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July 2010 Newsletter
From Culinary Events Northwest, LLC 425-231-9239
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Depot Café Excursion, Italian Desserts, Crepes,
and Cupcakes Make June
A Huge Success!
The late arrival of summer in the Northwest didn't
deter students from making June a busy month for Culinary Events NW as we were at
capacity or sold out for many of our classes.
Whether it was enjoying decadent Italian desserts, or flipping crepes or
making and decorating cupcakes a professional would be proud of, our guests enjoyed
working side by side with our chefs.
On June 22nd, Culinary Events NW and
30 of our students ventured to The Depot Café in Everett for a night of barbecue techniques
and tasting with owner/pitmaster Gil Ruiz.
It was the third excursion of the year and as with the others, it was
sold out well ahead of time. Pork
shoulder, brisket and ribs-- there was no meat left untouched by the smoker! Culinary Events NW is committed to supporting
small, locally owned businesses and invites you to visit Gil and his staff at
The Depot Café, located at 3201
McDougall Ave. in downtown Everett.
If you know of a business that
you'd like to see us visit, drop us a line at
425.231.9239 or email leslie@culinaryeventsnw.com
Our next excursion is the "Asian Market Tour" on
Thursday, August 26th. It will take us to Ranch 99 Market in Edmonds
where we will join Chef Pranee Halvorsen for a whirlwind review (and detailed
explanation) of Asian produce, spices, pantry staples, meat and fish. We will then purchase the items to create and
enjoy a Thai and Vietnamese Feast back at our Lynnwood Kitchen. Register today-while limited space is still
available.
Check out our New
Website!!!
Visit our freshly remodeled website at www.culinaryeventsnw.com See pictures of recent classes and chefs,
review upcoming classes and if you'd like, register online. Be sure to change any prior bookmarks on your
computer to reflect the new web location.
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Featured Recipe
GRILLED
T-BONE STEAKS
Although this
recipe is extremely simple, you need to be careful not to overcook the meat.
2 (1
1/2-inch-thick) T-bone steaks (3 lb total), flaps
cut off if necessary, at room temperature 30 minutes
1 1/2 to 2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
Special
equipment: an instant-read thermometer
Prepare grill
for cooking over medium-hot charcoal (moderate heat for gas). (If using a
charcoal grill, open vents on bottom of grill, then light charcoal. When
Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5
inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold
your hand there for 1 to 2 seconds; Medium-hot:
3 to 4 seconds; Low:
5 to 6 seconds. If using a gas grill, preheat
burners on high, covered, 10 minutes, then, if necessary, reduce to heat
specified in recipe.)
Pat steaks
dry and sprinkle all over with sea salt and pepper.
Grill steaks on lightly oiled grill rack, covered
only if using a gas grill, turning over once, until thermometer inserted
horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare,
9 to 11 minutes.
Transfer
steaks to a cutting board and let stand,
uncovered, 10 minutes before slicing. (Internal temperature will rise to
125-128°F while steaks stand.)
If
you aren't able to grill outdoors, steaks can be cooked in a hot lightly oiled
well-seasoned large (2-burner) ridged grill pan over moderately high heat,
turning over once, 12 to 14 minutes total. Let stand, uncovered, 10 minutes
before slicing. 4 servings.
Fresh
Grilled Vegetables
1 - Green
Zucchini sliced 3/8 inch thick on a Bias
1- Yellow
Zucchini Sliced 3/8 inch thick on a Bias
1 - Sweet Yellow onion, quartered and separated
6-8 med size
mushrooms brown or white
6-8 Fresh
shitake mushrooms
6-8 Fresh
asparagus tips
3 - Whole
garlic cloves, smashed
1/3 cup Olive oil
1-2 teaspoons
kosher salt
7-8 cranks of
fresh pepper
1 Tablespoon
balsamic vinegar
1 teaspoon sesame seed oil
Directions:
In large
stainless steel or glass bowl place cleaned and cut vegetables.
In a separate
bowl, whisk together olive oil and the other ingredients.
