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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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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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 |
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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. |
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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 |
One Class
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$105.00
6 seats available Sunday, June 7
11:00 AM - 2:00 PM
Tags
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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 |
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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. |
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