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

July	7	CIAO ITALIA: Oregonians love all things influenced by Italy and tonight’s class should be no exception. Join Owner/Chef Cathy Whims of Portland’s Nostrana Restaurant and Steve Girard, owner Benton-Lane Winery for an evening of exceptional Italian food and delicious Oregon Wines. We’ll fire up the wood burning oven and set your taste buds afire with tonight’s food and wine. Menu: Pisssadella: a pizza of Caramelized Onions, Anchovies and Olives Zucchini Blossoms Stuffed with Keith’s Ricotta and Baked Tomato Sauce Lasagna with Porcini, Pesto and Pine Nuts Spicy Lamb Rib Chops with Yogurt Cheese with Summer Herbs Raspberry and Strawberry Fruit Crisp with Honey Swirl Gelato Class held at Benton-Lane Winery, 23924 Territorial Rd. Monroe, Oregon 97456May 15 Time: 6-9:00 PM Cost: $75.00
	10	SUMMERTIME COOKING WITH FRIENDS: Portland Chefs John and Caprial Pence have become good friends of CPT and they love creating menus for others to cook for their friends. Tonight will be no exception. Join this dynamic duo and CPT Chef Keith Ellis in a fun filled class of great food paired with the delicious wines paired with the great flavors of the season.. Another spectacular summertime class. Menu: Bruschetta with Oven Dried Tomatoes and Herbed Ricotta Seared Tuna with caper roasted Garlic Relish White Bean Salad with Olives and Roasted Pepper Puree Flat bread on the EVO with Chili Oil Pound Cake Sandwich with seasonal Berries, Caramel Sauce and Shaved Chocolate Time: 6-9 PM Cost: $85.00
	14	SUMMER COOKING WITH A MASTER: TAPAS We welcome back James Beard Award Winning Chef and Cookbook Author, Joyce Goldstein. Joyce has won multiple James Beard Awards including Best Chef of California, Best Book, and Best Wine Restaurant Service. She teaches across the United States for both amateur and professionals and tonight’s summer menus and recipes will be drawn from her 26 cookbooks and her years of extensive research. She joins us for 2 classes from her most recent Cookbooks ! TAPAS: Menu: Garbanzos y Espinaca: chick peas and spinach Tortilla Espanola- potato and onion omelet with ham and peppers served with aioli Pollo al Ajillo: garlic chicken Stuffed Mushrooms with Chorizo, Manchego cheese and bread Chocolate Sherry Torte Time: 6-9 PM Cost: $85.00
	15	SUMMER COOKING WITH A MASTER: SALUMI We welcome back James Beard Award Winning Chef and Cookbook Author, Joyce Goldstein. Joyce has won multiple James Beard Awards including Best Chef of California, Best Book, and Best Wine Restaurant Service. She teaches across the United States for both amateur and professionals and tonight’s summer menus and recipes will be drawn from her 26 cookbooks and her years of extensive research. She joins us for 2 classes from her most recent Cookbooks ! SALUMI: Menu: Summer Minestrone- bean and vegetable soup with pesto and pasta Insalata di Fagiolini, Pomodori Piccoli e Prosciutto Linguine alle Vongole Pomodori Bucatini with Tomatoes, Onions & Pancetta Frittata with Potatoes, Onions, Zucchini & Salami Time: 6-9 PM Cost: $85.00
	17	SIX HOUR GRILLIN’ BOOT CAMP: Spend an evening, or even two days with Grill Expert Diane Morgan as she teaches big flavors and masterful techniques for successful grilling. Learn the basics of grilling, how to use wood chips, how to build a direct and indirect fire and how to create heat zones to maximize flavors without burning your food. Explore homemade spice rubs, pastes and marinades and work with skewers, planks, and we will grill once and eat twice! Part One: Grilled Flank Steak with Horseradish-Parsley Sauce Skirt Steak Argentina-Style Mustard and Rosemary Crusted Lamb Steaks Jerk Paste Pork Tenderloin with Grilled Pineapple Indonesian Pork Satay Grilled Rum-Slicked Banana Split Sundaes Time: 6-9 PM Cost: $85.00
	18	SIX HOUR GRILLIN’ BOOT CAMP: Spend a morning, or even two days with Grill Expert Diane Morgan as she teaches big flavors and masterful techniques for successful grilling. Learn the basics of grilling, how to use wood chips, how to build a direct and indirect fire and how to create heat zones to maximize flavors without burning your food. Explore homemade spice rubs, pastes and marinades and work with skewers, planks, and we will grill once and eat twice! Part Two: Cedar-Planked Salmon with Fresh Herbs Grilled Shrimp and Pineapple Skewers with a Garlic and Cilantro Drizzle Chili Rubbed Chicken Thighs with Smashed Grilled Potatoes and Mole Sauce Butterflied Chicken with Herbs, Garlic and Lemon Infused oil Grilled Peach Melba Take both “boot camps” for $150.00! Time: 11 AM-2 PM Cost: $85.00
	21	SUMMERTIME, AND THE GRILLING IS EASY: We love inviting ourselves to Broadley Vineyards and this year we have invited our friend Mike Wooley, Long’s Meats to join us for an exciting class of Oregon Pinot Noir and Knee High grass fed beef. Morgan, Craig, Jessica and Claudia Broadley will also be on hand to talk about their exceptional wines and offer tastings. The grill is on, the wine is poured and an easy enjoyable summer evening is happening. Menu: Rosemary Grilled New York Strip Steak Grilled Artichoke, Arugula and Radicchio Salad Grilled Potato Steaks Italian Gelato Class held at Broadley Vineyards, Highway 99W, Monroe, Oregon Time: 6-9 PM Cost: $65.00
