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Join Chef Laurie for a fun and educational pie making class. Take the challenge out of pie crust with a little knowledge, a few handling instructions and quality ingredients. Learn the key to making tender, flaky and flavorful pie crust that is also simple to roll out. Each student will make a 6-inch Rhubarb-Strawberry Pie or Brandied Apple Pie that you will bake and take home. We’ll also taste Marionberry Pie, and Chef Laurie will demonstrate galettes, hand pies and turnovers. We’ll have time to discuss fruit varieties and troubleshoot your pie problems. For every season, pie is the answer. Vegetarian with dairy; no eggs.
Chronic inflammation is associated with many health conditions and can leave you feeling tired, congested and foggy. In this class, you’ll be greeted with a warming cup of Golden Tea as Kory, a registered dietitian, demonstrates recipes and discusses foods to help quench inflammation and restore your vitality and health. In addition to valuable information and time for discussion, you’ll enjoy samples of Indian Spiced Lentil Soup with Wild Rice; Shredded Kale and Beet Salad with Hazelnuts; and Date Pistachio Bites. Vegetarian; no dairy, eggs or gluten.
The thyroid is accountable to every cell in your body and governs metabolism. Discover which foods will benefit the thyroid gland and how to alter the foods that hinder it. Nutritionist Ami Karnosh will share useful nutrition information with you as she demonstrates a variety of thyroid-boosting recipes including a delicious mug of Hot “Macalate”; Warming Carrot and Leek Soup with Sea Vegetables; Brazil Nut Pâté; and a dessert of French Cherry Clafoutis. Vegetarian with eggs; no dairy or gluten.
Join in for this fast-paced, fun class as we prepare Jiaozi (Chinese Dumplings). We’ll make three festively colored dumpling wrappers from scratch: Jade Green, Imperial Yellow and Happy Red. Then we’ll prepare light and tasty vegetarian fillings using ingredients such as edamame, mushrooms, tofu, vegetables and herbs and season them with brown miso, five spices, toasted buckwheat flour and more. Christina will show you easy techniques to wrap and cook the dumplings, then we will enjoy our Jiaozi with Soy Vinegar Dipping Sauce with optional herbs and chilies. Vegetarian; no dairy or eggs.
For ages 4 to 6, accompanied by one adult guest. One of the best things about fresh fruits and vegetables is the kaleidoscope of colors you can present in beautiful and creative ways. Another, of course, is the good nutrition. We’ll combine both as kids work hands-on making Colorful Edible Art; Pasta Primavera with Spring Vegetables; and Mini Carrot Cakes. Plus, we’ll play a fun produce guessing game. Vegetarian with dairy and eggs. Class price includes one child and one adult guest.
For ages 10 to 12, accompanied by one adult guest. Jump into spring by preparing an easy but impressive family meal celebrating seasonal ingredients! Work in small groups to create beautiful Savory Spring Tarts; and Salad with Buttermilk Ranch Dressing. We will top off our lovely meal with a delicious Sweet Strawberry Rhubarb Slump. Vegetarian with dairy and eggs. Class price includes one child and one adult guest.
For centuries, fermentation has been used around the world as a health-promoting method for preserving foods. Today, fermented and cultured foods are recognized as enzyme-rich, probiotic super-foods that can aid digestion and detoxification, boost immunity, curb cravings and enhance the nutritional profile of dishes. Join Birgitte as she guides you through the process of making Kombucha; Traditional Beet Kvass; Cultured Salsa and Fruit Sauce; and Sourdough Pancakes. You’ll also leave with your own homemade Sauerkraut. Vegetarian with optional dairy (whey); no eggs or gluten.
