I’ve been sick. And I mean sick. But I had signed up for a cooking class at J. Matheson’s Gift Kitchen and Gourmet awhile back and I was not going to miss out. Why not skip? Well, my class was with Greg Atkinson.
In my quest of learning all about Pacific Northwest cuisine, I ran across Greg Atkinson’s name quite a bit. I now own all of his cookbooks(some of which were a little hard to find as they are out of print). His latest one, West Coast Cooking(yes, I own it) was what they were featuring at the class.
Now, I will admit that when I go to demonstration classes I really don’t learn that much. Most cooking techniques I am familiar with at this point. But I do love to go and listen to the chefs point of view and soak up their inspiration for their dishes and their cooking style in general. Greg had great stories and was a pleasure to listen to. He definitely has a passion for cooking food, especially that of the Pacific Northwest.
The place itself is very cute. Carrying all my favorites from Emile Henry to fun bowls from TAG. . Who knew there was a gourmet kitchen shop in downtown Everett?
As far as the class itself, you are welcomed by a glass of wine and some appetizers that they pass around while you are waiting for the majority of everyone to show up. Our menu that night was:

Mango and Avocado Salad
Slow-Roasted Alaska Halibut
With Spring Vegetables and Aioli
Strawberries Brulee

All simple flavors and all very tasty. I will be making a version of the Strawberries Brulee over on Culinary Concoctions.

So if you are in the Everett area(or are willing to drive up from Seattle) you will want to check out this  place out for a  cooking class or two. And while you are there you just might have to buy something as well(I know I did…shocker).

Mango and Avocado Salad

For the Salad:

3 ripe Mangoes
3 ripe Avocados
3 cups cleaned and dried lamb’s lettuce(or spinach if you can not find lambs)
½ pint fresh raspberries

For the Dressing:

2 TBSP Dijon mustard
¼ cup raspberry vinegar
¾ cup canola oil

Cut mangoes in half(get rid of the middle part).  Scoop out the flesh with a large spoon. Discard the skin. Cut each half into 6 vertical slices. Do this to all the mangoes. Set aside.
Cut each avocado in half and discard seed. Remove the peel. Cut each half into 6 vertical slices. Do this to all the avocados.
For each salad, arrange half a sliced mango in a fan design on a chilled salad plate, and lay a slice of avocado beside each slice of mango, creating a striped fan design. At the “handle” of the fan, place ½ cup lamb’s lettuce leaves.
In a small mixing bowl, whisk together the mustard and vinegar until combined thoroughly. Whisking rapidly, add the oil in a very thin stream to create a smooth emulsion.
Drizzle about  2 TBSP of the dressing over the intersection of the lamb’s lettuce and the fan of avocado and mango on each plate. Distribute the berries evenly among the salads. Serve immediately.
Makes 6 servings.

Adapted from West Coast Cooking by Greg Atkinson

(Slow-Roasted Halibut with Spring Vegetables and Aioli)

J. Matheson Gifts
2615 Colby Avenue
Everett, WA 98201
(425) 258-2287

J. Matheson Kitchen & Gourmet
2609 Colby Avenue
Everett, WA 98201
(425) 258-4589

(Strawberry Brulee)