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
730

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

Private event, by invitation only.

$150.00

CAROL DEARTH

At the school

Event/Date Description Price/Location
760

Wed, Jun. 10, 2015 @ 6:00 PM
PIZZA AL FRESCO
 

 

End of the summer pizza party!!!  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 you 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

 

 

 

 

 

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
757

Mon, Jun. 22, 2015 @ 9:30 AM
KIDS IN THE KITCHEN: Top o'the Mornin'
 

Let's start with breakfast -- the most important meal of the day!

 

  • Scamblin' Eggs
  • Dutch babies
  • Yogurt Fruit Parfait
  • Quick as a Whistle Jammy Tarts

 

 

 

 

 

$325.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
777

Wed, Jun. 24, 2015 @ 6:00 PM
PRESERVING THE HARVEST
 

Sizzleworks' own farm-to-table expert, Chef Wendy D'Agostino will be teaching the elements of simple preserving of local, seasonal produce. What do you do with those things that come in your CSA box??!! Chef Wendy to the rescue. We will preserve, and utilize our bounty in unique recipes that will tantalize your taste buds.

  • bread & butter pickles
  • jams
  • spiced apple & cherry chutney
  • brandied cherries
  • dill green bans with peppercorns & garlic
  • potted ham
  • chicken rillette
  • dill green beans with peppercorns & garlic
  • and more!

$80.00

Guest Chef

At the school

 
Event/Date Description Price/Location
756

Thu, Jun. 25, 2015 @ 6:00 PM
TASTE OF EUROPE: ITALY
 

Chef Carol's favorite cuisine! She will take you through the tips, and techniques of Italian cooking with this sumptuous 5-course meal.

 

  • mozzarella alla griglia (grilled mozzarella)

  • funghi ai foglio (mushrooms in paper)

  • bistecca alla fiorentina (florentine beef, filled with spinach & red peppers)

  • cheesy polenta

  • insalata asparagi (asparagus salad)

  • granita limone & basilico (lemon basil ice)

$100.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
769

Sat, Jun. 27, 2015 @ 6:00 PM
WINEMAKER'S DINNER: WILLIS HALL WINERY
 

 

Join Chef Carol and award-winning Winemaker John Bell for an evening of comradierie, great food, great wine. The things that influence great food and wines are the same – the quality of ingredients, the terrior of ingredients,  and the winemaker or chef. Each is intertwined.

Come, prepare and enjoy a feast for the eyes and palate with a menu designed to pair with John Bell's premier wines, served in the small plate style. 

 

2013 Pinot Gris

 smoked trout paté on endive with goat cheese

 

2006 Le Grand Pere

 crostini topped with roasted grapes, caramelized onion, gorgonzola

 

2012 Viognier

 warm peach & prosciutto salad garnished with hazelnuts


 2004 Merlot 

 lamb lollipops with herb pesto

 parsnip, cauliflower & fennel puree

 

2005 Cabernet Sauvignon

 petit fillet mignon

 garlic mashers

shitake butter

 

Symposium (Syrah Dessert Wine)

 sichuan peppered blueberry buttermilk ice cream

 peppered parmesan tuilles

 

$100.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
776

Wed, Jul. 1, 2015 @ 6:00 PM
MAD BURGERS!!
 

Join the newest memeber of the Sizzleworks team, Chef Eddie Miller, as he shares his secrets to one of his specialties ... BURGERS! Be prepared, these aren't yo mamma's burgers! Eddie will teach you how to mix, season, form and grill his faves. Then, it's on to condiments & sides. End it all with the perfect easy summer dessert.

  • bahn mi shrimp burgers
  • hoisin pork burgers with pickled veggies
  • chipotle black bean veggie burgers
  • hometown burgers
  • Chef Tara's famous warm potato salad
  • sweet potato fries
  • America's favorites: clam dip & onion dip (homegrown style)
  • strawberry buttermilk ice cream

$90.00

Guest Chef

At the school

 
Event/Date Description Price/Location
770

Wed, Jul. 8, 2015 @ 6:00 PM
Ahhh, SUMMER SALADS!
 

