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

February	7	BAKING WITH A MASTER: Nick Malgieri, author of 10 award winning cookbooks author, inductee of the Cooking Hall of Fame and New York City cooking instructor, revisits our kitchen for two classes based on his newest book, The Modern Baker. If you are tired of hearing how “baking is science” and you don’t have a graduate degree in biochemistry this is the class for you! Join Nick and learn about all aspects of baking and desserts, for one or both delicious classes designed to take the fear out of baking. Nick’s techniques, tips and recipes will quickly gain you a reputation as an expert baker. Join Nick in one or both of these dynamic baking classes. Nick is here for two fabulous classes, sign up for one or both! Time: see below Cost: see below
	7	ALL NEW SAVORY AND SWEET ITALIAN BAKING WITH NICK MALGIERI Italian baking is as rich in savory pies, Focaccia, and other main-course and appetizer pastries as it is in delectable sweets. Menu: 1.Sfincione: Tomato, onion, and cheese focaccia from Palermo 2.Pizza Rustica alla Milanese: Ham and cheese layered with a spinach filling in a buttery crust 3.Torta di Nocciole alla Veronese: Rum-scented hazelnut cake from the Veneto 4.Crostata di Mele alla Romana: Roman lattice-topped apple tart 5.Delizia al Mascarpone: Layered molded cake with mascarpone and scented with espresso Time: 6-9 PM Cost: $95.00
	8	WIENER SUESS-SPEISEN (VIENNESE SWEETS)WITH NICK MALGIERI The glory of Viennese sweets derives partly from the joining of many culinary traditions when a host of neighboring countries became part of the Empire, and partly from the glittering extravagance of Emperor Franz-Josef’s court. In today’s Vienna sweets are still an important part of life and the city supports hundreds of pastry shops and coffeehouses, many of which are in continuous operation since the days of the Empire, carrying on the traditions of Vienna’s ever elegant sweet specialties. One taste is all you’ll need to be convinced that Vienna is truly the world capital of dessert. Menu: 1.Russische Punschtorte (Russian Punch Cake): An assembly of simple bases – light sponge cake, pastry cream, rum syrup, and meringue – come together in a delicate and subtly delicious cake. A specialty of Demel, the world-renowned pastry shop just steps from the Imperial Palace. 2.Rehrucken (Saddle of Venison): A moist and flavorful chocolate cake in a trompe-l’oeil presentation that mimics a larded venison roast complete with its rich, dark sauce. 3.Kaisergugelhupf (Imperial Coffeecake): A rich tube cake studded with walnuts, raisins, and bits of chocolate. 4.Alt-Wiener Apfelstrudel (Apple Strudel, Old Vienna): Traditional apple strudel with transparently thin hand-pulled dough. Time: 6-9 PM Cost: $95.00
	10	LOVE - IN SPOONFULS with ROBIN WIPER A simple, elegant, romantic meal. The main dish, Engagement Chicken is rumored to get you everything you want in life...including that ring. As the story goes, since this recipe appeared in a magazine in 2004, over 70 couples have been proposed to after serving this--hopefully to their significant other! For many of us it has been a few years (decades?) since we got that ring, but we may want to serve it and wish for something else? It is also touted as one of the top 100 recipes everyone should master. For the rest of the meal, I asked my husband what he would want, this is his menu: Tim’s Favorite Gnocchi, a beloved family favorite with a surprise ingredient, Spinach and Pomegranate Salad and Glazed Organic Carrots. Finish this elegant meal with the show-stopping, but simple Bananas Foster Flambéed with Salted Caramel Sauce over Homemade Macadamia Nut Ice Cream. After that meal, do you even remember what you wished for? Time: 6 - 8:30 PM Cost: $65.00
