Special Events and Classes


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.


April 25 French Wine Tasting with Small Vineyard Imports: Tristin Ohms and Amy Paul-Maynard
We love being educated and guided by Amy Paul-Maynard and Small Vineyards....and are never disappointed by the price friendly, artisan made wines she pours for our tastings. She is joined tonight with French authority Tristin Ohms and Chef Keith Ellis for a class centered on the pairing of delightful wines which exemplify artisanal winemaking and are great for everyday and entertaining consumption.
Pissaladiere with Olives and Anchovies
Tossed Salad Greens with Fig Balsamic and Goat Cheese garnish
Sautéed Carrots with Tarragon
Julia Childs Chicken Supreme
Almond Pear Frangipane

Time: 6 - 8:30 PM
Cost: $45.00
May 7 Chef and AUthor Robin Asbell May 7 and 8
Chef/Author Robin Asbell will return to Eugene for two great classes ! Robin has been immersed in whole, real foods cooking for most of her life, and has made a vocation of crafting delicious, healthy recipes and writing about it.Her last book, Big Vegan, Over 350 Recipes, No Meat, No Dairy, All Delicious, is a celebration of just how satisfying and alluring plant based cuisine can be.Robin's second book, The New Vegetarian Cookbook, brims with her creative and fresh takes on meatless cuisine. Her first book, The New Whole Grains Cookbook, is filled with flavorful, beautiful food that just happens to be whole grain. Robin has been cooking and creating recipes in the Natural foods business since the mid 80's. What began as a side job in college turned out to be a lifelong career, Her latest book, Sweet and Easy Vegan, Treats Made with Whole Grains and Natural Sweeteners is the culmination of many years of baking for vegans.

  7 Deliciously and Satistfyingly Gluten-Free
Giving up gluten can be a tasty adventure, especially because you will feel so much better . If you thought that you might never enjoy a great plate of pasta again after gluten, come meet Robin Asbell, author of the new book Gluten Free Pasta. You will learn to make a fresh pasta that will make you forget it's gluten free, as well as other amazingly familiar foods, like muffins, pizza, and cake. Come learn about the latest news in the world of gluten-free living, and pick up some great tips for surviving in your gluten-free world in style.
Fresh Green Lemonade
Raspberry-Streusel Muffins
Scarlet Quinoa Salad with Raspberries and Baby Beets
Pizza Margherita
Fresh Handmade Pasta Primavera
Egg Crepe Cannelloni Stuffed with Roasted Veggies and Goat Cheese
Chocolate Chiffon Cake
Fresh Cosmic Cosmo Cocktail (non-alcoholic fresh juices)

Time: 6-9PM
Cost: $85.00
  8 Robin Asbell : Eat More Veggies !
Eating healthfully has never been so delicious. Plants should take up more of the plate, whatever your diet-style. Chef Asbell will share her passion for great, real food, and show you how to get more flavor and satisfaction in every bite. Come and indulge in delicious, veg-based delicacies and feel great. PS all vegan !
Fresh Green Lemonade
Arugula Fennel Salad with Smoked Almonds and Prosecco Dressing
Almond Gazpacho with Grapes
Spanish Chickpea Fritters with Romesco Sauce
Asparagus Quinoa Risotto
Creamy Cremini Mushroom and Madeira Turnovers
Raspberry Cream Tart

Time: 6-9 PM
Cost: $85.00
  9 Butchery Workshop with Camas Davis: Duck..
Want to learn all think duck? Join Camas Davis, French trained butcher and founder of the Portland Meat Collective. With her guidance, each student will break down their own duck, with several delicious end results in mind: duck confit, duck rillette, duck prosciutto, crispy duck breast, duck liver mouse served alongside a tossed green salad an simple lentil salad. Davis will walk students thru the important combinations of salt, fat and duck meat, covering the various ways in which students can cure and preserve their ducks. After tasting examples of these cured and preserved results, students will go home with plenty of recipes and duck meat to explore on their own. Space limited ....so call today!

Time: 6- 9 PM
Cost: $125.00

copyright© 2005-2006
Home : About : Event Calendar : Products : Cooking Classes : Contact Us :