Week #1 - Soups, Stocks, & Broths

Thurs. April 24, 2008 6-8pm

Recipes: White, Brown and Roasted Vegetable Stock, French Onion Soup, Creme Olga Soup.

Week #2 - Classic Sauces

Thurs. May 1, 2008 6-8pm

Recipes: Garlic Mayonnaise or Aïoli, Béchamel, Mornay Sauce with Pasta, Créme Anglaise w/ Baked Apples, Hollandaise, Buerre Blanc, Chicken w/ Thyme Veloute.

Week #3 Grilling and Broiling

Thurs. May 8, 2008 6-8pm

Recipes: Grilled Eggplant w/ Parsley Pesto, Grilled Rib Eyes, Broiled Tomato Coulis w/ Goat Cheese & Grilled Herbed Toasts, Broiled Mushrooms w/ Hazelnuts & Garlic.

Week #4 - Steaming, Poaching, Blanching

Thurs. May 15, 2008 6-8pm

Recipes: Poached Chicken w/ Black Olive & Sun-Dried Tomato Relish, Fish in Parchment, Steamed Potatoes w/ Fresh Herbs, Steamed Spaghetti Squash w/ Blanched Tomatoes, Poached Pears in Red Wine.

Week #5 - Braising and Stewing

Thurs. May 22, 2008 6-8pm

Recipes: Osso Buco Risotto Milanese, Braised Root Vegetables, Aromatic Asian Pork Stew.

Week #6 - Sauteing, Frying and Stir-Frying

Thurs. May 29, 2008 6-8pm

Recipes: Southern Fried Chicken, Buttermilk Biscuits, Laminated Biscuits, Spicy Shrimp Sauté w/ Creamy Grits, Vegetarian Stir-Fry.

Week #7 - Roasting and Smoking

Thurs. June 5, 2008 6-8pm

Recipes: Smoked Tomato and Roasted Red Pepper Soup, Roast Chicken, Spinach and Roasted Potato Salad, Roasted Fish Fillets.

Week #8 - Mousses and Soufflés

Thurs. June 12, 2008 6-8pm

Recipes: Cheese Soufflé, Chocolate Soufflé w/ Brandy Orange Sauce, Smoked Salmon Mousse, Genoise Cake and Tiramisu.

Week #9 - Breads, Focaccia and Pizza

Thurs. June 19, 2008 6-8pm

Recipes: Lemon Poppy Seed Muffins, Rustic Country Loaf, Focaccia Bread, Pizza Margarita.

Week #10 - Pastry Making and Baking

Thurs. June 26, 2008 6-8pm

Recipes: Savory Onion Tart, Apple Jack Tart, Profiteroles w/ Caramel Ice Cream and Chocoalte Ganache.

Hands-on workshops involve both demonstration and hands-on cooking activities, where students prepare the recipes involved in the class. Students will also receive recipes and samples of foods prepared during class.

For cooking class preparation tips, read this article about our cooking classes.

Viva Mexico! with Allyson

Saturday, May 3, 2:00 – 5:00 p.m. – Bend

Recipes: Warm Cheese Dip (Queso Fundido), Ceviche, Lime Soup with Chicken (Sopa de Lima), and Veracruz Style Red Snapper (Huachinango Veracruzano). Other recipes will include Nayarit-style Shrimp Tamales (Tamales de Camaron Nayarit), Pork Cooked with Pineapple and Chiles (Al Pastor), Guacamole and Red and Green Salsas. Demonstration class, limited to 12 students.

Classic Sauces with Chef Tim Garling

Sunday, May 4, 2:00 – 5:00 p.m. – Bend
Sunday, June 1, 2:00 – 5:00 p.m. – Bend

Recipes: Chicken Stock, Brown Stock, the Classic French Mother Sauces, including White Sauces (Béchamel and Veloute), Egg Yolk-based and other types of Emulsion Sauces (Hollandaise, Aioli and Vinaigrettes), Tomato Sauce, Brown Sauces, and Compound Butters. Students will also learn the tips and techniques to flavor stocks and sauces, with an emphasis on which seasonings work best for which dishes.

