Shop the market for fresh, seasonal produce with a knowledgeable chef, then return to the store for a brief cooking demo in which the chef will create one or two dishes off-the-cuff with the treasures you find! Guests suggest foods to buy at the Market. This is a great way to learn about seasonal produce and how to cook with some less than familiar items, and also how to think on your feet in the kitchen. A great bargain for $30! includes tastes.
Instructor: Tom BlackChefChef Tom Black has extensive high-end restaurant as well as teaching and personal chef experience. The former executive chef and general manager of the Barking Frog restaurant at Willows Lodge in Woodinvilleand The Restaurant at Alderbrook Resort on Hood Canal, Tom is both a graduate of the New England Culinary Institute and a veteran of the U.S. Army’s 82nd Airborne Division. His restaurant experience also includes work as the as sous chef at the Seattle Sheraton under Monique Barbeau and as the chef of Fullers restaurant. Tom’s awards include the 2001 Zagat Best Northwest Cuisine, the 2003 Washington Wine Commission’s Restaurant of the Year (for Barking Frog).
Tom’s influence on Seattle has been strong, with articles on his creativity in Sante, Bon Appetit, Nation’s Restaurant News, WHERE – Seattle, and Northwest Palate. In the spring of 2004 Tom was asked to cook at the James Beard House in NYC as part of a Winemaker / Chef Series Dinner. Tom has been a FareStart guest chef on numerous occasions, has taught many classes for Operation Front Line (an organization focused on teaching culinary skills to kids aged seven to twelve at Seattle youth centers), and is also involved with the Fred Hutchinson Chef’s Gala, the American Liver Foundation, Auction of Northwest Wines & many other charitable associations.
Tom’s culinary instruction experience includes teaching at the New England Culinary Institute, multiple cooking classes over the years for a variety of kitchens, and full-time employment as a culinary instructor for the hands-on cooking school Culinary Communion. Most recently, Tom has been traveling the world as a personal chef: cooking on yachts in the Caribbean, private estates in South African wine country, and more.