Class Cooking

Halloween Party at Class Cooking

Chef Kim Mahan of Class Cooking will teach you how to put together an unforgettable Halloween. Mahan is particularly fond of pumpkins, and she has been perfecting these fun-to-make seasonal recipes for many years. Mahan will offer two Halloween Party classes: one at 10 a.m. on Wednesday, Oct. 11 ($60, includes coffee), and another at 5:30 p.m. on the very Halloween-y Friday, Oct. 13 ($80, includes wine). The cost includes all ingredients, tools, and Mahan’s expert instruction! Plus, each student will take home his or her own recipe booklets. Here’s what’s on the menu:

  • Argentine beef stew (beef, peppers, potatoes, and dried apricots) served in a baked pumpkin
  • Jack-o’-lantern orange peppers stuffed with picadillo, beef, currents, pine nuts, and spices
  • Brussels sprouts slaw with dried cherries and pecans
  • Pumpkin pecan bread pudding

To register and pay online, click here. You can also call 360-600-8006. Class Cooking is located in downtown Vancouver at 110 E. 15th St., just next door to Burnt Bridge Cellars. Limited off-street parking is available.

Halloween Party at Class Cooking

Chef Kim Mahan of Class Cooking will teach you how to put together an unforgettable Halloween. Mahan is particularly fond of pumpkins, and she has been perfecting these fun-to-make seasonal recipes for many years. Mahan will offer two Halloween Party classes: one at 10 a.m. on Wednesday, Oct. 11 ($60, includes coffee), and another at 5:30 p.m. on the very Halloween-y Friday, Oct. 13 ($80, includes wine). The cost includes all ingredients, tools, and Mahan’s expert instruction! Plus, each student will take home his or her own recipe booklets. Here’s what’s on the menu:

  • Argentine beef stew (beef, peppers, potatoes, and dried apricots) served in a baked pumpkin
  • Jack-o’-lantern orange peppers stuffed with picadillo, beef, currents, pine nuts, and spices
  • Brussels sprouts slaw with dried cherries and pecans
  • Pumpkin pecan bread pudding

To register and pay online, click here. You can also call 360-600-8006. Class Cooking is located in downtown Vancouver at 110 E. 15th St., just next door to Burnt Bridge Cellars. Limited off-street parking is available.

Halloween Party at Class Cooking

Chef Kim Mahan of Class Cooking will teach you how to put together an unforgettable Halloween meal. Mahan is particularly fond of pumpkins, and she has been perfecting these fun-to-make seasonal recipes for many years. Mahan will offer two Halloween Party classes: one at 10 a.m. on Wednesday, Oct. 11 ($60, includes coffee), and another at 5:30 p.m. on the very Halloween-y Friday, Oct. 13 ($80, includes wine). The cost includes all ingredients, tools, and Mahan’s expert instruction! Plus, each student will take home his or her own recipe booklets. Here’s what’s on the menu:

  • Argentine beef stew (beef, peppers, potatoes, and dried apricots) served in a baked pumpkin
  • Jack-o’-lantern orange peppers stuffed with picadillo, beef, currents, pine nuts, and spices
  • Brussels sprouts slaw with dried cherries and pecans
  • Pumpkin pecan bread pudding

To register and pay online, click here. You can also call 360-600-8006. Class Cooking is located in downtown Vancouver at 110 E. 15th St., just next door to Burnt Bridge Cellars. Limited off-street parking is available.

Above image: jack-o’-lantern stuffed orange peppers

Asian Fusion Workshop at Class Cooking

Chef Kim Mahan of Class Cooking has perfected a menu that combines several different Asian-inspired recipes to make one great meal. You can lean how to make this meal, too, at two different Class Cooking classes: one at 10 a.m. on Thursday, Sept. 7 ($60, includes coffee) and another at 5 p.m. on Saturday, Sept. 9 ($80, includes wine). The cost includes all ingredients, tools, and Mahan’s expert instruction! Plus, each student will take home his or her own recipe booklets. In this class, students will learn several techniques to make tasty tapas. Here’s what’s you’ll be cooking:

  • Rice Salad with cucumber, Asian pears, cilantro and almonds
  • Salmon wrapped in rice paper with a sweet and spicy sake sauce
  • Korean-style baby back ribs
  • Grilled Asian eggplant with fish sauce, garlic, and chilies
  • Mandarin orange mousse with silken tofu

To register and pay online, click here. You can also call 360-600-8006. Class Cooking is located in downtown Vancouver at 110 E. 15th St., just next door to Burnt Bridge Cellars. Limited off-street parking is available.

