AMY'S COOKING SCHOOL
FALL/WINTER 2025 Class Schedule
Below are the class descriptions for the current schedule.
Click red button above for dates/times and online signup.
PLEASE NOTE: If you have a gift certificate or store credit, 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 Cooking Classes
Kitchen Basics Classes
Our chefs are: Chef Amy, Chef Alisha, and PLEASE WELCOME Chef Reba!
Classes are $65 per person.
House red and white wines are available during evening classes for $6 per glass.
Traditional Cooking Classes
Kitchen Basics Classes
Our chefs are: Chef Amy, Chef Alisha, and PLEASE WELCOME Chef Reba!
Classes are $65 per person.
House red and white wines are available during evening classes for $6 per glass.
Our Traditional Cooking Classes
Northern Italian Stuffed Pasta with Chef Reba (October)
Explore the Emilia-Romagna region of Italy while learning to roll and shape two traditional styles of stuffed pasta. First we'll make Fagottini with a traditional Northern Italian Mortadella and Pistachio filling and served in brodo (broth). The second course will be a fall favorite, Tortelli di Zucca, stuffed with pumpkin and finished with herbed brown butter and parmigiano.
Chef Reba will dish up food and stories from her travels to the region, and we'll finish off the meal with a quick and delicious Italian dessert, un Affogato!
Dietary/allergen info: Class ingredients include wheat, dairy, egg, pinenuts, and pistachios. One of the recipes includes pork.
Dates & Times:
Thursday, October 9th, 11am-1:30pm
FULL - Thursday, October 9th, 6:30-9pm
FULL - Friday, October 10th, 6:30-9pm
Thursday, October 16th, 11am-1:30pm
FULL - Friday, October 17th, 6:30-9pm
Explore the Emilia-Romagna region of Italy while learning to roll and shape two traditional styles of stuffed pasta. First we'll make Fagottini with a traditional Northern Italian Mortadella and Pistachio filling and served in brodo (broth). The second course will be a fall favorite, Tortelli di Zucca, stuffed with pumpkin and finished with herbed brown butter and parmigiano.
Chef Reba will dish up food and stories from her travels to the region, and we'll finish off the meal with a quick and delicious Italian dessert, un Affogato!
Dietary/allergen info: Class ingredients include wheat, dairy, egg, pinenuts, and pistachios. One of the recipes includes pork.
Dates & Times:
Thursday, October 9th, 11am-1:30pm
FULL - Thursday, October 9th, 6:30-9pm
FULL - Friday, October 10th, 6:30-9pm
Thursday, October 16th, 11am-1:30pm
FULL - Friday, October 17th, 6:30-9pm
Journey to Querétaro, Mexico with Chef Amy (October)
Chef Amy and her husband Aaron recently met a lovely woman, Ari, from Santiago de Querétaro in Mexico, through Aaron's work. When she learned that we cook, she was so excited to share her cuisine and consulted with us to create this delicious menu. It's obvious she loves her hometown and her stories made us want to travel there soon! It sounds like a lovely place, located at high altitude right in the center of the country; with gorgeous historic architecture, gardens, and nearby areas famous for wine and cheese-making. Until we all can visit, this class will have to do.
Some of the classic recipes of the region are perfect for fall. Your meal will begin with a Querétaro-style Sopa de Lentejas con Nopales (Lentil Soup with Cactus). For the entree, you'll enjoy a delicious and incredibly unique version of Enchiladas Queretanas from the region, which feature a light chicken filling, a homemade savory-but-mild guajillo chile sauce and a unique and hearty roasted vegetable topping. Finally, finish the meal with a quick and fun citrusy dessert, Carlota de Limón (Mexican Key Lime Icebox Cake).
Dietary info: The recipes for this class will include the following common allergen ingredients: dairy, wheat, and egg. Two of the recipes will contain chiles but are on the mild side.
