 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.
September 2010
Fabulous Favorites with Chef Amelia Hard!
Tuesday, September 14, 2010 5:00-7:00 p.m.
Join Chef Amelia Hard for a special class featuring the recipes her students have raved about! We'll start with Cornmeal & Walnut Focaccia, a delicious crisp and chewy flat bread that you can eat as a snack, an antipasto, or an accompaniment to a meal. Then we'll make a richly-flavored Barley Risotto with Wild Mushrooms, as delicious as it is healthy. And while the risotto is being stirred, a fragrant pot of Bulgur & Green Lentil Pilaf will be simmering on the stove, spiced with cinnamon, nutmeg, and cardamom. Then to top off the evening we’ll finish our time together with a wonderful Greek Wine Cookie. These are recipes you'll want to make again and again as the weather turns chilly. Note: All of these recipes are vegetarian.
Supplies to bring: enjoy the sampling! Class Fee: $40.00
Great Ways with Whole Grains with Chef Ivy Manning!
Thursday, September 23, 2010 5:00 – 7:00 p.m.
Come celebrate the first day of Autumn with local cookbook author, Ivy Manning. She'll share her secrets to help you get more whole grains into your diet and share recipes for 4 great meals to jump start your healthy diet deliciously. Southwestern 4 Sisters Stew (Quinoa, Corn, Anasazi Beans, Squash), Sweet Corn Grits with Jump In The Pan Shrimp or Tofu, Crispy Millet Cakes with 3-Pepper Sauce, and Crunchy Kasha Cheese Burgers. Vegetarians and Omnivores welcome.
Supplies to bring: enjoy the sampling! Class Fee: $40.00
Fall Comfort Foods with Chef Thomas Hartwell!
Thursday, September 30, 2010 5:00-7:00 p.m.
The days are shorter as the temperatures begin to drop…hard to believe fall is here. This is the time of year we all look for foods that bring us comfort on a cool autumn day and Chef Thomas Hartwell has just the foods to satisfy your palate. His menu includes: Butternut Squash and Corn Bisque, Barley and Acorn Squash Salad, Baked Spaghetti Squash with Basil Pesto, Deep Fried Chick Pea Fritters and Roasted Kombocha Pumpkin with Basmati Rice and more. Come enjoy an evening of healthy foods that are sure to please family and friends alike!
Supplies to bring: enjoy the sampling! Class Fee: $40.00
October 2010 Eating Whole Grains the Indian Way with Leena Ezekiel!
Thursday, October 7, 2010 5:00-7:00 p.m.
You don’t need a passport to experience the savory flavors of India when you can enjoy the exotic spices and aromatic dishes Leena’s developed from her homeland! Simply attend her class and enjoy her delicious menu of: Millet Khirchri, Chana Besan Curry Lobi (Black-eyed peas with spinach), Pongal, and Naan with a Difference. Don’t miss this opportunity to experience eating whole grains the Indian way!
Supplies to bring: enjoy the sampling! Class Fee: $40.00
Whole Grains with Robin Asbell!
Thursday, October 14, 2010 5:00-7:00 p.m.
Bob’s Red Mill is pleased to welcome cookbook author Robin Asbell’s to our cooking school. Since The New Whole Grains Cookbook came out in 2007, Robin has traveled the country preparing her best whole grain dishes for groups of people just like you. Her menu is made up of her favorites, with an extra bonus recipe that Asbell developed just for Bob’s Red Mill. Delicious, beautiful and healthy foods are what Asbell is all about. Her recipes include: Maple Cinnamon Granola Bars, Big Salad with Spiced Pumpkin Seeds and Pomegranate Vinaigrette, Salmon and Buckwheat Coulibiac, Pepita-Cilantro Quinoa, Teff and Sweet Potato Timbales with Feta, and Pumpkin Apple Streusel Cake.
Supplies to bring: enjoy the sampling! Class Fee: $40.00
Good to the Grain Brunch with Pastry Chef Kim Boyce!
Tuesday, October 19, 2010 5:00-7:00 p.m.
Join Bob’s Red Mill in welcoming Chef Kim Boyce, former pastry chef of Spago and Campanile in Los Angles. Her new cookbook, Good to the Grain: Baking with Whole-Grain Flours emphasizes the use of whole-grain flours for flavor. Kim’s menu offers ideas for baking a weekend brunch while exploring the early flavors of fall. She will include such recipes as; Apple Graham Coffee Cake, Corn and Gruyere Muffins, Figgy Buckwheat Scones with Fig Butter, Honey Amaranth Waffles, and Huckle Buckle Cake. Bring a friend and learn the secrets of pastry chefs!
Supplies to Bring: enjoy the sampling! Class fee $40.00
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