Food & Drink❯Cooking Classes

The Teen Table is a relaxed, hands-on cooking experience for teens who want to feel more comfortable in the kitchen, learn to cook for themselves, and spend time with other teens who enjoy good food.

Whether they’re brand new to cooking or already have some experience, we’ll focus on building practical skills and confidence. Rather than following strict recipes, teens will learn how to think like a home cook—how to make decisions, work with what they have, adjust as they go, and turn simple ingredients into food they’re excited to eat.

We’ll also cover meal planning, kitchen organization, time management, using ingredients thoughtfully, making adjustments, and cleaning up. Most importantly, teens will gain the confidence to cook without needing a recipe to tell them exactly what to do.

Every class ends with everyone sitting down together to enjoy what we’ve made—because cooking is more fun when it’s shared, and learning how to feed yourself well is a pretty great skill to have.

The goal is simple: to help teens feel at home in the kitchen, make food they enjoy, and learn how to take care of themselves through cooking.

November Menu:

• Herb Roasted Chicken

• Seasonal Vegetable Sides

December Menu:

• Veggie Chili

• Cornbread

What to expect:

• Price is per person and includes the class, all ingredients, and dinner.

• Each class is hands-on and centered around preparing a meal together. We’ll cook, talk, experiment, ask questions, make mistakes, and figure things out along the way. There’s no pressure to already know what you’re doing or to be a “chef”— just a welcoming space to learn at your own pace.

• Some food allergies and intolerances can be accommodated, but please note that we may cook with eggs, dairy, nuts, poultry, beef, pork, and fish. If you’re unsure whether the class will be a good fit for your dietary needs, please inquire before registering.

• This series is for kids aged 13-18

About our Instructor:

Chef Leta Merrill is the founder and Pasta Maia, a seasoned culinary instructor, and also a mom of teens. She loves cooking with families and teaching young cooks in a fun, hands-on environment. Inspired by the Cucina Povera philosophy of simple, resourceful cooking made with love, Leta brings old-world Italian warmth and a love of gathering around the table to every class.

Thanksgiving is just around the corner, and we’re helping you get ready. Join us at Yamhill Valley Vineyards for a weekend of holiday inspiration, special wines, and a few things to make your celebrations extra memorable.

Saturday, November 21st at 11am: Truffle Class - Chef Norma Buchholz will lead you through preparing, rolling, and decorating your own chocolate and pumpkin truffles. Perfect for bringing to your Thanksgiving festivities as they keep for up to two weeks!
$50/person, $30/person for Wine Club Members.

All weekend long - Shop large-format wines at special prices, stock up on your holiday favorites, and sample our jams, mustard, and vinegar for thoughtful gifts and additions to your Thanksgiving table. We’ll also have recipes to inspire your holiday menu and wine specials to help you get a head start on stocking the cellar.

Stop by, find something delicious, and get ready to gather. Your Thanksgiving starts here!

Friday, November 6, 2026
6:00-8:30pm
with Elsy

Why Do Haitians Eat Pumpkin Soup (Soup Joumou)?

Soup Joumou is much more than a delicious Haitian pumpkin soup. It is a powerful symbol of freedom.

During the colonial era in Saint-Domingue, now Haiti, enslaved Haitians prepared elaborate foods for their French colonizers while living under a brutal system of slavery that denied them freedom and dignity. Soup Joumou was one of the dishes the slaves were not permitted to enjoy.

After Haitians defeated the French and declared their independence in 1804, this pumpkin soup (Soup Joumou) became a symbol of their newly won freedom. Today, Haitians around the world continue the tradition of eating Soup Joumou on January 1st to celebrate Haiti’s Independence Day and honor the courage, resilience, and freedom of their ancestors.

In this hands-on class, we’ll explore the history and cultural significance of Soup Joumou while learning different ways to prepare this delicious Haitian soup.

We’ll also make French baguette and Haitian bread from scratch to enjoy alongside our Soup Joumou.

