Blue Ribbon Class Schedules

Blue Ribbon classes take the challenge out of cooking and give you the tools to entertain with ease and style.

All Blue Ribbon classes provide:
Hands-on participation;
A sit-down meal including all dishes prepared in class;
Printed copies of all recipes covered in class

Essential Techniques: Beginning Cooking – 3 Part Series
Format: Instructional Intensive
Mondays, January 25, February 1 and 8, 2010
Chef Mark Schoenthaler
$95 each or $255 for 3 classes

This three part course is designed to teach essential cooking skills in a casual, fun and information packed format. Each week students will study approachable cooking methods, concepts, preparation tips, and technical skills that are fundamental to becoming a confident and creative home cook. Extensive knife skills and techniques will be covered throughout the classes as well as an interlude into mother sauces. Each class also includes basic baking, as students learn how to prepare simple and delicious home style desserts. The class is entirely hands-on and each student fully participates in the preparation of the recipes that are presented each week. Each lesson will conclude with good conversation and a sharing of cooking experiences as everyone sits down together to enjoy coffee and dessert. Join us in the kitchen to begin the delicious adventure that is: home cooking!

Essential Techniques: Beginning Cooking Class
Monday, January 25, 2010
6:30 - 9:30 pm
Chef Mark Schoenthaler

This class covers dinners that are comforting and easy to prepare. The comfort foods will be taken to a new level, as Chef Mark puts his spin on them. These recipes illustrate basic knife skills such as how to chop and dice like a chef and also cover a variety of basic cooking techniques.

Menu:

Carrot Orange Cilantro Soup
Roasted Chicken Pot Pie with a Cornmeal Cheddar Cheese Crust
3 Meat Meatloaf with Red Eye BBQ Sauce
Potato Gatto
Grilled Asparagus with a Tarragon Aioli
One Bowl Olive Oil Chocolate Cake with Chocolate Ganache

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Essential Techniques: Beginning Cooking Class
Monday, February 1, 2010
6:30 - 9:30 pm
Chef Mark Schoenthaler

In a very approachable manner, this class will teach some basic ethnic dishes from the cuisines of Mexico, Thailand, and the Mediterranean.

Menu:

Chicken Tortilla Soup
Pad Thai
Pork Tenderloin with Pineapple Mojo
Semolina Gnocchi with Béchamel
Chipachole Clams and Chorizo in a Smoked Paprika Sauce
Tres Leche’s 3 Milk Cake

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Essential Techniques: Beginning Cooking Class
Monday, February 8, 2010
6:30 - 9:30 pm
Chef Mark Schoenthaler

Learn to prepare recipes that are easy, yet elegant enough for company or a special dinner.

Menu:

Salmon Snuggled in Puff Pastry with a Dill Sauce
Beef Tenderloin Pan Seared With a Green Peppercorn Sauce
Parmesan Crusted Halibut
Harcot Verts with a Cilantro Pesto
Braised Carrots in Marsala Wine
Baked Alaska with a Mocha Sauce
Poached Pears in Red Wine

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One Day Thai Experience:
Asian Market Adventure and Thai Cooking Class
Format: Cooking Party
Sunday, February 7, 2010
10:00am – 4:00pm
$150 per person

Explore the Asian market with Chef Pranee Khruasinit Halvorsen and learn how to shop for and stock up on Thai and Vietnamese staple ingredients. You’ll discover authentic fresh herbs, vegetables and cooking utensils that are all essential to Thai cooking. We’ll start at Viet Wah Supermarket in the International District. Then Chef Pranee will lead you in a completely hands-on Thai cooking lesson in the kitchens at Blue Ribbon Cooking School. We’ll finish the day with the Thai feast that you prepare. Chef Pranee, a charming and authentic Thai cooking instructor, has been cooking and teaching for decades in the Puget Sound area.

Menu:

Yum Neua
(beef mint salad served with sticky rice)

Tom Kha Gai
(chicken coconut soup with galangal and lemongrass)

Phad Thai Ja
(stir-fried rice noodles with tofu, Phad Thai sauce and goodies)

Gai Phad Med Manuang
(stir-fry spicy chicken with cashew nut)

Kley Buad Chee
(banana in warm coconut milk)

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Culinary Destinations: Introduction to Indian Cooking
Format: Cooking Party
Monday, February 8, 2010
6:30 - 9:30 pm
Chef Julie Little
$95 per person

With a few basic techniques and an introduction to the spices in Indian cuisine,you can cook your own Indian Food at home. You’ll be surprised how easy it is! Chef Julie Little lived in Southeast Asia for 7 years and studied with Indian chef Savita Apte. She’ll teach you how to prepare an Indian banquet for your friends and family, what spices to stock in your pantry, how to make your own Garam Masala, Indian curry, Raita, Indian Breads, Poppadums, Vindaloo, Tandoori, Biryani, Rice and more!

