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

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Event/Date Description Price/Location
862

Mon, Jun. 6, 2016 @ 6:00 PM
Basic Knife Skills -Single 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. This class will focus on basic knife skills, use and care, and specific techniques for use of knives.

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

$125.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
855

Mon, Jun. 6, 2016 @ 6:00 PM
HOW TO BOIL WATER SERIES- 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 Price/Location
849

Wed, Jun. 15, 2016 @ 6:00 PM
PIZZA AL FRESCO
 

 

Celebrate Pizza's Birthday!!!  According to the Neapolitan legend, we owe this tasty delight to a poor baker from Naples. Chef Carol will share with you her stories from her years in Naples, and her technique for turning out truly amazing pizza ... from the grill. You will be making dough, shaping, topping, baking and EATING authentic Italian pizzas, so bring you appetite!

 

  • Quick pizza dough and variations
  • Authentic Neapolitan Pizza Sauce
  • Pizza Margarita — the one that started it all
  • Bleu Moon Pizza
  • Pizza de Nord — from the Northern regions
  • Pizza de Ciro — a new favorite
  • Vanilla Pear Granita

 

 

 

 

 

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
854

Fri, Jun. 17, 2016 @ 6:00 PM
DATE NIGHT: JUNE-TEENTH SOUL FOOD
 

Feed your soul-mate with soul food! Celebrate the traditional southern holiday of JUNE-TEENTH As chef Pam guides you through the preparations for a party feast, southern style!

  • southern fried chicken
  • green beans, braised with smoked meat, basil & new potatoes
  • black eyed peas
  • steamed rice
  • Mama Lil's macaroni & cheese
  • fresh corn bread
  • peach cobbler

 

$85.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
857

Tue, Jun. 21, 2016 @ 6:00 PM
BOUNTY OF SUMMER, single class, SUMMER ASIAN DINNER
 

So much of our Northwest cuisine is influenced by our Asian population, so tonight’s menu reflects an Asian flavor profile, prepared with local ingredients.

·    nectarine & goat cheese summer rolls

·    hot pepper jelly

·    skagit pea salad

·    seared tuna with wasabi aioli

·    sesame green beans

·    sake braised beets & shaved fennel

·    strawberry buttermilk ice cream

·    cherry liqueur

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
856

Tue, Jun. 21, 2016 @ 6:00 PM
BOUNTY OF SUMMER SERIES: ASIAN SUMMER DINNER
 

 

EARLY SUMMER ASIAN DINNER

 

 

So much of our Northwest cuisine is influenced by our Asian population, so tonight’s menu reflects an Asian flavor profile, prepared with local ingredients.

 

 

·    nectarine & goat cheese summer rolls

·    hot pepper jelly

·    skagit pea salad

·    seared tuna with wasabi aioli

·    sesame green beans

·    sake braised beets & shaved fennel

·    strawberry buttermilk ice cream

·    cherry liqueur

 

 

 

 

 

 

 

 

 

 

$250.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
850

Fri, Jun. 24, 2016 @ 6:00 PM
DADDY DAUGHTER DATE NIGHT
 

Calling all dads to come out and cook with their daughters in this fun-filled evening of cooking, laughter, bonding, and a great meal!

 

  • white bean pesto w/ crudite and pitas

  • hand-formed cheese tortellini

  • lemon sauce

  • roasted broccoli

  • seasonal fruit turnovers

$75.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
874

Tue, Jun. 28, 2016 @ 6:00 PM
FRESH HERBS!
 

Now is the time to harvest many of the herbs from your garden. Learn techniques for selecting, storing, cooking with fresh herbs, as well as other flavor enhancers available in today’s market. Great new combinations are awaiting, to make meals more exciting and enticing.

  • Fried Herbs
  • Backyard Lemonade
  • Brie Fondue with Fresh Thyme                  
  • Tuscan Chicken Rolls
  • Hot Italian Parsley Pesto Potato Salad    
  • Lemon Basil Gelato

 

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
876

Thu, Jul. 7, 2016 @ 6:00 PM
DATE NIGHT: Al Fresco Dinner
 

 

What is more elegant than eating outdoors? Join us to enjoy fare worthy of a warm evening’s casual indulgence. Whether it’s on the back patio or packed up for a concert picnic, this flirtatious menu of East-meets-West is sure to create sparks.

  • Black Pepper Prawns   
  • Chilled Cucumber Soup  
  • Chicken Satay Lettuce Wraps
  • Thai Green Apple Salad
  • Asian Rice Salad 
  • Mango Mousse

Use coupon code Asian Date to register for 2@$160

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
858

Tue, Jul. 12, 2016 @ 6:00 PM
BOUNTY OF SUMMER: single class: PATIO DINNER
 

Share sumptuous light and easy dinner with friends!

·    bread & butter pickles 

·    grilled brie & tomatoes with fried basil

·    grilled mussels

·    northwest seafood salad

·    make ahead vegetable antipasti platter

·    grilled Asian apples with goat cheese & local honey

·    brandied fruits

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
879

Wed, Jul. 13, 2016 @ 6:00 PM
Ahhh, SUMMER SALADS!
 

AHH, summer is upon us, dinner feels like it should be quick, light, and yet amazingly satisfying. Whether serving these salads indoors, on the patio, or out of the picnic basket, they will fit the warm weather bill.

  • Skagit pea salad
  • panzanella (Italian bread salad)
  • northwest seafood salad
  • warm peach & prosciutto salad
  • shaved summer squash with sunflower seeds

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
853

Mon, Jul. 18, 2016 @ 9:30 AM
KIDS IN THE KITCHEN: USA!!
 

Day 1: USA

  • blt haute dogs
  • baked potato bar: chili, cheese, bacon & more!
  • chili
  • float your boat toot beer floats
  • brownies

$400.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
878

Wed, Jul. 20, 2016 @ 6:00 PM
SUMMER PIES!
 

 

The evening will be a hands-on experience devoted to the art and science of making pies. Chef Carol shares her techniques that will allow you to make piecrust that is flaky, tender and flavorful every time.  She will also demonstrate the versatility of a crust that tastes equally delicious with sweet and savory fillings.  Chef's menu features seasonal fare that can fillany course of a meal—appetizer, entrée as well as dessert.  Each participant will leave with a hand-made galette and the know-how to make the most impressive of desserts, “easy as pie.”

  • Fundamentals of the art & science of crust making
  • Quick and easy technique for mixing pie dough
  • Pointers for rolling out the dough
  • Decorative techniques to make a beautiful pie as well as delicious
  • Secrets to favorite fillings
  • Savory Roasted Garlic, Caramelized Onion Galette
  • Berry Double Crust Pie
  • Chef’s Choice No Bake Summer Pie
  • Cherry Galette — EVERYONE TAKES ONE OF THESE HOME!

 

 

 

 

 

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
881

Tue, Jul. 26, 2016 @ 6:00 PM
WHERE THERE'S SMOKE, THERE'S A GRILL!
 

Summertime means smoking and grilling favorites for friends and family. Chef Tara will guide you through her tips and tricks, as well as sharing her secrets for great results, from your grill and smoker.

  • grilled brie with smoked tomatoes
  • smoked pork ribs with housemade bbq sauce
  • grilled salmon with jalapeno aioli
  • beer butt chicken
  • Tara's famous warm potato salad
  • grilled seasonal fruit

$105.00

Tara Tompkins

At the school

 
Event/Date Description Price/Location
880

Thu, Aug. 4, 2016 @ 6:00 PM
OLE! STREET FOODS OF MEXICO
 

 

Can you hear those maracas and the marimba band? How about the captivating, alluring aroma of fresh tacos? Indulge in a trip south of the border, the spices, the flavors, the casual fiesta experience. 

  • deviled peanuts
  • grilled steak tacos with jalapenos & onions
  • baja style carnitas
  • salsa fresca picada
  • salsa fresca verde
  • guacamole
  • margarita sorbet

 

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
852

Mon, Aug. 8, 2016 @ 9:30 AM
SIZZLING TEENS!: STREET FOODS OF MEXICO
 

day 1: JAPAN

  • miso soup
  • thai summer rolls
  • spicy peanut sauce
  • sushi
  • sunomono
  • fruit dessert

$450.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
859

Tue, Aug. 9, 2016 @ 6:00 PM
BOUNTY OF SUMMER:single class: PICNIC!
 

When life hands you lemons, it must be time to go on a picnic! With icy basil lemonade, a plethora of summer salads to go, mouth-watering shrimp sandwiches, and pies to eat out of your hand! Picnic essentials and how to pack a basket will also be covered.

·    any berry jam

·    dill green beans

·    shaved summer squash salad

·    fresh corn & red pepper salad

·    panzanella - bread and tomato salad

·    Oregon shrimp sammies

·    basil lemonade

·    strawberry rhubarb mini-pies  or mini-galettes

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
861

Tue, Sep. 13, 2016 @ 6:00 PM
SINGLE CLASS: 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
  • Tuscan Pear salad
  • Grilled Zucchini with Goat Cheese and Onion Marmalade
  • Oranges in Grand Marinier

 3-1/2 hour hands-on experience/class, including dinner.

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
860

Tue, Sep. 13, 2016 @ 6:00 PM
COOKWISE SERIES: Techniques Master Series
 

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 $150/class.

Payment options are available for the full 16-week series.

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 - Grill & Broil

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

Week 4 - The Taste Projectl

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 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 - 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 9 - Oven to Table Roast

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

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 Price/Location
863

Tue, Sep. 20, 2016 @ 6:00 PM
SINGLE CLASS: SOUP & STOCK MASTER
 

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
  • Thai Chicken Soup or Hannah's Vegetable Soup
  • Classic French Onion Soup
  • Rosemary Foccaccia
  • Crab or Shrimp Bisque


3-1/2 hour hands-on experience/class, including dinner.

