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McKenzie Orchards Cooking School: great entertainment and great food.

What makes these classes so enjoyable is that the technique and the food are so approachable.

It all adds up to an evening of fun and fantastic food that you’ll be eager to make again at home.

RESERVE A PRIVATE CLASS FOR YOUR OWN GROUP

A cooking class is great group entertainment for family or friends:
... First everyone is seated in our teaching kitchen learning how our menu is prepared.
... Then you all sit at the cherrywood dining table to enjoy the feast we have created together.

Each menu offers a full restaraunt style meal with wine and dessert. Browse our menus to plan your own private cooking class. The classes are great fun and informative. Not to mention the food is so mouth-watering you can hardly wait for the meal to be served.

Make it a Cooking/Stayover Package

Since you’re here, make it even more fun, turn it into it an overnight! Why drive home when you could have another glass of wine, retire to your supremely comfortable room for a blissful night’s sleep and a great breakfast in the morning with your friends. What’s not to like?

Details ...

The classes are held in the evening from 5:30 to 7:30 pm with dinner to follow, but you may modify the hours to meet your personal schedule.

Six or more participants* are required to book a class, the maximum is 14 .

Cost is $50 per person and includes a glass of wine and of course, a full dinner. Additional wine may be purchased at winery prices.

Call your friends. Pick your date(s) and call Karen at 541-515-8153 to discuss your menu choice and to reserve a date.

The Cooking/B&B package for TWO persons includes the cooking class and full dinner, your choice of room, subject to availability, and full breakfast in the morning: $250 per couple weekdays, $275 per couple Friday or Saturday.

* Smaller groups may be allowed on request, and for overnight guests, at the discretion of the host.

CHOOSE YOUR MENU . . . Click on the name to see the full menu.

Holiday and Entertaining Menus
... great for low-stress entertaining or a special family meal.

Menu # 1: Elegant But Easy.
... Nut crusted chicken cutlets with two sauces.
Menu # 2: Intimate Gathering.
... Spice-rubbed game hens.
Menu # 3: French Bistro Meal
... Poulet au vinaigre, macaroni gratin, tarte tatin.
Menu # 4: Restaurant Meals at Home
... Ultimate Comfort Food-- Sicilian Pork Chop with buttermilk mashed potatoes.
Menu # 5: The Day After Thanksgiving, Deliciously
... Now you'll be happy for the leftovers.

Everyday Fun Fare
... Make weekday family favorites easier and with less work.

Menu # 6: It's Pizza Night
... Homemade pizza is easier than you think.

Menu # 7: Bring Home the Bacon
... Everyone loves bacon, all ways!

Menu # 8: Pork Ribs, Three Ways
... BBQ, chipotle tacos, and asian style.

Menu # 9: Nuts About Food
... Peanut sesame noodles, nut-crusted fish and more.

Menu # 10: 'Make it a Meal' Salads
... Four irresistibly yummy salads.

Technique Classes
... Breads, Pastas, Grilling, Master Sauce

Menu # 11: Pitas, Pizzas, and Panini
... Bread Making for Everyone.

Menu # 12: Working with Pasta Plus Fresh Pasta Sheets
... Silky, sensuous, easy.

Menu # 13: Mexican Grilling
...Game Hen, Poblano-Tomatillo Sauce, more.

Menu # 14: Chevy's Fresh Mex and More.
... Cooking with a Master Sauce from Chevy's Cookbook.

Grilling

Menu # 15: Let's Grill Mediterranean Style.
... Eggplant, Vegetables, Breads grilled to perfection.
Menu # 16: Grilling Technique Class.
... Everything from whole Chicken to Kebabs and Breads.

Asian Food
... Hands-on snacks, finger food, great stir-fries, and braises.
Menu # 17: Chinese Favorites.
... Our take on some delectable combos.
Menu # 18: Asian Feasting.
... Grills, stir-fries and fabulous sauces.
Menu # 19: Dim Sum.
... Learn 5 famous dim sum specialties.
Menu #20: Asian Bites Party.
...Extra-delicious appetizers and "small plates".
Menu #21: Vietnamese Street Food.
...The famous 'ga gio' spring rolls and dipping sauce.
Menu #22: Chinese Stir Fries and Sauces.
...Learn to make some of your favorite dishes and their "secret" sauces..
Menu #23: One Magic Ingredient.
Aged balsamic vinegar elevates many dishes to heavenly.

