Cooking Classes

Canning isn’t the only way to preserve the season’s harvest. This class explores other practical alternatives, like fermentation, dehydrating, freezing, and microclimate storage. Jennie will explain how these methods affect nutrients, flavor, and shelf life. Learn which process works best for what foods, and discover strategies you can use right away. Instructor Jennie Goforth teaches food safety and preservation at WSU Skagit and has preserved food at home for over 20 years. Demonstration.

Young chefs will build kitchen confidence through a new two-part structure: an hour-long demo with Chef Annalee Dunn, followed by hands-on “finishing” where students personalize each dish before feasting together. Each class features two to three recipes mixing sweet and savory options, selected with consideration of allergies, seasonal ingredients, and group size. As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Annalee prioritizes fresh, local ingredients and approachable techniques. Kids leave with new skills to try at home. Ages 7-12. Hands-on.

Master authentic Eastern European pierogi with Magdalena Theisen, owner of Magdalena’s Bistro and Creperie. Create classic Potato and Farmer’s Cheese varieties alongside pierogis made with seasonal produce — all from scratch. Learn shaping techniques and cooking methods for perfect dumplings every time. Class ends with a delicious pierogi dinner featuring these handmade creations. Part hands-on, part demonstration.

Explore the bright, aromatic world of Indian flavors with Chef Sammy Orrey. Watch Sammy create Lentil Curry, vibrant sauces, and approachable versions of classic Indian street food using techniques that reduce beef and dairy in favor of plant-forward proteins and spice-rich flavor. You’ll come away with tricks for balancing heat, acid, and warmth, plus a fresh take on weeknight dinners. Sammy has worked for years as a professional chef at restaurants like Bellingham’s Estelle and Carnal. Demonstration.

In Poland, borscht is a multi-faceted tradition shaped by seasonal ingredients and the holidays that surround them. Join Magdalena Theisen, owner of Magdalena’s Bistro and Creperie, for a hands-on class that explores two different versions of this soup: rich, full-bodied Ukrainian Borscht, and elegant Clear Borscht served with a crispy fried croquette. Additionally, build a vibrant Beet Salad to round out the meal. Magdalena brings her Eastern European heritage and life stories to every class. Hands-on.

Learn to build deep, earthy flavor with Chef Daniel Quint as he layers sautéed wild mushrooms, buttery mashed potatoes, and rich, natural jus into a Wild Mushroom Shepherd’s Pie that’s rustic and elegant in equal measure. Daniel, a formally trained executive chef with 45 years of experience, shares techniques for savory pies. He’ll also demonstrate an easy, at-home bread recipe that may have you ditching store-bought options. Each guest leaves with a personal tasting plate. Demonstration.

Go beyond fermented vegetables and into the world of grains and legumes with Gabe Garms, founder of Creative Koji. In this hands-on deep dive, you’ll learn to make Tempeh, Miso, and Shoyu-Style Sauce from start to finish. Transform simple ingredients into flavorful foods through controlled fermentation. Gabe will demystify multi-step ferments, share how to build an affordable home incubation system, point you to reliable starter cultures, and help you avoid common pitfalls. Sample each ferment, then leave with the confidence to keep experimenting at home. Hands-on.

Master a colorful variety of Korean side dishes with Rika Wong of Buu Chan — local makers of chili crisp, kimchi, miso, and more. Learn to prepare authentic banchan — beautiful small plates that accompany every Korean meal — that pair perfectly with your favorite main course or can be arranged over rice for bibimbap. The evening’s menu includes both classic preparations and dishes featuring seasonal Northwest produce. Discover how these flavorful accompaniments transform any meal into a feast! Demonstration.