Travel to Paris for the evening and learn to make the elusive French Macaron. Chef Laurie will walk you through each step, sharing the secrets of making perfectly adorable macarons with crisp shells, tender interiors and flavorful fillings. To start, you’ll learn the traditional macronage technique to create the macaron meringue. Then Laurie will demonstrate how to make buttercream fillings and ganache, how to infuse flavors and how to handle these beauties. You will leave class with Vanilla Bean Macarons, Chocolate Macarons, Raspberry Macarons and Coffee Macarons. C’est si bon! Vegetarian with dairy and eggs.
It’s easy to know you should eat more greens, but more challenging to know how to add them to your menu in an enticing way. Chef Rachel will ensure that you will understand leafy green vegetables. You’ll get up close to taste test the variety of greens available and learn tips for successfully utilizing them in your everyday dishes and for overcoming bitterness. Rachel will cook up some perfect examples, such as Irresistible Greens Pesto with Traditional Farinata Flatbread; Chickpeas in Lemon Coconut Sauce with Spinach, served with Green Rice; and Lentils with Swiss Chard and Pickled Chard Stems. Vegetarian with dairy; no eggs or gluten.
For ages 4 to 6, accompanied by one adult guest. Help us bring back the sun and warm up your belly after a long gray winter! We will knead, shape and bake a delicious bread shaped like the sun and sure to brighten the kitchen. While the bread is baking, we will make a simple Strawberry Rhubarb compote and some Spiced Butters to spread on top of our warm Sunbread. Everyone will get to take home some dough so that your house can be sunny, too! Vegetarian with dairy and eggs. Class price includes one child and one adult guest.
Join chef, dairymaid and cheese maker Jackie Freeman for a fast-paced evening of hands-on cheese making. In a small group setting, we’ll work together to create Buttermilk Cheese, Queso Blanco, Ricotta and Fresh Mozzarella. Jackie will discuss the basic principles of cheese making, including equipment use and care, ingredients and supplies. We will taste our work in class and discuss more recipes to try at home. Vegetarian with dairy; no eggs or gluten.
One of the hardest skills to master in cooking is the ability to truly taste food, to know what is missing or out of balance and how to adjust it. In this hands-on class, Becky will guide you through the process chefs use to arrive at a completed dish. Taste the food at each step and learn how to balance acidity, sweetness, salt, spice and bitter notes. You’ll prepare Guacamole with Tortilla Chips; North African Carrot Salad; Warm Radicchio Salad with Salsa Verde, White Beans and Smoked Sea Salt; and Sweet Potato Soup with Chile and Lemongrass. Vegetarian; no dairy or eggs.
For ages 2 to 3, accompanied by one adult guest. There’s always something to celebrate — birthdays, special days or just the joy of being a pre-schooler! Join in for a pastry-making party. We’ll work together to prepare the cake batter and then each child will decorate their own sure-to-be-adorable mini-cake. Vegetarian with dairy and eggs. Class price includes one child and one adult helper.
A plant-based lunch is a nutritious and satisfying way to maintain energy throughout the day — even if you aren’t vegan. Shauna will show you easy make-ahead lunch solutions to help get you through the work week. She’ll also discuss plant-based nutrition and answer questions regarding meal planning. Sample delicious recipes like Napa Cabbage Salad with Spicy Sesame Orange Tofu; Southwest Orzo Salad with Cilantro Pesto; Spicy Tempeh Salad; Lemon Herb White Bean Salad with Asparagus and Barley; and a sweet little treat —Chocolate Bark. Vegetarian; no eggs or dairy.
Spring is a time of awakening, when the vegetable kingdom surprises us with leaves, shoots and tender baby roots. In this hands-on class, we’ll explore the unique flavors and textures of the season’s offerings, with tips and tricks for making the most of their freshness and delicacy. We’ll prepare Asparagus with Mustard Dill Sauce; Pea and Radish Salad; Roasted Potato Salad; Fennel and Arugula Pesto; and Perfectly Braised Vegetables. Vegetarian; no eggs or dairy.
