Cooking Classes

Chocolate has been enjoyed for centuries by people all over the world. Join local chocolate maker Alina Seredian for a decadent evening exploring, making, and eating chocolate! Learn how to make European-style hand-rolled truffles, enrobed chocolate truffles, and hard-shelled truffles filled with jam all made with local organic chocolate. Alina has spent the last six years deeply submerged in the world of chocolate and owns small batch chocolate company, Truffle Troll.

We are subjected to a growing list of chemicals coming from our food, water, and environment, many of which are known carcinogens. The Detoxification Diet eliminates processed foods, as well as several food groups known to cause an immune response, to minimize our exposure to these toxins while emphasizing foods that support the body’s natural detoxification pathways. Join Functional Medicine Nutritionist, Alissa Segersten, as she shares recipes and information that help support detoxification. She’ll make Berry-Cabbage Detox Smoothie, Raw Vegetable Bliss Salad, Creamy Fennel Soup, and more. All recipes are gluten-, dairy- and sugar-free.

Join Chef Magdalena Theisen of Magdalena’s Bistro and Creperie and her esteemed Hungarian counterpart, Chef Aliz Vasas, for a delightful exploration of Eastern European cuisine. In this collaborative demonstration, they’ll share their cherished family recipes for cabbage rolls, known as “gołąbki” in Poland and “töltött káposzta” in Hungary. Watch as these skilled chefs guide you through the careful preparation, assembly, and cooking of these traditional dishes. You’ll have the opportunity to observe the entire process and savor the finished creations, experiencing firsthand the rich culinary heritage of Poland and Hungary.

Discover the rich flavors of traditional homestyle Chinese cuisine with Chef Robert Fong as he shares his grandfather’s favorite dishes. Savor the aromatic Five Flavors Fish, pan-fried and dressed in a sweet-sour sauce with winter bamboo shoots, red peppers, green onions, ginger, and black mushrooms. Delight in the comforting Pot Roast Chicken, enhanced with lily buds, star anise, water chestnuts, black tree fungus, bamboo shoots, and Chinese parsley. Complete the meal with a nourishing Steamed Pork Ribs and Chicken Soup, featuring red dates, Sichuan peppercorns, dried shrimp, and winter squash.

The benefits of fermented foods are vast: They cut down on waste, contain probiotics, and create mouthwatering flavor! Join Miranda LeonJones as she demonstrates how to turn cabbage into sauerkraut. We’ll cover the basics of an easy recipe, discuss how the process is related to making kimchi and pickles, and do some taste testing. Miranda LeonJones has years of experience fermenting everything under the sun and is thrilled to share the transformational magic of fermentation with you.

Join Kayla Reichstadt for a culinary exploration as you indulge in an escape to soak up world flavors. First stop, hit the coast of Greece for a mezze spread, featuring scratch-made sauces and dips. Next, relax along the sandy beaches of the Caribbean with fish tacos topped by island-inspired fresh fruit salsa. For dessert, enjoy a flavorful trio of traditional Brazilian brigadeiros. Kayla is captivated by food’s nutritional power and its beauty as a “universal language.” She has been a pastry chef, is a personal chef in Bellingham, and trained under Chef Rocio in San Diego, CA.

Indulge in the art of chocolate with acclaimed pastry chef Bruno Feldeisen. He’ll create a heavenly Raspberry Mousse with Spicy Chocolate Sauce and a decadent Chocolate Espresso Cheesecake with Salted Caramel Popcorn. Perfect for impressing your sweetheart or treating yourself, these recipes blend rich flavors with professional techniques. Join us for a class that will elevate your dessert game and satisfy your chocolate cravings.

Elevate your next pasta dish, cheese board, or salad, and make delicious mozzarella and burrata from scratch with Marisa Papetti. Marisa will serve plenty of samples as she demonstrates how to make these varieties. Homemade cheese should be accessible to cheese mongers, chefs, and home cooks alike! Join her in taking the mystery out of cheesemaking. Marisa Papetti has been teaching mozzarella, burrata, feta, and gouda-making classes to groups of all sizes across the PNW. A full-time beekeeper, Marisa owns local honey company Marie’s Bees.

Warm up with a symphony of soups in this flavorful demonstration! We’ll begin with a spiced Turkish Red Lentil Soup finished with a chili oil drizzle. Next, indulge in a Roasted Butternut Squash and Caramelized Onion Bisque paired with optional brown butter croutons. Travel to Eastern Europe with a hearty Hungarian Turkey Stew packed with leafy greens, tomatoes, and aromatic spices. Finally, experience a twist on a French classic — Beef Bourguignon Soup with orzo. Karina will also share tips on enhancing the nutritional value of these comforting recipes.