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	28	WHERE’S MY SPATULA: FAST, HEALTHY RECIPES WHEN YOUR KITCHEN OR YOUR LIFE IS A MESS Join cookbook author and television cooking show, Christy Rost for this fun-filled class based on her newly released cookbook of the same name. Cindy’s menus are for people on the go, juggling a business life with family but for enjoyable, tasty meals, easily prepared at home. Truly menus to enjoy eating or cooking. "From selecting a theme to signature cocktails, from napkin folds to tablescapes & decorating, and from mixing & layering dishware to innovative centerpieces, Christy Rost is known for parties people talk about. It's as easy as picking a favorite color, fabric, or recipe and running with it to create an event that's ALL YOU!" Menu: Caramelized Sweet Onion, Spinach and Feta Appetizer Pizzas Seafood Stew en Papillote Asparagus with Honey-Tarragon Vinaigrette Salad Greens with Raspberries, Roasted Beets and Blackberry Balsamic Dressing Sweet Cherry Sponge Cakes with Ricotta Cream Time: 6-9 PM Cost: $75.00
	30	GO FOR THE GREEN AT RIVERRIDGE GOLF COURSE Yes, indeed, we are back on the beautiful greens of this impeccably groomed golf course, for our annual putt, cook and have fun class. Bring your putter for a lesson with golf pro, Al Mundle, or sit back to enjoy a cold drink from the beverage cart and watch Chef Keith Ellis and friend Paul Redhead spit and cook a whole pig. Salad and sides will accompany the succulent pig as well as a decadent dessert. This is a favorite for all in attendance. Time: 6-9 PM Cost: $65.00
August	7	FRESH MEDITERRANEAN WITH A MASTER Welcome Joyce Goldstein back to Eugene as we preview one of her new cookbooks. Joyce has won every award possible, cooks, lectures and writes about food across the globe and these newest recipes are reflective of her years of research and experience. Always a winner in our kitchen, and popular as well, so don’t wait to sign up or your place maybe filled. Menu: Couscous Salad with Fruit, Almonds and Saffron Onions—mint vinaigrette and citrus dressing Roasted Eggplant Salad with Yogurt Dressing with Hot Peppers and Preserved Lemon Dressing Turkish Chicken Salad with Creamy Tahini Walnut Dressing and Tarragon Cream Dressing Gazpacho Bread Salad with Tomato Vinaigrette and Oregano Garlic Vinaigrette Tuna Nicoise Salad with Green Beans, White Beans—Anchovy Garlic Vinaigrette and Red Wine Vinaigrette Mary Bellando of Joe Dobbes Winery will join us this evening to pair Joe’s fabulous wines w/ Joyce’s menu ! Time: 6-9 PM Cost: $85.00
	8	Tagines with Joyce Goldstein Welcome again to an enchanting night with chef and author Joyce Goldstein as she explores the wonderful and delicious cuisine of Morocco and shares recipes from her upcoming book "Tagines" ! Joyce infuses all of her classes with tips, stories and behind the scenes insights into classic Mediterranean cooking styles. Menu: Fish Tagine with Saffron, Lemon and Olives Chicken with Sweet Tomato Jam Lamb Tagine from Djerba with dried fruits, chickpeas and green pepper Moroccan Meat Ball Tagine with poached eggs Classic Couscous Moroccan Carrot Salad Time: 6-9 PM Cost: $85.00
	12	MOROCCAN DINNER WITH ADAM BERNSTEIN Adam’s new restaurant Café Maroc located at 28 East Broadway features the cuisines of Northern Africa. Join us tonight for a preview of the bold flavors that will be unleashed at Eugene’s newest restaurant. Menu: North African Couscous – Grain size pasta – A no fault recipe for success with nuts and dried fruit. Bastilla – Traditional savory phyllo pie of chicken, saffron and eggs, served at weddings and special events. Lamb Tagine – Cooked in its namesake cookware this classic Moroccan savory entrée slow roast in its own juices. Surprise Dessert Hot Minted Tea recipe with Saffron Time: 6-9 PM Cost: $65.00
	14	TURKISH MEZES FOR SUMMER Terrie Chrones, Eugene educator and food historian offers a class on classic and regional Turkish Food. Less familiar to diners outside the area, this class will be a truly educational evening as well as delicious. This is a cuisine loved worldwide and will soon be your favorite, too. Menu: Buzlu Badem: Iced Almond Appetizer Sade Pirinc Pilavi: Classic long grain rice pilaf Adana Kebap with Kofte Spice: Minced beef and lamb kebabs Kibris Salatasi: Roasted Pepper and Fresh Peach Salad Cacik: Rich Yogurt and garlic dip with seasonal vegetables Pide: Bread with olive oil and nigella Yogurtlu Tatlisi: Yogurt cake Time: 6 - 8:30 PM Cost: $55.00
	19	A DINNER AT SWEET CHEEKS WINERY WITH PBS STAR JOANNE WEIR Joanne Weir is a many faceted personality… a world traveler, James Beard Award- winning cookbook author, a cooking instructor, chef and television personality and star of a 26 part public television series, “Joanne Weir’s Cooking Class”. Awarded the very first IACP Julia Child Cooking Teacher Award of Excellence in 1997, Joanne will share a lifetime of experiences that flavors everything she cooks. She was on staff with Alice Waters at Chez Panisse in Berkeley and has studied with Madeleine Kamman. We are truly excited that she has accepted our invitation to return to Eugene for a second engagement. The setting at Sweet Cheeks could not be better so this class promises to be a summer highlight. Menu: Crostini with Feta and Hot Pepper Height of Summer five Heirloom Tomato Salad with Gorgonzola Toasts Flatbread with Shrimp and Spicy Hot Garlic Mayonnaise Seared Scallops with Watercress, Roasted Corn and Lemon Relish Raspberry and Zinfandel Sherbet with Warm Berry Compote Time: 6-9 PM Cost: $95.00
	25	SUMMER FAVORITES WITH AN IACP WINNER CHEF JOHN ASH Award-winning cookbook author, television personality and IACP 2008 Cooking Teacher of the Year returns to our kitchen with a sensational class. John is a superb teacher; hence his award, and enjoys all aspects of cooking. His enthusiasm is unsurpassed and his food reflects the passion he feels. His menu will be paired with the stellar wines of Broadley Vineyards, an Oregon favorite of CPT. Heirloom Tomato Soup with Summer Relish Watermelon, Fig and Feta Salad Grilled Game Hens with Ancho Chile Sauce and White Corn Salsa Lemon Polenta Cake with Rosemary Syrup and Fresh Peaches This Class is held at Cook's Pots & Tabletops Time: 6-9 PM Cost: $85.00
	26	SUMMER FAVORITES WITH AN IACP WINNER CHEF JOHN ASH Award-winning cookbook author, television personality and IACP 2008 Cooking Teacher of the Year returns to our kitchen with a sensational class. John is a superb teacher; hence his award, and enjoys all aspects of cooking. His enthusiasm is unsurpassed and his food reflects the passion he feels. His menu will be paired with the stellar wines of Broadley Vineyards, an Oregon favorite of CPT. Heirloom Tomato Soup with Summer Relish Watermelon, Fig and Feta Salad Grilled Game Hens with Ancho Chile Sauce and White Corn Salsa Lemon Polenta Cake with Rosemary Syrup and Fresh Peaches This Class is held at Broadley Vineyards in Monroe, OR Time: 6-9 PM Cost: $85.00