Quoin’s happy hour just got happier.

Between 4pm-5pm 7 days, Quoin will be offering $7 Revel ramen and $7 any pancakes!!!

Our 2012 Cooking Classes were a huge hit and we’re pretty excited about our 2013 line-up.  Join us in the New Year and learn how to make Revel’s dishes with our chefs! We’ll be offering the popular Dumpling and Noodle classes twice; once in the spring and again in the fall.  A new addition will be a Rice Bowl class where we will create several options that you can make at home.

Enjoy a glass of wine during these fun, hands-on classes with each participant receiving recipes to take home and a chance to taste the rewards of your good work.

The cost is $65 per person, per class. Participants are asked to bring their own knife.  An apron will be provided during class.  Classes will take place monthly on Sundays from 2 p.m. to 4 p.m. and are limited to 14 people. Registration opens 30 days prior to class.

To register, please send an email to info@revelseattle.com with your name, number of participants that you are signing up and a contact phone number. You will receive a confirmation email and will be contacted via telephone for a credit card number to confirm the reservation.  There is no penalty for cancellation, if made 5 days before the class, otherwise, a $15 fee will be charged.

*Attend six or more classes and you’ll receive your choice of either one free class or a $65 Revel gift card.

Jan 6th

Rice Bowl

Even renowned food critic, Frank Bruni, proclaimed them to be “One of the Best Things I Ever Ate” on The Food Network.  They’re easy to make and very satisfying to eat.

The Rice Bowl class is full. (updated December 6th, 2012)

Feb 3rd

Dumpling Delights

Fold, fill and finish all different kinds of dumplings that make a perfect meal for any time of the day!

The Dumpling class is full. (updated January 1st, 2013)
 

Mar 3rd

Noodle Workshop

From pastas to Asian noodles, learn how to make your own along with quick sauces to accompany them.

The Rice Bowl class is full. (updated Feburay 17th, 2013)
 

Apr 7th

A Pantry Raid: Quoin Cocktails at Home

Our Quoin bartender will teach a few tricks for springtime cocktails and infused spirits.  (21 + only)

May 5th

Kids + Parents Cookout

An interactive class for one parent and their one child to learn and create easy recipes that are ideal for quick family meals. (For kids aged 8+)

Jun 2nd

Butchering 101

Learn the basic anatomy of a whole pig, goat or cow and the techniques needed for proper and effective butchering!

Jul 7th

Not So All-American BBQ

Explore the basics of BBQ 101, including rubs, marinades and side dishes.

Aug 4th

Pickling- Put it in a Jar

With your summer veggies ready to harvest, you’ll find out how to make a quick pickle for tonight’s dinner or store them for months to come with sour and savory pickling.

Sep 8th

Kimchi: the Funky Business

A staple of Korean cuisine, learn how to make fermented vegetables or kimchi to add crunch and flavor to many dishes.

Oct 6th

Dumpling Delights

Fold, fill and finish all different kinds of dumplings that are fun to make and provide a perfect meal for any time of the day!

Nov 3rd

Noodle Workshop

From pastas to Asian noodles, learn how to make your own along with quick sauces to accompany them.

Dec 1st

Cookie Connection

Make your own holiday cookies and sweets, while sipping Revel’s eggnog.

Revel’s grill shack will be cooking up some delicious veal from Jones farm in Lopez island. It’s 528lb whole veal that was butchered in house! It’s pretty amazing how more tender and sweeter the meat is compared to beef. We are not sure how long they would last, so you better hurry if you want a taste of it. We will be moving to PIG after the veal is gone.

Come hang out at Revel in the New Year and learn how to make delicious food and drinks from our chefs! Enjoy a glass of wine during these fun, hands-on classes with each participant receiving recipes and snacks from class to enjoy at home.

Classes will take place monthly on Sundays from 2 p.m. to 4 p.m. and are limited to 14 people. The cost is $60 per class. A set of 6 classes is $330 and a series of all 12 classes is $630. Gift certificates may be used. Details on upcoming classes will be posted on Facebook, and participants must bring their own knife.

Call Revel at 206.547.2040 to reserve your spot.

January 8^th, 2012
Holiday Detox

Quince tea, Good for Your Body soup and healthy menu options for the New Year

February 5^th, 2012
Dinner for two and other Valentine’s Day deliciousness

March 4^th, 2012
Chef and The Apprentice

A class for parents and their kids who want to learn how to cook easy recipes for quick family meals.

April 1^st, 2012
Cocktails

Our Quoin bartender will teach a few tricks for fun cocktails and infused spirits.  21 + only

May 6^th, 2012
Noodle workshop

From pastas to Asian noodles, learn how to make your own along with quick sauces to accompany them.
June 3^rd, 2012
Butchering 101

Learn just how delicious the anatomy of a pig can be!

July 1^st, 2012
Not So All-American BBQ

Learn the basics of BBQ 101, including rubs, marinades and side dishes.
August 5^th, 2012
Pickling Summer’s Bounty

Learn the secrets of quick, sour and savory pickling
September 2, 2012
Kimchi: the Funky Business

Demystifying kimchi

October 7, 2012
Dumpling

Fold, fill and finish all different kinds of dumplings
November 4, 2012
Get ready for seasonal entertaining

Learn how to make some tasty holiday fare Revel-style

December 2, 2012
Cookie Exchange

Make your own holiday cookies and sweets, while sipping Revel’s eggnog

Spicy beef hot pot with brisket, bone marrow (yes! you get 4 large bone marrow in your hot pot that you can spoon out and eat/slurp!!!), Swiss chard and king oyster mushrooms for $30.

Hot and sour shrimp hot pot with glass noodle, tofu, daikon, Napa cabbage, zucchini and shrimp chips for $26. We also can do the vegetarian version upon request.

These are great as an entree to be shared between two people, and are a perfect soup course or accompaniment to your dinner with other items on our menu. Enjoy!

Summer Wine Series
Quoin Deck
Thursdays, 5pm-7pm
$15, Small bites and wine

June 2 – Detour Imports
June 9 – Hestia Cellars
- winemaker Shannon Jones
June 16 – Guardian Cellars
- winemaker Jerry Riener
June 23 – Mark Ryan Winery
June 30 – Cullin Hills Winery
- winemaker Derek DesVoigne
July 7 – Unique Wine Co
July 14 – Trust Cellars
- winemaker Steve Brooks
July 21 – Cedergreen Cellars
- winemaker Kevin Cedergreen
July 28 – Cascade Trade

Genius Food In a Silvery Sleek Space

Read the complete review on Seattle Magazine.