• Students may choose to use beef in their Soup Joumou or keep it vegan.

• Registration for this class will close on Wednesday, November 4 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Cited by The Portland Mercury as "One of the funniest (and most educational) comedy shows in town": Comedy, queer history, and dangerously delightful shenanigans collide at Be Gay Do Crime.

July features a Know Your Rights presentation by community activist Frances Portillo, with scenarios acted out in sections by the featured BIPOC improv troupe Brown Sugar.

**This presentation is specifically geared towards allies wanting to know more about how to support their immigrant and BIPOC neighbors and community members.**

Also featuring the talents of local comedians and performers, including:

• Stand-up comedy from Lindy Tongol (Host of qu eer, BIPOC show House Party)
• Improv from Brown Sugar
• Stand-up from Julia Corral (host of Comedy in the Park, House Party, and Bruja-ja)

July's show will be hosted by Jane Dillinger and Jenna Britann.

Tickets are GAYAF — give as you’re able, friend. Ticket sales will go towards compensating the hosts and performers. All additional tips collected during the show will support a different local community non-profit organization each month.

(Please note, this show is about history and adult themes, and adult content is often included, including themes of violence, racial discrimination, homophobia, sexual violence, sexual content, drug use, mature language, etc. There are also "dishonorable guests" whose comedy or artistic material could include similar themes. Recommended for ages 14+ and parental discretion for those under age 18.)

Monday, November 2, 2026
6:00-9:00pm
with Katie

Fine-tuning your skills with a kitchen knife can greatly improve the cooking experience. Join us for this hands-on class and learn the reasons for various knife styles, how to care for and handle your knife, proper kitchen posture, how to best execute specific cuts, the basics of honing and sharpening, and more. Bring your own knife from home (if you’re able) and learn how to make your tools work for you!

• The materials for this class session are all vegan-friendly, nut-free and gluten-free.

• Registration for this class will close on Saturday, October 31 at 5pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Join us at Natalie’s Estate Winery for the second stop in our Around the World Appetizer Cooking Series!

Spend a relaxed Sunday afternoon cooking, sipping, and dining as Amy Civica, The Kitchen Fairy, guides you through preparing three delicious Argentinian-inspired appetizers.

ON THE MENU

Provoleta
Warm, grilled provolone seasoned with oregano, garlic, chile, and fresh herbs, served with crusty bread. Paired with this appetizer is the 2024 Whole Cluster Pinot Noir.

Argentine Beef Empanadas
Handmade golden pastries filled with seasoned beef, onions, peppers, olives, and traditional Argentine spices. Paired with this appetizer is the 2023 "Elephant Mountain" Syrah.

Chimichurri with Meat
Savory grilled meat served with Argentina’s classic fresh and vibrant chimichurri sauce. Paired with this appetizer is the 2022 Meritage.

COOK, TASTE & SIP

After cooking, sit back and enjoy the appetizers you've created, each thoughtfully paired with handcrafted Natalie’s Estate wines.

Discover how the right wine pairing can enhance and transform the flavors of each dish while you cook, taste, sip, and dine!

A GIFT FOR YOU!

Attend any 2 classes of our Around the World Appetizer Cooking Series and receive 1 complimentary bottle of Natalie's Estate wine featured in the class.
Additional upcoming classes are foods from Morocco and France.

EVENT DETAILS

Sunday, November 15, 2026
2:00 PM–4:30 PM

Natalie’s Estate Winery
16825 NE Chehalem Dr.
Newberg, OR 97132

$79 Cellar Club Members
$89 General Admission
Please book early as the seats are limited! Thank you!

The holidays may still be a few weeks away, but the best baking traditions are worth starting early! If you fill tins with homemade cookies, love bringing something sweet to a holiday gathering, or dream of giving beautiful gifts from your own kitchen, this class is for you.

Experience the spirit of Bake-Off without the pressure! Spark your creativity, expand your knowledge of classic desserts and craft your own signature recipe. Practice baking between classes. Great for home bakers.

