Join the strawberry craze and learn how to make beautiful and delicious desserts with these local gems while they are in season.  In class students will make a strawberry rhubarb pie and tartlettes filled with vanilla pastry cream and topped with a crown of glazed, sliced strawberries. 

This course contains no sessions at this time.
Learn to make this classic French sweet yeasted dough and form it into the classic knot-top shape.  Student swill also make the Americanized version, using the dough to make Pecan Sticky Buns.  This is a two-day class with making and rising dough on the first day and returning to form and bake

This course contains no sessions at this time.
Beef Bourguignon takes traditional beef stew to new heights. This dish combines melt-in-your-mouth beef and hearty vegetables with a rich, red wine sauce. When paired with fresh, homemade egg noodles, it is transformed into a comforting meal, perfect for the cold months ahead.

Saturday, February 16, 2019, CUL 117
Learn to make delicious homemade bagels, English muffins and biscuits. They are so much better than store-bought baked goods. Bake and freeze to have on hand. They make for an easy breakfast on the run, just add a protein and you are good to go!

Saturday, January 26, 2019, CUL 116
Chase away the winter blahs with a variety of sunny, fresh, and tart desserts. Students will make Lemon Curd Tartelettes, a Key Lime Pie and a citrusy cake. Bring an apron, a lunch, and take-home containers.

Saturday, March 2, 2019, CUL 116
Impress your friends and learn how to make those pricey, yet beautiful and delicious French cookies: Macarons and Madeleines dipped in chocolate.

Saturday, February 16, 2019, CUL 116

This course contains no sessions at this time.
Interested in cooking a duck for a special occasion but find yourself a little intimidated?  Join Chef Candy in our state-of-the-art demonstration kitchen as she demystifies the bird. Learn to utilize the entire duck. Gain tips and techniques on how to butcher a duck, use bones for stock, render excess duck fat for other uses, braise or confit the legs, and sauté the breasts to a perfect crisp medium rare dish!

Wednesday, February 6, 2019, CUL 118

This course contains no sessions at this time.
Have you ever had the desire to prepare a sensual meal for you and your sweetie in celebration of Valentine's Day (or any day, for that matter)? If so, this class is for you!  Spend a relaxing, creative and fun day in the light-filled kitchens of Cascade Culinary Institute learning how to create (and eat) a five-course, love inspired menu.

Saturday, February 9, 2019, CUL 117
Looking to lower your grocery bill? This class will explore several kitchen 'staples' that are easy to make at home and will save you money at the grocery store! Join Chef Holly as she teaches you how to take the "DIY" craze into the kitchen.

Wednesday, February 13, 2019, CUL 118
Looking for holiday gift ideas? Delight your friends and family with homemade, gift-bagged sweet treats! In this class, you will learn how to create mini-loaves, cake pops, and other items that are tasty and attractive enough to give away.

This course contains no sessions at this time.
Join certified Fermentationist and Nutritional Therapy Practitioner Robbie Bianchi-Pray to learn about the exciting process of brewing traditional fermented Kombucha tea. All participants will go home with their own culture for lifelong brewing and the confidence to share their creations with friends!

Saturday, March 2, 2019, CUL 117
Saturday, May 11, 2019, CUL 119
Join Chef Katie in Part 2 of the series of Flatbread classes. All are welcome and those that took the first class will learn new tips and recipes. Learn to make focaccia, pita bread and all-purpose dough that can be used for pizza or a variety of flatbreads.

Saturday, February 9, 2019, CUL 116
Join the fun of puff pastry, even if you didn't take the first class.  Learn to make a quick puff pastry for a classic French Tarte Tatine (upside down caramelized apple or pear tart) as well as your beloved childhood favorite: palmiers (elephant ears). 

This course contains no sessions at this time.
Making your own croissants is not difficult; there's no special equipment or hard-to-find ingredients required. What is necessary is good technique. This two-day course will teach you the proper technique for creating the layers of butter and yeast dough that make croissants so delicious. Learn to shape the dough into its classic shape and use proper baking procedures to ensure perfection.

January 19-20, 2019, CUL 116
Having trouble figuring out how to get in your daily dose of veggies now that the abundant summer produce season is past? Never fear, soup season is here. Join Chef Holly to create three different soups filled with vitamin-packed winter vegetables and rich flavor!

Sunday, January 20, 2019, CUL 117
This class covers simple but classic brunch items that will impress your family and friends for any upcoming holiday brunch. Learn to make yeasted coffee cake, quiche and scones that will electrify any brunch table.

