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2006 SPRING COOKING CLASSES Powered By Docstoc
					                                                        IN GOOD TASTE COOKING SCHOOL

                                                                                                      STORE HOURS
                                                              Monday - Saturday 10 am - 6 pm / Sunday 11 am - 6 pm

                                                                      COOKING SCHOOL • GOURMET COOKWARE • WINE
                                                                          SPECIAL EVENTS • FINE FOOD • COOKBOOKS
                                                                               231 NW 11th Avenue, Portland, Oregon
                                                                                                In the Pearl District

                                                                      WINE CLASSES & DINNERS
                                                                                         Lisa Shara Hall
                                                                                         Fred Armstrong
                                                                          California-Bordeaux Taste Off
                                                                      Pinot Noirs from Around the World
                                                                            Chef's Tasting Wine Dinners

      2006 SPRING
              APRIL • MAY • JUNE

Anne Willan
John Ash

LOCAL CHEFS & CULINARY ARTISTS                                I N      G O O D               TA S T E
Billy Schumaker           Cheryl Wakerhauser
Brian Spangler            Nick Zukin                           C O O K I N G               S C H O O L

Tim Healea                Amelia Hard & Allison Bader
Cory Schreiber            Lucy Brennan
Diane Morgan                                                  www.ingoodtastestore.com
                                                                       page   2
                 The scene is set. The sounds and smells of cooking are wonderfully pervasive. When you arrive at
                 In Good Taste, located in the Pearl District, you will hear happy laughter and chatter as guests enjoy a
                 unique cooking experience. Glasses clink together as the excitement builds. You know that you are in
                 for an evening of pampered learning as guest chefs, vintners, and other culinary talents share their
                 knowledge about everything from the bounty of the Pacific Northwest to Mediterranean sea salts. Visit
                 this food lover’s paradise for the best selection of Pacific Northwest wines, local and imported specialty
                 foods, fabulous cookware, and a cooking experience to remember.

                   Visiting Guest Chefs
                                                                                  Main Course Salads
                                                                                  with John Ash
                                                                                  Traditionally salads were thought of as a
                                                                                  “cleansing” course. In Europe they were
                                                                                  typically served after the main course to
                                                                                  brighten your palate and set you up for
                                                                                  the dessert. We certainly eat in a different
                                                                                  way today, and salads are often the meal
                                                                                  all by themselves. Don’t miss your oppor-
                                                                                  tunity to learn from John Ash, Beard
                                                                                  award-winning chef, author, and teacher,
                                                                                  as he prepares four of his favorites that
                                                                                  reflect flavors from several cuisines.
                                                                                                  Dungeness Crab, Mango & Celery Root Salad

La Varenne Pratique:                                                                        Warm Wild Mushroom Salad with Corn Mustard Dressing
                                                                                                 Poached Chicken Salad with Apples & Pecans
A Cook’s Answer to Everything                                                                      Warm Duck Breast Salad with Asian Spices
with Anne Willan                                                                         “Soup of Fruits” with Muscat Sabayon & Coconut Shortbreads
Anne Willan returns to In Good Taste with a menu perfect for easy                 Date: Saturday, April 15 at 6:30pm
and elegant entertaining. Don’t miss this rare opportunity to learn               Instructor: John Ash
from one of the world’s best culinary educators!                                  Fee: $135
Anne Willan founded La Varenne, the famous French cooking school
in 1975 and directs its culinary programs at the Château du Fey in
Burgundy and at The Greenbrier in West Virginia. She is well known
on both sides of the Atlantic as an award-winning authority on cook-
ing, with over 35 years experience as a teacher, culinary historian,
cookbook author, and food columnist. She has written a wide range
of internationally published cookbooks, including the influencial La
Varenne Pratique. Anne is currently on the board of Copia, The
American Center for Food, Wine, and the Arts, in Napa, California.
                      Oysters with Champagne Sabayon
                  Roast Tenderloin of Beef Marchand de Vin
                            Fresh Fruit Chutney
                         Twice-Cooked Rice Cakes
                           Cheese-Stuffed Chiles
                         Walnut Pound Cake Brûlée
                          Strawberries Three Ways
Date: Monday, April 3 at 6:30pm OR Tuesday, April 4 at 6:30pm
Instructor: Anne Willan
Fee: $175
                                                                                        page   3

            Local Culinary Artists
                          Authentic Mexican with                                                                         Handcrafted Breads for
                          Billy Schumaker                                                                                Brunch with Tim Healea
                     Chef Billy Schumaker of Portland’s own Taqueria                                                   Join Tim as he demonstrates basic breadmaking
                     Nueve and D.F will come to In Good Taste to                                                       techniques, including mixing, shaping, and bak-
                     share his recipes for traditional Mexican                                                         ing, and how to achieve bakery-quality results at
                     favorites. You will learn authentic recipes for                                                   home. You will learn Tim’s tips on how to work
                     popular dishes, including the complex and                                                         with the wet doughs favored by French and
                     earthy mole poblano, the classical sauce pre-                                                     Italian bakers. Once Tim makes the doughs,
pared with over 20 different ingredients including dried Mexican                               he’ll shape them into fun, decorative loaves, such as a ladder-shaped
chiles, pumpkin seeds, sesame seeds, spices, and Mexican chocolate.                            fougasse, and make savory stuffed French rolls, recreating a lunch
                                                                                               treat he experienced on his last trip to Paris. Kugelhopf, a traditional
                                    Salsa Rojo
                                                                                               light yeasted Alsatian cake, and panini coi sante, a crusty whole
                        Spicy red table salsa with tostadas
                                                                                               wheat-rye roll full of raisins, walnuts, and black pepper, round out
                          Traditional Guacamole                                                the menu.
Fresh smashed guacamole prepared in a mortar and pestle, seasoned with serrano
                            chiles and cilantro                                                Tim has been the Head Baker at the Pearl Bakery for 8 years. He
                                                                                               received the Tastemaker award from Food & Wine magazine, given
                               Camarones al Ajillo                                             to the top 35 people in food and wine under the age of 35, in 2004,
              Wild Mexican shrimp cooked with fried garlic and chiles                          and he was the silver award winner at the Coupe du Monde de la
                                   Arroz Blanco                                                Boulangerie in 2002. He is also a board member of the Bread Bakers
                           Simple white Mexican rice pilaf                                     Guild of America.
                                  Mole Poblano                                                                                  Panini Coi Sante
                         Served with roasted turkey breast
                                                                                                       Crusty whole wheat-rye roll full of raisins, walnuts, and black pepper
Date: Wednesday, April 12 at 6:30pm                                                                                                  Kugelhopf
Instructor: Billy Schumaker                                                                                          A traditional light yeasted Alsatian cake
Fee: $100
                                                                                                                              Fresh Herb Fougasse
                                                                                                                               A ladder shaped loaf
Perfect Pizza with Brian Spangler                                                                                           Savory Stuffed Petit Pain
                                                                                                                        Served with a fresh seasonal salad
of Apizza Scholls                                                                              Date: Wednesday, May 31 from 10:00am-1:30pm
Brian Spangler, chef-owner of Portland’s favorite Apizza Scholls, is                           Instructor: Tim Healea
famous for his perfect pies. His pizzas have heavenly crusts, with tex-                        Fee: $100
tures ranging from crackly and flakey to soft and chewy, and only the
most luscious toppings. Brian’s mission in life is to keep the craft of
the pizziaolo alive and inspire others to do the same. In this class, he
                                                                                                                            An Evening
will teach you the most important factors in making a great pizza and                                                       with Wildwood’s
how to control them: proper dough fermentation, oven management,
and using the freshest, highest quality ingredients available. He will                                                      Cory Schreiber
demonstrate his four most popular pizzas and more.                                                                       Cory Schreiber opened Wildwood Restaurant
                             Classic Caesar Salad                                                                        in Portland eleven years ago and rapidly
     Whole romaine heart leaves, parmigiano-reggiano, home-made croutons,                                                became a leader in the region’s bustling culi-
                             and a creamy dressing                                                                       nary scene, winning the James Beard Award
                                     Plain Pie                                                                           in 1998 for Best Chef Pacific Northwest. His
     The benchmark of a master pizziaolo, with tomato, whole milk mozzarella,                  cuisine is inspired by the region’s bounty and draws upon local and
    flor di Latte, parmigiano-reggiano, grana padano, and extra virgin olive oil               seasonal products. Join Cory as he demonstrates the dishes that have
                                                                                               won him national acclaim.
                                 Apizza Margherita
                             With fresh garlic and basil                                           Morel Mushroom Ravioli with Sweet Pea Puree & Shaved Aged Goat Cheese
                                 New York White Pie                                                         Chinook Salmon Salad with Young Lettuce, Mint, Caper
                With ricotta, fresh garlic, and cracked black pepper                                                 & Chopped Celery Leaf Vinaigrette
                                  Tartufo Bianco                                                     Roasted Leg of Spring Lamb with Asparagus Gratin & Olive Oil Braised
                              Decadent with truffle oil                                                                   Spring Onions with Thyme
                                       Cannoli                                                       Vanilla Bean Lavender Sponge Cake with Oregon Strawberry Compote
 With a filling of ricotta, mascarpone, pistachios, and a hint of orange and vanilla,          Date: Friday, June 2 at 6:30pm
                               and topped with chocolate
                                                                                               Instructor: Cory Schreiber
Date: Monday, May 8 at 6:30pm                                                                  Fee: $135
Instructor: Brian Spangler
Fee: $100
                                             Register at www.ingoodtastestore.com or call 503.248.2015
                                                                          page   4
                                                     Local Culinary Artists

