I have donated $790 of the fall virtual class signup proceeds (half of the gross class proceeds received in September) to United Way's Mid-Valley Wildfire Relief Fund. Thank you so much for your support of the virtual classes!
UPCOMING LIVE VIRTUAL CLASSES
Virtual cook-along classes are $10 each. They will be held after work at 6pm and will last for about an hour. When you sign up, you will receive a confirmation email immediately. One week before the class, you will receive another email with detailed class information including how to log in via Zoom, plus class recipes and grocery list.
A December Dinner for Hanukah with Special Guest Chef Scott Reichlin
Date & Time: Thursday, December 10th at 6:00pm
Being that Hanukah celebrates the miracle of oil lasting eight days, related foods are often fried in oil. One common Jewish-American Hanukah dish is potato latkes, or pancakes, usually served with applesauce and/or sour cream. Please welcome special guest chef Scott Reichlin virtually via Zoom in Amy's kitchen at Willamette Valley Kitchen Co. He will demonstrate latkes, and to complete your December dinner, he will also prepare some lovely braised chicken thighs that highlight apple flavors and greens, as well as a simple winter salad.
To serve with the dinner, Scott and Amy recommend a crisp white wine. Amy has a few bottles of a lovely Domaine des Aubuisieres Vouvray available at the store right now for $19.99. Call or stop by if you're interested in this or other wines.
Virtual cook-along classes are $10 each. They will be held after work at 6pm and will last for about an hour. When you sign up, you will receive a confirmation email immediately. One week before the class, you will receive another email with detailed class information including how to log in via Zoom, plus class recipes and grocery list.
A December Dinner for Hanukah with Special Guest Chef Scott Reichlin
Date & Time: Thursday, December 10th at 6:00pm
Being that Hanukah celebrates the miracle of oil lasting eight days, related foods are often fried in oil. One common Jewish-American Hanukah dish is potato latkes, or pancakes, usually served with applesauce and/or sour cream. Please welcome special guest chef Scott Reichlin virtually via Zoom in Amy's kitchen at Willamette Valley Kitchen Co. He will demonstrate latkes, and to complete your December dinner, he will also prepare some lovely braised chicken thighs that highlight apple flavors and greens, as well as a simple winter salad.
To serve with the dinner, Scott and Amy recommend a crisp white wine. Amy has a few bottles of a lovely Domaine des Aubuisieres Vouvray available at the store right now for $19.99. Call or stop by if you're interested in this or other wines.
WVKC Virtual Cocktail Party with Chef Amy to Benefit Salem Harvest
Date & Time: Thursday, December 17th at 6:00pm
I've heard from many of you that you're really missing the friends you've made here at the cooking school. I miss you all so much too! And, you're probably missing the Holiday Appetizers class that many of you look forward to every year. So, let's get together and have a virtual cocktail party!
Here's how it will work: the party will be held on Thursday, December 17th from 6-7pm. A week ahead of time, I'll send you the recipes for an extremely simple appetizer; plus, my fave fun chef-y cocktail that can easily be modified to serve full-strength, lighter in booze, or alcohol-free! During the first half of class, we'll make the appetizer and cocktail together just like in a normal virtual class. Then, we'll separate into smaller groups via Zoom breakout rooms and you can spend some time chatting together with cooking school friends and enjoying your food and drinks.
**Please email me if there are particular people you'd like to meet with in a Zoom breakout room during the 2nd half of the party.
Cocktail Party Menu:
Blue Cheese and Chive Broiled Kettle Chips
Minnesota Goodbye Cocktail (aka Cranberry French 75)
Date & Time: Thursday, December 17th at 6:00pm
I've heard from many of you that you're really missing the friends you've made here at the cooking school. I miss you all so much too! And, you're probably missing the Holiday Appetizers class that many of you look forward to every year. So, let's get together and have a virtual cocktail party!
