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Cooking with Class

Cook with Northwest chefs!

Fast-paced, interactive, and so much fun. Picture yourself cooking with Chef Raymond Southern of Rosario Resort or Chef Paul Shewchuk of the Fairmont Olympic. Learn their tips and tricks. Eat what you make. Savor it with wine paired by wineries. With 22 chefs and dishes from salads to mains to desserts, you will find your new favorite recipe, plus you'll make it like a professional. Find the list of chefs and their dishes and wine pairings at www.seattledining.com/cwc.

Coconut clams from 2017

It all takes place on Thursday, September 13, 2018, at Salty's on Alki. In a city known for culinary generosity, Salty's has gone above and beyond by donating their entire banquet space all 17 years. Their Executive Chef Paolo DiGregorio will be on hand teaching pan-seared lobster and crab dumplings (paired with Treveri Extra Brut sparking wine), and their Pastry Chef Tarah Kirit will wow you with her own recipe for macarons (paired with Dunham Cellars Late Harvest Riesling).

While the idea is for the chefs to engage each class of eight and get them working on parts of the recipe (Salty's provides gloves so everyone can safely join in), if you're more of a watcher than a doer, it's okay. Enjoy the show! Feel free to ask the chefs the why behind what they do: why does a dry spice go in now vs. a fresh version going in at a different time? How do you know when a piece of fish is done? How do you make that perfect sauce? How can I make my food at home taste this good? These chefs come to the event (some have come for 15 years) because they love to interact with people they're teaching/feeding. So ask away!

New chefs this year are Meredith Abbott of Sur la Table (seared sea scallops with orange, olive and Aleppo pepper salad), Lainie Carey of The Fig and The Judge in the Seattle Renaissance Hotel (cioppino), Ba Culbert of Tilikum Place Café (stone fruit, heirloom cherry tomato salad over smoked mozzarella mousse with dried corn), Brian Doherty of The Sanctuary (butter clam risotto with torn herbs), Daniel Cox of Quality Athletics (cochinita pibil-chile braised pork-tacos), and Gabe Spiel of Tankard & Tun (mushroom and pork belly served on grilled bread).

And favorite chefs are returning: Aaron Willis of Ciudad Grill, Chef Dang of Racha Thai, Bill Ranniger of Duke's, Dave Cooper of Le Pichet, Erika Nelson of Elliott's, Harry Mills of Purple, Jeff Maxfield of SkyCity (ask him about the re-do of the Needle!), Matt Heikkila of the new and fabulous Embassy Suites in Pioneer Square, Peter Levine of Columbia Hospitality, and Taylor Widrig of Swiftwater Cellars. All their dishes are fabulous; see the list online. www.seattledining.com/cwc

Class of 2017

Esquin Wine & Spirits will be back on the front deck pouring wine and French Cider. B & E Meats and Seafood will be on the front deck for the first time, sharing their smoked summer sausage and candied salmon. If you haven't tried these before, you will be amazed at the great flavor. Wineries include Dowsett Family, AntoLin, Hightower, Dusted Valley, Davenport Cellars, Torii Mor, Chateau Ste. Michelle, Garzon, Baer, Owen Roe, R. Stuart Big Fire, Treveri, Forgeron, Dunham Cellars, Buty, Obelisco, Swiftwater Cellars. Pike Brewing will have beer on hand as well.

Between the front deck tastes from B & E and Salty's appetizers, plus your three classes, you will be one satisfied camper at evening's end. Head out to the website, www.seattledining.com/cwc, to decide which chefs you'd like to work with and book it now. Classes go fast!

And don't forget that this is a fundraiser. We'll have great raffle items and auction packages, primarily culinary in nature. You're sure to find something you'd love to add to your kitchen or a place you've always wanted to stay.

Cooking with Class benefits low-income and homeless seniors via The Pike Place Market Foundation by funding the personalized, innovative care provided at programs where seniors find healthcare, nutrition, housing, companionship, case management, and more, regardless of ability to pay. Making a continuum of care for seniors, benefitting programs are: Heritage House at the Market, Neighborcare Health Medical Clinic at Pike Place Market, Pike Market Food Bank, Pike Place Senior Center, and The Pike Place Food Access Program. www.pikeplacemarketfoundation.org

 Auctioneer team of Fred Northup, Jr. and Salty's Corporate Executive Chef Jeremy McLachlan

We look forward to seeing you on September 13 at Salty's on Alki!

July 2018


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