Cooking Classes

Grab your passport and get ready for a culinary exploration around the world. First, we’ll visit Norway for Smoked Salmon Deviled Eggs, inspired by their strong seafood traditions. Next, we’ll traverse to the warmer islands of Hawaii for a classic plate lunch of Kalua Pork, Creamy Mac Salad, and Tangy Coleslaw. Finally, head Down Under for Lamington Cake Bites — a staple sweet treat from Australia. Kayla is captivated by food’s nutritional power and its beauty as a “universal language.” Trained under Chef Rocio in San Diego, she’s a personal chef in Bellingham.

Embark on a sweet journey through Scandinavia with Great Canadian Baking Show judge Bruno Feldeisen. Discover classic recipes you can recreate in your own kitchen, including Brunsviger (Danish coffee cake), Kladdkaka (Swedish sticky chocolate cake) with cranberry compote, and Krumkake (Norwegian waffle cookie) filled with rum cream. Bruno, twice honored as one of America’s top 10 pastry chefs by Chocolatier Magazine and a two-time James Beard Award nominee, brings his expertise to this delightful class.

Join us for a springtime assortment of soup and salad that is light enough for warmer temps, yet still hearty enough for the shoulder season. Karina will demonstrate how to prepare Greek Lemon Chicken & Orzo Soup with Greens; crowd-pleasing Southwestern Black Bean & Vegetable Soup; and several variations on a French-inspired Potato Leek Soup. To round out the evening, we’ll learn to make Mediterranean Quinoa & Garbanzo Salad, and get tips for constructing a fabulous Taco Salad.

Elevate your skillset as Chef Matthew Boudousquie takes you step by step through the techniques for mastering classic Mushroom Risotto. You’ll learn to pair it perfectly with succulent sockeye salmon. For a delicious twist, Matthew will demonstrate how to craft Crab Beignets — a savory snack that will impress any guest — as he shares his love of cooking and storytelling.

Set your kids up for a lifetime of success in the kitchen! We will cook two to three menu items so your child can learn cooking techniques, how to build recipes through improvisation and creativity, and experiment with fresh flavor combinations. Recipes will include sweet and savory options and will be decided based on allergy accommodations and sensitivities, availability of fresh, seasonal

Dive into the rich flavors of Louisiana as we create Shrimp Étouffée — a lighter cousin to gumbo, featuring locally caught spot prawns. We also will make Maque Choux — a traditional Cajun side dish — and Homestyle Hush Puppies. Experience the magic of Cajun cooking and learn from award-winning Chef Matthew Boudousquie, who will share his passion for culinary traditions and heartwarming stories.

Hungry for something new? Join Sensibly Sprouted dietitians Hannah, Maddy, and Mikel to create bold, delicious flavors in nourishing ways. Dive into plant-forward recipes like crispy Chimichurri Smash Potatoes; cozy, flavorful Shakshuka; and Winter Fruit Crisp — the perfect sweet treat. You’ll also invent your own spice blend to take home! Learn these delicious recipes and gain insight into managing GI issues, inflammation, or weight goals, and discover small tweaks that can ease your symptoms and enhance flavor in every meal.

There are three primary components to shifting into an anti-inflammatory state. The first step is to remove processed foods and replace them with foods that promote an anti-inflammatory state in the body. Alissa Segersten, MS, CN, and a functional medicine nutritionist, will share recipes that turn off inflammatory pathways in the body and directly reduce inflammatory chemicals. These include Chopped Vegetable Salad with Lemon-Herb Dressing; Sautéed Leafy Greens with Garlic; Lemony Delicata Squash; Mediterranean Sheet Pan Salmon; and Blueberry-Vanilla Sorbet. Alissa Segersten is founder of nourishingmeals.com.

Dive into the art of handmade pasta with Chef Bruno Feldeisen. He’ll guide you through the process for crafting pillowy Gnocchi, and flavorful Saffron Pasta from scratch. To round out class, he’ll share his recipe for Bison Bolognese — a savory sauce that makes for the perfect comfort dish.