Culinary Arts   

Learn how to make classic French macarons from scratch. You'll master the techniques behind these delicate cookies, from smooth batter to perfect shells with crisp edges and soft, chewy centers. In class, you'll make vanilla macarons filled with a strawberry chocolate ganache. Along the way, you'll learn how to adjust flavors and create variations like peppermint white chocolate and fruit-infused ganache so you can customize your macarons for any season. This class breaks the process down to step by step so you can follow with confidence and avoid common mistakes.

Students will receive a class prep packet, recipes, and a video record of the class. Course price includes two people attending from one kitchen; only one person is required to register and pay for the course. Only the registered student will receive course link and associated video recordings.

Learn how to make soft, pillowy gnocchi from scratch in this hands-on online class. You'll mix, shape, and cook gnocchi using a simple, approachable method that gives you consistent results every time. We'll pair it with a rich brown butter sage sauce and caramelized butternut squash. The dish is warm, nutty, and balanced with just the right brightness. You'll leave with the confidence to make gnocchi from scratch, handle dough without overthinking it, and build a complete, restaurant-style dish at home.

Students will receive a class prep packet, recipes, and a video record of the class. Course price includes two people attending from one kitchen; only one person is required to register and pay for the course. Only the registered student will receive course link and associated video recordings.

Join us live online for a hands-on holiday bread baking class. You'll learn three versatile breads perfect for the holiday season while building confidence with both yeast and quick bread techniques. You’ll make a soft, buttery garlic and herb Parker House–style pull-apart loaf using a yeast-based dough, perfect for sharing at holiday dinners. You’ll also bake a gingerbread streusel coffee cake, a quick bread that’s ideal for breakfast or hosting guests and freezes beautifully.

In addition, you’ll prepare cheddar chive buttermilk biscuits to freeze and bake later, giving you a ready-to-go option for fresh biscuits without the day-of effort. This class focuses on approachable techniques so you can understand the difference between yeast and quick breads and feel confident making both at home.You’ll leave with go-to recipes and practical skills you can use all season long.

Students will receive a class prep packet, recipes, and a video record of the class. Course price includes two people attending from one kitchen; only one person is required to register and pay for the course. Only the registered student will receive course link and associated video recordings.

Flaky or cardboard... what's going on with pie crust? It's not luck. Join us in this live online class and learn the science and technique behind creating tender, foolproof pie crusts you can rely on every time. You'll make and bake a salted caramel apple pie with a classic lattice top right from your own kitchen. Along the way, you'll build confidence working with dough, learn how to avoid common mistakes, and understand what actually makes a crust tender and flaky. You'll also get recipes for chocolate cream pie, pumpkin pie, and cheesecake so you can expand your holiday baking lineup.

Students will receive a class prep packet, recipes, and a video record of the class. Course price includes two people attending from one kitchen; only one person is required to register and pay for the course. Only the registered student will receive course link and associated video recordings.

In this online class, design a productive fall garden bed for cool season cooking. You'll learn what to plant and when, using three themed garden plans that make it easy to grow what you cook. We'll cover timing, frost protection, and how to rotate crops for better results. You'll focus on fall-friendly vegetables that grow well in Seattle's cooler weather and lower light.

The Soup Garden features kale, leeks, carrots, celery, and parsley. The Roasting Garden includes beets, garlic, Brussels sprouts, and shallots. The Stir-Fry Garden highlights Bok choy, scallions, Swiss chard, and mustard greens. You'll also get simple recipes that match each theme, so you can plan meals around what's in your garden. Whether you're new to gardening or want to extend your harvest, this class connects planting with practical cooking. With planning worksheets, growing guides, and planting timelines provided, this class will have you hitting the ground running this Fall. No experience needed - just an interest in food and a plan to grow it.