Classes
|
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. diane@dianesmarketkitchen.com |
|
Chicken 4 Ways
From whole bird to 4 simple meals for complicated lives
We will begin by learning how to break down and whole chicken and then use the various parts for four simple meals. Once you know how to break down a whole chicken you can save money and not be forced into buying parts in quantity to save money. This poplar class has been a part of the basics series by demand for years.
MENU Roasted chicken with garlic Chicken curry Chicken Fajitas Chicken Dijonaisse |
One Class
|
$125.00
4 seats available Saturday, July 2
6:00 PM - 9:00 PM
Tags
|
|
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
|
$125.00
6 seats available Sunday, July 3
12:00 PM - 3:00 PM
Tags
|
|
Celebrating the Americas
Some might call it Columbus Day
As a historian and anthropologist I love sharing wonderful meals that are based on native ingredients and techniques. this menu is based on ingredients that come from the new world as well as those that were brought by the various groups that came to the Caribbean. I was fortunate to go to several of the islands and central america last year. This was the menu I taught in my classes aboard Holland America's Zuiderdam, and a few extras.
Seviche Avocado Soup Arroz con Pollo Mexican Brownies |
One Class
|
$125.00
6 seats available Friday, July 8
6:00 PM - 9:00 PM
Tags
|
|
Cooking for College
One pot, one burner, 3 meals + left overs to reheat!!!
This hands on class is designed to give you (your student) some basic techniques and dishes that they can make even in a small kitchen. This is one of the biggest challenges for those who have left home without learning how to cook. Cooking is a learned behavior so someone, somewhere has to teach us. Fortunately I was able to spend time in the kitchen with my children teaching them to cook so both of them are really good at it. However even in their mid twenties they are the exception to the rule in their circles. Everyone should have a couple of dishes that are simple, tasty and relatively inexpensive to make. These are my top three. With these basic techniques and ingredients you'll learn enough basics to expand them to create your own versions:
Red Thai Curry and Rice Mac and Cheese Potato Chowder Salad Dressing Quick Dessert |
|
|
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 :-) |
|
|
Private Event for R.H. Strategic
Fresh foods produced, harvested and locally sourced by Diane and her extended market family are the foundation for your private dinner party. While preparing your authentic Northwest Meal you’ll learn more about the families and local food community who produced the ingredients you’ll find in the Market Kitchen. Menus will be based on seasonal ingredients and typically include: appetizer, fish/seafood, red meat (chicken – lamb), salad, cheese and dessert. Sit back and relax this is a unique opportunity for you and your chosen guests to join Diane in her kitchen where cooking and companionship combine to create a memorable event.
(8 person minimum) |
 Private
Only invited guests may register.
|
View more classes on the Calendar
