Celebrate the flavors of Ireland with a comforting, traditional menu designed to warm the soul. In this hands-on cooking class with Chef Liz of the Spice & Tea Exchange, we’ll explore classic Irish dishes that showcase simple ingredients transformed into nourishing, memorable meals.

First we will begin by crafting a hearty Shepherd’s Pie, layering savory seasoned meat and vegetables beneath a blanket of creamy mashed potatoes, baked until perfectly golden. Then, we prepare colcannon, Ireland’s beloved blend of buttery mashed potatoes and tender cabbage or kale—a humble, comforting dish with deep cultural roots. To complete our feast, we’ll bake authentic Irish soda bread, learning the techniques behind its tender crumb, rustic crust, and signature tang from buttermilk and baking soda.

Come hungry, cook with heart, and experience the warm embrace of classic Irish fare!

Discover the comforting, complex flavors of Indian cooking with Chef Amy as we build a traditional chicken korma layered with warm spices and silky richness. We’ll learn how to prepare fluffy rice, mix and knead dough for pillowy naan, and whip up a crisp, cooling kachumber salad to balance the dish. Perfect for beginners and seasoned cooks alike, this class is a delicious journey through essential Indian flavors.

Join Chef Shin as he teaches us to make a traditional Japanese meal. Shin will show us his favorite techniques of making perfectly folded gyoza dumplings with dipping sauce and then we will work together to build a delicious Japanese ramen bowl.

Fire up your culinary skills with Chef Amy in this hearty, hands-on class featuring bold flavors and classic comfort foods. You’ll learn to season, sear, and slice juicy tri-tip steak for mouthwatering sandwiches layered on freshly baked ciabatta rolls. To accompany our beefy masterpieces, we’ll fry up crispy, golden onion rings with the perfect crunch. This class is all about big flavor, great technique, and the satisfaction of building an unforgettable sandwich from start to finish.

Discover just how versatile sweet potatoes can be in this fun, hands-on cooking class with Chef Amy! We’ll start by building a vibrant salad topped with perfectly roasted sweet potatoes and fresh, colorful ingredients. Then we’ll dive into bold, comforting flavors with hearty sweet potato and black bean enchiladas baked in a rich, savory sauce. Finally, we’ll learn how to transform sweet potatoes into a decadent, moist chocolate cake that proves this humble ingredient shines in dessert, too. A delicious, creative workshop perfect for all skill levels.

Spice up your culinary skills with this rich and aromatic Indian-themed cooking class with Chef Kim Sherry! You'll learn to prepare a creamy, crowd-pleasing Butter Chicken from scratch, fold and cook soft, cheese-stuffed naan fresh off the skillet, and blend a refreshing Mango Lassi to cool it all down.

Perfect for food lovers of all levels, this hands-on experience guides you through essential Indian spices, cooking techniques, and flavor layering. From marinating and simmering to kneading and griddling, you'll create a vibrant meal that brings the warmth of Indian hospitality to your own kitchen. Come curious, leave full!

Step into the heart of France with our immersive French-themed cooking class, where you'll master the art of timeless French dishes that celebrate elegance, technique, and indulgent flavor. Guided by Chef Jenny, you'll prepare and savor a refined multi-course menu that includes:

• Steak Tartare – Learn the secrets of this quintessential French delicacy, made with premium beef and perfectly balanced seasonings.

• French Onion Soup – Rich, caramelized onions simmered in a savory broth, topped with a golden, cheesy gratinée.

• Seared Lamb Chops – Perfectly cooked lamb with a delicate crust and juicy interior, served with classic accompaniments.

• Haricots Verts – Elegant French green beans, lightly sautéed and bursting with freshness.

• Gratin Dauphinois – Indulge in this luxurious potato dish, layered with cream, garlic, and cheese, baked to golden perfection.

• Crème Brûlée – Finish on a sweet note with this iconic custard dessert, complete with a crackling caramelized sugar top.

Whether you're a passionate home cook or just beginning your culinary adventure, this hands-on experience will leave you with the skills, flavors, and confidence to recreate a French bistro feast at home. Bon appétit!

Join us for an unforgettable Paella-making cooking class, where you’ll learn how to prepare this iconic Spanish dish step by step! Paella, known for its rich flavors and colorful presentation, originates from the coastal region of Valencia. In this hands-on class, you'll discover the secrets of creating a perfect paella, from selecting the freshest ingredients to mastering the art of cooking rice.

Chef Judith will guide you through each phase, covering everything from making the traditional sofrito base to understanding the importance of the right rice variety and seasoning and you’ll learn the perfect technique to achieve that signature crispy socarrat (crust) at the bottom. Chef Judith will also teach us to build a delicious Caesar salad from scratch to accompany our delightful rice dish.

