Cooking Classes

My Bombay Kitchen

My Bombay Kitchen
A Cooking Class with Author and Food Scholar, Niloufer Ichaporia King 
Sponsored by Ashland Food Co-op and Hill Station
Friday, October 10 from 6 to 8pm in the Co-op Community Classroom, 300 N. Pioneer St. and continuing from 8-9pm at Hill Station on the Corner of 4th & A Streets.

Watch as Niloufer Ichaporia King prepares a meal of appetizers for you out of her Parsi food tradition. She is a skilled cook and a gifted story teller weaving the traditions and flavors that are the fabric of Parsi home cooking today.

$30.00

Fall’s Super Food Harvest

Learn how to combine brightly colored fall fruits and vegetables for maximal nutritional benefit and taste.  On the menu:  Italian Parsley and Pistachio Nut Pesto Crostinis; Wild Greens Salad with Fig and Pomegranate Vinaigrette; Butternut Squash and chick Pea Stew; Quinoa and Wild Rice Pilaf with Toasted Hazelnuts.  For dessert, Coconut Caramelized Apples with Sour Cherries or Cranberries.

$30.00

Sauce Sauce Sauce!

Meet the savory side of Jeff!  He loves to make sauces as much or more than chocolate!  He’ll show you how to construct and use a variety of basic sauces to enhance your menus and also how to play with flavor elements to completely change a basic sauce.  Methods include stocks and reductions utilizing butter, cream and herbs to amplify texture and flavor.  All sauces made in class will be sampled so you can experience the tasty transformation.  

$30.00

Classic New Mexican Cooking

If the provocative smell of roasting green chili reminds you of meals you only experienced in Northern New Mexico, don’t miss this chance to see how authentic Green Chili sauce is made.  Cheryl won first place in the Taos green chili cook off so she knows what she’s doing.  Her signature dishes depended on the pungent green sauce.  See how two other New Mexican specialties are made,  Chili Rellenos and Sopapillas with Honey.

Mediterranean

Enjoy a classic European Mediterranean meal starting with Kalamata Olive Hummus and Veggies. Grill Lamb Skewers to perfection, then build a Tomato, Red Onion, Black Olive, Feta and Cucumber Salad. Wrap it all up in homemade Pita Bread, and slather a Tzatziki yogurt sauce over the whole business.  We provide the napkins!

$30.00

Italian Fresh! Part Two

No matter the region or season Italians depend on fresh ingredients and traditional techniques to create their everyday menus.  See how easily these delicious recipes come together: Romaine and Radicchio Salad with Shaved Parm, Croutons and a Classic Caesar Dressing followed by Breaded Chicken Piccata with Charred Lemon, Caper and White Wine Butter Sauce served with Fettuccini and Arugula.

$30.00

Southern Comfort

Satisfy your soul with some good Southern cooking whole foods style. Start with a Wedge Salad with Pickled Red Onions, Tomatoes, Crispy Bacon and a Creamy Blue Cheese Dressing.  Then enjoy Blackened Shrimp and White Cheddar Grits and for dessert, a fresh fruit cobbler with vanilla ice cream!

$30.00

Vegetarian Delight

This event has been cancelled.

Fall harvest veggies make this menu a feast of color and flavor especially in the capable hands of Chef Braden.  On the menu:  Heirloom Tomato, Corn and Black Bean Gazpacho with Avocado and Crème Frâiche; Falafel Burgers with Pickled Cucumbers, Shaved Red Onions, Tomatoes, Feta and Mayo, all on a Brioche Bun. On the side a Shaved Radish and Green Salad with Yogurt Dill Dressing.

This event has been cancelled.

Traditional Spanish Cooking

A night of authentic Spanish cooking is yours with experienced chef and instructor Ignacio visiting Ashland this summer from Spain. Enjoy classic dishes including Octopus "A Feira"; Pan-Fried Sea Bass with Piricana and Chorizo Oil; Carrilleras de Cerdo en Salsa de Rioja (special pork in wine sauce) and Sweet and Sour Tapas Surprises. Wine pairing is a part of the evening.

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