Week # 5 – Pasta and Sauces
In week 5 of the basic series we will broaden our range a little bit and learn a technique that any proud home cook should know. That technique? - pasta from scratch. We will be making several flavors of pasta as well as several shapes. We will also be making a few filled varieties of pasta as well as multiple kinds of pasta sauce.

Pasta Flavors
Spinach, Plain and Tomato

Pasta Variety
Fettucini, Pappardelle, Ravioli, Manacotti

Sauces/Filling
Bolognese, Garlic Chicken, Wild Mushroom, Carbonara

Garlic Herbed Focaccia Bread

Lemon Ricotta Fritters with Lemon Curd

This series of classes will be taught in our Lake Oswego facility.

Join chef Adam Kaplan on a fun and informative tour around our area’s most extensive Asian Market. On the tour we will talk about different meats, seafood, sake (and other liquors), vegetables and all of those mysterious Asian dry goods that you’ve always wondered about. During the tour, you’ll get to taste some unique treats as Chef Kaplan discusses menu planning, recipe suggestions, freshness/quality, and how to find the best deals.

 The tour will last approximately an hour. We need a minimum of 4 people for the tour and a maximum of 8 people.

Italian baking is renowned for its regional specialties, both sweet and savory – in this class, you'll learn how to make some of the best from reknowned pastry chef, Nick Malgieri.

NICK MALGIERI, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America, is currently director of the baking program at the Institute of Culinary Education in New York City.

The author of the latest  BAKE! and 9 other cookbooks, including the award winning How to Bake and Chocolate, Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet and Bon Appetit. He is a contributing editor of Dessert Professional, a frequent contributor to Saveur and writes a monthly column for Tribune Media Services. Nick has appeared on national morning shows and local television throughout the United States, as well Food Network and Martha Stewart.  Visit Nick’s website at www.nickmalgieri.com.

 This is a demonstration style class

Your dinner will be made up of dinner sized portions of the savory baked goods, followed by the desserts. Wine will be served with the meail

This class will be taught in our Lake Oswego location

There’s nothing more satisfying than a perfectly cooked steak.  Well, that is unless it’s paired with a mouth watering sauce.  Finish the meal with a rich chocolate dessert and you have more than a meal, you have an experience …  or as the French Say, “Joie de Vivre”!

After leading the kitchen at Fenouil Brasserie (as the Chef de Cuisine) for more than 2 ½ years, Jeremy Niehuss fell in love with French Brasserie food.  With an unpretentious approach to food, he created bold and lively dishes with a refined approach.  But the team created more than great tasting food; they created a celebration that brought together food, drink and friends.  Now he wants to share that experience with you!

Join Jeremy at In Good Taste for a delicious and decadent celebration of 2 of the best foods in life; steak and chocolate.  Together, the class will master the art of cooking juicy and succulent steaks, create 3 mouthwatering sauces, master 3 traditional Brasserie side dishes, and - of course-  finish the class with 3 over-the-top chocolate desserts.  

Techniques you will learn in this class include:  meat cookery techniques including:  seasoning, grilling, pan roasting, oven roasting, cooking to desired temperature, tempering, resting and slicing.  You will also learn pastry techniques such as tempering eggs, baking cakes, custard technique and working with chocolate.

Are you amazed by the ease with which chefs handle their knives? You, too, can learn to mince, dice, and julienne with confidence and speed. Practice the proper techniques to mince, dice, chop, slice, chiffonade, Asian julienne, and more. We'll include information of how to select and properly maintain fine knives. Remember to bring your apron (optional)!

The class lasts about 2 hours, depending on the number of questions you might have.

You don't need to bring your own knives. We provide some for you to use during class.

This class will be taught in our Lake Oswego location

For thousands of years, foods have been known to have powerful aphrodisiac qualities. From lobster and oysters to carrots and fennel, these foods have notorious libido boosting abilities. Join Chef Adam Kaplan for an unforgettable Valentine’s Day experience. He will be preparing some of the best food the Pacific Northwest has to offer as well as pairing all of these indulgent dishes with wines, which have plenty of aphrodisiac powers of their own.

Local Kumamoto Oysters
Meyer lemon granita

Avocado, Sesame and Hearts of Palm Salad
avocado puree, sesame crackers, frisée, red beet emulsion, marinated hearts of palm, ginger vinaigrette

Smoky Lobster Bisque
lobster cilantro butter, paprika croutons

Marcona Almond Crusted Rare Tuna Loin
roasted garlic, spiced carrots, shaved fennel, basil pistou

Harris Ranch Beef Tender
 truffled potatoes, pickled mustard seeds, red wine reduction

Trio of Chocolate Desserts
chocolate covered strawberries
chocolate and caramel truffles with sea salt
malted chocolate milk shake
 
Flight of wines included

This is a demonstration style event
 
This class will be taught in our Lake Oswego location
 

Explore the delights of seafood featured in Peruvian Cuisine.   The intention of the class is to reveal the secrets and the delights of Peru’s most celebrated dish: el cebiche.  The class will show the amazing diversity within Peruvian cebiche by demonstrating cold cebiche, hot cebiche and even a delicious vegetarian cebiche! 

