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 27 Special Guest Chef Miriam Flores of La Luna Cooking School, Puerto Vallarta, Mexico ! Traditional Cooking
With over ten years of professional cooking experience and an intimate knowledge of Mexican ingredients, Chef Miriam Flores is one of Puerto Vallartas most exciting chefs. Hailing from a small village not too far from Vallarta, Chef Miriam Flores was taught by her grandmother (Abuela) at an early age to have a relationship with the foods of her region and inspired Flores to become a chef. Chef Flores trained at Portland Oregons Le Cordon Bleu, where she graduated with honors. She worked in some of Portlands best restaurants including Andina and Blue Hour. Her European travels found her in Spain, Scotland, and Ireland where she was honored with the Bridgestone Award for her signature line of sauces. Her cooking style could be described as Traditional Mexican cuisine with a gourmet touch !
fMenu:
Camarones Ala Diabla -devil prawns in garlic and tomato sauce
Remolacha -roasted beetroot and orange salad
Costilla en salsa Verde -braised short rib in tomatillo sauce
Frijoles Charros -beans with bacon and chorizo
Flan -Orange and Vanilla custard with berries
Time: 6-9 PM
Cost: $85.00
October 1 Sour Dough Workshop with Rosa Mariotti !
Join Rosa for a participation class on Saturday Morning making Sour Dough Starter and then using the starter in a variety of dishes ! Rosa will make:
Sourdough Bread
Sourdough cheese and rosemary scones
Pincinelle pasta (served with veggies from the garden for the sauce)
Waffles with Rosemary and Blueberries
Time: $55.00
Cost: 10am until 12:30
  7 Ashley McCord - The Atlanta Baker !
Save the date(s) for Ashley, a great cook, baker and instructor for Atlanta. Ashley also imports the fabulous Swedish Ankarscrum stand mixer, and will be featuring the machine in her classes !
Time: 6-8:30 PM
Cost: $55.00
  8 Ashley McCord - The Atlanta Baker !
Save the date(s) for Ashley, a great cook, baker and instructor for Atlanta. Ashley also imports the fabulous Swedish Ankarscrum stand mixer, and will be featuring the machine in her classes !
Time: 10am - 12:30pm
Cost: $55.00
  19 Chinese Cooking with Chef/Author Kian Lam Kho
Kian Lam Kho is a food writer, cooking teacher, and creator of the James Beard Award nominated blog, Red Cook (Adventures from a Chinese Home Kitchen). His first cookbook on Chinese cooking techniques, Phoenix Claws and Jade Trees received the Julia Child First Book Award for IACP and has been earning rave reviews from Fine Cooking magazines, NPR, the New York Times and Saveur.
This gorgeous new book allows you to recreate authentic Chinese flavors at home by teaching you to master the fundamental techniques. You will discover the many variations of stir-frying techniques and the nuances of Chinese braising. In this class we explore these techniques through a demo by Chef Kian oh how to stir-fry properly and make the most common Chinese braising technique of red-cooking. (or… In this class you’ll learn hands-on how to properly stir-fry and make the most common Chinese braising technique of red-cooking.)
Menu:
Dry Stir-Fry: Kung Pao Chicken
Moist Stir-Fry: Stir-Fried Beef with Black Pepper
Simple Stir-Fry: Stir-Fried Pea Shoots with Garlic
Braising: Red Cooked Pork, served sandwich style on steamed buns

Time: 6 - 8:30 PM
Cost: $85.00
  23 Authentic Pasta Making with Rosa Mariotti
NEW! Authentic Italian Pasta: Participation Class!
Help expert chef/educator RosaMaroitti make amazing Italian pastas, using traditional tools. Then enjoy the fruits of your labors. Gnocchi from Amalfi, Ligurian “Trofie,” Sardinian “Malloreddus,”Alalfian “Ndunderi Gnocchi,” and more! Wear closed-toed shoes. Wine available for purchase. Co-sponsored by Cook’s Pots & Table Tops and LCC Successful Aging Institute. To register, contact Cook’s Pots & Table Tops at 541.338.4339. (SAI Course)
Time: 1-5 PM
Cost: $89.00
  29 Meet the Northwest VitaMix Chef !
Save this date for Casey, the NW VitamIx Chef who will join us for two classes this Saturday ! Learn all about what the most powerful blender on the market can do in the kitchen. Great class for those who own one to enhance their skills, and for new buyers to see all this machine can do ! choose the early or later session.
Time: 11am til 1pm and 2pm til 4pm
Cost: $45.00
November 3 Chef Erin Connell Simmons of Tasty n Sons !
Chef Erin of Tasty n Sons, a neighborhood restaurant in North Portland, owned by Chef John Gorham “Tasty” serves inventive ‘new American diner’ cuisine, with diverse origins and immigrant cultural traditions that have helped re-shape American cuisine as a global collaboration of flavors.
Menu to include:
Tastys Radicchio Salad
Savory Biscuits
Amazing Shakshuka, an Israeli - Mediterranean dish that is the Apex of Eggs for Dinner dishes
Erins Sweet Biscuits
Time: 6 - 8:30 PM
Cost: $85.00
  6 FINEX Cast Iron of Portland, OR
save this date for a Sunday Supper class with Finex Cast Iron Cookware, made in Portland, OR ! Owner and founder Mike Whitehead will be on hand to discuss the beautiful new cookware line he has made , menu tba
Time: 4-7 PM
Cost: $60.00
December 2 Chef/Author Cynthia Nims Returns to CPT with her new book “Crab” !
Feast on the bounty of the Pacific Northwest, no matter where you live. Celebrated food writer and chef Cynthia Nims kicks her book with a tribute to Northwest crab -- that sweet and tender meat craved by seafood lovers across the country.
Her elegantly packaged cookbook includes delicious crab dishes for every course, and she offers great ideas for substitutions. Readers will also learn about the history of Northwest crabbing, differences among species, time-saving techniques, details on crab festivals, and where to find more information.
Menu tba

Time: 6-9 PM
Cost: $95.00
  3 Book signing with Chef Author Cynthia NIms
Join Cynthia for a book signing of her new book CRAB !
Feast on the bounty of the Pacific Northwest, no matter where you live, with the "Northwest Homegrown Cookbook Series." Celebrated food writer and chef Cynthia Nims kicks off the series with a tribute to Northwest crab -- that sweet and tender meat craved by seafood lovers across the country.
This elegantly packaged cookbook includes delicious crab dishes for every course, from Crab Benedict to Chilled Tomato Soup with Crab, from Crab and Sesame Noodle Salad to Beer-Steamed Crab with Mustard Butter. And if you cannot find Dungeness, snow, or king crab in your market, Nims offers great ideas for substitutions. Readers will also learn about the history of Northwest crabbing, differences among species, time-saving techniques, details on crab festivals, and where to find more information.
Time: 11am til 2pm
Cost: no cost

 
         
         
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