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WELCOME TO COOK’S, POTS & TABLETOPS.....
Cooking Class Schedule
Winter 2010 Cooking at home is more popular than ever these days. The economy and the movie, "Julie and Julia" are both contributing to the rebirth of this trend and we couldn't be more delighted! Enjoying good food with friends and family around the family table is the best! Our cooking classes can make your entertaining easier, tastier and more professional. Teaching chefs and award- winning cookbook authors who visit our kitchen, travel from many regions of the United States and Europe and offer a variety of menus and recipes to expand our knowledge of many cuisines. We have twice been recognized with an IACP Award of Excellence for one of the top three cooking schools in the USA. and love sharing many cooking experiences with our students and fellow cooks.
This schedule finds a great mixture of recipes, techniques and instructors so check out the list, register and join us for fun filled evenings!
Local personalities contribute greatly to our cooking school and 2010 starts off with quite a few of our friends and fellow "foodies" cooking in our school. Julie Fether and Robin Wiper have once again agreed to participate in our cooking school. Robin has been away for quite awhile….something about raising a family and we know you will love getting reacquainted with this wonderful cook and nutritionist. Julie Fether is full time at LCC these days so we are equally delighted that she has worked us into her busy schedule. Steve Davey rolls a variety of fish and vegetables in his Sushi Class and Bill Menamin, North and Westside Liquor Stores joins us for another Whisky Kitchen class, and rumor has it that the " beer buys" from Ninkasi will be pairing their delicious Eugene made beers in a class with Keith. Check the schedule out for dates and details.
BECOMING A LOCAL-VORE… Be one….shop and support all things local. Farmers, producers, small and locally owned businesses and our community will survive and thrive. It just seems to make the best sense…..meet and get to know producers at the many farmer's markets. We shop at Capella's for the freshest of locally grown produce, Newman's for the best caught seafood and Long's for all our grass-fed meats. We love the dairy products from Lochmead Dairy, available at many locations! When we choose to eat healthy and shop locally, we will keep the economy of our community strong. We may spend a few pennies more, but we feel the investment is a solid one both for our health and our fellow local-vores!
We look back at the list of instructors who have cooked in our kitchen and we are proud to see the names of many notable cookbook authors, award winning chefs and the local stars that have graced our kitchen. But none of the people who have visited our kitchen would succeed without you, our customer and student. We are very thankful for your support and the trust you have readily given us and look forward to a successful 2010!
IT’S EASY BEING GREEN: Especially now with all the "green" products available. Our shopping bags and tissue paper are made from recycled goods and we always try to use local, organic foods and products in all of our cooking classes.
We have expanded our selections of spices, baking items, finishing salts and flavored products and so we our now offering more specialty food items. We have found some wonderful new products for your kitchen pantries including Murray River Sea Salt; West Indies Nutmegs, Garam Masala, Herbs de Provence, Achiote Paste and Chinese Five Spices.
GREAT NEWS! BACON MAY BE BACK!Years ago Woody Allen did a movie about coming back 200 years later and finding out that all that had been considered bad for us to eat was now healthful! Well, straight from Jennifer McLagan, author of "Fat" the 2009 IACP and James Beard cookbook of the year awards, states that 45 percent of fat in bacon is monounsaturated, the good for you fat that can help lower bad cholesterol And that the monounsaturated fat turns out to be oleic acid, the same fat found in olive oil….So you could argue that bacon is about half as good for you as olive oil There is hope for flavor!
USA Pans ! We are very proud to annouce the introduction of a bakeware line, made in America, out of recycled steel, and coated with Silica - which is a form of glass, made from sand ! No teflon, very heavy duty, and easy to clean, we love baking on these, and we're sure you will too !
Cutting Boards of Recyclable cardboard from Epicurean are fabulously green…good for your knives, dishwasher safe and good for the environment. Wood tones or black and in a variety of shapes and sizes. All in all, a good thing for everyone's kitchens.
Non- stick pans with NO Teflon….SCANPAN from Denmark… Made from Ceramic and Titanium, we absolutely love these pans. We believe they are far superior to the "diamond" cookware on the market, if only because those pans still contain teflon ! We cook eggs in them with no fat of any kind and they slide out onto the plate. Use metal or wood utensils and the handles take up to 550 degrees oven heat. Absolutely the best! Their green sticker says it all.
Cookware from All-Clad and Viking both heat efficiently and quickly to save energy. Both lines may be used on Induction Stoves and have a large selection of sizes to choose from. Bamboo Kitchen Towels, manufactured from renewable resources, are another of our favorite "green" products. Absorbent, wash beautifully and need no ironing….that's a great combination and a good item for all.
