ALL CLASSES CANCELLED UNTIL FURTHER NOTICE
Gov. Jay Inslee announced that restaurants, bars, and entertainment and recreational facilities will be shut down statewide to slow the spread of the novel coronavirus.
“Given the explosion of COVID-19 in our state and globally, I will sign a statewide emergency proclamation (Monday) to temporarily shut down restaurants, bars and entertainment and recreational facilities,” the governor said in a statement released Sunday night.
The directive takes effect at 12:01 a.m. Tuesday and “lasts as long as it needs to; no end date set,” an Inslee spokesperson said.
Pasta Basics & Simple Sauces
Friday, March 20th
5:45 PM
$69 per guest
They say fresh pasta is best prepared in the Italian kitchen- that may be true, however we like to think that we make some pretty tasty pasta right here in our own kitchen. This pasta class has been one of our most requested classes since the beginnings of Flour Pot kitchen.
There are innumerable amounts of pasta shapes, fillings, combinations, flavors including a spring inspired menu and ways to serve this amazing, surprisingly simple to make food that is loved all over the world.
Gov. Jay Inslee announced that restaurants, bars, and entertainment and recreational facilities will be shut down statewide to slow the spread of the novel coronavirus.
“Given the explosion of COVID-19 in our state and globally, I will sign a statewide emergency proclamation (Monday) to temporarily shut down restaurants, bars and entertainment and recreational facilities,” the governor said in a statement released Sunday night.
The directive takes effect at 12:01 a.m. Tuesday and “lasts as long as it needs to; no end date set,” an Inslee spokesperson said.
Pasta Basics & Simple Sauces
Friday, March 20th
5:45 PM
$69 per guest
They say fresh pasta is best prepared in the Italian kitchen- that may be true, however we like to think that we make some pretty tasty pasta right here in our own kitchen. This pasta class has been one of our most requested classes since the beginnings of Flour Pot kitchen.
There are innumerable amounts of pasta shapes, fillings, combinations, flavors including a spring inspired menu and ways to serve this amazing, surprisingly simple to make food that is loved all over the world.
Butcher to Plate -Lamb
Saturday, April 4th
5:00 PM
Roasted leg of lamb with Italian flair
Sunchoke puree, vegetable medley & sunchoke chips
Fresh rustic bread
*Option to purchase and debone your own leg of lamb in class to bring home. Market price with a preorder. Please contact me directly - flourpotkitchen@gmail.com
$115.00
With guest Chef/Whole Animal Butcher - Bobby Morrison
I meet people in the coolest ways - and one of my favorites is through FOOD! Bobby and I met first via Instagram and then locally where at Del Fox meats in Stanwood while picking up a pile of leaf lard. The more we talked over leaf lard the more I knew I wanted him to teach a class in our kitchen. Bobby has been connected to the livestock and food industry from a very young age, starting with having grown up in Ellensburg, WA, around families that raised livestock for a living and hunted seasonally to pack the freezers to carry them to the next season.
His history, education in culinary arts at Seattle Community College, working at some pretty amazing restaurants blew me away. This experience comes from hard work, dedication and passion about foods and their sources. In this class Bobby will walk us through the process of choosing, deboning, seasoning, oven roasting a leg of lamb, and then we'll finish over a woodfired grill to add another layer of amazing flavor.