Due to the nature of our events, classes, and dinners, all payments are non-refundable or exchangeable. If you find yourself unable to attend, you may transfer the ticket to someone else. However, we are unable to refund, exchange, or apply a credit to another offering. All payments are final.
It's Southern Baking, Y'all! Baking is a little different in the South. To southerners, it's not a pass-time, or a means to an end, it's religion. It's tradition. It's part of your heritage. Tennessee-born Chef Lydia is excited to share her Grandma Frankie's family recipes with you in this Southern Baking class! She'll teach you a simple drop biscuit recipe that incorporates root vegetables that can be enjoyed year round. She will teach you THE way to make cornbread (because you don't get between people and their cornbread ideas) and you'll learn when lard, compared to other fats, is the best for a recipe. You'll learn two classic Southern desserts; one that includes custard and meringue together with a handmade cookie favorite and another that uses up your summer preserves. From savory to sweet, you'll enjoy a room full of Southern baked goods! This class is a combination of light hands-on and demonstration. You will definitely participating in baking, but there will be very little knife skills. The class will culminate in a light lunch that is HEAVY in baked goods! On the menu.....chicken & dumplings ~ sweet potato drop biscuit ~ cast iron cornbread ~banana pudding
Familiarize yourself with Thai ingredients to make great Thai food at home! The cuisine of Thailand is rich in its diversity. We will explore the essential items of the Thai pantry including dried noodles, chilis, fermented seafood, condiments, aromatics & herbs. Let's employ some fundamental techniques used in Thai cooking and some great staples from the Thai pantry to kick up our seasonal cooking! We will teach you how to make a fresh curry paste from scratch, work with different types of noodles creating dishes based on what you have on hand, and how to make salad rolls with different dipping sauces all while learning to balance the salty, sour and sweet that is the Thai food! This is a combination of demonstration cooking and a bit of hands-on cooking. Class culminates in a family-style meal around our beautiful barn wood tables. On the menu … miang kum ~ salad rolls ~ sen yai stir fry ~ winter vegetable curry Enjoy a glass of wine or beer upon arrival and another with dinner. All non-alcoholic beverages are also included!
Increase your efficiency and your confidence with some knife skills training! Knife skills sound basic, but they are one of the most important skills to elevate your game in the kitchen. From proper selection, handling & knife safety, to making beautiful garnishes, you’ll learn how to chop, dice, and slice your way to a delicious meal. Our professional chefs will teach you the proper way to use the kitchen’s most important tool. You’ll gain confidence and speed. This class is suitable for all skill levels! Class size will be small to offer the most one on one attention. Class culminates in a family-style meal around our beautiful barnwood tables. Enjoy a glass of wine or beer upon arrival and another with dinner. All non-alcoholic beverages are also included! On the menu ~ French Onion Soup ~ Mediterranean Chopped Salad ~ Shaved Fennel & Orange Salad~ Apple Tarte Tatin This class is the 1st in a series of 3. You can purchase it as a series for a discounted price.
Get a jump start on your cooking skills! This is the way to purchase ALL THREE Back to Basic classes at once for only $300. This saves you $75 over buying the classes individually. Join us three Wednesdays in January....the 11th, 18th & 25th to chop, cook & sauce your way through The Kitchen!
