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Skillet breads are often overlooked, but they are as good as the dough you use to make them! Join Chef Dillon DeBauche in this class which covers two basic and adaptable pan doughs, and use them as a springboard to try and answer some basic bread questions!
Join Chef Andrew Nordby for a night filled with vegetarian barbecue! The menu will include homemade BBQ sauce, "BBQ Chickpea" sandwich, family coleslaw recipe, Southwest black bean and corn salad, Jalapeno cornbread, Mock-Tuna Salad, as well as Greek style bean salad!
We’re getting inspired by the sunshine and dreaming of the Baja beaches for our fish taco night! In this class we will learn how to make fresh tortillas, beer battered fish and much more! Join the party- it’s going to be a blast!
Free-form tarts, Galettes or crostata are delicious. In this class, Chef Katie will guide you on how to make a perfect flakey pie dough, two different cream fillings and top them with seasonal fruits!
Join Dr. Julie Briley to Discover simple strategies to ensure you are absorbing the most nutrition from your food. Preparing and consuming nutrient dense food is the foundation for health and wellness. But, how you eat you food exerts a powerful force on nutrient absorption.. This class is mainly a discussion class with one dish prepared.
Learn how to make delicious free-form crackers and fresh cheeses for entertaining, lunches, and snacks! Maya will demonstrate special techniques for working with gluten free cracker doughs, and pair the crackers with fresh cheeses and condiments. You will learn how easy it is to make these ultra-fresh cheeses that can be used on their own or as ingredients for other recipes. The recipes will include Aromatic Multi Grain Crackers with Whole Milk Ricotta, olive oil and honey, Walnut Buckwheat Crackers with Labneh and Green Herb Oil, and Multi-Seed Grain-Free Crackers with Mascarpone and Summer Chutney.
Spice up your life with a series of recipes featuring legumes spanning the globe. Sample such delights as Indian Rice and Dahl, Lebanese black lentil salad, Nepalese curried chick peas, Moroccan stew, African black eye peas, Asian adzuki beans, and more. Legumes make a convenient and affordable meal. Here is your opportunity to experiment with recipes that you can duplicate at home.
Healthy back to school baking, in this class Katie will bake yummy treats that can be prepped in advance for busy families. We will be using a variety of whole grain flours and natural sweeteners to make bars, muffins and more with lots of tasting throughout!
Join Kate McDermott at Bob's Red Mill for this special dough and crostata demonstration class and learn the lifetime skill of how to make a Traditional Art of the Pie® Dough, and delicious fruit filled crostatas.
Join local chef Tiffany Kent for a date night you wont soon forget! Recipes will include Quinoa Macaroni and Cheese, Roasted beet salad with barley, feta, and red onion; the world's best (GF) hearty pumpkin bread; butternut squash and cranberry quinoa salad; and (GF) Apple Strudel muffins!
Come bake some cupcakes with us! Katie will be making 2 different cupcakes and frostings. Students will learn several different frosting techniques and get to try some out for themselves!
We’re headed east for a festive fall evening! Join Leena Ezekiel to learn some tasty, classic Indian dishes! Recipes to include Mulligatawny Soup, Makki Roti--- corn bread, Sarso ka saag--- mustard greens, Kaddu-- butternut squash with curry leaves and mustard seeds, Podina paratha---griddle fried flat bread with dry mint, Meethi gehu--- sweet bulgar with dry fruit and yogurt.
Join vibrant chef Corey Pressman of Fat Salt Love for a Tuscan date night! Corey will teach you how to cook polenta both ways– both grilled and soft served with a red sauce and braised mushrooms. Come, have a glass of wine and enjoy the show!
Let's try and demystify naturally leavened breads. Using a simple whole wheat, rye, and white flour dough as a basis, we will discuss starting, feeding, and baking with natural starters. It will be a fun introduction to the most interesting way of making bread.
Join resident instructor Sophia Worgan to make hearty, vegetarian entrees! Recipes will include roasted cauliflower and carrots over a quinoa pilaf topped with fried lemon and tahini caper sauce, Toasted millet, corn, sausage and zucchini with a cilantro avocado dressing and an amaranth beet risotto with goat cheese, pistachio, dill and cucumber.
Prepare for new culinary adventures by attending a cooking class at Bob’s Red Mill’s Whole Grain Store. Every month we feature expert chefs demonstrating their mouth-watering recipes using a range of Bob’s Red Mill grains, legumes, and flours. Any of our great variety of classes will be a perfect opportunity to learn new techniques and recipes under the guidance of our friendly and creative experts. Whatever your dietary preferences or needs, you will find a class sure to please.
Please Note: Pre-registration required as class sizes are limited. Call 971-206-1241 to register soon!
All classes are held at the Bob's Red Mill Whole Grain Store:
5000 SE International Way
Milwaukie, OR, 97222
Map & Direction
At the Whole Grain Store (before and after class)