Techniques you will learn include: how to eat cebiche: why a tablespoon? the technique to balance acidity when making “leche de tigre”; chilled temperature in cold cebiches - from the product to the presentation of the plate; how to cut fish for cebiche and how to correctly squeeze limes; how to prepare Peruvian chile puree keeping flavor without excessive spiciness; learn about new ingredients like Peruvian corn and cancha; learn the technique of Peruvian seasoning and coating before deep frying; how to prepare Peruvian white rice; how to present your dishes under the eyes and standards of a professional chef.

Leche de tigre sampler
Aji amarillo, rocoto, cilantro, habanero with fried peruvian cancha

Traditional Cebiche
Hebi, red onion, yam, choclo with habanero leche de tigre

Chinese Cebiche
Scallops, pickled carrots & daikon and ginger, toasted peanuts, scallions, cilantro, habanero and fried wonton

Vegeterian Cebiche
romano beans, beets, cancha, turnips, radishes, habanero, artichokes with “white vegetable” leche de tigre & extra virgin olive oil

Deep fried Cebiche
crispy razor clam, spicy greens, mango verde, shallots with aji amarillo leche de tigre

Hot Cebiche
Blue spot prawns with “orange & rocoto” hot leche de tigre, caramelized yams, shaved fennel and sweet herbs & Peruvian white rice

For thousands of years, foods have been known to have powerful aphrodisiac qualities. From lobster and oysters to carrots and fennel, these foods have notorious libido boosting abilities. Join Chef Adam Kaplan for an unforgettable Valentine’s Day experience. He will be preparing some of the best food the Pacific Northwest has to offer as well as pairing all of these indulgent dishes with wines, which have plenty of aphrodisiac powers of their own.

If you purchase seats now, you will be seated at a 4-person table

Local Kumamoto Oysters
Meyer lemon granita

Avocado, Sesame and Hearts of Palm Salad
avocado puree, sesame crackers, frisée, red beet emulsion, marinated hearts of palm, ginger vinaigrette

Smoky Lobster Bisque
lobster cilantro butter, paprika croutons

Marcona Almond Crusted Rare Tuna Loin
roasted garlic, spiced carrots, shaved fennel, basil pistou

Harris Ranch Beef Tender
 truffled potatoes, pickled mustard seeds, red wine reduction

Trio of Chocolate Desserts
chocolate covered strawberries
chocolate and caramel truffles with sea salt
malted chocolate milk shake
 
Flight of wines included

This is a demonstration style event
 
This class will be taught in our Lake Oswego location
 

Join chef Adam Kaplan on a fun and informative tour around our area’s most extensive Asian Market. On the tour we will talk about different meats, seafood, sake (and other liquors), vegetables and all of those mysterious Asian dry goods that you’ve always wondered about. During the tour, you’ll get to taste some unique treats as Chef Kaplan discusses menu planning, recipe suggestions, freshness/quality, and how to find the best deals.

 The tour will last approximately an hour. We need a minimum of 4 people for the tour and a maximum of 8 people.

This date and time is reserved for a private cooking event.

You can reserve your own private cooking class. Call us at 503.248.2015 for details or check out our website here.

There’s nothing more satisfying than a perfectly cooked steak.  Well, that is unless it’s paired with a mouth watering sauce.  Finish the meal with a rich chocolate dessert and you have more than a meal, you have an experience …  or as the French Say, “Joie de Vivre”!

After leading the kitchen at Fenouil Brasserie (as the Chef de Cuisine) for more than 2 ½ years, Jeremy Niehuss fell in love with French Brasserie food.  With an unpretentious approach to food, he created bold and lively dishes with a refined approach.  But the team created more than great tasting food; they created a celebration that brought together food, drink and friends.  Now he wants to share that experience with you!

Join Jeremy at In Good Taste for a delicious and decadent celebration of 2 of the best foods in life; steak and chocolate.  Together, the class will master the art of cooking juicy and succulent steaks, create 3 mouthwatering sauces, master 3 traditional Brasserie side dishes, and - of course-  finish the class with 3 over-the-top chocolate desserts.  

Techniques you will learn in this class include:  meat cookery techniques including:  seasoning, grilling, pan roasting, oven roasting, cooking to desired temperature, tempering, resting and slicing.  You will also learn pastry techniques such as tempering eggs, baking cakes, custard technique and working with chocolate.

An exploration of the New World foods prominent in the American Southwest, featuring corn, chiles, beans and squashes. Shelley visits the American Southwest as often as she can to learn more about their vibrant (and tasty) cuisine.

This menu is excellent for vegetarians – let us know if you are one by inserting a note in the comment part of your registration form.

This is a demonstration class.

Corn Cakes with Calabacitas (squash) and Queso Blanco Salsa
A lot of different flavors and textures in this appetizer

Pecan Chipotle Soup
An unexpected combination of nuts and chiles which shows each to its best advantage; its complex and a little spicy and completely delicious

Ancho Chile Rellenos with Southwestern Tomato Sauce, Green Garlic Rice and Charro Beans
This is a departure from using fresh green chiles for rellenos. This dish features the dried ancho chile, which is known as a poblano when it is fresh

Pumpkin Cheesecake with Warm Bourbon Caramel Sauce:
 A match made in dessert heaven!

This class will be taught in our Lake Oswego location

Baking and cooking gluten-free is easy when using a pre-mixed box of flours, but to truly make food that is gluten-free without noticing the difference is a bit more challenging.  In this class Chef and Nutritionist Erika Renae will guide you through the hands-on process of making bread, savory crepes, pasta, cakes and more...

