This in-depth series is for those who are passionate about food and cooking. From knife skills and mise en place to velvety sauces, from succulent meat and poultry to exceptional eggs, we teach the science and techniques behind great cuisine in our exclusive hands-on series. The classes in this particular series are designed to be more intense than regularly scheduled group classes, more like a professional cooking school environment and syllabus. Hone your skills, brush up those talents, and have a great time!

Individual class registration on a space-available basis $140/class.

Celebrate Gayle's birthday en grand seigneur - in grand style.  WINEMAKER'S DINNER: WILLIS HALL

Soft candlelight fills the room, black tablecloths accompany crisp white napkins and a six course meal with wines to match.  Gayle is special, close to our hearts, so we celebrate with this special soirée.  Of course there will be some hands-on fun.  You’ll be lighting your own fires as you learn how to toast Crème Brûlée.  And we’ll teach you how to fold a paper Valentine pouch to hold tasty morsels ready to cook, unwrap and voià - enjoy.

Oh là là…  let’s talk about the food ...

Amuse-Bouche (amusements for the mouth)

Potato Leek Soup with White Truffle Oil

Wilted Endive Salad en papillotE with Pink Peppercorns and Prosciutto

Beef Bourgignon Extraordinaire

Intermezzo (palate cleanser) Grapefruit Sorbet with French Thyme Syrup

Crème Brûlée Trio:  White Chocolate Raspberry, Café au Lait, Limoncello

Vive l’Amour.  C’est Magnifique… let’s talk about the wines and the vines, and meet our Winemaker:

John Bell is sole owner of Willis Hall Winery in Marysville, and has been making wine for 11 years.  In 2006, John was named Best New Winemaker in Washington by Seattle Magazine.  Bell is a master winemaker who’s mentored a whole generation of Washington producers.

Passion drives the winemaking at Willis Hall – passion to produce consistently exceptional wines, passion to produce wines that express the very best that can be coaxed from the grapes, passion to make every vintage better than the last.  John is the perfect winemaker for our celebration.

On Valentine’s Day, restaurants can be crowded and the bill expensive. Relax and join us for a gourmet evening instead.  Invite your sweetheart, or a sweet hearted friend for Champagne and Truffles.  Tonight Chef Carol and Chef Joy will make you feel taken care of and loved.   Menu includes:

• Tidbits for Two, Amuse-Bouche (exotic amusements for the mouth)
• Lemon Mushroom Love Letter en Pappillote
• Fondue Duo:  Caribbean Firepot with Seafood Dippers & Smoky Cheddar
  
• Apple Cider Fondue with Housemade Sausages and Meatballs
• Roll Your Own  Liqueur Flavored Artisan Truffles

Special discount for two @ $160, use coupon code Valentine

Aloha! Affordable, no long lines at the airport, delicious food and island attitude.  How can you resist?  Our class tonight will be warm and sunny.  Put on your favorite Hawaiian shirt and come to a Sizzleworks Luau.   On the Menu::

·       Loco Moco

·       Pineapple Tuna Poke

·       Chef Joy’s Oahu Shrimp Truck

·       Kalua Pork

·       Mango Bread Pudding with Island Rum Sauce

2 hour demo-style class

Discover the world of cakes through the eyes of Chef Carol. Learn the basic methods of cake making as well as creaming and foam cakes. Chef Carol will guide you through the process of syrups, fillings and frostings, cake assembly, and basic decorating skills to make your cake look as good as a pro!

All classes are hands-on, class time averages 3 to 3-1/2 hours.

Bring the flavors of India home to your table.  This exotic cuisine can be quick, accessible and enjoyable.  Good class for beginning Indian cooking.  This is an all vegetarian night where you won’t miss the meat.  We’ll show you how to pair wine with these bold flavors too.  On the menu:

• Curried Lentil Soup with Ginger Tomato Salad
• Savory Coconut Cakes with Zucchini Walnut Raita
• Creamed Green Chili Spinach with Maki Paka, Cumin Corn Stew
• Gajar Halva – Carrot Dessert with Cardamom

Great chefs know that the sauce makes the meal. If you've ever wondered about that rich, velvety, restaurant-style sauce, this two-class workshop for you! Learn how to build sauces for meat, fish and poultry, the importance of reduction, seasoning and flavor enhancement.

2 classes, MARCH 13 & 20. 

