Classes coming up in the next 4 weeks. For a complete listing of upcoming classes, click the read more button.
  26 TOO MANY TOMATOES!!
Sep 14 Vietnamese Cooking with Tasty n Sons!
  16 Knife Skills , Confident Cooking 101
  17 Intermediate Cheese Making
 
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

August 26 TOO MANY TOMATOES!!
Wondering what to do with all the lovely tomatoes this time of year? We are here to help! This class goes over several ways to use tomatoes now and also continue enjoying them for the rest of the year! We will be serving dishes (and providing the recipe) that use all of the tomato products we are making in class, such as a delicious tomato goat cheese tart, a tomato leaf pesto, and an updated version of a fool, a classic dessert made with jam and whipped cream.
Menu:
Homemade Bloody Mary Mix
Fresh Heirloom Tomato Salad
Quick Freezer Tomato Sauce
Tomato Plum Jam
Spicy Tomato "Honey"
Oven Dried Tomatoes with Herbs de Provence
Time: 11am to 2pm
Cost: $45
September 14 Vietnamese Cooking with Tasty n Sons!
Join two of our favorite Portland Chefs, Erin Connell and Patrick Dougherty of Tasty n Sons for a fun Vietnamese inspired menu featuring great dishes that are ideal for outdoor, al Fresco and year round entertaining!
Menu:
Vietnamese Chicken Meatballs
Banh Mi Sandwiches with pickled daikon and carrot
Grilled Flank Steak Salad with fresh herbs and peanuts
Time: 6:00pm to 8:30pm
Cost: $75.00
  16 Knife Skills , Confident Cooking 101
CPT Chef Keith Ellis teaches the fundamentals of good knife skills, as well as care and selection of your kitchen’s most important tool. This is a hands-on learning workshop, and knives will be provided for you, or if you prefer you may bring your own favorite. You will learn to chop, dice, julienne, and mince a variety of foods. The techniques learned will compliment all of your food preparation making your cooking easier and more enjoyable. Keith will utilize the “practical remains” of your work to prepare a quick and tasty meal. We recommend this class for all who cook or who want to learn to cook.
Time: 10AM - Noon
Cost: $45.00
  17 Intermediate Cheese Making
CPT Chef Keith Ellis has added a great next step to his very popular beginning cheese workshop that teaches the fundamentals of making fresh cheeses. Learn the fun and practical techniques of Homemade Burrata Mozzarella, Creamy Sicilian Ricotta and Halloumi, the Greek cheese you can fry.
Time: 12pm to 2:30pm
Cost: $45.00
October 19 Discovering Dumplings with Kian Lam Kho
Kian is a James Beard nominated Chef, Culinary Instructor, and Restaurant Consultant who arrived in the USA in the 70s via Singapore. Longing for the foods he grew up with, he set out on a journey to discover and now teach the foods of China and S.E. Asia !
If you enjoy eating dumplings at Cantonese dim sum for lunch or pot stickers for appetizer, then you’d want to learn how to make them at home. In this class, you will learn to make four different kinds of dumplings from various regions of China. Study the techniques for using different types of wrappers to make all sorts of dumplings.
Recipes
Pork shumai
Cantonese wontons
Pork and chives pot stickers
Steamed shrimp dumplings

Time: 6-8:30 PM
Cost: $95.00
  20 Stir-Frying Demystified with Kian Lam Kho
This class will teach you how to make an authentic Chinese stir-fry dishes. Learn how to select and season a wok and develop good knife skills. Learn to identify a wide variety of Chinese vegetables, and match them with different meats and sauces. With a wide range of ingredients and three different stir-fry techniques to choose from you can make a huge variety of dishes after just one class.
Recipes
Stir-Fried Beef with Black Pepper
Kung Pao Chicken
Stir-Fried Pea Shoots
Chinese Sausage Fried Rice

Time: 6-8:30 PM
Cost: $95.00

 
         
         
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