Techniques

Focus in on culinary skill development with classes for beginners and advanced cooks alike. Add a new skill to your toolbox and bring creativity to your kitchen with inspiring classes.

Instructor: Marianna Stepniewski

Adults, Hands-On, Vegetarian

If you’ve ever wanted to make brick-oven style pizza in your home oven, then this is the class to take. Marianna will show you how to use baking stones and cast iron to get phenomenal results as you learn the techniques behind basic yeast pizza and bread dough and how to roll out and top your creations. You’ll help make Classic Margherita Pizza with Basil, Mozzarella and Olive Oil; Pizza Bianca with Ricotta, Mozzarella and Garlic; Mushroom and Olive Pizza with Pecorino and Truffle Salt; and Romaine Salad with Cabbage, Radishes and Parmesan Dressing. Vegetarian with dairy and eggs.

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Instructor: Birgitte Antonsen

Adults, Gluten-Free, Hands-On, Vegetarian

Cultured and fermented foods have been prepared around the world for centuries. These enzyme-rich probiotic superfoods support a healthy GI tract, boost immunity and curb cravings. Birgitte will guide you through the fermentation process as you prepare fizzy Ginger Soda; Beet Kvass; Kimchi (Korean Sauerkraut); and cultured condiments for summer grilling. Vegetarian; no dairy, eggs or gluten.

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Instructor: Seppo Farrey

Adults, Hands-On

Practice knife-handling and learn how to cut safely and efficiently in this skill-building workshop with Chef Seppo. For the most useful practice, bring your own familiar chef knife (or use ours if you don’t have one). He’ll review knife selection, introduce honing and sharpening and teach you several different chef knife techniques. You’ll sharpen your skills while preparing ingredients for Vegetarian or Chicken Tortilla Soup with Avocado. With optional poultry; no dairy or eggs. Adults only.

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Instructor: Rachel Duboff

Adults, Gluten-Free, Hands-On

Set aside the typical side salad and make room to present beautiful salads designed to be the centerpiece of your table. Try a great twist on a classic with Smoked Salmon Cobb Salad with Creamy Basil Dressing; followed by Antipasto Chopped Salad; Lentil Beet Salad with Feta Cheese; and Grilled Vegetable Quinoa Salad with Sesame Ginger Dressing. By the time we’re done, you’ll want to give salads a place of honor at your table every night this summer! With seafood, eggs, optional meat and dairy; no gluten.

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Instructor: Laurie Pfalzer

Adults, Hands-On, Vegetarian

Delight in Washington's illustrious apple crop and learn to make apple desserts for every occasion. Pastry Chef Laurie Pfalzer will guide you through both common and heirloom apple varieties, discussing their flavors — tart, tart-sweet and sweet— and their best uses. She’ll demonstrate Caramel Apple Gelato and Poached Apples in warm Consommé, then we’ll work hands-on to prepare Traditional English Mince Pies and French Apple Cake. Vegetarian with dairy and eggs.

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Instructor: MJ Conboy

Adults, Demo, Gluten-Free, Vegetarian

Inspired by her time living in Atlanta, Georgia, MJ has developed a menu of nutrient-packed, plant-based dishes using the iconic flavors and ingredients of Southern comfort food. Enjoy her PNW twist on Southern summer favorites as she shares her best tips for plant-forward thinking and eating: Collard Wraps with Black-Eyed Pea Hummus, Arugula, Sweet Potatoes and Cherry Tomatoes; Waldorf Unchicken Salad (for those who have wondered what to do with tempeh); No-Bake Lemon Squares; and a bonus recipe of Grilled Corn with Umeboshi Plum Paste. Vegetarian; no dairy, eggs or gluten.

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Instructor: Jennifer Reyes

Adults, Demo

With our fast-paced lives, we often need a little help getting dinner on the table. Chef Jen to the rescue! She’ll demo three dinners that come together in a snap, but taste like you’ve been in the kitchen for hours. You’ll be inspired to swap that take-out menu for your favorite pan to give these dishes a try at home: Classic Spaghetti Carbonara; Soy and Honey-glazed Salmon with Herbed Orzo; and Arroz con Pollo (Spanish Chicken and Rice). With meat, poultry, seafood, dairy and eggs.

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Instructor: Jennifer Reyes

Adults, Demo

Fall is just around the corner and there’s a little chill in the air. Let’s use the last of the summer produce and the first of the fall harvest to make some amazing soups to get everyone ready for sweater weather. These soups will carry you through the seasonal transition effortlessly: Creamy Corn and Crab Chowder; Butternut Squash and Apple Soup with Bacon Dust; and Roasted Carrot Soup with Carrot-Top Pesto and Crème Fraîche. With meat, seafood, dairy and eggs.

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Instructor: Devra Gartenstein

Adults, Gluten-Free, Hands-On, Vegetarian

The colors, shapes and textures of the amazing array of vegetables in season during the height of summer make attractive and flavorful shells and casings for satisfying main dishes and appetizers. In this hands-on class Devra, founder of Patty Pan Cooperative, will show you how to roll and stuff savory fillings into the best of summer’s offerings, making Stuffed Baby Peppers; Lentil Zucchini Boats; Korean Lettuce Wraps; and Pesto-stuffed Tomatoes. Vegetarian with optional dairy; no eggs or gluten.

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Meet Our Instructors

Our experienced chefs excel in knowledgeable, approachable and enthusiastic instruction.