Drizzle oil
mixture over the vegetables, and gently toss with your hands to ensure all
vegetables are coated.
Cover and
refrigerate for about 30 minutes.
When your
grill is good and hot place vegetables on grill with tongs, let the vegetables
cook to desired tenderness and remove from heat and place on a serving platter.
Lightly
drizzle with oil mixture and serve.
Recipes courtesy of
Chef Chris Starkenberg-don't miss his class "Hot off the Grill",
Wednesday, August 11, 6:30-9:00 PM |
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Featured Chef: Darin Gagner
Chef
Darin has been in the kitchen trenches for the last decade, initially
splitting time between Washington and Oregon. Upon leaving the
Northwest, Darin spent time on the coast of Maine and fell in love with
the fresh seafood and organic farming movement there. Wanting to learn
more, he worked in some of the top restaurants in that region. In 2006,
Darin returned to Seattle, where he has continued to feed his curiosity
and appetite. He is currently working under Chef Carlos Caula at local
favorite, Carmelita.
Paella Party
(HANDS-ON, Class limited to 18)
Tuesday, August 17, 6:30-9:00 PM $55
Paella
is a well known Spanish rice dish that originated in its modern form in
the mid-19th century on the east coast of Spain. Many non-Spaniards
view paella as Spain's national dish. Paella is a Catalan word which
derives from the Old French word "paelle" for pan (referring to the
specialized shallow pan used for cooking paella.) This evening, Chef
Darin will introduce us to this amazing crowd pleasing dish as we assist
him in the kitchen working with the best shellfish, vegetables, rice,
herbs and spices we can find to create the ultimate Paella experience!
We'll then enjoy our paella with a Spanish Wine and Sangria tasting to
complete our adventure.
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Upcoming Classes
Cool Chocolate Sensations
Leslie Lightner - Director, Culinary Events Northwest
Wednesday, July 28, 6:30-8:30 PM $45
Sexy, sweet, smooth and chocolaty - these desserts have everything
going for them including little or no time in the oven. Just the
ticket during the warmest month in the Northwest. Chocolate Mint
Cheesecake; Double Chocolate Cream Pie; Chocolate Banana Trifle;
and Fresh Berries with White Chocolate-Sambuca Cream. Dive in!
Italian Summer Salads
Iole Aguero - Instructor, Culinary Tour Guide, Italy
Thursday, July 29, 6:30-8:30 PM $45
Italy's incredible climate gives produce intense flavor and a rainbow
of color. Purple eggplants, red tomatoes, meaty mushrooms and fat
olives, crushed to tapenade. Join Chef Iole this evening as she takes us
to her native Italy through glorious platters of lush salads, generously
garnished with beans, orzo, olives and herbs. Assorted Bean Salad with
Feta & Olives; Oven Roasted Tomato Pasta Salad; Orzo Salad; and
Tomato Arugula Salad.
Hot Summer Appetizers & Cool Cocktails
Conni Brownell - Chef/Owner, The Charmed Radish
Leslie Lightner - Director, Culinary Events Northwest
Wednesday, August 4, 6:30-9:00 PM $48
The perfect menu for a Northwest patio or garden gathering! Learn to
cook and bartend like the pros. Join Chef Conni and Chef Leslie for
an evening of appetizer and cocktail pairing. Many of these delicious
finger foods can be made in advance, allowing you to spend more time
outside with your guests and less in the kitchen. Grilled Shrimp with
Spicy Lemongrass-Chili Sauce; Charro Negro Cocktail; Chipotle-
Pork Sliders; Mango Tango Margarita; Gazpacho Salsa with Baked
Pita Chips; Smokey Corn & Tomato Bruschetta; Cajun Bloody Mary;
Stuffed Grilled Calamari; and Tamarind Punch.
Hot Off The Grill
Chris Starkenberg - Chef, Tugboat Captain, Cookbook Author
Wednesday, August 11, 6:30-9:00 PM $45
Enjoy all the creativity and good taste that make grilling so thrilling!
