The Mexican Kitchen: Enchiladas

Enjoy distinctive regional favorites from south of the border as Ana Jackson, a native of Mexicali, Mexico, prepares red enchiladas with Guajillo chiles and cream; green enchiladas Puebla-style made with poblano-peanut sauce; plus two home-style side dishes. There's no need to settle for generic Mexican food when you can produce the real thing right in your own kitchen.

S8720 / Sessions 1
Th from 6:00 PM to 9:00 PM
Dominguez - Jackson
$39

Start Date:4/15
End Date: 4/15
Cordata Co-op Local Roots Room

The Mexican Kitchen: Seafood Tacos

Get ready for Cinco de Mayo with festive seafood tacos from different regions of coastal Mexico. You'll almost feel those tropical sea breezes as Ana makes Baja-style fish tacos, Puerto Vallarta sarandeado (marinated and grilled) fish tacos, and fresh seafood tacos Cancun-style--each served with freshly made salsas and a squirt of lime!

S8724 / Sessions 1
Tu from 6:00 PM to 9:00 PM
Dominguez - Jackson
$39

Start Date:4/27
End Date: 4/27
Cordata Co-op Local Roots Room

The Mexican Kitchen: Tamales and More

Corn has been the most important ingredient in Mexican cuisine for thousands of years, and this class celebrates its illustrious versatility. Ana demonstrates festive tamales, special quesadillas stuffed with fresh veggies and cheese, and ricos sopes ("corn boats" stuffed with beans and fresh salsa). Learn to make fresh corn tortillas and salsas that will bring a newfound authenticity to your Mexican dinners.

S8728 / Sessions 1
Tu from 6:00 PM to 9:00 PM
Dominguez - Jackson
$39

Start Date:5/11
End Date: 5/11
Cordata Co-op Local Roots Room

Northwest Spring Harvest Dinner

Eat local in style! Enjoy the abundance of the season as Chef Charles Claassen--owner of Sprout Catering in Bellingham--prepares hazelnut-encrusted cedar plank salmon with rhubarb chutney, garlic asparagus and morel mushrooms, and roasted new potatoes with leeks. Optional $7 wine fee is payable at class.

S8456 / Sessions 1
Th from 6:30 PM to 9:00 PM
Claassen
$39

Start Date:5/20
End Date: 5/20
Downtown Co-op Connections Building

Spring Soups

Spring has sprung! What a perfect season to create delicious soups that are quick and easy to prepare. Cindy McKinney of Two Tomatoes Catering demonstrates five of her yummiest spring soups: Asian Mushroom Soup with leeks, spinach, ginger, lemongrass, and coconut milk; Springtime Asparagus Soup with sweet onions and pancetta; Mexican Corn Chowder; Shrimp Bisque; and Chilled Avocado Tomatillo Soup.

S8636 / Sessions 1
Th from 6:00 PM to 8:30 PM
McKinney
$39

Start Date:4/22
End Date: 4/22
Cordata Co-op Local Roots Room

Springtime Party Fare--Gluten-Free

Join Dr. Jean Layton for more gluten-free sourdough recipes for spring entertaining. Learn how to bake or grill gluten-free sourdough pizza with roasted vegetable toppings and create walnut sourdough baguettes to slice and serve with a creamy lemon parsley dip (both a cheese version and a tofu version). For dessert, we'll bake gluten-free sourdough chocolate chip cookies. You'll take home a baby gluten-free sourdough starter of your very own.

S8640 / Sessions 1
Tu from 6:00 PM to 8:30 PM
Layton
$35

Start Date:5/25
End Date: 5/25
Cordata Co-op Local Roots Room

The Return of Pressure Cooking--The New & Healthy Fast Food

Discover why pressure cooking is being redefined as the new, healthy "fast food". Cookbook author Mary Ellen Carter will demonstrate the magic of pressure cooking as she demonstrates how to make chicken broth in 30 minutes, brown rice in 10 minutes, Portuguese beans with sausage and kale in 20 minutes, and a chunky ratatouille soup in 15 minutes! Bring your pressure cooker to class and we will look at its safety features. Optional $7 wine fee is payable at class.

S8740 / Sessions 1
W from 6:30 PM to 8:30 PM
Carter
$35

Start Date:4/7
End Date: 4/7
Cordata Co-op Local Roots Room

Cooking with Fresh Herbs

Add a healthy and flavorful sparkle to your meals with fresh herbs. Enjoy seasonal delights such as delicate creamy pea soup with mint, roasted new potatoes with fresh chive and green garlic aioli sauce, chicken legs with a lemon tarragon sauce, and spring greens with herbed croutons dressed with new olive oil (olio nuovo). Optional $7 wine fee is payable at class.

S8112 / Sessions 1
W from 6:30 PM to 8:30 PM
Carter
$35

Start Date:6/16
End Date: 6/16
Cordata Co-op Local Roots Room

Canning 101

Stretch your food dollars and enjoy seasonal flavors out-of-season. In three sessions you will learn how to can a variety of foods safely while maximizing taste. Course covers the equipment you will need and the proper techniques to safely can fruit, quick pickles and salsa, jams, vegetables, seafood, and meats. Instructor Susy Hymas has been a Certified Master Food Preserver for 13 years. This is a demonstration class.

S8076 / Sessions 3
Tu from 6:00 PM to 8:30 PM
Hymas
$59

Start Date:4/6
End Date: 4/20
Cordata Co-op Local Roots Room

French Cooking--Springtime in Paris

Don't miss this culinary excursion to Paris featuring the bounty of the Northwest. Chef and francophile Karina Davidson prepares an asparagus-Gruyère tart with a shortbread crust; an endive, Roquefort, and walnut salad with walnut vinaigrette; a light vegetable and white bean soup; and a tart au citron with raspberry sauce. Join us for an evening of French fare and great fun! Optional $7 wine fee is payable at class.

