Filtering by: Cooking

Pacific Northwest Wine Dinner
Jun
1
6:00 PM18:00

Pacific Northwest Wine Dinner

Tonight’s participation class will introduce you to a few of the incredible wines of Oregon’s wine growing region and teach you how to make four dishes that pair perfectly alongside them. You’ll start off with SMOKED BEEF WITH CARAMELIZED WALLA WALLA, BRIOCHE CRACKER AND TILLAMOOK BEER CHEESE. Following that you will make FISHERMAN’S SAFFRON RISOTTO WITH SHRIMP, LOBSTER AND BAY SCALLOP. The evening’s main course will feature a SALMON WITH LEMON-MINT VINAIGRETTE and SAUTÉED ZUCCHINI WITH CANDIED ALMOND AND PECORNIO. Finally, you’ll end the evening with MAPLE MADELEINE CRUMBLE WITH MALTED CREAM CHEESE, BASIL SYRUP AND BLACK BERRIES.

Accompanying wine flight sold separately at class; approximately $40 for four wines.

Michael Bouchard & Jeff Adamek | Participation | $89
#190601C – Saturday, June 1 | 6:00 p.m. – 10:00 p.m.

Details here.

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Knife Sharpening Clinic
Jun
1
12:00 PM12:00

Knife Sharpening Clinic

The right knife can make all the difference in food preparation, but any knife is only as good as its edge. A dull edge is inefficient, difficult to use and dangerous. In this seminar, you’ll learn how to keep your knives sharp, and in top condition. We will begin with a basic introduction to the various types of knife edges, and a demonstration of the proper sharpening techniques that can create the perfect cutting edge for your knife. We’ll explore whetstones and honing steels, and discuss the virtues of each of these sharpening tools. With a whetstone, you have more control, which allows you to shape an edge with a single bevel and a thinner angle—a sharper edge with improved performance. With a honing steel, you can maintain that perfect knife edge for months without the need for re-sharpening. We will show you how.

Bring your knives with you, as well as a stone and steel if you have them. If you don’t own a stone or steel, you can work with ours during class.

Daniel Darvell | Seminar | $39
#190601B – Saturday, June 1 | 12:00 p.m. – 1:30 p.m.

Details here.

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Knife Clinic
Jun
1
10:00 AM10:00

Knife Clinic

Once you learn how to properly use your knives, you will not only improve how you cook, but cooking will become easier and more enjoyable. The key to good knife skills is an understanding of the basic knife grip and cutting techniques. When used properly, your knife will perform much more efficiently. Once mastered, the knife skills you’ll pick up in this seminar will help you reduce your prep-time in the kitchen and improve your confidence while slicing and dicing. Choosing the correct knife for the job is also fundamentally important. Each kind of knife plays an important, specific role in the kitchen. In this seminar, we’ll discuss the best uses and practical applications for many kinds of Western and Asian knives—from parers to slicers, chef’s knives to santokus, and bread knives to cleavers. We will review basic cutting techniques; how to choose a knife; differences in types, styles and shapes of knives; and basic safety, storage and knife care.

Daniel Darvell | Seminar | $39
#190601A – Saturday, June 1 | 10:00 a.m. – 11:30 a.m.

Details here.

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Party BBQ: Street Tacos
May
31
6:00 PM18:00

Party BBQ: Street Tacos

You asked for it, so we have created it: the ultimate street taco party. In this full participation class, you’ll get to make five different tacos each with their own salsas and condiments. You’ll also get to press and grill up both corn and flour tortillas. The first taco in the lineup is a SMOKED MOJO PORK with MANDARIN ORANGE, SLAW and FRESH CORN TORTILLA. The next taco is a CARNE ASADA with GRILLED BEEF SKIRT STEAK and TOMATILLO-JALAPENO SALSA. After that it’s onto a GRILLED SHRIMP TACO with YUCATAN SALSA on HOMEMADE FLOUR TORTILLA. Rounding out the taco party are two stellar entries: one is a FRIED AVOCADO TACO with SWEET PICKLED RADISHES and CHIPOTLE CREMA. The final taco is a GRILLED CACTUS with HOT QUESO and FRESH PICO DE GALLO SALSA.

Jeff Adamek & Steven Grass | Participation | $89
#190531A – Friday, May 31 | 6:00 p.m. – 9:30 p.m.

Details here.

