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 how to turn cabbage into sauerkraut. We’ll cover the basics of an easy recipe, discuss how the process is related to making kimchi and pickles, and do some taste testing. Miranda LeonJones has years of experience fermenting everything under the sun and is thrilled to share the transformational magic of fermentation with you.

Join Kayla Reichstadt for a culinary exploration as you indulge in an escape to soak up world flavors. First stop, hit the coast of Greece for a mezze spread, featuring scratch-made sauces and dips. Next, relax along the sandy beaches of the Caribbean with fish tacos topped by island-inspired fresh fruit salsa. For dessert, enjoy a flavorful trio of traditional Brazilian brigadeiros. Kayla is captivated by food’s nutritional power and its beauty as a “universal language.” She has been a pastry chef, is a personal chef in Bellingham, and trained under Chef Rocio in San Diego, CA.

Indulge in the art of chocolate with acclaimed pastry chef Bruno Feldeisen. He’ll create a heavenly Raspberry Mousse with Spicy Chocolate Sauce and a decadent Chocolate Espresso Cheesecake with Salted Caramel Popcorn. Perfect for impressing your sweetheart or treating yourself, these recipes blend rich flavors with professional techniques. Join us for a class that will elevate your dessert game and satisfy your chocolate cravings.

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

Warm up with a symphony of soups in this flavorful demonstration! We’ll begin with a spiced Turkish Red Lentil Soup finished with a chili oil drizzle. Next, indulge in a Roasted Butternut Squash and Caramelized Onion Bisque paired with optional brown butter croutons. Travel to Eastern Europe with a hearty Hungarian Turkey Stew packed with leafy greens, tomatoes, and aromatic spices. Finally, experience a twist on a French classic — Beef Bourguignon Soup with orzo. Karina will also share tips on enhancing the nutritional value of these comforting recipes.

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.

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, traditionally made with buckwheat flour. 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 features gluten-free recipes.

Dive into the world of Polish pierogies with Chef Magdalena Theisen, owner of Magdalena’s Bistro and Creperie. In this comprehensive demonstration, learn the art of creating pierogies from scratch, including traditional potato and farmer’s cheese fillings, plus a creative vegan option. Magdalena will share the history of this versatile dish and show you how to transform pierogies into satisfying meals for any time of day with innovative pairings like poached eggs and caramelized onions. With Magdalena’s expertise, you’ll master the techniques to craft these soul-soothing Eastern European delights in your own kitchen.

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 cheesemaking classes to groups of all sizes across the PNW.