Asian Fusion Workshop at Class Cooking

Chef Kim Mahan of Class Cooking has perfected a menu that combines several different Asian-inspired recipes to make one great meal. You can lean how to make this meal, too, at two different Class Cooking classes: one at 10 a.m. on Thursday, Sept. 7 ($60, includes coffee) and another at 5 p.m. on Saturday, Sept. 9 ($80, includes wine). The cost includes all ingredients, tools, and Mahan’s expert instruction! Plus, each student will take home his or her own recipe booklets. In this class, students will learn several techniques to make tasty tapas. Here’s what’s you’ll be cooking:

  • Rice Salad with cucumber, Asian pears, cilantro and almonds
  • Salmon wrapped in rice paper with a sweet and spicy sake sauce
  • Korean-style baby back ribs
  • Grilled Asian eggplant with fish sauce, garlic, and chilies
  • Mandarin orange mousse with silken tofu

To register and pay online, click here. You can also call 360-600-8006. Class Cooking is located in downtown Vancouver at 110 E. 15th St., just next door to Burnt Bridge Cellars. Limited off-street parking is available.

Asian Fusion at Class Cooking

Chef Kim Mahan of Class Cooking has perfected a menu that combines several different Asian-inspired recipes to make one great meal. You can lean how to make this meal, too, at two different Class Cooking classes: one at 10 a.m. on Thursday, Sept. 7 ($60, includes coffee) and another at 5 p.m. on Saturday, Sept. 9 ($80, includes wine). The cost includes all ingredients, tools, and Mahan’s expert instruction! Plus, each student will take home his or her own recipe booklets. In this class, students will learn several techniques to make tasty tapas. Here’s what’s you’ll be cooking:

  • Rice Salad with cucumber, Asian pears, cilantro and almonds
  • Salmon wrapped in rice paper with a sweet and spicy sake sauce
  • Korean-style baby back ribs
  • Grilled Asian eggplant with fish sauce, garlic, and chilies
  • Mandarin orange mousse with silken tofu

To register and pay online, click here. You can also call 360-600-8006. Class Cooking is located in downtown Vancouver at 110 E. 15th St., just next door to Burnt Bridge Cellars. Limited off-street parking is available.

Above image: Korean-style baby back ribs

First Friday at Burnt Bridge Cellars: Live Music, Art & Great Food

The grapes are ripening and it’s almost harvest season! Celebrate the wines that are about to be made—and the delicious, award-winning wines that already have been made!—at Burnt Bridge Cellars this First Friday with live music, original art, and great food from Class Cooking.

Tom May—a professional folk singer for more than four decades—writes and plays his own music, as well as eloquently interpreting the songs of others. He performe for audiences throughout the U.S., Canada, and overseas. Originally from the plains of Nebraska, May has called Toronto, Boston, St. Louis, and Omaha home, but has stayed in the Northwest since 1996. On 12 and six-string guitars, he accompanies his baritone voice with intricate stylings rarely heard in folk music. His concerts feature stories, humor, and occasionally even the Irish pennywhistle. He has appeared on dozens of radio and television programs, including the weekly radio/TV program River City Folk, National Public Radio’s syndicated Mountain Stage, Radio Eirhenn’s Andy O’Mahoney show in Ireland, and the Canadian Broadcast Corporation’s Ian Tyson TV Show. Learn more at www.tommayfolk.com.

Glenn Miller, whose photography will be displayed in Burnt Bridge’s tasting room this month, is a retired entrepreneur and award-winning photographer. His photos at Burnt Bridge Cellars focus primarily on landscapes and profiles on the beauty of the Pacific Northwest from the Painted Hills to Oregon Coast and everywhere in between. You can see more of his work at glenmiller.smugmug.com and 2can2images.com.

