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Posts Tagged ‘Westmark Sitka Hotel’

juliennayloraddseggstoherbalbrothtocook

cookingaroundtheworld2017flierStudents learned how to make a variety of Moroccan dishes on Saturday, Feb. 18, at the Sitka Kitch community rental commercial kitchen. This was the first of five classes in the Cooking Around The World class series offered this spring.

The class was taught by Dr. Julien Naylor, a Sitka internal medicine specialist who also trained and worked as a chef. She taught the class how to make a bisteeya de Fez, a chicken-onion-garbanzo bean mix cooked in a tagine, Berber couscous topped with a mix of stewed winter veggies, a carrot salad, a beet salad, an orange-date-almond salad over lettuce, and a dessert called The Snake.

Future Cooking Around The World series classes include:

  • Chile 6-8:30 p.m., Monday, Feb. 27, taught by Barbara Palacios. Barbara. who is Chilean, is a chef with the Westmark Sitka Hotel and the Dock Shack (Totem Square Inn). She will teach students how to cook a pastel de chocolo (a Chilean version of shepherd’s pie with corn and meat) with pebre (a Chilean pico de gallo). She taught an empanadas class last year that was very popular. The registration deadline is 9 p.m. on Friday, Feb. 24.
  • Thailand — 5:30-7 p.m., Tuesday, March 28, taught by Nancy Knapp. Nancy is a longtime health educator from Sitka who spent several years in Laos and Thailand. She still hasn’t announced which dishes she will teach for this class, but she taught a Thai cooking class last year that sold out quickly and had a long waiting list. The registration deadline is 9 p.m. on Saturday, March 25.
  • Austria6-8:30 p.m., Wednesday, April 12, taught by Suat Tuzlak. Suat is the former owner of the Alpine Bakery in Whitehorse, Yukon Territory, and co-author of “Little Cookbook For The Great Outdoors.” For this class he will teach students how to make a savory strudel with two fillings and a sweet strudel with apples that’s great with ice cream. The registration deadline is 9 p.m. on Sunday, April 9.
  • Turkey — 5-7:30 p.m., Monday, April 17, taught by Suat Tuzlak. For this class, Suat, who is Turkish, will teach students how to make a Turkish dinner that is vegan and gluten-free without using sophisticated ingredients. You will learn to make red lentil soup, green beans with olive oil, festive rice pilaf with currants and pine nuts, and a fusion dessert, chia-coconut pudding. The registration deadline is 9 p.m. on Friday, April 14.

When registering, students should prepay for the class through the Sitka Kitch online registration site, http://sitkakitch.eventsmart.com, using PayPal or credit/debit card. If you need other payment arrangements, contact Chandler or Clarice of Sitka Conservation Society at 747-7509 to arrange a time when you can pay with cash or check. To qualify for a partial refund, please notify us at least three days in advance if you need to cancel. The registration deadline is three days before each class so our instructors have time to purchase materials. Please email sitkakitch@sitkawild.org with any questions.

nourishclassseriesspring2017flierAlso, the Sitka Kitch has another upcoming class series this winter/spring — Nourish: Using Food As Medicine For Optimum Health — which will be taught by Sitka nutritionist Holly Marban during National Nutrition Month in March.

Class topics include nutrition foundations, balancing blood sugar, everyday superfoods, foods to fight inflammation, and and detox. There will be five classes from 6-8 p.m. on Mondays, March 6, 13, 20, 27 and April 3. When we opened registration, the entire series was posted first (students receive $20 off if they register for the full series, $117.50 vs. $137.50, plus food/supply fees), and now the individual classes are being posted about a week or so before each scheduled class as we fill any empty spaces remaining.

Watch the Sitka Kitch page on Facebook or our online registration page to see when these and any future classes are scheduled (there will be a Preserving The Harvest class series this summer).

A slideshow of scenes from the Moroccan cooking class follows below.

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cookingaroundtheworld2017flier

Learn how to cook a variety of international dishes as the Sitka Kitch community rental commercial kitchen hosts its Cooking Around The World class series.

This series will feature different cooks teaching dishes from Morocco, Chile, Austria, Turkey and Thailand, with all five classes at the Sitka Kitch (505 Sawmill Creek Road, inside First Presbyterian Church). Each class costs $27.50, plus a food/supply fee split between the members of the class. Space is limited, so register early.

Registration for our two February classes is open now (click the links below to register). Registration for our three later classes won’t open until mid-February. The schedule is as follows:

