Showing posts with label culinary arts. Show all posts
Showing posts with label culinary arts. Show all posts

Chef Dinner Tickets on sale for Shorewood Culinary Arts dinner Thursday December 14, 2023

Friday, December 8, 2023


Shorewood Culinary Arts is very excited to announce tickets are on sale for their 1st chef dinner of the school year. 

Please purchase your tickets by Tuesday December 12, 2023, there are only 57 seats available and they are going quickly. Please choose your seating option carefully. 

We offer general classroom seating and two smaller intimate private rooms. You may purchase as many tickets as you'd like. We look forward to seeing you all there.

Shorewood Culinary Arts is pleased to present Chef/Owner Wes Yoo for our first Guest Chef Dinner Series. These dinners provide an opportunity for students to work with highly acclaimed local industry chefs and are held periodically throughout the school year.

Buy your tickets now before they sell out


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Partnership between Bitter Lake Community Center and The Polytech brings cooking instruction to teens

Thursday, July 21, 2022

Butternut squash soup and photo
by Silver Hofsass
Bitter Lake Community Center hosts activities for every age group, and is especially focused on helping teens develop life skills and athletic skills to enjoy throughout a lifetime.
 
This year, BLCC is also offering cooking lessons, thanks to a partnership with The Polytech, a private high school that continues working with students through age 26 to assist with the transition to college, career, and adulthood. 

The program is set up so that there is no cost to students or families, and all ingredients, equipment and the technology to stream classes is available at the community center.

The Polytech has offered culinary arts classes throughout the pandemic with students, and often their parents, cooking in their own kitchens. 

At the same time, they watch a livestream of Chef Mina cooking the same recipes in a professional kitchen. She provides instruction and models the techniques she describes. At the same time, she can give direct feedback to students, helping prevent the rice from scorching or advising when vegetable slices need to be thinner. 

By partnering with The Bitter Lake Community Center, students are able to utilize the large kitchen space there and cook together, making the chopping and preparation pieces go more quickly and adding a more enjoyable social aspect to classes.

“Our culinary arts classes provide excellent practice in executive function skills because of all the organizing of equipment and ingredients before beginning the process. Students are learning more than how to cook, and at the end of class they have the wonderful smells and delicious dishes that they have created,” says Reza Khastou, administrator of The Polytech and the driving force behind the summer culinary arts collaboration.

An additional benefit is that the first class includes instruction in food safety and students take the state’s online test to get their Food Worker Card, valid for 2 years and enabling them to work in restaurants, day care facilities, retirement community homes, and many other organizations where food and beverages are present.

This unique opportunity is possible through funding from Bright Future Dollars for Scholars, a non-profit providing scholarships to students who pursue vocational interests while in high school, Bitter Lake Community Center, and The Polytech, a private high school with transition services for students ages 16-26 located in Northgate. 

For more information, contact Reza Khastou at reza.khastou@thepolytech.com.



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Tickets on sale Monday for first Shorewood Culinary Arts Chef Dinner with chef from Dahlia Lounge

Friday, September 7, 2018

The Culinary Arts Chef Dinner series for 2018-19 school year at Shorewood has set their schedule for the year.

The fundraising series of Chef dinners will begin with a long time colleague and supporter of the program, Tom Douglas Restaurants' Chef Brock Johnson of Dahlia Lounge, on Wednesday, October 10, 2018 at 6pm.

The cost of the dinner is $40 per person. Reservations can be made on Brown Paper Tickets starting Monday, September 10.. There are three location options listed - the main classroom and two private dining spaces. 

Reservations will open for the October 10th Chef dinner on Monday, September 10th.

Here’s a look at the rest of the dinner series for this school year:

El Gaucho Bellevue
Executive Chef Michael Jordan
Wednesday, January 16th

Matt Dillon Restaurants
Owner/Executive Chef Matt Dillon and Chef Emily Dann
Wednesday, April 10th

The Students of Shorewood HS Culinary Arts
Wednesday, May 8th

Tickets generally go on sale four weeks prior to the date of the dinner.



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Additional seats available for the Shorewood Culinary Arts dinner - but don't wait to order

Friday, April 27, 2018

Next Thursday, May 3, 2018 is the final chef dinner for this school year, featuring Shorewood Culinary Arts students.

Some additional seats have just been released on Brown Paper Tickets. If you haven't purchased your seats yet get them today before they are gone!

