Events

Gourmet Game Night Cooking Class
Friday, January 27, 6:00 – 8:00 PM, $120
Sun Valley Culinary Institute, Ketchum, Idaho

What a joy it will be to revisit a book from a dozen years ago that represents some of the most fun I had writing a cookbook. It’s not just a collection of great game-friendly recipes, I also share a number of tips–verging on philosophies–that help create a delicious game night that all will enjoy. This class will include demonstration of Herb-Marinated Shrimp, Roasted Red Potatoes with Bacon-Chive Crème Fraîche, Celery, Radish and Parsley Salad, and Brown Butter Pound Cake with Caramel Dip. As in the book, I’ll be sharing plenty of tips for planning a great game night. Plus a bit of foodie trivia as well! Class registration here.

Preserving Family Recipes Workshop
Saturday, January 28, 10:30 AM – 12:30 PM, free
The Community Library, Ketchum, Idaho

Having spoken more briefly about the value and importance of preserving cherished family recipes on a couple of occasions recently, I’m very much looking forward to this workshop with time for a more in-depth discussion on the topic. I’ll share a few recipes that I cherish from my mom’s collection, and talk about how I’ve adapted them a bit, both for cookbook projects and for cooking to share with family and friends. Attendees are encouraged to bring a cherished family recipe or two, for discussion and as part of an exercise during the class. Registration is available here.

Salty Snacks Cooking Class
Sunday, January 29, 1:00 – 3:00 PM, $100
Sun Valley Culinary Institute, Ketchum, Idaho

I had long said that “salty-crunchy” was my favorite food group, which eventually inspired me to write this book full of all kinds of salty snacks (not just the crunchy kind). This class will include Poppy Seed Crackers, one among many crackers in the book, showing the trick of using a pasta machine to make it extra easy to roll out the dough. Other recipes I’ll be demonstrating are Parsnip and Carrot Chips, Fennel Bagna Cauda and Deviled Ham with Pickled Peppers. So many savory treats. Class registration available here.

Shellfish Cooking Class with Milk Street Cooking School
Wednesday, February 22, 3:00 – 4:15 PM PST, $29.95*
Milk Street Cooking School, online

I’m looking forward to my first time teaching with Milk Street, this class an initial intro to two favorite bivalves: oysters and clams. The oyster recipe, one among many delicious pan-fried options, takes advantage of jarred oysters so you don’t have to do all the shucking. And I’ll be demonstrating a simple steamed clam recipe that takes advantage of an extra-big dose of fresh herbs for added flavor and aroma. You’ll find more class information here, along with link for registration.

*If you use the code SHELLFISH when purchasing the class, you’ll get a 15% discount

Press

Good Food Hour on KSRO Radio, speaking with John Ash and Steve Garner about Shellfish

Afternoon Live on KATU television, demonstrating a baked version of Grilled Clam Pouches with Bay Leaf and Butter

New Day Northwest on KING television, demonstrating Bay Scallop Salad with Citrus

Interview with Bethany Jean Clement in The Seattle Times

Joining the fun on Hot Stove Radio July 6 episode, speaking with Thierry Rautureau and Pamela Hinkley (I join at about 49 minutes in)

A recipe from Shellfish featured in Parade Magazine

Profile in University of Puget Sound Arches magazine