Cookware stores offer classes.
The cooking schools at two Eugene cookware stores - Cook's Pots & Tabletops and Pepperberries: The Ultimate Kitchen Store - will begin registration for this term's cooking classes at 10 a.m. Thursday.
Class schedules are available at the stores. Cook's Pots & Tabletops is offering 31 class sessions through mid-April; Pepperberries lists 55. Class fees run from about $40 to $65.
Chef John Gorham, co-owner of Viande Meats in Portland, joins the staff at Cooks Pots & Tabletops this term with a Feb. 3 class on charcuterie in which he will prepare a classic French cassoulet.
Diane Morgan of Portland, an award-winning cookbook author, will return to the store on Feb. 24-25 for classes based on her books "Midnight Munchies" and "Cooking For The Week." She will prepare munchies to serve with martinis and a Sunday night supper with leftovers that become three weeknight meals.
Another Portlander, chef Cathy Whims, formerly of Genoa restaurant, will be joined by John Neumeister of Cattail Creek Lamb and John Paul of Cameron Winery for an evening of Italian dishes on March 8. On March 9, Greener Pastures chicken will provide the main course at a meal celebrating Italy's Marche region.
Local chefs and cooking instructors on Cooks Pots & Tabletops' schedule include chef-owner Patrick McVee of Zelaya, owner Adam Bernstein and chef Jack Strong of Adam's Place, executive chef Michael Thieme of Valley River Inn, husband and wife chefs Paul Martin (Valley River Inn) and Agi Czapka (Marche Cafe), pastry chef Julie Fether of Eugene City Bakery, Ryan Brooks, Heidi Pollock, Keith Ellis, Connie Smith, Sally Lee and Abby LaForce.
Pepperberries' schedule features classes by one of the store's favorite cooking teachers, Mary Minor Diehl. She will present her "Costco Chicken" class on Feb. 18, "Good 'n' Easy Dinner" on March 3, "Thai Basics" on March 8, "There's No Place Like Home" on April 7 and an annual event, "Mary's Birthday Dinner," on April 14.
Other regular instructors on the Pepperberries' schedule include Vickie Hamory (fancy pants chicken, soup for every occasion, company casseroles, bistro-style dinner, and Southwestern spareribs with mojitos), Gayle Jolley (Valentine's Day feast, Roman feast, moles of Mexico, the role of corn in Mexican cooking), Terri Chrones (foods grilled on skewers, appetizers as a main meal, classic Anatolian cooking, four unusual potato dishes, and four dishes made with figs), and Ann Schar (last minute meals, grandma's chicken noodle soup, hearty minestrone, cioppino, mother-daughter tea, and an Italian country luncheon).
DeAnn Hall has a class on making French petit fours and another on an elegant winter supper. Chef Bill McCallum from Mac's at the Vets Club will teach two sessions of shellfish cookery and two classes on making a light late-night supper. Chef John Barofsky of Beppe & Gianni's Trattoria plans a class on risotto.
A new instructor at Pepperberries, Jardin Kazaar, operates Black Market Gourmet, a food manufacturing and catering company in North Bend. On March 15 and again on March 16, he will demonstrate how to make Samba Stew (a type of bouillabaisse), Cranberry Spoon Bread and Fresh Crab with Jardiniere Tapenade.
Also new to the Pepperberries' schedule are classes by Gustavo Adolfo Pardo of the Excelsior Inn and Brandon Davis, formerly of Ring of Fire.
Cook's Pots and Tabletops is at 2807 Oak St. Pepperberries is at 2538 Willakenzie.
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|Publication:||The Register-Guard (Eugene, OR)|
|Date:||Jan 21, 2004|
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