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Cooking Series
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Class |
Description |
Price / Location / Seats |
1123
MON, AUG 30 2010 10:30 AM
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FRI, SEP 3 2010 10:30 AM |
| Hands on Farm to Fork Kids Summer Camp (LO) | | |  | | Farm to Fork Kids Summer Camp This week-long cooking camp is the perfect way to help kids start developing sustainable eating habits at a young age. They'll learn how eating locally and seasonably can be fun and easy. The focus will be on hands-on cooking so that the kids can feel comfortable making meals on their own from farm-fresh ingredients. All ingredients will come fresh from the farm.
Designed for kids ages 7 through 12, with all levels of experience in the kitchen, from beginner to experienced. Vegetarian-friendly. The class will take place from 10:30 am to 2 pm each day. Menu Monday: Farm Fresh Breakfast
Seasonal veggie frittata
Straight from the ground home fries
Crepes with strawberry compote and fresh whipped cream
Homemade yogurt (for smoothies on Tuesday)
Tuesday: Locavore Lunch
Grilled Cheese Sandwiches with Pesto and Creamy Tomato Soup
Design-your-own Wraps with an assortment of veggies and homemade hummus
Krispy Kale Chips
Berry Surprise Smoothie
Wednesday: Pizza -Portland Style
Calzones - from hand-ground wheat and freshly made ricotta
Mixed green salad with local hazelnuts, dried cranberries and goat cheese, decorated with edible flowers
Strawberry Rhubarb soda
Thursday: After School Sustainable Snacking
Boiled Bagels made from scratch
Honey & Nutty Granola Bars
Home-made Potato Chips
Ranch dressing with fresh herbs for veggie dipping
Friday: Iron Chef Improv
With a variety of fresh ingredients to work with, participants will split into teams and let their creativity and new skills shine as they create a dish of their own design.
This camp will take place in our Lake Oswego location
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$275.00
Michelle Calascibetta
Lake Oswego
 Waiting List
You can't attend the series because you missed previous days |
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Class |
Description |
Price / Location / Seats |
1129
THU, SEP 2 2010 6:00 PM
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THU, OCT 14 2010 6:00 PM |
| Back to Basics: Foundation Cooking Series (LO) | | |  | | Foundation Cooking Series
We will prepare and eat a full meal, served with wine, in each class.
This uber popular 6 week series is designed for the beginner who wants to get up to speed on the kitchen basics quickly. We'll hone in on fundamental cooking techniques aimed to make your life in the kitchen more productive, enjoyable...and delicious! Family members of recent Foundation Series graduates report very tasty results! Classes will be held every Thursday evening from 6pm until 9pm, which includes dinner and wine. Below is a description of each class and some of the recipes we'll cover. All menus are subject to change slightly based on seasonal availability. Vegetarians can be accommodated with advance notice. Unfortunately, we're unable to accommodate any other dietary restrictions. This series will take place in our Lake Oswego location.
The fee covers all 6 weekly classes.
Week 1: Hands on Knife Skills September 2, 2010 Learn the features of the chef knife. You'll leave class knowing how to chop, dice and mince like a professional chef. We'll discuss knife safety, storage; what to look for when purchasing a good chef knife and how to hone and sharpen your knives with confidence. You'll also become comfortable using a mandoline for perfect ribbons of vegetables. Recipes Include: Vegetable Spring Rolls with Peanut Dipping Sauce, Chicken Stir Fry with Basmati Rice and Apple Crisp with Vanilla Bean Ice Cream. As a bonus recipe, we'll make Classic Vegetable Soup from any scrap veggies. Week 2: Hands on Sauté September 9, 2010
Many consider this the most fundamental and useful technique in the kitchen. We'll learn the importance of deglazing and why you'll come to love "fond" in your pan sauce. We'll discuss the anatomy of a good sauté pan and why not to use non-stick pans when sautéing. 5 to 6 different and delicious pan sauces will be prepared with fish and chicken. Recipes Include: Chicken with Garlic Lemon Sauce, Chicken with Hoisin Mango Chutney Sauce, Tilapia with Ginger Teriyaki and Snow Peas, Chicken with Moroccan Saffron Sauce, Herbed Israeli Couscous, Molten Chocolate Cake with Whipped Cream. Week 3: Hands on Grilling September 23, 2010
In this country, most outdoor grilling is over direct dry heat. This is the hottest and often the quickest way of cooking and what we’ll focus on in this class. We'll also make marinades, dry rubs and compound butters and we'll move beyond just grilling meat to explore lesser known grilling options. Although we’ll cover the concepts of slow grilling and barbecuing, time constraints don’t allow us to actually do them in class. Recipes Include: Grilled Caesar Salad, Marinated Chicken: Beer Marinade and Moroccan Chermoula Marinade, Best Burgers, Grilled Pineapple with Balsamic Honey Glaze and Vanilla Bean Ice Cream. Week 4: Hands on Braising and Stewing September 30, 2010