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

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
864

Tue, Sep. 27, 2016 @ 6:00 PM
SINGLE CLASS: Grill & Broil Master
 

Explore the science and techniques of the grill and the broiler:

  • rules of the grill/broiler
  • marinades
  • dry & wet rubs
  • grilled brie & tomatoes with fried basil
  • shrimp & romaine sala
  • London broil or fajitas
  • chianti reduction sauce or guacamole
  • chef's choice grilled vegetable medley
  • grilled apples or pears
  • dulce de leche

3-1/2 hour hands-on experience/class, including dinner.

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

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
865

Tue, Oct. 4, 2016 @ 6:00 PM
SINGLE CLASS: 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.

  • components of flavor
  • creamy gazpacho andaluz
  • poached chicken
  • chef's choice vinaigrettes
  • roasted broccoli with lemon chili oil
  • sear-roasted rib eye with mushrooms
  • thai green apple salad
  • strawberries with balsamic vinegar & black pepper

3-1/2 hour hands-on experience/class, including dinner.

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
866

Tue, Oct. 11, 2016 @ 6:00 PM
SINGLE CLASS: 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, and the basis for GREAT SAUCES!

  • sautéed mushrooms with mustard
  • lemon risottto
  • sautéed salmon
  • balck bean salsa
  • sautéed asparagus
  • rouille
  • bananas foster

3-1/2 hour hands-on experience, including dinner.

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



$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
867

Tue, Oct. 18, 2016 @ 6:00 PM
2-CLASS SERIES: Sauce Like a Pro — Everyday Sauces
 

Session 1  (of 2 classes, October 18 & 25)

 

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

3-1/2 hour hands-on experience/class, including dinner.

$300.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
868

Tue, Nov. 1, 2016 @ 6:00 PM
SINGLE CLASS: 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.

  • mussels in white wine
  • creme fraiche
  • doctored stock
  • beurre manie
  • classic boeuf bourgignon
  • marvelous mashers
  • butter braised carrots
  • poached pears with chocolate zabaglione


3-1/2 HOUR HANDS-ON EXPERIENCE, including dinner.

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

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
869

Tue, Nov. 8, 2016 @ 6:00 PM
SINGLE CLASS: 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.

  • roasted vegetables with hummous
  • trussing poultry
  • roast chicken with pan sauce
  • potato gnocchi or potatoes Anna
  • tomatoes provençale
  • roasted squash
  • creme brulée

3-1/2 hour hands-on experience, including dinner. 

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

 

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
870

Tue, Nov. 15, 2016 @ 6:00 PM
SINGLE CLASS: Exceptional Eggs
 

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

  • choosing & storing eggs
  • functions of eggs in cooking
  • flan or quiche
  • coddled
  • cooked in the shell
  • scrambled
  • omelets
  • poached
  • soufflés

3-1/2 hour hands-on experience, including dinner.

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

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
871

Tue, Nov. 29, 2016 @ 6:00 PM
SINGLE CLASS: From the Produce Stand: VEGETABLES & FRUITS
 
  • Braised
  • Grilled
  • Roasted
  • Purees
  • Sautéed
  • Steamed/blanched/refreshed
  • Dry-seared
  • Compound Butters
  • Poached
  • Fried
  • Grilled fruits
  • Sorbet


3-1/2 hour hands-on experience, including dinner.

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


$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
872

Tue, Dec. 6, 2016 @ 6:00 PM
SINGLE CLASS: From Hook to Haute Cuisine — FISH
 

Techniques for:

  • selection & storage of fish
  • filleting
  • sautéing
  • poaching
  • battering
  • en Papillote
  • stuffed
  • crusted

 3-1/2 hour hands-on experience, including dinner.

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

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
873

Tue, Dec. 13, 2016 @ 6:00 PM
SINGLE CLASS: SHELLFISH — A Primer
 
  •  selection, storage and cleaning of shellfish & bivalves

  • Sautéing
  • Frying
  • Steaming/Poaching
  • Baking
  • Scallops
  • Shrimp
  • Mussels
  • Squid
 3-1/2 hour hands-on experience, including dinner.

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

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
825

Tue, Jan. 3, 2017 @ 6:00 PM
SINGLE CLASS: Pasta Master Workshop
 

Pasta techniques including:

  • preparation of fresh, hand-made pasta, pici (hand-rolled spaghetti) or fettucini
  • handling & storage of fresh and dried pastas
  • fiiled pastas — ravioli & tortellini
  • rules of sauce pairing
  • chef's choice pasta sauces
  • phad thai
  • spaghetti alla carbonara

3-1/2 hour hands-on experience, including dinner.

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

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
827

Tue, Jan. 10, 2017 @ 6:00 PM
SINGLE CLASS: WINE & FOOD PAIRING -- A 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.

  • chef's cheese & fruit platter
  • coffee & pepper crusted beef meatballs
  • black pepper prawns
  • hummous
  • duxelles of mushroom tart
  • bruschetta al pomodoro

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

$150.00

CAROL DEARTH

At the school