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.

HIDE PAST CLASSES

April	13	SPANISH FLAVORS WITH CHEF JOHN ASH: Chef John Ash, 2008 IACP Cooking Teacher of the Year, revisits CPT for a class that will highlight the flavors of the Spain. He is a nationally renowned food and wine educator, serves on the faculty of the Professional Wine Studies Program at the CIA Greystone. He also chairs a new program for home cooks called The Sophisticated Palate and travels widely, teaching to both home and professional cooks. Nationally renowned as a wine and food educator, John served for many years as the Culinary Director for Fetzer and Bonterra Vineyard. So with all those credentials, he has the experience and knowledge to teach tonight’s Spanish class! Menu: •Tres Tapas: Goat Cheese Stuffed Piquillo Peppers Tuna Stuffed Eggs with Boquerones Manchego with Quince Paste •Fried Artichokes and Onions in a Chickpea Crust with Romesco •Grilled Shrimp with Sangrita •Orange, Almond and Date Salad •Braised Rabbit with Pasta “Rags” Time: 6-9 PM Cost: $65.00
	16	THE WHISKY KITCHEN: Part II: Kathy and Keith had so much fun in the first Whisky Kitchen class they worked up another menu to incorporate some of their favorite spirits and paired them with delicious foods. Taste the whiskies of Scotland, Canada and the United States both in the foods you will eat and also in a tasting led by Northside and Westside Liquor Store owner, Bill Menamin. This class should prove to be as fun and popular as the first one, so don’t wait to sign up! Menu: Lettuce Wraps with Bourbon Glazed Chicken Scotch Beef en Croûte with Red Currant Whisky Sauce Rŏsti Potatoes Glen Moray Chocolate Truffle Tort Pairings and comparative tastings of Scotch Whisky, Bourbon and Canadian Whiskeys Time: 6-9 PM Cost: $75.00
	20	BAKING WITH A MASTER: Nick Malgieri, author of 10 award winning cookbooks author, inductee of the Cooking Hall of Fame and New York City cooking instructor, revisits our kitchen for two classes based on his newest book, The Modern Baker. If you are tired of hearing how “baking is science” and you don’t have a graduate degree in biochemistry this is the class for you! Join Nick and learn about all aspects of baking and desserts, for one or both delicious classes designed to take the fear out of baking. Nick’s techniques, tips and recipes will quickly gain you a reputation as an expert baker. Join Nick in one or both of these dynamic baking classes. Nick is here for two fabulous classes, sign up for one or both! Fabulous Easy Cakes from The Modern Baker: Menu #1: Old Fashioned Devil’s Food Cake with Fluffy White Icing Real New York Cheesecake, with a cookie dough crust “Instant” Coconut Cake: It takes longer to measure the ingredients than it does to prepare this incredible delicious cake (new recipe) Chocolate Rum Marble Cake: A new twist on an old favorite Raspberry Cream Cake: Delicate genoise layers filled with a sensational raspberry cream Time: 6-9 PM Cost: $85.00
	21	BAKING WITH A MASTER: (2) Nick Malgieri, author of 10 award winning cookbooks author, inductee of the Cooking Hall of Fame and New York City cooking instructor, revisits our kitchen for two classes based on his newest book, The Modern Baker. If you are tired of hearing how “baking is science” and you don’t have a graduate degree in biochemistry this is the class for you! Join Nick and learn about all aspects of baking and desserts, for one or both delicious classes designed to take the fear out of baking. Nick’s techniques, tips and recipes will quickly gain you a reputation as an expert baker. Join Nick in one or both of these dynamic baking classes. Nick is here for two fabulous classes, sign up for one or both! Italian Baking Specialties, Sweet and Savory, from The Modern Baker: Nick Malgieri’s second class with CPT features Italian baking, which is renowned for its regional specialties, both sweet and savory – here are some of the best: Menu #2: Focaccia alla Barese: Easy Focaccia with onion and olive topping Torta di Zucchine e Ricotta: Zucchini and ricotta pie scented with Parmigiano Reggiano Torta Sorrentina: Orange-scented olive oil based cake Torta Caprese: Neapolitan chocolate walnut cake Biscotti Regina: Traditional Sicilian cookies coated with sesame seeds Amaretti ai Pignoli: Chewy macaroons covered with pine nuts Time: 6-9 PM Cost: $85.00
