Soups are the prelude to a serious dinner; others a make-do, Sunday night one-dish meal. Soup can be a celebration of the season, with a profusion of ripe, seasonal vegetables. The most amazing soups are also the simplest. Experience the amazing simple soups of Sizzleworks.

• Tuscan White Bean Soup
• Potato Soup w/ Parsley & Chives
• Pumpkin Soup
• Silky Tomato Soup
• Broccoli, Cheese & Beer Soup

This in-depth 16-week 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.

When it comes to knives, a chef’s best friend is a sharp knife. Proper knife techniques not only increase efficiency and speed but more importantly, make food prep a joy. Students are asked to bring a chef’s knife and a paring knife to practice their techniques under the direction of the instructor. Kitchen organization, safety, sanitation and menu planning will be addressed.

• White Gazpacho
• Potatoes Persillade
• Grilled Zucchini with Goat Cheese and Onion Marmalade 
• Oranges in Grand Marinier

Everybody loves Bacon! This smoked pork of the gods has found its way into every niche of the culinary world - and this class will show you just a few of the avenues you can explore with bacon as your faithful sidekick.  Join Chef Ricky on this adventure to explore the smoky, salty, sweet & creative sides of this decadent meat!

Part of COOKWISE series.

Mystified when you hear the words “mirepoix” or baffled by “bouquet garni?” The basis of French cooking lies in great stocks, which lead to great soups and sauces. Learn to make your own stock, or what to do when you have none!

• Vegetable, chicken, beef and seafood stocks
• Thickening Soups
  
• Creamed Soups
• Stock-Based Soups
• Chowders
  

Guest Chef Taku Kusakabe

·       Learn how to make dashi from scratch and how dashi is the foundation to most recipes from Soup to simmered vegetable dishes.  Dashi, soy sauce, sake and mirin in varying combinations make up most sauces and soup bases and is the foundation Japanese cooking.

·       Learn about Japanese rice and various ways to cook it from stove top to rice cooker

·       Basics of Pickling the third dish of a basic meal

Menu:

o   Rice

o   Miso Soup

o   Pickles

o   Seasonal Fruit

Part of COOKWISE series.

Explore the science and techniques of the grill and the broiler, marinades, rubs and all.

Guest Chef Taku Kusakabe

In this class we will expand on the rice dishes while adding Yakimono to the repertoire of our fall basics. 

Menu: 

·       Kuri Gohan (Chestnut) / Mushroom/ gohan

·       Yakitori

·       Suinomono (Clear Soup)

·       Seasonal Fruit

Part of COOKWISE series.

The original fast food -- and the basis for so much more.

Guest Chef Taku Kusakabe

Steaming & Grilling

·       Chawanmushi (savory steamed custard)

·       Beef with Gobo

·       Grilling fish

·       Rice/Soup/Pickles

·       Seasonal Fruit

Part of COOKWISE series.

• Beurre Blanc
• Pan Sauces
• Reduction Sauces
  
• Vinaigrette
  
• Crème Fraiche Sauces
• Dessert Sauces
• Chocolate Ganache

Guest Chef Taku Kusakabe

In this class we will learn the preparation of sushi rice and create a simple type of sushi called Chirashi-zushi that is colorful and easy to serve.  We will also learn some basic sashimi-slicing and accompany the meal with a simple clear soup and seasonal fruit. 

Menu:

o   Sliced Maguro

o   Chirashi-zushi

o   Suimono (clear soup)

o   Seasonal Fruit

 HEAT UP your autumn evenings! Savor the delicacies of a very rich food culture, Meze style — a wide variety of small plates, mezes, to share at a gathering of family and friends with a drink, a chat, and lots of laughter! Like a fresh, warm Mediterranean breeze, Chef Pinar Ozhal will inspire your Autumn table with new delights.

• Apricot Sunday ( an apricot drink)
• Spicy Tunisian Sunset Dip (made from carrots)
• Seeded Honey Crisps
  
• Acili Ezme (Spicy Tomato Spread with Herbs)
  
• Cerkes Tavugu (Circassian Chicken with Walnut sauce)
  
• Patlican Salatasi (Roasted Eggplant Salad)
  
• Saksuka (Mixed Fried Veggies with Tomato, Garlic and Vinegar Sauce)
  
• Pacanga Boregi (Phyllo triangles with Turkish cured meat)
• Midye Tava (Beer Battered Mussels with Tartar Sauce)

Special price for 2 or more registering together:

$10 off each registration!

Use Coupon code: Friends when registering.

Part of COOKWISE series.

 Never made a classic French sauce because it’s just too scary? You can whisk your way to a foolproof velvety smooth sauce after learning the theory and technique behind those that are served in your favorite restaurants. Students will cover the basics of starch-based, enriched and emulsified sauces including

• Bechamel
  
• Mornay
• Velouté 
  
• Bordelaise
• Hollandaise
• Mayonnaise
• Créme Anglaise

Guest Chef Mike Kalanty

In his critically-acclaimed book How To Bake Bread The Five Families of Bread® (included in price of class), Chef Mike categorizes all basic breads into one of Five Families. Soft doughs will be the focus this evening, so come on down, roll up your sleeves, and let's get baking.

3 1/2 hour class time.

