Special Events and Classes

REGISTRATION POLICIES & INFORMATION:

You may register at the store, fax or call in your registration. Mail-in registrations will be taken by postmark date. Be sure to list your name, phone number, class choice(s) including time, date of class, and send us a check or your Visa or Master Card number and expiration date. 3-digit code on the back of the card, as well as the address your statement is sent to. You may call 338-4339, fax to 685-0596 or register in person at 2807 Oak Street. Gift Certificates must be presented at time of registering or mailed in with registration. Cancellations must be made in person at the store or via phone ONLY. Please do not email, fax or leave voicemail for cancellations as they will not be accepted. Cancellations must be received seven days prior to class date. You are always welcome to send someone in your place.

Not our favorite part, but we feel you should know the policies regarding cancellations. We understand that life happens, and you may find yourself in a pickle and need to cancel, so here’s the deal: We do not issue refunds for cancellations, but if you are nice and follow the rules, we will offer store credit.

The rules: No cancellations on “guest chefs”…..if you cannot attend, send a substitute. General Class cancellation: 7 working days prior to the class. Please, no exceptions. You are always welcome to send someone in your place and if you are unable to do so, class recipes and menus will be made available for you.

Classes begin at the designated hour. Your promptness will be appreciated by the
instructors and your fellow students. We strive to be on time at the beginning of
each class, so we can end our classes on time for baby-sitters and other commitments.

HIDE PAST CLASSES

October 29 Meet the Northwest VitaMix Chef !
Save this date for Casey, the NW VitamIx Chef who will join us for two classes this Saturday ! Learn all about what the most powerful blender on the market can do in the kitchen. Great class for those who own one to enhance their skills, and for new buyers to see all this machine can do ! choose the early or later session.
Time: 11am til 1pm and 2pm til 4pm
Cost: $45.00
November 3 Chef Erin Connell Simmons of Tasty n Sons !
Chef Erin of Tasty n Sons, a neighborhood restaurant in North Portland, owned by Chef John Gorham “Tasty” serves inventive ‘new American diner’ cuisine, with diverse origins and immigrant cultural traditions that have helped re-shape American cuisine as a global collaboration of flavors.
Menu to include:
Tastys Radicchio Salad
Savory Biscuits
Amazing Shakshuka, an Israeli - Mediterranean dish that is the Apex of Eggs for Dinner dishes
Erins Sweet Biscuits
Time: 6 - 8:30 PM
Cost: $85.00
  6 FINEX Cast Iron of Portland, OR
save this date for a Sunday Supper class with Finex Cast Iron Cookware, made in Portland, OR ! Owner and founder Mike Whitehead will be on hand to discuss the beautiful new cookware line he has made , menu tba
Time: 4-7 PM
Cost: $60.00
  9 Rosa Mariottis Risotto and Polenta Workshop !
Rosa is back in the kitchen, cooking her favorite dishes from her hometown cooking...she just happens to have been raised in Italy ! Feel free to participate in making these classic dishes, with Rosas own unique twist !
Menu:
An appetizer of Polenta Concia medallions: with herbes de Provence and Parmigiano with Gorgonzola sauce
Polenta pasticciata with braised wild boar in Barolo and
Parmigiano béchamel
Risotto with Roasted Red Beets and Pistachio Pesto
Dessert of Polenta and Grappa Bundt Cake with Candied Oranges

Time: 6 - 8:30 PM
Cost: $65.00
  10 Knife Skills for the Holidays !!
Join Wüsthof Executive Chef Mike Garaghty and knife expert Hank Allen for a “roll up your sleeves” hands on knife skills class.
We will have a special session on turkey carving for the holidays and a special garnish demo that will be the hit of your feast.
This class will cover the basics to include:
Choosing the right knife for the job.
Slicing, dicing, mincing and chopping.
How to hone and sharpen your knives.
Proper care and maintenance.
How to identify and choose a quality knife
Time: 6 - 8:30 PM
Cost: $45.00
  16 Robins Easy Appetizers
Holiday season is here. What appetizer do you take to the holiday open house? Robin provides four new (gluten-free) recipes that will have the guests coming back for more.
In addition, you will learn the tricks to make two on-the-run elegant appetizers with ingredients from the grocery store. It’s all about presentation--and taste!
Crispy Chicken Bites with Homemade Fresh Ranch Dressing
Shrimp, Avocado and Sweet Potato Coins
Mini-Potato Poppers
Updated Vegetable Crudité Platter with Homemade Blue Cheese Dip
Two elegant “Grab-n-Go” appetizers gleaned from the grocery store shelves...
Time: 6-8:30 PM
Cost: $65.00
  19 SHUN KNIFE DEMO DAY !
Come in and learn about SHUN KNIVES with our Japanese Knife Expert Marty Nakayama ! Marty is an expert in these incredible knives from Japan. Shun is known for the use of extremely high quality metals and Damascas layered steels. Marty will bring a great selection of knives that you can actually test and use in our kitchen, and offer great special sales too !

