Tamale Tuesday! 6:00pm Class
Nov
20
6:00 PM18:00

Tamale Tuesday! 6:00pm Class

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

Three times to choose from!

Tamales are about tradition. Every year, between Thanksgiving and the New Year, Chef Traci’s very large family would gather at her parents’ home to make hundreds and hundreds of tamales. Chicken, beef, and pork were stewed all day, and chilies and cheese were prepared for the vegetarian tamales.

At this hands-on class, come learn the techniques, ingredients, and recipes to start your own holiday tamale tradition.

Each guest will leave with tamales!

Reserve Your Spot!

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Tamale Tuesday! 3:00pm Class
Nov
20
3:00 PM15:00

Tamale Tuesday! 3:00pm Class

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

Three times to choose from!

Tamales are about tradition. Every year, between Thanksgiving and the New Year, Chef Traci’s very large family would gather at her parents’ home to make hundreds and hundreds of tamales. Chicken, beef, and pork were stewed all day, and chilies and cheese were prepared for the vegetarian tamales.

At this hands-on class, come learn the techniques, ingredients, and recipes to start your own holiday tamale tradition.

Each guest will leave with tamales!

Reserve Your Spot!

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Tamale Tuesday! 11:00am Class
Nov
20
11:00 AM11:00

Tamale Tuesday! 11:00am Class

Three times to choose from!

Tamales are about tradition. Every year, between Thanksgiving and the New Year, Chef Traci’s very large family would gather at her parents’ home to make hundreds and hundreds of tamales. Chicken, beef, and pork were stewed all day, and chilies and cheese were prepared for the vegetarian tamales.

At this hands-on class, come learn the techniques, ingredients, and recipes to start your own holiday tamale tradition.

Each guest will leave with tamales!

Reserve Your Spot!

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Healthier Holiday Cooking with Whole30 coach Meg Clark
Nov
17
6:30 PM18:30

Healthier Holiday Cooking with Whole30 coach Meg Clark

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

Get ready for a healthier holiday season! Join Whole30 coach Meg Clark to learn how to put a healthy, delicious spin on some holiday favorites. The recipes used in this class are made with everyday cooks in mind, making them accessible and easy for anyone to recreate at home! The menu will include:

·         Pressure cooker beef short ribs with root vegetables

·         Roasted brussels sprouts with bacon and balsamic reduction

·         Shredded kale-apple salad with toasted almonds, and lemon-turmeric dressing

·         Mashed sweet potatoes with coconut milk

The recipes used will be Whole30 compliant, meaning they are free of: sugar, dairy, legumes (including peanuts), and gluten. This means it’s the perfect cooking class for anyone with food sensitivities or people who simply want to learn to cook some healthier holiday dishes without sacrificing flavor!

This class will be hands on, with a full meal served at the end. You will walk away with 4 simple, delicious recipes as well as product to take home from our Whole30 approved partners!

About Meg

Meg Clark is a certified Whole30 coach and personal trainer in Seattle, WA. With roots in the Paleo movement, Whole30 is a 30-day nutritional reset focusing on eating nutrient dense foods and ditching all the processed “stuff.”  Through the Whole30 program and a lot of experimentation and user error in the kitchen, Meg has learned to make delicious, healthy meals that cover any occasion. As a Whole30 coach she teaches her clients to create healthy, sustainable habits around food, including easy ways to make meals healthier. Her passion is to help people feel better through food and movement.

You can find out more about Meg’s coaching offerings and the Whole30 program through her website: www.everydayepic.club

Reserve Your Spot

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Thanksgiving Side Dishes with Cookbook Author Kim O'Donnel
Nov
11
2:00 PM14:00

Thanksgiving Side Dishes with Cookbook Author Kim O'Donnel

What’s a Thanksgiving feast without a plethora of side dishes? In this demo/hands-on workshop, local cookbook author Kim O’Donnel is your guide for some of the perennial classics – Stuffing, Gravy, and Cranberry Sauce – as well as a few new twists on traditional ingredients – Rosemary-Roasted Cranberries with Wild Rice; DIY Cranberry Juice; and Sage Pesto with Delicata Squash. We'll talk tips and tricks for gearing up for the big day and how Thanksgiving is a wonderful opportunity to cook both seasonally and locally. 

