Techniques

Focus in on culinary skill development with classes for beginners and advanced cooks alike.

Instructor: Seppo Farrey

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 knife techniques. You’ll sharpen your skills while preparing ingredients for Lemon Cilantro Chicken Soup and Lemon Cilantro Vegetable Soup, which Seppo will demonstrate in class. Vegetarian with optional poultry; no dairy or eggs. Adults only.

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Instructor: Laurie Pfalzer

Hands-On, Vegetarian

Pastry Chef Laurie will empower you to make a tender, flaky and flavorful butter pie crust with a little knowledge, a few handling instructions and quality ingredients. Taste pie in class as we discuss blind baking, flour types and brands, and fruit varieties; and troubleshoot common pie problems. Each student will make a 6-inch Ginger-Caramel Apple Pie or Plum Pie with Cardamom Streusel to bake and take home. Laurie will also demonstrate galettes and lattice crusts. For every season, pie is the answer! Vegetarian with dairy; no eggs.

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Instructor: Erin Coopey

Gluten-Free, Hands-On

Cast iron cookware has been a mainstay in kitchens for hundreds of years and for good reason! After mastering a few simple tricks for using and maintaining cast iron, you’ll be set for a lifetime of incredible meals. We'll explore cast iron’s versatility for baking to braising as we make Marinated Artichoke Hearts with Olives and Feta; Butterflied Roast Chicken; Cider-braised Kale; and Autumn Apple Crisp with Honey and Thyme. With meat, poultry, dairy and eggs; no gluten.

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Instructor: Darin Gagner

Demo, Featured

‘Tis the season to roast! Prepare for the feasting time of year with Darin’s extensive tips for successful roasting. Turn on the oven and warm up with these hearty holiday-ready recipes: Porcini and Pepper-rubbed Sirloin Roast with Horseradish Sauce Verte; Dry-brined Whole Chicken with Warm White Bean and Chicory Salad; and Blackened Broccolini with Brown Butter Breadcrumbs, Garlic and Parmesan. With meat, dairy and eggs.

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Instructor: Sarah Cassidy

Demo

Building from the ground up is how we approach life – so why not apply the wisdom to your garden? We’ll begin with the ground as we discuss soil-building, then we’ll move to the superterranean world of pests and diseases. Come learn the art of soil-building for healthy and abundant food crops with an insider’s scoop on fall soil preparation for growing plentiful food next spring. We will explore low- and no-cost soil-building practices, learn to get our weeds to work for us, and find out what we can still plant in our fall gardens for spring harvest! A light snack will be provided.

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Instructor: Marie Donadio

Gluten-Free, Hands-On

Planning weeknight meals that are homemade and wholesome is a constant challenge. But with your oven and some planning, you can put together a healthy dinner in about an hour! Marie will share tips and ideas for making weeknight dinners a little heathier and a little easier as you prepare Italian-style Chicken Sausages with Peppers, Onions and Potatoes; Cod Fillets en Papillote with Sweet Potatoes and Julienned Vegetables; Beef and Lamb Koftas with Roasted Mediterranean Vegetables; and Ginger-glazed Salmon with Carrots and Winter Squash. With meat, poultry, seafood and optional dairy; no eggs or gluten.

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Instructor: Jackie Freeman

Gluten-Free, Hands-On, Vegetarian

Chef, dairymaid and cheese maker Jackie Freeman will be your guide for a fast-paced cheese making workshop. In a small group setting, we’ll work together to create Buttermilk Cheese, Paneer, Ricotta and Fresh Mozzarella. Jackie will discuss the basic principles of cheese making, including equipment use and care, ingredients and supplies. We will taste the results in class and discuss more recipes to try at home. Vegetarian with dairy; no eggs or gluten.

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Instructor: Erin Coopey

Gluten-Free, Hands-On

As the weather turns colder, nothing warms you up like a hearty bowl of chili. But, if you only think of chili as ground beef and beans, then you are missing out. Expand your repertoire with a Chili Cook-Off! You’ll learn to make a variety of chilies from contemporary to classic, including White Bean Chili with Chicken; Texas Red (the classic no-bean, beef chili); and Chile Verde (flavorful green chili with pork). Then clean your bowl with some Skillet Corn Bread to boot! With meat, poultry, dairy and eggs; no gluten.

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Instructor: Birgitte Antonsen

Gluten-Free, Hands-On, Vegetarian

Birgitte offers grain-free alternatives for those looking to move away from standard baked goods and treats. Learn how to include alternative grain-free flours and healthy fats, and make substitutions to add variety to your baking. We’ll prepare some nutrient-rich whole food treats including Chocolate Cookies; Sweet Potato Cream Custard; Coconut Cream Bars; and Roulade with Berry Cream Filling. Vegetarian with eggs; no dairy or gluten.

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Instructor: Rachel Duboff

Demo

The pressure cooker is a transformative tool, saving time and money in countless ways and allowing us to cook up satisfying weeknight meals in a jiffy. Rachel will prepare some great one-pot meals as we cover the basics of stovetop and electric pressure cookers. She’ll make an adaptable Chicken, Rice and Bean Burrito Bowl; Thai Chicken Curry with Winter Squash and Eggplant; and Pasta with Broccoli and Sausage. After you learn the tricks, chances are you’ll be pressure cooking all winter long! With meat, poultry, seafood and dairy; no eggs.

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Instructor: Darin Gagner

Hands-On

Get your plating skills ready for sharing with Chef Darin’s guidance. Whether you are serving a meal – or sharing a post – he’ll teach you how to create a plated menu that’s as beautiful as it is delicious by utilizing angles, lighting and other tricks to make your dishes shine. We’ll practice with Roasted Parsnip Salad with Radicchio; Goat Cheese with Vinegar Caramel; Garlic Poached Potatoes with Caramelized Onions, Tarragon Crème Fraîche and Mustard Seeds; and Cider-brined Pork Loin Roast with Sour Plum Glaze and Fennel and Mint Slaw. With meat, dairy and eggs.

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Instructor: Lesa Sullivan

Hands-On, Vegetarian

Warm up to the season with these nourishing vegan fall dishes, each with an intriguing blend of flavors from fresh and dried herbs, spices and seasonal ingredients. In this hands-on class, you will enjoy these new favorites: Creamy Yam and Carrot Soup with Almonds and Cardamom; Roasted Mushroom Purée with Smoky Sunchoke Chips; Barley and Beet Salad with Dill and Potatoes; and Seasonal Fruit and Arugula Salad with Red Onion Poppy Seed Dressing. Vegetarian; no dairy or eggs.

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Instructor: Jennifer Reyes

Hands-On

Time-tested classic sauces serve as stepping stones to preparing complex and exciting dishes. Learn how to construct and use basic sauces, emulsify sauces and fix “broken” sauces; plus discuss ways to play with flavor. To test our new skills, we will prepare Wild Mushroom Sauce over Linguini; Classic “No Fail” Hollandaise served over Perfectly Steamed Fall Vegetables; Lemony Buerre Blanc served with Seared White Fish; and Salted Caramel Sauce and Dark Chocolate Sauce over Vanilla Ice Cream. With seafood, dairy and eggs.

Location, Dates, and Times

Instructor: Seppo Farrey

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 knife techniques. You’ll sharpen your skills while preparing ingredients for Lemon Cilantro Chicken Soup and Lemon Cilantro Vegetable Soup. Vegetarian with optional poultry; no dairy or eggs. Adults only. (Want to take it earlier? Space is still available in our September sessions at Columbia City, Redmond and Greenlake Village. Looks for Knife Skills SUMMER class.)

Location, Dates, and Times
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