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The Joy of Salt with Stephanie Ellis and Djuna Harper

November 4 @ 6:30 pm - 8:30 pm


The skillful use of salt can be the difference between an ordinary dish and one that’s exceptional. Join chefs Stephanie Ellis and Djuna Harper for an entertaining and far-reaching exploration of this essential and surprising ingredient as we make and season a savory soup, demonstrate the difference between a sweet dessert with and without salt, and learn how to make two types of pickles (a quick vinegar pickle and a fermented salt brine pickle). This class is for cooks of all levels of experience.

Chef Stephanie Ellis graduated from culinary school in 2009 and has spent the past 10 years cooking and baking in some of the Pacific Northwest’s fantastic restaurants and bakeries. She’s convinced that whole food and ancestral cooking can cure most woes, and works to spread the love for cooking from scratch with unprocessed foods.

Chef Djuna Harper has been cooking up phenomenal food for over 40 years. After serving as head chef and kitchen manager for a number of NYC restaurants during the burgeoning natural food scene of the 1970s, Djuna went on to create memorable meals for large-scale events and organizations, including running the kitchen at Bodhi Creek Farm.

Downtown • reg. at CO-OP • $25


November 4
6:30 pm - 8:30 pm
Event Category:


Downtown Co-op Healthy Connections Classroom
405 E. Holly St., Ste. 103
Belllingham, WA United States
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Tickets are not available as this event has passed.

For more information about any of our class offerings or to teach a class at our Co-op, contact Kevin Murphy at kevinm@communityfood.coop.

To learn more about our community rooms or to make a room reservation, click here.

Please do not wear strong fragrances to class.