S8232 / Sessions 1
W from 6:30 PM to 9:00 PM
Davidson
$39

Start Date:4/21
End Date: 4/21
Downtown Co-op Connections Building

French Cuisine--Light and Healthy

The French--how do they stay thin while eating all that sumptuous French food? Enjoy the lighter, leaner side of French cuisine as Karina Davidson prepares a cleansing leek soup, a spring vegetable soup, a quick and delicious coq au vin, and roasted vegetable ratatouille with crostini. For dessert, it's a light berry lemon mousse. We'll discuss the French lifestyle and possible culinary reasons for their good health. Additional salad and vegetable recipes will be supplied. Optional $7 wine fee is payable at class.

S8236 / Sessions 1
Th from 6:00 PM to 8:30 PM
Davidson
$39

Start Date:5/13
End Date: 5/13
Cordata Co-op Local Roots Room

Been There, Ate That: Central Asia

Chef Fong has crossed the famous Khyber Pass (separating Pakistan and Afghanistan) three times, and now he shares recipes and captivating stories from both sides of the pass! From Pakistan's Swat Valley--Chapli Kebab Miandam (with lamb); to Peshawar's smoky roadside stands--pan-sizzled curried lamb with tomato, onions, and egg; and Afghanistan's national basmati rice dish--Kabuli Pulao. Optional $8 wine fee is payable at class.
Session is closed.

Tai Chi-Style Chinese Cooking

Tai chi is all about the dynamic interplay between opposites--and so is cooking when the chef is Robert Fong. Blending his 25 years of professional cooking with 40 years of tai chi, Fong demonstrates Yin Yang Prawns, Five Flavors Sweet & Sour Fish, and Fried & Steamed Boneless Oyster Sauce Chicken. Learn about balance, touch, and moving efficiently and gracefully in the kitchen. Optional $8 wine fee is payable at class.

S8688 / Sessions 1
W from 6:00 PM to 8:30 PM
Fong
$45

Start Date:5/5
End Date: 5/5
Cordata Co-op Local Roots Room

Adventures in Sushi

A fun, hands-on class for adventurous sushi lovers. Learn how to make temaki sushi (hand-rolled); nigiri sushi (finger-pressed); and uramaki (inside-out maki sushi). We'll eat bigeye ahi, Boston scallops, and hamachi-- yellow tail tuna--with pickled ginger and wasabi soy. ) Optional $9 tasting fee for premium sake is payable at class.

S8012 / Sessions 1
W from 6:00 PM to 8:30 PM
Fong
$49

Start Date:5/19
End Date: 5/19
Cordata Co-op Local Roots Room

Been There, Ate That: Thailand

Join Robert for a sampling of Thai regional cuisines. Enjoy Pad Se Ew ("the other Pad Thai")--soft rice noodles stir fried with dark and light soy sauce, vegetables and tofu; Red Snapper Bird's Eye Chili Soup; and, from southern Thailand, Massaman's yellow potato chicken curry. Bring your appetite and eat with chopsticks, fork, and spoon! Optional $8 wine fee is payable at class.

S8028 / Sessions 1
W from 6:30 PM to 9:00 PM
Fong
$45

Start Date:5/26
End Date: 5/26
Downtown Co-op Connections Building

Flavors of Spain

Don't miss Fong's twist on the iconic specialties of Spain including Seafood Saffron Paella, Calamari Fritti Marinara, and Garlic Paprika Prawns. For an optional $8 payable at class, you'll qualify for a six-ounce serving of Spanish wine.

S8204 / Sessions 1
Tu from 6:30 PM to 9:00 PM
Fong
$39

Start Date:6/1
End Date: 6/1
Downtown Co-op Connections Building

Smoke and Fire: The Art of Barbecue

Embrace the season of sizzle as Robert grills Alaskan King Salmon fillet, chopped plum sauce chicken, and Cantonese spare ribs using a backyard smoker along with the kitchen oven. The grand finale: Chef Fong's father's specialty--a whole turkey smoked with guava and kiawe wood. Optional $8 wine fee is payable at class.

S8604 / Sessions 1
Tu from 6:30 PM to 9:00 PM
Fong
$45

Start Date:6/8
End Date: 6/8
Downtown Co-op Connections Building

Raw Wraps

Learn the easy way to make delicious raw-food wraps using nori sheets and leafy greens as wrappers filled with flavorful nut butters, tahini and teriyaki pâté, avocado and thinly sliced veggies. You'll never look at a burrito or sushi cone the same way after experiencing this class! Bruce Horowitz is the owner of the Sun Kitchen, a premier live-food festival concession and catering company.

S8552 / Sessions 1
Th from 6:00 PM to 8:30 PM
Horowitz
$39

Start Date:5/6
End Date: 5/6
Cordata Co-op Local Roots Room

Raw Thai

Everybody loves the sweet n' spice of Thai food. It doesn't get fresher than these all-raw creations: creamy blended coconut soup, crispy spring rolls with a ginger-agave dipping sauce, and fabulous Pad Thai featuring coconut noodles, Thai spices and herbs. Deliciousness not to be missed!

S8548 / Sessions 1
M from 6:00 PM to 8:30 PM
Horowitz
$39

Start Date:5/10
End Date: 5/10
Cordata Co-op Local Roots Room