Class Cooking

Winter Salads with Class

What's a good cook to do in the middle of winter, when grocery-store tomatoes are as tasteless as paste? How do you make a zesty seasonal salad when summer's bounty is the merest gleam on the horizion? Well, if you're a master of the culinary arts like Kim Mahan of Class Cooking, you simply use the best of what's available this time of year…and then you share your recipes in class! Mahan teaches hands-on gourmet cooking classes in her artfully appointed teaching kitchen, adjacent to Burnt Bridge Cellars. Class Cooking is located at 110 E. 15th St. in downtown Vancouver.

The next two classes will be held at 10 a.m. on Tuesday, Feb. 18, and 5:30 p.m. on Friday, Feb. 28. The Friday evening class includes wine. The cost is $60 for the Feb. 18 class or $75 for the Feb. 28 class. The fee includes a take-home recipe packet so you can make the salads again. The menu includes five salads:

  • Marinated broccoli and cauliflower salad with olives, dried cranberries and almonds
  • Sweet potato and wild rice salad with roasted sweet potatoes, apples, currants, and orange dressing
  • Shaved fennel and zucchini salad with arugula, dill, pine nuts, feta cheese, and lemon-honey dressing
  • Grilled eggplant salad served on butter lettuce with pine nuts, goat cheese, and mustard vinaigrette
  • Warm lentil salad served on a bed of baby greens with walnuts, goat cheese, and Dijon balsamic dressing

To register for either of these classes or to see a complete schedule of upcoming classes, visit www.class-cooking.com or call 360-600-8006.

Cooking Class: Winter Salads

Kim Mahan of Class Cooking will share recipes and techniques for winter salads with seasonally available ingredients. Mahan teaches hands-on gourmet cooking classes in her artfully appointed teaching kitchen, adjacent to Burnt Bridge Cellars. The fee includes a take-home recipe packet so you can make the salads again. The menu includes five salads:

  • Marinated broccoli and cauliflower salad with olives, dried cranberries and almonds
  • Sweet potato and wild rice salad with roasted sweet potatoes, apples, currants, and orange dressing
  • Shaved fennel and zucchini salad with arugula, dill, pine nuts, feta cheese, and lemon-honey dressing
  • Grilled eggplant salad served on butter lettuce with pine nuts, goat cheese, and mustard vinaigrette
  • Warm lentil salad served on a bed of baby greens with walnuts, goat cheese, and Dijon balsamic dressing

To register for either of these classes or to see a complete schedule of upcoming classes, visit www.class-cooking.com or call 360-600-8006.

Cooking Class: Winter Salads

Kim Mahan of Class Cooking will share recipes and techniques for winter salads with seasonally available ingredients. Mahan teaches hands-on gourmet cooking classes in her artfully appointed teaching kitchen, adjacent to Burnt Bridge Cellars. The fee includes a take-home recipe packet so you can make the salads again. The menu includes five salads:

  • Marinated broccoli and cauliflower salad with olives, dried cranberries and almonds
  • Sweet potato and wild rice salad with roasted sweet potatoes, apples, currants, and orange dressing
  • Shaved fennel and zucchini salad with arugula, dill, pine nuts, feta cheese, and lemon-honey dressing
  • Grilled eggplant salad served on butter lettuce with pine nuts, goat cheese, and mustard vinaigrette
  • Warm lentil salad served on a bed of baby greens with walnuts, goat cheese, and Dijon balsamic dressing

To register for either of these classes or to see a complete schedule of upcoming classes, visit www.class-cooking.com or call 360-600-8006.

Cooking with Class: Soup & Thai Food

Class Cooking has just posted its April cooking classes, to be held in its state-of-the-art teaching kitchen at 110 E 15th St. in downtown Vancouver, adjacent to Burnt Bridge Cellars. The weather may be warming up a bit, but it's still chilly enough for comforting soups and stews—the perfect meal for a drizzly spring evening. Class Cooking is offering two "Soups & Stews" classes at 10 a.m. on Tuesday, April 8, and at 5 p.m. on Saturday, April 12. Students will learn to make corn and chroizo chowder topped with sour cream, soto ayam (Malaysian chicken noodle soup), vegetable chili with tomato, eggplant, two kinds of peppers and lots of beans, and curried apple and lentil soup with chicken sausage.

No matter what the weather or season, it's always time for Thai food. Classes at 10 a.m. on Thursday, April 24, and at 5 p.m. on Saturday, April 26, will feature green papaya salad, chicken satay, coconut rice, Thai salad rolls with shrimp and sweet-and-sour sauce, and fried pineapple with vanilla yogurt and toasted coconut.

