This date ands time is reserved for a private event. You can also reserve a private event by calling us at 503-248-2015.

Knife skills are a cornerstone to becoming a better home cook.  With a better understanding, and added practice, good knife skills allow for quicker prep time, more efficient cooking, and consistently beautiful food.  When you can stop worrying about food prep, you can focus more on cooking technique and flavor development.  This class takes the basic knife skills to the next level.  We will tackle more challenging fruits and vegetables, and put together a delicious lunch using the foods we cut in class. 

Techniques you will learn include:  cutting up challenging fruits and vegetables (pineapple, grapefruit, mangoes, tomatoes, etc.); making a delicious vinaigrette from scratch; salad composition; vegetable cookery

Bruschetta-toasted bread topped with an avocado and tomato salad

Pineapple Salad
Composed salad of pineapple, grapefruit, jicama, and red onion

Butternut Squash Pasta
Caramelized Butternut squash tossed with brown butter, arugula, and parmesan cheese
Served with linguini

Mango Sticky Rice
Mangoes atop coconut sticky rice
(Rice prepared ahead by chef)

Class Information
This is a hands on class - bring an apron!

Length - about 2.5 hours

Chef - Wes O'Neal

Location - directions

Enjoy a unique night out that is part cooking class and part chef’s table dining experience. You and your partner will work together with other participants to prepare a crisp salad with balsamic macerated strawberries, hasselback potatoes, and chocolate soufflé. You will also be in charge of marinating your steak to your tastes. We’ll finish the steaks for you as you sit back and watch!

After the work is done, sit back and enjoy a coursed out dinner prepared before your eyes. It will taste even better since you and your date had a hand in it!.

Techniques you will Learn:  flambé:  how to safely use fire and whiskey to finish your food; soufflé: the magic of eggs and chocolate; oyster shucking -the chef will demonstrate at the beginning of the class; maceration: learn how to make nature do the work of seasoning for you.

Please purchase 1 seat for each person attending

Served on Arrival:
Oysters on the Half Shell
with spring herb gremolata and spiced bacon
(includes oyster shucking demonstration)

Intermezzo:
Balsamic Macerated Strawberry and Bleu Cheese Salad
over fresh local greens

Main:
Juicy Steak flambéed with Jack Daniels Whiskey
served with savory onion caramel

Sides:
Hasselback Potatoes
with Lemon-Cured Scallion Butter

Seasonal Veggies
prepared according to chef’s whims

Dessert:
Chocolate Soufflé Shots
finished with a kiss of raspberry

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Wendy Lincoln

Location - directions

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Chopped - Day 1
Start the week by learning knife skills, measuring and learning to follow a recipe as you prepare some great food.

Veggie Frittata
Chicken Vegetable Stir-fry
Chopped Salad
Gazpacho (made with Chopped Vegetables)
Parfait with Chopped Fruit

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Stuffed - Day 2
Everyone loves stuffed foods – you will learn to make some stuffed favorites from around the globe.

Stuffed French Toast
Empanadas
Chinese Dumplings
Giant Stuffed Pasta Shells
Stuffed fruit Turnovers

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Rolled - Day 3
All around the world food comes rolled in some type of wrapper. In the rolled class you will prepare a meal of rolled foods.

Ham and Cheese Crepes
Vegetable Spring Rolls
Beef and Bean Burritos
California Sushi
Dessert Egg Rolls

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Stuck - Day 4
Nothing says fun like food on a stick. In this class you will learn recipes served on a stick.

Sausage Pancakes on a Stick
Mini Corndogs
Chicken Kabobs
Veggie Skewers
Cake Pops

This date ands time is reserved for a private event.

In Good Taste is the perfect venue for small and mid-sized private events. Instead of a typical office meeting or team-building activity, you can host a group of up to 30 in our kitchen and dining room for an interactive cooking class. We can host larger groups at offsite venues as well. 

The IN GOOD TASTE cooking experience is perfect for:

Corporate Team Building

VIP Client Entertainment

Birthdays & Anniversaries

Meetings, Seminars, Training & Presentations

Bachelor & Bachelorette Parties

Baby & Wedding Showers

Retirement Parties

You can reserve a private event by calling us at 503-248-2015.

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Baked - Day 5
One of the fundamental cooking methods is baking. This class focuses on using the oven to bake a some amazing dishes.

Baked Eggs in Toast Cups
Chocolate Hazelnut Cookies
Focaccia
Baked Lasagna
Cupcakes

If you love ice cream, then you’ll love this class.  You’ll discover the tricks to perfect ice cream, through chef demonstrations and hands on participation.  We’ll use Cuisinart home ice cream makers to make a variety of ice creams, achieving the same results as professional ice cream makers!  Learn the secrets to making creamy, smooth and of course delicious ice cream.

The class will start with Chef Jeremy demonstrating the techniques for making ice cream custards and base, how to spin ice cream and incorporating different flavors.  We will work in small groups and as a class to make all the ice cream flavors.  And of course the class will  finish with an ice cream sampling.  Students will be able to take home the ice creams that they make in class. Please bring containers and a cooler to carry ice cream home.

Techniques you will learn:  Making custards and crème anglaise, making ice cream base, tempering eggs, technique for spinning and freezing ice creams, cooking sugar, incorporating flavors into ice creams and working with chocolate.
 

Oregon Berry Ice Cream
Great with whatever berries are in season

Peaches and Cream
Oregon summer peaches with praline

Buttermilk Butter-Pecan
Finished with rum and a touch of sea salt

Sea Salt Caramel
Sea salt and caramel in perfect harmony

Chocolate Peanut Butter
Chocolate ice cream and peanut butter mousse

Strawberry Shortcake
Oregon strawberries swirled with shortcake

Mango Orange Sherbet
Creamy and tangy

Oregon Berry Sorbet
This super easy and simple recipe is always a hit

Class Information
This is a hands on class

Length - about 2.5 hours

Chef - Jeremy Niehuss

Location - directions

Special notes: (1) Participants should bring containers (e.g. tupperware, gladlock) to carry ice cream home

(2) No meal is served in this class

This date ands time is reserved for a private event.

In Good Taste is the perfect venue for small and mid-sized private events. Instead of a typical office meeting or team-building activity, you can host a group of up to 30 in our kitchen and dining room for an interactive cooking class. We can host larger groups at offsite venues as well. 

The IN GOOD TASTE cooking experience is perfect for:

Corporate Team Building

VIP Client Entertainment

Birthdays & Anniversaries

Meetings, Seminars, Training & Presentations

Bachelor & Bachelorette Parties

Baby & Wedding Showers

Retirement Parties

You can reserve a private event by calling us at 503-248-2015.

Strawberry season is far too short here in the Northwest. It comes and goes in as little as three weeks and yields the most delectable, juicy, fruity strawberries you will ever wrap your lips around!

This class is all about learning how to “extend” strawberry season by preserving the harvest. You will learn how to preserve strawberries using canning, freezing, and dehydration techniques so that you can enjoy them year round!

Participants will learn how to safely preserve seasonal fruit with a few fundamental techniques.

There will be tastes of the different preserves but there will be no meal served with this class.

