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Class List
Class / Date |
Description |
Seats / Price / Location |
1123
THU, SEP 2 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. 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 This camp will take place in our Lake Oswego location | |
 Waiting List
$275.00
Michelle Calascibetta
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1129
THU, SEP 2 2010 6:00 PM |
| Back to Basics: Foundation Cooking Series (LO) | | |  | | Week 1: Hands on Knife Skills September 2, 2010 The fee covers all 6 weekly classes. 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. This series of classes will be taught in our Lake Oswego facility.
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 Waiting List
$495.00
Louisa Neumann
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1103
THU, SEP 2 2010 6:00 PM |
| Hands on Curries of the Mughal Empire (Pearl) | | |  | | Hands on Curries of the Mughal Empire
Eat like royalty, with a feast of timeless recipes from India’s Mughul Empire, when the Spice Road led straight to the kitchen.
Leena Ezekiel was born to a tea planter’s family in Assam, NE India where she learned to cook with the exotic spices of her native country. She travelled throughout India with her husband, feasting on regional specialties and sampling the simplest of street foods. Join Leena as she brings this wealth of experience to her cooking classes.
Techniques you will learn in this class include: how to work with Indian spices, including saffron; how to make traditional Indian curries; how to make kulfi (Indian ice cream).
Zaffrani Murgh Saffron chicken, redolent with the finest Indian spices
Dum Pukht Purdah Biryani Layers of lamb and rice covered with fillo dough and baked; this is a traditional dish for a feast
Kakori Kebab Chicken kababs
Bharwan Simla Mirch Green, red and yellow peppers filled with ground lamb Mango Kulfi Mango flavored ice cream
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5  Seats Available
$90.00
LEENA EZEKIEL
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1123
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. 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 | |
 Waiting List
$275.00
Michelle Calascibetta
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1125
FRI, SEP 3 2010 6:30 PM |
| Tomatofest (Pearl) | | |  | | Tomatofest with Chef Dan Brophy
Tomato season is finally here. In this delicious class, you will learn how to create a full menu of dishes using this summer favorite. So join us in class to “ketchup” on all of the new dishes that you can make using the best of Oregon’s tomatoes!
Crab and Tomato Appetizer orange, yellow and red cherry tomatoes stuffed with succulent crab
Gazpacho garden-fresh rich chilled soup, loaded with local tomatoes
Heirloom Tomato Salad a variety of heirloom tomatoes, layered with fresh mozzarella and lettuce leaf basil
Seabass Vera Cruz Roasted seabass with tomatoes, capers and bell peppers
Chocolate Tomato Cake an exciting and delicious cake, rich with chocolate and a hint of tomato
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 Waiting List
$85.00
DAN BROPHY
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1110
SAT, SEP 4 2010 6:30 PM |
| The Oregon Culinary Experience: From The Shores (Pearl) | | |  | | The Oregon Experience "From The Shores"
A series of reflective and educational classes by local chef Amy Jermain....
We will study the sourcing and location of Oregon farmers, vendors and markets that contribute to our landscape. We will also take a glimpse at the history and evolution of agriculture and aquaculture in Oregon, through the lens of a variety of dishes nostalgic to this area.
James Beard was the forerunner of our great local food movement. Born in Portland, Beard spent his summers at the beach at Gearhart, Oregon, fishing, gathering shellfish, picking wild berries, and cooking meals with what he collected. Championing fresh, quality ingredients in the heyday of TV dinners, Beard laid the foundations for today’s farm-to-table movement, and put Oregon on the culinary map.
This very special meal will be paired with Oregon wines.
Grilled Oysters with Late Summer Salsa
Olive oil Poached Albacore Tuna composed salad with tomatoes, beans, potatoes and aioli
Bay Shrimp Salad Rolls butter toasted potato rolls with shrimp, watercress, basil aioli and fennel
Northwest Seafood Chowder a James Beard favorite... cream and leek based stew with whatever we can find fresh at the beach
Hazelnut-Herb Crusted Black Cod a beautiful silky cod variety particularly indigenous to the NW
Sour Cream Pound Cake with Concord Grape Compote | |
2  Seats Available
$95.00
Amy Jermain
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1129
THU, SEP 9 2010 6:00 PM |
| Back to Basics: Foundation Cooking Series (LO) | | |  | | Week 2: Hands on Sauté September 9, 2010
The fee covers all 6 weekly classes.
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
This series of classes will be taught in our Lake Oswego facility. | |
 Waiting List
$495.00
Louisa Neumann
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1099
THU, SEP 9 2010 6:30 PM |
| The Original - Whimsical Takes on Classic Dishes (Pearl) | | |  | | The Original - Whimsical Takes on Classic Dishes Join us for an inspired and original menu from B.J. Smith, Executive Chef at The Original. He will show you how he prepares this very creative menu, and how you can prepare similar dishes at home as you entertain your friends.
B.J. Smith, is the opening executive chef at The Original, a modern version of a classic neighborhood diner. With an emphasis on seasonal ingredients and “nose to tail” dining, Smith brings more than two decades of culinary experience to his role. Smith has worked in the kitchens of many local and national restaurants, including Le Bernardin and Gotham Bar and Grill in New York, Citrus in Los Angeles and Paley’s Place, Veritable Quandary, Zinc Bistro and Hurley’s Restaurant in Portland, Oregon. Smith was also the executive sous chef at Olea Restaruant in Portland.
At The Original, Smith has created a whimsical, yet classic menu featuring familiar dishes from the 1940s and 1950s and adding an imaginative twist such as Lobster corn dog, Crab Beignets, Pigs in a Blanket and Duck-n-Waffles. SAVORY Sweet corn vichyssoise, littleneck clam, pickled chanterelle
Smoked diver scallop, sweet corn succotash, cranberry beans, chorizo, crayfish emulsion
Heirloom tomato, compressed watermelon, watercress, red onion, goat cheese, sherry geleé
“Pot roast” thyme spaetzle, baby carrot, braising jus
SWEET Corn cake, corn sorbet, chevre mousse, blueberry confiture
Strawberry shortcake, strawberry glace, hot milk cake, strawberry spoom | |
 Waiting List
$95.00
B.J. Smith
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1074
FRI, SEP 10 2010 6:00 PM |
| Hands on Eating from Your Neighborhood (LO) | | |  | | Hands on Eating from Your Neighborhood Eat something wonderful that was grown in your neighborhood!