Menu:

Cocktails
Ginger Cosmopolitan
La Tamarinda
Magno Lassi (non-alcoholic)

Main Course
Curried Puff Appetizers Onion Bhajas
Chicken Curry
Lamb Biryani
Everyday Pork Vindaloo
Tandori Fish
Indian Style Vegetables
Mint Raita
Orange Cucumber Raita
Zeera Aloo (Potatoes with Cumin)
Poppadum (fried lentil crackers)
Dahl

Dessert
Mango Saffron Soufflé

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Cooking for Two: A Valentines Day Special Event
Saturday, February 13, 2010
6:30 - 9:30 pm
$155 per person

A saucy and succulent event for couples here in our kitchens at Blue Ribbon Cooking School. There’s no better way to celebrate this romantic day for two than to learn to cook together. Enjoy a full evening of preparing a memorable meal together and then indulging in your creations as you dine at a waterfront dining table complete with candles, roses and ambiance. We’ll also supply instruction by our professional chef instructors, a full service six-course dinner, spectacular Northwest wines for each course, aprons and a recipe packet!

Menu:

Appetizer
Oysters with Champagne Cream Sauce

First Course
Cognac Poached Fig Salad topped with Marinated Goat Cheese and Hazelnut Lace

Seafood Course:
Succulent Lobster Tail dripping with Macadamia Nut Butter Sautéed Winter Greens

Palate Cleanser
Lavender Sorbet paired with Rose Champagne

Main Entrée
Flaming Fillet Mignon with a Port Reduction Sauce and Flambéed Pears
Gorgonzola Leek Crème Brulee
Brussel Sprouts with Pancetta and Orange Zest

Valentine’s Day Dessert Duo:
Caramelized Apple and Basil Tarte Tatin with Vanilla Bean Ice Cream
Hazelnut Chocolate
Blue Ribbon Coffee

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An After-Dinner Valentine’s Event
Dessert Wine Tasting and Chocolate Truffle Workshop
Saturday, February 13, 2010
9:30 – 11:30 pm
$70 per person

You can’t get more decadent than handmade fine chocolates and exquisite dessert wines! Get elbows deep in chocolate with your sweetheart as you create delicious handmade truffles. (Each couple will take home a box of one dozen handmade truffles that they create in class.) After your truffle escapade, you’ll adventure together into a dessert wine tasting, pairing different chocolate grades with a variety of dessert wines, including:

Late Harvest Wines
Red and White Ports
Muscats and Rieslings
Champagne and Sparkling Wines

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Culinary Destinations: Latin Flavors
Format: Cooking Party
Monday, February 15, 2010
6:30 – 9:30 pm
Chef Mark Schoenthaler
$95 per person

Experience the warmth and flavors of Latin American cuisine with Chef Mark Schoenthaler. This class is an excellent collection of imaginative recipes, spices and techniques from Latin America. Learn how to create that distinct Latin American flavor utilizing main ingredients that you are already familiar with. Chef Mark will show you how to use the magic in rubs, marinades, mojitos and salsa’s to turn an ordinary dish into a Latin superstar.

Menu:

Watermelon Strawberry Cooler
Pork Tenderloin with Pineapple Mojo
New York Steaks with Cilantro Chimichurri Sauce
Mussels in Banana Leaves with Saffron Lemon Butter
Chipotle Sweet Potato Salad
Grilled Red Onion and Orange Salad with Smoked Paprika Dressing
Rum Barbecued Black Beans
Pine Nut Cardamom Sand Cookies

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Kid’s in the Kitchen: Asian Favorites
President’s Day
Monday, February 15, 2010
9:00am -– 5:00pm
$150 per person

We’ve taken the most popular dishes from a variety of Asian cuisines to create a spectacularly delicious and fun day of cooking and eating. Learn to make your favorite Asian foods with our professional chefs and then you can make them at home anytime - to simply enjoy them or to impress your family and friends. A delicious and educational way to spend your day off!

Menu:

Pot Stickers
Egg Rolls
Vietnamese Spring Rolls
Pad Thai
Vegetable and/or Fish Sushi Rolls
Chicken Yakisoba
Beef Teriyaki
Fried Rice
Fortune Cookies
Chinese Almond Cookies

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Essential Techniques: Classic Blue Ribbon Recipes
Format: Cooking Party
Tuesday, February 16, 2010
6:30 - 9:30 pm
$95 per person

We’ve had our doors open for 15 years and have had the pleasure of hosting thousands of events and guests during that time. This evening will highlight classic favorite recipes that our guests continue to choose time after time - regardless of the new additions we make to our menus seasonally. This selection of recipes also nicely incorporates quite a variety of different culinary techniques. You’ll learn aioli, deglazing, pan sauces, compound butter, emulsification of dressing, searing, frying, sautéing, flambéing, caramelizing, and blanching. You’ll also learn how to make custard, use a ricer, make gnocchi from scratch, and use puff pastry dough. This promises to be a fun-filled, as well as a very educational, evening.

Menu:

The Best Dungeness Crab Cakes with Chipotle Aioli
Touch of Grace Biscuits with Cherry Chambord Butter
Prosciutto and Gruyere Puff Pastry Pin Wheels

Blue Ribbon’s Romaine, Watercress and Radish Salad with Fresh Lemon Vinaigrette
Ginger Squash Soup

Free-Range Plank-Roasted Mushroom-Stuffed Chicken Breast
Cider Glazed Pork Tenderloin with Flambéed Apples and Walla Walla Sweet Onions
Traditional Steak au Poivre
Puff Pastry-Wrapped Salmon and Soubise Sauce

Sweet Potato Gnocchi with Brown Butter Sage Sauce
Sage and Cheddar Mashed Potatoes

Volcano Green Beans
Herb Tossed Tomato Grille

Liquid Chocolate Cake with Caramel Sauce
Poached Pears filled with Crème Brulee

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Classic Comfort Food with a Sophisticated Twist
Format: Instructional Intensive
Wednesday, February 17, 2010
6:30pm – 9:30pm
Chef Mark Schoenthaler
$95 per student

Sometimes food is all about warmth and comfort. In this class you’ll learn how to make some of your beloved favorites from childhood with some new twists. It’s sure to make your comfort food cravings feel much more grown-up and sophisticated enough for guests. Chef Mark’s menu highlights classic dishes that he’s made unique and special with extra details and/or flavorings. It’s full of food that is comforting and familiar and will, at the same time, introduce you to some tasty new dishes that you’ll make time and time again.