More Seasonal Menus
... Outstanding meal ideas to add to your repertoire.
Menu #24: Mexican Soup Supper.
... Soul satisfying and hearty meal for a cold night.
Menu #25: Fourth of July Anytime.
... BBQ ribs with Karen's signature sauce, cole slaw, and potato salad.
Menu #26: Late Summer Harvest
... Cook with Oregon's late summer bounties for a healthy, delicious meal.
Menu #27: Memorable Fall Supper.
... Easy and satisfying mid-week meal with a Mediterranean accent.

Holiday and Entertaining Menus
	1. Elegant But Easy Here is a meal that will tempt you to entertain. Each item is truly “elegant, but easy”, and a treat for your guests or your family. Everything looks beautiful on the plate and tastes extra-special, like you fussed over it for hours, but is actually made in minutes. An added convenience, everything can be made, prepped or assembled ahead of time. Crisp chicken breast cutlets breaded with crumbs and crushed macadamia nuts, with your choice of two delicious, easy pan sauces Pepper jelly-wine sauce Pomegranate juice and shallot reduction pan sauce Pan-browned potato galette Leek and carrot “tagliatelle” Avocado, sweet onion and orange salad with tangy orange dressing Dessert: Luscious “ten-minute” fruit tart made with seasonal fruit, served with softly whipped cream Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	2. Intimate Gathering This is a marvelous menu that works for a cozy “tete-a-tete” for two up to a big dinner party of 12. All it takes is a little bit of planning, because the meal is very easy to fix. This menu looks and tastes fancy but comes together very quickly. The golden-brown hens are served on a bed of buttery couscous, with a delicious, zippy sauce made from the pan juices, spooned over. The beautiful salad complements the meal perfectly. Pan-roasted green beans are a delectable side dish. The rich tasting, dense apple cake is so simple to prepare, and is paired with homemade hazelnut ice cream. This meal is too good to serve only at the holidays. Spice rubbed game hens, roasted in an oven bag Pepper jelly/wine pan sauce Buttery couscous with toasted pine nuts, currants and dried cranberries Pan-roasted green beans Composed salad of orange slices, sweet onion, and avocado on a bed of baby spinach, with tangy orange dressing Dessert: Easy Italian apple cake with a scoop of hazelnut ice cream Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	3. French Bistro Meal 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 with salty bacon, garlic croutons, soft cooked egg, vinaigrette dressing) French baguette (purchased) Tarte tatin with homemade vanilla ice cream (Tarte tatin avec glace a la maison parfum vanille) Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	4. Restaurant Meals at Home This meal, which would be a standout in any fine dining restaurant 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 pecans 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 Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	5. The Day After Thanksgiving, Deliciously You bought a 20-lb. turkey and want to use it up in a fashion that is as delicious as the Thanksgiving feast itself, without all the work! Here are some truly out-of-the ordinary suggestions I’ve developed over the years. Lots of hints to make the day after cooking quick and easy. Come sample and judge for yourself. Incredible Turkey-vegetable soup with broth made from the bones of the turkey. “Superior” Turkey salad with wild rice, cranberries and hazelnuts served in pita pockets. We invented this while camping at Lake Superior; the recipe was published in Gourmet magazine. “Lazy day” stove-top turkey and vegetable deep dish pot pies with a no-fail crispy crust. As a bonus, we’ll make pita bread from scratch. Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
Everyday Fun Fare
	6. It's Pizza Night Everyone loves pizza. Don’t be afraid to make it at home from scratch, including the crust. A homemade crust is so much better than store-bought. It’s fun and easy, and so delicious. All you need is a hot oven. Tom, the “breadmaster” will show you how to make a crust that has the perfect combination of crusty and chewy and is deliciously brown on the bottom, yet much lower in fat than commercial pizza. Here are some wonderful topping combinations you may not get at your local pizza joint. The same dough makes excellent focaccia and flatbreads or pitas. Pizza toppings: Canadian bacon and shiitake mushroom Italian sausage, sweet onion and red bell pepper Vegetarian: Nicoise olive, fresh tomato and feta Variations: foccaccia with herbs and flatbreads Green salad with Italian accents Bonus Dessert: biscotti dipped