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Sushi Fundamentals
May
30
6:00 PM18:00

Sushi Fundamentals

Traditional sushi is fun and easy to make at home once you know the basic techniques. Join us to learn the secrets of the sushi basics. We will start with the foundation of sushi, the rice. Next, we’ll discuss fish and you’ll learn how to use a sashimi knife to properly cut SALMON AND TUNA SASHIMI for NIGIRI. Then we’ll do a tasting of soy sauces and ponzu. With these essentials under your belt, you’ll try your hand at making sushi rolls. You’ll start with the popular CALIFORNIA ROLL filled with crab, avocado and cucumber. Then we’ll try our hands at SPICY TUNA ROLL followed by the SMOKED PHILLY ROLL filled with salmon, cream cheese, and asparagus. During class, we’ll discuss where to shop for the freshest sushi ingredients and what equipment you’ll need to make rolling sushi easy and fun.

Doug Huemoeller | Participation | $89
#190530A – Thursday, May 30| 6:00 p.m. – 9:30 p.m.

Details here.

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Party BBQ: Bayou Bash
May
24
6:00 PM18:00

Party BBQ: Bayou Bash

Let the good times roll with this rocking Cajun and Creole menu! Let us be your guides on this party-style participation adventure through the Bayou. Louisiana is a food lover’s paradise, and we’ll be sampling the best it has to offer. The menu kicks off with four great appetizers packed with Bayou flavors to get the party started: CANE-CHARRED LOUISIANA SHRIMP grilled to perfection; ANDOUILLE-STUFFED GRILLED JALAPEÑOS which are sure to heat up your taste buds; CREOLE CRAB CROUSTADES; and GRILLED SNAPPER WITH BOURBON CORN RELISH. Then it’s on to the main event—a genuine LOUISIANA CRAWFISH BOIL featuring classic BOILED CRAWFISH with DRAWN BUTTER, and CAJUN BABY RED POTATOES. This class is the next best thing to a trip to New Orleans and a great way to start your summer entertaining. The aromas and flavors coming off your grill will have friends and neighbors angling for an invitation!

Jeff Adamek | Party Style Participation | $89

Details here.

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Grillmasters Series: Ribs & Sauce
May
21
6:00 PM18:00

Grillmasters Series: Ribs & Sauce

If you love ribs as much as we do, this class is for you! Our Grillmasters will cover everything from the different types of ribs, how and where to purchase them, the best quality ribs for cooking on the grill, and how to master the art of slow-cooking both beef and pork for maximum flavor. We will explore the use of dry rubs, and you’ll also work in teams, learning how to build and develop the ultimate barbecue sauce. The rib feast begins with grilled KOREAN-STYLE SHORT RIBS and GRILLED ESPRESSO-RUBBED BEEF SHORT RIBS. Then it’s onto pork as we compare SMOKED PORK LOIN BACK RIBS with GRILLMASTER’S DRY RUB to GRILLED ST. LOUIS STYLE PORK RIBS with KC SWEET RUB. We’ll enjoy these ribs with a side of CIDER SLAW, and PLANKED SWEET POTATO, MAPLE AND PECAN MASH and our homemade CHAMPIONSHIP BBQ SAUCE.

Daniel Darvell and Doug Huemoeller | Participation | $89

Details here.

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Jan
20
10:00 AM10:00

Fundamentals of Brunch at Kitchen Window

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COST: $79. Register here.

WHAT: Fundamentals of Brunch

WHERE: Kitchen Window

Don’t start your morning with cold cereal! Take time to smell the coffee and enjoy a delicious hearty breakfast. This hands-on class will begin with a diner-style, all-American breakfast—EGGS, HASH BROWNS AND SAUSAGE. We’ll discuss the best cooking techniques for these breakfast staples, then learn how to cook eggs perfectly to order—over-easy, medium, or basted.

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Jan
15
6:00 PM18:00

Knife Skills at Kitchen Window

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COST: $79. Register here.

WHAT: Knife Skills

WHERE: Kitchen Window

Good knife skills can change the way you cook (and keep you out of the emergency room). With them, cooking will become faster, easier and more enjoyable; in some cases, the right cut can even improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; how to stand and hold the knife for maximum performance; and the fundamental principles of slicing, mincing, dicing and julienne.

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Jan
8
6:00 PM18:00

Chicken Fundamentals at Kitchen Window

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COST: $79. Register here.

WHAT: Chicken Fundamentals

WHERE: Kitchen Window

From the dinner table to the lunch box, chicken is a staple of the American diet. And why not? You can dress it up; you can dress it down—serve it to your kids on a rushed weeknight, or to your mother-in-law on a leisurely Sunday afternoon. In this hands-on class, you’ll learn how to perfect the art of chicken dinners with expert tips, techniques and recipes.

