Food & Beverage   

Filipino Lumpia is loved by all! This class shares the love and art of making traditional Lumpia, a Filipino staple, and loved food throughout the west coast. Lumpia is a popular Filipino dish, from a country of over 115 million. It can be likened to a spring roll or egg roll, with a vast variety of ways to prepare, with fillings as diverse as the Filipino people. This class will teach you how to prepare it at home for all to enjoy!

Explore the principles of permaculture and discover how to apply sustainable, regenerative design to a garden or other outdoor space. In this two-hour introductory class, participants will learn how to facilitate healthy, low-maintenance ecosystems that work in harmony with nature. Whether you have a small garden, a large yard, or a community space, this class will provide you with a solid starting point for making any green space more productive, resilient, and environmentally friendly.

No prior experience is required—anyone with an interest in gardening is welcome.

Suggested supplies: a notebook or paper, and a pencil with eraser.

This class is pooled with Edmonds College.

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. Class will take place at Sister's Cider House on Bainbridge Island.

Step inside the world of Washington's salmon hatcheries and discover how science, culture, and conservation come together to sustain this iconic species. During this immersive field experience, you will follow the salmon's journey from tiny fertilized eggs to ocean travelers and their astonishing return to freshwater to spawn. Learn how hatchery biologists and tribal partners manage each life stage through careful broodstock selection, spawning techniques, rearing practices, and strategies that protect genetic diversity. Whether you are curious about ecology, fisheries, or tribal stewardship, this visit offers a deeper understanding of the science and culture behind healthy salmon runs. 

Class comes to completion with a short hike through the forest adjacent to the hatchery which has been fertilized and fed by years of Salmon carcasses.

Located in North Kitsap. Address will be sent to class participants. Washington Educator STEM clock hours are available for this course. To request clock hours, please let the instructor know and email continuinged@olympic.com. 
 

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.

What are fungi? 
What kinds can you find around the Kitsap Peninsula? 
Which are edible and which are toxic?

Sable Burgess, President of the Kitsap Peninsula Mycological Society, will share an overview of the basics of fungi, tips to learn fungi identification, and key characteristics for popular wild edible mushrooms!  All in preparation for KPMS’s annual Wild Mushroom Show, which takes place November 1st this year! Attend this class to increase your fungi literacy and attend with some foundational knowledge in time for our wildly popular community educational event.

Hidden beneath the mossy forest floor, Pacific Northwest truffles are one of nature’s most elusive and extraordinary culinary treasures.  Truffles grow underground, give no visible sign, and are worthless if harvested early — which is why the best truffle hunters in the world work with a dog. 

This session goes inside that partnership: what a dog is actually smelling, how to read one at work, and what it takes to train your own. Includes live footage of working dogs, an honest look at which dogs make good candidates (hint: it isn't about breed), and what a changing climate means for where we hunt this season.

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.

This class is approved for Washington Educator STEM clock hours. To request clock hours, please let the instructor know and email continuinged@olympic.com. 

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.

Filipino adobo is the unofficial national dish and cooking method of the Philippines, featuring meat, seafood, or vegetables simmered in a savory, tangy sauce made of vinegar. This class will honor Filipino culture while celebrating this month’s Kitsap Mushroom Festival. Learn how to make mushroom adobo at home for everyone to enjoy!

Hidden beneath the mossy forest floor, Pacific Northwest truffles are one of nature’s most elusive and extraordinary culinary treasures.

Early November is the front edge of our truffle season, making this a practical primer for anyone who wants to get out and look. 

We'll cover the species worth knowing, the habitat signatures that mark a promising site, and the skill nobody teaches— judging ripeness by aroma and other important factors, which is the difference between a prize and a worthless lump. Plus harvest ethics, kitchen handling, and a frank word about truffle oil.

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.  

Filipino Flan is a silky custard dessert topped with a rich caramel sauce. Leche flan is the Filipino version—a custard made with only egg yolks, condensed milk, evaporated milk, and vanilla. If you go to a Filipino holiday dinner, Leche flan is a common dessert found at most parties. Learn how to make it at home in time for the holidays!