                               Salmon & Pinot
                               Noir with
                               Diane Morgan
                              A demonstration class devoted exclu-
                              sively to this remarkable and nutrient-
                              dense fish. You will learn techniques
                              for preparing salmon, ultimate cook-
                              ing methods for bringing out the best
                              textures and brightest flavors, and
                              delicious recipes for preparing
                              salmon at home. Diane will teach you
                              what to look for when buying fresh
salmon, the difference between wild and farm-raised, and how to
clean and prepare fillets. And, of course, this salmon will be paired
with several Oregon and French Pinot Noir wines.
Diane Morgan is an award-winning cookbook author and free-
lance food writer. She is the author of Pizza, Delicious Dips,The
Thanksgiving Table, and co-author of Dressed to Grill, all from
Chronicle Books. To research for her new book, Salmon, Diane                         Hands On:
traveled to Alaska, Norway, Scotland, and in the U.S. to study this
fascinating fish. In the class, she will share all she learned with                  Pix’s Summer Treats with
                                                                                     Cheryl Wakerhauser
  Vietnamese Salad Rolls with Salmon, Rice Noodles, Pea Shoots & Hoisin
                                                                                                                      Celebrate the first day of summer at
Wild Rice Salad with Hot-Smoked Salmon, Mango, Green Onions & Hazelnuts
                                                                                                                      In Good Taste with Cheryl
                      Cedar-Planked Grilled Salmon                                                                    Wakerhauser of Pix Patisserie. This
 Pan-Roasted Salmon with Green Beans, Yellow Pear Tomatoes & Basil Oil                                                class is guaranteed to satisfy your
             Lemon Chiffon Mousse with Oregon Strawberries                                                            sweet tooth with an assortment of
                                                                                                                      pastries, candies, and frozen
Date: Wednesday, June 14 at 6:30 pm                                                                                   delights. By the end of class, you
Instructor: Diane Morgan                                                                                              will have a variety of treats to take
Fee: $135                                                                                                             home.
                                                                                     Pastry Chef Cheryl Wakerhauser, a.k.a. Pix, is known for her devo-
                                                                                     tion to sweets and her distinctive style that magically intertwines
                                                                                     tastes and textures. She trained at the Patisserie of MOF Philippe
                                                                                     URRACA in France. Pix Patisserie brings European flare and inno-
                                                                                     vative edible art to Portland with its assortment of elegant pas-
                                                                                     tries and handmade chocolates.
                                                                                                        Beer Floats with Mocha Ice Cream
                                                                                                        With Rouge Double Chocolate Stout
                                                                                                                   Pate de Fruits
                                                                                                       Like old-school gum drops, only better!
                                                                                               Lavender Ice Cream Shakes with Churros for Dipping
                                                                                              Homemade ice cream blended for ease in dipping our hot,
                                                                                                            deep-fried Spanish donuts
                                                                                                        Wisconsin State Fair Cream Puffs
                                                                                                       Creme Brûléed Stuffed Strawberries
                                                                                                      Chocolate Drenched Drunken Cherries
                                                                                                    June is the time to get your cherries soaking!
                                                                                     Date: Wednesday, June 21 at 5:30 pm
                                                                                     Instructor: Cheryl Wakerhauser
                                                                                     Fee: $100

                                        Register at www.ingoodtastestore.com or call 503.248.2015
                                                                         page   5

Hands On:                                                                                                     Agua Fresca: Horchata
                                                                                          The ubiquitous drink is the perfect balance for spicy street foods
Mexican Street Foods                                                                            Fresh Corn Tamales with Mexican Sour Cream
“These anonymous street vendors, not famous gourmet chefs, were the             Known as uchepos in Michoacan and tamales de elote elsewhere, these tamales have
                                                                                                      the wonderful sweetness of fresh corn
true authors of the national cuisine, demonstrating that at least in
Mexico, the hungrier the cook, the tastier the food.” -Que Vivan Los                    Empanada Style Quesadillas with fillings of Oaxacan String Cheese
Tamales                                                                                                      & Squash Blossoms
                                                                                                     Masa turnovers served with guacamole
Most of the foods we think of as Mexican are antojitos, those simple, yet
fabulous, masa, or corn dough, based little dishes that can be found in                      Grilled Shrimp Tacos with Habenero-Bitter Orange Salsa
the many street stalls of Mexico. In this class, you will gain hands on                                        & Mango Pico de Gallo
                                                                                        A coastal favorite found anywhere within walking distance of the sea
experience making these snack-sized favorites. Once you learn how
easy it is, you’ll never settle for store-bought tortillas and salsa again.                   Carne Asada & Nopalitos Gorditas with Tomatillo Salsa
                                                                                           Steak and cactus paddle stuffed masa cakes with green sauce
Nick Zukin publishes the online Portland food guide Extramsg.com and
manages the online community PortlandFood.org. He regularly makes                                                  Churros & Cajeta
culinary tours of Mexico and explores the domestic Mexican food                            Light and freshly-fried pastries served with goat’s milk caramel
scene, recreating in his kitchen what he’s discovered. He has also              Date: Friday, June 23 at 5:30pm
taught an online course in salsa-making for the popular website                 Instructor: Nick Zukin
eGullet.org.                                                                    Fee: $100
Nick has generously agreed to donate his class fee to the Oregon Food