  • Morocco 10 a.m. to noon, Saturday, Feb. 18, taught by Julien Naylor, MD. Dr. Naylor is an internal medicine specialist and trained chef who is still deciding which dishes to teach. She previously taught an ancient grains class last year at the Sitka Kitch. (NOTE: This class is full.)
  • Chile 6-8:30 p.m., Monday, Feb. 27, taught by Barbara Palacios. Barbara. who is Chilean, is a chef with the Westmark Sitka Hotel and the Dock Shack (Totem Square Inn). She will teach students how to cook a pastel de chocolo (a Chilean version of shepherd’s pie with corn and meat) with pebre (a Chilean pico de gallo). She taught an empanadas class last year that was very popular.
  • Thailand — 5:30-7 p.m., Tuesday, March 28, taught by Nancy Knapp. Nancy is a longtime health educator from Sitka who spent several years in Laos and Thailand. She still hasn’t announced which dishes she will teach for this class, but she taught a Thai cooking class last year that sold out quickly and had a long waiting list.
  • Austria6-8:30 p.m., Wednesday, April 12, taught by Suat Tuzlak. Suat is the former owner of the Alpine Bakery in Whitehorse, Yukon Territory, and co-author of “Little Cookbook For The Great Outdoors.” For this class he will teach students how to make a savory strudel with two fillings and a sweet strudel with apples that’s great with ice cream.
  • Turkey — 5-7:30 p.m., Monday, April 17, taught by Suat Tuzlak. For this class, Suat, who is Turkish, will teach students how to make a Turkish dinner that is vegan and gluten-free without using sophisticated ingredients. You will learn to make red lentil soup, green beans with olive oil, festive rice pilaf with currants and pine nuts, and a fusion dessert, chia-coconut pudding.

When registering, students should prepay for the class through the Sitka Kitch online registration site, http://sitkakitch.eventsmart.com, using PayPal or credit/debit card. If you need other payment arrangements, contact Chandler or Clarice of Sitka Conservation Society at 747-7509 to arrange a time when you can pay with cash or check. To qualify for a partial refund, please notify us at least three days in advance if you need to cancel. The registration deadline is three days before each class so our instructors have time to purchase materials. Please email sitkakitch@sitkawild.org with any questions.

Also, keep an eye out for another upcoming class series this winter/spring — Nourish: Using Food As Medicine For Optimum Health — which will be taught by Sitka nutritionist Holly Marban during National Nutrition Month in March.

Details are coming soon, but class topics include nutrition foundations, balancing blood sugar, everyday superfoods, foods to fight inflammation, and and detox. There will be five classes from 6-8 p.m. on Mondays, March 6, 13, 20, 27 and April 3. When we open registration, we will post the entire series first (students will receive $20 off if they register for the full series, $117.50 vs. $137.50, plus food/supply fees) and about a week or so before each individual class we will try to fill any empty spaces remaining.

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KathyChecksPotsAsTadRobertChandlerKenNickieYvonneStir

kitch_logo_mainStudents made a pear chutney, a chili barbecue sauce and a tomato soup with black beans during the April 18 Cooking From Scratch series class Soups, Sauces and Dressings at the Sitka Kitch community rental commercial kitchen, located inside the First Presbyterian Church (505 Sawmill Creek Road). This class was a make-up of a postponed class from February.

This class was taught by Kathy Jones, the executive chef at the Westmark Hotel and Totem Square Inn, with assistance from her sous chef Barbara Palacios. It was focused on preparing homemade sauces and dressings to help you lower your food costs and increase the flavor of items you cook.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

New classes will be announced soon, so watch our website, our Facebook page, the Sitka Local Foods Network website and our EventSmart online registration website for details. When new classes are announced you can register on our EventSmart page, but you will pay at the class with cash or check (made out to Sitka Conservation Society). For more information about the Sitka Kitch, email sitkakitch@sitkawild.org.

A slideshow of images from the class is posted below.

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KathyAndPatWatchCrabStockAndTomatoSauceSimmer

Chef Kathy Jones, left, and student Pat Hughes, watch pots boil during a recent Basic Culinary Skills class series during March 2016 at the Sitka Kitch.

kitch_logo_mainThe Sitka Kitch community rental commercial kitchen will host a rescheduled class on cooking soups, sauces and dressings from 6-8:30 p.m. on Monday, April 18, at the Sitka Kitch, which is located at the First Presbyterian Church (505 Sawmill Creek Road). This class originally was part of the Cooking From Scratch series in February, but had to be postponed.

This class will be taught by Kathy Jones, the executive chef at the Westmark Hotel and Totem Square Inn, with assistance from her sous chef Barbara Palacios. It is focused on preparing homemade sauces and dressings to help you lower your food costs and increase flavor.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

The cost of the class is $20, plus a food fee shared among the registered participants. Registration closes at noon on Saturday, April 16, so the instructor can purchase supplies. Please register online through our EventSmart website, but you will pay at the class with cash. For more information, email sitkakitch@sitkawild.org.

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GroupPhotoWithoutFlash

kitch_logo_mainStudents made rockfish in parchment paper, chicken piccata and fettucine with a Thai peanut sauce March 28 during the fourth of four Basic Culinary Skills classes offered on Mondays in March at the Sitka Kitch community rental commercial kitchen.

The class series is designed to help people gain the kitchen skills they need for restaurant jobs, but many of the students are taking the series to improve their home kitchen chops.

These classes are taught by Kathy Jones, executive chef at the Westmark Sitka Hotel and the Totem Square Inn, with assistance by her sous chef, Barbara Palacios. The classes are modeled after a similar basic culinary skills program Chef Kathy knows from Indianapolis offered by a food relief nonprofit called Second Helpings.

