Classes coming up in the next 4 weeks. For a complete listing of upcoming classes, click the read more button.
Sep 28 A Sunday Supper of Small Seasonal Plates with Molly Stevens
  29 Fall Favorites with Chef and Author Molly Stevens
 
Special Events and Classes

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

September 28 A Sunday Supper of Small Seasonal Plates with Molly Stevens
Join Award Winning Chef, Author, and fantastic teacher Molly Stevens when she returns to CPT for two wonderful Fall classes ! Mollys last two books both earned James Beard Awards, and she has been teaching cooking students in New England for many years in Vermont!
Menu:
Homemade “Everything” Crackers
Chiorizo with Honey and Paprika
Ricotta Gnudi with Cider Braised Pork Ragu
Creamy Braised Brussels Sprouts with Toasted Hazlenuts
Chicken Milanese with Arugula and Lemon
Brown Butter Shortbread with Fleur de Sel and Dark Chocolate
Time: 5 - 8 PM
Cost: $95.00
  29 Fall Favorites with Chef and Author Molly Stevens
Join Award Winning Chef, Author, and fantastic teacher Molly Stevens when she returns to CPT for two wonderful Fall classes ! Mollys last two books both earned James Beard Awards, and she has been teaching cooking students in New England for many years in Vermont!
Menu:
Spicy-Sweet Cocktail Nuts Seasonal Greens with Double-Cider Vinaigrette and Parsnip Crisps
Chicken Thighs with Hungarian Pepper Stew
Herbed Potato Galettes
Apple Upside-Down Cake
Time: 6- 9 PM
Cost: $95.00
October 14 Inspired Cooking with Chef John Ash !
An IACP Cooking Teacher of the year, John Ash travels teaching both home and professional cooks and is returning to Eugene for two classes drawn from his years of cooking experience. Nationally renowned as a wine and food educator, John served for many years as the Culinary Director for Fetzer and Bonterra Vineyards. He is currently
on the faculty of the Professional Wine Studies Program at the CIA Greystone. He is also the chair of a new program there for home cooks called The Sophisticated Palate. Join us for one or both of John’s classes:
Flavors of Fall with Chef John Ash
Menu:
Wild Mushroom Toasts with Fried Basil
Italian Garlic and Bread Soup with Poached Eggs
Fresh Alaskan Halibut Hobo Packs
Soup of Fall Fruits with Muscat Sabayon and Almond Thins
Time: 6- 9 PM
Cost: $85.00
  15 “In Honor of Birds” with Chef John Ash
John has a new book called “Culinary Birds” which was published by Running Press Books in the fall of 2013. In addition to the recipes, the book will tackle the good and the bad about current poultry husbandry practices as well as other things we should know about the noble birds. The book was nominated for a James Beard award.
Menu:
Korean Chicken Wings
Chicken and Shrimp Meatball Soup
Turkey Breast Picatta
Frisee Salad with Fried Eggs and Maple Roasted Bacon

Time: 6-9 PM
Cost: $85.00
November 5 Mexican Flavors--Contemporary Recipes from Camp San Miquel !
Hugh Carpenter has been teaching for CPT for the past 15 years and his new book, "Mexican Flavors" ,offers a whole new culinary experience. learn the fundamentals of Mexican cooking in this class with Hugh. Become knowledgeable on how to select and work with avocadoes, use an array of fresh and dried chilies, and a wide range of salsas. Make the Best Guacamole ever.......the perfect Fish Taco and a complex but easy to make Salmon and Scallop ceviche. Grill a robust steak with Chili and Tangerine Sauce and conclude with a Mexican Chocolate Truffle with Coconut Ice Cream! Looks like another award winning class!
Time: 6-9 PM
Cost: $95.00
  6 Thai Grilling Made Easy !
Hugh Carpenter has been traveling for over 20 years to Asia and always has new and innovative recipes to share. Easy and readily available ingredients to find and prepare for all your entertaining. Recipes include BBQ Large Shrimp with Ginger Lemon Grass; BBQ Salmon served in Thai Coconut Soup with Curry and Lemon Grass; Chicken Skewers with Green Papaya Salad; Pork Tenderloin with classic Thai Red Curry Sauce and Coconut Rice and Thai inspired Brownies with Vanilla Bean Ice Cream.
Always delicious and innovative classes!
Time: 6- 9 PM
Cost: $95.00
  18 Sharing Morocco with Ruth Barnes - #1
When we think of Morocco most of us think of rich, warm spices, kebabs, fresh vegetables warm off the vine, and exotic tagines. Ruth Barnes shares recipes from her family’s homeland in her new cookbook that brings the flavors and tastes of Morocco to your table. This is the perfect class for those who love Moroccan food or who like to try new foods and tastes.
Menu:
Dates Stuffed with Almond Paste
Baked Eggplant
Lamb Tagine with Apricots and Prunes (dried plums)
Couscous (to serve with the Tagine)
Chocolate Baklava

Time: 6-9 PM
Cost: $75.00
  20 Sharing Morocco with Ruth Barnes - #2
When we think of Morocco most of us think of rich, warm spices, kebabs, fresh vegetables warm off the vine, and exotic tagines. Ruth Barnes shares recipes from her family’s homeland in her new cookbook that brings the flavors and tastes of Morocco to your table. This is the perfect class for those who love Moroccan food or who like to try new foods and tastes.
Menu:
Chicken Bastilla
Tagine of CousCous with Vegetables
Rainbow Pepper Salad
Almond Cookies

Time: 6-9 PM
Cost: $75.00
  21 George Geary Returns !
George Geary’s "Hollywood Restaurant Stories and Recipes from a Bygone Era"
The setting is the Golden Age of Hollywood.. The glamour and bright stars filling up all of the restaurants around the Los Angeles area.. The big bands would play at the Ambassador Hotel or the Zebra Room. Crowds would flock to the Brown Derby or Spagos’ just to get a glimpse of the big named celebrities. George’s new book dives into the world of Hollywood that has been forgotten in food.
Menu:
Spicy Tuna Dip ~ Carlos and Charlies
Ma Maison’s Chicken Salad ~ Ma Maison
Lentil Soup with Roasted Pork ~ Pig'n'Whistle
Macadamia Tart ~ Spago's on Sunset
Pumpkin Cake ~ Clifton's
Time: 6- 9 PM
Cost: $95.00
December 2 Chef Cathy Whims of Nostrana !
be sure to save this date for one of our all time favorite instructors ! Cathy will bring us her delicous regiona Italian cooking just in time for holiday sharing ! menu coming soon
Time: 6 - 8:30 PM
Cost: $95.00

 
         
         
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