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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
740

Thu, Feb. 5, 2015 @ 6:00 PM
NO WORK — SLOW COOK SUPPERS
 

When you want to do very little work, but still want a great meal, turn to your slow cooker for fabulous family favorites, and planover meals! Chef Pam will guide you through the tips, tricks and techniques for superb, successful slow cooking, and what to do with planover food to turn out different menus from one pot, and how to kick it all up a notch or two!

  • NOLA chicken soup
  • chili verde
  • mediterranean beef stew
  • make ahead rice
  • pulled chicken
  • cheesy polenta
  • tortilla bowls
  • sliders
  • wraps
  • and more!

$85.00

Chef Pam Jones

At the school

 
Event/Date Description Openings/Price/Location
744

Sat, Feb. 14, 2015 @ 6:00 PM
BE MY VALENTINE!
 

Come join Chef Ricky on Valentine’s Day to fill the bellies of those that have filled your heart. Bright caprese, savory & smoky bacon laced mussels and dark chocolate love await you in this class for couples. You’ll want your sweetie to make these dishes again and again, regardless of the calendar date.

 

  • basil ricky cocktails
  • tossed caprese salad
  • green bean salad with roasted garlic vinaigrette
  • mussels in white wine sauce
  • dark chocolate brownies with raspberry sauce

SPECIAL PRICE FOR TWO: $170/couple, use coupon code VALENTINE 2014 at registration to utilize the discount.

$90.00

Ricky Flickenger

At the school

 
Event/Date Description Openings/Price/Location
747

Tue, Feb. 17, 2015 @ 6:00 PM
A Cajun Affair for Mardi Gras
 

The extravagant Mardi Gras holiday is celebrated around the world with masks and beads. But, you don’t have to journey to New Orleans or live in the south to appreciate Southern cookin’  — learn to prepare your own Mardi Gras feast at Sizzleworks with our own Chef Pam, as she showcases her Louisiana roots.

  • armadillo eggs
  • shrimp puffs
  • smoked salmon with crispy swiss chard
  • cracklin's
  • gumbo with rice
  • corn bread
  • beignet!!

13 openings available

$85.00

Chef Pam Jones

At the school

 
Event/Date Description Openings/Price/Location
732

Wed, Feb. 18, 2015 @ 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

 

3 openings available

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
719

Wed, Feb. 18, 2015 @ 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.

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

 

$2200.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
738

Thu, Feb. 19, 2015 @ 6:00 PM
DATE NIGHT: CHINESE NEW YEAR DIM SUM PARTY
 

 

Usher in the lunar new year, the year of the goat, with a celebration of this most wonderful, flavorful cuisine. Learn the tips and tricks to making steamed buns, hand rolled dumplings, and fantastic dipping sauces.

  • steamed pork buns
  • pork & shrimp dumplings
  • egg & scallion dumplings
  • Lantau Island sizzling salt & pepper shrimp
  • dipping sauce
  • crab rangoon
  • coconut mango sorbet

 

 

 

$100.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
742

Mon, Mar. 2, 2015 @ 6:00 PM
CAKEWISE:SESSION 1
 

Discover the world of cakes through the eyes of Chef Ricky Flickenger, former head pastry chef at Trophy cupcakes, and Chef Carol, Le Cordon Bleu trained in pastry. Learn the basic methods of cake making as well as creaming and foam cakes. Chef Carol will guide you through the process of syrups, fillings and frostings, cake assembly, and basic decorating skills to make your cake look as good as a pro!

 March 2, 9, 16, 23

All classes are hands-on, class time averages 3 to 3-1/2 hours.

Session 1:

  • Basics
  • know your ingredients
  • measuring
  • storage
  • troubleshooting
  • Creaming method
  • Vanilla Pound Cake
  • Lemon Curd
  • Quick Lemon Glaze
  • Chocolate Ganache

Cake Master Workshop Session 2

  • 2-stage method
  • Box cake methods
  • Moist Golden Cake
  • American Buttercream
  • Fruit Coulis
  • Chantilly Cream

Cake Master Workshop Session 3

  • Sponge Method
  • Storage & Transport 
  • Roulade
  • Mousse
  • Italian Buttercream
  • Syrups

 Cake Master Workshop Session 4

  • Plating
  • Assembly and decorating

 

$375.00

Ricky Flickenger

At the school

 
Event/Date Description Openings/Price/Location
731

Tue, Mar. 3, 2015 @ 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.

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
733

Wed, Mar. 4, 2015 @ 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.

3 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
720

Wed, Mar. 11, 2015 @ 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.

3 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
741

Thu, Mar. 12, 2015 @ 6:00 PM
STIR FRY AROUND THE WORLD
 

 

Nutritious, delicious, fast food, from our internatrional file of great recipes. Learn the secrets of stir frying success, and the tips you need to know for stir frying meat, poultry, seafood, vegetables, rice and noodles. A great primer on the seasonings and sauces of Asia, as well as how to season and care for your wok.

  • shao hsing stir fried cauliflower
  • sizzling singapore black pepper prawns
  • indian vegetarian fried rice 
  • chicken or vegetarian pad thai
  • jalisco tequila flaming meatballs
  • bananas foster

BUY A WOK TONIGHT AT 25% DISCOUNT, PLUS, WE'LL SEASON IT FOR YOU!

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
721

Wed, Mar. 18, 2015 @ 6:00 PM
Sauce Like a Pro: Everyday Sauces
 

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

 

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

4 openings available

$300.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
746

Tue, Mar. 24, 2015 @ 6:00 PM
GLUTEN FREE COOKING
 

Chef Tara will guide you through great dishes, flavorful, and YES — GLUTEN FREE! Chef's menu will follow shortly.

$85.00

Tara Tompkins

At the school

 
Event/Date Description Openings/Price/Location
722

Wed, Apr. 1, 2015 @ 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
723

Wed, Apr. 8, 2015 @ 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
724

Wed, Apr. 15, 2015 @ 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
725

Wed, Apr. 22, 2015 @ 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.

3 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
726

Wed, Apr. 29, 2015 @ 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
727

Wed, May. 6, 2015 @ 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.


2 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
695

Wed, May. 13, 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
728

Wed, May. 20, 2015 @ 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.

1 opening available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
729

Wed, May. 27, 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
730

Wed, Jun. 3, 2015 @ 6:00 PM
COOKWISE GRADUATION
 

Private event, by invitation only.

0 openings available

$150.00

CAROL DEARTH

At the school