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 ~

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Your Blue Ribbon Hosts

Blue Ribbon is directed by Virginia & Mike Duppenthaler, and Vanessa Volkman.

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 Volkman joined Blue Ribbon's team as a full time chef instructor in 2000. Over her years at Blue Ribbon she has shifted gears and now runs the day-to-day operations of the company. As former private chef and culinary consultant, Vanessa uses her experiences in the culinary industry in conjunction with her passion for planning and designing events to ensure the success of each event at Blue Ribbon.

» 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!
Privacy Policy — Blue Ribbon Privacy Policy

Driving Directions

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

» Click here for driving directions and maps

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