Students are working hard to finalize and put the finishing touches on their menu, but here is a sample of what it will look like:

Punch:
  • Shorewood "Old Fashioned", Lavender simple syrup, bitters, Oolong tea, Italian Sparkling Lemonade
Two Passed Appetizers:
  • Suckling Pig, Biscuit, Rhubarb Chutney
  • Rosemary Gruyere Gougeres
Starter:
  • Shorewood Garden Greens, Duck Confit, Honey Vinaigrette, Beet and Goat Cheese Napoleons, Pistachio Crumble
Entree:
  • Seared Halibut, Housemade Fettucine alla Veccia Bettola, Wilted Kale and Herbs with Pancetta Vinaigrette, Pancetta Crisps
Dessert:
  • White Chocolate Cream Cheese, Amarena Cherries, Shortbread



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Tickets on sale for January Shorewood Chef's dinner

Tuesday, December 12, 2017

Chef Rachel Yang from Relay Restaurant Group, Chef/Owner of Joule, Revel, and Trove in Seattle is the presiding chef for the Shorewood Culinary Arts program dinner on January 11th.

Chef Yang has put together a delicious menu with her vision of Asian flavors with classic technique. Peruse the menu and book your tickets here.

Menu:

First Course
Winter green salad, miso cumin vinaigrette, smoked tea egg

Second Course
Shrimp and bacon dumpling, mushroom xo, herbs

Third Course
Pot au feu, brussel sprout, misozuke carrot

Dessert
Fig upside down mochi cake, blue cheese whip

Check out The Relay Groups website for more information about Chef Rachel Yang.



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Shorewood culinary arts chef dinner Nov 2 with a trio of Tom Douglas chefs

Friday, October 13, 2017

The Shorewood Culinary Arts Chef Dinner series for 2017-18 school year will begin Thursday, November 2nd at 6pm.

The fundraising series of Chef dinners begins with a Trio of Tom Douglas chefs, Brock Johnson, Dahlia Lounge, Desmond Bonow, Carlile Room, and Nate Crave, Palace Kitchen. 

The cost of the dinner is $40 per person.

Nate, Dezi, and Brock will share with you their passion for plant based cuisine with a 4 course menu that features produce from local farms including their company's own Prosser Farm. 

The chefs are passionate about vegetable-centric cuisine for the health of our earth and our bodies.

But this is not your grandma's green bean casserole! These TDR chefs cook vibrant, fresh, thoughtful food, and they are looking forward to sharing with you...

Visit the link to Brown Paper Tickets to purchase the number of seats you would like, and make your reservation. There are 3 location options listed, the main classroom and 2 private dining spaces. Reservations are available now for November 2nd dinner.

Upcoming chef dinner reservations will be available one month prior to each event. Check the website for additional information.


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A new, more bountiful garden for future chefs - the Shorewood High School Culinary Arts Garden

Sunday, March 19, 2017

Ready to eat in March
Photo by Wayne Pridemore

Text by Master Gardeners Judy Broom and Bonnie Chester


How do you move a garden?

Now, that’s a question you probably haven’t been asked at your Master Gardener Clinic. But the volunteers who manage the culinary arts garden at Shorewood High School can tell you how it’s done.

When their well-established youth education garden in Shoreline faced the prospect of relocating — thanks to a major school construction project — garden coordinator Bonnie Chester and her crew didn’t throw up their hands or complain. They did what any Master Gardener worthy of the title would do.

They dug in and got it done.

Herbs were the original crop and are still important
Photo by Wayne Pridemore

Here’s how it happened.

By 2013, when the renovation got underway, the vegetable garden had matured and was providing a bounty of produce for the popular culinary arts program at the high school.

Dwight Jacobsen, father of a student, had started the garden with school support about 10 years earlier. Initially it was primarily an herb bed, providing fresh ingredients for culinary students.

In 2007 the modest veggie plot, situated near the culinary arts classroom, came under the stewardship of a Master Gardeners group headed by Beth Donnellan.

Chef Instructor Diana Dillard and
Catering Manager Wendy Jordan
Photo courtesy Master Gardener Foundation

In collaboration with culinary arts chef instructor Diana Dillard and catering manager Wendy Jordan, volunteers from the Master Gardener Program began to enlarge the growing space.

Grant funding provided by Les Dames d’Escoffier, Seattle Chapter — an organization of women who are food and hospitality professionals— made possible expansion of the garden to include 25 beds for growing lettuce, spinach, onions, tomatoes, potatoes, carrots, squash, broccoli and more.

Photo by Wayne Pridemore


Student involvement with tasks from hauling soil to cultivating, planting, pruning and harvesting augmented the Master Gardeners’ efforts during the growing season. And classroom presentations by Master Gardeners on topics such as soil, compost, earthworms, seed catalogs, basic botany and beneficial insects filled the winter months.

