Cake

Bob’s 85th Birthday Bash

by Cassidy Stockton in Featured Articles

Bob's 85th Birthday BashBirthday Details

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Cassidy Stockton Google: Cassidy Stockton
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April Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles, Whole Grains 101

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).

Celebrate Spring Herbs with Chef Cory Schreiber!
Thursday, April 11, 2013
5:00-7:00 p.m.

Class fee $50.00

Let your herb garden be a culinary inspiration and plant herbs this spring that you love to use in your kitchen. Join Chef Cory Schreiber as he takes you on a tour of his favorite garden herbs showing you how to cultivate them from your backyard to your table!  Cory will teach you tips on choosing, growing and incorporating herbs into savory and sweet delights. His recipes will include: Chilled Potato and Leek Soup with Raw Sorrel and Crispy Chick Peas, Carrot Ribbon and Parsley Salad with Quinoa Crackers and Pine Nuts, Buckwheat and Sage Crepe Stuffed with Homemade Goats Milk Ricotta Cheese, and Rhubarb Fool with Spearmint Cream and Date Sugar Cookies.

AprilCookingClasses1

Hands-on Pies and Tarts with Pastry Chef Shan Wickham!
Thursday, April 18, 2013
5:00-7:00 p.m.
Class fee $60.00

Get ready for the fruits of spring and summer by learning some versatile recipes and techniques.  Pastry Chef Shan Wickham from Ken’s Artisan Pizza will demonstrate a variety of pastry doughs, including a Traditional All-Butter Crust, a Whole Wheat Pate Sucree, and a Gluten-Free Pie Dough. She will share her recipes for a Pumpkin Pie in a Gluten Free Crust that actually stays crisp, and one of the restaurant’s most popular desserts, a beautiful Simple Lemon Tart.  Take-home recipes will include; Vegan Apple Pie and Banana-Coconut Cream Pie with a Coconut Cookie Crust. In this class you will make a delicious Rhubarb-Blueberry Lattice Top Pie with a whole wheat crust to take home and bake!

Supplies to bring:  Mixing bowl, pastry blender or cutter, kitchen towel, rolling pin, chef’s knife, and a nine-inch pie pan.           

Millet for Everyone with Chef Amelia Hard!
Thursday, April 25, 2013
5:00-7:00 p.m.
Class fee $50.00

Do you think millet is just for the birds? Or just for gluten-free recipes? Think again! Millet has been eaten by people all over the world for many thousands of years and is the basis of delicious recipes from India, Korea, Africa, and China, among others. In this class, popular Chef Amelia Hard will introduce you to the exciting world of millet with a selection of unusual and tasty recipes. We’ll begin by sampling crisp Millet and Sesame Crackers then learn how to make a rich African Peanut and Millet Soup served with garlic-flavored Millet Flatbread. The next course will be a Korean-Style Millet Casserole with Chicken and Mushrooms, a wonderful one-pot meal. For dessert, you’ll enjoy a yummy Indian Millet and Coconut Pudding, served chilled with a garnish of butter-toasted almonds and cashews. You’ll also receive two recipes which will not be served or demonstrated in class; Millet Tabbouleh and a side dish of Millet with Apricots, Pine Nuts, and Spinach.

Classes take place at:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

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Cassidy Stockton Google: Cassidy Stockton
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biscuit2

Bob’s Favorite Buttermilk Biscuit Recipe

by Cassidy Stockton in Featured Articles, Recipes

When asked what his favorite whole grain food was, Bob was quick to tell me “any heavy, whole grain bread- especially if it’s toasted and has butter. The heavier the better.” Of course, as soon as he finished that thought, he started singing the praises of our bakery’s scratch buttermilk biscuits. These, he said, were a close second when topped with Marion berry jam. If you can’t get into our store, you can bake these amazing, fluffy, flaky biscuits at home!

Biscuits buttermilk whole wheat

Bob’s Red Mill Bakery Buttermilk Biscuits

Directions

Step 1
Preheat oven to 450°F.

Step 2
Mix unbleached white flour, whole wheat flour, baking powder, baking soda, sugar and sea salt thoroughly.

Step 3
Add butter and mix until evenly distributed.

Step 4
Add buttermilk slowly, mixing until a dough forms that is slightly sticky.

Step 5
Roll dough out on a heavily floured surface, sprinkle on 1 – 2 tablespoons of flaxseed meal, and cut with a 2-1/2 – 3 inch cutter.

