Classes are hands-on, with some demonstration and a maximum of ten students. Each course includes basics and food history relevant to the subject matter and longer courses could include a local field trip. All Recipes made in class will be “tested” by the participants during a sit-down break, using the time to critique our culinary accomplishments. All-day sessions will include a leisurely lunch or dinner.

PIE FOR BREAKFAST, LUNCH AND DINNER

Sunday May 7, 2006. The Kitchen Door presents it's signature class, Pie for Breakfast, Lunch and Dinner. This hands-on class is designed for the novice pie maker (or the frustrated pie maker!) and introduces a cook-friendly crust that is "never fail". You will roll out crust several times, make a pie from start to finish to take home and bake, learn some savory fillings and learn to make turnovers and little treats with the leftover crust. We will sample everything at the end of class when we relax with a glass of wine and critique our day. Fun and informative--a great class to take with a friend or your over-12 year old child. Cost $95 per person. Hours 1 PM to 5 PM. Deer Lagoon Grange Hall. Limit 8 students.

Instructor Bio |  schedule

Saturday, May 13, 2006

The Classic French Cuisine of Josephine Araldo

The Kitchen Door

Welcomes back chef Robert Reynolds from Portland, Oregon, to celebrate the mother of French cooking in America, Josephine Araldo. This hands-on class starts at 4 PM and goes until we've eaten the last morsels--usually 5 hours. The cost of the class is $135 per person. If you want to invite someone to join us for the dining portion, the cost is $50 additional.

Josephine Araldo was born in 1896 in Brittany. As a young girl she trained with the legendary Henri-Paul-Pellaprat. For 70 years she taught generations of cooks in Northern California who went on to give American cooking a firm foundation. As the last of those students, it fell to Robert to write her story. When she handed him her grandmother's recipes she quipped, "I am ready-- what's taking you so long!"
This remarkable cook was generous with her American students, imparting the sense, sprit and philosophy of her culture, both Breton and French. She had the greatest respect for formal knowledge. Her love and understanding of food still has the potential to capture our imaginations.
Because her efforts were unsurpassed, we remember. And we remember in the best possible way--by gathering together and re-creating her recipes with Robert's guidance.

Join us for this extraordinary class, where you will learn so much more than the recipes. Limit 8 students.

Instructor Bio |  schedule