Techniques you will learn include:   baking, sauce making, sautéing, and frying.

Fried Yucca Turnovers
Chicken, Smoked Paprika, Mozzarella

Cauliflower and Smokey Blue Sformato
A light a fluffy Italian style soufflé

Classic Caesar Salad with Homemade Croutons

Homemade Fresh Egg Pasta Pappardelle
Olive Oil, Shaved Goat Cheese, Chives

Buckwheat Crepes
Smoked Salmon, Fennel, Crème Fraîche

Triple Layer Chocolate Cake
Coconut, Ganache

This class will be taught in our Lake Oswego location
  

Week # 6 Quick Breads and Breakfast Foods
It would only be fitting that we end our basic series with the most important meal of the day. In Week 6 we will be covering how to make some basic breakfast food as well as some quick breads and in some cases those are actually the same thing.

Banana Nut Bread

Blueberry Streusel Muffins

Buttermilk Biscuits with Sausage Gravy

Buttermilk Pancakes with Spiced Citrus Maple Syrup

Quick - Homemade Sausage

Thick Sliced Bacon

Omelettes and Over Eggs

Waffles and Ice Cream

Francine Read (alias Francesca) started Francesca's Cooking Club many years ago. She took a cooking class in Venice, Italy, and thought “let's do this in Portland.” She approached In Good Taste to ask us if we’d like to be the venue that hosts her cooking club and we are delighted to do so!  Be a part of Francesca’s community as you enjoy these wonderful hands on cooking classes taught by Adam Kaplan.  Adam is no stranger to Italian food; he was formerly the Executive Chef at Genoa Restaurant in Portland. He also taught cooking classes for a year at Crate in Pittsburgh, PA. 

Soft Italian Cheeses (served upon arrival)
fresh baked bread, fig preserves, almonds

Marinated Artichoke Salad
fresh mozzarella, prosciutto, peppers, balsamic reduction

Steamed Mussels Bianca
fresh pacific coast mussels, white wine, garlic, butter, herbs, fresh bread

Handmade Potato Gnocchi
fresh tomatoes, basil, parmesan cheese, chili flakes, olive oil

Pork Loin Saltimbocca
sage, fontina, prosciutto, white wine sauce

Ricotta de Crostada
roman ricotta cake, fresh berries and citrus

This class will be taught in our Lake Oswego location
 

Have you tried every diet, but still struggle to lose weight? Or perhaps it is those last 5-10 pounds that you would like to see gone. During this class you will learn why diets don’t work and what really matters when it comes to losing weight and keeping it off.  The best part about it is that eating IS involved. 

Erika Reagor is a chef and certified Nutrition Educator, Health Counselor and Nutrition Consultant. She teaches cooking classes based on whole food preparations and alternative ingredients.  She has been an in home chef for the past 6 years, providing the benefits of fresh, whole, and affordable meals to numerous clients.

Techniques you will learn include: how to make vegetables taste good through proper preparation and cooking techniques; how to combine foods properly to create a balanced meal; you’ll receive handouts, recipes and all the tips to successfully reach your weight-loss goals.

Roasted Apple, Radicchio and Leek Canapés
(Served on Arrival)

Winter Lettuces, Fennel, Grapefruit and Candied Almond Salad
Apple Cider Vinaigrette

Quinoa Risotto
Shaved Brussels Sprouts, Goat Cheese and Garlic

Pan-Seared Sea Bass
Sautéed Dandelion and Mustard Greens, Chili and Olive Oil

Triple Coconut Macaroon Layer Cake

This class is a demonstration style class

This class will be taught in our Lake Oswego location
  

Join Chef Adam Kaplan, formerly of Genoa, for an in depth look at Pasta. In this Hands-On class we will learn how to make pasta by hand. How to form flat noodles and how to make several different filled pastas as well as flavoring pastas. We will also learn how to hand-form and roll potato gnocchi so they are never too dense. In addition we will be covering some of the more classic pasta sauces.

Techniques you will learn include: Making pasta, filling pasta, gnocchi, pasta sauces

Antipasto (Served upon arrival)

Spaghetti Carbonara
pancetta, peas, parmesan, rich cream sauce

Pappadele Bolognese
ground meat, Italian tomatoes, fresh herbs

Mushroom Tortelloni Pomodoro
mushroom ricotta cheese filling, porcini pasta, chunky tomato sauce

Garlic Chicken Canneloni
spinach pasta ,mozzarella cheese, roasted garlic, mornay sauce

Sauteed Potato Gnocchi
brown butter, fresh herbs

Dark Chocolate Ravoli
sweet orange ricotta filling, butterscotch drizzle

This class will be taught in our Lake Oswego location
 

From the pampas flatlands to the wine country of Mendoza, Argentines enjoy great meals centered around the grill.  The parilla is a classic mix of grilled meats and vegetables with accompanying sauces.  Join South American Chef Andre Pianucci as you bring the grill indoors and learn to prepare a traditional Argentinean dinner for your friends.

Techniques you will learn in this class include:  making sauces; indoor grilling; sausage making; making hand pies; roasting vegetables; and, making sauces.

