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June 2018

It’s All About Basil with Kristi Fountain

June 25 @ 5:30 pm - 7:00 pm
The Kitchen Engine, 621 W Mallon #416
Spokane, United States
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Monday, June 25th at 5:30 pm: Class: It’s All About Basil Instructor:  Kristi Fountain Description: Join Kristi to learn how to take full advantage of this versatile herb! Along with handy tips for using and preserving extra basil, Kristi will show you how to make Caprese Stuffed Chicken Breasts wrapped in Prosciutto, Homemade Pesto for a side of pasta and, Basil Gelato for dessert. All of these recipes can be made ahead and are perfect for a quick weeknight meal or…

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July 2018

Salad Lab with Kristi Fountain

July 16 @ 5:30 pm - 7:00 pm
The Kitchen Engine, 621 W Mallon #416
Spokane, United States
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Monday, July 16 at 5:30 pm: Class: Salad Lab  Instructor: Kristi Fountain Description: The Formula for Making Quick, Easy & Delicious Salads all year long! In this hands-on class, we will experiment with a wide range of greens—from Iceberg to Arugula, sample oils and vinegars for making quick and versatile dressings and learn how to mix them with other taste and textural components to create new and exciting salads with every season. You will sample 2 different salads—The BLT and The Summer…

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Sweet & Savory Galettes with Kristi Fountain

July 23 @ 5:30 pm - 7:00 pm

Monday, July 23 at 5:30 pm: Class: Sweet & Savory Galettes Instructor: Kristi Fountain Description: Once you learn the simple formula for making these beautiful freeform tarts, you will be making them all the time! Known as Galettes in France and Crostatas in Italy, these versatile rustic tarts can be made with savory or sweet ingredients and eaten at any time of the day. Kristi will demonstrate how to make a Basic Galette Dough and a Seasonal Vegetable Galette. While that bakes, you will make…

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Quiche Your Way with Kristi Fountain

July 30 @ 5:30 pm - 7:00 pm
The Kitchen Engine, 621 W Mallon #416
Spokane, United States
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Monday, July 30 at 5:30 pm: Class: Quiche Your Way Instructor: Kristi Fountain Description: Brunch will never be the same once you learn Kristi’s formula for making quiche your way! First you will learn to make Pâté Brisée (pie dough) including rolling, crimping and blind baking your crust. Then we’ll move on to the custard and add-in options. Kristi will walk you through the entire process and then you will make you own individual sized seasonal quiche. By the end of class, you will go home with the hands-on…

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