Time: 11am til 3pm
Cost: no cost
  30 Robins Gifts from the Kitchen 2016
Robins most popular class is back for the seventh year with all new exciting recipes for gift giving goodies. Learn to make and package simple yet sophisticated beautiful gifts from your kitchen.
Multigrain Bread in a Jar with Homespun Butter
Balsamic Fig Chutney
Hot Honey Mustard
Caribbean Sea Salt and Spice Rub featuring Curacao Spiced Pork
Muscovado Dark Chocolate Chunk Cookie Mix
Mulling Spices for Hot Spiced Cider, Mulled Wine, or Stovetop Potpourri
Time: 6 - 8:30 PM
Cost: $65.00
December 2 Chef/Author Cynthia Nims Returns to CPT with her new book "Crab"
Feast on the bounty of the Pacific Northwest, no matter where you live. Celebrated food writer and chef Cynthia Nims kicks her book with a tribute to Northwest crab -- that sweet and tender meat craved by seafood lovers across the country.
Her elegantly packaged cookbook includes delicious crab dishes for every course, and she offers great ideas for substitutions. Readers will also learn about the history of Northwest crabbing, differences among species, time-saving techniques, details on crab festivals, and where to find more information.
Menu-
Fresh Spring Rolls with Crab
Crab and Mushroom Dutch Baby
Rosemary Roasted Crab
Time: 6-9 PM
Cost: $95.00
  3 Book signing with Chef Author Cynthia NIms
Join Cynthia for a book signing of her new book CRAB !
Feast on the bounty of the Pacific Northwest, no matter where you live, with the "Northwest Homegrown Cookbook Series." Celebrated food writer and chef Cynthia Nims kicks off the series with a tribute to Northwest crab -- that sweet and tender meat craved by seafood lovers across the country.
This elegantly packaged cookbook includes delicious crab dishes for every course, from Crab Benedict to Chilled Tomato Soup with Crab, from Crab and Sesame Noodle Salad to Beer-Steamed Crab with Mustard Butter. And if you cannot find Dungeness, snow, or king crab in your market, Nims offers great ideas for substitutions. Readers will also learn about the history of Northwest crabbing, differences among species, time-saving techniques, details on crab festivals, and where to find more information.
Time: 11am til 2pm
Cost: no cost
  5 Olio Nuovo (Newly Pressed Olive Oil) with Chef Cathy Whims
December is the month for pressing new olive oils! Sample them alone, taste them in recipes, and learn what makes them so exquisite. Three-time James Beard Award finalist Cathy Whims will demonstrate the best ways to show off your best oils.
Cooks Pots and Tabletops imports olio nuovo from a variety of small Italian growers every fall beginning in November. Look for these special olive oils in our store!
Menu:
Bruschetta (rustic country bread grilled with garlic and new oil)
Pancetta, Taleggio, and Honey Crostini
Zuppa di Frantoiana (late fall harvest soup of the olive worker)
Tagliata (Painted Hills flat iron steak with rosemary olive oil)
Fennel, Pomegranate and Apple Salad
Vanilla Gelato with Olive Oil

Time: 6 - 8:30 PM
Cost: $95.00
January 8 Robins Sunday Suppers: Comfort Food in One Pan
Robin Wiper shares her Hearty comfort food re-imagined using fresh ingredients for a one-dish meal. Elegant enough for company, easy enough for family meals, these make ahead “casseroles” bring a new warmth and ease to your Sunday Suppers.
Menu:
Chicken, Smokey Bacon and Sweet Potato Casserole
Baked “Risotto” with Roasted Butternut Squash, Fresh Sage, Prosciutto and Parmigiano
Three-Bean Chili Baked Under a Cornbread Crust
Fresh Ginger-Mango-Shrimp Nestled in a Bed of Coconut-Lime-Jasmine Rice
Time: 2pm - 4:30
Cost: $65.00
  14 The Easy Chick - Part 1
Rosa Mariotti takes on the staple of most kitchens, Chicken, and explores tasty new ways to prepare it in this 2 part series of Saturday Workshops ! in part 1 we will ll discover quick and tasty ways to create a delectable family chicken dinner.
Featuring such dishes as CHICKEN Fricassee, Chicken all Mugnaia with Olive Oil and Lemon !
Sign up is or both of these 2 Easy Chick classes. ~ DEMONSTRATION CLASS
Co sponsored by Cooks Pots & Table Tops and LCC Successful Aging Institute. Call 541-338-4339 to register
Time: noon til 3pm
Cost: $59.00
  17 Robins Weeknight Suppers: Comfort Food in One Pan
Robin Wiper shares her Hearty comfort food re-imagined using fresh ingredients for a one-dish meal. Elegant enough for company, easy enough for family meals, these make ahead “casseroles” bring a new warmth and ease to your Sunday Suppers.
Menu:
Chicken, Smokey Bacon and Sweet Potato Casserole
Baked “Risotto” with Roasted Butternut Squash, Fresh Sage, Prosciutto and Parmigiano
Three-Bean Chili Baked Under a Cornbread Crust
Fresh Ginger-Mango-Shrimp Nestled in a Bed of Coconut-Lime-Jasmine Rice

