Small Group Training - Cooking
Oct
19
6:00 PM18:00

Small Group Training - Cooking

Learn fundamentals and industry secrets in this exclusive cooking class. Enjoy hors d'oeuvres and 3 courses, each with wine pairings. Age 21+

Four Course Menu:

Canapés: Chevré, Apple, Pickled Mustard Seed, Lime Ash, Tarragon

Salad: Preserved Lemon, Pickled Shallot, Arugula, Fennel, Mint

Entree: Gnocchi with Lion’s Mane and Roasted Tomatoes

Dessert: Vanilla Gelato, Honey, Fennel Pollen, Olive Oil, Sea Salt

About the Chef:

Kent Combs is a Seattle based chef, who believes in story telling through food. Bringing community, friends and family together by preparing the PNW cuisine he loves so much. Kent started his career at the age of 16 when he began attending the Western Culinary Institute in Portland Oregon. From there, he's continued to learn and refine his craft by working at some of Seattle's favorite restaurants, such as Canlis, Poppy, Toulouse Petit, The Pink Door, and Oddfellows Cafe. Come share a memory and learn how to create your own, through food.

As a kid, I had trouble finding ways to authentically express myself. But cooking changed all that. Everytime I make a meal, I’m able to connect and share a moment. I love that!
— Kent Combs
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Small Group Training - Cooking
Nov
16
6:00 PM18:00

Small Group Training - Cooking

Learn fundamentals and industry secrets in this exclusive cooking class. Enjoy hors d'oeuvres and 3 courses, each with wine pairings. Age 21+

Four Course Menu:

Canapés: Chevré, Apple, Pickled Mustard Seed, Lime Ash, Tarragon

Salad: Preserved Lemon, Pickled Shallot, Arugula, Fennel, Mint

Entree: Gnocchi with Lion’s Mane and Roasted Tomatoes

Dessert: Vanilla Gelato, Honey, Fennel Pollen, Olive Oil, Sea Salt

About the Chef:

Kent Combs is a Seattle based chef, who believes in story telling through food. Bringing community, friends and family together by preparing the PNW cuisine he loves so much. Kent started his career at the age of 16 when he began attending the Western Culinary Institute in Portland Oregon. From there, he's continued to learn and refine his craft by working at some of Seattle's favorite restaurants, such as Canlis, Poppy, Toulouse Petit, The Pink Door, and Oddfellows Cafe. Come share a memory and learn how to create your own, through food.

As a kid, I had trouble finding ways to authentically express myself. But cooking changed all that. Everytime I make a meal, I’m able to connect and share a moment. I love that!
— Kent Combs
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Small Group Training - Cooking
Dec
14
6:00 PM18:00

Small Group Training - Cooking

Learn fundamentals and industry secrets in this exclusive cooking class. Enjoy hors d'oeuvres and 3 courses, each with wine pairings. Age 21+

Four Course Menu:

Canapés: Chevré, Apple, Pickled Mustard Seed, Lime Ash, Tarragon

Salad: Preserved Lemon, Pickled Shallot, Arugula, Fennel, Mint

Entree: Gnocchi with Lion’s Mane and Roasted Tomatoes

Dessert: Vanilla Gelato, Honey, Fennel Pollen, Olive Oil, Sea Salt

About the Chef:

Kent Combs is a Seattle based chef, who believes in story telling through food. Bringing community, friends and family together by preparing the PNW cuisine he loves so much. Kent started his career at the age of 16 when he began attending the Western Culinary Institute in Portland Oregon. From there, he's continued to learn and refine his craft by working at some of Seattle's favorite restaurants, such as Canlis, Poppy, Toulouse Petit, The Pink Door, and Oddfellows Cafe. Come share a memory and learn how to create your own, through food.

As a kid, I had trouble finding ways to authentically express myself. But cooking changed all that. Everytime I make a meal, I’m able to connect and share a moment. I love that!
— Kent Combs
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May
30
5:00 PM17:00

Grand Opening

Put on your party pants and come see what we have been up to! Nibbles and Libations will be provided.

RSVP Below

“Never miss a party…good for the nerves–like celery.”
— F. Scott Fitzgerald
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