Portland’s Consignment Kitchenware Store
Building knowledge, resilience and joy for cooks and their kitchens.
Kitchen Culture is a unique kitchen supply store,
offering a constantly evolving selection of used and new cookware,
dinnerware, glassware, kitchen tools, and cookbooks
through our consignment program.
We also provide a variety of educational opportunities,
ranging from food preservation and cooking classes
to conversations about vegetable gardening and food access.
Visit us on SE Foster Road in Portland, Oregon.
Upcoming Classes
Tuesday, October 6, 2026
6:00-8:30pm
with Samantha
Learn the basics of sourdough baking with an easy, no-knead method. Participants will learn how to shape, fold and score a loaf; how to take care of a starter; and what can be done with leftover starter. Develop the knowledge and confidence you need to start baking sourdough at home regularly! You’ll leave class with a strong sourdough starter, your own dough to bake at home, a packet of recipes, and a proofing basket.
Ingredients for this class are vegan and contain gluten.
Registration for this class will close on Sunday, October 4 at 5pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.
Friday, October 9, 2026
6:00-8:00pm
with Trevor
This course introduces the concept of food and wine interaction, providing a map with which to navigate this bold new world. Food and wine are more complex, more flavorful, and more diverse than they’ve ever been. The rules no longer apply!
Expect to engage all five senses: a brief reflection on the history of food and wine pairing will lead to a discussion of ‘where we are now’, followed by tastings that illustrate key wine characteristics and how they’re affected by the ingredients in food.
Registration for this class will close on Wednesday, October 7 at 6pm, so we have time to prep class materials.
All ingredients for participation in this class can be vegan by request.
Class participants must be 21 years of age or older.
Please view our FAQs before registering.
Sunday, October 11, 2026
12:00-3:00pm
with Katie
Fine-tuning your skills with a kitchen knife can greatly improve the cooking experience. Join us for this hands-on class and learn the reasons for various knife styles, how to care for and handle your knife, proper kitchen posture, how to best execute specific cuts, the basics of honing and sharpening, and more. Bring your own knife from home (if you’re able) and learn how to make your tools work for you!
The materials for this class session are all vegan-friendly, nut-free and gluten-free.
Registration for this class will close on Friday, October 9 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Wednesday, October 21, 2026
6:00-8:30pm
with Traci
Don't let tales of kitchen explosions or botulism scare you away from pressure canning! In this class, we'll cover the step-by-step procedure, safety issues, equipment options, and reliable recipe resources, all while working through the process together as we can vegetable broth.
Have questions about a pressure canner you own? Bring it with you to class. Need to test the dial-gauge on your canner? Bring the lid and we'll test it while you're here. Not sure which pressure canner you should buy? We'll have several of the most common brands, both dial gauge and weighted gauge, at class for you to examine.
All ingredients for this class are vegan and gluten-free.
Having some experience with water bath canning is very helpful for this class, but not required.
Registration for this class will close on Monday, October 19 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Sunday, October 25, 2026
10:30am-1:30pm
with Emily
Learn to bake delicious bread that fits your life, no rigid schedules required! Discover how to read your starter, hone your intuition, and create exceptional sourdough bread that adapts to your everyday lifestyle. You'll learn to work confidently with seasonal temperature shifts, explore the unique flavors and qualities of whole grain flours, and master the art of adjusting fermentation to fit your schedule. Using sensory cues and a mindful approach, you'll develop the intuition to know when your dough is ready to move to the next step. Perfect for busy bakers who've been intimidated by complicated sourdough schedules or those ready to deepen their understanding beyond recipes. Students will leave class with a sourdough starter and their own bread dough to be baked at home.
Ingredients for this class are vegan and contain gluten.
Registration for this class will close on Friday, October 23 at 6pm, so we have time to plan and prep class materials.
Please view our FAQs before registering.
Sunday, November 1, 2026
11:00am-1:00pm
with Leta
Join us for an exploration of Italy’s hand-made pasta traditions! In this hands-on class, you’ll learn how to mix and knead your own egg-based pasta dough. Using a manual pasta machine and basic hand-tools, you’ll create multiple pasta shapes and explore simple sauces that highlight fall produce and flavors. You’ll leave with an understanding of the required ratios, sourcing, best storage practices, and basic trouble-shooting to successfully make your own pasta, and inspiration for creating your own seasonal sauces at home. At the end of class, we’ll take time to sit and eat together.
