Sunday, December 14, 2025
11:00a-1:30p
with Leta

Join us for an exploration of Italy’s hand-made pasta traditions. In this hands-on class, you’ll learn how to incorporate natural ingredients into egg-based pasta dough to create bright colors and patterns. Using a manual pasta machine and basic hand-tools, you’ll learn to create 3 traditional shapes, to be filled with ricotta. You’ll leave with an understanding of the required ratios, sourcing, best storage practices, and basic trouble-shooting to successfully create a fresh, colorful, filled pasta. At the end of class, we’ll take time to sit and eat together.

• This class is vegetarian.

• Ingredients for this class contain egg and dairy.

• Registration for this class will close on Friday, December 12 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Wednesday, December 17, 2025
6:00-8:00pm
with Mindy

Learn how to make a classic, festively decorated yule log!

Working in pairs, you’ll learn to make a chiffon cake from scratch. After baking, cakes will be split so that each student can create their own individual yule log. Meringue mushrooms and ganache frosting will be demonstrated, and you will have the opportunity to use these ingredients in your cake’s completion. You will roll your personal cake with homemade berry compote, and decorate it with chocolate bark, powdered sugar snow, rosemary branches, and more. At the end of class, you’ll go home with your own personal yule log.

• Ingredients for this class include wheat, dairy, egg, and trace amounts of soy lecithin in the chocolate.

• Registration for this class will close on Monday, December 15 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Sunday, January 4, 2026
12:00-3:00pm
with Katie

Fine-tuning your skills with a kitchen knife can greatly improve the cooking experience. Join us for this hands-on class and learn the reasons for various knife styles, how to care for and handle your knife, proper kitchen posture, how to best execute specific cuts, the basics of honing and sharpening, and more. Bring your own knife from home (if you’re able) and learn how to make your tools work for you!

• The materials for this class session are all vegan-friendly, nut-free and gluten-free.

• Registration for this class will close on Friday, January 2 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Wednesday, January 7, 2026
6:00-9:00pm
with Traci

Learn the basics of canning! We’ll discuss safety, procedure and equipment, while walking through the entire process together twice in this class. This is a hands-on experience! You’ll go home with one sweet preserve, one pickled vegetable, and the skills and confidence to safely and successfully can your own produce at home.

• All ingredients for this class are vegan and gluten-free.

• Registration for this class will close on Monday, January 5 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Friday, January 9, 2026
6:00-8:00pm
with Leta

Join Pasta Maia for an exploration of traditional Italian foods. This hands-on class will guide participants through the fundamentals of hand-formed gnocchi. In this session, we’ll create potato gnocchi dumplings from scratch and assemble a seasonal sauce to serve with them. At the end of class, we’ll take time to sit and eat together.

• Ingredients for this class are vegetarian.

• Ingredients for this class include eggs and gluten.

• Registration for this class will close on Wednesday, January 7 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Sunday, January 11, 2026
11:00am-1:00pm
with Leta

Join us for an exploration of Italy’s hand-made pasta traditions! This class will guide participants through the fundamentals of hand-formed and filled pasta, from dough to plated dish, garnished with a sprinkling of history. In this session, we’ll learn to form traditional shapes with egg-based dough, and fill them with vegetables and cheeses. At the end of class, we’ll take time to sit and eat together.

• Ingredients for this class are vegetarian.

• Ingredients for this class include eggs and dairy.

• Registration for this class will close on Friday, January 9 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Wednesday, January 14, 2026
6:00-8:30pm
with Samantha

Learn the basics of sourdough baking with an easy, no-knead method. Participants will learn how to shape, fold and score a loaf; how to take care of a starter; and what can be done with leftover starter. Develop the knowledge and confidence you need to start baking sourdough at home regularly! You’ll leave class with a strong sourdough starter, your own dough to bake at home, a packet of recipes, and a proofing basket.

• Ingredients for this class are vegan and contain gluten.

• Registration for this class will close on Monday, January 12 at 6pm, so we have time to plan and prep class materials.

Please view our FAQs before registering.

Wednesday, January 21, 2026
6:00-8:30pm
with Traci

It’s amazing what a little salt, some well-chosen spices, and a bit of time can do to a vegetable! Learn the basic processes involved in fermenting vegetables, while making your own jars of sauerkraut and kimchi to take home. We’ll practice both the dry salt and wet brine methods, and you’ll develop an understanding of how these processes can be applied in fermenting just about any vegetable you choose.