Time: 6 - 8:30 PM
Cost: $65.00
  21 The Easy Chick - Part 2
Rosa Mariotti takes on the staple of most kitchens, Chicken, and explores tasty new ways to prepare it in this 2 part series of Saturday Workshops ! in part 1 we will ll discover quick and tasty ways to create a delectable family chicken dinner.
Featuring such dishes as Chicken Tajine, a classic Mediterranean dish, and Chicken broth with spices and Italian Dumplings !
Sign up is for both of these 2 Easy Chick classes. ~ DEMONSTRATION CLASS
Co sponsored by Cooks Pots & Table Tops and LCC Successful Aging Institute. Call 541-338-4339 to register
Time: noon til 3pm
Cost: $59.00
  28 Italy from North to South with Rosa Mariotti
Join Rosa Mariotti - native of Umbria Italy for a Participation Class in hand made Pastas ! Menu includes
Pizzoccheri from Val Tellina
Tagliatelle Pelose from Marche
Busiate with Trapani Pesto
You will be helping, so please wear closed-toed shoes. Class includes one glass of local wine. Additional Wine also available for purchase. No special accommodations for food allergies or restrictions.
Co-sponsored by Cooks Pots & Table Tops and LCC Successful Aging Institute, Call 541-338-4339 to register
Time: 1-5 PM
Cost: $89.00
  29 TRUFFLES ! with Chef Mauro Golmarvi of Assaggio Restaurant in Seattle
Chef Mauro and Assaggio have been on everyones Best of Seattles lists for 20 years, and Mauro is one of our favorite teachers ! He will focus on the delicious Oregon Truffles that are harvested here every winter, and of course impart his own fun and entertaining cooking style !
Menu tba soon, save this date !
Time: 5-7:30 PM
Cost: $95.00
February 7 Robins Weeknight Cooking : Slow-Cooker Suppers
Slow cookers are the perfect vessel for making healthy, hearty, delicious vegetarian meals. These delightful recipes use an abundance of fresh herbs and aromatic freshly ground spices, nuts and seeds to season these delicious dishes.
All recipes have the option of being Vegan and Gluten-free.
East Indian Chickpeas with Fresh Ginger and Spices
My Favorite Southwest Bean Chili
Stacked Vegetable Enchiladas with Green Chile Sauce
Thai Red Curry
Time: 6 - 8:30 PM
Cost: $65.00
  17 Basic Ravioli Making Workshop
Rosa Mariotti is back again by popular demand ! Join her in a participation class making an Italian, and American favorite filled pasta Raviolis ! Rosa will help you to learn all the basic techniques needed to be successful at making and of course eating your own Raviolis.
PS, we will also feature a Wine Pairing
Ravioli del Plin fillled with fresh Ricotta
Rosa’s “Rose-shaped” Ravioli stuffed with shrimp
Saffron Ravioli with meat filling / Pistachio Pesto

Time: 6 - 8:30 PM
Cost: $60.00
  19 Basic Ravioli Making Workshop (we added a second session on Sunday due to popular demand ! )
Rosa Mariotti is back again by popular demand! Join her for a participation class on the classic Italian filled pasta, ravioli. Learn basic shaping, stuffing, and crimping techniques. Wine pairing also offered.
Menu:
Ravioli del Plin with Fresh Ricotta
Rosa’s “Rose-Shaped” Shrimp Ravioli
Saffron Ravioli with Pistachio Pesto

Time: 1-4 PM
Cost: $60.00
  23 A Wok in the Park ! with Chefs Erin Connell and Patrick Dougherty
Erin and Patrick are Chefs at Tasty n Sons, a bastion Northwest Culinary style, and on their days off, they love to explore Asian cooking flavors and techniques ! they will be sharing some of their favorite dishes tonight, these dishes will showcase some Asian pantry staples, vegetables, and noodles as well as basic techniques for a beginner/novice cook !
Menu:
Tom Kha Gai soup
Our version of Larb- a cold pork salad from Thailand/Laos
and a noodle dish called Pad See Ew

