Looking for what to do in Bend, Oregon? The Old Mill District mixes your love of shopping, dining, and the outdoors into one spectacular place. Bend is here!
Cooking Classes in the Old Mill District
Wine and Recipe Open House
Tuesday, March 11 from 4-7pm
Stop in the shop between 4-7pm on Tuesday, March 11 to taste some of our wonderful recipes paired with samples of wine from our neighbor, Naked Winery. This is a free event so join us for some fun and food.
The Greatness of Salt
Tuesday, March 18, 6 pm
Join us as we try to answer all your burning questions on Salt. We will talk history, health, science, and cooking with Salt. This is a free class with limited space so please call or email to RSVP.
Cada Dia Cheese Sampling
March 22, 2-6 pm
We are very excited to have Cher from Cada dia Cheese coming to do sampling and sell cheese on Saturday, March 22. Learn about their very high quality grass fed raw milk cheese and taste the difference. You might even get to try some with Savory Spice Shop Spices
Please call 541-306-6855 or email firstname.lastname@example.org to save a spot for all spice classes.
Ginger's Kitchenware offers amazing cooking classes in their demonstration kitchen upstairs. Love to cook? Grab your special someone or make it a girls night out and invite a few friends to join you in in one of these fantastic cooking classes. Register for all cooking classes by calling Ginger's Kitchenware at 617-0312 or register at the store.
Why invest in Vitamix? Because it will change your life!
March 8, 12 noon - 1:30pm - $25
March 8, 2:00 - 3:30pm - $25
Jaime will guide you through a variety of recipes making the most of this professionally developed kitchen powerhouse.
The Riches of Central Mexico Cuisine
March 11, 6pm, $55
March 12, 6pm, $55
Jaime shares his favorite discoveries from his most recent trip to the region of Tequila Mexico. After touring tequila distilleries and exploring the high alpine-like town of Tapalpa, Mexico, he's preparing a flavorful meal for all to enjoy and re-create at home.
Menu: Baked Queso Panela, Camarones a la Cholula, Pozole Colorado (Red Pork & Hominy Soup)
and Mexican Chocolate Crumble Cake.
Wine & Wine Bites. Selections from Barbara Scott-Goodman's book about simple morsels that pair perfectly with wine.
March 27, 6pm, $65
Menu: Roasted Chickpeas (chardonnay), Swiss Chard, Mushroom & Chorizo Frittata (chardonnay),
Manchego quesadillas w/ roasted piquillo peppers & onions (albariño), Fried Watercress Sprigs (albariño) and Ginger Shrimp Cocktail with Spicy Dipping Sauce (riesling).
Spring Dinner with Chef Ron Costa,
Culinary Arts Lead Instructor, Le Cordon Bleu, Portland
April 1, 6pm, $85
Menu: Pimento w/ Boursin & Dungeness Crab on grilled Ciabatta & Arugula + Lemon infused Olive Oil, Medley of Spring Lettuces with Julienne of Poached Pear & Spiced Hazelnuts tossed w/ White Balsamic Fresh Herb Vinaigrette & Pansy Pedals, Roasted Spring Lamb Rack al' a Gremolata, Glazed Spring Vegetables and a Tournedo of Pommes Dauphinoise, Cannoli's al' a Brooks.
Tacos and Beer for Lunch with Jaime
April 12, 1pm, $55
Jaime shares his favorite Taco recipes. A fan of Lyle Lovette's Road to Ensenada, Jaime recalls years of road trips to the fish taco street cars of the once sleepy Baja port town. Menu: Fideo (Vermicelli) con Chorizo, Crisp Potato Tacos, Ensenada Fish Tacos and Pork al Pastor Tacos.
Knife Skills 101
April 26, 2-4pm - $25
Learn the basics of good knife techniques in this hands-on class. Learn about knife care and sharpening, using the right cutting surface, and proper techniques for slicing, dicing and chopping. All equipment is supplied. Bring one straight edge kitchen knife and we will sharpen it Free.
Welcome back the Father of Wine Country Cuisine
Chef John Ash, presenting selections from his newest effort Culinary Birds
April 30, 6:00pm, $85
May 1, 6:00pm, $85
John has teamed with James Fraioli on a comprehensive new cookbook about our feathered friends. It includes recipes from around the world along with important information about how to shop for the right ingredients which is a continuation of John's "Earth to the Table" philosophy.
Menu: Korean Chicken Wings, Chicken and Shrimp Meatball Soup, Turkey Breast Picatta
Frisee Salad with Fried Eggs and Maple Roasted Bacon.
Deliciously and Satisfyingly Gluten-Free
May 5, 6pm, $85
Giving up gluten can be a tasty adventure, especially because you will feel so much better. If you thought that you might never enjoy a great plate of pasta again after gluten, come meet Robin Asbell, author of the new book Gluten Free Pasta. You will learn to make a fresh pasta that will make you forget it's gluten free, as well as other amazingly familiar foods, like muffins and cake. Come learn about the latest news in the world of gluten-free living, and pick up some great tips for surviving in your gluten-free world in style.
Menu: Fresh Green Lemonade, Raspberry-Streusel Muffins, Scarlet Quinoa Salad with Raspberries and Baby Beets, Egg Crepe Canneloni Stuffed with Roasted Veggies and Goat Cheese, Chocolate Chiffon Cake and Fresh Cosmic Cosmo Cocktail (non-alcoholic fresh juices).
Juicing with Robin Asbell
May 6, 12 noon - 2pm. FreeDEMO! (registration is requested)
This is your chance to visit Robin in a very informal setting. Ask all sorts of questions and taste some wonderful juice combinations.
Spring Vegetable Celebration (Ov0-lacto Vegetarian)
May 6, 6pm, $85
Greet the new Spring vegetables with some fun and delicious recipes. Come and meet Chef Robin Asbell and revel in the pure and fresh flavors of Spring. Try a fresh juice to whet your appetite, then we will explore the best of the season.
Menu: Fresh 6-Vegetable Juice Cocktail, Lemon-Parmesan Asparagus Spears in Phyllo, French Spring Vegetable Soup with Edamame Pistou, Wild Mushroom Souffles, Brown Rice Pasta Primavera and Scotch Oat Cake with Broiled Brown Sugar Topping and Fresh Strawberry Sauce.
Robin Aspell is the author of Gluten Free Pasta, More Than 100 Fast and Flavorful Recipes with No-and Low-Carb Options (Running Press) Spring 2014. Juice It! Energizing Juices for All Times of Day (Chronicle Books) Spring 2014. Sweet and Easy Vegan Treats Made with Whole Grains and Natural Sweeteners (Chronicle Books, Fall 2012). Big Vegan (Chronicle Books), New Vegetarian (Chronicle Books) and The New Whole Grains Cookbook (Chronicle Books).
Register for all cooking classes by calling Ginger's Kitchenware at 617-0312 or register at the store. Payment for cooking classes is due at time of reservation.
Sales & Specials
Check out our weekly sales & dining specials happening in the Old Mill District
From Fermentation Celebration to upcoming concerts, find out what's happening in the Old Mill District
Good at any store, restaurant, gallery or theater. They make the perfect gift any time of the year!