Cooking Classes

Learn to manage inflammation with Alissa Segerstem, functional nutritionist and cookbook author. Inflammation can occur when our immune systems react to certain foods, creating gut microbe imbalances. One way to balance the inflammation is with an anti-inflammatory diet. During this class, you’ll learn how to prepare several staple anti-inflammatory recipes such as wild salmon over black rice and berry sorbet. You’ll also receive a food list on what foods to include in an anti-inflammatory diet. All recipes are gluten-free, dairy-free, soy-free, sugar-free, and egg-free. 23F-FDK0-9

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. This class is hands-on. Roll up your sleeves and enjoy some crêpes! 23F-FDE1-1A

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 is hands-on. Roll up your sleeves and enjoy some crêpes! This class features gluten-free recipes. 23F-FDE1-2A

Polish cabbage rolls, golabki, make for a delicious, budget-friendly meal. Magdalena of Magdalena’s Bistro and Creperie will guide you in making traditional Polish-style rolled cabbage from scratch. You will learn every step, including making a tasty beef and pork filling, the proper assembly procedure, how to cook them, and how to store your leftovers. After class, you’ll be able to create delicious lunches and dinners for the whole family and within a budget. This recipe is great for cold days in the PNW! 23F-FDJ1-2A

THIS COURSE HAS 3 SESSIONS: Thursday, January 18 | Thursday, February 15 | Thursday, March 21. 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. Notes: Please fill out an online liability release/emergency contact form at least one week prior to your child’s class start date. Please contact us with any food allergies or dietary restrictions one week prior to class start date. Accommodations may not be possible in all classes.

Join Emma Clanton of Erin Baker’s and Lauren Wallach of Makeworth Coffee to create delicious coffee cake muffins with a sweet granola topping! While the muffins are baking, follow Makeworth’s head roaster Tim Shenkin in a coffee tasting (“cupping”) and Erin Baker’s cookie pairing. As you taste varying coffees, you’ll learn to identify qualities such as acidity, cleanness, mouthfeel, and aftertaste. You’ll leave the class with an Erin Baker’s cookie box, a box of Makeworth Coffee, and your own coffee cake muffin!

Enjoy an array of Mediterranean dishes including everyday chicken shawarma, herby green tahini sauce, and a fresh Mediterranean salad. This delicious combination of flavors is put together by local food blogger and cookbook author Samantha Ferraro of The Little Ferraro Kitchen. Join Samantha as she demonstrates a vibrant Mediterranean meal from her cookbook, The Weeknight Mediterranean Kitchen. You’ll learn spice combinations commonly used in Mediterranean cuisine and how to make complex dishes achievable in your home kitchen.

Chef Richard Balogh’s Italian meatloaf is a blend of spicy Italian sausage, beef, thick-cut bacon, and the trinity of vegetables–carrot, onion, and celery. The loaf is baked, cooled, sliced, and wrapped in puff pastry. Then, it is deep fried and finished in the oven as we prepare the garlic mashed potatoes and glazed Brussels sprouts. These dishes pair together to make the perfect Italian dinner. Richard Balogh is the owner and chef of Rifugio’s Country Italian Cuisine, an Italian staple found on Mount Baker Highway.

Learn to make plant-based desserts from Great Canadian Baking Show judge Bruno Feldeisen! Not sure which substitutes to use in your vegan sweets? Bruno will walk you through the basics of using avocado, coconut oil, grains, tofu, and pickled fruits to make delicious vegan desserts. Enjoy plant-based chocolate sweets while learning recipes you can take to your own kitchen. 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.