Special Events and Classes

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

September 28 A Sunday Supper of Small Seasonal Plates with Molly Stevens
Join Award Winning Chef, Author, and fantastic teacher Molly Stevens when she returns to CPT for two wonderful Fall classes ! Mollys last two books both earned James Beard Awards, and she has been teaching cooking students in New England for many years in Vermont!
Menu:
Homemade “Everything” Crackers
Chiorizo with Honey and Paprika
Ricotta Gnudi with Cider Braised Pork Ragu
Creamy Braised Brussels Sprouts with Toasted Hazlenuts
Chicken Milanese with Arugula and Lemon
Brown Butter Shortbread with Fleur de Sel and Dark Chocolate
Time: 5 - 8 PM
Cost: $95.00
October 10 SMALL VINEYARDS FRENCH AND SPANISH WINE PAIRINGS CLASS
We are always happy to welcome Tristin Ohms and Amy Paul of Small Vineyards in our kitchen. The wines represent the smallest of small vineyards across Europe and tonight will focus on delicious wines of small producers of Spain and France. Great tastes at great prices, too!
Meet and be greeted with a Girot Ribot Cava (bubbly to help set the mood) with Grilled Zucchini and Eggplant stuffed with cheese Enjoy Domaine Girard Chardonnay with a Tomato, Basil Tart w/ Roasted Garlic Crust and Goat Cheese filling
Empanada de Cordero (filled w/Lamb) and Spanish Lentil Soup, thick and hearty, beefy flavor, will be served alongside 2 Reds: La Fourmente Le Pious-earthy and dark plum fruit and an Ombline Rouge-light and refreshing raspberry notes
Chocolate Torte Valenciana finishes the evening alongside a Altavins Crianza

Time: 6 - 8:30 PM
Cost: $45.00
  14 Inspired Cooking with Chef John Ash !
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
Menu:
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.
Menu:
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
  17 COOKING FOR A CAUSE: PIZZA NIGHT
Join Kathy and Keith tonight in a fund raising event to help find a cure for cancer. We know no one that has not been touched by cancer and want to support research for finding a better cure. We are pairing up with our friends from Eugene Skin Divers to support Dive for a Cure......so join us in a hands on Pizza Making Class. Make the dough, top your personal pizza with your favorites food items and bake it in our Fornetto Wood-fired oven. Soft drinks and Ninkasi will be available, also.
Chefs of ten years and older welcome, when accompanied with an adult. Great way to cook with your favorite young chef and to contribute to a great cause.
Proceeds to go to Dive for A Cure

Time: 6-8 PM
Cost:
  24 CULINARY VISIT TO THAILAND
Morrison Polkinghorne and Robert McCormack visited our kitchen last year cooking from their newly published cookbook, Burma: Land of 10,000 Pagodas. They return this evening for a class based on one of their Culinary Expeditions and tonight's class will highlight the foods of Thailand. When visiting us last year, we had soooo much fun with these two we had to invite them back! Join us in this delightful class celebrating the foods of Thailand!
Menu: Thai Curry Primer
Red Curry Paste from scratch
“Beautiful” Rice
Thai Salmon Fish Cakes
Red Curried Popcorn Prawns
Red Curry Basted Chicken
Sizzling Spicy Nuts
Sweet Chili Relish

Time: 6- 9 PM
Cost: $95.00
  28 RAISING THE (ENERGY) BAR:
Robin Wiper brings a class full of savory and sweet bar recipes based on an article from the Wall Street Journal. Easy, do ahead and portable foods for visiting friends or serving on your own kitchen table. Add a soup or salad and dinner is served!
Menu:
Arugula and Cheese Bars with Cornmeal Crust
Nicoise Bars with Caramelized Onions Sun Dried Tomatoes and Nicoise Olives
Candied Mixed Nut Bars
Chocolate Chunk Brownie Bars with Toasted Coconut.....

Time: 6 - 8:30 PM
Cost: $55.00
  30 SEXY ITALIAN REDS !
Keith and Kathy love all things Italian, especially the wines and foods of Italy. Tonight's class is based on their favorite wines and are the reason they return yearly to Italy. Local lamb and seasonal vegetables paired with "sexy" wines from Italy...what could be better!
Menu:
Perazzata Sara Bianco and Monte Tondo Soave pair with Chiara's Polpette (Italian meatballs)
Fried Polenta with Salumi and Cheese paired with Podere Ciona Semi Fonte
Olive oil, sage and white bean spread with Crostini and Ripasso from Valpolicella
Fig Cantucci (soft Biscotti cookies) and Bocelli Prosecco

Time: 6 - 8:30 PM
Cost: $45.00
November 3 RUMOR HAS IT:
Our friend and fellow foodie, and owner of a French Cooking School, Kate Hill has sent us a message telling us she will be back in Oregon and would love to do two classes for us.....she will be accompanied by Portland Butcher Camas Davis but they have not nailed the menus down so .....reserve the dates and be prepared for a couple of fun filled classes. We are hoping that one class will focus on Cassoulet as well as one on butchering!
November 3 and November 4 6-9PM $95.00 each class