Here's how it will work: the party will be held on Thursday, December 17th from 6-7pm. A week ahead of time, I'll send you the recipes for an extremely simple appetizer; plus, my fave fun chef-y cocktail that can easily be modified to serve full-strength, lighter in booze, or alcohol-free! During the first half of class, we'll make the appetizer and cocktail together just like in a normal virtual class. Then, we'll separate into smaller groups via Zoom breakout rooms and you can spend some time chatting together with cooking school friends and enjoying your food and drinks.
**Please email me if there are particular people you'd like to meet with in a Zoom breakout room during the 2nd half of the party.
Cocktail Party Menu:
Blue Cheese and Chive Broiled Kettle Chips
Minnesota Goodbye Cocktail (aka Cranberry French 75)
There is no charge for the cocktail party, but I request a suggested donation of $10 or more to Salem Harvest, a local non-profit that connects farmers and backyard growers with volunteer pickers to harvest fruits and vegetables that would otherwise go to waste. Salem Harvest has as its principal purpose the distribution of food without charge to children or homeless, unemployed, elderly and low-income individuals.
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ALL VIRTUAL CLASSES
Since our classes are virtual right now, you can sign up for any class, even if you missed it live! The cost is just $10, and when you sign up online, you will automatically receive the class recipes, grocery list and prep list via downloadable link. Once I receive your online order, I'll also email you a link to watch a pre-recorded video of the virtual class so you can follow along. See below for a list of past virtual classes...
Bengali Fish Curry with Carrot-Daikon Salad
This delicious homestyle curried fish is made in the style of the state of Bengal, in the eastern part of India. It is easy to make and doesn't require any unusual or hard-to-find spices. You'll be amazed at the depth of flavor you can get in such a short cooking time. The curry sauce uses yogurt rather than coconut or butter, which keeps it light and healthy. The curry has a medium-hot spice (heat) level, but can easily be adjusted to all tastes by adding or leaving out chiles. To pair with the curry, we'll also make a refreshing grated carrot and daikon salad. Add a pot of basmati rice and you have an impressive full meal!
Sign up online now!
Coctel de Camarón (Mexican Shrimp Cocktail)
If you've never tried Coctel de Camarón, you're in for a treat! It is savory, tangy, spicy with a hint of sweetness - it hits all the taste buds. Unlike American shrimp cocktail, the lightly poached seafood is stirred into the delicious tomato-based salsa, which really allows all the flavors to combine nicely. Garnish with rich avocado and served with tortilla chips or soda crackers - wow, my mouth is watering just typing this description! It's the perfect light meal paired with an ice-cold cerveza - I can't wait!
Sign up online now!
Eggs Benedict From Scratch, Your Way!
Do you go crazy for the classic eggs benedict served at your favorite brunch restaurant? Learn how to make it at home without the wait for a table and the $15 (or more) pricetag...you'll have more money to spend on a bottle of bubbly for mimosas! In this virtual class, you'll learn how to make perfectly poached eggs and a rich, delicious hollandaise sauce from scratch. Then, we'll discuss all the options for you to personalize your benedict to make it perfect for you and your family. Use your creativity to infuse your hollandaise with different flavors; or choose different meats, breads or seafood cakes to venture away from the classic. I'll include a recipe for crispy smashed roasted potatoes to pair with your benedict. If potatoes aren't your thing, a simple green salad is always a nice choice.
Sign up online now!
Jerk Chicken with Spicy Mango Slaw and Coconut Beans and Rice
Impress your friends and family with this tasty tropical full meal you can put together in an hour! As we head into fall, these recipes will take you on a little mini-vacation to a sunny beach somewhere. This class features super-flavorful and healthy jerk-spiced broiled boneless chicken thighs served on a bed of simple slaw topped with a delicious mango salsa that you can adjust to your own spice level. On the side, you'll enjoy decadent coconut red beans and rice that perfectly balances the meal. This class is 100% gluten-free as long as you use GF soy sauce and chicken broth.
Sign up online now!
