Cooking Classes

Immerse yourself in the rich culinary traditions of India with a cooking demonstration from India Mart! This class will guide you through the preparation of classic Indian dishes, from aromatic curries to delectable desserts. Learn essential techniques, discover exotic spices, and enjoy tastings of each creation. Perfect for food enthusiasts of all levels, this class promises a flavorful adventure. You’ll discover the vibrant world of North Indian cuisine as seasoned home cook Sukhjeet Pannu teaches foundational flavors and methods.

Discover the history of pierogi and master the ins and outs of crafting it into a meal with support from Magdalena. You’ll learn to make traditional Potato and Farmer’s Cheese Pierogi, and Vegan Pierogi from scratch. Magdalena also knows these dumplings aren’t just for dinner! You’ll pair toppings, such as a poached egg and caramelized onions, to create soul-soothing dishes for any time of day. In 2009, Magdalena moved from Poland to Bellingham and opened Magdalena’s Bistro and Creperie, serving Eastern European cuisine and classic Brittany-style crepes.

Learn to make three easy, time-honored Chinese dishes demonstrated by Chef Robert Fong. He’ll share recipes for Sizzling Ginger Onion Chicken; Poached Fish with Garlic and Fermented Black Soybean Sauce; and Sichuan Peppercorn Hand-Torn Cabbage stir-fried with Chinese wine.

Grab your passport and get ready for a culinary exploration around the world. First, we’ll visit Norway for Smoked Salmon Deviled Eggs, inspired by their strong seafood traditions. Next, we’ll traverse to the warmer islands of Hawaii for a classic plate lunch of Kalua Pork, Creamy Mac Salad, and Tangy Coleslaw. Finally, head Down Under for Lamington Cake Bites — a staple sweet treat from Australia. Kayla is captivated by food’s nutritional power and its beauty as a “universal language.” Trained under Chef Rocio in San Diego, she’s a personal chef in Bellingham.

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 Brunsviger (Danish coffee cake), Kladdkaka (Swedish sticky chocolate cake) with cranberry compote, and Krumkake (Norwegian waffle cookie) filled with rum cream. Bruno, twice honored as one of America’s top 10 pastry chefs by Chocolatier Magazine and a two-time James Beard Award nominee, brings his expertise to this delightful class.

Join us for a springtime assortment of soup and salad that is light enough for warmer temps, yet still hearty enough for the shoulder season. Karina will demonstrate how to prepare Greek Lemon Chicken & Orzo Soup with Greens; crowd-pleasing Southwestern Black Bean & Vegetable Soup; and several variations on a French-inspired Potato Leek Soup. To round out the evening, we’ll learn to make Mediterranean Quinoa & Garbanzo Salad, and get tips for constructing a fabulous Taco Salad.

Elevate your skillset as Chef Matthew Boudousquie takes you step by step through the techniques for mastering classic Mushroom Risotto. You’ll learn to pair it perfectly with succulent sockeye salmon. For a delicious twist, Matthew will demonstrate how to craft Crab Beignets — a savory snack that will impress any guest — as he shares his love of cooking and storytelling.

Set your kids up for a lifetime of success in the kitchen! We will cook two to three menu items so your child can learn cooking techniques, how to build recipes through improvisation and creativity, and experiment with fresh flavor combinations. Recipes will include sweet and savory options and will be decided based on allergy accommodations and sensitivities, availability of fresh, seasonal

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.