For ages 7 to 9, accompanied by one adult guest. Get ready for family breakfast on the weekends with three great recipes. We’ll measure, mix and flip our way to a delicious meal as we work in small groups to make German Pancakes with Lemon and Powdered Sugar; Classic Buttermilk Pancakes with a Fruity Topping Bar; and a warm Zucchini Frittata. It will be so much fun, you’ll want breakfast for dinner, too! Vegetarian with dairy and eggs. Class price includes one child and one adult guest.
For ages 10 to 12; kids only. Our delicious investigation of baking science continues with a new round of recipes. We'll learn about egg whites by whipping up an ethereal chocolate version of the soft meringue dessert known as Dacquoise, then pick up some techniques and tips for working with chocolate as we make a Ganache Filling to go with it. Next, we'll explore the ratios hiding in some of our favorite recipes and turn to Brownies to answer the age-old question of which tastes better: the cakey or the fudgy ones? Vegetarian with dairy and eggs.
In this lively workshop, Iole will show you how to create fresh pasta, a staple of Italian home-cooked meals. With a batch of pasta dough, expert guidance and a little practice, you’ll become skilled at making and filling Cheese Ravioli to serve with Brown Butter Sage Sauce; and Tortellini with Fresh Tomato Sauce. Iole will also demonstrate how to make other shapes such as Farfalle (bow ties) with Spicy Tomato Sauce, and flat noodles such as tagliolini, fettuccine and pappardelle. Vegetarian with dairy and eggs.
Whether it's a meringue, a pâte à bombe (egg yolks and sugar) or whipped whole eggs, desserts and cakes depend on the structure of egg foams to provide strength and substance. You’ll fold in lots of information as Chef Laurie demonstrates the many egg foams, including common meringue, Italian meringue and pâte á bombe. You'll also learn a bit of science while Chef Laurie creates a Cheese Soufflé with Beecher’s Flagship Cheddar; Ruby Port Sabayon (Zabaglione) with Fresh Raspberries; Pavlova with Vanilla-roasted Strawberries; Classic Genoise (sponge cake); and Bittersweet Chocolate Mousse. Vegetarian with dairy and eggs.
Join Birgitte to explore some of the abundant vegetable protein sources and learn how to transform them into delicious dishes. In addition to getting practical tips for improving nutrient absorption and digestibility, you’ll work hands-on preparing some quick and easy recipes for weekly use. We will cook up Tempeh Tacos with Spicy Tofu Sauce; Middle Eastern Falafels with Tahini Sauce; Lentil Stir-fry; revitalizing Energy Shake; and Tofu Chocolate Mousse. Vegetarian; no dairy, eggs or gluten.
As the Pacific NW blooms with new growth, our plates become more vibrant and our palates get to indulge in the flavors of the season. Danielle will show you how to take advantage of spring’s offerings of fresh herbs and seasonal vegetables as she prepares Curried Carrot and Red Lentil Soup with Shaved Coconut Slivers; Orange Braised Shiitake and Broccolini Salad; Spinach and Spring Onion Soup with Roasted Thyme Red Potato Chips; and Triple Radish and Black Rice Salad with Avocado Chive Dressing. Vegetarian; no dairy, eggs or gluten.
For ages 4 to 6, accompanied by one adult guest. Kids will practice measuring and mixing to help prepare a basic cupcake batter. While one batch of cupcakes is baking, they’ll get right to decorating another batch. Choose from a variety of toppings to make all sorts of cupcake creations — puppies, flowers, owls and lambs. So much cute, you can hardly stand it! Vegetarian with dairy and eggs. Class price includes one child and one adult guest.
Maki sushi is “rolled sushi” with narrow strips of different ingredients layered on a bed of vinegared rice and spread on a sheet of toasted nori (seaweed). Come learn the most effective technique for successful sushi and practice with expert help. A wide variety of colorful, refreshing ingredients are used to make sushi rolls, from avocado to spinach to tofu, and you can get creative at home with other ingredients. Seppo will show you how to make perfect sushi rice, prepare beautiful rolls and serve your creations with elegance. Vegetarian; no dairy or eggs.
