Looking for what to do in Bend, Oregon? The Old Mill District is much more than a shopping mall. We mix your love of shopping, dining, and the outdoors into one spectacular place. Riverside restaurants, trails, shops and shows... Bend is here!
Check back soon for more spice classes.
Game Day Dips and Snacks
Thursday, February 4 from 2-6pm
Stop by anytime between 2pm and 6pm on Thursday to taste some of our favorite quick dip recipes for the big game. Wear your favorite team apparel and get a free sample of one of our spice blends.
Space is limited, please call to sign up at (541) 306-6855.
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.
Basic Knife Skills
February 10, 5-7pm and February 13, 1-3pm
Learn the basics of good knife techniques in this hands-on class. Instructor Jaime Aguirre.
Learn about knife care and sharpening, using the right cutting surface, and proper techniques for slicing, dicing and chopping. All equipment is supplied. Cost: $28.
February 23, 6-8:30pm and February 24, 6-8:30pm
Inspired by a recent trip to Oaxaca, Mexico, and a nine day intensive culinary and cultural exploration. Instructor Jaime Aguirre. Recipes are presented with permission of our host in Oaxaca, Chef Susan Trilling. Menu: Chilled Squash Bisque, Pork Loin with Pineapple, Saffron Rice and Pastel Tres Leches. A Benefit for Central Oregon Latino Scholarship Fund. Cost: $65.
Direct from Certaldo-Tuscany, Italy: An Evening with Judy Witts-Francini
March 18, 6-8:30pm and March 19. 6-8:30pm
Transplanted Californian- Reborn Tuscan and creator of Divina Cucina, Culture through Cooking-Culinary Adventures in Italy and author of Secrets from My Tuscan Kitchen! More info at Divina Cucina. Menu: stamped pasta-- corzetti with saffron, the Tuscan
roast beef with herb infused olive oil and pear & ricotta crostata. Cost: $95.
Chef Ron Costa Returns!
March 22, 6 - 8:30pm
Back by popular demand! A true entertainer in the kitchen, Chef Ron has a 21 year history as Executive Chef with the Oregon Medical Association (OMA) in Portland. Menu: Seared Duck Breast Canapé, Port Wine Glaze, Fig & Onion Marmalade, Classic French Coq au Vin with Duchess Potatoes, Green Beans with Hazelnuts & Chevre, Frisee and Watercress Salad with a Citrus Mint Vinaigrette and Classic Apple Gallette. Cost: $75.
Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors
March 30, 6-8:30pm.
Susan Volland, Culinary Communicator & Author. Learn about roux, emulsions, and reductions. Basic Bechamel becomes Mornay & then evolves to a gratin for pasta. Hollandaise for green veggies or even Eggs Benedict. Cream Sherry or fruit juices reduction for a dessert sauce for poached pears, pound cake or ice cream. Cost: $75.
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. No adjustments for food preferences will be made to recipes in any of the cooking classes.