Whether you’re a beginner or a seasoned cook, this class will empower you with the skills to recreate an authentic paella at home and impress your friends and family. Come ready to have fun, learn, and savor the delicious flavors of Spain!

Join Chef Amy as we bring the buzz of social media’s favorite street food into The Dirty Apron kitchen! In this hands-on class, we’ll recreate juicy, spice-packed gyros inspired by the viral kebab-style technique!

You’ll learn how to properly season and shape the meat for maximum texture and caramelization, plus tips for achieving that authentic street-stand finish at home. We’ll also make soft, pillowy flatbread from scratch and prepare a cool, garlicky tzatziki to balance the savory richness.

By the end, you’ll know how to assemble the ultimate gyro—layered, saucy, and wrapped like a pro.

Welcome to the first class in our six-part summer garden series, where we celebrate the incredible produce and fish that flourish during Alaska’s abundant growing season. In Part 1, we’re shining the spotlight on one of the state’s most hardy and versatile vegetables: cabbage.

Together, we’ll explore how this cool-weather favorite transforms across multiple dishes. We’ll prepare hearty cabbage rolls filled with savory ingredients, toss together a bright and crispy cabbage salad bursting with fresh seasonal flavors, and try the viral sensation—melting cabbage—roasted until tender, caramelized, and irresistibly flavorful.

Along the way, we’ll talk about growing cabbage in Alaska’s unique climate, selecting the best heads at peak season, and techniques for slicing, rolling, roasting, and seasoning to bring out its natural sweetness.

This class sets the tone for our series: cooking with what’s plentiful, honoring local harvests, and building practical skills you can use all summer long. Come celebrate the beauty of seasonal abundance—one cabbage leaf at a time.

Join us for our seasonal Garden Series where we celebrate cooking with what’s in season—and what’s in your basket. In this six-class series, we’ll learn how to confidently turn seasonal ingredients into complete, satisfying meals. We focus on the seasonal bounty of vegetables in our gardens or fish in our freezers.

These classes will focus on hands-on techniques, flexible recipes with minimal waste, and building confidence for you to experiment with new ideas and ingredients at home. Perfect for gardeners, market lovers, and anyone who wants to cook more intuitively with the seasons.

In this hands-on brunch experience, we’ll master the foundation of great baking: a simple, beautiful everyday loaf of bread. You’ll learn the essential techniques behind mixing, kneading, shaping, and baking bread—from understanding yeast and fermentation to achieving that perfectly golden, crackling crust. Whether you're new to bread baking or looking to refine your skills, this class builds confidence with approachable, repeatable methods you can use at home.

Once our loaves are fresh from the oven, we’ll transform them into a classic French favorite: the Croque Madame. Layered with savory ham, nutty Gruyère, creamy béchamel, and topped with a perfectly cooked egg, this brunch icon becomes extraordinary when built on bread you made yourself.

We’re also thrilled to welcome Jean Iannelli Craciun from Zacconi, who will be joining us to pull beautiful espresso shots from our stunning Zacconi Espresso Machine. Learn what makes a truly exceptional espresso while enjoying café-quality pairings alongside our Croque Madame.

Unleash your inner pizzaiolo in our hands-on Pizza Making Class, where you'll learn the art of creating delicious, authentic pizza from scratch. In this fun and interactive session, Amy & Geary York will walk you through every step of the pizza-making process, from preparing the perfect dough to adding flavorful toppings and achieving that perfect crust in our Gozney pizza ovens.

Whether you’re a beginner or a pizza enthusiast, this class is designed to teach you valuable skills that will take your pizza-making to the next level. By the end, you’ll be ready to recreate your own pizzeria-quality pizzas at home, impressing friends and family with your newfound skills. Plus, you’ll get to enjoy the fruits of your labor by tasting the delicious pizzas you’ve created! Delicious!

Join us as we transport to the heart of Italy in this hands-on cooking experience with Chef Amy celebrating bold flavors and timeless tradition.

We’ll begin with Olives all’Ascolana, a beloved specialty from the region of Ascoli Piceno. You’ll learn how to stuff, bread, and fry these crispy, golden olives to perfection—mastering the balance of briny, savory, and crunchy in every bite.

Next, we’ll prepare Eggplant Parmigiana, layering tender eggplant, rich tomato sauce, fresh herbs, and melted cheese into a comforting baked classic. You’ll explore proper eggplant preparation, seasoning techniques, and how to achieve the perfect balance between crisp texture and saucy richness.

To finish, we’ll craft our favorite spin on Tiramisù, the elegant no-bake dessert from the Veneto region. You’ll learn how to create a light, luscious mascarpone filling and properly soak cookies in espresso for that decadent layered indulgence.

