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
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
932

Thu, Jan. 5, 2017 @ 6:00 PM
Real Foods for Life - a Discussion
 

Join Dr. Skye LaChute of Integral Natural Health, Jim Dosch a certified health coach and Founder of Better Health Vision and Chef Carol Dearth of Sizzleworks Cooking School for a one hour discussion of how real foods positively impact your health.  Dr. Skye, Jim and Chef Carol collaborated in creating a new Sizzleworks culinary series "Real Foods for Life."  This series will teach menu planning and basic culinary skills to those interested in cooking real, or whole (i.e., unprocessed) foods as one key element in living an enjoyable, satisfying and healthy life.  Discussion topics include:

  • Dr. Skye LaChute:  The Myth of Calories and Weight Management and The Role of Stress in Disease and Nutrition
  • Jim Dosch: How Real People Make Eating Real Food a Reality
  • Chef Carol Dearth:  Cooking lesson - Sautéed Mushrooms with Mustard

$10.00

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

 
Event/Date Description Price/Location
925

Thu, Jan. 12, 2017 @ 6:00 PM
FOOD PROCESSOR TECHNIQUES
 

Food Processors – they do a whole lot more than just chop onions. Chef Carol will show students how to  put their finger on the pulse of this invaluable culinary gadget, cut down on  prep time and use it daily to get meals on the table fast. In addition to a variety of techniques, cooking class recipes include:

  • Fresh Tomato Pizza
  • Green Salad with Balsamic-Oregano Vinaigrette Dressing
  • Mayonnaises and Aiolis
  • Fast as a Flash French Bread
  • Hummous
  • Pesto
  • Perfect Pie Pastry
  • Caramelized Onion Gallette
  • Silky Pear Ice

HANDS-ON CLASS

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
926

Mon, Jan. 16, 2017 @ 6:00 PM
RISOTTO MASTER
 

 

What could be better on a chilly wintry evening but a bowl of steaming risotto, Italian comfort food! Chef Carol will guide you through the techniques and traditions of risotto making, equipment and ingredient choices. Learn how to develop your own custom risotto recipes, always perfect, always delicious!

  • Truffled Vegetable Risotto
  • Citrus Champagne Risotto with Shrimp and Peas
  • Pear Risotto with Hot Italian Sausage
  • Risotto Dolce – A Silky Chocolate Dessert
HANDS-ON CLASS

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
933

Thu, Jan. 19, 2017 @ 6:00 PM
Real Foods for Life - a Discussion
 

Join Dr. Skye LaChute of Integral Natural Health, Jim Dosch a certified health coach and Founder of Better Health Vision and Chef Carol Dearth of Sizzleworks Cooking School for a one hour discussion of how real foods positively impact your health.  Dr. Skye, Jim and Chef Carol collaborated in creating a new Sizzleworks culinary series "Real Foods for Life."  This series will teach menu planning and basic culinary skills to those interested in cooking real, or whole (i.e., unprocessed) foods as one key element in living an enjoyable, satisfying and healthy life.  Discussion topics include:

  • Dr. Skye LaChute:  The Myth of Calories and Weight Management and The Role of Stress in Disease and Nutrition
  • Jim Dosch: How Real People Make Eating Real Food a Reality
  • Chef Carol Dearth:  Cooking lesson - Sautéed Mushrooms with Mustard

$10.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
910

Tue, Jan. 24, 2017 @ 6:00 PM
Individual Class: Key Concepts & Knife Skills for Healthy Cooking
 

Introduction to how food contributes to a healthy life: what constitutes "real foods," discussion of dietary guidelines, including methods of dietary compliance, and foundational culinary concepts such as food safety, portion size, Mis en Place and Planovers (leftovers planned for subsequent use).  The culinary portion of the class will focus on knife skills and flavor development.  The menu for the class includes:

  • Orange and Lemon Salad
  • Gazpacho
  • Zucchini alla Griglia
  • Coconut Sorbet
  • Planovers

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
909

Tue, Jan. 24, 2017 @ 6:00 PM
Real Foods Series: Key Concepts & Knife Skills
 

Introduction to the series and how food contributes to a healthy life: what constitutes "real foods," discussion of dietary guidelines, including methods of dietary compliance, and foundational culinary concepts such as food safety, portion size, Mis en Place and Planovers (leftovers planned for subsequent use).  The culinary portion of the class will focus on knife skills and flavor development.  The menu for the class includes:

  • Orange and Lemon Salad
  • Gazpacho
  • Zucchini alla Griglia
  • Coconut Sorbet
  • Planovers

