Événement

Cooking Class with Chef Mike Diem of Hale's Ales Brewery & Pub

Chef Mike Diem at Hale's Ales Brewery is an excellent chef with a lot of experience in fine dining cuisine. Always eager to teach new cooking techniques, he is now ready to extend his knowledge and expertise to local beer lovers through classes held at Hale's Ales!

Here are the dishes you will learn to create during this class:

Springs Rolls
Salmon En Papillote
Apple Tarte Tatin served with Cinnamon Ice Cream.

Amongst other things, be prepared to hone your knife skills as Chef Mike demonstrates how to fillet the salmon and prepare the parchment for the Papillote.

Two pints of ale of your choice are included with each ticket.

About Chef Mike:

Michael graduated from the California Culinary Academy in San Francisco and went on to work with renowned chefs at some of the best restaurants and catering companies in the city. After moving back to Seattle, Mike worked at Fullers restaurant starting as chef de tournant and sous chef under Cathy Casey and Caprial Pence. He then went on to open the Broadway Bar and Grill in Santa Monica where he designed the kitchen layout, menu, hired and trained the staff, and was pivotal in the creation of a successful restaurant concept that received considerable acclaim.

After settling down in the Sun Valley area, an affluent ski resort town, Michael opened and ran a fine dining "locals favorite restaurant." Michael was drawn to the snow as an avid snowboarder and involved himself in the local community, working and volunteering on the ski mountain. He also donated time and money to local organizations and schools.

Mike has a reputation of being an enthusiastic, creative, and inspiring chef. He has an eye for detail, and dedication to using the best possible ingredients and talent. He continues to pioneer the way, using local sustainably-grown products, prepared and presented in the best way possible. Always keen on addressing dietary trends and restrictions like gluten free, lactose free and paleolithic concerns, Mike continues to hone his culinary skills and innovation. Above all else, Mike continues to be a "learner"-- he is an avid reader with a strong emphasis on history.