Cooking Classes

Unlock miso's versatility with Gabe Garms, founder of Creative Koji — makers of unique, artisanal miso using local ingredients. Gabe shares 15 years of dedication to fermentation, illustrating how to make your own Black Bean Miso to ferment at home. You’ll learn miso's history, nutritional benefits, and how it's used in cuisines around the world. Create umami-rich sauces, dressings, and marinades, and experience tastes that transform everyday cooking. Leave with your miso ferment, recipes, and inspiration.

Bring the islands to your kitchen with traditional Hawaiian cooking techniques. Watch Chef Robert prepare Oven-Roasted Kalua Pig — pork shoulder seasoned with Hawaiian alaea salt, wrapped in banana leaves, and slow cooked until tender enough to shred. Learn how to assemble Lomi Lomi Salmon, prepare authentic Albacore Chili Pepper Poke, and craft creamy Haupia Coconut Pudding. A longtime Co-op instructor and former Bellingham restaurateur, Chef Robert shares methods passed down through generations of island cooks.

Journey through Eastern Europe with Magdalena Theisen of Magdalena's Bistro and Creperie as she shares two cherished family recipes passed down through generations. Learn the proper rolling technique to create Romanian Sarmale — tender cabbage leaves wrapped tightly around seasoned meat and rice, slowly simmered with tangy sauerkraut, smoky bacon, and kielbasa for a medley of flavor. Then discover the secret to fluffy, never-gummy Polish Silesian Gnocchi (Kluski Sląskie) — delicate potato dumplings with a signature thumb-dimple that catches sauce beautifully.

Explore two heritage bread traditions with Genevieve Bardwell, the nation's leading salt-rising expert and owner of West Virginia's Rising Creek Bakery. Learn the secrets of sourdough, which uses wild yeast, and salt-rising bread — an Appalachian invention from the 1700s that uses wild bacteria instead. See how a master kneads dough to create the perfect texture, tricks for crispy crusts, and the three-stage salt-rising process. Leave with 1890s Cripple Creek sourdough starter, mini sourdough loaves to bake at home, mini salt-rising bread loaves, and recipes.

Celebrate spring with a vibrant farm-to-table menu highlighting the freshest Pacific Northwest ingredients. We’ll begin with a trip across the street to the Co-op to get the items that will be cooked in class. Chef Matthew will then prepare seasonal dishes that showcase bright herbs and tender vegetables while sharing tips for selecting seasonal produce, balancing acidity, and creating restaurant-quality flavors. Through years of restaurant work in Bellingham and on Orcas Island, Chef Matthew has built relationships with local farmers and fishers who shape his seasonal cooking.

Learn to create artful Japanese bento boxes perfect for lunches, picnics, and special occasions. Chef Rika will demonstrate crispy Japanese-style Fried Chicken, iconic triangular Onigiri Rice Balls, and colorful braised and seasoned vegetable dishes. Discover how to compose a balanced, visually stunning meal that pleases all the senses. Rika Wong owns Bellingham business Buu Chan — named for her grandmother's childhood nickname — and draws on her half-Chinese, half-Japanese heritage to create Asian sauces, kimchi, and miso using locally sourced ingredients.

Explore two heritage bread traditions with Genevieve Bardwell, the nation's leading salt-rising expert and owner of West Virginia's Rising Creek Bakery. Learn the secrets of sourdough, which uses wild yeast, and salt-rising bread — an Appalachian invention from the 1700s that uses wild bacteria instead. See how a master kneads dough to create the perfect texture, tricks for crispy crusts, and the three-stage salt-rising process. Leave with 1890s Cripple Creek sourdough starter, mini sourdough loaves to bake at home, mini salt-rising bread loaves, and recipes.

Young chefs will build essential kitchen skills through hands-on cooking. Each class features two to three recipes mixing sweet and savory options, chosen based on allergies, seasonal ingredients, and group size. Kids practice techniques, explore flavors, and take home what they make. As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Chef Annalee Dunn prioritizes fresh, local ingredients and entry-level techniques in every recipe. Designed for ages 7-12.

