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WELCOME TO COOK’S, POTS & TABLETOPS.....
Cooking Class Schedule
Spring and Summer 2010
Early Spring brought Chef John Ash and the “Italians, Nick Malgieri, Faith Willinger, Giuliano Hazan and Judy Witts-Francini” with marvelous menus and delicious tasting food. The memory of their evenings spent in our kitchen lingers on and our palates have grown immensely. What a treat for our cooking school to have had these award winning instructors cooking in our kitchen! Favolosi!
Keith is studying for his license for his Cheesemaking venture, Rosa and Kathy are busy straightening and cleaning the kitchen, Jenny is resetting tables all in anticipation of Gisela’s return, and for spring and summer classes to begin. It’s a great time for CPT indeed!
Keith and Kathy had a great time in Portland attending the 2010 conference of IACP (International Assoc. of Culinary Professionals) and meeting up with their fellow food friends. Dinners at Paley’s Place and Nostrana with Bruce Aidells, Faith Willinger and John Ash were over the top to say the least. And, all were present to congratulate Hugh Carpenter on his award for IACP Cooking Teacher of the Year, a well deserved award indeed He returns to teach in July so he has not outgrown Eugene with his fame. Visits to Portland’s tea-makers, cheese shops, charcuteries and the farmer’s market gave us inspiration for our upcoming schedule and we hope you will be inspired by the classes to come, too.
Spring time is attempting to arrive, although it is colder than normal but we are hopeful that it is very close and that means all of our seasonal favorites, including, rhubarb, asparagus, Fava beans, Chinook and Copper River Salmon, and the beginning of the berry season will soon be in our kitchen. What could be better!
Mother Nature affords Oregon with a bounty of delicious produce and the time to cook is now! So that we will do. Our friends and fellow chefs are devising new and innovative recipes for the seasons freshest ingredients and our classes will highlight them all.
This schedule finds a great mixture of recipes, techniques and instructors so check out the list, register, and join us for fun-filled evenings! And speaking of Hugh Carpenter, he returns for three great classes in July so he hasn’t outgrown Eugene with his fame!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. Check the schedule out for dates and details.Gab from The Rabbit Bistro joins us again, as well as Jamie Floyd from Ninkasi Brewing Co. Culinary Director Erika Bishop from Rogue Creamery, Maurizio Paparo from Excelsior, and from around Oregon comes Cathy Whims, Robert Reynolds, and Jaime Aguirre.
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.
Introducing New Products to CPT:
NESPRESSO Espresso-Coffeemakers ! Simple, elegant, single cup coffee, and their amazing Aerocino automatic frothers ! Drop in for a sample
SODASTREAM Home Soda Maker System ! save time, money, reduce the sugar and salt in your sodas, and learn about all the recycle components built nto theis great line.
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 Denmarkďż˝ 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 Vinegarsďż˝..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, Creme 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 Spring and Summer 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
- Cathy Whims, James Beard Nominee, Best Chef in the Northwest
- Judy Witts-Francini
- Robert Reynolds
- Jamie Floyd, Ninkasi Brewery
- John and Caprial Pence
- Erika Bishop, Rogue Creamery
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