Portland

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.

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.

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.

Nothing beats the ease and elegance of a well-made pork tenderloin for dinner. Learn how to make a pork tenderloin with fig sauce, Italian pork tenderloin, caramelized pork with orange and sage and a Jamaican jerk marinated tenderloin with a guava glaze.

*Please make note the time has changed for this class and is now 11:00AM-1:50PM. It now takes place at a different time than is listed in the print catalog.

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

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

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.

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.

Harvest Kitchen: Skills for Life is a hands-on fall cooking program for youth ages 11–18. Students build practical kitchen skills, confidence, cultural curiosity, teamwork, and leadership through two guided classes each week. Each session follows the Feed the Mass teaching model: welcome and safety check, instructor demonstration, team cooking, tasting and reflection, and a complete cleanup and sanitation close. If you want to join and need a scholarship, please reach out to us at [email protected].

Class Schedule and Topics

Knife Skills Bootcamp + Harvest Salsa | Tuesday, Sept 29

Rainbow Vegetable Salad Rolls | Thursday, Oct 1

Fresh Pasta from Scratch | Tuesday, Oct 6

Homemade Meatballs and Marinara | Thursday, Oct 8

Bread Baking Basics | Tuesday, Oct 13

Cinnamon Rolls and Sweet Dough | Thursday, Oct 15

Mac and Cheese Remix Challenge | Tuesday, Oct 20

Soup and Grilled Cheese Lab | Thursday, Oct 22

Asian-Inspired Stir-Fry Night | Tuesday, Oct 27

Homemade Dumplings | Thursday, Oct 29

Street Tacos and Fresh Salsas | Tuesday, Nov 3

Homemade Pizza Workshop | Thursday, Nov 5

Cupcakes and Cookie Decorating | Tuesday, Nov 10

Holiday Dessert Lab | Thursday, Nov 12

Thanksgiving Side Dish Challenge | Tuesday, Nov 17

Meal Prep and Freezer Meals | Thursday, Nov 19

Iron Chef Harvest Competition | Tuesday, Nov 24

Graduation Community Feast | Wednesday, Nov 25

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!

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!

Learn how to preserve local fall flavors to enjoy year round! In this hands on class, learn canning safety, preservation methods and you'll make a batch of jam to take home the same day. Supply list will be provided.

A 2-hour festive hands-on workshop exploring stuffing three ways. Includes a welcome drink, small bites, intro demo, hands-on cooking, and time to enjoy your creations.

Apple Fritter Bread, Apple Turnovers, Vintage Applesauce Cake

• Sat, Nov 7 2026, 10:00 am – 12:00 pm

Availability: 7 in stock

$50.00

Availability: 7 in stock

Discover the flavor-packed world of dumplings! These juicy and plump morsels filled with hearty ingredients such as ground meat, vegetables and classic seasoning such as soy sauce and sesame oil wrapped in fun shapes and folds will bring such joy as soon as you take a big bite. This class is hands-on, yet casual and easy going, making it a perfect occasion for a romantic date night or a fun outing with your family and friends!

Master the basics of dumpling wrapping in various different shapes. You will get a chance to work with high-quality store-bought dumpling wrappers and also learn valuable knife skills and learn how to create your own option of fillings from scratch. You will learn to make 2 different fillings, a meat-based mixture as well as a vegetable option.

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you do not already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who is happier observing and assisting (or taste testing).

Please arrive 15 min early to check in and settle in. Outside drinks are not allowed

To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 21+.

Any dietary restrictions:

• Egg free

**You will receive a confirmation email from [email protected]. If you don't receive it 24 hours after your booking, please contact us at [email protected].

Not another post Thanksgiving turkey sandwich! Learn to transform your holiday leftovers into flavor-packed tamales. We'll talk about the history and culture of the tamale and get hands-on experience preparing and cooking them.

Are you ready to impress your friends and family with the perfect sushi rolls?

Learn the tips and tricks from a professional sushi chef in this highly interactive and hands-on class. You will learn to prepare the perfect sushi rice, select the fresh ingredients properly, and the art of rolling. This casual and easy to follow class will surely engage all your senses! All participants will make three variations - Spicy Tuna, California Roll and Chef's "catch of the day" Roll.