In order to better serve our customers and students, we are members of Gourmet Catalog buying group. This offers us the ability to buy like the "big guys" and pass the savings on to you, our customers. We share travel expenses with many other cooking schools to save on the cost of transportation so that we can keep our classes affordable for our students. It is our goal to be good and fair merchants to ourselves, our clientele and our environment. GO GREEN!
We have expanded our selections of spices, baking items, finishing salts and flavored products and so we our now offering more specialty food items. We have found some wonderful new products for your kitchen pantries including Murray River Sea Salt; West Indies Nutmegs, Garam Masala, Herbs de Provence, Achiote Paste and Chinese Five Spices.
Chocolate Nibs from Scharffenberger, coffee and dark chocolate flavored decorative, sparkling sugars in a variety of colors and multi colored dragees! Great for decorating and eating enjoyment.
Of course, we still carry the world's best Vanilla, Nissan Massey….Organic, Madagascar-Bourbon vanilla or vanilla paste. Vanilla flavored powders are also available at CPT.
Olive Oils, Balsamic Vinegars…..we deem them excellent enough to carry our own label! Imported Olive Oils, Sherry Vinegars and Italian Balsamics for all your cooking needs, too. We are especially proud to be a purveyor of an Organic White Truffle Oil From Oregon!
So visit CPT for your everyday and specialty cooking accoutrements. We will be happy to show them to you and perhaps offer a taste!
Cheese Making Supplies
Stored in backroom or freezer>please ask for assistance
Rennet Tablets (non-animal) pack of 10> $6.95
Liquid Rennet (in Frig.) $8.95
Cultures , pk of 5 $5.95
Mesophillic, Thermophillic, Sour Cream, Crème Fraiche,
Yogurt, Fromage Blanc, Chevre
Calcium Chloride $4.95
Tartaric Acid, 2 ounces (or 4oz. $5.50) $2.75
Citric Acid, 2 ounces $1.75
Cheese Salt (fine grain sea salt) $3.25
Lipase Powder $8.95
Cheese Making Mold (Forme) $8.95
Ricotta Cheese Making Mold (Forme) $2.50
Thank you.
COOKING CLASS SCHEDULE 2010 In November, 1996 Cook's Pots & Tabletops was established and founded on the concept of cooking with friends and family....sharing tables with people we love. Thus, the passion for the store was born and continues twelve years later. The staff at Cook's Pots & Tabletops is dedicated to offering the highest level of education we can possibly provide. Our food sources are organic and sustainable when possible and we love to work with the local producers and farmers of our area. We invite these hard working 'foodies" to join us in the kitchen and share their knowledge with you our students and fellow cooks and all share the same goal...a passion for good food, easily prepared and easily enjoyed.
WHATS NEW:
What's new at CPT? We have applied and been granted an Oregon Liquor License. Why you ask? So that we can keep the cost of our classes at a fair and equitable amount for all. Some students do not wish to have a glass of wine and this seems to be a fair method of avoiding a raise in class fees. For those wishing to enjoy a glass of wine, they will now be able to purchase wine to accompany their dinner.
However, there are a couple of rules attached: Tickets must be purchased before the class….this is so as not to be disruptive to the instructors during class and a maximum of two glasses per student will be the limit.
When special winemakers visit our kitchen, bottles (cases) will be made available for students to purchase also. Otherwise, enjoy a glass during class but make your regular purchases of wine from Jiffy Market, Long's Meat Market or Capella's Market…three of our favorite wine providers.
On another note, please be sure to visit our website for the latest updates on classes, information on what's happening in the store, and see our shopping on-line link. Thru our unique association with other independent gourmet shops, we can offer an even larger selection of items than we can carry in our store. In order to facilitate better communications, e mail CPT at info@Cookspots.com and we will add you to our e mail list updates!
www.cookspots.com
Check out our blog
Store Hours: Monday thru Saturday 10 AM until 5:30 PM
Visiting Instructors this Winter at CPT:
Hugh Carpenter, award winning Napa chef and author
NIck Malgieri, award winning New York cookbook author and Pastry Chef
Faith Willinger, Florence Italy based author and Chef
Mauro Golmarvi, Seattle's Assaggio Chef and author
Giuliano Hazan, IACP Cooking Teacher of the Year, 2006
AJ Rathbun , Seattle author and Chef
John Ash, Sonoma based Chef and Author
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