Enjoy a lovely Italian inspired winter meal hosted by Chef Jason French. Have dinner plans this Friday? Well, now you do. Come to The Kitchen for an intimate, multi-course immersive dining experience where you will take a culinary tour of the Italian winter. Chef Jason will share the inspiration for and the methods to create each dish, so that you can repeat this meal at home, yet Friday at The Kitchen, you won't lift a finger. What better way to kick off a wintery weekend, then an evening of Italian inspired dishes using the best ingredients the season has to offer. This is a demonstration cooking experience. You will be enjoy a lovely five course meal with wine pairings, while the chef works in the open kitchen. He will share information about each dish as it is served, and will welcome questions and interactions. Antipasti Seared Scallops with Grapefruit & Basil Radicchio Salad with Fennel, Pinenuts, Parmesan & Balsamic Wine Braised Osso Bucco with White Bean Ragu Almond Olive Oil Cake with Stewed Winter Fruits The price per person is $160 and includes wine pairings by our sommelier, Jean Householder. You will be seated at our community
Baking fresh bread doesn't have to be hard. In fact, the ingredients are simple. Come learn how to make fresh bread part of your life. Overcome yeast anxiety with this class on basic yeast breads! Chefs Jason and Andrew will teach you the basics of how to make a simple yeasted dough, and how different ingredients impact the texture of the loaves. From enriched doughs to sourdough loaves, you'll understand the basic ratios of ingredients needed and how to handle the doughs. You'll learn shaping techniques for different loaves and rolls and how oven environment changes crust textures. You'll leave feeling confident that you can make your own simple yeasted breads at home, and how to trouble shoot when things don't go quite right. And you won't leave class alone - you'll leave with your own sourdough "friend" to take care of and nurture for your at home baking projects. This class is primarily a demonstration class, with volunteers being asked to come to into the kitchen to help. You are always welcome to get your hands into the dough! A warm winter lunch will be served, and of course, lots of bread and butter. A welcome
Eat your veggies! A diet rich in foods from the earth doesn't have to lack flavor & depth. If you are trying to incorporate more vegetables in your diet, or feel like you're in need of veggie inspiration, this class is for you! The recipes you'll learn will be technique driven, meaning you'll be able to apply what you learn to make many variations to last throughout the season. You'll learn what cooking techniques make each vegetable shine, from roasting, braising, wilting or steaming. You'll use grains, nuts and seeds to add more protein to your menus. Each menu item could be a vegetarian meal in itself, or be a fantastic accompaniment to your favorite meat entree. Come delight in the hearty vegetables of winter time. This is a hands-on cooking class. Class culminates in a family-style meal around our beautiful barn wood tables. Enjoy a glass of wine or beer upon arrival and another with dinner. All non-alcoholic beverages are also included!
Teaching you to be successful at the basics techniques that apply heat to food! This is the must attend class for every person who wants to create a great meal, every meal! You’ll learn how to enhance everyday ingredients to create a delicious meal from pantry staples. We’ll practice the basics of the bake, poach, sauté, pan fry, broil and roast. We’ll teach you why we blanch some vegetables and what’s best roasted. You’ll learn why we sear some meats, and why we sometimes finish cooking them in the oven. This is the cornerstone class that teaches you how to apply heat to food (you know...cook!). This is a hands-on class that is suitable for beginners or to anyone that wants to better their technique. Class size is limited to ensure hands-on experience. Class culminates in a family-style meal around our beautiful barnwood tables. Enjoy a glass of wine or beer upon arrival and another with dinner. All non-alcoholic beverages are also included! On the menu … chicken piccata with roasted winter vegetables ~ charred green beans with lemon ~ almond cake with poached pears This is part 2 in a series of 3 classes! Take all
Create Menus Direct From Your Pantry & Fridge When the weather is cold outside and it gets dark before you are off work, it makes sense to crave foods that warm your body and soul. Join Chef Jason as he walks you through some delicious menu ideas to create right out of your pantry and fridge. This class will be technique-driven, not recipe driven. You will learn: to make a quick pie crust for a meat-based "pot" pie the appropriate vegetable combinations to make a hearty winter vegetable stew how to take pot of beans to a new level. This class will be a demonstration-style class, with the use of hands-on volunteers to help. You can choose to sit back, learn and take notes while enjoying a lovely meal cooked by Chef Jason (with the help of some of your classmates) or volunteer to help in The Kitchen! The class will culminate in a family-style meal at the end of the class with Chef Jason, around our beautiful barn wood tables. A welcome cocktail and an additional glass of wine with dinner are included. Additional wine and beer are available to purchase.
