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The Sizzleworks
14111 NE 24th Street, Bellevue WA 98007
425-644-4285

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Event/Date Description Openings/Price/Location
706

Thu, Sep. 11, 2014 @ 6:00 PM
SMALL PLATES — TUSCAN STYLE
 

Chef Carol has returned from her latest trip to Tuscany, bring back all new recipes for fabuous Tuscan specialties! So many dishes to taste, the we have opted for a small plates style menu, so that you can make the most of the repast!

  • mini caffe shakerato — a refreshing cocktail!

  • dateri ai gorgonzola — dates filled with gorgonzola

  • gelatina di pomodoro — tomato "jelly"

  • gnocchi ripieni — potato pillows filled with pesto!

  • melanzane gratinate — tiny eggplant 'casseroles'

  • pantesca — seasonal fish with vegetables ... YUMM!!

  • budino al cioccolata — espresso mousse

$100.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
704

Mon, Sep. 15, 2014 @ 6:00 PM
BATCH COOKING BASICS
 

 

I know I should eat more healthy food, but — it takes too much time! Not with batch cooking! Batch cooking means preparing larger amounts of staples in advance and creating meals with them throughout the week. This class introduces you to the concept of batch cooking to make menu planning more efficient, and set you up for success in the kitchen. You will learn basic such as whole grains, beans, vegetable food prep and vinaigrettes.

 

 

  • Create your own weekly salad bar
  • Cook just 5 items that you will turn into meals for the week.
  • Learn to create a meal planning sheet as well as a grocery list to take to the store with you.

This week's menu:

  • Braised Chickpeas in Coconut with Sun-dried Tomatoes
  • Chana Masala
  • Salad Bar 1
  • Salad Bar Stir-fry 1

 Youll also receive Rachels take home 4-week batch cooking meal planner- healthy meals for a month with different weekly staples.

 

Rachel is a Women’s Health Coach from the Institute of Integrative Nutrition, PMA Pilates Instructor and Owner at Betterment Wellness. She is a certified Plant-Based Cook. Rachel enjoys making lifestyle changes for her clients supportive, fun, and free of deprivation. Rachel loves all things food, travel abroad, reading, and especially her 2 daughters and husband.

$90.00

Guest Chef

At the school

 
Event/Date Description Openings/Price/Location
682

Tue, Sep. 16, 2014 @ 6:00 PM
CUTTING EDGE KNIFE SKILLS
 

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

 

2 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
681

Tue, Sep. 16, 2014 @ 6:00 PM
COOKWISE SERIES: Cutting Edge: Knife Skills
 

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.

Week 1 - Cutting Edge: Knife Skills

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

Week 2 - Simply Soups & Stocks

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

Week 3 - The Taste Project

Taste this! Join in as Chef Carol takes you through an exploration of the science of taste and flavor, how we taste, what is flavor. Learn about flavor balance, how each element affects the other, the roles of those aspects of food which greatly contribute to flavor.

Week 4 - Grill & Broil

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

Week 5 - Saute

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

Week 6 - Easy Everyday Sauces

Turn an everyday meal into a special one with the addition of classic sauces that are fast and foolproof. An array of butter and pan sauces including

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

Week 7 - Classic French Sauces

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

Week 8 - Oven to Table Roast

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

Week 9 - Braise

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.

Week 10 - Exceptional Eggs

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

Week 11 - From the Produce Stand: Vegetables & Fruits

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

Week 12 - Fish

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

Week 13 - Shellfish: A Primer

  • Cleaning
  • Sautéing
  • Frying,
  • Steaming/Poaching
  • Baking
  • Scallops
  • Shrimp
  • Mussels
  • Squid

Week 14 - Pasta

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

Week 15 - Wine & Food Pairing --from the Chef's Point of View

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

Week 16 - Graduation

$2200.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
700

Thu, Sep. 18, 2014 @ 6:00 PM
FARM TO TABLE DINNER
 

Chef Wendy, our farm-to-table expert, will be bringing you a bit closer to the farm and your food producers with her delectable menu sourcing local, seasonal ingredients. Learn how to better utilize those CSA boxes, what makes those foods so extra-special, and how to get the most out of a great thing. Chef's menu:

