AMY'S COOKING SCHOOL
EARLY SPRING 2026 Class Schedule
Below are the class descriptions for the current schedule.
This schedule includes classes through end of April 2026.
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 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 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
French Bistro Dinner with Chef Reba (February)
Warm up with a cozy French Bistro meal! Join Chef Reba to learn classic French techniques while enjoying traditional flavorful and hearty bistro fare. Together, we'll explore the making of proper pâte à choux pastry, plus layering flavors, searing, braising and sauce-thickening techniques.. The menu will include:
- Endive with Whipped Avocado and Smoked Trout
- Gougères (Cheese Puffs)
- Coq au Vin
- Crème Brûlée
Dietary/allergen info: Class ingredients include wheat, dairy, eggs, pork and mushrooms
If the class is full (or you need 2+ spots), please call us to get on the waiting list. We often have cancellations.
Dates & Times:
FULL - AM Class Thurs, February 5th 11am-1:30pm
ONE SPOT LEFT - PM Class Thurs, February 5th 6:30-9pm
ONE SPOT LEFT - PM Class Fri, February 6th 6:30-9pm
NEW DATE ADDED! - PM Class Thurs, February 12th 6:30-9pm
Warm up with a cozy French Bistro meal! Join Chef Reba to learn classic French techniques while enjoying traditional flavorful and hearty bistro fare. Together, we'll explore the making of proper pâte à choux pastry, plus layering flavors, searing, braising and sauce-thickening techniques.. The menu will include:
- Endive with Whipped Avocado and Smoked Trout
- Gougères (Cheese Puffs)
- Coq au Vin
- Crème Brûlée
Dietary/allergen info: Class ingredients include wheat, dairy, eggs, pork and mushrooms
If the class is full (or you need 2+ spots), please call us to get on the waiting list. We often have cancellations.
Dates & Times:
FULL - AM Class Thurs, February 5th 11am-1:30pm
ONE SPOT LEFT - PM Class Thurs, February 5th 6:30-9pm
ONE SPOT LEFT - PM Class Fri, February 6th 6:30-9pm
NEW DATE ADDED! - PM Class Thurs, February 12th 6:30-9pm
Annual Valentine's Day Dinner with Chefs Amy and Aaron (February)
Chef Amy and her valentine 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 enjoying some warm and comforting classics. The delicious four-course menu will start with a Creamy Fennel-Infused Salmon Chowder. The second course be a refreshing Green Salad with Coriander-Roasted Beets and Warm Crisp Chèvre. For the third course, you'll enjoy a rich and savory Braised Beef Ragù over House-made Pappardelle Pasta. To finish, a dessert of easy-to-make Brandied Pots de Crème with Italian Cherries.
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 - potential common allergen ingredients include: eggs, dairy, tree nuts, and wheat. There is pork in one of the courses.
This class will be held on the evening before (Friday) and evening of Valentine's Day (Saturday) ONLY. Sign up now, spots will fill quickly! If the class is full, please click and get on the waiting list. We sometimes have cancellations.
Dates & Times:
FULL - PM Class Fri, February 13th 6:30-9pm
ONE SPOT LEFT - PM Class Sat, February 14th 6:30-9pm
Chef Amy and her valentine 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 enjoying some warm and comforting classics. The delicious four-course menu will start with a Creamy Fennel-Infused Salmon Chowder. The second course be a refreshing Green Salad with Coriander-Roasted Beets and Warm Crisp Chèvre. For the third course, you'll enjoy a rich and savory Braised Beef Ragù over House-made Pappardelle Pasta. To finish, a dessert of easy-to-make Brandied Pots de Crème with Italian Cherries.
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 - potential common allergen ingredients include: eggs, dairy, tree nuts, and wheat. There is pork in one of the courses.
This class will be held on the evening before (Friday) and evening of Valentine's Day (Saturday) ONLY. Sign up now, spots will fill quickly! If the class is full, please click and get on the waiting list. We sometimes have cancellations.
Dates & Times:
FULL - PM Class Fri, February 13th 6:30-9pm
ONE SPOT LEFT - PM Class Sat, February 14th 6:30-9pm
Indian Favorites with Chef Amy (March)
Please note: This class is a repeat of a class that was originally taught in 2018, with slightly updated recipes.
