PCC Cooks is the “go to” in the area for affordable cooking classes of all varieties. They offer hundreds of cooking classes every year taught by talented home cooks, caterers and teaching chefs from around the region. Classes include demonstrations as well as hands-on opportunities to roll up your sleeves and get busy in the kitchen. From pizza, holiday fare, and happy hour bites to classic pasta dishes and gnocchi, instructor Lole Aguero and others will guide you through the process with great patience and knowledge. Bonus points: Classes are taught right in their stores so you can pick up all the ingredients you need to make the dishes you’ve just added to your repertoire before you walk out the door.
1 Yesler Way
Seattle, WA 98104
For nearly 30 years Luigi DeNunzio’ has been serving up authentic Italian fare in Seattle’s historic Pioneer Square. And now lucky diners have the opportunity to learn how to make their favorite restaurant dishes from the man himself. Classes are small (10 or less) so students have an opportunity to get all their questions answered while they are in his ‘Little Italy’ kitchen. And students won’t leave hungry as each class culminates in a four to five course meal that might include such delectable bites as baby octopus, halibut, linguini with clams or a zabaione to call the evening to a sweet close.
South Seattle College
6000 16th Ave. S.W.
Seattle, WA 98106
Washington state’s Community College system is one of the best in the country and luckily for Seattle residents the classes aren’t just open to those pursuing a degree. Each year the Seattle community colleges graduate some of the best culinary talent in the region but you don’t have to want to be a kitchen professional to take advantage of the continuing education classes they offer for pennies on the dollar compared to most commercial cooking schools. From course offerings on sauces, pastas, pizzas and polenta to tips on how to make your Mediterranean meals vegetarian-friendly, these community instructors are ready to help.
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Several years ago, two Seattle restaurant industry veterans started the One Night Only Project to introduce diners to the regions finest chefs and wineries through intimate one night only diners in unconventional venues. Now they’ve taken things up a notch and offer diners the opportunity to learn from some of those same acclaimed chefs in their restaurants and commissaries (spaces not generally open to the public.) Whether it’s learning to make crostata or tiramisu from Ethan Stowell Restaurant’s Dionne Himmelfarb, or having Chef Sam Crannell (of Queen Anne’s Lloyd Martin) share his secret to making the best bolognese you may ever taste – Chefodex will give you experiences you’re sure to be talking about for a long time to come.
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