Enjoy a wide offering of educational classes throughout the day. One class is offered off-site before the gates open to the Grand Tasting event. Register for classes online after you purchase your ticket to the main event.
Note: participation in classes may require the use of taste tickets.
Class space is limited, so get your tickets* early!
*Please note: Registration for Classes is required along with a ticket to the Grand Tasting.
Register for classes online
We seem to never forget the great salumerias in Italy, cafes of the French countryside, and tapas bars of Spain. How do they determine the amazing food and wine pairings that we can’t stop talking about? We will sample through some of the great food and wine pairings so you can create your own experience.
Steve has lived from Chicago to Boston to the Chesapeake Bay, where he met his wife Mary, and now the Pacific Northwest. He has traveled extensively and loves the diversity of cultural experiences, especially the wine and food. As an owner of Morso for over 6 years and selling wines from around the world for well over a decade, Steve has been extensively involved in wine education and food preparation seminars.
This session will focus on the all-too-frequently unsung hero of brewing— yeast. Join Silver City Brewery Director of Operations Gary Winn as he introduces several different types of yeast, incorporating their history, and how each type drastically impacts the flavor of the liquid in your glass— culminating with an interactive sampling session.
Gary Winn has been with Silver City Brewery since 2008, seeing its expansion from a small brewpub in Silverdale, WA to one of the top ten craft breweries within the state of Washington. A longtime beer enthusiast and home brewer, Gary began his professional brewing career at Rock Bottom Restaurant and Brewery. He eventually joined Silver City as a member of the brew team, collaborating with owner Scott Houmes and brew master Don Spencer, and now serves as the brewery’s Director of Operations, overseeing all production and brewery scheduling, from grain-to-glass and kettle-to-can. Gary’s knack for precision and passion for fusing timeless brewing tradition with innovation has led to one of the top lager brewing programs in the state, as well as numerous medal wins at the Great American Beer Festival and the World Beer Cup.
Times: 12:30pm – 1:15pm and 1:45pm – 2:30pm
Instructor: Chef Sam Mardis
Class Size: 32
Take a journey back to true sustainability with Chambers Bay Chef, Sam Mardis and learn what it takes to achieve it. He’ll guide us back to the basics of cooking by demonstrating the art of churning butter, grinding flour, and creating a real farm-to-table mindset. Creating this kind of experience in a restaurant or at home is a great ideology and with this informative class, you’ll have a better understanding of what it really takes to execute this type of mindset. You won’t want to miss this one of a kind class.
Sam Mardis loves a challenge. From bus boy to line cook to culinary student to a BAS in Hospitality Management, he pursued Seattle’s best known chefs and kitchens from which to develop his own style. A Culinary Arts graduate of South Seattle Community College, Sam earned an Arts & Sciences degree in Culinary Arts, American Culinary Federation (ACF) certifications in Restaurant and Hospitality Management, and Banquet and Catering Management.
Curious about culinary profiles in Southern California, Sam worked with the Starwood Restaurant Group in its destination kitchens and learned to execute quickly in high volume environments. He returned to Seattle in 2004 and worked in restaurants such as Six Seven at the Edgewater Hotel, Terra Vista at the Snoqualmie Casino and Miller’s Guild, where he further honed his craft working with Chef/Owner Jason Wilson.
Sam describes his cooking style as organic, what’s local and seasonal. He has been asked what his favorite type of cooking is, his response, “…whatever tastes the best, clean flavors and ingredients.” In his spare time, Sam loves spending time with his wife Leena and son Colbey. In addition to balancing a busy work/life schedule, he also enjoys their three dogs, four chickens and Tux the cat. He enjoys fishing, disc golf and aspires to complete a greenhouse, garden and solar energy project on their future property in Gig Harbor.
“French Classic Cooking Featuring Byaldi – a Deconstructed Ratatouille!”
Location: Museum Classroom
Time: 12:30pm – 1:15pm
Instructors: Chef Sunshine Dunning & Chef Huguette Marsicano
Class Size: 40
Come along as Chef Sunshine, from Sunshine’s Catering, and Chef Huguette Marsicano take your mind and senses to the epitome of culinary cuisine, classic French cooking. Learn the styles, techniques, and history that serve as the basics for every famous chef. Walk away with a new set of skills and a savior faire to impress your friends.
