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



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



Bread: The Ultimate Slow Food — with David Kobos
Be it "Natural," "Organic," "Vegetarian" or "Vegan," when the bread baker gets to work, the whole family jumps for joy! David Kobos, founder of Kobos Coffee will help you become that baker in this hands-on bread baking class. You'll learn about the wide variety of flours available today, how to combine them with other essential ingredients, and knead them into wonderful loaves, rolls and pizza crusts. David will provide recipes for Whole Wheat Bread and Pizza Dough, Dilly Bread, Sour Cream Corn Bread and more.
Each student will receive a loaf, some rolls and pizza dough to bake at home.
THIS IS A HANDS-ON CLASS. No previous bread baking experience is necessary. Class size is limited to 12 students.
Supplies to bring: Bread Pan (8 ½ X 4 ½ X 2 ½ is best), 12 slot muffin tin, cookie or baking sheet, two 4 to 6 quart bowls, wooden spoon or spatula, apron, bench knife or dough scraper, and kitchen towel.
Thursday, March 5, 2015 — 5:00–7:00 p.m.
Class Fee: $60.00



Introduction to Home Sprouting — Lecture with Chef Dan Brophy
Did you know you can gain even more nutritional value from your whole grains by sprouting them? Over two dozen seeds can be sprouted and ready to harvest in 2-6 days. Join Master Gardener of Edible Plants, Chef Dan Brophy from the Oregon Culinary Institute as he guides you through the basics of growing your own sprouts. We'll sample sprout varieties such as whole wheat berries, quinoa, buckwheat, and mung beans. Chef's recipe handouts will include; Ten Minute Sprouted Pea Soup, Spicy Sprout Slaw, and Sprouted Lentil Frittata.
Supplies to bring: Enjoy the sampling!
Note: This is a lecture only class. Coffee and tea will be provided.
Thursday, March 19, 2015 — 5:00–6:00 p.m.
Class Fee: $25.00



Science of Gluten-Free Baking and Cooking — with Mary & Joel Schaefer
Chefs Joel and Mary Schaefer, authors of Serving People with Food Allergies: Kitchen Management and Menu Creation, culinary educators and former Disney chefs are two well-known experts in the field of gluten-free baking and cooking. They will explain the science of their trade and show you tricks for creating delicious gluten-free meals. You will sample decadent Lemon Tarts, Chocolate Financiers, and The Best Corndog ever! Other recipes included are; Sweet Potato Pancakes, Pumpkin Chocolate Chip Muffins and Roasted Chicken, Quinoa, and Kale Soup.
Supplies to bring: Enjoy the samples!
Note: Not all recipes will be prepared due to limited time.
Thursday, March 26, 2015 — 5:00–7:00 p.m.
Class Fee: $50.00

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