 

KIM O’DONNEL is a twenty-year veteran of the food world as a chef, journalist, and teacher. She has dispensed culinary advice and covered food policy for numerous publications including Civil Eats, the Washington Post, and USA Today. The first Meatless Monday blogger on record, Kim is a known authority on the continuing trend of eating less meat for health and environmental reasons. She is the author of three vegetarian cookbooks including PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest, which published in 2017. Kim lives in West Seattle, where she spreads the gospel of home cooking.

Menu

Cranberries, 3 ways:

  • DIY cranberry juice

  • Maple Cranberry Sauce

  • Wild Rice with Rosemary-Roasted Cranberries

Stuffing, Poultry Stock & Gravy

Sage Pesto + Roasted Delicata Squash

Reserve Your Spot

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Pairing Cheese and Cider with Rosie
Nov
10
6:30 PM18:30

Pairing Cheese and Cider with Rosie

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

Fruit and cheese are a wonderful pair, so naturally fermented fruits can elevate that pairing. Cider complements cheese beautifully just as wine does. Try several pairings while learning some tips for creating your own. /$55

Rosie Shestak, ACS CCP is a cheesemonger at DeLaurenti Specialty Food and Wine and a firm believer that the best way to learn about cheese is to try it. She began her career working with Mt Townsend Creamery and Beecher’s Handmade Cheese. This inspired her to pursue becoming a Certified Cheese Professional through the American Cheese Society and accomplished this goal in 2016.

Reserve Your Spot

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Seafood from the PNW
Nov
8
11:00 AM11:00

Seafood from the PNW

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

Gather in the Atrium Kitchen at Pike Place Market to explore and taste fresh, local ingredients like shellfish, mingling with sides of king salmon or Alaskan Copper River salmon, halibut, scallops and crab. This class gives you a taste of several seasonal seafood offerings (menu will vary depending on the freshest catch of the day), prepared by Atrium Kitchen chefs. Lunch, cooking techniques and recipes included. 2 hours.

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Nourished Neighborhood: Community Meals by Succulent Catering
Nov
7
11:30 AM11:30

Nourished Neighborhood: Community Meals by Succulent Catering

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

On the first Wednesday of every month, Chef Traci Calderon and her team serve a free community meal from the Atrium Kitchen from 11:30am-1:00pm, open to all members of the community.

A special 4th of July menu is in the works!

Sliders with Housemade Pickles, Caprese Sliders (V), Spinach Salad with Strawberries, Feta and Sliced Almonds with Chocolate-Balsamic Dressing, Potato Salad, Watermelon and Strawberry Shortcakes! /This is a free lunch. Donations are accepted.

 

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Market to Table Tour and Cooking Class with Chef Traci
Nov
3
9:30 AM09:30

Market to Table Tour and Cooking Class with Chef Traci

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

The Market to Table tour and cooking class is a unique way to explore and fully experience Pike Place Market - perfect for locals and tourists alike. A great event to celebrate birthday parties, company team building and other celebrations! Join Chef Traci as she leads your group through Pike Place Market, procuring seasonal ingredients for an interactive cooking demonstration in the Market's Atrium Kitchen. /$95

Reserve Your Spot

We will begin our tour at the Atrium Kitchen at Pike Place Market. Enter the double doors at 1433 1st Ave. (between La Vaca and the gift store, adjacent to DeLaurenti Specialty). Walk down the steps near the Atrium Kitchen.

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Kindness in the Kitchen, a pay-it-forward popup
Nov
2
8:30 AM08:30

Kindness in the Kitchen, a pay-it-forward popup

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

Kindness in the Kitchen is a pay-it-forward pop up breakfast at the Atrium Kitchen at Pike Place Market, brought to you by the chefs of Atrium Kitchen at Pike Place Market and Succulent Catering & Events.

A pay-it-forward breakfast is an opportunity for you to purchase a yummy morning bite to eat for yourself, and also a Kindness in the Kitchen pay-it-forward card for another person to enjoy breakfast.

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Sugar Skulls with Fara Arteaga
Oct
27
11:00 AM11:00

Sugar Skulls with Fara Arteaga

In this class work with Fara Arteaga to create a Sugar Skull inspired by the traditional Calaveras made for Mexico's Dia de los Muertos.

We will learn to mold sugar into skulls, make colorful royal icing, and decorate our skulls with the bright icing and flowers.  We will also share books and video about this folk art tradition. Take home your decorated skull, and recipes for recreating at home.

