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
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
1008

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
987

Mon, Jan. 8, 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
  • Chopped Salad with Poached Chicken
  • Herb Roasted Potatoes
  • Fruit Sorbet

 

$450.00

Chef Pam Jones

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

 
Event/Date Description Price/Location
1021

Thu, Jan. 25, 2018 @ 6:00 PM
STIR FRY CHINA
 

 

Nutritious, delicious, fast food, classic recipes from China. 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 broccoli stir fry
  • black pepper prawns
  • classic vegetarian fried rice 
  • stir-fried snow peas, tomatoes & chilies
  • kung pao chicken

$95.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
1033

Fri, Jan. 26, 2018 @ 6:00 PM
Sushi
 

Learn about basic sushi ingredients, how to prepare the osushi rice, how to assemble, roll, cut and present your sushi in our hands-on class. We be making:

  • cucumber roll
  • california roll
  • inside out rolls
  • hand rolls
  • sunomono
  • battleships
  • ginger lemongrass panna cotta


$105.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
989

Wed, Jan. 31, 2018 @ 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

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1024

Tue, Feb. 6, 2018 @ 6:00 PM
IZAKAYA — Japanese Small Plates
 

Izakaya are Japanese style bars that you can find scattered throughout Japan. They are usually on small side streets and under the elevated railroad tracks and sometimes have no chairs or tables, customers just stand and gather around a small counter or bar. 

There are an assortment of small plates you can order at Izakaya and each one offers their own specialty items on the menu. The dishes aren’t complicated and can be prepared with a few simple ingredients and in a short amount of time and go great with beer, sake or wine.

  • beef teriyaki skewers
  • sunomono (cucumber salad)
  • sizzled sake cicken
  • grilled asparagus with dipping sauce & tea salt
  • sesame noodle salad
  • nasu dengaku — roasted eggplant with miso

$95.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
991

Wed, Feb. 7, 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.

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
995

Wed, Feb. 7, 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

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

$150.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1023

Thu, Feb. 8, 2018 @ 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:

  • Fast as Delivery 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
1031

Tue, Feb. 13, 2018 @ 6:00 PM
Mardi Gras - A Cajun Affair
 

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.

  • Fried Okra & Pickles
  • Hush Puppies
  • Blackened Fish
  • Jamabalaya
  • Hot Water Cornbread
  • bananas foster

$95.00

Chef Pam Jones

At the school

 
Event/Date Description Price/Location
1026

Fri, Feb. 16, 2018 @ 6:00 PM
DATE NIGHT: CHINESE NEW YEAR
 

 

Year of the DOG

Usher in the lunar new year, the year of the dog, with a celebration of these most wonderful, flavorful traditional Chinese snack foods. Learn the tips and tricks to making steamed buns, hand rolled dumplings, and fantastic dipping sauces.

  • Steamed pork buns
  • Flaming shrimp
  • Pork & shrimp dumplings
  • Egg & scallion dumplings
  • Vegetable rangoon
  • Dipping sauces
  • Coconut mango sorbet

 

 

$105.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
1016

Tue, Feb. 20, 2018 @ 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

 

 

$625.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
997

Wed, Feb. 21, 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.

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
999

Wed, Feb. 28, 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.

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



$150.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1001

Wed, Mar. 7, 2018 @ 6:00 PM
2-CLASS SERIES: Sauce Like a Pro — Everyday Sauces
 

Session 1  (of 2 classes, October 24 & 30)

 

  • 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
1027

Fri, Mar. 9, 2018 @ 6:00 PM
Date Night: Winter in Paris
 

Take a dining room chair journey to Paris for the evening, while preparing an dining on a flavorful French feast, that will measure up to any found in a fine French restaurant! Parlez-vous YUMM! Bon apetit!

  • Tomato Tart
  • Potage a Parmentier (Leek & Potato Soup)
  • Cucumber mint champagne granita
  • Coq au Vin
  • Pommes de Terre A Roti
  • Haricots Verts Amandine
  • Trio of Crème Brulee

$115.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
1029

Sat, Mar. 17, 2018 @ 11:00 AM
ENGLISH AFTERNOON TEA
 

 

From her days in London, at Le Cordon Bleu, Chef Carol will transport you to the kitchens of England, with the elegance, charm and traditions of a three-course Afternoon Tea, replete with English china and friends!


 

Is there a baby on the way, a bridal shower in your future, or perhaps a birthday celebration? If you are looking for a fun, unique and no-stress way to celebrate with friends without all the work, this very traditional English Afternoon Tea class is just for you. Class time 3-1/2 hours.

 

  • assorted finger sandwiches
  • kid friendly finger sandwiches
  • traditional scones
  • lemon curd
  • mini puffs and eclairs

 

Special rate for parent & child under 12: $135, use coupon code SPRING TEATIME to register.

 

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
1003

Wed, Mar. 21, 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. 

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

 

$150.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1035

Mon, Mar. 26, 2018 @ 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

 

$450.00

CAROL DEARTH

At the school

 
Event/Date Description Price/Location
1005

Wed, Mar. 28, 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.

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

$150.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1006

Wed, Apr. 4, 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.

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

$150.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1007

Wed, Apr. 11, 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.

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

$150.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1009

Wed, Apr. 18, 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.

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

$150.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1010

Wed, Apr. 25, 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.

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


$150.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1011

Wed, May. 2, 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
1013

Wed, May. 9, 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.

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

$150.00

Chef Tara Royce

At the school

 
Event/Date Description Price/Location
1014

Wed, May. 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