All you need to bring to this class is your curiosity and appetite! You can be confident this class will be an absolute delight whether the occasion is for a family activity, team building event, or surprising your partner on a romantic date night. BYOB is not allowed. Drinks are available for purchase at our venue partner bar.

Any dietary restrictions:

Dairy free

Egg free

Nut free

Guest requirement

The nature of our classes are set up so that booking parties will work together during class, sharing both ingredients and equipment. Please arrive 15 minutes early to allow time for parking and check in. BYOB is not allowed. Drinks are available for purchase at our venue partner bar. Please do not contact The Hotel directly with questions. If assistance is needed please contact CocuSocial at [email protected] To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 21+.

* *You will receive a confirmation email from [email protected]. If you don't receive it after 24 hours after your booking, please contact us at [email protected]

Follow the Spice Trail to a menu that's an exotic mix of sweet and savory, typical of what you’d find in a Moroccan medina. We start with a flakey B’stilla, with meat scented with cinnamon and other spices. For the main course, saffron, preserved lemons, olives, and a multitude of spices are combined in a heavenly Tagine. Our dessert is a beet, olive oil, and honey spice cake, decorated with apricots poached in syrup. This is one of the most elegant, beguiling, and wonderful menus at Hipcooks! You’ll make these dishes again and again to wow your friends.

Tired of eating sad desk lunches and pretending instant noodles are “a vibe”? Join Chef Jimmy for “Make Dim Sum Dumplings”, 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 Make Dim Sum Dumplings

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.

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!

Celebrate the Indian Hindu Festival season during Fall. Learn to cook a traditional savory festive dish, dessert and practice Henna while learning more about these vibrant Indian Holidays that foster love and symbolize new beginnings.

Students will aid in prepping, cooking, tasting and cleaning for this hands-on class.

Come make red curry paste from scratch and learn the secret behind Thai deliciousness: how sweet, salty, sour, and spicy all play together.

Fish sauce: not love at first sniff, but a lifelong romance once you get to know it. It’s in everything Thai. This class isn’t a fit for strict vegetarians. If fish sauce is OK with you, let us know at signup that you’re pescatarian and we’ll see you in class!

There are few dishes that are as iconic and creamier as the gratin. Learn to make a sweet potato gratin, leek and potato gratin, Belgium endive and gratin de chou-fleur, a cauliflower gratin.

A 2-hour hands-on masterclass exploring velouté sauce three ways: chicken, fish, and vegetarian. Includes a welcome drink, small bites, intro demo, hands-on cooking, and time to enjoy your creations.

Apple Fritter Bread, Apple Turnovers, Vintage Applesauce Cake

• Sun, Nov 8 2026, 11:00 am – 1:00 pm

Availability: 5 in stock

$50.00

Availability: 5 in stock

Latin American empanadas are savory pastries that vary in filling, dough and cooking methods. Learn to make Argentinian empanadas, Mexican potato and chorizo filling, Jamaican meat pies and a sweet Cuban Coconut empanada.

Maple Bacon Scones (can be made vegetarian), Pumpkin Pancakes, Autumn Brunch Bake

• Sun, Nov 15 2026, 3:00 pm – 5:00 pm

Availability: 8 in stock

$50.00

Availability: 8 in stock

Get ready to roll up your sleeves and dive into some seriously tasty handmade pasta, followed by a chill shared dinner vibe. Join JoLa Cafe for an intimate, hands-on pasta experience—where you’ll learn to make fresh pasta from scratch, then sit down and enjoy a shared meal together.
What You’ll Experience:

• Learn to mix, roll, and shape fresh pasta by hand
• Small group setting (intimate and social)
• Sit down together and enjoy a shared pasta meal at the end
• A relaxed, welcoming atmosphere—no experience needed

Included:

• Additional wine available for purchase
• All ingredients and tools provided
• Take-home pasta with recipe guidance and a family-style meal

This is more than a class—it’s a shared evening centered around creativity, connection, and good food. You’ll make pasta together, slow down, and end the night gathered around the table—just like an evening among friends.

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.

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.

Learn how to make healthy and authentic Indian appetizers to share with friends and family. Learn to make pastries filled with vegetables and other healthy street food while taste testing along the way.