Art of the Cocktail                                 Fruit Forward Cocktails                                    The “Lemondrop”
with Lucy Brennan                                                      Lucy Sidecar                            Family of Cocktails
of Mint                                                                  Freestlyle                                                      816
                                                                           Bella                                                    Perfect Pear
Noted as one of the nation’s top 5 mixologists
by Food and Wine January 2006, Lucy Brennan         Date: Tuesday, April 11 at 7:00pm                                                  Fresh
is a household name in the cocktail industry.       Instructor: Lucy Brennan
                                                    Fee: $80                                                   Date: Tuesday, June 6 at 7:00pm
Her one-of-a-kind concoctions, fabulous
                                                                                                               Instructor: Lucy Brennan
Portland restaurant and lounge, and dedicat-
                                                                                                               Fee: $80
ed following, have earned her many acco-
lades as she actively reinvents today’s             Classic Cocktails
cocktail culture.
                                                                        French 75
With her amazing palate for blending spirits,
Lucy is now sharing her mixology wisdom.                                 Margarita
In each class, you will learn about spirits and                           Sidecar
how to mix your own cocktail masterpieces,          Date: Tuesday, May 9 at 7:00pm
including the basics of making three of Lucy’s      Instructor: Lucy Brennan
signature drinks and the secret of her distinct     Fee: $80
lollipop rims.
                                                                             page   6

                                                                                     ner as much as your guests do. Amelia learned to cook from her Italian
                                                                                     mother, then honed her expertise in Italian cuisine as chef/owner of
                                                                                     Portland’s beloved Genoa Restaurant for eleven years. As a teacher, her
                                                                                     greatest pleasure is to share her passion for searching out the best
                                                                                     ingredients and then preparing them with a minimum of fuss.
                                                                                     Both Allison and Amelia believe that cooking is not a mysterious skill
                                                                                     available only to professionals—it’s a lifelong source
                                                                                     of creativity, fun, and satisfaction open to anyone who loves to eat.

Italian Entertaining with Amelia Hard
& Allison Bader
Allison Bader and Amelia Hard have been cooking and teaching
together for almost ten years, drawing on their backgrounds in
catering and restaurants to share a full range of culinary skills in
their classes. They are also known for their expertise in matching
food and wine.
Allison, who is trained in classic French culinary techniques, co-found-
ed and ran the kitchen at Boston’s award-winning A Mano Catering.
In addition to her formidable skills as a chef, she loves sharing tips on
how to prep ahead when entertaining, so that you can enjoy your din-

Springtime Favorites                                    Springtime Favorites                                       Springtime Favorites
from Tuscany                                            from Liguria                                               from Sicily
Spring is not only a beautiful time in the              Liguria, lying along the Italian Riviera, is               Sicily is a paradise for gardeners, farmers,
Tuscan countryside, it’s also a time for cooks          renowned as the home of basil pesto; its cui-              and cooks; their traditional cuisine brilliantly
to celebrate the arrival of the first fava beans        sine is vibrant with herbs and green vegeta-               combines different flavors and textures into
and asparagus, along with herbs, greens, and            bles, which Ligurians take great pride in                  unique, delicious dishes. Allison and Amelia
spring lamb. Allison and Amelia have put                growing in their home gardens. Amelia and                  have gathered some of their favorite Sicilian
together a favorite Tuscan menu bursting                Allison have put together a menu that shows                recipes into a menu that’s perfect for a spe-
with the fresh flavors of spring.                       off some of Liguria’s loveliest springtime                 cial late-spring dinner.
                Baccelli al Pecorino                                                                                        Crostini con Marmellata di Verdure
A lovely antipasto salad combining fresh fava beans                    Imbrogliata di Carciofi                     Grilled rustic bread topped with a delicious mixture of
with cubes of young Pecorino cheese and fresh herbs       A delicate artichoke custard flavored with Gruyere         sautéed greens, garlic, capers, anchovies, olives,
             in a light lemon vinaigrette                          and Reggiano Parmesan cheeses                   raisins, and hot pepper, topped with melted provolone
                 Risotto con Asparagi                                      Trenette col Pesto                                              cheese
Arborio rice infused with a richly-flavored asparagus   Liguria’s favorite traditional pasta: wide noodles, gold          Spaghetti al Ragù con Capperi e Menta
broth and served garnished with Reggiano Parmesan         potatoes, and green beans, tossed with basil pesto        Artisanal spaghetti in a light tomato sauce flavored
        cheese and the tender asparagus tips                             Fricassea Liguriana                           with capers, bay leaves, garlic, and fresh mint
                 Agnello in Umido                        Boneless chicken breasts with green peas in a lus-                          Involtini di Pesce
Spring lamb braised with white wine, fresh rosemary,      cious puréed sauce of onion, Italian parsley, pine         Thin pieces of sole wrapped around a filling of red
     and green olives, served over soft polenta              nuts, egg yolks, lemon juice, and lemon zest           onion, dried currants, pine nuts, and bread crumbs,
                    Torta di Ricotta                                     Torta di Pasta Frolla                        then simmered in olive oil and fresh orange juice
 A light, crustless ricotta cheesecake, flavored with      A flaky, buttery pastry torte filled with jam and                         Cassata Gelata
      citrus zest, golden raisins, and pine nuts                 topped with a beautiful lattice crust              An elegant layered frozen dessert combining fresh
Date: Wednesday, April 19 at 6:30pm                     Date: Thursday, May 11 at 6:30pm                                strawberry sorbet and tangy lemon cream
Instructors: Amelia Hard & Allison Bader                Instructors: Amelia Hard & Allison Bader                   Date: Thursday, June 15 at 6:30pm
Fee: $100                                               Fee: $100                                                  Instructors: Amelia Hard & Allison Bader
                                                                                                                   Fee: $100

                                             Register at www.ingoodtastestore.com or call 503.248.2015
                                                                                page   7

