Cooking Classes with Gretchen Allison
Chef and Owner - Duck Soup Inn
Winter 2012-2013

It’s that time of year again when our thoughts turn to the warmth and camaraderie of the kitchen and cooking together. Come join us for an afternoon of great tastes, smells, good company and a full tummy!

1:00 to 5:00 ish. Sometimes we run a bit later. These are one day classes and completed in an afternoon. The cost is $75

A Popular gift for the cook on your list! Gift certificates are available.

Schedule:

Each complete class is taught in one day. Choose which day you want to attend.

Soups
January 3rd, 4th, 5th and 6th
Vindaloo carrot with cardamom chantilly and crushed peanuts
Chili chocolate with creme fraiche, lime-cilantro oil and croutons
Red pepper tomato with sesame, caraway, sour cream and sumac croutons
Chicken stock
This class is great for vegetarians, vegans and gluten intolerant people as well as soup lovers in general.

Chutneys, sambals and unusual flatbreads
January 10th, 11th, 12th, and 13th
Hot sweet date-onion chutney
Fresh cilantro peanut chutney
Sri Lankan Seeni sambol
Fresh mint sambal
Mango chutney
Hopper (Sri Lankan yeasted coconut-milk flatbread)
Idli ( Wheat free steamed breads )
Naan
This class is great for vegetarians, and vegans as well as those who can take the heat.

A Thai Dinner
January 24th, 25th, 26th and 27th
Duck soup with tapioca pearls
Braised Chicken in spices
Prawn and lemongrass relish
Deep fried eggs
Butternut squash salad
Banana fritters
This ancient and exotic cuisine holds many lessons in balancing flavors and textures.

A Cuban Dinner
January 31st, February 1st, 2nd, and 3rd
Spicy shrimp creole
White rice
Tostones (fried plantain)
Frijoles negros (black beans)
Avocado pineapple salad
Mango rum crisp
Coconut milk sorbet
Influenced by Spain, Africa, the Caribbean and the Americas, this menu offers a taste of the crossroads of cultures that Cuba once was.

Great Greek vegetable dishes
February 7th, 8th, 9th and 10th
Chestnuts and shallots simmered with honey and thyme
Warm greens with Kalamata olives, garlic and lemon
New potatoes with mint and green onion
Okra fritters with tzatziki
Tomatoes stuffed with bulgur, chick peas, mild chilies and herbs
Carrot fennel salad with dried figs and preserved lemon
Radish salad with pickled red onion and feta cheese
We will eat our way through the day on these mouth-watering dishes. Again, this class is great for vegetarians, vegans and gluten intolerant people.

Registration:

Each class is limited to 8 participants. All material is covered in a single day starting at 1:00 PM. Classes often run until 5:00 PM or so. The cost of each class is $75.00 per student. To sign up, please call me at (360) 378-7003, or email me:  gretchen@rockisland.com [The phone number and email address here are not for restaurant reservations or for any purpose other than registering for cooking classes. For reservations and restaurant business, call 360-378-4878.]

Driving directions from Friday Harbor:

West on Spring St. which becomes San Juan Valley Road as you leave town. Left onto Douglas which eventually turns sharp right and becomes Bailer Hill Rd. Left at the top of the hill onto Kanaka Bay Rd. Go beyond the end of the county road onto the gravel road. Turn left onto Mountain Shadows Lane. In less than a quarter mile, the road turns sharp riight and downhill. At the bottom of the hill turn left and very shortly turn right into the driveway marked "426".  The house looks like a tall barn.  See you there!