About this tour
When Ben from our team joined Brittney's private cooking class in her Lake Union–view home, we got a proper dive into what makes Pacific Northwest food tick. Brittney's a University of Washington graduate and trained chef who's gone all-in on whole-food, plant-based cooking — the kind that actually tastes good, not virtuous. Over three hours in her beautifully finished kitchen, we learned to cook with local, seasonal ingredients sourced for sustainability, then sat down to eat what we'd made. It's intimate, hands-on, and genuinely rooted in how Seattle eats.
Highlights
- Chef trained, Seattle-born host shares why local sourcing matters here
- Lake Union views from the kitchen while you're actually cooking
- Drinks included — wine pairs thoughtfully with what you're preparing
- Gratuities built in; no hidden costs creeping up
- Plant-based focus without the preachy angle; flavour-first
- Private class means no strangers, real one-on-one technique teaching
- Vegetarian and vegan options sorted; dietary needs flagged at booking
What to expect
You'll arrive at Brittney's home, get a brief orientation to the kitchen and the ethos behind what you're cooking, then roll up your sleeves. Expect real instruction — she's trained and won't let technique slide — but the vibe is collaborative, not schoolroom. You'll prep and cook a full menu using ingredients she's sourced; the lesson threads through the 'why' of each choice (this producer, this season, this cut). Pacing is relaxed enough that you're not rushed, but structured enough you're learning, not just mucking about.
Halfway through or so, the focus shifts to plating and sitting down together. This isn't a tasting menu served to you; it's a meal you've built, and Brittney eats with you. It's the kind of class where you leave knowing how to replicate something at home, not just having eaten well.
Good to know
This is worth your time if you care about food provenance and flavour, or you want to learn technique from someone who actually practices it daily. It's intimate — just you (or your group) and Brittney — and her home setting is genuinely lovely. If you're plant-based or curious about eating that way, the approach here is pragmatic and delicious, not dogmatic. Drinks and gratuity are included, so no bill shock.
You'll need to get yourself there — hotel pickup isn't included, though public transport is nearby. If you have mobility issues, ask ahead about kitchen layout and access. It's three solid hours, so not for the restless. Dietary restrictions need flagging at booking, not on the day.
Comfortable clothes (you'll be standing and cooking); closed shoes. An appetite.
all food, beverages (alcohol too), instruction, gratuities.
transport to the home.
private.
book early; limited availability.
Tour sold and operated by Viator via Viator. Descriptions on this page are original BugBitten summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.