Empanadas
Classic Argentinean hand-pies:
Prosciutto Empanadas
Savory Beef Empanadas
Corn Empanadas

Golden Flat Roasted Chicken
with chimichurri marinade

Grilled Flank Steak
with salsa criola

Homemade Sausage
made in class

Verduras al Horno
oven roasted vegetables

Churros
with dulce de leche and cinnamon sugar

This class will be taught in our Lake Oswego location
 

In this class, you will make some classic Spanish dishes, focusing on some ingredients the Southern Mediterranean is known for: saffron, olives, Spanish style chorizo sausage, almonds, and oranges, all things that grow well together in that part of the world.

Korean cuisine is food style steeped in ancient tradition. Traditionally rich, spicy and flavorful, Korean cuisine offers a wonderful plethora of different meats, legumes, rice, and fresh, pickled and fermented vegetables. Take a tour through this eclectic cuisine guided by chef Adam Kaplan. You will learn where some of these foods originated, their traditional serving styles and how to assemble and serve these fantastic plates. We will also be sending you home with your own homemade kimchi.

Techniques you will learn in this class include: braising, frying, making noodles, sauces, broths

Immerse yourself in the unique culture and lifestyle of Tuscany by experiencing the passion of food and wine in the kitchen and at the table with our knowledgeable guest chef. Pamela Sheldon Johns will share with you tales of her life on Poggio Etrusco, her organic Farm in Montepulciano where she produces her own extra-virgin olive oil. Pamela has hosted wine and food workshops in various regions of Italy for twenty years.

She is the author of 16 cookbooks including her latest, Cucina Povera: Tuscan Peasant Cooking. Pamela, her farm in Tuscany, and her cooking school have been featured by CNN Travel, Cooking Light, Food & Wine, Travel + Leisure, BBC.com and Canadian Geographic. She lives in Tuscany with her family.

Register early to ensure the your desired seating (the first 12 people to sign up will be seated at the island).

Crostini dello Cortile
Crostini from the Farm Courtyard (topped with organic chicken livers)

Pici Aglione con le Briciole
Hand-rolled pasta with spicy tomato garlic sauce and toasted bread crumbs

Peposo di Guanciale
Stewed Peppery Beef Cheeks

Polenta di Mais di Otto File
Corn Polenta

Cicoria in Padella
Sautéed Wild Greens

Mele al Forno
Amaretti stuffed Baked Apples

This class is a demonstration style cooking class.

The class will be taught in our Lake Oswego location

Day #1
Shrimp and Pineapple with Snow Peas

Chicken with Asparagus, Mushrooms with Garlic Cream Sauce

Field Greens Salad with Homemade Vinaigrette

Herbed Israeli Couscous with Seasonal Vegetables and Fruits

Bananas Foster with Homemade Cinnamon Ice Cream

This class will be taught in our Lake Oswego location

Day #2
Handmade Linguini with Ragu Bolognese

Handmade Pappardelle Pasta with Butter, Garlic and Herbs

Coq au Vin (French style braised Chicken in Red Wine) with Vegetables

Braised Beef Short Ribs (Demo by the chef) with Creamy Polenta

Yukon Gold Mashed Potatoes

Lemon Ricotta Fritters with Lemon Curd

This class will be taught in our Lake Oswego location

Day #3
American Style Beef Chili with all the fixin’s

Posole (Mexican style Pork and Hominy Stew)

Chicken Noodle Soup

Buttermilk Biscuits

Chocolate Mousse

This class will be taught in our Lake Oswego location

Asian Flavors- Fragrant and Fresh

Time for a night out with the girls?  If so, this is the class for you.  Come together with friends of the same kind for a night of hands-on cooking, eating and wine. Chef Erika will guide you through delicious, seasonal and farm fresh recipes to create an elegant meal amongst friends. 

Together you will learn numerous techniques and recipes that you can bring home to loved ones or just to put in your top tastiest meals repertoire. 

Goat Cheese Blini
Wilted Spinach, Toasted Hazelnuts and Balsamic Reduction

Roasted Baby Carrot and Shiitake Mushroom Salad
Dill-Sesame Vinaigrette

Bamboo Steamed Cod Wrapped in Collard Greens
Lime-Curry Sauce

Wild Rice Stir-Fry with Scallion Omelet

Flour-less Beet Chocolate Cake
Citrus Sorbet
 
This class will take place in our Lake Oswego location
 

Chef Jeremy’s goal is to teach students the tricks to cooking like a chef.  He created this collection of individual technique driven classes to help you learn to cook like a pro.  This class will focus on the techniques behind cooking meats, which can be challenging.

As he teaches classes, he is always asked questions like:
1.    How do you keep fish from sticking to the pan?
2.    How do you know when fish is cooked?
3.    How do you know what temperature it is inside?
4.    How much salt do I use?
5.    How do I keep fish from sticking to the grill?

He created this class to help the home cook garner a better understanding of cooking fish.  Through this class I will guide you through fish cooking techniques  and teach you how to properly season fish, avoid over cooking, properly season fish and develop a flavorful crust through pan roasting, grilling and pan searing.  You will also learn how to make a wide variety of sauces that are interchangeable with different fish.

During this class students will work in groups of 2 and will complete 3 dishes from start to finish. The chef will personally demonstrate all techniques and dishes first and then you will execute the dishes. 

Techniques you will learn include:  grilling fish, seasoning, pan searing, grilling, pan roasting and seafood storage and handling.

