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The Sizzleworks
14111 NE 24th Street, Bellevue WA 98007
425-644-4285

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Event/Date Description Openings/Price/Location
743

Sat, Jan. 10, 2015 @ 10:30 AM
JUNIOR CHEFS:What a Cut Up!
 

Do you have a budding junior chef in your kitchen? Cooking is a skill that will sustain for a lifetime — SOOooo, let's fix dinner! Our Junior Chefs classes, for ages 8 and up, are designed to encourage, excite and inspire young cooks, with great skills, knowledge and technique.

Junior Knife Skills

Great knife skills will make any chef more efficient and safe in the kitchen. Learn the basics of safe knife handling & care, proper cutting techniques.

  • potatoes persillade (fancy french potatoes, OOOoo la LA!)
  • chef's choice soup
  • seasonal salad and custom vinaigrette
  • let's rise to the occasion foccaccia ( yummy yeast bread)
  • frosted cupcakes

 

Chef Pam Jones has more than 20 years of experience in the cooking world, as well as working and teaching kids. Her approachable style of teaching makes cooking & learning fun!

$65.00

Chef Pam Jones

At the school

 
Event/Date Description Openings/Price/Location
696

Tue, Jan. 13, 2015 @ 6:00 PM
WINE & FOOD PAIRING -- from the 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.

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

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
736

Wed, Jan. 14, 2015 @ 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
  • pesto
  • hummous
  • Fast as a Flash French Bread
  • Perfect Pie Pastry
  • Mushroom Tart
  • Silky Pear Ice

HANDS-ON CLASS

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
734

Mon, Jan. 19, 2015 @ 6:00 PM
HOW TO BOIL WATER - 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 Openings/Price/Location
697

Tue, Jan. 20, 2015 @ 6:00 PM
COOKWISE GRADUATION
 

Private event, by invitation only.

0 openings available

$150.00

CAROL DEARTH

At the school

Event/Date Description Openings/Price/Location
735

Fri, Jan. 23, 2015 @ 6:00 PM
DATE NIGHT: 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
  • black pearl cupcakes

Special price $160 / 2 persons when registering together. Use coupon code Date Night 1/15.

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
737

Tue, Jan. 27, 2015 @ 6:00 PM
SUPER BOWL — Ultimate Food!
 

 

Warm up the couch, it’s time for lots of football, winter sports, and extra points for fabulous food! Score a touchdown with our assortment of easily prepared, quick to serve yummies, and no matter who’s playing, you will be the winner!

  • Tara's winning wings

  • we won the toss beer braised brat sliders

  • BEASTMODE jalapeno white sauce (WARNING! this one is addictive!)

  • Tara'a extra point warm potato salad

  • touchdown deviled eggs

  • first down grilled corn, Mexcian style

  • high kick hot bean dip

  • pick six chocolate almond popcorn

     

$85.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
740

Thu, Feb. 5, 2015 @ 6:00 PM
NO WORK — SLOW COOK SUPPERS
 

When you want to do very little work, but still want a great meal, turn to your slow cooker for fabulous family favorites, and planover meals! Chef Pam will guide you through the tips, tricks and techniques for superb, successful slow cooking, and what to do with planover food to turn out different menus from one pot, and how to kick it all up a notch or two!

  • NOLA chicken soup
  • chili verde
  • mediterranean beef stew
  • make ahead rice
  • pulled chicken
  • cheesy polenta
  • tortilla bowls
  • sliders
  • wraps
  • and more!

$85.00

Chef Pam Jones

At the school

 
Event/Date Description Openings/Price/Location
744

Sat, Feb. 14, 2015 @ 6:00 PM
BE MY VALENTINE!
 

Come join Chef Ricky on Valentine’s Day to fill the bellies of those that have filled your heart. Bright caprese, savory & smoky bacon laced mussels and dark chocolate love await you in this class for couples. You’ll want your sweetie to make these dishes again and again, regardless of the calendar date.

 

  • basil ricky cocktails
  • tossed caprese salad
  • green bean salad with roasted garlic vinaigrette
  • mussels in white wine sauce
  • dark chocolate brownies with raspberry sauce

SPECIAL PRICE FOR TWO: $170/couple, use coupon code VALENTINE 2014 at registration to utilize the discount.