The 2013 construction project brought change and new challenges to the garden. Reconfiguration of the campus meant a new location for both the culinary arts classroom and the garden, which was moved to a site immediately outside the classroom door.

Photo by Wayne Pridemore

In preparation for moving the garden from the former site, which is now used for tennis courts, the Master Gardeners’ volunteer corps disassembled garden structures, salvaging as much material as they could. They stored, and eventually relocated, a paved brick area with its covering gazebo, large timbers used for raised beds, signage and lockers full of tools and many other materials.

Another grant from Les Dames helped with the cost of labor and materials associated with the move.

Master Gardeners and Rain City Rotarians taking a break
Photo courtesy Master Gardener Foundation


A volunteer crew from Rain City Rotary helped students and the Master Gardeners rebuild the garden, literally from the ground up. Construction-compacted soil, covered with gravel, dictated the garden’s layout: seven raised beds constructed of untreated dock timbers, donated by Donata Boat Yard; and three round and six oval galvanized metal beds.

Photo by Wayne Pridemore

Extra-large pots donated by a local business and some open soil augment the raised beds. Additional donations by the Whole Kids and Shoreline Public Schools Foundation helped pay for other materials.

The Shoreline School District pitched in by providing the plumbing and controls for an automated drip irrigation system. Other recent enhancements include a Little Free Library, purchased with grant money by Wendy Jordan, and worm and yard-waste composting bins built by volunteers.

The Master Gardeners are still tweaking their planting plans to find the best crops for the sun exposure at the new site, and to best meet the culinary students’ needs.

Overwintered plants are growing in March
Photo by Wayne Pridemore

The group is beginning to focus on crops that will overwinter in order to provide produce in early spring, while school is in session. Currently summer harvests, which can’t be used by the students, are donated to POPY’s CafĂ© in Shoreline, a joint project of Prince of Peace Lutheran Church and the YMCA providing meals for the homeless.

In addition to the standard kitchen-garden selection of veggies and herbs, the Master Gardeners have added blueberries, strawberries, raspberries, rhubarb, artichokes, asparagus and, most recently, grape vines and several apple trees — two columnar trees, a dwarf and a crabapple. There’s even a tea tree, Melaleuca alternifolia. A fig is next.

Master Gardeners volunteers, from left
Judy Griesel, Gayle Harris, Bonnie Chester, Lee Keim
Photo courtesy Master Gardeners Foundation

The culinary garden crew of eight to 10 Master Gardeners, led by Bonnie Chester, have a weekly workday during the growing season, this year on Thursday from 10am until noon. Classroom demonstrations and talks continue to be an important part of their mission.

