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April Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles, Whole Grains 101

Get inspired at The Bob’s Red Mill Cooking School!  We have three wonderful classes that will nurture your family and inspire you in the kitchen. Call now to register and reserve your spot: 503-654-3215 x 208. Classes are held at our Whole Grain Store in Milwaukie, Oregon (see address below).

Celebrate Spring Herbs with Chef Cory Schreiber!
Thursday, April 11, 2013
5:00-7:00 p.m.

Class fee $50.00

Let your herb garden be a culinary inspiration and plant herbs this spring that you love to use in your kitchen. Join Chef Cory Schreiber as he takes you on a tour of his favorite garden herbs showing you how to cultivate them from your backyard to your table!  Cory will teach you tips on choosing, growing and incorporating herbs into savory and sweet delights. His recipes will include: Chilled Potato and Leek Soup with Raw Sorrel and Crispy Chick Peas, Carrot Ribbon and Parsley Salad with Quinoa Crackers and Pine Nuts, Buckwheat and Sage Crepe Stuffed with Homemade Goats Milk Ricotta Cheese, and Rhubarb Fool with Spearmint Cream and Date Sugar Cookies.

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Hands-on Pies and Tarts with Pastry Chef Shan Wickham!
Thursday, April 18, 2013
5:00-7:00 p.m.
Class fee $60.00

Get ready for the fruits of spring and summer by learning some versatile recipes and techniques.  Pastry Chef Shan Wickham from Ken’s Artisan Pizza will demonstrate a variety of pastry doughs, including a Traditional All-Butter Crust, a Whole Wheat Pate Sucree, and a Gluten-Free Pie Dough. She will share her recipes for a Pumpkin Pie in a Gluten Free Crust that actually stays crisp, and one of the restaurant’s most popular desserts, a beautiful Simple Lemon Tart.  Take-home recipes will include; Vegan Apple Pie and Banana-Coconut Cream Pie with a Coconut Cookie Crust. In this class you will make a delicious Rhubarb-Blueberry Lattice Top Pie with a whole wheat crust to take home and bake!

Supplies to bring:  Mixing bowl, pastry blender or cutter, kitchen towel, rolling pin, chef’s knife, and a nine-inch pie pan.           

Millet for Everyone with Chef Amelia Hard!
Thursday, April 25, 2013
5:00-7:00 p.m.
Class fee $50.00

Do you think millet is just for the birds? Or just for gluten-free recipes? Think again! Millet has been eaten by people all over the world for many thousands of years and is the basis of delicious recipes from India, Korea, Africa, and China, among others. In this class, popular Chef Amelia Hard will introduce you to the exciting world of millet with a selection of unusual and tasty recipes. We’ll begin by sampling crisp Millet and Sesame Crackers then learn how to make a rich African Peanut and Millet Soup served with garlic-flavored Millet Flatbread. The next course will be a Korean-Style Millet Casserole with Chicken and Mushrooms, a wonderful one-pot meal. For dessert, you’ll enjoy a yummy Indian Millet and Coconut Pudding, served chilled with a garnish of butter-toasted almonds and cashews. You’ll also receive two recipes which will not be served or demonstrated in class; Millet Tabbouleh and a side dish of Millet with Apricots, Pine Nuts, and Spinach.

Classes take place at:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

About The Author
Cassidy Stockton Google: Cassidy Stockton
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