 

 

$725.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
924

Mon, Jan. 30, 2017 @ 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
923

Mon, Jan. 30, 2017 @ 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
911

Tue, Jan. 31, 2017 @ 6:00 PM
Individual Class: Menu Planning & Cost Control
 

This foundational class will introduce organizational concepts for planning meals, developing recipes using healthy ingredients, identify essential kitchen tools and staples.  The menu was selected to illustrate how an organized kitchen paired with a knowledgeable cook can yield magnificent meals.  Menu includes:

  • Steak Salad
  • Ahi Salad
  • Shrimp Salad
  • Planovers

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
895

Wed, Feb. 1, 2017 @ 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
894

Wed, Feb. 1, 2017 @ 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 $150/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 Price/Location
912

Tue, Feb. 7, 2017 @ 6:00 PM
Individual Class: Incorporating Fruits & Vegetables into Menus
 

This class is all about vegetables, what's in season when, keeping vegetables at their prime and cooking options that contribute to healthy lives, roasting, stir fry and steaming.  The menu includes:

  • Kale & Avacado Salad
  • Melenzanne e Zucchini Parmegiano
  • Stir Fry Cauliflower
  • Strawberries in Balsamic Vinegar

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
896

Wed, Feb. 8, 2017 @ 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.

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
927

Tue, Feb. 14, 2017 @ 6:00 PM
VALENTINE'S DAY WINEMAKERS DINNER
 

 

Join us for an exquisite evening and an exceptional meal as Chef Carol teams up with a winemaker yet to be determined… to create a unique and elegant evening for you to celebrate Valentine’s Day. Menu will be created in collaboration with the winemaker. Details to follow.

 

 

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
897

Wed, Feb. 15, 2017 @ 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
913

Tue, Feb. 21, 2017 @ 6:00 PM
Individual Class: Cooking Lean Proteins and Starches
 

Lean Proteins and Starch are key to eating well and enjoyably.  We'll delve into the roles proteins and starches play in a healthy diet, what foods contrain proteins, which contain starch and how to ensure you actually purchase lean meat.  the culinary focus is on how to prepare proteins and starches - sauté and pan roasting, shellfish and potatoes.  The menu includes:

  • Grilled Mussels
  • Mushroms with Mustard
  • Pan Roasted Salmon
  • Low-fat Rouille
  • Quinoa Pilaf
  • Pecan Pie Bars

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
898

Wed, Feb. 22, 2017 @ 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
934

Fri, Feb. 24, 2017 @ 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
  • fried pickles
  • southern greens
  • jambalya with rice
  • hush puppies
  • bananas foster

$90.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
917

Mon, Feb. 27, 2017 @ 6:00 PM
Individual Class: Key Concepts & Knife Skills for Healthy Cooking
 

Introduction to how food contributes to a healthy life: what constitutes "real foods," discussion of dietary guidelines, including methods of dietary compliance, and foundational culinary concepts such as food safety, portion size, Mis en Place and Planovers (leftovers planned for subsequent use).  The culinary portion of the class will focus on knife skills and flavor development.  The menu for the class includes:

  • Orange and Lemon Salad
  • Gazpacho
  • Zucchini alla Griglia
  • Coconut Sorbet
  • Planovers

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
916

Mon, Feb. 27, 2017 @ 6:00 PM
Real Foods Series: Key Concepts & Knife Skills
 

Introduction to the series and how food contributes to a healthy life: what constitutes "real foods," discussion of dietary guidelines, including methods of dietary compliance, and foundational culinary concepts such as food safety, portion size, Mis en Place and Planovers (leftovers planned for subsequent use).  The culinary portion of the class will focus on knife skills and flavor development.  The menu for the class includes:

  • Orange and Lemon Salad
  • Gazpacho
  • Zucchini alla Griglia
  • Coconut Sorbet
  • Planovers

 

 

$725.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
914

Tue, Feb. 28, 2017 @ 6:00 PM
Individual Class: Maximizing Flavor, not Portion Size
 

Satisfaction is all about flavor!  Well introduce flavor profiles, flavor boosters and healthy options for maximizing flavor.  The culinary lessons include pan sauces and low-fat vinaigrette.  Tonight's menu includes:

  • Northwest Salad
  • Chicken Cutlet, Sautéd Shallots & Shitake Mushrooms
  • Make-ahead Brown Rice
  • Roasted Broccoli with Lemon-Chili Oil
  • Grilled Seasonal Fruit
  • Planovers

