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
879

Wed, Jul. 27, 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
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!: Japan
 

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
881

Tue, Aug. 23, 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
890

Fri, Sep. 9, 2016 @ 6:00 PM
HARVEST DINNER
 

Let’s showcase the flavors of the northwest, with all of our sumptuous bounty — superb produce, fabulous seafood, terrific WAshington wines!

 

  • mushroom duxelles tarts
  • french onion soup
  • pear salad w/ bleu cheese
  • herb mashed potatoes
  • salmon with blackberry beurre blanc 
  • apple & dried cranberry strudel

 

$100.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
883

Mon, Sep. 12, 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
882

Mon, Sep. 12, 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
861

Tue, Sep. 13, 2016 @ 6:00 PM
SINGLE CLASS: CUTTING EDGE ADVANCED 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
885

Wed, Sep. 14, 2016 @ 6:00 PM
COOKING WITH YOUR COAT ON — QUICK PASTA DINNERS
 

 

Pasta, pasta — the days are getting shorter and we all need dinner on the table fast. Learn to cook 3 different sauces, each of which can be prepared in ten minutes or less! Chef Carol will share with you the secrets she learned in Italy about choosing, storing, and cooking all kinds of pasta, as well as how to pair sauces with pasta shapes.

 

  • alfredo (classic cream sauce)
  • arrabiatta (hot, spicy)
  • salsa alla campagne (country style)
  • spinach salad
  • apple fritti

 

$90.00

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
884

Wed, Oct. 5, 2016 @ 6:00 PM
PASTRY WORKSHOP: LOOK! I MADE A PIE!
 

 

Easy as, well, pie! Overcome pie-phobia and learn everything that you always wanted to know but were afraid to ask. Chef Carol has designed this class for those who are intimidated by the thought of making handmade piecrusts. Step-by-step hands-on instruction will teach students fail-safe techniques for pastry prep, rolling, plating, blind-baking, filling, topping, edge fluting, storing & more. Learn the pastry chef tricks for perfect pie pastry EVERY time!

  • caramelized onion gallette
  • classic northwest blackberry pie
  • french apple gallette — EVERYONE WILL TAKE ONE OF THESE HOME!
  • up-town triple ginger pumpkin tartlets with salted caramel whipped cream

 

 

$85.00

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
886

Fri, Oct. 14, 2016 @ 6:00 PM
DATE NIGHT: OKTOBERFEST
 

 

Autumn is in the air, and what better way to celebrate the season than with harvest fare, a warm, stick-to-your ribs feast!

 

  • soft pretzels & condiments
  • bratwurst sliders
  • apple cider & cheese fondue
  • truffled leek & potato soup shots
  • pear tarts with housemade caramel sauce

When registering for 2, use coupon code AUTUMN DATE to get 2/$160!

 

$85.00

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
887

Wed, Oct. 19, 2016 @ 6:00 PM
THE ENTERTAINER: INTERNATIONAL APPETIZERS
 

An internationally inspired menu of hors d’oeuvres and nibbles to grace your table, inspire your palate and enjoy with friends and family. Learn the secrets of the catering trade, how to prepare in advance, and techniques to present your creations with elegance.

 

  • 4 to go
  • ricotta tartine
  • butternut squash tart with fried sage
  • beef teriyaki skewers
  • morrocan baked brie
  • peppered frico
  • flaming cambodian prawns  
  • cream of anythiing soup shots 
  • chocolate ganache tartlets

Enroll in all three Entertainer classes, and use coupon code ENTERTAINER for $25 discount!

 

$100.00

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
888

Wed, Nov. 9, 2016 @ 6:00 PM
THE ENTERTAINER: ENTREES & SIDES
 

 

Will you be hosting a holiday meal? Alleviate your fears, prepare a sumptuous feast and feel confident to open the door to your guests and family with a smile. Chefs Ricky & Carol will cover sumptuous entrées and sides, with vegetarian options (always a good thing). Set a beautiful table, light the candles, and enjoy a lovely dinner.

 

  • antipasti tray of pickled & roasted vegetables, salumi
  • pork tenderloin in port cranberry sauce
  • turkey breast with tuscan herbs           
  • autumn champagne risotto
  • green beans with lemon vinaigrette and gremolata
  • butter braised carrots

 

Enroll in all three Entertainer classes, and use coupon code ENTERTAINER for $25 discount!

$100.00

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
891

Fri, Nov. 18, 2016 @ 6:00 PM
DATE NIGHT — Local SHOW-OFF!!
 

Enjoy gorgeous, mouth-watering appetizers prepared from local ingredients, served with our spectacular white wines of Washington. Chef Carol will share her secrets of planning and presenting a beautiful table to delight you and your friends. 

 

  • baked brie with seasonal fruit salsa
  • truffled apple bites 
  • walla walla & sage gallettes
  • smoked salmon paté
  • sweet & hot glazed hazelnuts
  • gorgonzola pear tartlets

 

$95.00

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
889

Wed, Nov. 30, 2016 @ 6:00 PM
THE ENTERTAINER: DESSERT EXTRAVAGANZA
 

 

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.

 

  • pumpkin buttermilk panna cotta w/ brandied whipped cream
  • chocolate raspberry decadence w/ white chocolate leaves
  • margarita bars
  • white chocolate coconut tartlets
  • chocolate dipped fruits
  • and more….  (how to use prepared products to the MAX!)
  • champagne mocktails

 

Enroll in all three Entertainer classes, and use coupon code ENTERTAINER for $25 discount!

 

 

$100.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
893

Sat, Dec. 3, 2016 @ 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 fourth 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. Chef's menu TBD, after harvest!

 

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
892

Mon, Dec. 5, 2016 @ 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

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