Cooking Classes

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.

Calling all young chefs! Step into the magic of Disney’s The Princess and the Frog with Chef Matthew Boudousquie, a New Orleans native bringing Louisiana flavors to Bellingham. On day one, kids will chop, stir, and learn kitchen skills while making a rich, flavorful Gumbo — just like in Tiana’s restaurant! They’ll master kid-safe knife techniques, roux-making, and teamwork as they create this Louisiana classic. On day two, students will mix, knead, and roll dough from scratch to craft Tiana’s famous Beignets, then watch their golden pastries rise before dusting them with powdered sugar. A fun, hands-on treat! Designed for ages 7-12.

Send your child on a culinary journey across Europe with Magdalena Theisen, owner of Magdalena’s Creperie, as your guide! On day one, students will learn the histories of Italian, Polish, and Ukrainian dumplings while making savory pierogi filled with potatoes and farmer’s cheese, a delicious dessert pierogi with blueberries, and ravioli with ricotta and sun-dried tomato pesto. On day two, kids will make a variety of pancakes: crepes, palacinki, nalesniki, and blintzes. They’ll expand their vocabulary as they sample both sweet and savory pancakes — the universal comfort food. Designed for ages 7-12.

A highly nutritious and inexpensive food, sauerkraut is made from just green cabbage and salt. This simple combination creates a product that is rich in live cultures and enzymes, which are often absent in store-bought, pasteurized sauerkraut. Magdalena Theisen, originally from Poland, grew up surrounded by sauerkraut-making traditions passed down through generations. Magdalena will teach you this amazing process and share her recipe for the Polish dish known as hunter’s stew, featuring sauerkraut, kielbasa, pork belly, beef, and wild mushrooms. To conclude class, we’ll enjoy this delicious stew together. Demonstration.

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. Demonstration.

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.