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

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Class/Date Description Price/Location
968

Tue, Sep. 19, 2017 @ 6:00 PM
to
Tue, Jan. 23, 2018 @ 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 - 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

It's too late to register for this series. The cutoff date was Tue, Sep. 19, 2017.

$2200.00

Chef Tara Royce

 
Class/Date Description Price/Location
1001

Mon, Oct. 30, 2017 @ 6:00 PM
to
Wed, Mar. 7, 2018 @ 6:00 PM
2-CLASS SERIES: Sauce Like a Pro
 

Great chefs know that the sauce makes the meal. If you've ever wondered about that rich, velvety, restaurant-style sauce, this two-class workshop for you! Learn how to build sauces for meat, fish and poultry, the importance of reduction, seasoning and flavor enhancement.

2 classes, October 24 & 30.

Session 1  (October 24, Tuesday)

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

 

Session 2   (October 30, Monday)

  • Starch thickened sauces
  • Egg based sauces
  • Emulsified sauces

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

$300.00

Chef Tara Royce

 
Class/Date Description Price/Location
987

Mon, Jan. 8, 2018 @ 6:00 PM
to
Mon, Jan. 29, 2018 @ 6:00 PM
HOW TO BOIL WATER — The Basics Series
 

Your mom was right when she said "Learn the basics and it will serve you well." Never was adage more true that in the kitchen. How to Boil Water, taught by Chef Pam Jones, focuses on the fundamentals, and guarantees to turn even the most reticent cook into a confident one.

This fun, interactive series is designed for novice cooks, with an eye toward building great cooking skills for a lifetime — from knife skills to sauce making, we want you to cook well and cook often, all while enjoying the process. Let's begin!

3-hour hands-on classes

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

 

SESSION 2

  • Kitchen Equipment & Tools
  • Roasting Techniques

 

Menu:

  • Roasting Techniques
  • Perfect Roast Chicken
  • Marvelous Mashed Potatoes
  • Roasted Vegetables
  • Panna Cotta with Seasonal Fruit


SESSION 3

  • Organization -- kitchen set up
  • Mis en Place - Organizing for a recipe
  • How to Measure
  • Pan-Roasting Techniques

 

Menu:

  • Sensational Salmon
  • Pan-Roasted Chicken Breast (or Pork Chops) with Pan Sauce
  • Everyday Vegetables
  • Everyday Rices
  • Scratch Cake
  • American Buttercream Frosting


SESSION 4

  • Stocking your Pantry
  • Menu planning
  • Perfect Pasta Techniques

 

Menu:

  • Pasta sauces:
  • Marinara
  • 3 - Cheese
  • Amazing Alfredo
  • Perfect Pesto
  • Vinaigrette basics
  • Northwest Salad
  • Puff Pastry Jam Tarts / Turnovers

 

 

$450.00

Chef Pam Jones

 
Class/Date Description Price/Location
989

Wed, Jan. 31, 2018 @ 6:00 PM
to
Wed, May. 23, 2018 @ 6:00 PM
COOKWISE SERIES: Techniques Master Series
 

This in-depth 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 - Saute

The original fast food -- and the basis for so much more.

Week 5 - 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 6 - 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 7 - Oven to Table: Roast

Techniques of roasting.

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 - Exceptional Eggs

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

Week 10 - From the Produce Stand: Vegetables & Fruits

Braised
Grilled
Roasted
Purees
Sautéed
Steamed/blanched/refreshed
Dry-seared
Compound Butters
Poached
Fried
Grilled fruits
Sorbet


Week 11 - Fish

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

Week 12 - Shellfish: A Primer

Cleaning
Sautéing
Frying,
Steaming/Poaching
Baking
Scallops
Shrimp
Mussels
Squid

Week 13 - Pasta

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

Week 14 - Grill & Broil

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

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

By invitation only.  Experience in planning, preparation and presenting a menu with organizational tips to enable the host to enjoy the party and the culinary experience.

 

$2200.00

Chef Tara Royce

 
Class/Date Description Price/Location
1016

Tue, Feb. 20, 2018 @ 6:00 PM
to
Tue, Mar. 20, 2018 @ 6:00 PM
Real Foods for Life
 

Real foods are natural, not processed, foods such as lean proteins, fruits and vegetables.  This series was designed specifically to teach students dealing with cardiac, diabetes and obesity issues how to plan, prepare and enjoy meals that are healthy and conform to national dietary standards. In reality, the series has wide applicability to anyone who simply wants to eat well and in a manner that supports personal and family health. At Sizzleworks, we take tremendous pride in our ability to make meal planning and preparation not only understandable, but just as importantly, fun. Key to planning and preparing delicious and healthy meals is to unleash the student’s creativity and to provide culinary education and skills that ensure the final result of the student’s total planning and preparation effort goes beyond successful, to become extraordinarily satisfying!

  • Week 1: Key Concepts and Knife Skills
  • Week 2: Menu Planning and Cost Control
  • Week 3: Incorporating Fruits & Vegetables into Menus
  • Week 4: Lean Proteins and Starches
  • Week 5: Maximizing Flavor, not Portion Size

$625.00

Chef Tara Royce