Stir

January Classes

• 1/2 Shellfish and CitrusUSD 225.00

  At 7 pm. Escape the frigid cold and discover the brightest flavors of the season. In this class we will explore shellfish and citrus, as winter is the best time of year to enjoy them! Our chefs will prepare an elaborate meal pairing the two in a progression from raw to cooked that showcases the nuances of flavor and texture of our star ingredients at the height of their season local shellfish and hybrid citrus from around the world

• 1/3 Shellfish and CitrusUSD 225.00

  At 6pm. Escape the frigid cold and discover the brightest flavors of the season. In this class we will explore shellfish and citrus, as winter is the best time of year to enjoy them! Our chefs will prepare an elaborate meal pairing the two in a progression from raw to cooked that showcases the nuances of flavor and texture of our star ingredients at the height of their season local shellfish and hybrid citrus from around the world

• 1/4 Winter White WinesUSD 185.00

  At 7pm. Winter White is IN! Fashion and wine experts all agree that this season, it is all about the rich, lush textures of full-bodied white wines for winter weather! Ample, softer styles and supple textures are what make white wine in winter just as cozy and comforting as deep reds. Our class will feature such full-figured grape varieties as marsanne, roussanne, viognier and the best of the season's barrel-fermented chardonnays. Guests will not only learn about the world's richest white grape varieties but also about the geography and climates that they hail from, as well as the fascinating vinification techniques that add to the amplitude. Winter cuisine will be perfectly accessorized for matches made in heaven: think bisques, braises and triple crémes

• 1/5 All About BraisingUSD 165.00

  At 7pm. As the cold days and nights of winter descend upon us, join the Stir team as we investigate the ins and outs of an elemental culinary technique: braising. Economical, forgiving, and comforting, this is a cooking method you will want to master especially during the cold weather months! Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid over low heat in a covered pot. This is often used as a way to cook tougher cuts of meat and the end result is tender and flavorful. Join us as the chefs of Stir present the principles of braising, from choosing the right pots to selecting the best cuts of meat, types of fish, and vegetables. From rich dishes lovingly cooked over hours, to short weeknight braises that provide comfort and sustenance, we'll present a range of favorite recipes that utilize this technique

• 1/6 The Soul of Southern CookingUSD 165.00

  At 7pm. While American cuisine might be likened to something of a melting pot of many cultural influences, southern cooking is uniquely "American" and perhaps the most celebrated of all regional American cooking. Over the past several years, there has been an exciting wave of interest in both preserving southern culinary traditions and incorporating the culinary techniques and favored ingredients in new and modern ways. In this class we will explore how ancient grains are truly the backbone of Southern Style cooking as well as how chefs like Sean Brock and John Besh are reimagining classic dishes. Join us for a night of feasting on Southern specialties -think bourbon, cornbread, collard greens and fried chicken and learn how to master the quintessential regional dish: Grits

• 1/7 Less is More: Transforming a Few Ingredients into Something ExtraordinaryUSD 185.00

  At 7pm. Explore purity of flavor through a minimal chef's tasting menu. Observe how a dish can convey broad strokes of emotion and sensations whilst utilizing only three flavors or less per dish. By restricting noise caused by too many competing elements, it becomes possible to isolate specific flavors for the enjoyment of their individual nuances and intricacies. In order to find balance and levity, sleek and lean wines will be paired with each dish. Join us as we explore the complexities in simple food and observe familiar flavors in new ways

• 1/8 When Opposites AttractUSD 185.00

  At 7pm. When melting chocolate, getting the slightest amount of water or condensation in the bowl will make the chocolate seize. Some may ask why chocolate and water do not mix, while others know that there is a scientific explanation behind it, just like when mixing oil and vinegar. For this class, the team at Stir wants to take on the challenge of creating a menu that fuses together opposite flavors and textures to see how they can actually work and make sense to your palate. Our chefs will be pulling out all the stops to create an unforgettable gastronomic experience for you that will not only be delicious but very educational