                      Technique Intensive
Seafood Primer
Seafood lovers rejoice! Although you might think of seafood as a
luxury, it’s actually the perfect choice for weeknight meals. You’ll see
just how quick, easy, and versatile fish and shellfish are to prepare.
In this class, you’ll learn how to select, store, and prepare a variety
of seafood and the proper techniques for poaching, searing, baking
it, and more.
                         Perfectly Poached Shrimp
                      With roasted red pepper remoulade
                            Mussels in Saffron Broth
     Fragrant with garlic, chile, tomatoes, and Spanish Chorizo and served
                                 with crusty bread
                   Seared Sea Scallops with Beurre Citron
                          And blanched asparagus
                            Fish Fillets en Papillote
   Topped with fresh herbs, capers, olives, and sun-dried tomatoes and baked
                                  in parchment
                                                                                                                      ~ tip ~
              Lemon Sorbet with Framboise-Macerated Berries                                                                          is all in preheating
                                                                                                   The trick to grilling any protein
                   Recipe provided but not demonstrated                                                                                  t temptation
                                                                                                      the grill and not giving in to tha
Date: Friday, May 26 at 6:30pm                                                                                   to turn the meat too soon.
Instructor: Chef Lucy
Fee: $110

Hands On:                                                                              Hands On:
Grilling Intensive I: Meat and Poultry                                                 Grilling Intensive II: Fish and Seafood
Ah, summer! It’s the time of year to dust off the barbecue and enjoy                   Do you love eating chargrilled seafood in restaurants but feel intimi-
the exciting and primal flavors of food cooked over hot coals.                         dated about trying it at home? Or does fish stick to the grill, fall apart,
Unfortunately, too often the results of backyard BBQs are food that’s                  and generally leave you feeling frustrated? This class will arm you with
incinerated on the outside and raw in the middle. This class will con-                 the knowledge to make your seafood grilling experience calm, cool,
centrate on grilling techniques as applied to meat and fowl. We will                   collected, and delicious!
discuss the proper use of different degrees of heat and learn to
                                                                                                             Shrimp Skewers with Guava-Lime Glaze
enhance flavors through spice rubs, marinades, and brines.
                                                                                                  Thai-Style Grilled Calamari Salad with Peanuts, Mint & Chili
                               Perfect Hamburgers
                     You will grind and spice your own meat!
                                                                                           Catalan-Style Grill-Steamed Mussels with Tomato, Chorizo & Grilled Bread

                      Lamb Souvlaki with Tzatziki Sauce                                              Swordfish with Ancho Chile Spice Rub & Mango Salsa
Lamb kebabs with a cooling cucumber-yogurt sauce, Greece’s delectable street food             Whole Trout with Fennel Stuffing & Orange-Green Olive Vinaigrette
          Brined Pork Chops with Fresh Peach, Chile & Ginger Salsa                                Warm Rhubarb-Strawberry Crumble with Vanilla Ice Cream
                  Butterflied Chicken with Lemon & Rosemary                                                Recipe provided but not demonstrated

Grilled Figs with a Red Wine-Balsamic Sauce, Vanilla Ice Cream & Raspberries           Date: Sunday, June 25 at 2:00pm
                                                                                       Instructor: Heather Staten
Date: Sunday, June 4 at 2:00 pm                                                        Fee: $110
Instructor: Heather Staten
Fee: $95

                                          Register at www.ingoodtastestore.com or call 503.248.2015
                                                                            page   8

                         Wine Appreciation
                            Blind Tasting:
                            Learn to Taste by
                            Solving the Wine Puzzle                                       Celebration Wines
                            Popular demand brings this class back yet                     How do you know which higher-end wines are worth the money
                            again! And if you came before and loved it,                   and which bottle to buy from the dizzying display on the wine
                            come back again for another fun and chal-                     shop shelf? In this class, Lisa Shara Hall will teach you what quali-
                            lenging evening.                                              ty means, help you decipher labels, and show you which Napa,
                            Tasting a wine without knowing what it is                     Bordeaux, Burgundy, Champagne, Tuscan, and Spanish wines are
                            forces you to think as you savor, to decon-                   worth their price tags. You will learn how to select wines that you
                            struct each sip and focus on why a particu-                   can serve with pride—wines that will impress your family and
lar wine tastes a particular way. It unlocks the mystery of wine and                      friends—and wines that you can buy for the cellar.
unveils the clues that reveal its variety, where it was grown, and how it                 Come join Lisa to explore the world of upper end wines.
was made.
                                                                                                        Served with a Seasonal Dish of the Chef’s Choice
You’ll taste six wines, three whites and three reds, each an excellent
example of its variety, and spend time learning to decode each one                        Date: Wednesday, May 10 from 7:00pm-9:00pm
like the pros. Light nibbles will be served along with the wines. You’ll                  Instructor: Lisa Shara Hall
also receive a Super Tasting Techniques handout that lists the compo-                     Fee: $100
nents to look for when you taste and defines common “wine speak”
terms to help you understand just what the reviewers are saying.
                             Antipasto Platter
Date: Monday, April 17 from 7:00pm-9:00pm
Instructor: Lisa Shara Hall
Fee: $60

                                                                                                                     Classic Caesar Salad
Difficult Pairings:                                                                      Hearts of romaine tossed with classic Caesar dressing, Lucy’s spiced croutons,
The Art of Matching Food & Wine                                                                                       and parmesan curls
                                                                                               Chilled Asparagus Tossed in a Lemon-Caper-Shallot Vinaigrette
Some foods, including salad dressings and vinaigrettes, asparagus,
artichokes, and many desserts, are notoriously difficult to pair with                         Hearty Pinenut, Parmesan & Italian Sausage Stuffed Artichokes
                                                                                                           Served in a pool of rich tomato sauce
wine, making wine taste flat, bitter, overly acidic, or worse. With that
in mind, Lucy has developed this menu just to challenge Fred’s wine                                      Lemon Sorbet with Seasonal Berry Compote
pairing skills. In this class, you will enjoy a complete meal with wine.               Date: Thursday, April 27 at 6:30pm
Learn how to create Lucy’s delicious recipes as Fred shares his                        Instructors: Fred Armstrong and Chef Lucy
approach to pairing wine with these tricky foods, and others.                          Fee: $110

                                        Register at www.ingoodtastestore.com or call 503.248.2015
                                                                          page   9

                                                                                     Friday Night
                                                                                     Wine Dinners
                                                                                     A chef’s tasting menu carefully paired
Perfect Pairings:                                                                    with a flight of premium wines for
                                                                                     $70 per person, including gratuity.
Domestic Cheese & Wine
Join Brady Andrews, Maître Fromager at Blue Hour, and In Good
Taste’s very own sommelier Fred Armstrong on an educational jour-
ney through the art of pairing cheese and wine. Brady will showcase                  For reservations, please
several artisan-crafted domestic cheeses, and Fred will select the per-              call (503) 248-2015
fect American-made wine to pour with each one. Come taste some of
the best home-grown cheese and wine the US has to offer!

