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AMY'S COOKING SCHOOL
WINTER-SPRING 2025 Class Schedule
Read on below for detailed class descriptions.
Click on your preferred class date/time (in GREEN) to sign up online for your cooking class. If the class date/time you want is already full, please click and sign up for the waiting list instead.
PLEASE NOTE: If you have a gift certificate, you will need to call the store at (503) 363-1612 to sign up. Please have your six-digit gift certificate number available when you call. Thanks!
Class Types Include:
Traditional Dinner Cooking Classes with Chef Amy or Chef Alisha
Kitchen Basics Classes with Chef Amy or Chef Alisha
Classes are $65 per person.
House red and white wines are available during class for $6 per glass.
Traditional Dinner Cooking Classes with Chef Amy or Chef Alisha
Kitchen Basics Classes with Chef Amy or Chef Alisha
Classes are $65 per person.
House red and white wines are available during class for $6 per glass.
Our Traditional Cooking Classes
FULL - Valentine's Day Dinner with Chefs Amy & Aaron
Chef Amy and her valentine Chef Aaron invite you to their annual romantic Valentine's Day Dinner. Looking for a fun and unique date night? This class is perfect for you!
This year, we're celebrating the 10th anniversary of our first Valentine's Day class back in 2015. You'll enjoy a updated take on that original menu. The delicious four-course meal will start with an appetizer of luscious Chicken Liver Mousse with Coriander-Pickled Raisins. The second course will feature an adorable and delicious "Heartbeet" Salad with Endive and Roquefort-Walnut Crumble. For the entrée, you'll enjoy a delectable Red Wine Braised Beef and Garlic Langoustine Tails with Truffle Whipped Potatoes. To finish, a classic dessert of Warm Molten Chocolate Cake with Salted Caramel will complete this fantastic meal.
This class is always a great time, as Aaron is a wonderful storyteller as well as an amazing chef. Whether you are bringing a date or hoping to meet new friends, we hope you'll join us.
Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, tree nuts, shellfish, wheat, and soy.
This class will be held on the evenings of the 13th and 14th ONLY. Sign up now, spots will fill immediately!
Class Dates & Times:
FULL - Thursday, February 13th, 6:30-9pm
FULL - Friday, February 14th, 6:30-9pm
Chef Amy and her valentine Chef Aaron invite you to their annual romantic Valentine's Day Dinner. Looking for a fun and unique date night? This class is perfect for you!
This year, we're celebrating the 10th anniversary of our first Valentine's Day class back in 2015. You'll enjoy a updated take on that original menu. The delicious four-course meal will start with an appetizer of luscious Chicken Liver Mousse with Coriander-Pickled Raisins. The second course will feature an adorable and delicious "Heartbeet" Salad with Endive and Roquefort-Walnut Crumble. For the entrée, you'll enjoy a delectable Red Wine Braised Beef and Garlic Langoustine Tails with Truffle Whipped Potatoes. To finish, a classic dessert of Warm Molten Chocolate Cake with Salted Caramel will complete this fantastic meal.
This class is always a great time, as Aaron is a wonderful storyteller as well as an amazing chef. Whether you are bringing a date or hoping to meet new friends, we hope you'll join us.
Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, tree nuts, shellfish, wheat, and soy.
This class will be held on the evenings of the 13th and 14th ONLY. Sign up now, spots will fill immediately!
Class Dates & Times:
FULL - Thursday, February 13th, 6:30-9pm
FULL - Friday, February 14th, 6:30-9pm
FULL - French Macarons with Chef Alisha
(This class is a repeat of a class taught in 2024 which had a long waiting list.)
French Macarons - The source of many chefs' worst days, these tricky but oh so wonderful French delicacies require much care and instruction. Come join Chef Alisha as she takes a deep dive into how to make macarons at home successfully. We will go over: necessary tools and ingredients; how to mix or "macaronage" appropriately; plus coloring, piping, and baking. To finish class we will discuss fillings and of course taste a variety of flavors!
