in the kitchen

My third grade teacher!

2009-06-08T00:30:00.001-07:00

Did you ever have a teacher that left such an impression on you that it followed you through life?

For me, it was my third grade teacher, Mr. Sherwood. Now, third grade, in itself, was a big year—creative writing projects, memorizing multiplication tables, reading anything I could get my hands on—but Mr. Sherwood made it even better. It wasn’t just that he sometimes put everything else aside on a sunny day and took us out to play kickball. He was creative, dynamic and inspiring.

Mr. Sherwood had us build an egg box to keep an egg intact that would drop from a helicopter. I think we actually believed we were going to look up one day and see him in a chopper high above the school yard dropping our little egg paratroopers; even though I think we just used a high ladder. But my favorite assignment, the one that set me on the path to Ciao Thyme, was the home cooking challenge. There was just one copy of the Betty Crocker Junior Cookbook in the class. Each night a different student would take it home, choose a recipe, write a shopping list, go to the grocery store, prepare a meal for his/her family and then report back to the class. I couldn’t wait until we got to ‘G,’ for Gillis, so it would be my turn. (By the way, Mataio took my last name, in case you were wondering). When I finally got my turn, I chose to make Pork Chops with Applesauce. While my parents were very complimentary, I was not overly impressed by the dish. So, I asked my mom if we could buy a copy of the book and try some other recipes. One of my favorites, Cornflake Chicken, was on one of my first catering menus (I’ve come a long way!).

Great teachers are few and far between, Olaiya Land is one of them!

She got rave reviews from her sold out class in March, Moroccan Food. Now she is coming back to share some new recipes and her enthusiasm for cooking in Moroccan II on Tuesday at 6:30pm. Don’t miss this chance to learn, eat and be inspired by a great teacher. Who knows, maybe she’ll come from Seattle by helicopter and drop in with eggs in hand!

The response to the latest Ciao Thyme venture 'In the Kitchen' has been very poistive. We are reaching out with new marketing technology, please help us keep track of you... click on the links below to update your information.

If you would prefer not to receive this list, you can Unsubscribe from this list.

- or better yet -

you can Forward this email to a friend it to a friend and have them sign up

Help us keep track of you and gather more information - Update your profile

The “What If” game always gets you in trouble...!

2009-05-29T00:29:00.000-07:00

What if we had gone to Spain for our honeymoon and Mataio had apprenticed at El Bulli with Ferran Adrià?

It was part of the plan in 2000 when we got married.Then we decided that six 16-hour days a week in the restaurant might not be the best way to start off the marriage. So, we politely declined the position for a stage (culinary apprenticeship) and set off to Italy—which was not a bad trade. We did make it to Spain for a few weeks though, and fell in love with the architecture, pickled garlic, and quaint hill towns.

Even though Mataio missed his shot at cooking with Ferran, he and Doug got to meet him at a Spanish food conference in Napa a few years ago. They came back full of ideas, with renewed love for Spanish cuisine.

Since then, they have been dying to share all of this at a tapas night In the Kitchen. Friday, June 5th is the night! We will transform the kitchen into a tapas bar and serve up Spanish wine and food from 6pm to 9pm. It is also Art Walk night downtown Bellingham. We hope folks will take advantage of both offerings and party the night away! Call or email Jess at 360.927.4890 to reserve your place.

Back to the “What If” game, Mataio has been wondering, “what if I just ignore my high cholesterol? After all, it is an occupational hazard.” Occupational hazard or not, if he doesn’t curb his desire for fats that solidify at room temperature (especially pork fat), he may be on track for health problems in coming years. I think the Spaniards would be sad to see him give up entirely on pork fat though! The truth is we could all use a diet tune-up and a reminder that we can still eat our old favorites with just a few modifications to make them more heart healthy.

Join Mataio and physician Gail Knops on June 1st as they show you how to reinvent classic dishes with simple changes in technique or ingredients. This class promises to be fun and informative—setting you on the track for better health and good eating.

