Cooking Classes

Elevate your skillset as Chef Matthew Boudousquie takes you step by step through the techniques for mastering classic Mushroom Risotto. You’ll learn to pair it perfectly with succulent sockeye salmon. For a delicious twist, Matthew will demonstrate how to craft Crab Beignets — a savory snack that will impress any guest — as he shares his love of cooking and storytelling.

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

Chef Karina Davidson will demystify Italian cooking as she demonstrates how to prepare classic dishes with ease. Inspired by a friend’s claim that, “lasagna is too time-consuming,” Karina will prove otherwise by creating both vegetarian and Italian sausage lasagna variations. Learn the secrets to a quick and delicious chicken piccata, paired with a flavorful orzo and spinach dish. For dessert, master the art of chocolate pistachio biscotti, perfectly complemented by Italian decaf coffee.

Dive into the rich flavors of Louisiana as we create Shrimp Étouffée — a lighter cousin to gumbo, featuring locally caught spot prawns. We also will make Maque Choux — a traditional Cajun side dish — and Homestyle Hush Puppies. Experience the magic of Cajun cooking and learn from award-winning Chef Matthew Boudousquie, who will share his passion for culinary traditions and heartwarming stories.

Hungry for something new? Join Sensibly Sprouted dietitians Hannah, Maddy, and Mikel to create bold, delicious flavors in nourishing ways. Dive into plant-forward recipes like crispy Chimichurri Smash Potatoes; cozy, flavorful Shakshuka; and Winter Fruit Crisp — the perfect sweet treat. You’ll also invent your own spice blend to take home! Learn these delicious recipes and gain insight into managing GI issues, inflammation, or weight goals, and discover small tweaks that can ease your symptoms and enhance flavor in every meal.

There are three primary components to shifting into an anti-inflammatory state. The first step is to remove processed foods and replace them with foods that promote an anti-inflammatory state in the body. Alissa Segersten, MS, CN, and a functional medicine nutritionist, will share recipes that turn off inflammatory pathways in the body and directly reduce inflammatory chemicals. These include Chopped Vegetable Salad with Lemon-Herb Dressing; Sautéed Leafy Greens with Garlic; Lemony Delicata Squash; Mediterranean Sheet Pan Salmon; and Blueberry-Vanilla Sorbet. Alissa Segersten is founder of nourishingmeals.com.

Embark on a savory journey through Eastern Europe with Chef Magdalena Theisen and her Hungarian guest, Chef Alisa Vasaz. We’ll explore the world of beef goulash, showcasing two distinct traditions: Beef Stroganoff and Hungarian Goulash. Our expert chefs will share their family recipes, guiding you through the proper preparation and assembly of both dishes. Learn the nuances that make each version unique as you watch the cooking process unfold. Class culminates in a tasting session where you’ll savor the rich, comforting flavors of these classic dishes.

Build confidence in the kitchen by honing your knife skills! Chef Matthew Boudousquie will share proper techniques for cutting safely and efficiently. Once we’ve discussed knife handling, he’ll demonstrate his recipe for Maw Maw’s Famous Meatballs & Spaghetti with a Creole-Italian flair. This is more than just knife skills and cooking — it’s a celebration of family recipes and cherished memories.

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.