The Shorewood High School Culinary Arts Garden is located at Shorewood High School, 17300 Fremont Ave, Shoreline. Locate the garden using the Map to King County Clinics and Gardens. The group welcomes new volunteers. If you are interested in joining the fun and interfacing with students, please contact Bonnie Chester, bonniechester68@gmail.com
~~~
Reprinted with permission from The Foundation Connection, the newsletter of the Master Gardener Foundation of King County.



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A few seats left for the Shorewood Culinary Arts Dinner

Friday, January 20, 2017



Please join us for the
Shorewood Culinary Arts Chef Dinner
Seattle Yacht Club
Executive Chef Breanna Beike

Thursday, January 26th
6 pm

First Course
Foie Gras Parfait
Spiced Poached Pear, Caramelized Walnut

Second Course
Parsnip Soup
Chanterelle Mushroom, SW Garden Sage

Third Course
Fennel Roasted Ling Cod
Swiss Chard, White Wine Crèma

Fourth Course
Citrus Pound Cake
Orange Curd, Glazed Almonds
Rosemary Shortbread

Bread
Le Panier Classic French Roll


There are just a few seats left for the Thursday January 26 dinner by the Shorewood Culinary Arts program.

This dinner features Chef Breanna Beike, the Executive Chef of the Seattle Yacht Club. She previously worked with renowned chef David Burke in Chicago, as well as at the Columbia Yacht Club. She is a graduate of Kendell College's Culinary Arts program.

To get your seat, click on this link HERE and it will take you directly to the shopping cart. All dinners cost $40 per person.


The dinners are staged in three different rooms in the Culinary Arts section of Shorewood High School, 17300 Fremont Ave N. For those familiar with the venue, Room 1202 and 1109 are sold out, but there are a few spots left in the classroom.

Contact Wendy Jordan for any questions.

But don't wait...


Updated 1-26-17

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Shoreline Culinary Arts dinner Oct 27

Sunday, October 16, 2016



Thursday, October 27, 6pm is the next Shorewood Culinary Arts dinner with Chef Shubert Ho of Bar Dojo. The dinner will be held at the school, 17300 Fremont Ave N Shoreline 98133 Room 1108.

All dinners cost $40 per person.

Tickets for reservations can be purchased via Brown Paper Tickets.

Contact Wendy Jordan for any questions.



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Reserve a seat for the first Shorewood Culinary Arts dinner

Thursday, September 29, 2016

The Culinary Arts program at Shorewood puts on a series of fund-raising dinners during the school year, each headed by an industry chef who supervises a team of students.

The series of Chef dinners will begin with a long time colleague and supporter of the program, Chef Shubert Ho of Bar Dojo and Salt and Iron, both located in Edmonds.

The dinner is scheduled for Thursday, October 27th at 6pm. The cost of the dinner is $40.00 per person and will be held in three locations at the school, 17300 Fremont Ave N, Shoreline 98133.

Money raised at these events fund Culinary Arts education, including the purchase of new kitchen equipment, teaching materials, field trips, student Chef coats and garden supplies.

Those who have attended a previous dinner should note that the payment method has changed and they are using Brown Paper Tickets for all reservations. Purchase the number of seats you would like at this link.

Another change is that each chef dinner will open for reservations approximately one month prior to the dinner. We are no longer taking reservations for more than one dinner at a time. We apologize for any inconvenience this causes, but it will help us to maintain a proper count and allow the district accounting department to better balance the cash flow.

The next dinner is scheduled for January 26, 2017 with Executive Chef Breanna Beike of the Seattle Yacht Club.



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Aegis Living celebrates 19th Anniversary with a cake decorating contest

Wednesday, July 27, 2016

Shoreline Aegis anniversary cake
Photo courtesy Aegis

Aegis Living is celebrating its 19th anniversary on Thursday, July 28 with parties and a “Best Cake” decorating contest with entries from all 28 Aegis Living communities in Washington, California and Nevada.

The winning community (First prize winner) gets a free lunch from the food truck of their choice.

Shoreline Aegis Living is a strong contender with their unique design.

Culinary Services Director Trisha Kostis says, "It was a community wide effort!  Lots of fun!"



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Shorewood Culinary Arts Chef Dinner with Sarah Lorenzen of Andaluca

Friday, December 18, 2015


Shorewood's renowned Culinary Arts program will hold its first chef's dinner of 2016 on Thursday, January 14, headed by Executive Chef Sarah Lorenzen of Andaluca.

For reservations, contact Wendy Jordan 206-393-4399.



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Shorewood Culinary Arts Chef Dinner Series begins

Monday, October 19, 2015

The Shorewood Culinary Arts Chef Dinner Series for 2015-16 school year will begin their fundraising series dinner with Chef Maxime Bilet, Founder and CEO of Imagine Food Innovation Group.

If you are interested in making a reservation for this dinner, contact them as soon as possible as seating is limited.

Due to increasing food costs, the price of the Chef Dinners has increased from $35.00 to $40.00 per person.

Payment information and directions here.



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Some places left for the Shorewood Culinary Arts Dinner Jan 15

Tuesday, December 9, 2014

The Shorewood High School Culinary Arts class is a career and technical program. Several times a year, guest chefs work with the students to create a dinner party for 80 guests.

The next chef dinner will take place on Thursday, January 15th at 6pm in the Shorewood Culinary Arts department at the school, 17300 Fremont Ave N, Shoreline 98133.

The guest chef is Chef Shubert Ho, from Bar Dojo.

Bar Dojo Chef Dinner Menu on January 15

