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COOKING
SCHOOL
Class Schedule
July-September 2010
------------------------------
Happy Valley Cooking School
157th & Sunnyside Road, Happy Valley
503.558.9214
Sunday, July 18, 2-4pm
JULY BASIC KNIFE SKILLS 101
Instructors: Betty Walberg and BR Schreiner
Join Betty and BR in this hands-on class and learn the
knife skills for successful recipes. In this class you’ll learn
Wednesday, July 7, 6:30-8:30pm about knives and their construction, proper techniques for
4-INGREDIENT cutting applications, as well as how to dice, julienne and
MEDITERRANEAN DISHES chiffonade. In addition, you’ll learn the proper way to safely
Instructor: Terina Chapman segment citrus fruits and concassé a tomato. We’ll also
In this demonstration and hands-on class, you’ll learn to create several recipes featuring this technique. Students
cook gourmet-style Mediterranean dishes, each using should bring their preferred knife from home to class. Reci-
just four ingredients. Tonight’s menu includes Romesco pes may contain meat, seafood, wheat, dairy.
Sauce, Artichoke-and-Cumin Dip, Parmesan Tuiles, Mari- $30 per student/14-student limit
nated Zucchini with Flageolets, Roasted Peppers with Ha-
loumi Cheese and Pine Nuts, Fennel-and-Garlic Potatoes,
Cumin-and-Coriander-rubbed Lamb, and Peach-and-Car-
damom Yogurt Ice. Recipes may contain nuts, meat, dairy. Tuesday, July 20, 6:30-8:30pm
$40 per student/14-student limit FALAFEL—THE EGYPTIAN WAY
Instructor: Alshiref Eskander
Join native Egyptian Alshiref in this demonstration and tast-
Thursday, July 8, 6:30-8:30pm ing class and learn how to create an Egyptian version of
falafel using fava beans. Come and watch, learn and ask
THE GREAT RED GRAPES questions, and you’ll leave with the knowledge to recreate
Instructor: Toni Ketrenos, CSW this delicious staple for your friends and family. Recipes
Let’s explore the world of wine by varietal, or type of grape. may contain meat, seafood, wheat, dairy.
We’ll taste well-made examples of the world’s greatest red
$20 per student/14- student limit
grapes and discuss their signature flavors, as well as how
they change when grown in other regions. We’ll also dis-
cuss how to pair red wines with dishes at home or in a
restaurant and which to drink now and which to age. A
Certified Specialist of Wine through the Society of Wine Ed-
ucators, Toni has been New Seasons Market’s wine buyer
for eight years and holds the Advanced Certificate from the
Wine and Spirits Education Trust.
$30 per student/14-student limit
Thursday, July 15, 6:30-8:30pm
MAKE YOUR OWN TEMPEH AND TOFU
Instructor: Kim Robinson
Do you enjoy eating plant-based foods and incorporating
tempeh and tofu into your healthy eating plan? Learn to
make these healthful foods at home—it’s affordable and
tastes better than store-bought! Join Kim in this demon-
stration and tasting class as she shows you how to create
these versatile vegetarian and vegan staples. She’ll also
share an easy recipe for these healthy foods, which you
can recreate at home. VV
$30 per student/14-student limit
Classes fill up quickly – sign up
early to guarantee your spot!