Determine which foods trigger immune responses in the final part of this anti-inflammatory cooking series (can be taken individually). When your immune system perceives food as a threat, it floods your body with inflammatory chemicals and disrupts gut integrity. Alissa Segersten, MS, CN, founder of NourishingMeals.com, will guide you through practical strategies to reduce food sensitivities and support optimal wellness. Discover nourishing anti-inflammatory meals including Spring Detox Salad with Chicken, Lemony Quinoa and Greens, Anti-Inflammatory Energy Bars, and Ginger Green Smoothie. Gluten-free, dairy-free, egg-free, soy-free, sugar-free.

Catch the spark of spring with cooking techniques from Ayurveda — the ancient Indian system of medicine that emphasizes balance between food, body, and environment. Lighten and vitalize yourself with vegetables, legumes, grains, and greens that support your body as winter melts away and nature invites fresh growth. Learn about spring-specific spice blends and sample a delicious vegetarian meal. A longtime Bellingham resident, Laura Smith has integrated Ayurvedic training into her wellness practice for over 20 years.

Join Marisa for an immersive culinary experience celebrating Italian flavors and Pacific Northwest ingredients. Prepare a traditional multi-course feast from antipasti to dolci — including fresh handmade pasta, rich regional sauces, and garden vegetables — using Old World techniques that bring each dish to life. Cook, eat, and learn in good company, just like in a true Italian kitchen. Leave with recipes and a warm, communal dining experience. Marisa teaches cheesemaking across the Pacific Northwest and owns local honey company Marie's Bees.

Transform milk into creamy mozzarella and luscious burrata with cheesemaker Marisa Papetti. Sample generous tastings while learning accessible techniques to create these Italian favorites in your home kitchen, where you'll bring pasta dishes, cheese boards, or caprese salads to new heights. Marisa teaches cheesemaking across the Pacific Northwest and owns local honey company Marie's Bees.

Celebrate the heart of Scandinavian culture through fika — the cherished Swedish tradition of slowing down to share coffee, tea, and sweet treats. More than a coffee break, fika is a daily ritual of connection and joy. Chef Noelle demonstrates how to make classic favorites: Rabarbersaft (refreshing rhubarb cordial) and Karamellkaka (caramel cake with lingonberries). Noelle holds a B.Sc. in Food Science and an M.Sc. in Agriculture from WSU, and draws on her Swedish heritage for this warm gathering.

Get ready for summer Italian-style with dishes that showcase peak-season produce. Watch Chef Karina compose a perfect Caprese Salad, then see two homemade pestos come together — comparing flavors side by side over fresh pasta. She'll demonstrate a lighter Chicken Parmesan with quick, fresh tomato sauce, served alongside roasted zucchini. The finale is Berry Tiramisu — a no-bake dessert adaptable to any local berry variety. Chef Karina has spent nearly 50 years sharing the pleasures of cooking. Mangia!

Discover the possibilities of fermentation using an entire pineapple — rind and all — to create two delicious recipes. Learn to make Pineapple Habanero Hot Sauce and Pineapple Tepache — a refreshing, naturally bubbly beverage with roots in pre-Columbian México. You’ll have a chance to sample fresh tepache, and taste the hot sauce on a variety of snacks. Fermentation enthusiast Miranda LeonJones has years of experience fermenting just about everything and is thrilled to share its transformational magic.

Master authentic Eastern European pierogi with Magdalena Theisen, owner of Magdalena's Bistro and Creperie. Create classic potato and farmer's cheese varieties alongside pierogis made with seasonal produce — all from scratch. Learn shaping techniques and cooking methods for perfect dumplings every time. Class ends with a delicious pierogi dinner! Part hands-on, part

Summer's lush, local produce makes it the perfect season for salad. Chef Karina will build three crowd-pleasers: gorgeous taco salad, classic Caesar with homemade croutons and protein add-on options, and a big Italian salad you can easily transform into pasta salad. She'll share her secrets for homemade dressings, perfect greens prep, and salads that work for weeknight dinners or larger gatherings. Wrap up the evening by learning how to construct Karina’s summery strawberry shortcake — a top 10 dessert in her pantheon. Chef Karina has spent nearly 50 years sharing the pleasures of cooking.