X-Prov is a fully improvised, never-before-seen episode of the X-Files where you choose the case and your favorite FBI agents solve a brand new mystery. Is the truth really out there?

Remember the X-Files? What if you got to see one more episode, never before seen and never to be seen again?

In X-Prov, the audience decides which X-File agents Mulder and Scully will investigate. This completely improvised homage to America’s favorite conspiracy-laden ‘90s procedural will feature shadowy government organizations, small-town secrets, and at least one unexplainable creature.

Featuring Tessa Waring (as seen in Group Shower) as Scully, Mo Merrill (as seen waiting for the bus on Glisan) as Mulder, and a supporting cast of Kickstand favorites.

So ask yourself: Do you want to believe?

Join Chef Zach for an evening of crafting Chapathi and Paratha, two beloved traditional Indian flatbreads. These unleavened breads are flaky, buttery, and perfect for pairing with curries, dipping into hot chai, or even enjoying as a meal on their own when filled. In this class, we'll learn to make a single dough and transform it into both chapathi and paratha, with the paratha filled with flavorful curried potatoes. Dipping sauces covered too!

What to expect:

• Class will include all instruction, tools, recipes and ingredients.

• There will be some demo, and some time for hands-on cooking.

• Wine & beer available for purchase during class.

• Our breads will contain wheat flour, oil, butte and chili. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

About our Instructor:

Zach Goldman came up in New York City kitchens, working from dishwasher to chef. Looking for more out of life, he sold everything and wandered the US on a motorcycle. He landed in Portland - because it's wonderful - and he likes foraging for Oregon Chanterelle mushrooms. Besides cooking at Cookshop, he teaches private cooking lessons, consults on home kitchen renovations, and works in wineries in the Willamette Valley. He lives in Northeast with his partner, Kayleigh, and their cat, Bren.

Search and Destroy (S.A.D. for short) is a multimedia variety show happening on the last friday of every month featuring artists and local leaders sharing their craft and talking about what matters most to them. Through storytelling, live conversations, audience interaction, and heavy doses of honesty and humor, S.A.D. seeks to give hope and to be an entertaining and informative space for all to have fun, let loose, and be reminded that we as a people have the agency and ability to initiate change by working together as one.

S.A.D. was partly inspired by late-night television talk shows and variety hours and follows a similar format: an eye-catching opening number, a charming Emcee willing to play the fool, and a shared evening of dance, music, film, comedy, and conversations/interviews, all loosely tied to a theme of the night. The show ends with a dance party where the audience is invited to join the party on stage.
One of the main goals of each S.A.D. show is to dissolve the separation between artist and audience by directly engaging, conversing, and interacting with the audience, inviting them to participate in their seats as well as on the stage.
 Every show features dance movement, improvisation, visual imagery and soundscapes, conversations and spoken word, and various bits that play with the blurring of boundaries between the scripted and unscripted, all through an honest and humorous lens and the intention to entertain, educate, and inspire. Each episode of S.A.D. showcases different artists and acts than the previous one, guaranteeing that every iteration is unique and can only be experienced once.
S.A.D. is a show for everybody and every body, regardless of their identity, background, age, and anything else used to describe oneself.

*Revenue generated from each show is split evenly amongst the contributing artists

Tired of eating sad desk lunches and pretending instant noodles are “a vibe”? Join Chef Jimmy for “Learn Sushi-Making Basics”, a hands-on cooking class through Classpop! where you’ll learn how to make something delicious without Googling “easy dinner ideas” mid-meltdown.

What’s Included:

• A fun, hands-on 2-hour cooking class led by a talented local chef.
• An authentic experience hosted at a local public brewery, distillery, craft beer bar or wine bar.
• All ingredients and cooking tools provided.
• Expert instruction, tips and chef secrets you’ll use daily.
• A full meal you cooked yourself (yes, you!)
• A recipe you’ll want to brag about in the group chat.