Barb Randall continues our 100-Mile Dinner series, seeking out what is ripe and ready for our enjoyment from area farms and ranches, streams and artisan cheese makers. These classes are hands on and perfect for novices or the experienced cook. Designed to allow the pure flavors of the foods to shine through, these are recipes you will tuck away in your “Sure to Please” file. Barb shares sources for buying local foods as well as culinary tips and instruction.
If it’s September we are eating vine ripened tomatoes of all sorts! Heritage, cherry and grape sized tomatoes, big and beefy all robust with flavor! We’ll explore those flavors and how they pair with other beginning of fall tastes: apples, pears and shallots. This class is perfect for the beginner cook.
Rogue River Bleu Cheese-Stuffed Shallots and Cherry Tomatoes Tapas These hot cocktail bites are not only festive but delicious! Add a glass of wine and a baguette and you could call it a meal, but we’ll keep bringing the food on! Tomato Soup with Big Pearl Tapioca and Confit Onion It’s fresh tomatoes and tomato paste that gives this soup gusto! We finish it with basil and balsamic and serve it hot with confit onions and diced peppers. Basil Bread These yeast rolls will be placed in an oven with a pan of water to speed rising. They are perfect to accompany our soup or for making a provolone and tomato sandwich! Grilled Salmon and Bartlett Pear and Hazelnut Salad We can still enjoy grilled salmon, but now it’s time to dress it up with fall flavors. What could be better than local pears and hazelnuts? Apple Cakes with Caramel Sauce That nip of fall in the air carries the fragrance of apples! We’ll use two different types of apples and bake our cakes in metal rings, and serve them with a drizzle of warm caramel sauce.
This class will be taught in our Lake Oswego location
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11  Seats Available
$85.00
BARB RANDALL
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1093
SAT, SEP 11 2010 2:00 PM |
| Hands on: Basic Knife Skills (Pearl) | | |  | | Hands on Basic Knife Skills
Are you amazed by the ease with which chefs handle their knives? You, too, can learn to mince, dice, and julienne with confidence and speed. Practice the proper techniques to mince, dice, chop, slice, chiffonade, Asian julienne, and more. We'll include information of how to select and properly maintain fine knives. Remember to bring your apron (optional)!
The class lasts about 2 hours, depending on the number of questions you might have. You don't need to bring your own knives. We provide some for you to use during class.
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12  Seats Available
$45.00
STAFF INSTRUCTOR
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1085
SAT, SEP 11 2010 6:00 PM |
| Hands on Spanish Flavors (LO) | | |  | | Hands on Spanish Flavors A Feast for the Senses
In this class we will explore some of the fantastic diversity of the Spanish table, highlighting seafood, charcuterie (cured meat products), produce, olives and olive oil. Fried Almonds with Sea Salt and Smoked Paprika
Seasoned and Marinated Olives
Grilled Shrimp, wrapped in Serrano Ham and served with Garlic Mayonnaise
Crab Stuffed Piquillo Peppers Bright Spanish Piquillo peppers, bursting with flavor, stuffed with a crab salad filling. Served at room temperature.
Chickpeas and Chorizo A dish whose whole is more than the sum of its parts, given its humble ingredients. A terrific addition to any tapas buffet.
Grilled Moroccan Marinated Chicken Thighs This recipe features a versatile marinade/dressing that can be used in lots of preparations.
Moors and Christians A traditional Spanish dish highlighting easy to find ingredients, black beans and white rice
Orange, Fennel, and Olive Salad with Spanish Olive oil and Cabrales Blue Cheese
Orange Flan served but not made in class
This class will be taught in our Lake Oswego location | |
1  Seats Available
$75.00
Shelley McDaniel
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1120
SAT, SEP 11 2010 6:00 PM |
| Hands on Succulent Steaks and Dark Chocolate | | |  | | Hands on Succulent Steaks and Dark Chocolate
Steak and chocolate share many of the same attributes—richness, depth of flavor, and an affinity for pairing with other tastes. In this class you will learn basic techniques for cooking different types of steak, a variety of sauces to mix-and-match, and intensely chocolate desserts that can be served with many foods. The techniques covered in this hands-on class will include steak fundamentals: dry rubs, sauces, sautéing, broiling, and searing, as well as a primer on working with chocolate: correct melting, ganache, mousse, cake, and meringue.
Cheese-and-Steak Sliders Truffle-scented sautéed mushrooms and creamy jack cheese top juicy beef between soft buns
Seared Top Sirloin with Buttermilk Blue Cheese Sauce and Mashed Yukon Gold Potatoes Crusty, super-beefy steak with creamy sharp cheese sauce Spice-Rubbed Skirt Steaks with Chili Sauce and Sriracha Aïoli Slaw Hot slaw and tangy sauce are updated versions of classic sides
Rib Eyes marinated with Mediterranean Aromatics and served over Creamy Whole-Corn Polenta Fennel and Rosemary complement the rich steaks
Chocolate Ice Cream Cassatas
Distempered dark chocolate and grappa-soaked dried cherries flavor an ice cream filling sandwiched between layers of chocolate cake; glazed with dark chocolate ganache
Chocolate Coffee Caramel Trifles Chewy, crunchy, chocolaty, nut-studded layers filled with mocha mousse and served with caramel sauce
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2  Seats Available
$100.00
MAYA H. KLEIN
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1100
SUN, SEP 12 2010 3:00 PM |
| Hands on Julia Child's Summer Dinner (Pearl) | | |  | | Hands on Julia Child's Summer Dinner
After a number of sold out winter dinners inspired by “Julia”, Chef Louisa Neumann is offering a lighter Summer menu celebrating the late great Julia Child. In this class we’ll use Julia’s recipes to cover classic French techniques that are easily adapted to your home kitchen. Some highlights include: Julia’s foolproof caesar dressing; making really good croutons; cooking “en papillote” sounds complicated but it’s an easy and healthy way to prepare seafood and even chicken. Pâte à choux pastry can take you many places - this versatile dough is used to make eclairs, profiteroles, and light Gougères cheese puffs. The French love their sauces - even for dessert! Julia loved to pair luxurious sabayon custard with strawberries. Kir Royale Champagne Cocktail
Chicken Liver Mousse Rich, smooth chicken liver mousse served with toast points. Made by the chef and served upon arrival.
