Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

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.

News & Updates

Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Curabitur blandit tempus porttitor. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Cras mattis consectetur purus sit amet fermentum. Cras mattis consectetur purus sit amet fermentum.

 

Can Font

Can Font

Kim Mahan

This is the best restaurant we have been to in a long time. They have a sister restaurant in Barcelona so we were interested to try it. I do not usually order Paella at restaurants but there paella is amazing and traditional. Simpler than how I make Paella, but with a depth of flavor we have not experienced outside of Spain.  If we were not looking out at a park in the Pearl District we would have thought that we were back in Spain enjoying a favorite restaurant. There croquets were fried puffs of wonderfulness. There Pa Amb Tomaquet was perfectly paired with the Jamon. They could even make Crema Catalana that was worth eating even though we were already full. If you cannot travel to Spain going to Can Font with transport your taste buds.

Musso & Frank Grill

Musso & Frank Grill

Kim Mahan

Musso & Frank Grill (Hollywood Boulevard a couple of blocks from Grauman's Theater) We had a wonderful meal in this very traditional and venerable place on the strip in LA. This restaurant oozes history (it originally opened in 1919). The wait staff are professional and have worked here their whole careers. They make the same classic dishes that they have made since the restaurant opened. We had great steaks and fries, wedge salads and roasted chicken. This place is where Hollywood of old would have made movie deals over dinner and cocktails.

Robin's

Robin's

Kim Mahan

Robin's (Cambria) This is a farm to table restaurant- the perfect antidote after experiencing the excesses at Hearst Castle. They offer an international menu in a really nice California-ish dining room. We started with a their market salad with blue cheese and a lemon champagne vinaigrette. I had their Roghan Josh- amazingly tender lamb with a spicy sauce and brown rice. Mark enjoyed the Petit Filet with garlic & chive mash and grilled asparagus. I am getting hungry writing this.

533 Viet-Fusion

533 Viet-Fusion

Kim Mahan

533 Viet-Fusion (Palm Canyon Drive, Palm Springs) This was a great recommendation from a bartender at Bootlegger Tiki (we considered going back to thank him!) . We sat at the roll bar and watched them make amazing rolls with unusual and tasty combinations. We tried the Tiger Shrimp and Green Papaya Salad, Chicken Yellow Curry with Lime, and a Lemon Grass Pork Roll. Each one was an experience! We talked seriously about going back the next day to try more dishes.

Sue Clancy Art Recipes

Sue Clancy Art Recipes

Kim Mahan

Sue Clancy is doing drawing using some of my recipes. You can order tea towels, posters or cards. Check them out on the society6 link on her website, www.sueclancy.com.  Or https://society6.com/s?q=Sue+Clancy&context=prints

Crow

Crow

Kim Mahan

We were in Seattle a few weeks ago pouring at taste Washington. We were very lucky to discover Crow 2 blocks from our hotel and we could be seated immediately at the chefs table. There were 3 of us so we tried several dishes. Sitting at the Chef table everything going out to the tables came up right next to us so it was easy to choose. Actually surprising that we did not grab a couple of extra dishes because they were tempting. We started with a Bibb lettuce salad with roasted grapes, pistachios and Honey Vinaigrette, fluffy and lovely. Greg tried the house Lasagna, apparently a signature dish. The biggest slice of lasagna I've ever seen. It was quite good, but a good one to share. I had the roasted chicken wrapped in prosciutto on a bed of sautéed greens, perfectly cooked, and we watched them make it. Mark had the Braised Lamb Shank with Posole and lime vinaigrette, needless to say he was not sharing much. We ended the meal with a dessert chocolate combo. We kept seeing the desserts go out so had to try one or steal one. Crow is a nice little restaurant that we happily found and would go back.

Ava Gene's

Ava Gene's

Kim Mahan

We had been trying for months to get a reservation at Ava Gene's. Then Mark planned ahead and gave me a reservation for Christmas. So we were excited when the day came, but it also snowed a lot that day. So it was the only day this winter that Ava Gene's closed. I sent them a message on Instagram and they got us in as soon as they reopened. They even greeted us with prosecco.  We shared some very interesting salads, no lettuce in site. They make all of their own pasta so I tried their gnocchi with ragu, very homey and comforting. Mark had the Steelhead with lentils and grapefruit, very interesting flavors. Not your typical Italian eatery. Ava Gene's has a friendly atmosphere with a great staff.

Mission Fig and Olive Tapenade

Kim Mahan

Tapenade:

1 cup dried mission figs

1 cup pitted Kalamata olives

¼ cup pine nuts toasted

¼ cup basil leaves chopped

¼ cup olive oil

2 tbsps balsamic vinegar

2 cloves of garlic minced

Place figs into a sauce pan and cover with water.  Bring to a boil and remove from the heat.  Let them soak for 15 minutes.  Drain water and place figs into the bowl of a food processor.  Addremaining ingredients and process for one minute.  Scrape down the bowl and process until the mixture is well blended and finely chopped.

Best when refrigerated overnight.  Makes 1¾ cups.  Keeps for one week refrigerated, it freezes well.

For Serving:

French bread

Goat cheese

Thinly slice bread and brush both sides with olive oil.  Place onto a baking sheet.  Place pan under a preheated broiler and toast.  Turn over slices and toast the other side. Watch carefully as they will brown fast.  Spread each toast with goat cheese and top with tapenade.  Serve.

Rally pizza

Rally pizza

Kim Mahan

Rally pizza opened very close to our house. We were pretty excited because the chef came from Ken's Artisan pizza. I have been trying to make the perfect crust in my wood fired oven using Ken's pizza book. Needless to say mine is not as good as Rally. Yet.

 We have eaten at Rally 5 times now and I think our car drives there automatically. It is that good. If you have eaten pizza in Europe you're in for a treat. They have a small list of choices and the pizzas have just the right amount of sauce and toppings. They always have a special and so far their lamb sausage special is our favorite. They make their own ricotta, mozzarella cheese, and sausages. All are really special. They also make great salads. Their market salad is different every time we go, local and in season.

If making great pizza was not good enough they also make frozen  custard and a dessert call a concrete. A concrete is like a really gourmet Blizzard. My favorite so far was pumpkin pie. They actually blend a piece of pie with their frozen custard-  YUM! Big enough to share.

This place has great pizza, but do not expect tons of cheese or an American style pie. Pretend you're in Europe and you will be pleasantly surprised.

Dried Cherry Muffin Mix in a Jar

Dried Cherry Muffin Mix in a Jar

Kim Mahan

For the Jar:

2 cups self rising flour

½ cup sugar

½ cup brown sugar

1 tsp garam masala

1 cup dried cherries chopped

 Place the four into a quart wind mouthed canning jar. Mix sugars and garam masala together and pour into the jar. Add cherries and press down gently. Seal jar.

 Muffins:

1 jar of mix

1 egg

1 cup milk

1/3 cup vegetable oil

2 tbsps raw sugar for garnish

 Pour contents from the jar into a mixing bowl. Add everything except raw sugar. Stir together. Divide batter between 12 muffin papers in a muffin tin. Top with sugar to garnish. Bake at 375 degrees for 15 to 18 minutes until tester comes out clean. Cool.

 Makes 12.