Instructors
KARINA DAVIDSON
ROBERT FONG
SAMANTHA FERRARO
Classes
FAVORITE AUTUMN SOUPS
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Thursday, September 29
6:30-9:00pm | $79
Davidson | Downtown Co-op Connections Building
Warm yourself from the inside out with four of Karina’s most delectable, hearty soups. Hungarian mushroom: a creamy study in old-world elegance. A complex yet quick Senegalese chicken and peanut soup with plenty of veggies, making it a terrific one-pot meal. Classic beef mushroom soup with Burgundy and barley—perfect for making a big pot and freezing some for those “just don’t want to cook days.” Lemony French lentil soup with greens blends the flavors of southern France and the Middle East.
FDDP01 / 1 session
CLASSIC CHINESE
HOME COOKING
Wednesday, October 5
6:30-9:00pm | $99
Fong | Downtown Co-op
Connections Building
Enjoy learning to make (and eat!) four Chinese home-style dishes that you can easily cook in your own kitchen. Chef Fong’s time-honored family cooking is done with professional touch and flair. He’ll make lightly fried shrimp with lemon sauce, seared garlic minute chicken accented with Mei Kuei Lu (Chinese rose wine), ling cod steamed with ginger and five spice then tempered with hot oil, and gailan (Chinese broccoli) stir-fried with oyster sauce.
FDDA05 / 1 session
WEEKNIGHT
MEDITERRANEAN
Thursday, October 13
6:30-9:00pm | $79
Ferraro | Downtown Co-op Connections Building
Mediterranean food is full of vibrant, fresh flavors. Join local cookbook author and food blogger Samantha Ferraro in making a zesty and flavorful weeknight Mediterranean meal. On the menu is easy chicken shawarma, herb tahini sauce, chopped salad with mint and feta, and a light and fresh citrus salad to end the meal.
FDDI04 / 1 session
THE BEST OF JULIA
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Thursday, October 20
6:30-9:00pm | $79
Davidson | Downtown Co-op Connections Building
A recent NYT article asks the question, “Can we get too much Julia Child?” With an acclaimed TV series getting positive attention, it seems not. Julia was instrumental in bringing French food to American audiences via her PBS series and the masterwork, Mastering the Art of French Cooking (with Simone Beck and Louisette Berthole). We’ll celebrate Julia and some of her most exquisite, venerable recipes as Karina makes coq au vin served with purée de pomme de tterre à l’ail (garlic mashed potatoes), Caesar salad, and chocolate almond cake. Bon Appetit!
FDDE09 / 1 session
ASIAN SEAFOOD TRIO
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Wednesday, November 2
6:30-9:00pm | $99
Fong | Downtown Co-op
Connections Building
Featuring quick, easy, and classy dishes, Chef Fong prepares and teaches you how to create these fun and innovative seafood recipes that will charm friends and family. We’ll make Misoyaki black cod with autumn fruit; sea scallops seared with tamarind coconut sauce; sizzling oysters and shiitake mushrooms with bamboo shoots, jalapeño, and cilantro; and won bok stir-fried with baby dried shrimp and green onions. Your taste buds will delight!
FDDN05 / 1 session
MEDITERRANEAN INSPIRED
HOLIDAY RECIPES
Thursday, November 10
6:30-9:00pm | $79
Ferraro | Downtown Co-op Connections Building
The holidays are upon us and, in this class, local cookbook author and food blogger Samantha Ferraro shares Mediterranean-inspired recipes that are perfect to serve with any holiday meal. On the menu is roasted squash with tahini and pomegranate, Turkish spinach pie with feta, shaved brussels sprouts with pistachios, and something sweet to end the meal.
FDDI05 / 1 session
All classes held in the Connections Building, 405 E. Holly Street.
Parking is available in front and behind the building.
Click here to register or call 360-383-3200.
Participants registered for in-person classes at WCC and the Community Food Co-op must attest their COVID-19 vaccination or exemption status prior to their first class. Instructions for attestation and other required safety protocols will be emailed to registered participants two business days prior to class. Please visit whatcomcommunityed.com for more information.