Finally, what if you all loved my newsletter as much as folks love Molly Wizenberg’s Orangette blog? Ha, fat chance! Award-winning food blogger Molly Wizenberg has a new book out, A Homemade Life: Stories and Recipes from My Kitchen Table. In her book, Molly shares personal stories through food tales and adds recipes along the way. I personally love the French lemon-yogurt cake! She also mentions this great little catering company in Bellingham, Ciao Thyme, maybe you’ve heard of them? Anyway, we are very excited to welcome Molly back to In the Kitchen for a book reading event on Thursday, June 4th at 6:30pm. This event is free, but RSVP is required, as seating is limited. Do not forget to bring your copy of the book for a signature!

Did you ever go to summer camp..?!

2009-05-20T02:04:00.000-07:00

Some of my best memories were made at summer camp on Orcas Island!

Singing songs, acting in skits, camping, hiking, first kisses and lasting friendships all contributed to the magic of camp. Camp food, for all its lore, also played a role in the adventure. They had a great baker for a couple summers when bread, cakes and pies graced the tables often and my pants size went up a notch. I think when my parents visited my dad said, “You look so healthy.” I teased him saying, “is that parent code for chubby?” Then there was the accidental discovery that sunflower seeds and cottage cheese are a tasty combination…all because a few seeds drifted over to the cottage cheese at the salad bar. I’ve always had a love/hate relationship with dairy products like yogurt and cottage cheese. Mostly, I loved them, but on occasion the texture was just too much. The sunflower seeds completely changed the texture and therefore cured my occasional disdain for the small curds. (Feel free to try this at home, by the way.) My most poignant food memory from camp was the Spam cooked over the campfire. The salty, fatty meat tasted so good when I was camping in the islands, English muffin pizzas with Spam could not be beat! At least that is what I tried to convince my mom when I got home. I begged her to buy some Spam for us. She was skeptical, but rather than try to dissuade us, she knew all she had to do was succumb to our request and let the Spam do the rest. Sure enough, spam at home did not live up to the camp memory and we quickly swore off the Specially Processed Animal Meat (SPAM), at least until the next summer.

If you loved camp as much as I did, or if you never got to go to summer camp, perhaps now is the time to build some new camp memories. Mataio’s Culinary Intensive has all the makings of a fabulous camp experience. You will spend the days with a group of other food lovers, cooking, learning and eating. This quarter the hands-on intensive class will be taught over four Wednesdays , May 27th through June 17th. We promise not to make you sing or do skits. Your knife skills will surely be better than my attempts at archery. By the end you will have new friends, an understanding of balancing flavors and the skills and confidence to go home and start cooking without the book!

Look below to see some of the comments we have received from past Cooking Intensive students.

Mataio: It's been almost a month since our Cooking Intensive Classes ended and I wanted to let you know what has changed for me since I studied with you.

As you know, I considered myself a fairly accomplished cook before taking the Intensive. My goal was to study with you rather than achieve any specific learning goals. Over this past month I've noticed fairly dramatic changes in how I approach cooking (which I have always loved)… So you turned me into a cook rather than someone who cooks. I think and act differently. And, while I never thought it would be possible, I'm enjoying cooking even more.

Mille grazie, my friend.
Love always, Carol Harrington

Hey Jessica & Mataio!

I’ve been thinking fondly of last year’s intensive class – I think it was about this time of year, yes? – and I’ve been meaning to send you a quick hello but never got around to it. Hello! I just finishing reading Orangette’s book and I finally had to sit down and write…

So, last year’s class . . . man, that was positively the most enjoyable class, cooking or otherwise, that I have ever taken, and I’ve taken a lot. I can’t imagine anything topping it. You guys do a truly amazing job. Your food, your philosophy, your kitchen. All top notch and all things I highly value in my own life…

I have incorporated so many of your techniques and concepts into my daily cooking that I’ve become a much better home cook. Really. I pay more attention to building and developing flavors, and I cook more by taste and feel than anything. I’m also cooking more with what’s in season and what’s already in the fridge. Anyway, thank you.

All the Best,
Denise Kittleson

The response to the latest Ciao Thyme venture 'In the Kitchen' has been very poistive. We are reaching out with new marketing technology, please help us keep track of you... click on the links below to update your information.

