Lunch Club: Style Your Picnic Basket with Chef Annie Elmore

Join Chef Bridget Charters and her friend Eliza from Chefshop learning to cook some fabulous Persian food using some of the great ingredients found at the Seattle gem, Chefshop.  Bridget loves to cook dishes from the middle east and pulls from multiple cookbooks and friends for inspiration.  For this class, wandering the aisles in Chefshop started the conversation about teaching people about all the amazing ingredients we really don’t know much about.  Eliza will be here to describe all the special ingredients we will be using as Bridget prepares the various dishes. 

We are so happy to restart our lunch clubs! This is a one-hour class with lots of recipe tips and a great meal. What better way to celebrate spring and the arrival of fresh local veggies than a plate of pillowy pasta showered with parmesan, peas, and asparagus? Instructor Sean McFadyen will convince you that it is worth it  to make your own ricotta  for this recipe. And of course, there will be seasonal sweet treat to finish.

The Hot Stove Radio Show is back live in the studio with Chefs Tom Douglas and Thierry Rautureau. Join the winners of the prestigious James Beard Award to review the Puget Sound’s best restaurants, share recipes based on weekly ingredients and answer your burning culinary quandaries. 

Our lunch clubs are one hour  “eat and learn” sessions when you get a great meal and learn a new recipe.  A picnic is one of the great delights of our spring and summer season. A delicious meal outside in a beautiful place satisfies all the senses. Join Chef Annie Elmore as she demonstrates 4 vegetarian recipes for foods that travel well in your picnic basket.

Kick off the long weekend enjoying all the flavors you crave at brunch!

The Hot Stove Radio Show is back live in the studio with Chefs Tom Douglas and Thierry Rautureau. Join the winners of the prestigious James Beard Award to review the Puget Sound’s best restaurants, share recipes based on weekly ingredients and answer your burning culinary quandaries. 

Chef Annie Elmore is RESORCEFUL and does not waste a scrap of food. In addition to chicken being a nutritious versatile protein, it is also the secret weapon for providing multiple meals when utilized fully. She will demonstrate 3 options and convince you to always buy a whole chicken!!

We are very fortunate to have the high-quality small-scale wheat mill , Cairnspring Mills , operating close by in the Skagit Valley. They focus on distinct wheat varietals grown on healthy soils and milled  by stone. You can certainly taste the difference from commodity wheat. Renowned baker , Jerilyn Brusseau , works closely with the mill to develop recipes and has chosen 3 for this hands on workshop .