Special Events and Classes


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.


Morrison Polkinghorne and Robert Carmack 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 tonights 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
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 - 12 Noon
Cost: $45.00
An all Knife Day ! Marty will join us after the Basic Knife Skills class for an afternoon featuring the amazing Shun Japanese Knives ! he will discuss care and maintainance, knife usage, and give demos on cutting techniques with these super sharp blades ! he will also be showing us the GEFU Spiralizer which turns vegetables into Juliennes and Ribbons !
Time: Noon til 5 pm
Cost: n/c
  28 Raising The (Tailgate) Bar:
Enjoy sweet bar cookies or savory tarts that are ready in just minutes. These bar recipes are quick, sturdy, portable, can be served warm or at room temperature, and most importantly are delicious. Perfect for a tailgater or potluck, they also make wonderful brunch or lunch fare; cut them into small bites and they become a versatile appetizer. Enjoy Cheesy Arugula Bars with a Cornmeal Crust, Savory Mediterranean Bars with Caramelized Onions, Sun-Dried Tomatoes and Fresh Basil. Add Warm Spinach and Wild Mushroom Salad to round out the meal. For dessert Chocolate Chunk Macaroon Brownies (they taste like a Mounds candy bar crossed with German Chocolate cake—only better—they are Robin’s favorite brownies!) Candied Nut Bars are a caramelly cross between a Snickers Bar and a salted nut roll. These are recipes that will become your family favorites!

Time: 6-8:30 PM
Cost: $55.00
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!
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 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
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!
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
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!
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
  22 Wusthof Knife Shapening Day !
Join Jeff from Wusthof, and have up to Two (2) knives per person sharpened for free ! Any brand of knife is welcome. Jeff will also talk to you about knife care and maintaince, and we will have many great Specials promotions from Wusthof, which is celebrating their 200th Anniversary as a family owned company !
Time: 11 am til 2 pm
Cost: No Cost
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
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.
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
  6 Baking with Emile Henry !
Join Mia from Emile Henry French Ceramics for a workshop on baking breads in a Ceramic Cloche, and Baguettes in a Ceramic Loaf Pan ! Easy recipes for straight forward breads to bake at home, more details to come soon !
Time: 11am - 2pm
Cost: $25.00
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.
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
  12 Argentina Wines and Food Pairings Class !
Join Amy Maynard and Argentine Wine Importer German Bistue for a fun and interesting journey thru the wonderful wines and foods of Argentina ! menu to follow soon, save this date !
Time: 6 - 8:30 PM
Cost: $45.00
  13 Reidel Glass and Pinot Noir !
Join Reidel Glassworks rep Nancy Johnson for a sampling and demo of the famous Reidel glassware, and see / taste for yourself the wonderful difference the correct wineglass makes on your wines ! We will feature the Oregon Pinot Noir specific glass, and see the amazing improvement right in the glass !
Time: 1 pm - 4 pm
Cost: N/c
  20 AllClad Demo Day
Join Roger Campbell, Regional AllClad rep to see why this American Made Cookware is the most versatile and durable on the market !
Time: 11 am- 4 pm
Cost: N/c

copyright© 2005-2006
Home : About : Event Calendar : Products : Cooking Classes : Contact Us :