When the weather gets cold, we like to turn on the oven! Call 503-654-3215 x 208 today to sign up for one of these great classes held at the Bob’s Red Mill Whole Grain Store.
Hands-on Bread Baking with Tim Healea!
Thursday, December 2, 2010 4:00-6:30 p.m.
There’s no better way to create an atmosphere of love and comfort than with the wonderful aroma of freshly baked bread. Tim Healea, owner of the acclaimed Little “T” Bakery is back to teach us a few of his fabulous breads using alternative fl ours and
grains. His featured breads include: Deli Rye Bread with Caraway, Multigrain Carrot Bread, Green Pea and Bacon Bread and Pear Buckwheat Bread.
Supplies to bring: a large mixing bowl, 8X4 loaf pan, cookie sheet, kitchen towel, a wooden spoon or spatula, bench scraper and apron.
Class Fee: $50.00
After working for three years on their cookbook, Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes, Shauna James Ahern and Chef Danny Ahern can’t wait to share it with you. In their second class, they’ll cook some of the seasonal recipes from their cookbook that are sure to please. With Gluten Free Pasta, Seared Shrimp with Garlic, Warm Rice Salad, Warm Polenta with Goat Cheese, Lamb Chops with Breadcrumbs and Chocolate Peanut Butter Brownies, this class will fill you up and send you home with new food ideas. This will be a demonstration class, with plenty of cooking tips, ideas for how to live gluten-free joyfully, and food for you to enjoy!
Supplies to bring: enjoy the sampling! Class Fee $45.00