Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Alchemy in the Kitchen, Seattle, WA.
Alchemy in the Kitchcen teaches cooking and wine classes in the Seattle area in an effort to create a community of food enthusiasts, or “foodies.”
We also work with small restaurants in order to develop new menus and create new charcuterie.
Starting to smell a lot like... Cassoulet! 6 spots left to eat the best Cass in Seattle. http://bit.ly/aia6Ds
Alchemy in the Kitchen: Alchemy Dinner #4 Cassoulet! Gabriel makes an amazing Cassoulet! Incredibly rich and tasty without being a total gut bomb. Y'all don't miss out. Id be there if i didn't have to work. I always have to work.Josh Kelly
11/02/2010
Dinner last night, inspired by Cynthia's lamb steaks: http://bit.ly/bx0gq4
Surprise: Kids love pig's ears!
Alchemy in the Kitchen: Perfect for Fall: Cocida ala Gabriel
Kimpton Hotels is giving us a special deal on rooms for the Cassoulet dinner!
http://bit.ly/aia6Ds
Alchemy in the Kitchen: Alchemy Dinner #4 Cassoulet! Gabriel makes an amazing Cassoulet! Incredibly rich and tasty without being a total gut bomb. Y'all don't miss out. Id be there if i didn't have to work. I always have to work.Josh Kelly
Alchemy dinner #3 this Saturday. Slicing into the Juno Ham...it is OMG good. Come and join me! http://bit.ly/d8oS7I
10/28/2010
Come eat Juno prosciutto tonight in Umbrian class! 36 month old ham from a 575 # Berkshire Sow.
Only 4 days left before the Sacrificio in Rice! With weather like this, it is a perfect way to connect with our food and say an early Thanksgiving.
10/12/2010
Pizza Pizza! Come and make pizza with me at Paul's house! This saturday, spots still available. http://bit.ly/aGGYs3
10/07/2010
Full Blown Rant: http://bit.ly/d5yFE8
Alchemy in the Kitchen: Mommy, why am I so Fat? It's John Howie's fault.
Menu change for Sacrificio #3: http://bit.ly/bhYwP0A few spots left...It takes a village to butcher a pig.
Uber random: dyk that bacon is allowed far less nitrite than any other meat product? 120ppm vs 200pm. Cause we eat so much of it!
Only a few spots left in my Porto class with Dish it up! Wines, Gifts & Tools for Today's Cook. Perfect class for this weather!
Down in it: can I write 50 recipes today? I am beginning to have weird charcuterie dreams.
