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

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

Explore North Africa & The Middle East — with Ken Rubin
In this class, Chef Ken Rubin from the Rouxbe Cooking School will introduce grains and beans common to North Africa and the Middle East and combine them with local and seasonal ingredients to create delicious tastes of the season. Enjoy Chickpea Crêpes with Preserved Lemon alongside Fava Bean Puree with Melted Leeks & Olives. Use the last of the harvest vegetables in dishes like Roasted Parsnips with Bulgur, Sumac, Mint and Oregon Hazelnuts. Never tried Freekeh? Here's your chance — Freekeh with Mushrooms and Tangy Sorel Yogurt. Other recipes included wil be Classic Creamy Hummus with Za'atar and Pistachio Shortbread Cookies with Honey & Thyme.
Supplies to bring: Enjoy the sampling!
Note: Not all recipes will be prepared due to limited class time.
Thursday, April 9, 2015 — 5:00–7:00 p.m.
Class Fee: $50.00

Healthy Mom, Healthy Baby Lecture
A healthy baby starts with a healthy mom! Science has shown the food mom eats during pregnancy has the power to positively impact her baby for a lifetime. Join Christie Naze, RD, CDE, maternal nutrition specialist with over 20 years of clinical experience at OHSU's Center for Women's Health, for a discussion of the best foods expectant moms should add to their plates to deliver the key nutrients she and her baby crave. She also will share tips on foods that can help alleviate common symptoms of pregnancy, such as fatigue and nausea. Then Mollie Dickson, Education Director of The Heart's Kitchen: Food & Nutrition Consulting, offers simple and delicious ways to enjoy these foods. You'll gain the knowledge needed to form an eating plan to benefit both you and your baby for a lifetime.
Supplies to bring: Enjoy the lecture!
Note: This is a lecture only class. Coffee and tea will be provided.
Thursday, April 16, 2015 — 6:00–7:00 p.m.
Class Fee: $25.00

Delicious Spring Greens & Grains — with Amelia Hard
The beautiful green vegetables that herald the arrival of spring — like spinach, nettles, rapini, pea shoots, asparagus, and artichokes — are loaded with exactly the nutrients we all need after winter, and they're especially appetizing paired with grains. In this fun and informative class with Chef Amelia Hard, you'll learn to make Polenta Crostini with Sicilian-Style Spring Greens, Greek Black-Eyed Pea Soup, Spring Greens Risotto, Pasta with Baby Artichokes and Spinach, Turnovers Filled with Spring Greens and Farro, and Shaved Raw Asparagus Salad with Freekeh and Citrus Vinaigrette.
Supplies to bring: Enjoy the sampling!
Note: Not all recipes will be prepared due to limited class time.
Thursday, April 30, 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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