Class Schedule

Current Newsletter

Newsletter Sign-Up


Restaurant Reviews



Burnt Bridge Cellars

Private Classes and Catering



About Me

Contact Me







Class Cooking is located adjacent to the Burnt Bridge Cellars winery in downtown Vancouver, Washington, and serves the greater Portland, Oregon area.  I specialize in small group hands on gourmet cooking classes, and provide event planning and catering services for Burnt Bridge Cellars. 


Class Cooking- 110 E. 15th St     Vancouver, WA 

Burnt Bridge Cellars- 1500 Broadway   Vancouver, WA 


Call Kim at 360.600.8006 or email kim@class-cooking.com to reserve your place at the table!




Menus and details are on the Class Schedule page



October Classes


Oaxacan Mole

Saturday, October 11th   5pm  $75


Oaxacan black mole is the classic infused spicy sauce used in many Mexican dishes.  This class is a perfect menu for your Day of the Dead party!



Southeast Asian Vegetarian
Friday, October 17th 5:30pm $75
Tuesday, October 21st 10am $60

Many people ask about vegetarian classes. I taught a cooking class for a wedding a few months ago. The couple is vegetarian and we worked together to create this menu. I learned several new recipes for their class that Iím excited to share with you. Whether youíre vegetarian or not, you will love these dishes!


November Classes


Holiday Appetizers
Wednesday, November 5th 10am $60
Saturday, November 8th 5pm $75

This class will make you the most popular person to invite to a party! You will learn new appetizer recipes to use at your holiday gatherings or to take and share with your friends.






Holiday Dinner Party

Thursday, November 20th   10am  $60

Friday, November 21st   5:30pm


I like to offer a special dinner party class ever year to give you ideas to make every gathering special.  If you enjoy lamb, this is the perfect class for you!





December Class
End of the Year Brunch
Tuesday, December 9th 10am $60

I love making brunch, and during the holidays many of us have houseguests. These recipes will feed several people and can be made in advance.

Menu is coming soon.






Tonight I did it.  Cooked several of the dishes from the Greek cooking class.  By the time the guests left, you'd have thought Alexander the Great.  Of course my wife was instrumental in reminding me of all the steps you had written down that I forgot to read.


Thanks for your classes.  I love it.  John