Cooking Classes

Carole teaches cooking classes throughout the year at various locations in the greater Seattle metropolitan area. Check the offerings below or register on our home page to receive notification when new classes are posted.

Local Berry Bonanza. Offered Monday, July 19 from 7-10pm in Edmonds. Find out about the varieties of berries grown in the Pacific Northwest, the seasons for each one, where to buy berries, and delicious recipes for berries from breakfast to dessert. With a few techniques for preparing frozen berries, purées, chutneys, jams, and syrups, you can create an array of berry delicious recipes. You will love the old fashioned coffee cake that travels well to potlucks. Recipes for Local Berry Bonanza: Mixed Berry Syrup for Martinis, Milkshakes and Smoothies; Blueberry/Cherry Chutney on Goat Cheese and Grilled Meat Hors d’Oeuvres; Strawberry Cream Cake; Blackberry/Raspberry Traveler’s Coffeecake; and Boysenberry Two-Crust Pie. For more information about Local Berry Bonanza or to register for this class, visit Bon Vivant School of Cooking.

Artful Canning, Jamming,and Pickling. Offered Monday, September 13 from 6:30-10pm in Lake Forest Park. This canning workshop will teach the novice the basics of boiling water bath canning using USDA recommended processes and recipes. The workshop includes instruction on necessary canning equipment, tools that can make the job easier, choosing and preparing produce, and safe hot pack and cold pack procedures. Experienced canners will get an important refresher on recommended procedures updated in 2009-2010 and many delicious, well-tested recipes. Chef Carole Cancler holds a Bachelor of Science degree in Food Science and Nutrition from the UW and has over 30 years home canning experience. Recipes for Artful Canning, Jamming, and Pickling: Mild or Spicy Salsa; Pickled Green Beans; Bread & Butter Pickles; Canned Peaches or other Stone Fruit; Peach Ginger Jam; and Apple Pie Filling for apple pie anytime. For more information about Artful Jamming, Canning, and Pickling or to register for this class, visit Bon Vivant School of Cooking.

CUSTOM CLASSES

Custom cooking classes are available for private parties of 6-12 people. Custom classes are $75 per person ($60 without wine) with a minimum charge of six persons. Classes last 3 hours and include generous tastes and a packet of recipes for each person. Instruction includes a mix of hands-on practice and instructor demonstration of techniques. Classes are held in a small commercial kitchen in south Seattle. We are also happy to bring the class to your home. You may choose from the list of classes below, mix-and-match recipes from different classes, or you may request a menu designed around Pacific Northwest ingredients. You may also request any of the following techniques to be incorporated into your class: smoking salmon, making goat cheese, making pasta, or filling and shaping ravioli.

For details about custom cooking classes, view or print the custom class information: CUSTOM CLASS INFORMATION (PDF) , or call us at 206-999-7292 to discuss your needs.

PREVIOUS CLASSES

A Hawaiian Luau--Northwest Style! A Hawaiian luau is a feast to celebrate the special occasions in life. Chef Carole has selected the best dishes found at a traditional luau, with some contemporary touches. No poi here! Recipes for A Hawaiian Luau: Taro fritters with pineapple sauce, Lomilomi salmon appetizer with tomatoes and sweet onions, Oven-roasted Kalua pork (Hawaiian style pit-smoked pork), Chicken luau (Chicken and taro leaves in coconut milk sauce), Seafood laulaus (Fish steamed in ti leaves with Hawaiian salt), Haupia with Bibingka (Coconut pudding with Filipino coconut cake).

Clay Pot Cooking. Clay pots are one of the oldest cooking vessels. However, if you do not want to buy another kitchen tool, each dish can be prepared in a “modern” metal pan that you already own. Join us for this fun and useful class as we explore cuisines and cooking methods from China, Morocco, and Chile. Recipes for Clay Pot Cooking include: Yosé-nabé (A hearty meal with meat, fish, egg, tofu and vegetables, prepared in a Japanese donabé), Herbed Salmon and Potatoes (roasted in an unglazed clay baker), Chicken with lemon and olives (braised in a Moroccan tagine), Porotos (Chilean style beans simmered in a Chilean bean pot), Clafouti (a French fruit flan baked in a glazed clay dish).

Commemorating Julia Child: Dinner with friends. Join us for a dinner party inspired by the life of Julia Child. To quote Julia: “Dining with one’s friends…is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal.” (from Julia Child’s, “The Way to Cook”). Prepare dishes using some of Julia’s favorite foods: crab, asparagus, oysters, and chocolate. You will love sharing this menu with good friends. If you have mastered Steak au Poivre, you will enjoy learning to make Steak Oscar. We will also review an exciting restaurant technique: foams. Recipes for our Julia Child party include: Huitres á al merguez (oysters gratinéed with spicy sausage); Les Asperges vinaigrette d’orange (roasted asparagus with orange foam); Steak Oscar (filet mignon with crab and béarnaise sauce); and Reine de Saba (Queen of Sheba: a chocolate, rum, and almond cake).