Dietary/allergen info: Class ingredients include dairy and eggs. The recipes are gluten-free but are not cooked in a gluten-free kitchen.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Class Dates & Times:
FULL - Friday, February 21st, 1-3:30pm
FULL - Saturday, February 22nd, 1-3:30pm
(This class is a repeat of a class taught in 2024 which had a long waiting list.)
French Macarons - The source of many chefs' worst days, these tricky but oh so wonderful French delicacies require much care and instruction. Come join Chef Alisha as she takes a deep dive into how to make macarons at home successfully. We will go over: necessary tools and ingredients; how to mix or "macaronage" appropriately; plus coloring, piping, and baking. To finish class we will discuss fillings and of course taste a variety of flavors!
Dietary/allergen info: Class ingredients include dairy and eggs. The recipes are gluten-free but are not cooked in a gluten-free kitchen.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Class Dates & Times:
FULL - Friday, February 21st, 1-3:30pm
FULL - Saturday, February 22nd, 1-3:30pm
FULL - Boozy Irish Desserts with Chef Alisha
(This class is a repeat of a class taught in 2024 which had a long waiting list.)
How lucky are we that Irish beverages also happen to make excellent desserts! In this class, Chef Alisha will start you off with a simple but delightful Chocolate and Irish Cream Pie. You'll then enjoy a warm Sticky Toffee Pudding Cake drizzled in a Whiskey Sauce. Lastly, you'll try yummy Stout Gelato with Cookie Crumble. Cheers!
Dietary/allergen info: Class ingredients include wheat gluten, dairy, eggs, and alcohol.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Class Dates & Times:
FULL - Friday, March 7th, 1-3:30pm
FULL - Saturday, March 8th, 1-3:30pm
(This class is a repeat of a class taught in 2024 which had a long waiting list.)
How lucky are we that Irish beverages also happen to make excellent desserts! In this class, Chef Alisha will start you off with a simple but delightful Chocolate and Irish Cream Pie. You'll then enjoy a warm Sticky Toffee Pudding Cake drizzled in a Whiskey Sauce. Lastly, you'll try yummy Stout Gelato with Cookie Crumble. Cheers!
Dietary/allergen info: Class ingredients include wheat gluten, dairy, eggs, and alcohol.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Class Dates & Times:
FULL - Friday, March 7th, 1-3:30pm
FULL - Saturday, March 8th, 1-3:30pm
FULL - Comforting Chicken & Biscuits with Chef Amy
Looking for some major comfort food to get you through until spring? This is the class for you! Chicken and dumplings is a favorite childhood treat for Chef Amy, but you know what she prefers as an adult? Chicken and Biscuits! Learn how to make an ultra-comforting French-influenced Chicken Fricassee with Leeks, Peas and Crème Fraîche. This filling can be used in a pot pie, cooked with dumplings, or served atop biscuits, egg noodles, rice, or mashed potatoes. So many comforting carby options! You'll also learn how to make the perfect, light and flaky Homemade Buttermilk Biscuits. The menu will also include a light salad and quick dessert.
Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, tree nuts, wheat, and soy.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Class Dates & Times:
FULL - Tuesday, March 18th, 6:30-9pm
FULL - Thursday, March 20th, 11am-1:30pm
FULL - Thursday, March 20th, 6:30-9pm
FULL - Tuesday, March 25th, 6:30-9pm
FULL - Thursday, March 27th, 11am-1:30pm
Looking for some major comfort food to get you through until spring? This is the class for you! Chicken and dumplings is a favorite childhood treat for Chef Amy, but you know what she prefers as an adult? Chicken and Biscuits! Learn how to make an ultra-comforting French-influenced Chicken Fricassee with Leeks, Peas and Crème Fraîche. This filling can be used in a pot pie, cooked with dumplings, or served atop biscuits, egg noodles, rice, or mashed potatoes. So many comforting carby options! You'll also learn how to make the perfect, light and flaky Homemade Buttermilk Biscuits. The menu will also include a light salad and quick dessert.
Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, tree nuts, wheat, and soy.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Class Dates & Times:
FULL - Tuesday, March 18th, 6:30-9pm
FULL - Thursday, March 20th, 11am-1:30pm
FULL - Thursday, March 20th, 6:30-9pm
FULL - Tuesday, March 25th, 6:30-9pm
FULL - Thursday, March 27th, 11am-1:30pm
FULL - French Patisserie at Home with Chef Alisha
In this class, Chef Alisha will explore a personal passion, the elegant art of French Patisserie. You'll learn three classic and beatiful desserts. First, we'll create the thin almond cake, coffee-flavored buttercream, and dark chocolate ganache to layer together a gorgeous Opera Cake. Next, on to Paris-Brest, the lesser known, wheel-shaped cousin of the éclair. This choux pastry dessert showcases a star of local agriculture: the hazelnut. The class will finish with a classic Tarte au Citron, or lemon tart, with a simple buttery tart shell, silky lemon curd, and topped with a torched meringue. Chef Alisha will walk you through all the steps and give you the tips you need to create artful pastries. All recipes have been modified by her so they can be recreated by students in a home kitchen environment.
Dietary/allergen info: Class ingredients include wheat, dairy, tree nuts, and eggs.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Class Dates & Times:
FULL - Friday, April 4th, 1-3:30pm
FULL - Saturday, April 5th, 1-3:30pm
In this class, Chef Alisha will explore a personal passion, the elegant art of French Patisserie. You'll learn three classic and beatiful desserts. First, we'll create the thin almond cake, coffee-flavored buttercream, and dark chocolate ganache to layer together a gorgeous Opera Cake. Next, on to Paris-Brest, the lesser known, wheel-shaped cousin of the éclair. This choux pastry dessert showcases a star of local agriculture: the hazelnut. The class will finish with a classic Tarte au Citron, or lemon tart, with a simple buttery tart shell, silky lemon curd, and topped with a torched meringue. Chef Alisha will walk you through all the steps and give you the tips you need to create artful pastries. All recipes have been modified by her so they can be recreated by students in a home kitchen environment.
Dietary/allergen info: Class ingredients include wheat, dairy, tree nuts, and eggs.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Class Dates & Times:
FULL - Friday, April 4th, 1-3:30pm
FULL - Saturday, April 5th, 1-3:30pm
Sichuan Flavors with Chef Amy
Learn more about some of the exciting and vibrant flavors of Sichuan Chinese food, one of the great cuisines of Asia! Chef Amy loves Sichuan so much she and her family cooked it for Christmas dinner last year. In addition, if you've been looking for ways to eat less meat, whether for health, ethical, or economic reasons, this class, while not completely vegetarian, includes several vegetable-centric recipes and one dish with only a small amount of meat used for flavoring.
Your Sichuan meal will begin with a classic refreshing cold appetizer, Sichuan Smacked Cucumber Salad. Then (because a classic Sichuan feast should include lots of variety and contrast) we'll make three different main course dishes. First, the rich and delicious Mapo Tofu, flavored with medium-hot red chilies and the famed numbing Sichuan peppercorn (this dish contains a small amount of pork for flavor, but that will be the only meat on this menu). Next, we'll whip up some Dry-Fried Green Beans and Mushrooms; and we'll finish with a lesser-known classic, Eggplant in Fish-Fragrant Sauce. (The final recipe doesn't include any fish in the ingredients, but rather, this famous Sichuan sauce has flavors that are typically used when cooking fish, hence the name.) All will be served with plenty of steamed rice for soaking up all the wonderful sauces. Enjoy!
