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
783

Fri, Sep. 4, 2015 @ 6:00 PM
DATE NIGHT: TUSCAN INDIAN SUMMER DINNER
 

 

Return to Tuscany, with new techniques and recipes in hand. Learn to make hand-rolled spaghetti noodles, all the rage inTuscany, and enjoy the bounty of late summer vegetables in true Tuscan tradition.

  • Marinated Eggplant and Zucchini Antipasti

  • Roasted Brie and Tomatoes with Fried Basil
  • Pici alla Rada — Hand-Rolled Spaghetti with Pecorino and Pink Peppercorns

  • Arista Alto — High-Heat Roast Pork Loin
  • Peperonata — Tuscan Red Pepper Stew

  • Pear Crostata

 

$95.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
808

Thu, Sep. 10, 2015 @ 6:30 PM
MYO PAELLA AT LACHINI VINEYARDS WOODINVILLE
 

 

 

Come on out to Woodinville and enjoy the wines of Lachini Vineyards. Spanish food, patios, fabulous wine and friends – a recipe for fun! Yes, it's MAKE YOUR OWN paella night. Join Chef Carol, designing and preparing your own paella, while nibbling tapas.

 

  • cool as a cucumber gazpacho
  • chili mushrooms
  • banderillas
  • valdeon & apricots  (aca)
  • spanish almonds
  • paella valenciana (seafood)
  • chicken paella

CLASS WILL BE HELD AT:

LACHINI VINEYARDS TASTING ROOM

14455A WOODINVILLE REDMOND ROAD

WOODINVILLE, WA 98072

 

 

$105.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
784

Mon, Sep. 14, 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 Price/Location
792

Thu, Sep. 17, 2015 @ 6:00 PM
HARVEST DINNER
 

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

 

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

 

$100.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
793

Tue, Sep. 22, 2015 @ 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
  • 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
779

Tue, Sep. 22, 2015 @ 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.

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 Price/Location
794

Tue, Sep. 29, 2015 @ 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
  • Chowders


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
781

Mon, Oct. 5, 2015 @ 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 Price/Location
795

Tue, Oct. 6, 2015 @ 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.


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

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
796

Tue, Oct. 13, 2015 @ 6:00 PM
SINGLE CLASS: Grill & Broil Master
 

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

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
787

Thu, Oct. 15, 2015 @ 6:00 PM
READY, SET, ENTERTAIN! — ULTIMATE DESSERT BUFFET
 

 

The in-house Do Ahead Diva presents a holiday extravaganza — how to share your favorite foods for holiday festivities! Chef Carol, of Sizzleworks, will bring her years of entertaining in her own home, as well as her favorite tips, tricks and secrets for make ahead preparations. From planning to garnish, setting the table and the mood, your party will be quick, easy, fun, and an enormous success.

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.

  • Triple Ginger Pumpkin Tartlets w/ Salted Caramel Whipped Cream
  • White Chocolate Cranberry Truffle Mousse with White Chocolate Leaves
  • Dessert Cheese Platter w/ Seasonal Fruit
  • Lime in the Coconut Macaroons
  • Lemon Curd Tartlets
  • Die a Thousand Deaths by Chocolate Squares
  • Champagne Mocktails

 


$85.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
798

Tue, Oct. 20, 2015 @ 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.

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
786

Wed, Oct. 21, 2015 @ 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!

  • chef's choice quiche
  • classic northwest blackberry pie
  • 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
797

Tue, Oct. 27, 2015 @ 6:00 PM
2-CLASS SERIES: Sauce Like a Pro — Everyday Sauces
 

Session 1  (of 2 classes, October 27 & November 3)

 

  • 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
809

Thu, Oct. 29, 2015 @ 6:00 PM
CHEF'S TABLE HARVEST BITES
 

 

Celebrate the bounty of our local harvest, artfully orchestrated with Chef Carol, into sumptuous bites, appetizers and nibbles, all paired with world-class Lachini wines. In this hands-on cooking experience, Chef Carol will guide you through the preparation of an array of both elegant and casual appetizers, from the planning and preparation to the presentation of beautiful plates, designed to tantalize your taste buds.

  • the app with goat cheese 
  • crostini della vigna — roasted grapes, caramelized onion, gorgonzola
  • Basque smoked salmon
  • roasted beet soup shots  
  • mushroom tart crispy lamb meatballs with sautéed mushrooms and port madeira reduction
  • cherryaki steak skewers
  • pumpkin panna cotta with salted caramel whip

 

$110.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
799

Tue, Nov. 10, 2015 @ 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.

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
788

Fri, Nov. 13, 2015 @ 6:00 PM
DATE NIGHT: AUTUMN APPETIZERS
 

 

You’ll fall for these apps, learn to prepare and present them artfully, and take the credit for a delicious array of bits and nibbles.  Chef Carol will share her plan for the perfect cocktail party — make ahead strategies, how to plan for the amounts of food & drink, plating and presentation. Here's to the holidays!

 

  • 4 to go
  • butternut squash tart with fried sage
  • Beef teriyaki skewers
  • Morrocan baked brie
  • peppered frico
  • grand marnier shrimp  
  • cream of ANYTHIING soup shots with Cheese Puffs 
  • bleu moose bites                       
  • café brulot gelee   

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
789

Mon, Nov. 16, 2015 @ 6:00 PM
THANKSGIVING 101 — GF!
 

An alternative to the usual Thanksgiving fare, Chef Carol’s menu features a gluten-free feast, with vegetarian alternatives. And if your guests have no dietary restrictions, they won't notice! All can be transported with ease, if your plan is for a moveable feast!

  • brie fondue Northwest style
  • apple butternut squash soup
  • wild rice stuffing for the bird
  • sophisticated succotash
  • pumpkin crème brulée
  • death by chocolate bites

 

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
800

Tue, Nov. 17, 2015 @ 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.

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
801

Tue, Dec. 1, 2015 @ 6:00 PM
SINGLE CLASS: Exceptional Eggs
 

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

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
790

Wed, Dec. 2, 2015 @ 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
791

Sat, Dec. 5, 2015 @ 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. Chef's menu TBD

 

$100.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
802

Tue, Dec. 8, 2015 @ 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
803

Tue, Dec. 15, 2015 @ 6:00 PM
SINGLE CLASS: From Hook to Haute Cuisine — FISH
 

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

 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
804

Tue, Jan. 5, 2016 @ 6:00 PM
SINGLE CLASS: SHELLFISH — A Primer
 
  •  Cleaning

  • 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
805

Tue, Jan. 12, 2016 @ 6:00 PM
SINGLE CLASS: Pasta Master Workshop
 

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

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
807

Tue, Jan. 19, 2016 @ 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.

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

$150.00

CAROL DEARTH

At the school