You will get to take home a jar of each recipe you make – this is a BYOJ (bring-your-own-jar) event. Details below:

You will need to bring a few supplies of your own:
•    4 x 4oz mason jars with new lids and rings (standard mouth - not wide-mouth)
•    Apron
•    Small ice chest for frozen jam/chutney transit
•    Small box and packing material for hot jam transit

Techniques you will learn include:  boiling water canning technique; freezer jam technique; perfect frozen berries; dehydrated berries; how to shop for and prepare berries

Boiling Water Canning
Strawberry-Rhubarb Jam
The perfect balance of sweet and tart in a jar!

Classic Strawberry Jam
Simple, delicious, all-star jam

Freezer Canning
Strawberry-Jalapeno Freezer Jam
Fresh and fruit forward, this is the perfect match for a summery cheese and charcuterie plate

Strawberry Chutney
Sweet-tangy-savory-spicy fruit sauce perfect to accompany grilled meats and Indian-influenced cuisine

Berry Preserving Demonstrations
Perfect Frozen Berries
Naturally dried strawberries

Class Information
This is a hands on class - bring an apron!

Length - about 3.5 hours

Chef - Wendy Lincoln

Location - directions

Come play with food and enjoy a unique cooking class in our spacious kitchen.  You bring your appetite, and we provide the ingredients, instruction, assistance with preparation, service, wine, and of course clean up!

We will walk you through how to prepare the main course, Flawless BBQ Ribs, Scratch Made BBQ Sauce, and Homemade Baked Beans. Then we will provide accompanying dishes and dessert to make the meal complete and serve it out to you in grand style.

Bring your apron, and an appetite and we’ll take it from there!

Techniques you will learn include:  how to make flawless ribs, every time; how to make homemade BBQ Sauce; how to make homemade baked beans

Served on Arrival:
Portobello Mushrooms
Baked with a Savory Filling of Peppers, Shallot, Bacon, and Breadcrumbs
Served on a bed of Greens

Salad:
Summery Fruit Salad

Main:
BBQ Pork Ribs
with homemade BBQ Sauce

Sides:
Homemade Baked Beans
with Bacon, Onions, and Brown Sugar

Roast Corn on the Cob
With Romano Cheese and Spicy Butter

Dessert:
Flourless Chocolate – Almond Torte

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Wendy Lincoln

Location - directions

This hands on class is designed for families to take together to learn to make a two-crust berry pie from scratch. The techniques can be applied to other pie recipes.

Techniques you will learn include: Basic baking skills, making pie crusts, food safety, some knife skills.

Important notes:
-    BRING A 9-INCH PIE PLATE TO CLASS, aluminum foil is fine.
-    Children aged 6 and older will benefit from this class
-    Please purchase 1 seat for each person attending, regardless of their age

Class participants will learn to make pie crust and filling in class.  Each family will make a berry-filled pie to take home. (The pie will not be baked in class, but transported home for baking, complete with instructions). The filling will be made with fresh berries in season.

Class Information
This is a hands on class - bring an apron!
 
Length - about 1.5 to 2 hours

Chef - Barb Randall

Location - directions

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for teens aged 13 and over. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR TEENS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Day 1 – Kitchen Skills
Start the week by learning knife skills, measuring and learning to follow a recipe
as you prepare fresh pasta and other great food.

 Minestrone Soup

Baby greens and vegetable salad with homemade vinaigrette

Rondelli – Open-faced Lasagna with Spinach pasta and Alfredo Sauce

Cookies

Nutella

Baci

Butter Cookies

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for teens aged 13 and over. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR TEENS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Day 2 – Far East
Expand your knowledge with the tastes of Asia.

Egg Rolls

Dim Sum - Chinese Dumplings (Steamed, sautéed and fried)

California Sushi

Chicken Stir-fry

Egg Roll Dessert

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for teens aged 13 and over. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR TEENS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Day 3 - Bread and Baking
Perfect your measurements and recipe skills baking a variety of baked favorites for you to enjoy in class
and take home for your family.

Pizza

Croissant

Whole-wheat Pullman Bread

French Chocolate Cake

Coconut Cake with Meringue

Macarons

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for teens aged 13 and over. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR TEENS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Day 4 – Pastries
Go beyond baking cakes and bread to learning how to make a variety of pastries.

Quiche

Cheese Scrolls

Ground Beef Wellington

Greek Spinach Pies

Fruit Pie

Join chef Sean Sullivan in our kitchen as he leads you on a culinary tour of Mexico. Sean recently moved here from the Bay Area where he worked in some of the top restaurants and also taught at the California Culinary Academy.

Street Tacos
Carne Asada - Grilled beef
Pico de Gallo - Fresh salsa
Cilantro Rice
Traditional Black Beans
Queso Fresco
Tortillas de Masa Harina - freshly made in class

Pollo en Pipian Verde
Chicken in Pumpkin Seed Sauce

Pescado al Perejil
Roasted Whole Fish with Parsley Cream

Platanos Flameados con Ron
Bananas Flambé with Rum

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Sean Sullivan

Location - directions

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for teens aged 13 and over. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR TEENS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Day 5 – Students Choice
Students will select the menu for the day!

Japanese cuisine is fresh, creative and vibrant.  It expresses the beauty of both the land and the sea.  The Japanese have discovered that simplicity combined with fresh ingredients creates flavors unlike any other cuisine.  This fun class is centered around the basics of sushi preparation and is designed to give students the skills to create their own sushi feasts at home. 

The class starts with a demonstration on proper sushi rice preparation, both cooking and prepping the rice for pressed and rolled sushi.  Next students will master their sushi techniques,  while creating a variety of classic and creative sushi rolls and nigiri.  Finally we will enjoy our sushi creations with a Momokawa sake tasting from Sake One in Forest Grove.  

As a special bonus students are invited to join Chef Jeremy Niehuss for a market tour of Uwajimaya, as he shops for the fish, rice and other items needed for the class. 

Techniques you will learn:  Knife skills, sushi rice technique, tempura technique, hand pressed sushi technique, rolled sushi technique, fish and seafood selection, fish cutting and Japanese product identification and how to select properly graded fish for raw preparations.

Miso Soup
A simple, yet elegant soup is surprisingly easy and quick to make

Edamame with Sesame Gamashio
Finished with toasted sesames and Japanese sea salt
 
Assorted Hand Pressed Sushi (Nigiri)
We will work with a variety of market fresh fish including:
 Ahi (Maguro), Yellowtail (Himachi), Albacore (Tombo), Shrimp (Ebi), Eel (Unagi) and Salmon (Sake)

Assorted Rolled Sushi – Maki & Futo Maki (Big rolls)
Master rolling technique with the classics and then express your culinary creativity making fun and unique sushi rolls using a variety of traditional fillings
 
Mango Sorbet and Green Tea Ice Cream

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Jeremy Niehuss

Location - directions

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)!

You don't need to bring your own knives. We provide some for you to use during class.

Class Information
This is a hands on class - bring an apron!

Length - about 2 hours

Chef - Wes O'Neal

Location - directions

Come join Chef Jeremy Niehuss for this power packed grill out class.  Through a hands on approach you will learn the basics of grilling and BBQ and the difference between the two.  From slow cooking with low heat and smoke to quick cooking with high heat and everything in between, you’ll learn the tricks to mastering the backyard BBQ. 

