Market Kitchen Basics

- 5 Hands on Classes

This series was designed to introduce the basics of cooking technique and building flavor profiles. Each of the first four classes will focus on specific ingredients and technique. For your final you will design and prepare a four course meal. Below is the basic format, however, it is flexible based on the interests/needs of the group.

Class 1 - Tarts and Tears: Sweet and Savory Tarts and the Onion Family.
Class 2 - The Grain Drain: Explore the variety and uses for grains, from salads to desserts
Class 3 - So Now What? How to take a single protein and prepare it three different ways
Class 4 - Fast and Hot or Slow and Low: Searing and Braising Techniques
Class 5 - Show me the Kitchen: The class prepares and dines on the dinner of their choice

Market Kitchen Basics

- 5 Hands on Classes

This series was designed to introduce the basics of cooking technique and building flavor profiles. Each of the first four classes will focus on specific ingredients and technique. For your final you will design and prepare a four course meal. Below is the basic format, however, it is flexible based on the interests/needs of the group.

Class 1 - Tarts and Tears: Sweet and Savory Tarts and the Onion Family.
Class 2 - The Grain Drain: Explore the variety and uses for grains, from salads to desserts
Class 3 - So Now What? How to take a single protein and prepare it three different ways
Class 4 - Fast and Hot or Slow and Low: Searing and Braising Techniques
Class 5 - Show me the Kitchen: The class prepares and dines on the dinner of their choice

Basics of Italian Home Cooking

HANDS ON - CLASS SIZE LIMITED TO SIX

Join Diane for three evenings filled with exploration into the beauty and simplicity of Italian home cooking. We will be making everything from Bruschetta (brew-sket-ta; not brew-shet-ta) to Zabaglione. Come and share your enthusiasm and stories for and about your favorite Italian meals. Look for special guests to appear in the kitchen during some of our classes.

Class 1: Pasta and Sauces- Thursday

October 7 - 6 - 9 PM

Learn to make fresh pasta at home. We will make several versions of this quintessential element of so many traditional dishes. We’ll use the pasta with several different sauces we will create to prepare Fettuccine with Truffle Cream Sauce and Lasagna Bolognese. This class will also include several types of bruschetta and a salad.

Class 2: Gifts of the Sea -

Thursday October 14, 6 - 9 PM

Many of the special dishes of Italy are the direct result of the wonderful ingredients that are harvested from local waters. We’ll combine local fish and seafood with classic techniques and ingredients to create several traditional favorites; Calamari; Cozze ala Marina (pasta with Mussels and Tomatoes); and White Fish alla Calabrese (fish with black olives and capers).We will end with  classic Zabaglione.

Class 3: Dinner in Milan -

Thursday October 21  - 5 - 8 PM

Field Trip to DeLaurenti's

We'll begin this class at my favorite Italian Specialty Store in Seattle. Our hosts will share some of the secrets of olive oils and balsamic vinegars along with an introduction to several other unique items they carry.

Osso Buco and Risotto alla Milanese will highlight this wonderful and comforting meal. We will end our meal with the Pere Ripiene (pears stuffed with Gorgonzola) and several types  of cheeses.

Classes are three hours in length, and designed to be hands on.

GLUTEN FREE BASICS - THE SECRET TO FINDING ABUNDANCE

Hands on -  Class size limited to 6

Fridays 6:00 - 9:00

This 3 session series is designed to support you in finding the abundance of foods and flavors available to those of you who have celiac or for those of you who cook for someone you love who has celiac.

Class 1 - So now what do I eat? Often we are faced with the challenges of accepting dietary changes to support our health and well being. Whether this happens mid-life or to/for young people we love we have to acknowledge the need to cook from "scratch". Not a bad thing in the long run, but if you haven't cooked from scratch a lot, you need to get some skills and basic understanding of the process.

Class 2 - Cooking Italian with Ilyse Rathet of Ritrovo Italian Foods.  You don't have to give up wonderful pasta and risotto, just use the wonderful gluten- free substitutes. Ilyse and husband Paul find the best of the best in Italy and bring them to Seattle for all of us to enjoy.

Class 3 - Cooking and Entertaining. We'll work together to plan and execute a wonderful dinner that you will be proud to serve to your friends and family for any special occasion. They won't even realize that it is gluten free.

Basics of Italian Home Cooking

HANDS ON - CLASS SIZE LIMITED TO SIX

Join Diane for three evenings filled with exploration into the beauty and simplicity of Italian home cooking. We will be making everything from Bruschetta (brew-sket-ta; not brew-shet-ta) to Zabaglione. Come and share your enthusiasm and stories for and about your favorite Italian meals. Look for special guests to appear in the kitchen during some of our classes.