Wrap your own Shrimp, Pork, and Water Chestnut Wontons, then drop them into a fragrant Chinese Chicken Noodle Soup with red dates, ginger, black mushrooms, and winter squash. Watch Chef Robert Fong roast his Pork Char Siu glazed with red bean curd, hoisin, and sesame oil, and learn his go-to tips for stir-frying vegetables with chili flakes, garlic, and oyster sauce. A longtime Co-op instructor and Bellingham restaurateur, Chef Robert brings decades of restaurant technique to every class. Hands-on.

Unlock the mysteries of specialty coffee with Tim Shenkin, co-owner and head roaster of Makeworth Coffee Roasters. He’ll walk you through cupping — the official tasting ritual professionals use to evaluate beans worldwide. Explore how origin, processing, and roasting create distinct flavors. Learn proper slurping technique (it’s encouraged!), develop vocabulary for describing coffee, and sharpen your palate to detect subtle notes. Perfect for curious beginners and passionate enthusiasts alike. Leave with a complimentary bag of freshly roasted Makeworth Coffee to practice your new skills. Hands-on.

Explore two heritage bread traditions with Genevieve Bardwell, the nation’s leading salt-rising expert and owner of West Virginia’s Rising Creek Bakery. Learn the secrets of sourdough, which uses wild yeast, and salt-rising bread — an Appalachian invention from the 1700s that uses wild bacteria instead. See how a master kneads dough to create the perfect texture, tricks for crispy crusts, and the three-stage salt-rising process. Leave with warm bread, mini sourdough loaves to bake at home, 1890s Cripple Creek sourdough starter, and recipes. Demonstration.

Young chefs will build kitchen confidence through a new two-part structure: an hour-long demo with Chef Annalee Dunn, followed by hands-on “finishing” where students personalize each dish before feasting together. Each class features two to three recipes mixing sweet and savory options, selected with consideration of allergies, seasonal ingredients, and group size. As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Annalee prioritizes fresh, local ingredients and approachable techniques. Kids leave with new skills to try at home. Ages 7-12. Hands-on.

Discover how a delectable, Italian-themed feast can come together with entirely plant-based ingredients. Chef Chris Wilson, who runs the Bellingham meal-subscription service Plantage, demonstrates how vegan cooking can satisfy the most demanding palate. Start with Simple Garlic Bread and a Green Salad with Italian Vinaigrette, then move to Eggplant Roll-Ups stuffed with a spinach-artichoke-tofu ricotta, draped in Crema Rosa sauce and served over creamy White Bean Purée. Finish with a Seasonal Berry Galette topped with Vegan Whipped Cream. Demonstration.

Master the art of vegetable pickling with fermentation enthusiast Miranda LeonJones. Learn a versatile brine recipe that transforms cucumbers, carrots, radishes, green beans, or almost any garden bounty into complex, tangy preserves packed with probiotics. Discover how proper salt ratios, fermentation timing, and beneficial bacteria create deeper flavors and better nutrition than quick pickling. These skills are perfect for preserving peak-season produce while boosting gut health. Demonstration.

Be inspired to build vibrant, flavor-packed meals with Chef Courtney Bourasaw, owner and head chef of The Skagit Table. Learn to form tender Thai Chicken Meatballs infused with garlic, ginger, and fresh herbs, then serve them over rich Coconut Rice with perfectly Braised Broccolini. Along the way, pick up techniques for layering aromatic flavors, balancing acidity and heat, and turning simple, locally sourced ingredients into a polished, restaurant-quality plate that’s easy to recreate at home. Demonstration.

Chef Daniel Quint demonstrates how to create elegant pastry shells using store-bought puff pastry, then fills them with two savory preparations: Italian Prawn Scampi with garlic, lemon, white wine, butter, tomatoes, and cream; and Forest Mushroom and Herb Cream featuring sautéed wild mushrooms, shallots, fresh thyme, and Gruyère. Daniel will teach you how to make an easy, scratch-made loaf of bread, and share how microgreens make a perfect side salad. Each guest leaves with a personal tasting plate. Demonstration.

