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$95 per guest
ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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Q: What's the cancellation policy?
A: Free to cancel or reschedule up until 7 days before the class
Q: How long does the class run for, and what's the price?
A: 3 hours, $95 per guest
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Cooking 101: Intro to Cooking Methods Workshop - Part 3
Learn to master the basics of cooking in this workshop, Beginners welcome!
3 hours
17
label
$95
What you'll do
*This is a hands-on workshop, you will learn through verbal instruction and hands-on participation*
Please Note: This class starts at 5:15pm
PART 3 - Moist Heat Cooking Methods: How to Deep Poach, Shallow Poach, Simmer and Boil
Join us as we delve into the foundational cooking techniques that all good cooks need to understand in order to make that recipe successful! This 4-part series explores the traditional, classical skills that every culinary “apprentice” must know: Dry heat, Moist heat and Combination (dry and moist) methods.
After covering the classic “dry heat” cooking methods in Parts 1 and 2 of Cooking 101, we will now delve into the classic “moist heat” cooking methods. What defines a “moist” cooking method? The presence of water is the answer. We will be deep poaching Salmon with Dill Butter, shallow poaching Sole with Leeks, Mushrooms and White Wine and simmering beef brisket for New England “Boiled” Dinner.
Join us in our culinary classroom as Chef Curtis Smith walks you through these basic methods. You'll get hands-on practice, take home recipes, helpful tips and an education that will last a lifetime!This is Part 3 in our 4-part Cooking 101: Intro to Cooking Methods Workshop. Everyone is welcome, Parts 1 and/or 2 are not required. But don’t be surprised if you find yourself registering for Part 4 before you leave!
Learn to cook, cook better, cook more confidently in this fantastic series!
Register for just one Cooking Method Class or complete your "apprenticeship" with all four!
*Registering/Booking this class IS FOR PART 3 ONLY.*
On the menu: Salmon with Dill Butter, Sole with Leeks, Mushrooms and White Wine and beef brisket in a New England “Boiled” Dinner.
Future Classes you can register for:
May 27
Part 4 of 4
Combination Cooking Methods: How to Braise, Stew and Fricassee
Students that complete all 4 classes will receive a $40 Kitchen Engine Gift Card!
**PLEASE NOTE:
Due to rising costs of food and staffing, we are not able to issue refunds for cancellations within 7 days of a class date, including illnesses or otherwise. However, if you have someone who would like to come in your place, we are happy to accommodate them. Our full refund policy is included in the email you will receive prior to class.
Your teacher
Eric Frickle, owner of The Kitchen Engine (TKE) had a long-time dream to own and operate a family business close to where he grew up. When his parents approached him about collaborating to open TKE in the heart of Spokane, his dream came true. With each passing year, the community, partnership, and support has confirmed that this is exactly where Eric and The Kitchen Engine are supposed to be.
Today, TKE is Spokane’s premier kitchen store for top quality culinary necessities, foodie gifts, kitchen gadgets, cookware, appliances, pantry items, and more in the greater Spokane area and beyond. It is the “go-to” kitchen store for everyone, from the home cook to the well-seasoned chef. Our employees are an extension of our family and provide both excellent customer service and thorough product knowledge so that each and every customer can know that they’re taken care of and our top priority.
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