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Cooking Classes

Cooking Classes

Bob’s Red Mill Cooking Classes: Class Schedule

April Classes

Wednesday, April 5, 2017
Wednesday, April 5, 2017 — 5:00–7:00 p.m.

Tortilla 101 with Sophia Worgan

Sophia Worgan

In this class, we will jump into making our own scratch tortillas from both corn and, the ancient grain, amaranth. We will also cover vegetarian taco fillings, recipes include: roasted mushroom with corn salsa, cauliflower and lentil ground ‘beef’ with cilantro lime crema and baked apple and cinnamon tortilla bowls!

  • Note: Not all recipes will be prepared due to limited class time.
  • Wednesday, April 5, 2017 — 5:00–7:00 p.m.
  • Class Fee: $20
  • Pre-registration required as class sizes are limited. Call 971-206-1241 to register soon!
  • CLASS FULL – WAITLIST AVAILABLE

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


Thursday, April 13, 2017
Thursday, April 13, 2017 — 5:00–7:00 p.m.

The Versatility of Quinoa with Lori Sobelson

Lori Sobelson

If you’ve never incorporated the super-nutritious and versatile grain, Quinoa, into your menu, now is the time! In this class, Lori Sobelson of Bob’s Red Mill, will show you how easy it is to use this tasty, nutty, grain in ways you’ve probably never thought of before! Along with teaching you the quick and easy basic cooking method for quinoa, she will introduce you to a variety of simple, healthy and delicious recipes including: Powered Up Fruit Smoothies, Healthy Pancakes, Caribbean Quinoa & Squash, Stuffed Red Peppers, Black Bean Salad, and Chocolate Truffle Brownies. Quinoa is Lori’s favorite whole grain and after this class, it will be your favorite too!

  • Note: Not all recipes will be prepared due to limited class time.
  • Note: Although quinoa is a gluten free grain, some of these recipes contain gluten.
  • Thursday, April 13, 2017 — 5:00–7:00 p.m.
  • Class Fee: $50.00  Special Price:  $35.00
  • Pre-registration required as class sizes are limited. Call 971-206-1241 to register soon!
  • CLASS FULL – WAITLIST AVAILABLE

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


Tuesday, April 18, 2017
Tuesday, April 18, 2017 — 5:00–7:00 p.m.

Health Indian Fare with Leena Ezekiel

Leena Ezekiel

Don’t miss this fabulous opportunity to travel to India from the comfort of Bob’s Red Mill Cooking School! Join our guest chef Leena Ezekiel as she takes you on a culinary and cultural journey through her native homeland and its complex cuisine. Ancient grains such as buckwheat, bulgur and amaranth have been part of Ayurvedic cuisine for thousands of years and are becoming increasingly popular in today’s restaurant’s menus and in homes. Recipes will 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.

  • Note: Not all recipes will be prepared due to limited class time.
  • Tuesday, April 18, 2017 — 5:00–7:00 p.m.
  • Class Fee: $50.00  Special Price:  $35.00
  • Pre-registration required as class sizes are limited. Call 971-206-1241 to register soon!
  • CLASS FULL – WAITLIST AVAILABLE

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


Tuesday, April 25, 2017
Tuesday, April 25, 2017 — 5:00–7:00 p.m.

Seasonally Spring with Sophia Worgan

Sophia Worgan

Spring has sprung at Bob’s Red Mill cooking school! Come delight in the bounty the pacific northwest spring has in store for us! Recipes for class include house-made crackers with microgreens, farm cheese and honey, mint and nettle pesto, potato, mushroom and sage tart finished with calendula and lemon cupcakes. In class, we will cover local CSA’s, Farmers markets and much more!

  • Note: Not all recipes will be prepared due to limited class time.
  • Tuesday, April 25, 2017 — 5:00–7:00 p.m.
  • Class Fee: $20
  • Pre-registration required as class sizes are limited. Call 971-206-1241 to register soon!

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


Tuesday, May 2, 2017
Tuesday, May 2, 2017 — 5:00–7:00 p.m.

Beautiful Bowls with Ivy Manning

Ivy Manning

Building healthy meals in bowls is all the rage right now with chefs and home cooks, and for good reason! Bowls are comforting, they're adaptable, and they allow you to work with grains, legumes, veggies and even fruits to build exciting flavor combinations. Join cookbook author and bowl enthusiast Ivy Manning as she guides us through the steps of building and layering delicious, healthy elements to make meal time a breeze. Recipes will include: Tuscan Farro Bowls with Slow Cooker Cannellini Beans, Seared Rosemary Chicken, Roasted Fennel, and Cherry Tomato Vinaigrette; Chinese Millet Bowls with Crispy Tofu, Brassica Slaw, Ginger Soy Vinaigrette, and Sesame Brittle; and Cuban Black Bean Bowls with Quinoa, Crispy Plantain Chips, and Mango Lime Mojo.

  • Demonstration Class: Please note, not all recipes will be prepared due to limited class time.
  • Tuesday, May 2, 2017 — 5:00–7:00 p.m.
  • Class Fee: $25
  • Pre-registration required as class sizes are limited. Call 971-206-1241 to register soon!

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


Tuesday, May 9, 2017
Tuesday, May 9, 2017 — 6:00–8:00 p.m.