Come hungry and leave with the skills to recreate a complete Italian feast at home.

Join Chef Emily of Mt. Magnificent Microbakery for a hands-on cooking class dedicated to mastering the elegant and delicious French macaron. Perfect for beginners and seasoned bakers alike, Chef Emily walks us step-by-step through the entire macaron-making process—from achieving the perfect glossy meringue to mastering macaronage (that is a technical term), piping uniform shells, and creating flavorful fillings.

Whether you’re looking to expand your baking skills, treat yourself to a fun culinary experience, or create impressive desserts for special occasions, this macaron class is the perfect blend of education, creativity, and sweet indulgence.

Transport your senses to the heart of North Africa with this immersive Moroccan cooking experience with Chef Liz from Anchorage’s Spice & Tea Exchange! In this hands-on class, we will explore the vibrant flavors, aromatic spices, and timeless techniques that define Moroccan cuisine. Whether you're new to these dishes or a seasoned spice lover, you'll leave with the confidence to recreate an authentic Moroccan feast at home.

On the Menu:

Chicken Tagine with Preserved Lemon & Olives – Discover the secrets of Morocco’s most iconic dish. We’ll slow-simmer tender chicken in a fragrant blend of saffron, ginger, garlic, and spices, layered with briny olives and bright preserved lemon—all traditionally prepared in a tagine.

Spiced Chickpea & Vegetable Soup – This hearty, comforting soup is packed with chickpeas, tomatoes, vegetables, and a warming blend of spices. A beloved staple across Moroccan homes, it’s perfect for both weeknights and gatherings.

Hummus with Za’atar & Olive Oil – Creamy, rich hummus gets an earthy, citrusy kick from za’atar spice and a generous drizzle of good Moroccan olive oil. We’ll learn the secret to smooth hummus and serve it with warm flatbread for dipping.

From the sizzle of spices in the pan to the communal joy of sharing food, this class is a journey into the heart of Moroccan hospitality. Come hungry—and leave inspired!

Join Chef Amy as we discover the incredible versatility of rice in this hands-on cooking class inspired by the rich culinary traditions of Italy. From creamy stovetop classics to crispy golden bites and oven-baked delights, you’ll explore how one humble grain transforms into three distinctly delicious dishes.

We’ll begin with Mushroom & Sausage Risotto, mastering the art of perfectly cooked rice—creamy, al dente, and deeply flavorful. You’ll learn the techniques behind building layers of flavor, selecting the right rice, and achieving that signature silky texture.

Next, we’ll turn leftovers into luxury with Arancini—crispy, golden rice balls filled with savory goodness. You’ll shape, stuff, bread, and fry these irresistible bites, discovering how risotto becomes an entirely new dish with texture and contrast.

Finally, we’ll bake a rustic Rice Frittata, combining rice, eggs, cheese, and seasonal ingredients into a hearty, sliceable dish that’s perfect for brunch, lunch, or entertaining.

Perfect for home cooks who want to elevate everyday ingredients into memorable meals while learning professional tips for flavor balance, texture, and presentation.

Flaky, buttery, and anything but boring—Get Sconed is a hands-on baking class with Chef Amy dedicated to mastering sweet and savory scones from scratch. Whether you love them studded with fruit and finished with a glossy glaze or packed with herbs and cheese and served with a savory dipping sauce, this class will teach you how to achieve tender centers, golden tops, and perfectly defined layers every time.

We’ll cover the essential techniques behind great scones: cutting in fat for flakiness, balancing moisture, mixing without overworking the dough, and shaping for bakery-worthy results. Then the fun begins—experimenting with flavor combinations.

By the end of class, you’ll leave confident in your ability to whip up scones for brunch, tea time, or anytime—and with plenty of inspiration to keep getting gloriously, deliciously sconed.

Step into the vibrant world of Spanish cuisine with Chef Jenny in our hands-on Spanish Tapas Cooking Class! In this flavorful experience, you'll learn to create three classic and crowd-pleasing tapas that capture the essence of Spain’s culinary tradition.

Spanish Tortilla – Master the art of this iconic Spanish omelet made with golden potatoes and eggs. Simple yet rich in flavor, it’s a staple in any Spanish kitchen.

Papas Arrugadas – Discover the secrets behind these "wrinkled potatoes" from the Canary Islands, served with bold and zesty mojo sauces that will transport your taste buds straight to the coast of Spain.

Champiñones al Ajillo – Sauté mushrooms to perfection in garlic and olive oil, a beloved tapa that’s as aromatic as it is delicious.

