Classes
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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 |
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Meal Plan Subscription
How to support our local producers
As a cooking school owner and teaching chef, I depend on local farmers, fishers and ranchers for virtually all of my ingredients. Especially now, many of our small farmers are facing health and economic challenges. I have struggled to find a way to use my kitchen and skills to continue to support both them and my local community.
This is what I have chosen to do... I am offering a meal plan subscription. For $50 a week, you can come to the kitchen and pick up four single-serving, ready-to heat-and-eat or freeze entrees. I’ll be offering 20 subscriptions per week, for at least 4 weeks. The entrees will be fully cooked and vacuum sealed in BPA-free bags that can be reheated in boiling water or microwaved or frozen for later enjoyment. Of the $50, $20 will go to the Good Farmer Fund. The remaining funds will go to support them and other local producers and small independent businesses through ingredient purchases. Each week I’ll include a vegetarian, beef, chicken, and pork or lamb entrée. I’ll also include the recipes and lists of farmers whose items were used to produce the meals. Oh, because one does not live by savory alone, I will include at least one “sweet”. ?? Meals will be available for pick up on Wednesdays from 9-4. To order subscriptions, go to my April calendar and sign up. These meals are a way for you to enjoy those we regularly share in the kitchen, and to support the vital members of our community who work hard every day to bring us delicious, healthy food. April 8 Wild rice and mushroom casserole Beef Stew Chicken Dijonaisse Black Bean Chile |
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Meal Plan Subscription
How to support our local producers
As a cooking school owner and teaching chef, I depend on local farmers, fishers and ranchers for virtually all of my ingredients. Especially now, many of our small farmers are facing health and economic challenges. I have struggled to find a way to use my kitchen and skills to continue to support both them and my local community.
This is what I have chosen to do... I am offering a meal plan subscription. For $50 a week, you can come to the kitchen and pick up four single-serving, ready-to heat-and-eat or freeze entrees. I’ll be offering 20 subscriptions per week, for at least 4 weeks. The entrees will be fully cooked and vacuum sealed in BPA-free bags that can be reheated in boiling water or microwaved or frozen for later enjoyment. Of the $50, $20 will go to the Good Farmer Fund. The remaining funds will go to support them and other local producers and small independent businesses through ingredient purchases. Each week I’ll include a vegetarian, beef, chicken, and pork or lamb entrée. I’ll also include the recipes and lists of farmers whose items were used to produce the meals. Oh, because one does not live by savory alone, I will include at least one “sweet”. ?? Meals will be available for pick up on Wednesdays from 9-4. To order subscriptions, go to my April calendar and sign up. These meals are a way for you to enjoy those we regularly share in the kitchen, and to support the vital members of our community who work hard every day to bring us delicious, healthy food. April 15 Mac and Cheese Braised Beef and Steamed Squash Thai Chicken Curry with Rice Sausage and Lentil Stew |
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Meal Plan Subscription
How to support our local producers
As a cooking school owner and teaching chef, I depend on local farmers, fishers and ranchers for virtually all of my ingredients. Especially now, many of our small farmers are facing health and economic challenges. I have struggled to find a way to use my kitchen and skills to continue to support both them and my local community.
This is what I have chosen to do... I am offering a meal plan subscription. For $50 a week, you can come to the kitchen and pick up four single-serving, ready-to heat-and-eat or freeze entrees. I’ll be offering 20 subscriptions per week, for at least 4 weeks. The entrees will be fully cooked and vacuum sealed in BPA-free bags that can be reheated in boiling water or microwaved or frozen for later enjoyment. Of the $50, $20 will go to the Good Farmer Fund. The remaining funds will go to support them and other local producers and small independent businesses through ingredient purchases. Each week I’ll include a vegetarian, beef, chicken, and pork or lamb entrée. I’ll also include the recipes and lists of farmers whose items were used to produce the meals. Oh, because one does not live by savory alone, I will include at least one “sweet”. ?? Meals will be available for pick up on Wednesdays from 9-4. To order subscriptions, go to my April calendar and sign up. These meals are a way for you to enjoy those we regularly share in the kitchen, and to support the vital members of our community who work hard every day to bring us delicious, healthy food. April 22 Vegetarian Mushroom Lasagna Porcupine Meatballs Chicken with Lemon Pulled Pork Sliders |
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Meal Plan Subscription
How to support our local producers
As a cooking school owner and teaching chef, I depend on local farmers, fishers and ranchers for virtually all of my ingredients. Especially now, many of our small farmers are facing health and economic challenges. I have struggled to find a way to use my kitchen and skills to continue to support both them and my local community.
This is what I have chosen to do... I am offering a meal plan subscription. For $50 a week, you can come to the kitchen and pick up four single-serving, ready-to heat-and-eat or freeze entrees. I’ll be offering 20 subscriptions per week, for at least 4 weeks. The entrees will be fully cooked and vacuum sealed in BPA-free bags that can be reheated in boiling water or microwaved or frozen for later enjoyment. Of the $50, $20 will go to the Good Farmer Fund. The remaining funds will go to support them and other local producers and small independent businesses through ingredient purchases. Each week I’ll include a vegetarian, beef, chicken, and pork or lamb entrée. I’ll also include the recipes and lists of farmers whose items were used to produce the meals. Oh, because one does not live by savory alone, I will include at least one “sweet”. ?? Meals will be available for pick up on Wednesdays from 9-4. To order subscriptions, go to my April calendar and sign up. These meals are a way for you to enjoy those we regularly share in the kitchen, and to support the vital members of our community who work hard every day to bring us delicious, healthy food. April 29 Minestrone Meatballs and Red Sauce Chicken a la King and Biscuits Persian Lamb Stew |
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Mother's Day 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 :-) |
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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 |
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