Sourcing local ingredients is standard procedure in the 21 Acres Kitchen, and it’s no exception during the holidays and the cold, winter months. 21 Acres uses only locally grown, seasonal, organic, sustainable foods for a uniquely Northwest experience. Register today for these hands-on, very affordable holiday cooking classes. (There’s one for teens too!) And don’t forget, a Gift Certificate for cooking classes is a great holiday gift!

School calendar of classes and follow the links to register or for more information.

Thursday, December. 3, Taste of Place: Throw Another Yule Log on the Fire; 6:30 PM to 8:30 PM
“Taste of Place” classes continue with our mission to use locally sourced ingredients to create all of our delicious snacks and meals in the 21 Acres kitchen. When we use local ingredients we get a sense of the taste for a place, literally, due to the effects of soil content, water, weather, and really the entire ecosystem in which our foods are grown. Bûche de Noël or Yule Log, originated as a traditional Christmas dessert back in 12th century Europe. In this hands-on class Chef Anne will guide you in learning how to make a simple yet delicious Yule Log using Pacific Northwest ingredients.

Friday, December 4, Locally Delicious Handmade Holiday Gifts; 6:30 PM to 8:30 PM
Celebrate the seasons tradition of gifting by creating delicious, hand-crafted gifts from the heart with seasonal ingredients. Joanna Wirkus, will show you how to make simple – yet elegant – gifts including sweet treats, spiced nuts, infused butter, oil, and vinegar that are sure to impress everyone on your list, especially the foodie.

Saturday, December 5, Festive Holiday Baking with a Pacific Northwest Flare; 1:00 PM to 3:00 PM
Come celebrate with us! Join Megan and Joanna in this hands-on culinary baking experience. They will teach you the art of using whole food ingredients, sourced right here in the Pacific Northwest, to create classic, sweet flavors of the season. Topics include recipe modifications for baking you holiday favorite treats, learning to work with unrefined sweeteners, and incorporating whole grain flours. Learn kitchen tricks to work-smarter-not-harder this holiday season! Complete the afternoon by sharing the sweetness of your efforts, including a homemade pumpkin spice latte, in the company of new friends.

Thursday, December 10, Taste of Place: Italian-Inspired Holiday Meal; 6:30 PM to 8:30 PM
The “Taste of Place” series of classes continue with our mission to source local, seasonal ingredients to create all of our delicious snacks and meals in the 21 Acres Kitchen. When we use local ingredients we get a sense of the taste for a place, literally, due to the effects of soil content, water, weather, and really the entire ecosystem in which our foods are grown. Join Chef Paola in this hands on experience as she teaches you the time honored technique of making gnocchi using the finest potatoes from the Pacific Northwest. The evening’s menu will round out with a seasonal salad and rustic Italian dessert tart.

Saturday, December 12, Two Chefs are Better Than One; 1:00 PM to 3:00 PM
The holidays are a great time to create food memories with the young chefs in your household. At 21 Acres we strive to educate and inspire culinary interest in people of all ages. This class is designed to be shared between a parent/care-giver and their aspiring chef, ages 12-16. Join Chef Andrea and her daughter as they prepare a simple yet elegant seasonal meal complete with soup, salad, and dessert.

School calendar of classes and follow the links to register or for more information.

21 Acres Center for Local Food and Sustainable Living is located at 13701 NE 171st St., Woodinville, WA. You can also register by calling (425) 481-1500 or e-mail generalinfo@21acres.org.  Classes fill quickly. Register now and don’t forget to ask for Member and Student discounts.

21 Acres is a nonprofit dedicated to helping people learn how to grow food, eat well, and live sustainably. All proceeds benefit educational programming at 21 Acres and initiatives related to accelerating social change toward more sustainable ways of growing, eating and living that protect the environment while supporting a better quality of life.