Whether you're new to Spanish cuisine or a seasoned foodie, this class offers an immersive journey through traditional techniques, vibrant flavors, and fun kitchen camaraderie. Perfect for food lovers, date nights, or a culinary adventure with friends!

Contact us today at letscook@thedirtyapron.com to schedule your private event at The Dirty Apron! This is going to be fun!

Join Chef Emily as we step outside of the French patisserie and explore the Italian roots of the macaron. In this class, we shift our focus from the delicate, sandwich-style cookies of France to the almond-forward traditions of Italy.

You’ll learn how Italian macarons differ in texture, structure, and technique—often featuring a heartier almond base, a chewier bite, and a more rustic elegance. We’ll cover meringue methods, proper folding, piping techniques, and how to achieve that signature crisp exterior with a soft interior. Along the way, we’ll discuss flavor variations inspired by classic Italian ingredients.

Perfect for bakers ready to expand their macaron mastery beyond the French standard.

Join Chef Shin as he teaches us some of the staples of Japanese cuisine. We will build a versatile Dashi - A Japanese soup base packed with umami and used in many different ways in Japanese food. Shin will then teach us introductory sushi skills as we learn the techniques of basic sushi rolling.

In Part 2 of our six-part Alaska garden series, we celebrate salmon, one of the most treasured seasonal harvests in Alaska. As wild runs of salmon arrive in abundance, we’ll focus on simple, vibrant preparations that let this iconic fish shine alongside fresh garden produce.

Together, we’ll prepare:

• Savory Salmon Cakes – crisp on the outside and tender within, packed with fresh herbs and paired with a delightful saffron aioli.

• Coconut Salmon Salad – a refreshing, flavor-forward dish combining flaky salmon battered in crispy coconut served atop crisp greens, summer herbs, and a bright vinegarette dressing that brings a taste of sunshine to our northern tables.

Throughout class, we’ll cover techniques for working with fresh or previously frozen salmon, balancing richness with garden freshness, and creating adaptable recipes that celebrate what’s growing right now.

Join us as we honor Alaska’s summer abundance—bringing together sea and soil in nourishing, beautiful dishes that capture the spirit of the season.

Join us for our seasonal Garden Series where we celebrate cooking with what’s in season—and what’s in your basket. In this six-class series, we’ll learn how to confidently turn seasonal ingredients into complete, satisfying meals. We focus on the seasonal bounty of vegetables in our gardens or fish in our freezers.

These classes will focus on hands-on techniques, flexible recipes with minimal waste, and building confidence for you to experiment with new ideas and ingredients at home. Perfect for gardeners, market lovers, and anyone who wants to cook more intuitively with the seasons.

Immerse yourself in the bold, aromatic flavors of Thailand in our hands-on cooking experience with Chef Judith, “A Trio of Thai Curries.” In this vibrant class, you’ll explore three of Thailand’s most beloved curry traditions—each distinct in character, technique, and regional influence.

We’ll begin with Thai Green Chicken Curry, a fragrant, herb-forward dish known for its vivid color and layers of fresh green chilies, Thai basil, and creamy coconut milk. You’ll learn how to balance heat, sweetness, and savoriness while building a curry from the ground up.

Next, a Massaman Beef Curry, a rich, slow-simmered curry with roots in southern Thailand and influenced by historic trade routes. Warm spices, tender beef, potatoes, and roasted peanuts create a deeply comforting dish that beautifully showcases the fusion of Thai and Persian-inspired flavors.

Finally, we’ll craft Panang Curry, a thicker, slightly sweeter curry distinguished by its silky coconut base and subtle heat. You’ll master the technique for achieving its signature texture and depth of flavor, making it a versatile favorite you can recreate at home.

To complete the feast, we’ll prepare sticky rice served in a traditional bamboo vessel—just as you might find in markets and homes across Thailand—along with a bright and refreshing Green Papaya Salad. The crisp, tangy salad provides the perfect contrast to the richness of the curries.

Whether you’re new to Thai cuisine or looking to deepen your skills, this class offers a delicious journey through flavor, culture, and technique. Come ready to cook, taste, and experience the harmony that makes Thai food so unforgettable.

Join Chef Kristen as she teaches us to make the traditional El Salvadorian staple, pupusas! Pupusas are stuffed corn cakes that are griddled and served with curtido (a fresh and tangy cabbage slaw) and salsa Rojo (a fresh tomato salsa). Get ready to stuff, flatten and shape these delightful little corn cakes filled with beans, zucchini, cheese and chicharrons.

Step into the comforting world of everyday Japanese cuisine with our hands-on class, “Japanese Home Cooking.” In this immersive experience, Chef Judith teaches how to prepare a beautifully balanced meal inspired by the flavors and techniques found in home kitchens across Japan.

