REGISTRATION POLICIES & INFORMATION:

You may register at the store, fax or call in your registration. Mail-in registrations will be taken by postmark date. Be sure to list your name, phone number, class choice(s) including time, date of class, and send us a check or your Visa or Master Card number and expiration date. 3-digit code on the back of the card, as well as the address your statement is sent to. You may call 338-4339, fax to 685-0596 or register in person at 2807 Oak Street. Gift Certificates must be presented at time of registering or mailed in with registration. Cancellations must be made in person at the store or via phone ONLY. Please do not email, fax or leave voicemail for cancellations as they will not be accepted. Cancellations must be received seven days prior to class date. You are always welcome to send someone in your place.

Not our favorite part, but we feel you should know the policies regarding cancellations. We understand that life happens, and you may find yourself in a pickle and need to cancel, so here’s the deal: We do not issue refunds for cancellations, but if you are nice and follow the rules, we will offer store credit.

The rules: No cancellations on “guest chefs”…..if you cannot attend, send a substitute. General Class cancellation: 7 working days prior to the class. Please, no exceptions. You are always welcome to send someone in your place and if you are unable to do so, class recipes and menus will be made available for you.

Classes begin at the designated hour. Your promptness will be appreciated by the
instructors and your fellow students. We strive to be on time at the beginning of
each class, so we can end our classes on time for baby-sitters and other commitments.

SHOW PAST CLASSES

August	14	A TRIP TO THE FARMER’S MARKET: Join Market Maven, Julie Fether for a guided tour thru the Saturday Market and enjoy a lunch menu prepared from what is fresh and available today. Perhaps a menu of Corn Custards, Tomato Tarts, definitely something with fresh berries and greens and Roasted Garlic on Hideaway Bread with Blue Cheese is a definite item. A Marionberry dessert of Shortcakes with Rose Geranium Ice Cream…whatever the Market offers that will be today’s summertime menu. Meet at the Market and return to Cook’s Pots & Tabletops for the class and lunch. 9:30 AM at the Market, Class 11 AM – 1:30 PM Time: 9:30 AM - 1:30 PM Cost: $55.00
	16	PROVENCAL MENU FOR AN AUGUST NIGHT: We are thrilled to have Chef Robert Reynolds back in our kitchen.. Healthy and as wise as ever, Robert presents the food of his beloved France. Perfectly timed for the bounty of the season, light and filling at the same time, you will think you have been transported to the South of France for sure. Menu: Fish Cakes served Provencal style with a Salad Garnished with Olives Penne Pasta with Saffron Cream, Mussels and fresh Chives Duck w/Lemon and Lavender Sauce accompanied by Zucchini Crepes Fromage Blanc, Crème Fraiche, Grilled Peaches and Red Wine Time: 6-9 PM Cost: $65.00
	17	WELCOME BACK JOANNE WEIR! WELCOME BACK JOANNE WEIR! We missed cooking with Joanne last summer and are delighted that she is able to return to Eugene for two classes. Joanne is a James Beard and Julia Child award winning cookbook author, a television celebrity and an IACP winner. We love working with her and you will see why when you attend one or both of her classes. Time: see two classes below Cost: see class descriptions
	17	SWEET CHEEKS WINERY AND JOANNE WEIR: NOW 'WEIR COOKING' IN OREGON WINE COUNTRY: Award- winning cookbook author and chef Joanne Weir revisits Sweet Cheeks Winery for another outstanding class featuring the foods of her Wine Country Cooking cookbook. We love Joanne’s enthusiasm and her “take” on food….and understand why she has won so many awards including both a James Beard and a Julia Child award! Menu: Grilled Corn and Arugula Salad with Smoky Tomato Vinaigrette Warm Olive, Tomato and Caramelized Onion Tart Herb-Roasted Chicken Cooked Under a Brick Warm Grilled Potato Salad with Olives, Capers and Shaved Parmesan Apricot Ginger Upside-Down Cake with Soft Cream CLASS HELD AT SWEET CHEEKS WINERY SW. EUGENE, OR Time: 6-9 PM Cost: $85.00
	18	THE THRILL OF TEQUILA WITH JOANNE WEIR: Joanne Weir, Author of "Tequila: a guide to Types, Flights, Cocktails & Bites", brings her contagious enthusiasm for Tequila to this class which offers innovative recipes which will make this spirit a new staple for everyone! ….it’s Tequila! That should be enough! Bill Minihan of North / West Liquors will join us this evening to talk Tequila – his favorite beverage ! Menu: Tea-Quila Highball Chorizo Handpies Pineapple Carpaccio with Prawn and Pepper Salad Grilled Tequila Chicken with Black Bean, Cherry Tomato and Corn Salsa Lemon Chipotle Rice Coco Loco Tequila Cupcakes Time: 6-9 PM Cost: $85.00
September	10	TAILS & TROTTERS RETURNS ! Aaron Silverman and Morgan Brownlow of Tails and Trotters return with their terrific Hazelnut-Finished Pork and Proscuitto, as well as a seasonal array of vegetables from Aaron's farm for a late summer grilling class. Menu will be announced asap ! Time: tba Cost: tba
	12	Sunday Supper with Vitaly and Kimberly Paley Enjoy a wonderful Sunday Supper with the Vitaly and Kimberly of Paley's Place ! Save this date, menu will be announced soon ! Time: tba Cost: tba
	14	A VISIT to SWEET CHEEKS WINERY with NOSTRANA RESTAURANT CPT and Chef Cathy Whims, Nostrana Restaurant in Portland love the Broadleys….everything about them and their Vineyards, so we are all pleased to be hosting them both here again ! A Savory Sicilian Inspired Picnic Menu: Irresistible Crostini - they really are! Pretty much everything from the Italian pantry. Insalata di Spaghettini with spicy scallops and roasted peppers Panino of Grilled Pork Spiedino with pancetta, provolone piccante, coleslaw and avocado Lemon, Mint and Zucchini Salad Stracciatella Gelato with candied orange and bitter chocolate Baci di Dama - "Lady's kisses" - almond and chocolate sandwich cookies Time: 6-9 PM Cost: $65.00
	21	Allison Hooper, Vermont Cheese & Butter Allison Hooper, founder of Vermont Cheese & Butter will join us for a "cheese" centric class, making as well as cooking with cheeses, menu to follow soon ! Time: tba Cost: tba
October	28	Chef / Author Mary Karlin of Ramekins Join Chef and Cookbook author Mary Karlin from Ramekins Cooking School in Sonoma, CA for a class at CPT, menu to be announced soon ! Save this date Time: tba Cost: tba
	29	The Brazilian Table ! Join Chefs/Authors Yara Castro, and Richard Roberts here in Eugene as they present recipes and stories from their new cookbook on the fabulous cuisine of Brazil. Menu to be posted soon save this date Time: tba Cost: tba
November	10	Joyce Goldstein Returns! Joyce will return to our kitchen for two new class on November 10th and 11th ! Save these dates, and watch for menues to be posted asap ! Time: tba Cost: tba
	11	Joyce Goldstein Returns! Joyce will return to our kitchen for two new class on November 10th and 11th ! Save these dates, and watch for menues to be posted asap ! Time: tba Cost: tba
	18	John Ash returns for two classes, November 18 and 19 Save the date for Chef John Ash, menu tba Time: tba Cost: tba
	19	John Ash returns for two classes, November 18 and 19 Save the date for Chef John Ash, menu tba Time: tba Cost: tba