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
April 26, 2:00 PM, $25.00 SOLD OUT
April 29, 6:00 PM, $25.00 SOLD OUT
May 10, 1:00 PM, $25.00 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. All equipment is supplied. Bring one straight edge kitchen knife
and we will sharpen it FREE.
Chef John Ash, presenting selections from Culinary Birds
Released Fall 2013 by The Perseus Books Group
April 30, 6:00 PM, $85.00 SOLD OUT
May 1, 6:00 PM, $85.00 SOLD OUT
Menu: Korean Chicken Wings, Chicken and Shrimp
Meatball Soup, Turkey Breast Picatta,
Frisee Salad with Fried Eggs and Maple Roasted Bacon
Robin Asbell Celebrates Real Food
Gluten Free May 5, 6:00 PM, $85.00
Menu: Fresh Green Lemonade, Raspberry-Streusel
Muffins, Scarlet Quinoa Salad with Raspberries and Baby Beets,
Egg Crepe Canneloni Stuffed with Roasted
Veggies and Goat Cheese, Chocolate Chiffon Cake,
Fresh Cosmic Cosmo Cocktail
(non-alcoholic fresh juices)
May 6, noon - 2pm. FREE JUICING DEMO!
(registration is requested)
Ovo-lacto Vegetarian May 6, 6:00 PM, $85.00
Menu: Fresh 6-Vegetable Juice Cocktail, Lemon-Parmesan Asparagus Spears in Phyllo, French Spring Vegetable Soup with Edamame Pistou, Wild Mushroom Souffles, Brown Rice Pasta Primavera,
Scotch Oat Cake with Broiled Brown Sugar Topping and
Fresh Strawberry Sauce
Joyce Jue returns to tempt us with Asian food and culture.
May 22nd, 6:00PM, $85.00
Menu: Vietnamese Bo La Lot - grilled 5-spiced marinated beef rolled in shiso leaves served with Vietnamese Nouc Cham dipping sauce,Thai Gaeng Liang Fak Tong - kabocha pumpkin coconut milk soup, Singaporean Ikan Pangang - grilled banana leaf wrapped lemongrass-spiced salmon fillets, Indonesian Nasi Kuning - festive golden rice cooked in coconut milk, 'Straits' Pickle Onions.
John & Caprial Pence for an Evening of Southern Italian Cuisine
June 19, 6:00PM, $85.00
Southern Italian Spring menu: Savory Ricotta with crispy Mushrooms on Bruschetta, Saffron Lentil Soup, Sausage Stuffed Crepes with Pecorino, Pasta with Clams & Asparagus, Rum & Ricotta Fritters w/ Dark Chocolate & Orange Dipping Sauce.