All About Soaking and Sprouting! with Sophia Worgan

Sophia Worgan

Sprouting and soaking seems to be all the rage lately, join our class to learn what all the buzz is about! In the class, we will cover how to sprout and soak, what health benefits sprouting offers and how to incorporate sprouted ingredients into your diet! Recipes will include: a sprouted mung bean pizza crust topped with sprouted pumpkin seed pesto, caramelized onions and sundried tomatoes with cashew ricotta, a curried, sprouted lentil and potato salad, and a chocolate, cashew cream chia pudding with fresh berries.

  • Hands-on Class: Not all recipes will be prepared due to limited class time.
  • Tuesday, May 9, 2017 — 6:00–8:00 p.m.
  • Class Fee: $25
  • Pre-registration required as class sizes are limited. Call 971-206-1241 to register soon!

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


Tuesday, May 16, 2017
Tuesday, May 16, 2017 — 5:00–7:00 p.m.

Spice Blends with Maya Klein

Maya Klein

This class pair’s custom spice blends with basic whole grain and bean dishes. By mixing-and-matching the spice mixes with the foundation recipes, you’ll have a large number of possibilities! Maya will discuss how to balance the spices in a blend, the back-ground of the blends, and tips on cooking with whole grains and beans. Recipes include: Sumac and Thyme Blend with Sesame Seeds, Chickpea and vegetable fritters, Tangy Lime Curry Powder, Coconut and yellow split pea curry with tomatoes and greens, Ras El Hanout, Vegetarian Tagine with Toasted Quinoa and Wild Greens, Berbere, Rich Summer Vegetable and Bean Stew, Garam Ma-sal, Savory Lentils and Rice with Cucumber Raita, Warm Baking Spice Blend, Buckwheat Gingerbread with Cream and Roasted Fruit.

  • Demonstration Class: Please note, not all recipes will be prepared due to limited class time.
  • Tuesday, May 16, 2017 — 5:00–7:00 p.m.
  • Class Fee: $25
  • Pre-registration required as class sizes are limited. Call 971-206-1241 to register soon!

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


Friday, May 19, 2017
Friday, May 19, 2017 — 6:00–8:00 p.m.

Healthy Comfort Food Feasts with Phoebe Lapin

Phoebe Lapin

Join gluten-free chef, cookbook author, culinary instructor and voice behind the award-winning blog Feed Me Phoebe for an evening of seasonal super foods that taste as good as they are good for you. The menu features recipes from Phoebe Lapine’s debut memoir, The Wellness Project, which chronicles her journey with autoimmune disease and how she finally found the middle ground between health and hedonism by making one lifestyle change, one month at a time. She will share how adopting an anti-inflammatory diet drastically improved her health, actionable steps for incorporating new nuts, seeds, legumes, grains and spices into your daily life, and techniques for making the most out of fermented foods that promote good gut health. Recipes Include: Grilled Romaine Hearts with Roasted Shallots, Artichoke Hearts, Walnut Pangritata and Kefir Green Goddess Dressing, Vegan Quinoa Fried Rice with Rainbow Chard, Summer Minestrone Soup, Golden Milk Chia Seed Pudding with Cinnamon Yogurt and Pepita-Cashew Snack Mix, Hazelnut Shortcakes with Basil-Macerated Strawberries, and Raw Gingerbread Cookie Beauty Balls.

  • Demonstration Class: Please note, not all recipes will be prepared due to limited class time.
  • Friday, May 19, 2017 — 6:00–8:00 p.m.
  • Class Fee: $25
  • Pre-registration required as class sizes are limited. Call 971-206-1241 to register soon!

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


Tuesday, May 23, 2017
Tuesday, May 23, 2017 — 6:00–8:00 p.m.

Vegetarian Sushi with Sophia Worgan

Sophia Worgan

Join Bob’s Red Mill’s Sophia Worgan for our Vegetarian sushi class! In this class, we will cover the basics of sushi rice preparation, different wrapping techniques as well as producing some delicious, vegetarian sushi filling! Recipes will include tamago (Japanese, sweet omelet), oyster sauce tofu rolls, and a tempura green bean roll. These rolls are so flavorful, you wont miss the meat!

  • Hands-on Class: Not all recipes will be prepared due to limited class time.
  • Tuesday, May 23, 2017 — 6:00–8:00 p.m.
  • Class Fee: $25
  • Pre-registration required as class sizes are limited. Call 971-206-1241 to register soon!

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


Tuesday, May 30, 2017
Tuesday, May 30, 2017 — 6:00–8:00 p.m.

Handmade Gluten-Free Pasta with Corey Pressman

Corey Pressman

Learn how to make handmade fettuccini without gluten but with all the flavor and texture of regular fresh pasta. We will also learn how to make a simple delicious tomato sauce and an easy vinaigrette for a peppery green salad. This class is taught by chef-instructor Corey Pressman. Corey is proprietor at the moveable cooking school Fat Salt Love and has taught cooking at NUNM, Sur La Table, and The Kitchen at Middleground Farms. Recipes will include: Fresh GF Pasta Dough, Simple Tomato Sauce, Brown Butter Sage Sauce, Basic Vinaigrette, Mixed Greens.

  • Hands-on Class: Not all recipes will be prepared due to limited class time.
  • Tuesday, May 30, 2017 — 6:00–8:00 p.m.
  • Class Fee: $25
  • Pre-registration required as class sizes are limited. Call 971-206-1241 to register soon!

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


Welcome To The Cooking School at Bob's Red Mill

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.

Pre-registration required as class sizes are limited. Call 971-206-1241 to register soon!

All classes are held at Bob’s Red Mill Whole Grain Store.

Address

5000 SE International Way
Milwaukie, OR, 97222
Map & Direction


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At the Whole Grain Store (before and after class)