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
956

Thu, Sep. 7, 2017 @ 6:00 PM
GOURMET IN A FLASH — INSTANT POT! or CROCK POT!
 

 

Instant pots are all the rage -- and a few pointers in how to best utiliize them for maximum flavor and minimal prep is what this class is all about! Chef Carol will guide you through her favorite gourmet dinners, made quickly and easily with either your instatn pot or crock pot! Learn techniques for pressure cooking and slow cooking, and how to convert a standard recipe to use in the instant pot. Turn out different menus from one pot, and how to kick it all up a notch or two!

 

  • quick cassoulet
  • boeuf bourgignon
  • butter chicken
  • make ahead brown rice
  • polenta

 

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
959

Mon, Sep. 11, 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
969

Mon, Sep. 11, 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
958

Wed, Sep. 13, 2017 @ 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
  • chicken skewers with Thai peanut sauce
  • Morrocan baked brie
  • peppered frico
  • grand marnier shrimp  
  • cream of ANYTHIING soup shots with cheese puffs 
  • bleu moose bites                       
  • chocolate ganache tartlets   

$85.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
960

Tue, Sep. 19, 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
968

Tue, Sep. 19, 2017 @ 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.

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

$2200.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
971

Tue, Sep. 26, 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
961

Fri, Sep. 29, 2017 @ 6:00 PM
CHEF'S TABLE HARVEST BITES
 

 

Celebrate the bounty of our local harvest, artfully orchestrated with Chef Pam, into sumptuous bites, appetizers and nibbles, all paired with world-class Lachini wines. In this hands-on cooking experience, Chef Pam 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

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
972

Tue, Oct. 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
973

Tue, Oct. 10, 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
962

Fri, Oct. 13, 2017 @ 6:00 PM
DATE NIGHT: OKTOBERFEST
 

 

Autumn is in the air, and what better way to celebrate the season than with harvest fare, a warm, stick-to-your ribs feast!

 

  • soft pretzels & condiments
  • bratwurst sliders
  • apple cider & cheese fondue
  • truffled leek & potato soup shots
  • pear tarts with housemade caramel sauce

When registering for 2, use coupon code AUTUMN DATE to get 2/$160!

 

$85.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
974

Tue, Oct. 17, 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
967

Mon, Oct. 23, 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
970

Tue, Oct. 24, 2017 @ 6:00 PM
2-CLASS SERIES: Sauce Like a Pro — Everyday Sauces
 

Session 1  (of 2 classes, October 24 & 31)

 

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

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

$300.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
967

Mon, Oct. 30, 2017 @ 6:00 PM
Real Foods Series: Incorporating Fruits & Vegetables
 

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

$725.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
963

Thu, Nov. 2, 2017 @ 6:00 PM
AUTUMN PIES!
 

 

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

Chef Pam 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.  Pam'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
  • Savory Roasted Garlic, Caramelized Onion Galette

  • Classic Blackberry Double Crust Pie

  • French Apple Galette — EVERYONE TAKES ONE OF THESE HOME!

     

  • up-town triple ginger pumpkin tartlets with salted caramel whipped cream

 

 

 

 

 

$90.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
967

Mon, Nov. 6, 2017 @ 6:00 PM
Real Foods Series: 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

$725.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
975

Tue, Nov. 7, 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
967

Mon, Nov. 13, 2017 @ 6:00 PM
Real Foods Series: 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

$725.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
976

Tue, Nov. 14, 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
964

Thu, Nov. 16, 2017 @ 6:00 PM
HANDS ON HOLIDAY DINNER
 

YIKES! In-laws are coming! Put your top hat on and cook like a chef, while being able to open your front door to guests and not have your hair on FIRE!

 

  • baked  brie with brandied cranberries
  • green beans with miso butter
  • marvelous mashed potatoes
  • acorn squash with wild rice stuffing
  • tuscan herb crusted pork loin
  • double ginger pumpkin panna cotta

 

$95.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
967

Mon, Nov. 20, 2017 @ 6:00 PM
Real Foods Series: 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 Season Fruit
  • Planovers

$725.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
967

Mon, Nov. 27, 2017 @ 6:00 PM
Real Foods Series: 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.

$725.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
977

Tue, Nov. 28, 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
965

Sat, Dec. 2, 2017 @ 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 fourth 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. Let the confetti FLY!!!

 

$125.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
978

Tue, Dec. 5, 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
966

Mon, Dec. 11, 2017 @ 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

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
979

Tue, Dec. 12, 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
980

Tue, Dec. 19, 2017 @ 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
981

Tue, Jan. 9, 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.

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

$150.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
982

Tue, Jan. 16, 2018 @ 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

Chef Tara Royce

At the school