This course contains no sessions at this time.
Learn to handle your culinary knives like a pro and take the fear out of dicing and slicing. Practice cutting a variety of vegetables to create a salad that students will enjoy at the end of class. Chef Candy will discuss the difference between sharpening and honing. Students must bring their own knife. Cost includes a sharpening stone for use at home.

Saturday, January 19, 2019, CUL 117
Learn basic cake baking and decorating skills.  In this class, students will bake their own 6" layer cake from start to finish. This will include making butter cream filling and practicing simple piping basics to give your cake a personal flair.  Go home with a professional looking cake you created!  If you have your own piping kit, bring it, otherwise tips will be provided.

Saturday, May 11, 2019, CUL 116
This fun, interactive and hands-on class will introduce students to the fundamentals of bartending. Topics discussed in this class will include the process of distilling, the brief history & characteristics that differentiate each distilled spirit, and much more! Students must be 21 years of age or older and bring ID.

February 9-10, 2019, CUL 120
Get a taste of Southern France with this classic fish stew, served with saffron aioli and crusty French bread croutons. Learn the technique of poaching your fish in a redolent stock. You will quickly become "hooked" on your new cooking knowledge and skills.

Saturday, March 9, 2019, CUL 117
Do you find yourself feeling bad about the amount of food you or your family throws in the trash or compost? If so, this class is for you! Join Chef Shannon as she takes a light and humorous approach teaching you how to use the "bits" you typically throw away.

Saturday, March 2, 2019, CUL 119
In this class, students will learn proper food handling skills, safety standards, and food-safety management systems to prevent food-borne illness. This course fulfills the certification requirement for working in the food industry and prepares students for the ServSafe Food Protection Manager Certification exam.

This course contains no sessions at this time.

This course contains no sessions at this time.
Learn the simplicity and beauty of making handcrafted filled pastas. Chef Candy will teach you how to create traditional Italian pasta from scratch along with a number of delicious fillings and complimentary sauces.

Saturday, February 2, 2019, CUL 117
Bring your child (or grandchild, niece, friend) to bake and decorate delicious heart-shaped cookies for Valentine's Day. Registered adult may bring one child age 8-15 to class.

Sunday, February 10, 2019, CUL 116
Discover how to create delicious baked goods without using traditional animal products such as dairy and eggs. Students will explore and bake with flaxseed, aquafaba, and other plant-based baking options.

Saturday, March 9, 2019, CUL 116
Make your breakfast count by adding vegetables! Vegetables can help prevent many diseases as well as stabilize weight. Despite the wonderful qualities of this food source, the Center for Disease Control reports that only 1 in 10 get enough vegetables in their daily diet. In this class, learn about key vegetables for everyday health, shopping and prepping tips and expanding your breakfast menu with veggies that are healthy and tasty.

Saturday, March 9, 2019, CUL 118
Making healthy food choices when shopping and eating out is key to consuming a well-balanced diet and achieving your health goals. In this class, students will learn how to shop efficiently and make healthy choices to restock their pantry and kick-start their healthier life goals. Learn to read nutrition labels, build a balanced meal and then taste some of the great recipes you can make with the shopping recommendations made by the instructor.

This course contains no sessions at this time.

Are you new to Community Supported Agriculture (CSA)? Perhaps you already have your subscription in place but find it difficult to identify and use all of the items in the box. If so, this class is for you. In this light and lively class, students will learn to identify items commonly found in your springtime CSA box and explore ideas and recipes for using them.

Saturday, March 16, 2019, CUL 117
Become an informed wine shopper and consumer! This course is designed for those who like wine and want to know more about it, and for those who would like to enjoy wine and just don't know where to begin. Start with a tasting and analysis of the basic components of wine - sugar, acid, tannin, and alcohol, the foundation required to knowledgeably taste and analyze wines.

Friday, March 1, 2019, MDR 117
Winter vegetables can be roasted to sweet caramelized perfection and paired with a rich flavorful cheese and a flaky pastry to make a delicious savory pie. Pair with a salad or soup and you have a hearty winter meal. Learn to make your own custom tailored galette and turnovers with a variety of vegetables, cheeses, herbs and nuts.

Saturday, February 2, 2019, CUL 116
Take a baking and pastry trip around the world this holiday season and learn how different cultures celebrate the season through baking. In this class, students will prepare seasonal treats from Mexico to India by way of Spain, France, England and Greece. For students ages 10-14.

This course contains no sessions at this time.