HOME Chefs & Food REGISTRATION About CWC Providers

You may choose 3 of the following chefs to work with at this year's Cooking With Class.  Click on the chef's name below for more information about each one.

Roy Breiman
Salish Lodge & Spa

Participants will work together with this chef to create:
Roast Full Circle Farm baby beets, fresh goat cheese, toasted pecans, creamy Walla Walla onion vinaigrette


Ericka Burke
Volunteer Park Café & Marketplace

Participants will work together with this chef to create:
Heirloom melon and peach gazpacho with grilled prawns


Gabe Cabrera
Salty’s on Redondo

Participants will work together with this chef to create:
Pan-seared salmon with watercress vinaigrette, garnished with pico de gallo (radishes/cucumbers/white onions/watercress/lime juice/olive oil/avocado)


Chef Daeng
Racha Noodles and thai cuisine

Participants will work together with this chef to create:
Seared black cod in coriander and lime pepper broth


Kaspar Donier
Kaspar's

Participants will work together with this chef to create:
Parmesan crusted halibut fillets


Jane Gibson
Salty’s on Alki

Participants will work together with this chef to create:
Liquid chocolate--three drinkable chocolate concoctions: Swiss Dark Milk Chocolate Milkshake Spiced with Cinnamon, Real Hot Cocoa made with 70% single bean origin chocolate, and a Chocolate Martini.


Josh Green
Ponti Seafood Grill

Participants will work together with this chef to create:
Calico poached halibut in herb gastrique with tricolor carrots and fingerling potatoes


Wayne Johnson
Andaluca

Participants will work together with this chef to create:
Pintxos chicken skewer with saffron aioli


Peter Levine
Troiani

Participants will work together with this chef to create:
Artichoke heart, white bean salad with ahi tuna and aged sherry vinaigrette


Jeremy McLachlan
Salty's on Alki

Participants will work together with this chef to create:
Shellfish lesson in three parts: 1) How to shuck an oyster. Guests will make three very different sauces for the oysters. 2) How to clean a whole cooked Dungeness crab. Guests will learn the parts of the crab as they are cleaning it, then they'll remove t


Tamara Murphy
Brasa

Participants will work together with this chef to create:
Mediterranean Farmer's Salad with seared albacore and crisped pita chips


Nick Musser
 

Participants will work together with this chef to create:
Cumin-crusted lamb tenderloin with roasted chile mint demi glace and cilantro cotija


Chris Nelson
Hector's Bar & Grill

Participants will work together with this chef to create:
Seared sesame ahi tuna with Thai grapefruit sauce, wild greens and steamed white rice


John Neumark
Serafina

Participants will work together with this chef to create:
Seared scallops with salsa verde


Cameon Orel
Yarrow Bay Beach Cafe

Participants will work together with this chef to create:
Garlic prawn paperadelle: butterflied white gulf prawns, green onion ginger butter, chipolte lime garlic oil, fresh piquillo pepper pasta, shaved cotija cheese


David Putaportiwon
Seastar Restaurant & Raw Bar

Participants will work together with this chef to create:
Washington sushi roll


Mohmmed Shafi Qureshi
Bombay Grill

Participants will work together with this chef to create:
Shrimp cocktail on roasted vegetable shreds layered with mango chutney


Mark Randolph
Palisade Restaurant

Participants will work together with this chef to create:
Macadamia nut crusted creamy Brie bites with passion fruit honey and sweet balsamic syrup


Warren Seta
Yama at the Galleria

Participants will work together with this chef to create:
Miso Chilean seabass, wasabi garlic mashed potatoes with a lemon soy beurre blanc


Ethan Stowell
Union

Participants will work together with this chef to create:
Beef tartare with cornichons, capers, pumpernickle toasts


Steve Whippo
Chef at Large

Participants will work together with this chef to create:
Pâte à choux, the basic pastry that makes profiteroles (savory and sweet) and crab puffs to croquembouche--the dangerous and messy tower with caramel


 

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