Morning classes are $60 per person, with all ingredients and tools provided, as well as a take-home recipe booklet. The evening classes are $75 per person and include wine. For more details or to register, visit http://www.class-cooking.com/classes.htm.

 

Wine, Art & Nibbles at Burnt Bridge Cellars

There's a lot of fun stuff happening around downtown Vancouver on First Friday, and sometimes it's hard to choose. But if you love wine—and art, and music, and really, really, really good appetizers—here's a place you might want to stay awhile: Burnt Bridge Cellars. Burnt Bridge has been turning out award-winning wines (lots of gold and silver medals!) since it opened a couple years ago. The tasting room is a truly beautiful space, with plenty of windows and polished wood, and a long tasting counter where you can take your ease and enjoy the elightened conversation of vintners Mark Mahan and David Smith.

Mahan's wife, Kim, owns Burnt Bridge Cellars' next door neighbor, Class Cooking, which is mighty convenient since excellent food goes so well with excellent wine. From 4 to 8 p.m. on Friday, April 4, you can sip your Syrah while noshing on selections from a cheese board with fig and olive tapenade, lahvosh pizza with mozzarella, Italian sausage and basil, pesto rice salad with Parmesan on a bed of greens, pasta shells stuffed with spinach and three cheeses with spicy marinara, and spiced nuts with cinnamon-dried apples and peaches. (All appetizers are reasonably priced, and can be paired with wine by the glass or by the bottle.)

But wait, there's more! There'll be live blues with The Two-Bit Wonder and Joshua Bennett, new art from Vicki McArdle, photos by Randy Hopfer, and Native American story tapestries from the Vancouver Tapestry Group. For more details, visit Burnt Bridge Cellars' Facebook page.

 

Cooking Class: Soups & Stews

Class Cooking will hold four cooking classes this April in its state-of-the-art teaching kitchen at 110 E 15th St. in downtown Vancouver, adjacent to Burnt Bridge Cellars: two focusing on soups and stews, and two focusing on Thai food.

Students in the "Soups & Stews" class will learn to make corn and chroizo chowder topped with sour cream, soto ayam (Malaysian chicken noodle soup), vegetable chili with tomato, eggplant, two kinds of peppers and lots of beans, and curried apple and lentil soup with chicken sausage.

Thai cooking classes will feature green papaya salad, chicken satay, coconut rice, Thai salad rolls with shrimp and sweet-and-sour sauce, and fried pineapple with vanilla yogurt and toasted coconut.

The fee covers all ingredients and tools, as well as a take-home recipe booklet. The evening classes include wine. For more details or to register, visit http://www.class-cooking.com/classes.htm.

Cooking Class: Thai Food

Class Cooking will hold four cooking classes this April in its state-of-the-art teaching kitchen at 110 E 15th St. in downtown Vancouver, adjacent to Burnt Bridge Cellars: two focusing on soups and stews, and two focusing on Thai food.

Students in the "Soups & Stews" class will learn to make corn and chroizo chowder topped with sour cream, soto ayam (Malaysian chicken noodle soup), vegetable chili with tomato, eggplant, two kinds of peppers and lots of beans, and curried apple and lentil soup with chicken sausage.

Thai cooking classes will feature green papaya salad, chicken satay, coconut rice, Thai salad rolls with shrimp and sweet-and-sour sauce, and fried pineapple with vanilla yogurt and toasted coconut.

The fee covers all ingredients and tools, as well as a take-home recipe booklet. The evening classes include wine. For more details or to register, visit http://www.class-cooking.com/classes.htm.

Cooking Class: Thai Food

Class Cooking will hold four cooking classes this April in its state-of-the-art teaching kitchen at 110 E 15th St. in downtown Vancouver, adjacent to Burnt Bridge Cellars: two focusing on soups and stews, and two focusing on Thai food.

Students in the "Soups & Stews" class will learn to make corn and chroizo chowder topped with sour cream, soto ayam (Malaysian chicken noodle soup), vegetable chili with tomato, eggplant, two kinds of peppers and lots of beans, and curried apple and lentil soup with chicken sausage.

Thai cooking classes will feature green papaya salad, chicken satay, coconut rice, Thai salad rolls with shrimp and sweet-and-sour sauce, and fried pineapple with vanilla yogurt and toasted coconut.

The fee covers all ingredients and tools, as well as a take-home recipe booklet. The evening classes include wine. For more details or to register, visit http://www.class-cooking.com/classes.htm.