Sauces take properly cooked meals to the next level. Let us help you elevate your menus with a basic sauce course! Purees, emulsions, and suspensions, OH MY! In this class we will create simple, delicious, and elegant sauces for your perfectly cooked food. We will teach you how to balance a vinaigrette based on the different ingredients in different salads. You will learn how to create a quick pan sauce for many different types of proteins. You will learn how to make fantastic sauces that can be flavored to meet your needs - compound butters, vinaigrettes and aiolis. We’ll teach you about dessert sauces; keeping an eye on sugar while making caramel sauce and show you how to master delicate, sensitive dark chocolate when making chocolate ganache. Space is limited to ensure hands-on experience. Class culminates in a family-style meal around our beautiful barnwood tables. Enjoy a glass of wine or beer upon arrival and another with dinner. All non-alcoholic beverages are also included! On the menu … winter greens salad with citrus vinaigrette ~ roasted chicken with white wine pan sauce ~ roasted vegetables with aioli ~ freshly baked bread with compound butter ~ ice cream
A true class on how to recognize a good pairing, and how to pick the right wine for food! This is different than our typical cooking class. There will be tasting. There will be eating. There will be no cooking! This class is designed to help you gain a better understanding of your own palate, and how to recognize the different structural components of wine and how to balance them with food. Using guided interactive tasting we will explore how the basic components of both food (acid, fat, sweetness, umami) and wine (tannin, acid, body, sweetness) complement one another (or don't!). We will also explore how the aromas of wine can be played off off with your food choices to make the wine pairing more than the sum of its parts. You'll leave with a greater confidence in making food and wine decisions at home and eating out! We will start the class off with a light meal, followed by wine and flavor tastings. You'll have an opportunity to purchase wine that you enjoy during the tastings to take home.
Great Cut + Perfect Technique = Ultimate Steak Dinner In this class, Chef Jason French will teach you about a variety of cuts of steak, and how to source top-quality local meat (even Wagyu!) You'll learn about dry-brining, marinating, which cooking methods are better for different cuts of steak, and then feast on mountains of beef from local farms. Don't worry, we won't forget about the wine. I mean vegetables. You'll learn a crowd pleasing gratin of celery root and potatoes, learn to perfectly braise winter greens and get the most out of local mushrooms. This class is primarily demonstration with active hands-on participation throughout the class, yet very little knife skill work. As always, the class culminates in a family style meal around our barn wood tables. On the menu.... New York strip steak with blue cheese and peppercorn butter ~ spice-rubbed sous-vide tenderloin steak with red wine butter sauce ~ Thai marinated grilled sirloin steak with herb salad ~ pan-seared hanger steak with warm shallot vinaigrette ~ ribeye steak with sauce verte A welcome cocktail and a glass of wine with dinner will be included. All non-alcoholic beverages are included as well.
Spice up your evening with the flavors of India. Explore the spices and traditional cooking methods that are common to the cuisine as well as how it integrates food as medicine through Ayurvedic practices. You'll gain confidence in how to layer flavors using spices. Class culminates with a delicious meal enjoyed family-style around our beautiful barn wood tables.
Understanding butchery is a key to great cooking. Buying meat in primal cuts allows the home cook to spend less money and produce a broad range of dishes. In this class Chef Jason will offer a demonstration of basic butchery, the knives, the cuts, a guide to different animals and how to determine overall quality. Students will get hands on experience with both poultry and Middleground Farms raised pork.
Brunch should be everyone's favorite meal. What better way to spend a Sunday, than joining a friend or four and coming to the farm for brunch? You’ll sip some sparkling wine while learning everything to know about how to conquer brunch comfort food favorites from south of the Mason Dixon Line. You’ll learn the tricks to perfectly flaky biscuits, creamy grits and we’ll roll up deeply caramelized sticky buns. Plus we’ll show you the secrets behind perfectly poached eggs to top your favorite breakfast gravy! Join us, ya’ll! Class culminates with a delicious meal enjoyed family-style around our beautiful barn wood tables. Enjoy a glass of bubbles or beer upon arrival and another with brunch! All non-alcoholic beverages are also included. On the menu ~ flaky buttermilk biscuits and sausage gravy ~ creamy shrimp and grits ~ poached eggs ~ pecan praline sweet rolls
Warm, comforting and delicious, soups and stews offer a perfect foil to the cold and darkness of Winter. Join Chef Jason in this hands on primer to bring the joy and simplicity of soups and stews into your home. The class will cover making stocks at home, braising, sweating vs sauteéing, building flavor, and more! This class is hands-on!
