The September Table
Friday, September 11th | 10:00 AM – 12:30 PM

Welcome the changing season with a warm and inviting menu inspired by the flavors of early autumn. In this hands-on cooking class, we will pair classic French comfort food with seasonal produce, warming spices, and beautiful dishes made for gathering around the table.

Together, we will prepare Chicken Normandy, featuring tender chicken, caramelized apples, cider, herbs, and a creamy Dijon sauce. Alongside it, we will make an Autumn Farro Salad with roasted squash, dried cherries, goat cheese, toasted pecans, fresh herbs, and an apple cider vinaigrette.

For dessert, we will bake Fresh Ginger and Pear Cakes—warmly spiced with fresh ginger and cardamom and topped with juicy pears.

This seasonal menu is elegant enough for entertaining but approachable enough to recreate at home. Come cook, learn, and celebrate the delicious transition from summer into fall.

Menu

• Chicken Normandy with apples, cider, Dijon, and cream

• Autumn Farro Salad with roasted squash, dried cherries, goat cheese, pecans, and apple cider vinaigrette

• Fresh Ginger and Pear Cake

As always, we'll gather around the table at the end of class to enjoy the meal together and leave with practical recipes and nutrition knowledge you can immediately bring home.

Cost is $85

Friday September 11th 10:00-12:30
Chuck's Produce Salmon Creek 
2302 NE 117th St
Vancouver, WA 98682

Soup Season: Cozy Bowls & Focaccia

Friday, September 25th | 10:00 AM – 12:30 PM

Welcome the beginning of soup season with two hearty, flavor-filled soups and freshly baked focaccia prepared three delicious ways.

In this cozy fall cooking class, we will prepare an Autumn Wild Rice Soup filled with mushrooms, sweet potatoes, kale and seasonal vegetables in a creamy, savory broth. We will also make Chicken Mulligatawny, a warming Indo-British soup with red lentils, apples, coconut milk and fragrant curry spices.

To accompany our soups, we will make Samin Nosrat’s beautifully crisp and pillowy Ligurian focaccia from Salt, Fat, Acid, Heat. You will learn the secrets of an overnight fermented dough, the traditional saltwater brine and how to transform one focaccia into three seasonal variations:

• Rosemary, garlic and flaky salt

• Caramelized onion, apple and thyme

• Roasted grapes, goat cheese and sage

Come ready to taste and gather around the table as we celebrate the comforting flavors of early autumn. You will leave with all the recipes and techniques you need to create your own cozy soup night at home.

Cost is $85

Class held at:
Chuck's Produce Salmon Creek
2302 NE 117th Ave, Vancouver, WA 98686

The BLINGS Method: A Food-First Approach to Feeling Your Best

Join Keri Buhman of Mirabelle Functional Nutrition, in collaboration with Dovetail Cellars, for a free and approachable introduction to the BLINGS Method: Blood Sugar, Liver & Lymph, Inflammation, Nutrient Density, Gut Health, and Stress & Sleep.

Discover how these six foundations work together and learn simple, realistic ways to support your energy, digestion, hormones, and overall well-being—without restrictive diets or perfection.

Wine and food will be available for purchase. This complimentary class also offers a preview of Keri’s six-week online BLINGS series beginning in October.

Sunday, September 27 | 5:00–6:00 p.m.
Dovetail Cellars
404 E Evergreen Blvd
Vancouver, WA 98660

One Pan, Big Flavor - Sheet Pan Meals

Friday, October 9
10:00 a.m.–12:30 p.m.
Chuck’s Produce & Street Market, Salmon Creek
$85 per person

Big flavor does not have to mean a sink full of dishes! In this class, we will explore three globally inspired meals that come together on a single sheet pan. These colorful, satisfying recipes are perfect for busy weeknights, relaxed entertaining, or anyone who wants to make cooking and cleanup a little easier.

Together, we will make:

• Chicken Tikka with Cauliflower and Potatoes — warmly spiced chicken with tender roasted vegetables.

• Mediterranean Shrimp — juicy shrimp baked with garlic, herbs, and Mediterranean vegetables.

• Ginger Beef with Broccoli — savory beef and roasted broccoli with a flavorful ginger sauce.

Along the way, you will learn how to choose ingredients that cook well together, arrange your pan for even roasting, build layers of flavor, and adapt sheet-pan meals using what you already have at home.

Come hungry and leave with three approachable recipes—and plenty of inspiration for creating your own one-pan meals. 

Note: All classes are non-refundable but can be transferred to another person if you're unable to make it.

The Brunch Table
 
Friday, October 23 | 10:00 a.m.–12:30 p.m.
Chuck’s Produce & Street Market, Salmon Creek

Brunch is the perfect excuse to slow down, gather around the table, and enjoy a little bit of everything—something sweet, something savory, and plenty of comforting flavors.

In this chef-led cooking class, we will create a beautiful brunch spread featuring:

• Scones Two Ways — one sweet and one savory, with tender layers and crisp, golden edges

• Homemade Breakfast Sausage — flavorful, juicy, and surprisingly simple to make

• Zucchini Pancakes — crisp on the outside, tender inside, and filled with fresh herbs

• Shakshuka — eggs gently cooked in a warmly spiced tomato and pepper sauce

Along the way, you will learn the secrets to light, flaky scones; how to season and shape your own breakfast sausage; how to keep vegetable pancakes crisp; and how to perfectly cook eggs in a rich shakshuka sauce.

Gather around our Friday morning brunch table, enjoy the foods and leave with a collection of versatile recipes for holiday mornings, relaxed weekends, and gatherings with the people you love

Class is $85