AHH, summer is upon us, dinner feels like it should be quick, light, and yet amazingly satisfying. Whether serving these salads indoors, on the patio, or out of th epicnic basket, they will fit the warm weather bill.

  • Skagit pea salad
  • panzanella (Italian bread salad)
  • Vietnamese noodles with lemongrass shrimp
  • warm peach & prosciutto salad
  • pepper, steak and capers
  • shaved summer squash with sunflower seeds

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
774

Tue, Jul. 14, 2015 @ 6:00 PM
WHERE THERE'S SMOKE, THERE'S A GRILL!
 

Summertime means smoking and grilling favorites for friends and family. Chef Tara will guide you through her tips and tricks, as well as sharing her secrets for great results, from your grill and smoker.

  • grilled brie with smoked tomatoes
  • smoked pork ribs with housemade bbq sauce
  • grilled salmon with jalapeno aioli
  • beer butt chicken
  • Tara's famous warm potato salad
  • grilled seasonal fruit

$105.00

Tara Tompkins

At the school

 
Event/Date Description Price/Location
771

Thu, Jul. 16, 2015 @ 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
758

Mon, Jul. 20, 2015 @ 9:30 AM
KIDS IN THE KITCHEN: USA!!
 

USA

  • give those piggies a blanket & pillow
  • Yogurt parfaits
  • Macaroni & cheese, or cheese & macaroni!
  • Flap those chicken wings
  • Float your boat root beer floats
  • Hand pies

$325.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
775

Tue, Jul. 21, 2015 @ 6:00 PM
ALL ABOUT PIES!
 

The evening will be a hands-on experience devoted to the art and science of making pies.

Barbara Schwartz, owner of Pies by Barbara and pie maker at St. Clouds restaurant in Madrona, 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.  Barbara's menu features seasonal fare that can fillany 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.”

  • Fundamentals of the art & science of crust making
  • Quick and easy technique for mixing pie dough
  • Pointers for rolling out the dough
  • Decorative techniques to make a beautiful pie as well as delicious
  • Secrets to favorite fillings
  • No-bake summer pie!

 

 

 

 

 

$85.00

Guest Chef

At the school

 
Event/Date Description Price/Location
772

Tue, Jul. 28, 2015 @ 6:00 PM
FRESH HERBS!
 

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

 

$80.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
778

Fri, Jul. 31, 2015 @ 6:00 PM
DATE NIGHT: PATIO APPS ASIAN STYLE
 

 

Ahh, what better way to spend a summer evening than relaxing with friends, noshing on an array of Asian inspired nibbles and a bit of wine.... Join Chef Carol as she guides you through these quick apps, with the mnost beautiful presentation. It's deliciousity at its finest! 

  • Asian style skinny shrimp dip
  • edemame tofu dip 
  • crudite 
  • baked wonton crisps
  • 5-spice popcorn
  • Asian cashews
  • summer rolls
  • grilled Japanese eggplant w wasabi lime aioli
  • peppered seared scallops bahn mi
  • fresh seasonal fruit gelato (OK, so this isn't Asain, but it will be superb!)


$180 per couple!

Use coupon code DATE NIGHT APPS when registering.

$100.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
773

Wed, Aug. 5, 2015 @ 6:00 PM
DATE NIGHT: PAELLA PARTY!
 

 

Spanish food, patios, and friends – a fabulous recipe for a successful casual get together. Weather permitting, we will prepare our feast on the grill!!

 

  • Cool as a Cucumber Gazpacho
  • Classic Paella   
  • Roasted Bell Pepper Salad
  • Chili Mushrooms 
  • Sippin’ Sangria
  • Cinnamon Ice Cream

 

 

 

 

 

 

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
759

Mon, Aug. 10, 2015 @ 9:30 AM
SIZZLING TEENS!: STREET FOODS OF MEXICO
 

street foods of mexico

  • quesadilla bar
  • street tacos: carnitas,steak,vegetarian black bean and squash
  • red and green salsas
  • mexican grilled corn
  • churros with dulce de leche

 

 

 

$350.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
779

Tue, Sep. 22, 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 $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