At the heart of our menu is Wafuu Curry (Japanese Chicken Curry)—a beloved household staple distinct from other Asian curries. You’ll learn to build the curry from scratch, developing deep flavor through aromatics, tender chicken, vegetables, and a rich, gently spiced roux. We’ll explore what makes Japanese curry uniquely comforting: its velvety texture, mild warmth, and perfect harmony of sweet and savory notes.

To complement the curry, we’ll prepare delicate Enoki Mushroom Beef Rolls, thinly sliced beef wrapped around tender enoki mushrooms and lightly cooked for a savory, elegant bite. You’ll also learn how to make Slow Cooked Shiitake Mushrooms, simmered to bring out their deep umami richness—an essential flavor foundation in Japanese home cooking.

Steamed rice anchors the meal, as it does in nearly every traditional Japanese table setting, and we’ll discuss proper rinsing and cooking techniques for achieving perfectly fluffy grains.

To finish on a sweet note, we’ll bake Matcha Cookies, featuring the earthy, aromatic green tea powder that has become a signature flavor in Japanese desserts.

This class is a celebration of balance, simplicity, and comfort—an authentic taste of Japanese home cooking that you’ll be able to recreate and share at your own table.

Join Chef Shin as he teaches us some of the staples of Japanese cuisine. We will build a versatile Dashi - A Japanese soup base packed with umami and used in many different ways in Japanese food. Shin will then teach us introductory sushi skills as we learn the techniques of basic sushi rolling.

Dive into bold, crave-worthy flavors in this hands-on cooking class with Chef Jenny where we build the ultimate beef bulgogi rice bowls from scratch. Inspired by Korean comfort cuisine with a modern twist, this class teaches you how to balance sweet, savory, spicy, and tangy elements in one irresistible dish.

We’ll start by marinating and cooking bulgogi beef—thinly sliced, perfectly caramelized, and bursting with flavor. Then we’ll prepare fluffy steamed rice and a selection of quick-pickled vegetables to add brightness and crunch. To elevate each bowl, we’ll whisk together a rich peanut soy sauce for depth and umami, followed by a cool, zesty chipotle lime sour cream for a smoky kick.

By the end of the class, you’ll have mastered a balanced, build-your-own bowl that’s as beautiful as it is delicious. Whether you’re new to Korean-inspired cooking or a seasoned flavor explorer, this experience promises big tastes and fun techniques you can easily recreate at home.

In Part 3 of our six-part Alaska garden series, we celebrate the vibrant medley of vegetables that thrive in the height of summer. This class is all about capturing peak-season flavor and turning it into simple, beautiful dishes that let the produce shine.

We’ll begin by making fresh pasta from scratch—mixing, kneading, and rolling our dough by hand before transforming it into tender noodles. Then we’ll toss our pasta with a colorful array of seasonal vegetables to create pasta primavera, a dish that truly celebrates the garden’s abundance.

Next, we’ll blend up a bright, herb-packed fresh pesto using summer greens and learn how to balance flavors for the perfect sauce. To round out the menu, we’ll prepare Tomatoes Provençal, the classic French side dish featuring ripe tomatoes topped with garlicky herbs and baked until fragrant and tender.

This is summer cooking at its finest—fresh, flavorful, and rooted in the harvest.

Join us for our seasonal Garden Series where we celebrate cooking with what’s in season—and what’s in your basket. In this six-class series, we’ll learn how to confidently turn seasonal ingredients into complete, satisfying meals. We focus on the seasonal bounty of vegetables in our gardens or fish in our freezers.

These classes will focus on hands-on techniques, flexible recipes with minimal waste, and building confidence for you to experiment with new ideas and ingredients at home. Perfect for gardeners, market lovers, and anyone who wants to cook more intuitively with the seasons.

Discover the depth, color, and aroma of vegetarian Indian cooking in our immersive class, “Vegetarian Indian Cuisine” with Chef Judith.

First we will start with an extensive spice identification lesson and then we’ll prepare Chana Masala, a well-loved chickpea stew simmered in a fragrant tomato-based sauce layered with toasted spices. You’ll master techniques for blooming spices, building flavor in stages, and achieving the perfect balance of heat, acidity, and depth.

Next, we’ll create Spiced Baby Eggplants, cooked until tender and infused with aromatic seasonings that highlight their creamy texture. We’ll also prepare Bhindi Ladyfingers (Okra in a Spiced Tomato Sauce), learning how to cook okra properly to preserve its delicate texture while coating it in a vibrant, tangy masala.

Fragrant Basmati Rice completes the meal, providing the perfect foundation for soaking up the richly spiced sauces.