If you would prefer not to receive this list, you can Unsubscribe *|EMAIL|* from this list.
- or better yet -
you can Forward this email to a friend it to a friend and have them sign up

Help us keep track of you - Update your profile

Coming Up This Week & Next 'In the Kitchen'

INCOGNITO
Thursday, May 21 @ 6:00pm
$50 + tax
Incognito presents an opportunity to watch culinary skill in action during these hybrid cooking class/
restaurant events. Relax and enjoy yourself while Chef Mataio Gillis and his team of culinarians
create delicious meals for you and your fellow food lovers. Each Incognito menu is inspired by and
created using seasonal ingredients. The meals are served family style in the beautifully appointed In the Kitchen dining room. Conviviality is encouraged and reservations are essential. This multicourse meal is accompanied by a paired wine sampling. Full wine flight and bottles available for an additional charge.
For Reservations : call 927.4890 - or Click here to reserve online - add to your cart

Private Party
Saturday, May 23
closed to public
'In the Kitchen' can be your private restaurant too! To use our beautiful dining room and kitchen for your private party or meeting contact Jessica at 360.733.1267
For more info see us online www.ciaothyme.com

Private Class - Knife Skills
Monday, May 25
closed to public
"hands-on class" - In this beginning course, you will learn fundamental knife skills, including safety, knife mechanics,
maintenance, and classical cuts. 'In the Kitchen' can be the venue for your private cooking class too! To use our beautiful dining room and kitchen for your private party or meeting contact Jessica at 360.733.1267
For more info see us online www.ciaothyme.com

C U L I N A R Y I N T E N S I V E
Beginning Wednesday, May 27 9:00am until 4:00pm
$600
"hands-on class" - If cooking is your passion, you may need a course that guides you through the fundamentals of
cooking. Join Mataio Gillis In the Kitchen for this 4-week intensive where you’ll learn to think like
a chef and build your culinary repertoire. Classes will provide hands-on lessons and will include
lunch and dinner each class period and a Global chef’s knife.* Classes are designed to develop
essential cooking skills and knowledge and will highlight seasonal ingredients and touch on the
techniques below:
• Safety, sanitation and knife skills
• Stocks, sauces and soups
• Cooking methodology, including searing,
roasting, sautéing, braising, frying and grilling
• Salads, vinaigrettes and vegetable side dishes
• Fish and shellfish handling and cooking
• Poultry—trussing, boning, brining and cooking
• Red meats—tenderizing, seasoning, cooking
Click here to reserve online - add to your cart

Chef in the Market
Saturday, May 30
11am - 2pm
Free Event @ The
Bellingham Farmers Market

Chef in the Market takes place the first and third Saturday of each month. The demo features a local chef showcasing fresh, seasonal items available for purchase in the Market. The idea is to promote our farmers and educate the public on how to purchase and prepare the abundance of local foods from our area. The demonstations at 11am sharp in front of the pavillion and will last approximately 20-30 minutes with samples and copies of recipes available immediately following the demonstration.

Chef in the Market Launch

We are very pleased to be able to launch Chef in the Market this year on Saturday, May 30th with some very special features. Thanks to Village Books and Sustainable Connections, we are welcoming author Shannon Borg and photographer Harley Soltes who will be promoting their wonderful book, Chefs on the Farm. They will be on-hand along with Village Books from 11am-12noon to sign copies of their book.

In addition, we have three fabulous chefs lined up to do demos that day.

11:00am Lynn Berman, Owner and Chef, Pastazza

12noon Michael Hannah, Chef, Bellingham Golf & Country Club

1:00pm Mataio and Jessica Gillis, Owners, Ciaò Thyme Catering

A perfect julienne by age 5..?!

2009-05-08T01:31:00.000-07:00

we all have goals for our children,
chef's just have different goals!

When you have children, you wonder what they will look like, what their personalities will yield, and what sorts of things you will teach them intentionally and which things they will just pick-up watching you. One thing Mataio was sure he would teach our boys, was how to use a knife. I think there was mention of wielding knives at age five and a perfect julienne by age ten. Our two year old is already practicing with his plastic knife and Velcro food. (If you have aspiring cooks and need a Mother’s Day idea, how about the Mommy and Me cooking class on May 18th?)

