Food & Beverage   

This course will cover the planning considerations and operational process for starting and running a mobile food business. The course will cover financial planning, operational and logistical processes as well as administrative requirements for starting and operating a mobile food business. 

We will conduct a detailed financial analysis of what it takes to start and operate a food business and examine how to start, grow and develop a food business.

The class will be based on the instructor's personal journey running a local mobile food business and include lessons learned from his own experiences and observed from watching other peer businesses. 

All participants will also share a Santa Maria Style BBQ Sandwich dinner plate cooked on site by Pedro's Santa Maria Style BBQ. 

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.

You’ll receive a shopping and equipment list 5 days before class, a prep packet with recipes and Zoom link 2 days before class, and a full video replay after class.

One registration covers up to two people cooking together in the same kitchen.

A hard‑cider‑making class that feels as comfortable as your own kitchen: In this two‑day, hands‑on workshop, you’ll move step‑by‑step through the full cider‑making journey—from fermentation basics to separating, filtering, back‑flavoring, and carbonation. Each participant receives the materials needed to produce three liters of cider crafted to their own taste.

Whether you’re curious about the process or ready to begin a new hobby, you’ll leave with practical skills, flavorful results, and the confidence to talk cider like a seasoned enthusiast.

Students will bring home a bottle of their own cider blend.

Bake along with Chef Michele as you 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 step by step so you can follow with confidence and avoid common mistakes.

You’ll receive a shopping and equipment list 5 days before class, a prep packet with recipes and Zoom link 2 days before class, and a full video replay after class.

One registration covers up to two people cooking together in the same kitchen.
 

In this one day workshop Coral will teach you how to make your own mushroom log using fresh cut logs and mushroom spawn plugs. You will be able to take home and keep your log once inoculated and grow your own edible mushrooms at home.

This course will teach you how to build and inoculate your homemade mushroom logs. Learn how to develop your own series of mushroom logs for year round culinary mushrooms.

The instructor will supply Alder and some Douglas Fir.  If your plugs thrive in another species, please feel free to bring in your own log:

• Lion's Mane, Shitake and Oyster can grow on Maple.
• Shitake and Lions Mane can grow on Douglas Fir.
• Shitake and Oyster can grow on Alder.
• Oyster, Lion's Mane and Shitake can grow on Apple and most Fruit Tree Wood.

If you have a cordless drill, please bring it to class along with a 3/8" drill bit.

Students are responsible to supply their own spore plugs, and can be purchased at the Olympia Farmer's Market or online at North Spore.

 

Flaky or cardboard… what’s going on with pie crust? It’s not luck. Bake along with Chef Michele 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 Chef Michele’s personal favorite, cheesecake so you can expand your holiday baking lineup.

You’ll receive a shopping and equipment list 5 days before class, a prep packet with recipes and Zoom link 2 days before class, and a full video replay after class.

One registration covers up to two people cooking together in the same kitchen.

Bake along with Chef Michele in this live online class and learn how to make 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.

You’ll receive a shopping and equipment list 5 days before class, a prep packet with recipes and Zoom link 2 days before class, and a full video replay after class.

One registration covers up to two people cooking together in the same kitchen.

Explore the magical kingdom of fungi!

Join us and acquire a basic understanding of fungi ecosystems. This class is for outdoors lovers, scientists, naturalists, herbalists, foragers, and chefs.

Day 1 =  Dive Into the Science - What are fungi
Day 2 =  Wild Mushrooms -  Foraging & Mushroom Identification
Day 3 =  EthnoMycology -  Mushroom Cultivation, Current and Historic Uses of Fungi

After the first three classes are completed Aaron will guide a foray into the forest to get your feet on the ground and your hands on the mushrooms!

The class will consist of three in-classroom sessions on Wednesdays, then a final Saturday hike. The mushroom foray will be located at a park in South Kitsap on the scheduled Saturday.  Address will be sent to class participants.