Cooking Classes

Roll up your sleeves for an Italian feast made entirely from scratch! Master handmade spaghetti from the one and only Marisa Papetti, learning proper kneading and cutting techniques passed down through generations. Create pillowy focaccia studded with rosemary and sea salt, then construct the ultimate Caesar salad with homemade dressing, crunchy croutons, and proper Parmigiano-Reggiano. A surprise Co-op dessert provides the sweet finale. Marisa teaches cheesemaking across the Pacific Northwest and owns local honey company Marie's Bees.

Learn Chef Sammy's most-requested restaurant dishes using everyday ingredients with professional twists. Transform humble chicken thighs and boxed stock into a delicious dish that rivals any bistro. The evening culminates with roasted pork accompanied by seasonal vegetables, which you’ll learn to sauté to perfection. These are the reliable crowd-pleasers Chef Sammy returns to at home and at Estelle — classic techniques that deliver extraordinary results every time you cook.

Master authentic Eastern European pierogi with Magdalena Theisen, owner of Magdalena's Bistro and Creperie. Create classic potato and farmer's cheese varieties alongside pierogis made with seasonal produce — all from scratch. Learn shaping techniques and cooking methods for perfect dumplings every time. Class ends with a delicious pierogi dinner featuring these handmade creations. Partially hands-on.

Young chefs will build essential kitchen skills through hands-on cooking. Each class features two to three recipes mixing sweet and savory options, chosen based on allergies, seasonal ingredients, and group size. Kids practice techniques, explore flavors, and take home what they make. As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Chef Annalee Dunn prioritizes fresh, local ingredients and entry-level techniques in every recipe. Designed for ages 7-12. Hands-on.

Transform local winter squash into silky, umami-rich soup while learning to season by taste, not recipe. Build layers of sweet, salty, sour, and savory in this naturally gluten-free, vegan dish topped with roasted seeds. Chef Courtney Bourasaw of The Skagit Table brings her farm-to-table philosophy and passion for nourishing food to the classroom, teaching intuitive techniques that build kitchen confidence. Served with local bread.

Learn to make your own gut-healthy, delicious sauerkraut. This tasty condiment aids digestion, and you'll want to put it on everything! Uncover the basics of fermentation, explore flavorful additions, and taste test different types of lacto-ferments. Miranda LeonJones has years of experience fermenting everything under the sun and is thrilled to share the transformational magic of fermentation with you.

Journey through Eastern Europe with Magdalena Theisen of Magdalena's Bistro and Creperie, as she shares two cherished family recipes passed down through generations. Learn the proper rolling technique to create Romanian Sarmale — tender cabbage leaves wrapped tightly around seasoned meat and rice, slowly simmered with tangy sauerkraut, smoky bacon, and kielbasa for a medley of flavor. Then discover the secret to fluffy, never-gummy Polish Silesian Gnocchi (Kluski Sląskie) — delicate potato dumplings with a signature thumb-dimple that catches sauce beautifully.

Learn to create an authentic Parisian evening in Bellingham. Get the tricks for luxurious Mushroom Fricassée — outstanding served over melted Brie with toasted baguette. Then discover Salade Verte with Mustard Vinaigrette before undertaking Coq au Vin — chicken braised in red wine until tender, served with French-style mashed potatoes. Conclude with Pear Frangipane Tart, whose buttery almond custard is suited for any fruit of your choosing. Chef Karina brings nearly 50 years of experience recreating France's beloved culinary traditions.

Learn to make Temaki — cone-shaped sushi rolls wrapped by hand without a bamboo mat. Create four varieties — seared salmon skin, spicy sea scallops, salmon belly, and ahi poke — each filled with julienned cucumber, daikon, red bell pepper, avocado, and scallions. Finish with Tofu Miso Soup and learn how to host your own temaki dinner party at home. Chef Robert Fong, longtime Co-op instructor and Bellingham restaurateur, makes this interactive feast approachable and fun.