Finally, the food: Chef Kim Mahan of Class Cooking (just next door to Burnt Bridge) will whip up some small plates to go with all that great wine. You can enjoy meat and vegetarian pizzas, Caesar salad, and panna cotta with fresh berries.

Then come back over the long weekend for the Southwest Washington Winery Association Food and Wine Pairing. Burnt Bridge Cellars will be serving food from Class Cooking with a wine pairing from 1 to 5 p.m. each of those days.

Spanish Tapas at Class Cooking

Chef Kim Mahan of Class Cooking spent several years living in Barcelona, and became extremely fond of tapas, the small dishes—often eaten with the fingers and while drinking very good Spanish wine—that Spain is famous for. But you don’t need to go to a tapas bar (unless you want to, of course); you can create all this deliciousness from scratch at home. Host your own tapas night for friends with the recipe’s you’ll learn to make at Class Cooking at 5:30 p.m. on Friday, Aug. 11. The cost is $80 and includes all ingredients, tools, instruction, and wine! Plus, each student will take home his or her own recipe booklets. In this class, students will learn several techniques to make tasty tapas. Here’s what’s you’ll be cooking:
  • Melon, chorizo, and artichoke salad
  • Tortilla Español (potato and onion omelet)
  • Ham and chicken croquettes (fried amazingness)
  • Spinach empanadas filled with spinach and currants
  • Pinchos moruños (spicy pork kebabs)
  • Pan con tomate (bread with garlic and tomatoes)
  • Lemon sponge cake with whipped cream

To register and pay online, click here. You can also call 360-600-8006. Class Cooking is located in downtown Vancouver at 110 E. 15th St., just next door to Burnt Bridge Cellars. Limited off-street parking is available.

Spanish Tapas at Class Cooking

Chef Kim Mahan of Class Cooking spent several years living in Barcelona, and became extremely fond of tapas, the small dishes—often eaten with the fingers and while drinking very good Spanish wine—that Spain is famous for. But you don’t need to go to a tapas bar (unless you want to, of course); you can create all this deliciousness from scratch at home. Host your own tapas night for friends with the recipe’s you’ll learn to make at Class Cooking at 5:30 p.m. on Friday, Aug. 11. The cost is $80 and includes all ingredients, tools, instruction, and wine! Plus, each student will take home his or her own recipe booklets. In this class, students will learn several techniques to make tasty tapas. Here’s what’s you’ll be cooking:

  • Melon, chorizo, and artichoke salad
  • Tortilla Español (potato and onion omelet)
  • Ham and chicken croquettes (fried amazingness)
  • Spinach empanadas filled with spinach and currants
  • Pinchos moruños (spicy pork kebabs)
  • Pan con tomate (bread with garlic and tomatoes)
  • Lemon sponge cake with whipped cream

To register and pay online, click here. You can also call 360-600-8006. Class Cooking is located in downtown Vancouver at 110 E. 15th St., just next door to Burnt Bridge Cellars. Limited off-street parking is available.

Above image: empanadas!

Cooking Class: Summer Salads & Seafood Cakes

Nothing says summer like a cool, crisp salad and a savory seafood cake. Class cooking will put you in that summery food mood with its Summer Salads and Seafood Cakes classes on Thursday, July 27, and Sunday, July 30. The Thursday class is at 10 p.m. and is $60, including plenty of free coffee, and the Sunday class is at 4 p.m. and is $80, and includes plenty of wine! Students will learn how to make crab cakes, shrimp cakes, and fish cakes. Each version of seafood cake will paired with a Summer salad for the perfect meal on your patio or deck with friends and family. Here’s what’s on the menu:

  • Thai crab cakes with peanut sauce
  • Asian salad with ginger-sesame dressing
  • White fish cakes with avocado-tomatillo sauce
  • Southwest Caesar salad with roasted corn, avocado, and pumpkin seeds
  • Spicy shrimp cakes with orange-ginger Aaioli
  • Orange, avocado, and blue cheese salad with poppy seed dressing

Is your mouth watering yet? Good. Call 360-600-8006 or visit www.class-cooking.com to get signed up. Class Cooking is located in downtown Vancouver at 110 E. 15th St. Limited off-street parking is available in the adjacent lot.