Date: Wednesday, May 17 at 7:00pm
Instructors: Brady Andrews & Fred Armstrong                                          Friday Night Chefs Tasting Wine Dinners
Fee: $65
                                                                                     Napa Valley Wine Dinner, Friday, April 14 at 6:30pm
                                                                                     Including wine from Joseph Phelps
                                                                                     Salad of Crab, Avocado & Grapefruit

A California-Bordeaux Taste-Off                                                      Grilled Strip Steaks Bathed in Cabernet Sauce Served with
                                                                                     Truffled Mashed Potatoes
Twenty years ago, a tasting in Paris shook the established wine world.
The May 24, 1976, wine tasting changed the world’s view of California                Dark Chocolate Mousse
wines forever. The tasting was the brainchild of Steven Spurrier, an
English wine merchant (now a writer and critic) who owned an inno-                   South African Wine Dinner, Friday, May 12 at 6:30pm
vative wine shop and adjacent wine school in the center of Paris.                    Including wine from Vilafonte and recipes from Barbara’s family
French wines, classified-growth red Bordeaux and white Burgundies,
                                                                                     Crayfish Cocktail
were pitted against California Cabernet Sauvignons and Chardonnays.
The judges were French and well-chosen for their wine credentials                    Boerewors with Buttery Mashed Potatoes - Artisan pork sausage
and abilities, and the tasting was blind, with the identities of the wines           spiced with coriander, sage, and nutmeg, house-made by Viande
concealed and the labels revealed only after the jury of nine tasters                Meats using Barbara’s old family recipe
had voted its order of preference. And the unthinkable happened.
                                                                                     Mango Sorbet with Van der Hum Macerated Tropical Fruits
California trumped Bordeaux—in Paris!
Come join Lisa for a similar blind tasting—top California gems and                   Oregon Bounty Wine Dinner, Friday, May 19 at 6:30pm
big-name Bordeaux beauties, side by side. You’ll taste a line-up of
                                                                                     Including wine from Cristom
eight red wines. Savor them, rank them, and consider their origins.
When Lisa reveals the wines, you’ll know for yourself which is best!                 Sweet Pea & Spring Onion Soup
              Served with a Seasonal Dish of the Chef’s Choice                       Thyme-Infused Oven Roasted Salmon with Lemon Butter &
Date: Thursday, June 1 from 7:00pm-9:00pm                                            Asparagus, Morel & New Potato Sauté
Instructor: Lisa Shara Hall                                                          Vanilla Bean Panna Cotta with Gingered Rhubarb Compote
Fee: $90
                                                                                     Loire Valley Wine Dinner, Friday, June 16 at 6:30pm
                                                                                     Including wine from Didier Dagueneau
                                                                                     Asparagus Soup with Goat Cheese Croûtes
Pinot Noirs from Around the World
                                                                                     Roast Loin of Pork with Mushroom Sauce & Potato-Leek Gratin
Are all Pinot Noirs created equal? Come taste Pinots from around
the world, and judge for yourself. Fred will guide you through a                     Almond Cake with Fresh Berries
comparative tasting of Pinot Noirs from Oregon, California,
Burgundy, and New Zealand. You will compare and contrast the
various styles and decide for yourself which is best.
                             Antipasto Platter
Date: Wednesday, June 7 at 7pm
Instructor: Fred Armstrong
Fee: $60
                                                                                   page   10

                           Around the Globe
Indian Street Food                                                                         Provence in the Spring
Street food is part of the culture in India. Every street corner is lined                  Provence—a land of sun-drenched cuisine—is beautiful to explore in
with food carts, tea stands, and mobile snack vendors and crowded                          the springtime. This menu takes advantage of peak-of-the-season pro-
with people eating throughout the day. It’s a way of life with a diversity                 duce such as rhubarb and peas. In this class, you will learn tech-
of freshly made snacks to choose from.                                                     niques for creating homemade puff pastry and grilling the freshest
                                                                                           lamb chops.
                                    Dahi Vada
 Lentil dumplings in yogurt sauce served with tamarind and cilantro-mint chutney                                               Pissaladière
                                   Pani Pooris                                              A caramelized onion, olive, tomato, and anchovy tart with a flaky puff pastry crust
Deep fried puffed pockets with a tangy filling of garbanzo beans and potatoes and                                         Fresh Pea Gratin
   served with a tamarind-cumin sauce, also known as gol gappa or puchkas                              Just shucked peas with cream, tarragon, and grilled bread
                                     Samosas                                                       Lemon & Thyme Lamb Chops with a Ragout of Spring Vegetables
        Pastry packets stuffed with lamb and fried, a favorite Indian snack                 Tender lamb chops marinated in lemon and thyme, and served with a sauté of the
                                      Pakoras                                                                        best springtime vegetables
                      Vegetables fritters in a garbanzo batter                                        Strawberry Rhubarb Galettes with Honey-Vanilla Ice Cream
                            Chicken Tikka Masala                                           Date: Thursday, May 18 at 6:30pm
  Chicken marinated with spices, cilantro, and yogurt, then skewered and grilled           Instructor: Nancy Forrest
                                  Masala Chai                                              Fee: $95
                  Tea spiced with ginger, cardamom, and cloves
Date: Friday, April 21 at 6:30pm
Instructor: Leena Ezekiel
Fee: $90

Cinco de Mayo Celebration
Come celebrate Cinco de Mayo with this festive menu from south of
the border. You will enjoy authentic earthy pork tacos al pastor as they
would be served at a real taqueria, and you will learn the correct tech-
nique for working with dried chiles.
                            Jicama & Orange Salad
                       Tossed in a cilantro-lime vinaigrette                               Southeast Asian Fusion
                         Grilled Achiote Shrimp Skewers                                    Experience the versatile and vibrant flavors of Japan, Vietnam, China,
                         Marinated shrimp and pineapple                                    and Thailand prepared with classical French cooking techniques. This
                                 Tacos al Pastor                                           menu of Asian-inspired dishes focuses on lighter fare and is perfect for
 Tender pieces of pork marinated with garlic, chiles, and pineapple and fried until        springtime entertaining.
          crisp, served wrapped in corn tortillas with onions and cilantro                 Gavin is the lead line cook at Lake Oswego’s Five Spice, where he has
                      Guajillo Salsa & Garlicky Guacamole                                  worked since it opened in December of 2004. Before that, he worked
                                                                                           under Marcus Samuelsson at Riingo in New York.
                              Perfect Mexican Rice
             Fragrant with onions, garlic, cumin, and Mexican Oregano                                           Heart of Romaine Yuzu Caesar Salad
                               Borracho Beans                                               Whole leaves of romaine combined with crispy, sweetened capers, tossed with an
                      Simmered with beer, bacon, and spices                                          Asian-inspired Caesar dressing and topped with cheese curls
                       Coconut Sorbet with Tropical Fruit                                                            Traditional Vietnamese Bo La Lot
                      Recipe provided but not demonstrated                                 Ground beef marinated with turmeric, onion, lemongrass, and garlic, wrapped in la
                                                                                               lot leaves, grilled, and served with Vietnamese Nouc Cham dipping sauce
Date: Friday, May 5 at 6:30pm
Instructor: Chef Lucy                                                                                Crisp Cucumber and Melon Soup with Dungeness Crab Salad
Fee: $95                                                                                                  Caramelized Skate with Citrus Sautéed Bok Choy
                                                                                                   Pan seared skate in brown butter and bok choy with garlic, ginger,
                                                                                                                          and a citrus sauce
                                                                                                                   Lemongrass Infused Rice Pudding
                                                                                                                Creamy rice pudding with a brûléed crust
                                                                                           Date: Tuesday, May 23 at 6:30pm
                                                                                           Instructor: Gavin Ledson
                                                                                           Fee: $95