Learn foundational techniques that elevate everyday cooking! Chef Matthew begins with hands-on knife sharpening, safe handling, grip, and essential cuts that make meal prep faster and more enjoyable. He’ll then demonstrate putting those skills to work by preparing a comforting Smoked Salmon Pasta, in which he builds a light cream sauce layered with fresh vegetables and bright acidity. Chef Matthew's career has spanned restaurants in Louisiana, Georgia, Orcas Island, and Bellingham, and he brings that professional expertise to your home kitchen.

Homemade bread is delicious, versatile, and surprisingly economical. Learn to cultivate your own sourdough starter from scratch and keep it happy and healthy. Fermentation geek Miranda LeonJones demonstrates a simple, flexible recipe for Seeded Sourdough that's easy to make and endlessly adaptable. She’ll share plenty of freshly baked samples along the way.

Travel to Brittany, France, to learn the art of making savory crêpes from Chef Emma Le Dû. Master perfect gluten-free batter and practice spreading techniques. Then, fill your creations with ham, cheese, mushrooms, and crème fraîche. End class with a sweet-and-salty combination that delights the palate. Emma learned her craft from her mother, who learned from hers.

Master sweet French crêpes with Chef Emma Le Dû, using techniques passed down through generations. Learn perfect batter consistency and spreading methods, then top your creations with decadent salted caramel butter and Chef Emma's favorite — lemon sugar. Roll up your sleeves for this hands-on celebration of Brittany's beloved dessert tradition.

Explore the Spanish tradition of tapas — small, appetizer-sized dishes frequently combined to create a whole meal. Chef Johanna will share recipes learned through years of cooking and traveling abroad, guiding you through a range of tastes, textures, and techniques. Featured dishes include Pan con Tomate, Patatas Bravas, Spanish Garlic Shrimp, Tortilla Española, and Ham Croquettes. With more than a decade of cooking experience, Chef Johanna makes these classic snacks approachable for home cooks.

Learn to craft your own chocolate bars and hand-rolled, European-style truffles for any season with local chocolatier Alina Seredian. Using organic chocolate and simple ingredients, you’ll discover techniques for making decadent treats at home. Alina has spent six years immersed in chocolate making and owns Charmed Chocolat. Leave class with recipes and handmade chocolates.

Experience two beloved Jazz Fest dishes. Watch Chef Matthew as he builds Crawfish Monica — the iconic festival pasta with tender crawfish (or shrimp), garlic, cream, and warm spices folded into perfectly cooked noodles. Then he’ll prepare traditional New Orleans Bread Pudding — silky custard baked to golden softness and topped with warm caramel sauce. A New Orleans native, Chef Matthew learned these dishes from his grandmothers and brings authentic Gulf Coast tradition to the Co-op kitchen.

Young chefs will build essential kitchen skills through hands-on cooking. Each class features two to three recipes mixing sweet and savory options, chosen based on allergies, seasonal ingredients, and group size. Kids practice techniques, explore flavors, and take home what they make. As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Chef Annalee Dunn prioritizes fresh, local ingredients and entry-level techniques in every recipe. Designed for ages 7-12.

Discover how to manage inflammation through food in this foundational class that’s first in a three-part anti-inflammatory cooking series (can be taken individually). Learn what inflammation is, where it comes from, and how removing processed foods can promote an anti-inflammatory state in your body. Alissa Segersten, MS, CN, founder of NourishingMeals.com, will share practical strategies and recipes that turn off inflammatory pathways. You’ll learn to make Spring Detox Slaw, Salmon with Gremolata, Herbed Sweet Potatoes, and Nut Butter Banana Bars. Gluten-free, dairy-free, soy-free, and refined sugar-free.

Discover the secret to pan-searing halibut to a perfect golden crust while keeping the inside tender and flaky. Then build a vibrant mint pea purée from scratch — balancing sweetness, freshness, and citrus — and roast a colorful mix of spring vegetables to complete the meal. Pick up pro tips on seasoning, temperature control, and plating for an elegant, restaurant-quality finish. Chef Courtney Bourasaw of The Skagit Table celebrates the best of spring cooking: light, bright, and full of flavor.

