Free Holiday Cooking Demonstrations and Barrel Aged Batch Cocktails in Woodinville

in Woodinville is not just for out of towners these days. Pop in during any happy hour and you'll meet far more neighbors than tourists.

The hotel has created cocktails for Fall made with spirits from award-winning Woodinville distilleries and is offering free cooking demonstrations to aimed at locals as well as guests.

To entice locals, and offer guests a taste of Woodinville, Willows launched a new menu of Barrel Aged Batch Cocktails this week to celebrate Seattle Cocktail Week, Oct. 27-30, a celebration of the mixed drink sponsored by the Washington State Bartender’s Guild and the Washington State Distilleries Guild, and bars throughout Seattle and the Eastside.

Here in Woodinville, Willows Lodge restaurant and wine managers Matthew Davis and Jennifer Schmitt, developed concoctions aged for three weeks in barrels from local distillery Woodinville Whiskey Co. The first batch features three selections including the White Manhattan, a blend of Headlong White Dog from Woodinville Whiskey Co.; Hanky Panky, a classic gin drink featuring ; and The Colonial, a blend of applejack brandy, herbal liqueur and allspice rum. Each of these Barrel Aged Batch Cocktails will be available for $13 or $6.50 during Happier Hour starting on Oct. 12.

What better way to enjoy one of the new cocktails than while watching a free cooking demonstration by experts from Barking Frog?

Beginning November 9, the Lodge is having its fourth annual Holiday Boot Camp, a series of free food and beverage classes to help people navigate the challenges of holiday entertaining. Participants will learn from the culinary experts at Barking Frog, as they share tips for creating perfect holiday cocktails, appetizers, wine pairings and desserts. Attendees will receive recipe cards and samples of the items that are made during the class. The classes are from 5:30-6:30 p.m. and seating is extremely limited and on a first come first serve basis:

• November 2 – Thanksgiving Sides with Executive Chef Bobby Moore
• November 9-- Carol Frieberg, author of the Swirl, Sip and Savor Cookbook
• November 30 – Party Appetizers with Executive Chef Bobby Moore
• December 7 – Holiday Desserts with Pastry Chef Matt Kelley
• December 14 – Cocktails and Wine Pairings with Restaurant and Wine Managers Matthew Davis and Jennifer Schmitt

Editor's note: Willows had to change the schedule of some classes, the story now reflecs those changes.