*The traditional Mexican sugar skull (calavera) is placed on the home altar (offrenda) to honor a deceased loved one. It decorates the altar and makes it a happy place for the spirit to visit.  The name of the loved one is usually written on the skull with icing. *

This class is open to all, ages 10 and up, younger children may participate if accompanied by a registered adult who will be responsible for assisting them in their skull making.  Each registered attendee receives one sugar skull to decorate, additional skulls are available for $10 paid to the instructor (as available).

Reserve Your Spot

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Seafood from the PNW
Oct
25
11:00 AM11:00

Seafood from the PNW

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

Gather in the Atrium Kitchen at Pike Place Market to explore and taste fresh, local ingredients like shellfish, mingling with sides of king salmon or Alaskan Copper River salmon, halibut, scallops and crab. This class gives you a taste of several seasonal seafood offerings (menu will vary depending on the freshest catch of the day), prepared by Atrium Kitchen chefs. Lunch, cooking techniques and recipes included. 2 hours.

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Luncheonette: Market Spotlight on Herbanfarm
Jul
19
11:30 AM11:30

Luncheonette: Market Spotlight on Herbanfarm

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

Luncheonette: Market Spotlight on Herbanfarm

Pike Place Market serves as an incubator for many small food businesses and farmers who work year round out of the daystalls along the Arcade and lined along the cobblestones. Join Chef Traci for the Luncheonette: Market Spotlight lunch and cooking class to learn more about the artisan and hand-crafted culinary ingredients available at Pike Place with a custom lunch menu that shines the spotlight on local artisans. Each lunch is accompanied with a demonstration and recipes using the rotating showcased products. / $30

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Brunch Pop-Up with Chef Tarik of Black and Tan Hall
Jul
15
9:00 AM09:00

Brunch Pop-Up with Chef Tarik of Black and Tan Hall

Sunday Brunch with Chef Tarik // 9:00am-3:00pm

Using local ingredients, Chef T. draws from Mediterranean, North African and American Southern cuisine to create unique blends and distinct flavors.

"Favorite brunch in Seattle! Bring a friend or two who won't mind sharing because you'll want to try one of everything." - Mary Dickson Diaz review, Chef Tarik's Morning Star Brunch

Located in the heart of Pike Place Market, the Atrium Kitchen is a state-of-the-art commercial kitchen. Designed to be a community resource, the kitchen is available for rent by community groups, individuals, chefs and Market vendors.

More about Black & Tan Hall:


More about Chef Tarik:
https://cheftarik.com/

Prices vary based on menu day of the event. No Reservations required.

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Kindness in the Kitchen a pay-it-forward breakfast pop up
Jul
12
8:30 AM08:30

Kindness in the Kitchen a pay-it-forward breakfast pop up

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

Kindness in the Kitchen is a pay-it-forward pop up breakfast at the Atrium Kitchen at Pike Place Market, brought to you by the chefs of Atrium Kitchen at Pike Place Market and Succulent Catering & Events.

A pay-it-forward breakfast is an opportunity for you to purchase a yummy morning bite to eat for yourself, and also a Kindness in the Kitchen pay-it-forward card for another person to enjoy breakfast. / Always a $5 menu

Located at Atrium Kitchen at Pike Place Market, 1433 1st Ave.

View Event →
Seafood from the PNW
Jul
6
11:00 AM11:00

Seafood from the PNW

Gather in the Atrium Kitchen at Pike Place Market to explore and taste fresh, local ingredients like shellfish, mingling with sides of king salmon or Alaskan Copper River salmon, halibut, scallops and crab. This class gives you a taste of several seasonal seafood offerings (menu will vary depending on the freshest catch of the day), prepared by Atrium Kitchen chefs. Lunch, cooking techniques and recipes included. 2 hours.

View Event →
Kindness in the Kitchen a pay-it-forward breakfast pop up
Jul
6
8:30 AM08:30

Kindness in the Kitchen a pay-it-forward breakfast pop up

Kindness in the Kitchen is a pay-it-forward pop up breakfast at the Atrium Kitchen at Pike Place Market, brought to you by the chefs of Atrium Kitchen at Pike Place Market and Succulent Catering & Events.