Learn tips and tricks that make everyday cooking faster and more adaptable. Starting with chicken thighs and common staples — garlic, ginger, onions, citrus, and herbs — Chef Sammy will demonstrate how to get the most out of each ingredient while minimizing effort. You'll also learn hacks for preparing vegetables and whipping up quick, flavorful dressings for a fresh salad. Discover low-maintenance techniques that yield fantastic results with less fuss. Chef Sammy from Estelle brings restaurant know-how to your home kitchen.

Master authentic Eastern European pierogi with Magdalena Theisen, owner of Magdalena's Bistro and Creperie. Create classic potato and farmer's cheese varieties alongside pierogis made with seasonal produce — all from scratch. Learn shaping techniques and cooking methods for perfect dumplings every time. Class ends with a delicious pierogi dinner! Part hands-on, part

Learn to balance blood sugar naturally in part two of this three-part anti-inflammatory cooking series (can be taken individually). Chronically elevated blood sugar triggers inflammation, leading to brain fog, fatigue, slow healing, and sleep disturbances. Alissa Segersten, MS, CN, founder of NourishingMeals.com, will share practical techniques for achieving stable energy and reducing inflammation throughout your day. She’ll demonstrate how easy it is to create blood sugar-balancing breakfast and lunch recipes, including Chicken Turmeric Vegetable Breakfast Hash, Berry-Cabbage Smoothie, simple Make-Ahead Lunch Jars, and more. Gluten-free, dairy-free, egg-free, soy-free, sugar-free.

Learn to make healthy and delicious plant-based fare with Chris Wilson, head chef and owner of Plantage — a Bellingham meal-subscription service. She’ll prepare a four-course vegan meal that will leave guests asking for more. Begin with an Herbed Cheese Ball rolled in nuts and served with homemade Five-Seed Crackers. Move to Not-Crab Cakes — delicate pan-fried cakes of mashed garbanzo beans and artichoke hearts with Cajun seasoning, served with remoulade and spring greens. Finish with Black Bean Brownies drizzled in Salted Caramel Sauce.

Unlock miso's versatility with Gabe Garms, founder of Creative Koji — makers of unique, artisanal miso using local ingredients. Gabe shares 15 years of dedication to fermentation, illustrating how to make your own Black Bean Miso to ferment at home. You’ll learn miso's history, nutritional benefits, and how it's used in cuisines around the world. Create umami-rich sauces, dressings, and marinades, and experience tastes that transform everyday cooking. Leave with your miso ferment, recipes, and inspiration.

Bring the islands to your kitchen with traditional Hawaiian cooking techniques. Watch Chef Robert prepare Oven-Roasted Kalua Pig — pork shoulder seasoned with Hawaiian alaea salt, wrapped in banana leaves, and slow cooked until tender enough to shred. Learn how to assemble Lomi Lomi Salmon, prepare authentic Albacore Chili Pepper Poke, and craft creamy Haupia Coconut Pudding. A longtime Co-op instructor and former Bellingham restaurateur, Chef Robert shares methods passed down through generations of island cooks.

Journey through Eastern Europe with Magdalena Theisen of Magdalena's Bistro and Creperie as she shares two cherished family recipes passed down through generations. Learn the proper rolling technique to create Romanian Sarmale — tender cabbage leaves wrapped tightly around seasoned meat and rice, slowly simmered with tangy sauerkraut, smoky bacon, and kielbasa for a medley of flavor. Then discover the secret to fluffy, never-gummy Polish Silesian Gnocchi (Kluski Sląskie) — delicate potato dumplings with a signature thumb-dimple that catches sauce beautifully.

Explore two heritage bread traditions with Genevieve Bardwell, the nation's leading salt-rising expert and owner of West Virginia's Rising Creek Bakery. Learn the secrets of sourdough, which uses wild yeast, and salt-rising bread — an Appalachian invention from the 1700s that uses wild bacteria instead. See how a master kneads dough to create the perfect texture, tricks for crispy crusts, and the three-stage salt-rising process. Leave with 1890s Cripple Creek sourdough starter, mini sourdough loaves to bake at home, mini salt-rising bread loaves, and recipes.

