2023 Cooking Class Dates Released!

Reservations for Spring classes begin February 20
Held in person at the Wallace House, Chef Katie mixes step-by-step demonstration with a dab of hands-on cooking. Gather around the dining table with other classmates to taste and enjoy the results. Classes begin at 5:30 pm and last about 2 hours. Bring your own wine to enjoy with the meal.
2023 class dates (topics TBA):
  • Monday, April 3
  • Monday, May 8
  • Monday, June 5
  • Monday, October 23
  • Monday, November 13
  • Monday, December 4

 

Because our class experiences are planned from pre-registrations, fees are non-refundable if cancellation received less than 10 days before the event date. Refunds for reservations made by credit card will reflect a deduction of the transaction fees. Registrants are always welcome to send someone in their place if unable to attend.

Questions? Email Katie.

Private Cooking Classes

“A private class with Chef Katie incorporates all the elements I value in a shared group experience: learning, connecting, asking, and laughing. One of our team members noted that ‘the class was such a unique and thoughtful experience – a really wonderful way to come together as a team.’ ”—Eric T.

Private classes for groups are available via Zoom no matter where people are physically located. Prices begin at $30 per screen with a minimum of 13 screens. Our maximum capacity is 20. Chef Katie will work with you to pick just the right topic for your group. Contact Katie to find out more details.

Rhubarb Recipes

Chef Katie released these recipes from her sold-out rhubarb cooking class.

Rhubarb recipes
There are no upcoming events.

“These recipes are on repeat!”–Jan

About Chef Katie

Chef Katie Porter has always enjoyed food and cooking. Originally from Mount Ayr, IA, she ventured to Keystone, CO where she attended the American Culinary Federation of Colorado Mountain College. Katie has traveled the country and beyond during her career, holding cooking positions at fine dining restaurants in Colorado, North Carolina and Chicago; in the Caribbean and Europe; and more recently at CSA farms in Wisconsin. Katie explores the agricultural side of the culinary world and the importance of knowing how and where food is grown.