Menu:

Oven Fried Chicken with Mushroom Pan Sauce
Classic Stuffed Bell Peppers with Smoked Mozzarella and Basil
Lamb and Eggplant Pastitsio
Scalloped Potatoes with Blue Cheese and Hazelnuts
Butter Lettuce Salad with Spicy Chipotle French Dressing
Brioche Bread Pudding with Custard Sauce

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Culinary Destinations: English Cuisine – Wholesome Comfort Food & Lager Tasting
Format: Cooking Party
Monday, February 22, 2010
6:30pm – 9:30pm
Chefs Phil Webster and Julie Little
$95 per person

English cuisine has been witnessing a strong revival in recent times due to celebrity chefs such as Nigella Lawson and Jamie Oliver who have turned the spotlight back on traditional cuisine which has always incorporated fresh, local produce, livestock, seafood and seasonal ingredients. While traditional English food lacks the subtle elegance of French cuisine and the feistiness of Indian curries, it's no culinary pushover. English food is hearty and comforting, robust and enduring - it has survived the industrial revolution, two World Wars, tough times and even snobbery. The most endearing thing about traditional English cuisine is that it qualifies as comfort food and it's as wholesome as it is filling.

Menu:

Traditional Fish and Chips wrapped in Newspaper
Steak n’ Kidney Pie
Toad in a Hole with Yorkshire Pudding
Bangers and Mash
Sheppard’s Pie
Mashed Peas
Pureed Rutabaga Chutney
English Trifle

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A Blue Ribbon Special Event
Cooking with Pinot Noir: A Seductively Voluptuous Five-Star Menu
Monday, February 22, 2010
6:30pm – 9:30pm
Chef Mark Schoenthaler
$125 per person

Join us as we raise the bar and offer an incredibly delicious and sophisticated menu of dishes created with Pinot Noir as an ingredient. Pinot Noir is one of the world's most versatile food wines with a light to medium body, an aroma reminiscent of black cherry, raspberry, currants and at times a notable earthy or wood flavor. It’s well-suited to poultry, beef, fish, ham, lamb and pork and can also play well with creamy sauces and spicy seasonings. Spend an evening with Blue Ribbon discovering the incredible versatility of cooking with Pinot Noir and indulging in a Five-Star feast that you’ll be working with our chefs to create.

Menu:

Scallops with Thyme-Scented Buerre Rouge
Smoked Duck with Pinot Noir Braised Onions on Garlic Toast

Pinot Poached Pears with Bleu Cheese, Baby Arugula, Apple Cider Vinaigrette and Candied Pecans

Stracotto of Salmon Braised in Pinot Noir with Traditional Italian Polenta
Provencal Pinot Noir Braised Rabbit
Herbed Lamb Chops with Pinot Noir Sauce
Breast of Duck with Pinot Noir, Pears and Rosemary
Truffled Pinot Noir Risotto with Parmesan Broth

Granita of Pinot Noir with Fresh Berries

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Singles Class: Heat up the Night!
Format: Cooking Party
Friday, February 26, 2010
6:30 - 9:30 pm
$95 per person (Bring a friend for half price!)

We thought a single’s cooking class would be a fun idea. Little did we know how popular it’d be. What started as one class has become a series due to popular demand. Come sip some wine and heat things up in the kitchen! Sign up early. Our last class sold out at a feverish pace!

In this class you’ll explore Thai, Vietnamese, Burmese and Malaysian cuisine with Chef Julie Little. The Asian continent encompasses some of the world’s very best and freshest cuisine. No where else on earth will you find such a combination of fire and spice, and unbelievably delicious food. Southeast Asian Cuisine is a new world of flavors, textures, and uncomplicated techniques that has been hidden away for far too long. Here the ingredients shine! All you need is a lesson in how to combine them to create delicious and easy to prepare food at home.

Menu:

Spicy Prawns with Asian Dipping Sauce
Curry Puffs
Marinated Pork Skewers (Thailand)
Beef with Bamboo Shoots (Burma)
Phad Thai (Thailand)
Singapore Hawker Fried Rice (Singapore)
Gado Gado: Indonesian Vegetable Salad with Peanut Sauce (Indonesia)
Vietnamese Salad Rolls (Vietnam)
Rich Chicken Coconut Curry (Malaysia)
Dessert - Mango Soufflé (India)

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Culinary Destinations: My Big Fat Greek Feast with Ouzo Tasting
Format: Cooking Party
Monday, March 1, 2010
6:30 - 9:30 pm
Chef Julie Little
$95 per person

Anytime is the perfect time to enjoy Greek cuisine! Your Chef Instructor, Julie Little, has studied Greek cuisine and traveled throughout Greece exploring the cuisine, ingredients, recipes, people and culture. Julie's joy in teaching Greek food is sharing delicious fresh tastes and flavors from the land, using direct, uncomplicated techniques. Roll up your sleeves and join us for a Big Fat Greek Feast and some Ouzo!