Celebrate spring with a vibrant farm-to-table menu highlighting the freshest Pacific Northwest ingredients. We’ll begin with a trip across the street to the Co-op to get the items that will be cooked in class. Chef Matthew will then prepare seasonal dishes that showcase bright herbs and tender vegetables while sharing tips for selecting seasonal produce, balancing acidity, and creating restaurant-quality flavors. Through years of restaurant work in Bellingham and on Orcas Island, Chef Matthew has built relationships with local farmers and fishers who shape his seasonal cooking.

Learn to create artful Japanese bento boxes perfect for lunches, picnics, and special occasions. Chef Rika will demonstrate crispy Japanese-style Fried Chicken, iconic triangular Onigiri Rice Balls, and colorful braised and seasoned vegetable dishes. Discover how to compose a balanced, visually stunning meal that pleases all the senses. Rika Wong owns Bellingham business Buu Chan — named for her grandmother's childhood nickname — and draws on her half-Chinese, half-Japanese heritage to create Asian sauces, kimchi, and miso using locally sourced ingredients.

Explore two heritage bread traditions with Genevieve Bardwell, the nation's leading salt-rising expert and owner of West Virginia's Rising Creek Bakery. Learn the secrets of sourdough, which uses wild yeast, and salt-rising bread — an Appalachian invention from the 1700s that uses wild bacteria instead. See how a master kneads dough to create the perfect texture, tricks for crispy crusts, and the three-stage salt-rising process. Leave with 1890s Cripple Creek sourdough starter, mini sourdough loaves to bake at home, mini salt-rising bread loaves, and recipes.

Learn to create an authentic Parisian evening. Get the tricks for luxurious Mushroom Fricassee — outstanding served over melted Brie with toasted baguette. Then discover Salade Verte with Mustard Vinaigrette before undertaking Coq au Vin — chicken braised in red wine until tender, served with French-Style Mashed Potatoes. Conclude with Pear Frangipane Tart, whose buttery almond custard is suited for any fruit of your choosing. Chef Karina brings nearly 50 years of experience recreating France's beloved culinary traditions.

Young chefs will build essential kitchen skills through hands-on cooking. Each class features two to three recipes mixing sweet and savory options, chosen based on allergies, seasonal ingredients, and group size. Kids practice techniques, explore flavors, and take home what they make. As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Chef Annalee Dunn prioritizes fresh, local ingredients and entry-level techniques in every recipe. Designed for ages 7-12.

Determine which foods trigger immune responses in the final part of this anti-inflammatory cooking series (can be taken individually). When your immune system perceives food as a threat, it floods your body with inflammatory chemicals and disrupts gut integrity. Alissa Segersten, MS, CN, founder of NourishingMeals.com, will guide you through practical strategies to reduce food sensitivities and support optimal wellness. Discover nourishing anti-inflammatory meals including Spring Detox Salad with Chicken, Lemony Quinoa and Greens, Anti-Inflammatory Energy Bars, and Ginger Green Smoothie. Gluten-free, dairy-free, egg-free, soy-free, sugar-free.

Catch the spark of spring with cooking techniques from Ayurveda — the ancient Indian system of medicine that emphasizes balance between food, body, and environment. Lighten and vitalize yourself with vegetables, legumes, grains, and greens that support your body as winter melts away and nature invites fresh growth. Learn about spring-specific spice blends and sample a delicious vegetarian meal. A longtime Bellingham resident, Laura Smith has integrated Ayurvedic training into her wellness practice for over 20 years.

Join Marisa for an immersive culinary experience celebrating Italian flavors and Pacific Northwest ingredients. Prepare a traditional multi-course feast from antipasti to dolci — including fresh handmade pasta, rich regional sauces, and garden vegetables — using Old World techniques that bring each dish to life. Cook, eat, and learn in good company, just like in a true Italian kitchen. Leave with recipes and a warm, communal dining experience. Marisa teaches cheesemaking across the Pacific Northwest and owns local honey company Marie's Bees.

