Classes
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Private Events
Please contact Diane directly to schedule and plan your private event.

diane@dianesmarketkitchen.com

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




Join the Waitlist
When space opens, we'll send you an e-mail.
One Class   |   $50.00
-2 seats available

Wednesday, April 8
9:00 AM - 4:00 PM


Tags

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


Join the Waitlist
When space opens, we'll send you an e-mail.
One Class   |   $50.00
0 seats available

Wednesday, April 15
9:00 AM - 4:00 PM


Tags

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


Join the Waitlist
When space opens, we'll send you an e-mail.
One Class   |   $50.00
0 seats available

Wednesday, April 22
9:00 AM - 4:00 PM


Tags

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


One Class   |   $50.00
4 seats available

Wednesday, April 29
9:00 AM - 4:00 PM


Tags

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 :-)

Add to Cart
One Class   |   $115.00
10 seats available

Sunday, May 10
11:00 AM - 1:30 PM


Tags

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

One Class   |   $115.00
4 seats available

Saturday, May 16
6:00 PM - 9:00 PM

Hands On

Tags
bechamel, bolognese, cheese, fettuccini, flavorful, fresh, hand made, hands on, italian, lasagna, olive oil, pasta, sauces, traditional

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