Cooking 101: Intro to Cooking Methods Workshop - Part 2

Learn to master the basics of cooking in this workshop, beginners welcome!



2 hours 45 mins Location Spokane Class size 1 to 17 guests   $99
*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 2 - Dry Heat Cooking Methods: How to Roast, Grill and Broil
Learn to cook, cook better, cook more confidently!
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 Sauté, Pan Fry and Deep Fry methods in Part 1, Roasting, Grilling and Broiling are next three classic “dry heat” cooking methods that are covered in Part 2 of Cooking 101. Why are they considered “dry?” The absence of water during the cooking process is the answer.
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 2 in our 4-part Cooking 101: Intro to Cooking Methods Workshop. Everyone is welcome, Part 1 is not required. But don’t be surprised if you find yourself registering for Parts 3 and 4 before you leave!
Register for just one Cooking Method Class or complete your "apprenticeship" with all four!
These classes are standalone, you do not need to take part 1 to attend part 2, and so on.
*Registering/Booking this class IS FOR PART 2 ONLY.*
On the menu: This class is technique and skill focused, you will eat food you prepare but not as a full meal.
Future Classes you can register for:
3/4/2026
Part 3 of 4
Moist Heat Cooking Methods: How to Poach, Shallow Poach, Simmer and Boil
4/8/2026
Part 4 of 4
Combination Cooking Methods: How to Braise, Stew and Fricassee
**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.

Upcoming dates for Cooking 101: Intro to Cooking Methods Workshop - Part 2

Times are Los Angeles time. Dates and prices as of 15 Nov 2026, 1:34pm; availability and price are confirmed live when booking on this page.

1 upcoming date between 18 Feb 2027 and 18 Feb 2027.

  • Thu, Feb 18 2027, 5:45pm-8:30pm
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Location

621 W Mallon Ave Suite 416 Spokane WA 99201

Cooking 101: Intro to Cooking Methods Workshop - Part 2 location
Verified reviews

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Recent reviews of Cooking 101: Intro to Cooking Methods Workshop - Part 2

  • 5/5 from Tj , attended Feb 2026: My boyfriend and I thoroughly enjoyed this class because of the engaging atmosphere (thanks to Curtis, the instructor) and type of class. Neither of us had done a cooking class before, but consider ourselves decent home chefs, so learning/strengthening techniques rather than a particular dish was important to us this time. Curtis did an excellent job with so many tasks, and how knowledge but relatable he was really stood out to us. We are looking forward to our next class at The Kitchen Engine.
  • 5/5 from Marie Hughes, attended Feb 2026: Chef Curtis taught us how to make 3 star dishes in this class. I especially liked the sauce made from pan drippings and served over the Roast Pork Loin Veronique. Delicious. I will be making that dish soon. The assistants are very helpful as well.
  • 5/5 from Brianna Gomez-Catalan, attended Feb 2026: Great instruction and good food! Would recommend. My first class and I will be coming back.
  • 5/5 from Victoria & Manny Hairston, attended Feb 2026: This class was a gift for my wife and I. We learned different dry hearing methods for meat, and all three dishes were exquisite. The environment is engaging and small enough to get questions answered without feeling rushed or as though you are disruptive. Kind and attentive staff as well as dazzling array of kitchenware and appliances. Would happily attend another class.
  • 5/5 from Michael Kilegore, attended Feb 2025: Great class, very knowledgeable host and good food. I learned a lot.
  • 5/5 from Justin Smith, attended Feb 2025: This class was a gift for my parents. Together we had an amazing and wonderful time. It’s a personal goal of mine to learn how to make amazing food, and so far these classes have prepared me to do so! Knowing the basics is paramount to success in the kitchen. Thank you Chef :)
  • 5/5 from Tristan Juricek, attended Feb 2025: I really enjoyed the metaphors and descriptions of concepts like carryover heat, reverse sear, etc.
  • 5/5 from Frank Brou, attended Feb 2024: I just completed the second class in the Cooking 101 series. This class was also a great experience. I've been cooking for years, but I'm learning a great many things from the classes. Chef Curtis is clear and well-prepared. I really appreciate the easy access to him and his willingness to explain. The dishes chosen seem to represent the planned cooking methods thoroughly. Last night's class was thoughtfully arranged to accommodate the times needed for all to prepare and cook our dishes. The support staff is also great; in addition to helping Chef Curtis they're also friendly and helpful for the students. I'm excited to complete all four classes!
  • 5/5 from Debra Schupp, attended Feb 2024: Teacher was very likable and demonstrated well. The facility was well put together although the ovens were really small. Material were informative and a good take home. Definitely learned some tips on how to better prepare meat for grilling and roasting. Loved the broiled shrimp too. Overall a great experience.
  • 5/5 from Ashley Lewan, attended Feb 2024: Really like the step by step style of Curtis. He also takes time to answer questions while cooking. Learned some new skills that I can’t wait to try out.
  • 5/5 from Marcia Phillips, attended Feb 2024: Excellent instructor giving us practical information and valuable handouts. Great time management. So appreciate the assistants.
Your teacher

The Kitchen Engine
The Kitchen Engine

4.9 (2,387)

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 have 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 are our top priority.
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