Menu:

Hummus and Melitzanosalata (Eggplant Salad) with Olive Bread
Skordalia (Garlic and Potato Puree)
Saganaki (Fried Cheese Flambéed with Ouzo)
Moussaka (Greek Style Lasagna)
Patzaria Me Yiaourti (Beet Yogurt Salad)
Santorini Style Keftedes (Lamb Meatballs)
Piperies Florinis (Grilled Red Peppers)
Bourani (Baked Cinnamon Tinged Rice and Tomato)
Iman Baylidi (Stuffed Eggplant)
Xifias Souvlaki (Swordfish Kebobs)
Kotopoulo Psito Lemonata (Classic Roasted Chicken with Lemon, Herbs and Potatoes)
Kourabeithes (Greek Almond Butter Cookies)
Bakalava (Honey-Nut Pastry)

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Essential Techniques: Mastering the Art of French Cooking - Menu One
Format: Instructional Intensive
Monday, March 1, 2010
6:30 - 9:30 pm
Chef Mark Schoenthaler
$95 per person

Rarely are we able to say with certainty that a book is at the top of its subject in regard and quality. "Mastering the Art of French Cooking" by Julia Child is certainly in that most unique position. With recipes taken directly from Julia's classic text we'll create an impressive menu. We invite you to join us in the kitchen, roll up your sleeves, and indulge yourself in this classic French cuisine.

Menu:

Sole Meuniere
(Filet of Sole served with Brown Butter Sauce and Lemon)
Potage a Parmentier
(Leek and Potato Soup)
Blanquette De Veau par Mousseline de Purée de Pommes de Terre par Ail
(Savory Veal Stew with Mousseline of Garlic Mashed Potatoes)
Espadon Provencal
(Swordfish Steaks with Wine, Tomatoes and Herbs)
Gateau de Crepes a la Florentine
(Crepes with Spinach and Cheese)
Mousseline au Chocolat
(Chocolate Mousse)

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Culinary Destinations: Classic French Bistro
Format: Cooking Party
Monday, March 8, 2010
6:30 - 9:30 pm
Chef Mark Schoenthaler
$95 per person

If you enjoy traveling to France or dream about visiting someday, you’ll love these robust French meals that will bring a touch of the French bistro to your home kitchen. Rustic, down to earth food, simply yet beautifully prepared is what French Bistro Food is all about. These recipes are easy to make after work or for company to create a satisfying meal. Join Chef Mark Schoenthaler in the kitchen as he puts his talented spin on these delicious classics.

Menu:

Frisee Salad with Lardons and Poached Egg
Steak and Frites
Filet of Sole Meuniere
Croque Monsieur & Madame (Grilled Sandwiches)
Coq Au Vin (Chicken cooked in Red Wine)
Steamed Mussels with Sausage Tomatoes and Paprika
Coquilles Saint Jacque (Scallops with Veloute Sauce)
Duchess Potatoes
Ginger Burnt Cream
Floating Islands

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The Family That Cooks Together...
Sunday, March 14, 2010
2:00 - 5:00 pm
Chef Julie Little
$100 per 1 adult and 1 child

Join Chef Julie Little for an entertaining, fun, and educational afternoon as she shares recipes that are simple enough to please kids, refined enough to satisfy parents, and easy enough for everyone to roll up their sleeves and help make. This is food you and your kids will want to eat every day-and not a smiley-face pizza in sight! While dinner may frequently be over all too soon-cut short by homework, practice, or bath time-preparing meals together in the kitchen can help you steal a little more time with your kids. The kitchen is warm, the pace relaxed, and the conversation easy.

Menu:

Fresh Homemade Pasta with Tomato Ragu and Carbonara Sauce
Pesto Stuffed Roasted Chicken Breast
Caesar Salad with Homemade Crispy Croutons
Petite Peas Served in Tomato Cups
Phyllo Wrapped Asparagus
Carrots Vichy
Crème Brulee
Liquid Chocolate Cake

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Culinary Destinations: Magical Moroccan
Format: Cooking Party
Monday, March 15, 2010
6:30 - 9:30 pm
Chef Julie Little
$95 per person

The foods of Morocco take great advantage of the natural bounty and since Morocco has resided at the crossroads of many civilizations for centuries, Moroccan cuisine has many influences - Arab, Berber, Moorish, Middle Eastern, Mediterranean, African, and Jewish. Come learn some new techniques and indulge in a Moroccan Diffa (feast) as Chef Julie introduces us to the most loved dishes of this region.

Menu:

Zaulouk (Eggplant Puree with Pita)
Harira (Ramadan Soup of Fava, Lentils and Lamb)
Chlada Markad (Roasted Pepper, Preserved Lemon and Parsley Salad)
Hezzu BLimmoun (Diced Carrots with Cinnamon-Orange Dressing)
Serbha Del Hdraree (Ratatouille with Dates)
Matisha Mhassela (Spiced Tomato and Honey Coulis)
B’steya (Sweet Chicken Phyllo Pie)
Tagine (Lamb and Prune Stew. Couscous Variations)
M’hanncha (Almond Paste Phyllo Dessert)

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Cooking with Cabernet: The Magnificent and Charming King of Red Wines
Format: Cooking Party
Monday, March 15, 2010
6:30 - 9:30 pm
$95 per person

Cabernet can mature into a most complex and full-bodied red wine. Its flavors are comfortably paired with simple grilled meats as well as more complex dishes. Delightful on its own, it can undoubtedly work magic when added to the right flavors in a dish. In this class we'll be cooking with cabernet in a variety of exquisite recipes, from hearty meats dishes to desserts. Join us as we uncover the secrets of utilizing wine in your cooking to create more sophisticated flavors. We'll also be tasting a variety of Cabernets from across the globe.