	29	SPA CUISINE: Take a trip with CPT to the Pearl Day Spa for an evening of delicious healthy food and a “mini spa” treatment! This class is designed to appease your palette and soothe your soul! Enjoy a 45 minute massage, a facial or a pedicure and then join Kathy and Keith on the back deck for a cooking class centered around healthy and delicious food! Menu: Prosciutto-Wrapped Asparagus Mache & Chicken Salad with Honey-Tahini Dressing Couscous, Lentil and Arugula Salad with Garlic Dijon Vinaigrette Asparagus and Radish Salad Class Held at Pearl Day Spa, 1375 Pearl Street, Eugene, Oregon Time: 5 - 9 PM Cost: $95.00
August	4	CUISINE ON THE GREEN: Join CPT and RiverRidge Golf Course for our “tenth year anniversary class!” That’s right, we have been putting with Al Mundle and cooking with CPT at RiverRidge for ten summers! We love the setting and the fun of getting a private class from Al before we settle down to a first class meal with Keith Ellis and Paul Redhead. If you don’t putt, play Croquet, or just sit and enjoy the peaceful surroundings with a glass of wine. Bring you putter, appetite and zest for fun! Menu: Baja Style Fish Tacos Chipotle Goat Cheese Guacamole Dos Caminos Cobb Salad Heirloom Tomato & Serrano Ham Salad Tropical Fruits and Lochmead Ice Cream Class held at RiverRidge Golf Course Time: 6-9 PM Cost: $65.00
	11	WEIR COOKING AGAIN! With award-winning cookbook author, Joanne Weir! We love it when Joanne comes to cook in Eugene. Her menus are diverse, tasty and easy to prepare at home and she is just fun, too! We had so much fun with her at Sweet Cheeks Winery we scheduled her there again this summer. So join us for another stellar class with this multi talented chef, cookbook author and television celebrity. Menu: Crostini with Fennel Sausage Linguine with Goat Cheese & Arugula Pork Roasted the Tuscan Way Roasted Summer Heirloom Tomatoes Tequilamisu Class held at Sweet Cheeks Winery, 26961 Briggs Hill Rd., Eugene, Oregon Time: 6-9 PM Cost: $95.00
	14	SMALL SUMMER PLATES, BIG NORTHWEST WINES: CPT Chef Keith Ellis and “wine expert” Colleen Lewis pair up for an educational and fun class on Northwest cuisines and wines. Class will center on pairing wines with food and the delicious wines of the Northwest. There can’t be anyone more fun than Colleen so join us for a great evening of fun, friendship and fabulous eats! Menu: Apple, Cheddar and Thyme Turnovers Chick Pea Dip with Cumin and Pomegranate Grilled Figs with Prosciutto and Oregonzola Salmon Sliders with Wasabi Mayonnaise Time: 6-8:30 PM Cost: $55.00
	25	MANGIA, MANGIA CHICAGO STYLE: Kathy and Keith love visiting Chicago especially when they get to eat food prepared by their friend Chef John Caputo. John is the Executive Chef of two of Chicago’s best restaurants, Bin 36 and A Mano. A graduate of Hotel and Restaurant Management at the university of Denver, and the California Culinary Academy, John studied with Claude Girard in his two starred Michelin restaurants in France and then returned to San Francisco and Socca, his own “labor of love”. He now oversees the two above named restaurants and enjoys walking golf courses when not cooking! Please help us welcome him to Eugene and enjoy a delightful evening of his food and the wines of Sweet Cheeks Winery. Menu: A Mano: ( made from hand) homemade pizzas with tomato sauce along with both onion and garlic confit sauces. Homemade pastas will include Angliotti , Pappardelle and Gnocchi. A busy class full of the wonderful flavors of John’s Chicago restaurants. Tuesday, August 25, at Sweet Cheeks Winery, 26961 Briggs Hill Rd., Eugene, Oregon Time: 6-9 PM Cost: $55.00
	26	MANGIA, MANGIA CHICAGO STYLE: Kathy and Keith love visiting Chicago especially when they get to eat food prepared by their friend Chef John Caputo. John is the Executive Chef of two of Chicago’s best restaurants, Bin 36 and A Mano. A graduate of Hotel and Restaurant Management at the university of Denver, and the California Culinary Academy, John studied with Claude Girard in his two starred Michelin restaurants in France and then returned to San Francisco and Socca, his own “labor of love”. He now oversees the two above named restaurants and enjoys walking golf courses when not cooking! Please help us welcome him to Eugene and enjoy a delightful evening of his food and the wines of Sweet Cheeks Winery. Menu: A Mano: ( made from hand) homemade pizzas with tomato sauce along with both onion and garlic confit sauces. Homemade pastas will include Angliotti , Pappardelle and Gnocchi. A busy class full of the wonderful flavors of John’s Chicago restaurants. at Cook's Pots & Tabletops ! Time: 6-9 PM Cost: $55.00