What to Expect:

• Step-by-step guidance from a talented chef who makes it make sense.
• A fun, beginner-friendly class where no one judges your knife skills.
• Tasting, laughing and leveling up your kitchen game.
• Ideal for: a solo outing, date night, girls’ night or group fun.

What to Know Before You Go

• Comfortable, casual clothing is recommended for this hands-on experience.
• 21 + years old to attend the class.
• ⏰ Please arrive at the venue at least 10 minutes before your scheduled session. Upon arrival, check in with the host or staff at the entrance and mention that you're attending the event.
• Enjoy a selection of beverages available for purchase on-site.

Nivardo ⭐⭐⭐⭐⭐

Loved every minute of it. Jimmy went over every step clearly and answered everyone’s questions. The food was very tasty! Thank you again.

Cheryl ⭐⭐⭐⭐⭐

Chef Jimmy did a great job with our class. He answered all our questions and it was a fun time.

JeffreyCharles ⭐⭐⭐⭐⭐

An excellent class all around. Chef Jimmy was prepared and led us through the steps giving valuable tips along the way. All in all an enjoyable afternoon.

Whether you’re in it for date night, a fun night out with friends or just here to finally learn how to cook something that’s not dry, this cooking class is the perfect fit!

Book now!

For additional information and dates visit Learn Sushi-Making Basics

Join the conversation and find new books to read with a bit of flavor! We will be reading books together and then have a cooking activity that ties in with our title.

For ages 5–9

Join Middleground Farms for a festive evening on the farm as they celebrate the art of holiday entertaining with an inspired collection of beautiful, delicious appetizers. They’ll share the secrets to creating impressive little bites, balancing bold flavors and adding those special finishing touches that make party food feel extraordinary. Along the way, you’ll explore clever make-ahead strategies, easy entertaining shortcuts and a few chef techniques that will have you feeling like a pro at your next gathering.

J Names is one of the area’s longest running improv teams. A prominent comedy supergroup of local comedy veterans whose first names (most!) start with the letter “J”. This is high-quality improvisation you won’t want to miss. Featuring: Jay Flewelling, Jed Arkley, Justin Himes, Jenn Hunter, Jon Bolden, SJ Santa Cruz, Katie Behrens, Craig McCarthy.

All ages welcome, though assume PG13 content.
$15 online / $20 at door

Join Chef Fabi for a fun and hands on Empanada Class. Whether you're a beginner or a pro, this in-person class is perfect for anyone who wants to learn the art of making delicious empanadas. Chef Fabi will guide you with a step-by-step hands on process of preparing the dough, making the filling and salsa, and folding these mouthwatering treats. Become a pro and share these treats with your friends and family!

What to expect:

• Class will include all instruction, tools, recipes and ingredients.

• There will be some demo, and lots of time for hands-on cooking.

• Sampling what you made at the end of class or taking home leftovers. Be sure to bring tupperware!

• This class is dairy free friendly and gluten free friendly.

• Wine and beer available for purchase during class.

• Please purchase a ticket for each person attending. Kids 12 and up are welcome to attend with an adult.

About our Instructor:

Chef Fabi has been teaching cooking classes for over 10 years in the Portland area and calls Cookshop in SE home. She attended culinary school 12 years ago and has worked in many kitchens since but found her love of being a cooking instructor along the way. She studied a variety of savory and sweet cuisines while in culinary school, including Asian cuisine and baking and pastry! Chef Fabi was born in Mexico to a Mexican and Spanish family and learned how to cook from her Mama, Fabiola. She now shares her families recipes in all of her cooking classes with you!

Join the Change Through Play Improv studio for an evening of improvisation. The showcases feature students from every level of classes, improvisers from around Portland, and the Founder and staff improvising as well. The showcases are fun and different!. Come see students demonstrating what they’ve been learning. Learn the difference between what beginning improvisers explore versus intermediate and advanced improvisers.

These showcases are VERY supportive and nurturing, and they're designed to let the students publicly show what they've been working on in class, so bring the spirit of support with you.