Raw – White Tuna Ceviche
Lime, chili and avocado on a won ton chip
Demonstrated by the chef and served upon arrival

Grilled - Salmon
Pancetta roasted mushrooms.  White verjus buerre blanc

Poached – Dover Sole Roulade stuffed with a Crab Mousse
Shallow poached in a shrimp cream

Pan Fried – Mahi Mahi
Red curry coconut sauce and a mango salsa

Pan Roasted – Trout
With a Caper-Brown Butter Sauce

Pan Seared – Ahi Tuna
Wasabi-soy vinaigrette, Ramen noodles and herb salad

Risotto Milanese
Prepared by the chef during class

Roasted Brussel Sprouts with pancetta and mushrooms
Prepared by the chef during class

Chocolate Mousse Napoleons
Duo of milk chocolate and dark chocolate mousse between layers of crispy puff pastry
Prepared in advance by the chef

This class will be taught in our Lake Oswego location
 

Join Chef Adam Kaplan for an afternoon of sausage making. We’ll be processing, grinding, cutting and chopping everything that has to do with sausage. In class we’ll discuss different grinders and dyes and their usage. We’ll also be discussing how to make all of these sausages from scratch as well as having all students make various types of sausage.

All students will be taking home multiple varieties of sausage. We will be serving a quick meal made from sausages in class.

Techniques you will learn include: cleaning meats, grinding meats, filling sausages, and making free form sausages.

Maple Oregano Breakfast Sausage

German Bratwurst

Spicy Italian Sausage

Lamb Merguez Sausage

Chicken Apple Sausage

Mexican Style Chorizo Sausage

Cajun Andouille Sausage

This class will be taught in our Lake Oswego location

Francine Read (alias Francesca) started Francesca's Cooking Club many years ago. She took a cooking class in Venice, Italy, and thought “let's do this in Portland.” She approached In Good Taste to ask us if we’d like to be the venue that hosts her cooking club and we are delighted to do so!  Be a part of Francesca’s community as you enjoy these wonderful hands on cooking classes taught by Adam Kaplan.  Adam is no stranger to Italian food; he was formerly the Executive Chef at Genoa Restaurant in Portland. He also taught cooking classes for a year at Crate in Pittsburgh, PA. 

Soft Italian Cheeses (served upon arrival)
fresh baked bread, fig preserves, almonds

Marinated Artichoke Salad
fresh mozzarella, prosciutto, peppers, balsamic reduction

Steamed Mussels Bianca
fresh pacific coast mussels, white wine, garlic, butter, herbs, fresh bread

Handmade Potato Gnocchi
fresh tomatoes, basil, parmesan cheese, chili flakes, olive oil

Pork Loin Saltimbocca
sage, fontina, prosciutto, white wine sauce

Ricotta de Crostada
roman ricotta cake, fresh berries and citrus

This class will be taught in our Lake Oswego location
 

Looking for something different for your next big night out?  Bring your special person to one of our popular Date Night classes!  It’s the perfect way to spend time with your partner while enjoying an amazing meal of your own preparation.  In this class, you’ll learn how to make an adventurous Asian fusion menu.  Join us!  Couples only please.

The price listed is per person

Techniques you will learn include: cutting fish, making broth, knife skills, making dumplings, sauce making

To start, enjoy a glass of bubbly with an appetizer prepared in advance by the chef.

Miso Soup
miso-dashi broth, locally made ota tofu, shemiji mushrooms and scallions

Hand Formed Gyoza (Dumplings)
pan fried pork dumplings with spicy ginger soy dipping sauce

Ahi Tuna Tartare
tossed together with tangerine juice and spicy chili oil, served with thinly slice seedless cucumbers and wasabi crème fraîche

“New Style” Sashimi
thinly sliced yellow tail hamachi lightly seared on the plate with hot sesame oil, citrus shiro soy sauce, serrano peppers, micro greens

Miso Glazed Hangar Steak
Harris Ranch Beef glazed with a sweet and salty miso sauce, served with 5 spiced sweet potatoes and sautéed Chinese garlic greens

Coconut Lemongrass Semifreddo
ginger Florentine cookies

 This class will take place in our Lake Oswego location

Are you amazed by the ease with which chefs handle their knives? You, too, can learn to mince, dice, and julienne with confidence and speed. Practice the proper techniques to mince, dice, chop, slice, chiffonade, Asian julienne, and more. We'll include information of how to select and properly maintain fine knives. Remember to bring your apron (optional)!

The class lasts about 2 hours, depending on the number of questions you might have.

You don't need to bring your own knives. We provide some for you to use during class.

This class will be taught in our Lake Oswego location

With the Pacific Ocean in our backyard we are fortunate to enjoy a bounty of some of the best seafood in the world.  With the cold waters of winter comes the sweetest and most delicate seafood of the year.     Sable cod from Alaska, Razor clams from Washington and Dungeness crab from Oregon to name a few. 

Come join Chef Jeremy and celebrate the treasures of the Pacific as he prepares an Oregon bounty inspired menu featuring a variety of Pacific Northwest fish and shellfish.  Enjoy a delicious wintertime dinner paired with Oregon wines and learn tricks and secrets to preparing succulent and mouthwatering seafood.

