Mar
23
2:00 PM14:00

Venezuelan Street Food!

Chef Claudia

Arepas have arrived in CdA! Stroll down a Venezuelan street with the taste of this corn maize bread, and some tasty fillings. Arepas with a healthier twist will include organic whole grain corn masa, and vegetarian/vegan fillings like: “perico”, a tropical scrambled egg; “caraotas negras”, sprouted black beans seasoned with a blend of onions, garlic, sweet peppers and herbs.You’ll have roasted “pimentones” peppers, caramelized plantains, a whipped vegan drizzle and a green salsita. Plus, maybe a surprise..or two! All ingredients used are organic, vegetarian, some vegan, all gluten free.

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Mar
26
5:30 PM17:30

We've Got Bowls!

Chef Lesa

A night of bright Buddha bowls from around the world! We will start our tastes buds on a trip to Japan! A delicious poke’ bowl with sushi rice, nori, seasoned tuna and bright veggies with a miso soydressing. Next we fly to Bangkok for a coconut curry noodle bowl with rice noodles, shrimp, coconut milk and fresh herbs. Last stop is Greece for a bright bowl filled with cucumber, heirloom tomatoes, Kalamata olive, garbanzo beans on a slice of grilled feta topped with a Greek dressing! Book quickly, it’s a big request!

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Mar
28
5:30 PM17:30

Cajun-Day-Fun-Day

Chef Troy

This culinary demo will be a fun take on “Soup and a Sandwich.” We are in what we call the“inbetweens”; in between the dark, cold season of rich savory cuisine and the upcoming fresh seafood harvest of spring cuisine. For this class, Chef Troy would like to bridge the gap with a classic Cajun sandwich, a fried soft-shell blue crab po’boy paired with a deep-rooted rich bayou soup of lima beans, peppers and okra. During this class, Troy will also give a quick intro to one of his future classes--brewing hot sauce at home. 

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Apr
2
5:30 PM17:30

Dumplings!

Chef Lesa

Join me for a mouth watering night learning the art of the soup dumpling!!! We will be making Pork Xiao Long Bao which is a dumpling with ground pork, spices and an explosion of broth when you bite into it!! We will also make the shrimp version of this. We will hand make dumpling skins and several divine dipping sauces... don’t miss this!

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Apr
4
5:30 PM17:30

Creating Creole

Chef Troy

For this cooking demo, we will be strolling down the backwaters of the bayou. We will make spring crawfish cakes with a spicy remoulade and revisit the classic “Cafe du Monde” beignet while we also recreate a historic recipe from the family of Culinary Stone frequenter, Connie Bennett; a Deep Rooted Creole Seafood Stew. I am so excited for this class that I wish I could actually attend it! 

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Apr
9
5:30 PM17:30

French Easter Family Menu

Chef Patricia

This menu is in memory of the traditional Easter lunch served by my grandmother. Starter: Scallops in a leek and Noilly Prat wine sauce. Main course: a  traditional roasted leg of lamb revisited by stuffing it with a mix of fresh herbs and served with “flageolet” beans in a creamy garlicky sauce. Dessert : crème aux œufs caramel. Egg custard over a bed of caramel. 

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Apr
11
5:30 PM17:30

Salmon 101

Chef Troy

Spring is finally here and fishing season is coming up! For this cooking demo, I will show you how to break down a whole salmon and utilize every part of it. Whether you are taking a trip to Alaska, or shopping at your local market, being able to butcher your own fish is fun and more rewarding than buying a “previously frozen” filet. The recipes we will tackle include: Japanese sashimi, salmon cakes, salmon tar-tar, seared filet, salmon-skin bacon and broth for cioppino. You will be able to use these techniques for every variety of your catch this season and also feel more confident about purchasing whole fish at your local market. Fish on!

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Apr
16
5:30 PM17:30

Spring into Salads!

Chef Bob

Now that Spring has officially arrived it is time to focus on delicious, creative entrée salads. For this class we will feature savory cheesecake salads; Dungeness crab cheesecake-Louis salad, Blue cheese-cheese cake with spring greens and a fresh pear vinaigrette, sundried tomato pesto crusted Salmon salad and a Shrimp and pasta salad with limemango vinaigrette.

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Apr
18
5:30 PM17:30

A Night in India

Chef Lesa

Indian class is back! This will be a wildly flavourful class with so many spices! We will be making Kashmiri Biryani .. a basmati rice dish with lamb, dried fruit and rose petals! Next is Chicken Bhuna. This chicken is dripping in so many warm spices and lemon.. Last we will make a sweet, spicy, warm vegetable korma. This dish will be full of veggies, coconut cream and spice! We will also make naan bread to get every drop!! Book today as this class sells out!!

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Apr
23
5:30 PM17:30

Spring Cleaning

Chef Colomba

Spring is here and now is the perfect time to refresh your “clean eating” recipes. Chef Colomba will teach how to add freshness, flavor, spunk and nutrition to foods that will leave you feeling energized and happy. On the menu: Cuban-Style Cauliflower Rice Bowls, Shrimp Ceviche Stuffed Avocados, & Gazpacho Verde.

