Welcoming fire in our great room.
Pretty dining room table ready for dinner feast.
Perfect crab cake drizzled with red pepper sauce.
Beautiful meal to tantalize your taste buds.
Karen's cooking classes are fun and educational.
Luscious cream cheese/blueberry coffeecake.
Cozy and romantic bistro table seating.
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Enjoy Oregon Bounty at McKenzie Orchards B&B
This fall, plan to "Cook, Feast, and Snooze"
Relax in front of a roaring fire in our spacious great room bistro with vaulted ceiling and gorgeous view.
Enjoy an entertaining cooking class followed by a first-class gourmet meal paired with wines.
"Cook, Feast ...
McKenzie Orchards Bed and Breakfast on the McKenzie River just outside of Eugene is unique among Willamette Valley B&B's in offering a Cooking School. Innkeepers, Karen and Tom Reid, designed the inn with a superb teaching kitchen.
Karen Reid shows how to make cooking great meals at home easy and enjoyable. The food ranges from classic combinations to inventive, but is always delicious and uses readily available ingredients. Our menus feature Southern Willamette Valley wines and Oregon products in season.
Enjoy a fun and social cooking class with a delicious full-course dinner to follow in the Inn's inviting dining room. Check out the menus below.
Cooking class and dinner only $50 per person. Includes complimentary glass of wine and appetizers during the class; additional wine available by the glass.
Please contact Karen Reid at 541-515-8153 for more information or to to sign up.
... and Snooze"
Even better, make it a delightful and relaxing weekend stay at McKenzie Orchards.
Stay Friday and Saturday night in one of our ultra-comfortable guest rooms and enjoy wonderful breakfasts each morning.
The weekend package is $395 and includes:
 Two nights' lodging in one of our beautiful guest rooms
Friday evening complimentary wine and appetizers
Saturday evening cooking class for two
Glass of wine and appetizers during the class
Complete, multi-course meal as prepared in class
Full breakfast each morning
Saturday, September 11 -- Late Summer Harvest Cooking Class at McKenzie Orchards Bed and Breakfast
Learn to use the bounties of late summer - vibrant peppers and ripe, juicy tomatoes, in easy and delicious ways. You'll enjoy Karen's many technique tips for roasting and preparing vibrant peppers into a soup and a main course, and ripe, juicy tomatoes into a sauce and a delectable salad. The dishes also freeze and can well so you can enjoy well into the days when the local summer market produce is long gone. Peach crisp is a classic dessert made special by our wonderful Willamette Valley peaches.
Roasted red bell pepper soup
Peppers filled with Italian sausage, rice and sweet corn, topped with fresh tomato sauce
Late summer salad of ripe tomatoes with fresh mint, basil, Cotija cheese, sweet onion
Old-fashioned peach crisp from local peaches, with homemade vanilla ice cream
Saturday, September 25 -- Bring Home the Bacon! Cooking Class at McKenzie Orchards Bed and Breakfast
This class showcases our favorite ingredient in every dish (OK, not dessert). Who can resist - all are standouts on their own and also work well together in this wonderful menu. The dessert is absolutely the best bar cookie ever and can be paired with ice cream for a fabulous dessert.
Classic lyonnaise salad with garlic croutons, salty bacon, soft-cooked egg and walnut oil vinaigrette on mesclun greens
Chicken whole legs, wrapped in pancetta (that's Italian for bacon) and roasted
Twice baked potatoes with bacon, cheddar, sour cream and chives
Toasty broccoli and walnuts stir fry, with bacon bits and hot bacon dressing
Honey-nut bars
Saturday, October 16 Memorable Fall Supper Cooking Class at McKenzie Orchards Bed and Breakfast
Ahh! October in the Willamette Valley. Cool, pleasant weather, mostly blue skies, autumn leaf color. Crisp apples of every variety peeking out of trees and brimming over in the local markets. Plump, ripe winter squashes and pumpkins beckoning from the garden. The aroma of toasted hazelnuts coming from your oven. There isn't a better place to live or a better place to enjoy a fine and easily prepared autumn meal, using some of our local, seasonal ingredients.
Herbed lamb patties on a bed of spinach, with yogurt sauce on the side
Fragrant couscous with pine nuts and currants
Acorn squash with maple syrup and orange
Italian Style Apple Cake (a dense apple cake with lots of apples)
Homemade hazelnut ice cream
Saturday, October 30 -- French Bistro Meal Cooking Class at McKenzie Orchards Bed and Breakfast
This is an incredibly satisfying, delicious, classic meal of Lyon, France. Lyon is "the City where the French go to eat". Neighborhood restaurants called "bouchons" serve generous portions of homey, delicious and satisfying foods. Bouchon cooking is straightforward, not fussy or overly complicated and usually especially good prepared ahead of time. In this meal, the combination of succulent chicken in a creamy, tangy sauce, crusty macaroni gratin, mellow chard and the complex flavors of the salade lyonnaise are irresistible. The dessert is one of the most justly famous of French desserts, and is not difficult to prepare. Bon appetit!
Chicken in Vinegar with cream (Poulet au Vinaigre)
Macaroni Gratin (Macaronade)
Steamed chard with nutmeg (bette à cardes cuit à la vapeur avec la noix de muscade)
Salade lyonnaise (mesclun greens, salty bacon, croutons, soft cooked egg, vinaigrette)
French baguette
Tarte tatin with homemade vanilla ice cream (Tarte tatin avec glace à la maison)
Saturday, November 20 -- Restaurant Meals at Home Cooking Class at McKenzie Orchards Bed and Breakfast
This meal would be a standout in any fine dining restaurant, but it is easy to make at home. The salad hits all the right autumn notes with its combination of delectable textures and flavors. The Sicilian pork chop, cooked entirely in the oven, has a crunchy coating of garlic/lemon bread crumbs and parmesan cheese; the mashed potatoes are low-fat and delicious. If you've never liked brussels sprouts, you've never had them this way - nutty and sweet, with delicious shards of pancetta and shallot. The dessert looks and tastes fancy but is extra easy: a warm bittersweet chocolate sauce spills out when the cake is cut open.
A great feature of this meal, if you're making it for guests, is that all of the prep, and a lot of the cooking can be done well ahead of time, making your last minute time in the kitchen not so frantic.
Autumn salad with roasted pears, toasted hazelnuts and crumbly Gorgonzola cheese
Sicilian pork chop, served with apple compote
Buttermilk mashed potatoes
Brussels sprouts caramelized in the pan, with pancetta and shallots
Flourless "molten" chocolate cakes, served with homemade vanilla ice cream
Please contact Karen Reid at 541-515-8153 for more information or to to sign up.
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