We are so excited for our Winter Winemaker’s Dinner Series and sharing our kitchen for a fun and informative demonstration cooking class all about pairing Oregon wines with seasonal food! For this dinner, we welcome Stephan Goff. Stephen Goff, Winemaker and Vineyard Manager Veteran Oregon winemaker Stephen Goff’s career spans over 22 years of growing grapes and making wines in the Willamette Valley. Having started his career in California Stephen relocated to the Oregon in 2001 to work as the assistant winemaker at esteemed Willamette Valley producer Beaux Freres. After six years he moved on to his current position working with local owners Joe and Vicki Stark as they launched Colene Clemens Vineyards, a from the ground up Estate based project focused on Pinot Noir and Chardonnay. For the past 15 years Stephen has been the Winemaker and Vineyard Manager at Colene Clemens having overseen the development and planting of the 62-acre property as well as the construction of the estate winery. Over the course of his tenure Colene Clemens has racked up myriad accolades from all the major trade publications including 3 appearances as a Wine Spectator top 100 wines of the
The Menu Oysters with Pink Peppercorn Mignonette ~ Roasted Beet & Blood Orange Salad, Pistachio & Goat Cheese Mousse ~ Rare Roast Beef, Red Wine Sauce, Pommes Dauphine ~ Chocolate Cherry Torte The Perfect Place for a Dinner Date Are you a fan of our seasonal Dinners in the Garden and looking for a romantic and engaging Valentine’s date idea? If so, this Dinner is everything you are looking for - inside at our cozy barnwood tables with a great view of the action in The Kitchen! Chef Jason will describe the each courses and give you hints and tips on how to intuitively recreate this menu at home. Join us Friday or Saturday for an intimate culinary experience in The Kitchen to celebrate those you love. You will be greeted with a complimentary sparkling welcome cocktail. Additional wine and beer is available to purchase. We are also offering a Valentine's Day Dinner experience with wine pairings on Tuesday, February 14th at 6 pm.
The Menu Oysters with Pink Peppercorn Mignonette ~ Roasted Beet & Blood Orange Salad, Pistachio & Goat Cheese Mousse ~ Rare Roast Beef, Red Wine Sauce, Pommes Dauphine ~ Chocolate Cherry Torte You will be greeted with a complimentary sparkling welcome cocktail. Additional wine and beer is available to purchase. The Perfect Place for a Dinner Date Are you a fan of our seasonal Dinners in the Garden and looking for a romantic and engaging Valentine’s date idea? If so, this Dinner is everything you are looking for – inside at our cozy barnwood tables with a great view of the action in The Kitchen! Chef Jason will describe the each courses and give you hints and tips on how to intuitively recreate this menu at home. Join us Friday or Saturday for an intimate culinary experience in The Kitchen to celebrate those you love. Interested in a private event? Call 503-746-3030 or email about the private option of the Wine Barn for groups up to 10. We are also offering a Valentine’s Day Dinner experience with wine pairings on Tuesday, February 14th at 6 pm.
Ok, well, maybe not breakfast in bed HERE, but you'll learn to create an impressive breakfast you could serve to your "date" in bed whether it's the first time you wake up together or the 9, 287th time. Chef Kate will show you how you can make just about anything into Eggs Benedict by making a quick blender hollandaise and perfectly poaching an egg. You'll learn how to turn your fruit bowl into a beautiful salad, kick up the heat on a traditional bacon, and throw pantry ingredients together to create a lovely dessert-for-breakfast brunch item!