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
970

Tue, Oct. 24, 2017 @ 6:00 PM
2-CLASS SERIES: Sauce Like a Pro — Everyday Sauces
 

Session 1  (of 2 classes, October 24 & 30)

 

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

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

$300.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
963

Thu, Nov. 2, 2017 @ 6:00 PM
AUTUMN 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.  Pam'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

  • Classic Blackberry Double Crust Pie

  • French Apple Galette — EVERYONE TAKES ONE OF THESE HOME!

     

  • up-town triple ginger pumpkin tartlets with salted caramel whipped cream

 

 

 

 

 

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
975

Tue, Nov. 7, 2017 @ 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
976

Tue, Nov. 14, 2017 @ 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
964

Thu, Nov. 16, 2017 @ 6:00 PM
HANDS ON HOLIDAY DINNER
 

YIKES! In-laws are coming! Put your top hat on and cook like a chef, while being able to open your front door to guests and not have your hair on FIRE!

 

  • baked  brie with brandied cranberries
  • green beans with miso butter
  • marvelous mashed potatoes
  • acorn squash with wild rice stuffing
  • tuscan herb crusted pork loin
  • double ginger pumpkin panna cotta

 

$95.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
985

Sat, Nov. 18, 2017 @ 6:00 PM
A IS FOR APPLES
 

Nothing says Fall like beautiful crisp and crunchy apples picked right off the tree.  Washington state, of course, holds top billing for the most apples produced in the country. This class will feature the bounty of our state through a fun sampling of various Washington apple varieties, a delightful seasonal caramel apple cider and a new twist on an old favorite-apple capirotada, a sweet and savory Mexican bread pudding.



About Raquel

 

Raquel is the chef, instructor, recipe developer, writer and food photographer behind all the colorful and seasonal recipes showcased through her company, Boastful Food, based in Issaquah. Her prior work includes over six years in the restaurant industry.  She has also worked in the non-profit sector managing nutrition education courses for Share Our Strength’s Cooking Matters program. She is an instructor for the Pike Place Market’s Food Access Program, and a member of the Puget Sound Personal Chefs Association and the International Association of Culinary Professionals (IACP). Follow her next delicious creation at boastfulfood.com.

 

 

 

$90.00

Raquel DeHoyos

At the school

 
Event/Date Description Price/Location
977

Tue, Nov. 28, 2017 @ 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
965

Sat, Dec. 2, 2017 @ 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 sixth 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. Let the confetti FLY!!!

 

  • Extra Brut Blanc de Blanc
  • parmesan chunks & buttery olives with fresh rosemary
  • Blanc de Blanc Brut  -   100% Chardonnay
  • baked brie with caramelized granny smith apples
  • Blanc de Noir Brut  -   100% Pinot Noir
  • peach, plum and mozzarella salad

 

  • Gewurztraminer
  • butternut squash & hot Italian sausage risottto
  • Germanic Blend
  • Bacon stilton souffles with mango chutney

 

  • Syrah Brut – 100% Syrah
  • rosemary, sweet paprika and salt crusted pork tenderloin with balsamic, port, cherry glaze
  • rosemary roasted potatoes

 

  • Riesling
  • lime mint margarita gelato
  • Rosé  -  Chardonnay/Syrah Blend
  • very vanilla cake, very vanilla buttercream frosting, raspberry filling

 

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
978

Tue, Dec. 5, 2017 @ 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
966

Mon, Dec. 11, 2017 @ 6:00 PM
SINGLES NIGHT: TERRIFIC TAMALADA!!
 

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 (suitable for vegetarian dining)
  • chili verde tamales
  • fresh guacamole
  • fresh red & green salsas
  • churros
  • leche que mada


3-hour hands-on experience, including dinner.

$95.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
979

Tue, Dec. 12, 2017 @ 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
980

Tue, Dec. 19, 2017 @ 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
987

Mon, Jan. 8, 2018 @ 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
981

Tue, Jan. 9, 2018 @ 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
982

Tue, Jan. 16, 2018 @ 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

Chef Tara Royce

At the school