Classic Gougères Pâte à choux savory pastry puffs with gruyere cheese
Caesar Salad with Torn Croutons Julia’s authentic caesar salad with homemade mayonnaise dressing
Salmon en Papillote with Zucchini, Carrot and Shiitake Mushrooms Fillet of salmon baked in parchment paper with julienned vegetables
Rice Pilaf with Onions and Summer Vegetables Long grained rice cooked in chicken stock
Sabayon with Strawberries Classic silky French custard sauce with marsala wine. Italians call it Zabaglione. I call it absolutely divine!
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2  Seats Available
$95.00
Louisa Neumann
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1132
WED, SEP 15 2010 6:00 PM |
| Hands on Homemade Italian classics – Pasta (LO) | | |  | | Hands on Homemade Italian classics – Pasta
Learn to prepare your own Italian feast with Chef Andre Pianucci. In this two part series you will learn the basics of making your own fresh pasta and homemade Italian sauces to tempt the guests at your next dinner party.
Techniques you will learn include: Making pasta dough from scratch; rolling pasta by hand; How to make meatballs; how to make your own homemade traditional meat sauce; and, how to make focaccia bread.
Prosciutto Caprese Luscious slices of Prosciutto rolled around fresh mozzarella and tomatoes (Served but not taught in class)
Parpadelle e Polpette Homemade parpadelle pasta with fresh tomato and mini meatballs
Tagliatelle Pomodoro Fresh Tagliatelle pasta with a bright, fresh tomato pomodoro sauce
Linguini Verde con Vongoli Homemade spinach linguini with garlic and clams
Ragu a la Bolognese with Spaghetti Thick and hearty meat sauce served over spaghetti
Focaccia Potato focaccia with rosemary, olives and onions
Panacotta Creamy vanilla bean panacotta with fresh berry compote (Served but not made in class) This class will be taught in our Lake Oswego location
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9  Seats Available
$90.00
André Pianucci
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1075
FRI, SEP 17 2010 6:00 PM |
| Hands on Eating Vegetarian from Your Neighborhood (LO) | | |  | | Hands on Eating Vegetarian from Your Neighborhood Eat something wonderful that was grown in your neighborhood!
Barb Randall continues our 100-Mile Dinner series, seeking out what is ripe and ready for our enjoyment from area farms and ranches, streams and artisan cheese makers. These classes are hands on and perfect for novices or the experienced cook. Designed to allow the pure flavors of the foods to shine through, these are recipes you will tuck away in your “Sure to Please” file. Barb shares sources for buying local foods as well as culinary tips and instruction. If it’s September we are eating vine ripened tomatoes of all sorts! Heritage, cherry and grape sized tomatoes, big and beefy all robust with flavor! We’ll explore those flavors and how they pair with other beginning of fall tastes such as our local pears.
This class is perfect for the beginner cook.
Sundried Tomato Tapenade with Baguette We’ll walk through making your own sundried Tomatoes with this year’s crop, and then use some of Barb’s sundried tomatoes from last season for our tapenade.
Italian Style Summer Minestrone The choice of vegetables used depends on what is available, so this soup can be different every time you prepare it! Barb will give you ideas for additions and combinations.
Basil Bread These rolls are a natural combination with the Minestrone
Confit Tomatoes with Thyme and Carrot and Zucchini “Spaghetti” This recipe makes it easy to get 13 servings of vegetables! Besides the deeply flavored confit tomatoes, we’ll make a sauce of celeriac, green beans, spinach and cream to dress our “spaghetti”
Pear and Rogue River Bleu Cheese Turnovers Why not serve both cheese and fruit after dinner? These turnovers prove serving both together is the perfect ending to a fall harvest dinner.
This class will be taught in our Lake Oswego location
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12  Seats Available
$75.00
BARB RANDALL
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1127
FRI, SEP 17 2010 6:30 PM |
| Wild Game Night (Pearl) | | |  | | Wild Game Night with Chef Dan Brophy
Wild Game night will break you out of your cycle of beef, chicken, and pork while showing you new twists on old world ingredients. Interest in wild game has erupted over the past few years as chefs, and home cooks, have begun to explore less popular sources of meat, and use them to create inventive and delicious meals. During this class, you will learn the techniques for selecting and preparing wild game as the centerpiece of an extraordinary meal or dinner party. Dan Brophy is a Certified Executive Chef and a Certified Culinary Educator. He is an edible inner tidal specialist and has been a Master Gardener since 1992. Dan is also a mushroom forager and a grower and supplier of edible flowers, trick vegetables, herbs, fruits, wild mushrooms, and brown eggs.
Shredded Wild Boar Shoulder in Lettuce Cups
Grilled King Boletus Mushroom Soup
Smoked Pheasant Salad
Grilled Venison Chop Stuffed Quail
Buffalo Rib Eye
Wild Mushroom Pancake
Seasonal Fruit Tart
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15  Seats Available
$95.00
DAN BROPHY
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1149
SAT, SEP 18 2010 01:00 PM |
| Makin' Bacon (Pearl) | | |  | | Makin' Bacon We all know that everything is better with bacon, and making your own bacon at home is probably easier than you think. It is also delicious! In this 90-minute demo class you'll learn how to select pork belly for curing, how to make your own bacon at home, and how to smoke the final product without extensive use of special equipment. We'll finish class by tasting BLTs made with home-made bacon. Techniques you will learn in this class include: How to make bacon; how to select pork belly for curing; how to cure whole cuts of meat; and how to hot-smoke whole cuts of meat. Hank Sawtelle is a chef, and he writes the popular Ask Hank column for Culinate. Bacon, Lettuce & Tomato Sandwich with House-Cured Maple Bacon Served on Multi-Grain Bread | |
16  Seats Available
$55.00
Hank Sawtelle
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1111
SAT, SEP 18 2010 6:30 PM |
| The Oregon Culinary Experience: O'er The Cascades (Pearl) | | |  | | The Oregon Experience "O'er The Cascades"
A series of reflective and educational classes by local chef Amy Jermain....
We will study the sourcing and location of Oregon farmers, vendors and markets that contribute to our landscape. We will also take a glimpse at the history and evolution of agriculture and aquaculture in Oregon, through the lens of a variety of dishes nostalgic to this area.