One-Pan Lemony Roast Chicken with Cauliflower and White Beans
If I do say so myself, this chicken recipe is the most delicious dish I've created in quite some time. Best of all, it's so easy! Perfect for fall, it comes together quickly in one pan and creates it's own sauce, resulting in delicious healthy comfort food. In this class, you'll learn to make this one-pan meal of delicious lemony roasted chicken thighs and cauliflower with saucy cannellini beans. Because I love even more veggies with dinner, we'll pair the chicken dish with a classic Greek horiatiki salad. Note: This class is 100% gluten-free as long as you use GF chicken broth.
Sign up online now!
Szechuan Cumin Lamb Stirfry with Smashed Cucumber Salad
I absolutely fell in love with Szechuan cumin lamb the first time I tasted it at the well-known restaurant Chengdu Taste. With this recipe, I believe I've successfully re-created it for all you home cooks looking to try new flavors. This dish uses Szechuan peppercorns, famous for their mild numbing sensation (it's fun!). You may need to pick up a few new ingredients for this class, but they are easily available here in Salem. In this class, you'll learn to make Szechaun-style cumin lamb stirfry. (If lamb isn't your thing, you can absolutely substitute with beef.) We'll pair the stirfry with a fresh and crunchy smashed cucumber salad with sesame and garlic flavors. A simple pot of cooked short grain white rice (not covered in class) is recommended to round out the meal perfectly. Note: This class is 100% gluten-free as long as you use GF soy sauce.
Sign up online now!
Teriyaki Salmon with Sesame Brown Rice and Baby Bok Choy
This is, hands-down, my spouse Aaron's favorite weeknight meal that I make regularly. He loves it because it's delicious, healthy, and has all his favorite flavors. I love it because it's easy and impressive. You'll learn how to make traditional Japanese-style teriyaki sauce from scratch, which is so much lighter and better than the Americanized version. We'll use that to cook an outrageously juicy teriyaki salmon. On the side, I'll show you how to make brown rice so it turns out perfectly every time without even measuring; plus, we'll steam some baby bok choy to go with it.
Sign up online now!
Vietnamese Garlic-Lime Chicken with Rice Noodle Salad
In Vietnam, this type of refreshing entrée salad is called "bun" and to me, it is one of the tastiest and most versatile summer dinners you can cook. You'll learn to make a quick garlic-lime marinated chicken that cooks up with tons of yummy caramelized flavors. Your chicken will rest on a bed of rice noodles, healthy veggies, fresh herbs, and an amazing fat-free classic Vietnamese dressing. Note: This class is gluten-free as long as you use gluten-free soy sauce.
Sign up online now!
Since our classes are virtual right now, you can sign up for any class, even if you missed it live! The cost is just $10, and when you sign up online, you will automatically receive the class recipes, grocery list and prep list via downloadable link. Once I receive your online order, I'll also email you a link to watch a pre-recorded video of the virtual class so you can follow along. See below for a list of past virtual classes...
Bengali Fish Curry with Carrot-Daikon Salad
This delicious homestyle curried fish is made in the style of the state of Bengal, in the eastern part of India. It is easy to make and doesn't require any unusual or hard-to-find spices. You'll be amazed at the depth of flavor you can get in such a short cooking time. The curry sauce uses yogurt rather than coconut or butter, which keeps it light and healthy. The curry has a medium-hot spice (heat) level, but can easily be adjusted to all tastes by adding or leaving out chiles. To pair with the curry, we'll also make a refreshing grated carrot and daikon salad. Add a pot of basmati rice and you have an impressive full meal!
Sign up online now!
Coctel de Camarón (Mexican Shrimp Cocktail)
If you've never tried Coctel de Camarón, you're in for a treat! It is savory, tangy, spicy with a hint of sweetness - it hits all the taste buds. Unlike American shrimp cocktail, the lightly poached seafood is stirred into the delicious tomato-based salsa, which really allows all the flavors to combine nicely. Garnish with rich avocado and served with tortilla chips or soda crackers - wow, my mouth is watering just typing this description! It's the perfect light meal paired with an ice-cold cerveza - I can't wait!
Sign up online now!
Eggs Benedict From Scratch, Your Way!
