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.


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
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.
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 Hugh Carpenter's Mexican Flavors !
Hugh's new book "Mexican Flavors" is due this Fall, and Hugh is returning to Eugene to present another wonderful cooking experience based on his culinary travels ! Menu will be announced soon
Time: 6-9 PM
Cost: tba
  6 Hugh Carpenter's Asian Flavors !
Hugh has been traveling,cooking and teaching the amazing flavors of Asian inspired foods for the past 15 years. Join him for another class based on his unique approach to this delicious cuisine ! Menu to be available soon
Time: 6-9 PM
Cost: tba

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