• 1/13 Alpine Comfort FoodUSD 165.00

  At 7pm. Explore winter in the Alps, and discover how one of Europe's harshest climates have shaped a uniquely shared "alpine" culture between France, Italy, Germany, Switzerland and Austria. Whether warming up by the fire after a day of skiing or after a hard day's work in the mountains, there is something incredibly soothing about Alpine cuisine. From the soulful cheeses, to the aromatic wines and the comforting foods, explore how each country has developed a love for cured meats and aged cheeses, and perfected the concept of "meat and potatoes"

• 1/14 Alpine Comfort FoodUSD 165.00

  At 7pm. Explore winter in the Alps, and discover how one of Europe's harshest climates have shaped a uniquely shared "alpine" culture between France, Italy, Germany, Switzerland and Austria. Whether warming up by the fire after a day of skiing or after a hard day's work in the mountains, there is something incredibly soothing about Alpine cuisine. From the soulful cheeses, to the aromatic wines and the comforting foods, explore how each country has developed a love for cured meats and aged cheeses, and perfected the concept of "meat and potatoes"

• 1/15 Chef's Table TastingUSD 185.00

  At 7pm. At dinner parties it seems that everyone ends up in the kitchen and while in restaurants, curious guests get to look at the action at the coveted Chef's Table. On this evening, Stir hosts a Chef's Table tasting menu as an entertaining alternative to a typical night out. Socialize, sip, and pick up a few cooking tips as you and your tablemates sample an elevated progression of plates. We will highlight local and seasonal produce from Siena Farms South End and accompany the meal with impeccably paired wines. A very special dining experience with the warmth of an intimate space and the energy of an open kitchen. The Chef's Table provides a 5 course meal paired alongside 5 wines

• 1/16 Chef's Table TastingUSD 185.00

  At dinner parties it seems that everyone ends up in the kitchen and while in restaurants, curious guests get to look at the action at the coveted Chef's Table. On this evening, Stir hosts a Chef's Table tasting menu as an entertaining alternative to a typical night out. Socialize, sip, and pick up a few cooking tips as you and your tablemates sample an elevated progression of plates. We will highlight local and seasonal produce from Siena Farms South End and accompany the meal with impeccably paired wines. A very special dining experience with the warmth of an intimate space and the energy of an open kitchen. The Chef's Table provides a 5 course meal paired alongside 5 wines.

• 1/17 Alexandre Gauthier: Chef, La GrenouillèreUSD 225.00

  At 6pm. In this large and lush first english-language cookbook, french Chef Alexandre Gauthier presents the sophisticated food and philosophy of the Relais & Chateaux restaurant La Grenouillère. Located in a 16th century farm-house in the town of La Madelaine-sous-Montreuil in northern France, this Michelin starred restaurant is one of the many contemporary establishments helping to reshape traditions of french cooking and dining. In over 330 pages and hundreds of pristine and intimate photographs Chef Gauthier showcases many of the recipes that garnered him and his restaurant attention, but also reveal his playful application and interpretation of classic French cuisine. This book isn't a go to tome for weeknight cooking, but the warmth and power of the execution and sensibility of each dish will feed your imagination for food that is clearly French, but decidedly different. Join Team Stir as we follow Chef Gauthier's deceptively short recipes and the exquisite photos of his dishes as a guide to an evening of irreverent and sensuous eating and drinking. A copy of Alexandre Gauthier: Chef, La Grenouillère is included in the price of this class

• 1/18 Adventures in Alchemy: Korean Cuisine & Riesling with Justin StoneUSD 225.00

  At 7pm. South Korean cuisine may seem like an unlikely partner to the crisp, elegant charms of fine Riesling, but the two are truly a match made for the ages. Join BL Gruppo Assistant Wine Manager, and former expat English teacher, Justin Stone, on a journey through the delights and traditions from the Korean peninsula. With its varying styles and culinary flexibility, Riesling is a perfect companion to the diverse flavors and comforting nature of all manner of Korean food, from crispy fried chicken to hearty rustic stews. Come join us for the evening and truly discover that opposites do attract