Have you always wanted to learn to make Indian food at home, just like your favorite restaurant? Join Chef Amy and experience some of your favorite dishes from the vast country of India. We'll start by preparing some fresh Homemade Naan - you won't believe how easy it is! You'll use your warm naan to scoop up everyone's favorite, rich and delicious Chicken Makhani aka Butter Chicken. Baingan Bharta, a savory roasted eggplant stew, will complement the chicken nicely. Finally, you'll learn to whip up a delicious rice pudding known as Kheer, flavored with mango and cardamom.
Dietary info: The recipes for this class will include the following common allergen ingredients: dairy, wheat, tree nuts, and egg. Two of the recipes contain chiles but are on the milder side.
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
FULL - PM Class Tues, March 24th 6:30-9pm
FULL - AM Class Thurs, March 26th 11am-1:30pm
FULL - PM Class Thurs, March 26th 6:30-9pm
Please note: This class is a repeat of a class that was originally taught in 2018, with slightly updated recipes.
Have you always wanted to learn to make Indian food at home, just like your favorite restaurant? Join Chef Amy and experience some of your favorite dishes from the vast country of India. We'll start by preparing some fresh Homemade Naan - you won't believe how easy it is! You'll use your warm naan to scoop up everyone's favorite, rich and delicious Chicken Makhani aka Butter Chicken. Baingan Bharta, a savory roasted eggplant stew, will complement the chicken nicely. Finally, you'll learn to whip up a delicious rice pudding known as Kheer, flavored with mango and cardamom.
Dietary info: The recipes for this class will include the following common allergen ingredients: dairy, wheat, tree nuts, and egg. Two of the recipes contain chiles but are on the milder side.
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
FULL - PM Class Tues, March 24th 6:30-9pm
FULL - AM Class Thurs, March 26th 11am-1:30pm
FULL - PM Class Thurs, March 26th 6:30-9pm
Spanish Tapas with Chef Reba (April)
With spring in full swing, we are excited to get ready for dining al fresco! What better way to do that than by sharing some Spanish Tapas? Chef Reba will be dishing up traditional Spanish small plates like Gambas al Ajillo and Patatas Bravas while adding some fun new bites to the table like Seared Halloumi with Fig Jam and Serrano Ham, and a savory Mushrooms with Sherry. Together we will explore Spanish culture and add some great dishes to our recipe boxes as we welcome the Oregon spring and share our tables with friends!
Dietary/allergen info: Class ingredients include wheat, dairy, shellfish, pork and mushrooms
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
FULL - AM Class Thurs, April 2nd 11am-1:30pm
FULL - PM Class Thurs, April 2nd 6:30-9pm
FULL - PM Class Fri, April 3rd 6:30-9pm
NEW DATE ADDED! - AM Class Thurs, April 9th 11am-1:30pm
NEW DATE ADDED! - PM Class Thurs, April 9th 6:30-9pm
With spring in full swing, we are excited to get ready for dining al fresco! What better way to do that than by sharing some Spanish Tapas? Chef Reba will be dishing up traditional Spanish small plates like Gambas al Ajillo and Patatas Bravas while adding some fun new bites to the table like Seared Halloumi with Fig Jam and Serrano Ham, and a savory Mushrooms with Sherry. Together we will explore Spanish culture and add some great dishes to our recipe boxes as we welcome the Oregon spring and share our tables with friends!
Dietary/allergen info: Class ingredients include wheat, dairy, shellfish, pork and mushrooms
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
FULL - AM Class Thurs, April 2nd 11am-1:30pm
FULL - PM Class Thurs, April 2nd 6:30-9pm
FULL - PM Class Fri, April 3rd 6:30-9pm
NEW DATE ADDED! - AM Class Thurs, April 9th 11am-1:30pm
NEW DATE ADDED! - PM Class Thurs, April 9th 6:30-9pm
Learn About Masa - Pupusas & Arepas with Chef Amy (April)
You may be familiar with the grocery store item masa harina, which is the dried, ground corn product used to make easy at-home tamales. But masa is more than just tamales! In his class, Chef Amy will teach you a couple other ways to use various forms of dried masa. You'll learn how to make delicious El Salvadoran Pupusas, stuffed with beans and melty cheese and served with the crunchy, spicy pickled slaw called Curtido. Then, you'll enjoy tasty Roasted Pork Arepas, which are like a split corn cake sandwich, hailing from the region around Columbia/Venezuela. We'll finish off the meal with a creamy Coconut Flan for dessert.