The mouth-watering possibilities are endless. Tonight, it's surf and turf
time. Grilled Salmon with Pesto and Herbed Breadcrumbs; Grilled Rib
Eye Carne Asada with Black Bean Mango Salsa; Grilled Broiler Prawns
with Peach Schnapps Garlic Butter; Grilled "South of the Border"
Chicken with Roasted Peppers; and Grilled Seasonal Fresh Fruit with
Homemade Ice Cream. Chef Chris will cover all the basics - grills,
tools and techniques.
Summer Soups
(Partial HANDS-ON, Class limited to 16)
Olaiya Land - Culinary Instructor/Chef, Olaiya
Land Catering
Thursday, August 12, 6:30-9:00 PM $48
Join Chef Olaiya in the kitchen this evening as we create outstanding
and deliciously simple soups featuring the best of our local produce.
Tips on choosing the freshest fruits and vegetables will be discussed
throughout. Zucchini-Pesto Soup; French Tomato Soup with Goat
Cheese Croutons; Creamy Corn & Avocado Soup; and Chilled Melon
& White Wine Soup with Basil Cream.
Paella Party!
(HANDS-ON, Class limited to 18)
Darin Gagner - Chef, Instructor
Tuesday, August 17, 6:30-9:00 PM $55
Paella is a well known Spanish rice dish that originated in its modern
form in the mid-19th century on the east coast of Spain. Many non-
Spaniards view paella as Spain's national dish. Paella is a Catalan
word which derives from the Old French word "paelle" for pan
(referring to the specialized shallow pan used for cooking paella.) This
evening, Chef Darin will introduce us to this amazing crowd pleasing
dish as we assist him in the kitchen working with the best shellfish,
vegetables, rice, herbs and spices we can find to create the ultimate
Paella experience! We'll then enjoy our paella with a Spanish Wine and
Sangria tasting to complete our adventure.
Northwest Peasant Gathering
(HANDS-ON, Class limited to 18)
Joel Garmoran - Chef/Culinary Instructor
Thursday, August 19, 6:30-9:00 PM $55
Fresh, local, seasonal ingredients in the hands of Chef Joel quickly
become inexpensive gourmet creations, guaranteed to please. We'll
assist Chef Joel in the kitchen and create fabulous "peasant faire" while
taking advantage of the best produce, herbs and fish the Northwest
has to offer this time of year. Chilled Corn Milk Soup; Lavender Peach
Salad with Wild Fennel & Radish; Pan Roasted Halibut with Hazelnut
Romesco; Sticky Carrots with Fried Dill & Stems; and Buttermilk-
Mint Panna Cotta with Macerated Rainier Cherries.
Asian Market Tour with Thai and Vietnamese Feast
Culinary Excursion!
(HANDS-ON, Class limited to 18)
Pranee Halvorsen-- Instructor, Culinary Tour Guide, Asia
Thursday, August 26, 6:00-9:00 PM $58
We'll start our adventure at Ranch 99 Market in Edmonds where we
will join Chef Pranee for a whirlwind tour (and detailed explanation) of
Asian produce, spices, pantry staples, meat and fish. Discover authentic fresh herbs, vegetables, sauce, condiments and ready to serve products. Once we've become familiar with the market, we'll purchase items for a Thai and Vietnamese feast that we'll create with Pranee back at our kitchen. The evening concludes with us enjoying an impromptu buffet featuring a "market fresh" inspired curry, salad, creative stir-fry dishes plus a few dipping sauces.. Don't forget to bring your own shopping list and grocery bags to stock up your pantry as well!
Ranch 99 Market
22511 Hwy 99, Edmonds, WA |
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Food Fact
 Strawberries,
Raspberries, Blueberries and Blackberries
These delicious northwest grown berries are
packed with antioxidants, protect your vision, improve memory, reduce inflammation,
aid your immune system, are full of fiber and taste better than any vitamin
supplement on the market. Eat a cup a
day for better health!
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