This class is a celebration of India’s extraordinary vegetarian heritage—where spices transform humble ingredients into deeply satisfying, authentic dishes. You’ll leave with new confidence in working with spices and the skills to recreate a flavorful Indian vegetarian feast at home.

Escape to the islands in our “Taste of the Tropics” Cooking Class with Chef Liz! In this hands-on class, you’ll learn how to create a vibrant, flavor-packed meal inspired by tropical and Asian-influenced island cuisine. With a mix of sweet, savory, and refreshing flavors, this menu is perfect for bringing a little sunshine to your kitchen.

We’ll start with teriyaki chicken, preparing a rich, glossy sauce that delivers the perfect balance of sweet and savory while learning tips for cooking tender, flavorful chicken. Next, we’ll make Korean-style baked shrimp, featuring shrimp baked in a bold, garlicky sauce with just the right touch of heat and sweetness.

To complement these dishes, we’ll cook creamy coconut rice, a fragrant side that pairs beautifully with the bold flavors of the main dishes. Finally, we’ll prepare a bright and refreshing pineapple salsa, combining juicy pineapple with fresh ingredients to create a sweet and tangy topping that brings the entire meal together.

Throughout the class, you’ll practice simple techniques for building big flavor, balancing ingredients, and plating a colorful tropical-inspired meal. By the end, you’ll sit down and enjoy your delicious island-style feast—no plane ticket required.

Crispy on the outside, herbaceous and tender on the inside—there’s nothing like freshly made falafel. In this hands-on class, we’ll start from the foundation: properly soaked chickpeas blended with fresh herbs, warm spices, and aromatics to create perfectly textured falafel dough. You’ll learn how to shape and fry falafel balls to golden, crunchy perfection while keeping the inside light and flavorful.

But falafel is only the beginning.

We’ll build out all the essential fixings that make this dish shine. You’ll prepare a bright, creamy sauce—think garlicky tahini or herb-packed yogurt—balanced to complement the warm spices in the falafel. We’ll also make quick pickled vegetables for that irresistible tang and crunch, adding color and contrast to every bite.

By the end of class, you’ll know how to assemble a stunning falafel wrap or bowl layered with fresh herbs, crisp vegetables, sauce, and your own perfectly fried falafel. Whether you're recreating your favorite street food experience or building a vibrant vegetarian meal at home, you’ll leave with the skills to make falafel night a staple in your kitchen.

Part of our six-class summer garden series in Alaska, this hands-on cooking class highlights one of the season’s most prized ocean harvests: halibut. As coastal waters yield beautiful, firm fillets of halibut, we gather in the kitchen to honor this iconic fish with technique-driven preparation and vibrant seasonal sides.

In this class, participants will learn how to sous vide halibut for perfectly tender, flaky results every time. We’ll cover temperature control, timing, seasoning, and finishing methods to achieve a delicate texture while preserving the fish’s clean, sweet flavor.

To complement the halibut, we’ll prepare fresh, garden-inspired sides:

• Almondine Green Beans – lightly blanched and sautéed with toasted almonds for a bright, crisp contrast.

• Fondant Potatoes – golden-seared and gently roasted until creamy inside and beautifully caramelized on the outside.

Join us for our seasonal Garden Series where we celebrate cooking with what’s in season—and what’s in your basket. In this six-class series, we’ll learn how to confidently turn seasonal ingredients into complete, satisfying meals. We focus on the seasonal bounty of vegetables in our gardens or fish in our freezers.

These classes will focus on hands-on techniques, flexible recipes with minimal waste, and building confidence for you to experiment with new ideas and ingredients at home. Perfect for gardeners, market lovers, and anyone who wants to cook more intuitively with the seasons.

Transport your kitchen to the heart of France in our Classic French Comforts with Chef Liz. In this elegant, hands-on experience, you’ll learn the techniques and traditions behind some of France’s most beloved dishes while creating a beautiful three-course meal from scratch.

We’ll begin with potato leek soup, a timeless French classic known for its silky texture and delicate flavor. You’ll learn how to properly prepare leeks, build flavor with simple ingredients, and create a smooth, comforting soup.

Next, we’ll dive into Coq au Vin, one of the most iconic dishes in French cooking. This rustic yet refined dish features chicken slowly braised with aromatics in a rich wine-based sauce, creating deep, savory flavors that define traditional French comfort food.

To finish, we’ll prepare a sophisticated Earl Grey chocolate mousse, a light and airy dessert infused with the subtle citrus and bergamot notes of Earl Grey tea, paired with rich chocolate for a perfectly balanced sweet ending.