Our boys are lucky; most of us just cut vegetables with whatever style, or lack there of, we saw our parents use and employ all the bad habits we picked up along the way. They’ll have the advantage of watching great knife skills in action. Admittedly, my knife skills were nothing to speak of when Mataio and I met. In the beginning we would get into arguments when he commented on my unsafe technique or tried to correct me. Finally, I decided to let him teach me how to hold my knife and hand properly and how to achieve basic classical cuts. It took some getting used to, but I like to cook and the more I practice the better I get. There are times I’m glad he isn’t looking over my shoulder; but sometimes, when I do a perfect small dice, I smile knowing he will surely notice.

Mataio’s knife skills class is coming up next week on May 14th at 6:30. Proper technique and knife handling will improve your speed and accuracy—making you a whiz in the kitchen. Whether you aspire to cutting perfect cubes or not, this class will bring a valuable skill set to your forays in the kitchen.

Speaking of forays into the kitchen, I tried making quinoa the other day. I love this ancient Peruvian grain—well at least I love it when Mataio makes it. My attempt last week yielded an overcooked, gooey version that was practically inedible and nothing like the tender, pops-in-your-mouth version I’d had before. So, I found myself plotting for childcare options so I could sneak away to come to Mataio’s Going with the Grain class on May 19th at 6:30. Grains can be tricky to work with, but with a few pointers they will become easy!

Grains are so fabulous to work into your menus. They can generally be eaten hot or cold, so they make great leftovers. Also, they are a blank canvas for other ingredients. Just choose whatever seasonal produce you love or jars from your fridge with capers, pickled veggies, roasted peppers, artichoke hearts, etc. toss them in and voila! You can use pesto, vinaigrettes, spices, fresh herbs or sauces to jazz them up too. Rice, farro, quinoa, barley, oatmeal—whatever you choose, you’ll be adding texture and variety to your table. Oh, and by the way they’re packed with vitamins, minerals and fiber—GO GRAIN!

Two Dining Opportunities await you!

MONDAY NIGHT SUPPER MEXICO
Monday, May 11 @ 6:00pm - $35 + tax
We have given you a regional hint, but the menus are still incognito! Come join us for this three-course meal and a glass of wine or beer. Additional wine and beer is available for purchase at the dinner.
For Reservations : call 927.4890 - or - Click here to reserve online - add to your cart

INCOGNITO
Thursday May 22 @ 6:00pm - $50 + tax
Each Incognito menu is inspired by and created using seasonal ingredients. The meals are served family style in the beautifully appointed In the Kitchen dining room. Conviviality is encouraged and reservations are essential. This multi-course meal is accompanied by a paired wine sampling. Full wine flight and bottles available for an additional charge.
For Reservations : call 927.4890 - or - Click here to reserve online - add to your cart

2009-04-28T11:23:00.000-07:00

You're so lucky...?!
People often admit to me that they are jealous that I'm married to a chef.

I can understand the illusion, "he must cook the most amazing meals for her..." In reality though, when one spends his whole day cooking, he is less likely to come home and do more of the same. Now, I’m not suggesting that I never get the benefit of incredible, home-cooked meals or at least delicious leftovers. It’s just that when push comes to shove, I do more of the cooking at our house.
Typically our meals come together quickly—since our two young boys are usually running circles around me as they have their tired, hungry, end of the day meltdowns. Even with my limited time, I strive to put healthful, well-rounded meals on the table. Of course, I do this knowing full well it may all end up on the floor or in their hair. However, on the rare occasion when we all hit the table at the same time—ready to eat, but not starving, having forgotten that we hated avocados yesterday, and full of stories to share from our day— to enjoy a meal together, it makes it all worth it!
This week, Mataio is teaching a “30 minute meals” class on Tuesday at 6:30pm. Come learn some of our family favorites. That way, when this beautiful spring weather keeps you out playing too late, you can fix dinner with no fuss!

On Wednesday, Mataio will teach you his secret for the perfect omelet. I was not much of an egg lover when Mataio and I first met. Well, that’s a bit of an understatement—eggs and I had an understanding, if they came near me, I’d gag. If a crème brûlée was too eggy, I’d send it back. Breakfast in general was not a meal I cared much about. Cold cereal or a banana on my way out the door was my typical morning fare. Thankfully, between Mataio’s love of breakfast and brunch and my morning hunger pangs during pregnancy—I changed my ways.