	24	“LA FAITH” IS RETURNING: Alice Waters states that “Faith Willinger’s knowledge about Italy is all encompassing, and her passion for its food and culture is contagious.” “Faith is usually the first with the scoop on anything new in the entire boot, and her love of Italians, their ingredients and Italian cookbooks is melliflusously” evident in her cookbooks, writes Mario Batali! Menu: Scarpettine; Mini Crostini con Sugo Pancotto for all seasons Seasonal vegetable and Legumes Pan-fried with Untoasted Breadcubes Nola’s Pasta Mista with Ceci Beans (chick peas) Coscia di pollo con Insalata di Pomodoro e Arugula (Grilled chicken thighs with Arugula and Tomato Salad) Faith’s “Tiramisuper” Citrus Gelo (a citrus gelatin ) Time: 6-9 PM Cost: $75.00
	25	COOKING FROM GIULIANO HAZAN’S “Thirty Minute Pasta” Italy! Pasta! Two words that evoke passion in everyone. Cooking from his new book, Giuliano Hazan’s Thirty Minute Pasta: 100 Quick and Easy Recipes, this award-winning author, and cooking teacher brings his passion to your table in this collection of sumptuous pasta dishes, all prepared in only 30 minutes. "More and more people are realizing the importance of eating at home," notes Giuliano, "both as a way to strengthen family bonds and as a healthier, more economical alternative to dining out." Giuliano's recipes — hearty pasta soups, fresh-from-the-greenmarket vegetarian dishes, and meat and seafood sauces — bring satisfying pasta meals back to the weeknight table. Beautifully illustrated with 40 full-color photographs, Thirty Minute Pasta will have you feeling as if you've discovered an Italian trattoria right in your own kitchen. While some teenagers go to great lengths to be different from their parents, Giuliano, only son of Marcella Hazan, embraced the idea of following in his famous mother’s “cooking” footsteps. At the early age of 17, he began working as assistant at his mother’s renowned School of Classic Italian Cooking and has continued on much to the delight of all who cook with him. And today, he is cooking in the kitchen of CPT! Menu: Rigatoni with a Quick and Simple Meat Sauce Linguine with a Pink Shrimp Sauce Fusilli with Yellow Squash and Grape Tomatoes Marinated Green Beans, from “Every Night Italian” Time: 2 PM - 5 PM Cost: $75.00
	29	JUDY WITTS-FRANCINI; Market Maven, Cooking Teacher & Food Writer Judy Witts Francini, is a member of the Italian Personal Chef Association, the IACP, a member of Slow Food International, and a student of cooking for over 30 years. She's married to a native Florentine, Andrea Francini, whose knowledge of Florence provides Judy with valuable insights. Her blog, Over the Tuscan Stove, features weekly articles for those who want to keep current on Tuscany. I started Divina Cucina (originally Mangia Firenze) in 1988 with a simple aim — to share my knowledge of Italian cuisine and culinary history with fellow food lovers in and around Florence. I've lived in Florence among food experts and foodies, exchanging ideas and recipes, and developed my own style, one that is easy-going and entertaining. That's the Divina Cucina style! Menu: Crostini Siciliani- sun-dried tomato and almond pesto on toast Risotto Divino- non stir risotto with spring vegetables Pasta Primavera- fresh spinach and ricotta create a lovely easy one pot pasta Maiale al Latte- pork poached in milk Torta di Mele Montgliari- crustless apple tart, served with gelato and balsamic vinegar Time: 6-9 PM Cost: $65.00
May	8	Mother’s Day Demo with SodaStream Mother’s Day Demo with SodaStream, the hottest non-electric appliance to hit the kitchens of America. Make your own delicious sparkling water, diet cola, root beer, orange or cream sodas etc., at home with ease and efficiency. Control the amount of sugar and salt while saving on the landfill, too. SodaStream Rep. Cindy Serrao will be here from 11 am to 3 pm today to demonstrate this newest and greatest gadget….not just for mom but the entire family! Time: 11 AM-3 PM Cost: no cost