• 1/19 Some Like it HotUSD 165.00

  At 7pm. Join the Stir Team for a discussion of how different cultures use spice to turn up the heat. From the subtle to the hottest of hot, we will taste through the various chilies and spices used around the globe in the cuisines of the American South, Mexico, Thailand and many others. This class will also demonstrate the nuances and distinct flavor profiles of chilies and hot spices. Our chefs will show how to artfully blend heat with other ingredients for deep, complex flavor and not simply a burn

• 1/20 Hartwood: Bright, Wild Recipes from the Restaurant at the Edge of the Yucatan by Eric Werner and Mya HenryUSD 185.00

  At 7pm. In their debut cookbook, New York restaurant veterans Eric Werner and Mya Henry blend the techniques of their restaurant experience with the flavors and produce of Tulum Mexico to produce insightful and layered food. Seeing the magic of Tulum, Werner and Henry decided on a whim to stay in this tiny one-road town located in Mexico's Yucatan peninsula, and create a tiny open air restaurant powered by solar panels and the wood-fired grill in the kitchen. In 300 pages of stories and meals, punctuated by easy, bright, and enticing photography Werner and Henry expertly outline and translate the food they cook into accessible and stimulating recipes for the home kitchen. Tulum is a place where relaxation comes easily, Hartwood is a restaurant where that relaxation is fueled by sophisticatedly simple food, and the pages of the Hartwood cookbook will transport you there and help you bring a little of the magic into your own kitchen. Join team Stir as we explore the profound flavors of Hartwood and Tulum through a selected set of dishes from the pages of this new and sexy book. A copy of Hartwood is included in the price of this class

• 1/21 Hartwood: Bright, Wild Recipes from the Restaurant at the Edge of the Yucatan by Eric Werner and Mya HenryUSD 185.00

  At 7pm. In their debut cookbook, New York restaurant veterans Eric Werner and Mya Henry blend the techniques of their restaurant experience with the flavors and produce of Tulum Mexico to produce insightful and layered food. Seeing the magic of Tulum, Werner and Henry decided on a whim to stay in this tiny one-road town located in Mexico's Yucatan peninsula, and create a tiny open air restaurant powered by solar panels and the wood-fired grill in the kitchen. In 300 pages of stories and meals, punctuated by easy, bright, and enticing photography Werner and Henry expertly outline and translate the food they cook into accessible and stimulating recipes for the home kitchen. Tulum is a place where relaxation comes easily, Hartwood is a restaurant where that relaxation is fueled by sophisticatedly simple food, and the pages of the Hartwood cookbook will transport you there and help you bring a little of the magic into your own kitchen. Join team Stir as we explore the profound flavors of Hartwood and Tulum through a selected set of dishes from the pages of this new and sexy book. A copy of Hartwood is included in the price of this class

• 1/24 Ski Lodge ClassicsUSD 165.00

  We love apres-ski eating and drinking as much as (perhaps more!) than the actual skiing. We are particularly excited about this class dedicated to warming ski lodge classics. From Breckenridge to Tahoe, ski lodges have been a breeding ground for New American fare as chefs seek to transform ski villages and resort towns into locavore dining destinations. Join Stir's Sous Chef Andrew Chochrek, as he prepares some of his favorite dishes from Kirkwood Lodge in California. Enjoy the best examples of cold weather classics including Broccoli Cheddar Soup and Shepherd's Pie, with a fine selection of the tastiest craft beers on the market

