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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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 diane@dianesmarketkitchen.com to reserve your spot today!
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 Private
Only invited guests may register.
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Private Appetizer Party
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. |
Private
Only invited guests may register.
One Class
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$90.00
0 seats available Thursday, November 21
5:00 PM - 7:00 PM
Tags
appetizers, lunch, party, savory, sweet
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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. |
One Class
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$75.00
9 seats available Friday, November 22
12:00 PM - 2:00 PM
Tags
local, lunch, pike place, salmon, seafood, seattle, sustainable
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Whiskey Tasting with Tommy Patrick
My friend and colleague and bartender extraordinaire
I've known Tommy for years. His passion and curiosity have driven him to explore, experiment and develop all kinds of skills, knowledge and experience. I am so pleased to have him in the kitchen. I know he will fuel your curiosity, expand your base of knowledge and fill you with wonderful flavors and tastes. Here is his description of the class he will be offering.
This class will teach you all about whisk(e)y: where it comes from, how it’s made, how they differ from one another, what specific regions should traditionally taste like, etc. Origin, history and the process of making will all be explained in the talking portion of each associated whisky. Each individual dram was selected specifically for this class: Weller 12 yr Bourbon - USA Michter’s 10 yr Rye -USA Yamazaki 12 yr - Japan Yellow spot 12 yr - Ireland Amrut Sherry Cask - India Talisker 18 yr - Scotland Food that will be served is a locally sourced and prepared specifically to enhance the whiskey tasting experience. There will be several small plates that may include ... - Heritage pork chop that has been brined in garlic, sea salt and honey - Wild King Salmon (marbled white king when available) sautéed with seasonal vegetables. - Charcuterie and cheese ic - chanterelle mushrooms - fancy corn dip. |
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Appetizer Party
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. |
One Class
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$75.00
10 seats available Saturday, November 23
12:00 PM - 2:00 PM
Tags
appetizers, lunch, party, savory, sweet
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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
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$115.00
6 seats available Saturday, November 23
6:00 PM - 9:00 PM
Tags
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