Food   

Flaky or cardboard… what’s going on with pie crust? It’s not luck. Bake along with Chef Michele in this live online class and learn the science and technique behind creating tender, foolproof pie crusts you can rely on every time.

You’ll make and bake a salted caramel apple pie with a classic lattice top right from your own kitchen. Along the way, you’ll build confidence working with dough, learn how to avoid common mistakes, and understand what actually makes a crust tender and flaky.

You’ll also get recipes for chocolate cream pie, pumpkin pie, and Chef Michele’s personal favorite, cheesecake so you can expand your holiday baking lineup.

You’ll receive a shopping and equipment list 5 days before class, a prep packet with recipes and Zoom link 2 days before class, and a full video replay after class.

One registration covers up to two people cooking together in the same kitchen.

Supplies are required for this course.
Students will receive a shopping and equipment list 5 days before class, a prep packet with recipes and Zoom link 2 days before class, and a full video replay after class. One registration covers up to two people cooking together in the same kitchen.

A Zoom link will be sent to your email on file no less than 24 hours before the start of the course. Please check your spam & junk folders or call us at 206 934 5339 for assistance.

This course is offered in partnership with North Seattle College Continuing Education.

Bake along with Chef Michele in this live online class and learn how to make three versatile breads perfect for the holiday season while building confidence with both yeast and quick bread techniques.

You’ll make a soft, buttery garlic and herb Parker House–style pull-apart loaf using a yeast-based dough, perfect for sharing at holiday dinners. You’ll also bake a gingerbread streusel coffee cake, a quick bread that’s ideal for breakfast or hosting guests and freezes beautifully.

In addition, you’ll prepare cheddar chive buttermilk biscuits to freeze and bake later, giving you a ready-to-go option for fresh biscuits without the day-of effort.

This class focuses on approachable techniques so you can understand the difference between yeast and quick breads and feel confident making both at home. You’ll leave with go-to recipes and practical skills you can use all season long.

You’ll receive a shopping and equipment list 5 days before class, a prep packet with recipes and Zoom link 2 days before class, and a full video replay after class.

One registration covers up to two people cooking together in the same kitchen.

A Zoom link will be sent to your email on file no less than 48 hours before the start of the course. Please check your spam & junk folders or call us at 206 934 5339 for assistance.

This course is offered in partnership with North Seattle College Continuing Education.

Create a holiday centerpiece that's almost too pretty to eat! Join award-winning Sugar Artist and Food Network Competitor Chef Michele Sweeney as you decorate a festive holiday wreath cookie made from multiple sugar cookie pieces that come together to form one beautiful display.
 
Designed with beginners in mind, this hands-on class will introduce you to the fundamentals of decorating with royal icing. You'll learn how to color icing, achieve the right icing consistencies, outline and flood cookies, add dimension and decorative details, and assemble your decorated pieces into a stunning holiday wreath perfect for gifting, entertaining, or displaying at your holiday table.
 
Along the way, you'll pick up professional decorating tips and techniques that can be applied to future cookie projects. Students will also receive a digital copy of Chef Michele's Cookies for All Occasions cookbook, packed with recipes, decorating tips, and inspiration for future creations.

Bring an apron, wear comfortable clothes, and don't forget a sack lunch. You'll leave with new skills, decorating confidence, a festive edible creation, and resources to continue decorating at home long after the holidays are over.
 
There is a $50 supply fee due to the instructor at the start of class to cover the cost of additional materials that will be supplied to you.