•  Buttery Dinner Rolls
• Whole Wheat Honey Rolls
• Chili-Cheese Buns
• Pain au Lait

Register for 2 or more of the pastry classes and save $10 per class. Use coupon code: PASTRY PRO

Pastry classes

• Bread Primer                                    Oct 20
• Puffs and Pate a Choux                      Oct 27
• Tarts & Pies for the Holidays               Nov 3
• Croissants                                        Nov 10
  

Part of COOKWISE series.

Techniques of roasting -- just in time for the holidays!

Cream puff pastry is amazingly simple, versatile and elegant.

The classic twice cooked pastry, used for shells of all shapes, and fillings to charm all who feast on your creations.

• Gougeres
• Savory Puffs & Filings
• Chantilly Swans
• Éclairs

Register for 2 or more of the pastry classes and save $10 per class. Use coupon code: PASTRY PRO

Pastry classes

• Five Families of Bread                        Oct 20
• Puffs and Pate a Choux                      Oct 27
• Tarts & Pies for the Holidays               Nov 3
• Croissants                                        Nov 10
  

Part of COOKWISE series.

Basics of moist heat cooking, braising and poaching for flavorful results; a great technique to master for use in the slow cooker. Braising is an art, but one that can be simply mastered in this one class. Learn how to make the classics.
 

Easy as pie. Overcome pie-phobia and learn everything that you always wanted to know but were afraid to ask. This class is designed for those who are intimidated by the thought of making handmade piecrusts. Step-by-step hands-on instruction will teach students fail-safe techniques.

• Classic Northwest Apple Pie
• Free-Form Blackberry and Almond Tart
• Up-Town Pumpkin Pie with Brandied Whipped Cream

Register for 2 or more of the pastry classes and save $10 per class. Use coupon code: PASTRY PRO

Pastry classes

• Five Families of Bread                        Oct 20
• Puffs and Pate a Choux                      Oct 27
• Tarts & Pies for the Holidays               Nov 3
• Croissants                                        Nov 10
  

Part of COOKWISE series.

Everything you’ve always wanted to know about how the incredible, edible egg performs in the kitchen

Turn your kitchen into a patisserie, delight your friends and family with hot, home-made croissants! With yummy fillings! Classic Puff Pastry preparation for:

• Classic Croissants
• Ham and Cheese Croissants
• Pain au Chocolat
• Pain aux Fraise

Register for 2 or more of the pastry classes and save $10 per class. Use coupon code: PASTRY PRO

Pastry classes

• Five Families of Bread                        Oct 20
• Puffs and Pate a Choux                      Oct 27
• Tarts & Pies for the Holidays               Nov 3
• Croissants                                        Nov 10
  

Part of COOKWISE series.

• Braised
• Grilled,
  
• Roasted
• Purees
• Sautéed
• Steamed/blanched/refreshed
• Dry-seared
• Compound Butters
• Poached
• Fried
• Grilled fruits
• Sorbet
  
  

Two Do Ahead Divas go head to head in this holiday extravaganza. Chef Julie, a caterer in a former life, will share her favorite foods for holiday festivities as well as tricks and secrets for make ahead preparations. Chef Carol, of Sizzleworks will bring her years of entertaining in her own home, as well as her favorite tips. From planning to garnish, setting the table and the mood, your party will be quick, easy, fun, and an enormous success.

Dessert is the most essential and anticipated part of any meal, especially during the holidays. So why not create an entire party that's devoted only to desserts? Sure, this idea is a bit off center, but a dessert party is the ultimate holiday event: unexpected, festive, and ever so slightly decadent. A desserts-only bash is also an amazingly carefree way to entertain, because everything can be made ahead. With just a few finishing touches before your guests arrive, you’ll be party-ready.

•  Lemon Buttermilk Panna Cotta w/ Raspberries
• Chocolate Cherry Truffle Torte w/ White Chocolate Leaves
• Mini Apple Pear Crisps & UBER-QUICK Creme Anglaise
• Dessert Cheese Platter w/ Seasonal Fruit
• Margarita Bars
• Champagne Mocktails
• Rich Hot Chocolate with Palmiers

Special price for all 3 ENTERTAINERS classes When registering, use Coupon code: ENTERTAIN to save $30

ONE HOUR CLASS

Spiced nuts add instant zip, zing and flavor to foods, can be garnish or a small accompaniment for a glass of wine. Fabulous to have on hand for the holiday drop-ins and great gifts for those who seem to have EVERYTHING!

Techniques for sautéing, poaching, battering, en Papillote, stuffed, crusted, filleting.

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

Feliz Navidad! Celebrate this holiday season with a tamalada — a tamale making party! Biting into a tamal is a celebration of its own. The final glory of the fruits of your labor. The making of tamales is part of every Mexican Christmas feast. It’s is a complete sensory experience, culminating in an explosion of merrymaking. Learn how to fill and roll traditional tamales, and great fresh salsas.

• Bean and Cheese Tamales
• Chili Verde Tamales
• Fruit Tamales
• Fresh Salsas
  

• Cleaning
• Sautéing
• Frying
• teaming/Poaching
• Baking
• Scallops
• Shrimp
• Mussels
• Squid

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

Part of COOKWISE series.

Techniques and choices for potatoes, rices and grains.
 

Part of COOKWISE series.

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

Part of COOKWISE series.

Techniques of wine tasting, 5 S’s, serving suggestions, paring notes.

Closed class, private event.