Current Classes and How to Register:

***All classes below are on hold due to Covid-19 closures and cancellations. Please come back when schools resume. IN THE MEANTIME, PLEASE JOIN OUR VIRTUAL CLASSES vie FACEBOOK LIVESTREAM, and PRERECORDED VIDEO LESSONS on our BLOG page, posted weekly. These are free with appreciated donations towards keeping our business open during this trying time. For PRIVATE or GROUP classes on ZOOM, please contact us to set one up, we can meet you in YOUR kitchen, live and in "person"!!

 

For info, or to register for a class below, simply email and we will reach out to you!

By email: tinyonioncooking@gmail.com

By phone: 360-319-5201

Pay by VENMO is preferred over Paypal.

Credit Card Payments: copy and paste into your browser for a direct link: "PayPal.me/Tinyonioncooking" Then enter your credit card information.

 

**Private classes, company enrichment and team-building opportunities, birthday party events, all available upon request!**

Please contact us if you want to set up a cooking class that fits your schedule. We are flexible and can arrange a one-time class or a weekly/monthly class at your request!

 

SPRING/SUMMER Monthly Little Chefs Class (suggested ages 3-7yrs)

This is the chance for your young one to explore flavor, color, texture, and make a mess! We make 2-3 age appropriate dishes, parents are welcome to stay and help, or hang back and take a breather. These classes are popular, fun, and engaging for this curious age of tiny foodies. We create using seasonal themes and ingredients and teach basic nutrition concepts.

Class is limited to 8 students, and will only run with a minimum of 3 students. Class location: 2610 Xenia St. Bellingham, WA 98226

$20 per class 1 hour class.

This class meets the following Saturdays from 10-11am

Mar 21 "Spring is Here!"

Apr 25 "Rabbits Know How to Eat!"

May 9 "Spring Tea Party"

June 6 "Bread Making"

Jul 25 "Midsummer Picnic"

Aug 15 "Cooking From the Garden"

Friday Night TWEEN/TEEN Cooking & Baking (ages 10+)

In this class we learn the many joys of cooking and baking and pastry arts in a relaxed and social environment. This is a student-driven class and we focus on skills and technique using seasonal ingredients. Class is limited to 8 students, and will only run with a minimum of 3 students. Class location: 2610 Xenia St. Bellingham, WA 98226

$40 per 2 hour class.

Meets the following dates from 5:30-7:30pm: March 27, Apr 17, May 29

Afterschool Snacks (ages 7+)

In this class we explore a range of flavors and cooking techniques together in a fun, social environment. This is a very student-driven class and we choose what to make as a group from week-toweek, but it can also be a stand-alone class if you want to drop in and give it a try. Fun for friends to do together!

Class is limited to 8 students, and will only run with a minimum of 3 students. Class location: 2610 Xenia St. Bellingham, WA 98226

$35 per class 1.5 hour class. This class meets 3:30pm Mondays on the following dates:

March 2, 9, 16, 23. April 13, 20, 27. May 4, 11, 18.

SUMMER CAMPS 2020 Register for these by June 5th, email for a Registration form. These will only run if the minimum student enrollment is met, so share with friends, thank you! The below list meets at my home kitchen at 2610 Xenia St in Bellingham. The Community Co-op summer cooking series I do will be available in April and registered for via WCC and the Co-op.

 

Sourdough and Yeasted Breads and Pastries

Monday, June 22nd-Wednesday, June 24th 10am-1pm, $180 

Ages 8+ suggested

I’ve been working with true sourdough starter in my kitchen for the last year, and I’d love to teach students how to use this ancient and versatile pantry treasure. I will show students how to maintain and care for a sourdough starter, and I will share the easy bread recipes I’ve developed. We will also try our hands at the many things sourdough starter can be incorporated into: pancakes or waffles, cinnamon rolls, and even cookies! This hasn’t been passed down from generation to generation, over many cultures, for no reason. You will have young bakers on your hands in no time! **This class may be tough for gluten-free students, simply because my starter is made with wheat flour.

 

 

A Retro 4th of July

Tuesday, June 30th-Thursday, July 2nd 11am-2pm, $180 

Ages 8+ suggested

We will take a look back in the history books of some classic American diner and home cooked staples. Think 7-Up Cake, vintage fruit pie, cornflake crusted fried chicken dinner, a modern twist on ambrosia salad, fried green tomatoes, tollhouse cookies, and classic soups. We will look at vintage food ads and cookbooks and discuss the weird and unusual way we once ate! Students go home with what they make and recipes to share with family. (Final recipes will be decided after registration to account for any allergies. Most dietary restrictions and preferences can be accommodated)

 

Kitchen Magic!

Tuesday, July 28th-Thursday, July 30th, 10am-1pm, $180

Ages 8+ suggested

In this three-day camp, we become wizards and witches around the culinary cauldron. We will make dishes with unusual properties, potion-like flavor combinations, and mythical creatures will be present. We will incorporate color, texture, and technique on the plate to turn ingredients into surprising results. Recipes for this class are still in the works and shrouded in secrecy...though all will be revealed as the date approaches. If you are a fan of fantasy and whimsy, this is the camp for you. (Final recipes will be decided after registration to account for any allergies. Most dietary restrictions and preferences can be accommodated)

 

 

Let’s Have a Tea Party! 

Monday, August 3rd-Wednesday, August 5th, 10am-1pm, $180

Ages 8+ suggested 

This three-day camp will celebrate the fanciful tradition of layered and portioned sandwiches, floral hued cakes, shaped crudités and garden dips, as well as botanical infused beverages to make Victorian era royalty proud. Students go home with recipes to encourage their own backyard gatherings. (Final recipes will be decided after registration to account for any allergies. Most dietary restrictions and preferences can be accommodated)

 

 

Eating to Save the Planet

Monday, August 10th-Wednesday, August 12th, 10am-1pm, $180

Ages 8+ suggested

How can our diet and choices in the kitchen create a better world for future generations? This camp is about healthy eating habits, new foodie trends and recipes developed and inspired by a changing planet with limited resources, and some ways we can be more eco-friendly as cooks. This is a hands-on cooking class, but also part educational instruction on how to implement these choices and feel empowered and more Earth-friendly. (Final recipes will be decided after registration to account for any allergies. Most dietary restrictions and preferences can be accommodated)

 

 

Outdoor Cooking and Eating

Tuesday, August 18th-Thursday, August 20th, 10am-1pm, $180

Ages 8+ suggested

This three-day camp will take us outside. We will grill some pizzas and burgers, toss salads and whip dressings at the picnic table, and create some fruity treats to enjoy outdoors on a sunny day. We will look at some traditional foods made over an open fire, and hopefully try out these techniques. This will be a fun class to explore heat, massive flavor, and safety! We will also be talking about wild edibles and resources for students to learn how to go gather food in the landscape (Final recipes will be decided after registration to account for any allergies. Most dietary restrictions and preferences can be accommodated)

 

 

Garden Gratitude

Monday, August 24th-Wednesday, August 26th, 10am-1pm, $180

Ages 8+ suggested

Those of us with green thumbs are benefiting from all that hard work, and the garden is in full force offering so much to use in this three-day camp. We will use what’s fresh and local and adapt recipes from some of the world’s best chefs who’ve made their names in the farm-to-table tradition. The core values behind this foodie trend is all about local, simple ingredients that shine when less is more. The goal is to show students how scrumptious these recipes can be, and you don’t have to be a fancy chef to make it happen. (Final recipes will be decided after registration to account for any allergies. Most dietary restrictions and preferences can be accommodated)

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