Local and Sustainable Pacific Northwest Cooking Class In Seattle

What your day looks like

Host Bio: Born and raised in Seattle and a University of Washington graduate, Brittney is a true Seattleite. She cares deeply about eating local food that is sustainably produced and is excited to share with you what makes Pacific Northwest cuisine unique. A graphic designer for 20 years, Brittney made a mid-career pivot to culinary and nutrition as it is something she has been passionate about since she was 12 years old. Reading medical journals about nutrition is one of her favorite things to do! Brittney graduated from culinary school and is now a personal chef focused on cooking whole-food, plant-based cuisine that helps prevent diabetes and heart disease. Visit her in her beautifully designed home with a view of Lake Union to learn to cook and enjoy healthy food that tastes great. Cooking Description: Meet your host Brittney at her beautifully designed condo in Seattle which has a view of Lake Union. Sip on a refreshing drink as your host shares stories about living in Seattle before joining her in her kitchen, a small but open contemporary space. During your Seattle cooking class, learn to cook a Pacific Northwest-inspired seasonal meal. As much as possible, Brittney uses fresh and local produce and seafood - using high-quality local ingredients is a priority. In fact, all her seafood from native salmon to black cod and shellfish is sourced from a local community-supported fishery (the only one in Washington) to ensure you eat high-quality, sustainably sourced seafood. During your hands-on cooking class, learn to prepare and cook fish, create a delicious salad, and hone the techniques involved in creating a puree or sauce that accompanies your fish. You will learn to cook three dishes from scratch during your cooking lesson which lasts about 1.5 hours. After cooking, sit down at the table to share the fresh, seasonal meal you helped prepare with Brittney. Enjoy your meal over wine or beer. Your menu might be influenced by Mediterranean or Asian flavors and include dishes such as cabbage and carrot slaw with a ginger soy vinaigrette, a furikake-crusted black cod caught off the Washington coast, and a miso partnership puree or parchment-poached salmon with chimichurri, and lemon and spinach quinoa salad served with grilled artisanal sourdough bread. Your meal concludes with a dessert such as an apple and blackberry tart, poached ginger pear, or homemade honey lavender almond ice cream.