Baking is part of the holidays, right? Why not do it with us? The sweet spiced aromas coming out of the kitchen around holidays reminds me of my families time-honored traditions. Waking up to freshly baked cinnamon rolls on Christmas morning....getting the delivery of my sister in laws peanut butter balls. We come to expect certain things that make our own holidays special. We want to help you feel confident in building on your family traditions. You'll learn many different types of doughs including yeasted, enriched, and short dough. You'll not only learn methods of dough making and handling, but many variations to these "recipes" so that they can be practiced guidelines in your repertoire of holiday treats. Grab a friend, or maybe your small work group and celebrate the holidays while getting your hands dirty with Chefs Jessica & Andrew! Class culminates in a lovely light lunch around our barn wood tables while our final treats bake. On the menu... sweet pecan rolls ~ gingerbread loaf ~pistachio shortbread ~ rugelach A welcome cocktail and an additional glass of wine with lunch are included. Additional wine and beer is available to purchase.
Come cocktail with us! It’s time to celebrate! Every party needs tasty bites. A balance of easy go-to's and a few more labor intensive is best. Come learn a few new, inspired appetizers that are sure to impress with some classy bubbly cocktails to match. You’ll understand how to pack a ton of flavor into just a few small bites. You'll learn to make a delightfully light pastry dough with endless possibilities. You'll gain confidence working with oysters and find ways to enjoy them raw or cooked. You'll discover that ceviche is an amazing, addictive dish that isn’t difficult to make or scary to serve and learn why bacon jam should always be in your go-to condiment kit. Grab a friend (or three!) and come celebrate the Holidays at The Kitchen. This class will be a combination of demonstration and hands-on. Come ready to cook, but there will be ample time to relax, eat and enjoy! Class culminates in a delicious family style cocktail party around our beautiful barn wood tables. On the menu … Bacon jam white cheddar sammies ~ mango halibut ceviche with fried wontons ~ winter squash arancini with brown butter cream ~ cheesy
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!
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 Anne Sery. Anne Sery, Director of Winemaking Anne was born and raised in Reunion Island, a tropical French island in the middle of the Indian Ocean, off the East Coast of Madagascar. When she was 14, her parents purchased a vineyard in Côte de Nuits. As a teenager, she spent her summer in Burgundy at the family vineyard, and it was there where her affinity for wine first blossomed. It was her summers in France though where her passion for wine and love for viticulture first blossomed. She left Reunion after high school to attend college in Dijon where she received her degree in Biology, Physics, and Mathematics. She then completed the Master’s program of Viticulture and Oenology of the ENITA of Bordeaux and received her National Diploma of Enology from the University of Bordeaux. During her years in school, Anne would return to Burgundy for internships with well esteemed Pinot Noir producers; Domaine jean-Francois Coche-Dury, Domaine Hubert
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, learn the appropriate vegetable combinations to make a hearty winter vegetable stew, and 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 is 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.
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
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 Katie Santora. Katie Santora, Winemaker Katie Santora joined Chehalem in 2012 as assistant winemaker. In her nine-year tenure, Katie has facilitated every aspect of the winemaking process. Her expert knowledge of our vineyard sites and house style made her the perfect candidate to assume the role of winemaker in 2018. In her current position, Katie considers herself a conductor as she empowers her team, ensuring everyone feels happy and productive. Winemaking allows Katie to be in tune with the grapes as they progress through the season, allowing her to have a deeper understanding of the vintage, and the world at large. Originally from Utah, Katie became interested in wine while attending UC Davis where she graduated with a degree in enology and viticulture. More About Chehalem Chehalem is rooted in a deep and abiding reverence for the land. From the vineyards we nurture and harvest to the wine we blend and age – we handle
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 Northwest wines with seasonal food! For this dinner, we welcome Luke Bradford. LIV, MEG, LUKE AND DELPHINE BRADFORD PHOTO THANKS TO KELLY TURSO Luke Bradford & COR Cellars Luke Bradford started COR Cellars in 2005. A native New Yorker, Luke moved to Washington for college at Evergreen, to study sustainable agriculture and political ecology. A trip to Italy to visit family led to a year-long internship in 2000 at Tenuta di Trinoro, in the Val d’Orcia in southern Tuscany, followed by an additional six month harvest job in 2002 at Passopisciaro on Mt Etna in Sicily. Luke then returned to Washington and went to work as assistant winemaker for Wind River Cellars and Syncline Wine Cellars in the Columbia Gorge, while concurrently launching COR from a property he purchased in 2003 in Lyle, WA. COR is now run by Luke, his wife Meg and a dedicated crew of seven associates. We currently produce about 6500 cases annually. The COR portfolio represents the far eastern and western edges of