Sizzleworks Cooking School provides pre-scheduled classes, as listed below, as well as custom classes, private lessons team building events and cooking parties.

Register for a class or request information today.

Series Classes and Master Workshops:

Sauce Like a Pro

How to Boil Water
Cookwise

september

A Secret, Fragrant Tour of Bali

Cooking Class and Book Signing*

Chef Christina Arokiasamy

September 9                 

Tuesday, 6:30 PM, $100

In celebration of the release of her new book The Spice Merchant's Daughter, Chef Christina Arokiasamy will share her secrets from Bali. A marriage of Fragrance and Infusion, the Balinese is a healthy diet, rich in seafood, vegetables and fruits, laced with spices and fresh herbs. Learn the quick methods of spice preparation and the cooking style used in Balinese homes.  The seductive spices, heavenly sambal (a must have condiment) and layers of flavors will take us on our culinary journey to the South Pacific. In Bali, we don't just eat, we feast!

• Satay Lilit — Baked Fragrant Seafood Cakes with Kafir Lime Leaves, served with
• Sambal Matah — Fresh Lemon Grass, Chili & Shallot Sambal
• Kobis Goreng — Cabbage Sautéed with White Pepper, Shallots & South East Asian Sauce
• Laut Kuning — Assorted Seafood Braised in Light Coconut Curry with Rice

*Call now to reserve your book!

Quick Sauce I                       

September 10

Wednesday, 6:30 PM, $85

Pasta, pasta - the days may be getting longer, but we all need dinner on the table fast. You will learn to cook 5 different sauces, each of which can be prepared in ten minutes or less! This is a great opportunity to learn about choosing, storing and cooking all kinds of pasta, as well as how to pair sauces with pasta shapes.

• Alfredo (Classic Cream Sauce)
• Arrabiatta (Hot, Spicy)
• Alla Carbonara (with Prociutto and Eggs)
• Alla Gorgonzola (Italian Blue Cheese Sauce)
• Al Ricardo (Sausage & Vegetables)

Sauce Like a Pro - Session 1

September 18                            

Thursday, 6:30 PM, 3 classes / $375

Registration for individual classes on a space available basis - $140

Whole Thai Meal

Guest Chef Robin Asbell

September 22

Monday, 6:30 PM, $95

Meet Chef Robin Asbell, author of The New Whole Grains Cookbook (Chronicle Books, October 2007) and learn about delicious, contemporary and healthy ways to cook grains. Newly available heirloom varieties and fresh preparations will excite your taste buds and inspire you to eat well. Did you know that the USDA raised the number of recommended servings of whole grain from one a day to three a day? Or that whole grains are as high in antioxidants as vegetables? The wide world of grain goodness will be revealed, with great passion and a sense of fun.

Thai food is an exercise in balance, between hot, sweet, salty, and sour. It can also be a delicious way to eat whole grains and enjoy them. Try some spicy favorites with hearty whole grains instead of refined rices and noodles. Learn how to make a curry paste, cook with lemongrass and fish sauce, and how to make those soft spring rolls with rich peanut sauce. All while eating whole grains, in the form of tender brown and black rice, and whole grain noodles instead of white. You will be amazed at how the flavors work together.

• Choo Chi Curry Paste and Shrimp Curry over Forbidden Rice
• Salmon Summer Roll with Creamy Peanut Sauce
• Thai Grilled Chicken with Cold Noodles and Pea Shoots
• Thai Green Papaya Salad
• Coconut Lemongrass Rice Pudding

About the Author Robin Asbell

 Robin writes about food, health, and enjoying life, and her work has appeared in such diverse publications as Better Homes and Gardens, Taunton's Fine Cooking, Real Food Magazine, Health Magazine, Weight Watchers Magazine and Vegetarian Times. Much of her career has been devoted to developing exciting, easy-to-use recipes. Her book, The New Whole Grains Cookbook, was published in fall of 2007 by Chronicle Books.

The book is the culmination of her 20-plus years working with natural foods, showcasing International recipes designed to tempt the palate of today’s diner. Robin has been a chef, private chef, and culinary instructor and brings her passion for great food to the people.

Sauce Like a Pro - Session 2

September 25                             

Thursday, 6:30 PM, 3 classes / $375

Registration for individual classes on a space available basis - $140

Olive Oil Tasting         

September 27

Saturday, 2 to 4 PM, $10

october

How to Boil Water - the basics

October 1

Tuesdays, 6:30 PM

Openings currently available for individuals not participating in the workshop.

