Thursday June 14



and more great food from Hawaii

The Poke craze is sweeping the country, and poke (Hawaiian-style marinated raw fish salad) is especially popular here in Seattle.  This makes sense because we Seattleites are close enough (relatively speaking) to Hawaii to enjoy frequent vacations there, we love to eat fish, and we’re accustomed to Asian flavors.  On top of that, a plate of poke suits modern sensibilities because it’s light, bright, refreshing, and packed with protein. It’s also the perfect dish to enjoy with a cocktail or a beer.

 You can enjoy a poke bar at upscale supermarkets or at plenty of restaurants, some of which specialize in poke- but the simplicity of poke means you can learn to make it yourself, and our fish and seafood expert, Chef Chris Schwarz, Executive General Manager for the Tom Douglas Restaurants, and for many years the chef of our fish house, Etta’s, will be here to show you how.

Poke is made from bite size chunks of raw fish, often tuna or salmon, studded with a variety of ingredients such as onions, garlic scallions, chilies, pickles, seaweed, and sesame seeds and which may be dressed with some combination of soy or shoyu, sesame oil or other oils, or spicy mayo.

The word poke means “to slice or cut” in Hawaiian, so Chris will show you how to handle a chunk of raw fish and slice it into even chunks.  He’ll also bring in a variety of seaweeds and other ingredients to show you.

We’ll greet you with an icy Scorpion Slushy cocktail and a spam musubi welcome bite to get you in the island mood.  While Chris demos, you’ll enjoy substantial tastes of every dish and you’ll go home with all the recipes.

What You’ll Learn: (demo only)

  • How to slice raw fish for poke and discussion of ingredients for poke
  • How to season and marinate poke
  • A few ways to present poke- in a rice bowl or with wonton chips for example
  • Tuna Poke- the classic
  • Salmon Poke- irresistible in wild salmon season
  • Taku Poke- learn how to make this special poke variation with smoked octopus
  • Char Siu (Chinese Style BBQ Pork) and Pineapple on Hawaiian Sweet Buns
  • Hawaiian Macaroni Salad- this creamy mac salad is typically served as a scoop on a Hawaiian plate lunch, but it’s also the perfect side dish for your next BBQ
  • Kimchi Fried Rice- fried rice is extra delicious when you add tangy kimchi

If you have a question about this class, please contact





Hotel Andra
Thursday June 14
6:00 - 8:00 PM
Enroll $90.00