                                            Register at www.ingoodtastestore.com or call 503.248.2015
                                                                                  page   11

South Indian Tiffin                                                                       Along the Silk Road: Recipes from
While the cuisine of Northern India has become popular in the                             Uzbekistan for the American Kitchen
West, the cuisine of the South has remained largely undiscovered
here. South India is known for tiffin, or light meals enjoyed throughout                  Persians, Alexander the Great, nomadic Turks, Arabs, Genghis Khan,
the day. In this class you will explore the light and flavorful foods of                  Tamerlane the Great, tsarist Russia, and the Soviet Union all took turns
Southern India.                                                                           controlling present-day Uzbekistan before it gained independence in
                                                                                          1991. This land between two rivers also served as an important oasis
                                        Dosas                                             for caravans traveling along the ancient Silk Road. With influences
          Crisp rice flour and lentil crêpes stuffed with spiced potatoes                 from the Middle East, China, India, Mongolia, Korea, the Mediterranean,
                                    Uttapam                                               and Russia, Uzbekistan boasts a cuisine as rich as its history.
               Pancakes with a topping of tomatoes and red onions                         The beautiful and complex cuisine of Uzbekistan, is based primarily
                                      Sambar                                              on lamb. Though virtually unheard of in the West, it draws on flavors
                         Spicy lentil and vegetable soup                                  that aren’t so foreign to American palates. Uzbekistan’s national dish
                                 Coconut Chutney                                          Plov, which is a lamb and rice pilaf, and the common street-food of
                                                                                          grilled lamb kabobs called Shashlik are surprisingly similar to many
                                  Fish Erangal                                            Mediterranean and Middle Eastern dishes. Manti and Lagman are
             A peppery fish preparation from the spice coast of India
                                                                                          closely related to Chinese dumplings and noodles, respectively, and
                             Mangalorian Chicken                                          Uzbek Somsa are more than reminiscent of Indian samosas.
                    Prepared with fresh coconut and tamarind
                                                                                          Come join Chef Lucy to discover the dishes of her native land.
Date: Friday, June 9 at 6:30pm
Instructor: Leena Ezekiel                                                                                     Shashlik & Daikon with Caramelized Onions
Fee: $90                                                                                      Tender chunks of lamb marinated with onions and spices, threaded on skewers,
                                                                                                         and grilled and served with a refreshingly crunchy salad
                                                                                                Fragrant lamb and basmati rice pilaf with caramelized onions and carrots
                                                                                                                         Tomato & Onion Salad
                                                                                              A simple and cool salad to contrast perfectly with the complex, steaming Plov
Italian Farmhouse Cooking                                                                                           Spiced Compote of Dried Fruits
Rustic and simple techniques for easy entertaining are the focus of                                     With prunes, raisins, apricots, pears, peaches, and apples
this class. These dishes reflect a direct simplicity that we all are look-                                                   Hot Black Tea
ing for in our lives. All too often, we are overwhelmed with too many                                                     The national beverage
ingredients and a contrived presentation. This menu presents the best                     Date: Friday, June 30 at 6:30pm
local produce and meat that we have in the Pacific Northwest with                         Instructor: Chef Lucy
Italian flare!                                                                            Fee: $95
             Garlic Crostini with Shrimp, Capers, Onions & Thyme
           Crispy and juicy, these are great appetizers for any occasion
                  Asparagus with Garlic, Anchovies & Capers
  Peak of the season asparagus with three zesty flavors on a bed of baby greens
                                  Osso Bucco
       Veal shanks infused with orange and lemon and gently braised until
                            they melt in your mouth
                           Wild Mushroom Risotto
             Creamy and earthy risotto to accompany the osso bucco
                                 Panna Cotta
             Creamy custard surrounded by a fresh Bing cherry sauce
Date: Thursday, June 22 at 6:30pm
Instructor: Nancy Forrest
Fee: $95
                                                                                     page   12

                                                      Easter Celebration
Hands On:
An Italian Easter Feast
Easter is a time of celebration in Italy and the rebirth of the year.
Spring, like a breath of fresh air, brings an abundance of produce to
Italy’s markets. In this class, you’ll learn several classic Italian Easter
dishes to serve at your holiday gathering, including lamb, which
almost always finds its way into an Easter feast, and the centuries-old
Cassata Cake.
               Caramelized Onion, Gorgonzola & Walnut Focaccia
         Baby Artichokes Stewed in Olive Oil with Garlic, Mint & Lemon
                               Grilled Lamb Chops
               Marinated in rosemary, balsamic vinegar, and olive oil
                             Potato Pie from Apulia
        A savory potato cake with a filling of capers, onions, and tomatoes
                              Sicilian Cassata Cake
   Layers of genoise with a cannoli-like filling surrounded with a chocolate glaze
Date: Sunday, April 2 at 2:00pm
Instructor: Nancy Forrest
Fee: $100

                                                                  Father’s Day
Hands On:                                                                                                               Orange & Chipotle Mussels
                                                                                                         Steamed mussels with the flavors of chipotle and orange juice
American Southwest Father’s Day                                                                                             Smoked Chicken Tacos
Treat your Dad this Father’s Day and show him how much you care by                                Homemade tortillas filled with our own smoked chicken, shredded cabbage,
                                                                                                                      red chile sauce, and queso fresco
spending some time together in the kitchen! This class is the perfect
gift for the Dad who likes to cook and eat spicy food.                                                                Peanut-Chipotle Barbeque Ribs
                                                                                             Baby back ribs braised in peanut-chipotle sauce until meltingly tender and finished
The Southwest boasts a cuisine as vibrant as its landscape, with bright
                                                                                                                on the grill, served with corn-tomatillo salsa
colors and strong, assertive flavors. Traditional cooking techniques
that have been used for years and contemporary methods and plate                                                  Cheddar & Green Chile Skillet Cornbread
presentations will be covered in this class. You and Dad will learn the                                                     Refried Black Beans
best way to make aioli, homemade tortillas, smoked chicken on the                                      Twice cooked black beans garnished with fresh mint and cilantro
stove top, and a berry crisp with homemade vanilla ice cream.                                                      Mixed Berry Crisp with Vanilla Ice Cream
                                                                                                 Juicy peak of the season berries with brown sugar streusel topping served with
                                                                                                                              homemade ice cream
                                                                                             Date: Sunday, June 18 at 2pm
                                                                                             Instructor: Nancy Forrest
                                                                                             Fee: $105
                                                                                   page   13