• All ingredients for this class are vegan and gluten-free.

• Registration for this class will close on Monday, January 19 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Saturday, Janaury 24, 2026
10:30am-1:30pm
with Emily

Learn to create gorgeous, seasonally-inspired galettes using whole grain flours. These rustic, free-form pastries are the perfect canvas for showcasing the Pacific Northwest's seasonal bounty. You'll learn the secrets of working with whole grain flour to create pastry that's irresistibly flaky and master professional techniques for confident dough handling. You'll leave with two beautiful petite galettes of your own, fresh dough to bake a full-size galette at home, as well as professional recipes and insider tips to transform simple ingredients into show-stopping centerpieces. 

• Ingredients for this class include gluten, dairy and egg.

• Registration for this class will close on Thursday, January 22 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Sunday, January 25, 2026
11:00am-1:00pm
with Leta

Exploring Italy’s hand-formed pasta traditions, students will learn to mix and knead their own pasta dough using several types of locally milled flour. With traditional hand tools, students will learn to form several shapes — some well over a thousand years old! Students will gain an understanding of ingredient ratios, sourcing, best storage practices, tenants of pasta cookery, and basic troubleshooting to successfully create a handmade pasta dish. We’ll take time to eat together at the end of class.

• Flours will include whole wheat, spelt, emmer, einkorn and rye.

• Ingredients for this class are vegan.

• Registration for this class will close on Friday, January 23 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Monday, February 2, 2026
6:00-9:00pm
with Katie

Fine-tuning your skills with a kitchen knife can greatly improve the cooking experience. Join us for this hands-on class and learn the reasons for various knife styles, how to care for and handle your knife, proper kitchen posture, how to best execute specific cuts, the basics of honing and sharpening, and more. Bring your own knife from home (if you’re able) and learn how to make your tools work for you!

• The materials for this class session are all vegan-friendly, nut-free and gluten-free.

• Registration for this class will close on Saturday, January 31 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Friday, February 6, 2026
6:00-8:00pm
with Leta

Join us for an exploration of Italy’s hand-made pasta traditions! This class will guide participants through the fundamentals of pasta, from dough to plated dish, garnished with a sprinkling of history. In this session, you’ll learn how to make your own vegan pasta dough. Utilizing only your hands or basic hand tools, you’ll learn to form three traditional pasta shapes. At the end of class, we’ll create a simple, seasonal pasta sauce and take time to sit and eat together. You will also have fresh pasta to take home.

• The ingredients for this class are vegan.

• Registration for this class will close on Wednesday, February 4 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Sunday, February 8, 2026
11:00am-1:30pm
with Leta

In this hands-on class, learn how to incorporate natural ingredients into egg-based pasta dough to create bright, seasonal colors and patterns. Using a manual pasta machine and basic hand-tools, learn to create several traditional shapes and fill them with a ricotta-based filling. You’ll leave with an understanding of the required ratios, sourcing, best storage practices, and basic trouble-shooting to successfully create a fresh, colorful, filled pasta. At the end of class, we’ll take time to sit and eat together.

• This class is vegetarian.

• Ingredients for this class contain egg and dairy.

• Registration for this class will close on Friday, February 6 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Wednesday, February 11, 2026
6:00-8:30pm
with Samantha

Learn the basics of sourdough baking with an easy, no-knead method. Participants will learn how to shape, fold and score a loaf; how to take care of a starter; and what can be done with leftover starter. Develop the knowledge and confidence you need to start baking sourdough at home regularly! You’ll leave class with a strong sourdough starter, your own dough to bake at home, a packet of recipes, and a proofing basket.

• Ingredients for this class are vegan and contain gluten.

• Registration for this class will close on Monday, February 9 at 6pm, so we have time to plan and prep class materials.

Please view our FAQs before registering.

Saturday, February 14, 2026
10:30am-1:30pm
with Emily

Learn to create gorgeous, seasonally-inspired galettes using whole grain flours. These rustic, free-form pastries are the perfect canvas for showcasing the Pacific Northwest's seasonal bounty. You'll learn the secrets of working with whole grain flour to create pastry that's irresistibly flaky and master professional techniques for confident dough handling. You'll leave with two beautiful petite galettes of your own, fresh dough to bake a full-size galette at home, as well as professional recipes and insider tips to transform simple ingredients into show-stopping centerpieces. 