Wednesday, July 21, 4:30-6:30pm
KIDS CREATE: FRIED RICE AND AUGUST
POTSTICKERS (AGES 8 AND UP)
Instructors: Britta Nelson and Maria Lisieski
In this hands-on class, kids will make two easy Chinese Wednesday, August 4, 4:30-6:30pm
dishes that use two basic methods of cooking: steaming
KIDS CREATE:
and sautéing. Britta and Maria will teach you how to make
fried rice using a variety of ingredients that are usually on
HEALTHY SNACKS—DRESSING, DIPS
hand. You’ll learn how to create a dish that can be a quick AND SALSA (AGES 8 AND UP)
snack or a great-tasting family meal. You’ll also cook tra- Instructors: Britta Nelson and Maria Lisieski
ditional Chinese dumplings with a variety of fillings: meat, Join Britta and Maria in this hands-on class where students
seafood and vegetarian. Don’t ruin your appetite before will learn how to make delicious and nutritious homemade
class—we will be enjoying the fruits of our labor for dinner! versions of Ranch Dressing, Guacamole, Hummus, Easy
Recipes may contain meat, seafood, wheat, dairy. Peanut Sauce and Fresh Salsa. We will also make accom-
$30 per student/10-student limit paniments to the dressings and dips. At the end of class,
we’ll sit down together and enjoy our creations as a light
summer supper. V
Sunday, July 25, 2-4pm $30 per student/10-student limit
WINE CLASS—PINOT NOIR
FROM AROUND THE WORLD Thursday, August 5, 6:30-8pm (Session 1)*
Instructor: David Zyla, CSW and Saturday, August 7, 3-4:30pm (Session 2)*
Cedar Hills Wine Steward
Burgundy, Oregon, California, New Zealand, Germany,
CHEESEMAKING 101—
Champagne and Austria are just a few of the world’s fine MOZZARELLA AND RICOTTA
wine regions where Pinot Noir is grown. Referred to by many Instructors: Cassy Miller and James Fitzgerald
as the most seductive and romantic of wines, Pinot is an Join Cassy and James in this fun, hands-on class, where
evocative wine often described with adjectives like sexy, vo- you’ll learn how to make fresh mozzarella and fresh ricotta
luptuous, feminine and mysterious. Join David, a Certified cheese—yummy! Cheese-making kits will be available for
Specialist of Wine through the Society of Wine Educators, purchase at class. V
as he guides you through the intricacies of Pinot Noir. You’ll $20 per student/14-student limit
have the opportunity to taste the differences and subtleties
for yourself, and you’ll leave with the confidence to select a
*Note: Session 1 and Session 2 are the same class—it’s
Pinot that appeals to your own personal palate.
so popular that we decided to offer it twice this quarter!
$30 per student/14-student limit
Wednesday, July 28, 6:30-8:30pm
GRILLING SUMMER FRUITS
Instructor: Terina Chapman
Grilling brings out the sweetness of ripe summer fruits and
is a great, easy dessert alternative for a weeknight dinner
or a summer party. Join Terina in this demonstration and
tasting class as she guides you through several recipes
that you will then be able to recreate for friends and family
throughout the summer grilling season. Tonight’s recipes
include Grilled Apricots with Ginger Cream, Grill-fired Or-
anges with Rosemary, Honey-glazed Grilled Pineapple, and
Grilled Fruit Skewers with Agave-Cumin Glaze. V
$30 per student/14-student limit
Sunday, August 15, 2-4pm Wednesday, August 18, 6:30-8:30pm
LUNCH IN THE RAW— MAKING THE MOST
YOU WON’T MISS THE HEAT! OF SUMMER’S BOUNTY
Instructor: Emily Apgar Instructors: Lacy Larsen and Christopher Pearson
Are you considering eating more raw foods, or are you look- Wondering what to do with all of that produce from your
ing for new recipes for your raw diet? Then join Emily for this backyard garden or CSA? Lacy and Christopher will dem-
informative demonstration and tasting class where you’ll onstrate three simple and delicious summer dishes to
learn several quick and easy, dehydrator-free recipes that tempt your palate and clean out your refrigerator. Along the
are delicious options for lunch and dinner. The majority of way, you'll learn handy techniques for turning vegetables
the recipes can be adapted to seasonal availability. Today’s of all kinds into healthy meals for you and your family. To-
menu includes Kale Salad with Hemp Seeds and Cherry night’s recipes include Sweet Corn Heirloom Tomato Gaz-
Tomatoes, Broccoli with 2 Sauces and Parsnip Rice, Spi- pacho, Raw Beet Salad with Blackberry Vinaigrette, and
ralized Zucchini Noodles with Pesto, and for dessert—Raw Zucchini Ribbons with Parmesan, Toasted Almonds and
Peach Cobbler and Quick Rolled Cookies. V Lemon Vinaigrette. V
$30 per student/14-student limit $30 per student/14-student limit
Tuesday, August 17, 6:30-8:30pm Monday, August 23, 6:30-8:30pm
PESTO, CHANGE-O! SHRIMP 101
Instructors: Betty Walberg and BR Schreiner Instructor: Kris Ramsey
Now that summer herb season is at its peak, come and Join Kris for an informative evening on the intricacies of
join Betty and BR in this hands-on class and learn to make shrimp. She’ll discuss species, explain the difference of
pesto. In addition to the classic basil pesto, we’ll also explore farmed versus wild-caught, and teach you how to peel, de-
other varieties: parsley, sun-dried tomato, cilantro, dill and vein and butterfly shrimp. Then she’ll prepare three recipes
more. We’ll then make some recipes featuring these freshly for you to taste: Shrimp Cocktail with Fresh-made Cocktail
made pesto recipes and have a feast at the end of class. Sauce, Scampi and Ceviche. Recipes include seafood and
Recipes contain dairy and nuts and may also contain meat, may also contain wheat and dairy.
