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UPDATE/SPECIAL ANNOUCEMENT
Hands-On Class: Mushroom Foraging
Sunday, April 03, 2011
10am-1pm & 6:00pm- 9:00pm
Open Kitchen is delighted to have Ray LaSala, President of the Mycological Association of Washington (MAW), join us as our Special Guest for the "Mushroom Foraging" class on Sunday, April 3 from 6-9 pm to share his unique culinary experiences with mushrooms! From the many varieties of mushrooms, their seasonality and locale, and the art of foraging for wild mushrooms. Together with Chef Instructor Jackson Yordon, who will provide hands-on "how to" cooking instructions and tips for the mushrooms of our area, this class will definitely be a special event not to be missed! There are still space available...register now!
Menu:Chanterelles, Oyster, Morels and More! Shiitake Mushroom Soup with Truffle Oil and Parsley; Beef Tenderloin with Morel Mushroom Sauce; Roasted Oyster Mushroom Flatbread with Duck Sausage and Roasted Tomatoes
Chef Jackson Yordon & Ray LaSala
$79
Register Now - AM Session
Register Now - PM Session
Hands-On Class: Spring into Easter-Cooking with Rabbit
Monday, April 04, 2011
10am-1pm & 6:30pm- 9:30pm
What better way to spring into Easter than discovering how to cook our furry little friend the Rabbit?
Menu: *Rabbit with Bacon, Mushroom White Wine Broth *Rabbit & Goat Cheese Tart
*Easter Chocolate Pecan Pie
Chef Kenneth Hughes & Chef Jackson Yordon
$89
Register Now - AM Session
Register Now - PM Session
Hands-On Class: Spring Savory & Sweet Tarts
Tuesday, April 05, 2011
10am-1pm & 6:30pm- 930pm
Join Chef Mia and Chef Jackson Yordon for a variety of sweet and savory tarts. Learn how to make, and take home, these recipes that will surely impress even your biggest foodie friends.
Menu: *Heirloom tomato tart with blue cheese and prosciutto
*Grilled leek, roasted mushroom, gruyere tart
*Blueberry, Strawberry, Blackberry & Cream Cheese Tart
*Apple Tarte Tatin
*Virginia Peach Crumble Tart
Chef Mia Kang
$79
Register Now - AM Session
Register Now- PM Session
Hands-On Class: Easter Brunch
Sunday, April 10, 2011
10am-1pm
What better way for family & friends to spend time with each other than by learning something new together? Join our Easter brunch class and learn how to perfect these classic dishes.
Menu: *
Poached Egg over Crab Cake with Red Pepper Cream
*Prosciutto Asparagus with Hollandaise
*Smoked Tomato Risotto
*Orange Creamcycle Cheesecake
Chef Jackson Yordon
$79
Register Now
Hands-On Class: Spices, Rubs & Marinades Oh My!
Monday, April 11, 2011
10am-1pm & 6:30pm- 930pm
Get a behind-the-scenes look at how Open Kitchen uses spices, rubs and marinades to perfectly enhance chicken, beef and veggies. Learn how to apply these techniques at home!
Menu: Lemon and Caper Marinated Grilled Chicken, Dry Rubbed Grilled Beef Tenderloin, Grilled Crooked Neck Squash and Zucchini, Grilled Caesar Salad and Grilled Pineapple Dessert
Chef Kenneth C. Hughes & Chef Jackson Yordon
$79
Register Now - AM Session
Register Now - PM Session
Hands-On Class: Spring Soups
Tuesday, April 12, 2011
10am-1pm
Classic techniques meet outstanding flavor for this locally sourced seasonal soup class. Learn these classic soups that can be enjoyed all year around by your friends and family alike; perfect for the home chef In all of us.
Menu: *Tomato Gazpacho
*Grilled Leek Vichyssoise
*Cauliflower Parma Soup
*Roasted Red Pepper Soup
Chef Jackson Yordon
$79
Register Now
Other classes during April
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