Above image: white fish cakes with avocado-tomatillo sauce

Indian Flavors at Class Cooking

If you’re like me, then you no doubt find the aromas, spices, and flavors of Indian cuisine to be irresistible (in fact, my mouth is watering just thinking about warm naan, daal, chicken tikka masala, saffron rice, gulab jamun, biryani, and samosas). But there’s no need to go to a restaurant! Learn how to create the flavors of India at home with Class Cooking‘s next class, Indian Flavors. Students will explore many kinds of flavors and ingredients in this class. Two times are offered: Friday, July 14, at 5:30 p.m. and Sunday, July 16, at 4 p.m. The cost is $80 per person and includes wine. Here’s a peek at what you’ll be making:

  • Marinated lamb chops with fenugreek curry sauce served with saffron rice
  • Tandoori chicken (no tandoori oven needed!)
  • Curried Brussels sprouts with raneer (Indian cheese)
  • Onion koftas (India’s answer to onion rings)
  • Raita (cooling yogurt sauce)
  • Carrot halva (sweet carrot pudding)

Are you hungry yet? Good. Call 360-600-8006 or visit www.class-cooking.com to get signed up. Class Cooking is located in downtown Vancouver at 110 E. 15th St. Limited off-street parking is available in the adjacent lot.

Indian Flavors at Class Cooking

If you’re like me, then you no doubt find the aromas, spices, and flavors of Indian cuisine to be irresistible (in fact, my mouth is watering just thinking about warm naan, daal, chicken tikka masala, saffron rice, gulab jamun, biryani, and samosas). But there’s no need to go to a restaurant! Learn how to create the flavors of India at home with Class Cooking‘s next class, Indian Flavors. Students will explore many kinds of flavors and ingredients in this class. Two times are offered: Friday, July 14, at 5:30 p.m. and Sunday, July 16, at 4 p.m. The cost is $80 per person and includes wine. Here’s a peek at what you’ll be making:

  • Marinated lamb chops with fenugreek curry sauce served with saffron rice
  • Tandoori chicken (no tandoori oven needed!)
  • Curried Brussels sprouts with raneer (Indian cheese)
  • Onion koftas (India’s answer to onion rings)
  • Raita (cooling yogurt sauce)
  • Carrot halva (sweet carrot pudding)

Are you hungry yet? Good. Call 360-600-8006 or visit www.class-cooking.com to get signed up. Class Cooking is located in downtown Vancouver at 110 E. 15th St. Limited off-street parking is available in the adjacent lot.

Indian Flavors at Class Cooking

If you’re like me, then you no doubt find the aromas, spices, and flavors of Indian cuisine to be irresistible (in fact, my mouth is watering just thinking about warm naan, daal, chicken tikka masala, saffron rice, gulab jamun, biryani, and samosas). But there’s no need to go to a restaurant! Learn how to create the flavors of India at home with Class Cooking‘s next class, Indian Flavors. Students will explore many kinds of flavors and ingredients in this class. Two times are offered: Friday, July 14, at 5:30 p.m. and Sunday, July 16, at 4 p.m. The cost is $80 per person and includes wine. Here’s a peek at what you’ll be making:

  • Marinated lamb chops with fenugreek curry sauce served with saffron rice
  • Tandoori chicken (no tandoori oven needed!)
  • Curried Brussels sprouts with raneer (Indian cheese)
  • Onion koftas (India’s answer to onion rings)
  • Raita (cooling yogurt sauce)
  • Carrot halva (sweet carrot pudding)

Are you hungry yet? Good. Call 360-600-8006 or visit www.class-cooking.com to get signed up. Class Cooking is located in downtown Vancouver at 110 E. 15th St. Limited off-street parking is available in the adjacent lot.

