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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.
Risotto is an excellent vehicle for seasonal product such as herbs, vegetables, mushrooms and more. This class will take the mystery out of the needlessly complicated techniques found on-line and in cookbooks. As classic staple in Italian cuisine, the risotto method of cooking can be easily mastered and will became one of your family’s favorites. Recipes to include: wild mushroom risotto, basic risotto with four-variation, green risotto with spinach and herbs, risotto primavera, baked risotto and pan-fried risotto cakes.
From pumpkin crumb cake to baked pumpkin doughnuts. Katie Shyne's festive fall class will put you on the mood to bake some new seasonal favorites. She will demonstrate and discuss some delicious pumpkin based recipes. Learn new tricks for some great October treats!
Enjoy this flavorful menu with family and friends! Chef Eric Wynkoop will walk and talk you through techniques and methods to take home to your kitchen. The featured recipes are lentil coconut soup, garlic fried quinoa, cauliflower ‘steak’, chimichurri sauce, chocolate avocado mousse, and fruit paste sweeteners.
Learn how to make spicy warming fall grain bowls inspired by regional Indian flavors. In this class will learn how to cook a variety of different nutritious whole grains while incorporating Indian spices and aromatics. In this class students will learn how to make incorporate various grains into their daily repertoire. Recipes will include Bengali carrot farro salad, South Indian beet quinoa salad, a sweet and savory coconut yoghurt dressing, as black rice, cumin and cashew salad.
In this class, we will dive into where vegans can get their best protein sources through grains, legumes and plants! We will cover ideas for breakfast, lunch and dinner that are packed with the protein you need to stay full and vibrant all day long! This class will touch base on vegan basics, nutritional information and how to calculate your own protein needs.
Learn the techniques of incorporating ancient grains when making wholesome breads. In this class, Chef Anjali will work with ancient grains to make yeast leavened breads, sourdough breads and flat breads. The discussion will include tips on how to make artisan style breads at home. Recipes include: Kamut® apple sour dough bread, Oats, honey and walnut rolls, Teff ingera, Quinoa amaranth onion bread, Sorghum and millet bhaakri (flat bread), and Blue corn and amaranth bread
Invite your special someone to a delightful dinner in France- no passport required! In this class we’ll share a full meal of dishes—from appetizer to dessert—that span from elegant and sophisticated to rustic and hearty. You’ll learn how to utilize authentic French ingredients and how to put a Bob’s twist on traditional favorites!
Come with your little one to bake and decorate some seriously spooky cookies! We will be baking up some delicious treats and offer simple tutorials on cookie decorating- allowing each students creative juices to flow! This class is offered for parents and children to come and decorate side by side- prepare for some festive fun!
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)