James Beard was the forerunner of our great local food movement. Born in Portland, Beard spent his summers at the beach at Gearhart, Oregon, fishing, gathering shellfish, picking wild berries, and cooking meals with what he collected. Championing fresh, quality ingredients in the heyday of TV dinners, Beard laid the foundations for today’s farm-to-table movement, and put Oregon on the culinary map.
This very special meal will be paired with Oregon wines.
Smoked Rainbow Trout Salad with latkes, creme fraiche and grape vinaigrette
Chicken Liver Mousse Ken's artisan baguette and homemade pickles
Warm Wild Mushroom and Farro Salad served with a poached egg and truffle oil
Strawberry Hills Beef with Red Currant Glaze and Fried Shallots Eastern Oregon beef grilled to perfection!
Roasted Potatoes with Oregonzola and Hazelnuts
Swiss Chard and Cauliflower Gratin
Huckleberry Clafoutis with Fresh Cream | |
16  Seats Available
$95.00
Amy Jermain
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1152
SUN, SEP 19 2010 11:00 AM |
| Sunday Brunch, Lake Oswego Style (LO) | | |  | | Sunday Brunch, Lake Oswego Style Join Chef Amy Jermain for a leisurely Sunday Brunch class. You can sit back, relax, and watch the chef as she prepares your brunch and teaches you some new tricks. The class is limited to 12 students in our small and intimate space.
Learn how to make the brunch classics with a new and local twist. Fresh from the market fruits and vegetables will be turned into delightful bites for a warm late-summer day. Your friends and family will surely be impressed!
Virgin Mary Peach Bellini
Berry Bread Pudding Oregon honey and fresh cream
Ratatouille Strata with Goat Cheese bread and egg casserole with summer vegetables
Smoked Trout Composed Salad
Poached Peach and Ricotta Blintz
Corn, Sausage Pancakes with Poached Eggs Chanterelle Gravy and Chive Cream
This class will be taught in our Lake Oswego location
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12  Seats Available
$75.00
Amy Jermain
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1157
SUN, SEP 19 2010 2:00 PM |
| Fun with Culinary Foams (Pearl) | | |  | | Fun with Culinary Foams
You've seen them on Top Chef and in fancy restaurants, but just what are those flavored foams that are showing up on plates? It turns out foams are easy to make, and they allow you to layer flavors and add visual interest to dishes in a non-traditional way. In this quick 90-minute class we will discuss the theory of culinary foams, and demonstrate a couple of simple foam techniques that you can work with at home.
Techniques you will learn in this class include: how to infuse liquids with flavors; and how to make and use culinary foams with both forced gas and hand-blender methods. | |
16  Seats Available
$45.00
Hank Sawtelle
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1142
MON, SEP 20 2010 6:00 PM |
| Cooking (Sustainable) Seafood 101 (LO) | | |  | | Cooking with Sustainable Seafood A Primer on Cooking Seafood Eating more fish is part of a healthful regime but we have heard from so many people that they don't know how to cook fish. Chef Barb Randall will teach you how to buy fish, store it properly, and of course cook it, using a variety of methods. She will share the latest information on sustainable harvesting methods, health concerns and eco-best, eco-worst fish.
This intensive hands-on class is great for people just starting to cook seafood; it will fill you with confidence and great tasting fish dishes! In the class, you will learn to cook seafood using the following methods:
- Grilling - Poaching - Cooking en papillote (in parchment paper) - Baking in sea salt - Pan-frying
Grilled Rock Fish with Orange Fennel Salsa
Poached Salmon Fillets with Watercress Mayonnaise Served On a Bed of Baby Greens
Little Fragrant Packages of Black Cod, Olives & Potatoes, Cooked In Parchment
An Impressive Whole Bass Baked In Sea Salt
Tadich Grill's Pan Fried Sole
Green and Yellow Bean Salad with Cherry Tomatoes Red Plum Galette Dessert will be made ahead of time and served at the class This class will be taught in our Lake Oswego location | |
13  Seats Available
$90.00
BARB RANDALL
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1122
MON, SEP 20 2010 6:30 PM |
| Equinox Dinner with Cory Schreiber (Pearl) | | |  | | Equinox Dinner with Chef Cory Schreiber Cory Schreiber opened Wildwood Restaurant in Portland more than twelve years ago and rapidly became a leader in the region's bustling culinary scene. He won the James Beard Award in 1998 for Best Chef Pacific Northwest. His cuisine is inspired by the region's bounty and draws upon local and seasonal products. Join Cory as he demonstrates dishes that have won him national acclaim.We'll serve local wines with the menu. Chilled Tomato Soup with Dungeness Crab and Lemon Seared Sea Scallop with a Quinoa and Kamut Salad, Pumpkin Seeds and Apple Roasted “Tails and Trotters” Pork with Chanterelles, Corn, Bacon and Oregon Hazelnut Butter Fig and Honey Cream Galette | |
11  Seats Available
$115.00
Cory Schreiber
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1129
THU, SEP 23 2010 6:00 PM |
| Back to Basics: Foundation Cooking Series (LO) | | |  | | Week 3: Hands on Grilling September 23, 2010
The fee covers all 6 weekly classes.
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
This series of classes will be taught in our Lake Oswego facility.
| |
 Waiting List
$495.00
Louisa Neumann
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1150
THU, SEP 23 2010 6:30 PM |
| The School of Essential Ingredients: Author Event with Erica Bauermeister (Pearl) | | |  | | The School of Essential Ingredients: Author Event with Erica BauermeisterJoin us for a lively discussion of the book The School of Essential Ingredients by Erica Bauermeister, as you sip wine and sample foods inspired by the book. Erica’s sensual novel takes place during a weekly series of cooking classes (within a restaurant) which makes it so perfect for us to host this evening. Erica will be on hand to spur on the conversation as she reads from the book and answers your questions about her inspiration for the book. The cost of the evening includes the snacks, the wine, the conversation, and a copy of the book (in paperback). Erica will autograph your book too…. What a lovely gift for someone! Bring your book club with you!
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13  Seats Available
$25.00
Erica Bauermeister
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1156
FRI, SEP 24 2010 6:00 PM |
| Hands-on Fresh from the Farmers Market - September (LO) | | |  | | Hands-on Fresh from the Farmers Market - September
This class is the fifth in a series of monthly hands-on menus taught by chef and vegetable gardener Caroline Lewis and inspired by what is at its peak at farmers markets each month. Our September menu takes advantage of fall bounty at the market, including heirloom tomatoes, sweet peppers and corn, and the first fall apples.
