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Cooking the Summer Farmer's Market Wednesday, July 8th, 2015 6:30 pm to 9:00 pm Instructor: Chef Pam Sawyer This is the time of year that the Farmer's Market is over-flowing with options, and recipes abound with the abundance of early summer in the Pacific Northwest. Learn how to combine some of those lovely and delicious summer crops, with some fine pantry staples, to fill your families spring table. List of Recipes: Yuzu Kosho Soba Noodle bowl, Red Quinoa Tabbouleh, Summer Bean Salad, Mixed Green Radish Green bean and Peach Salad, Tuna nicoise crostini. List of recipes: Lemon-Thyme Spring Pea Crostini Beluga Lentil Salad with Smoky Blue Cheese Sauté of Kale, Seasonal veggies and Flageolet Beans Chickpea Salad with Einkorn, Arugula and Chive Dressing You will enjoy the foods created in class, plus appetizers, wine and lots of good conversation. Class limit: 14-16 Discounts given when signing up for 4 or more classes at a time. Newsletter discounts apply Special 10% cooking-class discount on all store purchases the night of the class Copies of recipes included.
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