seafood and wheat. $40 per student/14-student limit
$40 per student/14-student limit
Sunday, August 29, 2-4pm
WINE LESSONS—CHARDONNAY
FROM AROUND THE WORLD
Instructor: David Zyla, CSW and
Cedar Hills Wine Steward
From its historical roots in Burgundy, Chardonnay is an in-
trepid world traveler encompassing a vast range of styles,
from the flinty and elegant wines of Chablis to the richly tex-
tured wines of Meursault. Chardonnay also runs the gamut
of oaky and buttery New World-style wines resplendent with
tropical fruit to serving as the base wine for sparkling types,
including Champagne. Join David for an afternoon of edu-
cation and guided tasting as he teaches you about Char-
donnay. You’ll leave with the knowledge and confidence to
select the Chardonnay that best suits your taste.
$30 per student/14-student limit – all participants
must be 21 or over
Classes fill up quickly – sign up
early to guarantee your spot!
Thursday, September 16, 6:30-8:30pm
SEPTEMBER DESSERT SAUCES
Instructor: Amy Church
Join Amy for an informative demonstration and tasting
class on how to create four different dessert sauces—
Wednesday, September 1, 6:30-8:30pm Chocolate Ganache, Caramel, Lemon Curd and Coulis—
BRITISH PICNIC! all perfect for entertaining! Then learn how each of these
Instructor: Terina Chapman sauces can serve as a base for an additional after-dinner
Even though it’s just September, there is still plenty of pic- treat. Desserts featuring these sauces will include Mexican
nicking weather to enjoy in the Pacific Northwest. Why not Spiced Cocoa, “Twix Bar” Tartlets, Lemon Pudding Cake
try a picnic menu from across the pond? Join Terina in a and Raspberry Mousse. Recipes may contain wheat and
hands-on demonstration and tasting class as she guides dairy. V
you through some elegant yet travel-perfect picnic dishes. $30 per student/14-student limit
Tonight’s menu includes Salmon Mousse, Scotch Eggs,
English Pea and Mushroom Salad, Cucumber-Cress Dain-
ties and Tipple Trifle. Upon completion of this class, you’ll
be ready to grab your picnic basket and blanket and head
out for the game, a relaxing afternoon in the park or a trip
to the coast—complete with goodies for lunch! Recipes may
include meat, seafood, wheat, dairy.
$30 per student/14-student limit
Wednesday, September 8, 6:30-8:30pm
ONE CHICKEN, FIVE MEALS
Instructor: Jamey Branum
Buying a whole chicken isn’t just economical: it also gives
you lots of options for many meals. In this hands-on class,
Jamey will guide you through the process of using a whole
chicken. First, you’ll learn how to cut chicken into parts.
Then Jamey will guide you through several recipes: Chick-
en Breast Gyros; Chicken Breast with Couscous, Mint and
Raisins; Dark Meat Skewers with Rice and Veggies; Break-
fast Sausage Patties; Chicken Stock; and Chicken Soup.
