Cooking with Anita is a hands on cooking party experience that offers extensive menu options with fantastic dishes from almost every continent. Call or email Anita to reserve your event date and then select your menu from the menu options below.

American Menus

All American

Maryland Crab Cakes with Aioli and Horseradish Mayonnaise  Midwest Summer Corn Chowder  Salmon in Oregon Hazelnut Butter  Idaho Potatoes Washington Salad  Hawaiian Sorbet Sesame Flank Steak Western Baked Beans  Georgia Peach Pie  Homemade Peach Ice Cream  Key Lime Pie

A Taste of New Orleans

Brandy Milk Punch Shrimp Creole with Rice Trout Amandine with Green Beans Mint Sorbet Fried Chicken Jalapeno Cheese Grits Ambrosia Beignets King Cake

A Taste of Creole

Broiled Oysters on the Half Shell  Squash Soup  Catfish Pecan with Meuniere Sauce  Whole Baby Okra in Olive Oil  Grilled Chicken Breasts with Eggplant Bourbon Macerated Strawberries with Vanilla Ice Cream  Banana Bread Pudding with Rum Sauce

Big On Taste

Smoked Salmon with Caper Cream Creamy Roasted Parsnip Soup with Chevre-Walnut Crostini  Big Shrimp with Armenian Pesto  Raspberry Sorbet  Lemon Mustard Mint Leg of Lamb  Gingered Sweet Potato Puree  Lemon Cream Roulade  Mississippi Mud Pie

Cajun Cooking

Crab Bayou Teche  Chicken and Sausage Gumbo with Rice  Biscuits  Shrimp Etouffe  Bourbon Pecan Pie  Peach/Blueberry Cobbler

Comfort Food

Gougere  French Onion Soup  Oven Baked Wild Mushroom Risotto  Meatballs in Goulash Sauce Mashed Potatoes  Macaroni and Cheese Deluxe  Chocolate-Chocolate Cake  Gingerbread Cider Cake  Crème Brulee

Cooking with Wine

Caponata with Mozzarella  Mushroom and Pinot Noir Soup  Cast Iron Salmon with Syrah Drizzle on Salad  White Wine Sorbet  Roast Game Hen with Rice  Raspberry Chocolate Truffle Cake  Strawberries and Mint

Down Home Southern Cooking

Scalloped Oysters Summer Squash Bisque Fried Catfish Hush Puppies Buttermilk Fried Chicken Green Beans with Mushrooms and Caramelized Onions Shortcakes with Strawberries Baked Peaches with Ice Cream

Southwest is Hot

Tequila Sunrise Melon  Blue Corn Pancakes  Green Chile Chutney  Black Bean Soup with Lime Cream  Lime Marinated Grilled Salmon  Sopapaillas  Ginger/Lime Butter  Spicy Flank Steak  Grits with an Attitude  Butter Pecan El Diablo Ice Cream  Fudge Pie with Ancho Chiles

International Menus


Chicken Mamba  Egosi Soup  Spiced Chicken Stew  Meat Cooked in Coconut Milk  Jollof Rice  Peanut Soup  Sesame Bread  Fufu  Sadza  Haricot Beans with Onions and Tomatoes  Banana and Coconut Cake

Africa Revisited

Chicken and Coconut Stew  Beef Stew with Curry  Dried Fruit and Peanut Butter  Ground Lamb Spits with Apricot and Cinnamon  Orange Salad  Carrot Salad  Pancakes (to wrap around the stews)  Ugli (small bowls made from corn mush to serve food in)  Rice

A German Dinner

Tiny Potato Pancake with Smoked Salmon  Clear Asparagus Soup with Tarragon Scented Veal Dumplings  Roast Pork with Prune and Apple Stuffing  Glazed Potatoes  Braised Red Cabbage in Red Wine Sauce  Red Currant Sauce  Bavarian Apple Strudel  Black Forest Cherry Pudding

A Greek Dinner

Stuffed Grape Leaves Puffed Cheese Triangles  Tzatziki Sauce  Lemon Egg Soup  Olive Onion Mint Bread  Moussaka  Greek Salad Baklava  Orange and Walnuts

A Hungarian Dinner

Toast with Goose Liver  Goulash with Little Dumplings  Breaded Turkey Cutlet  Vintners Rice  Cabbage Salad  Pancakes al a Grundel  Dobo Torte