Techniques you will learn in this class include: Baking fish, making savory custards, working with puff pastry, fruit tart glazes
Sweet Pepper and Goat Cheese Bruschetta Creamy goat cheese-spread garlic bruschetta are topped with a mélange of sautéed local heirloom sweet peppers (recipe provided).
Baked Halibut with Almonds, Onions and Toasted Bread Crumbs This easy but sophisticated dish tops fresh halibut with a fragrant mix of local onions, toasted almonds, bread crumbs, lemon zest and fresh herbs.
Sautéed Corn with Basil A late summer works to our advantage with an abundance of local sweet corn, which we will sauté in butter and a chiffonade of fresh basil. Pretty and delicious.
Spinach-Wrapped Carrot Custards We line small ramekins with blanched spinach leaves with a savory carrot and egg custard and gently bake them. Your guests will be delighted at your next dinner party when they cut into these and the bright orange filling is revealed.
Apple Rosemary Tart Learn the secrets of working with puff pastry in making lovely tarts of thinly sliced heirloom apples glistening with a rosemary-speckled apricot glaze.
This class will be taught in our Lake Oswego location
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14  Seats Available
$90.00
Caroline Lewis
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1124
FRI, SEP 24 2010 6:00 PM |
| Hands on Girl’s Night Out: Julia's Paris (Pearl) | | |  | | Hands on Girl’s Night Out Julia Child: Dinner in Paris
Ladies, if you haven’t been to one of our popular Girls’ Night Out Classes come see what you’re missing! Chef Louisa Neumann has pulled together a classic Julia Child inspired meal based on the grand dame’s cooking adventures in Paris. After one bite of her Duck a l’Orange you’ll understand why these recipes have remained so timeless.
Techniques that you will learn include: Searing duck breast; making custard; using a double boiler; making fried rice
Kir Royale Cocktail "Champagne" and creme de cassis Shrimp Bisque with Pernod A flavorful version of a Parisian restaurant classic. It will be made in advance and served as class begins* Eggs en Cocotte with Asparagus Individual poached eggs in ramekins with homemade croutons, cream and asparagus. Duck a l’Orange Seared Muscovy duck breast with orange reduction sauce. Walnut and Parsley Rice Steamed jasmine rice with shallots, parsley and walnuts. Sabayon with Strawberries Silky, rich custard sauce flavored with Marsala. Italians call it “zabaglione”. Crispy cookies will accompany it.
* The bisque will be made in advance and served at the beginning of class. | |
12  Seats Available
$95.00
Louisa Neumann
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1126
SAT, SEP 25 2010 6:30 PM |
| Oregon Wild Mushroom Class (Pearl) | | |  | | Oregon Wild Mushroom Class (Pearl) with Chef Dan Brophy
Fall is upon us in the Northwest, which means shorter days, cooler nights, and an explosion of exquisite local mushrooms. If you have ever been intimidated by the seemingly endless array of mushrooms at your local market, then this class is for you. In this class, you will learn how to use fresh, wild mushrooms to create a meal that highlights the boldness of some mushrooms, while enhancing the subtlety and earthiness that make Oregon mushrooms so enchanting.
Dan Brophy is not only a professional chef, he is also a mushroom forager. He can tell you what to look for (and what to avoid!) when you are foraging in the woods.
Assorted Wild Mushroom Taster to be determined by the Whim of Mother Nature
Wild Mushroom Bisque
Grilled Wild Mushroom Salad
Chicken Breast Stuffed With Wild Mushroom Duxelles
Mushroom and Barley Pilaf
Seasonal Fruit Dessert | |
15  Seats Available
$85.00
DAN BROPHY
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1072
SUN, SEP 26 2010 2:00 PM |
| Hands on Artisan Cheese Making | | |  | | Hands on Artisan Cheese Making Making your own cheese is fun, interesting, and delicious. In this class you will make three classic Italian soft cheeses from scratch. You’ll start with whole milk, which you’ll separate into curds and whey, and you’ll learn how to knead mozzarella to create its characteristic layers. You will have samples of all three cheeses to take home. Class will conclude with a light meal of an antipasto platter with your homemade mozzarella and ricotta, paired with wine. Mozzarella With a mild flavor and delicate texture, a classic for pizza and great in salads Ricotta A creamy cheese often used to fill pasta and in desserts Mascarpone Creamy and luxurious, used most commonly in desserts, most famously tiramisu Antipasto Platter With your homemade mozzarella and ricotta | |
10  Seats Available
$95.00
Michele Knaus
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1133
SUN, SEP 26 2010 2:00 PM |
| Hands on Homemade Italian classics – Stuffed Pastas and Cream Sauces (LO) | | |  | | Hands on Homemade Italian classics - Stuffed Pastas and Cream Sauces Learn to prepare your own Italian feast with Chef Andre Pianucci. In this two part series you will learn the basics of making your own fresh pasta and homemade Italian sauces to tempt the guests at your next dinner party.
Techniques you will learn include: Making pasta dough from scratch; rolling pasta by hand; making cream sauces; how to make gnocchi; how to make ravioli; and, how to make cannelloni
Antipasto Delicious mix of meats, olives and cheese to whet your appetite (Served but not taught in class)
Gnocchi Two Ways Homemade potato gnocchi with two sauces – sage brown butter and gorgonzola dolce
Spinach Ricotta Ravioli Fresh ravioli stuffed with luscious ricotta and spinach filling and a mascarpone cream sauce
Meat Agnolotti with Bolsomello Half moon raviolis filled with seasoned meat and covered in a cheesy cream sauce
Turkey Cannelloni Creamy turkey and vegetable filled rolls of fresh pasta baked in a cream sauce
Ensalada Fresca Fresh greens and homemade balsamic vinaigrette This class will be taught in our Lake Oswego location
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1  Seats Available
$90.00
André Pianucci
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1128
TUE, SEP 28 2010 6:00 PM |
| Week 1: Intermediate Knife Skills & Stocks | | |  | | 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 All classes in the series will be taught in our Lake Oswego location
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9  Seats Available
$595.00
Louisa Neumann
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1144
TUE, SEP 28 2010 6:00 PM |
| Hands-on Whole Grain Morning Pastries - Kim Boyce (Pearl) | | |  | | Hands-on Whole Grain Morning Pastries
This is the first time, Kim Boyce, author of the recently released cookbook Good to the Grain, will be teaching a class at In Good Taste. Her cookbook explores the flavor and textures that whole grain flours add to baking. Our September menu offers ideas for a weekend brunch with end of the summer flavors mingling with those of early fall. We will be baking with these whole-grain flours: Amaranth, Buckwheat, Corn and Spelt.
