JUNE 24 2017
The Farm-to Table cooking class begins at 10am Saturday Morning at the Portland Farmers Market in downtown Portland. We will strategically source ingredients, enjoy lunch at the Market, then ride up the Columbia Gorge to the Firestone Barn.
Upon arrival we develop our menu, like any good chef would, based on our ingredients. Our entrees, or "centers of the plate" will be based on rotisserie chicken, spatch cooked quail, wood-fired wild NW salmon, sous-vide pork chops, and of course market fresh vegetables. You will learn skills from basic knife work to intermediate bread baking to advanced sous-vide.
A menu example would read as follows: Provencale tomato tart with homemade ricotta, fresh baked semolina bread, potato gnocchi with sage and filbert brown butter, shaved fennel and pear salad with sesame ginger dressing, and our entrees with classic sauces: Charmoula, Ajvar, Beurre Blanc and Chimmichurri. We do this together while enjoying NW wines, learning uptown cooking skills, and of course enjoying the meal. We will even throw in a fun Whiskey tasting, and of course we will save room dessert souffle!
A La Carte Farm-to-Table Cooking Class
Dress casual, but for NW weather. Please wear comfortable, close-toed shoes for working in a kitchen.
All tools, cookware, food and beverage, and certain recipes will be provided, along with your own CPP apron.
Bring your phone or camera for taking pictures.
If you must change your plans, you can transfer to another date (subject to space available) at no additional cost. Full cancellation is allowed 45 days prior to the event and subject to a $100 cancellation fee per person. Thank you, Chef Paul.