For a quick, tasty dinner, make Barb’s Peachy Salsa Chicken, fresh peaches added to a sauce of peach jam and tomato salsa baked over chicken tenders and topped with Spanish cheese. She suggests accompanying the chicken with Spicy Jalapeno Rice with Black Beans and Peaches. Her Peachy Cuties Pies are a two bite dessert filled with cream cheese and fresh peaches—a wonderful way to showcase this beautiful fruit!
Free!

Thursday, September 13th, 6:00-8:30pm
Ratios—The Secret to Creative Baking
Tatiana “Tia” Stacey-Montague

In this practical baking class, Tia explores Michael Ruhlman’s incredibly useful book, Ratio: the Simple Codes Behind the Craft of Everyday Cooking. She’ll teach you the fundamentals of using ratios and the countless variations you can accomplish using those fundamentals. Tia will concentrate on baking cookies, muffins, and pound cake, creatively adding her own touch to each of these for you to sample in class and take home. As author Michael Ruhlman declares, “When you know the Ratio, it is not like knowing a simple recipe; it’s like knowing a thousand.” And as Tia says, “the Ratio is the craft of baking which allows, through practice and experimentation, for there to be an ‘Art’ of baking. It is truly all about getting to know the ingredients.”
Complementary Wine Served. $45

Friday, September 14th, 5-7:30pm
Fridays Uncorked - The Autumn Crush
We’re celebrating the autumn grape and olive crush in the California wine country! It’s a lovely time of fall colors in the valley when grapes begin their journey to becoming, fine wine and olives are on their way to becoming flavorful olive oils. Taste 5 delicious wines from this area along with pairings of 5 different olive oils on artisan bread.
$12/person

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Tuesday, September 18th, 6:00-8:30pm
Gluten-Free and Vegan Weeknight Dinners
Chef Kelsang Tsoglam

Once again, Chef Tsoglam demonstrates that there is absolutely nothing ordinary or boring about gluten-free and vegan cuisine! Whether you eat gluten or not, you’ll love her doable recipes that can be prepared on any weeknight. If you’re not vegan, you can easily add meat to a savory Moroccan-Spiced Stew with Quinoa or rich Southwestern Sweet Potato Soup. Lentil Terrine with Pesto and Chevre, will satisfy the heartiest appetite and Root Veggie Cakes with Apple Sauce is comfort food with a seasonal twist. Find out how easy it is to put healthy meals on the table for your family and friends, any day of the week!
Complementary Wine Served. $45

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Wednesday, September 19th, 6:00-8:30pm
The Flavors of India
Ritu Batta

Ritu brings the flavors of her homeland to the table in class and have will you yearning to visit India. Join her as she creates the bold and aromatic dishes that India is known for and learn how to create them at home. This evening she’ll be making a fall meal that includes Aloo Gobhi, cauliflower and potatoes in a spicy herb sauce, Vegetable-Rice Pilaf, creamy Southern-Style Chicken, in a curried coconut sauce, served with Naan, and Carrot Halwa, a golden, lightly sweet dessert scented with cardamom.
Complementary Wine Served. $45

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Thursday, September 20th, 6:00-8:30pm
Magnificent Mediterranean Wraps
Mitra Mohandessi

Wrapped foods have been a favorite in Mediterranean and Middle Eastern cooking for centuries. Meats, vegetables or nuts wrapped in pastry dough and leafy vegetables are served throughout the region. Mitra teaches you how to make Northern Greek Arnisia Pita Me Baharika, spicy lamb wrapped in phyllo dough served with Tzatziki, a cucumber and yogurt dip, Turkish Pogaca, soft pastry filled with feta cheese and dill and baked to perfection, and Persian Grapeleaf Dolma, fresh herbs and beef wrapped in grape leaves and simmered in sweet and zesty lemon broth. Kataďfi, almonds and walnuts wrapped and baked in shredded phyllo dough and drizzled with lemon-scented honey syrup and pistachios is a perfect way to end the evening.
Complementary Wine Served. $55

