Looking for something interesting?
Check the descriptions of upcoming classes to see if something catches your eye.
Busy schedule?
Look through the calendar to see if there's an open class at a time you're free.
Private Events
Please contact Diane directly to schedule and plan your private event.

Breakfast at Diane's
Celebrating Seasonal and Local
Welcome to the Market Kitchen. Join Diane for a peek inside the Seattle food scene.We are blessed in the Northwest with access to amazing and wonderful locally produced ingredients. Diane's long association with the local farmers markets gives her a very personal relationship with the farmers and fishers whose products inspire her.You'll have the opportunity to learn more about local producers and suppliers as you enjoy the unique experience she has created for you.

A wonderful way to begin your day and your exploration of Seattle's vibrant food scene.

Sample Menu

Fresh Fruits and Almonds
Smoked Scallop or Vegetarian Crepes with Smoked Bechemel and Seasonal Vegetables
Diane's Shortcake with Fresh Fruit ( served with creme fraiche, local yogurt or lemon curd)

Price includes your breakfast, tea, and/or coffee . Recipes are included
Advance reservations are required

Join the Waitlist
When space opens, we'll send you an e-mail.
One Class   |   $75.00
0 seats available

Monday, August 19
9:30 AM - 11:30 AM

breakfast, crepes, local, seafood, seasonal, seattle, vegetables

Appetizer Party for Zillow
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.

Only invited guests may register.
One Class   |   $90.00
0 seats available

Monday, August 19
2:00 PM - 4:00 PM

appetizers, lunch, party, savory, sweet

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
15 seats available

Wednesday, August 21
11:00 AM - 12:30 PM


Light and Lovely Lunch
lets take advantage of the seasonal produce
As the weather gets warm and sunshine fills the city I'm drawn to lighter meals. I'll plan each lunch based on the ingredients I can find in the market that week. It might be a wonderful soup, a main dish salad, or a combination of the two. I'll include many dishes that can be transported outside to share with friends for a picnic or just a "let's drink some pink wine and relax" kind of meal.
Think of this as a "blackboard on the sidewalk" kind of offering. I'm not sure what we'll make but whatever it is it will be made with whatever is at the height of the season.

Add to Cart
One Class   |   $75.00
10 seats available

Friday, August 30
11:00 AM - 1:00 PM


The perfect quiche and other savory pies'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

Add to Cart
One Class   |   $115.00
6 seats available

Saturday, August 31
11:00 AM - 2:00 PM

Hands On


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   |   $105.00
6 seats available

Saturday, August 31
6:00 PM - 9:00 PM

Hands On
Gluten Free


View more classes on the Calendar
About Classes & Events Store Recipes Contact
Upcoming Classes
Upcoming Events
Private Events
Gift Certificates
Contact Diane
Driving Directions

© 2005-2011 Diane's Market Kitchen. All rights reserved.
Local (206) 624-6114
Homepage Photo by Apple Water Photography
Site design and development by Braden Walker
Privacy Policy    Terms of Service