Classes coming up in the next 4 weeks. For a complete listing of upcoming classes, click the read more button.
  25 CHEESEMAKING …..WHEY FUN…
May 1 Wine Pairings with Durant Vineyards and Oregon Olive Mill
  14 COOKING with YOGURT! With JANET FLETCHER
 
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

April 25 CHEESEMAKING …..WHEY FUN…
CPT Chef Keith Ellis repeats this very popular workshop, teaching the fundamentals of making fresh cheeses. Learn the fun and practical techniques of Homemade Mozzarella, Ricotta and Mascarpone. There is no better pizza than the one you will make with this fresh Mozzarella and you’ll want to incorporate the fresh Ricottas and Mascarpone in all of your cooking….or just enjoy them by themselves.
PS. We stock Home Cheese Making Supplies here at CPT!


Time: 11 AM til 1 PM
Cost: $45.00
May 1 Wine Pairings with Durant Vineyards and Oregon Olive Mill

Join us for an evening with one of Willamette Valleys unique producers of both excellent wines, as well as Extra Virgin Olive Oils ! Yes, Olives do grow in the Willamette Valley, and the Durant family are pioneers in planting and producing these delicious oils. Libby Clow will be on hand to educate us on their wines, and the great oils they offer, and CPT Chef Keith Ellis will prepare a Spring Tastings Menu to pair with these !
Menu :
Classic Vichyssoise Soup, with fresh Spring Potatoes
Asparagus Salad with Carrots, Radishes, Shaved Parmesan, and Olive Oil
Triple -O- Chicken , roasted with Oranges, Olive Oil and Oregano
Handmade Ice Cream with Lemon Olive Oil and Jacobsens Sea Salt

Time: 6 - 8:30 PM
Cost: $45.00
  14 COOKING with YOGURT! With JANET FLETCHER
From Janets new book: “Yogurt Feast: Sweet & Savory Recipes for Entertaining”
Janet has been coming to CPT for years, she is a fantastic cook and author of 10 books on Cooking, Cheese, Wine, and now her newest book on making and cooking with Yogurt! We will make yogurt in class and enjoy these wonderful recipes !
Menu:
Fresh Pineapple Lassi
Smoky Eggplant Salad with Pita Crisps
Chilled Avocado and Yogurt Soup with Tomato Salsa
Harissa Roasted Chicken with Sweet Peppers
Warm Spinach with Brown Butter, Yogurt & Dukka
Indian Yogurt Pudding with Saffron, Cardamom, and Toasted Nuts (Shrikhand)

Time: 6 - 9 PM
Cost: $75.00
  29 Baking with Ashley McCord !
Ashley, our Baking Expert from the South, returns from her home and Baking School in Atlanta to bake breads, cookies, pizzas and much more ! She loves the Swedish Mixer that we carry, and she will be using it, as well as the great bakeware from Emile Henry and USA Pans ! Ashley plans on making Pizza Dough (aka foccocia, bread dough) , and of course, we will turn it into fresh baked Pizza !! . She has developed a terrific Gluten-Free Bread baked in the new Emile Henry loaf pan, and her wonderful Olive Oil Cake ! Join us for a great class on baking with Ashley ! Special discounts tonight on all Emile Henry Bakeware and Pizza Stones.

Time: 6 - 8:30 PM
Cost: $25.00
June 5 Wine Pairings with Doyle Hinman of Henry Estate and H5 Wines !
Join us in welcoming Doyle Hinman to our School and a wonderfully expansive tasting of wines from the Northwest ! Doyle is one of the true Oregon wine pioneers, and has done much to elevate the wines of our region to the highest quality they can be ! We will be tasting thru some new releases, as well as some mature reds.
Menu:
Walnut Crusted Cheese Torta with Semi-dried Tomatoes
"Jade-n-Ivory" Pasta with Fresh Peas
Herbed Lamb Brochettes
Strawberries and Fresh, homemade Mascarpone Cheese !
Time: 6 - 8:30 PM
Cost: $45.00
  8 Chef Cathy Whims of Nostrana and Oven&Shaker !
Cathy is a five time James Beard nominee for Best Chef in the Northwest, and one of our all time favorite teachers. She will be teaching a menu focussed around the oven, which of course is the heart of her Oven&Shaker Restaurant in Portands Pearl District. She will also share her treasured version of Marcella Hazans famous Tomato-Butter Sauce tonight. Join us for an eating journey to Italy via passing thru Portland...
Menu
Potato and Rosemary Foccocia
Prosciutto Piccante with Wilted Greens
Semolina Gnocchi al Forno with Marcella Hazans Tomato Butter Sauce and Bra Raschera Cheese
Raspberry and Apricot Crisp
Time: 6-8:30 PM
Cost: $75.00

 
         
         
  www.cookspots.com
copyright© 2005-2006
Home : About : Event Calendar : Products : Cooking Classes : Contact Us :