Cooking Classes

Join us for an opportunity to learn some important life skills in the kitchen: cooking techniques, improvisation and creativity in recipe-building, and experimentation with flavor combinations of fresh foods. We will cook two to three menu items each class. Recipes include sweet and savory options and will be decided based on allergy accommodations and sensitivities, seasonal fresh options for ingredients, and class size. Recipes are sent home and each student takes what they make. As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Annalee Dunn has maintained a priority of using fresh, local ingredients and basic techniques in every recipe. Designed for ages 7-12.

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.

Embrace the winter season with a menu designed to nourish and delight! Chef Karina Davidson presents hearty, healthy favorites that are both delicious and rich in anti-inflammatory ingredients. Start with a Two-Kale Caesar Salad, adorned with toasted almonds and Parmesan crisps. The main course features Walnut-Crusted Salmon served alongside a vegetable-rich Quinoa Pilaf. For dessert, enjoy a lightly sweetened Blueberry-Apple Crisp. As a bonus, Karina will share recipes for Greek-Stuffed Peppers and French Green Lentil and Smoked Salmon Salad, offering additional options for wholesome, crowd-pleasing meals.

Discover the endless possibilities of pasta with Katie Emlaw Hinton, owner of Bellingham Pasta Co. In this demonstration, Katie will share her expertise on working with fresh pasta sheets, transforming them into mouthwatering dishes like handmade ravioli and lasagna. Whether you’re a beginner or a seasoned chef, this workshop will inspire you to incorporate fresh pasta into your cooking routine, exploring new flavors and textures. Learn how fresh pasta can bring ease and flexibility to your cooking, making it your new culinary best friend.

Embark on a sweet journey through Scandinavia with Great Canadian Baking Show judge Bruno Feldeisen. Discover classic recipes you can recreate in your own kitchen, including Danish Brunsviger cake, Swedish Kladdkaka chocolate cake with cranberry compote, and Norwegian Krumkake filled with rum cream. Bruno, twice honored as one of America’s top ten pastry chefs by Chocolatier Magazine and a two-time James Beard Award nominee, brings his expertise to this delightful class.

Chocolate has been enjoyed for centuries by people all over the world. Join local chocolate maker Alina Seredian for a decadent evening exploring, making, and eating chocolate! Learn how to make European-style hand-rolled truffles, enrobed chocolate truffles, and hard-shelled truffles filled with jam all made with local organic chocolate. Alina has spent the last six years deeply submerged in the world of chocolate and owns small batch chocolate company, Truffle Troll.

We are subjected to a growing list of chemicals coming from our food, water, and environment, many of which are known carcinogens. The Detoxification Diet eliminates processed foods, as well as several food groups known to cause an immune response, to minimize our exposure to these toxins while emphasizing foods that support the body’s natural detoxification pathways. Join Functional Medicine Nutritionist, Alissa Segersten, as she shares recipes and information that help support detoxification. She’ll make Berry-Cabbage Detox Smoothie, Raw Vegetable Bliss Salad, Creamy Fennel Soup, and more. All recipes are gluten-, dairy- and sugar-free.

Join Chef Magdalena Theisen of Magdalena’s Bistro and Creperie and her esteemed Hungarian counterpart, Chef Aliz Vasas, for a delightful exploration of Eastern European cuisine. In this collaborative demonstration, they’ll share their cherished family recipes for cabbage rolls, known as “gołąbki” in Poland and “töltött káposzta” in Hungary. Watch as these skilled chefs guide you through the careful preparation, assembly, and cooking of these traditional dishes. You’ll have the opportunity to observe the entire process and savor the finished creations, experiencing firsthand the rich culinary heritage of Poland and Hungary.

Discover the rich flavors of traditional homestyle Chinese cuisine with Chef Robert Fong as he shares his grandfather’s favorite dishes. Savor the aromatic Five Flavors Fish, pan-fried and dressed in a sweet-sour sauce with winter bamboo shoots, red peppers, green onions, ginger, and black mushrooms. Delight in the comforting Pot Roast Chicken, enhanced with lily buds, star anise, water chestnuts, black tree fungus, bamboo shoots, and Chinese parsley. Complete the meal with a nourishing Steamed Pork Ribs and Chicken Soup, featuring red dates, Sichuan peppercorns, dried shrimp, and winter squash.