Come see sets from the Foundations, Intermediate and Advanced Workshop teams. Also featuring a Harold from the special guests: Mouth Stuff.

The evening will close out with a set from 3hree with Eric and Aden Nepom and the Founder, David Koff.

Laminated dough includes many pastry shop favorites: croissants, danish, and puff pastry. In this class, we’ll focus on the items from the first two categories, making yeasted, layered, delicious baked goods that always seem daunting to the average home cook. Learn to all the fundamentals to creating these amazing pastries at home!

What to expect:

• Class includes all ingredients, recipes, tools and instruction.

• Instruction via some demo and some hands-on cooking.

• Our recipes will include wheat flour, dairy, sugar, and eggs.

• Plenty of sampling, plus recipes to take home.

About our Instructor

A San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

Compartiremos nuestras recetas favoritas y hablaremos sobre la historia del maíz en las culturas indígenas de América, así como los beneficios para la salud del método tradicional de procesamiento del maíz, la nixtimalización. Este evento es de cupo limitado y requiere inscripción previa. La inscripción se abre el 10/24 a las 10:00 am.

Cult favorites Hopes ‘n’ Prayers returns to Kickstand Comedy with an explosive late-night comedy show that will blow you into a million pieces. Throw out your SSRIs and mainline the dopamine that is Party for the End of the World. Join another favorite indie team for a night of improv comedy, party games, chaotic characters, end-days camaraderie, and whatever the hell else they feel like.

***content warning: guns, violence, sex, language, giant boobs, abstinence, drug use, war (what is it good for), suicide, patricide, matricide, fratricide, misandry, shit and piss, vomit, semen, sexy anthropomorphic animals, depression, addiction, alcohol use, hot carl, two girls one cup, slime, squirt, blood, menstruation, tooth decay, incontinence, impotence, desecration of national monuments, vehicular manslaughter, paranoia, diseases of despair, astrology, anti vaxxing, over vaxxing, neurodivergence, recycling, that thing of when a person on a lime scooter flies off and is mortally wounded, skateboard, huffing, puffing, poppers, whoppers, antiauthoritarianism, flashing lights, being way up on high, petty theft, acab, rippin beers, big tech, artificial insomnia, ménage á trois, peace, love, unity, respect, drunk driving, arson, being in a cemetery after it closes, cannibalism, disney adults, going no contact, uncles and nephews being in a band, bus of life, late stage capitalism, columbine, male loneliness epidemic, 23&me, polyamory, the 2008 financial crisis, microplastics, plastic surgery, running from the law, breaking stuff, little to no respect for furniture, splash zone, osteoporosis, scoliosis, paranormal encounters, blood, sweat, tears, hemorrhoids, neck, back, pussy and crack issues, bill paxton, bizarre allergies, mass extinctions, war on christmas, using the computer, organ theft, broken hearts, huge boats, bodily harm, necrophilia, sexually transmitted infections, buying in bulk, heliocentrism, conspiracies, witches who buy things on amazon.com, pussy hats, hillary clinton jail time, 9/11, buying airline tickets for a discount on 9/11, factory farming, evolution, long content warnings, toxic positivity, party rocking, not being sorry for party rocking, unappealing textures, atheism, misotheism, loving god with no proof, homosexuality, and homophobia.***

Hopes ‘n’ Prayers is Diana Kolsky (The Chris Gethard Show), Lauren Sinner (Night Cheese), and Blade Weedman (Fuckos).

Learn practical pressure canning for meat and poultry in a hands-on class that makes meal planning easier with shelf-stable options. Participants gain the science and skills to safely preserve low-acid foods using research-based methods. The class covers essential equipment and reliable recipe resources, and includes a take-home jar of canned chicken made during the class. Examples of what pressure canning can preserve include chicken, meat, broth, and seafood such as tuna and salmon. The fee is $30 per person, or $50 for two people sharing take-home resources.

