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Burnt Bridge Cellars

Private Classes and Catering



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Class Cooking is located adjacent to the Burnt Bridge Cellars winery in downtown Vancouver, Washington, and serves the greater Portland, Oregon area.  I specialize in small group hands-on gourmet cooking classes, and provide event planning and catering services for Burnt Bridge Cellars. 


Class Cooking- 110 E. 15th St     Vancouver, WA 

Burnt Bridge Cellars- 1500 Broadway   Vancouver, WA 


Call Kim at 360.600.8006 or email kim@class-cooking.com to reserve your place at the table!




Menus and details are on the Class Schedule page


May Classes:


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


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







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.







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.




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.







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!






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.








Tonight I did it.  Cooked several of the dishes from the Greek cooking class.  By the time the guests left, you'd have thought Alexander the Great.  Of course my wife was instrumental in reminding me of all the steps you had written down that I forgot to read.


Thanks for your classes.  I love it.  John