Sunday, May 4, 2025
3:00-6:30pm
with Omid
Join Seattle-based culinary instructor Omid Roustaei for a flavorful journey through Iranian cuisine, featuring dishes from his new cookbook, Bitter & Sweet. Master the technique for a classic and crispy, saffron Tahdig. Learn the fundamentals of building a traditional stew while making Khoresh Gheymeh (beef and vegetarian options available). Celebrate the use of herbs in Iranian cuisine through the flavorful Kuku Sabzi, and round out the meal with a fresh Shirazi salad.
Roustaei’s book is a love letter to food’s ability to bridge cultures, sparking curiosity and underscoring humanity’s need for connection and belonging. To that end, we’ll enjoy our meal together at the end of the class.
All ingredients for this class are dairy-free and gluten-free.
Ingredients for this class include walnuts and eggs.
One recipe for this class includes meat (beef), but a vegetarian option will also be available.
Registration for this class will close on Friday, May 2 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Friday, May 9, 2025
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 May 7 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Monday, May 12, 2025
6:00-9:00p
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, May 10 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Friday, May 16, 2025
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, May 14 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Wednesday, May 21, 2025
6:00-8:00pm
with Samantha
Discover the delights of bread baking! In this class participants will learn how to make yeasted, lightly enriched 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. (ie. contact Kitchen Culture after registering.)
Registration for this class will close on Monday, May 19 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.
Friday, May 30, 2025
6:00-8:00pm
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 Wednesday, May 28 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Wednesday, June 4, 2025
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, June 2 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Sunday, June 8, 2025
12:00-3:00p
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, June 6 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Friday, June 13, 2025
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, June 11 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Wednesday, June 18, 2025
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, June 16 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.
Wednesday, June 25, 2025
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, June 23 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Wednesday, July 23, 2025
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, July 21 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Friday, May 2, 2025
6:00-8:00pm
with Trevor
The rules no longer apply! Food and wine are more complex, more flavorful, and more diverse than they’ve ever been. Getting them to play well with another requires a new approach, a way of thinking that moves past the staid old axioms. This course introduces the concept of food and wine interaction, providing a map with which to navigate this bold new world. 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, April 30 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.