The 100-Mile Menu is a new culinary movement that takes advantage of local producers and seasonal ingredients.  Restaurants around the country are producing meals and events that are green, sustainable, and full of elegant style.  Tonight Chef Carol and Chef Joy will follow this trend and lead you into an evening that answers the question, What are the flavors of Spring?  A lively five course meal and celebration:

• Springtime Risotto 
• Scallion Ginger Broth with Velvet Chicken and Shitake Mushrooms 
• Seared Halibut with Leek Velouté  
• New Potato Rösti  with Truffle Oil 
• Rhubarb Gratin with Toasted Almonds and Mascarpone Ice Cream

2 1/2-hour demo / hands-on style class

Techniques of roasting.

$140 / individual class.  Cookwise 16-week series $2,000.

One Pot Meals, how much simpler can it get! One for the cook and one for the pot?! Tonight Chef Joy will cook up a few of her one pot wonders without getting sauced.  Perfect meals for Cold Weather entertaining and make ahead celebrations.  On the Menu with Salads and Wine:

• Seafood Bouillabaisse
• Award Winning White Chili with Cheddar Garlic Bread
• Asian Hot Pot with Beef and Udon Noodles
• Chicken Mole in minutes
  
• Baked Apple Bread Pudding with Cognac Carmel

Erica Bauermeister, local author of the well-known foodie novel, The School of Essential Ingredients, will join us for an evening of pleasures and particulars of sophisticated food inspired by her story. Gather with Chef Carol in this hands-on event and be transformed by the aromas, flavors and textures. Menu TBD

Registration fee includes a signed copy of the book!

Great food can be easy, fast and healthy, but it’s at its best when fit for a gourmet! Chef  Carol will guide you through  the methods of lowering the fat and calorie content in her favorites and adding healthy choices to our ingredients while maintaining the flavor that we all enjoy.

• Hummous & Crudites
• Roasted Red Pepper & Feta Spread on Cucumber Rounds
• Chicken Piccata
• Quinoa with Melted Scallions
• Insalata de Stefano
• Spring Fruit Crème Brulee

Embark on your dining room chair tour of fabulous Mediterranean dinners, enjoy the foods and cuisines from your ports of call.

• Tarte de Tomates  (Tomato Tart)  
• Tourin d'Ail  (Garlic Soup)  
• Ragout de Sanglier au Vin Rouge (Boar in Red Wine) 
• Gratin de Cougettes  (Zucchini Courgettes)   
• Tarte ou Citron Provencale  (Lemon Tart) 

2 1/2 hour hands-on class 

Register for the series and SAVE! 3-class series $250

Nutritious, delicious, fast food, from four points of Asia. Learn the secrets of stir frying success, and the tips you need to know for stir frying meat, poultry, seafood, vegetables, rice and noodles. A great primer on the seasonings and sauces of Asia, as well as how to season and care for your wok.

• Black Pepper Prawns
• Indian Vegetarian Fried Rice 
• Pad Thai
• Beef with Broccoli

Embark on your dining room chair tour of fabulous Mediterranean dinners, enjoy the foods and cuisines from your ports of call.

• Aceitunas Alinadas  (Marinated Olives) 
• Herbed Spanish Almonds   
• Gazpacho   (Spanish Style Tomato Soup) 
• Spicy Chicken & Grape Kebabs 
• Dry Seared Broccoli 
• Patatas Bravas    
• Naranjas con Miel   (Oranges in Honey)  
• Assorted Spanish Cheeses

2 1/2 hour hands-on class 

Register for the series and SAVE! 3-class series $250

Use coupon code: MED SERIES

Pasta techniques including preparation of fresh pasta, handling storage, fiiling, sauce pairing.

$140 / individual class.  Cookwise 16-week series $2,000.

Embark on your dining room chair tour of fabulous Mediterranean dinners, enjoy the foods and cuisines from your ports of call.

• Salvia Fritte   (Fried Sage ) 
• Pesto di Olive (Olive Pesto) 
• Tegamino de Cozze   (Mussels in Tarragon Broth) 
• Petti di Pollo al Burro e Salvia   (Chicken Breasts with Sage & Butter Sauce)  
• Verdure al'Alio   (Garlic Greens) 
• Polenta ai Funghi  (Polenta with Mushrooms)  
• Panna Cotta   (Cooked Cream, with Spring Strawberries)

2 1/2 hour hands-on class 

Register for the series and SAVE! 3-class series $250