SATURDAY, MARCH 6, 2010:
Modern Southwest Cooking
(class is now filled)Waterbrook Winery Executive Chef Ceil Blaine demonstrates Southwest favorites highlighted with her signature flair and paired with Waterbrook wines.
You'll enjoy Chipotle Chicken Tamales, Azteca Corn Pudding Topped with Verde Cream, Cabbage Salad Tossed with Apple Smoked Bacon and Cilantro,
Coconut Flan Drizzled with Carmel Sauce.
SATURDAY, MARCH 13, 2010:
Class 1: Italian Pasta & Sauces
Join Damon of Salumiere Cesario, Walla Walla's Gourmet Grocery, for a fun-filled afternoon of making your own fresh pastas. You will learn how to make pasta dough from scratch, roll out sheet pasta for making filled pastas and then show you how to turn sheet pasta into fantastic cut pastas. We'll talk through some creative ways to fill your pastas, and we will show you how to cook your filled pasta in broth as done in Italy.
Class 2: Elegant FareOwner & Chef Charles Maddrey of Fat Duck Inn demonstrates how to prepare Braised Short Ribs served with Risotto.
SATURDAY, MARCH 20, 2010:
Class 1: Classic French Cooking Owner & Chef Hannah MacDonald of Brasserie Four demonstrates classic French cooking
techniques in preparing sauces as well as Roast Chicken and stuffed duck.
This class is from 2-5PM and is limited to 8 participants.
Class 2: The Art of Searing - Capturing flavor at its’ peak!Chef Penny Addison of The Vine at Cameo Heights Mansion teaches you how to lock in natural goodness and flavors in both meat and seafood.
SATURDAY, MARCH 27, 2010:
Class 1: Amazing Flatbreads
Executive Chef Jamie Guerin of Whitehouse Crawford demonstrates how to make flatbreads from scratch.
Class 2: Classic SoupsPrivate Chef & instructor Greg Schnorr invites you into his commercial kitchen at his home to demonstrate how to prepare classic, great soups. Greg also farms and raises Berkshire pigs, and he will share his passion for sustainable agriculture through his cooking.
Note: Space in cooking classes is limited to 8-12 people.
(Package/class pricing*excl. tax)
