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
1051

Thu, Jul. 19, 2018 @ 6:00 PM
PIZZA AL FRESCO II
 

What's more fun than pizza?!! More pizzas on the grill! New recipes, new techniques, fresh homemade doughs, to produce great pizzaria quality pizzas at home! Learn to make calzones, stromboli, bread sticks, even grilled salad.

  • creamy garlic sauce
  • pizza della vigne (with roasted grapes, caramelized onions and gorgonzola)
  • calzones
  • fresh, hot, addictive bread sticks
  • grilled caesar salad
  • cherry chocolate stromboli

$90.00

CAROL DEARTH

At the school

Event/Date Description Price/Location
1049

Tue, Jul. 24, 2018 @ 6:00 PM
SUMMER 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.  Chef's menu features seasonal fare that can fill any 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.”

  • pate brisee – basic pie crust
  • fruit fillings
  • pate brisee (pie crust)
  • savory greek spinach & feta galette
  • peach double crust pie
  • chef’s choice no bake pie
  • cherry galette - everyone takes one home!

 

 

 

 

 

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
1057

Wed, Jul. 25, 2018 @ 6:00 PM
INTERMEDIATE SUSHI
 

For thosewho want MORE SUSHI, Chef Pam will guide you through cutting the fish, assembly, rolling, cutting and presentation for your sushi in our hands-on class. We be making:

  • assorted nigiri sushi
  • dragon rolls
  • Hawaiian rolls
  • rainbow rolls
  • green tea ice cream


$110.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
1052

Thu, Jul. 26, 2018 @ 6:00 PM
HERBS FROM YOUR BACKYARD!
 

Now is the time to harvest many of the herbs from your garden. Learn techniques for selecting, storing, cooking with fresh herbs, as well as other flavor enhancers available in today’s market. Great new combinations are awaiting, to make meals more exciting and enticing.

  • Fried Herbs
  • Backyard Lemonade
  • Brie Fondue with Fresh Thyme                  
  • Tuscan Chicken Rolls
  • Hot Italian Parsley Pesto Potato Salad    
  • Lemon Basil Gelato

 

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
1037

Mon, Jul. 30, 2018 @ 9:30 AM
TEEN CAMP: CUT IT UP!
 

CUT IT UP!

 

  • Vegetable soup
  • Herb Roasted Potatoes
  • Chopped Salad
  • Poached Chicken >> Salad
  • Chicken Broccoli Stir Fry
  • Seasonal Fruit Puff Pastry Dessert

$500.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
1072

Wed, Aug. 1, 2018 @ 6:00 PM
YOU SAY POTATO...
 

 

It’s summer!! And thoughts turn to easily prepared, fabulous meals, featuring local produce. Here in Washington, we grow A LOT of POTATOES! Learn to prepare the array of beautiful spuds with a rainbow of other local vegetables. You say “Potato,” I say YUMMMM!!!

 

 

  • Chive Gnocchetti with Peaches & Tomatoes                                 
  • Potato, Lemon & Rosemary Pizza                                     
  • Green Bean, Purple Potato and Pepper Salad                             
  • Vichyssoise                                                              
  • Famous Warm Potato Salad

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
1053

Tue, Aug. 7, 2018 @ 6:00 PM
PIZZA AL FRESCO
 

 

According to the Neapolitan legend, we owe this tasty delight to a poor baker from Naples. Chef Carol will share with you her stories from her years in Naples, and her technique for turning out truly amazing pizza ... from the grill. You will be making dough, shaping, topping, baking and EATING authentic Italian pizzas, so bring your appetite!

 

  • Quick pizza dough and variations
  • Authentic Neapolitan Pizza Sauce
  • Pizza Margarita — the one that started it all
  • Bleu Moon Pizza
  • Pizza de Nord — from the Northern regions
  • Pizza de Ciro — a new favorite
  • Vanilla Pear Granita

 

 

 

 

 

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
1055

Thu, Sep. 6, 2018 @ 6:00 PM
INDIAN SUMMER IN TUSCANY
 

 

Return to Tuscany, with new techniques and recipes in hand. Learn to make hand-formed stuffed mezza luna, 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
  • mezza luna alle pere e ricotta
  • peperonata  tuscan red pepper stew
  • chef’s choice gelato

 

 

$95.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
1075

Mon, Sep. 10, 2018 @ 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
  • Chicken Broccoli Stir Fry
  • Herb Roasted Potatoes
  • Seasonal Fruit Puff Pastry Dessert

$160.00

Chef Pam Jones

At the school

Event/Date Description Price/Location
1073

Mon, Sep. 10, 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
  • Chicken Broccoli Stir Fry
  • Herb Roasted Potatoes
  • Seasonal Fruit Puff Pastry Dessert

 

$500.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
1058

Tue, Sep. 11, 2018 @ 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
  • 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.

$160.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1056

Tue, Sep. 11, 2018 @ 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 $160/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

$2400.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1059

Tue, Sep. 18, 2018 @ 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

$160 / individual class.  Cookwise 16-week series $2,400.

$160.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1060

Tue, Sep. 25, 2018 @ 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.

$160 / individual class.  Cookwise 16-week series $2,400.

$160.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1061

Tue, Oct. 2, 2018 @ 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.

$160.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1062

Tue, Oct. 9, 2018 @ 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.

$160 / individual class.  Cookwise 16-week series $2,400.



$160.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1063

Tue, Oct. 16, 2018 @ 6:00 PM
2-CLASS SERIES: Sauce Like a Pro — Everyday Sauces
 

Session 1  (of 2 classes, October 16 & 23)

 

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

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

$320.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1064

Tue, Oct. 30, 2018 @ 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.

$160 / individual class.  Cookwise 16-week series $2,400.

$160.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1065

Tue, Nov. 6, 2018 @ 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. 

$160 / individual class.  Cookwise 16-week series $2,400.

 

$160.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1071

Tue, Nov. 13, 2018 @ 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.

$160 / individual class.  Cookwise 16-week series $2,400.


$160.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1066

Tue, Nov. 27, 2018 @ 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.

$160 / individual class.  Cookwise 16-week series $2,400.

$160.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1067

Mon, Dec. 3, 2018 @ 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.

$160 / individual class.  Cookwise 16-week series $2,400.

$160.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1068

Tue, Dec. 11, 2018 @ 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.

$160 / individual class.  Cookwise 16-week series $2,400.

$160.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1069

Tue, Dec. 18, 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.

$160 / individual class.  Cookwise 16-week series $2,400.

$160.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1070

Tue, Jan. 8, 2019 @ 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

$160 / individual class.  Cookwise 16-week series $2,400.

$160.00

Chef Tara Royce

At the school