in bittersweet chocolate Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	7. Bring Home the Bacon Here’s another class that showcases this absolute favorite ingredient in every dish (except the dessert). Who can resist because they are all standouts on their own and also work well together in this wonderful menu. The dessert (from the current issue of Fine Cooking magazine, is absolutely the best bar cookie ever), and can be paired with ice cream for a fabulous dessert. Salad: Classic lyonnaise salad with garlic croutons, salty bacon, soft-cooked egg and walnut oil vinaigrette on mesclun greens Main course: chicken whole legs (thigh-drumstick combos), wrapped in pancetta (that’s Italian for bacon) and roasted Side dish: Twice baked potatoes with bacon, cheddar, sour cream and chives Vegetable: Toasty broccoli and walnuts stir fry, with bacon bits and hot bacon dressing Dessert: (no bacon): Honey-nut bars Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	8. Pork Ribs Three Ways Summertime makes us hanker for the most delicious pork cut of all -- ribs. Whether baby backs or "St. Louis" style, they offer great flavor and succulent texture in so many preparations. They are easy to find and inexpensive all over the Eugene/Springfield area. Here are three great ways to prepare them -- a classic oven barbecue, slow-cooked (or pressure cooked) in a delectable chipotle/tomato based sauce and served in soft tacos, and Asian, steamed in a simple but perfect black bean sauce and served over jasmine rice. Oven "barbecued" baby-back ribs with Karen's signature sauce, complex, tart/sweet, and fruity (served with a side of classic cole slaw) "Off the bone" pork ribs in delectable chipotle pork taquitos or tacos with guacamole, cotija cheese, sour cream and shredded lettuce Asian pork ribs -- steamed in black bean sauce over jasmine rice Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	9. Nuts About Food Nuts are a powerhouse of good nutrition, packed with protein, fiber, monounsaturated fats, vitamin E, folic acid, magnesium, copper, and antioxidants. What's more they taste delicious, especially if fresh and toasted . So why not a whole menu where every dish incorporates at least one of these fabulous morsels. What a meal! Peanut sesame noodle salad (the one you've dreamed of!), with julienne carrots, celery, daikon and scallion Pecan- crusted fish fillets (think halibut, salmon) Vegetable stir-fry with cashews Dessert: Macadamia nut lace cookies served with toasted almond ice cream Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	10. 'Make it a Meal' Salads A well-composed salad with fresh, flavorful ingredients and a dressing that compliments them all perfectly can be an almost perfect lunch or light dinner (e.g. with fresh bread and a glass of wine!). Here are some classics to make often. Chinese chicken salad with crispy noodles, toasted sesame seeds, cilantro and tart-sweet dressing Salade nicoise with tuna, hard-cooked egg, nicoise olives and tomato Chopped salad -- hard-cooked egg, ham, avocado, tomato, black olives French bistro salad with garlic croutons, bacon "lardons", soft-cooked egg and walnut oil dressing Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	11. Pizza, Pitas, and Panini By popular request from our past pizza class, Tom Reid is offering a class based on his master techniques for producing perfect breads at home, all made from one simple dough. Tom’s breads have crust with a great bite and a firm yet tender crumb. Karen Reid will prepare the delicious fillings or toppings that go with these breads. Come to this class and find out how easy it is to make wonderful breads at home that complement any meal. Pizza (topped with nicoise olives, sweet Italian sausage and 3 cheeses) Pita breads (sampled filled with grilled vegetables and tangy tahini sauce) Focaccia with Italian herbs Grilled Tuscan panini sandwiches (using focaccia bread), filled with grilled chicken breast, provolone cheese, baby spinach and sun-dried tomato pesto Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
Cooking Technique Classes
