Seattle Cooking Classes

Cooking Classes

Eat Seattle's hands-on cooking classes consists of a tour through the famous Pike Place Market where the chef will explain the local and seasonal produce as he/she selects the ingredients for the menu being cooked. The group ends up in the beautiful Atrium kitchen in the market where the chef instructs the preparation of the menu; providing tips on cooking techniques, information about the meal and tidbits of Seattle’s history.

We then sit down to indulge in our gourmet dishes. All ingredients used are sourced in the Northwest and 100% organic. The menus are thoughtfully designed to learn new techniques, maximize seasonal flavors and inspire your inner-chef to replicate these recipes at home.

What will you gain?

  • Shopping tour of the local market vendors that supply the best chefs in town
  • Education on what’s in season, where it comes from and how to pick the best produce and meat
  • 10-15% off vendor partners in the Pike Place Market 
  • Learn about Seattle’s culture and NW cuisine
  • Hands-on cooking experience guided by our chef
  • Instructional cooking tips and tricks
  • Eat a beautifully prepared Northwest gourmet meal made with the freshest local, organic ingredients
  • The recipes

April 8th 2:30-5:30

Seattle Cooking Classes
Spring Cooking Class with Eric Olinsky
Cooking Class & Market Tour begins with a Pike Place Market Tour that focuses on selecting the seasonal produce and proteins with which we will cook together in the stunning Atrium market kitchen. This tour will also touch on the past and present influences on NW food but also include modern cooking techniques, recipes and a Northwest meal that will be cooked and eaten together. 
Menu: Asparagus, crispy chick pea, watercress salad. Pan roasted pork tenderloin. red wine pan sauce. Braised mustard greens & bacon. roasted new potatoes. Rhubarb custard (menu subject to modifications base on seasonal availability)

Where: Atrium Kitchen in Pike Place Market: 1433 First Ave, Seattle   

Price: $115 + tax

April 29th 2:30-5:30

Liz McCune Eat Seattle
Founder of Eat Seattle, Liz McCune, will head up this seasonal class. Spring is one of her favorite seasons to show off fresh halibut and market produce. This experience starts off with a short shopping tour of Pike Place Market to pick up the fresh ingredients for the class. The group will then cook a 3-course meal together in the market's Atrium Kitchen.  
Spring Salad & Black Pepper Citrus Dressing, Miso Marinated Slow Roasted Halibut, Chive Oil, Caramelized Wall Walla Onions, Fava Bean Purée, Chocolate Lava Cake with Strawberries & Crème Chantilly. * note menu subject to change depending on seasonal availability
Where: Atrium Kitchen in Pike Place Market: 1433 First Ave, Seattle   

Price: $115 + tax

May 13th 2:30-5:30 pm

Chef Jay Midwood's Potato Gnocchi Workshop

Eat Seattle Chef Jay Midwood is presenting a hands-on gnocchi class focused on teaching all the steps to making pillowy gnocchi with a delicious sauce. As with all Eat Seattle classes, this experience includes a short market tour of Pike Place where we explore the seasonal Northwest fare. The class culminates in the market's Atrium kitchen to prepare a 3- course meal with a heavy emphasis on the gnocchi teachings.  

This class is designed for home cooks of various skill levels. 

Menu: Starter: carrot gnocchi, with peas, mint and parm broth. Main: seared halibut. wild mushrooms & candied lemon. Dessert: rhubarb panna cotta

Where: Atrium Kitchen in Pike Place Market: 1433 First Ave

Price: $115 + tax

May 20th 2:30-5:30 pm

Cooking Class at Eat Seattle
Low N Slow: Meats, Sauces & Whiskey by Eric Olinsky

This class is focused on best tips for preparing, cutting and cooking meat, creating flavorful sauces and pairing with local whiskey. Chef Eric competes in BBQ and not only shares useful information that can be applied at home but he runs an entertaining class.

This experience starts out with a short tour of Pike Place where we will be picking up a few of our local ingredients before cooking. The group culminates in the Pike Place Market’s Atrium kitchen to cook and eat together.

Menu: Mussels in Whiskey Cream Broth. Slow Roasted Brisket. Roasted Asparagus. Rhubarb Crumble. Whiskey Caramel (*subject to be modified based on seasonal availability). This class is designed for home cooks of various skill levels. *Local Whiskey from Westland Distillery

Where: Atrium Kitchen in Pike Place Market: 1433 First Ave

Price: $115 + tax

June 10th 2:30-5:30 pm


Chef Wayne Johnson Paella
Paella in Pike Place with Chef Wayne Johnson

Past Iron Chef contestant, current Executive Chef at Fare Start, Chef Wayne Johnson, will be cooking up a seasonal Paella.  Paella is the perfect dish to highlight fresh market ingredients and there are so many fun facts to be learned. This menu will include tapas, local greens, paella and a decadent dessert.

Chef Wayne will start off with a short shopping tour of Pike Place Market to procure the ingredients needed for the class. The group will then come back to the Market’s Atrium kitchen for a hands-on class and shared meal.

Where: Atrium Kitchen in Pike Place Market: 1433 First Ave

Price: $115 + tax

March 25th 6:30-8:00

mixology class Seattle
Mixology: Infusing, Garnishing, Mixing at indi chocolate

April 7th 6:30-8:00

Seattle Mixology
Mixology Class & Dinner in Pike Place Market's Atrium Kitchen

April 22nd 6:00-7:30

Mixology in Belltown