Seafood of Northern Spain
Culinary Knife Skills
Kombucha: Brew It Yourself
Cheesemaking: Mozzarella
Cooking with Wood-Fired Outdoor Ovens
Easy Appetizers for the Holidays
Chocolate Tasting: Melt into the Experience
Vegetarian Indian Cooking
Fall Salads
Spectacular Desserts for the Holidays
Cookies from Around the World
Mexican Holiday Sweets
Portland Chocolate Tour

Conscientious Butchery and Meat Preservation


Students must be 21 years old or older to participate in classes serving alcohol.

Ports in Portland
What's New in the Oregon Wine World
Celebrity Encounters: Ohh-Laa-Laa!

Artisan Bread Baking

Artisan Bread Baking: French Bread

Butchering for the Home Chef

Coffee Tasting

Coffee Tasting: Journey Around the World
Ins and Outs of Green Coffee Buying
Coffee Roasting: Hands on

European Cuisine

Exploring Vegan Cuisine

Vegan Cuisine: Getting Started

Food Fermentation

Wild Yeast Sourdough Starter: Start Your Own!
Fermenting Kombucha Elixirs and Tonic Drinks: Fire Cider
Old School Sauerkraut Demonstration
Lacto-Fermented Peppers
Basic Vegetable Fermentation

Fundamental Techniques


Skinny on Fats
Breaking Down Carbs
Proteins and Plant-Based Alternatives

Wine Pairing

Discover how food can alter your experience of a wine. Students must be 21 years old or older to participate in classes serving alcohol.

Sparkling Holidays
Wine and Cheese School: solid foundations
Local Flavor: Pacific NW Wine and Cheese Tasting
The Wine and Music Experience
A Totally Different Language of Pairings
What's Your Sign? I Mean Wine!!
Gobble, Gobble Wine

African Cuisine

Ethiopian Cuisine: Introduction
Ethiopian Cuisine: Meat and Veggie

Asian Cuisine

Koji Alchemy: Japanese Cooking to Unlock Umami

Latin American Cuisine

Mexican Street Vendor Food

Food Preservation

Preserving the Fall Harvest