Step 6
Place biscuits on a baking sheet and bake in oven for 10 – 15 minutes or until golden brown.

Makes 2 dozen biscuits.
*To make your biscuits look like the picture above, omit the flaxseed meal.

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Cassidy Stockton Google: Cassidy Stockton
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Bob with plane

You’re Invited!

by Cassidy Stockton in Behind the Scenes, Featured Articles

Bob with plane

What:

Bob’s 84th birthday party! We’ll have cupcakes and live music to celebrate our founder’s 84th year. There will be special gifts for the first 500 guests. Come have lunch and stay for the party.

When:

Friday, February 15th, 2013 from noon to 2 pm.

Where:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie, OR 97222
Map & Directions

Can’t make it? Leave a birthday greeting here or on our Facebook page and we’ll make sure he sees your message.

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Cassidy Stockton Google: Cassidy Stockton
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February Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles, Whole Grains 101

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).

Homegrown Bread Starters with Sarah House!
SarahcroppedThursday, February 7, 2013
5:00 – 7:00 p.m.
Class fee $50.00

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.

 

ameliaPower House Wheat with Amelia Hard!
Thursday, February 21, 2013
5:00-7:00 p.m.
Class fee $50.00

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.

 

 

ivymanningComforting Foods Under Pressure with Ivy Manning!
Thursday, February 28, 2013
5:00-7:00 p.m.

Class fee $50.00

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:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

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Cassidy Stockton Google: Cassidy Stockton
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GrainMainsSmall

January 2013 Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

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
5:00-7:00 p.m.
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
5:00-7:00 p.m.
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.

GrainMainsSmallGRAIN MAINS with Bruce Weinstein!
Thursday, January 31, 2013
5:00-7:00 p.m.
Class Fee $50.00

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:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

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Cassidy Stockton Google: Cassidy Stockton
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Amelia Hard

December Cooking Classes at Bob’s Red Mill

by AmandaCarter in Featured Articles

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).

 

Holiday Italian Baking with Chef Amelia Hard

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 BiscottiHazelnut-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:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

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Kyra Bussanich-4

November Cooking Classes at Bob’s Red Mill

by AmandaCarter in Featured Articles, Gluten Free

Holiday cooking and baking can be challenging if you or a loved one need to avoid gluten, but The Bob’s Red Mill Cooking School is here to help! We’re offering two great gluten-free classes coming up in November. 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 at bottom).

 

Gluten-Free Thanksgiving Side Dishes with Laura B. Russell

Thursday, November 8, 2012 5:00-7:00 p.m.

Thanksgiving is a time for feasting and celebration, but it can feel stressful if you need to worry about what’s safe to eat.  Enter this holiday season armed with an arsenal of delicious gluten-free side dish recipes. Led by gluten-free cookbook author Laura B. Russell, you’ll learn alternatives to the typical bread stuffing, roux-thickened gravies, and gloppy canned soups with better-than-ever gluten-free versions. Recipes include Homemade Cornbread Stuffing, Wild Rice Dressing, Green Bean Casserole, Baked Sweet Potatoes with Savory Granola, Pan Gravy with Herbs and an extremely versatile Turkey Broth. All the recipes are gluten-free. Class fee $50.00.

 

 

Easy Gluten-Free Holiday Recipes with Kyra Bussanich

Thursday, November 15, 2012 5:00-7:00 p.m.

Join award-winning pastry chef Kyra Bussanich from Crave Bake Shop as she bakes up extraordinary gluten-free appetizers, sides and desserts. Time is limited during this busy season, so come learn how to impress your loved ones with these quick and delicious recipes: vegan Herb Crackers with Pumpkin Hummus, Parmesan Popovers, egg-free Pecan Pie Bars, Pumpkin Whoopie Pies, Cranberry Ginger Shortbread Cookies and dairy-free Dark Chocolate Mint Cookies. The recipes you learn will be a hit at any holiday gathering! Class fee $50.00.

 

Classes take place at:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

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AmandaCarter Google: AmandaCarter
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G4XT3762

October Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

We have some wonderful classes in store for you in October- including a hands-on bread baking class with David Kobos. This class fills quickly, so be sure to register today.  Call 503-654-3215 x 208 to register. Classes are held at our Whole Grain Store (see address at bottom).

Discover the ancient grain quinoa with Lori Sobelson.

