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Cooking Classes in Snoqualmie


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  • Elemental Cuisine
    Growing up on a Minnesota farm gave Pamela Ziemann an up-close view of the United States’ food-production industry. She watched as chemicals, hormones, and genetically modified organisms became nearly ubiquitous in the farming process, as they helped to guarantee bounteous yields, although she was anything but impressed. She decided to pave her own path, circling back to organic, raw, sustainable nutrition. Today at Elemental Cuisine, Pamela uses her experience as a public speaker to educate people about the food system and help them return to a more natural way of eating. During her online classes, she sheds light on how today's commercial food supply can be detrimental to our health, then discusses how plant-based diets can improve mental clarity and physical well-being. She pairs this discussion with cooking instruction, demonstrating how to make wraps, sauces, and dressings, and maximize food’s nutritional value without filling the saltshaker with crushed multivitamins.
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    10001 NE 1st St.
    Bellevue, WA US
  • Winery Kitchen Cooking School
    Winery Kitchen Cooking School's motto is "we make food that likes wine." The experienced chef Dona?who holds a Master Cheese Maker Certification from California Polytechnic State University, is a graduate of Seattle Tilth Master Food Preserver Program, and has baking credentials from the San Francisco Baking Institute?has developed a talent for transforming simple, fresh ingredients into memorable dishes. Her wealth of experience comes from having managed restaurants, owned a bake shop, taught culinary arts, and honed her skills during her world travels which found her hand-making pasta in Italy, rolling sushi in Japan, and pressing tortillas in Mexico. She passes on her culinary knowledge during cooking classes, wine-and-food pairing lessons, and cheese-making experiences at Winery Kitchen Cooking School. In the cozy kitchen, which is located on a small, picturesque farm adjacent to the Woodinville wine-tasting rooms, chef Dona teaches students how to create meals full of ingredients straight from the farm's gardens. Wine educator Katrina then introduces students to local vintages that pair perfectly with chef Dona?s recipes.
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    14828 Northeast 163rd Street
    Woodinville, WA US
  • Seattle Can Can
    Seattle Can Can owner and instructor Vic Phelps has put up produce in her kitchens for more than 35 years and happily imparts her tricks and techniques to all levels of curious canners. Vic reaches into her deep knowledge of equipment, canning physics, and the favorite Frank Sinatra songs of strawberries to teach classes on pickling, jams, and all-purpose canning for novice or experienced produce preservers.
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    525 Dexter Avenue North
    Seattle, WA US
  • Diane's Market Kitchen
    With classes that often begin with a stop at the world-famous Pike Place Market for ingredients, Diane's Market Kitchen offers cooking lessons that celebrate local flavors. Students can learn to prepare authentic Northwest meals, while courses in pasta making and simple chicken meals are also available for those looking for practical dishes to make at home.
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    1101 Post Ave
    Seattle, WA US
  • The Art Institute of Seattle
    The Art Institute of Seattle is the local branch of The Art Institutes, a nationwide network of for-profit schools that prepare students for careers in a variety of practical arts. In Seattle, students can get hands-on (or mouse-on) experience in fields including graphic design, animation, game design, and fashion. The general public is also welcome to stop in and taste the handiwork of sixth-term culinary students at Portfolio. This onsite restaurant looks out over the water and allows diners to dig into a gourmet prix fixe menu at a relative bargain.
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    2323 Elliott Ave
    Seattle, WA US
  • River Valley Cheese
    Licensed cheese artisan Julie Steil and her husband Rob once crafted cheeses as a part-time hobby, until encouragement from those who had tasted the results prompted them to turn the delectable pastime into a full-time passion. Today, the Steils manage their own herd of goats and cows who lead pampered lives on the couple's 20-acre farm, where a diet of alfalfa, blackberry thickets, and chocolate syrup yield better-tasting milk. The Steils create different cheeses in small batches, ranging from a semihard cheese bathed in raspberry port to a raw milk tomme bathed in Naughty Nellie ale from Pike Brewery. Landing River Valley Cheese on Sunset magazine's list of the Top 100 Cultural Trends Shaping the West, Julie and Rob also share their love of fromage fashioning at hands-on cheese-making classes, where attendees can learn to create their own wheels of fresh and aged cheeses, instead of relying on the questionable quality of the cheeses peddled by door-to-door sales cows.
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    34920 SE Fall City-Snoqualmie Rd
    Fall City, WA US

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