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diane@dianesmarketkitchen.com

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   |   $55.00
10 seats available

Thursday, October 25
12:00 PM - 2:00 PM


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

Lunch and Learn - Seasonal Pasta
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 about the local food community which produces the wonderful ingredients used to compose your Fresh Seasonal meal. This class includes how make your own fresh pasta as well as matching the appropriate pasta to your dish.

Price includes lunch and recipes.

Add to Cart
One Class   |   $55.00
10 seats available

Friday, October 26
12:00 PM - 2:00 PM

Vegetarian

Tags
flavorful, fresh, hand made, italian, local, pasta, sauce, seasonal, vegetarian

The perfect quiche and other savory pies
pie...it's not just for dessert anymore
There is nothing like a trip to France to do a bit of a quiche re-boot. I was reminded of how truly
wonderful this quintessential French meal can be. I've also been a fan of pies for years and savory ones are not something many of us think about. So here you go. And by the way, these make for some pretty good second meals too. :-)

Classic Bacon and Cheese Quiche
Chicken Pot Pie
Tomato and Cheese Pie

One Class   |   $91.00
4 seats available

Saturday, October 27
11:00 AM - 2:00 PM

Hands On

Tags

Pasta 101
HANDS ON - CLASS SIZE LIMITED TO 6

Learn to make fresh pasta at home. We will make two versions of this common element of many traditional dishes. We’ll use the pastas with a home-made seasonal sauce and a Northern Italian style Lasagna Bolognese. Oh, and we'll probably figure out a quintessential Italian dessert as well.

Sample Menu:

Lasagna bolognese
Fresh fettuccini with seasonal sauce
Arugula salad
Olive oil cake

One Class   |   $91.00
4 seats available

Saturday, October 27
6:00 PM - 9:00 PM

Hands On

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

Brunch with Diane

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.

Sample Menus Items:
Skillet Breakfast
Seafood Crepes
Savory Onion Bread Pudding
Diane's Famous Deviled Eggs
Pasta with Mushroom Bolognese
Cured Salmon with Creme Fraiche
For purchase:
Bubbles
Bubbles
Bubbles
wine, beer and hard cider :-)

Add to Cart
One Class   |   $91.00
10 seats available

Sunday, October 28
11:00 AM - 1:30 PM


Tags

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


Add to Cart
One Class   |   $82.50
6 seats available

Sunday, October 28
4:00 PM - 7:00 PM

Hands On
Vegetarian
Vegan
Gluten Free

Tags

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