Friday, September 12th
Wednesday, September 17th
I’m excited to share new recipes including some I recently
learned while in Turkey. We’ll make some other recipes from
my Turkish cookbooks that I understand better after eating
the dishes in country!
Green Salad with Pomegranate Tomato Dressing-
beautiful mixed salad with fresh greens, tomatoes,
herbs, olives, eggs and feta cheese
Gözleme- this dish is
made with Yufka- a very thin dough. It's then
filled and cooked on a griddle. We will be making
the Yufka and two fillings- one with turmeric potatoes
and one with Swiss chard and onion.
Içli Köfte- bulger and
lamb meat balls stuffed with ground lamb that is mixed
with walnuts, spices and herbs.
Revani- orange semolina
sponge cake with lemon syrup and coconut
Thursday, October 9th
Saturday, October 11th
Oaxacan black mole is the
classic infused spicy sauce used in many Mexican dishes.
This class is a perfect menu for your Day of the Dead party!
Oaxacan Black Mole-
this sauce is the base for many Oaxacan dishes.
There are several ingredients that are blackend, and
this mole is the classic one with chocolate.
Chicken Mole- chicken
legs cooked in black mole sauce
Yellow Rice- rice
cooked with achiote, onion, and jalapeños
Nopales and Beet Salad-
nopal cactus paddles and beets come together whit red
onions in this unusual salad
Corn Tortillas- we'll
make them from scratch
Friday, October 17th
Tuesday, October 21st
Many people ask about vegetarian
classes. I taught a cooking class for a wedding a few months
ago. The couple is vegetarian and we worked together to
create this menu. I learned several new recipes for their
class that I’m excited to share with you. Whether you’re
vegetarian or not, you will love these dishes!
Fishless Sauce- fish
sauce is a major component in Southeast Asian dishes.
This sauce makes it possible for them to be vegetarian!
Okra Shallot Stir-Fry-
crisp tender okra with caramelized shallots, ginger and
Egg Curry- 8 minute
eggs cooked in a tomato-chili sauce
Khmer Vegetable Curry-
an amazing sauce with Kaffir lime, shallots, galangal,
coconut milk and lime juice, over potatoes, carrots,
broccoli, mushrooms, peas, zucchini and spinach
Lemon Basil Rice-
wonderful for soaking up all of the wonderful sauces
Coconut Custard Squares-
a coconut-lime custard
Wednesday, November 5th 10am $60
Saturday, November 8th 5pm $75
This class will make you the most popular person to invite
to a party! You will learn new appetizer recipes to use at
your holiday gatherings or to take and share with your
Sweet and Spicy Pecans
White Bean and Prosciutto
Spread- with caramelized onio
Black Fig and Olive
Tapenade- with goat cheese
Roasted Red Pepper and Pesto
Herb Chesses and Wild Mushroom
Thursday, November 20th 10am
Friday, November 21st 5:30pm
like to offer a special dinner party class ever year to give
you ideas to make every gathering special. If you enjoy
lamb, this is the perfect class for you!
Porchini Mushroom Crusted Lamb
Roasted Cauliflower with
Parmesan Cheese and Thyme
Pea Salad with Mint, Feta
Cheese and Lemon
Chocolate Espresso Cake with
Dark Chocolate Ganache
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
To cancel, fees are fully refundable 8 days prior to the class
date. Fees are not refundable with notice of less than 8
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
How to Sign Up:
To sign up for a class, call Kim Mahan at (360) 600-8006, or send
an e-mail to
email@example.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.