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Willamette Valley Kitchen Co.



European Flavors

FULL - Learn to Make Homemade Pasta! - Thurs Mar 7th AM

$6499

with Amy Church

Calendar Mar 7, 2024 at 11 am

If you've been wanting to try your hand at Homemade Pasta, this is a great place to start! Chef Amy will guide you through the process of making pasta dough, both by hand and using a food processor. Then, we'll use the doughs to create a machine-cut Fettucini, and a basic Ravioli with Ricotta Filling. Meanwhile, we'll put together three sauces: a simple and flavorful Vodka Tomato Sauce; a Winter Greens Pesto; and a tasty Lemony Alfredo Sauce. Buon appetito!

 

Dietary info: The recipes for this class may include the following common allergen ingredients: dairy, egg, and tree nuts (walnut). The class is vegetarian but does contain dairy in every sauce.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!

Full Course

FULL - Learn to Make Homemade Pasta! - Thurs Mar 7th PM

$6499

with Amy Church

Calendar Mar 7, 2024 at 6:30 pm

If you've been wanting to try your hand at Homemade Pasta, this is a great place to start! Chef Amy will guide you through the process of making pasta dough, both by hand and using a food processor. Then, we'll use the doughs to create a machine-cut Fettucini, and a basic Ravioli with Ricotta Filling. Meanwhile, we'll put together three sauces: a simple and flavorful Vodka Tomato Sauce; a Winter Greens Pesto; and a tasty Lemony Alfredo Sauce. Buon appetito!

 

Dietary info: The recipes for this class may include the following common allergen ingredients: dairy, egg, and tree nuts (walnut). The class is vegetarian but does contain dairy in every sauce.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!

Full Course

FULL - Boozy Irish Desserts - Wedn March 13th

$6499

with Alisha Axe

Calendar Mar 13, 2024 at 1 pm

How lucky are we that Irish beverages also happen to make excellent desserts! In this class, Chef Alisha will start you off with a simple but delightful Chocolate and Irish Cream Pie. You'll then enjoy a warm Sticky Toffee Pudding Cake drizzled in a Whiskey Sauce. Lastly, you'll try yummy Stout Gelato with Cookie Crumble. Cheers!

Dietary/allergen info: Class ingredients include gluten, dairy, and alcohol.

If the class you want is full, please click anyway and get on the waiting list. Thanks!

Full Course

FULL - Boozy Irish Desserts - Sat March 16th

$6499

with Alisha Axe

Calendar Mar 16, 2024 at 1 pm

How lucky are we that Irish beverages also happen to make excellent desserts! In this class, Chef Alisha will start you off with a simple but delightful Chocolate and Irish Cream Pie. You'll then enjoy a warm Sticky Toffee Pudding Cake drizzled in a Whiskey Sauce. Lastly, you'll try yummy Stout Gelato with Cookie Crumble. Cheers!

Dietary/allergen info: Class ingredients include gluten, dairy, and alcohol.

If the class you want is full, please click anyway and get on the waiting list. Thanks!

Full Course

FULL - Classic Mother Sauces Part One - Tues Apr 2nd PM

$6499

with Amy Church

Calendar Apr 2, 2024 at 6:30 pm

Kitchen Basics Class

(This class is a completely updated version of a kitchen basics class which was offered many years ago. Please email Amy at info@salemcooks.com if you have any questions.)

This class will explain in detail three of the Mother Sauces of Classic French Cuisine. You will learn about the building blocks of traditional sauce-making: stock and roux. Learn the difference between white and brown stock; and white, light, and dark roux. From there, Chef Amy will demonstrate how to properly combine and cook the stock, roux, seasonings, and flavorings into two classic mother sauces: Velouté and Tomate. She will also demonstrate a third mother sauce: everyone's favorite, Hollandaise. Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served in three courses. Class discussion will include an exploration of modern updates to these classic sauces.

A delicious sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade in this class!

This class is Part One of a two-part series. Part Two will be included on the May-July schedule, and both classes will be repeated on future schedules. You do not need to take the classes in order. Part One includes Hollandaise, Tomate, and Veloute; while Part Two discusses Mayonnaise, Bechamel, and Espagnole.

Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, and wheat. One of the recipes includes pork.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!

Full Course

Classic Mother Sauces Part One - Thurs Apr 4th AM

$6499

with Amy Church

Calendar Apr 4, 2024 at 11 am

Kitchen Basics Class

(This class is a completely updated version of a kitchen basics class which was offered many years ago. Please email Amy at info@salemcooks.com if you have any questions.)

This class will explain in detail three of the Mother Sauces of Classic French Cuisine. You will learn about the building blocks of traditional sauce-making: stock and roux. Learn the difference between white and brown stock; and white, light, and dark roux. From there, Chef Amy will demonstrate how to properly combine and cook the stock, roux, seasonings, and flavorings into two classic mother sauces: Velouté and Tomate. She will also demonstrate a third mother sauce: everyone's favorite, Hollandaise. Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served in three courses. Class discussion will include an exploration of modern updates to these classic sauces.

A delicious sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade in this class!

This class is Part One of a two-part series. Part Two will be included on the May-July schedule, and both classes will be repeated on future schedules. You do not need to take the classes in order. Part One includes Hollandaise, Tomate, and Veloute; while Part Two discusses Mayonnaise, Bechamel, and Espagnole.

Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, and wheat. One of the recipes includes pork.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!

Will run

Classic Mother Sauces Part One - Thurs Apr 4th PM

$6499

with Amy Church

Calendar Apr 4, 2024 at 6:30 pm

Kitchen Basics Class

(This class is a completely updated version of a kitchen basics class which was offered many years ago. Please email Amy at info@salemcooks.com if you have any questions.)

This class will explain in detail three of the Mother Sauces of Classic French Cuisine. You will learn about the building blocks of traditional sauce-making: stock and roux. Learn the difference between white and brown stock; and white, light, and dark roux. From there, Chef Amy will demonstrate how to properly combine and cook the stock, roux, seasonings, and flavorings into two classic mother sauces: Velouté and Tomate. She will also demonstrate a third mother sauce: everyone's favorite, Hollandaise. Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served in three courses. Class discussion will include an exploration of modern updates to these classic sauces.

A delicious sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade in this class!

This class is Part One of a two-part series. Part Two will be included on the May-July schedule, and both classes will be repeated on future schedules. You do not need to take the classes in order. Part One includes Hollandaise, Tomate, and Veloute; while Part Two discusses Mayonnaise, Bechamel, and Espagnole.

Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, and wheat. One of the recipes includes pork.

If the class you want is full, please click anyway and get on the waiting list. This helps me gauge interest in adding more class dates. Thanks!

Will run





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