Time:
Cost:
  5 Mexican Flavors--Contemporary Recipes from Camp San Miquel !
Hugh Carpenter has been teaching for CPT for the past 15 years and his new book, "Mexican Flavors" ,offers a whole new culinary experience. learn the fundamentals of Mexican cooking in this class with Hugh. Become knowledgeable on how to select and work with avocadoes, use an array of fresh and dried chilies, and a wide range of salsas. Make the Best Guacamole ever.......the perfect Fish Taco and a complex but easy to make Salmon and Scallop ceviche. Grill a robust steak with Chili and Tangerine Sauce and conclude with a Mexican Chocolate Truffle with Coconut Ice Cream! Looks like another award winning class!
Time: 6-9 PM
Cost: $95.00
  6 Thai Grilling Made Easy !
Hugh Carpenter has been traveling for over 20 years to Asia and always has new and innovative recipes to share. Easy and readily available ingredients to find and prepare for all your entertaining. Recipes include BBQ Large Shrimp with Ginger Lemon Grass; BBQ Salmon served in Thai Coconut Soup with Curry and Lemon Grass; Chicken Skewers with Green Papaya Salad; Pork Tenderloin with classic Thai Red Curry Sauce and Coconut Rice and Thai inspired Brownies with Vanilla Bean Ice Cream.
Always delicious and innovative classes!
Time: 6- 9 PM
Cost: $95.00
  18 COME WITH US TO THE CASBAH:
Join CPT in welcoming petite gourmande , Ruth Barnes, IACP author and instructor. Ruth grew up in a large Moroccan family where she learned to cook from the women in her family. Her menu tonight exemplifies her passion for both her family and their cuisine. With a little breath of wind, and a great imagination, we will all travel to Morocco tonight!
Menu:
Dates Stuffed with Almond Paste
Baked Eggplant
Lamb Tagine with Apricots and Prunes (dried plums)
Couscous (to serve with the Tagine)
Chocolate Baklava

Time: 6- 9 PM
Cost: $75.00
  21 GOLDEN AGE OF HOLLYWOOD REVISITED:
George Geary revisits our kitchen cooking from his latest cookbook, Hollywood Restaurant Stories and Recipes from a Bygone Era! George cooked for many of the top television shows, including the baking of all the cheesecakes on the Golden Girls series, Walt Disney Company, Mattel Toys and last year was awarded the IACP Culinary Tour Operator of the Year award. Tonight's menu draws on recipes from his more than 30 years of traveling the globe and his love of Hollywood Glamour!
Menu:
Spicy Tuna Dip ~ Carlos and Charlies
Ma Maison’s Chicken Salad ~ Ma Maison
Lentil Soup with Roasted Pork ~ Pig'n'Whistle
Macadamia Tart ~ Spago's on Sunset
Pumpkin Cake ~ Clifton's

Time: 6- 9 PM
Cost: $95.00
December 2 OLIO NUOVO CLASS WITH CHEF CATHY WHIMS:
Our olive oil from Italy arrives late November and we love having Cathy Whims help us introduce it! Green, spicy and just off the olive press, the oil is magnificently full flavored....like no other you ever will taste. Her menu will be based on the delicious oils and represent Italian seasonal cooking. Don't wait for the menu, sign up, attend and prepare yourself for a fun filled flavorful class .
Cathy will be joined by Eugene's own Distiller Andrea Loreto for a tasting of his Calisaya and Iris Liqueurs.

Time: 6- 9 PM
Cost: $85.00
  5 HOLIDAY ENTERTAINING
Easy entertaining ideas from Keith and Kathy make this class an essential for your holiday cooking. Great foods from local producers, easy cooking techniques to de-stress your busy party giving schedule. They are some of our favorite dishes to serve and hope soon they will be yours, too.
Menu:
Mint and Rosemary Crusted Leg of Lamb
Roasted Root Vegetables
Pan Fried s Brussels Sprouts with Orange Juice and Oregon Hazelnuts Greens with Chestnut and Honey Dressing Roasted Spiced Pears and Figs with Almonds

Time: 6 - 8:30 PM
Cost: $55.00
  9 HOLIDAY GIFT GIVING
Robin Wiper's back cooking up and offering great suggestions for all your holiday gift giving for your foodie friends. Class is filled with lots of great ideas from small "thinking about you gifts" to the most special of persons on your gift giving list.
Menu:
Sweet and Spicy Nuts
Gorgeous Peach Liqueur for Bellinis
Cracker Coins
Sun Dried Tomato Ketchup
and of course, something sweet and Chocolatey

Time: 6 - 8:30 PM
Cost: $55.00
  9 HOLIDAY GIFT GIVING
Robin Wiper's back cooking up and offering great suggestions for all your holiday gift giving for your foodie friends. Class is filled with lots of great ideas from small "thinking about you gifts" to the most special of persons on your gift giving list.
Menu:
Sweet and Spicy Nuts
Gorgeous Peach Liqueur for Bellinis
Cracker Coins
Sun Dried Tomato Ketchup
and of course, something sweet and Chocolatey

Time: 6 - 8:30 PM
Cost: $55.00

 
         
         
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