Above image: lamb “popsicles” with Indian spices

Cast Iron Cooking

Get those cast iron skillets out of the cabinet and onto your stovetop! These versatile pans are prized for their longevity, the non-stick qualities that can be maintained indefinitely for the skillet’s lifetime (which may be a couple hundred years!), and for the subtle flavor that many cast-iron fans say it imparts to the foods prepared in it. Chef Kim Mahan of Class Cooking will prepare several recipes using Finex cast iron pans (which you can also purchase on-site at Class Cooking) at two classes on June 16 and June 17. Hint: these pans also make great Father’s Day gifts—as do classes at Class Cooking! Here’s what’s on the menu for the Cast Iron Cooking classes:

  • Wedge salad with bleu cheese dressing and bacon
  • Spatchcock chicken roasted on a bed of rosemary and garlic
  • Roasted green beans with shallots and pecans
  • Roasted garlic mashed potatoes and parsnips with horseradish bread crumbs
  • Hot fudge brownie cake with ice cream

The Friday, June 16, class ($60 per person) will be held at 10 a.m. and includes coffee. The Saturday, June 17, class ($80 per person) will be held at 5 p.m. and includes wine. Are you hungry yet? Good. Call 360-600-8006 or visit www.class-cooking.com to get signed up. Class Cooking is located in downtown Vancouver at 110 E. 15th St.

Cast Iron Cooking

Get those cast iron skillets out of the cabinet and onto your stovetop! These versatile pans are prized for their longevity, the non-stick qualities that can be maintained indefinitely for the skillet’s lifetime (which may be a couple hundred years!), and for the subtle flavor that many cast-iron fans say it imparts to the foods prepared in it. Chef Kim Mahan of Class Cooking will prepare several recipes using Finex cast iron pans (which you can also purchase on-site at Class Cooking) at two classes on June 16 and June 17. Hint: these pans also make great Father’s Day gifts—as do classes at Class Cooking! Here’s what’s on the menu for the Cast Iron Cooking classes:

  • Wedge salad with bleu cheese dressing and bacon
  • Spatchcock chicken roasted on a bed of rosemary and garlic
  • Roasted green beans with shallots and pecans
  • Roasted garlic mashed potatoes and parsnips with horseradish bread crumbs
  • Hot fudge brownie cake with ice cream

The Friday, June 16, class ($60 per person) will be held at 10 a.m. and includes coffee. The Saturday, June 17, class ($80 per person) will be held at 5 p.m. and includes wine. Are you hungry yet? Good. Call 360-600-8006 or visit www.class-cooking.com to get signed up. Class Cooking is located in downtown Vancouver at 110 E. 15th St.

Cast Iron Cooking

Get those cast iron skillets out of the cabinet and onto your stovetop! These versatile pans are prized for their longevity, the non-stick qualities that can be maintained indefinitely for the skillet’s lifetime (which may be a couple hundred years!), and for the subtle flavor that many cast-iron fans say it imparts to the foods prepared in it. Chef Kim Mahan of Class Cooking will prepare several recipes using Finex cast iron pans (which you can also purchase on-site at Class Cooking) at two classes on June 16 and June 17. Hint: these pans also make great Father’s Day gifts—as do classes at Class Cooking! Here’s what’s on the menu for the Cast Iron Cooking classes:

  • Wedge salad with bleu cheese dressing and bacon
  • Spatchcock chicken roasted on a bed of rosemary and garlic
  • Roasted green beans with shallots and pecans
  • Roasted garlic mashed potatoes and parsnips with horseradish bread crumbs
  • Hot fudge brownie cake with ice cream

The Friday, June 16, class ($60 per person) will be held at 10 a.m. and includes coffee. The Saturday, June 17, class ($80 per person) will be held at 5 p.m. and includes wine. Are you hungry yet? Good. Call 360-600-8006 or visit www.class-cooking.com to get signed up. Class Cooking is located in downtown Vancouver at 110 E. 15th St.

Spring Brunch at Class Cooking

It’s spring, and that means it’s time for brunch! Actually, it’s time for brunch in every season—and, in my opinion, every hour of every day—but Class Cooking is offering two seasonally appropriate Spring Brunch classes: at 10 a.m. on Thursday, May 11 ($60, includes coffee) and at 5 p.m. on Saturday, May 13 ($80, includes yummy adult beverage).