	21	“GOING ROGUE ... DON’T YOU KNOW �: With Erika Bishop, Rogue Creamery that is. Erika, formerly a producer with the Food Network, is now an associate with our friends at Rogue Creamery and is joining us for a delicious menu based on the award winning cheeses made in Central Point, Oregon. You’ll understand why they have won medals for the World’s Best Blue Cheese when you have tasted this delicious menu: Menu: Blue cheese Guacamole with Blue Corn Chips Balsamic Roasted Hens with Oregonzola Glaze Noonan Potato and Touvelle Pierogies with Brown Butter and Onion Carrot Soufflé with Extra Sharp Rogue Cheddar Oregon Blue Asparagus Rolls Caveman Blue and Port Wine for Dessert Time: 6-9 PM Cost: $55.00
	22	CHEESE & CRACKERS: Now that we have Rogue Creamery’s Erika Bishop in town, we aren’t letting her go. Erika puts her Food Network skills to work in this tasty class influenced by the flavors of Rogue Creamery’s award winning cheeses. While Erika is cooking up her wonderful cheese-infused recipes, CPT’s Kathy Campbell will demonstrate homemade blue cheese crackers, breadsticks and Focaccia. A cheesy class with plenty of tastings for sure. Time: 11 AM-2 PM Cost: $55.00
	25	THE SILENCE OF THE LAMBS: Keith and Kathy love lamb and this is the season to enjoy it! So, lamb it is….along with seasonal Fava beans, fresh asparagus and perhaps good Chianti, too! Enjoy the Cattail Creek the lamb three ways, including a Grilled Lamb Chop with Charmoula and Skillet Asparagus; a Spicy, Fennel-infused Lamb Sausage and an Herb-stuffed Leg of Lamb. All will be served with a Farmer’s Market Fresh Pea Salad with Radishes and F, eta cheese, and a Walnut and Almond Cake served with Keith’s Ricotta Cheese will round out the menu! Time: 6 - 8:30 PM Cost: $65.00
June	9	Casual Entertaining ...Street Fare – The Taco Class MOVE OVER RICK BAYLESS, JAIME’S BACK IN TOWN! The response to Jaime Aguirre’s first classes were so overwhelming so we invited him back and he answered with this classic upscale Mexican menu. You’ll enjoy his easy style with food, his beautiful plate presentations and his passion for entertaining. You’ll know why he has fast become one of our favorite “foodies” and he promises to bring Ginger with him! What more could we ask for…..except, maybe seconds. Menu: Sopa de Fideo with Chorizo (Vermicelli Soup) Carne Asada (grilled skirt steak), Adobo Pork, Crispy Potato and Baja Style Fish Tacos Avocado Sauce, Salsa Casera (roasted tomato salsa), Tita’s Salsa (fresh tomato and oregano) and Creamy Chipolte Sauce45 Time: 6 - 8:30 PM Cost: $55.00
	14	SPRINGTIME WITH THE RABBIT BISTRO: Chef Gabriel Gil brings his style of Northwest Cuisine, with a cutting edge of French and Mexican influence to this class featuring soups, broths and consommés. Chef Gabriel has a great technique with classic flavors and The Rabbit Bistro has become one of Eugene’s hottest eateries. Recent dinner guests at the Rabbit have been Nick Malgieri, Faith Willinger and Max McCalman and they call gave an enthusiastic thumbs up to the menu! You will, too, when enjoying this menu: Menu: Watermelon Gazpacho with Dungeness Crab Celery Soup with Pork Jowls, Mushrooms and Blue Cheese Beef Filet with Duck Fat Potatoes, Swiss Chard, Béarnaise and Horseradish Consommé Strawberry Summer Truffle soup with Goat cheese Custard and Basil Time: 6-8:30 PM Cost: $65.00
	18	KNIFE SKILLS 101: JUST IN TIME FOR FATHER’S DAY: KNIFE SKILLS 101: Join CPT as Chef Keith 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 the student. Learn to chop, dice, julienne and mince a variety of foods and the techniques learned will compliment dad’s food preparation making his cooking easier and more enjoyable. Students will turn the “practical remains� into a tasty and quick meal. Time: 10 AM - Noon Cost: $35.00
	22	FAJITA NIGHT IN MARGARITAVILLE: Robin Wiper believes that entertaining is as much about spending quality time with your guests as it is about serving fabulous food and beverages. With this South of the Border menu you will enjoy a fun and festive evening using simple recipes that produce amazing results. Robin begins the class with Fresh Strawberry Blended Margaritas, a “cheaters� recipe with a surprising ingredient will take you over the top! Learn to make perfect Guacamolé served with tri-color corn chips and wow your guests with a zesty healthy and divine fresh Corn, Mango and Black Bean Salad. Continue the fiesta with Sizzling Tequila-Lime Chicken Fajitas served with Grilled Sweet Onions and Peppers on Homemade Tortillas. Finish this memorable menu with Fresh Espresso Bean Ice Cream sitting atop Outrageous Brownies floating with Kailua Hot Fudge Sauce. Tuesday, June 22 Time: 6 - 8:30 PM Cost: $55.00
