Vegan Variations

2 hours @ $82.73

JMany more folks are trying to eat plant based meals. With this in mind I've been working for the past year on trying and tweaking some vegan entrees. Let's spend a couple of hours exploring the basics of creating wonderful dishes that everyone can enjoy.

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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

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

Book Now

Celebrate the Americas

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

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For years I cooked and shared asian new year dishes with hundreds of pre-school and kindergarten students. It was one of my favorite experiences while raising my children. Although these are "tweaks" of some traditional dishes, they also honor the past. I hope you will enjoy them as well.

MENU

Soy Glazed Chicken with ginger oil

Braised Greens with Oyster sauce

Glass Noodles with pork and Cabbage

Almond Cookies

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Simply Satisfying Soups and Stews

2 hours @ $82.73

When the leaves begin to fall, the rain hits the windows and the trees move and sway in response to the winds....those are the signals that fall is here. I love getting into the kitchen when it's time to "hunker down" to stay warm and dry. We have so many wonderful local ingredients to make hearty soups, beans, lentils, vegetables. So, pull out your soup pot, call and few friends and get out the candles just in case the power goes down.

The soup of the day may be:

Potato Chowder

Sausage and Lentil Soup

Minestrone

Creamy Mushroom Soup

Beef and Mushroom Stew

Tomato Soup

Chicken Chile

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I Love Lamb

3 hours @ $138.88

I'll be working with Superior Farms lamb for this special dinner. When asked about what I my favorite meal is my immediate response is when it comes to proteins, I LOVE LAMB. American produced lamb is uniquely fed and bred for it's meat rather than wool.

I'll be preparing a dishes from a number of different parts of the lamb and with several "grades" of lamb as well.

Looking forward to introducing or expanding your culinary exploration of this wonderful protein..

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Seasonal Pasta - Lunch and Learn

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. This class includes how make your own fresh pasta as well as matching the appropriate pasta to your dish.

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Chicken 4 Ways

3 hours @ $137.88

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

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The Perfect Quiche and Other Savory Pies

3 hours @ $137.88

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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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

Pasta 101

3 hours @ $154.42

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.

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Lunch and Learn - Fantastic Fish

2 hours @ $82.73

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.

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

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

Book Now

Pasta 101

3 hours @ $154.42

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 Perfect Quiche and Other Savory Pies

3 hours @ $137.88

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

Book Now

A Traditional English Christmas

3 hours @ $165.45

With a menu inspired by Delia Smith I have chosen some of my favorite English "standards" for this celebratory dinner. For those of you who have heard about Yorkshire pudding, you'll have the opportunity to learn how to make it as well as taste it. This will be a lovely evening of traditional English style foods.

Sample Menu

Sausage Rolls

Roasted Prime Rib with Yorkshire Pudding

Parmesan Baked Parsnips

Broccoli Salad with Sesame Dressing

Damp Gingerbread

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

Holiday Baking

3 hours @ $137.88

This class will help you gain the confidence needed to create a special hand-made gift, a champagne and dessert party, or a wonderful dessert for your holiday entertaining.

Sample Menu

Poached Pear and Almond Cream Tart

Traditional Damp Gingerbread with Lemon Curd

Traditional Holiday Cookies:

Russian Teacakes

Sugar Cookies

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

Pies and Tarts

3 hours @ $137.88

This class is for you. Don't let a bit of flour and fat get in the way of your ability to share a lovely dessert with friends and family. Let's get into the kitchen together and work through this baking basic. Actually once you learn to make pastry, it can be used for sweet or savory dishes. Your culinary repertoire will be significantly increased once you learn how to make a basic pastry.

Sample Menu
-Caramelized Onion Tart with Goat Cheese
-Pumpkin Pie (with real pumpkin!)
-Apple Pie with Creme Fraiche

Book Now

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

Book Now

Chicken 4 Ways

3 hours @ $137.88

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

Seafood Secrets

3 hours @ $137.88

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 the Americas

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

I know, I know I've been there too. It's one thing to take a dish to a dinner, it's a whole other thing to have to be the host. We'll tackle the biggest challenge of the dinner, how to plan and execute a menu where everything is ready at the same time. From planning the shopping trip, to prep and cooking we'll work through the basics of how to enjoy this special occasion with friends and/or family.

Sample Menu

Sausage Stuffed Turkey

Cranberry-Pear Compote

Lemon Sweet Potatoes

Apple Pie

Pasta 101

3 hours @ $154.42

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

Seasonal Pasta - Lunch and Learn

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. This class includes how make your own fresh pasta as well as matching the appropriate pasta to your dish.

Book Now

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