Cooking Classes in the Old Mill District

Cooking Classes at Savory Spice Shop Bend Oregon
Eating Locally Year-Around
Tuesday, April 22, at 6 pm
Join Matt Perry (Savory Spice Shop) and Liz Weigand (Agricultural Connection) as we talk about cooking and sourcing locally grown foods throughout the year in Central Oregon.  We will discuss making the most of your CSA baskets no matter what time of year and give some great ideas to make sourcing your food locally a viable option year-around.  Liz will talk about the variety of foods offered year-around through Agricultural Connections and together we will discuss many ways to cook seasonal foods making them exciting and flavorful.  Please call (541-306-6855) or email to RSVP.  This class is FREE but space is limited.
 
Spring Fiesta!

Friday, April 26,  4-7pm
With Cinco de Mayo approaching we thought it would be fun to show off some of our favorite Mexican inspired recipes.  Join us anytime between 4 pm and 7 

Please call 541-306-6855 or email bend@savoryspiceshop.com to save a spot for all spice classes.

 

 Cooking classes at Ginger's Kitchenware Bend Oregon

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.

An evening with Cathy Whims of Nostrana, Portland.
April 15, 6:00pm, $85
She's headed to the James Beard House in NY, but first a stop in Bend.    
Menu: Francesca's Salad of Parmagiano-Reggiano, prosciutto, chicories and balsamic, Zuppa Imperiale, (the main course for the Beard House dinner) Lasagne verde alla bolognese, Nancy's Yogurt Panna Cotto with Ayers creek cherry preserves. 

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
April 30, 6-8:00pm - $25
May 10, 1-3PM - $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.

 
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