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McKenzie Orchards Cooking School: great entertainment and great food.
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.

McKenzie 
Orchards Cooking School: great entertainment and great food.

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


McKenzie Orchards Cooking School: great 
entertainment and great food.

RESERVE A PRIVATE CLASS FOR YOUR OWN GROUP

A cooking class is great group entertainment for family or friends:
... First we are seated in our teaching kitchen learning how our menu is prepared.
... Then we 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.


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.

  • Holiday and Entertaining Menus

    The eye appeal and flavors of this meal are wonderful.

    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

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    Game hens always make a splendid presentation.

    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

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    The meal begins with a scrumptious salad.

    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

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    The eye appeal and flavors of this meal are wonderful.

    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

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    Bones of the roast turkey make the most flavorful soup ever.

    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

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    Everyday Fun Fare

    Homemade pizza with an outstanding crust is the best pizza!.

    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

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    Bacon makes almost everything taste even better!.

    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

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    Everyone loves pork ribs -- all ways!.

    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

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    Nuts give zest and crunch to so many foods.

    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

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    .

    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

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    .

    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

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    Cooking Technique Classes

    Mouth-watering and perfect lasagna, easier than you thought..

    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

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    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

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    .

    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

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    scrumptious vegetarian meal on the grill.

    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

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    everything grilled to perfection -- you'll see!

    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).

    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

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    Asian Food

    everything grilled to perfection -- you'll see!

    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

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    mouth-watering Asian fusion dishes!

    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

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    mouth-watering Asian fusion dishes!

    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

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    mouth-watering Asian fusion dishes!

    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 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

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    An explosion of flavors!

    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 Spring rolls filled with shrimp, pork, vegetables and glass noodles
    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

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    Crispy won tons in the wok

    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: Crispy deep fried pork filled won tons, with sweet and sour dipping sauce.
    Main Course
    Succulent Asian style baked chicken wings with a sticky glaze
    Shrimp and Vegetables in Spicy Garlic 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

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    More Seasonal Menus

    Chase those winter blahs.

    23. 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

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    Bring a good appetite to this one

    24. 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

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    Bring a good appetite to this one

    25. 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

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    An easy and lovely meal for those crisp fall days

    26. 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

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    © 2013 by McKenzie Orchards Bed and Breakfast, LLC