BOB’S RED MILL

Cooking Classes

Bob's Red Mill Cooking Classes

Bob's Red Mill Cooking Classes
Feed your creativity in the kitchen

Join in the fun by taking one of our many naturally nutritious cooking classes. Every month we feature expert chefs demonstrating their mouth-watering creations from around the world using a range of Bob’s Red Mill flours, grains and baking mixes. Located in our Whole Grain Store, the state-of-the-art kitchen facility is the perfect place to learn new techniques and recipes under the guidance of our friendly chefs. Whatever your dietary habits - we promise to please every palate.
All classes are performed at Bob’s Red Mill Whole Grain Store.

Class sizes are limited so call Bonnie at (971) 206-2208 before sending in payment, to make sure space is available.

Sign-Up & Schedule Information



Healthy Indian Fare for the New Year — with Leena Ezekiel
Don't miss this opportunity to travel to India from the comfort of Bob's Red Mill Cooking School! Ancient grains such as buckwheat, bulgur and amaranth have been a part of the Ayurvedic cuisine for thousands of years. Join Leena Ezekiel as she takes you on a culinary and cultural journey through her native homeland and its complex cuisine. Her recipes include Gobi Paratha (whole wheat flat bread stuffed with spicy cauliflower), Rajgira Upma (Bulgur pilaf with vegetable), Bhaji (garbanzo bean flour battered eggplant fritters), Kutu Daal (buckwheat groats and red lentil curry), Amaranth Potato Flat Bread, and Chana Masala.
Supplies to bring: Enjoy the sampling!
Note: Not all recipes will be prepared due to limited class time.

Thursday, January 15, 2015 — 5:00–7:00 p.m.
Class Fee: $50.00



Introducing Freekeh — with Chef Amelia Hard
Packed with protein and fiber, low on the glycemic index, quick-cooking, chewy and delicious — everybody's getting excited about the wonderful roasted green wheat called Freekeh! In this class which combines traditional and contemporary flavors, Chef Amelia will acquaint you with Turkish Red Lentil and Freekeh Soup, Warm Salad of Freekeh with Figs and Feta, Lebanese Freekeh and Chicken Pilaf, Turkey and Freekeh Meatballs with Yogurt Dipping Sauce, Freekeh and Green Bean Salad with Minty Tahini Dressing, and Freekeh Granola Cookies with Cranberries and Chocolate Chips.
Supplies to bring: Enjoy the sampling!
Note: Not all recipes will be prepared due to limited class time.

Thursday, January 29, 2015 — 5:00–7:00 p.m.
Class Fee: $50.00



Decadent and Dark Desserts — with Maya Klein
What would Valentine's Day be without elegant, sophisticated desserts full of flavor and texture? In this class, whole grain flours star rather than playing background roles. Join Maya Klein, co-author of Flavor Flours, for an in-depth look at desserts that celebrate the nuanced flavors of buckwheat, coconut, oat, and hazelnut flours. This class will include detailed information on how best to use these flours and create coordinated ingredient profiles. Her recipes will include Hazelnut Dark Chocolate Cake, Panforte Nero, Chocolate Fudge Cake, Chocolate Coconut Tart, Hazelnut Crunch Brownies, and Buckwheat Baby Cakes with Toffee Sauce.
Supplies to bring: Enjoy the sampling!
Note: Not all recipes will be prepared due to limited class time.

Thursday, February 5, 2015 — 5:00–7:00 p.m.
Class Fee: $50.00



Explore Mexican Flavors — with Chef Ken Rubin
Explore Mexican Flavors with Chef Ken Rubin — Tuesday, February 10, 2015 — 5:00-7:00 p.m. The traditional Mexican diet is rich in whole grains, legumes and vegetables that offer an exciting array of flavors, colors and textures. Join Chef Ken Rubin of Rouxbe Cooking School for a culinary tour of Mexico that will evoke the richness of the culinary culture and history of our southern neighbor. His recipes include: Griddled Corn Gorditas with Herbs, Oaxacan White Bean Stew with Hearty Greens, Smokey Spiced Garbanzos with Roasted Winter Squash, Handmade Tortillas, Carrot-Chile Arbol Salsa, and Vanilla Amaranth Pudding with Chia & Coconut. This menu is gluten free, 100% plant-based and amazingly delicious!
Supplies to bring: Enjoy the sampling!
Note: Not all recipes will be prepared due to limited class time.

Tuesday, February 10, 2015 — 5:00–7:00 p.m.
Class Fee: $50.00



Food as Medicine Lecture — with Dr. Courtney Jackson
A healthy diet is the foundation for a vital, energetic life. In today's highly processed world, it is important to learn skills on how to cultivate a nutrient-dense diet and avoid many common but potentially harmful food additives. Dr. Courtney Jackson, Naturopathic Doctor and cofounder of the Food as Medicine Institute, will share an inspiring presentation on the healing power of whole foods and how to incorporate food as medicine into your daily life. Choosing a whole food, mostly plant-based lifestyle can truly be your best medicine!
Supplies to bring: Enjoy the lecture!
Note: This is a lecture only class. Coffee and tea will be provided.

Wednesday, February 25, 2015 — 5:00–6:00 p.m.
Class Fee: $25.00

All classes are performed at Bob's Red Mill Whole Grain Store:
5000 SE International Way
Milwaukie, OR, 97222
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