After the performance of Do You Feel Anger? ends (approx. 9:00 p.m.), P.I.E. (PSU Impro Ensemble) will take over the stage for an hour of "unscripted" (that is, improvised) post-show fun. You don’t need to attend Do You Feel Anger? to enjoy this high-spirited performance. It’s available to everyone for free.

Witness the Magic of Unscripted Shakespeare!

Step into the offbeat world of Love, Shakespeare, where seasoned Portland comedians attempt something audacious: performing a fully improvised Elizabethan play based on your suggestions! Each show is an unpredictable tribute to Shakespeare's comedy, filled with ridiculous twists and spontaneous delights. Follow a merry band of players – former buddies of the great Will himself – as they unravel one of the Bard's “unfinished” gems. Love, Shakespeare is a lively celebration that's equal parts homage and hilarity – a comedic gem not to be missed!

• Friday, November 13, 2026 - 7:30-9:00 PM

• Saturday, November 14, 2026 - 7:30-9:00 PM

Tired of eating sad desk lunches and pretending instant noodles are “a vibe”? Join Chef Sarah I. for “Pasta Making With Chef Sarah”, a hands-on cooking class through Classpop! where you’ll learn how to make something delicious without Googling “easy dinner ideas” mid-meltdown.

What’s Included:

• A fun, hands-on 2-hour cooking class led by a talented local chef.
• An authentic experience hosted at a local public brewery, distillery, craft beer bar or wine bar.
• All ingredients and cooking tools provided.
• Expert instruction, tips and chef secrets you’ll use daily.
• A full meal you cooked yourself (yes, you!)
• A recipe you’ll want to brag about in the group chat.

What to Expect:

• Step-by-step guidance from a talented chef who makes it make sense.
• A fun, beginner-friendly class where no one judges your knife skills.
• Tasting, laughing and leveling up your kitchen game.
• Ideal for: a solo outing, date night, girls’ night or group fun.

What to Know Before You Go

• Comfortable, casual clothing is recommended for this hands-on experience.
• 21 + years old to attend the class.
• ⏰ Please arrive at the venue at least 10 minutes before your scheduled session. Upon arrival, check in with the host or staff at the entrance and mention that you're attending the event.
• Enjoy a selection of beverages available for purchase on-site.

Jennifer ⭐⭐⭐⭐⭐

What a fantastic experience with Chef Sarah! Learning to make fresh pasta from scratch was so much fun. The Sarah was friendly, patient, and explained every step clearly, making it easy for everyone to follow along. We learned techniques we’ll definitely use at home, and the fresh pasta we made was absolutely delicious. The class was hands-on, well organized, and full of great tips. If you’re looking for a fun, interactive activity with amazing food at the end, I highly recommend this class. Five stars!

Lisa ⭐⭐⭐⭐⭐

Sarah was awesome! We had a great time. I was not super excited about a pasta making class but I have to say it was really fun and we really enjoyed it and we now know how easy it is to make pasta. Thank you Chef Sarah

Sean ⭐⭐⭐⭐⭐

wonderful class! very cute, casual, and fun! small group makes it easy to interact and participate and you end up with really yummy sushi!

Whether you’re in it for date night, a fun night out with friends or just here to finally learn how to cook something that’s not dry, this cooking class is the perfect fit!

Book now!

For additional information and dates visit Pasta Making With Chef Sarah

Experience the bold flavors and timeless traditions of Middle Eastern cooking in this hands-on class. We'll start with smoky baba ganoush, a creamy roasted eggplant dip that's perfect for scooping up with fresh pita. Next, you'll prepare juicy, seared kafta seasoned with warm spices, and finish the evening with basbousa, a tender semolina cake soaked in fragrant citrus syrup.

Filled with vibrant herbs, warm spices, and fresh ingredients, this class is a delicious introduction to some of the region's most beloved dishes. Whether you're new to Middle Eastern cooking or looking to add fresh inspiration to your kitchen, you'll leave with recipes you'll want to make again and again.

