Food for Thought: Cooking classes offer range of food

By Loretto J. Hulse, Herald staff writerJanuary 23, 2013 

Fight the winter doldrums and add some new dishes and flavors to your recipe collection.

Kennewick Community Education is offering a variety of cooking classes ranging from pot stickers to Mediterranean fare and even one that's all about eggs.

The classes are taught by David Harris, an experienced caterer, Stephanie and John Bass, owners of Omeletz Cafe in Kennewick, and cookbook author Renee Pottle, all from the Tri-Cities.

Cost for each class is $21 and includes recipes and a chance to sample the foods.

For a full list of classes, go to or look for free copies of the Winter 2012 class catalog at Tri-City public libraries.

Scandinavian dinner

The Sons of Norway Sol-Land Lodge 2-086 is holding its annual Lutefisk Dinner on Feb. 2. The dinner is from 1 to 4 p.m. at the Kennewick First Lutheran Church at Highway 395 and Yelm Street.

The buffet-style dinner will include lutefisk and sauce, meatballs and gravy, potatoes, vegetables, lefse and Scandinavian cookies.

Cost is $20 for adults, $10 for children from 6 to 10 years of age and children 5 years and under are free.

For more information or to buy tickets, call 375-0919 or 734-7876. Or send an email to

Art & Wine

Diamonds and Sapphires will be the theme for the annual Art & Wine auction and dinner Feb. 2 at St. Joseph's Parish in Kennewick. The event, held in Dillon Hall, begins at 5:30 p.m. with cocktails, cigars and a silent auction.

Dinner will be served at 7:30 p.m. followed by a live auction. The menu features a green salad and a grilled New York beef strip loin.

Seating is limited. Tickets are $60 per person. They are available online at or at the school and parish offices at Garfield Street and Fourth Avenue in Kennewick.

Cooking tip

Next time a stir-fry is on the menu, follow these tips from The Crisco Kitchen.

-- Invest in a wok. You can use a frying pan, but it's harder to keep the veggies crisp.

-- Cut any meats into thin, bite-size pieces.

-- Chopped garlic, green onions and chili peppers add extra zip.

-- Cut vegetables into small pieces and add them according to how long they need to cook. Carrots, for example, go in first and pea pods at the end.

New read

The book: The Meat Lover's Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into) by Kim O'Donnel.

Cost: $19

Best for: The author, herself a meat eater, has created a cookbook full of tasty, meatless dishes which she promises will leave everyone at the table feeling satisfied. She's also included options for those with food allergies.

The recipes are divided into holiday celebrations with suggestions for life's happy moments like anniversary and birthday parties.

*Loretto J. Hulse: To receive a recipe via email each Tuesday, register at and click on newsletters. If you already are registered, click on edit account and newsletters to select Recipe of the Week. This exclusive recipe does not appear in the newspaper.

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