Dietary info: The recipes for this class may include the following common allergen ingredients: wheat, soy. One of the recipes will contain pork. The recipes will be medium-level spicy.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Class Dates & Times:
FULL - Tuesday, April 22nd, 6:30-9pm
FULL - Thursday, April 24th, 11am-1:30pm
FULL - Thursday, April 24th, 6:30-9pm
Tuesday, April 29th, 6:30-9pm
Learn more about some of the exciting and vibrant flavors of Sichuan Chinese food, one of the great cuisines of Asia! Chef Amy loves Sichuan so much she and her family cooked it for Christmas dinner last year. In addition, if you've been looking for ways to eat less meat, whether for health, ethical, or economic reasons, this class, while not completely vegetarian, includes several vegetable-centric recipes and one dish with only a small amount of meat used for flavoring.
Your Sichuan meal will begin with a classic refreshing cold appetizer, Sichuan Smacked Cucumber Salad. Then (because a classic Sichuan feast should include lots of variety and contrast) we'll make three different main course dishes. First, the rich and delicious Mapo Tofu, flavored with medium-hot red chilies and the famed numbing Sichuan peppercorn (this dish contains a small amount of pork for flavor, but that will be the only meat on this menu). Next, we'll whip up some Dry-Fried Green Beans and Mushrooms; and we'll finish with a lesser-known classic, Eggplant in Fish-Fragrant Sauce. (The final recipe doesn't include any fish in the ingredients, but rather, this famous Sichuan sauce has flavors that are typically used when cooking fish, hence the name.) All will be served with plenty of steamed rice for soaking up all the wonderful sauces. Enjoy!
Dietary info: The recipes for this class may include the following common allergen ingredients: wheat, soy. One of the recipes will contain pork. The recipes will be medium-level spicy.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Class Dates & Times:
FULL - Tuesday, April 22nd, 6:30-9pm
FULL - Thursday, April 24th, 11am-1:30pm
FULL - Thursday, April 24th, 6:30-9pm
Tuesday, April 29th, 6:30-9pm
Kitchen Basics Classes
(Classes that have been taught previously and are popular enough to be repeated on this and future schedules)
FULL - Basic Knife Skills with Chef Amy
Our popular hands-on knife skills class gives every student the opportunity to practice new skills as the class progresses. Have you ever wondered how the chefs on TV and at restaurants chop and slice so quickly and easily? The keys are proper technique and lots of practice! Learn what every home cook should know about chopping, slicing, dicing, and julienne. You will also learn the proper way to hold your knife, and how to maintain your knife with a honing rod to keep it sharper longer. This class always fills up fast so don't miss it!
PLEASE NOTE: Knives are provided for use during this class. You are welcome to bring your own knife as well if you wish, but we promise ours will be sharper! Please also bring an apron if you wish to wear one. This class is age 14+.
**Class attendees will receive a special $15 discount card towards their choice of Wüsthof German-made cutlery.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations. This class is held every time we post a schedule, so check back for future dates on an upcoming schedule.
Class Dates & Times:
FULL - Tuesday, February 25th, 6:30-9pm
FULL - Tuesday, March 4th, 6:30-9pm
Our popular hands-on knife skills class gives every student the opportunity to practice new skills as the class progresses. Have you ever wondered how the chefs on TV and at restaurants chop and slice so quickly and easily? The keys are proper technique and lots of practice! Learn what every home cook should know about chopping, slicing, dicing, and julienne. You will also learn the proper way to hold your knife, and how to maintain your knife with a honing rod to keep it sharper longer. This class always fills up fast so don't miss it!
PLEASE NOTE: Knives are provided for use during this class. You are welcome to bring your own knife as well if you wish, but we promise ours will be sharper! Please also bring an apron if you wish to wear one. This class is age 14+.
**Class attendees will receive a special $15 discount card towards their choice of Wüsthof German-made cutlery.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations. This class is held every time we post a schedule, so check back for future dates on an upcoming schedule.