Session 1 

Basic Knife Skills

• Food Safety
• How to Read a Recipe
• Terminology

Menu:

• Gazpacho
• Poached Chicken >> Wraps
• Everyday Rices
• Pear Sorbet

Sauce Like a Pro - Session 3

October 2                             

Thursday, 6:30 PM, 3 classes / $375

Registration for individual classes on a space available basis - $140

How to Boil Water - the basics

October 8

Tuesdays, 6:30 PM

Openings currently available for individuals not participating in the workshop.

Session 2 

Kitchen Equipment & Tools

• Roasting Techniques

Menu:

• Roasting Techniques
• Perfect Roast Chicken
• Marvelous Mashed Potatoes
• Roasted Vegetables
• Luscious Lemon Pie or
• Crème Brulée

Artisan Cheese Tasting          

October 11

Saturday, 2 to 4 PM, $10

How to Boil Water - the basics

October 15

Tuesdays, 6:30 PM

Openings currently available for individuals not participating in the workshop.

Session 3

Organization -- kitchen set up

• Mis en Place - Organizing for a recipe
• Timing
• Pan-Roasting Techniques

Menu:

• Sensational Salmon
• Pan-Roasted Chicken Breasts
•     (or Pork   Chops) with Pan Sauce
• Everyday Vegetables
• Roasted Potatoes
• Banana Bread Pudding or
• Bananas Foster

Cutting Edge: Knife Skills                           October 18

Saturday, 10:30 AM, $120

When it comes to knives, a chef’s best friend is a sharp knife. Proper knife techniques not only increase efficiency and speed but more importantly, make food prep a joy. Students are asked to bring a chef’s knife and a paring knife to practice their techniques under the direction of the instructor.

• White Gazpacho
• Potatoes Persillade
• Grilled Zucchini with Goat Cheese and Onion Marmalade
• Oranges in Grand Marinier

Chocolate Holidays

Guest Chef George Geary

October 20

Monday, 6:30 PM, $95

Check the calendar – the holidays are approaching and we need to be ready! Inspiration is on the horizon and new techniques are not far away -- George Geary, CCP, is coming to Sizzleworks to help with your holiday preparations. He will be preparing with you a luscious array of enticing chocolate goodies from his book: The Complete Baking Cookbook. Menu includes:

• Chocolate Peppermint Cheesecake Bars
• Red Velvet Cake with Cream Cheese Icing
• Chocolate Almond Linzer Torte
• Peanut Butter Chocolate Bars
• Rich Easy English Toffee

George Geary has been teaching culinary classes for over 24 years around the US, as well as in Canada and Mexico. He is a Certified Culinary Professional (CCP), pastry chef, author of 6 cookbooks, TV guest chef (you may have seen him on Food Network) and culinary tour guide.

How to Boil Water - the basics

October 22

Tuesdays, 6:30 PM

Openings currently available for individuals not participating in the workshop.

Session 4

Stocking your Pantry

• How to Measure
• Menu planning

Menu:

• Pasta sauces
• Vinaigrette
• Lemon Hearts

Chocolate Tasting                     

October 24

Saturday, 2 to 4 PM, $10

Satisfying Autumn Soups        

October 29

Wednesday, 6:30 PM, $85

Soup can satisfy the soul – whether in the routine of preparation, the aromas of the cooking, the presentation to those you love, or in the simple act of enjoying a great bowl. Heart-warming favorites include:

• Sumptuous Silky Butternut Squash Soup
• Classic French Onion
• Whiskey Crab Soup
• Thai Hot & Sour Prawn Soup 

november

Classically Simple Comfort Foods                  

November 5

Wednesday, 6:30 PM, $85

Hearty country dishes are just the ticket for cold, rainy Northwest winter evenings. This class will focus on a selection of easy and elegant foods that will not only stick to your ribs but also warm your soul.

• Classic Beef Stew     
• Chicken and Leek Stew
• Farmer’s Market Creamy Vegetable Soup
• Pot Pies  (w/Puff Pastry)
• Flaky Light Dumplings
• Marvelous Mashers

Risotto!!!                                                           

November 6

Thursday, 6:30 PM, $85

What could be better on a cool autumn evening but a bowl of steaming risotto, Italian comfort food! Chef Carol will guide you through the techniques and traditions of risotto making, equipment and ingredient choices.

• Black Truffle Risotto
• Risotto with Shrimp and Artichokes
• Chicken Risotto with Sun-Dried Tomatoes and Pesto
• Risotto Dolce – A Silky Chocolate Dessert

ALL NEW! Holiday Appetizers & Nibbles 

November 12

Wednesday, 6:30 PM, $95

An internationally inspired menu of hors d’oeuvres and nibbles to grace your table, inspire your palate and enjoy with friends and family. Learn the secrets of the catering trade, how to prepare in advance, and techniques to present your creations with elegance.

