I’m excited to announce my first cooking classes post COVID. These will now include online versions of my in-person classes, so anyone anywhere can take part. The in-person classes are limited to eight people, but the online classes can accommodate up to 20.
I believe that anyone can learn to cook, at any age. I’ve worked with students all the way up to 89-years-old Angus in Florida. You are *never* too old to learn.
I’ve decided that each month, I’ll have a single class concept that I’ll teach and then offer multiple versions of it so I can share it with as many people as possible. I’m also incredibly excited to announce my first ever “cooking getaway,” an idea I’ve had for years and I am finally making it happen on my beloved Anna Maria Island, where I grew up. I do hope you’ll join me. Also, pro tip: if you’re a newsletter subscriber, you get a discount. So sign up, if you haven’t already!
Anna Maria Island Cooking Getaway – January 2024
This has been years in the making. I was on the verge of offering a course like this in 2020 when the pandemic happened, so it’s been shelved for ages. This is a 4 day/3 Night experience that includes cooking classes, yoga, journaling and a fun culinary field trip. The price includes all meals and classes. Accommodation is free – you’ll be staying as my guest. Book both back-to-back to stay the week and get a bonus cooking class. Getaways are limited to around 10 people. Session 2 will feature vegetarian options for every meal and each class.
October 2023 – Normandy Meets the Northwest
The Pacific Northwest falls at the same latitude as much of France, which explains why our area has such a vibrant wine and cheese culture. In this class, we’ll begin with some basic knife skills and then work our way through a lovely autumnal menu that uses fresh mussels from Taylor Shellfish and dishes using two of Washington state’s most notable crops – apples and lentils. Mike and I spent our honeymoon in Normandy and Brittany, so this region is particularly meaningful to me.
November 2023 – Thanksgiving Basics & Classic Side Dishes
We’ll make Thanksgiving dinner the way I do every year, by butterflying or “spatchcocking” the turkey. This allows the turkey to cook in less than half the time and much more evenly. We’ll also learn the fundamentals and French techniques for classic sides from scratch, including the key to perfect mashed potatoes, foolproof gravy, roasted and steamed vegetables, plus a great holiday cocktail. Get the full menu and more details.
Private Events & Free Video Lessons
Can’t join in? Try these online cooking videos
In the meantime, check out some of my free online videos:
Private Group Cooking Experiences
Come bring a group and cook with me in my kitchen in Seattle or at our second home on Anna Maria Island. Over 3.5 hours, we’ll create a five-course meal based on your interest and my expertise. A French bistro dinner? A healthy Northwest-Asian fusion lunch? We’ll work on the menu together and I’ll put together matching wines.
After the class, we’ll sit down to a beautiful table to share the meal together. Private classes start at $169 per person for a minimum of four people. Ask for off-site costs or for larger groups, including corporate evens involve team building exercises. Contact me for pricing and availability.