|
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.
 |
Peter Birk
Ray's
Participants will work together with
this chef to create:
Pumpkin gnocchi |
 |
Gabe Cabrera
Salty’s on Redondo
Participants will work together with
this chef to create:
Dungeness crab cakes served over satsuma orange and jicama slaw surrounded with lime-cumin vinaigrette |
 |
Brad Dickinson
Pearl
Participants will work together with
this chef to create:
Savory chicken with wild mushrooms and truffle |
 |
Kaspar Donier
Kaspar's
Participants will work together with
this chef to create:
Penn Cove mussels with lemongrass, lime leaves and curry broth |
 |
Jim Drohman
Participants will work together with
this chef to create:
Chicken liver terrine with cornichons, two mustards and dried cherry compote |
 |
James Gibson
Salty’s on Alki
Participants will work together with
this chef to create:
The Best Chocolate Cake Ever |
 |
Dylan Giordan
Serafina
Participants will work together with
this chef to create:
Swordfish involtini filled with golden raisins and pine nuts, finished with salsa verde |
 |
Josh Henderson
Skillet
Participants will work together with
this chef to create:
Lemongrass pork sandwiches with ginger aioli and cilantro lime cabbage slaw |
 |
Robert Spaulding
Elliott's Oyster House
Participants will work together with
this chef to create:
Mexican white prawn scampi |
 |
Wayne Johnson
Andaluca
Participants will work together with
this chef to create:
Duck cakes |
 |
Peter Levine
Waterfront Seafood Grill
Participants will work together with
this chef to create:
Spanish mojama (cured tuna, like prosciutto) with a poached duck egg, roasted potatoes, romesco sauce and virgin olive oil |
 |
Sam Loui
Racha
Participants will work together with
this chef to create:
Duck wrap (breast in hoisin Thai herbs) |
 |
DJ MacIntyre
Seastar Seattle
Participants will work together with
this chef to create:
Seared diver scallops with golden beet carpaccio, arugula and black truffle vinaigrette |
 |
Jordan Mackey
67 at The Edgewater
Participants will work together with
this chef to create:
Brown butter glazed sea scallops
with cauliflower mousse and vanilla carrot fondue |
 |
Jeff Maxfield
Space Needle Sky City
Participants will work together with
this chef to create:
Hazelnut Crusted Kurabuta Pork Schnitzel and organic baby lettuce, mountain Huckleberry vinaigrette, julienne Jazz apple |
 |
Jeremy McLachlan
Salty's on Alki
Participants will work together with
this chef to create:
Halibut two ways: cold and cooked. |
 |
Nick Musser
icon Grill and Zephyr Grill & Bar
Participants will work together with
this chef to create:
Crab-stuffed potato crisps |
 |
Chris Nelson
Hector's Bar & Grill
Participants will work together with
this chef to create:
Chicken saltimbocca with a lemon thyme beurre blanc and chocolate dipped strawberries |
 |
John Sarich
Chateau Ste. Michelle
Participants will work together with
this chef to create:
Pan-seared salmon with fresh wild chanterelles |
 |
Jack Strong
Salish Lodge & Spa
Participants will work together with
this chef to create:
Chicken confit salad with smoked bacon, caramelized onions and sherry, apple cider reduction |
 |
Giles van der Bogert
Ponti Seafood Grill
Participants will work together with
this chef to create:
Oysters with three accompaniments |
 |
Steve Whippo
Chef at Large
Participants will work together with
this chef to create:
Ginger for dessert: gingerbread, candied ginger, ginger with chocolate and more! |
|