Menu:

Whole Roasted Beef Tenderloin with Cabernet Sauvignon Sauce
Herb Rubbed Duck with Sage and Cherry Cabernet Sauce
Orange-Infused Turkey Breast with Mulled Cabernet Cranberry Sauce
Mediterranean Red Snapper and Yukon Gold Potatoes with Reduced Cabernet Sauce and Kalamata Olives
Sour Cherry Risotto with Cabernet, Almonds, Lemon Zest and Ribbons of Winter Kale
Vanilla Poached Pear and Cabernet and Chocolate Sauce
Cabernet-Caramel Apples

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Date Night Couples: Traditional Italian Nights with Italian Wine Tasting
Saturday, March 20, 2010
6:30 - 9:30 pm
$150 per couple

We’ll begin with a couple of Italian-inspired cocktails and a traditional antipasta platter. An authentic Italian meal is an event with different courses all designed to blend flavors and textures for the best eating experience. Dining "Italian style" is all about sitting down together around the table and is as much about enjoying the companionship of friends and loved ones as it is about enjoying a delicious meal. Join us to indulge in and learn an authentic and impressive Italian menu, sip some new cocktails and make new friends.

Menu:

Cocktails
Bellini
Limonce Limon

Appetizers
Blue Ribbon’s Antipasti Platter: Gourmet Cheese, Cured Meats, Marinated Vegetables & Housemade Spreads
A Trio of Crostini: Chickpea and Mint, Anchovies and Garlic, and Traditional Caprese

Salad
Tossed Green Salad with Lemon and Chives

Pasta Course
Homemade Spaghetti with Mussels and Light Tomato Sauce

Entree
Whole Grilled Fish stuffed with Fresh Herbs
Chicken Picatta
Rosemary Roasted New Potatoes
Grilled Italian Vegetables

Dessert
Fig Honey and Pine Nut Tart with Lemon Infused Crème Fraise
Blue Ribbon Coffee

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Essential Techniques: Beginning Cooking - 3 Part Series
Format: Instructional Intensive
Mondays, March 22, 29 and April 5, 2010
Chef Mark Schoenthaler
$95 each or $255 for 3 classes

This three part course is designed to teach essential cooking skills in a casual, fun and information packed format. Each week students will study approachable cooking methods, concepts, preparation tips, and technical skills that are fundamental to becoming a confident and creative home cook. Extensive knife skills and techniques will be covered throughout the classes as well as an interlude into mother sauces. Each class also includes basic baking, as students learn how to prepare simple and delicious home style desserts. The class is entirely hands-on and each student fully participates in the preparation of the recipes that are presented each week. Each lesson will conclude with good conversation and a sharing of cooking experiences as everyone sits down together to enjoy coffee and dessert. Join us in the kitchen to begin the delicious adventure that is: home cooking!

Essential Techniques: Beginning Cooking - Class One
Monday, March 22, 2010
6:30 - 9:30 pm
Chef Mark Schoenthaler
$95 each or $255 for 3 classes

This class covers dinners that are comforting and easy to prepare. The comfort foods will be taken to a new level, as Chef Mark puts his spin on them. These recipes illustrate basic knife skills such as how to chop and dice like a chef and also cover a variety of basic cooking techniques.

Menu:

Carrot Orange Cilantro Soup
Roasted Chicken Pot Pie with a Cornmeal Cheddar Cheese Crust
3 Meat Meatloaf with Red Eye BBQ Sauce
Potato Gatto
Grilled Asparagus with a Tarragon Aioli
One Bowl Olive Oil Chocolate Cake with Chocolate Ganache

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Essential Techniques: Beginning Cooking - Class Two
Monday, March 29, 2010
6:30 - 9:30 pm
Chef Mark Schoenthaler
$95 each or $255 for 3 classes

In a very approachable manner, this class will teach some basic ethnic dishes from the cuisines of Mexico, Thailand, and the Mediterranean.

Menu:

Chicken Tortilla Soup
Pad Thai
Pork Tenderloin with Pineapple Mojo
Semolina Gnocchi with Béchamel
Chipachole Clams and Chorizo in a Smoked Paprika Sauce
Tres Leche's 3 Milk Cake

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Essential Techniques: Beginning Cooking - Class Three
Monday, April 5, 2010
6:30 - 9:30 pm
Chef Mark Schoenthaler
$95 each or $255 for 3 classes

Learn to prepare recipes that are easy, yet elegant enough for company or a special dinner.

