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.


Toad in the Hole

Gregory Clapp

  • 1 cup milk
  • 2 eggs
  • 2 tsp whole grain mustard
  • ¾ flour
  • 1 tsp salt
  • pepper to taste
  • ½ cup Gruyere grated
  • 4 tbsps vegetable oil
  • 4 British bangers or other mild sausage links
  • 1 red pepper, seeded and thinly sliced
  • 6 oz spinach leaves
  • 2 tbsps chives chopped for garnish

Place first 6 ingredients into a bowl and whisk together until smooth. Stir in the cheese and set aside.
Heat 1 tbsp oil in a fry pan and brown sausages on all sides. Remove from pan. Wipe out pan and heat 1 tbsp of oil.  Add pepper and saute until softened. Remove from pan. Add spinach and saute just until wilted. Remove spinach from pan and set aside. Place 2 tbsps oil into a oven proof 12" fry pan or large pie plate. Place pan into a 425º oven for 5 minutes. Carefully remove pan from oven and arrange sausages, peppers and spinach in pan. Stir batter one last time and evenly pour over mixture in pan. Return to the oven and bake for 25 to 30 minutes until puffy and golden brown. Garnish with chives.
Serves 4.