Discover the building blocks of French cuisine with Chef Sammy Orrey. Sammy will walk you through the five mother sauces — the technical heart of French cooking — alongside foundational knife cuts that define classical technique. Learn how France became a culinary juggernaut and how those traditions shape today’s kitchens. Class culminates with several dishes that put the techniques to work, developing skills you’ll utilize at home. Sammy has worked for years as a professional chef at restaurants like Bellingham’s Estelle and Carnal. Demonstration.

Discover why expertly frozen seafood often outshines “fresh.” Ian Kirouac, President of Lummi Island Wild, joins Chef Robert Fong to walk through five stunning preparations: Lightly Fried Halibut with Tangerine-Lemon Sauce, Seared Scallops with Chives, Wasabi Nigiri Sushi, Salmon Belly Sashimi with Lemon and Seven-Spice Soy, and Pan-Seared Salmon with Fall Mushrooms. Robert is a longtime Co-op instructor and Bellingham restaurateur, and Ian leads one of the region’s most respected sustainable fisheries. Demonstration.

Rediscover the art of intentional entertaining with Janise Rands — longtime Whatcom County hostess, communications professional, and volunteer. Learn planning, table staging, mood-setting ambiance, and the graceful timing and conversation techniques that transform ordinary evenings into warm, memorable gatherings. Along the way, Janise will demonstrate her go-to dinner-party menu: Caesar Salad, Cowboy Ciao Salad, Fennel and Sausage Rigatoni with Rose Cream Sauce, Stuffed Game Hens, Crème Brûlée, and Sticky Toffee Pudding with Chinese Five-Spice Caramel and Chantilly Cream. Demonstration.

Transform tea and sugar into bubbly, probiotic kombucha at home! Learn all about SCOBY — the fascinating symbiotic culture of bacteria and yeast that is our kombucha-producing factory — and how to keep it thriving. Then explore fermentation basics, troubleshooting, and flavor customization from fermentation geek Miranda LeonJones. Leave with your own SCOBY starter, recipes, and confidence to create this gut-healthy drink exactly how you like it. Demonstration.

Travel to Brittany, France, to master traditional Breton galettes — savory buckwheat crêpes — with Chef Emma Le Dû. Master perfect, gluten-free batter and practice spreading techniques, then fill your creations with ham, cheese, mushrooms, and crème fraîche. End class with a sweet-and-salty combination that delights the palate. Emma learned her craft from her mother, who learned from hers. Hands-on.

Master sweet French crêpes with Chef Emma Le Dû, using techniques passed down through generations. Learn perfect batter consistency and spreading methods, then top your creations with decadent salted caramel butter and Chef Emma’s favorite — lemon sugar. Roll up your sleeves for this hands-on celebration of Brittany’s beloved dessert tradition. Hands-on.

Join Chef Daniel Quint to explore homemade Apple Strudel in both traditional German and classic American styles. Learn the differences in dough preparation, filling techniques, and flavor balance, and see how an Apricot Glaze provides the perfect finishing touch. Explore the roles of marzipan and almond paste, along with a special ingredient that adds a unique twist. With 45 years of experience, Chef Daniel combines classical culinary training with practical techniques you can use at home. Each guest will leave with a personal tasting plate. Demonstration.

Young chefs will build kitchen confidence through a new two-part structure: an hour-long demo with Chef Annalee Dunn, followed by hands-on “finishing” where students personalize each dish before feasting together. Each class features two to three recipes mixing sweet and savory options, selected with consideration of allergies, seasonal ingredients, and group size. As a mom, chef, writer, educator, and founder of Tiny Onion Cooking School, Annalee prioritizes fresh, local ingredients and approachable techniques. Kids leave with new skills to try at home. Ages 7-12. Hands-on.