“I love brunch, so for me cooking brunch is always special,” says instructor and Class Cooking owner Chef Kim Mahan. “This class is great for all brunch lovers, a special menu to share with friends.” Wine mimosas will be served with the evening class. But enough about the cocktails. Here’s what’s on the menu:

  • Orange scones with lime curd
  • Chicken breakfast sausage
  • Candied maple pepper bacon
  • Poached eggs on a bed of asparagus with lemon Hollandaise
  • Spiced blueberries

Are you hungry yet? Good. Call 360-600-8006 or visit www.class-cooking.com to get signed up. Class Cooking is located in downtown Vancouver at 110 E. 15th St.

Spring Brunch at Class Cooking

It’s spring, and that means it’s time for brunch! Actually, it’s time for brunch in every season—and, in my opinion, every hour of every day—but Class Cooking is offering two seasonally appropriate Spring Brunch classes: at 10 a.m. on Thursday, May 11 ($60, includes coffee) and at 5 p.m. on Saturday, May 13 ($80, includes yummy adult beverage).

“I love brunch, so for me cooking brunch is always special,” says instructor and Class Cooking owner Chef Kim Mahan. “This class is great for all brunch lovers, a special menu to share with friends.” Wine mimosas will be served with the evening class. But enough about the cocktails. Here’s what’s on the menu:

  • Orange scones with lime curd
  • Chicken breakfast sausage
  • Candied maple pepper bacon
  • Poached eggs on a bed of asparagus with lemon Hollandaise
  • Spiced blueberries

Are you hungry yet? Good. Call 360-600-8006 or visit www.class-cooking.com to get signed up. Class Cooking is located in downtown Vancouver at 110 E. 15th St.

Spring Brunch at Class Cooking

It’s spring, and that means it’s time for brunch! Actually, it’s time for brunch in every season—and, in my opinion, every hour of every day—but Class Cooking is offering two seasonally appropriate Spring Brunch classes: at 10 a.m. on Thursday, May 11 ($60, includes coffee) and at 5 p.m. on Saturday, May 13 ($80, includes yummy adult beverage).

“I love brunch, so for me cooking brunch is always special,” says instructor and Class Cooking owner Chef Kim Mahan. “This class is great for all brunch lovers, a special menu to share with friends.” Wine mimosas will be served with the evening class. But enough about the cocktails. Here’s what’s on the menu:

  • Orange scones with lime curd
  • Chicken breakfast sausage
  • Candied maple pepper bacon
  • Poached eggs on a bed of asparagus with lemon Hollandaise
  • Spiced blueberries

Are you hungry yet? Good. Call 360-600-8006 or visit www.class-cooking.com to get signed up. Class Cooking is located in downtown Vancouver at 110 E. 15th St.

Thai Time at Class Cooking

It’s Thai Time at Class Cooking! With its endless combinations of savory, spicy, sweet and tangy in dishes featuring the vibrant flavors of basil, lime, and cilantro, Thai food is the ultimate comfort food for many people. (When’s the last time you said to yourself, “I JUST NEED A GIANT PLATE OF PAD THAI AND EVERYTHING WILL BE FINE!”? Probably a couple hours ago, am I right?). Now you can make Thai food right in your own kitchen with recipes and techniques you’ll learn in Class Cooking’s state-of-the-art teaching kitchen at 110 E 15th St. in downtown Vancouver, adjacent to Burnt Bridge Cellars.

Three Thai Time classes will be offered: Thursday, Jan. 26, at 10 a.m. ($60); Saturday, Jan. 28, at 5 p.m. ($80, includes wine); and Sunday, Jan. 29, at 4 p.m. ($80, includes wine). Thai dishes look and taste exotic, but many of them aren’t complicated. Here are the recipes you’ll be practicing in this class:

  • Pad Thai noodles with tofu and shrimp
  • Chicken Satay with peanut sauce
  • Ground pork on lemongrass skewers with sweet chili sauce
  • Green papaya salad with Thai chilies
  • Thai fried pineapple with vanilla yogurt

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