Mother’s Day High Tea with Dan Brophy!

Thursday, May 9, 2013 5:00 - 7:00 p.m.

Do you have a granola-eating granny? What better way to celebrate Mother’s Day than with a Whole Grain High Tea? With Chef Dan Brophy you’ll want to sample and sip with other like-minded whole grainophiles. (Don’t bother checking the dictionary for that word!). Recipes will be provided for such delights as; Mushroom Caps Stuffed with Quinoa, Whole Grain Banana Bread with Cream Cheese Filling, Finger Sandwiches on Whole Grain and Rye Bread, Smoked Salmon Pinwheels, Polenta with Tomato Tapenade, Whole Grain Shortcake, Oatcakes and Whole Grain Tart Shells with a variety of dessert fillings. Celebrate your “Mum” while enjoying a wonderful array of tasty treats!

Enjoy the sampling!

Class Fee: $50.00*
*A special rate of 2 for $80 will be offered for those who register with their mothers or those who are mother figures!

Get Ready To Throw A Pizza Party with Alan Maniscalco!

Thursday, May 23, 2013 5:00 - 7:00 p.m.

Alan Maniscalco, Chef at Ken's Artisan Pizza, will show you how to make a pizza that will impress even your toughest critics. We'll start with a Pizza Margherita, and then learn a spicy twist on this classic using a dough made from a whole grain starter (Spicy Margherita). The class will focus on a versatile Whole Wheat Dough, topped with broccoli raab, sausage and chiles, and made into a Skillet Focaccia with peppers and provolone. Plus we'll make a Gluten Free Potato Pizza and a take on the French Flat Bread, Pissaladiere.

Enjoy the sampling!

Class Fee: $50.00

Hands-0n “Taming The Tamale” with Ivy Manning!
This class is full

Tuesday, May 28, 2013 5:00-7:00 p.m.

Wrapped up like little presents in corn husk wrappers and filled with delicious masa, beans, chicken, and spices, tamales are a treat, but they're also an art that takes practice. Join cookbook author and Oregonian FoodDay columnist, Chef Ivy Manning for a fun hands-on class as she shows you the secrets to perfect homemade tamales. We'll make and sample Light Sweet Corn, Black Bean and Poblano Vegan Tamales and Rich Chicken Tamales, plus a delicious Tomatillo Sauce. Bring your apron and get ready to wrap and fold your way to delicious dinners!

Supplies to bring: Your apron!

Class Fee: $60.00*
*This class is limited to 15 students so be sure to sign up quickly!

“One Dough Does It All” Gluten Free Bread-Baking with Carol Fenster!

Tuesday, June 4, 2013 5:00-7:00 p.m.

Time is precious, so maximize your kitchen time with easy, versatile bread dough that has many uses. A single dough can be made into Sandwich Bread or Focaccia Flatbread … just by making some minor tweaks. Another simple dough makes Veggie Pizza or Chocolate-Berry Breakfast Pizza or Breadsticks. Carol Fenster, author of 1,000 Gluten-Free Recipes, takes you through the steps of (1) making a basic dough using her versatile, time-saving flour blend; (2) refrigerating the dough to improve flavor and texture - the secret of many artisanal bakers; and (3) successfully shaping the soft, sticky dough. Her recipes include: Sandwich Bread, Italian Focaccia, Veggie Pizza, Chocolate-Berry Pizza, and Breadsticks.

Enjoy the sampling!

Class Fee: $60.00

“It’s as Easy as Pie” Gluten-Free Pie-Baking with Carol Fenster!

Wednesday, June 5, 2013 5:00-7:00 p.m.

Pies are one of life’s supreme pleasures, and making pie crust doesn’t have to be challenging. Once you master a simple gluten-free pie crust, you can easily make Old-Fashioned Cherry Pie, Tarts, Pot Pies, Quiches, and Pie Crust Appetizers. Carol Fenster, author of 100 Best Gluten-Free Recipes, shares her tips on (1) secret ingredients that make the pie crust easier to handle,(2) special handling and shaping techniques for no-fail, delectable pies, and (3) how to vary this basic crust recipe to suit your needs. Her recipes include: Old-Fashioned Cherry Pie, Berry Ice Cream Tart, Chicken Pot Pie, Quiche Lorraine, and Pie Crust Appetizers.

Enjoy the sampling!

Class Fee: $60.00

Crikey, it’s Crackers (And Dips) with Chef Ivy Manning!

Thursday, June 13, 2013 5:00-7:00 p.m.

Whether you’re grabbing a handful of nippy cheddar crackers for a mid-afternoon snack or crafting elegant cracker sheets for your next party, crackers are a part of all of our lives, so why rely on boxed crackers that are full of preservatives and trans-fats? Baking crackers is as easy as whipping up a batch of cookies, and they taste so much better than commercially made snacks! Join Chef Ivy Manning, food writer and author of Crackers and Dips for a class jam-packed full of crackers and dips. Recipes will include: Gluten-Free Almond Flax Seed Crackers with 2-Olive Tapenade, Amaranth Crackers with Cheddar and Pepitas, Japanese Rice Crackers with Edamame Wasabi Schmear, Graham Crackers with Hot Salted Caramel, and more! Signed copies of Ivy’s book will be for sale. Don’t miss it!

Enjoy the sampling!

Class Fee: $50.00*

Hands-On Pretzel Making with Andrea Slonecker!

Thursday, June 20, 2013 5:00-7:00 p.m.

Here’s a new twist on an old favorite—pretzels not from a street vendor, but still warm from your very own oven. In this hands-on class, learn how to make authentic German pretzels with Andrea Slonecker, the author of Pretzel Making at Home. From mixing and shaping the dough to developing that characteristic color and flavor, she’ll divulge the tricks of the pros for making pretzels in a variety of shapes - with fillings too! Plus learn how to make homemade mustard for dipping. You’ll make Whole-Wheat Soft Pretzels, Savory Stuffed Pretzel Pockets, and Herbaceous Homemade Mustard in class, plus take home recipes for delicious soft pretzel variations: Caraway-Rye, Cinnamon-Raisin, and Gluten-Free Pretzels.

Supplies to bring: Apron and two kitchen towels

Class Fee: $60.00*