  • apple beet soup with horseradish cream
  • summer squash & CSA salad
  • seared seasonal white fish, served over citrus lentils and garlic greens
  • berry shortcakes with fresh cream

$95.00

Guest Chef

At the school

 
Event/Date Description Openings/Price/Location
708

Sat, Sep. 20, 2014 @ 6:00 PM
BREAD & CHEESE PRIMER
 

Always entertaining and inspirational, Chef Ricky will be IN to delight you with breads and cheese, made with your own hands! Add a little wine, a couple of nibbles, and VOILA! a most excellent way to spend the evening! Chef's menu:

  • foccaccia — great table bread with herbs & olive oil
  • french baguette — you'll stop buying from the store after you try this easy recipe
  • goat cheese + variants — learn not only fresh goat cheese but some great additions to the finished product
  • cream cheese — fresh cream cheese ... need I say more??!!
  • crostini with cream cheese, lemon zest, tomato & smoked salt — learn to put together an appetizer from the fresh ingredients you just made.

$90.00

Ricky Flickenger

At the school

 
Event/Date Description Openings/Price/Location
702

Mon, Sep. 22, 2014 @ 6:00 PM
HOW TO BOIL WATER - Knife Skills
 

SESSION 1

  • Basic Knife Skills
  • Food Safety
  • How to Read a Recipe
  • Terminology

 

Menu:

  • Vegetable Soup
  • Cream of Anything Soup
  • Chopped Salad with Poached Chicken
  • Herb Roasted Potatoes
  • Fruit Sorbet

 

$450.00

Chef Pam Jones

At the school

 
Event/Date Description Openings/Price/Location
683

Tue, Sep. 23, 2014 @ 6:00 PM
Take Stock: A Master Guide to Soups & Stocks
 

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

$150 / individual class.  Cookwise 16-week series $2,200.

1 opening available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
711

Thu, Sep. 25, 2014 @ 6:00 PM
JAPANESE NOODLES
 

Chef Shirley Karasawa, our resident Japanese chef, is back, this time to teach you all about Japanese noodles! How many wany can you say "YUMM!" ... or maybe it should be "Slurp, slurp!" She will begin with Quick Katsuo and Kombu Dashi Stock — the base of ALL Japanese noodle soups. And then ...

  • mentsuyu — a Japanese noodle dipping soup
  • zaru soba — cold buckwheat noodles with daikon, wasabi & nori
  • hiyashi chuka — cold ramen salad with sesame miso dressing
  • beef stir-fry sukiyaki udon — yakisoba style noodle dish
  • chicken curry udon — Japanese chicken & vegetable curry on thick udon noodles

 

$90.00

Guest Chef

At the school

 
Event/Date Description Openings/Price/Location
685

Tue, Sep. 30, 2014 @ 6:00 PM
The Taste Project
 

Taste this! We all struggle sometimes to 'season to taste.'  What exactly does that mean? How can you maximize flavors in your food, without a lot of salt? It's all about balance, not just salt and pepper.

Join in as Chef Carol takes you through an exploration of the science of taste and flavor, how we taste, what is flavor. Learn about flavor balance, how each element affects the other, the roles of those aspects of food which greatly contribute to flavor.

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
701

Wed, Oct. 1, 2014 @ 6:00 PM
MOLLY STEVENS, THE BRAISING & ROASTING MASTER!
 

Chef Molly Stevens will be visiting Sizzleworks to share with you her mastery of braising and roasting, You may know Chef Molly from her James Beard and IACP award-winning cookbooks:

All About Roasting: A New Approach to a Classic Art

All About Braising: The Art of Uncomplicated Cooking

Or her frequent articles in Fine Cooking magazine — one of our cooking bibles here at Sizzleworks.

Molly in her kitchen

About Roasting and Braising with Molly Stevens

Roasting and braising are the two fundamental cooking methods that every good cook needs to know. Award-winning cooking teacher and cookbook author Molly Stevens will share tips and essential techniques as she guides you through a selection of recipes from her authoritative cookbooks: All About Roasting and All About Braising.

  • Ricotta Gnudi with Braised Pork Ragu
  • Crispy Butterflied Roast Chicken with Romesco Sauce
  • Creamy Braised Brussels Sprouts with Toasted Hazelnuts
  • Herbed Potato Galettes
  • Slow-Roasted Grape Tarts

More about Chef Molly, click here!