Menu:

Salmon Snuggled in Puff Pastry with a Dill Sauce
Beef Tenderloin Pan Seared With a Green Peppercorn Sauce
Parmesan Crusted Halibut
Harcot Verts with a Cilantro Pesto
Braised Carrots in Marsala Wine
Baked Alaska with a Mocha Sauce
Poached Pears in Red Wine

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Gourmet Vegetarian Celebration Feast
Format: Cooking Party
Wednesday, March 24, 2010
6:30 - 9:30 pm
Chef Dawnula Koukol
$95 per person

Vegetarian cuisine can be full of bold and exciting flavors. This class will transform your view if you think “bland and boring” when you contemplate vegetarian cuisine. Chef Dawnula will focus on the art of delicious (and healthy) vegetarian cooking drawing from a rich diversity of ethnic cuisines. Along the way, she’ll introduce you to several wonderful dishes that will become family favorites in your home. Formerly the catering chef at Café Flora in Seattle, Dawnula Koukol started her culinary career at age 12 in a small café. In the last 20 yeas she has gained experience in French, Cajun, Italian, Spanish, Pan-Asian and world vegetarian cuisines.

Menu:

Corn Souffle Stuffed Tomatoes
Tartlets with Red Onion Confit and Pistachios
Warm Chickpea and Arugula Salad with Preserved Lemon Vinaigrette
Oregano-Layered Phyllo Triangles Filled with Spring Leeks, Le Puy Lentils and Maytag
Blue Cheese served with a Porcini-Walnut Sauce
Dijon Grilled Asparagus
Mashed Purple Potatoes
Mini Pavlova with Fresh Berries and Lime Curd

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Easter Sweets Workshop (with Italian Pasta Dinner)
Format: Cooking Party
Tuesday, March 30, 2010
6:30 - 9:30 pm
Chocolatiers Bill Fredericks and Elizabeth Peckham
$95 per person (or sign up with a friend for $75 each)

Join us and learn how to create your own hollow chocolate bunnies and a hollow egg filled with truffles. You'll learn a duo of truffles, a molded truffle and a hand-made truffle, made from two different ganaches. You'll be sampling as you create. and leave the mess for us! Each student will take home a hollow chocolate bunny, a truffle-filled hollow chocolate egg and 12 molded chocolate truffles and leave the mess for us! You'll enjoy a Blue Ribbon catered Italian pasta dinner to wash down all the chocolate with!

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Culinary Destinations: A Taste of Thailand - Classic Cuisine
Format: Cooking Party
Tuesday, March 30, 2010
6:30 - 9:30 pm
Chef Pranee Halvorson
$95 per person

What makes Thai food so uniquely different from other Southeast Asian cuisines? Pranee will compare and contrast traditional cooking techniques, the use of ingredients and the flavor profiles of Thai cooking. Travel deep into the heart of Thai cuisine with exotic ingredients such as galangal, lemongrass, Kaffir lime leaves and Thai chilies. You’ll learn to create bold, pungent flavors of classic Thai dishes by balancing sweet, sour, salty and spicy flavors.

Menu:

Satay Gai
Grilled Marinated Chicken on Skewer served with Peanut Sauce and Cucumber Salad

Tom Yum Goong
Hot and Sour Soup with Prawns, Kaffir Lime Leaf and Lemongrass

Gaeng Keow Wan
Halibut in Green Curry with Thai Eggplants and Basil Leaf served with Rice Noodles or Jasmine Rice

Phad Thai
Chantaboon Rice Noodles Stir-Fried in Tamarind and Palm Sugar Sauce with Sweet Relish

Phad Pak Rum Mit
Stir-Fried Mixed Vegetable with Oyster Sauce

Kao Neow Mamuang
Sticky Rice and Mango

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Essential Techniques: Mastering the Art of French Cooking - Menu Two
Format: Instructional Intensive
Monday, April 12, 2010
6:30 - 9:30 pm
Chef Mark Schoenthaler
$95 per person

Rarely are we able to say with certainty that a book is at the top of its subject in regard and quality. "Mastering the Art of French Cooking" by Julia Child is certainly in that most unique position. With recipes taken directly from Julia's classic text we'll create an impressive menu. We invite you to join us in the kitchen, roll up your sleeves, and indulge yourself in this classic French cuisine.

Menu:

Soupe a l'oignon Gratine (onion soup)
Steak au Poivre (tenderloin of beef with pepper brandy sauce)
Filet of Sole Bonne Femme
Crepes a la Piperade (crepes with peppers, onions, tomato and cheese)
Chou-Fleur a la Mornay Gratine (cauliflower au gratin with cheese)
Reine De Saba (chocolate almond cake)

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We Love Shellfish!
Format: Cooking Party
Monday, April 12, 2010
6:30 - 9:30 pm
Chef Suzanne Hunter
$105 per person

Once you've tasted fresh shellfish, its flavor will have you hooked. We love shellfish not only because it tastes good and is good for us, but it also only takes minutes to prepare. Shellfish will fit anywhere on your menu - whether you're looking for a gourmet appetizer or you're creating a delicious main course. If you love shellfish but those shells always make you scratch your head when it comes to preparation, this class is for you. Or if you are simply looking for delicious shellfish recipes, this class is for you. Our mouth-watering recipes from around the globe are sure to please every shellfish lover! Oysters, mussels, shrimp and clams.learn how to shop for, clean, and prepare them in an incredibly delicious variety of ways.