Dates & Times:
Tuesday, October 21st, 6:30-9pm
FULL - Thursday, October 23rd, 11am-1:30pm
FULL - Thursday, October 23rd, 6:30-9pm
Tuesday, October 28th, 6:30-9pm
Chef Amy and her husband Aaron recently met a lovely woman, Ari, from Santiago de Querétaro in Mexico, through Aaron's work. When she learned that we cook, she was so excited to share her cuisine and consulted with us to create this delicious menu. It's obvious she loves her hometown and her stories made us want to travel there soon! It sounds like a lovely place, located at high altitude right in the center of the country; with gorgeous historic architecture, gardens, and nearby areas famous for wine and cheese-making. Until we all can visit, this class will have to do.
Some of the classic recipes of the region are perfect for fall. Your meal will begin with a Querétaro-style Sopa de Lentejas con Nopales (Lentil Soup with Cactus). For the entree, you'll enjoy a delicious and incredibly unique version of Enchiladas Queretanas from the region, which feature a light chicken filling, a homemade savory-but-mild guajillo chile sauce and a unique and hearty roasted vegetable topping. Finally, finish the meal with a quick and fun citrusy dessert, Carlota de Limón (Mexican Key Lime Icebox Cake).
Dietary info: The recipes for this class will include the following common allergen ingredients: dairy, wheat, and egg. Two of the recipes will contain chiles but are on the mild side.
Dates & Times:
Tuesday, October 21st, 6:30-9pm
FULL - Thursday, October 23rd, 11am-1:30pm
FULL - Thursday, October 23rd, 6:30-9pm
Tuesday, October 28th, 6:30-9pm
Autumn Harvest Table with Chef Reba (November)
Oregon's late harvest season is bursting with garden bounty that is perfect not just for vegetarians but all food lovers! Join Chef Reba's harvest table to explore unique and flavorful fall and early winter plant-based dishes. The menu includes a warming soup, a unique appetizer and two side dishes with unexpected twists. These recipes can be individually added to your traditional meal for extra pizazz, or combined to create a beautiful and tasty vegetarian holiday plate!
- Curried Butternut Squash Bisque
- Autumn Mushroom Walnut Balls with Cranberry Thyme Chutney
- Roasted Roots with Gremolata
- Winter Green Salad with Maple Dijon Dressing
Dietary/allergen info: the recipes in this class will include coconut, mushrooms, walnuts and hazelnuts. The recipes in this class are vegan and gluten-free. Please note, however, our kitchen is not a gluten-free kitchen.
Dates & Times:
Thursday, October 30th, 11am-1:30pm
Thursday, October 30th, 6:30-9pm
Thursday, November 6th, 11am-1:30pm
Thursday, November 6th, 6:30-9pm
Friday, November 7th, 6:30-9pm
Oregon's late harvest season is bursting with garden bounty that is perfect not just for vegetarians but all food lovers! Join Chef Reba's harvest table to explore unique and flavorful fall and early winter plant-based dishes. The menu includes a warming soup, a unique appetizer and two side dishes with unexpected twists. These recipes can be individually added to your traditional meal for extra pizazz, or combined to create a beautiful and tasty vegetarian holiday plate!
- Curried Butternut Squash Bisque
- Autumn Mushroom Walnut Balls with Cranberry Thyme Chutney
- Roasted Roots with Gremolata
- Winter Green Salad with Maple Dijon Dressing
Dietary/allergen info: the recipes in this class will include coconut, mushrooms, walnuts and hazelnuts. The recipes in this class are vegan and gluten-free. Please note, however, our kitchen is not a gluten-free kitchen.
Dates & Times:
Thursday, October 30th, 11am-1:30pm
Thursday, October 30th, 6:30-9pm
Thursday, November 6th, 11am-1:30pm
Thursday, November 6th, 6:30-9pm
Friday, November 7th, 6:30-9pm
Holiday Appetizers with Chef Amy (November)
The most popular class of the year returns again! This will be our 10th Annual Holiday Appetizers Class! This year, we will donate $5 of each class fee directly to the amazing local organization Salem Harvest. The menu is still a work in progress, but it is sure to be a great selection of tempting bites! Come to class with friends, sip some wine, and give back to our community all at the same time. Thank you in advance for your continued support of this wonderful cause.
Dietary info: The recipes for this class may include the following common allergen ingredients: dairy, wheat, egg, shellfish, peanuts, tree nuts. One recipe will include pork.
