My latest article for The Seattle Times Pacific Northwest magazine–Good Grub–was really fun to research, write, photograph (and, I hope, to read). It highlighted one of the monthly Saturday-morning cooking classes for kids and their parents offered in partnership by Premera Blue Cross and Tom Douglas Restaurants.

Here are some photos that Spencer took during the class I chronicled on a sunny-bright day in early March at the Palace Kitchen in downtown Seattle.

The two young men in the class watch intently as garlic sauce whirls in the commercial-sized food processor

The fruits of our labor. . .a groaning-board buffet of all the dishes prepared that day