What's the difference between Demonstration and Hands-On class formats?
Demonstration classes offer a chance for students to sit back and watch a pro at work.
Hands-On classes are designed as an interactive hands-on experience, with a smaller class size and the instructor guiding students through the dishes.
Kids’ classes are designed as hands-on.
How do I know if a class is Hands-On?
A Hands-On class almost always has the words “Hands-On” in the title and will always have the utensils icon next to it:
Will a wine pairing be served with every dish?
A sample-sized wine pairing will be served with one of the dishes in the class. You may purchase a full glass of wine for $5, including tax.
At Pairing Dinners, wine is served with every dish.
Are the wine/beer/cider dinners instructive cooking classes?
Our Pairing Dinners focus on the pairing of the beverages with the food and less on teaching, but you will still receive the recipes and may ask questions about the preparation.
Do we get to eat the food in class?
Yes, you will receive generous tasting samples of each recipe prepared in class.
Can I purchase wine or beer downstairs and enjoy it during the class?
No, Washington State law strictly regulates alcohol service in classes. Many of our classes feature sample-size servings of beer, wine, or spirits, rather than restaurant-style pours; you may purchase a full-sized glass during the class for $5, including tax.
Can my 12-year-old come to a regular adult class?
Yes, if you feel that your age 12 or older child would enjoy a class and an adult accompanies them, they may attend a regular class.
How can I tell which ingredients will be featured in class?
Reference the class tags in the description to determine if it meets your requirements (gluten-free, vegetarian, vegan), or contact us.
How do I apply to be an instructor?
We’re always accepting applications for cooking instructors excited to share their skills and favorite recipes. To apply, submit your resume and class proposal to di******@ba********************.com .
