Cooking with Class

Unique and a bit rambunctious, Cooking with Class brings together 22 chefs each year who teach 176 people how to make their dishes. Each guest works with three different chefs during the evening. The event took place on September 10 this year and grossed nearly $80,000. Proceeds will be split between Providence Heritage House at the Market and Providence ElderPlace-Seattle, two programs that do a wonderful job of supporting residents (Heritage House) and participants (ElderPlace) in aging with dignity.

Seattle has an unbelievably giving and wonderful chef community and these 22 chefs gave their all this night. Funny, serious (about cooking), knowledgeable, and open, they shared tips and answered questions.

John Curley, as always, made the auction the funny part of the evening with jokes, playing off co-host Executive Chef Jeremy McLachlan of Salty's Seafood Grills, and general observations (giving the name "Dream Killer" to one bidder who swept in right at the end and bought a package others had been fighting over).

The best underlying part about this event is that everyone wants to be there. The chefs have a great time, the guests love the chefs and Curley, and everyone is doing something wonderful for people they don't even know. This includes Salty's on Alki--owners Gerry and Kathy Kingen have donated their banquet space, staff and so much more for 12 years.

Hope you'll join in on Tuesday, September 9, 2014, at Salty's on Alki. Watch Seattle DINING! for information.

Take a look at some scenes from the evening (photos by Jim Rawson).

Chef Alvin Binuya of Ponti Seafood Grill starts his group out with a toast.

Chef Gabe Cabrera seems to be quiet and low key, but he always gets his students cheering and yelling.

Chef Alvin of Ponti starts searing wild Alaskan King salmon (note the looks of anticipation on the faces of Gerrie Goddard of Firesteed wines (left) and Marco Pinchot of Taylor Shellfish (right).

Never letting his personality show, John Curley simply sits back and hopes people will bid (not).

Chef/Owner of FAR-EATS, Geogy Chacko begins the process of creating salmon with cilantro.

Chef Robert Spaulding of Elliott's (those are his hands in the photo) had people a little nervous about making/eating geoduck, but they left as fans.

Chef Wayne Johnson of Ray's Boathouse, Cafe & Catering immediately starts delegating and giving instructions--his classes must work for their food! And don't even start us on his antics during the auction when two lucky bidders won the opportunity of having him cook in their homes.

A first-timer, Chef Harry Mills of Purple not only taught the recipe, but talked about interesting products like lemon agrumato.

And the guests? Yes, a little animated and loving every minute.

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