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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Bridgewater Bistro

Bridgewater Bistro

Kim Mahan

Restaurant: Bridgewater Bistro (Astoria OR)

Mark and recently took a mini-vacation to Astoria. We visited all of the main sites, reliving our childhoods at the Astoria Column,

the Peter Iredale shipwreck, and Fort Stevens where my family camped for 2 weeks every summer. We also visited our friends at Munktiki who are refurbishing a building to house their tiki mug business, and a future Tiki Bar.

We tried a few local restaurants, and Bridgewater Bistro was a standout. We shared a Arugula, Apple and Chevre salad and bottle of wine. We didn't share the amazing entree though- we had to order the same thing (which we never do)- the crispy skin salmon on a green garlic falafel patty with raita and chopped asparagus. We asked for the salmon rare and it was perfect. We need to plan another trip to Astoria so we can explore more of their menu.

Hawaiian Macaroni Salad

Kim Mahan

1 lb salad macaroni 1⁄2 cup cider vinegar

Boil macaroni in salted water. Cook macaroni until soft and over cooked, about 3 minutes more than the package instructions. Drain and place it in a large mixing bowl. Add vinegar and stir until absorbed.

Dressing:

2 cups milk
2 cups mayonnaise
1⁄4 cup brown sugar salt and pepper to taste

Whisk together.

Salad:

1 bunch green onions thinly sliced 1 cup grated carrots
2 celery ribs thinly sliced

Stir dressing into macaroni. Add vegetables and stir to combine. The mixture will be soupy but the macaroni will absorb the dressing. Pour salad into a serving bowl and refrigerate for 1 hour or overnight. Stir just before serving.

Serves 8 to 10.

Winearitas

Winearitas

Kim Mahan

Once again Mark has been working his magic concocting wine cocktails. This is his latest wine + margarita, refreshing and there is a hint of orange to mimic the Cointreau used in some margaritas.

Glass:

4 oz dry white wine

1 oz lime juice

2 tbsps orange syrup

1 tbsp agave syrup

Salt glass if desired and fill with ice, pour drink over ice.

Bottle:

1 bottle dry white wine

6 ½ oz lime juice

2 oz orange syrup

1 ½ oz agave syrup

Pour all ingredients into a pitcher and stir, server on the rocks in salted glasses if desired.

Stuffed Jack O' Lantern Peppers

Stuffed Jack O' Lantern Peppers

Kim Mahan

Filling: 2 lbs ground beef

1 onion diced

3 cloves garlic minced

1/3 cup dry sherry

1 tsp cinnamon

½ tsp cloves

2 tsps cumin

1 14 oz can diced tomatoes

2 tsps sugar

¼ cup cilantro chopped

½ cup blanched almonds toasted and chopped

½ cup currents

1 cup corn, thaw if frozen

salt and pepper to taste

Brown meat, onions and garlic in a large skillet. Add remaining ingredients and cook together until the liquids are reduced. Not dry but not runny. Adjust seasoning. Set aside.

Peppers: 6 to 8 orange bell peppers, depending on size Remove tops and clean out the seeds. Carve peppers to look like mini Jack O Lanterns and fill with filling. Place tops back on each pepper and bake at 350 degrees for 30 to 40 minutes until peppers are soft and filling is heated through.

Serves 6 to 8.

Vij

Vij

Kim Mahan

We discovered some great restaurants on our trip to British Columbia that you definitely should check out if you find yourself in Vancouver BC.

Vij We went to this Indian restaurant in Vancouver BC for the first time 20 years ago. They've moved to a much bigger location, but there food is just as amazing as it was when we first tasted it. We recommend getting their lamb Popsicles which are always a treat.

Old Vines Restaurant at Quails Gate

Old Vines Restaurant at Quails Gate

Kim Mahan

We discovered some great restaurants on our trip to British Columbia that you definitely should check out if you find yourself in the Okanagan Valley.

Old Vines Restaurant at Quails Gate This restaurant is at the Quails Gate Winery which was very close to where we were staying in Kelowna. We had some beautiful salads, including a melon salad that even had melon sorbet in it! Unusual but good. Mark had the salmon that they were willing to cook rare and I had the quail on a bed of gnocchi. They also have some great wines.

Elements

Elements

Kim Mahan

Willem's on Main is changing there name to Elements. I wanted to do an updated review. Willem's has a new chef and owner named Miguel Sosa. He is doing amazing things at the restaurant. My favorites so far are seared scallops with wild mushrooms and cauliflower risotto, salmon on a bed of quinoa with this amazing truffled pea purée. We plan to go again soon so we can try something else on the menu!

Prima Bistro

Prima Bistro

Kim Mahan

Prima Bistro is in Langley. We were able to get a reservation (during high season if you don’t have one the wait can be an hour plus). They have a beautiful patio overlooking the bay. We shared a beet salad with blue cheese and toasted walnuts. Mark had the giant steak with fries. I had the wild boar ragout with fresh pasta and white beans. We were so full we had to skip dessert.

Toby's

Toby's

Kim Mahan

Toby's is in Coupeville which is located right on Penn Cove where it seems all mussels come from. So of course we had mussels- spicy curry mussels that were amazing. We also tried their clam chowder which was very good. This is a busy bar so be prepared to wait, but it was worth it. (Note that they only do the spicy curry mussels on Sunday.)

LeChon

LeChon

Kim Mahan

We checked out LeChon for Mark's birthday. This restaurant specializes in South American cuisine, so it seemed fitting to invite our friends that we had traveled to Argentina with. Other than ordering too many dishes, it was all amazing. All of the dishes are served family style so we all got to try many of the dishes on the menu. We started with the smoked bone marrow. I'm not a fan, but the rest of the table was happy. The salad was great , and they had amazing empanadas with chimichurri sauce. The shrimp ceviche was a light change from our fattier choices. We also had the Peruvian chicken and a beef dish with coconut milk. We will be back! We fell in love with Malbec in Argentina, and LeChon has several to choose from (and we are excited about Burnt Bridge Cellars very first Malbec release in February next year).