Cooking 101: Intro to Cooking Methods Workshop - Part 4

Learn to master the basics of cooking in this workshop - Beginners welcome!



3 hours 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 4 – Combination Cooking Methods: How to Braise, Stew and Fricassée.
~You do not have to take the other classes in order to attend this class!~
Welcome to Cooking 101! After covering the classic “dry heat” cooking methods in Parts 1 and 2 of Cooking Basics, and then “moist heat” methods in Part 3, we will now cover the classic “combination heat” cooking methods in Part 4. What defines the “combination” cooking methods? The initial use of dry heat to start the cooking process followed by moist heat to finish. We will be braising Classic Beef Pot Roast with Fingerling Potatoes, stewing Pork Chile Verde and making Julia Child’s famous Fricassée de Poulet à l’ancienne (Chicken with wine flavored cream sauce, onions and mushrooms).
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 4, the last workshop in our 4-part Cooking 101: Intro to Cooking Methods Workshop. Everyone is welcome, Parts 1, 2 and/or 3 are not required. If you missed previous Cooking 101 Workshops, keep an eye on the Kitchen Engine class calendar for the series to start again!
Register for just one Cooking Method Class or complete your "apprenticeship" with all four!
On the menu: This class is technique and skill focused, you will eat food you prepare but not as a full meal.
**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 4

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 15 Apr 2027 and 15 Apr 2027.

  • Thu, Apr 15 2027, 5:45pm-8:45pm
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Knowledge required
Beginner Friendly!
This class is appropriate for ages 15 and up, and ages 10 - 14 when accompanied by an adult.
Location

621 W Mallon Ave Suite 416 Spokane WA 99201

Cooking 101: Intro to Cooking Methods Workshop - Part 4 location
Verified reviews

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Recent reviews of Cooking 101: Intro to Cooking Methods Workshop - Part 4

  • 5/5 from Marie Hughes, attended Apr 2026: I attended all Cooking 101 classes and learned new skills and handy shortcuts in meal prep. Chef Curtis is a knowledgeable and patient instructor. I recommend these classes to new and older cooks alike.
  • 5/5 from Alicia Dybdahl, attended Apr 2026: Great class. Learned a lot and very easy to follow for beginners or experienced cooks.
  • 5/5 from Michael Kilgore, attended Apr 2025: This class was a great finish to the 4-part cooking series Our final class was searing and simmering with chicken, pork and beef. The recipes are great and our instructor always has clear instructions with great insight. The food, the venue and staff were great.
  • 5/5 from Brenda Trapp, attended Apr 2025: I learned so much at this class. Plan on taking the other 3 classes. I had no idea what braised meant before class. I did forget my handouts. Have called Kitchen Engine to send to me. Thanks again for a great class. Brenda Trapp
  • 5/5 from Deborah W Smith, attended Apr 2025: Great class, great chef and teacher, great food with great variety
  • 5/5 from Frank Brou, attended May 2024: This was the fourth of four classes, and was equally good. I think that Chef Curtis' presentations were thoughtful and informative. What I liked best was the opportunity to ask questions and Chef Curtis' candid and informed answers. Additionally, the support staff is a great asset for the Chef and those taking the class; so helpful and friendly! Thank you.
  • 5/5 from Ashley Lewan, attended May 2024: Another great class from Chef Curtis! I attended all 4 intro to cooking classes and learned a lot. My favorite was the pork verde this time around. I’ll definitely be back to take more classes.
  • 5/5 from Tristan Juricek, attended May 2024: I always pick up a few nuggets of wisdom in these classes. Like, I’m aware of what braising is, but the way everything is presented, braising now seems a lot easier and straightforward.
  • 5/5 from Amy Glaiberman, attended May 2024: I loved the teacher. He was approachable and explained things really well. I almost think it's a disservice to call this class/series "Intro to cooking methods." As someone that has cooked for years and has even made the dishes we learned, I learned a lot more from listening to the instructor speak and explain why we're doing specific steps.
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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