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Private Events
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Cooking with Seasonal Flavors
Join Chef/Instructor Diane LaVonne in her teaching kitchen to explore some simple delicious dishes focused on seasonally available ingredients from our local markets. Great healthy food begins with a few ingredients, some basic kitchen equipment and a bit of love. These classes are designed to support low income residents to maximize their use of their EBT cards in our local farmers markets. Limited sign-ups available, call the Market Kitchen at 206.624.6114 or email to reserve your spot today!

Only invited guests may register.
One Class   |   $0.00
20 seats available

Wednesday, February 20
11:00 AM - 12:30 PM


Pasta 101 for Russell Investments

Learn to make fresh pasta at home. We will make this common element of many traditional dishes. We’ll use the pasta to make a Northern Italian style Lasagna Bolognese. We’ll begin with a couple of bruschetta and make a salad. Oh, and we'll probably figure out a quintessential Italian dessert as well. Sample Menu: Lasagna bolognese, arugula salad, olive oil cake.

Only invited guests may register.
One Class   |   $140.00
0 seats available

Thursday, February 21
6:00 PM - 9:00 PM

Hands On

bechamel, bolognese, cheese, fettuccini, flavorful, fresh, hand made, hands on, italian, lasagna, olive oil, pasta, sauces, traditional

Lunch and Learn - Fantastic Fish
Join Chef/Instructor Diane LaVonne for two hours of cooking and conversation inspired by the fresh seasonal ingredients found at the local farmers your taste of the Pike Place Market is centered on this quintessential gift from the waters of the Pacific Northwest. From farmer to table you will learn about the local food community which produces the wonderful ingredients used to compose your meal.

Please note: salmon is not the only fish I have to choose from, if something else looks better I will use that instead.

Price includes lunch and recipes.

Add to Cart
One Class   |   $75.00
5 seats available

Saturday, February 23
12:00 PM - 2:00 PM

local, lunch, pike place, salmon, seafood, seattle, sustainable

Mostly Mushrooms
Let's hear it for the fungi
I didn't grow up a fan. These were never on my table at home. Occasionally, there were some rather nasty canned mushrooms on a pizza but that was about it. However, after moving to the Pacific Northwest, I was introduced to locally cultivated and foraged mushrooms by Kurt of Grandview Mushrooms. He used to sell at Pike Place Market and became a friend and mushroom mentor. Now, I LOVE them!!! and eat almost a pound every week. If you want to be a healthy vegan or vegetarian, or for that matter a healthy omnivore, I'm convinced that these should be a part of your regular diet. We'll also include a salad and perhaps a dessert too.

I'm including recipes that for both cultivated and foraged mushrooms. See if you won't become a fan too!

Onion and Mushroom Filling (can be used for almost anything from a tart, to omelet, to phyllo)
Mushroom bolognese - Mushroom pasta
Mushroom Duxelle (an essential in my frozen pantry) -for Mushroom Risotto

Join the Waitlist
When space opens, we'll send you an e-mail.
One Class   |   $105.00
0 seats available

Saturday, February 23
6:00 PM - 9:00 PM

Hands On
Gluten Free


Foods of the Americas
celebrating our gifts
As an anthropologist, from the University of New Mexico, I want to use this series of classes to share with you some of the ingredients and techniques used by native peoples long before Europeans came to the New World. We will focus each of the three classes on a group of native ingredients from different areas of the Americas. Hopefully, you will find this exploration as fascinating as I have.

Foods from the American Southwest and Mexico

Corn, Beans, tomatillos, and Squash

Foods and spices from Central America and the Caribbean
plantains, avocados, chiles, vanilla and allspice

Foods from South America
potatoes, tomatoes, eggplant and quinoa

Add to Cart
3 Class Series   |   $325.00
6 seats available

Class 1: American southwest and Mexico
Tuesday, February 26
6:00 PM - 9:00 PM

Class 2: Central America and the Caribbean
Tuesday, March 5
11:00 AM - 1:00 PM

Class 3: South America
Tuesday, March 12
6:00 PM - 9:00 PM


Brunch with Diane at the Martin

One of the things I love most about kitchens is how a group of strangers enters and a "family" leaves. Kitchens are magical places where the preparation and sharing of food creates a unique environment for sharing conversation, lots of laughter, and occasionally some dancing. This will be filled with some wonderful dishes based on local ingredients and yes....bubbles will be available. Let's enjoy an extended lunch time so we can all relax and share some stories and laughter.

Menus :
Classic Quiche Lorraine
Skillet Breakfast
Fruit Crumble
Bubbles and Shrubs

Only invited guests may register.
One Class   |   $0.00
0 seats available

Thursday, February 28
11:00 AM - 1:00 PM


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