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Apr
25
5:30 PM17:30

Souffles!

Chef Patricia

Sweet or savory, soufflés are simply delicious. They are a feast for the taste buds as well as for the eyes. We will prepare several soufflés among which the classic cheese soufflé and a chocolate soufflé for dessert. The savory soufflés will be served served with a salad.  Book soon, there will only be 14 spots available for this class! 

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Apr
30
5:30 PM17:30

Ancient Grains, Modern Table

Chef Joni, of Snacktivist Foods

For tonight, I will plan to make dishes that feature whole cooked grains as well as flours. We will make foods for breakfast lunch and dinner. Examples include millet breakfast porridge, buckwheat crepes, teff polenta with marinara and chilled sorghum spring salad. We will discuss the rich histories behind these novel grains as well as their unique nutritional profiles. 

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Mar
15
5:30 PM17:30

Brunch, the Best Part of the Weekend

Chef Bob

Brunch is the favorite meal of the week to most everyone. Join Chef Bob as he prepares some of his favorites. We will start with a spicy bacon bloody mary, bananas foster french toast, spicy low-country shrimp & grits, mini italian frittata with roasted cherry tomato sauce, yogurt creme brulee with fresh fruit and granola, and a decadent dark chocolate waffle with ganache & strawberries.

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Mar
14
5:30 PM17:30

Knife Skills

Chef David

Knife Skills with Chef Dave! Come learn some of the tricks chefs don’t want you to know.. From holding it properly, then onto slice, dice, mince, chop... All while prepping out some yummy, “knife friendly” dishes! Book today by calling or stopping in!

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Mar
12
5:30 PM17:30

Katz's of Coeur d'Alene!

Chef Lesa

A fun night making some delicious Jewish deli styled food! I love a knish!!! A glorious dough filled with potato cheese and onion. Next my childhood fave... stuffed cabbage! Spiced ground beef, rice covered in oh so savory cabbage leaves in a deep tomato broth. Last is the delicious Kreplach. A juicy dumpling brimming full of leftover pot roast, onion and spices. We will also serve a refreshing sweet and sour cucumber red onion salad!! Oy vey!

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Mar
7
5:30 PM17:30

A Little Restaurant in Lyon

Chef Patricia

Imagine having dinner in a “Bouchon Lyonnais,” one of these typical little restaurants in Lyon. We would start by making a lentil, bacon and croutons salad with its two oils vinaigrette, using the famous green lentil from Le Puy. Then we would prepare the traditional fish quenelle. For dessert “ terrine de pommes à la crème de caramel,” a caramel and apple cream served with its caramel sauce and sautéed and flambéed apples.

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Mar
5
5:30 PM17:30

The Peruvian Palate

Chef Colomba

Peru’s cuisine is one of the hottest trends in global cuisine. Filled with traditional ingredients prepared through modern technique, this exotic food is sure to please the most adventurous eater! Come and experience the wonderful salty, spicy, bitter and sweet Peruvian kitchen!

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Feb
28
5:30 PM17:30

A Romantic Dinner for Two

Chef Troy

For this culinary demo, I would like to walk you through an amazing dinner for two that you can create and enjoy together, at home. This menu will feature: Wild Baby Greens with strawberries, toasted feta cheese and a sea salted honey vinaigrette; Surf and Turf Tower, which will include a parmesan potato galette, black pepper seared tri-tip beef, cold water lobster medallions with a veal merlot demi-glace and lobster bisque reduction; and Figs Merlot, Washington merlot and black mission figs reduced and served over creamy mascarpone cheese. Get ready to have delicious fun, and don’t blame me if ol’ Cupid pays you a visit soon...


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Feb
26
5:30 PM17:30

A Cold Night in Normandy

Chef Patricia

From Normandy France, where I was born and raised, we will prepare a warm winter menu from there.  Normandy is known for its apple, cider and Camembert Cheese. We will use these traditional produces for our menu. For a starter, we will stuff a pastry brick sheet with an apple and Camembert mix. This will be followed with a Poulet Vallée d’Auge: chicken cooked with hard cider and apples. For dessert we will bake a Tarte Tatin, a delicious caramelized upside down apple tart served with an apple brandy whipped cream.

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Feb
23
2:00 PM14:00

Cake Decorating Workshop

Cake Decorator Tabitha

In this class, our expert cake decorator will teach you the basics of decorating with whipped cream; how to level and fill the cake, crumb coat, finish coat, and simple piped decorations. Included in the price of the class is a starter set of piping tips and bags to use during class and to keep. Each participant will be provided with their own cake to decorate. This class will focus on decorating, and we will not be baking cakes

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Feb
21
5:30 PM17:30

Taco Time!

Chef Colomba

Add a little spice to your life by learning to prepare an authentic Mexican menu that is bursting with flavor! Come and try your hand at making fresh corn tortillas which we’ll infuse with roasted peppers and herbs. Learn the secrets and techniques used to create amazing salsas along with a variety of fillings. If you love tacos, this class will rock your world!

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Feb
19
5:30 PM17:30

Salt Block is Back Again!

