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
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 sixth 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!!!

 

  • Extra Brut Blanc de Blanc
  • parmesan chunks & buttery olives with fresh rosemary
  • Blanc de Blanc Brut  -   100% Chardonnay
  • baked brie with caramelized granny smith apples
  • Blanc de Noir Brut  -   100% Pinot Noir
  • peach, plum and mozzarella salad

 

  • Gewurztraminer
  • butternut squash & hot Italian sausage risottto
  • Germanic Blend
  • Bacon stilton souffles with mango chutney

 

  • Syrah Brut – 100% Syrah
  • rosemary, sweet paprika and salt crusted pork tenderloin with balsamic, port, cherry glaze
  • rosemary roasted potatoes

 

  • Riesling
  • lime mint margarita gelato
  • Rosé  -  Chardonnay/Syrah Blend
  • very vanilla cake, very vanilla buttercream frosting, raspberry filling

 

$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
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
991

Wed, Jan. 31, 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
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
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
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
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
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