                         Mother’s Day                                                                     Knife Skills
A Refined Repast for Mother’s Day                                                                         Workshops
with Ken Hoyt                                                                                          These two-hour classes focus on the knife
Every Mom makes the world go round. She’s always there with the right advice, a                        skills techniques every cook should know.
cookie, and a hug. So maybe this is the year to show her how much you love her by                      A good knife is the single most important
making a memorable meal at home for her special day.                                                   tool in the kitchen and proper use of it
                                                                                                       is the foundation of all good cooking. In
                           Mousse de Saumon à l’Hollandaise                                            these hands-on intensive workshops, you
        Salmon Mousse—fresh salmon is gently coaxed into a light and flavorful mousse,
                                                                                                       will learn everything you need to know
                           served hot with lemony hollandaise
                                                                                                       to use your knives like a pro.
                                  Crème de Petits Pois
      Cream Pea Soup—this creamy soup celebrates new beginnings with the delicate flavor
                                    of tiny fresh peas                                                 Hands On:
                                Cornish Game Hens Glazed with Citrus
  Tender little birds that look beautiful on the plate and taste wonderful, too, served with toasted   Basic Knife Skills
                                            almond rice pilaf                                          Are you amazed by the ease with which chefs
                                   Salade Verte à la Vinaigrette                                       handle their knives? You, too, can learn to
               The classic green salad—a simple green salad gets a little glamour                      mince, dice, and julienne with confidence
                         with a flourish of good vinegar and special salts                             and speed. Practice the proper techniques to
                                Pots de Crème au Grand Marnier                                         mince, dice, chop, slice, chiffonade, Asian
   Grand Marnier Pots de Crème—a petite bite of rich custard flavored with this classic liqueur        julienne, segment citrus, and more. With
                            is the perfect finish to a celebratory meal                                information of how to select and properly
                                                                                                       maintain fine knives. Remember to bring
Date: Wednesday, May 3 at 6:30pm
                                                                                                       your apron!
Instructor: Ken Hoyt
Fee: $95                                                                                               Date: Saturday, April 29 at 2:00pm OR Saturday,
                                                                                                       May 20 at 2:00pm OR Saturday, June 17 at 2:00pm
                                                                                                       Instructor: Staff Instructor
                                                                                                       Fee: $45

Hands On:
Brunch Classics for Mother’s Day
Brunch can be a decadent feast, a meal worth looking forward to all week long and                      Hands On:
lingering over. In this class we will update a few classics, and you will learn the tech-
nical aspects of cooking eggs, omelets, and making hollandaise sauce. This class is a
                                                                                                       Advanced Knife Skills
fun alternative to the typical Mother’s Day Brunch as you and Mom cook, learn, and                     Are you comfortable with the basics and
eat together! Each student will have the opportunity to cook up both egg dishes and                    wondering what’s next? Go beyond slicing
much more.                                                                                             and dicing and learn how to bone a whole
                                                                                                       chicken, skin a fish fillet, and remove the
                 Granola Parfait with Dried Apricots, Pistachios & Greek Yogurt
                                                                                                       silverskin from any cut of meat. Try your hand
                        Lemon Ricotta Pancakes with Blueberry Compote                                  at a variety of fun garnishing techniques, and
                    Omelets with Asparagus, Smoked Bacon & Goat Cheese                                 practice sharpening your knives on a whet-
                                   Smoked Salmon Benedict                                              stone. Remember to bring your boning knife
             Poached eggs with hollandaise sauce, smoked salmon, and brioche toast                     and apron!
                                            Home Fries                                                 Date: Saturday, May 13 at 2:00pm
                                    Cranberry-Orange Scones                                            Instructor: Staff Instructor
                                        Strawberry Bellinis                                            Fee: $60

                               Citrus Spritzers with Cranberry Juice
Date: Sunday, May 14 at 10:00am
Instructor: Heather Staten
Fee: $105
                                                                                   page   14

                                                   Oregon Bounty
             This spring, In Good Taste Cooking School will once again celebrate
                   the bounty of Oregon with a series of classes inspired by
              the wonderful foods and wines we are blessed with in this region.

Hands On:                                                                                 A Celebration of Spring
Spring Soups from the Pacific                                                             As the days grow longer and warmer, we turn away from the rich,
Northwest                                                                                 heavy food of winter and toward the refreshing vibrant tastes of the
                                                                                          year’s first harvests. This menu celebrates the bounty of spring in
This class features three hearty and satisfying main course soups. In                     Oregon with morel mushrooms, sweet peas, and strawberries.
addition to soup-making techniques, you will learn the importance of                       Crispy Asparagus Wrapped in Prosciutto & Phyllo Pastry with Fresh Herb Sauce
rich stock and how to make it at home. Everyone will work on each                                                 & a Salad of Spring Lettuces
soup step by step!
                                                                                                   Lemon-Scented Ricotta Gnocchi with Morel Mushroom Sauce
                            Spring Minestrone Soup                                                               Slow-Roasted Salmon with Citrus
With asparagus, beans, and zucchini and finished with grated Parmesan, a hearty                         Served with a vibrant green pea sauce and pea shoots
                        classic Italian main course soup
                                                                                                     Almond Custard Cake with Strawberry-Rhubarb Compote
                                   Fresh Pea Soup                                                    A dense cake baked with a surprise layer of vanilla custard
Just peas, celery, onions, and the best stock make up this light and refreshing soup,
                       served with a red pepper oil and crostini                          Date: Thursday, May 25 at 6:30pm
                                                                                          Instructor: Heather Staten
                          Pacific Northwest Bouillabaise
                                                                                          Fee: $95
     Prepared with our local abundance of fish and swirled with rouille, a spicy
         mayonnaise, a highly seasoned fish soup originating in Provence
                            Caramelized Lemon Tart
A tangy classic French lemon tart dusted with sugar and finished with a blow torch
                      Recipe provided but not demonstrated
Date: Thursday, May 4 at 5:30pm
Instructor: Nancy Forrest
Fee: $95

     CLASS NOTES: In each class you will experience a Hands On presentation or Demonstration of a featured menu as indicated. The instruc-
     tor will concentrate on techniques, tools, and ingredients needed to replicate the dishes. In conjunction with the recipes, most classes include a full
     multi-course meal with wine tasting; where indicated, some classes include small plates only. You will receive a 10% discount coupon good for seven
     days at In Good Taste Cooking School that can be used for cookware, wines, cookbooks, and specialty food products.
                                                                                      page    15

                                                                           april 2006
       Sunday                    Monday                     Tuesday                   Wednesday                      Thursday                       Friday                  Saturday
                                                                                                                                                                       1    Available

2    Hands-On:             3    La Varenne            4    La Varenne            5     Available              6     Available               7    Available             8    Available
     Italian Easter             Pratique                   Pratique
     2:00 pm                    6:30 pm p. 2               6:30 pm p. 2
     p. 12                      Anne Willan                Anne Willan

