Tuesday, April 21, 2009

April Class Schedule

April 21

Chef John Ash's Spring Flavors Series ! Class INationally renowned as a wine and food educator, John served for many years as the Culinary Director for Fetzer and Bonterra Vineyards. He is on the faculty of the Professional Wine Studies Program at the CIA Greystone. He is also the chair of a new program there for home cooks called The Sophisticated Palate. He travels widely teaching to both home and professional cooks.


This class draws on small plate recipes from many cultures. These could be served as hors d’ oeuvres or as the first course to start a wonderful meal.

On the menu:
•Potato Croquetas with Serrano Ham and Smoked Paprika Aioli
•Bruschetta of Grilled Eggplant with Olive Relish and Fresh Mozzarella
•Roasted Piquillo Peppers with Goat Cheese
•Grilled Pork Skewers with Moorish Flavors
•Mini Rock Shrimp Cakes with Mango Salsa
•Seared Scallops with Bacon Vinaigrette

John Ash, winner of the IACP Award of Excellence:Cooking Teacher of the Year 2008 International Association of Culinary Professionals

Time: 6-9 PM Cost: $75.00

April 22

Chef John Ash's Spring Flavors Series ! Class II

John has written three books. His latest, John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher, was published spring 2004. It won a 2005 James Beard award. He has authored two other books: From the Earth to the Table: John Ash's Wine Country Cuisine and American Game Cooking . The former was awarded the IACP awards for Best American Cookbook and the Julia Child Cookbook of the Year. Chronicle Books released a completely revised and updated version of From the Earth to the Table in 2007.


This demonstration will focus on contemporary seafood dishes. Many home cooks are hesitant when it comes to cooking sea foods but actually they are among the easiest things to do. Today in most parts of America were blessed with having a wide variety of fresh sea foods available all year round. In addition to the recipes John will talk some about the importance of buying sustainably.

•Grilled Brined Shrimp with Tomatillo and Avocado Salsa
•Thai Style Tomato Soup with Mussels
•Soy Roasted Salmon with Asian Greens
•Roasted Achiote Seabass with Citrus Salsa

Time: 6-9 PM Cost: $75.00

April 30


Join CPT owners Kathy Campbell and Keith Ellis in this demonstration class on how to prepare a Mother’s Day Brunch just like mom’s favorite restaurant. You will learn to prepare mom’s favorite dishes without the crowds and you can have seconds! Cook the brunch and do the dishes and see the smile on mom’s face!


Champagne Mimosa
Eggs Benedict with Hollandaise SauceGarlic,
Watercress Potato Cakes from Boulevard
Kathy’s No Knead Apple Raisin Bread French Toast
Fromage Blanc Tart with Strawberries

Time: 6 - 8:30 PM Cost: $55.00

Tuesday, November 18, 2008

Turkey Cooking Tips

To Roast the Turkey:Put oven rack in lowest position and preheat oven to 450°F. Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body. Put turkey on rack in a heavy duty Roasting Pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until an Instant Read Thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 160°F, 2 1/4 to 2 3/4 hours.Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F).

We highly recommend brining as way to season and prepare the juiciest turkey ever. Ask about our Brining Kits ! Make gravy while turkey stands:Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock
(available at CPT )to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy).Melt butter in a 4-quart Sauce Pan and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).

Monday, November 17, 2008

Coming this week to CPT :

Join Oregon’s favorite Chefs John and Caprial Pence for this exciting evening Whether they are cooking on their award- winning television show or in their Portland kitchen, they are masters of their trade and this menu will truly reflect their expertise. A fun-filled as well as educational class you won’t want to miss.

Ricotta Fritters
Stuffed Pizzas with Goat Cheese and Truffle Oil
Maple Glazed Cocktail Chicken Wings
Spicy Yellow Dhal Dip with Pita Chips
Seafood Relish with Potato Wafers
Mocha Pots De Crème
Tuesday, Nov 18
6 – 9 PM

HAVE A HOLLY, JOLLY CHRISTMAS SEASON : Portland cookbook author and chef, Diane Morgan, whose classes are all inclusive guides to making your holiday parties stress free presents two classes for all your Holiday entertaining and cooking. She’s included everything needed to make the entire yuletide season merry and bright. With all that is offered in these two classes and her new cookbook, The Christmas Table, you won’t be able to wait until the Holiday Season arrives.

CHRISTMAS EVE DINNER: Diane cooks a favorite and traditional holiday dinner.
For an easy and spectacular presentation, this dish fits the bill. This roast is expensive so you really want to know the best way to prepare it. Diane’s tips will teach you how to cook it deliciously and uniformly every time.

Salt and Garlic—Crusted Prime Rib of Beef with Horseradish Cream
Yorkshire Pudding with Chives
Roasted Carrots and Parsnips with Fresh Dill
Radicchio Caesar Salad
Banana and Chocolate Holiday trifle

Thurs., Nov. 20
6 – 9:00 PM; $ 75.00

HOLIDAY BRUNCH: Diane finishes up her holiday classes with an easy to prepare delicious Brunch. Great for Christmas morning or any morning you want a fabulous meal without hours of preparation.

Blood Orange Mimosa
Diane’s Christmas Pecans (to eat or give as gifts)
Panettone French Toast
Smoked Salmon Frittata
Overnight Cinnamon Bread Custard
Cranberry Pistachio Biscotti

Friday, Nov. 21
12 Noon – 2:30 PM; $ 65.00

Tuesday, November 11, 2008

From Seattle with Love ... Mauro

No one loves life and food more than Mauro Golmarvi, award- winning chef and owner of Assaggio Restaurant in downtown Seattle.
Mauro believes in the link between passion and food and anyone who dines with him, gets it immediately. His philosophy of food is simplicity, honesty and most important, passion….the slow buildup from the foreplay of antipasto to the rich explosion of piatto forte and the gentle reveling of dolce…..that’s A Mauro!

Class Recipe :

Funghi Saltati ( Sauteed Wild Mushrooms)
2 T Olive Oil
4 garlic cloves
1 Lb Wild Mushrooms, cleaned, and sliced
1 sprig rosemary
3 T fresh Basil leaves
½ C red wine
¼ C Balsamic Vinegar
6 sprigs Italian parsley

Heat the Olive Oil in a medium Sauté Pan over medium heat. Add garlic and sauté until golden Add mushrooms and sate fro 5 minutes, add rosemary, and basil, reduce heat and simmer for 5 minutes, until juices are reduced. Serve with good bread and Olive Oil.