Experience Pike Place Market through the eyes of a chef! This cooking class takes place in the heart of this unique landmark and will introduce you to the Market community and give you the opportunity to create a hearty multi-course meal with your chef. We meet up at the Atrium kitchen to cook three courses together. After class, you’ll be treated to a brief tour through Pike Place to learn its history and meet our vendor partners. Eat Seattle uses a hybrid demonstration/hands-on format to give the maximum value of teachings and allow those that would like to participate to do so. Your chef will reveal their techniques to be efficient and safe in the kitchen as well as deep dive into the value of the ingredients we use; we personally source our ingredients from our trusted partners. Everyone will leave with new knowledge and appreciation of the bounty of food that the northwest offers us.
This cooking class includes a four-course meal with snacks, a starter, main and dessert course as well as wine. We believe in eating real food, full of color and flavor. Quality ingredients are important to us and all of our food is fresh and locally sourced from Pike Place Market wherever possible. We design an experience that is decadent, informative and fun. Eat Seattle keeps class sizes small so everyone receives specialized attention and absorbs the full experience. You will also receive 10% discounts on our vendor partners and recipes to take home.
Starter: Mole Pozole Verde (Roasted Tomatillo Soup with Corn, radish, cilantro, and apple),
Main: Jamaican Jerk BBQ Sauce on Slow Roasted Tri-Tip with Shaved Brussels Sprouts Caramelized,
Dessert: Theo Chocolate Brownie with Cold Brew Ice Cream
Starter: Rosemary Corn Bread with lime thyme butter,
Main: Delicata Squash Relleno – stuffed quash with Uli’s chorizo, Romesco, Chives and Cilantro Crema,
Dessert: Carrot Cake with Lemon Cream cheese Frosting
Starter: Bavarian Bratwurst Meatball and Buttermilk Dumpling Soup,
Main: Rosemary Roasted Salmon and Glazed Rainbow Carrots,
Dessert: Red wine Poached Pears with Lemon Whip
The 4-Course menu changes seasonally as to optimize on the fresh market ingredients.
Here are just some of the culinary delights awaiting you!
Starter- Spring Harvest Soup- Spring Vegetables. Roasted Garlic & Rock Shrimp
Main- Cider Braised Pork tenderloin. Roasted Brussels Sprouts with Herbed Rice Pilaf
Dessert- Carrot Cake. Maple Whisky Cream Cheese Frosting
Starter- Chilled Sugar Snap Pea Mint Soup. Creme Fraiche
Main- Rockfish. Shrimp Etoufée. Smashed Rosemary Potatoes
Dessert- Mole S’more – whisky tango chocolate, graham cracker crust, torched indi mole marshmallow
Starter- Sweet Onion & Tarragon soup with Roasted Grapes
Main- Beer Braised Chicken, Roasted Apricot Purée, & Roasted Potatoes
Dessert- Caramel Sauce Drowned Rhubarb Bread Pudding