Transform milk into creamy mozzarella and luscious burrata with cheesemaker Marisa Papetti. Sample generous tastings while learning accessible techniques to create these Italian favorites in your home kitchen, where you'll bring pasta dishes, cheese boards, or caprese salads to new heights. Marisa teaches cheesemaking across the Pacific Northwest and owns local honey company Marie's Bees.

Celebrate the heart of Scandinavian culture through fika — the cherished Swedish tradition of slowing down to share coffee, tea, and sweet treats. More than a coffee break, fika is a daily ritual of connection and joy. Chef Noelle demonstrates how to make classic favorites: Rabarbersaft (refreshing rhubarb cordial) and Karamellkaka (caramel cake with lingonberries). Noelle holds a B.Sc. in Food Science and an M.Sc. in Agriculture from WSU, and draws on her Swedish heritage for this warm gathering.

Get ready for summer Italian-style with dishes that showcase peak-season produce. Watch Chef Karina compose a perfect Caprese Salad, then see two homemade pestos come together — comparing flavors side by side over fresh pasta. She'll demonstrate a lighter Chicken Parmesan with quick, fresh tomato sauce, served alongside roasted zucchini. The finale is Berry Tiramisu — a no-bake dessert adaptable to any local berry variety. Chef Karina has spent nearly 50 years sharing the pleasures of cooking. Mangia!

Discover the possibilities of fermentation using an entire pineapple — rind and all — to create two delicious recipes. Learn to make Pineapple Habanero Hot Sauce and Pineapple Tepache — a refreshing, naturally bubbly beverage with roots in pre-Columbian México. You’ll have a chance to sample fresh tepache, and taste the hot sauce on a variety of snacks. Fermentation enthusiast Miranda LeonJones has years of experience fermenting just about everything and is thrilled to share its transformational magic.

Learn the fundamentals of safe home canning and how to preserve food with confidence. This class covers the differences between water bath and pressure canning, including which foods require each method and why. Explore essential terminology, equipment, and how to find reliable, tested recipes to ensure safe and successful preservation. Instructor Jennie Goforth teaches food safety and preservation classes at WSU Skagit and has been preserving food at home for over 20 years.

Master authentic Eastern European pierogi with Magdalena Theisen, owner of Magdalena's Bistro and Creperie. Create classic potato and farmer's cheese varieties alongside pierogis made with seasonal produce — all from scratch. Learn shaping techniques and cooking methods for perfect dumplings every time. Class ends with a delicious pierogi dinner! Part hands-on, part

Summer's lush, local produce makes it the perfect season for salad. Chef Karina will build three crowd-pleasers: gorgeous taco salad, classic Caesar with homemade croutons and protein add-on options, and a big Italian salad you can easily transform into pasta salad. She'll share her secrets for homemade dressings, perfect greens prep, and salads that work for weeknight dinners or larger gatherings. Wrap up the evening by learning how to construct Karina’s summery strawberry shortcake — a top 10 dessert in her pantheon. Chef Karina has spent nearly 50 years sharing the pleasures of cooking.

Preserving the harvest reduces food waste, extends seasonal abundance, and enhances food security. This class explores practical methods beyond canning, including fermentation, dehydration, freezing, and microclimate storage. Learn how these techniques maintain nutrients, improve flavor, and provide long-term, sustainable food storage solutions. Instructor Jennie Goforth teaches food safety and preservation classes at WSU Skagit and has been preserving food at home for over 20 years.

Transform milk into creamy mozzarella and luscious burrata with cheesemaker Marisa Papetti. Sample generous tastings while learning accessible techniques to create these Italian favorites in your home kitchen, where you'll bring pasta dishes, cheese boards, or caprese salads to new heights. Marisa teaches cheesemaking across the Pacific Northwest and owns local honey company Marie's Bees.