This class covers all basics of cooking with fire.  Throughout the class we’ll cook with gas, wood and charcoal.  You’ll learn when to use each heat source and how to manage the heat of the grill.  We’ll cook with both direct and indirect heat, including BBQ technique and smoking.  From rubs and marinades to different BBQ sauces, you’ll learn the secrets to great flavor. 

Slow & Low – Classic BBQ – Served at the very beginning of class as appetizers
Smoked Beef Shortribs – Horseradish-Herb Cream
Carolina Style BBQ Pork Butt – Served Pulled on Sweet Rolls with a Vinegary Carolina Sauce
 
Wood Roasted – Roasted Over Wood for Char and Smokiness
Wild Salmon with a Smokey Red Pepper Romesco Sauce
Bavette Steak Roasted over Wood with an Argentinean Chimichurri
Jerk Chicken with a Lemon Butter

Quick and Searing Hot – Flame Broiled
Garlic Paprika Shrimp with a Pimenton Aioli
Kalbi Short Ribs – Thin cut flanken style.  Korean Sweet Soy Marinade

The Side Dishes
Grilled Corn with a Cilantro-Lime Butter
Grilled Squashes with a Soy-Ginger Marinade

Dessert - Prepared in advance by the Chef
Grilled Peaches “Foster Style” with Dulce de Leche Flan

Class Information
This is a hands-on class

Length - about 3.5 hours

Chef - Jeremy Niehuss

Location - directions

This date ands time is reserved for a private event. You can also reserve a private event by calling us at 503-248-2015.

This three-day camp gives children the opportunity to explore what can be created from fresh garden produce.  Chef Barb Randall will give everyone an appreciation for what grows so abundantly right in our area.

THE BOLD PRINT: The listed price is for all 3 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Day 1: Strawberries
Strawberry Soup
Strawberry Salsa with Avocados and Tortilla Chips
Spinach and Strawberry Salad
Strawberry Shortcakes with Mint and Whipped Cream
Strawberry Freezer Jam

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours each day

Chef - Barb Randall

Location - directions

Asparagus is uniquely distinctive in flavor and versatile in use.  Chef Andre Pianucci shows you how to prepare these delicious dishes with Oregon’s favorite green vegetable.

Asparagus Salad with goat cheese and arugula sauce
 
Onion Tart
 
Whole Deboned Chicken Rolattini
 
Asparagus Cooked in Parchment
 
Dessert
Strawberry Cake with Cream

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Location - directions
 

This three-day camp gives children the opportunity to explore what can be created from fresh garden produce.  Chef Barb Randall will give everyone an appreciation for what grows so abundantly right in our area.

THE BOLD PRINT: The listed price is for all 3 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Day 2: What Can You Grill?
Grilled Barbecue Chicken
Pizza grilled on the Barbecue
Grilled Peppers, Zucchini and Mushrooms
Grilled Corn on the Cob
Grilled Pound Cake topped with Grilled Fruits

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours each day

Chef - Barb Randall

Location - directions

This three-day camp gives children the opportunity to explore what can be created from fresh garden produce.  Chef Barb Randall will give everyone an appreciation for what grows so abundantly right in our area.

THE BOLD PRINT: The listed price is for all 3 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Day 3: Farm to Table Feast
Southwestern Chopped Salad with Green Goddess Dressing
Baking Powder Biscuits
Mixed Berry Crisp
Grandpa Bud’s Homemade French Vanilla Ice Cream
Old Fashioned Lemonade

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours each day

Chef - Barb Randall

Location - directions

Central to numerous Asian cuisines, stir frying and the use of the wok has been employed for millennia.  Equivalent to the western sauté in theory, this cooking technique employs the use of high heat, a minimal amount of fat and small, uniform cuts of meat and vegetables.  It also demonstrates organizational skills as all ingredients have to be prepared and in place before cooking begins.

Stir fried dishes as a whole are relatively inexpensive due to the small amount of protein employed.  For the health conscious in mind, not only are these dishes nutritious and full of flavor, many are low in fat. Often prepared with vegetables, a stir fried dish can provide a simple supper when accompanied with rice or noodles. 

Chef Robert Hammond will guide you through the various preparation and cooking techniques of some of his favorite recipes as well as offering a discussion of the selection, use and care of the wok and an introduction to numerous flavoring ingredients.

Techniques you will learn include: how to stir-fry; the selection, use and care of the wok; the importance of advanced preparation, marinating for flavor and texture

Ma Po Doufu
Spicy stir fried tofu with minced pork

Singapore Curry Rice Noodles

Cantonese-style Fried Rice

Chinese Broccoli Beef with Oyster Sauce

Kung Pao Chicken

Meat Mince in Lettuce Cups with Fried Rice Vermicelli

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Robert Hammond

Location - Lake Oswego directions

As the Executive Chef of In Good Taste, Jeremy Niehuss’ goal is to teach students the tricks to cooking like a chef.  For this reason, he is offering this series of technique driven classes to teach you to cook like a pro.  This class will focus on sautéing, which of all the classical French techniques is the most used and the most difficult to master. 

Jeremy put this class together to help the home cook garner a better understanding of sauté technique.  Through chef demos and hands on learning you will be guided through the different techniques of sautéing.   He will also share tricks to cooking meat and fish to the desired temperature, keeping food from sticking to the pan, building pan sauces and pan braising.

Jeremy will demonstrate each dish and then students will work in groups of 3 to 4 to complete each dish.  Students will enjoy small portions of each dish.  Chef Jeremy will demonstrate, prepare and serve a dessert.

Pan Sear – Wild Salmon.  Brown Butter Herb Sauce
Techniques:  Pan roasting, basting and brown butter technique

Sauté – Chicken.  Asparagus, Mushrooms and Garlic Cream
Techniques:  Dredging with flour, sautéing, deglazing, pan braising and thickening pan sauces

Pan Roast – Ribeye.  Cognac-Peppercorn Sauce
Techniques:  Pan Roasting, sautéing, deglazing and reducing and building pan sauces

Peaches and Cream with Crepes
Pan roasted peaches in crepes with buttermilk-butter pecan ice cream
Demonstrated by the chef

Class Information
This is a hands on class - bring an apron!

Length - about 2-1/2 hours

Chef - Jeremy Niehuss

Location - directions

Picnics and al fresco dining take on the flavors of the world with this class series featuring the exotic Street Foods of the World. Learn a little about the culture, geography and traditions of the locations featured in these monthly hands on classes.

Techniques you will learn include: If unique tools or methods are used to create these authentic dishes they will be part of the class curriculum. Since the cuisine featured is common “street” foods, techniques will largely be basic, making these classes perfect for the beginner. Class participants will learn that a few well used spices, herbs and seasonings can elevate the quality of the foods coming from their kitchen in an afternoon! These classes are perfect for those who want to add pizzazz to their table without devoting large amounts of time to study and practice.  This is a continuing series.

The Street Foods of the World series visits Old Mexico, a country and cuisine with which many Americans feel right at home.  Chef Barb Randall has unearthed authentic sauces, moles and salsas unique to specific regions of Mexico and this class will be an exercise to prepare, then compare and contrast the flavors.