	24	JAMIE FLOYD’S TOTAL DOMINATION OF FOOD AND BEER Jamie Floyd, Brewmaster of Ninkasi Brewing Co., visits the CPT kitchen using his skills as a culinary graduate. He loves to brew and pair his delicious beers with food and we can see no reason as to not encourage him. He has built his menu around the latest release of Ninkasi, their Radiant Red Ale. Jamie will educate us all on this Eugene rapid growing company as well as delight our palates. Menu: Ninkasi Spiked Guacamole with chips Fresh Spinach and Chevre Salad with Raspberry Lambic & Radiant Vinaigrette Tender Steamed North Coast Mussels with Radiant Red Ale and Oatmeal Stout Spring Reign of Lemon Marinated Game Hens Belgian Triple Ale Caramel Sauce over Lochmead Vanilla Ice Cream Time: 6- 8:30 PM Cost: $55.00
	26	The Fascinating and Flavorful World of Tea The Fascinating and Flavorful World of Tea Part I- The World of Tea I. The Tea Plant (Camellia Sinensis) II. The Varieties of tea a. White b. Green c. Oolong d. Black e. Puer III. The Elements of tea and how to evaluate them a. Aroma b. Flavor c. Mouth Feel d. Overall effect on the body e. Qi IV. Brewing Tea a. Leaf to water ratio b. Water Temperature c. Time V. The Science of Brewing VI. The Art of Brewing Part II- Botanical and Herbal Teas VII. Culinary Herbalism- mixing flavor and function a. Taste, Energy and Energetics b. Cooking, blending, formulating for health and well being VIII. The Five Elements- their balance and beauty a. Earth b. Water c. Fire d. Air e. Ether IX. The Six Tastes- understanding the palate of flavor a. Sweet- Earth and Water b. Salty- Water and Fire c. Sour (Acid)- Earth and Fire d. Astringent- Earth and Air e. Pungent- Air and Fire f. Bitter- Air and Ether X. Applying the Six Tastes- formulating an Herbal Tea a. Combined tastes for intriguingly complex flavor b. Taste, food, tea and physical well being c. Taste, food, tea and emotional well being d. Water temperature, time, infusing, and decocting methods e. Natural rhythms- time of day, seasons, stages of life for tea f. The Instructors: Josh Chamberlain Josh, the founder of J-TEA, was born in Eugene, Oregon. He founded the company in 2004 while living in Taiwan. It was during his six year stay in Taiwan that he fell in love with tea and its relaxing, cultural essence. He found tea masters with whom he continues to study and he started making trips to the mountains to buy tea directly from the farmers. With an MBA from National Cheng Kung University in Taiwan, and a developed passion for tea and tea culture, Josh set out on a mission to share his experiences and knowledge with others. Due to Josh’s familiarity with Taiwan, and the enduring relationships he has developed there, as well as his understanding of the language and culture, he has a unique advantage in bringing the best products to his customers. J-TEA J-TEA imports directly from small farms. We personally visit these farms and we purchase on the basis of a personal relationship with the farmer. Tea is an agricultural product that changes from year to year and season to season. Thus, it is critical that we visit the farms and try each tea onsite before importing the tea into the US. In addition, starting in the spring of 2008, we began sending the tea we import to a lab in Taiwan to test for pesticides and heavy metals. Once the tea is declared pesticide and heavy metal free, we import the tea into the US where we wholesale to high-end teashops throughout North America as well as sell retail through the J-TEA teahouse in Eugene, Oregon and at the website. http://www.jteainternational.com/ Guru Hari Khalsa Guru Hari is the Director of Research and Development for Yogi Products and oversees the product development for the company’s US and European operations. For 30 years he has studied and taught the art, science and lifestyle of yoga and meditation based on the ancient systems of Ayurveda, Traditional Chinese Medicine and Tibetian Medicine. His passion for good food and good health has led him to great chefs, great restuaurants, and great herbal healers to combine this knowledge into flavorful teas that uplift and heal the body and mind. http://www.yogiproducts.com Time: 10 AM - 1 PM Cost: $65.00