For this class, we need to review the basic methods of cookery: dry heat, moist heat, and "combination" cooking–which utilizes elements of both "moist" and "dry" techniques. Braising, simply stated, is a combination cooking technique using both methods in one recipe. Applications include pot roast, curries, stews, and osso bucco. We'll use several recipes to highlight the differences between braising and stewing. Recipes Include: Beef Burgundy, Braised Chipotle Beef Short Ribs with Creamy Polenta, Braised Chicken Around the World: Thai Red Coconut Chicken Curry, German Beer Braised Chicken with Red Cabbage, Moroccan Chicken Tagine, Indian Chicken Curry, Mexican Chicken Chili Verde. (And you thought chicken was boring! Each group will prepare a different 'around the world' braise. When we're ready to eat, we'll sample each dish). Week 5: Hands on Soups and Quick Breads October 7, 2010
A good soup is liquid magic. You'll quickly understand how classic techniques like deglazing, caramelizing and thickening will make your favorite soups divine. And what's better with soup than bread? We'll work from master recipes to bake perfectly tender muffins and breads each time. Quick breads use chemical leaveners like baking powder instead of yeast. They're a valuable part of any baker's recipe box. Recipes Include: French Onion Soup (demo), Cream of Cauliflower, American Beef Chili, Creole Seafood Gumbo, Cranberry Cornmeal Bread, Killer Banana Bread, Blueberry Muffins with Streusel Topping. Week 6: Hands on Desserts October 14 , 2010
This class could last for weeks before we get tired of it! We'll cover a variety of techniques associated with this last course of the meal. Soufflés have an undeserved reputation of being fickle. But with a few tricks in your pocket, this will become your go-to dessert. And the luxurious yet easy crème anglaise sauce will quickly become part of your repertoire. Recipes Include: Chocolate Soufflé, Caramelized Pear and Mascarpone Crepes, Bananas Foster, Crème Anglaise with Berries. (A light dinner will be served.)
This series of classes will be taught in our Lake Oswego facility. | |
$495.00
Louisa Neumann
Lake Oswego
Waiting List
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Class |
Description |
Price / Location / Seats |
1128
TUE, SEP 28 2010 6:00 PM
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TUE, NOV 2 2010 6:00 PM |
| Hands on Intermediate Cooking Series | | |  | | In Good Taste
Hands on Intermediate Cooking Series
In Good Taste Cooking School is pleased to announce an intermediate cooking series. Chef Instructors Louisa Neumann and Hank Sawtelle will take it in turns to lead you through a culinary adventure of intermediate cooking techniques. Through this series of classes students will be exposed to a vast array of cooking techniques that are normally taught in expensive culinary schools. We will also provide exposure to new products and ideas to inspire creativity. Chefs Louisa and Hank will also teach students the secrets of meal planning and dish creation, from layering to flavor combinations, to flavor sensations.
While these classes are designed for those who have completed our Foundation Cooking Series, it is also perfect for the confident home chef.
The price of the classes are discounted significantly as you are committing to a package deal. (Classes are not transferable to another series or class).
Due to complex menus and considerations for food costs we're unable to accommodate vegetarian and gluten intolerant students in this series.
Each class in this series will be hands on and will feature a light snack during the lecture part of the class.
The price includes all 6 weeks
Week 1: Intermediate Knife Skills & Stocks Tuesday, September 28, 2010 This class will deepen your mastery of two important kitchen fundamentals: knife work and stock-making. The more comfortable you are with a knife, the faster and safer you will work, and cooking becomes more fun. You'll learn to save money by buying larger cuts of meat or whole birds, and using the bones and trim to make stocks. Once you understand how to make stocks, you'll never need to buy salty boxed “broths” again.
Techniques you will learn include: How to break down poultry and debone chicken parts; how to filet and skin a fish; how to remove silverskin from beef; how to make and use various stocks.
Beef Stock
Beef Stroganoff
Chicken Stock
Vietnamese Pho Ga
Fish Fumet
Paella with Chorizo, Shrimp, and Chicken
Shrimp Stock
Shrimp Bisque
Quince and Sour Cherry Bread Pudding with Crème Fraîche Ice Cream
Made in advance by the chef Week 2: Classic Sauces
Tuesday, October 5, 2010 The word sauce means many things to many people. In this class, we’ll focus our attention on classic French-style “Mother Sauces” and their derivatives. These sauces will enhance the flavor and add visual appeal to a dish. They have an infinite range of flavor and texture. Some cuisines use sauces as the basis of a dish while others use them as an accompaniment. In this class, we'll spend time perfecting sauces that are notoriously tricky, even for the experienced home cook.
Techniques you will learn include: How to prepare balanced sauces, understanding hot and cold egg emulsions, the techniques at the heart of each sauce, basic ratio for making vinaigrette, deep frying, learning to pair the appropriate sauce with the dish.