Do you look forward to tamales from the farmers market or food truck but wish you knew how to make them at home? Learn how to prepare them yourself in this informative hands-on class. Devra will teach you an easy method for this festive, versatile dish, along with a repertoire of homemade salsas to liven up your meal. We’ll make tamales with two different fillings — Black Beans or Roasted Vegetable — and we’ll top them with Pico de Gallo, Roasted Tomato Salsa, Peach Salsa and Roasted Serrano Hot Sauce. Vegetarian; no dairy or eggs.
Age 13 and up; teens only. Become the baking expert at your house! Learn the secrets to making tender and flaky scones and biscuits, fabulous muffins and fruit Danishes using puff pastry. You’ll learn about flours, mixing techniques, how to handle puff pastry and how to get the perfect bake. Work with your teammates to create Sweet Cream Scones; Buttermilk Biscuits; Morning Glory Muffins; and Seasonal Fruit Danish. You’ll leave class with your just-baked breakfast treats and lots of information to create them at home. Vegetarian with dairy and eggs.
For ages 7 to 9; kids only. Homemade dips with crackers, chips, veggies and fruit are a delicious, easy way to make an exciting snack or meal. We’ll have fun rolling out some tasty Homemade Crackers, fun to personalize with your own seasonings. On to the dips, as we make a Mexican Layered Dip with Beans and Fresh Guacamole; a Classic Dill Dip perfect for dipping our crackers into; and a Creamy Cheese Fondue for bread dipping. We’ll finish our “Big Dipper” day with a Sweet Apple Dip that’s sure to please! Vegetarian with dairy; no eggs.
Chef Darin will shine a light on some non-traditional savory ingredients to explore exciting combinations for delectable desserts. Create savory desserts with refined flavors and perfectly balanced acidity and sweetness. You’ll help prepare Thai Basil and Lemongrass Crème Brûlée; Grilled Poundcake with Port Reduction, Poached Rhubarb and Sweet Crème Fraiche; and Lemon Curd Cake with Rosemary Ice Cream and Berries. Vegetarian with dairy and eggs.
For ages 2 to 3, accompanied by one adult guest. The beloved “Very Hungry Caterpillar” book will be our launch point for this class sure to delight. Children will practice their cutting, chopping and chomping skills as they create an artistic Very Hungry Caterpillar tableau with food. They’ll have fun rolling out dough to make Butterfly and Flower Cookies. Finally they’ll roll a yummy “Caterpillar in a Cocoon.” Vegetarian with dairy and eggs. Class price includes one child and one adult helper.
Sureyya will take us on a virtual journey to coastal Turkey, sharing stories along the way. Peek into small kitchens and village cafes to find easy traditional recipes that speak of Turkish tradition and history, but are practical for today. She’ll prepare one of her hometown specialties, Portakalli Salata (a salad of Lentils, Arugula, Olives and Oranges) along with Firinda Mücver (Baked Zucchini and Potato Fritters with Mint and Garlic Sauce); Basmati Pilaf with Artichokes, Peas, Carrot and Fresh Dill; and Hungarian Stuffed Pears with Ginger, Walnuts and Chocolate. Vegetarian with dairy and eggs.
In India, many families enjoy a uniquely simple but satisfying leisurely lunch on Sundays — the only day of the week when schools are closed. Archana will share some of the recipes typical for this anticipated meal in her childhood home, including Aloo Parantha (Savory Griddle Bread Stuffed with Potatoes and Peas) accompanied by Smoky Chana Daal (Yellow Split Peas) and a side of roasted cumin-flavored Raita (Yogurt Dip). The sweet ending to this decadent meal was usually Kheer (Creamy Rice Pudding) followed by a reviving cup of Chai Tea. Vegetarian with dairy; no eggs.