Sunshine was classically trained at the Culinary Institute of America in Hyde Park, New York. After school Sunshine cooked for renowned French chef Phillipe Padovani in Hawaii and San Francisco. This led to time living in France, cooking and expanding her Joie de vivre. Upon returning to Seattle she took the position of Executive Sous Chef at the Mayflower park hotel. The following six years were spent in Southampton and Manhattan, New York, Palm Beach, FL, Maine, Los Angeles, France, Italy, Indonesia and the Bahamas as a Private Chef for the financially untroubled. She is now the Chef/Owner of Sunshine’s Catering on the Kitsap Peninsula.
Huguette is a French native and a cordon bleu from a family of cooks. She teaches advanced French cooking classes and offers French private Chef services through her company French Moods. She enjoys taking her students and clients on a tour of the different French regions through their gastronomic specialties and cooking traditions.
“Nuances in Whiskey 101”
Neil Stubbs, Heritage Distilling Whiskey Educator, shares the nuances of whiskey. The class is for whiskey novices and aficionados, alike. Neil will provide the background and history of this world-appreciated treasured spirit. Learn about historical trends and the latest developments with the proliferation of craft distilling. Of course, no class would be complete without a class participation in proper whiskey tasting techniques.
“You may have seen me at the HDC waterfront location! I am a 24 year old WSU graduate who will be attending University of Montana law school come fall. I spend my free time snowboarding, fishing, hunting, backpacking, and enjoying quality whiskey with the members of my Bourbon club. I love all things whiskey but a tasty Bourbon will always maintain a special place in my heart.”
“Culinary Experiences with a Roasted Chicken“
Location: JW Restaurant
Time: 1:45pm – 2:30pm
Instructor: Walker Sandlin
Class Size: 20-25
Come with your own ideas and share other experiences in utilizing the $4.99 roasted chicken from Costco. Walker Sandlin will lead an interactive workshop among attendees who like the convenience and low price of this amazing product. And it doesn’t have to come from Costco. You can buy these at about any grocery store. Share experiences and learn creative ways to take a boring roasted chicken and turn it into a masterpiece. You will also learn how to utilize the ‘whole bird’.
Walker has been cooking since he was 10 years old. He is not formally trained but is an extremely serious hobbyist. He loves to fuse new dishes with locally sourced foods. His specialty is smoking meats and fish but is equally talented in most cooking techniques.
“Planning Perfect Picnics”
Location: JW Restaurant
Time: 3:00pm -3:45pm
Instructor: Chef Denise Farkas
Cost: 1 taste ticket
Class Size: 20-25
Join Denise Farkas from The Harbor General Store for tips to plan the perfect picnic. Denise shares her preparation for delicious lemon chicken, along with two salads, while providing hints and insights, including food safety guidelines, to make your picnic perfect. Taste her creations paired with the perfect summer sipping picnic wine. As a bonus, she’ll provide you with tips on menu planning and transforming store-bought items into personal signature dishes.
Denise Farkas grew older, but not up in Phoenix and moved to the Pacific NW in the 80’s, working in Seattle at the Sorrento and Alexis hotels. Before coming on board at The Harbor General Store in Gig Harbor, she worked overseas in Dubai, Antarctica, the Middle East and the Caribbean. Denise also teaches at Olympic College in the Culinary Arts program and loves to travel.
“The World of Sour Ales”
Instructor: 7 Seas Brewery
Cost: 1 taste ticket
Class Size: 32
Explore the wild and exciting world of sour ales – their place in history, the unique flavors associated with different yeast and bacteria, and how their recent resurgence in the modern craft beer scene is changing the way we drink and brew beer.
7 Seas Brewing, founded in 2009 by Puget Sound natives, Travis Guterson and Mike Runion, offers 8 year-round brews, 3 rotating seasonal brews, and an extensive Tap Room Reserve Series. As the first brewery in Washington to can craft beer, they blazed a path of environmentally friendly packaging that has since been adopted by many others. 7 Seas Brewing voted ‘Best Brewery in the South Sound’ 8 years running by readers of South Sound Magazine, ‘Best Brewery’ by King5 Best of Western WA, and ‘Best Brewery in Tacoma’ by The Volcano. Their original Brewery and Tap Room is located in beautiful downtown Gig Harbor, and their second production facility and Tap Room in Tacoma’s resurging Historic Brewery District opened in August 2016. Both Tap Rooms are open every day, are family-friendly, and showcase a wide variety of core and small batch brews.