Oaxacan Mole Negro
the King of Moles, which is the state dish of Oaxocoa

Grilled Prawns

Grilled Chicken

Roasted Pineapple and Habanero Salsa

Spicy Vegetable Pickles

Charred Tomato Nopal Salsa

Homemade Tortillas

Class Information
This is a hands on class - bring an apron!

Length - about 2 to 2.5 hours

Chef instructor - Barb Randall

Location - directions
 

With The Pacific Northwest’s temperate climate and lush soil, we are fortunate to enjoy some of the best produce, wines, meats and cheeses in the world.  And the warm sunny days of summer brings the bounty of the Pacific Northwest to our tables.   

Come join Chef Jeremy and celebrate the treasures of the Pacific Northwest as he prepares an Oregon inspired menu featuring a variety of his favorite summer time dishes.  Enjoy a delicious dinner paired with Pacific Northwest wines and learn tricks and secrets to preparing succulent and mouthwatering dishes featuring the bounty of the Pacific Northwest.

Seared Scallops with a Boqueróne-Green Olive Vinaigrette
White anchovy and Castelvetrano olive vinaigrette.
Sauvignon Blanc

Summer Salad with Grilled Salmon and Heirloom Tomatoes
Heirloom tomato salad with sweet corn, watercress, pancetta chips and a sherry vinaigrette.
Grilled Oregon Salmon with a Roasted Red Pepper Romesco Sauce
Chardonnay

Wild Mushroom Tart
Roasted mushrooms, caramelized Walla-Walla onions, mascarpone-Madeira filling and bacon lardons.
Oregon Pinot Noir

Roasted Heirloom Beets
Pistachios, goat cheese, arugula, mint and white balsamic vinaigrette.

Dry Aged Rib Eye with a Peppercorn Cognac Sauce
Pan Roasted Filet of Ribeye Steaks with a classic pan sauce.  Roasted fingerling potatoes
Cab blend

Lemon - Mascarpone Cheesecakes
Light and airy mascarpone cheesecakes with an Oregon Berry Coulis

Class Information
This is a demonstration class

Length - about 3 hours

Chef - Jeremy Niehuss

Location - directions

As the Executive Chef of In Good Taste Jeremy’s goal is to teach students the tricks to cooking like a chef.  He is offering this series of technique driven classes to teach you to cook like a pro.  This class will focus on grilling and cooking with fire.

Jeremy put this class together to help the home cook garner a better understanding of grilling.  Through chef demos and hands on learning,  he will guide you through the different techniques of grilling, including:

•    How to prepare a grill, including different styles of fires for different techniques
•    How to keep food from sticking to the grill.
•    Cooking meats on the grill to desired temperature.
•    How to manage the heat of a grill.
•    The difference between gas and charcoal and how to cook with each.
   
Jeremy will demonstrate grilling each item and then students will work in groups of 3 to 4 to complete each dish.  Students will enjoy a complete meal with small portions of each dish.  Chef Jeremy will demonstrate, prepare and serve a dessert.
   

Wood Roasted – Roasted Over Wood for Char and Smokiness
Wild Salmon with a Smokey Red Pepper Romesco Sauce
Bavette Steak Roasted over Wood with an Argentinean Chimichurri
Jerk Chicken with Lemon Butter, preserved lemon and Mama Lils Peppers
   
The Side Dishes
Warm Potato Salad – Bacon, Whole Grain Mustard and Sherry Vinegar
Tomato Salad with corn, bacon, watercress and a sherry vinaigrette

Dessert - Prepared by The Chef
Grilled Peaches “Foster Style” with Buttermilk-Butter Pecan Ice Cream

Class Information
This is a hands-on class - bring your apron!

Length - about 2.5 hours

Chef - Jeremy Niehuss

Location - directions

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Chopped - Day 1
Start the week by learning knife skills, measuring and learning to follow a recipe as you prepare some great food.

Veggie Frittata
Chicken Vegetable Stir-fry
Chopped Salad
Gazpacho (made with Chopped Vegetables)
Parfait with Chopped Fruit

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Stuffed - Day 2
Everyone loves stuffed foods – you will learn to make some stuffed favorites from around the globe.

Stuffed French Toast
Empanadas
Chinese Dumplings
Giant Stuffed Pasta Shells
Stuffed fruit Turnovers

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Rolled - Day 3
All around the world food comes rolled in some type of wrapper. In the rolled class you will prepare a meal of rolled foods.

Ham and Cheese Crepes
Vegetable Spring Rolls
Beef and Bean Burritos
California Sushi
Dessert Egg Rolls

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Stuck - Day 4
Nothing says fun like food on a stick. In this class you will learn recipes served on a stick.

Sausage Pancakes on a Stick
Mini Corndogs
Chicken Kabobs
Veggie Skewers
Cake Pops

Grow your own edible flower garden. Chef Barb Randall will share sources for seeds and important growing tips to ensure food safety. She'll then show you how to cook delicious items with your edible flowers.

Techniques you will learn include: Learn to cook and bake with edible flowers as well as techniques to create attractive garnishes.

Endive with Shrimp, Goat Cheese and Chive Flowers

Baby Greens with Nasturtiums

Leek and Potato Soup

Deep Fried Squash Blossoms

Lavender Shortbread

Rose Petal Sorbet

Herbal Tea with Borage Ice Cubes

Class Information
This is a hands on class - bring an apron!

Length - about 2.5 hours

Chef - Barb Randall

Location - directions

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Baked - Day 5
One of the fundamental cooking methods is baking. This class focuses on using the oven to bake a some amazing dishes.

Baked Eggs in Toast Cups
Chocolate Hazelnut Cookies
Focaccia
Baked Lasagna
Cupcakes

This class is a fusion of a cooking class and an intimate chef’s table dining experience. The first part is the hands-on cooking class. You will work with other participants to prepare some of the foods you will be enjoying. Then, it is time to sit back and enjoy a coursed out meal finished before your eyes. It is the perfect opportunity to enjoy a unique night out!

The menu features the classic concept of surf and turf, but presented in a creative way. Juicy red steak will be lavished with a generous portion of fresh scallops. The entree will be rounded out by a seasonal vegetable, petite twice baked potatoes, and of course good wine! The meal will finish on a sweet note with strawberry éclairs.

Techniques you will learn include:  grilling red meat; éclair technique; simple ravioli making technique

Served on Arrival:
Grilled Mango, Asparagus, and Quinoa Salad

Intermezzo:
Pan-seared spinach and feta ravioli
with scallion and lemon infused olive oil

Main:
Chargrilled Steak
finished with scallops

Sides:
Fresh Seasonal Veggies
prepared according to chef’s whim

Petite Twice Baked Potatoes
with prosciutto, feta, and fresh herbs

Dessert:
Strawberry Éclairs
filled with light strawberry cream
and laced with chocolate

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Wendy Lincoln

Location - directions

This hands on class is designed for families to take together to create a family friendly picnic supper with a menu that is appealing to all.

Techniques you will learn include:  Basic cooking skills, knife skills, food safety, and how to pack foods securely for transporting, presentation.

Important notes:
-    Children aged 6 and older will benefit from this class
-    Please purchase 1 seat for each person attending, regardless of their age

Oven Fried Picnic Chicken

State Fair Potato Salad

Cantaloupe Salad with Basil, Mozzarella and Onions

Caprese Salad made in a Mason Jar

Strawberry Drinking Vinegar

Blackberry Hand Pies

Class Information
This is a hands on class - bring an apron!
 