• Ingredients for this class include gluten, dairy and egg.

• Registration for this class will close on Thursday, February 12 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Wednesday, February 25, 2026
6:00-8:30pm
with Traci

Don't let tales of kitchen explosions or botulism scare you away from pressure canning! In this class, we'll cover the step-by-step procedure, safety issues, equipment options, and reliable recipe resources, all while working through the process together as we can vegetable broth.

Have questions about a pressure canner you own? Bring it with you to class. Need to test the dial-gauge on your canner? Bring the lid and we'll test it while you're here. Not sure which pressure canner you should buy? We'll have several of the most common brands, both dial gauge and weighted gauge, at class for you to examine.

• All ingredients for this class are vegan and gluten-free.

• Having some experience with water bath canning is very helpful for this class, but not required.

• Registration for this class will close on Monday, February 23 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Friday, March 6, 2026
6:00-8:00pm
with Leta

Join us for an exploration of Italy’s hand-made pasta traditions! This class will guide participants through the fundamentals of decorative, handmade, filled pasta. In this session, we’ll create pasta sheets laminated with seasonal flowers and herbs resembling stained glass. We’ll also form giant ravioli, filled with ricotta and an egg yolk that stays gooey after cooking. At the end of class, we’ll take time to sit and eat together.

• Ingredients for this class are vegetarian.

• Ingredients for this class include eggs, dairy and gluten.

• Registration for this class will close on Wednesday, March 4 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Sunday, March 8, 2026
11:00am-1:00p
with Leta

Join us for an exploration of Italy’s hand-made pasta traditions! This hands-on class will guide participants through the fundamentals of pasta, from dough to plated dish garnished with a sprinkling of history. In this session, you’ll learn how to incorporate color into egg-based pasta dough utilizing natural ingredients to create patterns and shape into visually stunning pasta. At the end of class, we’ll take time to sit and eat together.

• This class is vegetarian.

• Ingredients for this class contain egg.

• Registration for this class will close on Friday, March 6 at 6pm so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Friday, March 13, 2026
6:00-8:00pm
with Trevor

This course introduces the concept of food and wine interaction, providing a map with which to navigate this bold new world. Food and wine are more complex, more flavorful, and more diverse than they’ve ever been. The rules no longer apply!
Expect to engage all five senses: a brief reflection on the history of food and wine pairing will lead to a discussion of ‘where we are now’, followed by tastings that illustrate key wine characteristics and how they’re affected by the ingredients in food.

• Registration for this class will close on Wednesday, March 11 at 6pm, so we have time to prep class materials.

• All ingredients for participation in this class can be vegan by request.

• Class participants must be 21 years of age or older.

Please view our FAQs before registering.

Wednesday, March 25, 2026
6:00-8:30pm
with Samantha

Discover the delights of bread baking! In this class participants will learn how to make lightly enriched, yeasted bread dough that can become a soft sandwich loaf, rolls or english muffins. You’ll also create a compound butter, for a flavorful addition. We will cover the basics of kneading and rising dough, as well as shaping and flavoring. Participants will take home their own dough to bake the following day, their compound butter, and a packet of information and recipes.

• Ingredients for this class contain gluten and dairy.

• Ingredients can be made vegan by request. (Contact Kitchen Culture after registering.)

• Registration for this class will close on Monday, March 23 at 6pm, so we have time to plan and prep class materials.

Please view our FAQs before registering.

Wednesday, April 8, 2026
6:00-8:30pm
with Samantha

Learn the basics of sourdough baking with an easy, no-knead method. Participants will learn how to shape, fold and score a loaf; how to take care of a starter; and what can be done with leftover starter. Develop the knowledge and confidence you need to start baking sourdough at home regularly! You’ll leave class with a strong sourdough starter, your own dough to bake at home, a packet of recipes, and a proofing basket.

• Ingredients for this class are vegan and contain gluten.

• Registration for this class will close on Monday, April 6 at 6pm, so we have time to plan and prep class materials.

Please view our FAQs before registering.