Ingredients for this class are vegetarian.
Ingredients for this class include eggs.
Registration for this class will close on Friday, October 30 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Monday, November 2, 2026
6:00-9:00pm
with Katie
Fine-tuning your skills with a kitchen knife can greatly improve the cooking experience. Join us for this hands-on class and learn the reasons for various knife styles, how to care for and handle your knife, proper kitchen posture, how to best execute specific cuts, the basics of honing and sharpening, and more. Bring your own knife from home (if you’re able) and learn how to make your tools work for you!
The materials for this class session are all vegan-friendly, nut-free and gluten-free.
Registration for this class will close on Saturday, October 31 at 5pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Sunday, November 8, 2026
11:00am-1:00pm
with Leta
Exploring Italy’s hand-formed pasta traditions, students will learn to mix and knead their own pasta dough using several types of locally milled flour. With traditional hand tools, students will learn to form several shapes — some well over a thousand years old! Students will gain an understanding of ingredient ratios, sourcing, best storage practices, tenants of pasta cookery, and basic troubleshooting to successfully create a handmade pasta dish. We’ll take time to eat together at the end of class.
Flours will include whole wheat, spelt, emmer, and einkorn.
Ingredients for this class are vegan.
Registration for this class will close on Friday, October 30 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.
Upcoming Events
Thursday, October 15, 2026
3:00-6:00p
The Community Supported Agriculture model allows small farmers to get a financial boost at the beginning of the season when their supplies for the year are purchased, and allows CSA members to get regular deliveries of the best and freshest local vegetables.
Carol Mollet of Sweet Annie’s Farm offers CSA shares for pick up at 4 possible locations — including here at Kitchen Culture, every other Thursday from 3-6pm, from May 14 through November 12. (Pick ups are also available at Ross Island Grocery, 45th Parallel Wines, and Vivienne Culinary Books.)
Your farmer, Carol, loves curating the shares, mixing veggies that could go well together in a meal, and giving diversity in flavors and textures. Each share comes with a cheery email including vegetable information and recipes.
CSA registration and payments can be made by contacting the farm directly at sweetanniesfarm@gmail.com.
Sunday, October 18, 2026
3:00-5:00pm
with Traci
Did you know that twice a month our neighborhood association coordinates meal service for nearby shelters? Want to help? Prepare meals with us at Kitchen Culture! We’ll gather the ingredients and put you to work peeling and chopping or boiling and baking. Our space is limited, so please register here if you’d like to attend. It’ll be a fun afternoon to meet some neighbors and do something good for your local community.
Please understand that by registering you are committing to attend and seeing the cooking process through to the end. When people sign up but don’t show up, we run the risk of leaving people unfed.
Note: We share the cost of this effort with the Foster-Powell Neighborhood Association. If you are able, we encourage you to contribute a little bit to the cost of this project as you register. However, if cost is a barrier, please do not let it deter you from participating. When you sign up, our site will ask you for a “billing” address, but you will not be asked for payment information unless you’ve chosen to donate.
Regular Services
Yes! We can sharpen your kitchen knives. Bring them by the store any time we’re open and we’ll have them sharp and ready for pick up within 72 hours. Cost is $10 per knife, due upon pick up.
Sunday, October 4, 2026
11:00am-1:00pm
with Leta
Join us for an exploration of Italy’s hand-made pasta traditions! This class will guide participants through the fundamentals of hand-formed and filled pasta, from dough to plated dish, garnished with a sprinkling of history. In this session, we’ll learn to form traditional shapes with egg-based dough, and fill them with vegetables and cheeses. At the end of class, we’ll take time to sit and eat together.
Ingredients for this class are vegetarian.
Ingredients for this class include eggs and dairy.
Registration for this class will close on Friday, October 2 at 6pm, so we have time to shop for ingredients and prep class materials.
Please view our FAQs before registering.