Cooking Classes

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, traditionally made with buckwheat flour. 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.

Join Marisa Papetti of Marie’s Bees for a fun, hands-on cheesemaking class using local Twin Brook Creamery milk. Perfect for both beginners and enthusiasts, you’ll follow step-by-step instructions to make your own batch. Together we’ll make and taste fresh feta. You’ll also take home a detailed recipe for your homemade feta! Come have fun, make cheese, and eat cheese while making cheese! Marisa Papetti teaches cheesemaking classes to groups of all sizes across the PNW.

Journey to the heart of Italian cuisine with Bruno Feldeisen as we explore the hearty fare of Piedmont’s farmers. Begin with comforting garlic and prosciutto canederli dumplings served in an aromatic chicken Parmesan broth. Then, prepare for the showstopper: slow-braised beef short ribs with creamy ricotta polenta and natural jus. Bruno, a James Beard Award nominee, will demonstrate each dish, followed by a tasting. Experience the rustic elegance of Northern Italian cooking in this mouthwatering class.

Embark on a culinary journey through Southeast Asia with Chef Robert Fong. Experience the complex flavors of Malaysian Massaman Chicken Curry, infused with cardamom and lemongrass, alongside tender potatoes. Discover zesty Thai Tod Mun fish cakes, perfectly complemented by long beans, Thai basil, roasted peanuts, and lime. Round out your feast with Nasi Goreng — a flavorful Indonesian fried rice enhanced with fermented shrimp paste and green onions. This class showcases an eclectic mix of Southeast Asian dishes, balancing spicy and mild chili flavors for a truly authentic experience.

Antonio Diaz of Café Rumba shares traditional dishes from his native Peru including ceviche de pescado — rockfish cured in a tangy citrus marinade and served with sweet yams; lomo saltado — beef sirloin sautéed in balsamic vinegar and soy sauce with red onions, tomatoes, yellow chili, and potatoes; and crema volteada con quinoa — vanilla custard with Peruvian quinoa and berries in syrup. Antonio will also serve samples of chicha morada, a traditional Peruvian beverage made from purple corn.

Indulge your senses and creativity in a chocolate truffle making class with local chocolatier Alina Seredian. Gain a deeper understanding of the magic of chocolate as you learn to make truffles, hand enrobed delights, and other sweet morsels. With simple ingredients and minimal equipment, you’ll learn to make your own decadent chocolate desserts that you’ll be able to make time and time again to share with loved ones (or just yourself). After all, nothing expresses love better than chocolate!

Chef Karina Davidson will demystify Italian cooking as she demonstrates how to prepare classic dishes with ease. Inspired by a friend’s claim that, “lasagna is too time-consuming,” Karina will prove otherwise by creating both vegetarian and Italian sausage lasagna variations. Learn the secrets to a quick and delicious chicken piccata, paired with a flavorful orzo and spinach dish. For dessert, master the art of chocolate pistachio biscotti, perfectly complemented by Italian decaf coffee.

Elevate your next pasta dish, cheese board, or salad, and make delicious mozzarella and burrata from scratch with Marisa Papetti. Marisa will serve plenty of samples as she demonstrates how to make these varieties. Homemade cheese should be accessible to cheese mongers, chefs, and home cooks alike! Join her in taking the mystery out of cheesemaking. Marisa Papetti has been teaching mozzarella, burrata, feta, and gouda-making classes to groups of all sizes across the PNW. A full-time beekeeper, Marisa owns local honey company Marie’s Bees.

Transform humble vegetables into the stars of your plate! Drawing from 15 years of culinary experience everywhere from Washington to New York City, Chef Sammy Orrey demonstrates how to make ordinary vegetables the foundation of delicious, beautiful dishes. This class focuses on accessible vegetables, showcasing ways to create exciting flavors with minimal animal products (although butter always deserves an exception). Learn professional tricks to bring out the best in vegetables and discover new ways to appreciate these often-overlooked ingredients. Join Sammy, currently a sous chef at Carnal restaurant in Bellingham, for an inspiring evening that will change how you view vegetables.