Sunday, August 16
12 - 3 pm
In this workshop, we will work with the local grain berries themselves, learning to manipulate their texture and earthiness through the primal control of charcoal-fired cooking.
Tracing the roots of Filipino-American resilience from the soil of the Northwest to the embers of the hearth, Chef Aaron Verzosa of Seattle’s Archipelago brings his unique lens of progressive cultural cooking to the Chimacum Valley Grainery.
Simultaneously, we will integrate the grains into a wood-fired sourdough, mastering the techniques required to craft a crust and crumb that honors both traditional fermentation and contemporary regional agriculture.
As the fires burn, we’ll ground our practice in the narratives of Filipino-American farmers in the Northwest and the immigrant journey of my own parents.
This class is an invitation to feed both the body and the spirit, exploring how the simple act of breaking bread can serve as a vessel for history, memory and the evolving story of our food system.
About Aaron:
Aaron Verzosa is a chef, scholar, and 2026 James Beard National Semifinalist for Outstanding Chef whose work is defined by one driving purpose: the reclamation of history through food.
In 2018, Aaron and his partner Amber Manuguid opened Archipelago in Seattle's Hillman City neighborhood, where the fine-dining table has become what they call a "community classroom." His Zero-Import philosophy — sourcing exclusively from the Pacific Northwest — is defined by working with every stage of an ingredient's life cycle.
Aaron has been recognized by Phaidon as one of the Top 100 Emerging Chefs From Around the World, and in late 2025 was invited to speak at the American Academy in Rome, where he addressed food resilience and culinary tradition in the face of climate change.
Archipelago is a multi-year finalist with the James Beard Foundation and was featured in the New York Times list for America’s Favorite Restaurant List of 2021.
The Grainery will heed all fire safety requirements of our local fire department and in the event of a restrictive burn ban, this workshop will modify accordingly.
Refunds for cancellations, minus transaction fees, will only be considered up to four weeks before the workshop. Tickets are transferable to another participant.
Sunday, August 16
12 - 3 pm
In this workshop, we will work with the local grain berries themselves, learning to manipulate their texture and earthiness through the primal control of charcoal-fired cooking.
Tracing the roots of Filipino-American resilience from the soil of the Northwest to the embers of the hearth, Chef Aaron Verzosa of Seattle’s Archipelago brings his unique lens of progressive cultural cooking to the Chimacum Valley Grainery.
Simultaneously, we will integrate the grains into a wood-fired sourdough, mastering the techniques required to craft a crust and crumb that honors both traditional fermentation and contemporary regional agriculture.
As the fires burn, we’ll ground our practice in the narratives of Filipino-American farmers in the Northwest and the immigrant journey of my own parents.
This class is an invitation to feed both the body and the spirit, exploring how the simple act of breaking bread can serve as a vessel for history, memory and the evolving story of our food system.
About Aaron:
Aaron Verzosa is a chef, scholar, and 2026 James Beard National Semifinalist for Outstanding Chef whose work is defined by one driving purpose: the reclamation of history through food.
In 2018, Aaron and his partner Amber Manuguid opened Archipelago in Seattle's Hillman City neighborhood, where the fine-dining table has become what they call a "community classroom." His Zero-Import philosophy — sourcing exclusively from the Pacific Northwest — is defined by working with every stage of an ingredient's life cycle.
Aaron has been recognized by Phaidon as one of the Top 100 Emerging Chefs From Around the World, and in late 2025 was invited to speak at the American Academy in Rome, where he addressed food resilience and culinary tradition in the face of climate change.
Archipelago is a multi-year finalist with the James Beard Foundation and was featured in the New York Times list for America’s Favorite Restaurant List of 2021.
The Grainery will heed all fire safety requirements of our local fire department and in the event of a restrictive burn ban, this workshop will modify accordingly.
Refunds for cancellations, minus transaction fees, will only be considered up to four weeks before the workshop. Tickets are transferable to another participant.
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