Cooking Classes Bend Central Oregon

 

Arrive 10 min early to accommodate for

seat assignments and check in.

Classes are 2-3 hours in duration.

Register for classes at the store, or by phone.

Cancellations must be received 48 hours prior

to the class date. You are always welcome to

 send someone in your place.

Menu may vary due to availability of ingredients.

Registration and class payment for “guest chefs”

is non-refundable. Class recipes and menus

will be made available to

paid guests if you miss the class.

 

For complete menus

and early class registration

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Gingers Kitchenware  -  old mill district

375 SW Powerhouse Drive, 120, Bend, Oregon 97702  (541) 617-0312

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May 2 . 2p-4p . $28 . Basic Knife Skills

May 7 . 5p-7p . $28 . Basic Knife Skills SOLD OUT

Learn the basics of good knife techniques in this hands-on class.  

Learn about knife care and sharpening, using the right cutting surface, and proper techniques for slicing, dicing and chopping.  

Class is taught by Jaime Aguirre and all equipment is supplied. 

 register in-store or by calling  541 617 0312

no adjustments for food preferences will be made to recipes in class

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May 3 . An Evening to Support the Assistance League of Bend

Private Event  

The Assistance League of Bend is an all-volunteer nonprofit organization committed to making positive changes within our community for those who may need a helping hand. 

For more info: http://www.assistanceleaguebend.com

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May 9 . 1p-3p . $55 . Tacos SOLD OUT

We should have offered this class twice lasts month, but alas here it is for those of you who missed out.  Jaime shares his favorite Taco recipes. Jaime recalls years of road trips to the fish taco street carts of the once sleepy Baja port town. Jaime will also share his mother's classic crisp tacos and her pork in adobo.

Menu: Fideo (Vermicelli) con Chorizo, Crisp Potato Tacos,

Ensenada Style Fish Tacos, Pork Adobo Tacos

 

 register in-store or by calling  541 617 0312

no adjustments for food preferences will be made to recipes in class

__________________________________________ 

 

May 13 . Taste+Sip Club  

Monthly EVERY second Wednesday . 6p-7:30p

 LIMITED TO 30 GUESTS . $20 monthly

Every month features hand selected specialty wines from around the world; learn from wine industry experts and enjoy bites prepared by Jaime & TR McCrystal. Membership has it's benefits.

Enjoy discounts on wine purchases.

 

 register in-store or by calling  541 617 0312

no adjustments for food preferences will be made to recipes in class

__________________________________________ 

 

May 14 . 6p-8:30p . $95 . Janet Fletcher

Sweet & Savory Recipes for Entertaining

Three time James Beard Award winner, we welcome Janet Fletcher for her first visit to Central Oregon.  Author of more than two dozen books Janet has been featured in Saveur, Bon Appetit, and Food & Wine .  She lives in Napa Valley and is highly sought after to teach cooking classes and cheese-appreciation courses around the country.

Menu: Refreshing & Frothy Indian Pineapple Lassi, Smoky Eggplant Salad , Chilled Avocado & Yogurt Soup w. Tomato Salsa, Harissa Roasted Chicken & Sweet Peppers, Grilled Zucchini w. Feta/Lemon & Dill,

Indian Yogurt Pudding with Saffron/Cardamom/Toasted Nuts.

 

 register in-store or by calling  541 617 0312

no adjustments for food preferences will be made to recipes in class

__________________________________________ 

 

May 18 . 6p-8:30p . $75 . Chef Ron Costa SOLD OUT

By popular demand, we begged and pleaded, and he's coming back!  A true entertainer in the kitchen, Chef Ron has a 21 year history as Executive Chef with the Oregon Medical Association (OMA) in Portland. Concurrent to his work with the OMA, Chef Ron served as Lead Chef instructor of Le Cordon Bleu - Portland for 18 years. As a former student of his one stated: "Chef Ron is charming, hysterically funny and manages to project authority and knowledge without an ounce of pretension." Joining him in our kitchen for the second time, his former boss and former President of Le Cordon Bleu College of Culinary Arts in Portland, Julia Brooks.

 

Menu: Crostini Ai Funghi - porcini, shitake, oyster mushrooms with a touch of cream atop a crusty toasted baguette, Insalata Fresco - Crisp lettuce, olives, tomatoes, red onion dressed in classic red wine vinaigrette, the star...Braciole de la Nonna, Flank steak, stuffed, rolled, then braised in a hearty marinara and served with farfalla & ratatouille, Pistachio Biscotti w. lemon curd. 

 

 register in-store or by calling  541 617 0312

no adjustments for food preferences will be made to recipes in class

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May 27 . 6p-8:30p . $95 . Donna Nordin

May 28 . 6p-8:30p . $95 . Donna Nordin

 

A James Beard nominee for best Chef Southwest, and inductee to the Arizona Culinary Hall of Fame, Donna Nordin makes her first appearance in Central Oregon.  She has appeared in TV episodes of Great Chefs of the West and Savor the Southwest. After teaching cooking classes in San Francisco for almost 30 years, Donna was recognized by Bon Appetit with a feature and cover photo her Chocolate Mousse Pie. Donna created the highly successful Tahoe Cooks! cooking program in collaboration with Chef Joyce Jue in the shadow of her La Grande Bouffe project in the Bay Area. With a move to Tucson, AZ, in 1984, Donna became Executive Chef/Co-Owner of Cafe Terra Cotta for 23 years.  More recently, the Food Network featured Donna's recipes in an episode hosted by Chef Bobby Flay and Michael Symon as they explored the colorful southwest.

Read more at: http://www.foodnetwork.com

 

Menu: Creme Dubarry (cauliflower soup), Paella Valencia,

Pots de Creme Chocolat.

 

http://www.donnanordincooks.com/

  register in-store or by calling  541 617 0312

no adjustments for food preferences will be made to recipes in class

_______________________________________ 

 

Ankarsrum Mixer - Made in Sweden

May 30 . 2p-4p . $28 . Bread Baking

May 31 . 12p-2p . $28 . Pizza for All 

 

Trust us. You will have trouble pronouncing it. But, from the Second World War to the current day, this Swedish beauty has suffered from an identity crisis. In 1940, the Assistent was launched by Swedish white goods manufacturer Electrolux. The Second World War meant that Swedish households were forced to review their expenses, with families baking, cooking food, making jams and syrups and preserving food much more than they had previously. All that needed a robust, reliable kitchen "assistant" and in the spirit of the times with each mixer was included a collection of "crisis recipes". The streamlined design, typical of its time, came from the mind of industrial designer Alvar Lenning. In 1969, production moved from the Electrolux factory in Motala to Ankarsrum, where to this day all the aluminum components as well as the electrical motor, are all still cast, processed and assembled today.