Time: 6 - 8:30 PM
Cost: $65.00
March 10 Whiskey Pairings Class !!!
Join us on a virtual tour through Scotland and Ireland, tasting traditional and non-traditional foods, paired with specially selected Whisky/Whiskey to highlight the amazing diversities of flavors found in these Gaelic islands ! Bill Minihan of Northside Liquors will be on hand to share delicious “gems of the barrels” !
Menu:
Sea Salt and Cider Crisps
Bread and Chive “pudding”.....this may be best ‘grilled-cheese’ ever, and secret…its not grilled !
Classic Pork Chops Apple-Cinnamon pan sauce and Champ
Country Cole Slaw
Whisky-soaked Raisin, Orange Marmalade Bread & Butter Pudding

Time: 6 - 8:30 PM
Cost: $75.00
  22 Italian Wines of Tuscany and Sicily Tasting Event !
A casual tasting of the wines from Tenuta Sette Ponte, an ancient Estate in Chianti Classico with additional properties in Sicily ! Taste their beautiful Crognolo, Poggio al Lupo and Oreno from that estate. From their Sicilian winery called Feudo Maccari, we will be showing a Grillo, (white wine) and a Nero d’Avola. ! Join Brand Ambassador Silvio di Silvio who will lead us thru a tasting of these fine vintages, accompanied by some light snacks from CPT’s kitchen. Special “Spring Break” pricing available on all wines tonight !

Time: 6-8 pm
Cost: n/c, but please RSVP
April 1 Knife Skills , Confident Cooking 101
CPT Chef Keith Ellis teaches the fundamentals of good knife skills, as well as care and selection of your kitchen’s most important tool. This is a hands-on learning workshop, and knives will be provided for you, or if you prefer you may bring your own favorite. You will learn to chop, dice, julienne, and mince a variety of foods. The techniques learned will compliment all of your food preparation making your cooking easier and more enjoyable. Keith will utilize the “practical remains” of your work to prepare a quick and tasty meal. We recommend this class for all who cook or who want to learn to cook.

Time: 10 AM to Noon
Cost: $45.00
  7 April in Paris ! with Francois Picard of DeBuyer
Francois from DeBuyer Cookwares will join us in the kitchen to educate us about the fantastic Carbon Steel Pans from France that are ideal for Sautéing , Omelets and Pancakes/crepes ! Francois will take us on a “mini-virtual” tour of France with him ! menu to include One Glass of Wine !
French Onion Soup
French-style Omelettes
Crepes made in 3 Styles ! including dessert style
French Country Salad
Time: 6 - 8:30 PM
Cost: $45.00
  8 Cheesemaking …..Whey Fun…
CPT Chef Keith Ellis repeats this very popular workshop, teaching the fundamentals of making fresh cheeses. Learn the fun and practical techniques of Homemade Mozzarella, Ricotta and Mascarpone. There is no better pizza than the one you will make with this fresh Mozzarella and you’ll want to incorporate the fresh Ricottas and Mascarpone in all of your cooking….or just enjoy them by themselves.
Saturday Workshop
PS. We stock Home Cheese Making Supplies here at CPT!

Time: 10 AM to Noon
Cost: $45.00
  13 Spring Kitchen ! Cooking Up Springtime with Chefs Erin and Patrick
Join Chefs Erin Connell and Patrick Dougherty of Tasty n Sons, one of our favorite Portland Restaurants, for a Cooking in Spring class featuring :
Cast Iron Fritatta with asparagus, nettles, leeks and goat cheese.
Their version of Chilequiles Verde with Roasted Chicken.
And a dessert of Panna Cotta with Rhubarb Compote !
This class will showcase some good roasting techniques as well as a varied vegetable prep technique, and dishes that are not so common but very approachable. You will learn about some neat but not so commonly used spring veggies as well !

Time: 6 - 8:30 PM
Cost: $65.00
  18 Raghavan Iyer Returns with Smashed, mashed, boiled, and baked…and fried too!
Raghavan takes on the ubiquitous Spud, in all its forms, colors, shapes, and sizes, and brings it front and center in recipes that populate the taste buds. Whipped, stir-fried, roasted, baked, smashed, poached, fried, and even braised, join James beard award winner Raghavan Iyer as he gives you a glimpse into his just-released cookbook. Menu:
Potato cakes stuffed with spinach and scallions with a golden raisin sauce;
Mojito potato-pomegranate salad;
Moroccan potato stew with saffron biscuits;
Chocolate sweet potato pound cake

Time: 6-9 PM
Cost: $95.00
June 10 VitaMix Workshop Day !

Time:
Cost:
  10 VitaMix Workshop Day
Join us for a Workshop with Cassie, the Northwest VitaMix Chef on this Saturday, choose either 10 am to 11:30am, or the afternoon session from 1pm to 2:30pm !
Cassie will prepare multiple soups, smoothies, desserts, appetizers and more and teach you many techniques to get the most out of the VitaMix, the most well e designed, powerful and versatile machine for all kinds of blending !
Time: 10am - 12:30pm OR 1pm - 2:30pm
Cost: $45.00

 
         
         
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