Class 1: Pasta and Sauces- Thursday

November 4 - 6 - 9 PM

Learn to make fresh pasta at home. We will make several versions of this quintessential element of so many traditional dishes. We’ll use the pasta with several different sauces we will create to prepare Fettuccine with Truffle Cream Sauce and Lasagna Bolognese. This class will also include several types of bruschetta and a salad.

Class 2: Gifts of the Sea -

Thursday November 11, 6 - 9 PM

Many of the special dishes of Italy are the direct result of the wonderful ingredients that are harvested from local waters. We’ll combine local fish and seafood with classic techniques and ingredients to create several traditional favorites; Calamari; Cozze ala Marina (pasta with Mussels and Tomatoes); and White Fish alla Calabrese (fish with black olives and capers).We will end with  classic Zabaglione.

Class 3: Dinner in Milan -

Thursday November 18  - 5 - 8 PM

Field Trip to DeLaurenti's

We'll begin this class at my favorite Italian Specialty Store in Seattle. Our hosts will share some of the secrets of olive oils and balsamic vinegars along with an introduction to several other unique items they carry.

Osso Buco and Risotto alla Milanese will highlight this wonderful and comforting meal. We will end our meal with the Pere Ripiene (pears stuffed with Gorgonzola) and several types  of cheeses.

Classes are three hours in length, and designed to be hands on.

Market Kitchen Basics

- 5 Hands on Classes

This series was designed to introduce the basics of cooking technique and building flavor profiles. Each of the first four classes will focus on specific ingredients and technique. For your final you will design and prepare a four course meal. Below is the basic format, however, it is flexible based on the interests/needs of the group.

Class 1 - Tarts and Tears: Sweet and Savory Tarts and the Onion Family.
Class 2 - The Grain Drain: Explore the variety and uses for grains, from salads to desserts
Class 3 - So Now What? How to take a single protein and prepare it three different ways
Class 4 - Fast and Hot or Slow and Low: Searing and Braising Techniques
Class 5 - Show me the Kitchen: The class prepares and dines on the dinner of their choice

Vegetarian Basics - Hands On

There will be cheese and milk included in this class.

This three class series is dedicated to demonstrating the abundant varieties and flavors available to those who choose to eat a plant based diet. We will focus on how to create delicious, flavorful meals with seasonally available ingredients.

Class 1 - Building Flavors - Meet the onion family

This ubiquitous bulb is one of the basic building blocks of almost any cuisine on the planet.

Class 2 - Grains and  Peppers - Looking for flavor and variety. Here you go!

Class 3 - Eating well and entertaining - how to create menus that provide great nutrition and flavor. Your guests won't even realize they were eating vegetarian.

Class size limited to 6. 

Bring a smile and an appetite! See you in the kitchen

Fee is $ 225 per student. Includes lunch and all recipes.

Basics of Italian Home Cooking

HANDS ON - CLASS SIZE LIMITED TO SIX

Join Diane for three evenings filled with exploration into the beauty and simplicity of Italian home cooking. We will be making everything from Bruschetta (brew-sket-ta; not brew-shet-ta) to Zabaglione. Come and share your enthusiasm and stories for and about your favorite Italian meals. Look for special guests to appear in the kitchen during some of our classes.

Class 1: Pasta and Sauces- Thursday

  December 2- 6 - 9 PM

Learn to make fresh pasta at home. We will make several versions of this quintessential element of so many traditional dishes. We’ll use the pasta with several different sauces we will create to prepare Fettuccine with Truffle Cream Sauce and Lasagna Bolognese. This class will also include several types of bruschetta and a salad.

Class 2: Gifts of the Sea -

Thursday December 9, 6 - 9 PM

Many of the special dishes of Italy are the direct result of the wonderful ingredients that are harvested from local waters. We’ll combine local fish and seafood with classic techniques and ingredients to create several traditional favorites; Calamari; Cozze ala Marina (pasta with Mussels and Tomatoes); and White Fish alla Calabrese (fish with black olives and capers).We will end with  classic Zabaglione.

Class 3: Dinner in Milan -

Thursday December 16  - 5 - 8 PM

Field Trip to DeLaurenti's

We'll begin this class at my favorite Italian Specialty Store in Seattle. Our hosts will share some of the secrets of olive oils and balsamic vinegars along with an introduction to several other unique items they carry.

Osso Buco and Risotto alla Milanese will highlight this wonderful and comforting meal. We will end our meal with the Pere Ripiene (pears stuffed with Gorgonzola) and several types  of cheeses.

Classes are three hours in length, and designed to be hands on.