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October 2009 Newsletter
From Culinary Events Northwest, LLC 425-231-9239
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Dear Culinary Enthusiast,
Welcome to our monthly Culinary Events Northwest
Newsletter! Are you ready for the
ultimate in epicurean adventures? Then
read on to find seasonal recipes, a
current culinary class schedule, the latest in gadgets, and discount coupons!
Join Culinary Events Northwest owner, Leslie Lightner, as she
welcomes you to her exciting new location in Lynnwood! Hone your skills alongside
friends new and old in our beautifully designed, well-appointed kitchen. It
features spacious granite countertops and the finest appliances on the market.
Choose from a variety of
culinary classes for every taste and skill set. "Hands-On" and
Demonstration-style classes appeal to your unique level of participation.
Classes include but are not limited to: Basic Cooking Techniques,
Baking, Food Lifestyles, Health and Budget Menu Planning, and a myriad of
Fusion, Regional and Ethnically Inspired classes--enough to please the senses
and expand the palate. Peruse our class schedule below or visit our website
for a full listing, www.culinaryeventsnw.com. Be sure to use the coupon at the end of this
letter for your first class with us.
We offer dynamic private
classes, events, corporate teambuilding and catered affairs for those with
a passion for cooking, baking, eating and all things culinary! If you or
your group is seeking an interactive, entertaining, stimulating and fun
experience--then Culinary Events Northwest is the resource for you!
If
it's recipes you seek, please see our
fabulous fall recipes below. We'll
continue to offer new seasonal recipes, gadgets, fabulous wine pairings, local
chef updates, and coupons in our newsletters.
Our goal is to keep you informed about the latest in culinary happenings
around the Puget Sound.
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Upcoming Classes and Events!!
Call 425-231-9239 to reserve your seat todayClassic Thai Sauces
(HANDS-ON, Class limited to 16)
Pranee Halvorsen--Instructor, Culinary Tour Guide--Thailand
Tuesday, October 27, 6:30-9:00 PM $58
Learn all the classic Thai sauces while expanding your knowledge of
traditional Thai Cooking. Chef Pranee has a talent for taking the
cuisine of her country and presenting it simply--so even the most
novice home chef can create delectable Thai specialties any night of
the week. On the menu this evening: Pla Nuang Manao (steamed white
fish with lime-garlic sauce); Rama Rong Song (mixed Asian green with
chicken with lemongrass peanut sauce); Phoo Ja (crab cake with cucumber
salad and sweet chili sauce); Miang Kam (tidbit wrapped in Chapoo leaf
served with herb infused shrub); Por Pia Tod (spring roll with sweet
and sour dipping sauce); and Kao Man Gai (poached chicken served with
ginger garlic sauce and chicken-garlic flavored jasmine rice).
Latin Grill
(HANDS-ON, Class limited to 16)
Mark Schoenthaler-Owner, Chef, Rouxseattle
Thursday, October 29, 6:30-9:00 PM $55
It's time to think outside the burrito! There is much more to Latin
cuisine than our favorite Mexican food items. Join Chef Mark this
evening as he explores popular grill dishes from Cuba, Mexico, Spain
and Puerto Rico. On the grill: New York Steaks with Cilantro
Chimichurri; Mussels in Banana Leaves with Saffron Lemon Butter;
Chipotle Sweet Potato Salad; Grilled Red Onion and Orange Salad with
Smoked Paprika Dressing; Rum Barbequed Black Beans; and Olive Oil
Chocolate Cake.
Puget Sound Seafood Favorites
Chris Starkenberg - Chef, Tugboat Captain, Cookbook Author
Wednesday, November 4, 6:30-8:30 p.m. $48
Take a culinary tour of the Puget Sound with our very own Chef Chris!
This evening Chris will escort you through his favorite seafood recipes
featuring our exquisite local seafood; Puget Sound Seafood Chowder;
Shilshole Caesar Salad; Edmonds Steamer Clams; and Port Angeles Salmon
Oscar. Tips and techniques for choosing, cleaning, and storing your
favorite seafood items will be demonstrated and discussed throughout.