The Versatility of Quinoa with Lori Sobelson!
Thursday, October 4, 2012
5:00-7:00 p.m.
Class Fee: $50

This month’s featured grain is my all time favorite, Quinoa! Quinoa is a wonderful nutritious grain that is very easy to prepare and extremely versatile in cooking. In this class my goal is to show you how to use this tasty, nutty grain in ways you’ve never thought of before! My quinoa recipes include: Easy Guacamole, Fruit Smoothie, Healthy Pancakes, Caribbean Quinoa & Squash, Stuffed Red Peppers, Tasty Quinoa & Scottish Oatmeal Hot Cereal, Black Bean Salad, Fruit Salad, Blueberry Muffins, and Chocolate Truffle Brownies. If you’ve never  incorporated this wonderful grain into your menu now is the time to do so with my easy, healthy, and tasty recipes! **Quinoa is a glutenfree grain however this class contains recipes with gluten.

Learn delicious ways to combine three garden staples—corn, beans and squash—with Dan Brophy.

Three Sisters From Your Garden with Chef Dan Brophy!
Thursday, October 18, 2012
5:00-7:00 p.m.
Class Fee: $50

Corn, Beans and Squash—an ancient association of three plants by Native American farmers. One of the original examples of integrated, vertical polyculture. Eating these three provides a complete protein from a plant source. Dan Brophy will be providing recipes which show this association/complementation including: Roasted Corn Chowder, Indian Corn Pudding, Black Bean Chili, Succotash, Basic Polenta and its many variations and Quinoa and Pumpkin Seed Pilaf baked into winter squash. Come and join us for this fall harvest celebration.

Learn how to make wonderful homemade bread with David Kobos.

Plump, Moist, Delicious Whole Grain Bread with David Kobos!
Thursday, October 25, 2012
5:00-7:00 p.m.
Class Fee: $60

This is the perfect class to explore turning Bob’s Red Mill whole grain flours and cereals into plump, moist, delicious loaves and rolls. In this hands-on bread baking 101 class, David Kobos, founder and president of Kobos Coffee, will introduce you to techniques of kneading, forming and baking breads and rolls with whole grains and flours. A few of his recipes are: Swiss Style Whole Grain, Oat Wheat, Whole Grain Beer Bread, Whole Grain English Muffins, and Whole Wheat Pizza Dough. You will leave with a loaf and some rolls to bake at home.
Supplies to Bring: One 4 to 6 qt. mixing bowl, apron, kitchen towel, bench knife or dough scraper, wooden spoon or spatula, a bread pan (8 ½ x 4 ½ x 2 ½ is best), cookie sheet and measuring cups.
*This class assumes no prior knowledge of bread baking.

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

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Cassidy Stockton Google: Cassidy Stockton
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photo

Japanese Lace Leaf Maple Pruning Demonstrations at Bob’s Red Mill Whole Grain Store

by Cassidy Stockton in Featured Articles

Japanese Lace Leaf Maple.
Photo: Andrew Stockton, Joy Creek Nursery

Noted professional ornamental horticulturist and gardener Michael Miller will provide two instructional demonstrations tomorrow, September 8th, at the Bob’s Red Mill Whole Grain Store and Visitor Center on how to prune Japanese Lace Leaf Maples. The sessions are open to the public and free of charge for all who attend.

The Bob’s Red Mill Whole Grain Store and Visitor Center has six Japanese Maples as part of its landscaping, and Miller’s instructional demos promise to be lively interactive sessions. Miller will discuss and demonstrate the choosing, planting, placing and maintenance of ornamental plants, including:

  • Japanese Maple nomenclature
  • The growth life cycle of Japanese Maples
  • Use of the trees in design
  • The shaping of Japanese Maples for specific spaces
  • Best techniques and times of year for pruning

Michael Miller is the former gardener, lead pruner and education director for the Japanese Garden Society of Oregon, and he maintained the Portland Japanese Garden for more than 15 years. He has worked professionally as an ornamental horticulturist for more than three decades.

Sessions will take place on Saturday, September 8th from 9 am to 10 am and 11 am to noon. Stop by to learn a bit more about the care of your Japanese Maple from a professional.

In addition to the demos, we will also be hosting a pet adoption for Oregon Humane Society. Read more about this event here. The pet adoption will be held from 12:30 pm to 3:30 pm.

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions

 

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Cassidy Stockton Google: Cassidy Stockton
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