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
Gingers Kitchenware - old mill district
375 SW Powerhouse Drive, 120, Bend, Oregon 97702 (541) 617-0312
November 7, 12 noon - 2:00PM - $35
Jaime Aguirre * Knife Skills
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.
All equipment is supplied.
Receive a $25 credit toward the purchase of any Wusthof or Shun knife.
register in-store or by calling 541 617 0312
SOLD OUT * October 28, 6:00PM—$55.00
Jaime Aguirre Celebrates Fall in Mexico
Menu: Braised Beef Chile Colorado, Rich Almond Gazpacho and Cholula Shrimp, Asian Inspired yet Mexico City Fall Salad, Tequila Lime Mousse
Register in-store or by calling 541 617 0312
SOLD OUT * November 3, 6:00PM - $85
Napa Valley based, 2010 Cooking School Teacher of the Year’ by the International Association of Culinary Professionals.
Menu: The Best Guacamole the perfect Fish Taco,
a complex but easy to make Salmon and Scallop Ceviche, a robust tasting grilled steak with chili & tangerine sauce,
& Mexican Chocolate Truffles with Coconut Ice Cream.
November 12, 6:00PM - $85
Los Angeles based, Ruth grew up in a large culinary Moroccan family on a farm filled with fresh and colorful food rich with the flavors and traditions of the world. She spent the 2 years writing, Morocco in a Day, her most recent cookbook — a collection of authentic recipes.
Menu: Baked Eggplant (Babagonoush), Lamb Tagine with Apricots & Prunes, Cous Cous, Grilled Rainbow Pepper Salad,
Chocolate Baklava with Hazelnuts
and Recipes from a Bygone Era.
San Diego based chef celebrates the Golden Age of Hollywood. Crowds would flock to the Brown Derby or Spagos’ just to get a glimpse of the big named celebrities. George’s new book dives into the world of Hollywood that has been forgotten in food. 2014: I.A.C.P. Culinary Educator of the Year, 2012: I.A.C.P. Culinary Tour Operator of the Year, 2012: Frommer's Domestic and International Tour Guide Award Winner
Menu: Spicy Tuna Dip ala Carlos and Charlies,
Ma Maison’s Chicken Salad, Cold Cucumber Soup ala Scandia
Mexican Lasagna ala Lawry’s California Center
Strawberries Romanoff ala Romanoff’s