Dates & Times:
FULL - Tuesday, November 11th, 6:30-9pm
FULL - Thursday, November 13th, 11am-1:30pm
FULL - Thursday, November 13th, 6:30-9pm
Tuesday, November 18th, 6:30-9pm
Thursday, November 20th, 11am-1:30pm
Thursday, November 20th, 6:30-9pm
Friday, November 21st, 6:30-9pm
The most popular class of the year returns again! This will be our 10th Annual Holiday Appetizers Class! This year, we will donate $5 of each class fee directly to the amazing local organization Salem Harvest. The menu is still a work in progress, but it is sure to be a great selection of tempting bites! Come to class with friends, sip some wine, and give back to our community all at the same time. Thank you in advance for your continued support of this wonderful cause.
Dietary info: The recipes for this class may include the following common allergen ingredients: dairy, wheat, egg, shellfish, peanuts, tree nuts. One recipe will include pork.
Dates & Times:
FULL - Tuesday, November 11th, 6:30-9pm
FULL - Thursday, November 13th, 11am-1:30pm
FULL - Thursday, November 13th, 6:30-9pm
Tuesday, November 18th, 6:30-9pm
Thursday, November 20th, 11am-1:30pm
Thursday, November 20th, 6:30-9pm
Friday, November 21st, 6:30-9pm
Baking & Pastry Classes
FULL - Holiday Pies & Tarts II with Chef Alisha (November)
PLEASE NOTE: This class is a NEW class with completely different recipes that Alisha's previous pie/tart class.
Join Chef Alisha for a delicious deep dive into the art of pie dough. We'll begin with a side-by-side tasting of crusts made with different fats and liquids, exploring what makes some doughs beautifully flake while others are more sandy - and uncovering the science behind a perfect crust.
With that foundation, we'll put our skills to work: first by baking a Spiced Chai Apple Pie topped with sweet, toasty Butterscotch Whipped Cream. Next, we'll switch to savory with Goat Cheese and Wild Mushroom Mini Hand Pies - one of Alisha's favorite holiday appetizers, and a clever way to use up extra dough. To finish, we'll create a stunning Hazelnut Orange and Chocolate Tart: elegant, gluten-free, and wonderfully simple to make.
Dietary/allergen info: Class ingredients include gluten and dairy.
The below classes are both FULL, but please sign up for the waiting list if you're interested.
Dates & Times:
FULL - Friday, November 14th, 1-4pm
FULL - Saturday, November 15th, 1-4pm
PLEASE NOTE: This class is a NEW class with completely different recipes that Alisha's previous pie/tart class.
Join Chef Alisha for a delicious deep dive into the art of pie dough. We'll begin with a side-by-side tasting of crusts made with different fats and liquids, exploring what makes some doughs beautifully flake while others are more sandy - and uncovering the science behind a perfect crust.
With that foundation, we'll put our skills to work: first by baking a Spiced Chai Apple Pie topped with sweet, toasty Butterscotch Whipped Cream. Next, we'll switch to savory with Goat Cheese and Wild Mushroom Mini Hand Pies - one of Alisha's favorite holiday appetizers, and a clever way to use up extra dough. To finish, we'll create a stunning Hazelnut Orange and Chocolate Tart: elegant, gluten-free, and wonderfully simple to make.
Dietary/allergen info: Class ingredients include gluten and dairy.
The below classes are both FULL, but please sign up for the waiting list if you're interested.
Dates & Times:
FULL - Friday, November 14th, 1-4pm
FULL - Saturday, November 15th, 1-4pm
Holiday Candymaking with Chef Alisha (December)
PLEASE NOTE: This class is a repeat of a class that was originally taught in 2024.
Have fun with Chef Alisha learning the art of confectionery! It will be snowing powdered sugar when we make Homemade Marshmallows, light and fluffy and perfect for a cup of cocoa. Afterwards, we will savor some buttery English Toffee along with Alisha's favorite Salted Dark Chocolate Caramels. To finish, we will make some simple fruit jellies, or as the French call them, Pâte de Fruit. To some, making candy can feel like a daunting task: come learn how easy it can be to make your favorite treats at home.
Dietary/allergen info: Class ingredients include gluten, dairy and nuts.