July	7	SUMMER TAPAS PARTY: Portland chefs, John and Caprial Pence offer a summer menu with a Spanish influence with recipes that will aid in your entertaining planning. These two chefs are always great fun in the kitchen and their recipes are packed with cooking techniques and shortcuts to help you cook “restaurant style� at home. Choose one or all of these delicious Tapas and your guests will say Ole! Tonight’ class will feature the wines of Valley View Vineyards. Menu: Serrano Ham Croquettes Grilled Chicken Wings w/Spicy Basque Ketchup Artichoke Chips w/Lemon Saffron Aioli Potato and Chorizo Brandade Clams with Tomatoes and Smoked Garlic Frozen Almond Custard Time: 6-9 PM Cost: $75.00
	7	SUMMER TAPAS PARTY: Portland chefs, John and Caprial Pence offer a summer menu with a Spanish influence with recipes that will aid in your entertaining planning. These two chefs are always great fun in the kitchen and their recipes are packed with cooking techniques and shortcuts to help you cook “restaurant style� at home. Choose one or all of these delicious Tapas and your guests will say Ole! Tonight’ class will feature the wines of Valley View Vineyards. Menu: Serrano Ham Croquettes Grilled Chicken Wings w/Spicy Basque Ketchup Artichoke Chips w/Lemon Saffron Aioli Potato and Chorizo Brandade Clams with Tomatoes and Smoked Garlic Frozen Almond Custard Time: 6-9 PM Cost: $75.00
	13	SAVE THIS DATE: As we go to press, we have more classes but we are still awaiting menus so check out the dates and mark your calendars. You won’t want to miss these classes. More information to come and soon we promise : July 13 Excelsior Ristorante with Chef Maurizio Paparo Time: tba Cost: tba
	19	Three Classes with Hugh Carpenter ! Congratulations to Hugh Carpenter….IACP Cooking Teacher of the Year, 2010….when you take a class from this Napa based instructor you will see why. Hugh travels extensively, gleaning ideas and recipes wherever he travels, and then perfects them for his classes and his cookbooks. This weeks trio of classes will demonstrate all too well of what we speak, when we speak of Hugh Carpenter! Time: see three classes below Cost: see class descriptions
	19	MEXICAN INSPIRED BARBECUE WITH HUGH: Fresh from his culinary camps in Napa and San Miguel de Allendé, Hugh brings a menu featuring his unique fusion of West Coast/Mexican Cuisines. Tonight’s class highlights Mexico’s best grilled foods. Menu: Grilled Flat Iron Steak with Mexican Dry Rub and Spicy Guacamole Sauce BBQ Sea Bass with Monterey Style Lime, Chile, Tomato Glaze Smoked Country Style Spareribs with Caramelized Onions and Roast Chiles Grilled White Corn and Peppers basted with Mexican Herb Butter Skewered Chicken Rubbed with Coriander, Cinnamon, Garlic and Limes Time: 6-9 PM Cost: $75.00
	20	A NEW APPROACH TO A SUMMER PARTY: Hugh Carpenter brings another sensational menu for summer celebrating. The recipes are easy to prepare and most need little last minute attention. This class captures the essence of Hugh’s unique cooking style and summer all rolled into one class. Menu: Crisp Vietnamese Summer Rolls filled with Shrimp Beef Satay with Avocado Chile Relish Smoked Salmon Crostini with Ginger-Lime Garnish BBQ Chicken with Garlic-Hoisin Glaze served with New Wave Garlic Bread Caramel Ginger Apple Pie with Vanilla Bean Ice Cream Time: 6-9 PM Cost: $75.00
	22	REJUVENATION: Body & Soul Summer Supper with Robin Wiper. A seasonal, light and bursting with fresh, bold flavors rejuvenation meal. What could be better than a warm, relaxing summer evening supper beginning with an explosion of delightful flavors in Fresh Basil, Watermelon and Feta Salad. Move outdoors and fire up the grill for a Grilled California Chop Salad with BBQ Shrimp in a Sweet Agave Dressing. Accompany this with bite-sized Neiman Marcus Popovers served with Fresh Strawberry-Raspberry Honey Butter. Dessert will please your palate and waistline with light Fresh Strawberry-Mango-Mint Spring Rolls. Clear your conscience and accompany this Zen summer meal with Flavor-Infused Sparkling Water made in the new SodaStream Home Soda Maker. Time: 6-8:30 PM Cost: $55.00
