Get inspired at The Bob’s Red Mill Cooking School! After Thanksgiving has come and gone, it’s easy to feel burned out on cooking and baking. Fear not: we’ve got the cure for your kitchen fatigue with two wonderful holiday-themed classes the will reinvigorate this December. 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).
Thursday, December 6, 5:00-7:00 p.m.
Chef Amelia Hard is back with one of her always-popular Italian baking classes! This one features delicious treats you can make for family and friends as part of your holiday celebrations. For gifts, you’ll learn to make Torta Quattro Quarti, a moist pound cake that uses extra-virgin olive oil in place of butter and is baked in mini loaf pans; Zaletti, lemony Venetian cornmeal cookies with raisins; and Biscotti flavored three different ways: Almond-Anise Biscotti, Hazelnut-Orange Biscotti and Chocolate-Walnut Biscotti. Finally, for a spectacular finish to your holiday dinner, you’ll learn to make Torta Barozzi, the most delectably decadent flourless chocolate torte you’ve ever tasted! You’ll also receive a recipe for a delicious and unusual Italian spice cake, Torta Speziata. Class fee $50.00
Whole Grains for the Holidays with Ivy Manning
Thursday, December 13, 5:00-7:00 p.m.
The holidays are always a great time to embrace your inner chef, but so much of the food going around will be full of processed ingredients that are high in sugar, low in fiber, and less than healthy. Learn how to make the holidays more delicious and healthy in this exciting class taught by noted cookbook author, food writer and Oregonian columnist Chef Ivy Manning. Recipes will include Gluten-Free Golden Flax Crackers with Light ‘n’ Creamy Dungeness Crab Dip, Mile-High Amaranth Biscuits with Green Chiles, Winter Squash & Quinoa Soufflé, and Teff Gingerbread Cake with Apple Cider Glaze. Please note, this is not a gluten-free class. Class fee $50.00
Classes take place at: