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September Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Each month, excepting July and August, we hold fabulous cooking classes at our Whole Grain Store in Milwaukie, Oregon. I know this is only truly relevant to those of you who live nearby, but they are really definitely worth checking out if you are in the Portland area and looking for something to do. We get some top notch instructors and cover some really neat topics on everything from basic gluten free baking to ethnic cuisines (Lebanese, Italian, Ethiopian… to name a few) to artisanal breads. Some classes are more informational (with tasting of course!) and some are more hands-on.

Here are the classes for September. Check ‘em out and if you’d like to sign up, call 800-553-2258 x 208.

End-of-Summer Harvest with Amelia Hard!
Thursday, September 8, 2011 5:00-7:00 p.m. 

Celebrate Oregon’s end-of-summer harvest with popular chef Amelia Hard. She’ll show you how to prepare six delicious dishes using fresh ingredients from your garden or your favorite farmers market: Salmorejo (a rich ripe tomato gazpacho), sweet and crunchy Grated Raw Beet and Carrot Salad with citrus vinaigrette, crisp homemade Olive Oil Crackers, Rustic Crêpes (made with spelt and garbanzo flour) filled with sautéed seasonal vegetables, Wheat Berry Salad (flavored with cherry tomatoes, sweet peppers, almonds, and shallot vinaigrette), and a luscious Brown Butter Almond Cake topped with caramelized fruit.

Note: All the dishes in this menu are vegetarian. There will be variations included in the recipes for the crêpes and the wheat berry salad for those who prefer to add meat.

Supplies to Bring: enjoy the sampling!       Class fee $40.00

The Wonders of Millet with Dan Brophy!  Thursday, September 15, 2011 5:00-7:00 p.m. September is our month to focus on Millet and boy do we have a fabulous menu for you!  Chef Dan Brophy is back to share his culinary expertise on how easy this grain is to prepare. Although millet is most often associated as the main ingredient in bird seed, it is not just “for the birds.” It was millet, rather than rice, that played an important part of the prehistoric diets in Indian and Chinese societies.  Chef Brophy’s menu will include: Millet Tabbouleh, Millet and Black Bean Salad, Millet Pilaf with Saffron and Lemon, Millet Flat Bread, Millet Crackers, Millet and Yellow Split Peas

Don’t miss this opportunity to experience the delicious ways to enjoy the whole grain goodness of millet!

Supplies to Bring: enjoy the sampling!       Class fee $40.00

 

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Cassidy Stockton Google: Cassidy Stockton
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