August	14	A TRIP TO THE FARMER’S MARKET: Join Market Maven, Julie Fether for a guided tour thru the Saturday Market and enjoy a lunch menu prepared from what is fresh and available today. Perhaps a menu of Corn Custards, Tomato Tarts, definitely something with fresh berries and greens and Roasted Garlic on Hideaway Bread with Blue Cheese is a definite item. A Marionberry dessert of Shortcakes with Rose Geranium Ice Cream…whatever the Market offers that will be today’s summertime menu. Meet at the Market and return to Cook’s Pots & Tabletops for the class and lunch. 9:30 AM at the Market, Class 11 AM – 1:30 PM Time: 9:30 AM - 1:30 PM Cost: $55.00
	16	PROVENCAL MENU FOR AN AUGUST NIGHT: We are thrilled to have Chef Robert Reynolds back in our kitchen.. Healthy and as wise as ever, Robert presents the food of his beloved France. Perfectly timed for the bounty of the season, light and filling at the same time, you will think you have been transported to the South of France for sure. Menu: Fish Cakes served Provencal style with a Salad Garnished with Olives Penne Pasta with Saffron Cream, Mussels and fresh Chives Duck w/Lemon and Lavender Sauce accompanied by Zucchini Crepes Fromage Blanc, Crème Fraiche, Grilled Peaches and Red Wine Time: 6-9 PM Cost: $65.00
	17	WELCOME BACK JOANNE WEIR! WELCOME BACK JOANNE WEIR! We missed cooking with Joanne last summer and are delighted that she is able to return to Eugene for two classes. Joanne is a James Beard and Julia Child award winning cookbook author, a television celebrity and an IACP winner. We love working with her and you will see why when you attend one or both of her classes. Time: see two classes below Cost: see class descriptions
	17	SWEET CHEEKS WINERY AND JOANNE WEIR: NOW 'WEIR COOKING' IN OREGON WINE COUNTRY: Award- winning cookbook author and chef Joanne Weir revisits Sweet Cheeks Winery for another outstanding class featuring the foods of her Wine Country Cooking cookbook. We love Joanne’s enthusiasm and her “take� on food….and understand why she has won so many awards including both a James Beard and a Julia Child award! Menu: Grilled Corn and Arugula Salad with Smoky Tomato Vinaigrette Warm Olive, Tomato and Caramelized Onion Tart Herb-Roasted Chicken Cooked Under a Brick Warm Grilled Potato Salad with Olives, Capers and Shaved Parmesan Apricot Ginger Upside-Down Cake with Soft Cream CLASS HELD AT SWEET CHEEKS WINERY SW. EUGENE, OR Time: 6-9 PM Cost: $85.00
September	10	TAILS & TROTTERS RETURNS ! Aaron Silverman and Morgan Brownlow of Tails and Trotters return with their terrific Hazelnut-Finished Pork and Proscuitto, as well as a seasonal array of vegetables from Aaron's farm for a late summer grilling class. Menu: Grilled Stone Fruits wrapped with Tails and Trotters Un-Smoked Bacon Tails and Trotters Charcuterie Plate Pork Liver Pate, Rillettes, Smoked Ham and Prosciutto Tomato Jam, Summer Pickles, Spicy Mustard and Leaf Lard Cracker Creative Growers Summer Vegetable Tian, Olive Vinaigrette, Herb Salad Fresh Creamed White Sweet Corn Polenta, Spicy Tomato Braised Tails and Trotters Pork Jowel Grilled Espillete-Cured Coppa Steak, Summer Bean Succotash, Salsa Verde Figs roasted with a honey caramel, Fresh made Ricotta, Hazelnuts Time: 6-9 PM Cost: $60.00
	12	A Sunday Supper with Paley's ! Vitaly and Kimberly Paley - Paley’s Place – A Sunday Supper ! Lured to Oregon from New York by the bounty of the Pacific Northwest, Vitaly Paley is one of the region’s leading chefs. As chef and co-owner of Paley’s Place, his cooking is based on uncluttered preparations of local, sustainably grown ingredients. As the 2005 winner of the James Beard Award for Best Chef Northwest, Vitaly prides himself on being instrumental in the movement to define regional Northwest cuisine – from the line-caught wild salmon in the Columbia River to the juicy Oregon strawberries picked fresh on nearby Sauvie Island. “My goal, and dream is to bring the farmer closer to the guest in my restaurant,� says Vitaly. “The relationship I have with my growers dictates everything about my menu and preparations – it’s all about local, sustainable agriculture.� In 1995, Vitaly and his wife Kimberly, a renowned wine expert, opened Paley’s Place. The restaurant was chosen Restaurant of the Year for 2010 by Portland Food and Drink.com and was honored by the Oregonian in the 2010 Dining issue. Menu: Grilled Figs Wrapped in Prosciutto Curried Squash & Goat Cheese Fritters with Green Goddess Dipping Sauce first course: Summer Green Bean and Grilled Peach Salad main course: Dungeness Crab and Corn Risotto (Vitaly has a non-traditional risotto method that's really cool) Dessert: (demo) Grilled lemon pound cake (which will be served with a Lemon Verbena Ice Cream or Crème Fraiche and berries) and Kimberly Paley will be providing wine pairings with each course and explaining the wines. Time: 5 - 8 PM Cost: $85.00
