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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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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 purchases on the classes page

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

Kim Mahan

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

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.



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,  Or



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.