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

Monday, May 5, 2008
6:30 - 9:30 pm
Simple Sauces to Excite your Palate
Chef Krista Fay
$95 per person

A tasty sauce can take a meal from boring to bellisima. Learn how to turn a simple chicken breast, a bowl of plain pasta, or salad greens into a flavorful gourmet dinner within minutes by adding a delicious sauce. This class will venture into making compound butters, chutneys, glazes, vinaigrettes and pan sauces.

Menu:

Glazes and Chutneys
Cider Glaze (served in class with pork)
Cherry Chutney (served in class with pork)
Golden Pineapple Chutney (served in class with pork)

Vinaigrettes
Citrus Vinaigrette
Chimichurri Sauce
Lemon-Basil Vinaigrette

Compound Butters
Gorgonzola Butter (served in class with steak)
Pinenut Butter (served in class with corn)

Pan Sauces
Wine Sauce
Vanilla Bean Sauce

Dessert Sauce
Cultured Cream Dessert Sauce
Fraise Cardinal
Carmel Sauce

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Monday, May 12, 2008
6:30 - 9:30 pm
Hosting the Perfect Cocktail Party
Chef Julie Little and Bartending Instructor Christophe Rougny
$95 per person

This class will teach you how to host and enjoy the perfect cocktail party without spending your entire evening in the kitchen or behind the bar. With the right mix of cocktails and a delicious do-ahead menu you’ll have a party that’s a hit with all your guests. Our bartending expert will show you how to set up the perfect bar for your next soirée. Our chef will guide you through eight great appetizer recipes that can all be prepared ahead so you can have as much fun at your party as your guests.

Menu:
Cherry Tomato and Bocconcini Tartlets
Salt and Pepper Calamari
Honey Dijon Chicken Drumettes
Wonton Stacks
Caramelized Red Onion and Feta Tarts
Sesame Beef Skewers
Stilton, Pear and Watercress Shortbreads
Pesto Palmiers

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Sunday, May 18, 2008
2:00 - 5:00 pm
Kid’s in the Kitchen: Pizza and Pasta!
Chef Julie Little
$65 per child

Create homemade pizzas and breadsticks with dough that you will learn to make from scratch. You’ll also learn how to easily make fresh pasta and marinara sauce and have lots of fun while doing it! A delicious and educational way to spend a Sunday afternoon…

Menu:
Fresh Pasta and Marinara Sauce
Pizza
Breadsticks
Spaghetti Pie
Caesar Salad Supreme

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Monday, May 19, 2008
6:30 - 9:30 pm
Wine School 101: Get the Most Out of Every Sip
Mark Sandvig of Pete's Wine Shop
$30 per person

Do you simply drink wine, or do you really taste it? Learn the difference! Come join us for an educational and fun evening swirling, sniffing, slurping & spitting.

Topics covered will include:
• The basic components of wine
• How to taste
• How to serve wine
• The connection between flavor and aroma
• What makes a “good” wine

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SINGLES CLASS
Tuesday, May 20, 2008
6:30 - 9:30 pm
Sushi Rolls and Sake Tasting
Chef Julie Little and Chef Seppo Farrey
$95.00 per person

Join us for a fun-filled evening of sake tasting and learning how to make sushi rolls. Maki Sushi is “rolled sushi” with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of nori (seaweed). Just about any ingredient c an be rolled into the center, from avocado to fruit to raw fish. Learn to make perfect sushi rice and to prepare effortless sushi rolls. Eat as much as you can roll!

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Sunday, June 1, 2008
2:00 - 5:00 pm
Kid’s in the Kitchen: Thai Cooking
Pranee Halverson
$65 per child

If you love Thai food, this is the perfect class for you. Chef Pranee Halverson, a popular Northwest Thai cooking instructor, will teach you how to make fresh spring rolls and other Thai favorites that you can share with your family.

Por Pia Sod
Fresh vegetable rolls with sweet chili sauce

Satay Gai
Grilled Marinated Chicken on a Skewer with Peanut Dipping Sauce

Phad Thai

Kuey Buod Chee
Fragrant Bananas in Coconut Cream

Cha Nam Manao Khing
Ginger Limeade

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Monday, June 2, 2008
6:30 - 9:30 pm
A Taste of Thailand: Classic Cuisine
Pranee Halverson
$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.

Satay Gai
Chicken Satay: 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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Sunday, June 8, 2008
2:00 - 5:00 pm
Kids in the Kitchen: The Family That Grills Together…
Chef Julie Little
$100 per 1 adult and 1 child

Join Chef Julie Little for an entertaining, fun, and educational afternoon as she shares summer 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. While dinner may frequently be over all too soon—cut short by homework, practice, or bath time—preparing meals together can help you steal a little more time with your kids. The kitchen is warm, the pace relaxed, and the conversation easy.

menu:
Barbecue Pork Ribs
Barbecue Chicken Wings
Fruit and Vegetable Confetti Party Coleslaw
Red Potato Salad with Artichoke Hearts
Grilled Vegetable Kabobs with Corn Cob Pieces and Herbed Garlic Butter
Grandma Gertie’s Strawberry Rhubarb Pie

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Monday, June 9, 2008
6:30 - 9:30 pm
Culinary Destinations: Springtime in the French Riviera
Christophe Roughny and Tristan Chalker
$95 per person

menu:
French Cheese Platter with Rustic European Breads
French Olive Cake
Pan Seared Scallops with Mint Puree on Brioche Crostini

Salad of Baby Spinach and Summer Peaches with a Lemon Honey Vinaigrette
Halibut Flambé with Pastis
Gratin Dauphinois
Tomatoes Provencal

Profiteroles with Vanilla Ice Cream and Warm Chocolate Sauce

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SINGLES CLASS
Tuesday, May 20, 2008
6:30 - 9:30 pm
Sushi Rolls and Sake Tasting
Chef Julie Little and Chef Seppo Farrey
$95.00 per person

Join us for a fun-filled evening of sake tasting and learning how to make sushi rolls. Maki Sushi is “rolled sushi” with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of nori (seaweed). Just about any ingredient c an be rolled into the center, from avocado to fruit to raw fish. Learn to make perfect sushi rice and to prepare effortless sushi rolls. Eat as much as you can roll!

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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 Justin Branstad

With twenty years of professional culinary experience, chef Justin Branstad is well versed in a wide variety of cooking styles and techniques. He is a graduate of the Seattle Culinary Academy and also completed the highly acclaimed Quillisascut Farm Culinary program. He has worked in numerous kitchens in California, Colorado and Washington, and most recently as the Chef of Lombardi's restaurant before joining us at Blue Ribbon. Justin is also an avid gardener and fisherman- skills he uses to bring our freshest northwest ingredients to life!

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.

About Christophe Rougny

Born and raised in a rural village in the French Alps, Christophe grew up on a farm, where he became passionate about food and learned to prepare fresh, rustic french country cuisine with his family and friends. He began his hospitality career managing an English Pub in Marseille, in the south of France. His growing reputation as a top professional bartender came to be known across southern France, where he was engaged for private parties and special events in Cannes, Nice, and Monte Carlo, Monaco. After living and working for a time in New York City, Christophe moved to Seattle, where he was soon hired by the renowned Northwest chef and restaurateur Tom Douglas in 2004. He now specializes exclusively in private parties and catering services with his company IamChristophe.com, as well as teaching at the Blue Ribbon Cooking School

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Driving Directions

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

» Click here for driving directions and maps

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