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Downtown Co-op Connections Building

405 E. Holly Street, Bellingham, WA

Phone:
1-(360)-738-9368

Website:
northwestcornercoaches.net

Get Directions

Upcoming Events

Make Your Own Sourdough Pizza

Class/Workshop

Redefine your idea of pizza using sourdough and whole grains. This class will include a demonstration of each step of the 24-hour sourdough process, including baking the pizza and making sauces. You'll leave with a sourdough starter and inspiration to create your own pizza at home. Andy Walton is a lifelong pizza enthusiast with a passion for nutrition and local foods. He owns a pizza-oriented farm where he grows ingredients for his mobile business, Paradigm Pizza.

Information:

• Thu 9/27/18 at 6:30 PM - 9:00 PM

Peruvian Traditional

Food/Tasting, Class/Workshop

Antonio Diaz of Café Rumba serves traditional Peruvian favorites including anticucho de pescado y crema de aji huacatay (fish skewers with black mint pepper sauce), seco de res (Peruvian beef stew), and alfajores (a sweet biscuit and caramel confection). The food will be accompanied by emoliente, a hot herbal drink.

Information:

• Tue 10/2/18 at 6:30 PM - 9:00 PM

Fabulous Five Ingredient Meals

Food/Tasting, Class/Workshop

Join Wellness Chef Kate MacKenzie as she demonstrates four healthy and delicious dinners using five or fewer ingredients. The menu includes white chicken chili, sweet potato spinach quinoa salad, Thai pumpkin soup, and roasted salmon with apple cider glaze. All recipes are gluten-free and chock-full of flavor.

Information:

• Wed 10/3/18 at 6:30 PM - 9:00 PM

Cooking with Spices: Advieh, Za'atar, and Zhoug

Food/Tasting, Class/Workshop

The skillful use of spice blends can lend your dishes a vibrancy and exotic quality that will amaze your friends and delight your taste buds. Chef Jesse will introduce and demonstrate how to cook with three popular spice blends, as he serves Lebanese flatbread with yogurt featuring za'atar (a tangy Middle Eastern blend using dried hyssop leaves, sesame seeds, and dried sumac), spicy chicken stew with zhoug (a hot sauce originating in Yemen), and grape leaves stuffed with pork and advieh (an aromatic Persian blend).

Information:

• Mon 10/8/18 at 6:30 PM - 9:00 PM

Japanese Favorites

Class/Workshop, Food/Tasting

Learn how to make and enjoy three dishes often featured in izakayas, the informal gathering places popular in Japan. The menu includes misoyaki black cod; grilled chicken yakitori made with boned thighs and drumsticks; and an innovative ramen made with chicken stock, shiitake mushrooms, harukei turnips, clams, and seaweed.

Information:

• Tue 10/9/18 at 6:30 PM - 9:00 PM

Holiday Appetizers

Class/Workshop

Make your holiday celebration a smash with Cindy McKinney's fantastic appetizer recipes. We'll enjoy smoked salmon spread, spicy artichoke red pepper and spinach dip, fig crostini with balsamic reduction glaze, onion and Gruyere tart, and Chinese chicken salad in wonton shells.

Information:

• Thu 10/11/18 at 6:30 PM - 9:00 PM

Peru Novoandina Cuisine

Food/Tasting, Class/Workshop

Antonio Diaz demonstrates popular dishes from the Peruvian fusion cuisine known as novoandina. Enjoy palta rellena de verduras (avocado stuffed with vegetables), tacu tacu de mariscos (seafood in a tomato-based sauce served over a grilled patty of rice and beans), and mazamorra morada con frutas secas (purple corn pudding with dried fruit).

Information:

• Tue 10/16/18 at 6:30 PM - 9:00 PM