KathyMarksYvonnesRockfishInParchmentIn the first class (March 7) the students worked on chopping skills, and also learned about basic kitchen sanitation and a variety of kitchen tools. The second class (March 14) featured basic cooking techniques, basic nutrition, and sauces, soups and stocks Part 1 (making a cucumber raita, mushroom ragout, and a Caesar dressing).

The third class on March 21 focused on sauces, soups and stocks Part 2, salads, and measurements. The fourth class on March 28 focused on poultry, meats, and the Alaska Department of Environmental Conservation (DEC) safe food handler’s card.

KathyDiscussesHowToCookChickenThe Basic Culinary Skills class series is supported by a grant from the Northwest Farm Credit Services rural community grant program.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

For more information about the Sitka Kitch and the classes, please email sitkakitch@sitkawild.org. You also can go to our class registration page at https://sitkakitch.eventsmart.com/ to see all of the available classes (click on the class titles to register). We should announce some new classes in the next week or two, so watch the site.

A slideshow of scenes from the fourth class of the series can be found below.

This slideshow requires JavaScript.

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KathyDiscussesMakingItalianTomatoSauce

kitch_logo_mainStudents made crab stock, Italian tomato sauce, a balsamic vinaigrette, and an alfredo sauce March 21 during the third of four Basic Culinary Skills classes offered on Mondays in March at the Sitka Kitch community rental commercial kitchen.

The class series is designed to help people gain the kitchen skills they need for restaurant jobs, but many of the students are taking the series to improve their home kitchen chops.

These classes are taught by Kathy Jones, executive chef at the Westmark Sitka Hotel and the Totem Square Inn, with assistance by her sous chef, Barbara Palacios. The classes are modeled after a similar basic culinary skills program Chef Kathy knows from Indianapolis offered by a food relief nonprofit called Second Helpings.

In the first class (March 7) the students worked on chopping skills, and also learned about basic kitchen sanitation and a variety of kitchen tools. The second class (March 14) featured basic cooking techniques, basic nutrition, and sauces, soups and stocks Part 1 (making a cucumber raita, mushroom ragout, and a Caesar dressing).

KeetAddsTomatoPasteToSauceThe third class on March 21 focused on sauces, soups and stocks Part 2, salads, and measurements. The fourth class on March 28 will focus on poultry, meats, and the Alaska Department of Environmental Conservation (DEC) safe food handler’s card.

The classes take place from 6-8:30 p.m. on each Monday in March (March 7, 14, 21, and 28) at the Sitka Kitch, which is located inside the First Presbyterian Church (505 Sawmill Creek Road). The classes are full, with only wait-list spots available.

KathyUsesBigPaddleToStirTomatoSauceThe Basic Culinary Skills class series is supported by a grant from the Northwest Farm Credit Services rural community grant program.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

For more information about the Sitka Kitch and the classes, please email sitkakitch@sitkawild.org. You also can go to our class registration page at https://sitkakitch.eventsmart.com/ to see all of the available classes (click on the class titles to register).

A slideshow of scenes from the third class of the series can be found below.

This slideshow requires JavaScript.

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StudentsAddTomatoesToMushrooms

kitch_logo_mainStudents made cucumber raita, mushroom ragout, and a Caesar dressing during the second of four Basic Culinary Skills classes offered on Mondays in March at the Sitka Kitch community rental commercial kitchen.

The class series is designed to help people gain the kitchen skills they need for restaurant jobs, but many of the students are taking the series to improve their home kitchen chops.

These classes are taught by Kathy Jones, executive chef at the Westmark Sitka Hotel and the Totem Square Inn, with assistance by her sous chef, Barbara Palacios. The classes are modeled after a similar basic culinary skills program Chef Kathy knows from Indianapolis offered by a food relief nonprofit called Second Helpings.

In the first class the students worked on chopping skills, and also learned about basic kitchen sanitation and a variety of kitchen tools. The second class featured basic cooking techniques, basic nutrition, and sauces, soups and stocks Part 1. The cucumber raita is a sauce used in Indian dishes to cool spicy dishes, and it goes well with fish, vegetables and can be used as a dip. The mushroom ragout goes well with game meat (venison, goat, lamb, etc.).

The third class on March 21 will focus on sauces, soups and stocks Part 2, salads, and measurements. The fourth class on March 28 will focus on poultry, meats, and the Alaska Department of Environmental Conservation (DEC) safe food handler’s card.

KathyShowsPatHowToDiceGarlicThe classes take place from 6-8:30 p.m. on each Monday in March (March 7, 14, 21, and 28) at the Sitka Kitch, which is located inside the First Presbyterian Church (505 Sawmill Creek Road). The classes are full, with only wait-list spots available.

The Basic Culinary Skills class series is supported by a grant from the Northwest Farm Credit Services rural community grant program.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

For more information about the Sitka Kitch and the classes, please email sitkakitch@sitkawild.org. You also can go to our class registration page at https://sitkakitch.eventsmart.com/ to see all of the available classes (click on the class titles to register).

A slideshow of scenes from the second class of the series can be found below.

This slideshow requires JavaScript.

 

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