Cooking Classes

Join Kayla Reichstadt for an evening of culinary exploration! We’ll first explore Argentina to enjoy an empanada alongside chimichurri. Then, a yellow curry over coconut rice from Thailand for your main course. Finally, a decadent German Dutch baby pancake filled with spiced apples and drizzled with salted caramel. Kayla is captivated by food’s nutritional power and its beauty as a “universal language.” She is a personal chef here in Bellingham and trained under Chef Rocio in San Diego, CA.

Discover the soulful flavors of the South with award-winning Chef Matthew Boudousquie. Delve into the origins of shrimp and grits, a cherished Southern classic with roots in the low country Carolinas, while mastering the art of seasoning and crafting creamy grits the New Orleans way. Born in Louisiana, Chef Matthew’s culinary journey is as vibrant as the dishes he creates. Join us for an evening of easy, fun, and delicious cooking–celebrating authentic Southern techniques and locally sourced ingredients from the Community Food Co-op.

Balancing blood sugar is key to maintaining an anti-inflammatory state. Chronically elevated blood sugar creates a cascade of inflammation in the body leading to brain fog, fatigue, slow wound healing, and sleep disturbances. Learn how to make easy, blood sugar-balancing breakfast, lunch, and dinner. We’ll enjoy turkey cauliflower hash, lettuce wraps, egg and avocado breakfast bowls, and an autumn kale and salmon salad. Manage inflammation with Alissa Segersten, functional nutritionist and cookbook author.

In this class, we are eating the Lhaq’temish (Lummi) ancestral way. Rich and nutritious, the Dungeness Crab Bowl is made with sea urchin, crab butter, poached egg, morel mushrooms, and rice. Eating wild seafood strengthens food sovereignty among the tribal and local communities. The goal is to revitalize the native food systems, reduce waste and carbon emissions, and co-exist with our natural environment. We hope the younger generations learn to eat traditional wild foods the way the Lummi ancestors have eaten them since time immemorial.

Celebrate the holidays with chocolate Italian classics! We’ll begin with mini chocolate panettone, followed by a beautiful chocolate-glazed cookie, mostaccioli de mamma. The final recipe is a celebration of the winter solstice and the upcoming holidays–pangiallo Romano, a traditional chocolate cake with saffron, nuts, and dried fruits. Instructor Bruno Feldeisen is one of the top ten pastry chefs in America, is a judge on the Great Canadian Baking Show, and has been nominated twice for the James Beard Award for Outstanding Pastry Chef.

Treat yourself to some of Chef Fong’s all-time favorite foods. Come to learn, come to eat! We’ll enjoy Cantonese roast duck with lemon sauce, fragrant seven-spiced spare ribs steamed in lotus leaf, gai choi stir-fried with black “flower mushrooms,” chicken soup with lotus root, winter squash, and red dates. Join us for this demonstration by Chef Robert Fong, who set the standard for fine dining in Bellingham as former owner of Pacific Café.

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

Unleash your inner cider connoisseur! This class is your gateway to crafting exquisite hard cider from scratch. Dive into the world of cider production and vocabulary while gaining hands-on experience with cider-brewing equipment. With expert guidance and insider tips, you’ll learn how to create tantalizing cider blends that will impress even the most discerning palates. Elevate your homebrewing game with co-founder of Honeymoon Mead, owner of North Corner Brewing Supply, and homebrewing class instructor, Robert Arzoo. Due to Washington State liquor laws, no hard cider will be sampled during this class.

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. Roll up your sleeves and enjoy some crêpes!