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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.

News & Updates

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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.

Chicken Coconut Curry Lentil Soup

Kim Mahan

Chicken Coconut Curry Lentil Soup I made this a few weeks ago. Now every time I make soup Mark compares it to this soup. Having a hearty warm soup on these cold evenings makes a perfect meal. It's wonderful served with pita bread or naan. This recipe also freezes well so make a double batch!

2 tbsps olive oil

1 onion diced

2 cloves garlic minced

1 lb chicken raw or cooked cut into ½" dice (if using raw, sauté with onions)

2 tbsps grated ginger

1 tbsp curry powder

½ tsp chili flakes

¾ cup red lentils

1 15 oz can diced tomatoes

2 ½ cups water

½ cup cilantro chopped plus more for garnish

1 13 oz can coconut milk

salt and pepper to taste

lime wedges for serving

Heat oil in large saucepan. Add onions and garlic and cook until translucent (if you're using raw chicken, sauté with the onions and garlic). Add cooked chicken, ginger, curry, chili, lentils, tomatoes, cilantro and water. Cover pan and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Add coconut milk and adjust seasoning. Cook for another 10 to 15 minutes until lentils are soft. Serve with more cilantro and lime wedges.

Serves 4.

Wine Mimosas

Kim Mahan

At the winery we can only serve our wines. So when I have a brunch class I make wine mimosas

For 2:

¾ cup dry white wine

½ cup club soda

½ cup orange juice

Stir together and serve

For 1 Bottle:

1 bottle dry white wine

2 cups club soda

2 cups orange juice

Pour ingredients into a picher and stir. Serve cold.

Kim Cooks Sue Draws, can be purchased on the classes page

Kim Cooks Sue Draws, can be purchased on the classes page

Kim Mahan

This is the First cookbook for Class Cooking.

The line between the culinary arts and the fine arts is merely a suggestion for both Kim Mahan and Sue Clancy. Feeling free to color outside the lines of typical cookbook publications the authors decided to make a cookbook that is not a bound book of recipes, nor is it an art exhibit for display on commercial gallery walls.  Instead it’s a set of playful, practical, artworks (greeting cards, tea towels, framed prints) you can use at home to cook, eat and share with people you love.

This unconventional cookbook is “bound” on this webpage titled “Kim Cooks Sue Draws”.

The book contains 15 recipes with beautiful and fun illustration by Sue Clancy. Great for cooking or frameing.

Cookbooks can be ordered on my website. E-books and cards and posters can be found on Sue Clancy's website https://sueclancy.com/artist-books/kim-cooks-sue-draws/