You’ll leave with the skills to recreate these recipes and save
money by starting with the whole bird. Recipes may contain
meat, seafood, wheat, dairy.
$40 per student/14-student limit
Sunday, September 12, 2-4pm
FULL-COURSE MEAL
STARRING PEARS!
Instructors: Betty Walberg and BR Schreiner
Pears are at their peak of flavor right now, so come to this
hands-on class where you will create several recipes from
this delightful fruit. Betty and BR will guide you through a
full-course meal featuring pears. Recipes include Pear and
Arugula Salad, Sweet Potato and Pear Soup, Grilled Pear
and Gruyere Sandwiches, Pear and Prosciutto Pizza with
Caramelized Onions, and Spiced Marsala-Poached Pears.
Recipes may contain meat, wheat, dairy.
$40 per student/14-student limit
Classes fill up quickly – sign up
early to guarantee your spot!
Tuesday, September 21, 6:30-8:30pm NEW SEASONS MARKET
Nutrition Services
WINE AND FOOD—TRADITIONAL
SICILIAN FEAST
Instructors: David Zyla, Betty Hinkle and
BR Schreiner
Join us for a traditional Sicilian feast—all paired with a well- Our store Nutritionists offer a variety of
chosen variety of the island’s plethora of wonderful wines! ways to share their extensive knowledge
David will educate you on the unique properties of wine of food and nutrition:
from the region, while Betty and BR prepare the dinner.
Simply listen, eat, savor and enjoy—no cooking or doing In-store Services:
dishes! You’ll leave the class with newfound knowledge of
wines and the recipes to recreate Sicilian dishes at home great variety!
for family and friends. David is a Certified Specialist of Wine
through the Society of Wine Educators and loves to share
his extensive knowledge with students. Tonight’s menu in- much more!
cludes Caponata and Arancini, Stuffed Eggplant with Sa-
lami and Cheese, Sicilian-style Braised Sausage, and Can-
Online Services:
noli for dessert. Recipes may include meat, wheat, dairy.
$50 per student/14-student limit
Our Health and Wellness Class
Wednesday, September 29, 6:30-8:30pm Schedule is available in our Wellness
KIDS MAKE SUSHI! (AGES 8-12) Departments as well as on our website.
Instructor: Erin Zygaitis
In this hands-on class, Erin will teach you how to make and Space is limited!
roll sushi. This is a relaxed, fun class and we’ll have a sushi
feast at the end! Come and learn a new skill that you can
teach to Mom, Dad and the rest of the family. Recipes may
include meat, seafood, wheat, dairy.
$20 student/10-student limit
Please call the appropriate store (ask for the
Wellness Department) to sign up
for classes and tours!
Visit our website to access more
V= VEGETARIAN nutrition resources.
VV = VEGAN www.newseasonsmarket.com
NEW SEASONS MARKET
Thursday, July 29, 6:30-8:30pm
Cooking School
NOT YOUR MOMMA’S MAC & CHEESE!
Instructors: Amy Scott and Ila Kipilman
Macaroni and cheese is a great meal anytime, but the
Our commitment to our local food economy is
the inspiration behind the cooking school at our
Happy Valley store. We have developed menus
and classes that are in harmony with the fresh-
est ingredients of the season, from ethnic and
seasonal cuisine to gluten-free and vegetar-
ian cooking. Our professionally trained Chefs,
Nutritionists and Wine Stewards are eager to share
their knowledge with you at the friendliest cooking
school around.
We offer demonstration
and pairing classes
where you can watch,
learn and taste, as well
as get hands-on train-
ing. We’ll provide the
cutting boards, knives
and aprons. Come
alone or come with
friends. Either way, food
and fun awaits!
A class schedule is available online at
www.NewSeasonsMarket.com
Just click on Cooking School.
Need Space For an Event?
Email
TalkToUs@NewSeasonsMarket.com
for information on renting our
Cooking School for your event.