Kim Boyce is the author of Good to the Grain: Baking with Whole-Grain Flours. The book emphasizes the use of whole-grain flours for flavor. The book has been enthusiastically embraced by the media and bloggers nationwide, including a spot on the New York Times Sunday Book Review Cookbook list. She is a former pastry chef at Spago and Campanile in Los Angeles, California. She has contributed to Bon Appetit and has been featured in the Los Angeles Times on numerous occasions (both as subject and contributor). She has recently moved to Portland, Oregon with her husband to raise their family and eat well.
Techniques you will learn include: The role of butter in pastry, why some recipes call for cold butter, some for softened butter and others call for melted butter. What makes the crumb of a cake or muffin soft and tender. The use of sugar syrup in a fruit butter.
Honey Amaranth Waffles These waffles are sweetened with honey and made with both amaranth flour and flaxseed meal—all with robust flavors that complement each other and give the waffles their distinctive heartiness.
Figgy Buckwheat Scones Imagine a sophisticated Fig Newton but less sweet. A tender buckwheat scone is slathered with homemade fig butter and rolled up to create a spiral of jam throughout.
Corn and Gruyere Muffins These savory muffins are a great accompaniment to a table laden with sweets. Green onions are sautéed with cumin seed then stirred into a corn flour batter along with a generous handful of Gruyere cheese.
Huckle Buckle This is a coffee cake made with a thick batter, two layers of berries, and a generous topping of streusel. As the cake bakes, the batter pushes up through the streusel, causing the cake to buckle—hence the “buckle” in its name.
Fig Butter Dried figs are cooked in a syrup of sugar, red wine, port, and spices, and then pureed until very smooth.
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13  Seats Available
$75.00
Kim Boyce
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1129
THU, SEP 30 2010 6:00 PM |
| Back to Basics: Foundation Cooking Series (LO) | | |  | | Week 4: Hands on Braising and Stewing September 30, 2010
The fee covers all 6 weekly classes.
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 with prepare a different 'around the world' braise. When we're ready to eat, we'll sample each dish).
This series of classes will be taught in our Lake Oswego facility.
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 Waiting List
$495.00
Louisa Neumann
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1153
SAT, OCT 2 2010 10:00 AM |
| Hands on Bountiful Market Harvest Dinner (LO) | | |  | | Hands on Bountiful Market Harvest Dinner Enjoy the final harvest of the season with a market tour and dinner menu. Chef Andre Pianucci leads you on a market tour pointing out how to use the last bounty of the season. In this class you will learn how to prepare a wonderful meal showcasing the final harvest of the year. We will meet the chef at the Lake Oswego farmers' market for a tour of the market, then we'll meet at the school to cook the meal together. If you want to skip the market tour, you can meet at the school later. Directions will be emailed to you a week prior to the class. Techniques you will learn in this class include: how to choose the best local vegetables for Fall, roasting techniques, pastry, and braising Roast Tomato and Goat’s Cheese Crouton Crispy seasoned crouton topped with roast tomatoes and fresh goat’s cheese Radicchio and Fig Salad Tender radicchio and fresh quartered figs in a sweet balsamic reduction Roast Pork with Savory Stuffed Apples Tender, juicy roast pork baked with herb stuffed apples Roasted Fall Vegetables Harvest assortment of oven roasted vegetables Braised Greens with Potatoes Fall harvest greens, seasoned and braised with potatoes Pear and Almond Tart This class will be taught in our Lake Oswego location
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14  Seats Available
$85.00
André Pianucci
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1146
SAT, OCT 2 2010 6:30 PM |
| The Oregon Culinary Experience: Land of the Salmon (Pearl) | | |  | | The Oregon Experience "Land of the Salmon"
A series of reflective and educational classes by local chef Amy Jermain....
We will study the sourcing and location of Oregon farmers, vendors and markets that contribute to our landscape. We will also take a glimpse at the history and evolution of agriculture and aquaculture in Oregon, through the lens of a variety of dishes nostalgic to this area.
James Beard was the forerunner of our great local food movement. Born in Portland, Beard spent his summers at the beach at Gearhart, Oregon, fishing, gathering shellfish, picking wild berries, and cooking meals with what he collected. Championing fresh, quality ingredients in the heyday of TV dinners, Beard laid the foundations for today’s farm-to-table movement, and put Oregon on the culinary map.
This very special meal will be paired with Oregon wines.
Smoked Salmon Mousse served with baguette and crisp cucumber and onion pickles
Salmon Poke a nod to our sister Pacific cultures... soy, ginger and nori marinated raw salmon
Cold Poached Salmon with Sauce Gribiche a James Beard favorite....
Cedar-Plank Salmon with Mustard Sauce and Fennel Slaw hot smoked cedar planked salmon with a classic mustard glaze
New Potatoes and Asparagus tossed with smoked salmon butter and dill
Yogurt Panna Cotta with Strawberries | |
16  Seats Available
$95.00
Amy Jermain
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1147
SUN, OCT 3 2010 2:00 PM |
| Hands on South American Street Food (LO) | | |  | | Hands on South American Street Food Take a tour of the tropical Latin countries of South America with Chef Amy Jermain. We will meander through the street vendors and snack food isles as we explore the variety of popular little bites and plates. Each country has its favorites and are often eaten as everyday staples. Arepas Little cornmeal cakes filled with cheese Ceviche Peruvian ceviche mixto with key lime and aji amarillo Empanadas Little fry dough pockets filled with beef picadillo. Served with avocado dip. Gambas al Ajillo Large prawns sauteed in lots of garlic Anticuchos Chicken and Beef heart skewers marinated and grilled, served with a chile peanut sauce Salt cod croquettes Potatoes and cod whipped and breaded, then fried
Churros with dulce de leche Sweet dough piped into palm oil and served with thickened sweet milk This class will be taught in our Lake Oswego location | |
11  Seats Available
$80.00
Amy Jermain
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1148
MON, OCT 4 2010 6:00 PM |
| Discover Chilean Cuisine and Learn Food & Wine Pairing Principles with Chef Ruth Van Waerebeek | | |  | | Discover Chilean Cuisine and Learn Food & Wine Pairing Principles with Chef Ruth Van Waerebeek Chef Ruth Van Waerebeek is a winery chef, with a unique approach to food and wine pairing—she pairs her food with her wine, unlike most chefs who pair their wine with their food. As the corporate chef for Chile’s leading winery Concha y Toro, Chef Ruth starts with a wine and builds a dish to pair with it.