Deviled Eggs 101 at Class Cooking

Kim Mahan of Class Cooking & Catering—located adjacent to Burnt Bridge Cellars in downtown Vancouver—is ready to make your summer a little more delicious with small-group, hands-on cooking classes in July. To sign up, call Mahan at 360-600-8006, or e-mail kim@class-cooking.com. For more information about upcoming classes, visit www.class-cooking.com/classes.htm.

Thursday, July 17, 10 a.m. ($40): Deviled Eggs 101
Everyone loves deviled eggs! They can be “old school,” but Mahan’s recipes will help you make them deliciously current, and give you the basics so you can create your own fabulous recipes. The possibilities are endless, but here’s what will be covered in class:

  • Classic deviled eggs–the ones Mahan’s mother used to make
  • Green eggs and ham–pesto and ham
  • Romesco deviled eggs–with prosciutto, pickled asparagus, and smoked paprika
  • Greek deviled eggs with oregano, red pepper, olives and Feta cheese

 

Summer Picnics at Class Cooking

Kim Mahan of Class Cooking & Catering—located adjacent to Burnt Bridge Cellars in downtown Vancouver—is ready to make your summer a little more delicious with small-group, hands-on cooking classes in July. To sign up, call Mahan at 360-600-8006, or e-mail kim@class-cooking.com. Evening classes include wine. For more information about upcoming classes, visit www.class-cooking.com/classes.htm.

Tuesday, July 22, 10 a.m. ($60) and Friday, July 25, 5:30 p.m. ($75): Summer Picnic
Mahan offers a picnic class every summer. She quips that she “enjoys opening my portable meal at a concert in the park and everyone around us wishes they were on our blanket!” Picnic recipes include:

  • Dried cherry and almond chicken salad with a touch of chili and ginger, served on croissants
  • Curried egg salad with apples served on potato rolls
  • Curried chicken salad with orange and dried apricots served on mini pitas
  • Couscous, nectarine and chickpea salad with a honey-cumin dressing
  • Lemon raspberry squares

Summer Picnics at Class Cooking

Kim Mahan of Class Cooking & Catering—located adjacent to Burnt Bridge Cellars in downtown Vancouver—is ready to make your summer a little more delicious with small-group, hands-on cooking classes in July. To sign up, call Mahan at 360-600-8006, or e-mail kim@class-cooking.com. Evening classes include wine. For more information about upcoming classes, visit www.class-cooking.com/classes.htm.

Tuesday, July 22, 10 a.m. ($60) and Friday, July 25, 5:30 p.m. ($75): Summer Picnic
Mahan offers a picnic class every summer. She quips that she “enjoys opening my portable meal at a concert in the park and everyone around us wishes they were on our blanket!” Picnic recipes include:

  • Dried cherry and almond chicken salad with a touch of chili and ginger, served on croissants
  • Curried egg salad with apples served on potato rolls
  • Curried chicken salad with orange and dried apricots served on mini pitas
  • Couscous, nectarine and chickpea salad with a honey-cumin dressing
  • Lemon raspberry squares

Class Cooking: Crab Cakes & Kabobs

Maybe you’ve heard the saying: “Time heals all wounds, but crab cakes make you instantly happy.” So true. And now you can learn how to make your very own happiness-inducing crab cakes at the next two Class Cooking classes at 10 a.m. on Friday, Aug. 8 ($60) and 4 p.m. on Sunday, Aug. 10 ($75, including wine). Instructor Kim Mahan will show you how diverse and amazing home-made crab cakes can be, and students will learn how to make several different kinds. Here’s what’s cooking:

  • Curried corn crab cakes with raita (an Indian yogurt-based condiment)
  • Wild rice crab cakes with spicy remoulade
  • Thai crab cakes with orange and avocado salsa
  • Red pepper and onion crab cakes with orange aioli
  • Spinach, mushroom and pear salad with blue cheese

Up next: kabobs and marinades at 10 a.m. on Wednesday, Aug. 20 ($60) and at 5 p.m. on Saturday, Aug. 23 ($75, including wine). Kabobs are summer’s go-to quick meal, and can be made with such a variety of meats and vegetables—any way you like them, really. But the secret to a really good kabob is, of course, the marinade. Mahan will show students how to make juicy, flavorful kabobs as well as several marinades.

All class fees include cooking tools, ingredients, hands-on instruction, and a packet of take-home recipes—as well as the delicious meal you get to eat when you’re finished with all that cooking! Class are held in the beautifully appointed teaching kitchen at Class Cooking, located at 110 E. 15th St., adjacent to Burnt Bridge Cellars. To register, call Mahan at 360-600-8006 or e-mail kim@class-cooking.com.