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Jan
3
6:00 PM18:00

Quick Weeknight Meals at Kitchen Window

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COST: $79. Register here.

WHAT: Quick Weeknight Meals

WHERE: Kitchen Window

We’ve all been there standing in the grocery store trying to figure out what to throw in the cart to get a healthy, quick dinner on the table. With a little pre-planning, it can be done with ease. Join us to get the secrets for healthy, tasty meals that fit into a busy schedule. We will work on 4 meals you can get on the dinner table in 30 minutes creating minimal mess and dishes.

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Dec
23
11:00 AM11:00

Fondue and Raclette Party at Kitchen Window

fondue raclette

COST: $79, class fills quickly. Register here.

WHAT: Fondue and Raclette Party

WHERE: Kitchen Window

Take a break from the holiday shopping, and join us for a truly fabulous fondue party. Discover why fondue remains such a popular entertaining option during the holiday season as you move through all of the "Fon-dos and Fon-don’ts" you need to host a delicious fondue party.

Class fills up quickly so register now!

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Brunch Party at Kitchen Window
Aug
11
10:30 AM10:30

Brunch Party at Kitchen Window

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WHAT: Brunch Party
WHO: Cooking Enthusiasts, Novices, People that like to eat, YOU!
WHERE: Kitchen Window at Calhoun Square
COST: $79
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There is always a family gathering or holiday around the corner and we’re here to help you prepare. This afternoon’s interactive small plate brunch class will give you the skills you need to host your own brunch party. Our menu includes:

SMOKED SALMON SMORREBROD
CORN BEEF AND HASH LOADED POTATOES
BLUEBERRY AND CREAM CHEESE PASTRIES
LEMON POPPYSEED AEBELSKIVER
BREAKFAST EGGROLLS WITH SAUSAGE GRAVY OR CHEESE FONDUE

Champagne and mimosa bar available for an additional fee.

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Party BBQ Cooking Class at Kitchen Window
Jul
28
6:00 PM18:00

Party BBQ Cooking Class at Kitchen Window

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WHAT: Party BBQ - Cuban Pig Roast
WHO: Cooking Enthusiasts, Novices, People that like to eat, YOU!
WHERE: Kitchen Window at Calhoun Square
COST: $99
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Visit Uptown and take a trip to the Caribbean with this Cuban inspired class. Kitchen Window’s Grillmasters have put their spin on traditional Cuban fare.

The feature in this class is a CUBAN-STYLE GRILLED SUCKING PIG, a more manageable version of a pig roast for the backyard griller, served MOJO STYLE AS TACOS. Then, you will get a chance to work with our instructors to make some amazing small plates from the grills including: PLANKED PLANTAIN NACHOS WITH HAM, PICKLES, PICKLED ONION AND MUSTARD SAUCE; GRILLED PICADILLO EMPANADAS WITH RED PEPPER, CHORIZO AND FIRE ROASTED TOMATOES; GROUPER ESCABECHE, COCONUT AND RUM MOPPED CHICKEN SERVED WITH GRILLED RED PEPPERS AND ONION; and BISTEC DE PALOMILLA SIRLOIN STEAK SERVED WITH GRILLED ONION, GARLIC BUTTER AND LIME.

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Party BBQ Cooking Class at Kitchen Window
Jul
21
6:00 PM18:00

Party BBQ Cooking Class at Kitchen Window

WHAT: Party BBQ - Street Taco Style!
WHO: Cooking Enthusiasts, Novices, People that like to eat, YOU!
WHERE: Kitchen Window at Calhoun Square
COST: $89
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You asked for it, so we created it: the ultimate street taco party. In this full participation class, you’ll get to make five different tacos each with their own salsas and condiments. You’ll also get to press and grill up both corn and flour tortillas.

No. 1: SMOKED MOJO PORK with MANDARIN ORANGE, SLAW and FRESH CORN TORTILLAS

No. 2: CARNE ASADA with GRILLED BEEF SKIRT STEAK and TOMATILLO-JALAPENO SALSA

No. 3: GRILLED SHRIMP TACO with YUCATAN SALSA on HOMEMADE FLOUR TORTILLAS

No. 4: FRIED AVOCADO TACO with SWEET PICKLED RADISHES and CHIPOTLE CREMA

No. 5: GRILLED CACTUS with HOT QUESO and FRESH PICO DE GALLO SALSA

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