Menu:

• Baba Ganoush

• Grilled Kafta with Tahini Sauce

• Basbousa (Semolina Cake with Citrus Syrup)

What to expect:

• Class will include all instruction, tools, recipes, and ingredients.

• There will be demo & hands-on cooking and instruction.

• Class will end with everyone enjoying their dish together (bring a container to take your left-overs).

• Our meal includes eggplant, beef, alliums, wheattomato, wheat, alliums, and dairy. Please contact us BEFORE registering if these items may be an issue.

• Beer & wine available for purchase.

• You will leave class with some new knowledge on cooking with the seasons and a new recipes to add to your cookbook!

About out Instructor:

Chef Marco is a New Jersey native and moved to Oregon in 2018. His father was a chef and culinary instructor at the Culinary Institute of America which meant Marco grew up in kitchens; cooking alongside him and learning everything he knows. He worked his way through the ranks in New York restaurants becoming versed in many cuisines. They opened and ran a restaurant together in NJ for several years before Marco went on to get his degree in agriculture. He’s passionate about food systems and worked on several farms in the Hood River area as well as in several restaurants in the Portland area including Cafe Olli. His farming background aids him in cooking with the seasons and he specializes in Italian food.

Learn how to make healthy and authentic Indian curry dishes to share with friends and family. Make paneer curries and vegetable dishes while taste testing along the way.

Thanksgiving is right around the corner, what better time to up your pie making game! Join Luca Ponti as he walks us through his go-to pie dough and shares all the tips needed to make delicious desserts for Thanksgiving and beyond. We’ll cover three delicious pies to add to your holiday repertoire.

What to expect:

• Pie instruction including demo on fillings, assembly of pie.

• Some hands-on time with pie dough.

• Pie sampling, plus recipes to take home.

• Each student will take home a shaped pie crust to finish filling and baking at home!

About our Instructor

A San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

Hot Goss: Rebecca Feldman, Jason Hays, and Jessica Zodrow have been improvising/performing together for years. Their love of pop culture has manifested in their original format — where they recreate a real movie they’ve never seen before. They take what they know (or don’t) about a movie suggested by the audience, fold in classic story tropes, joyous relationships, and filmmaking devices to bring their director’s cut to life. Each performance will feature an opening group from the reputable Portland improv scene.

All ages welcome, though assume PG13 content. $15 online / $20 at door.

Are you intimidated by what most people believe is the food holiday of the year? Or are you looking for new ideas and to shake up the old standbys? The Kitchen at Middleground Farms will be doing a big practice round for the upcoming holiday. You’ll walk away with the confidence you need to plan, time and execute a delicious holiday meal. There will be a big feast at the farm table to end the day.

Join us for a cozy afternoon at Lenné Estate Winery as part of our Winery Workshop Series! Enjoy a glass of Lenné Estate wine while learning the art of creating a beautiful, bakery-worthy pie.

We'll guide you through simple techniques for making decorative pie crusts using methods such as molds and cookie cutters before you assemble your own pie to take home and bake. Whether you're an experienced baker or trying pie decorating for the first time, this hands-on class is the perfect way to sip, create, and celebrate the flavors of the season.

This is a reservation only class, so please book early and reserve your pie flavor.

Your ticket includes:

• One glass of Lenné Estate wine
• All pie decorating supplies and ingredients
• A prepared pie to decorate and take home to bake
• Step-by-step instruction and decorating tips

Workshop limited to 15 people.

The Winery Workshop Series is a ticketed event meant to celebrate the season and is different from our standard wine tastings. Minors are welcome when accompanied by an adult. Class sizes are limited, so reserve your spot early!

Tickets are available through our Tock page; Lenné club members please contact us directly to get your discounted price.

Unscripted, family-friendly improv right here in Vancouver, Washington!

Tickets $10 + fees. Show two hours plus one 15-minute intermission.

