Brunch at Diane’s

2 hours $93.93

Join me for a peek inside the Seattle food scene. We are blessed in the Northwest with access to amazing and wonderful locally produced ingredients. My 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)

Advance reservations are required

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Pasta 101

3 hours @ $158.84

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.

Book Here

Seafood Secrets

3 hours @ $158.84

How to re-create some of your favorite restaurant seafood dishes. Love wonderful sweet bites of the ocean? Learn to make the market kitchen's signature salmon dish followed by an exquisite fruit tart. Join me as I share signature dishes from several of Seattle's favorite restaurants.

Sample Menu:

Seared Scallops with Brown Butter

Salmon w/Pistachio Tarragon Cream Sauce

Taste of Washington Salad

Rustic Fruit Tart

Book Here

Seasonal Pasta - Lunch and Learn

2 hours @ $93.93

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.

Book Now

Join Diane for an evening filled with exploration into the beauty and simplicity of Mexican cuisine. Starting with fresh ingredients sourced from the most reliable purveyors in the Pike Place Market and surrounding area, these wonderful dishes will be simple and loaded with flavor. As a special note, all the food is gluten-free!

Please note: Traditional Mexican food utilizes meat, poultry and lard.

Sample Menu:

• Red Enchiladas

• Green Rice

• Spicy Beans

• Flan

Book Here

The Perfect Quiche and Other Savory Pies

3 hours @ $158.84

There is nothing like a trip to France to do a bit of a quiche re-boot. I was reminded of how truly wonderful this quintessential French meal can be. I've also been a fan of pies for years and savory ones are not something many of us think about. So here you go. And by the way, these make for some pretty good second meals too. :-)

-Classic Bacon and Cheese Quiche
-Midwest Pastie
-Tomato and Cheese Pie

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Appetizer Party

2 hours @ $82.73

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 appetizer party.

Sample Menu: Caponata bruschetta, Smoky mushroom and onion tart, pear and chevre crostini, Smoked scallop crepe, deviled eggs, shortcakes with lemon curd and berries

Book Here

Let's hear it for the fungi! This class will give you a new appreciation for mushrooms, whether you've been a long time fan or the opposite, like I used to be. Now, I eat almost a pound every week!

Recipes include:
-Mushroom Duxelle (an essential in my frozen pantry) -for Mushroom Risotto
-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

Book Now

Seafood Secrets

3 hours @ $158.84

How to re-create some of your favorite restaurant seafood dishes. Love wonderful sweet bites of the ocean? Learn to make the market kitchen's signature salmon dish followed by an exquisite fruit tart. Join me as I share signature dishes from several of Seattle's favorite restaurants.

Sample Menu:

Seared Scallops with Brown Butter

Salmon w/Pistachio Tarragon Cream Sauce

Taste of Washington Salad

Rustic Fruit Tart

Book Here

Celebrate Indigenous Foods

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

Book Now

The Spring/Summer Soup and Salad Season

2 hours

Usually when I’m in the farmers markets around the first of April I’m thinking “if I see another root vegetable I’m going to scream”. That’s when if I’m lucky we see the first sign of spring… asparagus. I love the spring/summer soups. They take advantage of all of the delicate new growth and are often considered to be “spring tonics”. Based on what I can find in the market the Saturday before class we’ll make something wonderful. We’ll also include some kind of a spring dessert as well.

The soup of the day may be:

Asparagus soup

Ramp Soup

Sorrel Soup

Nettle Soup

Book Here

Chicken 4 Ways

3 hours @ $158.84

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.

-Chicken Dijon

-Chicken with 40 cloves of Garlic

-Thai Chicken Curry

-Chicken Fajitas

Book Now

Join Diane for an evening filled with exploration into the beauty and simplicity of Mexican cuisine. Starting with fresh ingredients sourced from the most reliable purveyors in the Pike Place Market and surrounding area, these wonderful dishes will be simple and loaded with flavor. As a special note, all the food is gluten-free!

Please note: Traditional Mexican food utilizes meat, poultry and lard.

Sample Menu:

• Red Enchiladas

• Green Rice

• Spicy Beans

• Flan

Book Here

The Spring/Summer Soup and Salad Season

2 hours

Usually when I’m in the farmers markets around the first of April I’m thinking “if I see another root vegetable I’m going to scream”. That’s when if I’m lucky we see the first sign of spring… asparagus. I love the spring/summer soups. They take advantage of all of the delicate new growth and are often considered to be “spring tonics”. Based on what I can find in the market the Saturday before class we’ll make something wonderful. We’ll also include some kind of a spring dessert as well.

The soup of the day may be:

Asparagus soup

Ramp Soup

Sorrel Soup

Nettle Soup

Book Here

Pasta 101

3 hours @ $158.84

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.

