SEPTEMBER 10, 2020
6PM TO 7PM
CLICK HERE FOR THE COOKING WITH CLASS LIVE STREAM
Travel virtually to this year’s Cooking with Class where you will join three Seattle chefs for an evening of culinary exploration! You’ll receive recipes and wine pairing suggestions prior to the event and learn how to make these exquisite recipes at home. Bid on the Live Auction full of exclusive food and travel packages, and donate to impact our community of seniors at Pike Place Market.
Register now for the online auction or to make a donation!
We have 16 fabulous food, wine, and travel packages available on the bidding site as well as our Fund-A-Need challenge. All donations and auction proceeds during Cooking with Class benefit seniors within Pike Place Market!
We highly recommend completing your registration before the event begins so you can enjoy the program and participate as you wish. Fred, our emcee, will be closing the auction in three sections during the broadcast. If you are outbid on a package, you will receive a text or email notification.
Registration is easy!
For technical help, please email Jenn at email@example.com.
The Pike Place Market Foundation is honored to be the beneficiary of the 19th annual Cooking with Class! Proceeds from this event support services and housing for seniors at Pike Place Market.
Check out our chef recipes!
Check out and bookmark recipes from our three featured chefs along with wine pairings and the Cooking with Class signature cocktail. We cannot wait to see these delectable dishes served up!
Chef Daisley Gordon: https://pikeplacemarketfoundation.ejoinme.org/chefgordon
Chef Peter Levine: https://pikeplacemarketfoundation.ejoinme.org/cheflevine
Chef Maximilian Petty: https://pikeplacemarketfoundation.ejoinme.org/chefpetty
Don't forget to purchase your recipe ingredients from Pike Place Market or your preferred shopping destination along with the fabulous suggested wine pairings so that you can create these dishes after the event.
Our confirmed chefs are Daisley Gordon and Peter Levine, both long-time participants of Cooking with Class, as well as Chef Maximilian Petty, who will be cooking with us for the first time! Read on below for more about our participating chefs.
About Chef Daisley Gordon
After college, Daisley worked a few years in restaurants to enhance his understanding of the business. He graduated from The Culinary Institute of America in Hyde Park, NY, which included an internship with a Certified Master Chef. In 1995, he landed at Campagne Restaurant –Seattle’s standard-bearer of regional French cuisine. He never left. Gordon went from cook to Sous Chef, Chef and eventually Chef/Owner. At the now 25-year-old Café Campagne, he focuses on bringing-out the full flavors and celebrating the bounty of the Pacific Northwest seasons, in the French style. He maintains passion for French culinary traditions and the French obsession with product quality by his loyal patronage to the Northwest’s finest purveyors. In 2008, Gordon was a competitor on Iron Chef America’s fresh berries challenge. The beneficiaries of Gordon’s charitable work includes the Pike Place Market Foundation and the Fred Hutch Cancer Research Center.
About Chef Peter Levine
Chef Levine attended the California Culinary Academy in San Francisco and the Diablo Valley College Hotel and Restaurant School in Pleasant Hill, California. In San Francisco, he worked at Harry’s Bar and American Grill. On the East Coast, he worked at Twenty-One Federal Restaurant, and in Washington D.C,. he served as apprentice for the late Jean-Louis Palladin in the Watergate Hotel. In Seattle, he has worked at Trattoria Carmine, Isabella Ristorante, BluWater Bistro, Vivanda, and Mackay Restaurants’ Troiani and Waterfront Seafood Grill. He was a chef for Columbia Hospitality at various properties for the last seven years. Currently, he is consulting.
About Chef Maximilian Petty
Chef Maximilian Petty worked at his sister’s wine bistro in Port Angeles during high school. The day he graduated he moved to Washington D.C. and became a line cook at Creme Restaurant and Bar. He staged at Jose Andrés Restaurants. In 2008, he moved to Oregon and attended culinary school at Lane Community College. He cooked at King Estate Winery after graduation starting on the line and working his way up, eventually taking over charcuterie. A few years later, Max and his wife Jennifer moved to Austin where he worked at Olivia with Chef Andrew Francisco working his way up to chef de cuisine. He made Zagat’s 30 Under 30 List and Austin’s Under 40 List for culinary arts. After three years, he left to become a private chef for a family in D.C. In 2015, Max and Jennifer bought a restaurant on Queen Anne and named it Eden Hill. In 2019, they opened a more casual spot, Eden Hill Provisions. Chef Max made the shortlist for James Beard’s “Rising Star Chef” award for 2016, 2017, and 2018. During the pandemic, they have closed Eden Hill and turned Provisions into a take-away restaurant.