 All classes are performed at Bob's Red mill's Whole Grain Store:
5000 SE International Way
Milwaukie, OR 97222
503-654-3215, ext 208 A 10% shopping discount in the Whole Grain Store will be offered during and after classes. Sign up for our mailing list to receive schedules by email.
January Cooking Classes 2010
Gluten-Free Baking with Tiff Mumma!
Thursday, January 28, 2010 5:00-7:00 p.m.Let’s face it gluten-free baking can be a challenge, knowing which flours to blend and what to use as replacement for gluten can be frustrating. Tiff an avid gluten-free baker, is back to help put an end to your gluten-free baking challenges. Whereas many people view their diagnosis as the beginning of “living without” Tiff sees the transition to a gluten-free lifestyle as an opportunity to expand her diet to include a variety of grains. Her class menu will focus on: Banana Cake, Cinnamon Rolls, Potato Bread, Pumpkin Bread and Zucchini Bread. Come enjoy an evening filled with fabulous instruction and priceless baking tips!
Supplies to bring: enjoy the sampling! Class Fee: $40.00
February Classes 2010
Lebanese Cuisine with Mary Jo Carr!
Thursday, February 18, 2010 5:00-7:00 p.m. Look whose back for an incredible evening of enticing Lebanese cuisine. Mary Jo Carr will take your taste buds on a trip through the Mediterranean to savor the flavors of: Lebanese-Style Green Beans, Rice with Vermicelli, Bulgur, Yoghurt and for dessert Graybee Half-Moons. Mary Jo will also share several insightful tips she learned from her favorite Lebanese cook, her mother!
Supplies to bring: enjoy the sampling! Class Fee $40.00
Souper Soups and Quick Breads with Chef Ivy Manning!
Thursday, February 25, 2010 5:00-7:00 p.m. Join Ivy Manning, author of The Adaptable Feast for a great class just in time for winter. Ivy will show you how to make easy soups featuring beans, whole grains and loads of flavor along with great quick breads that compliment every meal. The menu will include: Wild Mushroom Beef-Barley Soup, Irish Soda Bread, Quick Curry Lentil & Spinach Soup, Chive Biscuits (with healthy coconut flour), Roasted Squash and Millet Soup, and Jalapeño Cornbread Muffins.
Supplies to bring: enjoy the sampling! Class Fee: $40.00 March Classes 2010
Pasta Amore with Thomas Hartwell!
Thursday, March 4, 2010 5:00-7:00 p.m.
Join us in welcoming back Chef Thomas Hartwell as he shows us how easy it is to make fresh delicious pasta! In this class he will share his knowledge and expertise on making scratch pasta with ease (sauces included). You will learn techniques using both a Kitchen Aid pasta attachment as well as by hand. His pasta recipes include: Basic Egg and Vegan Pasta, Papperadelle Pasta with Crimini Mushroom, Fresh Pea Ragout with Crispy Angel Hair Pasta, Fettucini with Fresh Asparagus, Spinach, Tarragon and Roasted Elephant Garlic, and Roasted Vegetable Lasagna in addition to an assorted variety of pasta toppings.
Supplies to bring: enjoy the sampling! Class Fee: $40.00
Whole Grain Breads That Taste Great with David Kobos!
Thursday, March 18, 2010 4:00-6:00 p.m.
This is the perfect class to explore turning Bob’s Red Mill whole grain flours and cereals into plump, moist, delicious loaves. In this hands-on class, David Kobos, founder and president of Kobos Coffee Company will introduce you to techniques of kneading, forming and baking breads made primarily of whole grains and flours. A few of these breads are Swiss Style Whole Grain, New York Sourdough Rye, Oat Wheat, Whole Wheat, and Whole Wheat Pizza Dough. You will leave with loaves to bake at home.
Supplies to Bring: One 4 to 6 qt. mixing bowl, apron, towel, bench knife or dough scraper, wooden spoon or spatula, 2 bread pans and measuring cups. THIS CLASS ASSUMES NO PRIOR KNOWLEDGE OF BREAD BAKING. Class Fee: $50.00
The Wonders of Rice with Dan Brophy!
Thursday, March 25, 2010 5:00-7:00 p.m.
Rice is the most important staple food for a large part of the world's population yet what do we tend to do with it? Boil it with water or broth? Join Chef Dan Brophy as he shares some of his versatile recipes and teaches us how to use rice from breakfast to dessert. Dan will share his knowledge about white rice, brown rice, wild rice, short, medium or long grain rice. His recipes will include Congree (rice porridge), Wild Rice Salad, Rice and Mushroom Pancakes, Pilaf Medley, and Kheer (a rice pudding).
Supplies to bring: enjoy the sampling! Class Fee: $40.00
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