Cooking Classes

Make “Meatless Monday” a weekly tradition! Whether you’re trying to minimize fats or reduce processed foods from your diet, this class will provide excellent plant-based entrées to add to your meal plan. Learn the secrets to Vegetarian Meatloaf, Homemade Veggie Burgers, and discover the ever-versatile seitan. Chef Joseph Pratschler has specialized in meatless cooking for more than a decade.

Discover the wonders of miso and its nutritional benefits! Learn how to make your own miso from scratch, including miso made from black beans and miso made from dandelion roots. Gabe Garms, founder of Creative Koji — a company located in the Methow Valley that grows, wild harvests and locally sources its ingredients to craft miso — also will share creative ways to cook with miso using a few simple recipes. Come ready to taste, learn, and be inspired to add this versatile ferment to your kitchen!

Long days and busy lifestyles don’t mean you have to sacrifice delicious, nutritious food. Harness the power of the freezer with Loaded Lasagna, deceptively flavored as though you’ve been cooking all day. Prepare a large batch of Slow Cooker Tortilla Soup, conveniently ready to eat the same day or stashed for stressful nights. And learn to liven up any dish with zingy Quick-Pickled Vegetables, stocked in your fridge. A personal chef and busy student herself, Kayla knows firsthand how useful it is to have well-made, delicious meals at the ready.

Set your kids up for a lifetime of success in the kitchen! We will cook two to three menu items so your child can learn cooking techniques, how to build recipes through improvisation and creativity, and experiment with fresh flavor combinations. Recipes will include sweet and savory options and will be decided based on allergy accommodations and sensitivities, availability of fresh, seasonal ingredients, and class size. Students will take home what they make along with recipes. As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Annalee Dunn prioritizes fresh, local ingredients and basic techniques in every recipe.

There are three primary components to shifting into an anti-inflammatory state. The second step is to balance blood sugar. Chronically elevated blood sugar creates a cascade of inflammation in the body, leading to brain fog, fatigue, slow wound healing, and potential sleep disturbances. Alissa Segersten, MS, CN, and a functional medicine nutritionist, will share easy recipes for breakfast, lunch and dinner that balance blood sugar. Learn to make Egg & Avocado Breakfast Bowls; Turkey Cauliflower Hash; Chicken Avocado Lettuce Wraps; Roasted Ginger Chicken & Broccoli Bowls; and more! Alissa Segersten is founder of nourishingmeals.com.

Elevate your next pasta dish, cheese board or salad with homemade mozzarella and burrata. Marisa will take the mystery out of cheesemaking as she demonstrates how to make these varieties while serving plenty of samples. Marisa Papetti has taught mozzarella, burrata, feta, and Gouda-making classes to groups of all sizes across the Pacific Northwest. A full-time beekeeper, Marisa owns local honey company Marie’s Bees.

Earn the title of “best host” by serving delicious, eye-catching hors d’oeuvres. Chef Joseph Pratschler draws from his years of catering experience to help make your next party a smash hit. He’ll share a formula that combines flavor, texture and color into a small package that will impress in only one to two bites. Learn to craft Cucumber Lox Bites; Parmesan and Tomato Salad; French Onion Crostini, and more.

Stretch your food dollars without sacrificing nutrition. Karina will make a trio of salads that provide complete protein along with plenty of vegetables: Black Bean & Corn Salad with a zippy Cilantro-Lime Vinaigrette; Middle Eastern Quinoa & Garbanzo Salad with Lemon-Oregano and Lemon-Tahini Dressing options; and Brown Rice, White Bean & Broccoli Salad with a luscious Balsamic-Honey Mustard Dressing, Dried Cranberries and Toasted Walnuts. Next, Karina will demonstrate a robust Vegetable Soup with Barley & Lentils. We’ll conclude with a wholesome pasta dish featuring red sauce, cannellini beans and black kale that easily can be converted to gluten-free.

Join two beloved Bellingham businesses — Makeworth Coffee Roasters and Erin Baker’s — to create delicious Coffee Cake Muffins topped with Sweet Granola. While the muffins are baking, follow Makeworth’s head roaster Tim Shenkin in a coffee tasting (“cupping”) and Erin Baker’s in a cookie pairing. As you try a spectrum of coffees, you’ll learn to identify qualities such as acidity, cleanness, mouthfeel, and aftertaste. Leave class with an Erin Baker’s cookie box, bag of Makeworth Coffee, and your own coffee cake muffin!