Do you go crazy for the classic eggs benedict served at your favorite brunch restaurant? Learn how to make it at home without the wait for a table and the $15 (or more) pricetag...you'll have more money to spend on a bottle of bubbly for mimosas! In this virtual class, you'll learn how to make perfectly poached eggs and a rich, delicious hollandaise sauce from scratch. Then, we'll discuss all the options for you to personalize your benedict to make it perfect for you and your family. Use your creativity to infuse your hollandaise with different flavors; or choose different meats, breads or seafood cakes to venture away from the classic. I'll include a recipe for crispy smashed roasted potatoes to pair with your benedict. If potatoes aren't your thing, a simple green salad is always a nice choice.
Sign up online now!
Jerk Chicken with Spicy Mango Slaw and Coconut Beans and Rice
Impress your friends and family with this tasty tropical full meal you can put together in an hour! As we head into fall, these recipes will take you on a little mini-vacation to a sunny beach somewhere. This class features super-flavorful and healthy jerk-spiced broiled boneless chicken thighs served on a bed of simple slaw topped with a delicious mango salsa that you can adjust to your own spice level. On the side, you'll enjoy decadent coconut red beans and rice that perfectly balances the meal. This class is 100% gluten-free as long as you use GF soy sauce and chicken broth.
Sign up online now!
One-Pan Lemony Roast Chicken with Cauliflower and White Beans
If I do say so myself, this chicken recipe is the most delicious dish I've created in quite some time. Best of all, it's so easy! Perfect for fall, it comes together quickly in one pan and creates it's own sauce, resulting in delicious healthy comfort food. In this class, you'll learn to make this one-pan meal of delicious lemony roasted chicken thighs and cauliflower with saucy cannellini beans. Because I love even more veggies with dinner, we'll pair the chicken dish with a classic Greek horiatiki salad. Note: This class is 100% gluten-free as long as you use GF chicken broth.
Sign up online now!
Szechuan Cumin Lamb Stirfry with Smashed Cucumber Salad
I absolutely fell in love with Szechuan cumin lamb the first time I tasted it at the well-known restaurant Chengdu Taste. With this recipe, I believe I've successfully re-created it for all you home cooks looking to try new flavors. This dish uses Szechuan peppercorns, famous for their mild numbing sensation (it's fun!). You may need to pick up a few new ingredients for this class, but they are easily available here in Salem. In this class, you'll learn to make Szechaun-style cumin lamb stirfry. (If lamb isn't your thing, you can absolutely substitute with beef.) We'll pair the stirfry with a fresh and crunchy smashed cucumber salad with sesame and garlic flavors. A simple pot of cooked short grain white rice (not covered in class) is recommended to round out the meal perfectly. Note: This class is 100% gluten-free as long as you use GF soy sauce.
Sign up online now!
Teriyaki Salmon with Sesame Brown Rice and Baby Bok Choy
This is, hands-down, my spouse Aaron's favorite weeknight meal that I make regularly. He loves it because it's delicious, healthy, and has all his favorite flavors. I love it because it's easy and impressive. You'll learn how to make traditional Japanese-style teriyaki sauce from scratch, which is so much lighter and better than the Americanized version. We'll use that to cook an outrageously juicy teriyaki salmon. On the side, I'll show you how to make brown rice so it turns out perfectly every time without even measuring; plus, we'll steam some baby bok choy to go with it.
Sign up online now!
Vietnamese Garlic-Lime Chicken with Rice Noodle Salad
In Vietnam, this type of refreshing entrée salad is called "bun" and to me, it is one of the tastiest and most versatile summer dinners you can cook. You'll learn to make a quick garlic-lime marinated chicken that cooks up with tons of yummy caramelized flavors. Your chicken will rest on a bed of rice noodles, healthy veggies, fresh herbs, and an amazing fat-free classic Vietnamese dressing. Note: This class is gluten-free as long as you use gluten-free soy sauce.
Sign up online now!
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(503) 363-1612 | 333 Chemeketa St NE, Salem, OR 97301
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