 

Class Cooking: Crab Cakes

Learn how to make crab cakes during Class Cooking classes at 10 a.m. on Friday, Aug. 8 ($60) and 4 p.m. on Sunday, Aug. 10 ($75, including wine). Instructor Kim Mahan will show you how diverse and amazing home-made crab cakes can be, and students will learn how to make several different kinds. Up next: kabobs and marinades at 10 a.m. on Wednesday, Aug. 20 ($60) and at 5 p.m. on Saturday, Aug. 23 ($75, including wine). Kabobs are summer’s go-to quick meal, and can be made with such a variety of meats and vegetables. Mahan will show students how to make juicy, flavorful kabobs as well as several marinades.

All class fees include cooking tools, ingredients, hands-on instruction, and a packet of take-home recipes—as well as the delicious meal you get to eat when you’re finished with all that cooking! Class are held in the beautifully appointed teaching kitchen at Class Cooking, located at 110 E. 15th St., adjacent to Burnt Bridge Cellars. To register, call Mahan at 360-600-8006 or e-mail kim@class-cooking.com.

Class Cooking: Crab Cakes

Learn how to make crab cakes during Class Cooking classes at 10 a.m. on Friday, Aug. 8 ($60) and 4 p.m. on Sunday, Aug. 10 ($75, including wine). Instructor Kim Mahan will show you how diverse and amazing home-made crab cakes can be, and students will learn how to make several different kinds. Up next: kabobs and marinades at 10 a.m. on Wednesday, Aug. 20 ($60) and at 5 p.m. on Saturday, Aug. 23 ($75, including wine). Kabobs are summer’s go-to quick meal, and can be made with such a variety of meats and vegetables. Mahan will show students how to make juicy, flavorful kabobs as well as several marinades.

All class fees include cooking tools, ingredients, hands-on instruction, and a packet of take-home recipes—as well as the delicious meal you get to eat when you’re finished with all that cooking! Class are held in the beautifully appointed teaching kitchen at Class Cooking, located at 110 E. 15th St., adjacent to Burnt Bridge Cellars. To register, call Mahan at 360-600-8006 or e-mail kim@class-cooking.com.

Class Cooking: Kabobs & Marinades

Learn how to make perfect kabobs and delicious marinades during Class Cooking classes at 10 a.m. on Wednesday, Aug. 20 ($60) and at 5 p.m. on Saturday, Aug. 23 ($75, including wine). Kabobs are summer’s go-to quick meal, and can be made with such a variety of meats and vegetables. Instructor Kim Mahan will show students how to make juicy, flavorful kabobs as well as several marinades.

All class fees include cooking tools, ingredients, hands-on instruction, and a packet of take-home recipes—as well as the delicious meal you get to eat when you’re finished with all that cooking! Class are held in the beautifully appointed teaching kitchen at Class Cooking, located at 110 E. 15th St., adjacent to Burnt Bridge Cellars. To register, call Mahan at 360-600-8006 or e-mail kim@class-cooking.com.

Class Cooking: Kabobs & Marinades

Learn how to make perfect kabobs and delicious marinades during Class Cooking classes at 10 a.m. on Wednesday, Aug. 20 ($60) and at 5 p.m. on Saturday, Aug. 23 ($75, including wine). Kabobs are summer’s go-to quick meal, and can be made with such a variety of meats and vegetables. Instructor Kim Mahan will show students how to make juicy, flavorful kabobs as well as several marinades.

All class fees include cooking tools, ingredients, hands-on instruction, and a packet of take-home recipes—as well as the delicious meal you get to eat when you’re finished with all that cooking! Class are held in the beautifully appointed teaching kitchen at Class Cooking, located at 110 E. 15th St., adjacent to Burnt Bridge Cellars. To register, call Mahan at 360-600-8006 or e-mail kim@class-cooking.com.

Fall Cooking with Class

Turkish fare is on September’s menu at Class Cooking in downtown Vancouver. Chef Kim Mahan will share the mouth-watering recipes she gathered during her recent trip to Turkey with husband and winemaker Mark Mahan of Burnt Bridge Cellars. Two “Turkish Delights” classes will be offered on Friday, Sept. 12, at 5:30 p.m. ($75, including wine) and at 10 a.m. on Wednesday, Sept. 17, ($60, no wine at this class, sorry!). Students will learn to cook the following dishes:

  • Green salad with pomegranate tomato dressing: a beautiful mixed salad with fresh greens, tomatoes, herbs, olives, eggs, and feta cheese.
  • Gözleme: a dish made with yufka, a very thin dough that’s filled and cooked on a griddle. Students will try two different fillings, one with turmeric potatoes and another with Swiss chard and onion.
  • Içli Köfte: bulgur and lamb meat balls made with walnuts, herbs, and spices.
  • Revani: orange semolina sponge cake with lemon syrup and coconut.