Join Chef Ruth as she demonstrates how she selects ingredients that will pair best with a wine; how she decides on the style and complexity of the dish, based on the wine; and best of all, sample her food and wine pairings firsthand. Leave the class with more confidence in pairing food and wine and having enjoyed a delicious Chilean menu.
Ruth Van Waerebeek is an adventurous traveler, international chef and cookbook author from Belgium. After years of travelling and cooking in restaurants around the world, including a full-time management and teaching position at Peter Kump's School of Culinary Arts in New York, Ruth landed in Chile. There, she discovered the extent to which the vitality of Chilean wines complement the flavors from her kitchen. “I found the perfect match for these flavors: the vibrant Concha y Toro wines possess a natural affinity with these new foods. What we have before us is the successful marriage of the products of this new land”. Since 2000, she is Concha y Toro’s official chef and culinary advisor.
Ruth has published two cookbooks (Everybody Eats Well In Belgium Cookbook, by Workman, 1996, and The Chilean Kitchen, HPBooks, 1999) and written articles in Food & Wine magazine and is a regular culinary contributor to the Chilean magazine Paula.
Tiradito of Salmon In Pink Grapefruit Juice, Chili Peppers and Avocado Tiradito de salmón con pomelo, ajíes y palta A “tiradito” is a variation of the ceviche, a popular and wonderful way of preparing fish and seafood in Chile. Undeniable that we see a strong Peruvian influence here (let’s not forget that the Northern part of Chile belonged to Peru before “La Guerra del Pacífico – the Pacific war - decided otherwise) Pairing: Casillero del Diablo Sauvignon Blanc
Creole-Style Crabmeat Pie “Chupe de Jaiva” A smooth, creamy pie loaded with lump crabmeat pieces and Creole vegetables, paprika peppers, tomato, corn, chili pepper and coriander. This dish is the perfect example of the encounter between the French influence in Chile’s gastronomy and winemaking on the one hand, and the indigenous culinary input, based on a variety of vegetables, herbs and spices, such as corn, capsicums, coriander, chili peppers, tomato etc. Heritage that both South and North America share! Pairing: Marques de Casa Concha Chardonnay
Risotto of Quinoa with Mixed Mushrooms, Palo Alto Reserve and Mature Goat Cheese Risotto de quinoa con callampas, vino tinto y queso de cabra Quinoa, the mother grain, gift from the Andean heights, finds it way in a modern interpretation paired with other staple Chilean ingredients, mushrooms, dried and fresh, goat cheese and a cupful of this robust, fully-flavoured blend of Cabernet Sauvignon, Carmenère and Syrah, Palo Alto. Pairing: Palo Alto Red Reserva
Poached Pears in Spiced Red Wine Soup with Mixed Berries, Served Over a Brownie and a Dollop of Whipped Cream A daring combination of Chile’s flagship Wine variety, the Carmenère paired with dark chocolate. What’s the clue? Poaching pears in the same wine, adding spices and a handful of ripe raspberries…Sweet, tart, bitter and smooth flavors, all in one bite. Pairing: Casillero del Diablo: Carmenère | |
16  Seats Available
$100.00
Ruth Van Waerebeek
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1128
TUE, OCT 5 2010 6:00 PM |
| Week 2: Sauces: Traditional and Contemporary | | |  | | 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
All classes in the series will be taught in our Lake Oswego location
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9  Seats Available
$595.00
Louisa Neumann
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1129
THU, OCT 7 2010 6:00 PM |
| Back to Basics: Foundation Cooking Series (LO) | | |  | | Week 5: Hands on Soups and Quick Breads October 7, 2010
The fee covers all 6 weekly classes.
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.
This series of classes will be taught in our Lake Oswego facility.
| |
 Waiting List
$495.00
Louisa Neumann
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1151
SAT, OCT 9 2010 6:30 PM |
| Oregon Wine Country Dinner (Pearl) | | |  | | Oregon Wine Country Dinner
Oregon's Wine Country is a well known wine destination the world throughout. The fertile Willamette Valley is recognized for its thriving farm-to-table culture and its large concentration of wineries. Celebrate Oregon's bounty with wine country food and wine pairings by Amy Jermain. Summer evening specialties in the valley usually include salmon, garden vegetables, forest foraged fungus, Oregon cheese hazelnuts and, of course, wine.
Smoked Salmon Mousse
Pork Loin with Fennel and Tarragon Cream
Grilled Cornish Game Hen with Cherry Sauce
Succotash
Leek and Oregonzola Gratin
Hazelnut and Chocolate Pot de Creme
Oregon Cheese Plate | |
16  Seats Available
$95.00
Amy Jermain
Portland, OR
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Class / Date |
Description |
Seats / Price / Location |
1128
TUE, OCT 12 2010 6:00 PM |
| Week 3: Pasta | | |  | | 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
All classes in the series will be taught in our Lake Oswego location
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9  Seats Available
$595.00
Louisa Neumann
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1129
THU, OCT 14 2010 6:00 PM |
| Back to Basics: Foundation Cooking Series (LO) | | |  | | Week 6: Hands on Desserts October 14 , 2010
The fee covers all 6 weekly classes.