Menu:

Oysters with Champagne Cream Sauce
Shrimp with Ginger and Mango
Gazpacho with an Island of Crabmeat and Chive
Shrimp Martini with an Almond Pepper Sauce
Scallops Puff Pastry
Hot Mussels with Sake and Ginger
Clams and Leek Linguini
Cold Mussels Mediterranean with Garlic, Peppers and Parsley
Lemon Chive Butter Lettuce Salad
Honey Madeleines

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Culinary Destinations: Chinese Cuisine
Format: Cooking Party
Monday, April 19, 2010
6:30 - 9:30 pm
$95 per person

Learn how to master some of your favorite Chinese dishes. Chinese food is a very popular take-out, but now you'll be able to easily prepare it right in your own kitchen. Often overlooked is the fact that most classic Chinese cuisine is inherently healthful because of its reliance on vegetables, vegetable oils, stir-frying, and fat-free condiments. Come join us on a culinary journey to China. Be sure to bring your appetite!

Menu:

Pot Stickers
Egg Rolls
Chicken Lo Mein
Combination Fried Rice
Mu Shoo Pork with Mandarin Pancakes
Shrimp Fu Yung
Sweet and Sour Spare Ribs
Szechuan Beef
Chinese Broccoli with Oyster Sauce
Homemade Fortune Cookies

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More Essential Techniques: A Second Beginner Series (2 Part Series)
Format: Instructional Intensive
Mondays, April 19 and April 26, 2010
Chef Mark Schoenthaler
$95 each or $175 for both classes

In this two part series, we'll cover more sophisticated techniques and recipes than are covered in the Original Essential Techniques Beginner's Series, while still maintaining approachability for students with little to no cooking experience, as well as students that are kitchen-comfortable. These recipes cover different fundamental concepts, cooking methods, preparation tips, and technical skills. Knife skills and techniques will be covered. This class is entirely hands-on and each student fully participates in the preparation of the recipes that are presented each week. Each lesson will conclude with good conversation and a sharing of cooking experiences as everyone sits down together to enjoy coffee and dessert. Join us in the kitchen to begin the delicious adventure that is: home cooking!

More Essential Techniques: A Second Beginning Cooking Class Series - Class One
Format: Instructional Intensive
Monday, April 19, 2010
6:30 - 9:30 pm
Chef Mark Schoenthaler
$95 each or $175 for both classes

Menu:

Prawn Ceviche Stuffed in Sweet Cherry Red Peppers
Alsatian Cheese, Onion and Bacon Tart
Vietnamese Chicken Salad
Beef Wellington with Sauce Madera
Cold Crab Towers
Grand Mariner Souffles with Cream Anglaise

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More Essential Techniques: A Second Beginning Cooking Class Series - Class Two
Format: Instructional Intensive
Monday, April 26, 2010
6:30 - 9:30 pm
Chef Mark Schoenthaler
$95 each or $175 for both classes

Menu:

Shaved Apple Rolls Stuffed with Crab Salad Garnished with Truffle Oil and Black Salt
Stuffed Veal Loin with Sweet Red Peppers and Goat Cheese with a Herb Buerre Blanc
Salad Nicoise with Olive Oil Poached Fresh Tuna
Whole Sea Bass Stuffed with Herbs and Baked in a Salt Crust
Muscovy Duck Breasts with Pomegranate Wine Sauce
Strawberry Contreau Tiramisu

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Cooking with Chardonnay: The International Superstar of the Wine World
Monday, April 26, 2010
6:30 - 9:30pm
$95 per person

Chardonnay's style and quality vary wildly according to its origin and production method and there are a bewildering assortment of scents and flavors associated with chardonnay. At the fruit end of the spectrum, peach, pineapple, nectarine, lemon, apple, quince and more. It also has more elusive characters that evoke stones, minerals, oatmeal, nuts or straw. It can have notes of butter and toffee or smoky, savory, toasty or vanilla characters. This white wine, with multiple personalities, is a deliciously perfect addition to a variety of dishes, from seafood and poultry to desserts. Join us as we uncover the secrets of utilizing wine in your cooking to create more sophisticated flavors. We'll also be tasting a variety of Chardonnays from across the globe.

Menu:

Grilled Shrimp Skewers with Orange Chardonnay Mojo Glaze
Mussels in White Wine, Garlic and Fresh Herbs
Linguine with Chardonnay Clam Sauce
Prosciutto and Mozzarella Stuffed Chicken with Orange Buerre Blanc Sauce
Slow Roasted Salmon with Dijon Chardonnay Reduction
Chardonnay Poached Salmon with Grapefruit and Vanilla Sauce
Pear Gorgonzola Risotta
Chardonnay Glazed Carrots
Sautéed Peaches and Pecans in Chardonnay Vanilla Syrup

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Class Registration

Contact us via email info@blueribboncooking.com or call 206-328-2442 for class registrations.

Featured Chefs

About Mike & Virginia Duppenthaler

Blue Ribbon is directed by Virginia & Mike Duppenthaler. Virginia has studied at Cordon Bleu, Paris; Gastronomic Institute, Vienna; University of Science & Technology, Ames, Iowa. A cookbook author and former television video cooking show host, she founded her first cooking school in 1977 in Vancouver, Canada. Mike is a former businessman, who, in his spare time, has been throwing large, fabulous parties and dinners since his college days. An avid cookbook collector, he also is a knife skills and barbeque expert. He has been teaching at Blue Ribbon since 1998.

About Tiberio Simone

Tiberio Simone grew up cooking by the side of his mother and grandmother in Southern Italy. The memory of these wonderful times, the aroma of the divine food and the noises of sizzling oil and pots and pans has stayed with him into his current career as caterer. Many of his specialties are rooted in the cooking of his region and of his two towns, Neviano and Seattle. Tiberio's food is simple and delicious and colorful, using the best food: fresh local produce, organic ingredients (on request) and imported food, all available here in the great Northwest.

