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.

Discover rich olive oils at every price point! Together we’ll taste a variety of oils in a certified cobalt blue glass, and discuss taste and quality as you learn to identify the best extra virgin olive oil (EVOO), regardless of budget. You’ll then sample a decadent EVOO in a sausage pasta dish that will dance on your taste buds. By class end, you’ll be an olive oil connoisseur! David Neuman is an olive oil taster, consultant, and author. He has appeared on The Kelly Clarkson Show, Just Jenny, and many more to teach Olive Oil 101.

Eat like the farmers of Southern Italy! We will begin with garlic and prosciutto canederli dumplings in an aromatic chicken parmesan broth. This comforting dish will be followed by a showstopper–slow braised beef cheeks with creamy ricotta polenta and natural jus. Each dish will be demonstrated by Bruno, followed by a tasting. Bruno Feldeisen is one of the top ten pastry chefs in America, and has been nominated twice for the James Beard Award for Outstanding Pastry Chef.

You may have had Polish pierogi before, but never like this! Magdalena will teach you the ins and outs of creating pierogi, its history, turning pierogi into a meal, and how to store leftovers. You’ll learn to make traditional potato and farmer’s cheese pierogi and a vegan pierogi from scratch. Magdalena knows pierogi aren’t for just one time of day! You’ll pair toppings such as a poached egg and caramelized onion to create soul-soothing dishes for any meal. Magdalena Theisen moved from Poland in 2009 and opened Magdalena’s Bistro and Creperie, serving Eastern European cuisine and classic Brittany-style crepes.

Join the Co-op and India Mart for a vibrant Indian cooking demonstration, and immerse yourself in the rich culinary traditions of India. 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 us the foundational flavors and techniques.

A classic Japanese breakfast is good anytime, even for dinner! Enjoy nutritious and tasty red and white awashi miso soup with kelp, bonito, wakame seaweed, soft tofu, and black mushroom dashi. Then, we’ll savor sockeye salmon seared with garlic, tamari, sake, and mirin as well as poached spinach goma, Okinawan purple sweet potato, and an omelet with daikon. The dishes will be served with steamed rice and preserved Ume plum. For many years, Chef Robert Fong set the standard for fine dining in Bellingham as former owner of Pacific Café.

Explore the rich culinary tapestry of the Pacific Northwest with Chef Matthew Boudousquie of The Bistro at Shuksan. Join him in blending his Southern roots with local ingredients. Discover the history of gumbo, a dish steeped in New Orleans tradition, while mastering its artful preparation with a regional twist. Born in Louisiana, Chef Matthew brings a lifetime of bold flavors and stories to the kitchen. Winner of the 2023 Best Chef of the Northwest award, his passion for crafting unforgettable dishes shines through.

You may have had Polish pierogi before, but never like this! Magdalena will teach you the ins and outs of creating pierogi, its history, turning pierogi into a meal, and how to store leftovers. You’ll learn to make traditional potato and farmer’s cheese pierogi and a vegan pierogi from scratch. Magdalena knows pierogi aren’t for just one time of day! You’ll pair toppings such as a poached egg and caramelized onion to create soul-soothing dishes for any meal. Magdalena Theisen moved from Poland in 2009 and opened Magdalena’s Bistro and Creperie, serving Eastern European cuisine and classic Brittany-style crepes.

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 cheese-making classes to groups of all sizes across the PNW.