Diane's Market Kitchen

Diane's Market Kitchen Certainly traditional small business lenders thought so, and refused to lend needed capital. The final cost to build and equip this incredible display kitchen?

Diane LaVonne fashioned Diane's Market Kitchen by combining her passion for food and wine, her talent for teaching and creating a comfortable inviting environment, and her commitment to balancing those for a life of health and well being. Dramatic changes in her life that left her without her children, her home and neighborhood and nothing more that the prospect of minimum wage employment at an ag

e when most of her friends were looking forward to relaxation and retirement, Diane LaVonne was forced to redefine herself and to create a new vision for her life. When this former wife, mother, part-time caterer, martial arts instructor and community volunteer told friends about her dream to open a beautiful “home kitchen” in the heart of urban Seattle near the Pike Place Market, a place where the community could gather to connect and learn how to prepare and enjoy food, many thought it was a pipe dream. But despite a lack of the necessary funding, and the construction surprises that came from turning a garage into a commercial kitchen – Diane kept moving forward. A straight-forward, passionate, friendly force who believes in asking for what one needs - when she couldn’t afford the high end appliances necessary, she asked manufacturers and local dealers to donate them... and they did. At Diane’s Market Kitchen, you’ll find the newest Miele equipment donated by Albert Lee Appliance as well as countertop equipment donated by Kitchenaid and Cuisinart. Just $50,000. The kitchen is an intimate, beautiful, state-of-the-art "home" kitchen where Diane shares her culinary skills and experience with her "guests". Food and menus are based on what is fresh, seasonal and local; most of the items are supplied by her vendor friends at the Pike Place Market. This unique environment was created to allow her to model what cooking, surrounded by friends, can look like at its best; lots of conversation and good food without having to choose between the two. Guests can observe, or they can tie on an apron and help prepare the meal! Diane’s vision is about balance - about how to place food in its appropriate context for a life well-lived and enjoyed. Recent guests have included a group of Microsoft Human Resource Managers after a long day of strategy and planning; a woman who received the evening class for her and her friends as a birthday gift from her boyfriend; and a local resident who gathered family together for a Thanksgiving meal. Besides regular classes and special guest chefs, future plans include children’s classes and parties. Diane has not forgotten how difficult her transition out of hopelessness and through challenging times was, and a large part of her vision includes support of her local community by donating classes and money to benefit children’s education and women in transition.

03/09/2025
Spring is here! Join our Quintet of Cuisines cooking classes! https://conta.cc/41IBvgO
03/07/2025

Spring is here! Join our Quintet of Cuisines cooking classes!
https://conta.cc/41IBvgO

Email from News from the Kitchen counter SPRING 2025 Good morning, afternoon, or evening! whichever one is appropriate when you open this email. I hope this finds you with many new and wonderful share

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07/17/2024

https://conta.cc/3SdJFJ4

News from the Kitchen counter summer 2024 Summer is Here! Good morning, afternoon, or evening! whichever one is appropriate when you open this email. I hope this finds you with many new and wonderful

From the "girls" at on whidbey island. Taking a few days away from the city.
11/27/2023

From the "girls" at on whidbey island. Taking a few days away from the city.

My friend Kate McDermott says that one of the ways to judge a good pie is whether or not you van lift the whole pie ...
11/24/2023

My friend Kate McDermott says that one of the ways to judge a good pie is whether or not you van lift the whole pie from the pie plate. Success!!! This is my pumpkin pie. Piece by piece farm squash. Amazing!

Nontraditional Thanksgiving. roasted pork belly, carrots, and ozette potatoes.
11/24/2023

Nontraditional Thanksgiving. roasted pork belly, carrots, and ozette potatoes.

My friend Kate says on test of a perfect pie is when you can pick up the pie put of the pie plate. This is a small pum...
11/05/2023

My friend Kate says on test of a perfect pie is when you can pick up the pie put of the pie plate. This is a small pumpkin pie I made this afternoon.

First grilled cheese with my air fryer. baguette, flagship. I had to keep it iin place with toothpicks so the sandwhi...
10/28/2023

First grilled cheese with my air fryer. baguette, flagship. I had to keep it iin place with toothpicks so the sandwhich would stay together. But, i was really pleased with the result. Paired with homemade tomato soup and it was the perfect rainy day meal.

This is one of my first full meals made in an air fryer. I have the Ninja two compartment one. Parmesan crusted halibut ...
10/19/2023

This is one of my first full meals made in an air fryer. I have the Ninja two compartment one. Parmesan crusted halibut leeks and fennel and beans. Worked out really well.

Now this is what I call perfection! Three kinfs of f grapes from Manny and two great cheeses.from . Oregon blue from...
10/13/2023

Now this is what I call perfection! Three kinfs of f grapes from Manny and two great cheeses.from . Oregon blue from .

Chef at market. Pear in one habd apple in another. Gotta love fall. stand with Jason and Wade. Amazing bosc pear. Theyn...
10/08/2023

Chef at market. Pear in one habd apple in another. Gotta love fall. stand with Jason and Wade. Amazing bosc pear. Theynripen them by setting them over boxes of apples. Just amazing!!!

From 15 pounds to a dozen half pints of jam a dozen pints of blueberry filling, and five poinds of frozen. When I make a...
10/06/2023

From 15 pounds to a dozen half pints of jam a dozen pints of blueberry filling, and five poinds of frozen. When I make a blueberry pie I use half filli g and half frozen to get the right amount of flavor, texture and sweetness.

Address

1101 Post Avenue
Seattle, WA
98101

Telephone

+12066246114

Website

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