cooking classes

It’s been an incredibly busy year for The Sustainable Kitchen ®. I relocated to Seattle in August, 2009. In the last year, I've traveled to Ecuador, Canada, and throughout the U.S. researching stories for various publications including culture, American Cowboy, Sunset, Edible Aspen, and Edible Seattle magazines. It didn’t leave a lot of time for teaching, but next spring, I can be found doing cooking demos and tours at various farmers’ markets, and private classes are always available. You can register for my classes in all locations via email. Just click here:

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When I'm not on the road, private group classes and spring/summer/fall farm tours for adults, teens, and children over nine can be scheduled. For updated class information, check the “Cooking Classes” and “Farm Tours” pages.

SUMMER 2009

Here they are - the new classes! I look forward to being able to share my kitchen with you. Everything will be provided for you in class, although if you want to bring your own knives, by all means do so.

Menus are subject to change due to availability of ingredients.

REGISTRATION

Signing up for a class is easy- simply click the "SIGN ME UP" button at the bottom of the schedule, specify the class or classes you're interested in and click send. Simple! You may also call the kitchen directly at (303) 518-8568. A check must be received before a space in a class can be guaranteed. Class size is limited so the kitchen works on a first come first serve basis. When your check has been received, you will be sent a confirmation and directions to the school.

CLASSES

Sample Class for Kids and Teens: A Farmers Market Lunch: $55
In this hands-on class, students will learn basic cooking skills that can be easily adapted to seasonal ingredients . Menu is subject to change due to availability of ingredients: Braised Leeks and Redwood Hill Chevre on Crostini, Local Halibut with Meyer Lemon Relish, and Baby Lettuces with Blood Oranges and Fennel..

Sample Adult Class: Celebrating Spring- A Seasonal Supper: $75
With warmer weather comes a slew of long-awaited ingredients at the farmers market. In addition to learning about using and choosing seasonal produce and sustainable farming methods, you’ll be preparing a feast that celebrates the foods of spring. Menu is subject to change due to availability of ingredients: Sauteed Baby Artichokes with Mint Pesto, Salad of Tangerines and Hazelnuts with Hazelnut Vinaigrette, Perciatelli with Anchovy, Fennel, Golden Raisins, & Pecorino, and Individual Almond Tortes with Rose Cream . Class will include wine pairing and discussion of choosing and using seasonal and sustainable ingredients.

**The Sustainable Kitchen® regrets not being able to offer refunds on classes except in the instance of cancellation of class due to insufficient enrollment. In the event you are unable to attend a class you have already paid for, you may apply your tuition fee toward a future class.

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