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COOKING WITH PICKLES + PRESERVES | Thursday September 13th



Cook Space hosts a variety of classes for every level of cooking featuring our hands on approach. Private instruction also available in our studio or in your home.  

Taught by Cook Space Founder, Michelle Mannix, and Culinary Director, Chef Nini, this signature class guides 12 guests through a 4-5 course dinner driven by the seasonal ingredients and the principle of cooking from a place of improvisation, instinct, and joy.

With guidance from your culinary coaches, you’ll have set time to brainstorm, prep, produce, and plate, as you become familiar with complimentary flavor profiles in your approach to your dishes.

The group will dine together in the dining atelier enjoying each other’s creations, learning from their fellow students, asking questions of the instructors all while enjoying a beautifully prepared dinner with wine and community.

COOKING WITH PICKLES + PRESERVES | Thursday September 13th

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beet salad.jpg
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COOKING WITH PICKLES + PRESERVES | Thursday September 13th


Whether you’ve pickled and preserved your own produce at our Learning to Pickle + Preserve class (September 6th) or simply love the bright, crisp taste these methods add, we’ll teach you how to create a dish that celebrates these ingredients.

In this class you’ll get a brief overview of how to pickle and preserve then dive right in to cooking a meal that incorporates preserved lemons, pickled beets, beet green kraut, and lacto-fermented ginger carrots.



Roast pork loin

Green salad with yogurt dressing

Yogurt mashed potatoes

DATE | September 13, 2018

TIME | 7:00 pm

COST | $135

*Please note that all class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Cook Space credit of the purchase value. If you can’t  make it, we will happily welcome your guest!

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