Cookshop

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.

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!

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.

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!

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 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.

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!

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.

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.

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!

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.

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 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 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.

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 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.

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.

Join Chef Zach for an afternoon diving into improving your knife skills! From an intro to sharpening, mechanics and classic cuts, we’ll cover all the basics. Bring your favorite chef’s knife or use one of ours.

You’ll leave with a page of “homework tasks” to work on after class. The only way to really improve your skill level and speed with a knife is to practice, practice, practice!

What to expect:

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

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

• We’ll have some light nibbles during class, but no meal will be made.

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.

Dumplings are staple foods in nearly every culture around the world, yet each region has their own take. Whether you are a novice or seasoned cook, this class promises an unforgettable culinary adventure celebrating global dumpling diversity.

Join Chef Zach and learn to make Jiaozi (Chinese dumplings, which have evolved to be potstickers, and in Japan gyoza, etc). These filled dough pockets are typically filled with pork and vegetables, and can be rather tricky to get the hang of. We’ll share all the tips to make sure your next dumpling making endeavor is a sucess!

What to expect:

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

• Some demo + hands-on time.

• This class contains wheat, pork, and alliums. Please contact us BEFORE registering if you are unsure if this class will be a good match for your dietary needs.

• Wine, beer and kombucha available for purchase during class.

• Please purchase a ticket for each person attending.

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.

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 Leta Merrill chef and pasta maker extraordinaire, for an evening of mixing, rolling, shaping and eating delicious pasta! This class will focus on hand formed shapes, made with a dough containing just Semola flour and water. We’ll be making dough from scratch, talk about different types of pasta doughs, cover info on sourcing the best ingredients, and get plenty of hands-on time to shape.

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.

• 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 Leta Merrill, chef and pasta maker extraordinaire, for an afternoon of mixing, rolling, shaping and eating delicious pasta! At this class, we’ll be making an egg pasta dough from scratch and learning how to make shapes with a holiday twist! 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.

What to expect:

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

• Our dough will contain wheat flour, eggs and some vegetable purees for color.

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

• Wine and beer 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.

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.

A monthly gathering for people who love to read, and want to make more time for it. Each month, we’ll take over a beautiful, cozy, or unexpected local space: a wine bar, coffee shop, bookstore, flower farm, garden, or other interesting Portland-area destination. For a few hours, settle into a comfortable chair or couch, order a drink, grab a snack, and simply read alongside other people who love books. There’s no assigned book, no required discussion, and no pressure to socialize — you can come alone, bring a friend, or meet someone new.

The setting is part of the experience. A winter evening might mean reading by a fireplace with a glass of wine; a summer gathering could be in a garden, on a patio, or surrounded by flowers. Each month offers a new place to discover, a few uninterrupted hours to read, and the simple pleasure of being in good company while doing something you love.

December Venue: Cookshop

Imagine a cozy evening surrounded by fellow book lovers, a favorite book in hand, something delicious to sip and snack on, and the simple pleasure of spending time reading together. Cookshop’s lounge will be outfitted with comfy seating, and we’ll have extra chairs out too.

Come as you are, bring whatever you're reading, and settle in for an evening of good books, good company, and the kind of unhurried moments we could all use a little more of. No assigned reading, no book club discussion - just a chance to connect with a community of readers and enjoy the simple pleasure of getting lost in a good book.

Ticket includes:

• Snacks and desserts on a “cozy” theme

• Beverages, including wine + a hot toddy bar (N/A options too!)

• A phone check-in station for those that want to avoid distractions

• Book lights available for check out

Join Chef Fabi at Cookshop for a evening making her favorite childhood Molé Poblano! This class will focus on the roots of this iconic Oaxacan dish and teach you exactly how to make it at home for your friends and family. We’ll be making Molé Poblano from scratch, talk about different types of Moles, cover info on sourcing the best ingredients, and get plenty of hands-on time to coo. Fabi will walk us through all the steps and ingredients in this traditional Mexican sauce that usually includes over 20 different herbs, spices, and chilies.

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.

• Class will end with a tasting of Molé Poblano with vegetables and poached chicken, and extra sauce can be taken to-go to create your own meal at home.

• This class is Vegetarian, Vegan, Dairy Free, and Gluten Free friendly.

• Be sure you bring your tupperware for potential leftovers!

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 pastry chef and owner, Meredith Mortensen, for an evening of sugary goodness. Not to be confused with the coconut filled, American macaroon, French macarons are naturally gluten free, light and airy, but can be oh so tricky! We'll teach you all the tricks to a successful macaron, and create several different flavor combos. For this holiday edition, we’ll make eggnog buttercream and cranberry curd!

What to Expect:

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

• Students will each take home a box of macarons at the end of class.

• Items made are gluten free, but we will be using sugar, eggs and almonds. Fillings may contain dairy.

About our instructor:

Meredith has called Portland home for the past 18 years, where she has been the pastry chef at Carafe Bistro, and Baking and Pastry Instructor at the International Culinary School at the Art Institute of Portland. Prior to moving to Portland, she worked her way across the US; from No. 9 Park and Flour Bakery in Boston; to The Home Ranch in Colorado; and Daniel Boulud Brasserie in Las Vegas. Meredith holds a BA in International Political Economy from The Colorado College, and a Patisserie Diploma from Le Cordon Bleu, London.

Join us for a baking workshop for kids AND adults! This time around we’ll be making bagels, and everyone can get in on the fun.

We’ll be making dough, cover how to shape bagels, plus boiling and baking. We’ll sample bagels, and each person will get to eat their creations or take some home. Please note, this class is priced per person. Please purchase a spot for each person attending.

What to expect:

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

• Our dough will contain wheat flour.

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

• This class is appropriate for kids aged 4 and up to attend with an adult, but any age is welcome (bring your aunt, your cousin, or your neighbor who is like family!).

• Please note, this class is priced per person. Please purchase a spot for each person attending.

About our instructor:

Meredith has called Portland home for the past 19 years, where she has been the pastry chef at Carafe Bistro, and Baking and Pastry Instructor at the International Culinary School at the Art Institute of Portland. Prior to moving to Portland, she worked her way across the US; from No. 9 Park and Flour Bakery in Boston; to The Home Ranch in Colorado; and Daniel Boulud Brasserie in Las Vegas. Meredith holds a BA in International Political Economy from The Colorado College, and a Patisserie Diploma from Le Cordon Bleu, London.

Dumplings are staple foods in nearly every culture around the world, yet each region has their own take. Whether you are a novice or seasoned cook, this class promises an unforgettable culinary adventure celebrating global dumpling diversity.

Join Chef Zach and learn to make Jiaozi (Chinese dumplings, which have evolved to be potstickers, and in Japan gyoza, etc). These filled dough pockets are typically filled with pork and vegetables, and can be rather tricky to get the hang of. We’ll share all the tips to make sure your next dumpling making endeavor is a sucess!

What to expect:

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

• Some demo + hands-on time.

• This class contains wheat, pork, and alliums. Please contact us BEFORE registering if you are unsure if this class will be a good match for your dietary needs.

• Wine, beer and kombucha available for purchase during class.

• Please purchase a ticket for each person attending.

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.

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!

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday early evenings in January (1/10, 1/17, 1/24, 1/31) 4:00-7:00pm

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. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday early evenings in January (1/10, 1/17, 1/24, 1/31) 4:00-7:00pm

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. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

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.

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.

Ready to take your sourdough baking to the next level? Whether you’ve already taken Chef Luca’s sourdough class or are an experienced home baker, this class is for you! You’ll explore different starters and preferments, discover new ways to work with sourdough and specialty grains, and have plenty of time to troubleshoot challenges, ask questions, and deepen your understanding of the art and science of bread baking.

What to expect:

• In addition to mixing some multigrain sourdough loaves, we’ll be making sourdough english muffins using tangzhong/scalded flour.

• We’ll spend some time sharpening our scoring skills and learn how to create those beautiful, bakery-worthy loaves.

• 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.

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday early evenings in January (1/10, 1/17, 1/24, 1/31) 4:00-7:00pm

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. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

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.

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday early evenings in January (1/10, 1/17, 1/24, 1/31) 4:00-7:00pm

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. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

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.

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday mornings in February 10am - 1pm

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. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday mornings in February 10am - 1pm

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. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

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.

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday mornings in February 10am - 1pm

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. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

Dumplings are staple foods in nearly every culture around the world, yet each region has their own take. Whether you are a novice or seasoned cook, this class promises an unforgettable culinary adventure celebrating global dumpling diversity.

Join Chef Zach and learn to make Jiaozi (Chinese dumplings, which have evolved to be potstickers, and in Japan gyoza, etc). These filled dough pockets are typically filled with pork and vegetables, and can be rather tricky to get the hang of. We’ll share all the tips to make sure your next dumpling making endeavor is a sucess!

What to expect:

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

• Some demo + hands-on time.

• This class contains wheat, pork, and alliums. Please contact us BEFORE registering if you are unsure if this class will be a good match for your dietary needs.

• Wine, beer and kombucha available for purchase during class.

• Please purchase a ticket for each person attending.

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.

This cooking class series will be geared toward the beginner- to intermediate-level home cook. Our curriculum will cover all the important skills and techniques needed to become efficient, knowledgeable, and thoughtful cooks.

Over the course of 4 weekly classes, you’ll learn: Knife Skills, Mise en Place, Roasting, Baking, Searing and Classic Sauces. And instead of adhering to strict recipes, we’ll guide you through methods and formulas that can be applied to all sorts of dishes.

What to expect:

• The format is based on building a three-course meal to be enjoyed at the end of class, with recipes strategically designed to cover essential techniques.

• While some food allergies and intolerances can be accommodated, please note that we may be cooking with eggs, dairy, nuts, poultry, beef, pork and fish. Please inquire before registering if you are unsure if this class will be a good match for your dietary needs.

• Each class will end with a meal, shared at the table, with discussion encouraged.

• Price is per person, and includes all 4 classes and dinner at each class.

Date: Sunday mornings in February 10am - 1pm

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. Luca is also the owner & creator of SquirrelmealsPDX: an at-home private chef experience!

Dumplings are staple foods in nearly every culture around the world, yet each region has their own take. Whether you are a novice or seasoned cook, this class promises an unforgettable culinary adventure celebrating global dumpling diversity.

Join Chef Zach and learn to make Jiaozi (Chinese dumplings, which have evolved to be potstickers, and in Japan gyoza, etc). These filled dough pockets are typically filled with pork and vegetables, and can be rather tricky to get the hang of. We’ll share all the tips to make sure your next dumpling making endeavor is a sucess!

What to expect:

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

• Some demo + hands-on time.

• This class contains wheat, pork, and alliums. Please contact us BEFORE registering if you are unsure if this class will be a good match for your dietary needs.

• Wine, beer and kombucha available for purchase during class.

• Please purchase a ticket for each person attending.

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.