<p>One-part food and two parts friends are the perfect recipe for a good tasting and a fun evening! Gain confidence and cooperative skills while discovering new recipes and preparing a wonderful meal to share. Relax and enjoy the fruits of your labor. <b>NOTES</b>: Please notify us with any food restrictions This class is designed for Teens.</p>

Ages: At least 12 but less than 19

Openings: 3

Join Chef Marco for a hands on class inspired by the kitchens of Italian nonnas, both in Italy and in Italian American homes here in the States. Each session in this series celebrates a different corner of the Italian table, built entirely around what's fresh and in season. This fall, we're cooking the dishes an Italian Grandmother would make with a market basket of simple ingredients turned into something unforgettable through technique passed down for generations.

October Menu:

• Classic Caesar Salad

• Gnocchi with Brown Butter & Sage

• Weeknight Tiramisu

Each class features a full multi course menu, think a salad or antipasto, a main, and a dolce to finish.

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 tomato, 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.

Thai Take Out!

Join Chef Fabi as she shares her favorite Thai recipes: Green Curry and Thai Noodle Salad. She will show you how to make green curry paste from scratch alongside a deliciously fresh and tangy salad.

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 will contain coconut milk, chicken, and garlic. Please contact us BEFORE registering if you are unsure if this class will be a good match for your dietary needs.

• 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!

Cheesy Onion Bread, Mac & Cheese, Cheese Fondue, Broccoli Cheddar Soup

• Sat, Nov 21 2026, 10:00 am – 12:00 pm

Availability: 7 in stock

$50.00

Availability: 7 in stock

Maple Bacon Scones (can be made vegetarian), Pumpkin Pancakes, Autumn Brunch Bake

• Sat, Nov 14 2026, 10:00 am – 12:00 pm

Availability: 3 in stock

$50.00

Availability: 3 in stock

Join Chef Devin, owner and chef at Sushi Closet, for an evening of sushi making! Devin will guide us through 4 traditional dishes, teach you about making the best sushi rice, and share her tips on sourcing.

What to expect:

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

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

• Our recipes will include rice, raw fish, soy, vegetables. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Plenty of sampling, plus recipes to take home.

• Sake, wine and beer available for purchase at class.

About our Instructor:

For the past decade, Devin Jacobson has immersed herself in the vibrant culinary world of sushi in Portland. As a seasoned sushi chef, her journey has been a delightful exploration of flavors, techniques, and a sincere passion for sharing this art form with everyone. Her mission is to demystify sushi and make it accessible to all.

She currently runs the sushi pop-up, Sushi Closet and can be found on Instagram @sooshi.closet.

Maple Bacon Scones (can be made vegetarian), Pumpkin Pancakes, Autumn Brunch Bake

• Sun, Nov 15 2026, 10:30 am – 12:30 pm

Availability: 7 in stock

$50.00

Availability: 7 in stock

Join Leta Merrill chef and pasta maker extraordinaire, for an evening of mixing, rolling, shaping and eating delicious pasta! This class will focus on egg pasta, made with a dough containing eggs and 00 flour. We’ll be making dough from scratch, learn how to use a pasta roller to make delicate, thin sheets of pasta, and then learn a few shapes that students of all ages can make!

What to expect:

• Please note, this class is priced per person. Please purchase a spot for each person attending. Class is great for kids aged 4 and up.

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

• Our dough will contain wheat flour and eggs. Please contact us before registering if you are unsure if this class will be a good match for your dietary needs.

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

• Each participant will leave with a box of the pasta they made during class.

• Note: we alternate teaching an egg pasta and hand formed (semola flour + water) dough each month. The August and October dates will be semola flour + water dough (shapes include orrecchiette, cavatelli, etc), while the September and November classes are egg dough (shapes include farfalle, garganelli, fettucini, etc).

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.

Join Zach Goldman, who's quick with a knife, and dip into the world of home butchery. We will focus on how to keep safe while cutting meat, and discuss the advantages of butchering at home. Together, we will make several delicious dishes using all parts of the bird, including how to make a versatile stock out of the bones. Each student will get plenty of hands-on time to practice. This class isn't the best fit for those who don't have at least a little experience cutting veggies; please come with at least basic cooking experience.

What to expect:

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

• This class is best for students who are comfortable working with raw meat.