A Moroccan Feast

Hariara-Ramadan Soup Chicken Couscous with Raisins  Almonds and Pine Nuts Fresh Tomato Salsa  Shish Kabob Marrakesh Style Chicken B Stilla Baked Pumpkin with Caramelized Onions Cinnamon and Almonds  Moroccan Bread  Dates with Almond Paste Filling Mint Tea

A Swedish Dinner

Toast Skagen  Meadow Soup  Fish Gratin with Shrimp  Black Currant Sorbet  Chicken with Vegetables in Wine Sauce  Meringues with Chocolate Sauce and Berries

A Tuscan Buffet

Panzanella  Ossibuchi al Pomodore  Gremolata  Risotto con Porcini  Gnocchi  La Parmigiana di Melanzane  Foccacia  Tiramisu Alfredo  Mele Renetto Al Forno con Gli Amareeti  Zabaglione

A World of Tastes

Curry Dolmas with Panir  Moo Goo Gai Pan with Rice  La Parmigiana Di Melanzane  Moroccan Mint Tea  Ginger Ice Cream  Chocolate-Chocolate Cookies

High Tea

Scones  Biscuits  Cucumber Sandwiches Smoked Salmon Sandwich with Dill  Ham Sandwich with Horseradish  Cheese/Radish Sandwich  Cream Puffs with Lemon Curd  Puff Pastry Nut Screws  Sour Cream Blueberry Cake  Orange Sorbet

Imperial Russian Dinner

Blini with Caviar  Iced Vodka  Borscht  Beef Stroganoff  Rice Pilaf with Almonds, Raisins and Orange Zest  Rum Baba with Cream  Apricot Mousse

Italy Revisited

Parmesan Crackers Shrimp Sundried Tomatoes on Skewers Olive Ricotta Crostini Saffron Pasta with Tomatoes Broiled Tuna with Mozzarella and Marinated Onions Roast Pork with Garlic Spinach and Pumpkin Tote Della Nonna Tartufo Gelato

Jamaican Delights

Salt Fish Patties Lemon Garlic Tilapia Jerk Ribs Jerk Chicken Deep Fried Corn Bread Patties Fried Plantains Rice and Beans in Coconut Milk Jamaican Fruit Salad Coconut Drops Fruit Punch

Last Dinner on the Titanic

Cream of Barley Soup Poached Salmon with Mousseline Sauce Chicken Lyonnaise Chateau Potatoes Minted Green Pea Timbales Punch Romaine Asparagus Salad with Champagne Saffron Vinaigrette Chocolate Painted Eclairs with French Vanilla Ice Cream Waldorf Pudding

New Spanish Paella Fiesta

Olives and Marinated Cheese Pimienta Tartlets Gazpacho Paella Avocado and Orange Salad – Orange Custard Flan Churros Sangria

Northern Italian Buffet

Bread and Tomato Salad Ossobuco with Tomatoes Mushroom Risotto Gnotchi with Fontina Cheese Polenta Crusts Timbale of Eggplant Foccacia with Salt Tiramisu Baked Apples with Macaroons

Sicilian Dinner

Stuffed Rice Balls Lentil Soup Spaghetti a la Norma Saffron Risotto Roast Game Hens Sautéed Potatoes Baked Stuffed Tomatoes Chocolate Cake Gelato Di Rocotta

Soup and Fingerfood

Spiced Orange and Carrot Soup Moroccan Meat Balls Cheese Balls Sesame Chicken Drummettes  Gougere Smoked Salmon and Cucumber Spread Mushroom Empanadas Curry Spiced Mango Chutney Pita Crisps Meringues with Chocolate Mousse Hazelnut Lace Cookies Spiced Apple Cider

Southern Italian

Grissini Breadsticks Spaghetti Al a Puttanesca Cucumbers with Mint Pearl Onions in Sweet and Sour Tomato Sauce Sea Bass in Orange Parsley Sauce Chicken Scallopini Risotto Al a Parmigiana Coffee Chocolate Semifreddo Poached Pears stuffed with Mascarpone Ricotta Cake

Spanish Tapas

Potato Tortilla Shrimp with Garlic Sauce – Fried Squid Chorizo with Pimiento Tuna on Fried Toast Chicken in Beer White Bean Salad Garlic and Tomato Bread – Mushrooms with Pork and Pine Nuts Sliced Eggs with Garlic and Parsley Meatballs Ham Croquettes