Length - about 2 to 2.5 hours

Chef - Barb Randall

Location - directions

Thai cuisine is adaptable, innovative and dynamic, offering numerous possibilities for and informal summer gathering.  Thai cooking uses the freshest ingredients available to create the unique Thai taste – spicy, sweet, salty, bitter and sour.  Thai cuisine brings out all of these flavors to play together harmoniously in a meal

Thai food should be sanook - fun!  It’s meditative, relaxing, enjoyable and perfect for a unique summer cookout.  With this Thai-inspired summer menu, the prep work can be accomplished rather quickly and in advance, allowing more time for the host to spend with their guests. We will guide you through the mechanics and shepherd you through the preparations that are sure to be a hit your next party.

Techniques you will learn include: preparing fresh sausage, slow grilling, poaching seafood, red curry paste, a variety of Thai sauces, relishes and garnishes; tips for planning and producing this menu

Shrimp and Bean Sprout Fritters
Served with sweet-hot chili sauce

Grilled Northern-style Sausages
Served with lettuce cups and herb salad – a great appetizer to pass while your guests enjoy a favorite beverage

Southern Thai-style Barbequed Chicken, Cucumber Relish
Served with steamed sticky rice

Green Papaya Salad
A traditional accompaniment for the grilled chicken

Spicy Green Bean Curry
This dry red curry brings spicy heat to balance the elements of the other dishes

“Dressed-up” Son-in-law Eggs
An amusing addition to the menu of lightly browned hard cooked eggs stuffed with minced pork and shrimp and blanketed with tamarind sauce

Fresh Seasonal Fruit will be served as a refreshing way to complete your dining experience

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Robert Hammond

Location - Lake Oswego directions

This class is all about the Parisian version of macaron cookies. While these cookies are not particularly difficult, there is are special techniques involved in order to make them perfectly crisp on the outside, tender on the inside.

In this hands-on class, you will make macarons in every color of the rainbow, each with a unique flavor. At the end of the class, cookies will be divided up and sent home with you. Make sure to bring your cookie tins!

BONUS DEMO! Watch and learn to make fruit curd from any seasonal fresh fruit, a refreshing alternate to buttercream every macaron baker should know.
Class includes chef coaching, set-up, clean-up, assistance and beverages. Class size has been limited to 12 partipants (two people per team).

Techniques you will learn include:  how to make French Macarons; how to make French buttercream frosting; how to tweak the master recipes to your taste

Red – with seedless raspberry buttercream
Orange – with vanilla-peach buttercream
Yellow – lemon with gingered French buttercream
Green – Pistachio with curried French buttercream
Purple – with blueberry cream cheese buttercream
Light brown – Hazelnut with dark chocolate- black pepper buttercream

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Wendy Lincoln

Location - directions

Do you love to cook?  Are you passionate about food and cuisine?  Then we've created a special culinary basic training course just for you!   Our culinary boot camp offers an intensive immersion into the world of professional chefs designed to give you the skills and techniques to bring out your inner chef. 

Many cultures have their little dishes such as Cantonese dim sum, Greek meze and Italian antipasti, but the Spanish have turned the concepts of small plates into both a social event and a competitive culinary art form.  The sampling from an assortment of small plates offers the freedom from formal dining, appreciated thus for their conviviality.

Native Basque country, straddling North Central Spain and South-western France, is home to some of the most innovative tapas traditions. Influenced by neighboring countries and excellent ingredients from the land and sea, Basque cuisine is at the heart of their culture – deeply felt, honoring tradition and respecting the natural flavors of the ingredients.

Tapas or Pintxos (pronounced "PEEN-chos”) as they are known in the Basque language, are a convivial way to dine with friends and are an ideal for stylish entertaining at home. Good food, good wine, good friends – here is the recipe that will delight the senses and inspire you to make your next get-together a Pintxos party.

Techniques you will learn include: cooking a la plancha; pan frying, braising, sauce construction, dish presentation for eye appeal, tips for planning and producing this menu

Spicy Lamb Meatballs with Romesco Sauce

Fried Cod Croquettes
Served with a sauce of Olives, Tomatoes and Saffron

Chicken Wings with Spicy Basque “Ketchup”
Derived from a kick-up version of tomato, pepper and onion piperade

Black-eyed Pea Salad with Calamari

Roasted Eggplant Spread with Boquerones
Served on toast

Deviled Eggs with Shrimp and Guindilla Peppers on Skewers
With aioli

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Robert Hammond

Location - Lake Oswego directions

Farmers Market Tour plus hands-on Cooking Class

Bask in the bounty of the Northwest’s seasonal fruits and veggies! This unique culinary experience begins at the Lake Oswego Farmer’s Market. Enjoy a chef guided tour of the market as you pick out delicious things to cook later.  We’ll reconvene at the school and prepare a magnificent local lunch. (Details will be emailed to you prior to the class).

The focus of this class is cooking with what you have, not necessarily following a recipe.  Learn to expand your horizons by creating a meal based on the ingredients you find – now that’s cooking!

This class will help you learn how to shop a farmer’s market, and how to use the delicious things you find. The menu is totally whimsical and up to you and what is in season! We will start with a loose vision of the meal we want, then go from there!

Techniques you will learn include:  Shopping the farmer’s market; picking out the best produce; preparing produce; cooking with concepts, not recipes

Our goal will be to make all of the following from whatever lands in our farmer’s market basket!

Appetizer

Salad

Savory Pastry

Main Dish

Starchy Side

Veggie Side

Dessert

Class Information
This is a hands on class - bring an apron!

Length - Farmers Market Tour plus 2.5 to 3 hour cooking class

Chef - Wendy Lincoln

Location - directions

Yes You Can Can!

Learn to preserve fresh garden produce this summer to enjoy all winter long! Two classes offered, one focuses on canning elegant sweet and savory recipes perfect for gift giving. The second focuses on pickling! Join us for both of these sessions and learn how fun and easy home canning can be... In this class, you will learn how to preserve a wide variety of foods using techniques you can master and then use again and again.

"I can pickle that!" Chef Barb Randall loves to pickle and believes you can pickle almost anything! 

Bring your own Ball or Kerr wide mouth pint jars with lids and rings (5 of each) and take home your pickles!

Techniques you will learn include: Safe methods for home canning as recommended by Oregon State University Extension Service experts. What to look for in produce, supplies and equipment and where to go for answers to any questions you may have.

Hands on Pickling

Traditional Bread and Butter Pickles

Granny’s Dill Pickles
using the recipe passed down by Granny through the generations and updated to meet OSU Extension Service recommendations

Pickled Beets

Pickled Hot Peppers

Whole Marinated Mushrooms
so good you won’t want to share!

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef instructor - Barb Randall

Location - directions
 

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for teens aged 13 and over. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR TEENS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Day 1 – Kitchen Skills
Start the week by learning knife skills, measuring and learning to follow a recipe
as you prepare fresh pasta and other great food.

 Minestrone Soup

Baby greens and vegetable salad with homemade vinaigrette

Rondelli – Open-faced Lasagna with Spinach pasta and Alfredo Sauce

Cookies

Nutella

Baci

Butter Cookies

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for teens aged 13 and over. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR TEENS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Day 2 – Far East
Expand your knowledge with the tastes of Asia.

