Cooking Classes

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 ingredients, and class size. Students will take home what they make along with recipes. As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Annalee Dunn prioritizes fresh, local ingredients and basic techniques in every recipe.

There are three primary components to shifting into an anti-inflammatory state. The second step is to balance blood sugar. Chronically elevated blood sugar creates a cascade of inflammation in the body, leading to brain fog, fatigue, slow wound healing, and potential sleep disturbances. Alissa Segersten, MS, CN, and a functional medicine nutritionist, will share easy recipes for breakfast, lunch and dinner that balance blood sugar. Learn to make Egg & Avocado Breakfast Bowls; Turkey Cauliflower Hash; Chicken Avocado Lettuce Wraps; Roasted Ginger Chicken & Broccoli Bowls; and more! Alissa Segersten is founder of nourishingmeals.com.

Elevate your next pasta dish, cheese board or salad with homemade mozzarella and burrata. Marisa will take the mystery out of cheesemaking as she demonstrates how to make these varieties while serving plenty of samples. Marisa Papetti has taught mozzarella, burrata, feta, and Gouda-making classes to groups of all sizes across the Pacific Northwest. A full-time beekeeper, Marisa owns local honey company Marie’s Bees.

Earn the title of “best host” by serving delicious, eye-catching hors d’oeuvres. Chef Joseph Pratschler draws from his years of catering experience to help make your next party a smash hit. He’ll share a formula that combines flavor, texture and color into a small package that will impress in only one to two bites. Learn to craft Cucumber Lox Bites; Parmesan and Tomato Salad; French Onion Crostini, and more.

Stretch your food dollars without sacrificing nutrition. Karina will make a trio of salads that provide complete protein along with plenty of vegetables: Black Bean & Corn Salad with a zippy Cilantro-Lime Vinaigrette; Middle Eastern Quinoa & Garbanzo Salad with Lemon-Oregano and Lemon-Tahini Dressing options; and Brown Rice, White Bean & Broccoli Salad with a luscious Balsamic-Honey Mustard Dressing, Dried Cranberries and Toasted Walnuts. Next, Karina will demonstrate a robust Vegetable Soup with Barley & Lentils. We’ll conclude with a wholesome pasta dish featuring red sauce, cannellini beans and black kale that easily can be converted to gluten-free.

Join two beloved Bellingham businesses — Makeworth Coffee Roasters and Erin Baker’s — to create delicious Coffee Cake Muffins topped with Sweet Granola. While the muffins are baking, follow Makeworth’s head roaster Tim Shenkin in a coffee tasting (“cupping”) and Erin Baker’s in a cookie pairing. As you try a spectrum of coffees, you’ll learn to identify qualities such as acidity, cleanness, mouthfeel, and aftertaste. Leave class with an Erin Baker’s cookie box, bag of Makeworth Coffee, and your own coffee cake muffin!

Vegetables have never tasted better! Join Wellness Chef Kate MacKenzie as she prepares three healthy and delicious springtime dishes. The evening will feature Spring Pea & Ricotta Crostini with Fava Beans, Roasted Asparagus Soup, and Gnocchi with Radishes & Sugar Snap Peas. All recipes are vegetarian.

There are three primary components to shifting into an anti-inflammatory state. The third step is to remove foods that your body may be launching an immune response to. When the immune system perceives food as a pathogen, the result is a body flooded with inflammatory chemicals. Alissa Segersten, MS, CN, and a functional medicine nutritionist, will share recipes for Salmon & Asparagus; Brown Rice & Snap Pea Salad; Detox Soup; Cauliflower & Chickpea Caesar Salad; and Banana Oatmeal Cookies. We also will discuss how to support digestion and improve gut health. Alissa Segersten is founder of nourishingmeals.com.

Imagine a long table covered in white linen, spring flowers, and beautiful dinnerware nestled in a French garden. Now, let’s create a dinner for this scenario. We’ll start with Smoked Salmon Mousse served with toasted baguette and lightly dressed greens. Next, learn to make a delicate Vichyssoise garnished with leeks. For the entrée, Karina will prepare Poulet au Citron — chicken breast in a lemon-white wine sauce served with jasmine rice timbales. And for the grand finale, she’ll craft the ever-popular Mousse au Chocolat.