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

Unleash your inner cider connoisseur! This class is your gateway to crafting exquisite hard cider from scratch. Dive into the world of cider production and vocabulary while gaining hands-on experience with cider-brewing equipment. With expert guidance and insider tips, you’ll learn how to create tantalizing cider blends that will impress even the most discerning palates. Elevate your homebrewing game with co-founder of Honeymoon Mead, owner of North Corner Brewing Supply, and homebrewing class instructor, Robert Arzoo. Due to Washington State liquor laws, no hard cider will be sampled during this class.

Travel to Brittany, France with Chef Emma Le Dû as she teaches you the art of sweet crêpes. Learn to make the perfect batter and the technique of spreading a crêpe. You’ll taste your creations with some of the best toppings, including decadent salted caramel butter. We’ll end the class with a simple, but absolute favorite, crêpe topping–lemon sugar. Emma learned to make crêpes from her mother, who learned from hers. Roll up your sleeves and enjoy some crêpes!

Travel to Brittany, France, with Chef Emma Le Dû as she teaches you the art of making savory French crêpes, starting with how to make the perfect batter. You’ll taste your creations with toppings such as ham, cheese, mushrooms, and crème fraîche. End the class with a crêpe that combines sweet and salty, sure to delight your palate. This class features gluten-free recipes.

Learn about Scandinavia’s rich history of desserts from Great Canadian Baking Show judge Bruno Feldeisen! Take a sweet journey to Scandinavia with classic recipes that you can make in your own kitchen. Class will showcase a Danish Brunsviger cake, Swedish Kladdkaka chocolate cake with cranberry compote, and Norwegian Krumkake filled with a rum cream. Bruno has twice been honored as one of the top ten pastry chefs in America by Chocolatier Magazine and has been nominated twice for the James Beard Award for Outstanding Pastry Chef.

Join former pastry chef Karina Davidson as she demonstrates flavors from the rich tapestry of the Middle East! Our starter is a mini chicken and vegetable kabob with yogurt sauce garnished with the luscious spice blend, Zaatar. Next, a bowl of Moroccan garbanzo and chard soup–with flavors of lemon, two paprikas, and plenty of garlic, this soup is a favorite for the coming winter! Our main plate will be small beef and feta meatballs with a lemon-tahini sauce, accompanied by a quinoa tabouli. For dessert, orange semolina cake will be a fresh counterpoint to the hearty terrain of our menu.

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.