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).
Have you have ever wondered how bakeries produce those tangy loaves of artisan bread? Join Chef Sarah House from Bob’s Red Mill for this class where she will show you how to bring that magic home! She’ll discuss the various styles of bread starters and you’ll be able to see and touch examples of each. How do these breads differ from loaves made with commercial yeast? You’ll get to taste the difference! Learn how to create and care for these simple and very beneficial bread starters at home. Pick the perfect type (or several) for your family’s favorite loaves of bread. Recipes will include: Sponges, Levains, Poolishes, Sours, Italian Bigas and French Pâte Fermentées. **This class is mostly lecture; some prior knowledge of bread baking is helpful, but not necessary.
Popular Chef Amelia Hard has come up with a class focused on a power house grain: wheat. Wheat is a leading source of protein for a majority of the world’s population and an important staple grain globally. Wheat is the basis of a marvelous array of delicious, healthful dishes. Her recipes include: Wheat Berry Waldorf Salad with lively citrus vinaigrette, a hearty Italian Spelt and Bean Soup, perfect for winter, and a super-easy Quick Whole Wheat and Molasses Bread. Amelia will also share a fabulous homemade whole wheat pasta recipe, Herbed Whole Wheat Spaetzle. She’ll finish with a very special dessert, Ravani, a Greek cake soaked in a luscious orange syrup. You’ll also receive two additional recipes to try at home: Toasted Bulgur Salad and Whole Wheat Pearl Couscous with Olives and Quick-Preserved Lemon.
We all enjoy comforting food to help us through the winter months but often that means long simmering, something most of us simply don’t have time for. That’s where pressure cookers come in! Join cookbook author and Oregonian columnist Chef Ivy Manning for a great class where she will show you how to use your pressure cooker to make cozy and delicious meals that are done in minutes instead of hours. She’ll demonstrate recipes for: Cannelini Bean, Kale, and Pecorino Crostini, Red Wine Risotto with Wild Mushrooms and Chicken Sausage, Vegetarian Posole Verde, and Chocolate Orange Bread Pudding, in addition to speaking about the safety and pressure cooker basics. Don’t have a pressure cooker? Not to worry, with a little more time these recipes can be cooked on the stove top.
Classes take place at: