A four week series for graduates of Kitchen Essentials.

A four week series for graduates of Kitchen Essentials.

A four week series for graduates of Kitchen Essentials.

A four week series for graduates of Kitchen Essentials.

Private event for Autodesk

Private event for Ukpeagvik Inupiat Corp

Private event for Kroger’s Multicultural Associate Resource Group

Private event for Nike

Private event for Perkins Coie

Private event for Schrodinger

Private event - Winter Wonders

Private event for Daimler Truck

Private event - Mole Poblano + Wine Tasting

Private event - dumplings with Luca

Join us for an evening of macaron making!

Private event for Portland Orthodontic Group

Private event for Vivid Eye Care

Private event for Etsy

Private event for L. Powell

Private event for Country Financial

Join us for an evening of making handmade pasta with Leta! This month we will focus on pasta made with durum flour and water (it’s vegan!).

Learn all the basics of making pizza at home from local pizza parlor owner, Scott Rivera!

Join us for a monthly potluck style event, featuring the food from Portugal, The Cookbook!

Learns how to make kushiyaki (grilled vegetable skewers), onigiri (rice balls), and tsukemono (pickled cucumber salad) teaching you a variety of techniques and flavors used in Japanese home cooking.

This class will focus on dough made with eggs, and shaped with a pasta rolling machine.

This class will focus on hand formed shapes, made with a dough containing just Semola flour and water.

Join Leta Merrill, chef and pasta maker extraordinaire, for an evening of mixing, rolling, shaping and eating delicious pasta! 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 hand-on time to shape.

Join Leta Merrill, chef and pasta maker extraordinaire, for an evening of mixing, rolling, shaping and eating delicious pasta! 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 hand-on time to shape.

Learns how to make kushiyaki (grilled vegetable skewers), onigiri (rice balls), and tsukemono (pickled cucumber salad) teaching you a variety of techniques and flavors used in Japanese home cooking.

Join Leta Merrill, chef and pasta maker extraordinaire, for an evening of mixing, rolling, shaping and eating delicious pasta! 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 hand-on time to shape.