	22	ALL ABOUT ROASTING AND BRAISING with MOLLY STEVENS ! Molly Stevens is a food writer, editor and cooking teacher living in Northern Vermont. Her cookbook All About Braising: The Art of Uncomplicated Cooking won a 2005 James Beard Foundation award and an International Association of Culinary Professionals Award. This Fabulous Culinary Instructor returns bringing her trademark thoroughness and eye for detail to the technique of roasting. She will teach when and how to use heat, low, moderate or high, to ensure and produce juicy well seared meats, caramelized drippings and concentrated flavors. From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, and remains as popular and as uncomplicated as ever. Molly‘s style of teaching is for both home cooks and professionals alike and is in a word, Delicious! Menu: Polpettone (large veal & ricotta meatballs) Braised in Tomato Sauce Butterflied Roast Chicken with Romesco Sauce Herb-roasted Root Vegetables Braised Celery with Crunchy Breadcrumb Topping Brown Sugar-Roasted Pineapple Time: 6-9 PM Cost: $95.00
	24	COOKING WITH NINKASI BREWING CO.'S JAMIE FLOYD Save the Date, Menu coming soon ! Time: 6- 8:30 PM Cost: $65.00
	28	CUCINA POVERA, TUSCAN PEASANT COOKING We are excited to add Pamela Sheldon Johns to our list of visiting cookbook authors and cooking instructors. She is the author of sixteen books specializing in Italian traditional and regional ingredients. Johns has lived full-time in Tuscany for over ten years on Poggio Etrusco, her organic Farm/Bed & Breakfast in Montepulciano where she teaches cooking and produces an extra-virgin olive oil. Pamela has coordinated wine and food workshops in various regions of Italy for twenty years; and her many books include: Gelato!; 50 Great Pasta Sauces;50 Great Appetizers; and just published! Cucina Povera, Tuscan Peasant Cooking Menu: Appetizer:Crostini dello Cortile Crostini topped with organic chicken livers Primo:Ravioli di Mugello Ravioli filled with potato with fresh tomato Secondo:Involtini di Maiale, Stuffed pork rolls (nice with roasted potato and fennel) Contorno: Cicoria in Padella, Sautéed Wild Greens Dolce; Mele al Forno, Baked Apples Time: 6-9 PM Cost: $85.00
March	2	HANDS ON SUSHI 101 with STEVE DAVEY Steve has a “day job” but at night he makes delicious Sushi! He has traveled extensively to Asia and has even studied with Hiroko Shimbo during her visit to Eugene. He will teach the most important part of Sushi making, how to get the sushi rice right! Beginners as well as advanced students are welcome to this informative class. Learn the basics of making delicious Sushi at home and for Sushi parties. All ingredients available locally including fresh Wasabi. Sample Menu: Nigri Maguro (Tuna) Hamachi (Yellowtail) Ebi (cooked shrimp) Tekka Maki (Tuna with rice / rolled) Spicy Tuna Roll and California Roll with Alaskan King Crab Homemade Ginger Ice Cream to be served as our finale! Time: 6 - 8:30 PM Cost: $65.00
	4	ROBIN'S SUNDAY BEST Encouraged by many requests, Robin Wiper is featuring a class of her most requested tried-and-true recipes. Fool-proof, easy and delicious, you won’t want to miss this class. Each recipe stands on its own for outstanding flavor and ease of preparation, or put them all together for an amazing meal. Featured recipes are: Yum-me Sauce, inspired by the local original. Mop up the Yum-me Sauce with Five Minute Peasant Bread, a crusty free-form loaf of chewy, home-made melt-in-your-mouth goodness; you may never want to buy bread again, as this dough keeps in the refrigerator for up to two weeks. Learn to make and adapt a Green Salad with Sugared Nuts, Seasonal Fruit and Blackberry-Ginger Vinaigrette. Savor as the main course The Best Chicken Pot Pie, truly the best, guests have been known to fight over the remains in the serving dish! Finish this lovely meal with the dark, fudge-y Decadent Flourless Chocolate Torte--one student thinks this is the best chocolate dessert she has ever eaten! Time: 6 - 8:30 PM Cost: $65.00
