BOB’S RED MILL

Cooking Classes

Bob's Red Mill Cooking Classes

Bob's Red Mill Cooking Classes
Feed your creativity in the kitchen

Join in the fun by taking one of our many naturally nutritious cooking classes. Every month we feature expert chefs demonstrating their mouth-watering creations from around the world using a range of Bob’s Red Mill flours, grains and baking mixes. Located in our Whole Grain Store, the state-of-the-art kitchen facility is the perfect place to learn new techniques and recipes under the guidance of our friendly chefs. Whatever your dietary habits - we promise to please every palate.
All classes are performed at Bob’s Red Mill Whole Grain Store.

Class sizes are limited so call Bonnie at (971) 206-2208 before sending in payment, to make sure space is available.

Sign-Up & Schedule Information



Explore North Africa & The Middle East — with Ken Rubin
In this class, Chef Ken Rubin from the Rouxbe Cooking School will introduce grains and beans common to North Africa and the Middle East and combine them with local and seasonal ingredients to create delicious tastes of the season. Enjoy Chickpea Crêpes with Preserved Lemon alongside Fava Bean Puree with Melted Leeks & Olives. Use the last of the harvest vegetables in dishes like Roasted Parsnips with Bulgur, Sumac, Mint and Oregon Hazelnuts. Never tried Freekeh? Here's your chance — Freekeh with Mushrooms and Tangy Sorel Yogurt. Other recipes included wil be Classic Creamy Hummus with Za'atar and Pistachio Shortbread Cookies with Honey & Thyme.
Supplies to bring: Enjoy the sampling!
Note: Not all recipes will be prepared due to limited class time.
Thursday, April 9, 2015 — 5:00–7:00 p.m.
Class Fee: $50.00



Healthy Mom, Healthy Baby Lecture
A healthy baby starts with a healthy mom! Science has shown the food mom eats during pregnancy has the power to positively impact her baby for a lifetime. Join Christie Naze, RD, CDE, maternal nutrition specialist with over 20 years of clinical experience at OHSU's Center for Women's Health, for a discussion of the best foods expectant moms should add to their plates to deliver the key nutrients she and her baby crave. She also will share tips on foods that can help alleviate common symptoms of pregnancy, such as fatigue and nausea. Then Mollie Dickson, Education Director of The Heart's Kitchen: Food & Nutrition Consulting, offers simple and delicious ways to enjoy these foods. You'll gain the knowledge needed to form an eating plan to benefit both you and your baby for a lifetime.
Supplies to bring: Enjoy the lecture!
Note: This is a lecture only class. Coffee and tea will be provided.
Thursday, April 16, 2015 — 6:00–7:00 p.m.
Class Fee: $25.00



Delicious Spring Greens & Grains — with Amelia Hard
The beautiful green vegetables that herald the arrival of spring — like spinach, nettles, rapini, pea shoots, asparagus, and artichokes — are loaded with exactly the nutrients we all need after winter, and they're especially appetizing paired with grains. In this fun and informative class with Chef Amelia Hard, you'll learn to make Polenta Crostini with Sicilian-Style Spring Greens, Greek Black-Eyed Pea Soup, Spring Greens Risotto, Pasta with Baby Artichokes and Spinach, Turnovers Filled with Spring Greens and Farro, and Shaved Raw Asparagus Salad with Freekeh and Citrus Vinaigrette.
Supplies to bring: Enjoy the sampling!
Note: Not all recipes will be prepared due to limited class time.
Thursday, April 30, 2015 — 5:00–7:00 p.m.
Class Fee: $50.00



Thai Street Food — with Ivy Manning
Join cookbook author and Thai food aficionado Chef Ivy Manning as she gives her favorite Asian cuisine a healthy spin! We'll explore the street food of Thailand with Spiced Lime Leaf Soy Nuts, Addictive Little Red Curry Tilapia-Quinoa Cakes, Easy-Breezy Chicken Fried Rice with Pineapple, Cooling Mango and Coconut Chia Seed Pudding, Vegetarian Salad Rolls, and Swimming Rama (Chicken, Spinach, Broccoli, and Carrots with Thai Peanut Sauce).
Supplies to bring: Enjoy the sampling!
Note: Not all recipes will be prepared due to limited class time.
Thursday, May 21, 2015 — 5:00–7:00 p.m.
Class Fee: $50.00



Japanese Showcase — with Maya Klein
Japanese cooking is very modern with its emphasis on healthy, fresh ingredients and a delicious balance of salty, sweet, and umami. For this class Chef Maya has drawn from her Japanese heritage to develop dishes that showcase the wonderful flavors of whole grains and beans. Her recipes will include Chirashi Zushi (Osaka-style sushi bowl), Okonomiyaki (savory shrimp and vegetable patties), Millet Onogiri with Shichimi (rice cakes with seven-spice mix), Soba with Fresh Okara (fresh buckwheat noodles topped with green herbs and crushed cooked soybeans), Okinawan Doughnuts (brown rice doughnut holes rolled in coconut sugar and ginger), and Alfajores (red bean paste stuffed shortbread cookies). Maya's recipes are gluten free but include some dairy, seafood, and egg ingredients.
Supplies to bring: Enjoy the sampling!
Note: Not all recipes will be prepared due to limited class time.
Thursday, May 28, 2015 — 5:00–7:00 p.m.
Class Fee: $50.00

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