A pay-it-forward breakfast is an opportunity for you to purchase a yummy morning bite to eat for yourself, and also a Kindness in the Kitchen pay-it-forward card for another person to enjoy breakfast. / Always a $5 menu

Located at Atrium Kitchen at Pike Place Market, 1433 1st Ave.

View Event →
PNW Crab Feast
Jul
5
11:00 AM11:00

PNW Crab Feast

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

Where lobster is synonymous with East Coast, Dungeness Crab is to the West Coast, and in particular the Pacific Northwest (PNW). Our PNW Crab Feast class will start with inside tips on how to choose your crab, how to break it down and clean, to hands-on instruction on preparing your crab feast. Each class includes the crab feast lunch and non-alcoholic beverages. // 2 hours

Reserve your spot: https://www.atriumkitchenpikeplace.com/classes/pnw-crab-feast

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Luncheonette: Market Spotlight on Herbanfarm
Jun
29
12:00 PM12:00

Luncheonette: Market Spotlight on Herbanfarm

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

Luncheonette: Market Spotlight on Herbanfarm

Pike Place Market serves as an incubator for many small food businesses and farmers who work year round out of the daystalls along the Arcade and lined along the cobblestones. Join Chef Traci for the Luncheonette: Market Spotlight lunch and cooking class to learn more about the artisan and hand-crafted culinary ingredients available at Pike Place with a custom lunch menu that shines the spotlight on local artisans. Each lunch is accompanied with a demonstration and recipes using the rotating showcased products. / $30

View Event →
Kindness in the Kitchen a pay-it-forward breakfast pop up
Jun
29
8:30 AM08:30

Kindness in the Kitchen a pay-it-forward breakfast pop up

Kindness in the Kitchen is a pay-it-forward pop up breakfast at the Atrium Kitchen at Pike Place Market, brought to you by the chefs of Atrium Kitchen at Pike Place Market and Succulent Catering & Events.

A pay-it-forward breakfast is an opportunity for you to purchase a yummy morning bite to eat for yourself, and also a Kindness in the Kitchen pay-it-forward card for another person to enjoy breakfast. / Always a $5 menu

Located at Atrium Kitchen at Pike Place Market, 1433 1st Ave.

View Event →
Seafood from the PNW
Jun
27
11:00 AM11:00

Seafood from the PNW

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

Gather in the Atrium Kitchen at Pike Place Market to explore and taste fresh, local ingredients like shellfish, mingling with sides of king salmon or Alaskan Copper River salmon, halibut, scallops and crab. This class gives you a taste of several seasonal seafood offerings (menu will vary depending on the freshest catch of the day), prepared by Atrium Kitchen chefs. Lunch, cooking techniques and recipes included. 2 hours.

View Event →
Beyond Chèvre and Manchego: Goat and Sheep Cheeses
Jun
23
6:00 PM18:00

Beyond Chèvre and Manchego: Goat and Sheep Cheeses

  • Atrium Kitchen at Pike Place Market (map)
  • Google Calendar ICS

Cheeses made from goat and sheep milk are as varied as those made from cow milk. Sample an assortment of local and international cheeses and learn about their seasonality, how they differ from cow cheeses, and why they tend to be easier to digest for those with dairy sensitivities. /$45

Reserve Your Spot

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Seafood from the PNW
Jun
22
11:00 AM11:00

Seafood from the PNW

Gather in the Atrium Kitchen at Pike Place Market to explore and taste fresh, local ingredients like shellfish, mingling with sides of king salmon or Alaskan Copper River salmon, halibut, scallops and crab. This class gives you a taste of several seasonal seafood offerings (menu will vary depending on the freshest catch of the day), prepared by Atrium Kitchen chefs. Lunch, cooking techniques and recipes included. 2 hours.

View Event →
Kindness in the Kitchen a pay-it-forward breakfast pop up
Jun
22
8:30 AM08:30

Kindness in the Kitchen a pay-it-forward breakfast pop up

Kindness in the Kitchen is a pay-it-forward pop up breakfast at the Atrium Kitchen at Pike Place Market, brought to you by the chefs of Atrium Kitchen at Pike Place Market and Succulent Catering & Events.

A pay-it-forward breakfast is an opportunity for you to purchase a yummy morning bite to eat for yourself, and also a Kindness in the Kitchen pay-it-forward card for another person to enjoy breakfast. / Always a $5 menu

Located at Atrium Kitchen at Pike Place Market, 1433 1st Ave.

View Event →