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Class Schedule

 

 

Chef Kim

 

December Classes: are sold out.

 

January Classes:


Pasta and Polenta Sauces

Wednesday, January 14th   10am   $60

Friday, January 16th  5:30pm   $80

 

In this class we will be making some great but simple to make sauces to pair with the pasta of your choice, or with polenta for a gluten-free option. We will also be learning about sauce basics and how to create your own sauces using pantry items and in-season vegetables.

  • Goat Cheese and Herb Polenta- topped with wild mushrooms and Andouille sausage

  • Salmon and Pesto Cream Pasta Sauce

  • Italian Sausage and Tomato Cream Pasta Sauce

  • Pasta or Polenta with White Beans, Sage, and Tomatoes

  • Classic Caesar Salad

 

Dim Sum

Thursday, January 22nd  10am  $60

Saturday, January 24th  5pm  $80

 

I love small bites with big flavors. In this class we will be learning several cooking techniques: steaming, frying, and braising to make everything from soft steamed buns to crispy spring rolls- and more!

  • Vegetable Spring Rolls

  • Sausage and Chicken Pot Stickers

  • Crispy Wonton Wrapped Shrimp

  • Steamed Pork Buns

  • Sweet and Sour Cucumber Salad

 

February Class:
 

Brunch

Tuesday, February 3rd 10am $60


I love making brunch. Each of these recipes will feed several people and can be made in advance.

 

 

 

 

 

  • Lavender Scones- with lemon curd

  • Three Melon Salad- with orange poppy seed dressing

  • Pork Breakfast Sausage- with apples, sage and fennel

  • Goat Cheese, Artichoke and Ham Strada

  • Baked Apple French Toast

I originally offered this class in December. It filled quickly and had a waiting list, so I'm hoping that people who weren't able to take the class in December will be able to take this one! I'm offering only one class for February because Mark and I will be taking a little tropical break!

 

 

March Classes:

 

Taste of Morocco
Wednesday, March 11th 10am $60
Thursday, March 12th 5:30pm $80


When people visit the cooking school they are very interested in my tagines. A tagine is a Moroccan cooking vessel with a cone-shaped lid. You will learn how to cook with this and make some wonderful Moroccan stews.


Menu coming soon.

 

Indian Curries

Thursday, March 26th   10am   $60

Saturday, March 28th   5pm   $80

 

It seems that everyone loves Indian restaurants but many people are unsure if the food can be made at home.  I will show you how accessible this cuisine is!  You will need to add to your spice collection, but luckily Vancouver has some wonderful Indian

markets to help you with that.

 

Menu coming soon.

 

 

 

 

 

Details

 

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.

 

Reservations:

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

 

Cancellation:

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.