As if that weren’t tempting enough, here’s a preview of Mahan’s October classes on Oct. 9 and 11: Oaxacan black molé, the classic spicy sauce used in many Mexican dishes, just in time for your Día de los Muertos party. You’ll learn how to make this sauce the traditional way, with blackened chocolate, and then you’ll use it cook chicken plus corn tortillas and two side dishes of yellow rice with achiote, onion, and jalapeños, and a nopales and beet salad made with nopales cactus paddles and red onions.

Finally, on Oct. 17 and 21, you’ll take a walk on the vegetarian side with Southeast Asian dishes, including a fishless sauce; an okra-shallot stir fry prepared with caramelized shallots, ginger, and chilies, eggs in tomato-chili sauce; Khmer vegetable curry with Kaffir lime, shallots, galangal, coconut milk and lime juice over potatoes, carrots, broccoli, mushrooms, peas, zucchini, and spinach; lemon-basil rice; and coconut-lime custard squares. To sign up—and to see the menu for Class Cooking’s “Holiday Appetizers” classes on Nov. 5 and 8—visit www.class-cooking.com or call 360-600-8006.

Above photograph: gözleme.

Cooking Class: Turkish Delights

Turkish fare is on September’s menu at Class Cooking in downtown Vancouver. Chef Kim Mahan will share the mouth-watering recipes she gathered during her recent trip to Turkey with husband and winemaker Mark Mahan of Burnt Bridge Cellars. Two “Turkish Delights” classes will be offered on Friday, Sept. 12, at 5:30 p.m. ($75, including wine) and at 10 a.m. on Wednesday, Sept. 17, ($60, no wine at this class, sorry!). To sign up, visit www.class-cooking.com or call 360-600-8006. Students will learn to cook the following dishes:

  • Green salad with pomegranate tomato dressing: a beautiful mixed salad with fresh greens, tomatoes, herbs, olives, eggs, and feta cheese.
  • Gözleme: a dish made with yufka, a very thin dough that’s filled and cooked on a griddle. Students will try two different fillings, one with turmeric potatoes and another with Swiss chard and onion.
  • Içli Köfte: bulgur and lamb meat balls made with walnuts, herbs, and spices.
  • Revani: orange semolina sponge cake with lemon syrup and coconut. 

Cooking Class: Turkish Delights

Turkish fare is on September’s menu at Class Cooking in downtown Vancouver. Chef Kim Mahan will share the mouth-watering recipes she gathered during her recent trip to Turkey with husband and winemaker Mark Mahan of Burnt Bridge Cellars. Two “Turkish Delights” classes will be offered on Friday, Sept. 12, at 5:30 p.m. ($75, including wine) and at 10 a.m. on Wednesday, Sept. 17, ($60, no wine at this class, sorry!). To sign up, visit www.class-cooking.com or call 360-600-8006. Students will learn to cook the following dishes:

  • Green salad with pomegranate tomato dressing: a beautiful mixed salad with fresh greens, tomatoes, herbs, olives, eggs, and feta cheese.
  • Gözleme: a dish made with yufka, a very thin dough that’s filled and cooked on a griddle. Students will try two different fillings, one with turmeric potatoes and another with Swiss chard and onion.
  • Içli Köfte: bulgur and lamb meat balls made with walnuts, herbs, and spices.
  • Revani: orange semolina sponge cake with lemon syrup and coconut.

Cooking Class: Holiday Appetizers

Chef extraordinaire Kim Mahan of Class Cooking & Catering will teach you how to make sublime hors d’oeuvres during her November classes on at 10 a.m. on Wednesday, Nov. 5, and at 5 p.m. on Saturday, Nov. 8. The Wednesday class is $60 and the the Saturday class is $75 and includes wine (no wine at the morning class, sadly). Mahan’s appetizer class will give you an ample repertoire of appetizer recipes to use at your own holiday gatherings or to take and share with your friends. Class Cooking & Catering’s state-of-the-art teaching kitchen is located in downtown Vancouver at 110 E. 15th St., adjacent to Burnt Bridge Cellars. To register, call 360-600-8006. Here’s what you’ll learn how to make:

  • Sweet and spicy pecans
  • White bean and prosciutto spread with caramelized onions
  • Black fig and olive tapenade with goat cheese
  • Roasted red pepper and pesto strudel
  • Herb chesses and wild mushroom strudel