• There will be some demo, and plenty of hands-on cutting, and cooking.

• Wine and beer available for purchase.

• Class will end with generous samples of all the food we cook.

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.

School’s out, come join us! Since we have so much fun partnering with Make Do Art Studio and Chef Fabi every summer, we decided to keep the party rolling! No School Day campers spend half of the day in the kitchen with Chef Fabi, and the other half of the day is spent making art with Make Do. We also have free play every day at nearby Piccolo Park. Camp is from 9 am- 3 pm and is for children in grades 1-7.

In the kitchen with Chef Fabi, we’ll be working on a cooking or baking project! Please note you will need to bring a lunch and any additional snacks your kiddo may need for the day. And a water bottle is always a good idea!

During art time, we explore the world of process art while gaining new skills and familiarity with a variety of mediums. We always read excellent books, play art games, work on collaborative pieces together, have downtime to sketch and peruse art books, and create a finished piece each day.

Our 2026-2027 No School Day camp dates are: 10/9, 10/30, 11/23, 1/18, 1/25, 2/15, and 4/9. You can sign up for just one day or all of them!

Please email us before registering if your child has any food allergies/intolerances.

Cancellation policy: Full refunds are granted up until 14 days prior to camp. No refunds will be considered after that date.

Indian Take Out!

A hugely popular meal for take out, now you can learn how to make the classics of Indian cuisine! You'll make favorites like Chicken Tikka Masala and quick Naan bread. You'll also learn the nuances of building flavors in Indian cooking and make a beautiful meal from scratch for your family and friends!

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 your creations at the end of class or taking home leftovers. Be sure to bring tupperware!

• This class contains dairy, wheat, and chicken.

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 us for an evening of classic French bistro fare! This class will focus on Coq au Vin and Crème Brûlée. This classic French stew in which chicken is braised slowly in red wine, typically with root vegetables, mushrooms and bacon to create a hearty, perfect for winter meal.

What to expect:

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

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

• Class will end with everyone enjoying their dish together (or you can always take food to-go).

• Our meal includes chicken, red wine, pork, gluten and dairy. Please contact us BEFORE registering if these items may be an issue.

• Wine & beer available to purchase.

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.

Join Chef Marco for an evening learning an Italian classic, risotto! In this hands-on dinner class, you’ll learn the secrets to cooking perfectly creamy risotto using peak-season produce from the farmers market. This fall, we’ll be stirring up a rich and velvety winter squash risotto, a fresh salad and dessert. Along the way, Chef Marco will share essential techniques and tips for building flavor, and show you how to adapt this classic dish all year long with whatever’s in season.

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 white wine, alliums, and dairy. Please contact us BEFORE registering if these items may be an issue. This class is gluten free friendly.

• Beer & wine available for purchase.

• You will leave class with some new knowledge on cooking with the seasons and a new recipe 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.

Join Luca Ponti on a deep dive into making sourdough at home. Learn how to grow and care for your very own sourdough starter, gain tips on how to handle dough, and the best techniques for developing a perfect crust.

What to expect:

• You will mix, shape, score and bake sourdough.

• Learn how to feed and care for your very own sourdough starter.

• Everyone will sample bread in class, and take home a small boule to finish proofing and bake at home!

• You’ll leave the class with recipes, tools, some starter, and tips to be an expert home sourdough baker.

About our Instructor:

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 ofSquirrelmealsPDX: an at-home, private chef experience.

We will make 2 kinds of pasta as well as Marinara and Alfredo sauces. This class is 2.5 hours long.

*this class is vegetarian, but does not work for gluten free or vegan kids

• Mon, Nov 23 2026, 3:00 pm – 5:30 pm

Availability: 8 in stock

$50.00

Availability: 8 in stock

Cheesy Onion Bread, Mac & Cheese, Cheese Fondue, Broccoli Cheddar Soup

• Sun, Nov 22 2026, 10:30 am – 12:30 pm

Availability: 8 in stock

$50.00

Availability: 8 in stock

Cheesy Onion Bread, Mac & Cheese, Cheese Fondue, Broccoli Cheddar Soup

• Sun, Nov 22 2026, 3:00 pm – 5:00 pm

Availability: 7 in stock

$50.00

Availability: 7 in stock