Class Dates & Times:
FULL - Tuesday, February 25th, 6:30-9pm
FULL - Tuesday, March 4th, 6:30-9pm
FULL - Learn To Make Homemade Pasta! with Chef Amy
If you've been wanting to learn the basics of Homemade Pasta, this is a great place to start! Chef Amy will guide you through the process of making pasta dough, both by hand and using a food processor. Then, we'll use the doughs to create a machine-cut Homemade Egg Fettucini, and a basic Ravioli with Ricotta Filling. Meanwhile, we'll put together three sauces: a simple and flavorful Vodka Tomato Sauce; a Winter Greens Pesto; and a tasty Lemony Alfredo Sauce. Buon appetito!
Dietary info: The recipes for this class may include the following common allergen ingredients: dairy, egg, and tree nuts (walnut). The class is vegetarian but does contain dairy in every sauce.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations. This class is held every time we post a schedule, so check back for future dates on an upcoming schedule.
Class Dates & Times:
FULL - Tuesday, April 8th, 6:30-9pm
FULL - Thursday, April 10th, 6:30-9pm
If you've been wanting to learn the basics of Homemade Pasta, this is a great place to start! Chef Amy will guide you through the process of making pasta dough, both by hand and using a food processor. Then, we'll use the doughs to create a machine-cut Homemade Egg Fettucini, and a basic Ravioli with Ricotta Filling. Meanwhile, we'll put together three sauces: a simple and flavorful Vodka Tomato Sauce; a Winter Greens Pesto; and a tasty Lemony Alfredo Sauce. Buon appetito!
Dietary info: The recipes for this class may include the following common allergen ingredients: dairy, egg, and tree nuts (walnut). The class is vegetarian but does contain dairy in every sauce.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations. This class is held every time we post a schedule, so check back for future dates on an upcoming schedule.
Class Dates & Times:
FULL - Tuesday, April 8th, 6:30-9pm
FULL - Thursday, April 10th, 6:30-9pm
Classic Mother Sauces (Part One) with Chef Amy
This class will explain in detail three of the Mother Sauces of Classic French Cuisine. You will learn about the building blocks of traditional sauce-making: stock and roux. Learn the difference between white and brown stock; and white, light, and dark roux. From there, Chef Amy will demonstrate how to properly combine and cook the stock, roux, seasonings, and flavorings into two classic mother sauces: Velouté and Tomate. She will also demonstrate a third mother sauce: everyone's favorite, Hollandaise. Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served in three courses. Class discussion will include an exploration of modern updates to these classic sauces. A delicious sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade in this class!
This class is Part One of a three-part series. Part Two covers the remaining French mother sauces; while Part Three covers modern saucemaking. All three classes will be repeated, switching off, on future schedules. You do not need to take the classes in order.
Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, and wheat. One of the recipes includes pork.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Class Dates & Times:
Tuesday, April 15th, 6:30-9pm
FULL - Thursday, April 17th, 6:30-9pm
This class will explain in detail three of the Mother Sauces of Classic French Cuisine. You will learn about the building blocks of traditional sauce-making: stock and roux. Learn the difference between white and brown stock; and white, light, and dark roux. From there, Chef Amy will demonstrate how to properly combine and cook the stock, roux, seasonings, and flavorings into two classic mother sauces: Velouté and Tomate. She will also demonstrate a third mother sauce: everyone's favorite, Hollandaise. Each mother sauce will be flavored and transformed into a "small sauce" or variation, and served in three courses. Class discussion will include an exploration of modern updates to these classic sauces. A delicious sauce is often the difference between a good home-cooked meal and a fine restaurant meal. Learn how to give your home cooking an upgrade in this class!
This class is Part One of a three-part series. Part Two covers the remaining French mother sauces; while Part Three covers modern saucemaking. All three classes will be repeated, switching off, on future schedules. You do not need to take the classes in order.
Dietary info: The recipes for this class may include the following common allergen ingredients: eggs, dairy, and wheat. One of the recipes includes pork.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Class Dates & Times:
Tuesday, April 15th, 6:30-9pm
FULL - Thursday, April 17th, 6:30-9pm
Special Event Cooking Classes:
We have no special events scheduled at this time. Please check back at a later date.
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(503) 363-1612 | 333 Chemeketa St NE, Salem, OR 97301
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