Chef Lesa

A very healthy way to eat and cook!! You will learn how to temper your hot block and make cold and frozen dishes. We will make cold apps.. caprese and fruit then onto to the most delicious steak and prawns with no seasoning.. but the block!!! It will amaze you! Last we will grill fresh pineapple to top creamy vanilla bean ice cream on our frozen block!! Book now!

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Feb
9
2:00 PM14:00

Wandering the Streets of Thailand

Chef Lesa

Join me for a night of big flavors from an exotic land. We will start with Gai Hor Bai Toey which is Pandaned seasoned chicken wrapped in banana leaf and fried. It is served with a bright sweet sour spicy cucumber salad. Next stop is Goong Daa Prik Nom Sod... a spicy red curry prawn dish served over jasmine rice. Last street treat is Moo Ping.. a luscious skewer of lean pork marinated in lemongrass and chilli and grilled to perfection! We will go over amazing dipping sauces as well!

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Feb
7
5:30 PM17:30

A Romantic Night In

Chef Bob

A romantic night for two at a restuarant on Valentine’s Day is a good idea- in theory. That’s why Chef Bob has come up with a list of romantic recipes, which can be made at home. Start the evening off with a Valentine’s Day cocktail, “The Scarlet Heart,” roasted oysters, shrimp bisque with bourbon, fettucini with asparagus, tournadoes of pork with balsamic strawberries and finish with chocolate mousse crepes!

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Feb
5
5:30 PM17:30

Green is the New Red

Wellness Mentor Claudia

Treat your senses to a luscious bouquet of heart-healthy deliciousness, exquisite texture combinations and a big dose of food play.  In this class Claudia will teach you about plant-based concoctions and nourishing strategies your heart will love. In the end, you will know how to create your own Green Glamour Bowl. Think green leafy veggies massaged in tasty oils, slow-roasted seeds, sprouted legumes and grains, garnishes of zesty beets and pickled shallots, and an herbed drizzle..  And, did we say cacao love bites for dessert? Come find out!

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Jan
22
5:30 PM17:30

Power Through the New Year

Chef Claudia: *New to Our Team!*

Elevate your New Year’s health goals! Set the goals, and come learn how to sustain them with Power Foods that support digestive and immune systems.  This is an introduction to key foods like miso, apple cider vinegar, medicinal roots and mushrooms, seaweed, and how to incorporate them into our every day cooking in a tasty, fun way.

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Jan
15
5:30 PM17:30

Heart-Warming Mexican

Chef Colomba

Warm up this January with a tapestry of authentic Mexican flavors. Learn to weave together the rich flavors of chiles, tomatoes and onion as Chef Colomba teaches her favorite dishes. On the menu: Chicken enchildas with carrot- guajillo chile sauce; arroz a la Mexicana (Mexican style red rice with vegetables) and stewed pinto beans with Pico de Gallo.

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Jan
12
3:00 PM15:00

SIchuan Nights

Chef Lesa

A delicious spicy and savory night enjoying special Sichuan dishes. We will be making the famous spicy and oh so yummy Dan Dan noodles cooked with ground pork and black bean paste. Next is the amazing Fu Qi Fei Pian... delicate brisket that melts in your mouth with bold flavors and spice. This is topped with scallion and peanuts. Last we will make Peking shredded pork picked up and eaten in moo shoo wrappers!

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Jan
8
5:30 PM17:30

Ramen and Wonton!

Chef Lesa

A night full of umami flavors!!! I will teach you the art of making home made ramen noodles. These beauties will swim in a sumptuous bowl of umami broth filled with meat, veggies and garnished with a miso cured egg! Next we will make handmade WonTon  skins to be filled with pork and shrimp dropped into a deep, savory broth. This yummy bowl will be adorned with a soy cured yolk. There’s is already so much interest in this class so book a seat now!

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Dec
20
5:30 PM17:30

Christmas Eve Dinner!

Christmas Eve Dinner

Thursday, December 20th- 5:30pm

Chef David

Christmas Eve dinner! The most wonderful night of the year... A quiet time for family, or for an amazing party! Either way, you’ll want some great food for your guests! Perfect Christmas Eve appetizers and dishes that are as delicious as they are easy, because your night before Christmas shouldn’t be spent only in the kitchen!


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Dec
19
5:30 PM17:30

Sparkle Fish!

Sparkle Fish!

Wednesday, December 19th- 5:30pm

Chef Troy

Sushi time! Impress your guests this New Year’s Eve! In this class, Chef Troy will show you the Japanese techniques of the art of making sushi. He will discuss how and where to buy fish. You will learn nigiri, maki sushi and sashimi as well as creative plate presentation. He will show you everything you need to know to impress your family and friends. And there will be sparkling wine/champagne to taste, as you will see it pairs well with fresh fish.


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Dec
18
5:30 PM17:30

Holiday Tamales

Holiday Tamales!

Tuesday, December 18th- 5:30pm

Chef Columba

Small parcels of chile bathed meats enveloped in savory corn masa tamales are chef Columba’s idea of the perfect holiday food. Come and learn Columba’s secrets and techniques for preparing a perfect cloud-like masa and a variety of tasty fillings!


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