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Saturday, September 22nd, 5:00-7:30pm, (Please note different time)
Top That!—A Pizza Party for Parents and Kids.
Linda Hunter

Parents, grab your kids and head to this hands-on pizza-making class, where you both will learn how to create pizzas from scratch. Once you know the basics, you’ll be able to throw an impromptu pizza party or start a tradition of “Pizza Night”, a great way to share relaxed family time. First, you’ll learn how to make dough, and then you’ll prepare ingredients for a topping buffet and bake a pizza for two. Linda will demonstrate the versatility of the pizza idea and whip up a Vegetable Appetizer Pizza as well as a Cookie Dessert Pizza!
Recommended for children 7 and older with a parent of any age!
Parent and Child $60

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Monday, September 24th, 6:00-8:30pm
The Art of Xinh
Xinh Dwelly-chef and owner of Xinh’s Clam and Oyster House in Shelton WA

When people come from miles around to try Xinh’s artful seafood dishes, you know they’re good! Join this dynamic restaurateur as she reveals the secrets for her most popular menu items and shares her entertaining stories. In this class she’ll be preparing marinated Mussels with Tahini Sauce, Jumbo Prawns in Tamarind Sauce served with Jasmine Rice and Vegetable-Tofu Curry, a customer favorite. Make Xinh’s art your own!
Complementary Wine Served. $60

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Tuesday, September 25th, 6:00-8:30pm
Pasta Primer (Beginner)
Christine Ciancetta

Perfect for the first-time pasta maker, this hands-on class provides intensive instruction on all the basics of traditional Fresh Egg Pasta. Christine will guide you through the steps—mixing the dough in a well on a board and shaping with a hand-cranked pasta machine. You’ll make two types of pasta: Linguine or Fettuccine and Herbed or Black Pepper Pasta before you get to taste them with Ricotta-Herb Sauce and take some home with you for another meal.
This is Part One of a three class series on pasta making.
Part Two: Oct 23 ~ Fresh Filled Pasta and Part Three: Nov 13 ~ Restaurant Pasta Methods
Complementary Wine Served. $60

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Thursday, September 27th, 6:00-8:30pm
A Taste of Autumn.
Lee Ann Ufford

Fall is the perfect time to host a dinner party! Lee Ann creates an elegant menu that can be done ahead, so you can enjoy the evening too! Welcome your guests with warm Roasted Tomato Bruschetta and then kick off dinner with a crisp Fennel, Red Pepper and Mushroom Salad. Guests will love the Pork Medallions with Fontina and Green Peppercorn Cream Sauce with Wild Rice served with a seasonal vegetable. Rustic Cornmeal Pound Cake with Wine Poached Pears and Rosemary Syrup is a taste of autumn and a wonderful finale to your dinner!
Complementary Wine Served. $45

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Monday, September 28th, 6:30-9:00pm (please note time)
Brewmaster's Dinner
with Leanne Willard, BSC Director and Barb Agee of "In the Kitchen"

Join us for a memorable beer and food pairing event! A wonderful line-up of Deschutes Brewery offerings will be paired with a delicious 5-course dinner in an information-filled evening with Deschutes rep, Norm Cartwright. Fun Deschutes give-aways included!

• Fall Harvest Salad with Chainbreaker IPA Dressing served with Chainbreaker IPA
• Cheddar-Jubelale Soup with Garlic Toasts served with Jubelale
• Inversion IPA Shrimp with Mango Glaze served with Inversion IPA
• Buffalo Meatloaf with Homemade Mirror Pond Ketchup and Fennel Gratin, both served with Mirror Pond Pale Ale
• Black Butte Porter and Caramel Ice Cream Float with Black Butte Porter Chocolate Chip Cookies

Complementary Beer Served. $50

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