Chris's cookbooks will be offered at a discount for signing immediately
following the class. Knife Skills
(HANDS-ON, Class limited to 16)
Seppo Farrey--Chef and Best Selling Author
Thursday, November 5, 6:30-9:00 PM $55
Mastering basic knife techniques is the key to boosting your confidence
in the kitchen. Julienne, dice, chop, mince, and filet--Chef Seppo will
take you from mincing herbs to cutting whole chicken into manageable
parts. Bring your knives, no matter how simple or sophisticated they
may be, and an apron. You'll help prepare Lemon Cilantro Chicken Soup,
while trying out a variety of knives and new skills in this interactive
class. Tips for sharpening and caring for your knives will be
discussed throughout.
HOLIDAY OPEN HOUSE
Culinary Events NorthwestOpen House and Food Drive benefiting the Chicken Soup Brigade.3105 Alderwood Mall Blvd, Lynnwood WA
Friday, November 6, 4:30-7:30 PM FREE
Join
us for appetizers, liquid refreshments, cooking demonstrations, vendor
displays and fabulous door prizes. If you have not had the chance to
see our new space, this is the perfect time to do so and start your
holiday shopping for the culinarians in your life. We will offer
discounts on vendor merchandise and cooking classes. Our Open House is
an opportunity to embrace the spirit of the holidays and donate to the
Chicken Soup Brigade.
For more information about our food drive click here
Homemade Holiday Gifts
(HANDS-ON, Class limited to 16)
Olaiya Land-Culinary Instructor/Chef, Olaiya Land Catering
Tuesday, November 10, 6:30-9:00 PM $48
Create them now, give them throughout the season! Always well
received, these recipes are wonderful for holiday entertaining or for
hostess/ holiday gifts. Cherry-Pistachio Chocolate Bites;
Blueberry-Pecan Granola; Red Pepper Jam & Homemade Crackers; and
Rosemary Butter Cookies.
Call 425-231-9239 to reserve your seat today.
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Featured Recipes
Pears in Spicy
Caramel Sauce
For poached pears
4 juice oranges
1 lemon, halved
8 cups water
2 cups granulated sugar
6 firm-ripe Anjou pears
For caramel
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 1/2 cups heavy cream
1 whole clove
5 cardamom pods
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
2 (3-inch) cinnamon sticks
3 tablespoons chopped toasted almonds or hazelnuts
Poach pears:
Remove zest of oranges in strips with a vegetable peeler and cut away any white
pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and
add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems
attached, and add to pot.
Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid.
(Poached pears will continue to cook a bit as they cool.)
Make caramel:
Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over.
Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly
melted. Continue to cook, stirring occasionally with a fork, until a deep
golden caramel. Carefully pour in cream (mixture will bubble up and caramel
will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns,
and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is
reduced to about 1 cup, about 10 minutes. Pour sauce through a sieve into a
2-cup measure and cool to just warm.
Assemble dessert:
Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and
sprinkled with chopped nuts.
Notes: You can poach pears 2
days ahead and chill, covered, in poaching liquid. Bring pears to room
temperature before serving. Sauce may be made 2 days ahead and chilled.
covered. Reheat to warm before serving.
Makes 6 servings.
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Spicy Mulled Apple Cider with Calvados
3 cups apple cider
2 tablespoons firmly packed light brown sugar
3 whole allspice berries
1/4 teaspoon freshly grated nutmeg
4 whole cloves
Two 3-inch cinnamon sticks, broken into pieces
1/2 Granny Smith or other tart apple, cored and sliced thin
1/2 cup Calvados, or to taste
In
a saucepan stir together the cider, the brown sugar, the allspice, the
nutmeg, the cloves, the cinnamon pieces, and the apple, simmer the
mixture, covered, for 10 minutes, and stir in the Calvados.
Heat
the mixture over moderate heat until it is hot and discard the
allspice, the cloves, and the cinnamon. Divide the mulled cider among
heated mugs and garnish each drink with a few of the apple slices.
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Featured Gadget: The Chefn Flexicado
 This is an amazing but simple little gadget. Easy to use and clean. Peels and slices avocados of any size for a multitude of delicious uses. With avocados on sale all over town this is definitely going to become a favorite tool in your kitchen.
Available at many area establishments. For further information please click on the photo to go to the Chefn website. Chefn is a great local company located right in the heart of Seattle.
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