Mataio’s omelets are my favorite. They’re so thin they’re crepe-like, highlighting all the great ingredients inside. Crispy bacon, biscuits, pancakes, oatmeal—I’m a true breakfast convert. I still can’t quite stomach French toast, but that dates back to some traumatic family holidays with eggnog drenched bread. Overall, these days, I’m a believer in “the most important meal of the day.” Come join us In the Kitchen this week and let Mataio make a believer of you!

This Week 'In the Kitchen'

Tuesday, April 28, 6:30pm
30 Minute Meals - $45
You just got home from work, your family is hungry and you need to get something on the table fast… come to this class for some new 30-minute ideas! Mataio will do four quick meals for you in this class: Swiss chard-sausage rigatoni; sautéed fish tacos with cabbage slaw and cilantro crema; pork tenderloin with roasted potatoes and fennel-Cinzano pan sauce; and green salad with warm lemon vinaigrette and ground lamb. Take the recipes home and with no stress, you will impress!

Wednesday, April 29, 6:30pm
Best of Brunch - $35
Brunch is Mataio’s favorite meal to eat! Now he will bring his love of morning foods to you. Start
with a fresh-squeezed orange juice mimosa. Then it’s on to Mataio’s omelet lab, where you will learn to make the thinnest French-style omelet with all of your favorite ingredients. Watch Mataio’s technique for the crispiest bacon. He will make mile-high biscuits and you will never want to buy biscuits in a tube again, because these are so easy! Then finish it off with yogurt custard with fresh strawberries.

Thursday, April 30, 8pm
Love Calls Concert - $10
A lovely and true friends tour of
Italy and America
Please Join us and Joel Ricci as we host our first ever concert 'In the Kitchen' Featuring an artist from Portland, OR and two artists from Italy. Beer and Wine will be avaialable in addition to a few sancks from the kitchen.

Friday, May 1, 6pm - midnight
Private Party - closed to public
'In the Kitchen' can be your private restaurant too! To use our beautiful dining room and kitchen for your private party or meeting contact Jessica at 360.733.1267

The response to the latest Ciao Thyme venture 'In the Kitchen' has been very poistive. We are reaching out with new marketing technology, please help us keep track of you... click on the links below to update your information.

Here's Something New: Click "HERE" to Sign up for Jessica's Weekly eNewsletter / email list

2009 winter schedule - now available

2008-12-02T15:08:00.000-08:00

The 2009 In the Kitchen Winter Schedule is here!

Our elves have been hard at work putting together the winter course guide to help you with your holiday shopping. Classes are the perfect gift for the cooks and food lovers on your list. This season, buy a class for a first-time participant and you’ll get 25% off your registration to the same class.*

Tomorrow--Wednesday, December 3-- is our open house and sale. Don't miss this opportunity to pick up the new schedule and shop for retail items at 10% off! We'll be open from noon to 6pm tomorrow.

*This offer good for any classes in the “Learn New Skills” section of our course guide.

Gift ideas for the foodie on your list:

Classes * Dinners * Gift Certificates * Cookware * Servingware * Specialty Foods * Gift Baskets * Wine * Knives

We'll also release a teaser menu for the Incognito New Year's Eve Dinner to whet your appetite. If you have not visited our new kitchen yet, we hope you'll make your way down to 207 Unity Street tomorrow for some cookies, coffee and a visit.

Ciao e Grazie,

Jessica and Mataio Gillis

Ciao Thyme Catering

(360) 733-1267

207 Unity Street

Bellingham, WA 98225

Harvest Dinner 2008

2008-11-14T14:29:00.000-08:00

Here are some fun pictures that Gabriel Rodriquez took from this years 8th Annual Harvest Dinner. If you would like to check it out here is the web address.

Ciao

http://gabrielboone.com/darkroom/share/?n=2008_Harvest_Dinner

2008 in the kitchen summer/fall schedule - now available (see catalog below this post and click on pages to enlarge)

2008-04-29T20:36:00.000-07:00

Summer is here...or at least it's supposed to be, it is starting to look more like Fall, however the produce is outstanding!

