Cooking with Class

Tuesday, September 9, 6 -9:30 p.m., at Salty's on Alki

Salty's on Alki with a view toward Seattle, courtesy of Salty's Seafood Grills

You've tossed down a few raw oysters from Taylor Shellfish, paired with a great oyster wine-maybe the Firesteed Pinot Gris or Alexandria Nicole's Albariño, or the XXXXX Stout from Pike Brewing-on Salty's deck right on the water with a view of Seattle's skyline. Now you're ready to meet your chefs and get to work!

You might learn how to create a broth of spicy tomato and white wine to accent local clams (Canyon River Grill), pair mango and prawns (Far-Eats), sear scallops in black pepper and vanilla brine (Andaluca), or soft poach an egg for your lobster bisque (Seastar Seattle). You get to choose-there are 22 local, amazing chefs who want to share their cooking tips and ideas on food. Throughout the evening, you work with three of them in separate, small groups, putting the dish together, eating what you create, and pairing it with wine donated/paired by wineries. That lobster bisque should go nicely with the 2012 Chateau Ste. Michelle Cold Creek Chardonnay; spot prawns with fresh corn polenta (Salish Lodge & Spa) will be a delight with Sparkman's 2012 Apparition blend of Roussane, Grenache Blanc, and Marsanne. Purple's Spanish-style mussels will be set off perfectly with Dusted Valley's 2011 Cab Franc.

Seared scallop salad from a previous Cooking with Class

This is the 13^th annual Cooking with Class held at Salty's on Alki. If you've come before, you know how fun it is to spend an evening with chefs and others of like mind: those who simply love food and wine and the combination of the two. Even better, the cost of your entry tickets, raffle tickets and auction purchases helps others: the residents and participants of Providence ElderPlace and Providence Heritage House at the Market. These programs care for frail, low-income seniors, and the proceeds from Cooking with Class help fill in the gaps, making lives more comfortable and enjoyable. We can all appreciate what it must feel like to outlive your savings or family members. These programs provide care, socialization and, very importantly, the right to continue making your own decisions and directing your life to the best of your ability.

Auctioneer John Curley will be assisted by his lovely and talented helper, Salty's Corporate Executive Chef Jeremy McLachlan-you know there will be some very funny moments with these two at the helm. Auction items include culinary and travel wonders-chef dinners, getaways and more. A $2 raffle ticket might just net you an overnight at a downtown hotel.

Everything is donated: the chefs and their product/time, auction and raffle items, the venue (yes, Salty's has donated staff, venue, appetizers, and meals for volunteers for 13 years now), wine, and everything in the take-home gift bags. It's a wonderful event that helps deserving people in our community.

Now it's up to you! You'll need to head to the website, www.seattledining.com/cwc, to look over the chefs and their dishes, the wine pairings and see what you'd like to learn this year. Sign up online, pay through PayPal, and you'll be ready to go. We'll send you a confirmation and you'll see the auction book in advance to plan your strategy. It's an evening you won't want to miss.

Need help/advice on the event? Call Connie at 206-898-7687.

July 2014