Cr1tical Mischief began their RPG-themed improv show in 2014 as Advanced Minions & Mazes performing at Guardian Games. This band of comic adventurers has been entertaining audiences in theaters and Cons in and around Portland for over a decade. With their band of characters and your suggestions, they’ve raised the dead and razed villages. Not always in that order. Come roll the big 20-sided die to shape the action and laugh hard at the Cr1tical Mischief that ensues!

Featuring: Brad Fortier, Erin Cunningham, Bill Cernansky, Merrily Antony, Eric Zipper, Craig McCarty, Meagan Gombart, Wayne Moodie.

Directed by Brad Fortier

• All ages welcome, though assume PG-13 content.
• $15 online / $20 at door.

Join Nikki Arcé, of Camellia Vegan Patisserie, for an evening learning how to make French Macarons! These iconic cookies are naturally gluten free, light and airy, and in this class, they will also be egg & dairy free! Nikki will teach you all the tricks to a successful vegan macaron, and create several different flavor combos.

What to Expect:

• Registration fee includes all materials, ingredients, instruction and equipment.

• Students will work in small groups, with each student taking home a box of macarons at the end of class.

• Items made are gluten free, but we will include sugar, chickpeas, and almonds.

About our Instructor:

Nikki Arce is on a mission to elevate vegan pastries! After undergrad and graduate studies in Nutritional Science, Nikki has also studied pastry in culinary school, and recently copleted the Plant Based Pâtisserie diploma at Le Cordon Bleu London.

In May 2022, Nikki founded Camellia Patisserie, “Tea Pastry” in Latin, in efforts to bridge a new found love of pastry arts and tea culture. Camellia Pistrina, utilizes French pastry techniques with Asian flavors mixed with Pacific Northwest ingredients.

Nothing comes close to the comforting warmth of a great bowl of soup in the fall. Learn to make some of the best loved recipes, starting with beef and barley, Korean pork and kimchi, Indian coconut and red lentil and finish with a luxurious crab bisque.

*Please note, the time has changed for this course. It now takes place at a different time than is listed in the print catalog.

Join Leta Merrill, chef and pasta maker extraordinaire, for an evening of mixing, rolling, shaping and eating delicious pasta! At this class, we’ll be making an egg pasta dough from scratch. We will talk about different types of pasta doughs, cover info on sourcing the best ingredients, and get plenty of hands-on time to shape. We’ll work on shapes like fettucini, farfalle, garganelli, and more.

What to expect:

• Class will include all instruction, tools, recipes and ingredients.

• Our dough will contain wheat flour and eggs. Our sauce may include dairy. Please contact us before registering if you have an allergy or intolerance to these ingredients.

• There will be some demo, and lots of time for hands-on pasta shaping.

• Wine, beer, and kombucha available for purchase.

• Class will end with samples of pasta, and each participant will leave with a box of the pasta they made during class.

About our instructor:

Leta Merrill is a chef, mother, teacher, and pastaia. She discovered her love of pasta as a child over Sunday suppers at her Sicilian great-grandmother’s home. She decided to follow her passion for food and cooking and enrolled at the Oregon Culinary Institute. Upon graduating, she took a job as pasta cook at Union Square Cafe in New York, one of the city’s most popular restaurants. There, she honed her skills, grew a thicker skin, and continued her passion for pasta. Leta now lives in Portland, and spends her time cooking, eating, traveling, teaching pasta workshops, and preparing pasta from her designer kitchen. You can follow her work, sign up for workshops, and order custom pasta via her website and follow her adventures in pasta on Instagram @pastamaia.

30 of Portland's best improvisers, one totally secret guest host. Every show rearranges the performers into brand-new teams and features a special character host. You won't know who it is until they step out on stage. No two shows are the same, and it's always a surprise.

Past guest hosts have included David Lynch, High School Theater Students, a baby, Tinder Dracula, Waluigi, and many more...who will it be this week? Come and find out.

Celebrate sustainable eating and culinary tradition, all starting with the parts most often left behind in butchering. Discover the rich flavors and forgotten wisdom of whole-animal cooking in this hands-on workshop dedicated to organ meats. Come curious, leave inspired and well fed.