TOP 10 COOKING CLASSES IN NORTH BEACON HILL, SEATTLE - PAGE 7

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.

Much of what’s distinctive about Arab cuisine comes down to the spices, and in this class Nadia Tommalieh will show you how to integrate these inimitable flavors into your kitchen.

Join Renée Beaudoin as she takes you through the jam-making process from start to finish, with a focus on early summer berries. You’ll learn about flavor customization, the role of sugar, the stages of jam cooking, and how to test your jam for doneness.

You’ll create some of her favorite recipes: blueberry buttermilk cake with ginger lime buttercream; raspberry champagne cake with vanilla buttercream; and blackberry lavender cake with lemon mascarpone buttercream.

We might not be ready to fly halfway around the world, but that’s okay, because Omid Roustae is bringing the flavors of springtime in Iran right to our table! In this class you’ll join Omid for an evening of childhood reminisces and family stories.

Join Jay Guerrero in class to sip beer and cook some of his favorite drinking food: pork sisig (crispy pork belly with vinegar, chili, and egg); tuna kinilaw.

You’ll learn how to make handmade ramen noodles to go with two broths: pork bone broth (one of the oldest known styles) and miso broth, the newer style.