TOP 10 COOKING CLASSES IN NORTH BEACON HILL, SEATTLE - PAGE 6

How to re-create some of your favorite restaurant seafood dishes. Love wonderful sweet bites of the ocean? Learn to make the market kitchen's signature salmon dish followed by an exquisite fruit tart.

Join Chef/Instructor Diane LaVonne for two hours of cooking and conversation inspired by the fresh seasonal ingredients found at the local farmers markets. From farmer to table you will learn how to use wonderful local ingredients to create this tasty sampling of appetizers.

With a menu inspired by Delia Smith I have chosen some of my favorite English "standards" for this celebratory dinner. For those of you who have heard about Yorkshire pudding, you'll have the opportunity to learn how to make it as well as taste it.

We’ll learn how to roll and shape everything into classic beef enchiladas with cheese and ranchero sauce to enjoy hot from the oven. While we wait for the enchiladas to bake we will make fresh brown rice horchata to sip on.

Because, dumplings! In this class Michelle Nguyen will show you how to make a basic dumpling dough from scratch, as well as flavor combinations for updated versions of classic Asian dumplings.

In this class Katharine Wright will show you how to make flakey tart dough, and how to roll and shape it into various classic tart shapes as you make asparagus, potato, leek, and goat cheese tart; spring onion.

Cooking on an open fire is often equated with high leaping flames – exposed arms become casualties, snuffing out eyebrows and stray loose hairs. Open hearth cooking takes patience, and a little extra time, resulting in unique and spectacular flavors.

Move beyond the obligatory spanakopita and Greek salad and explore the vibrant culinary traditions of Greece! Greek food is perfect for Seattle summertime barbecues, as most everything you need grows here in abundance.

How many times have you tried to cut an onion and found yourself struggling against the ineffective feeble edge of a dull knife? The truth is, no matter how much you spend on a knife, it is worthless in the kitchen unless it has a well-honed blade.

Rabbit as dinner has been slow coming to the United States, but it’s finally caught on! With our local farmers and butchers raising and selling rabbits, it’s time to learn how to bring them into the kitchen.