Cooking Classes

Chef Robert Fong will dazzle you with his seven spice ribs of lamb roasted with garlic. Accompanied by seaweed soup with pork, tofu, and scallions, scallops stir-fried with chili black bean oyster sauce, and seared hand-torn cabbage with lop cheong sausage, Sichuan peppercorns, red chilis, and sesame oil. Chef Robert Fong set the standard for fine dining in Bellingham as former owner of Pacific Café. Robert’s students call his classes “a once-in-a-life treat” which prepares you for replicating these mouthwatering dishes at home. 23F-FDA0-5A

Celebrate the holidays with chocolate Italian classics! We’ll begin with mini chocolate panettone, followed by a beautiful chocolate-glazed cookie, mostaccioli de mamma. End with 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. 23F-FDD1-3A

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

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