Throughout the class, you’ll practice classic French techniques, learn tips for layering flavor, and discover how simple ingredients can transform into something truly special. By the end, you’ll enjoy your elegant French-inspired meal—bon appétit!

Join Chef Jenny for an unforgettable culinary journey through Italy as we roll up our sleeves and create a menu full of bold flavors and timeless techniques. In this hands-on cooking class, you'll learn to craft Italian classics from scratch, perfect for impressing guests or treating yourself to a gourmet night in.

On the Menu:

• Tomato Basil Bruschetta – Toasted artisan bread topped with a fresh medley of ripe tomatoes, garlic, basil, and a drizzle of extra virgin olive oil.

• House-Made Caesar Salad – Crisp romaine tossed in a rich, creamy Caesar dressing made from scratch, finished with house-made croutons and shaved Parmesan.

• Creamy Mushroom Risotto – A northern Italian favorite, featuring arborio rice slowly simmered with savory mushrooms, white wine, and Parmesan for a silky, comforting finish.

• Decadent Tiramisu Dip – A playful twist on a classic dessert.

Whether you're a beginner or a seasoned home cook, you'll walk away with new skills, recipes, and a deeper appreciation for the heart and soul of Italian cooking.

As part of our six-class summer garden series in Alaska, this hands-on cooking class honors the long-awaited arrival of ripe, local tomatoes. In Part 5, we focus on transforming this vibrant harvest into recipes that capture both peak freshness and lasting flavor.

Alaska’s summer light produces intensely sweet, richly flavored varieties—from classic slicers to bright, juicy cherry tomatoes—grown in gardens and greenhouses across the state. In this class, we’ll explore the versatility of tomatoes through four delicious preparations:

• Fresh Garden Salsa – bursting with ripe tomatoes, herbs, and just-picked aromatics.

• Tomato Jam – a savory-sweet spread that preserves summer’s essence for months to come.

• Simple Tomato Sauce – a foundational recipe that highlights the natural sweetness and acidity of perfectly ripe fruit.

• Velvety Tomato & Roasted Red Pepper Soup – silky, comforting, and deeply flavorful, perfect for cool Alaska evenings.

Along the way, we’ll discuss techniques for balancing acidity and sweetness, preserving and storing your harvest, and pairing tomatoes with other seasonal produce at its peak.

Join us as we celebrate the height of Alaska’s garden abundance—capturing the brilliance of summer tomatoes in dishes that nourish now and carry the flavor of the season forward.

Join us for our seasonal Garden Series where we celebrate cooking with what’s in season—and what’s in your basket. In this six-class series, we’ll learn how to confidently turn seasonal ingredients into complete, satisfying meals. We focus on the seasonal bounty of vegetables in our gardens or fish in our freezers.

These classes will focus on hands-on techniques, flexible recipes with minimal waste, and building confidence for you to experiment with new ideas and ingredients at home. Perfect for gardeners, market lovers, and anyone who wants to cook more intuitively with the seasons.

Kick off the new school year with kindness in The Dirty Apron kitchen in our Back to School Soup Service class with Chef Amy! In this meaningful, hands-on cooking class, we’ll come together to prepare nourishing, homemade soup to donate to ASD school students heading back to school.

Participants will work as a team to chop fresh vegetables, build flavorful broths, and season hearty soups designed to be both comforting and filling. Along the way, we’ll practice safe knife skills, kitchen teamwork, and large-batch cooking techniques—while talking about food insecurity and how small acts of service can make a big difference in our community.

This class is about more than cooking—it’s about compassion, community, and using our skills to serve others. Start the school year by making something that truly matters.

Join Chef Amy for a vibrant, flavor-packed class that unlocks tofu’s true potential. You’ll learn how to build texture and taste as we create refreshing fresh rolls with tofu and fragrant herbs, a fiery and comforting spicy silken tofu dish, and an indulgent chocolate tofu mousse that’s as creamy as it is surprising. This class highlights plant-based cooking at its most delicious—approachable, creative, and full of variety.

In this hands-on class, we’ll create the ultimate elevated comfort dish: lobster pot pie wrapped in a beautifully flaky, homemade pie crust.

We’ll begin with the foundation—crafting a buttery pie dough from scratch. You’ll learn the secrets to achieving tender, flaky layers, from properly cutting in the butter to rolling and shaping the perfect crust. We’ll discuss chilling, handling, and baking techniques that ensure golden, crisp results every time.

Next, we’ll prepare a luxurious lobster filling, gently cooking tender lobster in a creamy, savory sauce layered with aromatics and seasonal vegetables. You’ll learn how to build depth of flavor while keeping the lobster delicate and succulent. Once assembled and sealed in its flaky pastry shell, the pot pie bakes to bubbling, golden perfection.