Dungeness Crab and Citrus Salad
Butter Lettuce, Avocado, Tangerine, Blood Orange and Meyer Lemon Dressing
Wine pairing: Viognier

Chorizo Crusted Razor Clams
Red Pepper Romesco Sauce, Cilantro Aioli and Micro Herb Salad
Wine pairing: Crisp white wine

Pacific Northwest Seafood Pot Pie
Bay scallops, clams, shrimp, potatoes, herbs and bacon simmered in sauce Nantua.  Baked with a flaky herb crust.
Wine Pairing:  Chardonnay
 
Pan Roasted Sable Cod with Bordelaise Sauce and Black Truffle
Lentils Du Puy, Roasted Brussel Sprouts and Meyer Lemon Brown Butter
Wine pairing: Pinot Noir

Malted Milk Chocolate and Peanut Mousse Tart
Salted Caramel Ice Cream, Peanut Powder, Candied Meyer Lemon

This class will be taught in our Lake Oswego location
 

Come join us at In Good Taste as we celebrate master chef Julia Child.  A prodigy of classic French cuisine, Julia led the charge in bringing French cooking out of the kitchen and into American homes.  She shared the long coveted secrets of chefs as she showed the home cook how to master French cooking techniques with ease and skill. 

Come join Chef Jeremy Niehuss as we celebrate the dishes made famous by  Julia Child.  Following the same techniques shared by Julia on her cooking show, we will recreate some of her favorite dishes using recipes that are easily adaptable for the home kitchen. 

Techniques you will learn in this class include:  Knife skills, seasoning, whipping egg whites, reducing sauces, braising, pan searing, sautéing, pureeing, folding and baking.

This class is a combination of hands on learning and chef demonstrations designed to allow each student to learn and master a wide variety of techniques and skills.  We will work together as a class, as well as teams, with each team making the beef burgundy and a soufflé.

Gougeres
A perfect start to a perfect meal.  Gruyere cheese gives a savory flavor to these light and airy treats.
Prepared in advance by the chef.

Frissee and Watercress Salad with Bacon, Goat Cheese and Walnuts
Crisp bacon, earthy walnuts and warm goat cheese gratin come together with crisp lettuces to create a hearty and fresh spring salad.  A port glaze adds a touch of sweetness.

Crab Soufflé with Sauce Nantua
Succulent and sweet crab is showcased in a delicate and airy soufflé.  We will drizzle the soufflé with a  velvety cream sauce finished with cognac and shrimp.

Beef Burgundy
A perfect representation of the bounty of Oregon.  Highland Oak Farm beef, Carlton bacon and Oregon mushrooms are braised with Red Wine to succulent perfection!

Creamy Pommes Puree
Julia knew the secret to the ultimate mashed potatoes, butter!  We’ll take potatoes from ordinary to extraordinary.  Prepared in advance by the Chef.

Chocolate Soufflé with Cognac Crème Anglaise
Learn Julia’s secrets to creating the perfect chocolate soufflé that’s sure to please.  We will finish our soufflés with a cool Cognac crème anglaise to complement the warm chocolate.

This class will be taught in our Lake Oswego location

Week # 1 - Knife Skills and Care
In week one of the basic series we will be learning the bare essentials of cooking. We will talk about seasoning, knives, sharpening, honing and different knife cuts. Each student will practice numerous kinds of knife cuts and learn the practical uses for all of those knife cuts. Learn the features of the chef knife. You'll leave class knowing how to chop, dice and mince like a professional chef. We will also be preparing a meal at the end of the class with the vegetables that we cut.

Carrot Curry Coconut Soup
cilantro, sour cream, spiced honey

Shrimp & Vegetable Spring Rolls
ginger sesame sauce

Chicken and Vegetable Stir Fry
with jasmine rice

Apple Crisp with Ice Cream

This series of classes will be taught in our Lake Oswego facility.

Chef Instructor Erika Reagor just spent 6 weeks tasting her way through Chile´s gastronomic offerings.  From the fresh seafood of the Pacific Ocean, the home style offerings of the mountains, and the up and coming restaurant scene of Santiago, her palate soared with delight.  Now, as she is full of inspiration, she brings to us a unique class on Chilean epicurean delights. This class is hands-on and full of technique that will enable you to bring Chile into your home.  The meal will be paired with Chilean wine.

Techniques you will learn include: frying, emulsions, egg cookery, braising, baking, pan-frying

Cebiche de Gambas y Pescado
Ceviche of Shrimp and White Fish with Cilantro and Avocado

Protos Granados con Mas Morra
Fresh Bean and Pumpkin Chowder with Smoked Bacon and Paprika Butter

Empanadas with two Fillings and an Herbed Salsa Verde
Cheese and Quince Filling
Spiced Ground Meat, Egg and Onion Filling

Caldillos de Congrio con Vino Blanc
Famous Fisherman´s Soup with Tomatoes and White Wine

Cherimoya Flan
 
This class will be taught in our Lake Oswego location
 

No time for a vacation?  How about taking the afternoon to tour the world with your child(ren).  Spend some quality time together in the kitchen while learning a few new skills of your own.  Minimum age for child is 7 years of age.

Please purchase one seat for each person (parent or child) attending the class. No wine will be served in class.

Mini Cheese Breads
Light, airy and cheesy

Wonton Soup
With homemade wontons

Chicken Stroganoff
Tender chicken in a creamy sauce

Homemade Egg Noodles
Fresh made in class

Mixed Green Salad
With homemade dressing

Pavé
Delicious dessert of lady fingers and cream

This class will be taught in our Lake Oswego location

Whether you are Irish or not, St. Patrick’s Day is a perfect excuse for an Irish inspired celebration.  Irish beers are well known and worth celebrating. As for their food, it may not be as refined as the French, but it is just as delicious.  This class will take your palate on a trip across the Atlantic and into the grassy hills of Ireland. Chef Erika Reagor has traveled to Ireland on numerous accounts, exploring the world of Irish food and drink.  She brings these epicurean delights with her own twist to the table for all to join to enjoy.  Each course is cooked with beer and paired with a beer to imbibe in. 