	12. Working with Pasta Plus Fresh Pasta Sheets We are lucky to have the Pasta Plus fresh pasta company right here in downtown Eugene. They make a variety of peerless pastas, including their fresh "sheets" which can be made into a variety of excellent entrees reminiscent of true Italy. Whole, as in a simple but scrumptious layered lasagna. Cut into silky ribbons and served with a wild mushroom cream sauce (w/wo meat). Rolled and stuffed into cannelloni with the perfect al dente "bite". The easiest (and very delicious) lasagna -- layered with crumbled Italian sausage, ricotta, pepper jack and Reggiano parmesan cheeses, and lively tomato sauce. Goes together in minutes. No Boil. Also freezes. Silky pasta ribbons with wild mushroom cream sauce Quick cannelloni stuffed with ricotta and, spinach in a light tomato sauce Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	13. Mexican Grilling Want some Mexican food that is “out of the ordinary”? Perk up your taste buds with this combination of grilled game hens with a dry rub and a zesty salsa, colorful rice flavored with annatto, black beans and a crisp, bright Pico de Gallo salad. Mellow creme caramel (flan) for dessert. BBQ Cornish game hens with Tomatillo/Fresh Pasilla (Poblano) Chile Salsa Achiote/garlic rice Black beans Warm corn tortillas Pico de Gallo Salad (cucumber, sweet onion, avocado, tomato, red pepper, lemon-lime/olive oil dressing) Flan – Creme caramel Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	14. Chevy's Fresh Mex and More This class shows you the “secrets” to flavor everything from chile rellenos, to beans to slaw, by using the fabulous master sauce – chipotle puree – developed by the wildly successfully Chevy’s chain of Mexican Restaurants. Chipotle puree Pasilla chile paste with a chipotle kick (use on quesadillas, to flavor pozole or tortilla soup, or to give a Mexican zesty flavor to tomato sauces, stews) Best and easiest Chile rellenos (low-fat) Mexican-style rice Big flavor black beans Smokin’ chipotle slaw with sweet chipotle dressing Warm corn tortillas Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	15. Let's Grill Mediterranean Style This delicious and totally satisfying vegetarian meal will make you forget the meat isn't there. Tom shows you easy-to-follow techniques for getting perfect results every time on your backyard grill. Perfect succulent eggplant on the grill (with olive oil and garlic) Puffy pita breads on the grill Kebab vegetables (sweet onion, red bell pepper, cherry tomatoes) Tangy tahini sauce Classic Mediterranean salad (cucumber, red onion, kalamata olive, tomato, bell pepper with lemon/olive oil dressing) Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	16. Grilling Technique Class Come join us for a great grilling sampler. Tom, the “grillmaster”, will demonstrate how a variety of grilling techniques on a gas grill produces perfect results for everything from lamb chops, to chicken, to vegetables, to bread. Then go home and grill anytime and impress your friends and family. (Class offerred April through October only). Pick two (2) of the meat options: Juicy lamb chops (Tom) Pork satay with peanut sauce (Tom grill; Karen, peanut sauce) Perfect barbecued chicken (Tom) Vegetable kebabs marinated in garlic and herbs (Tom, grill; Karen marinade) Chewy flatbreads on the grill Tom Fragrant jasmine rice (Karen) Cucumber, sweet onion and tomato salad, with toasted spices yogurt dressing (Karen) Dry rubs (Tom) Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.	Asian Food
	17. Chinese Favorites This menu brings together several of our favorite Chinese dishes. My own rendition of the classic chicken salad -- shredded chicken, Napa cabbage, julienne carrots, red bell pepper, toasted sesame seeds and peanuts, scallions, cilantro, crispy noodles on top and a sublime sweet and vinegar dressing. We often make this a complete meal in itself. The beef and leek dish is a variation of a dish made popular by Barbara Tropp in the 1970's B tender beef with leeks and carrots in a hoisin and garlic sauce on a sesame oil flavored crispy noodle cake. The batter coated shrimp in wine sauce is a great combination. Toasted almond ice cream is a delicious spin on the traditional Chinese restaurant dessert of almond cookies. Chinese chicken salad with crispy noodles, toasted sesame seeds, cilantro and tart-sweet dressing Stir-fried beef and leeks on pan-browned noodle cake Crispy batter-coated shrimp and vegetables in wine sauce Steamed jasmine rice Homemade toasted almond ice cream Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	18. Asian Feasting This Asian-inspired menu will delight your family or guests with a wonderful combination of textures and flavors. A rich coconut/lemon-grass curry naps the tender chicken. A wok-seared eggplant gets a bath of mellow hot bean sauce, and the fragrant rice and crunchy colorful salad are perfect foils for these dishes. Mouth-watering chicken in coconut and lemon-grass curry Succulent eggplant in a hot bean sauce Fragrant steamed jasmine rice (perfect every time) Crunchy salad of julienne of cucumber, daikon radish and carrot dressed with rice wine vinegar and toasted sesame oil dressing. Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.