Viva Mexico

Shrimp Ceviche Cocktail – Crispy Fried Quesadillas Tortillas Guacamole Tomato Green Chile Salsa Garbanzo Vegetable Soup with Smoky Broth and Fresh Avocados Rich Red Mole with Chicken Chile Negro Mexicana Refried Beans and Sour Cream Flan Tropical Trifle of Mango and Almonds

Welcome to Ireland

Classic Cheese Rabbit Parsnip Apple Soup with Blue Cheese Toast Poached Salmon with Green Mayonnaise Guiness Beef Stew Colcannon Soda Bread Apple Pudding with Whipped Whisky Sauce Gaelic Coffee

Asian Menus

A Korean Buffet

Napa Cabbage Kimchi  Seasoned Tofu Korean Barbecue Beef Seafood Pancakes  Fried Squid Finger Food  Pork and Kimchi Casserole  Stewed Chicken with Potatoes  Ginger Treats

A Taste of Japan

Miso Soup Agedashi Tofu Sushi Rolls Spinach Ohitashi Pork Gyoza Kasu Marinated Fish Chicken Katsu Curry Green Tea Ice Cream Sweet Bean Paste Dumplings

Thai Food

Chicken Soup with Lemon Grass and Mushrooms Musamum Beef Curry Jasmine Rice Satay Beef with Peanut Sauce Fish Patties with Cucumber Sauce Crisp Fried TofuEvil Jungle Prince with Mixed Vegetables Thai Noodles with Chicken Kao Noiw Dahm

Indian Cuisine

Dal Poori Chai Tea Chicken Tikka Masala Lamb Curry with Apricots Chicken Kashmir Basmati Rice Tomato Onion Relish Cabbage with Peas Rice Pudding Mango Sorbet

Indonesian Rijstaffel

Chicken Soup with Eggs Turmeric Rice Fried Rice Chicken Rice with Pineapple Tempeh Fried Fish Cakes Beef Satay Pork with Tomatoes Spiced Coconuts and Peanuts Cucumber Pickles Sambal Kecap Avocado Shake Fried Banana Cakes

Vietnamese Cuisine

Chicken Noodle Soup Saigon Baguette Spring Rolls Roasted Chicken Ginger and Garlic Rice Braised Eggplant Stir Fried Yard Long Beans Braised Tofu with Ginger Coconut Crème Caramel Banana Fritters

French Menus

Classic French

Leek  Goat Cheese Walnut Pizza  Cheese Souffle  Mushroom Soup  Moulers Marinier  Baguette  Lemon Sorbet  Boeuf Bourguignon  Gratin Dauphines  Tarte Tatin

Dinner from Provence

Bagna Cauda with Roasted Root Vegetable Skewers Bouillabaisse with Aioli and Bread Champagne Sorbet Chicken with Forty Cloves of Garlic Herb Risotto Tarte au Citron Bread Pudding with Prunes and Apricots and Cream

French Bistro I

Gougere Francois  French Onion Soup  Coquilles Saint Jaques  Sorbet  Coq au Vin  Tarte Tatin  Snow Eggs

French Bistro II

Onion Tart  Pumpkin Soup  Sole Grenoble  Apple Sorbet with Calvados  Boeuf Bourgignon  Potato Gratin – Carrots Vichy  Blueberry Tart  Mousse au Chocolate Amer Clafoutis Aux Pommes et Pruneaux

French Bistro III

Cheese Souffle  Creamed Leek and Potato Soup with Julienned Vegetables  Smoked Salmon Crepes  Pineapple Sorbet  Chicken Scallops with Apples and Calvados  Zucchini Gratin  Chocolate Orange Mousse  Pear Clafouti

French Bistro IV

Marinated Mushrooms with Toast Potato Leek Soup Mussels in Wine Green Apple Sorbet Chicken Ficassee with Garlic and Sage Eggplant Gratin Almond Paste with Rum in Puff Pastry Chocolate Souffle

French Country

Crudites  Vegetable Soup a la Pistou  Moules Marinier with Baguette  Sorbet Normande  Farmhouse Chicken in Vinegar Sauce with Noodles  Raspberry and Pineapple Ice with Strawberry Puree  Madeleines  Strawberry Tart