	14	A VISIT to SWEET CHEEKS WINERY with NOSTRANA RESTAURANT Chef Cathy Whims, co-owner of Nostrana Restaurant in Portland loves cooking at Sweet Cheeks ! ….everything abouttheir Vineyards,and lovely wines so we are all pleased to be hosting them here again ! A Savory Sicilian Inspired Picnic Menu: Irresistible Crostini - they really are! Pretty much everything from the Italian pantry. Insalata di Spaghettini with spicy scallops and roasted peppers Panino of Grilled Pork Spiedino with pancetta, provolone piccante, coleslaw and avocado Lemon, Mint and Zucchini Salad Stracciatella Gelato with candied orange and bitter chocolate Baci di Dama - "Lady's kisses" - almond and chocolate sandwich cookies Time: 6-9 PM Cost: $65.00
	21	IN A CHEESEMAKER’S KITCHEN WITH ALLISON HOOPER ! Co-founder, Vermont Butter & Cheese Company, a class and booksigning event ! On the occasion of their 25th anniversary, co-founder of Vermont Butter and Cheese Company (VBC), Allison Hooper, wanted to celebrate the story of how she and her business partner, Bob Reese—against odds and well before “locavorism� was the rage—bootstrapped a successful and sustainable business in cooperation with a network of Vermont farms, which since has grown considerably and helped usher in the artisan cheese movement in America. Allison will prepare a fresh Queso Blanco cheese in class, as well as prepare a seasonal menu: A Toasted “Bijou� Salad, of seasonal greens topped with Allison’s “Bijou� soft ripened cheese An amazing Goat Cheese Savory Parfait Grilled Steak with Cheese and Figs Fromage Blanc Tart with Fresh Berries Along with a tasting of Vermont Butter and Cheese Co.’s artisan cheeses ! Time: 6-9 PM Cost: $60.00
October	15	The Italian Vegetarian Italian food is rightly respected as the most-loved cuisine in the world. It is also one of the great schools of cooking with vegetables, and offers many delicious options for vegetarians. Chef and author Robin Asbell will teach and prepare a menu of delicious and beautiful Italian foods featured in her just-released cookbook: The New Vegetarian Cookbook (Chronicle Books, $19.95) You will love the food, and never miss the meat! Come and sample Ligurian Hummus in Radicchio or Endive Cups Crostini Porcini with Smoked Almonds Cracker Crust Pizza al Aglio Mache, Blood Orange and Pistachio Salad Light Tuscan Bean and Kale Salad with Bruschetta Goat Cheese Gnocchi with Broccoli Raab Sauce Chocolate Kahlua Cake with Ganache Time: 6-8:30 PM Cost: $65.00
	19	BAKING with MIKE KALANTI ! How To Bake Bread: The Five Families of Bread® In his critically-acclaimed book, Chef Mike categorizes all basic breads into one of Five Families. (Based on Baker’s Percent of Butter, Sweeteners, and Liquid.) As with Careme’s Mother Sauces, once you learn to make the representative bread (* in lists below) in one family, you can easily make all its variations.Mike will do a demo class with tasting and a session on palate development with the breads. 1.Characteristics of the Five Families (based on Baker's Percent of Fats, Sweeteners, and Liquid) 2. Demo of Master Formula from Soft Dough--Soft Butter Rolls using the Modified Mixing Sequence for Ingredients , Slack Dough—Focaccia;Using the Sponge Technique 3. Demo from Sweet Dough--Cinnamon Buns using the Creaming plus Main Dough Mixing Sequence 4. We'll sample these two breads and discuss their sensory characteristics such as initial bite, tenderness, mouthfeel, and rate of dissolve. And of course, overall flavor profile. The focus is on fundamental dough techniques, but the presentation can be slanted to an intermediate level audience with bread experience under their belts. Time: 6-9 PM Cost: $60.00
