Cooking Classes

There are three primary components to shifting into an anti-inflammatory state. The third step is to remove foods that your body may be launching an immune response to. When the immune system perceives food as a pathogen, the result is a body flooded with inflammatory chemicals. Alissa Segersten, MS, CN, and a functional medicine nutritionist, will share recipes for Salmon & Asparagus; Brown Rice & Snap Pea Salad; Detox Soup; Cauliflower & Chickpea Caesar Salad; and Banana Oatmeal Cookies. We also will discuss how to support digestion and improve gut health. Alissa Segersten is founder of nourishingmeals.com.

Imagine a long table covered in white linen, spring flowers, and beautiful dinnerware nestled in a French garden. Now, let’s create a dinner for this scenario. We’ll start with Smoked Salmon Mousse served with toasted baguette and lightly dressed greens. Next, learn to make a delicate Vichyssoise garnished with leeks. For the entrée, Karina will prepare Poulet au Citron — chicken breast in a lemon-white wine sauce served with jasmine rice timbales. And for the grand finale, she’ll craft the ever-popular Mousse au Chocolat.

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.

When looking for value at the grocery store, it’s important to get the most out of each ingredient. Join classically trained, globe-trotting Chef Joseph Pratschler to learn techniques for properly butchering poultry. Then, utilize each piece to create classic French dishes, including Pot-au-feu, Chicken Fricassee, and Chicken Paillard. French cuisine teaches us how to utilize 100% of the product, extracting every bit of essence and nutrition. Bon appétit!

Discover the history of pierogi and master the ins and outs of crafting it into a meal with support from Magdalena. You’ll learn to make traditional Potato and Farmer’s Cheese Pierogi, and Vegan Pierogi from scratch. Magdalena also knows these dumplings aren’t just for dinner! You’ll pair toppings, such as a poached egg and caramelized onions, to create soul-soothing dishes for any time of day. In 2009, Magdalena moved from Poland to Bellingham and opened Magdalena’s Bistro and Creperie, serving Eastern European cuisine and classic Brittany-style crepes.

Immerse yourself in the rich culinary traditions of India with a cooking demonstration from India Mart! This class will guide you through the preparation of classic Indian dishes, from aromatic curries to delectable desserts. Learn essential techniques, discover exotic spices, and enjoy tastings of each creation. Perfect for food enthusiasts of all levels, this class promises a flavorful adventure. You’ll discover the vibrant world of North Indian cuisine as seasoned home cook Sukhjeet Pannu teaches foundational flavors and methods.

This two-day camp will introduce your child to classic baking techniques while sharing secrets used by the finest bakers. Students will make a Summer Fruit Tart, Chocolate Cupcakes with a vegetable twist, Honey-Flower Lollipops, and more! 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. Designed for ages 7-12.

In this two-day camp, young chefs will learn to make a delicious summer picnic spread! You’ll explore basic cooking techniques while creating classic picnic favorites including creamy potato salad, crisp coleslaw, sweet corn on the cob, savory BBQ pulled pork, and homemade ice cream. Chef Matthew Boudousquie will have you chopping, mixing, and tasting your way through a fun and flavorful experience! Hands-on.

In this two-day camp, kids will explore easy, healthy recipes using what we grow best here in the Northwest. Students will make Pesto Cheesy Bread, Summer Minestrone, creative Chef’s Salads with Homemade Vinaigrette, and Berry-Beautiful Parfaits. 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. Designed for ages 7-12.