Book Here

Let's hear it for the fungi! This class will give you a new appreciation for mushrooms, whether you've been a long time fan or the opposite, like I used to be. Now, I eat almost a pound every week!

Recipes include:
-Mushroom Duxelle (an essential in my frozen pantry) -for Mushroom Risotto
-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

Book Now

The Spring/Summer Soup and Salad Season

2 hours

Usually when I’m in the farmers markets around the first of April I’m thinking “if I see another root vegetable I’m going to scream”. That’s when if I’m lucky we see the first sign of spring… asparagus. I love the spring/summer soups. They take advantage of all of the delicate new growth and are often considered to be “spring tonics”. Based on what I can find in the market the Saturday before class we’ll make something wonderful. We’ll also include some kind of a spring dessert as well.

The soup of the day may be:

Asparagus soup

Ramp Soup

Sorrel Soup

Nettle Soup

Book Here

Join Diane for an evening filled with exploration into the beauty and simplicity of Mexican cuisine. Starting with fresh ingredients sourced from the most reliable purveyors in the Pike Place Market and surrounding area, these wonderful dishes will be simple and loaded with flavor. As a special note, all the food is gluten-free!

Please note: Traditional Mexican food utilizes meat, poultry and lard.

Sample Menu:

• Red Enchiladas

• Green Rice

• Spicy Beans

• Flan

Book Here

Pasta 101

3 hours @ $158.84

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.

Book Here

Celebrate Indigenous Foods

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

Book Now

The Spring/Summer Soup and Salad Season

2 hours

Usually when I’m in the farmers markets around the first of April I’m thinking “if I see another root vegetable I’m going to scream”. That’s when if I’m lucky we see the first sign of spring… asparagus. I love the spring/summer soups. They take advantage of all of the delicate new growth and are often considered to be “spring tonics”. Based on what I can find in the market the Saturday before class we’ll make something wonderful. We’ll also include some kind of a spring dessert as well.

The soup of the day may be:

Asparagus soup

Ramp Soup

Sorrel Soup

Nettle Soup

Book Here

The Spring/Summer Soup and Salad Season

2 hours

Usually when I’m in the farmers markets around the first of April I’m thinking “if I see another root vegetable I’m going to scream”. That’s when if I’m lucky we see the first sign of spring… asparagus. I love the spring/summer soups. They take advantage of all of the delicate new growth and are often considered to be “spring tonics”. Based on what I can find in the market the Saturday before class we’ll make something wonderful. We’ll also include some kind of a spring dessert as well.

The soup of the day may be:

Asparagus soup

Ramp Soup

Sorrel Soup

Nettle Soup

Book Here

Let's hear it for the fungi! This class will give you a new appreciation for mushrooms, whether you've been a long time fan or the opposite, like I used to be. Now, I eat almost a pound every week!

Recipes include:
-Mushroom Duxelle (an essential in my frozen pantry) -for Mushroom Risotto
-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

Book Now

Celebrate Indigenous Foods

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

Book Now

The Spring/Summer Soup and Salad Season

2 hours

Usually when I’m in the farmers markets around the first of April I’m thinking “if I see another root vegetable I’m going to scream”. That’s when if I’m lucky we see the first sign of spring… asparagus. I love the spring/summer soups. They take advantage of all of the delicate new growth and are often considered to be “spring tonics”. Based on what I can find in the market the Saturday before class we’ll make something wonderful. We’ll also include some kind of a spring dessert as well.

The soup of the day may be:

Asparagus soup

Ramp Soup

Sorrel Soup

Nettle Soup

Book Here

Join Diane for an evening filled with exploration into the beauty and simplicity of Mexican cuisine. Starting with fresh ingredients sourced from the most reliable purveyors in the Pike Place Market and surrounding area, these wonderful dishes will be simple and loaded with flavor. As a special note, all the food is gluten-free!

Please note: Traditional Mexican food utilizes meat, poultry and lard.

Sample Menu:

• Red Enchiladas

• Green Rice

• Spicy Beans

• Flan

Book Here

Pasta 101

3 hours @ $158.84

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.

Book Here

The Spring/Summer Soup and Salad Season

2 hours @ $82.73

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.

Based on what I can find in the market the Saturday before class we’ll make something wonderful. We’ll also include some kind of a dessert as well.

The soup of the day may be:

Asparagus soup

Ramp Soup

Sorrel Soup

Nettle Soup

Book Here

Lunch and Learn - Fantastic Fish

2 hours @ $93.93

Join me for two hours of cooking and conversation inspired by my commitment to support local/ sustainable fish and seafood. So much of the beauty of the PNW is tied to the ecology of our local waters and all of the creatures that inhabit and sustain them. It's about knowing how to make more conscious choices.

Please note: salmon is not the only fish I have to choose from, if something else looks better I will use that instead.

Book Here

Celebrate Indigenous Foods

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

Book Now