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Chef Kim


May Classes:


Spanish Paella
Thursday, May 7th 10am $60
Friday, May 8th 5:30pm $80 (sold out)


After living in Spain for 2 1/2 years I have made a lot of Paella. This class combines several of my favorite classic Spanish recipes.






  • Ensalata Mixta- salad with tomatoes, cucumber, olives and mixed greens whit a smoked paprika dressing

  • Pan con Tomate- toasted bread with garlic and tomato

  • Grilled Asparagus- with alioli

  • Paella- rice, chicken, shrimp and mussels

  • Torta de Santiago- almond lemon cake


Crab Cakes
Wednesday, May 13th 10am $60 (sold out)
Saturday, May 16th 5pm $80


I offered a crab cake class last year that filled quickly.  It seems like everyone loves crab cakes!  Learn how to make 3 different versions with a unique sauce for each.

  • Salad- with baby greens, grapes, gorgonzola, and hazelnuts

  • Baked Crab Cakes- with Spicy Remoulade

  • Curried Corn Crab Cakes- with mango aioli

  • Thai Crab Cakes- with orange and avocado salad


June Classes:


Summer Luau
Wednesday, June 10th 10am $60
Thursday, June 11th 5pm $80

I love visiting Hawaii and eating all the wonderful fruit and seafood. In this class we will be making some island favorites. The evening classes will be treated to Mark's famous Wine Tai's using Burnt Bridge Cellars Semillon. 





  • Tuna Poke- raw sushi tuna with onion and sesame seeds

  • Teriyaki Steak Skewers

  • Coconut Shrimp- with a mango curry dipping sauce

  • Hawaiian Macaroni Salad- the classic slightly sweet mac salad

  • Hawaiian Cole Slaw- with Mandarin oranges and pineapple

  • Passion Fruit Crème Brûlée


Main Dish Salads
Thursday, June 25th 10am $60
Friday, June 26th 5:30pm $80

When it's warm outside salads make the best dinners. Many components of these salads can be made in advance and put together effortlessly. Many of these dishes are easily transportable- so they're great for a picnic or a pot luck.

  • Salad Bowl- hearty greens, red quinoa, black rice, roasted butternut squash, and fried halloumi cheese with a tahini- tumeric dressing

  • Salmon and Lentils- grilled salmon on a lentil salad with goat cheese and toasted walnuts

  • Thai Shrimp Salad- bold flavors of ginger, lime and mint

  • Tortellini and Mixed Vegetable Salad- with an orange dressing


July Classes


Asian Lettuce Wraps
Thursday, July 16th 10am $60
Friday, July 17th 5:30pm $80

Lettuce wraps are an easy to make summer meal. They are great for a hot summer
dinner or perfect for your patio party!


  • Asian Chicken Lettuce Wraps- chicken, mushrooms, water chestnuts, onions, with an amazing sauce

  •  Curried Beef Lettuce Wraps- mint, basil, ginger and curry all wrapped in lettuce leaves

  • Seafood and Rice Lettuce Wraps- shrimp, scallops, sugar snap peas and rice with soy ginger sauce

  • Mandrin Orange Mousse- orange, tofu and cream

Farmer's Market to Table
Wednesday, July 22nd 10am $60
Thursday, July 23rd 5:30pm $80

I decided to change the name of this class from "Farm to Table" to "Farmer's Market to Table" because most of us don't actually visit the farm, but we do love to shop at the farmer's markets. These recipes will utilize the wonderful vegetables available in mid-summer.



  • Heirloom, Tomato, and Nectarine Salad

  • Vegetable-Stuffed Eggplants- onion, peppers, cauliflower and feta

  • Lemon Chicken with Tarragon- chicken breasts with herbs and a crispy crust

  • Shrimp with Basil, Peppers, Tomatoes and Feta- on a bed of orzo

  • Orange Ginger Zucchini Cake- with orange glaze







Each hands on cooking class focuses on making a complete meal, or on making several dishes from a single category (such as all appetizers or all salads).  A typical class has 4 or 5 recipes and involves learning cooking techniques, shortcuts, knife skills and food safety.  You will receive recipes for all dishes made in the class and ideas for mixing and matching recipes.  Classes involve about 2 hours of cooking.  When the meal is complete, students sit down in our beautiful Burnt Bridge Cellars dining room for a relaxed lunch or dinner of your culinary creations.



All classes require a reservation.  A place will be held with full payment for the class. Personal checks or credit cards are accepted.  



To cancel, fees are fully refundable 8 days prior to the class date.  Fees are not refundable with notice of less than 8 days. 


Cancelled Classes:

We reserve the right to cancel classes up to 1 week in advance of the class date.  Class fees will be refunded if a class is canceled.


How to Sign Up:

To sign up for a class, call Kim Mahan at (360) 600-8006, or send an e-mail to kim@class-cooking.com.  Let me know which class you'd like to attend.  If there is space you'll send a check for the total amount, payable to Class Cooking, or call me with your credit card number to hold your spot.