$125.00

Guest Chef

At the school

 
Event/Date Description Openings/Price/Location
686

Tue, Oct. 7, 2014 @ 6:00 PM
Into the Fire: GRILL & BROIL
 

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

 

$150 / individual class.  Cookwise 16-week series $2,200.

5 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
707

Thu, Oct. 9, 2014 @ 6:00 PM
SMALL PLATES — TUSCAN STYLE II
 

Chef Carol has returned from her latest trip to Tuscany, bring back all new recipes for fabuous Tuscan specialties! So many dishes to taste, the we have opted for a small plates style menu, so that you can make the most of the repast!

  • zucchini carpaccio — zucchini salad

  • cavolfiore fritte — fried cauliflower

  • pomodori con caperi — tomato with caper salad

  • mezzaluna con pere — half moon ravioli with pears

  • polpette de pollo — chicken meatballs

  • sformata di pecorino — romano soufflé

  • torta al cioccolata — flourless chocolate cake

$100.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
709

Fri, Oct. 10, 2014 @ 6:00 PM
Date Night: COCKTAILS & COLLATIONS
 

How much fun can be had in a kitchen on a Friday evening! Well, join in with Chef Ricky as he teaches you to prepare cocktails, and what he calls 'collations,' those delicious nibbles designed to pair so very well with drinks.Loads of food, loads of fun, loads of festive ideas. Chef's menu:

  • dark cherry sin — roasted brandied cherries in a chilled cocktail
  • basil ricky — fresh lemon & basil with bubbles
  • blueberry cool-ee — blueberry puree, lemon, a truly amazing cocktail
  • spanish almonds — always a favorite alongside a great cocktail
  • herb & cheese puffs — brie, fresh homegrown herbs, puff pastry, YUMMM!!!
  • roasted shrimp cocktails — delicate garlic reoasted shrimp with a to-die-for cocktail sauce
  • berries & curd — fresh lemon curd, mascarpone, berries, and of course ... CHOCOLATE

$90.00

Ricky Flickenger

At the school

 
Event/Date Description Openings/Price/Location
687

Tue, Oct. 14, 2014 @ 6:00 PM
Flash in the Pan: Saute
 

The original fast food -- and the basis for so much more. Sauté rules and techniques, for meat, fish, poultry, vegetables and fruits. A great lesson in food science.

 

$150 / individual class.  Cookwise 16-week series $2,200.

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
703

Mon, Oct. 20, 2014 @ 6:00 PM
HTBW II: Start the day right: BREAKFAST
 

Most cooks will agree that breakfast is one of the most difficult meals to prepare, because everything is fast, and it is difficult to get the timing right. Let Chef Pam guide you through the preparation of:

 

  • Eggs
  • Omlets
  • Muffins
  • Pancakes or waffles
  • Fruit compote

$450.00

Chef Pam Jones

At the school

 
Event/Date Description Openings/Price/Location
688

Tue, Oct. 21, 2014 @ 6:00 PM
Sauce Like a Pro: Everyday Sauces
 

Session 1  (of 2 classes, 21 & 28)

 

  • Basic Sauces
  • Reduction sauces
  • Pan sauces
  • Butter sauces
  • Viniagrette
  • Dessert sauces

5 openings available

$300.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
705

Fri, Oct. 24, 2014 @ 6:00 PM
DATE NIGHT: EAT, DRINK & BE MERRY ... AND WELL!!
 

 

Bring you rdate, your friend, or come alone, but do come and enjoy Chef Rachel's healthy take on the holiday parties!

The holidays are synonymous with sweets, treats, and weight gain…This year, try a plant-based menu at your holiday party that is absolutely delicious and health conscious! Your guests will be amazed and they won’t even know it’s good for them if you don’t tell them! Join Chef Rachel over a glass of holiday nog and be merry AND well!

  • Chickpea Farinata with Carmelized Onions and Garlic

  • Roasted Squash Soup with Crispy Shallots

  • Gluten Free Sweet Potato Gnocchi Bites

  • Roasted Beet and Grapefruit Mini-Salads

  • Vegan Chocolate Truffles

  • Almond Holiday ‘Nog

 


Rachel is a Women’s Health Coach from the Institute of Integrative Nutrition, PMA Pilates Instructor and Owner at Betterment Wellness. She is a certified Plant-Based Cook. Rachel enjoys making lifestyle changes for her clients supportive, fun, and free of deprivation. Rachel loves all things food, travel abroad, reading, and especially her 2 daughters and husband.