The 2008 Fall Harvest Dinner is selling out fast - make sure you get your tickets early this week. They are available at the Bellingham Food COOP, Village Books, and Sustainable Connections. We look forward to seeing you there.

Here are a few upcoming Classes to look forward to this month:

September 14th The 8th Annual Harvest Dinner at the Depot Market

September 17th Puff the Magic Pastry with Ashley Rodriguez

September 18th Cookbook Club with Kathleen Flinn

September 19th Incognito Dinner with Mataio Gillis
Incognito Dinner on the 19th of September is SOLD OUT!

September 22nd Knife Skills I with Mataio Gillis

September 23rd Quick Pickles and Basic Jams with Molly Wizenberg

September 25th Nimbus Incognito Dinner With James Winberg and Josh Silverman

September 26th Knife Skills II with Mataio Gillis

September 28th Incognito Brunch with Mataio Gillis

September 30th Mallard Ice Cream Tasting with Ben Scholtz

Also some very fun classes to look forward to in October and beyond...

Teens In the Kitchen on October 6th

Buying the Whole Hog - Acorn 2 - date to be determined.....

2008 In the Kitchen Summer & Fall Cooking Course Schedule

2008-04-29T20:18:00.000-07:00

In the Kitchen - Winter Quarter comes to an end...

2008-03-16T21:50:00.001-07:00

What a great first quarter we have had... to all of our students and attendees - thanks for your support!

This week we have just a few classes remaining.

Monday: Working Lunch
Take a break in the middle of the day to sit at our beautiful table, eat a nice lunch and quite possibly learn a few things in the process.

Tuesday: Orangette is back - here is an excerpt from her recent blog post regarding her class.
Brandon and I will be teaching a cooking class next week, on Tuesday, March 18, at 6:30 pm. As with our previous class, this one will be held at In the Kitchen, at 207 Unity Street in Bellingham. (Note: not in Seattle! I hear there was a bit of confusion about this last time.) We’re calling the class Eggs 101, and in it, we’ll be tackling all things egg-related, from mayonnaise (the topic, as it happens, of my column in the April issue of Bon Appetit; so handy!) to perfect poached and hard-boiled eggs, souffle, and possibly, if I can kick this jet lag fast enough to practice them, pavlovas. (Jet lag, jet lag, go away.)

We look forward to seeing you 'in the kitchen'

Classes This Week

2008-02-26T08:13:00.000-08:00

We have a busy week in the kitchen!
Tuesday - First Class of the 6-week Culinary Intensive
Wednesday - Pizza with Ken!
Thursday - Thai Street Food
We look forward to seeing a lot of you in the kitchen this week! Stay tuned for the new Spring schedule. We should have that available within the next few weeks.

Valentine's Dinner

2008-02-13T19:42:00.000-08:00

Roses are Red
Violets are Blue
Dinner In the Kitchen
For your sweetheart and you!

Valentine's Dinner tomorrow evening. First seating starts promptly at 5:00 p.m. Second seating begins at 8:30 p.m.

If you are registered you should receive a confirmation email from me if I have your email address. If you have any questions or concerns please email classes@inthekitchenbellingham.com or call 360.733.1267

If you are one of the lucky registered guests get ready for a delicious and romantic evening!

Knife Skills Tonight

2008-02-12T13:03:00.000-08:00

For all of you registered Knife Skills attendees, class starts promptly at 6:30 p.m. See you then!

A great night!

2008-02-03T14:57:00.000-08:00

Thank you very much to our guest chef, Robert Fong. We all had such a wonderful time as we enjoyed a multi-coursed meal paired with wine and great conversation.
Also thank you to Wendy Bevan who took these great pictures to help capture the memories of our evening in the kitchen.

A Night with Robert Fong

2008-02-02T14:08:00.000-08:00

With great honor we welcome Chef Robert Fong to our kitchen this evening. Chef Fong is a local celebrity chef formally of Pacific Cafe. He know spends his time consulting and doing some private catering.
For all of those who have the great pleasure of coming to this event we will begin dinner service at 6:30 p.m.
We look forward to seeing all of you In the Kitchen for a wonderful night of great food, wine and stories from the life of Chef Fong.

