Special Events

To register for any of the classes or events below, go to the correct date on the calendar, and click on the class or event you would like to sign up for.

Market Kitchen Basics Series
Vegetarian Series
Market Kitchen Style for Families
Gluten Free Series
Lunch and Learn – Appetizers
Basics Of Italian Cooking
Sustainable Sushi and Sake with Hajime Sato of Mashiko

Market Kitchen Basics Series:
September 17 – October 29 (On Saturdays with some weeks off), September 28 – October 21, October 26 – November 18

Hands on – class size limited to 6. This series was designed to introduce the basics of cooking technique and building flavor profiles. Each of the first four classes will focus on specific ingredients and technique. For your final you will design and prepare a four course meal. Below is the basic format, however, it is flexible based on the interests/needs of the group.

Class 1 – Tarts and Tears: Sweet and Savory Tarts and the Onion Family
Class 2 – The Grain Drain: Explore the variety and uses for grains, from salads to desserts
Class 3 – So Now What? How to take a single protein and prepare it three different ways
Class 4 – Fast and Hot or Slow and Low: Searing and Braising Techniques
Class 5 – Show me the Kitchen: The class prepares and dines on the dinner of their choice

Bottled water, tea, and wine tasting are included.

Vegetarian Series: October 6 – October 20

Hands on – class size limited to 6. There will be cheese and milk included in this class. This three class series is dedicated to demonstrating the abundant varieties and flavors available to those who choose to eat a plant based diet. We will focus on how to create delicious, flavorful meals with seasonally available ingredients.

Class 1 – Meet the onion family: This ubiquitous bulb is one of the basic building blocks of almost any cuisine on the planet.
Class 2 – Grains and peppers – Looking for flavor and variety? Here you go!
Class 3 – Eating well and entertaining – how to create menus that provide great nutrition and flavor. Your guests won't even realize they were eating vegetarian.

Market Kitchen Style for Families: October 29

This fun and interactive three hour class was designed to give you and your children the opportunity to tour the Pike Place Market with Chef Diane. As you tour the Market, Diane will introduce you to her friends and you'll have an opportunity to talk to the farmers who produce the ingredients you will be using. Once you return to the kitchen, your children will be the sous chefs for the day. Stepping behind the counter, with Diane's help they will produce a wonderful menu inspired by the fresh local ingredients they have helped to choose. A memorable way to share the bounty and beauty of the gifts from the waters, farms and orchards of the Pacific Northwest.

SAMPLE MENU
Crab Cakes with Poached Eggs
Marinated Melon Wedges
Gingerbread Crepes with Warm Apple Filling

Minimum age 9
All children must be accompanied by an adult

Gluten Free Series: November 3 – November 17

Hands on – class size limited to 6. This 3 session series is designed to support you in finding the abundance of foods and flavors available to those of you who have celiac or for those of you who cook for someone you love who has celiac.

Class 1 – So now what do I eat? Often we are faced with the challenges of accepting dietary changes to support our health and well being. Whether this happens mid–life or to/for young people we love we have to acknowledge the need to cook from "scratch". Not a bad thing in the long run, but if you haven't cooked from scratch a lot, you need to get some skills and basic understanding of the process.

Class 2 – Cooking Italian with Ilyse Rathet of Ritrovo Italian Foods. You don't have to give up wonderful pasta and risotto, just use the wonderful gluten– free substitutes. Ilyse and husband Ron find the best of the best in Italy and bring them to Seattle for all of us to enjoy.

Class 3 – Cooking and Entertaining. We'll work together to plan and execute a wonderful dinner that you will be proud to serve to your friends and family for any special occasion. They won't even realize that it is gluten free.

Lunch and Learn – Appetizers: Fridays, beginning November 4

Not sure what to do for that weekend party you're hosting? Join Chef/Instructor Diane LaVonne for two hours of cooking and conversation inspired by the fresh seasonal ingredients found at the local farmers markets. From farmer to table you will learn how to use wonderful local ingredients to create this tasty sampling of appetizers.

$ 45.00 + WA sales tax
Price includes bottled water, tea, coffee, lunch and recipes.
Washington wines, microbrews, and Dry Soda available for purchase.

Basics Of Italian Cooking: December 1 – December 15

Hands on – class size limited to 6. Join Diane for three evenings filled with exploration into the beauty and simplicity of Italian home cooking. We will be making everything from Bruschetta (brew–sket–ta; not brew–shet–ta) to Zabaglione. Come and share your enthusiasm and stories for and about your favorite Italian meals. Look for special guests to appear in the kitchen during some of our classes.

Class 1 – Pasta and Sauces: Learn to make fresh pasta at home. We will make several versions of this quintessential element of so many traditional dishes. We'll use the pasta with several different sauces we will create to prepare Fettuccine with Truffle Cream Sauce and Lasagna Bolognese. This class will also include several types of bruschetta and a salad.

Class 2 – Gifts of the Sea: Many of the special dishes of Italy are the direct result of the wonderful ingredients that are harvested from local waters. We'll combine local fish and seafood with classic techniques and ingredients to create several traditional favorites; Calamari; Cozze ala Marina (pasta with Mussels and Tomatoes); and White Fish alla Calabrese (fish with black olives and capers).We will end with classic Zabaglione.

Class 3 – Dinner in Milan: Field Trip to DeLaurenti's! We'll begin this class at my favorite Italian Specialty Store in Seattle. Our hosts will share some of the secrets of olive oils and balsamic vinegars along with an introduction to several other unique items they carry.

Osso Buco and Risotto alla Milanese will highlight this wonderful and comforting meal. We will end our meal with the Pere Ripiene (pears stuffed with Gorgonzola) and several types of cheeses.

Sustainable Sushi and Sake with Hajime Sato of Mashiko: December 7

I am so pleased to be able to host Hajime in the Market Kitchen. His talent is remarkable and his commitment to sustainably is evident in many of the choices he has made in his restaurant Mashiko in West Seattle. Both of us have been committed to creating great meals using fish and seafood that are both tasty and sustainable. Don't choose, you can have it all. Join us to learn the secrets behind perfect sushi rice and great rolls. We will also sample several types of sake. Bring your appetite and sense of humor; you will leave with a full stomach, the tools to create your own rolls at home, and a box of sushi.

Reservations

To make reservations for any of the classes or events below, go to the correct date on the calendar, and click on the class or event you would like to sign up for.