Techniques you will learn include: frying, emulsions, egg cookery, braising, brining, baking, pan-frying

The first people who sign up will be seated at the island.

Dubliner and Irish Cheddar Cheese Dip
Warm Homemade Irish Bread

Ale Battered Cod with Homemade Tartare Sauce

Guinness Marinated Thick Cut Pork Chops

Potato and Celery Root Fried Pancakes

Beer Braised Cabbage and Apples

Chocolate Stout Mousse

This is a demonstration style class

This class will be taught at our Lake Oswego location

Always wanted to bake the perfect bread at home, but never quite got it right? Join our artisan breads baking class where you will learn how to make - from scratch - four kinds of basic but versatile breads. The chef will demo the process to you and give you the opportunity to participate in kneading the breads so you get a feel for the dough.

As we go through the steps of creating these wonderful breads you will learn how to make, shape, let rise, and bake each one, as well as how to turn your home oven into a "hearth" oven. You will also learn how to make pre-fermented doughs and how to use them properly.

Focaccia with Herbs, Roasted Vegetables and Cheese

French Country Loaf

Sicilian Semolina and Sesame Seed Bread

Marble Rye and Caraway

This class will be taught in our Lake Oswego location

This date and time is reserved for a private cooking event.

You can reserve your own private cooking class. Call us at 503.248.2015 for details or check out our website here.

Week # 2 Soups/Sandwiches/Salads
During week 2 of the basic series we will honing up on our knife skills while talking about simple soups, salads, vinaigrette, and sandwiches. Students will be preparing several soups, types of classic sandwiches and a few great salads. We will be leaning how to properly prepare and emulsify vinaigrette, how to make a roux and build a soup, and how to properly assemble, build and dress a sandwich.

French Onion Soup
with croutons and gruyere cheese

Shrimp and Corn Chowder
bacon, potatoes, and creamy broth

Mixed Green Salad
apples, red onion, white balsamic vinaigrette

Traditional Caesar Salad
croutons, Parmesan cheese, romaine

Fried Oyster Po’ Boy
fried local oyster, spicy slaw, remoulade sauce

Grilled Chicken Sandwich
white cheddar cheese, bacon, pepper aioli, avocado

Croque Monsieur
aged ham, Swiss cheese, dijonnaise

Chocolate Mousse

Bordeaux wine is known worldwide, but what about the Food and Cuisine of Bordeaux?
Is it a match for the fine wines? The answer is a resounding YES! Bordeaux region is rich and plentiful in all things good.  Set nest to the Atlantic Coast line, the seafood selections are numerous, but it doesn’t stop there. The people of Bordeaux also love their land animals be it beef, lamb or goat.  This dinner is designed to create an authentic Bordeaux meal with French Bordeaux wine pairings. 

The meal is fully of food, wine, class and gratuity.

Techniques you will learn include:  poaching, roasting, braising, brining, pan-frying, baking, wine pairing

Terrine Rustique
Pork, Rabbit, Smoked Lardons, Pistachios, Cognac
Accompaniments: Mustard, Cornichons and Toast Points

Crab Bisque
White Wine, Garlic and Chive

Wine Poached Steelhead
Truffle Butter Sauce

Collard Green Au Gratin

Crusted Rack of Lamb
Bordelaise Sauce, Pan-Roasted Brussels Sprouts, Delicata Squash Puree

Pear Tarte Flambé with Armagnac
Crème Fraîche, Lemon, Almond

This class is a demonstration style class

The class will be taught in our Lake Oswego location
 

Small Plates and Oregon’s Best Local Wines

Experience Oregon for what it does best, food and wine.  This class is designed as a taster of all good things Oregon.  Prepare to taste phenomenal wines and eat deliciously paired small plates over an intimate evening.

Techniques you will learn include:  poaching, roasting, braising, brining, pan-frying, baking, and wine pairing

Butter Poached Calamari
Celeriac Slaw, Orange Segments, Pistachios
Rosé of Pinot Noir

Spiced Delicata Soup
Cardamom, Thai Chilies, Fried Shallots
Gewürztraminer
 
Braised Rabbit Salad
Cipollini, Frisée, Almonds, Roasted Apple Vinaigrette
 Pinot Noir

Pork Loin
Currant Glaze, Roasted Parsnip Puree, Pan-Fried Brussels Sprouts
Bordeaux style Blend

Cheese Plate
Apple Butter Spread, Asian Pears, Quince Paste and Wild Honey
Sparkling Wine

Caramel Apple Bread Pudding
Brandy Whip

This is a demonstration style class

The class will be held in our Lake Oswego location
 

Week # 3 Sear, Sauté and Pan Sauces
Basic series week 3 focuses on one of the most the most fundamental tools of the kitchen, the sauté pan. We will be learning how to properly sear proteins in a sauté pan as well as using that same pan to create a delicious pan sauce. We will also be learning the ever elusive flipping method of a sauté pan while learning how, when and why we use a pan the way we do.

