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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
705

Fri, Oct. 24, 2014 @ 6:00 PM
DATE NIGHT: EAT, DRINK & BE MERRY ... AND WELL!!
 

 

Bring your date, your friend, or come alone, but do come and enjoy Chef Rachel's healthy take on the holiday parties!

The holidays are synonymous with sweets, treats, and weight gain…This year, try a plant-based menu at your holiday party that is absolutely delicious and health conscious! Your guests will be amazed and they won’t even know it’s good for them if you don’t tell them! Join Chef Rachel over a glass of holiday nog and be merry AND well!

  • Chickpea Farinata with Carmelized Onions and Garlic

  • Roasted Squash Soup with Crispy Shallots

  • Gluten Free Sweet Potato Gnocchi Bites

  • Roasted Beet and Grapefruit Mini-Salads

  • Vegan Chocolate Truffles

  • Almond Holiday ‘Nog

 


Rachel is a Women’s Health Coach from the Institute of Integrative Nutrition, PMA Pilates Instructor and Owner at Betterment Wellness. She is a certified Plant-Based Cook. Rachel enjoys making lifestyle changes for her clients supportive, fun, and free of deprivation. Rachel loves all things food, travel abroad, reading, and especially her 2 daughters and husband.

 

 

$85.00

Guest Chef

At the school

 
Event/Date Description Openings/Price/Location
718

Mon, Oct. 27, 2014 @ 6:00 PM
PASTRY WORKSHOP: QUICK AS A WHISTLE — BREADS, BISCUITS & SCONES
 

Baking with Chef Ricky is always a treat! Come & learn the secrets to quick breads, miost an dflavorful biscuits and scones. A great way to get started on holiday meals, gifts, or for entertaining, as the entire menu is great to make ahead and freeze!

  • the berry white (seductive white chocolate raspberry scones)
  • biscuits so southernthey'll make you talk with a drawl
  • raisin pecan loaf, with brie & fig spread
  • not the traditional pumpkin loaf with ginger jam

$85.00

Ricky Flickenger

At the school

 
Event/Date Description Openings/Price/Location
712

Mon, Nov. 3, 2014 @ 6:00 PM
PASTRY WORKSHOP: AUTUMN BREADS
 

 

The original aroma therapy — baking bread in your own kitchen! These autumn favorites will delight you, your family & friends. Fill the bread basket on your table with creations made with LOVE.

 

  • Autumn Foccaccia
  • Rosemary Crostini
  • Grissini — Herbed Breadsticks
  • No-Knead Artisan Style Loaf
  • Sweet Buttermilk Cornbread
  • Rustic Potato Loaf 
  • Flavored Butters

 

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
689

Tue, Nov. 4, 2014 @ 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
713

Mon, Nov. 10, 2014 @ 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
  • up-town triple ginger pumpkin tart with salted caramel whipped cream

 

 

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
690

Tue, Nov. 11, 2014 @ 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
716

Mon, Nov. 17, 2014 @ 6:00 PM
PASTRY WORKSHOP: SWEET! Candies & Treats Family Style
 

It's a family affair, with tonight's class featuring a bevy of Dearths, making sweet music in the kitchen! You will be armed with the techniques for working with sugar syrups, unique flavorings, chocolate coatings, and more ... The family that cooks together  ... eats VERY WELL!

  • Michelle's famous salted caramels, with variations
  • Jim's joyous rosemary almond brittle, with variations
  • Carol's marvelous marshmallows, with variations

10 openings available

$75.00

Guest Chef

At the school

 
Event/Date Description Openings/Price/Location
691

Tue, Nov. 18, 2014 @ 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
715

Mon, Dec. 1, 2014 @ 6:00 PM
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
  • flan


7 openings available

$95.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
692

Tue, Dec. 2, 2014 @ 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.


3 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
710

Sat, Dec. 6, 2014 @ 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:

 

  • Mini Goat Cheese Soufflés with Caviar
  • Cider Glazed Pork with Herb Roasted Butternut Squash
  • Poached Shirmp with Melon
  • Raspberry Sake Glazed Scallops (YES, these will be back, with a new twist!)
  • Flaming Cambodian Meatballs
  • Pan Roasted Salmon with Sautéed Cherries
  • Lime Mint Sherbet
  • Maple Bourbon Mousse


 

 

 

 

 

 

 

 

9 openings available

$100.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
693

Tue, Dec. 9, 2014 @ 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.

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
717

Sat, Dec. 13, 2014 @ 11:00 AM
DROP, POP & SHOP Cake Pops!
 

Cake pops are HOT!! and FUN!!! Sizzleworks' own cake pop master, Tara Tompkins, will teach you the tips and tricks for beautiful cake pops, from baking, frosting through to decoprating your own masterpiece!

This event is part of a great drop-in shopping day at Sizzleworks — we'll be running some fantastic sales, and have a gift for you as well! If you are unable to attend the class, please do drop by and see our masterpieces, check out our stocking stuffers and great sales.

See you there!

 

16 openings available

$10.00

Guest Chef

At the school

 
Event/Date Description Openings/Price/Location
694

Tue, Dec. 16, 2014 @ 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
696

Tue, Jan. 13, 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
697

Tue, Jan. 20, 2015 @ 6:00 PM
COOKWISE GRADUATION
 

Private event, by invitation only.

0 openings available

$150.00

CAROL DEARTH

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

 

4 openings available

$150.00

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
731

Wed, Feb. 25, 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.

2 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.

5 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.

4 openings available

$150.00

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

5 openings available

$300.00

CAROL DEARTH

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.

4 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.


4 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
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.

2 openings 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