	28	Celebrating Regional Cooking of Italy with Mary Karlin 1 Ah, celebrating Tuscany in the Fall at Cooks, Pots & Tabletops. Join Guest Chef-Instructor Mary Karlin, author of Wood-Fired Cooking, for an indoor cooking class featuring comforting, family-style Italian favorites you’ll want to share with loved ones. Whether wood-fired or lovingly made in your indoor kitchen, this tantalizing menu will surely fuel the appetites of your guests. Menu: Warm Olives with Fennel and Orange Herb Focaccia with Roasted Red Peppers and Home-made Ricotta Cheese Family-style Cannellini Bean, Garlic and Fall Greens Soup Tuscan-style clay-roasted Chicken with Tomatoes and Shallots Braised Seasonal Vegetables with Garlic and Rosemary Walnut-Rosemary Cake with Roasted Apples and Muscato Crème Time: 6-9 PM Cost: $65.00
	29	THE BRAZILIAN TABLE ! Author and Chef Yara Castro Roberts is a native of Belo Horizonte, Brazil. She began her culinary education as a young girl with her mother, Belita de Castro, a well-known chef who, for over thirty years, owned an important a cooking school in Brazil. Yara is a graduate of the Boston University Culinary Art Program, She is the director of the Academy of Cooking & Other Pleasures in Paraty, Brazil, where she organizes gastronomy tours and gives Brazilian Cuisine cooking classes to tourists from North America and Europe. Join her on this wonderful class on Brazilian cuisine ! Menu: Pão de queijo: Cheese rolls made with manioc starch flour served as an appetizer Seafood Moqueca Paraíso: Tropical: delicious main course made with mussels, shrimp, scallops and fish poached in fragrant sauce made with fish stock, coconut and coconut water, red, yellow and green bell peppers, tomatoes, onions and fresh herbs Plantain purée: a perfect side dish to serve with the moqueca; it is made with baked plantain mashed with olive oil and chopped parsley. Salad from the Brazilian Savannah: variety of greens, roasted pumpkins and cashew nuts, cinnamon scented dressing Caipirinha Mousse Time: 6-9 PM Cost: $75.00
	29	THE BRAZILIAN TABLE ! Author and Chef Yara Castro Roberts is a native of Belo Horizonte, Brazil. She began her culinary education as a young girl with her mother, Belita de Castro, a well-known chef who, for over thirty years, owned an important a cooking school in Brazil. Yara is a graduate of the Boston University Culinary Art Program, She is the director of the Academy of Cooking & Other Pleasures in Paraty, Brazil, where she organizes gastronomy tours and gives Brazilian Cuisine cooking classes to tourists from North America and Europe. Join her on this wonderful class on Brazilian cuisine ! Menu: Pão de queijo: Cheese rolls made with manioc starch flour served as an appetizer Seafood Moqueca Paraíso: Tropical: delicious main course made with mussels, shrimp, scallops and fish poached in fragrant sauce made with fish stock, coconut and coconut water, red, yellow and green bell peppers, tomatoes, onions and fresh herbs Plantain purée: a perfect side dish to serve with the moqueca; it is made with baked plantain mashed with olive oil and chopped parsley. Salad from the Brazilian Savannah: variety of greens, roasted pumpkins and cashew nuts, cinnamon scented dressing Caipirinha Mousse Time: 6-9 PM Cost: $75.00
November	10	JOYCE GOLDSTEIN Returns! Joyce returns to Eugene offering regional menues, be sure to sign up for one or both of her amazing classes ! menu: Sicily: Fennel and Bread soup Parmigiana di Zucca- butternut squash, mozzarella and tomato baked like a gratin Rigatoni all Norma- eggplant, tomatoes, olives and Ricotta Salata Fish with Pesto alla Trapanese- basil, almonds, tomatoes and garlic- can also do as pasta sauce Dessert: Torta di Ricotta e Cioccolata- cheese cake with chocolate Time: 6-9 PM Cost: $85.00
	11	JOYCE GOLDSTEIN Returns! Joyce is a master of Mediterranean cuisines an she offers an adventure in meals from her favorite regions: menu: Mediterranean Slow and Savory Meals in a Bowl – Winter Comfort Food Spanish White Bean Stew with clams and artichokes Harira- Moroccan soup with lamb., rice, chickpeas, lentils and lemon Farrotto with mushrooms and hazelnuts or butternut squash and chestnuts Penne with Sausage, broccoli, ricotta and toasted breadcrumbs , Pasta with Saffroned Onions, Greens, Fennel, Sun-dried Tomatoes and Currants Time: 6-9 PM Cost: $85.00
	18	JOHN ASH RETURNS FOR TWO CLASSES ! , November 18 and 19 John Ash returns for two classes, November 18 and 19 Save the date for Chef John Ash, menu tba Time: 6-9 PM Cost: $75.00
	19	JOHN ASH RETURNS FOR TWO CLASSES ! , November 18 and 19 John Ash returns for two classes, November 18 and 19 Save the date for Chef John Ash, menu tba Time: 6-9 PM Cost: $75.00