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.
| |
 Waiting List
$495.00
Louisa Neumann
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1128
TUE, OCT 19 2010 6:00 PM |
| Week 4: Charcuterie and Yeast Breads | | |  | | 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 All classes in the series will be taught in our Lake Oswego location
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9  Seats Available
$595.00
Hank Sawtelle
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1143
THU, OCT 21 2010 6:00 PM |
| Caroline's Book Club Cooking Class - Private (LO) | | |  | | This day is reserved for a cooking class for Caroline's book club. The event is by invitation only. You can reserve your own private cooking class. Call us at 503.248.2015 for details or email us at EMAIL | |
 Waiting List
$0.00
Caroline Lewis
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1158
SAT, OCT 23 2010 4:00 PM |
| Hands on Tasty Argentinean Traditions (LO) | | |  | | Hands on Tasty Argentinean Traditions
Traditions in Argentinean cooking are abundant. From the unique ‘family recipe” empanada to the ever-present dulce-de-leche, Argentineans stick close to their traditions. Chef Andre Pianucci shares his family recipes and favorites for a perfect culinary tour of Argentina. Techniques you will learn in this class include: Dough making, fillings, grilling, how to make dulce de leche
Tabla Gourmet los Picnicos Gourmet platter of cured meats and cheeses
Empanadas Tucamanas (Seasoned Steak) Carne Picante (Spicy Beef) Jamon y Queso (Ham & Cheese) Humitas (Sweet Corn and Red Pepper) Empanada Dolce (Sweet Empanda)
Argentinean Parrilla Traditional Argentinean barbeque of meats and sausage Vacío (Flank Steak) Chorizo (Sausage) Grilled Javali (Wild Boar) Morcilla (Blood Sausage) Provoleta (Seasoned Grilled Provolone Cheese)
Chimichurri Traditional homemade green herb sauce
Alfajores Homemade shortbread cookies with traditional caramel filling This class will be taught in our Lake Oswego location | |
14  Seats Available
$95.00
André Pianucci
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1154
SUN, OCT 24 2010 2:00 PM |
| Hands on Delicious Italian Stuffed Pastas and Sauces (LO) | | |  | | Hands on Not So Everyday Italian…
Delicious Italian Stuffed Pastas and Sauces
Chef Andre Pianucci tempts your taste buds again with Italian dishes you know and love but have always been intimidated to prepare. Learn basic techniques for making homemade pastas, fillings and sauces to add to your repertoire of recipes. Techniques you will learn in this class include: Making fresh pasta, folding pasta shapes, making various pasta fillings, making tortellini, making pappardelle, and making ravioli
Antipasto Delicious mix of meats, olives and cheese to whet your appetite, served upon arrival
Rondelé Homemade open-faced, rolled lasagna filled with mozzarella, basil and pomodoro
Ravioli Verde with Goat Cheese Fresh spinach ravioli stuffed with creamy goat cheese filling
Tortellini di Zucca Hand folded tortellini filled with silky butternut squash
Pappardelle with Veal a Milanese Handmade wide pappardelle noodles with tender veal a Milanese
Lobster Ravioli Fresh pasta ravioli with luscious lobster filling
Tiramisu Classic Italian Dessert (served but not made in class)
This class will be taught in our Lake Oswego location | |
14  Seats Available
$90.00
André Pianucci
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1128
TUE, OCT 26 2010 6:00 PM |
| Week 5: Fish and Shellfish Cookery | | |  | | 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 This series of classes will be taught in our Lake Oswego location | |
9  Seats Available
$595.00
Louisa Neumann
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1128
TUE, NOV 2 2010 6:00 PM |
| Week 6: Challenging Desserts | | |  | | 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 sauceAll classes in the series will be taught in our Lake Oswego location
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9  Seats Available
$595.00
Louisa Neumann
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1145
THU, NOV 11 2010 6:00 PM |
| Francesca's Cooking Club - Private (LO) | | |  | | This day is reserved for Francesca's Cooking Club sponsored by the VOICES Lecture Series (www.VOICESinc.com). The event is by invitation only. Members of the club may call us at 503.248.2015 to reserve their seat. You can reserve your own private cooking class. Call us at 503.248.2015 for details or email us at EMAIL | |
 Waiting List
$0.00
Shelley McDaniel
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1155
SAT, NOV 13 2010 11:00 AM |
| Hands on Harvest Market Thanksgiving Feast (LO) | | |  | | Hands on Harvest Market Thanksgiving Workshop
Get ready for the best meal of the year with Chef Andre Pianucci. Using fresh harvest ingredients and organic turkey you will learn to prepare the perfect golden turkey and harvest market sides to impress your guests. Never serve dry turkey again!
Techniques you will learn in this class include: How to roast a turkey, how to make pan gravy, how to make custard sauce, how to make a vegetable soup, how to bake vegetables in parchment paper, and how to make an apple pie.
This workshop is longer than our average class so please allow more time for the experience. You will arrive and start the class by getting the turkey in the oven. We will then make the soup and you will enjoy that as a light lunch before tackling the rest of the menu. When everything is cooked, you will sit back and relax as you enjoy the feast you’ve prepared with your new friends. Wine will be served with the meal.
Roasted Butternut Squash Soup Rich, creamy soup of roasted butternut squash
Oven Roasted Turkey Perfect, golden and juicy turkey roasted with sage garlic butter
Rustic Bread Stuffing Caramelized leek and sage stuffing made with rustic bread
Creamy Potatoes and Jus Perfect creamy potatoes with sherry turkey jus
Funghi al Cartoccio Variety of Northwest mushrooms in parchment
Sautéed Broccolini Fall broccolini sautéed with garlic
Homemade Orange Cranberries Juicy, tart cranberries in a natural orange sauce
Caramel Apple Pie A decadent ending to the perfect holiday meal
This class will be taught in our Lake Oswego location | |
14  Seats Available
$95.00
André Pianucci
Lake Oswego
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Class / Date |
Description |
Seats / Price / Location |
1141
SUN, NOV 21 2010 01:00 PM |
| Hands on New York Style Bagels | | |  | | Hands on New York Style Bagels You can now learn how to make New York-style bagels from the man who brings you the best bagels in Portland. You may have been lucky enough to buy his bagels at the Farmers Market on the few occasions that the proprietor of the underground “Touch of Grace Bakery” has them on sale. If so, you’ll know what I’m talking about. These bagels are the real thing. And now you can learn how to make them yourself. Michael Zusman will teach you how to make these culinary gems in this very interactive and fun-filled hands-on class. Under his guidance, you will make the dough yourself, roll it out, form the bagel shapes, boil the bagels, top the bagels, and then bake them. When you have completed your bagels, you will sit down to a meal of bagels, cream cheese, lox, and all the trimmings. You will make extra bagels to take home and cook later, to enjoy with family and friends. Mimosas Plain New York-style Bagels Pumpernickel Bagels Your choice of toppings Late lunch of bagels with cream cheese, lox, onions, capers etc.
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14  Seats Available
$80.00
Michael Zusman
Portland, OR
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