French Dinner

Savory Bread  Carrot Salad  Mushroom Soup  Cheese Crackers  Boeuf Bourguignon  Polenta  Cream-filled Meringues  Dark Chocolate Ice Cream with Warm Caramel Sauce

French Summer Dinner

Tuna, Olive and Vegetable Salad – Iced Leak and Potato Soup – Mussels in Cream Wine Sauce – Chicken with Rice Pilaf and Supreme Sauce – Raspberry Tarts – Chocolate Mousse with Hazelnut and Whisky

French Italian Dinner

Herbes de Provence Onion Tart Golden Marsala Broth Farro Seafood Salad Orange Sorbet Sicilian Beef Roll Roasted Potato Salad Pears Belle Helene Almond Hazelnut Gateau

Warm and Welcoming Food

French Pizza with Leeks, Goat Cheese and Walnuts Spiced Orange and Carrot Soup Breaded Fried Sole with Tartar Sauce Green Beans Lime Sorbet Beef Brisket Chili with Butternut Squash Coconut Rice Pudding with Gingered Asian Pears Choux Pastry Crown with Praline Cream

Spring & Summer Menus

Al Fresco Dining

Pimm’s (Drink)  Cheese Balls  Roasted Bell Pepper Soup  Lightly Cured Grilled Salmon  Feta Chili Sauce  Summer Salad  Smoky Ribs  Potato Salad with Asparagus Cucumber Salad with Miso Dressing  Cherry Cheese Cake  Fruit Salad with Brandy

Brunch with Anita

Mojitos Rosemary Chicken Tomato Arugula Bocconcini Salad with Green Herb Vinaigrette Biscuits Papaya and Blueberries with Sabayon

Champagne Brunch

Mimosa Melon Balls with Crystalized Ginger and Honey Grilled Chicken with Cobb Salad Crabmeat and Shrimp Omelet Beer Bread Bananas Foster with Frozen Yogurt Chocolate Truffles

Happy Spring

Deviled Egg with Smoked Salmon Chipotle Deviled Egg with Shrimp Avgolemone Soup Asparagus Salad with Champagne Vinaigrette Grapefruit Sorbet Roasted Leg of Lamb Roasted Red Potatoes Mint Sauce Apricot Mousse Swedish Easter Cake

June Patio Dinner

Cold Cantaloupe Soup Salmon with Brown Sugar Mustard Glaze Barbecued Pork Ribs Barbecue Sauce Grapefruit and Fennel Salad Potato Salad with Eggs and Lemon  Corn Bread Blueberry Meringue Fruit Salad with Crème Anglaise

Spring Lunch

Tangy Punch Biscuits with Lemon and Parsley Butter Radish Mango and Apple Salad Crepes with Spinach and Shrimp Black Bottom Banana Cream Pie

Spring Dinner

Spicy Deviled Eggs on Salad Creamy Asparagus Soup Filet of Sole Lime Ice Sorbet Sticky Thai Chicken with Rice Steamed Baby Bok Choy Lemon Cloud Tart Chocolate Raspberry Turnovers

July Dinner

Cucumber Tomato Crab Salad Plank Grilled Salmon French Potato Salad Lychee Sorbet Lamb Skewers with Fruit and Nuts Fattoush Hummus Yogurt Ginger Ice Cream Ginger Biscuits Blueberry Meringue

Summer Brunch

Cold Cantaloupe Soup Fresh Corn Salad Sunshine Salad Herb Galette Onion Tart with Bacon Banana Maple Syrup Muffins Homemade Strawberry Ice Cream Muddy Chocolate Cake with Grand Marnier Cream

Summer Dinner I

Basil Marinated Tomatoes with Roasted Olive Bread Cold Peanut Soup Lemon Salmon Ricotta Pasta Champagne Sorbet Coconut Simmered Chicken with Lemon Rice Strawberry Ice Cream with Caramel Sauce White Chocolate Mousse with Mango Sauce

Summer Dinner II

Ceviche in a Spoon Mussel Soup with Cream and Brandy Grilled Salmon with Pineapple Habanera Salad Grapefruit Sorbet Moroccan Cinnamon Chicken with Orange Couscous and Caramelized Onions Honey Peach Ice Cream with Peach Almond Turnovers Chocolate Pannacotta with Marsala Oranges