Elevate your seasonal gathering with a parade of versatile appetizers. Kristine Kager, owner of Bellingham’s own Greene’s Corner, is joined by longtime caterers Anna Rankin and Alex McIntyre to show you how to make warm, homemade Pita Bread with Hummus and Tapenade, followed by savory bites: Pancetta-Wrapped Dates, Phyllo Cups with Goat Cheese & Fig Jam, Rosemary Lamb Sliders, plus a few surprises. The evening wraps with sweet treats — rich Salted Caramel Chocolate Cups, and a holiday cookie. Bring your appetite! Demonstration.

Take pasta night to the next level with Chef Sammy Orrey. Working with classic dried shapes — spaghetti, linguine, and a third surprise — Sammy will demonstrate how to pair each with a sauce that fits its texture, then finish with creative garnishes. Pick up restaurant techniques for building bold, layered flavors with everyday pantry ingredients, and expect plenty of new ideas to add to your weeknight rotation. Sammy has worked for years as a professional chef at restaurants like Bellingham’s Estelle and Carnal. Demonstration.

Fend off fall’s chill with three deeply satisfying soups, demonstrated by Chef Karina Davidson. Start with a quintessential, quick-to-make Chicken Noodle Soup packed with healthy veggies and comforting warmth. Next, she’ll simmer hearty Cuban Black Bean Soup to serve with a citrusy salsa, while sharing salad ideas to round out the protein. Class concludes with Hungarian Goulash, featuring beef, potatoes, and mushrooms, made silky with a touch of cream. Karina has spent nearly 50 years sharing the pleasures of home cooking. Demonstration.

Rethink mushrooms in this class celebrating the Pacific Northwest’s bounty! Learn to prepare Salmon with Red Wine and Oyster Mushrooms, Shiitake “Bacon,” Cream of Wild Mushroom Soup, and Lion’s Mane Steaks, while exploring the rich textures, savory depth, and surprising versatility that make mushrooms one of the kitchen’s most exciting ingredients. Whether you’re mushroom curious or already a fungi fanatic, you’ll come away with new techniques and a deeper appreciation for the season’s foraged treasures. Chef Johanna is the Downtown Co-op’s Prepared Foods Manager. Demonstration.

Prepare a classic French dinner with Chef Karina Davidson, just back from a month in Paris. She’ll start with Poached Asparagus dressed in Vinaigrette Moutarde et Oeufs Durs, move to a hearty Boeuf Bourguignon served over silky Purée de Pomme de Terre, and finish with Pavlova — light meringue layered with raspberry sauce and crème Chantilly. Karina has spent nearly 50 years making French cuisine accessible, and recently tested this menu on her Parisian amies. Bon appétit! Demonstration.

Learn to mix refreshing, seasonal, nonalcoholic drinks using everyday pantry staples. Tera Richardson, head bartender at Elk Street Tavern, shares the shaking, stirring, and balancing techniques behind a great cocktail — minus the booze. You’ll work through shrubs, cordials, syrups, and the building blocks of a balanced mocktail using locally sourced ingredients. Tera has spent three years working at Redlight and Elk Street Tavern, developing recipes and curating Elk Street’s menu. She now brings that craft to your home bar. Demonstration.

Celebrate the holidays with autumn favorites — pumpkins, pears, and apples — as Rose Huxford reimagines classic baked goods with healthier swaps. Watch Rose, a professional baker and founder of BonneSanteBakes.com, use chia, flax, maple syrup, and coconut sugar in place of eggs, oils, and refined sugar. She’ll demonstrate Gluten-Free Apple Cinnamon Cobbler, Dairy- and Oil-Free Baked Pumpkin Donuts, Gingerbread Muffins, and Apple Pear Galette. Pick up techniques for turning traditional treats into seasonal delights you can feel good about sharing. Demonstration.

Learn to craft your own chocolate bars and hand-rolled, European-style truffles for the holiday season with local chocolatier Alina Seredian. Using organic chocolate and simple ingredients, you’ll discover techniques for making decadent treats at home. Alina has spent seven years immersed in chocolate making and owns Charmed Chocolat. Leave class with recipes and handmade chocolates. Demonstration.