"Thanks again for another wonderful class. I always learn so much and just hope I can retain 20% of all the valuable information."

Katie's online!

Connect with Chef Katie during a live 1.5-hour cooking class for only $20 per screen (not per person). Class begins at 6 pm. Katie will email you recipes, a grocery and equipment list along with a Zoom link and helpful tips on getting connected. Gather all the ingredients and tools in your own kitchen, then watch while Katie demonstrates right alongside as you’re working.
Thursday, June 4
This Potato, Zucchini and Beet Pancake with Yogurt Dill Sauce is great as a vegetarian entree or served with smoked trout or grilled salmon.
(register by May 29)
Thursday, June 11
Need a Father’s Day gift for a food lover? Katie will teach you how to do quick pickling. You’ll make pickled onions, turmeric pickled cauliflower and chile pickled cantaloupe.
(register by June 5)
Thursday, June 18
Fun, creative and easy summer sides to go with whatever you have on the grill:
Melon, Cucumber and Aged Cheddar Cheese with Jalapeno Vinaigrette
Warmed Leeks, Potatoes and Tomatoes with Herbs
(register by June 12)
To access a Zoom meeting, you’ll need these features on your computer, tablet or smartphone:
An internet connection
 Speakers and a microphone
A webcam or HD webcam

Because our class and event experiences are planned on 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 Deborah.

Cook Like a Pro

Get up to speed on the newest tastes and latest cooking methods with our Chef Katie Porter at the Wallace House. All culinary classes focus on using fresh, locally-sourced ingredients whenever possible. Each class begins at 5:30 pm, lasts at least 2 hours, and includes dinner and take-home materials. $45/person.

Desserts: April 27
Chocolate Raspberry Torte, Fruit Galettes, and Cardamom Panna Cotta with seasonal topping
Moroccan Dinner: May 18 – Full, moved online
Chicken Pastilla, Beef Tagine, and Vegetable Peanut Stew
Mediterranean Cuisine: July 13
Pan-Seared Salmon with Artichoke Tahini Puree over a Farro, Bean, and Vegetable Salad with Lemon Anchovy Vinaigrette
Umami Flavorings: September 14
Vegetable and Greens Salad with Miso Dressing, Sauce Putanesca with Grilled Bread, Mushroom Broth
Love Your Veggies: October 5
Glazed Winter Vegetables, Using Greens in a Variety of Ways, Vegetable Sliders
Holiday Appetizers and Decorating Tips: November 23
Our most popular class will help you pull together your food and decor in a festive way.

Because our class and event experiences are planned on 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.

Contact us for more details at 515.243.7063 or email Deborah.

Kids Cooking Classes

Chef Katie will teach cooking classes to kids ages 10 to 13 in June, 2020. Learn about food safety, nutrition and get hands on with basic knife skills and testing some delicious recipes. Students are expected to attend both days. Because of COVID-19, we are not offering this class as expected.

Private Cooking Classes

At the Wallace House, private classes for groups are available, too. Prices begin at $500 for up to 10 guests. Our maximum capacity is 12. Contact us to find out more details: 515.243.7063 or Deborah.

Rhubarb recipes

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

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 enjoys exploring the farming aspect of the culinary world and the importance of knowing how and where food is grown.