About Krista Fay

A Northwest native, Krista has lived in Europe and the Middle East and has traveled extensively, studying food and cultures around the world. As culinary program coordinator at Sur La Table's cooking school in Kirkland, she worked with many nationally recognized chefs including: Alton Brown, Joanne Weir, Caprial Pence, Jerry Traunfeld, Sara Moulton, Rick Rodgers, Hugh Carpenter and Corey Schreiber. Later Krista became curriculum coordinator for Sur La Table’s nationwide network of cooking schools. Several years ago she returned to her first love – teaching in the kitchen. An expert specializing in home cooking, Krista teaches classes throughout the Puget Sound area to students of all ages.

About Iole Aguero

Iole Aguero was born and raised in Southern Italy where she learned the art of fine Italian cooking from her mom and her relatives. With 25 years experience in the kitchen, Iole teaches at several Seattle area cooking schools, two local community colleges as well as at cooking schools in California, Texas and Utah. And she still finds time to teach private cooking classes and lead cooking tours to Italy. Iole also has been featured in Northwest Palate, Seattle Times Pacific Magazine and Seattle Magazine.

About Suzanne Hunter

Suzanne Hunter is a caterer, cooking instructor, and food writer. She has studied with Chef John Snowden in Chicago in 1964, 65, and 66. She also studied at the University of Florence in Italy in 1968 and at the Hong Kong Gas Co. in China in 1988. She spent a summer in France in 1966 and again on an I.A.C.P. food tour to France in 1995. In addition, she has studied with Marcella Hazan in Venice in 1992 and went on a food tour with the I.A.C.P. to Norway, Sweden & Denmark in 1996. In 1997, with Chef Kaspar Donier and Chef Jacques Pepin she went to Vietnam, Singapore and Thailand. With the I.A.C.P. she went on a food tour to Northern Italy in 1998. With the Culinary Institute of America and Nancy Harmon Jenkins she went to Tunisia and Sicily in 2001. In 2002 Suzanne explored Turkish cuisine with local food historian Engin Akin and local Chef Feridun Ugumu in Istanbul. In 2004 Suzanne visited Northern Spain including Barcelona and the Basque region with the Culinary Institute of America. She was a contributing author to Northwest Gourmet newspaper for four years and has been mentioned in Food Arts magazine for her innovation. Suzanne gives cooking lessons in several different schools, stores, and locations. The catering business known as Cuisine By Suzanne began in 1983. Suzanne has achieved a C.C.P. or Certified Culinary Professional status with the esteemed International Association of Culinary Professionals.

About Pranee Halvorsen

Pranee Halvorsen is the owner of I Love Thai Cooking, a member of IACP, the International Association of Culinary Professionals, and enjoys teaching Thai cooking throughout the Pacific Northwest. Pranee first learned Thai cooking as a child in Phuket, Thailand by doing chores in the kitchen. Her regular assignments were grating coconut, pounding curry paste, and cooking rice. At age 12, she got more responsibility as a substitute cook of the house. Her mom was a chef of the village and was famous for her fish cake (Hua Mok). Later Pranee worked for the Public Health Department on the weekdays while helping her family's food business on the weekends. Pranee visits Thailand annually to collect and preserve family and hometown recipes. She also hones her culinary skills by participating in many classes, seminars, and conferences. When she is not teaching, she enjoys helping her local community's fund raising with her Thai cooking and working on her cookbook.

About Wayne A. Johnson

Wayne Johnson traveled the world, experiencing the diversity of various cultures while growing up. In 1999, Wayne was lured north and became Executive Chef of the Mayflower Park Hotel in downtown Seattle. At Andaluca, Chef Wayne gathers fresh local products and uses the seductive flavor of Mediterranean spices such as cumins, saffrons, paprikas and cinnamons to produce a palate of unique and flavorful menu items. Under his supervision, Andaluca has won “Seattle’s Best Mediterranean Restaurant” award three years running and Seattle Magazine’s “Best Overall Restaurant” award. It is listed in the ZAGAT Survey 2003 as one of “Seattle’s Top Mediterranean Restaurants”. Chef Wayne was honored with an invitation to cook at the James Beard House in New York City on January 14th, 2002. During the same visit, Chef Wayne was also asked to teach a cooking class at New York’s famed French Culinary Institute. Black Enterprise magazine named Chef Wayne one of America’s Top Black Chefs.

About Bill Fredericks

Bill Fredericks, AKA the ChocolateMan, is a well know local chocolatier who both owns his own chocolate supply business and he also teaches and consuls extensively here in the Northwest about chocolate. He has been in the chocolate business for 17 years and he has taken instruction from such well known chocolatiers as Bernard Callebaut, Jacques Torres, Pascal Janvier and Elaine Gonzalez. He has achieved seven certifications ranging from chocolate manufacturing to advanced and expert level chocolate artistry and production. His work as Chocolatier for Choc Elan earned him recognition in several Seattle magazines and a status as one of the three most cutting edge chocolatiers in the region. Bill has also worked extensively with other chefs and assists Blue Ribbon not only in the areas of chocolate and pastries but also in main line cooking where he shares his passion for sensual food production and presentation.

Driving Directions

Blue Ribbon is located in Seattle's beautiful Eastlake neighborhood.

» Click here for driving directions and maps

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