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

June	18	“Salt Block Cooking” with author Mark Bitterman of The Meadow ! Salt blocks are a big deal, and they are getting bigger. They bring an otherworldly beauty to the kitchen. Luminous crystals shot through with hues of rose, garnet and ice offer a template for preparing food that is as arrestingly visual as it it tantalizingly beautiful. Salt expert, Mark Bitterman outlines the ancient practice of cooking on salt blocks, while providing simple, modern recipes. The introduction provides a thorough manual on everything you need to know to buy, use, heat, maintain, and clean salt blocks with confidence. 60 recipes are divided by 5 techniques: Serving, Curing, Warming, Cooking, and Chilling. Salt blocks are not only beautiful, but will appeal to people interested in grilling, baking, general cooking, curing, and notably, entertaining. Menu tba soon ! Time: 6-9 PM Cost: $85.00
July	10	Easy Entrees for Great Summer Parties with Hugh Carpenter These are easy-to-make main course dishes created to be the starring role for any summer party. Choose any one of these and make it the center point of your dinner. You will also receive recipes for easy side dishes that go perfectly with all of these entrees. The recipes are: Thai Seafood Risotto with Lemon Grass, Basil, and Chiles; Grilled Pork Tenderloin with Mexican Cinnamon Orange Sauce; Seared Tuna with Tropical Salsa; Roast Chicken with Green Mole Sauce; and a special party dessert, Crisp Chocolate Purses with Berry Glaze and Vanilla Bean Ice Cream. Time: 6-9 PM Cost: $85.00
	10	Hugh Carpenter, back in Eugene for Two great classes ! Award winning Chef/Author specializing in Asian Fusion and Modern Mexican cuisines ! July 10 and 11 Time: Cost:
	11	Great Barbecue for Summer Parties with Hugh Carpenter This class shows you everything necessary to become a barbecue expert, including lots of techniques that only professional barbecue chefs know. These are all new Asian recipes that are based on Hugh's cookbooks, Hot Barbecue, Great Ribs, and Fast Entrees. All of the recipes are delicious cooked on an indoor grill or under the broiler, or on an outdoor gas or charcoal barbecue. Recipes include: BBQ Chicken Satay with Watermelon Relish; Barbecue Chinese Chili Shrimp with Charred Orange Segments; BBQ Halibut with Thai Spicy Tomato Relish; BBQ Pork Tenderloin with Indian Curry Rub and a Cilantro-Lime ZigZag; BBQ Asparagus with Sesame Lemon Sauce Glaze; Homemade Grand Marnier Chocolate Ice Cream. Time: 6-9 PM Cost: $85.00
	26	“Salt Block Cooking” with author Mark Bitterman of The Meadow ! Salt blocks are a big deal, and they are getting bigger. They bring an otherworldly beauty to the kitchen. Luminous crystals shot through with hues of rose, garnet and ice offer a template for preparing food that is as arrestingly visual as it tantalizingly beautiful. Salt expert, Mark Bitterman outlines the ancient practice of cooking on salt blocks, while providing simple, modern recipes. The introduction provides a thorough manual on everything you need to know to buy, use, heat, maintain, and clean salt blocks with confidence. 60 recipes are divided by 5 techniques: Serving, Curing, Warming, Cooking, and Chilling. Salt blocks are not only beautiful, but will appeal to people interested in grilling, baking, general cooking, curing, and notably, entertaining. Menu tba soon ! Time: 6- 9 PM Cost: $85.00
October	11	“Make Your Own Bitters” Workshop with Mark Bitterman, author, and owner of The Meadow Salt Shop Bitters are to cocktails what salt is to food, heightening and balancing flavor, and revealing the authentic character of each creation. Take a look under the hood of the cocktail’s most important ingredient. Learn how to think about bitters, how to use them, and how to make them! Led by James Beard Award winning author Mark Bitterman, this hand-on class explores the characteristics, history and fun of bitters. Taste your way through two dozen aromatic roots, barks, spices, fruits, and herbs, then concoct your own bottle of bitters to use at home! The class includes sample cocktails and snacks Time: 6- 9 PM Cost: $95.00