Egg Rolls

Dim Sum - Chinese Dumplings (Steamed, sautéed and fried)

California Sushi

Chicken Stir-fry

Egg Roll Dessert

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for teens aged 13 and over. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR TEENS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Day 3 - Bread and Baking
Perfect your measurements and recipe skills baking a variety of baked favorites for you to enjoy in class
and take home for your family.

Pizza

Croissant

Whole-wheat Pullman Bread

French Chocolate Cake

Coconut Cake with Meringue

Macarons

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for teens aged 13 and over. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR TEENS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Day 4 – Pastries
Go beyond baking cakes and bread to learning how to make a variety of pastries.

Quiche

Cheese Scrolls

Ground Beef Wellington

Greek Spinach Pies

Fruit Pie

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for teens aged 13 and over. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR TEENS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Day 5 – Students Choice
Students will select the menu for the day!

Like a patchwork quilt, Pacific Northwest cuisine is an amalgam of the immigrant cultures that make up its fabric. Food and cooking in the Pacific Northwest have always been based, regardless of style, on the bounty of ingredients from field and stream, forest and sea - the fundamental ingredient to the cuisine of the Pacific Northwest. 

Join us in celebration of the bounty of Oregon with a menu that reflects both our diverse heritage and embrace of ethnic cultures, featuring local and seasonal products.

Techniques you will learn include: making galette dough, compound butter, roasting vegetables, grilling fish

Cornmeal-crusted Fried Green Tomatoes with Fresh Salad Greens and Roasted Garlic Aïoli

Barbequed Salmon with Tarragon Butter

Warm Potato and Green Bean Salad, Bacon Dressing

Roasted Baby Beets with Candied Walnuts and Oregon Blue Cheese

Sweet Corn and Green Chili Torta

Fresh Peach Cake served with Whipped Cream

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Robert Hammond

Location - Lake Oswego directions

Traditional Vietnamese cooking – inspired by native Viet culture, Indo-Malay, Chinese and French –  encompasses the five fundamental taste elements of hot, sour, salty, sweet and bitter. This vibrant cooking style is known for its fresh ingredients, minimal use of oil and reliance on fresh herbs and vegetables, making it one of healthiest cuisines world wide. The ingredients for Vietnamese food are often inexpensive, but nonetheless, the way they are brought together make food simple in look but rich in flavor.

If you have been searching for new ideas for your next summer gathering then look no further.  Vietnamese food offers an excellent and flavorful venue that is sure to please the palates of all of your guests. Plus it’s even more fun when your guests can participate in the food preparation.  We will guide you through the mechanics and shepherd you through the preparations that are sure to be a hit your next party.

Techniques you will learn include: grilling, stir-frying, braising, rice dumpling dough, preparing roasted rice powder, steaming, yeast dough, traditional Vietnamese sauces and accompaniments; tips for planning and producing this menu

Saigon-style Fish Sauce Chicken Wings
Marinated and fried wings similar to the ones served at Portland’s famous Pok Pok restaurant

Steamed Hué-style Rice Dumplings
Vegetable filling; served with hot scallion oil

Grilled Shrimp Mousse on Sugarcane
Accompanied with a traditional table salad of lettuce, fresh herbs and crudités, Vietnamese dipping sauce

Fire-roasted Asian Eggplant
A savory dip served with prawn crackers – sweet, salty, and smoky with a hint of heat

Grilled Lemongrass Pork
Served with steamed buns, fresh herbs and daikon-carrot pickle

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Robert Hammond

Location - Lake Oswego directions

This date ands time is reserved for a private event. You can also reserve a private event by calling us at 503-248-2015.

Learn to prepare your own Italian feast with Chef Andre Pianucci.  Learn to make fresh pasta and tantalizing fillings and sauces to make your own Italian extravaganza.

Bruschetta
Served n arrival

Calamari Fritti

Pizza Marguerita

Caesar Salad

Polpetti and Pomodoro
Traditional Italian meatballs in a delicious tomato sauce

Homemade Pasta
Demo by chef

Tiramisu
Made in advance by chef

 Class Information
   This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Andre Pianucci

Location - directions

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)!

You don't need to bring your own knives. We provide some for you to use during class.

Class Information
This is a hands on class - bring an apron!

Length - about 2 hours

Chef - Wes O'Neal

Location - directions

The cuisines and various countries of the Eastern Mediterranean are diverse while having a degree of homogeneity. The cuisine with its roots in ancient Egypt and Mesopotamia was molded by the Persians, Greeks, Romans, Ottoman Turks, and Arabs, influenced to a considerable extent by religious and cultural fashions.

Eastern Mediterranean food, where freshness and healthfulness are central, has gained worldwide recognition for its compelling and delicate flavors owing to the usage of aromatic spices and natural foods.

Meze, mezedes, or mezedakia, loosely translated as appetizers, are an array of hot and cold dishes to be enjoyed with wine much like the tapas of Spain.  They can be prepared ahead of time, and are suitable for both large and small gatherings.  Join us and experience the fresh and vibrant flavors of the Eastern Mediterranean that will bring enjoyment and simplicity to your nest summer get-together.

Techniques you will learn include: grilling, working with phyllo dough, cooking dried beans, taming the flavor of garlic, working with bulgur wheat, pan-frying, how to create flavor and manage texture, tips for planning and producing this menu.
 

Trio of dips served with Pita Bread, Assorted Olives and Feta Cheese
Melanzana salata (eggplant), Hummus (white bean), and Skordalia (potato aioli)

Pligouri Salata
The Greek version of Tabbouli – bulgur, herbs, tomatoes and olives

Bureks
Flaky phyllo pastries filled with spinach, herbs and feta cheese

Falafel
Fried Chickpea patties served with sesame seed sauce

Trio of Sis-Kebabs
Chicken marinated in yoghurt and turmeric
Köfte – minced lamb seasoned with cumin and mint
Fish seasoned with lemon and garlic
Served with Tzatziki (yoghurt flavored with garlic, dill and cucumber) and Çoban Salatsi (mixed vegetable salad)

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Robert Hammond

Location - Lake Oswego directions

The most magical of all the provinces of France is Provence, home to France’s famous Riviera from the Côte d’Azure to the county of Nice.  Here nature and man are closer in harmony as they are anywhere else in France.  The land is antique but not ancient molded first by the Greeks then the Romans and followed afterward by those that crossed her path.

Impeccable and fresh ingredients, bold flavors, and brilliant colors brushed by warm salty breezes of the Mediterranean bring inspiration to the table just as this enchanted land did to the canvas of many of the Great Masters – Cezanne, Matisse, Renoir.  Each dish evokes the emotion of summer, perfect for alfresco dining and informal but stylish entertaining.  Join us for our picnic in Provence to learn and share in a selection of vibrant dishes that will be a success at your next picnic or outdoor get-together.