Summer Grilling

Melon Drink with Pineapple Rum – Chill Shrimp with Marinated Mushrooms and Marinated Feta – Grilled Whole Lime Curry Salmon – Small Potatoes – Crème Fraiche – Green Salad – Orange Sorbet – Grilled Chicken Breast – Asparagus and Carrots – Tarragon Butter – Melon Slush

Barbecues and Salads Menus

Barbecue and Salads I

Vodka and Watermelon Cooler Grilled Flank Steak with Gorgonzola Butter  Tropical Chicken Breasts Cedar Planked Salmon Radish, Mango and Apple Salad Potato Salad with Egg and Lemon Dressing Turkish Salad Fruit Package Jellied Rhubarb with Strawberry Yogurt Ice Cream

Barbecue and Salads II

Teriyaki Chicken Wings  Lemon Dill Salmon Asparagus – Oysters Sautéed Mushrooms in Phyllo Crisps Seafood Chowder Cranberry Punch Sorbet Couscous with Fiery Chicken Bittersweet Chocolate Rice Pudding Almond Citrus Cake

Barbecues and Salads III

Cilantro with Cucumber and Red Chile Salad  Creamy Potato Salad Farmers Market Tomato Salad Cabbage Salad with Cumin Seeds Grilled Thick Sliced Red Onions Salmon with Brown Sugar Mustard Glaze Barbecued Pork Ribs Barbecue Sauce Lemongrass Curry Chicken Breasts with Tropical Salsa Mixed Grilled Fruit with Cream Anglaise Summer Melons in Spiced White Wine Ginger Peach Lemonade

Barbecue and Salads IV

Thai Grilled Chicken with Spicy Sweet and Sour Dipping Sauce Corn Bread Broiled Asparagus Salsa Verde Mexican Rice Grapefruit Fennel Salad Zucchini Mint Salad Grilled Glazed Salmon Strawberries with Crème Fraiche with Whiskey Pepper Sauce

Barbecues and Salads V

Fresh Corn Salad Spicy Orange Broccoli Cheese and Green Chile Polenta Creamy Dill Cucumber Salad Barbecued Baby Back Ribs Flank Steak with Ginger Marinade Mexican Barbecued Salmon Caffe Latte Ginger Ice Cream Chocolate/Chocolate Cookies

Fall and Winter Menus

Fall Lunch I

Cranberry Lemonade Butternut Squash Soup with Apple and Smoked Cheddar Crepes with Creamed Chicken and Mushrooms Lemon Tart Brownies

Fall Lunch II

Basil Marinated Tomatoes with Roasted Olive Bread Cold Peanut Soup Lemon Salmon and Ricotta Pasta Champagne Sorbet Coconut Simmered Chicken with Lemon Rice Strawberry Ice Cream with Caramel Sauce White Chocolate Mousse with Mango Sauce

Fat Tuesday Feast

Winter Squash Soup Fried Catfish Hush Puppies Chicken and Sausage Gumbo Rice Biscuits Bourbon Pecan Pie Banana Bread Pudding with Rum Sauce

Late Harvest Dinner I

Frisee Salad with Blue Cheese Walnut and Cranberry  Crostini Curried Pumpkin Soup Smoked Salmon and Swiss Chard – Pine Nuts and Garlic Grape Sorbet Pork Loin with Garlic and Rosemary Sweet Potato Puree with Smoked Paprika Sautéed Green Beans with Butter Lettuce Chiffonade Sweet and Tart Cranberry Sauce Spiced Pear Pie with Vanilla Ice Cream Love Potion and Truffle

Late Harvest Dinner II

Warm Mushroom Salad with Pancetta Parsnip and Leek Soup Fish Gratin with Mashed Potatoes and Shrimp Sauce Lemon Sorbet Fennel and Garlic Crusted Pork Roast with Quince Apple Compote Oven Roasted Root Vegetables Apple Brown Betty with Cream Banana Cake with Coffee Butter Cream

Northwest Fall Dinner

Toasted Brie and Sweet Chili Sauce Sandwich Spiced Butternut Soup Lemon Risotto Butter Rubbed Salmon Blueberry Sauce Sorbet Apricot Dijon Glazed Pork Tenderloin Roasted Autumn Veggies Mocha Butter Crunch Pie Pear Ginger Pie

