Sunday, August 2, 2026
5:00-7:30pm
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 Friday, July 31 at 6pm, so we have time to plan and prep class materials.

Please view our FAQs before registering.

Saturday, August 15, 2026
10:30am-1:00pm
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, August 13 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Monday, August 17, 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, August 15 at 5pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Friday, August 21, 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, August 19 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Sunday, August 23, 2026
11:00am-1:30p
with Leta

Seasonal and foraged foods are ecologically-friendly, free or inexpensive, and integral to Italian cuisine and culture. This class will begin with a fun, guided, neighborhood plant walk to identify edible plants growing in Portland's wild. Afterwards, we'll return to Kitchen Culture to practice some of the genius techniques used by Italian cooks to transform found, hyper-local ingredients into something truly delicious.

• Ingredients for this class are vegetarian and may include dairy.

• Gluten-free & vegan options will be made available upon request. (Please contact us after registering, so we can prep appropriate ingredients.)

• Registration for this class will close on Friday, August 21 at 6pm so we have time to prep class materials.

Please view our FAQs before registering.

Wednesday, August 26, 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, August 24 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Sunday, September 13, 2026
10:30am-1:00pm
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 Friday, September 11 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Saturday, September 19, 2026
10:30am-1:30pm
with Emily

Learn to bake delicious bread that fits your life, no rigid schedules required! Discover how to read your starter, hone your intuition, and create exceptional sourdough bread that adapts to your everyday lifestyle. You'll learn to work confidently with seasonal temperature shifts, explore the unique flavors and qualities of whole grain flours, and master the art of adjusting fermentation to fit your schedule. Using sensory cues and a mindful approach, you'll develop the intuition to know when your dough is ready to move to the next step. Perfect for busy bakers who've been intimidated by complicated sourdough schedules or those ready to deepen their understanding beyond recipes. Students will leave class with a sourdough starter and their own bread dough to be baked at home.

• Ingredients for this class are vegan and contain gluten.

• Registration for this class will close on Thursday, September 17 at 6pm, so we have time to plan and prep class materials.

Please view our FAQs before registering.

Wednesday, September 30, 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, September 28 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Tuesday, October 6, 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 Sunday, October 4 at 5pm, so we have time to plan and prep class materials.

Please view our FAQs before registering.

Friday, October 9, 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, October 7 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, October 21, 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, October 19 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Tuesday, December 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 Sunday, December 6 at 5pm, so we have time to plan and prep class materials.

Please view our FAQs before registering.