In researching my roundup of artisanal, scratch cooking classes 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 Northwest cooking legend Bruce Naftaly alive and well in Ballard, teaching proper buerre sauces to hungry students nearly every weekend. And I found out that pasta wizard Mike Easton will gladly host a bacon-making class for you and a few friends. Just ask!
But one series of classea that wasn't on my radar when I wrote the piece is Jim Drohman's Nicoise cooking classes at the Kitchen at Mallet (2700 4th Ave S. Suite C), during which Drohman, the owner and chef of Seattle's always-delicious Le Pichet and Cafe Presse, will demonstrate and then serve a full Nicoise dinner (with wine, naturally) celebrating the summery flavors of the region.
The 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 email@example.com.