Colorful Winter Dinner

Guacamole with Tortilla Chips and Rice Crackers Carrot Soup with Orange Herb Roasted Chicken and Vegetables Green Salad with Olives and Tomatoes Pineapple Sorbet with Berries and Fruit

Ribsticking Cold Weather Menu

Warm Goat Cheese Salad with Apples – Winter Vegetable and Italian Sausage Soup – Indian Salmon with Raita Sauce – Petit Choux with Lemon Mousse and Caramel Sauce – Swedish Mazarin Tart

Holiday Menus

Christmas in Sweden

Gravlax with Dill Sauce  Honey Ginger Ribs  Swedish Meatballs  Red Cabbage  Green Cheese Pie  Sillsallad  Jansons Temptation  Rice a la Malta  Gingerbread Squares with Vanilla Custard  Glogg

Festive Christmas Dinner

Miniature Potato Pancakes with Smoked Trout and Crème Fraiche  Prosciutto Wrapped Prunes  Three Mushroom Soup with Sherry  Oven Poached Whole Salmon  Cranberry Sorbet  Stuffed Turkey Breast with Mashed Potatoes with Garlic  Infused Olive Oil and Green Beans with Pecans  Poached Pears with Caramel Topping  Buche de Noel

Happy Valentine Dinner

Rose Glow (Drink) Caramelized Pears and Blue Cheese Salad Sherried Crab Bisque Warm Salmon Mousse with Shrimp Sauce Sobet Filet of Beef with Port Wine Sauce and Potato Pancakes Almond Tart Mocha Mousse

Holiday Dinner

Gougere  Moules Marinier w/ Baguette  Cod Gratin w/ Potatoes Duchesse and Sherried Shrimp Sauce  Lemon Sorbet  Crispy Balsamic Duck Breast with Pomegranate Salad  Chocolate Mousse  Poached Pears

Old English Christmas Dinner

Wassail Pimm’s Cup – Pigs in a Blanket  Smoked Salmon w/ Dill Sauce – Roast Beef w/ Thyme and Fennel Crust – Brussel Sprouts and Bacon – Chestnut Yorkshire Pudding Blue Cheese Mashed Potatoes w/ Caramelized Onions and Mushrooms – Mince Pies Trifle – Wassail Punch

Holiday Season Dinner

Smoked Salmon Rolls Cherry Tomatoes filled with Mozzarella and Basil Baked Brie with Dried Cherries and Thyme Three Mushroom Soup with Sherry  Asian Crab Cakes with Mango Chutney  Sorbet  Herb Crusted Beef Tenderloin Mashed Potatoes with Parsnip  Buche de Noel  Ris al a Malta

General Information

Cooking Class Overview

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At Cooking with Anita we prepare food from all continents and most countries. After a menu has been selected I do the buying and the prepping and you prepare the food and then you party. We have a huge kitchen with a ten burner gas stove and there are big tables for you to work around with all the equipment you need. The kitchen is very Old European with beams in the ceiling and things hanging everywhere.

The house is hiding behind a huge hedge and some people claim that it reminds them of the Hobbit’s house. It sits on a corner with parking space on the street and across the street at a large parking lot.

The evening starts in the living room where you get wine and cheeses when you arrive. Next I go through the menu with you very carefully and divide you into teams, each team responsible for two or three dishes. You get aprons and go out into the kitchen where everything you need for your dishes is waiting for you.

As you are cooking Nadine, my miraculous assistant and I are floating around helping as needed. The team that prepared the dish serves the dish and buses the tables to our outside kitchen where our team washes the dishes.

The food is served either buffet or restaurant style depending on the menu you select. The dining room is dark green, gold and burgundy with 56 candles lighting it. You sit around three round tables that seat 26 comfortably. Wine is served all through the evening. There is no time limit, you can stay as late as you want.

In the spring and summer we cook and eat outside where we have a Big Green Egg for grilling and a gas ring Paella plus a 6 burner gas stove. You sit around four round tables with lots of candles and faery lights that create a magical environment.


Pricing Information

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Our class price is $55.00 per person with a minimum of 14. The maximum number of participants is 26.  We accept cash or check. No credit or debit cards please.

Scheduling Information

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Please call Anita at (206) 232-9025 to discuss availability and scheduling.  You may also email Anita for information in the Contact Us section below.

Contact Us

Driving Directions and Scheduling Information

Find us

Cooking with Anita

3933 88th Ave SE
mercer island
king county

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