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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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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 (Willem's on Main)

Elements (Willem's on Main)

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).

Privateer's Cove

Privateer's Cove

Kim Mahan

Restaurant Review: Privateer's Cove (Kailua, Hawaii) While we were recently in Kona a local guy told us to check out Privateer's Cove. This is a very different restaurant, located in a warehouse district and isn't fancy or trying to be anything but what it is. There are two people workingthe Chef owner and his Man Friday. These guys are having fun and it shows in their atmosphere. Yes, there is a pirate sitting at one of the tables. They offer 5 choices plus salads and dessert. Prices are very reasonable and the food was well prepared. They do not have a liquor license so its BYOB. We recommend picking up a bottle of wine at a great little wine shop close-by before you go called Westside Wines. We both had salads with feta, almonds and a balsamic vinaigrette. I tried the Tenderloin with Herb Mashed Potatoes, Mark had the Rack of Lamb with Rice Pilaf. We shared the Crème Brule of the day. Fun place, but be prepared for an unconventional experience- with really good food.

Little Conejo

Little Conejo

Kim Mahan

Little Conejo This is a new taco restaurant for Vancouver, but saying "taco" makes this place sound simple. It is not simple. Their taco fillings are more than amazing. We tried four kinds: fish with cabbage slaw, mushroom with cheese, el pastor (AMAZING) and carnitas. We shared sides of rice and beans and a couple very nice margaritas. I have been dreaming about these tacos ever since. We will be back. Often.

Mulled Wine

Kim Mahan

We made this over the Holidays at Burnt Bridge Cellars, it was amazing!

1 750 ml bottle of dry red wine, we used BBC 2014 Mourvedre

1 orange sliced into rounds

¼ cup honey

8 whole cloves

2 cinnamon sticks

2 stare anise

Combine ingredients in a sauce pan. Bring mixture to a simmer and simmer for 15 minutes up to 3 hours. Strain and serve. Garnish with a cinnamon stick and ½ orange slice.