Classes and Events

In addition to in-home classes, Laurie also teaches in venues around Seattle and the Eastside. Classes are limited to 8-14 participants (depending on the venue), so register early. Register for each class at the corresponding website listed below.

Sweet and Savory: Pastry from France

April 30, 2013
6:30-9:30 pm

Laurie's most popular class! Join her for a class focused on savory as well as sweet French pastry. Sit back and enjoy the sweet and savory side of France as you learn simple French pastry techniques. The menu will include Olive Sable's, French Gougeres (cheese puffs), Roasted Onion and Leek Tart and Crepes with Vanilla Custard and Vanilla-Bean Roasted Rhubarb. You will learn to make Pate a Choux (cream puff dough), Pate Brisee (pie dough), Crepes and Creme Patisserie (pastry cream). Demonstration class.

Registration and Details: Chef's Kitchen | Cost: $75

All Rhubarb, all day...all ways

May 4, 2013
6:00-8:30 pm

Laurie joins fellow chef and friend Diane LaVonne at Diane's Market Kitchen for this Rhubarb extravaganza! Did you know more rhubarb is grown in the Fife valley than anywhere else in the world? Diane and Laurie (both lovers of this local vegetable-turned-fruit) will create an entire tasting meal featuring rhubarb, both sweet and savory. First off, sit and sip a cool and refreshing Rhubarb-Lime Spritzer. Diane and Laurie will start off the meal with Spring Greens with Poached Rhubarb, Goat Cheese and a Champagne-Thyme Vinaigrette. Our second course will be Seared Halibut with Rhubarb Compote on a bed of leeks. Wrapping up the meal, Laurie will feature a Vanilla-Roasted Rhubarb duo - with a Ginger Cardamom Streusel (made with Nash Farms own grown and milled wheat) and rich and decadent Rhubarb Bread Pudding with Strawberry Compote. Demonstration class.

Registration and Details: Diane's Market Kitchen | Cost: $75

Artisan Bread: Focaccia and Fougasse

at PCC Cooks

Come along on this continuing journey with Laurie as we explore artisan bread making by making flatbreads. Using one recipe, you will create two traditional breads — one Italian, the other French — while learning the underlying techniques of artisan breadmaking. We’ll talk about basic bread ingredients, kneading and baking while creating herbed Foccacia and Olive Fougasse. You will leave this class with your fresh-baked bread and loads of information about artisan bread making at home. Hands on.

Registration: www.pcccooks.com | Cost: $40-45

• Monday Feb 18, 6:30-9pm. Edmonds
• Tuesday Feb 26, 6:30-9pm. Greenlake - SOLD OUT
• Wednesday Mar 6, 6:30-9pm. West Seattle - SOLD OUT
• Wednesday Mar 13, 6:30-9pm. Issaquah - SOLD OUT
• Monday Mar 18, 6:30-9pm. Redmond

Back to top