroemer
Thursday June 30 6:00pm $35

If you are a sushi lover or curious culinary enthusiast, this class is a must for anyone who wants an introduction to the art of making sushi. Everyone in the class will receive a rolling mat and personal instruction on the basics of rolling traditional sushi. Learn about the main ingredients and their preparation, and try rolling first hand. In this class you will also learn some of the history of sushi and the Japanese culture. Come try it yourself!

Fusion Feast
With Alex Begovic
Wednesday July 6 6:00pm $35

Borrowing flavors from around the world, tonight's menu starts with local Heirloom Tomato Salad with Cypress Grove Chevre, Grilled Sweet Onions and Lime vinaigrette. From the far east, enjoy the flavors of Chilled Mango-Papaya Soup with Coconut and Thai Basil. Grilled Marinated Flank Steak is served up with Mediterranean Cucumber Salad, and for dessert with a French flair, how about Pernod-Infused Peaches with Cinnamon Crème Anglaise?

Peter's Parisian Favorites
With Peter Gonsalves
Saturday July 9 11:00am $35

Bring the flavors of France home with Peter's Bistro menu. Croque Monsieur, a French version of the grilled cheese sandwich is made with a sauce of Gruyere and Dijon mustard and Smoked Ham. Surprising flavors blend beautifully in Pissaladiere, a tart with anchovies, cured olives and caramelized onions. For a savory treat, enjoy Crab Souffle. Then for a classic French finish-Tarte Tatin with Crème Chantilly, a tart made with caramelized apples served with a cream sauce.

Spicy Cajun Creole
With Marie "Sweet Mama Janisse" Wilkins
Monday July 11 6:00pm $35

"Sweet Mama Janisse" is sharing her secrets of delightful Cajun cuisine, with her own Spicy Sausage with Caramelized Onions and Apples. Another Cajun favorite is Shrimp with her spicey Soul "Q" Sauce and Scarlet Lady Red Rice. For a refreshing side, Pepper Cole Slaw, and Fresh Fruit with her "Mint to Love Sauce" and Ice Cream. Add zest to your summer cuisine with this hot and spicy menu!

Refreshing Summer Salads
With Dave Vargas
Thursday July 14 6:00pm $35

Summer is salad season, and tonight's menu is a perfect way to enhance your summer fare. Dave shares a wealth of salad ideas with Cobb Salad with Classic Vinaigrette, Pan Zanella with garden fresh vegetables, Grilled Romaine Caesar Salad with Parmesan Crisps, and finally the classic Italian Insalada Caprese with Fresh Heirloom tomatoes.

Beginning Canning with Chutneys
With Rhonda Wiedenbeck
Saturday July 16 11:00am $35

Learn the basics of canning while creating flavorful chutneys made from fresh fruits and vegetables. Chutneys are a great way to preserve the flavors of summer and share gifts from your kitchen with family and friends. Rhonda will make three different chutneys: Mild Zucchini Chutney, Tangy and Sharp Lemon Ginger Chutney, and a Quick Tomato Cinnamon Chutney. Since these relishes are often enjoyed with Indian food she will also make and Indian Stew with Rice Pilaf. Rhonda will discuss equipment and safety issues of canning and direct you to great resources for further canning adventures!

Basic Pastry with Elegant Results
With Stacy Chatfield
Tuesday July 19 6:00pm $35

Learn to make Pate Sucre, a sweet pastry dough, Pate Brise, and Puff Pastry. We'll make a Gorgonzola and Toasted Walnut Strudel; Mango Chutney with Brie Turnover Tart; Focaccia Pizzas on the Grill; a Plum Brown Butter Tart; Caramelized Apple and Calvados Cream Napoleon; Caramelized Onion and Stilton Tart. Learn how to work with purchased phyllo to create Baklava, a layered phyllo, honey cinnamon and nut pastry. This class is not to be missed by any dessert fan!

Wonders of Vegetarian And Vegan Fare
With Dave Griswold
Wednesday July 20 6:00pm $30

Using the best of our local farmer's market Dave will serve up a satisfying menu. Seasonal Grilled Wilted Salad and Squash Gnocchi with Pumpkin Seed and Fried Sage start off this fresh menu. Also included will be a Savory Tart with local farm vegetables and finishing with seasonal fresh fruit.

Beginning Sushi
With Bridgett Kroemer
Thursday July 21 6:00pm $35

A repeat of one of our most popular classes. See our earlier description for details.

Gnocchi
With Patricia Cambianica
Wednesday July 27 6:00pm $35

Classical light Italian cooking, gnocchi is a light dumpling made in such a way as to create ridges for whichever sauce accompanies it. It is an especially satisfying meal. Patricia teaches several different styles of gnocchi including Baked Semolina Gnocchi with butter and Parmesan cheese; more familiar Potato Gnocchi with Basil and Green Beans; and Ricotta and Spinach Gnocchi with a light simple tomato sauce. And for a finishing touch, Buttermilk Panna Cotta dessert with Seasonal Fruit Topping.

Advanced Sushi
With Bridgett Kroemer
Thursday July 28 6:00pm $35

If you've mastered the art of rolling a simple hand roll and are curious about new ingredients, this is the class for you. First, Bridgett will do a quick review of basic sushi rolling methods. Then she will demonstrate how to prepare raw fish for sushi. You will learn how to cut and prepare basic sashimi. Everyone will receive a rolling mat and the opportunity to make and eat your own sashimi. In addition, more advanced methods of rolling decorative sushi will be presented.