• 1/25 French Country Comfort FoodUSD 165.00

  When the weather outside turns cold and dreary, nothing warms up the soul like a comforting and hearty meal. But which cuisine does the team at Stir turn to when looking for belly warming delights? Dishes from the countryside of France, of course! French country comfort food is a labor of love. Rustic recipes such as Cassoulet can take several days to prepare but yield hearty and soul-nourishing results that make the effort worthwhile. In this class we'll celebrate slow cooking and comforting dishes comme les Français, with an exploration of cold weather traditions and techniques, which include braising and confit methods

• 1/26 French Country Comfort FoodUSD 165.00

  At 7pm. When the weather outside turns cold and dreary, nothing warms up the soul like a comforting and hearty meal. But which cuisine does the team at Stir turn to when looking for belly warming delights? Dishes from the countryside of France, of course! French country comfort food is a labor of love. Rustic recipes such as Cassoulet can take several days to prepare but yield hearty and soul-nourishing results that make the effort worthwhile. In this class we'll celebrate slow cooking and comforting dishes comme les Français, with an exploration of cold weather traditions and techniques, which include braising and confit methods

• 1/27 The Ghana Cookbook by Fran Osseo Asare and Barbara BaetaUSD 185.00

  At 7pm. The Ghana Cookbook is the debut cookbook of sociologist, professor, and recognized sub saharan food expert Fran Osseo Asare and renowned Ghanian caterer Barbara Baeta. Through this in depth and diverse collection they demystify the ingredients and recipes of Ghana's regional cuisine, making them more accessible and reproducible than ever before. Starting in the 1970s Asseo Asare began visiting Ghana doing volunteer work and later teaching. Now married to a Ghanian, she spends her time split between the US and her home just outside of Ghana's capital city of Accra. Throughout her experiences in Ghana, from the earliest to the most recent, food was an important medium. It is a common ground where she learned to communicate and establish close relationships. In over 245 pages and 140 recipes the authors focus on the flavor principles, cooking techniques, and fundamental building blocks of traditional Ghanian cooking, and how they can be used simply and effectively. The authors' enthusiasm for the recipes, insights, and knowledge is clear in the pages of this book, but the acknowledgement of the care that goes into these recipes and power they possess is something that will totally reframe your perception of Ghanian and African cooking as a whole. Join the Stir team, and bookbuyer Johnny Siever on heels of his recent trip to Ghana, for a night of honoring Ghanian culture through the dishes and stories captured in the pages of this new, and necessary cookbook. A copy of The Ghana Cookbook is included in the price of this class

• 1/28 Sea and Smoke: Flavors from the Untamed Pacific Northwest by Blaine WetzelUSD 185.00

  At 7pm. Chef Blaine Wetzel hasn't published his first cookbook, so much as unleashed it. Throughout this book Chef Wetzel expresses a distinct form of hyperlocalism and sophisticated cooking he practices at his highly sought after restaurant the Willows on Lummi Island in Puget sound. As a former chef-de-partie at Noma in Copenhagen and a multiple James Beard award nominee and winner Chef Wetzel understands the stories nearby ingredients from the earth and sea tell, whether they are domestic or wild. It is these stories he amplifies through his philosophy, practices, and processes in the kitchen. Over the course of 270 pages and many ethereal photographs of the stunning landscapes and seascapes of Lummi island, Chef Wetzal grounds his approach to cooking through the insights, tips, and ideas that underpin his cooking and his kitchen. Through a respect for and awe of nature, a focus on only the best local and wild products, Sea and Smoke is a cookbook that reflects the Pacific Northwest, and will open a door to a new perspective on cooking. Join Stir as we spend a night practicing Chef Wetzel's philosophy through a selection of our favourite dishes from this great book. A copy of Sea and Smoke is included in the price of this class

• 1/31 Eat Your Heart OutUSD 185.00

  At 6pm. Experience an evening of offal featuring some of the best pieces of meat: organs! From kidney to tripe, sweetbreads to heart, offal has been utilized for centuries in every culture in unique ways. In some instances it took the form of peasant food, and in others prized delicacies. Eat your way through the history and geography of offal and explore the way organs have been prepared historically and their evolution in contemporary cuisine