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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.

Roasted chicken with garlic
Chicken curry
Chicken Fajitas
Chicken Dijonaisse

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One Class   |   $125.00
6 seats available

Friday, June 9
6:00 PM - 9:00 PM

Hands On


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.

Avocado Soup
Arroz con Pollo
Mexican Brownies

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One Class   |   $125.00
6 seats available

Saturday, June 10
6:00 PM - 9:00 PM

Gluten Free


Cooking and Eating Local
A Celebration of Artisan Food
One of the treasures of Seattle and the Northwest, Pike Place Market is a trove of merchandise and vendors, many of whom have long and illustrious histories at the Market. Both visitors to and longtime residents of Seattle can experience the Market in new and wonderful ways with culinary instructor Diane LaVonne as she introduces you its vibrant producer operated stalls. Shopping the market with your private chef, you will immediately recognize Diane’s approach to food and friends, connecting to each other and the larger community. While the foods of the Market are the focal point of the tour, what makes the tour really special is the vendors who share their expertise and enthusiasm generously with Diane and her guests. As a natural storyteller, Diane can provide you with the context of these amazing people and their products. Based on more than three decades of relationships, these folks are not only collaborators in creating an innovative and committed “food community,” they serve as important resources and on-going inspiration for Diane’s Market Kitchen.
After discovering the market, enter the bright and spacious Diane’s Market Kitchen, take a seat at the counter and feel yourself relax. Prepare to be delighted as Diane demonstrates how to prepare an authentic Northwest meal with the wonderful locally produced ingredients chosen by and for you.
When you leave, you will have a satisfied palate, a set of recipes and wonderful memories, a true taste of the best Seattle has to offer, the people of Pike Place Market, and a meal created with the gifts from the waters, farms and orchards which surround this gem of the Northwest.

Individual or Group Reservations Available

One Class   |   $150.00
4 seats available

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

flavorful, local, local, lunch, market, pike place, pike place market, seasonal, tour

Seasonal Pasta for Convoy
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.

Only invited guests may register.
One Class   |   $75.00
0 seats available

Tuesday, June 13
2:00 PM - 4:00 PM


flavorful, fresh, hand made, italian, local, pasta, sauce, seasonal, vegetarian

Throwback Thursday from a Midwest Girl
Some of my favorite childhood dishes
Some of these are updated "from scratch" recipes from my childhood. I grew up in Minnesota during a time when canned food and ingredients were popular. I've modified them with local ingredients and a healthier point of view. All the same, they bring back memories. I hope you'll enjoy them and perhaps they'll remind you of meals you shared with your families when you were young. Two of the dishes include potatoes. I'm the granddaughter of Swedish immigrant farmers and boiled potatoes were on the table every night.

Chicken a la King, Biscuit, Salad with French Dressing, Apple Crisp
Swedish Meatballs and Mashed Potatoes, Pickled Beets, Apple Cake with Cream Cheese Frosting
Rice and ground beef hotdish, German Style Red Cabbage, Mud Hen Bars
Scalloped potatoes and Ham, Waldorf Salad, Peanut Butter Cookies

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One Class   |   $125.00
6 seats available

Thursday, June 15
6:00 PM - 9:00 PM

Hands On


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 our local farmers markets. This class is centered on the quintessential gifts 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.

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One Class   |   $75.00
10 seats available

Friday, June 16
12:00 PM - 2:00 PM

local, lunch, pike place, salmon, seafood, seattle, sustainable

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