Techniques you will learn include:   preparing sausages, grilling, yeast dough, galette doughs, how to create flavor and manage texture, sweet tart dough, tips for planning and producing this menu

Poischichade, Merguez Grillé, Fougasse au Rosmarin
Provençal chick pea dip, grilled Moroccan-style lamb sausage, rosemary flat bread

Salade pour Été
Summer squash, tomato and peppers in citrus saffron vinaigrette

Galette aux Tomates
Open-faced tart of fresh tomatoes, basil pesto and gruyere cheese

Basse Côte Grillé au Charmoula
Grilled flat iron steak with Moroccan pesto

Courgettes Farcis
Baked young zucchini squash stuffed with pepper and tomato confit

Bijane aux Pêches
Sponge cake roll filled with raspberry jam topped with peaches and whipped cream

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Robert Hammond

Location - Lake Oswego directions

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Chopped - Day 1
Start the week by learning knife skills, measuring and learning to follow a recipe as you prepare some great food.

Veggie Frittata
Chicken Vegetable Stir-fry
Chopped Salad
Gazpacho (made with Chopped Vegetables)
Parfait with Chopped Fruit

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Stuffed - Day 2
Everyone loves stuffed foods – you will learn to make some stuffed favorites from around the globe.

Stuffed French Toast
Empanadas
Chinese Dumplings
Giant Stuffed Pasta Shells
Stuffed fruit Turnovers

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Rolled - Day 3
All around the world food comes rolled in some type of wrapper. In the rolled class you will prepare a meal of rolled foods.

Ham and Cheese Crepes
Vegetable Spring Rolls
Beef and Bean Burritos
California Sushi
Dessert Egg Rolls

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Stuck - Day 4
Nothing says fun like food on a stick. In this class you will learn recipes served on a stick.

Sausage Pancakes on a Stick
Mini Corndogs
Chicken Kabobs
Veggie Skewers
Cake Pops

Whether you are a budding chef or just enjoy helping out in the kitchen, join Chef Andre Pianucci to learn how to make some interesting new recipes. Each day of class you will focus on a fun theme and prepare a variety of foods that you can share with your family.

Students will be divided into teams to prepare each day’s menu, while enjoying meals and snacks along the way.  Students will learn to become part of the flow in the daily operations of a professional kitchen.  Proper sanitation and food safety will also be taught.  All classes are hands on and will be taught in our professional kitchen classroom in Lake Oswego.  Each student will be given a recipe packet.

THE BOLD PRINT: The listed price is for all 5 days. Classes start at 10 am and finish at 1 pm each day. The classes are designed for kids aged 7 - 12. All classes will take place in our Lake Oswego location.

SPECIAL CANCELLATION POLICY FOR KIDS SUMMER COOKING CAMPS: A month before the camp, payments are non-refundable but your camper can transfer to another summer camp, if a seat is available,and  if notice is given TWO WEEKS before the originally scheduled camp.

Baked - Day 5
One of the fundamental cooking methods is baking. This class focuses on using the oven to bake a some amazing dishes.

Baked Eggs in Toast Cups
Chocolate Hazelnut Cookies
Focaccia
Baked Lasagna
Cupcakes

From the first Chinese immigrants that arrived in the United States from Guangdong Province in the 1800’s to those that came from northern, eastern and western China in the mid 20th century, these industrious immigrants have contributed to the fabric of American food.  Over the years, Chinese restaurants became one of the most popular destinations in America for dining out.

Join us as we recreate some of the most popular and memorable Chinese-American restaurant dishes that have become endeared in the realm of cooking in America.

Techniques you will learn include: Stir-frying, slippery coating, pan frying, deep frying, organization; Knife skills, introduction to Chinese ingredients

Pork and Shrimp Pot Stickers

Hot and Sour Soup

Twice Fried Green Beans

Shrimp Egg Foo Yung

General Tso’s Chicken

Moo Shu Pork with Mandarin Pancakes

Cantonese Fried Rice

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Robert Hammond

Location - Lake Oswego directions

As the Executive Chef of In Good Taste Jeremy’s goal is to teach students the tricks to cooking like a chef.  He is offering this series of technique driven classes to teach you to cook like a pro.  This class will focus on grilling and cooking with fire.

Jeremy put this class together to help the home cook garner a better understanding of grilling.  Through chef demos and hands on learning,  he will guide you through the different techniques of grilling, including:

•    How to prepare a grill, including different styles of fires for different techniques
•    How to keep food from sticking to the grill.
•    Cooking meats on the grill to desired temperature.
•    How to manage the heat of a grill.
•    The difference between gas and charcoal and how to cook with each.
   
Jeremy will demonstrate grilling each item and then students will work in groups of 3 to 4 to complete each dish.  Students will enjoy a complete meal with small portions of each dish.  Chef Jeremy will demonstrate, prepare and serve a dessert.
   

Wood Roasted – Roasted Over Wood for Char and Smokiness
Wild Salmon with a Smokey Red Pepper Romesco Sauce
Bavette Steak Roasted over Wood with an Argentinean Chimichurri
Jerk Chicken with Lemon Butter, preserved lemon and Mama Lils Peppers
   
The Side Dishes
Warm Potato Salad – Bacon, Whole Grain Mustard and Sherry Vinegar
Tomato Salad with corn, bacon, watercress and a sherry vinaigrette

Dessert - Prepared by The Chef
Grilled Peaches “Foster Style” with Buttermilk-Butter Pecan Ice Cream

Class Information
This is a hands-on class - bring your apron!

Length - about 2.5 hours

Chef - Jeremy Niehuss

Location - directions

From the pampas flatlands to the wine country of Mendoza, Argentines enjoy great meals centered around the grill. The parilla is a classic mix of grilled meats and vegetables with accompanying sauces. Join South American Chef Andre Pianucci as you bring the grill indoors and learn to prepare a traditional Patagonian dinner for your friends.

Argentina Bruschetta
Topped with roasted tomatoes, goat cheese and anchovies as guests arrive

Empanadas
Beef, corn

Roasted Beet and Baby Greens Salad
With crispy garlic chips

Asado
Grilled Flank Steak , Chorizo , Morcilla Sausage with a Choice of Two Sauces: Chimichurri and Salsa Criolla

Oven Roasted Vegetables

Dulce de Leche Flan
Argentinean caramel

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Andre Pianucci

Location - directions

Do you love to cook?  Are you passionate about food and cuisine?  Then we've created a special culinary basic training course just for you!   Our culinary boot camp offers an intensive immersion into the world of professional chefs designed to give you the skills and techniques to bring out your inner chef. 

Like a patchwork quilt, Pacific Northwest cuisine is an amalgam of the immigrant cultures that make up its fabric. Food and cooking in the Pacific Northwest have always been based, regardless of style, on the bounty of ingredients from field and stream, forest and sea - the fundamental ingredient to the cuisine of the Pacific Northwest. 

Join us in celebration of the bounty of Oregon with a menu that reflects both our diverse heritage and embrace of ethnic cultures, featuring local and seasonal products.

Techniques you will learn include: making galette dough, compound butter, roasting vegetables, grilling fish

Fig and Caramelized Onion Galette with Fresh Goat Cheese

Sweet Corn and Green Chile Soup with Crab

Warm Peach and Prosciutto Salad

Baked Pacific Cod topped with Herbed Breadcrumbs
Served with Fresh Shelly Bean Succotash

Limping Susan
Rice pilaf with fried okra and bacon

Blueberry Dumplings and Vanilla Ice Cream

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Robert Hammond

Location - Lake Oswego directions

Everyone knows that gnocchi are light, pillowy Italian dumplings that people love to eat but are intimidated to make.  Chef Andre Pianucci will teach you the tricks to making this Italian favorite.  Join him in this hands-on class and make a variety of gnocchi and sauces to delight your friends and family year-round. 