Commemorating Julia Child: Memories of Provence. Julia spent many winters at La Pitchoune, her residence in Provence next to Simone Beck. Julia and her husband Paul built their home using royalties from Mastering the Art of French Cooking. Their home is situated in the hills of southern France, between Nice and Cannes. Your chef Carole Cancler spent a week there in 1999; you can still visit the residence today to take cooking classes. Recreate Julia’s love for southern France through her recipes. Recipes for Julia Child/Provence include: Provençal platter (a platter of regional specialties, to serve as hors d’oeuvres, including roasted peppers & onions, and seasoned olives); Fouace (a flat yeast bread that can be made in about 2 hours; Seafood Paupiettes (rolled fish fillets with smoked salmon and prawns); Crème Catalan (custard flavored with lemon, cinnamon, and fennel); and Vin d’Orange (white wine flavored with citrus)

Pasta: How to make pasta like an Italian Nonna (grandmother). . This workshop provides hands-on instruction for making egg, eggless, and flavored pasta by hand and by machine. Included in the class are simple recipe ideas for fresh pasta, tastes of several pasta dishes, and one-half pound pasta to take home. Recipes for Pasta Workshop I include: Saffron pasta with browned butter and sage, Spinach pasta with garlic cream, Sun-dried tomato pasta primavera, Egg pasta with pesto sauce, Mushroom pasta with fresh herbs, and Herb pasta with Dijon sauce. (Click here to download a printable PDF)

Pasta Dumplings: International comfort foods. Have fun with filled pastas from several cultures, including ravioli and pot stickers. The class includes a brief introduction to making your own dough, as well as sources for buying ready-made wrappers. We make several fillings and spend time learning how to form each type of stuffed pasta, and eat our flavorful creations while we learn about the countries and cultures that prepare these wonderful dumplings! Recipes for Pasta Workshop I include: Italian Seafood Ravioli with Red Pepper Sauce, Uzbek (Russian) Manti with Lamb and Cilantro-Yoghurt Sauce, Croation Strukli with Spinach and Cheese, Chinese Potstickers with Chicken and Vegetables, Polish Pierogi with Cherries (a dessert).

Regions of France: the North. Explore dishes from Normandy to Brittany to Alsace. The warm and welcoming northern regions of France feature a maritime influence, bountiful crops, and hearty appetites. Recipes for Northern France: Leek Tart, Cauliflower salad with piquant sauce, Baked salmon with honey mustard, Chicken in Tarragon Cream, and Apple sorbet.

Regions of France: Paris and the center. From Paris to Lyon, central France boasts a distinguished past. French gastronomy originated in Lyon. The countryside surrounding Lyon, like most of France, supplies a wealth of ingredients. In this class, we make goat cheese and sausage. Recipes for Central France: Potage Crecy (carrot soup), Cabbage & walnut salad, goat cheese, Lyonnaise sausage with warm potato salad, and Chocolate pear tart.

Regions of France: the south. From Perigord to Provence one finds some of the most desolate and most affluent regions in all of France. Like all of France, the region has a rich history and bountiful ingredients. Recipes for Southern France: Tomato & garlic soup, traditional (no potatoes) Nicoise salad, Monkfish with herb butter, White bean salad, and Basque cake.

Regions of France: Provence. In Provence, sunny coastal towns bustle with excitement, punctuated by stunning Mediterranean views, while the nearby countryside provides a quiet respite. Recipes for Provence: Tapenade (olive spread), Garlic soup, Beef rolls Provence style, Provence style vegetables, Clafouti (fruit flan).

Showstopper Cakes. More about assembly and presentation than traditional cake baking or decorating, this class includes preparation of five cakes that are easy, stunning, and delicious. Even if you are an inexperienced baker, you can knock the socks off your guests with the great presentation these cakes create! If you are an experienced baker, you will love adding these delightful cakes to your repertoire. Good baking does not have to be complicated to be fabulous. Recipes for Showstopper Cakes include: Hazelnut Torte, Ricotta Nutmeg Cake, Strawberry Bavarois, Zucchini Spice Cake Roll, and Chocolate Demise.

Thai/Chinese Vegetarian. An assortment of interesting recipes to use as a menu, or add to your repertoire as interesting accents. Recipes for Thai/Chinese Vegetarian: Crispy Cashew Rolls with Sweet Chili Sauce, Vegetable Salad with sesame dressing, Vegetarian Mussamun Curry, Stuffed Tofu, Spicy Long Beans, and Cucumber Relish.

Wild About Lemons! Explore Italy’s love affair with lemons! We’ve arranged a menu of courses to be enjoyed together, or added to your daily repertoire as exciting accents. Recipes for Wild About Lemons: Lemon-Herb Ricotta Ravioli with cherry tomatoes, Cold Seafood Salad with herbs and lemon garlic vinaigrette, Grilled Endives with tangy lemon sauce, Prosciutto-wrapped Chicken marinated with lemon and rosemary, Limoncello (Italian Lemon Liqueur from Sorrento), Limoncello-Pinenut Biscotti with homemade limoncello.

A Winter Weekend Adventure. Great ideas for an easy menu of "do-ahead" dishes that are easily transported, leaving plenty of time for skiing, hiking, or even time to complete special projects at home! Includes a Shopping list and preparation schedule to get you out of the kitchen. There are recipes for breakfast, a hearty lunch, a light supper, and a portable snack to provide nutritious meals to satisfy your soul and replenish your energy. Recipes for our Winter Weekend include: Oven-baked Apple-Cinnamon Oatmeal, Tex-Mex Style Pan-baked Shredded Beef Tamale, Tuscan Vegetable Soup with roasted garlic and sage, Linguine with Braised Radicchio, Pancetta, and Balsamic Sauce, and “Fannypacks” - soft, spicy trail-mix cookies!