Dates & Times:
Friday, December 5th, 1-4pm
FULL - Saturday, December 6th, 1-4pm
PLEASE NOTE: This class is a repeat of a class that was originally taught in 2024.
Have fun with Chef Alisha learning the art of confectionery! It will be snowing powdered sugar when we make Homemade Marshmallows, light and fluffy and perfect for a cup of cocoa. Afterwards, we will savor some buttery English Toffee along with Alisha's favorite Salted Dark Chocolate Caramels. To finish, we will make some simple fruit jellies, or as the French call them, Pâte de Fruit. To some, making candy can feel like a daunting task: come learn how easy it can be to make your favorite treats at home.
Dietary/allergen info: Class ingredients include gluten, dairy and nuts.
Dates & Times:
Friday, December 5th, 1-4pm
FULL - Saturday, December 6th, 1-4pm
Kitchen Basics Classes
(Classes that have been taught previously and are popular enough to be repeated on this and future schedules)
Basic Knife Skills with Chef Amy (October)
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 proper ways to maintain your knife using a honing rod, and how to easily sharpen using the HORL rolling knife sharpener. 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 towards their choice of Wüsthof German-made cutlery or HORL knife sharpeners.
Dates & Times:
Tuesday, September 30th, 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 proper ways to maintain your knife using a honing rod, and how to easily sharpen using the HORL rolling knife sharpener. 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 towards their choice of Wüsthof German-made cutlery or HORL knife sharpeners.
Dates & Times:
Tuesday, September 30th, 6:30-9pm
Modern Sauces with Chef Amy (October)
The third and final class of the Sauces Series will cover the brighter flavors and lighter ingredients found in modern sauce-making. Whereas classic French Mother Sauces generally rely on rich roux, quality stock, and slow-cooking; these Modern Sauces lean more on fresh, bold flavors from around the world. Since modern sauces happily tend to be quicker and easier to make, you'll learn five of Chef Amy's favorites:
South American Chimichurri - the perfect accompaniment to rich grilled foods
Spanish Romesco - an unusually delicious topper for egg dishes, sandwiches, and roasted veggies
French Beurre Blanc - it's sooo much easier than you think, can be made in almost any flavor, and it's "fancy"
Laotian Jeow Som - perhaps the perfect, addicting table sauce for meat, noodles, rice
Middle Eastern Tahini Sauce - it makes almost any food taste better and doubles as a fabulous salad dressing
Each sauce will be prepared and served in five mini-courses. Class discussion will include variations on each sauce and ways to use them.
This class is Part Three of a three-part series. Parts One and Two cover all French Mother Sauces. Part Three covers Modern Saucemaking. All three classes are 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. The class may include pork, fish, and shellfish. All but one of the sauces are gluten-free, but the cooking school is not a gluten-free kitchen.
Dates & Times:
FULL - Tuesday, October 7th, 6:30-9pm
Tuesday, October 14th, 6:30-9pm
The third and final class of the Sauces Series will cover the brighter flavors and lighter ingredients found in modern sauce-making. Whereas classic French Mother Sauces generally rely on rich roux, quality stock, and slow-cooking; these Modern Sauces lean more on fresh, bold flavors from around the world. Since modern sauces happily tend to be quicker and easier to make, you'll learn five of Chef Amy's favorites:
South American Chimichurri - the perfect accompaniment to rich grilled foods
Spanish Romesco - an unusually delicious topper for egg dishes, sandwiches, and roasted veggies
French Beurre Blanc - it's sooo much easier than you think, can be made in almost any flavor, and it's "fancy"
Laotian Jeow Som - perhaps the perfect, addicting table sauce for meat, noodles, rice
Middle Eastern Tahini Sauce - it makes almost any food taste better and doubles as a fabulous salad dressing
Each sauce will be prepared and served in five mini-courses. Class discussion will include variations on each sauce and ways to use them.
This class is Part Three of a three-part series. Parts One and Two cover all French Mother Sauces. Part Three covers Modern Saucemaking. All three classes are 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. The class may include pork, fish, and shellfish. All but one of the sauces are gluten-free, but the cooking school is not a gluten-free kitchen.
Dates & Times:
FULL - Tuesday, October 7th, 6:30-9pm
Tuesday, October 14th, 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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