• Pan-Seared Sake Scallops
• Pear Crostini
• Ginger Garlic Shrimp with Ponzu Sauce
• Alsatian Cheese Tart
• Niçoise Cocktails
• Mixed Pepper Croustade
• Mediterranean Pita Bites 

Thanksgiving 101                                           

November 13

Thursday, 6:30 PM, $90

Will you be hosting a holiday meal? Alleviate your fears, prepare a sumptuous feast and feel confident to open the door to your guests with a smile.

• Cranberry Relish
• Roast Turkey (We will actually roast chicken in class)
• Grandma’s Gravy
• Marvelous Mashers
• Not-Your-Mother’s Green Bean Casserole
• Apple and Pear Cobbler

Luscious Holiday Pies and Tarts

November 17

Monday, 6:30 PM, $85

Easy as pie. Overcome pie-phobia and learn everything that you always wanted to know, but were afraid to ask. This class is designed for those who are intimidated by the thought of making handmade piecrusts. Step-by-step hands-on instruction will teach students fail-safe techniques.

• Classic Blackberry Pie
• Double Chocolate Tart (rich chocolate filing in a deep dark chocolate crust)
• Free-Form Apple and Almond Tart 
• Pumpkin Pie with Brandied Whipped Cream

Harvest Moon Date-Night                              

November 20

Thursday, 6:30 PM, $90 or 2/$160

A harvest moon and romance is in the air. Autumn in the Northwest is a magical time, with our fall bounty harvested. Come out and prepare a flavorful, festive menu with local seasonal ingredients.

• Crab Bisque
• Salmon with Apple Beurre Blanc & Toasted Hazelnuts
• Saratoga Passage Pear Salad
• Stuffed Walla Walla Sweets  
• Backyard Blackberry Cobbler

december

Classes not currently scheduled.

Series Classes & Master Workshops —
winter 2008 - 2009

Sauce Like a Pro   

September 18, 25, October 2 

Thursdays, 6:30 PM

$375 for the 3 class series or $140/class

Openings for individual classes are currently available for individuals not participating in the workshop.

Learn from the professional chefs how to build sauces for meat, fish and poultry, the importance of reduction, seasoning and flavor enhancement.

How to Boil Water - the basics

October 1, 8, 15, 22

Wednesdays, 6:30 PM

$450 for the 4 class series $125/class

Openings for individual classes are currently available for individuals not participating in the workshop.

This fun, interactive series is designed for novice cooks, with an eye toward building great cooking skills for a lifetime — from knife skills to sauce making, we want you to cook well and cook often, all while enjoying the process. Let's begin!

Session 1 

Basic Knife Skills

• Food Safety
• How to Read a Recipe
• Terminology

Menu:

• Gazpacho
• Poached Chicken >> Wraps
• Everyday Rices
• Pear Sorbet

Session 2 

Kitchen Equipment & Tools

• Roasting Techniques

Menu:

• Roasting Techniques
• Perfect Roast Chicken
• Marvelous Mashed Potatoes
• Roasted Vegetables
• Luscious Lemon Pie or
• Crème Brulée

Session 3

Organization -- kitchen set up

• Mis en Place - Organizing for a recipe
• Timing
• Pan-Roasting Techniques

Menu:

• Sensational Salmon
• Pan-Roasted Chicken Breasts
•     (or Pork   Chops) with Pan Sauce
• Everyday Vegetables
• Roasted Potatoes
• Banana Bread Pudding or
• Bananas Foster

Session 4

Stocking your Pantry

• How to Measure
• Menu planning

Menu:

• Pasta sauces
• Vinaigrette
• Lemon Hearts

Cookwise  Techniques Master Series

$2,000

Tuesdays, 10:30 AM and 6:30 PM

This in-depth series is for those who are passionate about food and cooking. From knife skills and mis en place to velvety sauces, from succulent meat and poultry to exceptional eggs, we teach the science and techniques behind great cuisine in our exclusive hands-on series. The classes in this particular series are designed to be more intense than regularly scheduled group classes, more like a professional cooking school environment and syllabus. Hone your skills, brush up those talents, and have a great time!

• Knife Skills         September 16
• Soups & Stocks          September 23
• Sauté           September 30
• Everyday Sauces           October 7
• Classic Sauces           October 14
• Grill & Broil          October 21
• Roast          October 28
• Braise          November 4  
• Eggs          November 11  
• Fish          November 18  
• Shellfish          December 2
• Fruits & Vegetables       December 9  
• Potatoes, Rice & Grains December 16
• Pasta          January 6
• Wine Pairing          January 13
• Graduation          January 20

All classes are hands-on, including all materials and full meal during each session. Class time averages 3 to 3-1/2 hours.

Registration for individual classes on a space available basis at $140 per session.