Farm to Table: Asian Heritage Vegetables (GF/Veg)

Come for a true farm-to-table experience where you get to start a hands-on cooking class in a field, not a kitchen. Sherry Yuan farms a quarter-acre in Woodinville, on the Sammamish River, and she's the only farmer in the area growing organic Asian heritage vegetables at this scale: kohlrabi, celtuce, luffa, bitter melon, garlic chives, shishito peppers, and a rotating cast of vegetables most of us have never cooked with. She'll introduce you to all the crops, tell you why she grows them, share the challenges she faces, and show you the corner of the farm where she's testing crops other growers in the area have given up on.

Then you'll trade the field for a covered outdoor kitchen, where Chef Winnie Au turns that morning's harvest into (at least) 4 dishes you will cook with her. All dishes are gluten-free (GF) and vegetarian (Veg), with some vegan (V) options. Some ideas of dishes include: Steamed Eggs Inside Bei Bei Pumpkin (Veg/GF), Chive and Egg Dumplings With Rice Paper (Veg/GF), Napa Cabbage Stew with Soy Bean Sheet (V/GF), Stir-Fried Bitter Melon with Salted Egg or Honey (Veg/GF), Water Spinach With Chili and Fermented Bean Curd (V/GF), Sesame Oil Rice and Minced Tofu Sauce Wrapped in Shiso Leaf (V/GF), and Shiso Mocktail (V/GF). These dishes are just a preview of what you might make — the exact lineup depends on the harvest and can change without notice.

You'll sit down and eat what you made, then take home a bag with a sample of some of the vegetables from class (not all of them) to cook again at home. Winnie and Sherry met at a food bank last year, when Sherry was donating vegetables from her very first season farming — this class is the two of them finally cooking together, and you're at the table for it.

This class is a little different from any of the other Dash of Soy cooking classes:

  • This class includes a farm tour, hands-on cooking class, a full meal, and a to-go bag with a small sample of fresh produce from the farm.

  • This class runs entirely outdoors at Metta Farm located at 16215 140th Pl NE, Woodinville, WA 98072. Restrooms on site are porta-potties.

  • The class happens rain or shine, so dress for the weather for 3.5 hours from 11am-2:30pm.

  • Plan for uneven grounds. Wear closed-toe shoes with good ankle support.

  • We don't recommend bringing young children — the farm is also home to small wild animals.

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Farmer Sherry Yuan left a corporate career to farm a quarter acre in Woodinville, beside the Sammamish River, where she grows Asian heritage vegetables and herbs that rarely reach local markets — celtuce, luffa, bitter melon, tong ho. She works the farm solo, using no-till, regenerative and organic methods, and named it Metta, the Pali word for loving-kindness. Her curious nature leads her to keep a corner of the farm for experimenting with crops other growers in the area have given up on.

Your instructor, Winnie Au, brings a wealth of knowledge and a love for sharing culinary expertise. With a Bachelor of Education in Home Economics and years of teaching experience in Hong Kong and the U.S., Winnie specializes in Asian cuisines and pastry arts. She has honed her skills through numerous baking and cake decoration programs, as well as international qualifications in cake decoration and handcrafts across the U.S., Canada, and Hong Kong.

Here’s the suggested menu:

  • Steamed Eggs Inside Bei Bei Pumpkin (Veg/GF)

  • Chive & Egg Dumplings With Rice Paper (Veg/GF)

  • Napa Cabbage Stew with Soy Bean Sheet (V/GF)

  • Stir-Fried Bitter Melon with Salted Egg, or Honey (Veg/GF)

  • Water Spinach With Chili and Fermented Bean Curd (V/GF)

  • Sesame Oil Rice & Minced Tofu Sauce Wrapped in Shiso Leaf (V/GF)

After the farm tour, we will prepare and cook from scratch at least 4 of the dishes mentioned here. The exact menu is dependent on the harvest from the farm that morning, so it is subject to change without notice. But the promise is that all dishes will be gluten-free (GF) and vegetarian (Veg), with some vegan (V) options.

Throughout the class, we will pause to introduce lesser-known ingredients grown at the farm or can be found in Asian supermarkets in the greater Seattle area.

The small-class setting (8 max) means all students are encouraged to ask questions and discuss potential variations for each dish that will make it more accessible and adaptable in everyday cooking.

Book this class

New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. This class is seasonal and is only offered during the summer months.

We need a minimum of 4 students to host this class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.

All sales are final with no refunds. Please familiarize yourself with our terms and conditions. Thank you!

Terms and Conditions:

  • All sales are final. There are no refunds unless the class is cancelled.

  • Stay home if sick. Unless we can resell your ticket, there is no class credit unfortunately. You can gift or transfer your ticket to your family or friends.

  • Mask is welcome, but not required. Due to close proximity, you are always welcome to wear a mask.

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Mooncake Making Workshop