Knife Skills 101 with Chef Dave Hatfield

Sunday, May 11, 2:00 – 5:00 p.m. - Bend
Sunday, May 18, 2:00 – 5:00 p.m. - Bend

Learn: The necessary techniques to dice, chop, mince, and so much more. Students will also learn how to remove the breast from a whole chicken and receive an introduction to the proper care, honing and sharpening of your knives. You’ll also learn how to select the right knife for the right job! Students will need to bring at least one chef knife with them to use in this class. Students who wish to purchase knives before or after this class will receive a 10% discount on the day of the class.

Tempting Thai Cuisine with Allyson

Saturday, May 17, 2:00 – 5:00 p.m. – Bend

Recipes: “Tom Kha Gai” (Chicken Soup with Coconut Milk and Lemongrass), Thai Sticky Rice, Pad Thai, Thai Green Curry Shrimp with Noodles, Chicken Satay with Peanut Sauce, and “Yum Nuea”(Thai Beef Salad), with Coconut Sorbet for dessert.

Hands-on Pasta with Chef Dave Hatfield

Sunday, May 25, 2:00 – 5:00 p.m. – Bend
Saturday, June 7, 2:00 – 5:00 p.m. - Bend

Learn: To make pasta dough from scratch and how to cut into shapes for Linguini, Parpadelle and Raviolis. Recipes will also include Spaetzle with Short Ribs and Gremolata, Pesto Gnocchi, served with Mornay Sauce, and Raviolis Stuffed with Saffron, Tomato and Fennel. Appropriate wines will also be served.

Hands-on Moroccan Cuisine with Chef Dave Hatfield

Saturday, May 31, 2:00 – 5:00 p.m. – Bend

Recipes: Eggplant Salad, Moroccan Chicken and Almond Pies, Moroccan Fish with Peppers and Olives, Chickpea Soup and Moroccan Chicken with Preserved Lemon. Other recipes to include a Lamb Tagine with Raisins and Almonds, and Cous Cous, and for dessert – Macaroons. Appropriate wines will also be served, with discussions on wine pairing.

Kids Culinary Boot Camp – Two-day Hands-on Class (Ages 8-14)

Saturday June 14, 2:00 – 5:00 p.m. – Bend
Sunday, June 15, 2:00 – 5:00 p.m. – Bend

This special hands-on two-day boot camp will be by Chef and father, Dave Hatfield. Kids will learn the importance of kitchen cleanliness, basic knife skills, an overview of kitchen tools, and how to make dishes even more delicious and nutritious at home. Students will also help in the preparation and cooking of recipes such as, Homemade Pizza, Sushi with both traditional and non-traditional ingredients, Pasta dishes and some easy, delicious and healthy treats for dessert.

Paella Party with Allyson

Saturday, June 21, 2:00 – 5:00 p.m.

Recipes: Paella Mixta – the classic traditional Paella with Chorizo, Chicken and Seafood. Other recipes will include Trout with Serrano Ham, Roasted Spanish Olives, Andalusian Salad, and finish with a Almond Citrus Cake made with Olive Oil and served with Citrus Compote for dessert! Homemade Sangria and Spanish Wines will also be featured in this class.

Foods of the Season with Chef Tim Garling

Sunday, June 22, 200 – 5:00 p.m. – Bend

Recipes: Smoked Salmon Rilletes with Dilled Yogurt and Pork Skewers with Avocado Tzatziki, Creamy Fettuccine with Sausage, Olives and Broccoli Rabe. For the main course, we’ll prepare Lamb Chops with Asparagus and Feta Salsa Verde and an easy to make side dish of Orzo with Asiago Cheese. And for dessert, students will learn how to make a Chocolate Budino, a moist almost gooey, chocolate cake, served with Banana Chocolate Chunk Ice Cream.