Butter Lettuce Salad with Trio of Vinaigrettes
Light salad featuring one of three vinaigrettes
Chicken Croquettes with Smoked Paprika Aioli
Mini shredded chicken balls bound with béchamel with flavorful dipping sauce
Demo by the chef
Classic Hollandaise Sauce over Asparagus
Luxurious butter sauce over blanched asparagus
Béchamel Lasagna Rolls with Marinara Sauce
You’ll never make lasagna the same again!
Sabayon with Strawberries
Light foamy custard sauce with Marsala wine. The Italians call it Zabaglione
Week 3: Pasta
Tuesday, October 12, 2010 In this class we’ll cover the basics of making homemade pasta, including making dough, rolling and forming noodles and preparing pasta sauces. With these tricks in your kitchen arsenal, you'll no longer be limited to dried pasta shapes and expensive store-bought “fresh” pasta. Techniques you will learn include: Making basic and flavored pasta doughs; using different styles of pasta rolling machines; forming pasta shapes (long noodles, filled pastas, etc.); tips for handling fresh pasta.
Prosciutto and Melon
Served upon arrival
Meatball Polpette Antipasti
Light Salad
Plain and Spinach Pasta - Noodles and Ravioli
Sun Dried Tomato Cream Sauce
Puttanesca Sauce
Bolognese Sauce
Lemon Ricotta Fritters with Lemon Curd Dipping Sauce
Demo by the chef
Week 4: Charcuterie and Yeast Breads
Tuesday, October 19, 2010 Charcuterie was originally developed as a preservation technique before the days of refrigeration and today it encompasses the world of sausages, pâtés and cured meats. We will explore the craft and science of some of these age-old food preservation techniques.
Unlike other leaveners used to make breads rise, yeast fermentation adds something extra: flavor. And while yeast breads can seem intimidating, they are actually very forgiving and easy to prepare. Techniques you will learn include: Knife skills, curing meats, smoking meats, sausage-making, bread production, working with yeast.
Maple-Cured Bacon
Demo by the chef Each group will make one fresh sausage. In the past, students have made:
Spicy Italian Sausage
Merguez Sausage
Chicken, Sun-Dried Tomato and Basil Sausage Pizza Dough Each student will make their own pizza using fresh sausages
Pizza Contadina with sweet peppers, onions and potatoes
The Incredible No-Knead Boule
Demo by chef
Chocolate Cinnamon Babka
Demo by chef Week 5: Fish and Shellfish Cookery
Tuesday, October 26, 2010
The ocean offers us a bounty of fish and shellfish and here in the Pacific Northwest we are especially lucky to have the Pacific Ocean at our doorstep. Cooking fish and shellfish can be a daunting prospect, but in this class we will share the formula for success; technique combined with freshness and simplicity.
Join us as we embrace the offerings of the ocean in this technique filled class. From the selection and purchasing to the fabrication and cooking we will share the secrets and techniques to cooking seafood to perfection, while enhancing its flavors and retaining moisture.
Techniques you will learn include: Knife skills, searing, grilling, deep frying, steaming, seasoning seafood fabrication, seafood identification, cooking and breaking down a lobster, how to mis en place, how to shuck oysters.
Chilled Shrimp, Clams and Oysters with Dipping Sauces
Cod in Papillote
Cod steamed in parchment paper encasement
Halibut and Spring Vegetable Tempura
Batter dipped and deep fried seafood and vegetables
Shrimp Ceviche with Tequila and Lime
Citrus marinated appetizer with tortilla chips
Salmon with Black Lentils and Spring Leeks
Seared fillet of salmon over lentils
Dessert prepared in advance by the chef
Week 6: Challenging Desserts
Tuesday, November 2, 2010
A sweet finale! This is the last opportunity you have to impress your dinner guests, so make it count. Join us to learn restaurant quality desserts that never fail to impress. You’ll make and sample five recipes that will likely become standards in your recipe box. Learn a master pie dough, a method for making soufflés easy, how to churn your own gelato and make a flaky strudel.
Techniques you will learn include: How to make versatile choux pastry and pie dough, caramel from scratch, how to use gelatin properly, the correct way to handle phyllo dough, steps to making a flawless soufflé.
A light meal will be served at the beginning of class
Profiteroles with Hazelnut Gelato and Chocolate-Kahlua Sauce
Choux pastry puffs filled with gelato and drizzled chocolate sauce
Rustic Fruit Galettes
Free form seasonal fruit tart made with pâte sucrée dough
Chocolate Mousse with Almond Lace Cookies
The chef will demo silky chocolate mousse served with crisp cookies
Individual Lemon Soufflés
Light, citrus, tall soufflés
Apple Strudel with Caramel Sauce
Strudel made with delicate phyllo dough topped with caramel sauce All classes in the series will be taught in our Lake Oswego location
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$595.00
Louisa Neumann and Hank Sawtelle
Lake Oswego
9  Seats Available
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