Get inspired at The Bob’s Red Mill Cooking School! Now that the hustle and bustle of the holidays has passed, it’s the perfect time to inspire yourself with new, healthier fare. We have three wonderful classes that will support your resolutions and give you some new recipes for the New Year. 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).
Healthy Winter Warmers with David McIntyre!
Wednesday, January 16, 2013
Class Fee $50.00
Celebrate the New Year with Chef David McIntyre and his new recipe ideas! Winter is here, and cold weather calls for warming and filling meals. Luckily, whole grains are a great way to make those winter meals healthful! We’ll be focusing on grains and beans you may be less familiar with so it’s sure to be fun and entertaining. His recipes will include: Millet Couscous with a Cauliflower Tagine, Amaranth Pilaf, simple slow-cooked Cranberry Beans with Rosemary, a green, herb-packed Sorghum Tabouli, a Winter Vegetable Soup with Bulgur, and an easy, quick Oat Shortbread. Come be inspired!
Nutrition Success Strategies for the New Year with Alison Ozgur, R.D!
Thursday, January 24, 2013
Class Fee $50.00
Are you feeling motivated to make some positive changes in your diet? Let this be the year you take control over your health and weight. Alison Ozgur, registered dietitian and author will motivate you as she shares important nutrition tips on key nutrients for disease prevention and optimal health. This class will consist of a lecture and cooking demonstration combo. Alison’s recipes will include: Chipotle Lentil Sloppy Joes, Millet Almond Balls, Ginger Edamame Quinoa, Wheat Berry Salad, Kale and Potato Soup, and Amaranth Carrot Cookies.
Come discover the culinary secrets of whole grains with our special guest, award-winning cook book author Bruce Weinstein. Sure, we all know whole grains are good for us but they’re also delicious—a versatile culinary ingredient that has been given center stage – or at least center of the plate – in Bruce Weinstein and Mark Scarbrough’s latest book: Grain Mains 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day. In this class you will have an opportunity to taste a variety of whole grains as we start off with a whole grain tasting – wheat berries, spelt berries, rye berries, kamut, hull-less barley and quinoa. Then we’re off to explore some main courses that include the following whole grain dishes, First Course: Black Quinoa and Black Bean Burgers (vegan), Second Course: Lamb and Triticale Tagine (meat friendly) Dessert: Cinnamon Raisin Barley Pudding (vegetarian). You’ll also receive additional recipes for: Syrian Sliha, Breakfast Polenta Cake with Kamut Oat Topping, Millet Burgers.
If you can’t make it to his class don’t miss his book signing on Friday, February 1, 2013 from 11:00 am to 1:30 pm at Bob’s Red Mill Whole Grain Store.
Classes take place at: