This cooking class experience consists of a tour through the famous Pike Place Market where the chef will explain the local and seasonal produce as he/she selects the ingredients for the menu being cooked. The group ends up in the beautiful Atrium kitchen in the market where the chef instructs the preparation of the menu; providing tips on cooking techniques, information about the meal and tidbits of Seattle's history. We then sit down to indulge in our gourmet dishes. All ingredients used are sourced in the Northwest.'The menus are thoughtfully designed to learn new techniques, maximize seasonal flavors and inspire your inner-chef to replicate these recipes at home.The format of this class is a combination of hands-on and demonstration to ensure that our guests get the most of the teachings and those that would like to participate can do so. We understand that some people want to relax and some want to be active. It's works well for both.
Head Chef of Purple Seattle Harry "Coachie" Mills will be joined by Purple's Wine Director'Chris Horn as we shop Pike Place Market for local'seasonal ingredients and learn how to pair our meal with'wine. We go from menu'planning to meal'creation as we head back to Pike Place Market's Atrium kitchen to cook up a three course meal using our procurred'market ingredients.'We then enjoy'our beautiful meal together.
This class uncovers'how wine and food flavors can work'symbiotically and how to'think of wine pairing in a less intimidating way.'This cooking class format is more demonstration based in order to get the most out of the wine teachings and ad-hoc menu conceptualization using our Northwest produce and proteins from local farmers.'
This multi-course menu'will be using recipes from Coach Harry and Chris's new cookbook called'Cook+Cork: A Chef and Sommelier Spill the Secrets of Food and Wine Pairing.'