Le Pichet, Presse Chef Hosting Nicoise Cooking Classes

By Seattle Mag July 1, 2013

phpudywntpm1

!–paging_filter–pIn researching my roundup ofa href=”http://\/\/seattlemag.com/article/five-cooking-classes-try” target=”_blank” artisanal, scratch cooking classes/a in this month’s magazine, I found a Fall City cheesemaker who goes way beyond fresh goat cheeses and mozzarella (essentially starter cheeses) to teach the craft of Tallegio, Manchego and Stilton-making. I found a href=”http://www.legourmandrestaurant.com/” target=”_blank”Northwest cooking legend Bruce Naftaly alive and well in Ballard/a, teaching proper embuerre/em sauces to hungry students nearly every weekend. And I found out that a href=”http://\/\/seattlemag.com/article/five-cooking-classes-try” target=”_blank”pasta wizard Mike Easton will gladly host a bacon-making class/a for you and a few friends. Just ask!/p
pBut one series of classea that wasn’t on my radar when I wrote the piece is strongJim Drohman’s Nicoise cooking classes at the Kitchen at Mallet /strong(2700 4th Ave S. Suite C), during which Drohman, the owner and chef of Seattle’s always-deliciousa href=”http://\/\/seattlemag.com/le-pichet” target=”_blank” Le Pichet/a and a href=”http://\/\/seattlemag.com/caf-presse” target=”_blank”Cafe Presse/a, will demonstrate and then serve a full Nicoise dinner (with wine, naturally) celebrating the summery flavors of the region./p
pThe classes ($125 +tax) will be held this Sunday, July 7, from 1 to 4pm, and Wednesday, July 10 from 6:30 to 9:30pm. Reserve space directly through Jim at a href=”mailto:jdrohman@lepichetseattle.comjdrohman@lepichetseattle.com/a./p

 

Follow Us