	19. Dim Sum You will have hands-on instruction in how to make the two “classic” dim sum of every Chinese tea house – har gow and siu mai, as well as potstickers, won tons and steamed buns. Get ready for Hands On! In class you will roll out the wrappers for the har gow, fill them and shape them. You will also fill the commercially made siu mai wrappers and make the pot stickers. So get ready to get your “hands dirty” and have fun. Watch trays of beautiful dim sum appear as if by magic! Har gow (shrimp bonnet) Siu mai (pork dumpling) Pot stickers (pork and Napa cabbage) with hot chili oil and rice wine vinegar Won tons (great deep fried or in soup!) Char siu bao (steamed buns) with Chinese BBQ pork and hoisin filling Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	20. Asian Bites Party Here's a "hands on" class that will teach you to make a variety of delicious appetizers for the enjoyment of your family or guests. Together they make enough for a complete meal. Have you hankered for the "secret" recipe for P.F. Chang's famous lettuce wraps and their special dipping sauce. Not so secret anymore after you try Karen's rendition. Sate sticks with peanut sauce are a restaurant favorite and simple to make for a home party. “PF Chang's” ‘secret’ lettuce wraps “PF Chang's” ‘secret’ all-purpose dipping sauce Pork pot stickers with hot chili oil and rice vinegar Crispy fried won tons with sweet/sour dipping sauce Chicken sate sticks with peanut sauce Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	21. Vietnamese Street Food Have you ever wanted to learn how to make those yummy, crispy Vietnamese spring rolls served on rice noodles in “Pho” restaurants, or how about succulent lemongrass pork on skewers? All served on a bed of cool rice noodles and crisp vegetables. It’s not hard and the result are spectacular. These dishes make great party food, especially if your friends join in assembling the spring rolls and threading the skewers. So roll up your sleeves, and get ready to “party”. Vietnamese summer (salad) rolls filled with fresh vegetables, rice noodles, chopped peanuts, mint, cilantro Asian style peanut dipping sauce Cool rice noodles BBQ lemongrass pork skewers Nuoc cham dipping sauce Vegetable garnishes Homemade vanilla ice cream with fresh berries Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	22. Chinese Stir Fries and Sauces Learn to make some of your favorite stir fries with their delicious sauces and achieve the "wok hai" or "breath of a wok" special seared goodness you get at a top-notch Chinese restaurant, right at home. Appetzer: Homemade pot stickers (pork, cabbage, scallion) -- we make the wrappers too!. Main Course Succulent Asian style baked chicken wings with a sticky glaze Dry braised shrimp in chili sauce. Mixed vegetable stir fry in a clear sauce. Steamed jasmine rice Homemade toasted almond ice cream Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	23. One Magic Ingredient Aged balsamic vinegar is the magic ingredient in everything from delicious Asian entrees to vegetables to a classic dessert Lip-smacking good sweet and sour spareribs Yummy kung pao chicken Steamed jasmine rice. Maple glazed balsamic carrots. Green beans with bacon, sweet onion, and balsamic Dessert: Cream scones shortcake with balsamic strawberries and homemade ice cream Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
More Seasonal Menus
	24. Mexican Soup Supper When you are rushed or tired, you want food that is comforting, nourishing, and easy to prepare. No one can resist the spicy aroma of toasted chilies, cumin and garlic in this delicious (and easy) soup that warms you down to your toes on a cold winter night. Posole is the Spanish word for “hominy” which is a delicious form of corn used in the soup. Serve it with garnishes of sour cream, chopped sweet onion, dried oregano, lime wedges, and flame toasted tortillas on the side. Add a colorful salad, and a mellow triple berry bread pudding for dessert, and you’ve got the perfect dinner to chase those cold-weather blahs”. Mexican pork posole soup with traditional garnishes Flame-toasted tortillas Mexican-style salad with romaine, queso fresco, black olives, sweet red onion and corn kernels, in a creamy dressing Triple berry bread pudding Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	25. Fourth of July Anytime It's a celebration whenever you can fix a perfect "All-American" meal like this. Karen's succulent pork ribs finished on the grill with her signature sweet/fruity barbecue sauce. All the classics are here and each one so good it will become a staple of your home repertoire. Succulent pork ribs with sweet/fruity barbecue sauce Classic potato salad Tangy cole slaw with sweet/tart horseradish dressing Fresh corn pudding with green chilies and jack cheese Blueberry pie squares Homemade vanilla ice cream Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	26. Late Summer Harvest 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. (Class offerred July-September only) Roasted red bell pepper soup Easy stuffed peppers, filled with Italian sausage, rice and sweet corn, topped with fresh tomato sauce Late summer salad of ripe, juicy tomatoes with fresh mint, basil, crumbled Cotija cheese and sweet onion Old-fashioned peach crisp made with local peaches, served with homemade vanilla ice cream Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.
	27. Memorable Fall Supper. 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. (Class offerred year-round). 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 Call Karen Reid 541-515-8153 to reserve this class Back to list of menus.