 

 

$85.00

Guest Chef

At the school

 
Event/Date Description Openings/Price/Location
689

Tue, Nov. 4, 2014 @ 6:00 PM
Oven to Table: ROAST
 

Just in time for the holidays! You can become a roasting master, learning techniques of roasting, no matter what the choice of food.

 

$150 / individual class.  Cookwise 16-week series $2,200.

 

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
690

Tue, Nov. 11, 2014 @ 6:00 PM
Low & Slow: BRAISE
 

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.

 

$150 / individual class.  Cookwise 16-week series $2,200.

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
691

Tue, Nov. 18, 2014 @ 6:00 PM
EXCEPTIONAL EGGS
 

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

 

$150 / individual class.  Cookwise 16-week series $2,200.

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
692

Tue, Dec. 2, 2014 @ 6:00 PM
From the Produce Stand: VEGETABLES & FRUITS
 
  • Braised
  • Grilled
  • Roasted
  • Purees
  • Sautéed
  • Steamed/blanched/refreshed
  • Dry-seared
  • Compound Butters
  • Poached
  • Fried
  • Grilled fruits
  • Sorbet


$150 / individual class.  Cookwise 16-week series $2,200.


4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
710

Sat, Dec. 6, 2014 @ 6:00 PM
HOLIDAY SPARKLES! Treveri Winemaker's Dinner
 

 

Make your holiday gathering sparkle — with an entire evening of bubbly! Meet sparkling winemaker Juergen Grieb from Treveri Cellars as he teams up with Chef Carol to present great ideas for entertaining this season in our third annual hands-on sparkling wine class. Our menu for the evening has been collaoborated and developed by the chef and winemaker to show off the best of the best. Join in the fun cooking alongside the Sizzleworks chefs, pairing appetizers, quick bites and a couple of decadent desserts, perfectly pairing with Treveri’s full array of handcrafted sparkling wines. Last year's menu included:

 

  • THE APP with Goat Cheese
  • Northwest Pear & Apple Purses
  • Giuliano Hazan's Pasta with Melon Sauce
  • Vanilla/Raspberry Glazed Scallops (YES, these will be back, with a new twist!)
  • Minted Pea Soup Shots
  • Roasted Brie & Tomatoes with Fried Basil
  • Pumpkin Buttermilk Sherbet with Whiskey Caramel Sauce and Ginger Cookies

Our menu for this year is in development, and will be posted as soon as the collaboration is done!

 

 

 

 

 

 

 

 

13 openings available

$100.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
693

Tue, Dec. 9, 2014 @ 6:00 PM
From Hook to Haute Cuisine: FISH
 

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

 

 

$150 / individual class.  Cookwise 16-week series $2,200.

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
694

Tue, Dec. 16, 2014 @ 6:00 PM
SHELLFISH: A Primer
 
  •  Cleaning

  • Sautéing
  • Frying
  • Steaming/Poaching
  • Baking
  • Scallops
  • Shrimp
  • Mussels
  • Squid
 

$150 / individual class.  Cookwise 16-week series $2,200.

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
695

Tue, Jan. 6, 2015 @ 6:00 PM
PASTA MASTER WORKSHOP
 

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

 

$150 / individual class.  Cookwise 16-week series $2,200.

5 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
696

Tue, Jan. 13, 2015 @ 6:00 PM
WINE & FOOD PAIRING -- from the Chef's Point of View
 

 

Learn about food and wine pairing from a chef’s point of view! Enjoy tasting a variety of international & domestic wine selections while learning how to best match them with food. Understand the challenges different kinds of foods can present to your appreciation of wine by tasting them along with a wide variety of foods. A very fun and interactive experience led by Chef Carol.

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

$150 / individual class.  Cookwise 16-week series $2,200.

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
697

Tue, Jan. 20, 2015 @ 6:00 PM
COOKWISE GRADUATION
 

Private event, by invitation only.

0 openings available

$150.00

CAROL DEARTH

At the school