Welcome to Blue Ribbon
Cooking & Culinary Center!

On the Lake Union waterfront

2501 Fairview Ave. E
Seattle, WA 98102
206-328-2442

From corporate events to catering, kid's programs to cooking classes — Blue Ribbon brings a lot to the table.

Keep up-to-date on all our news by joining our email list:
» >Click here to sign up

Cooking is a hands-on experience at Blue Ribbon:

~ 12 to 1 student to cooking instructor ratio ~
~ Four state-of-the-art kitchens ~
~ Outdoor grilling facilities ~
~ Waterfront dining ~
~ Experience our E. Caumartin range, custom-built in Burgundy, France ~

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Your Blue Ribbon Hosts

Blue Ribbon is directed by Virginia & Mike Duppenthaler, and Vanessa Johns-Webster.

Virginia has studied at Cordon Bleu, Paris; Gastronomic Institute, Vienna; University of Science & Technology, Ames, Iowa. A cookbook author and former television video cooking show host, she founded her first cooking school in 1977 in Vancouver, Canada.

Mike is a former businessman, who, in his spare time, has been throwing large, fabulous parties and dinners since his college days. An avid cookbook collector, he also is a knife skills and barbeque expert. He has been teaching at Blue Ribbon since 1998.

Vanessa Johns-Webster started her career as a Blue Ribbon dishwasher and has since worked her way up to become Director of Catering and Youth programs. A former private chef and culinary consultant, Vanessa earned an Associate's Degree in marketing from Seattle Central Community College.

» Click here to download our slide show video tour

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Blue Ribbon in the Press

Please take a moment to read what the media has to say about us.

» Seattle PI, Wednesday, May 11, 2005 (Part I)

» Seattle PI, Wednesday, June 8, 2005 (Part II)

» Sunset Magazine, May 2005

» North Seattle Journal, October 5, 2004

» Sound Business Journal, September 3-9, 2004

» Seattle Weekly, August 4-10, 2004 (Best Party-Style Cooking Class)

» Seattle PI, Wednesday, March 21, 2001

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Featured Recipes

Whole Roasted Beef Tenderloin with Cabernet Sauvignon Sauce

Makes 8 to 12 servings:

1  whole Beef Tenderloin, (3-3 ½ pounds), well trimmed
    sea salt
3  tablespoons beef concentrate
3  tablespoons grapeseed oil, or peanut oil or corn oil
2  tablespoons unflavored gelatin
2  cups Burgundy, or other full-bodied red wine

Click here for full version of printable recipe:  Whole Roasted Beef Tenderloin with Cabernet Sauvignon Sauce

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Contact Information

Telephone — (206) 328-2442
Fax — (206) 328-2863
Mailing Address — 2501 Fairview Ave East, Seattle, WA 98102 — Map
Email — info@blueribboncooking.com
Email List — sign me up!

Driving Directions

Blue Ribbon is located in Seattle's beautiful Eastlake neighborhood.

» Click here for driving directions and maps

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