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
899

Wed, Mar. 1, 2017 @ 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
918

Mon, Mar. 6, 2017 @ 6:00 PM
Individual Class: Menu Planning & Cost Control
 

This foundational class will introduce organizational concepts for planning meals, developing recipes using healthy ingredients, identify essential kitchen tools and staples.  The menu was selected to illustrate how an organized kitchen paired with a knowledgeable cook can yield magnificent meals.  Menu includes:

  • Steak Salad
  • Ahi Salad
  • Shrimp Salad
  • Planovers

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
915

Tue, Mar. 7, 2017 @ 6:00 PM
Individual Class: Snacks and Eating Out
 

This class is all about how to live life and maintain your diet, introducing healthy snacks and approaches to make restaurant meals enjoyable while complying with your healthy lifestyle.  The culinary lesson will be Tapas and the menu will be at the student's choice to put their learing into practice.

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
919

Mon, Mar. 13, 2017 @ 6:00 PM
Individual Class: Incorporating Fruits & Vegetables into Menus
 

This class is all about vegetables, what's in season when, keeping vegetables at their prime and cooking options that contribute to healthy lives, roasting, stir fry and steaming.  The menu includes:

  • Kale & Avacado Salad
  • Melenzanne e Zucchini Parmegiano
  • Stir Fry Cauliflower
  • Strawberries in Balsamic Vinegar

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
930

Tue, Mar. 14, 2017 @ 6:00 PM
STIR FRY ASIA
 

 

Nutritious, delicious, fast food, from four points of Asia. 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.

  • Quick Cauliflower Stir Fry
  • Black Pepper Prawns
  • Indian Vegetarian Fried Rice 
  • Pad Thai
  • Beef with Broccoli

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
900

Wed, Mar. 15, 2017 @ 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
929

Fri, Mar. 17, 2017 @ 6:00 PM
DATE NIGHT! A bit o' the Irish!
 

We'll be celebrating the "wearin' o' the green" with a mouth watering Irish pub inspired menu, and loads of fun! Classic Irish, a little Guinness to celebrate the wearin' o' the green! Come out, cook up a party, and join in the celebration a this special event.

  • Potted Guinness and Cheddar 
  • Irish Potato & Leek Soup
  • Whisky Braised Sirloin Tips
  • Baby Carrots in Onion Cream
  • Garlic Mashers
  • Irish Cream Panna Cotta

$95.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
920

Mon, Mar. 20, 2017 @ 6:00 PM
Individual Class: Cooking Lean Proteins and Starches
 

Lean Proteins and Starch are key to eating well and enjoyably.  We'll delve into the roles proteins and starches play in a healthy diet, what foods contrain proteins, which contain starch and how to ensure you actually purchase lean meat.  the culinary focus is on how to prepare proteins and starches - sauté and pan roasting, shellfish and potatoes.  The menu includes:

  • Grilled Mussels
  • Mushroms with Mustard
  • Pan Roasted Salmon
  • Low-fat Rouille
  • Quinoa Pilaf
  • Pecan Pie Bars

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
931

Tue, Mar. 21, 2017 @ 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!

Mar 7

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

 

$400.00

Ricky Flickenger

At the school

 
Event/Date Description Price/Location
901

Wed, Mar. 22, 2017 @ 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
921

Mon, Mar. 27, 2017 @ 6:00 PM
Individual Class: Maximizing Flavor, not Portion Size
 

Satisfaction is all about flavor!  Well introduce flavor profiles, flavor boosters and healthy options for maximizing flavor.  The culinary lessons include pan sauces and low-fat vinaigrette.  Tonight's menu includes:

  • Northwest Salad
  • Chicken Cutlet, Sautéd Shallots & Shitake Mushrooms
  • Make-ahead Brown Rice
  • Roasted Broccoli with Lemon-Chili Oil
  • Grilled Seasonal Fruit
  • Planovers

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
902

Wed, Mar. 29, 2017 @ 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
922

Mon, Apr. 3, 2017 @ 6:00 PM
Individual Class: Snacks and Eating Out
 

This class is all about how to live life and maintain your diet, introducing healthy snacks and approaches to make restaurant meals enjoyable while complying with your healthy lifestyle.  The culinary lesson will be Tapas and the menu will be at the student's choice to put their learing into practice.

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
903

Wed, Apr. 5, 2017 @ 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
904

Wed, Apr. 12, 2017 @ 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.

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
905

Wed, Apr. 19, 2017 @ 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
906

Wed, Apr. 26, 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
907

Wed, May. 3, 2017 @ 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
908

Wed, May. 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