Antipasti
Delicious nibbles to whet your appetite
 
Gnocchi di Patate with a light Bolognese Sauce
 
New Potato Gnocchi with Sorrel Pesto
Gluten-Free!
 
Gnocchi Ricotta con Pomodoro
Ricotta gnocchi- Sauce made in class
 
Gnocchi di patata con burro e salvia
Potato gnocchi with fresh sage

Gnocchi di Patata with Fresh Vegetables
Potato gnocchi with fresh vegetables

Italian Chocolate Amaretti Torte

 Class Information
   This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Andre Pianucci

Location - directions

The American Southwest represents a blend of Spanish, Mesoamerican, Amerindian and Anglo cultures which have evolved into a unique American cooking style. Whether you are hosting an intimate get-together for a few friends or and out door extravaganza for a crowd, our Southwestern inspired is perfectly suited for summer entertaining.

Just add the Margaritas or Sangria, some colorful decorations and lively Mariachi music. Good food, good drinks, good friends – here is the recipe that will delight the senses and inspire you to make your next get-together a Southwestern fiesta.

Techniques you will learn include:  Making tortillas, tostadas, roasting chilies, poaching shrimp, pan frying, tips for planning and preparation of this menu

Roasted Poblano Gazpacho

Shrimp Ceviche Tostada

King Ranch Chicken
Corn tortillas layered with tender chicken, creamy mushroom sauce, green chilies, tomato and cheese

Mixed Vegetable Salad with Lime Dressing

Flourless Chocolate Cake with Fresh Raspberries and Whipped Cream

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Robert Hammond

Location - Lake Oswego directions

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)!

You don't need to bring your own knives. We provide some for you to use during class.

Class Information
This is a hands on class - bring an apron!

Length - about 2 hours

Chef - Wes O'Neal

Location - directions

In Cantonese “dim sum”, meaning to touch the heart, is a collective name for a variety of snacks enjoyed with tea.  Anyone who has enjoyed the pleasures of these little morsels and been intrigued by the carts of delicacies whizzing by has inevitable wondered what it would be like to create these treats at home.

Let us guide you through the world of dim sum assisting you to create some of the most popular of these tasty treasures that will surely touch your heart.

Techniques you will learn include: Yeast bun dough, wheat starch dough, steaming, deep frying, stir-frying, organization, forming different shapes of dumplings

Cha Siu Bow (Hum Bow)
Baked Barbeque pork buns

Ha Gow
Steamed shrimp bonnets

Siu Mai
Steamed pork and shrimp dumplings

Chun Guen
Fried spring rolls

Ha Yu Yeung Lot Jiu
Seafood Stuffed Bell Peppers

Dow See Pai Gwat
Steamed spareribs in black bean sauce

Nor Mai Gai
Sticky rice with chicken and Chinese sausage filling wrapped in lotus leaf

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Robert Hammond

Location - Lake Oswego directions

Bagel Mastery

Still think you can't get a great bagel in Portland? Of course, you can--in the comfort of your own kitchen.  Michael Zusman, local food and restaurant writer and co-author of "The Artisan Jewish Deli at Home" will gladly show you how.  From ingredient selection to forming the ring shape to boiling and baking, Michael will de-mystify the craft so you can amaze your friends and family with your own bagel baking prowess. And it's not that hard! You can also buy a copy of the book which Michael will be glad to personalize for you at the end of class.

Do you love to cook?  Are you passionate about food and cuisine?  Then we've created a special culinary basic training course just for you!   Our culinary boot camp offers an intensive immersion into the world of professional chefs designed to give you the skills and techniques to bring out your inner chef. 

Move over Pasta!  Head east for a delicious new direction - Asian noodles to slurp, twirl and savor.  In their natural habitat, these noodle dishes are eaten as snacks rather that served as part of an everyday meal. But for those with busy schedules or tight budgets, noodle suppers provide single dish meals that are both relatively inexpensive and quick to prepare.

Let us guide you through the world of Asian noodles and specialty ingredients with a variety of our favorite Asian noodle recipes including some cold noodle dishes perfect for that sultry summer evening.

Techniques you will learn include:   Stir-frying, slippery coating, Chinese poaching method, organization, knife skills, introduction to Asian noodles, fresh egg noodles, fresh rice noodles

Beef Chow Mien
Chinese stir fried beef and vegetables in savory gravy served over thin crispy noodle pancake

Yam Woon Sen
Thai-style cellophane noodles with poached seafood, salad of fresh herbs and fresh lime juice dressing

Hawaiian Style Chow Fun
Stir fried wide wheat noodles with minced pork and vegetables

Singapore Curried Rice Noodles
Thin, round rice noodles with yellow curry and roast pork

Cantonese-style Chicken Salad
Poached chicken breast and crisp seasonal vegetables on a bed of crispy rice vermicelli noodles and coated with a light rice vinegar dressing

Pad Si iew
Thai street vendors special soy sauce fresh wide rice noodles with Chinese Broccoli

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Robert Hammond

Location - Lake Oswego directions

“Filet of fenny snake,
In the cauldron boil and bake;
Eye of newt, and toe of frog,
Wool of bat, and tongue of dog,”
~Macbeth, William Shakespeare

Spooky, gross recipes are on the menu!  No you won’t be using eye of newt but Chef Andre Pianucci will help you make a tableful of spooky Halloween inspired dishes.

This class is for kids aged 7 through 12.

  Boo-schetta with Blood Balls and Frog Warts
Bruschetta with blood (tomato) and basil spheres – a little molecular gastronomy fun!

Vampire Blood Soup
Creamy tomato soup - served with a grilled cheese sandwich

Mummy Dogs
Turkey dogs wrapped mummy-style in pastry

Mini Eyeball Cupcakes
Chocolate cakes with eyeball decoration

Witches Fingers
Creepy green sugar cookies

Bowl of Worms
Squiggly, fruit flavored “worms”

Magic Potion
Fizzy, smoky beverages

Class Information
This is a hands on class - bring an apron!

Length - about 2 1/2 hours

Chef - Andre Pianucci

Location - directions

Get ready for the holidays with Chef Andre Pianucci as he shares some of his favorite Italian baked treats.  From cookies to pies to breads, this workshop runs the gamut of technique and taste! 

You will get to taste all the wonderful baked goods that you make in class - what a treat! (This is an afternoon class so a meal is not served; we suggest you have lunch before you come to class).

Breads
Quick Panetone
Focaccia topped with Figs and Caramelized Onions

Cake
Amaretti Chocolate Cake

Pies
Casadelo- Baked Cream Pie
Soffioni di Ricotta- Mini Ricotta Pies

Fritters
Ravioli fritti ripieni di ricotta all’arancia -  ricotta and citrus  fritters
Sgonfiotti- sweet cornmeal puffs

Cookies
Baci Cookies
Nutella Cookies

Class Information
This is a hands on class - bring an apron!

Length - about 3 hours

Chef - Andre Pianucci

Location - directions