Shrimp and String Bean Stir Fry

Kung Pao Chicken

Ratatouille
seasonal vegetables, tomatoes, parmesan cheese

Sautéed Broccoli and Cauliflower

Pan Seared Salmon
cucumber yogurt sauce

Chicken Piccata
lemon, capers, herbs

Bananas Foster with Cinnamon Ice Cream

This series of classes will be taught in our Lake Oswego facility.

Week # 4 Roasting, Braising, Starches
In week 4 of the basic series we will be turning our attention to combination cooking methods. Combination cooking methods mean both wet and dry heat cooking. In this class, students will be learning how to truss and roast a chicken properly, as well as roasting vegetables. There will also be some classic braised dishes made in this class.

Whole Roasted Chicken
with gravy made from the drippings

Roasted Pork Loin
with cherry maple sauce

Braised Thai Chicken Curry
sweet and spicy curry with eggplant

Coq au Vin
chicken braised in red wine with bacon and mushrooms

Mashed Potatoes

Creamy Polenta

Fluff Jasmine Rice with Cilantro and Peanuts

Chocolate Lava Cake

India has a very wide variety of vegetarian dishes. In this class you will learn to cook fresh, local and seasonal vegetables and legumes with Indian spices.

Vegetable Korma
Mixed vegetables in a fragrant cashew and tomato sauce

Are you amazed by the ease with which chefs handle their knives? You, too, can learn to mince, dice, and julienne with confidence and speed. Practice the proper techniques to mince, dice, chop, slice, chiffonade, Asian julienne, and more. We'll include information of how to select and properly maintain fine knives. Remember to bring your apron (optional)!

The class lasts about 2 hours, depending on the number of questions you might have.

You don't need to bring your own knives. We provide some for you to use during class.

This class will be taught in our Lake Oswego location

Chef Instructor Erika Reagor just spent 6 weeks tasting her way through Chile’s gastronomic offerings.  From the fresh seafood of the Pacific Ocean, the home style offerings of the mountains, and the up and coming restaurant scene of Santiago, her palate soared with delight.  Now, fully inspired, she brings us a unique class on Chilean epicurean delights. This class is a demo-style class paired with fine Chilean wines.  It is elegant and technique-filled, enabling you to bring the taste of Chile into your home. 

Techniques you will learn include: frying, emulsions, egg cookery, braising, baking, pan-frying

Cebiche de Gambas y Pescado
Seviche of Shrimp and White Fish with Cilantro and Avocado
Wine Pairing- Sparkling Wine

Queso y Dulce de Membrillo Empanadas with Herbed Salsa Verde
Cheese and Quince Filled Fried Pastries
Wine Pairing- Sauvignon Blanc

Mariscos Pli Pli over Creamy Quinoa "Risotto"
Seafood with a Hot Garlicky Sauce
Wine Pairing- Chardonnay

Niños Envueltos Con Champanillos y Papas
Braised and Stuffed Scallopine with Porcini Mushrooms and Potato Puree
Wine Pairing- Carmenere

Manjar con Turr'on de Miel and Lucuma
Dulce de Leche layered in Honey Meriingue and Lucuma Fruit

This is a demonstration style class

The class will be held in our Lake Oswego location
 

 All classes in the series will be taught in our Lake Oswego location

Week # 5 – Pasta and Sauces
In week 5 of the basic series we will broaden our range a little bit and learn a technique that any proud home cook should know. That technique? - pasta from scratch. We will be making several flavors of pasta as well as several shapes. We will also be making a few filled varieties of pasta as well as multiple kinds of pasta sauce.

Pasta Flavors
Spinach, Plain and Tomato

Pasta Variety
Fettucini, Pappardelle, Ravioli, Manacotti

Sauces/Filling
Bolognese, Garlic Chicken, Wild Mushroom, Carbonara

Garlic Herbed Focaccia Bread

Lemon Ricotta Fritters with Lemon Curd

This series of classes will be taught in our Lake Oswego facility.

Week # 6 Quick Breads and Breakfast Foods
It would only be fitting that we end our basic series with the most important meal of the day. In Week 6 we will be covering how to make some basic breakfast food as well as some quick breads and in some cases those are actually the same thing.

Banana Nut Bread

Blueberry Streusel Muffins

Buttermilk Biscuits with Sausage Gravy

Buttermilk Pancakes with Spiced Citrus Maple Syrup

Quick - Homemade Sausage

Thick Sliced Bacon

Omelettes and Over Eggs

Waffles and Ice Cream

Are you amazed by the ease with which chefs handle their knives? You, too, can learn to mince, dice, and julienne with confidence and speed. Practice the proper techniques to mince, dice, chop, slice, chiffonade, Asian julienne, and more. We'll include information of how to select and properly maintain fine knives. Remember to bring your apron (optional)!

The class lasts about 2 hours, depending on the number of questions you might have.

You don't need to bring your own knives. We provide some for you to use during class.

This class will be taught in our Lake Oswego location

Are you amazed by the ease with which chefs handle their knives? You, too, can learn to mince, dice, and julienne with confidence and speed. Practice the proper techniques to mince, dice, chop, slice, chiffonade, Asian julienne, and more. We'll include information of how to select and properly maintain fine knives. Remember to bring your apron (optional)!

The class lasts about 2 hours, depending on the number of questions you might have.

You don't need to bring your own knives. We provide some for you to use during class.

This class will be taught in our Lake Oswego location