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Valentine's Events in the Atrium Kitchen

Valentine's Events in the Atrium Kitchen

Posted February 3, 2016

Treat your sweetheart to a fun culinary experience in the Atrium Kitchen, a state-of-the-art commercial kitchen located in the heart of Pike Place Market (1433 First Ave).

Bean to Bar with indi chocolate

Friday, February 12, 2016, 6-7:30 pm

Celebrate Valentine’s Day and learn how to make chocolate with indi chocolate!

The class includes a step-by-step demonstration of how to make chocolate starting from the bean. We will roast the beans and prepare them to be transformed into chocolate with the Premier Chocolate Refiner, a chocolate machine that allows you to make chocolate at home. You will temper and mold your own chocolate and get to taste it at every step. In this hands-on class, you will be able to try the traditional ways of making chocolate too. You will finish the class with chocolate that you have made yourself to enjoy with your loved one. Guided by indi chocolate owner Erin Andrews, with over 8 years of chocolate making experience. (Price: $125)

Register: Email classes@indichocolate.com

The Beauty of “Kaiseki” with Hiro Tawara

Saturday, February 13, 2016, 12-2 pm

“Kaiseki” is a style of Japanese cuisine preparing seasonal ingredients with variety of cooking methods. With a monthly theme based on Japanese culture, Chef Hiro Tawara will serve you a beautiful and delicious 5-course meal including dessert. Enjoy this unique Japanese cultural experience while having a beautiful Kaiseki. (Price: $60)

Register online

Valentine’s Dinner & Cooking Class with Chef Joe
Muscarello

Sunday, February 14, 2016, 6-8 pm

Join Chef Joe Muscarello for this interactive "Northwest Love Affair" pop-up event featuring four courses. (Price: $75)

Starters
Lamb & Beef Meatballs w/ Chimichurri
Crab Ragoon Stuffed Phyllo Cups
Wild Smoked Salmon Tartlets w/ Lemon Cream

Salad Course:
Cashew “Cloud” Dressed Mix Greens with Roasted Beets, Caramelized Goat Cheese, Chopped
Apple and Grapes.

Entrée Options:
Horseradish Gremolata Crusted Tenderloin, Mascarpone Chive Mashed Potatoes and Balsamic
Brussels.
Or
Smoked Spanish Paprika Seared Salmon, Truffle Parsnip Mash, Asparagus Sautéed w/ Lemon.
(Please email us your choice by 2/7/16 to info@seattlechefjoe.com) 

*Warmed Sourdough Whipped European Butter.

Dessert Course:
Chocolate Mousse, Poached Pear, Strawberry & Almond Dacquoise Crutons.


Register online

 

View More Upcoming Atrium Kitchen Events

CATEGORY: ATRIUM KITCHEN