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Join Cory Schreiber with an in depth look at pizza dough and topping options, including his personal favorite, grilled pizza! He will discuss using whole grains, vegan and vegetarian options along with your trusted favorites. This pizza party is not one you’re going to want to miss!
Unleavened breads are a staple in most parts of the Indian subcontinent, always accompanied by a spicy curry of some sorts. In this class Leena will simplify the complex techniques of making different kinds of everyday breads like flatbread and naan, fried, griddled and puffed. You will also learn how to make complex curries with basic spices.
Decadent, hearty, beautiful salads for serving and enjoying, including: citrus quinoa arugula salad; Middle Eastern tabbouleh salad; Thai salad wraps with peanut sauce; and more! Plus, we’ll make three staple vinaigrettes from scratch to enjoy in your home and a healthy, hearty dessert to enjoy!
This class will demonstrate two methods for making macaron shells including French and Italian meringue methods. Katie will show piping and discuss proper technique and troubleshooting the things that can be problematic for home bakers and professionals alike. The shells made in class will be filled with a fresh, summer fillings and options to take advantage of the berry bounty of the season!
If you love fresh ravioli but think you could never make it yourself, this class will change your mind. First, we will teach you how to make fresh pasta dough from scratch; a template that can be used to create countless delicious homemade dishes. Then, we’ll share an assortment of easy recipes featuring different fillings and sauces that will complement your creations for an amazing meal that’s sure to impress. Ravioli Verde with butter and parmesan — goat cheese ravioli with spring peas.
We’ll take in-season vegetables to prepare decadent and delicious meals and appetizers, including: vegetable garden risotto, delicious zucchini bread, spring pea pasta salad, garlic stuffed artichokes, berry cobbler and more!
Join Pine State Biscuits and Bob’s Red Mill to explore the exciting world of fresh summer tarts! Pastry Chef Nina Esquire will demonstrate techniques for a variety of scratch-made tart doughs and fillings using seasonal fruits and ingredients. With access to the vast selection of Bob’s Red Mill grains and leaveners, you will develop skills in preparing different doughs for specific applications, as well as learn step-by-step procedures for making scrumptious fillings that will help you to take advantage of Oregon summer bounty.
Barbeque is associated with meats, poultry and fish and each region of the country has unique and strong culinary opinions about barbeque sauce ingredients, how sweet, sour, spicy elements are applied and what variety of wood is best for smoking. In this class all of these elements are explored with the exception of the animal proteins. Barbeque will be applied to vegetables, grains and fruits, while exploring cooking techniques that enhance summer produce with charring techniques and barbeque sauce variations.
Join Bollywood Theater’s Chef de Cuisine, Caroline Crawley, to learn how to make some of our most popular street food dishes, such as Vada Pav, Bhel Puri, and Sweet Potato Chaat. Demonstrations will include learning how to use chickpea flour to make batters and fried snacks, how to add texture to salads using dal (lentils), and how to brighten vegetable dishes with Indian spices such as chaat masala, black mustard seeds, amchoor and garam masala. The goal of this class is to help make Indian food more accessible to the home cook by learning some tricks of the trade. Highlighted dishes are vegetarian but the class is not limited to those with dietary restrictions.
What better way to enjoy your morning coffee or tea, than alongside a rich, flavorful, and nutrientfilled whole-grain breakfast pastry? Learn simple, versatile recipes that showcase ancient grains. We’ll make a coffee cake and a scone recipe, and discuss methods for saving time, incorporating seasonal ingredients, and creating a finished product that looks as good as it tastes. We’ll also touch on tips for converting your favorite muffin, cake, or biscuit recipe to whole grain.
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)