Misunderstood Vegetables

2008-01-31T16:53:00.000-08:00

We had a fantastic time with Molly and Brandon on Monday night. They taught us six amazing dishes that use three under-used vegetables.
Check out these great images from the class and be sure to sign up for the Eggs class that Molly and Brandon will be teaching on March 18 at 6:30 p.m.

http://gabrielboone.com/showit/orangette/

Images provided by Gabriel Boone Photography.

Orangette is coming!

2008-01-27T19:01:00.000-08:00

Author of the very popular food blog is coming to teach a cooking class! Molly Wizenberg of Orangette will be teaching two classes in our brand new kitchen.

The first class is this Tuesday and we are so honored to welcome her. She and new husband, Brandon Pettit will be teaching a course on Misunderstood Vegetables. Recipes will include fennel salads, braised brussels sprouts and roasted cauliflower. Molly and Brandon are hoping to shed some light and remove the mystery from some of natures finest treats.

Eggs are the subject of the class they will teach in March. Molly and Brandon will show us how to create a delicious mayonnaise and aioli. They will also take the mystery out of creating a flawless souffle. Yum!

There is still time to sign up for either class! Email classes@inthekitchenbellingham.com if you are interested.

It's SUPERBOWL Time!

2008-01-23T14:56:00.000-08:00

Around the kitchen you won't find a bunch of die hard sports fans... but for us, Superbowl is an excuse to make and eat great food!
Next Wednesday, January 30 we will be showing you how to create delicious Superbowl fare with a Hawaiian twist. Recipes include Kalua pork sandwiches, BBQ chicken wings, potato salad and more. Throw the best Superbowl party this year with the food we'll teach you how to prepare!

Working Lunch

2008-01-14T10:45:00.002-08:00

Our first Working Lunch is TOMORROW! Starts and 12:00 p.m. and you should be back to the office shortly after 1:30 p.m. You will leave more educated, entertained and FULL!!!
Don't miss it!

Knife Skills

2008-01-10T19:46:00.000-08:00

Our first class was a great success! We had a great group of people who were eager to learn and ready to chop.
If you missed this first knife skills class don't fret because there are still two more opportunities this quarter to hone your slicing skills. February 12 at and March 25 at 6:30 p.m.
Knife Skills Slideshow

First Classes In The Kitchen

2008-01-07T15:04:00.000-08:00

We are so excited!! The time has finally come for classes to begin! Tomorrow marks the first class In The Kitchen. Knife skills begins at 2:00 p.m. and Winter Braising/Roasting is at 7:00 p.m. The best part is there is still time to sign up to be part of this momentous occasion!! Grab a friend and join us In The Kitchen.

Check out the entire schedule and class descriptions here.

Lovely Local Business

2008-01-07T14:54:00.000-08:00

We shop locally as much as possible and are often handsomely rewarded for doing so with kind service and a good product. When it came time to print the first edition of our cooking class schedule we selected Applied Digital Imaging to do the job for us. We have been so thrilled with their speediness, quality and overall great service. They always remember my face and are genuinely interested in our project and giving us the best quality for a fantastic rate. Just this morning I dropped off the file to run a second printing and an hour later they had 200 copies ready for me.

Their knowledge for the business and desire to provide quality service make them a lovely local business that we will happily use again and again.

First Week of Classes

2008-01-02T23:54:00.000-08:00

Next week is the first week of classes In The Kitchen and there is still space available! On Tuesday join Mataio as he teaches us fundamental Knife Skills in the afternoon and Winter Braising and Roasting techniques in the evening. Wednesday we welcome guest instructor, Claire Niland who will be helping us keep our New Year's resolutions. She begins her two part series on Savory Resolutions teaching us how to eat deliciously and healthfully.

Sign up now as space is limited. Email us at classes@inthekitchenbellingham.com or call 733-1267.

First Quarter Class Schedule

2007-12-31T23:38:00.000-08:00

Our first quarter classes are ready! See the calendar here! (link)

Opening Night

2007-12-08T13:28:00.000-08:00

Opening night In The Kitchen