To balance the richness, we’ll build a bright, fresh salad with vibrant greens and a well-balanced vinaigrette—bringing contrast and freshness to the plate.

And because every elegant meal deserves a sweet finish, we’ll enjoy creamy gelato to round out the evening.

Our six-part summer garden series in Alaska concludes with a tribute to one of the season’s most generous crops: zucchini. By late summer, gardens are overflowing, neighbors are sharing extras, and creative cooking becomes essential. In this final class, we celebrate zucchini’s versatility—transforming this humble squash into dishes that are elegant, hearty, and comforting.

Together, we’ll prepare:

• Ratatouille over Creamy Polenta – a stunning medley of zucchini, tomatoes, peppers, and herbs simmered until tender and served over rich, velvety polenta for a dish that feels both rustic and refined.

• Hearty Zucchini Frittata – packed with seasonal vegetables and fresh herbs, perfect for brunch, lunch, or an easy garden-to-table dinner.

• Moist Zucchini Bread – warmly spiced and tender, a sweet finish that makes delicious use of even the largest summer squash.

As we wrap up the series, we celebrate the joy of cooking with what grows well in Alaska’s long summer days—honoring the connection between soil, season, and table.

Join us for our seasonal Garden Series where we celebrate cooking with what’s in season—and what’s in your basket. In this six-class series, we’ll learn how to confidently turn seasonal ingredients into complete, satisfying meals. We focus on the seasonal bounty of vegetables in our gardens or fish in our freezers.

These classes will focus on hands-on techniques, flexible recipes with minimal waste, and building confidence for you to experiment with new ideas and ingredients at home. Perfect for gardeners, market lovers, and anyone who wants to cook more intuitively with the seasons.

Unleash your inner pizzaiolo in our hands-on Pizza Making Class, where you'll learn the art of creating delicious, authentic pizza from scratch. In this fun and interactive session, Amy & Geary York will walk you through every step of the pizza-making process, from preparing the perfect dough to adding flavorful toppings and achieving that perfect crust in our Gozney pizza ovens.

Whether you’re a beginner or a pizza enthusiast, this class is designed to teach you valuable skills that will take your pizza-making to the next level. By the end, you’ll be ready to recreate your own pizzeria-quality pizzas at home, impressing friends and family with your newfound skills. Plus, you’ll get to enjoy the fruits of your labor by tasting the delicious pizzas you’ve created! Delicious!

Elevate your brunch game in this hands-on class where we make a beloved classic—completely from scratch.

We’ll begin by making fresh English muffins, learning how to mix and knead a soft, enriched dough, shape perfect rounds, and griddle them to achieve that signature golden crust and airy, nooks-and-crannies interior. There’s nothing like splitting open a warm, homemade muffin you crafted yourself.

Next, we’ll build a delicious eggs benedict! You’ll master the art of poaching eggs with silky whites and beautifully runny yolks, then learn to whisk together a luxurious hollandaise sauce, balancing richness with brightness for a perfectly smooth finish.

This is brunch with intention—bring on the mimosas!

Join us for a hands-on cooking class inspired by the vibrant flavors of Japanese street food! In this interactive session, Chef Kristen will teach us to create three delicious dishes that capture the fun and comfort of casual eats found in markets and food stalls across Japan.

We’ll start by making okonomiyaki, a savory Japanese cabbage pancake loaded with flavor and topped with classic sauces and garnishes. Next, you’ll prepare a refreshing smashed cucumber salad, where crisp cucumbers are lightly crushed and tossed with a bright, savory dressing that perfectly balances the richness of the main dish. To finish on a sweet note, we’ll make matcha mochi—soft, chewy rice treats infused with earthy green tea flavor.

Whether you’re new to Japanese cooking or looking to expand your skills, this class is a fun and flavorful way to explore beloved street food favorites.

In this hands-on class, we’ll start at the very beginning—mixing, kneading, and rolling fresh pasta dough to create silky ribbons of pappardelle. You’ll learn how to achieve the perfect dough texture, rest it properly, and roll it to the ideal thickness before cutting wide, luxurious strands that cook in just minutes. There’s nothing like the flavor and texture of pasta made fresh by hand.

Once our pasta is ready, we’ll turn to the star of the plate: Chicken au Poivre. Inspired by the French bistro classic, this dish features chicken seared to golden perfection and coated in freshly cracked black pepper, then finished with a rich pan sauce of cream and aromatics. You’ll learn how to properly sear protein, build fond in the pan, deglaze for maximum flavor, and create a silky, balanced sauce.

Finally, we’ll bring it all together—tossing our tender pappardelle with the bold, peppery cream sauce and sliced chicken for a dish that feels both rustic and refined.