Preserving the harvest reduces food waste, extends seasonal abundance, and enhances food security. This class explores practical methods beyond canning, including fermentation, dehydration, freezing, and microclimate storage. Learn how these techniques maintain nutrients, improve flavor, and provide long-term, sustainable food storage solutions. Instructor Jennie Goforth teaches food safety and preservation classes at WSU Skagit and has been preserving food at home for over 20 years.

Transform milk into creamy mozzarella and luscious burrata with cheesemaker Marisa Papetti. Sample generous tastings while learning accessible techniques to create these Italian favorites in your home kitchen, where you'll bring pasta dishes, cheese boards, or caprese salads to new heights. Marisa teaches cheesemaking across the Pacific Northwest and owns local honey company Marie's Bees.

Kids will explore European kitchen traditions across two hands-on sessions. On day one, they’ll learn the history behind dumplings from Italy, Poland, and Ukraine, then make Potato and Farmer’s Cheese Pierogi, Blueberry Dessert Pierogi, and Ricotta Ravioli with Sun-Dried Tomato Pesto. Day two is all about pancakes: crêpes, palacinki, nalesniki, and blintzes — sweet, savory, and everything in between! Magdalena Theisen, owner of Magdalena’s Bistro and Creperie, brings her Eastern European heritage to every class. Designed for ages 7–12. Hands-on.

Step into the magic of Tiana’s kitchen! On day one, young chefs will build a rich, flavorful gumbo from scratch, mastering kid-safe knife skills, learning roux-making, and practicing teamwork along the way. Day two is all about beignets: mixing, kneading, and rolling dough before watching their pastries puff to golden perfection and dusting them with powdered sugar. A New Orleans native, Chef Matthew Boudousquie brings authentic Louisiana flavors and storytelling to every class. Designed for ages 7–12. Hands-on.

Young chefs will discover what grows best in the Pacific Northwest, and how to cook with it! Over two mornings, students will make Cheesy Herbed Vegetable Flatbreads, Stone Fruit Toaster Pastries, Garden Salad with Homemade Vinaigrette, and Blackberry Cupcakes. As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Chef Annalee Dunn prioritizes fresh, local ingredients and entry-level techniques in every recipe. Designed for ages 7–12. Hands-on.

Learn the fundamentals of safe home canning and how to preserve food with confidence. This class covers the differences between water bath and pressure canning, including which foods require each method and why. Explore essential terminology, equipment, and how to find reliable, tested recipes to ensure safe and successful preservation. Instructor Jennie Goforth teaches food safety and preservation classes at WSU Skagit and has been preserving food at home for over 20 years. Demonstration.

Two simple ingredients — cabbage and salt — can transform into one of the most nutritious foods on the planet. Learn to make traditional Polish sauerkraut, using a fermentation process that builds live cultures and complex flavors in the comfort of your own kitchen. Magdalena Theisen, originally from Poland and owner of Magdalena’s Bistro and Creperie, shares techniques passed down through generations, including her recipe for Hunter’s Stew — a hearty Polish classic with sauerkraut, kielbasa, pork belly, beef, and wild mushrooms. Demonstration.

Canning isn’t the only way to preserve the season’s harvest. This class explores other practical alternatives, like fermentation, dehydrating, freezing, and microclimate storage. Jennie will explain how these methods affect nutrients, flavor, and shelf life. Learn which process works best for what foods, and discover strategies you can use right away. Instructor Jennie Goforth teaches food safety and preservation at WSU Skagit and has preserved food at home for over 20 years. Demonstration.