Evening Classes

I cook with the finest & freshest seasonal ingredients ( organic when at all possible), and my class will empower you to do the same, with unique, delicious recipes that are easily replicated in your own home kitchen. Learn the techniques to merge fresh local ingredients into, mouth-watering, unique dishes your friends and family will enjoy.

I’ve had many parents asking if their children can attend the classes. My policy is they must be 13 years of age with a desire for the culinary arts. They must accompany a parent at the age of 13 -15 years old. A 16-year-old can attend unchaperoned.









NEW CUSTOMERS receive a 20% discount when they purchase two tickets for any class for the month of November.

Class Name


Thursday, November 17th, 6:30 – 8:30 pm, Thai Green Curry, $90, Learn to make this brilliant green curry spiked with fresh green chilies, cilantro stems, lime leaves, and Thai basil for its vibrant green color, we’ll add eggplant, mushrooms, peppers, and chicken to accompany this fragrant dish with Thai rice. 

Monday, November 28th, 6:30 – 8:30 pm, Choux au Craquelin Culinary Class, $90, Learn to make the French Choux that has a distinctive crackled top. Unique show-stopping dessert for the holidays. We will fill them with Diplomate cream for a decadent Choux au Craquelin.

SOLD OUT, Wednesday, November 30th, 6:30 – 8:30 pm, Christmas Tamales Culinary Class, $90, Mexican tamales are traditionally made around the holidays. We will make them as a Christmas delight, filled with green and red chilies and a creamy jack cheese, topped with a Chipotle sauce made from chipotle peppers in adobo combined with Mexican spices, Crema Mexicana, and a bit of lime juice for a deliciously creamy sauce.


Sold Out, Monday, December 12th, 6:30 – 8:30 pm, Chocolate and Cheese Fondue Culinary Class, $90, Christmas is just around the corner and you’ll need this class to make a spectacular holiday event. We’ll make the traditional Swiss cheese fondue with chunky homemade sourdough bread and a Sicilian Chocolate Fondue made with dark chocolate and a Fiori di Sicilia flavoring for the taste of Italy. Served with orange slices, amaretti cookies, and a nut and fruit whole grain bread.

Sold Out, Wednesday, December 14th, 6:30 – 8:30 pm, French Sauces Classic Variations Culinary Class, $90, Elemental French sauces are the foundation of good cooking. We will play on them with classic variations like the classic Espanole into the Madeira Sauce with mashed potatoes, Veloute’s into the Hungarian sauce with spaetzle, and the classic Hollandaise into the Bernaise Sauce served with roasted Brussel sprouts.

Friday, December 16th, 6:30 – 8:30 pm, Snowman Choux Pastry Culinary Class, $90, Festive choux pastry formed into small snowmen and filled with creamy diplomate, decorated with colorful piping. They will be a delight at the dessert table, bringing joy to everyone young and old.


Tuesday, January 3rd, 6:30 pm – 8:30 pm, Sourdough Knowhow, $95, Sourdough is a perfect gift that bacteria give, known as lactobacillus the wonder bug. You’ll learn the benefits and know-how of sourdough and bring some home, tasting the freshly baked bread while learning to make it. We’ll also make crispy Belgium sourdough waffles topped with a crispy sausage and maple syrup. You’ll learn how to form and bake this no-knead artisan boule and add this beneficial bacteria to many of your own recipes.

Thursday, January 5th, 6:30 pm – 8:30 pm, Spanish Paella, $95, Let’s make this quintessential Spanish dish together, fresh mussels and clams with chorizo and chicken baked in rice with smoky saffron, served with a rich aioli and a loaf of crusty sourdough bread. Spanish made into an NW favorite at your family table.

Monday, January 9th, 6:30 pm – 8:30 pm, Lemon Dill Pasta with a Smoked Salmon Sauce, $95, Nothing says the Northwest like smoked salmon, done right with this homemade pasta with a squeeze of lemon and a pinch of dill, topped with a creamy bechamel garlic sauce with that smoky salmon. Served with a crusty sourdough loaf and a fresh green salad.

 Wednesday, January 11th, 6:30 pm – 8:30 pm, Indian Butter Chicken and Naan, $95, This recipe for Dehli Butter Chicken epitomizes an Indian meal.  With its spice flavors roasted and combined with a rich tomato sauce and of course butter. Not only will you learn this authentic dish, but the ever-popular Naan we’ll make to accompany our meal. After traveling to the exotic country of India I’m giving you this secret dish that has been given to me by an Indian and I’m sharing this with you!

Tuesday, January 17th, 6:30 pm – 8:30 pm, Chinese Hot and Sour Soup with Egg Fu Young, $95, One of my favorite soups in China Town, Hot and Sour hits the spot every time. Learn to make this soup with authentic ingredients and this wonderful addition of Egg Fu Young, a crispy Chinese omelet with shrimp and fragrant seasonings, and an oyster sauce gravy. History says this dish played a big role in restaurants the Chinese Immigrants opened in America during the Gold Rush.

Thursday, January 19th, 6:30 pm – 8:30 pm, French Beignet Culinary Class, $95, Donuts, nothing is more comforting and delicious than these pillows of sweet traditional dough called the French Beignet with a dusting of powdered sugar, I’ll serve them with a Cafe de Mode drink for a true experience. 

Monday, January 23rd, 6:30 – 8:30 pm, Cordon Blue with a Gorgonzola sauce, $95, The French know their sauces and they certainly know how to please the palate of a Westerner. This classic dish is elegant and delicious. I’ll show you how to pound and roll this Cordon Blue beautifully formed and topped with an extraordinary sauce of gorgonzola.  

Wednesday, January 25th, 6:30 – 8:30 pm, Spanish Tapas Party, $95,  In Spain, the late-night dinners are bar snacks like crisp potatoes blanketed in Romesco sauce, and the ever-popular Albondigas, Spain’s impossibly moist and flavorful meatballs in a rich sauce, and a cherry gazpacho. You’ll enjoy making these unique dishes that make weekend parties extra special!

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