  • Course 1  Soft Shell Crab Bisque
  • Course 2  Pear Gorgonzola and Candied Hazelnuts over Bibb Lettuce and Creamy Hazelnut Dressing
  • Course 3  Porter Braised Short Rib over Creamy Polenta with Micro Salad
  • Course 4  Almond Cake with Orange Preserve and Whipped Cream
You are advised to make your reservations as soon as possible as they are already 75% sold out.
Dinners are $35 per person.

The link to purchase reservations is on their website

  • Scroll down and you will see the green "make reservations here" button.  It will take you to the shoreline school district's online payment site.
  • Once there,  you can click on the guest account button and create an account and then sign up.  The go to "shop",  "items at all schools"
  • Under school type choose "high schools", "Shorewood High School", "Culinary Arts" and you will see the different chef dinners listed.


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Hurry - order your pumpkin pies today from Shorewood's Culinary Arts program

Wednesday, November 19, 2014

You probably have no idea how good the food is from the Shorewood Culinary Arts program because the infrequent events sell out so fast. If you are lucky, you might be at an event catered by the students.

Or, if you act immediately - since the deadline is today - Wednesday - you can get your order in for pumpkin pies - for Thanksgiving or any day of the week.

The school is at 175th and Fremont and the front entrance is next to the historic Ronald School. Or call 393-6802 or 393-4399.


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Annual Korean food competition May 31

Tuesday, May 20, 2014

Japchae

The Consulate General of the Republic of Korea in Seattle is happy to host its annual Korean food competition, the Global "Taste of Korea" Contest on Saturday May 31, 2014 at the Art Institute of Seattle.

The Global “Taste of Korea” Contest is hosted by the Ministry of Foreign Affairs-Culture and Arts Division and is held in Korea annually. The qualifying rounds are held in 15 countries worldwide (South Africa, Malaysia, Mexico, Belgium, Slovakia, Australia (Sydney), U.S. (Seattle), Britain, Egypt, Italy, China, Chile, Turkey, Philippines, and Japan (Fukuoka). One winner from each country will advance to the final round in Korea.

The winner from Seattle will:

  • Advance to the final round of the Global “Taste of Korea” Contest which takes place in Korea from Sept. 20 – Oct. 1, 2014
  • Have the opportunity to visit Korea (all-expenses paid including airfare, lodging and more)
  • Attend culinary classes at the Creative Culinary Institute of Korea (CCIK)
  • Sightseeing: visit cultural sights, learn about modern Korean trends such as K-pop
  • Be on TV (the Contest will be videotaped and broadcast in Korea) and meet K-pop celebrities
  • Interact with other competitors from all over the world (15 in the final round)
  • The recipes of the 15 final round competitors will be published in a book

Registration deadline is Friday, May 23, 2014

Submit the application form via email, mail or in person.


Mailing Address:
Korean Consulate General in Seattle
Attn: SeEun Kim
2033 6th Ave #1125, Seattle, WA 98121


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A few seats left for the Shorewood culinary arts dinner

Wednesday, May 7, 2014

These places in the Shorewood Culinary Arts dinners go very, very fast. Sometimes they sell out without advertising. Why? Fabulous food at reasonable prices - helping the kids in the program - good company.

Feast your eyes on the menu - and if you want to try for a seat, contact Wendy Jordan, Culinary Arts Department, 206-393-6802 or 206-393-4399.

Tickets are $35 a person.

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Korean Culinary Competition

Friday, August 16, 2013


The Consulate General of the Republic of Korea in Seattle is sponsoring a Korean Culinary Competition at The Art Institute of Seattle on Saturday, September 28.

Registration for teams of three is August 26 to September 9.  For information email or visit the website.


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Rain City Rotary helps move the Shorewood Culinary Arts garden

Thursday, May 30, 2013

Rain City Rotary members with Master Gardeners
Photo by Donna Eggen


Those Rain City Rotarians love to get dirty!

 On May 18, 2013 the members of Rain City Rotary helped a group of Master Gardeners disassemble the Culinary Garden at Shorewood High School. As a part of the school remodel the current site will become a parking lot, so the garden had to be moved.

Large boards that held the raised beds were pried up. Bricks and pavers were dug up. Everything was hauled to a storage area; and in the fall when the remodel is complete, the Culinary Garden will be rebuilt. 

Rain City looks forward to rebuilding the garden
Photo by Donna Eggen

Says Donna Eggen, "We look forward to helping with that!"

Rain City Rotary meets most Thursday nights at 6:30pm in the Shoreline City Hall. New people are welcome to join them!

Call 206-367-3122 or visit Rain City Rotary for more information.


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Tickets on sale for Shorewood Culinary Arts Chef Dinner

Monday, October 8, 2012


Please join us for the
Shorewood Culinary Arts Premier Chef Dinner
Barking Frog at Willows Lodge
Chef de Cuisine Joshua Delgado
Thursday, October 25th
6 pm

First Course
Celeriac Soup
Sous Vide Chicken Egg
Pickled Celery
Celery Heart Leaves
Black Pepper Oil

Second Course
Fall Greens
Farro
Roasted Sweet Potatoes
Warm White Balsamic and Garlic Vinaigrette

Third Course
Seared Columbia River Steelhead
House Made Bacon
Root Veggie Hash
Sweet Onion Nage

Fourth Course
Chocolate Ganache Bar
Peanut Butter Powder
Candied Peanuts
Whipped Chantilly

17300 Fremont Ave N
Shoreline, WA 98133
Room 808
All dinners cost $30 per person.

Please contact Wendy Jordan at 206.393.4399 for reservations. 
Thank you for supporting our students.
Warning: tickets sell out very fast


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