9    Available             10   Available             11   Fruit Forward         12    Authentic Mexican      13   Available                14   Napa Valley Wine      15   Main Course Salads
                                                           Cocktails                   6:30 pm p. 3                                              Dinner                     6:30 pm p. 2
                                                           7:00 pm p. 5                Billy Schumaker                                           6:30 pm                    John Ash
                                                           Lucy Brennan                                                                          p. 9

16   Available             17   Blind Wine Tasting    18   Available             19    Springtime Favorites   20   Available                21   Indian Street Food    22   Available
                                7:00 pm p. 8                                           from Tuscany                                              6:30 pm p. 10
                                Lisa Shara Hall                                        6:30 pm p. 6                                              Leena Ezekiel
                                                                                       Amelia & Allison

23   Available             24   Available             25   Available             26    Available              27   Difficult Pairings       28   Available             29   Hands-On:
                                                                                                                   6:30 pm p. 8                                             Basic Knife Skills
                                                                                                                   Fred Armstrong &                                         2:00 pm
30   Available                                                                                                     Chef Lucy                                                p. 13

                                                                             m ay 2 0 0 6
       Sunday                    Monday                     Tuesday                   Wednesday                      Thursday                       Friday                  Saturday
                           1    Available             2    Available             3     Refined Repast for     4    Hands-On:                5    Cinco de Mayo         6    Available
                                                                                       Mother’s Day                Spring Soups                  Celebration
                                                                                       6:30 pm                     5:30 pm                       6:30 pm
                                                                                       p. 13 Ken Hoyt              p. 14                         p. 10

7    Available             8    Perfect Pizza         9    Classic Cocktails     10    Celebration Wines      11    Springtime Favorites    12   South African         13   Hands-On:
                                6:30 pm                    7:00 pm                     7:00 pm                      from Liguria                 Wine Dinner                Adv. Knife Skills
                                p. 3 Brian Spangler        p. 5 Lucy Brennan           p. 8                         6:30 pm                      6:30 pm                    2:00 pm
                                                                                       Lisa Shara Hall              p. 6 Amelia & Allison        p. 9                       p. 13

14   Hands-On:
     Brunch Classics for
                           15   Available             16   Available             17    Perfect Pairings       18   Provence in Spring       19   Oregon Bounty         20   Hands-On:
                                                                                       7:00 pm p. 9                6:30 pm                       Wine Dinner                Basic Knife Skills
     Mother’s Day                                                                      Fred Armstrong &            p. 10                         6:30 pm                    2:00 pm
     10:00 am p. 13                                                                    Brady Andrews                                             p. 9                       p. 13

21   Available             22   Available             23   Southeast Asian       24    Available              25   Celebration of Spring    26   Seafood Primer        27   Available
                                                           Fusion                                                  6:30 pm                       6:30 pm
                                                           6:30 pm                                                 p. 14                         p. 7
                                                           p. 10

28   Available             29   Available             30   Available             31    Handcrafted Breads
                                                                                       10:00 am
                                                                                       p. 3
                                                                                       Tim Healea

                                                                             june 2006
       Sunday                    Monday                     Tuesday                   Wednesday                      Thursday                       Friday                   Saturday
                                                                                                              1    California-Bordeaux      2    An Evening at         3    Available
                                                                                                                   Taste Off                     Wildwood
                                                                                                                   7:00 pm p. 9                  6:30 pm p. 3
                                                                                                                   Lisa Shara Hall               Cory Schreiber

4    Hands-On:
     Grilling I
                           5    Available             6    The “Lemondrop”       7     Pinot Noirs from       8     Available               9    South Indian Tiffin   10   Available
                                                           Family of Cocktails         Around the World                                          6:30 pm
     2:00 pm                                               7:00 pm p. 5                7:00 pm p. 9                                              p. 11
     p. 7                                                  Lucy Brennan                Fred Armstrong                                            Leena Ezekiel

11   Available             12   Available             13   Available             14    Salmon & Pinot Noir    15   Springtime Favorites     16   Loire Valley          17   Hands-On:
                                                                                       6:30 pm p. 4                from Sicily                   Wine Dinner                Basic Knife Skills
                                                                                       Diane Morgan                6:30 pm p. 6                  6:30 pm                    2:00 pm
                                                                                                                   Amelia & Allison              p. 9                       p. 13

18   Hands-On:             19   Available             20   Available             21    Hands-On:              22   Italian Farmhouse        23   Hands-On: Mexican     24   Available
     American Southwest                                                                Summer Treats               Cooking                       Street Foods
     Father’s Day                                                                      5:30 pm p. 4                6:30 pm p. 11                 5:30 pm p. 5
     2:00 pm p. 12                                                                     Cheryl Wakerhauser                                        Nick Zukin
25   Grilling II
                           26   Available             27   Available             28    Available              29   Available                30   Along the Silk Road
                                                                                                                                                 6:30 pm
     2:00 pm                                                                                                                                     p. 11
     p. 7

Hands-On Classes are shown with light shading.
                                                                                                                                                                  Presort Standard
                                                                                                                                                                    US Postage
                                                                                                                                                                     P A I D
                                                                                                                                                                    Portland, OR
                                                                                                                                                                  Permit No. 4675
I N      G O O D           TA S T E                                                                                                                            __________________
  C O O K I N G          S C H O O L

        231 NW 11th Avenue
        Portland, OR 97209

                                                        Q: What is the secret to perfect poaching?
           he Chef                                      A:           Poaching is a great cooking technique for the springtime, when we all crave lighter fare. The trick

         T                                                           to poaching is to use a highly flavored poaching liquid and maintain it at a very low simmer.

                                              IN GOOD TASTE COOKING SCHOOL
In Good Taste classes include a full meal, recipes, and a tasting of wines selected    Payment and Cancellation Policy
to complement the food, unless otherwise indicated. Menus may be altered due
to the seasonal availability of ingredients. In Good Taste reserves the right to       You may register for classes in person or by telephone, mail, fax, or email. Payment in full is required to
change the instructor due to unforeseen circumstances. Demonstration classes           complete the registration, payable by cash, check, Visa, Mastercard, Discover, or American Express. (Please
are about three hours long; hands-on classes will run about an hour longer. Class      do not send cash in the mail.) Space is limited. If a class is full, we will place your name on the waiting list.
seating is on a first come, first served, basis. Please note the starting time of      Due to the popularity of classes, registration is on a first-come, first-served basis. For registrations by mail,
your class, since starting times vary and classes begin promptly.                      fax, or email, we will confirm seat availability with you by phone or email.
                                                                                       In the event you must cancel your registration, we must receive notice at least seven days prior to the
                                                                                       class date to issue a credit or refund.
Make checks payable to:
231 NW 11th Avenue
Portland, OR 97209                                 REGISTRATION FORM
Call 503.248.2015                                  Name _____________________________________________________                    E-mail _________________________________________________
Fax 503.248.2034
                                                   Address _____________________________________________________________________________________________________________
                                                   City ______________________________________________________                   State _____________________ Zip Code ___________________

                                                   Daytime Phone ______________________________________________                  Evening Phone __________________________________________
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