Cooking Classes

The benefits of fermented foods are vast–they cut down on waste, contain probiotics, and create mouthwatering flavor! Join Miranda LeonJones as she demonstrates two easy recipes you can make at home. We’ll create (and taste!) flavorful sauerkraut and hearty sourdough. Each attendee will leave with a sourdough starter and a jar of kraut. Owner of Bright & Sunny Ginger Beer, Miranda is a self-proclaimed fermentation geek who can’t wait to share how delicious it is to make your own fermented foods. 23F-FDL1-0A

This delicious meal will feature chirashi sushi–a bowl of seasoned rice topped with sockeye salmon, albacore, and sea scallops–followed by delectable tonkatsu (filet of pork), shredded daikon, lemons, and tonkatsu sauce; and a classic miso soup–a mixture of red and white miso, tofu, kelp, bonito flakes, and shrimp. Chef Robert Fong set the standard for fine dining in Bellingham as former owner of Pacific Café. Robert’s students call his classes “a once-in-a-life treat”; he’ll prepare you to replicate these mouthwatering dishes at home. 23F-FDA1-0A

Join Lisa Samuel as she cooks from her debut gluten-free cookbook, Room at the Table. We’ll make everyone’s favorite–pizza! Lisa will share tips and tricks on getting a flavorful and chewy gluten-free pizza crust. You’ll also enjoy a bright, refreshing frisée, radicchio, and fennel salad to accompany the main dish. You will go home with a gluten-free starter so you can share delicious gluten-free pizzas with your loved ones. 23F-FDF0-5A

Elevate your next pasta dish, cheese board, or salad with delicious mozzarella and burrata made from scratch. Marisa Papetti will serve plenty of samples as she demonstrates how to make these varieties. Homemade cheese should be accessible to cheesemongers, chefs, and home cooks alike! Join her in taking the mystery out of cheesemaking. Marisa has been teaching mozzarella, burrata, feta and gouda-making across the PNW and now owns local honey company Marie’s Bees. 23F-FDK0-6A

Whatcom County draws people in from far and wide, including Chef Sarah Chan who uses her restaurant, Calypso Kitchen, to share the Caribbean flavors of Trinidad and Tobago. In this class, you’ll enjoy pineapple and mango chow, eggplant fritters, chickpea curry, and more! According to the chef, “my life revolves around food and family. Food is a universal love language and family is whoever shares a table with me.” Come share a table with us and get a taste of some amazing gluten-free, dairy-free, and vegetarian Caribbean flavors. 23F-FDC0-6A

Learn how to make Mezzaluna Di Zucca, a classic northern Italian pasta dish using squash, brown butter, hazelnuts, capers, and Parmigiano Reggiano. You will also enjoy a beautiful fall chicory salad and freshly made pizzelle cannoli with pistachios. Jonathan is a Lopez Island-raised chef and restaurateur, and the owner of Storia Cucina which features fresh pasta, pizza, and more. His recipes emphasize quality, local ingredients and the passing down of family traditions. This is going to be a hands-on class so be prepared to have fun! 23F-FDG1-0A

The science of a meatball comes down to two aspects: the roll, and the texture. Il Caffe Rifugios’ innovative chef, Richard Balogh, will lead you in the making of balanced Italian meatballs that have dynamic flavor, even shape, and great texture. These meatballs are traditional, featuring the Nona’s hallmark of ageless recipes. This meal will be served with a Caesar salad dripping with delectable dressing, topped with cherry tomatoes, and pecorino Romano cheese for a simple and delicious flavor, and oozing with love in every bite.

Alongside fisherman Riley Starks, Chef Bruno Feldeisen will show you how to prepare and cook halibut, sockeye salmon, roe, and spot shrimp with ease and flair. In addition, kelp tempura will be served. We are lucky to have the Salish Sea, a seafood lover’s dream, in our backyard. Riley Starks is the executive director of the Salish Center for Sustainable Fishing. Be ready to listen to his tales and to ask him about almost everything–he knows a lot! Come hungry to eat and learn about the Salish Sea! 23F-FDN0-7A

You may have had Polish pierogi before, but never like this! Magdalena of Magdalena’s Bistro and Creperie will teach you the ins and outs of creating pierogi, its history, turning pierogi into a meal, and the key to storing your leftovers. You’ll learn to make traditional potato and farmer’s cheese pierogi from scratch along with a vegan pierogi. 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. 23F-FDJ0-8A