	6	UMBRIAN TRADITIONS MADE QUICK & EASY Rosa Mariotti returns with Easy Entertaining menus from her mother and homeland. Born and raised in Umbria, a region rich in Culinary traditions, Rosa is a true “foodie” and you will be too after learning her short cuts to this delicious food. Menu: Five-Minute Pizzette Parmigiano Cheese Shortbreads with Roasted Red Beet and Potato Soup Crespelle with Speck and Mele (Beggar's purses with Speck and Apples) Grandma Annetta’s Dolcetti (Dry Fruit and Wine Cookies with Homemade Candied Oranges and Chocolate Sauce) Time: 6 - 8:30 PM Cost: $55.00
	16	ST. PATRICK'S DAY DINNER WITH JAY ZINK & KEITH ELLIS Save the date, menu to come soon ! Time: 6 - 8:30 PM Cost: $65.00
	20	QUICK AND DELICIOUS ‘PRESSURE’ COOKING with JAN ROBERTS-DOMINGUEZ See first-hand a few of the favorite recipes Jan writes about in her syndicated newspaper column, “Fresh Approach,” carried locally in the Eugene Registser-Guard. The Golden Quesadilla was developed during the era when she was spokesperson for the OSO Sweet Onion. On TV stations throughout the country she has intrigued viewers with its simple-yet-exquisite construction: a flour tortilla coated in a caramelized cheese interior and filled with caramelized onions and multiple ingredients du jour. Jan’s Southwest Shredded Beef is a classic with a twist: by cooking it in a new generation pressure cooker, preparation is cut from 2 hours to twenty minutes. In the process, she’ll be easing you into the comfort zone of working with this amazing kitchen tool. She’ll also show you how this marvelous piece of equipment can create a creamy two-cheese risotto in under 20 minutes...with no stirring! Her Refried Black Beans with Mint and Goat Cheese Crema was a Mark Miller-inspired dish that she perfected during a stint as guest chef on a Royal Viking Cruise from San Francisco to Hong Kong. Tucked in among these treats will be plenty of tips, tales and laughter. Time: 6 - 8:30 PM Cost: $65.00
April	7	CONFIDENT COOKING 101: KNIFE TECHNIQUES: 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: 10 AM - Noon Cost: $45.00
	11	GOOD-BYE WINTER, WELCOME SPRING Wake up your taste buds with this up-dated take on traditional favorites. Savor Robin Wiper’s family favorite of a Grilled Salmon Filet with Dijon Sauce (one of her most requested recipes), accompanied with a local interpretation of an old favorite: Twice-Baked Potatoes with Ninkasi Oatis Onions and Kale. Elegant and easy Parmesan Roasted Asparagus Straws evoke spring tastes, along with Spring Greens with Rogue River Blue Cheese and Walnut Vinaigrette. For the grand finale, appreciate the springtime flavor of Fresh Rhubarb Tartlets with Homemade Brown Sugar Ice Cream. Time: 6 - 8:30 PM Cost: $65.00
	15	A MEXICAN SUNDAY WITH JAIME AGUIRRE Save the date, menu coming soon Time: 5 - 7:30 PM Cost: $65.00
	24	DELICIOUSLY GLUTEN FREE with ROBIN WIPER No need to be gluten-free to take this class, if you didn’t know, no one would suspect this amazing meal to be gluten-free! But, for those of you who are gluten-free, or have a family member that is, or have heard about the health benefits of going gluten-free, this class is for you. You will also learn to identify foods with hidden sources of gluten and prepare a gluten-free baking mix. Recipes in this delicious meal include: Hot Stuffed Mushrooms, Crusty Olive Oil Boulé (which can also be used as pizza dough) Home-Style Lasagna with Fresh Herbs, Spring Greens with Warm Chévre and Brandied-Balsamic Vinaigrette, and the incredible Devil’s Food Cupcakes (made with a Home-made Gluten-Free Baking Mix ) topped with Chocolate Cream Cheese Frosting. Time: 6 - 8:30 PM Cost: $65.00