$90.00

Ricky Flickenger

At the school

 
Event/Date Description Openings/Price/Location
732

Wed, Feb. 18, 2015 @ 6:00 PM
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

 

3 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
719

Wed, Feb. 18, 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 $140/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 Openings/Price/Location
738

Thu, Feb. 19, 2015 @ 6:00 PM
DATE NIGHT: CHINESE NEW YEAR DIM SUM PARTY
 

 

Usher in the lunar new year, the year of the goat, with a celebration of this most wonderful, flavorful cuisine. Learn the tips and tricks to making steamed buns, hand rolled dumplings, and fantastic dipping sauces.

  • steamed pork buns
  • pork & shrimp dumplings
  • egg & scallion dumplings
  • Lantau Island sizzling salt & pepper shrimp
  • dipping sauce
  • crab rangoon
  • coconut mango sorbet

 

 

 

$100.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
731

Wed, Feb. 25, 2015 @ 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.

2 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
742

Mon, Mar. 2, 2015 @ 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!

 March 2, 9, 16, 23

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

 

$375.00

Ricky Flickenger

At the school

 
Event/Date Description Openings/Price/Location
733

Wed, Mar. 4, 2015 @ 6:00 PM
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.

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
720

Wed, Mar. 11, 2015 @ 6:00 PM
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.

 

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

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
741

Thu, Mar. 12, 2015 @ 6:00 PM
STIR FRY AROUND THE WORLD
 

 

Nutritious, delicious, fast food, from our internatrional file of great recipes. 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.

  • shao hsing stir fried cauliflower
  • sizzling singapore black pepper prawns
  • indian vegetarian fried rice 
  • chicken or vegetarian pad thai
  • jalisco tequila flaming meatballs
  • bananas foster

BUY A WOK TONIGHT AT 25% DISCOUNT, PLUS, WE'LL SEASON IT FOR YOU!

$90.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
721

Wed, Mar. 18, 2015 @ 6:00 PM
Sauce Like a Pro: Everyday Sauces
 

Session 1  (of 2 classes, March 18 & 25)

 

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

4 openings available

$300.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
722

Wed, Apr. 1, 2015 @ 6:00 PM
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.

 

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

 

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
723

Wed, Apr. 8, 2015 @ 6:00 PM
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.

 

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

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
724

Wed, Apr. 15, 2015 @ 6:00 PM
EXCEPTIONAL EGGS
 

Everything you’ve always wanted to know about how the incredible, edible egg performs in the kitchen

 

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

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
725

Wed, Apr. 22, 2015 @ 6:00 PM
From Hook to Haute Cuisine: FISH
 

Techniques for sautéing, poaching, battering, en Papillote, stuffed, crusted, filleting.

 

 

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

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
726

Wed, Apr. 29, 2015 @ 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.

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
727

Wed, May. 6, 2015 @ 6:00 PM
From the Produce Stand: VEGETABLES & FRUITS
 
  • Braised
  • Grilled
  • Roasted
  • Purees
  • Sautéed
  • Steamed/blanched/refreshed
  • Dry-seared
  • Compound Butters
  • Poached
  • Fried
  • Grilled fruits
  • Sorbet


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


2 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
695

Wed, May. 13, 2015 @ 6:00 PM
PASTA MASTER WORKSHOP
 

Pasta techniques including preparation of fresh pasta, handling storage, fiiling, sauce pairing.

 

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

5 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
728

Wed, May. 20, 2015 @ 6:00 PM
Into the Fire: Grill & Broil
 

Explore the science and techniques of the grill and the broiler, marinades, rubs and all.

 

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

2 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
729

Wed, May. 27, 2015 @ 6:00 PM
WINE & FOOD PAIRING -- from the 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.

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

4 openings available

$150.00

CAROL DEARTH

At the school

 
Event/Date Description Openings/Price/Location
730

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

Private event, by invitation only.

0 openings available

$150.00

CAROL DEARTH

At the school