Dietary info: The recipes for this class will include the following common allergen ingredients: dairy, egg, pork and coconut. Recipes will include chiles and will be of (optional) medium spice level.
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
FULL - PM Class Tues, April 21st 6:30-9pm
FULL - AM Class Thurs, April 23rd 11am-1:30pm
FULL - PM Class Thurs, April 23rd 6:30-9pm
You may be familiar with the grocery store item masa harina, which is the dried, ground corn product used to make easy at-home tamales. But masa is more than just tamales! In his class, Chef Amy will teach you a couple other ways to use various forms of dried masa. You'll learn how to make delicious El Salvadoran Pupusas, stuffed with beans and melty cheese and served with the crunchy, spicy pickled slaw called Curtido. Then, you'll enjoy tasty Roasted Pork Arepas, which are like a split corn cake sandwich, hailing from the region around Columbia/Venezuela. We'll finish off the meal with a creamy Coconut Flan for dessert.
Dietary info: The recipes for this class will include the following common allergen ingredients: dairy, egg, pork and coconut. Recipes will include chiles and will be of (optional) medium spice level.
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
FULL - PM Class Tues, April 21st 6:30-9pm
FULL - AM Class Thurs, April 23rd 11am-1:30pm
FULL - PM Class Thurs, April 23rd 6:30-9pm
Baking & Pastry Classes
French Pastry at Home with Chef Alisha (February)
PLEASE NOTE: This class is a repeat of a class that has been previously taught.
In this class, Chef Alisha will explore a personal passion - the art of French Pastry - thoughtfully adapted for the home kitchen. You'll learn three classic and beautiful desserts. We'll begin with the iconic Opéra Cake, crafting delicate almond sponge, coffee-flavored buttercream, and rich dark chocolate ganache, layered to perfection. Next, we turn to Paris-Brest, the lesser-known, wheel-shaped cousin of the éclair. This classic choux pastry highlights a local agricultural star: the hazelnut. The class will finish with a timeless Fruit Tart, featuring a crisp sweet shell, silky custard, and assortment of fresh fruit. Chef Alisha will walk you through all the steps and give you the tips you need to create artful pastries.
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.
Dates & Times:
FULL - AM Class Fri, February 20th 1-3:30pm
ONE SPOT - AM Class Sat, February 21st 1-3:30pm
PLEASE NOTE: This class is a repeat of a class that has been previously taught.
In this class, Chef Alisha will explore a personal passion - the art of French Pastry - thoughtfully adapted for the home kitchen. You'll learn three classic and beautiful desserts. We'll begin with the iconic Opéra Cake, crafting delicate almond sponge, coffee-flavored buttercream, and rich dark chocolate ganache, layered to perfection. Next, we turn to Paris-Brest, the lesser-known, wheel-shaped cousin of the éclair. This classic choux pastry highlights a local agricultural star: the hazelnut. The class will finish with a timeless Fruit Tart, featuring a crisp sweet shell, silky custard, and assortment of fresh fruit. Chef Alisha will walk you through all the steps and give you the tips you need to create artful pastries.
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.
Dates & Times:
FULL - AM Class Fri, February 20th 1-3:30pm
ONE SPOT - AM Class Sat, February 21st 1-3:30pm
Sourdough Bread Baking with Chef Reba (March)
Demystify the process of wild yeast baking with Chef Reba! In this partially hands-on class, you will: learn how to make and maintain a starter; make a basic sourdough boule or batard; explore new scoring techniques; and make quick and fun sourdough discard recipes!
Please note: a full meal will not be served during this class. A selection of meats and cheeses will be available to enjoy alongside breads and other recipes baked in class. Please also note that new material will be covered in this class as well as revisiting some information from Chef Reba's previous bread baking class.
Dietary info: The recipes in this class will include wheat and dairy
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
AM Class Tues, March 3rd 11am-1:30pm
AM Class Thurs, March 5th 11am-1:30pm
FULL - PM Class Fri, March 6th 6:30-9pm
Demystify the process of wild yeast baking with Chef Reba! In this partially hands-on class, you will: learn how to make and maintain a starter; make a basic sourdough boule or batard; explore new scoring techniques; and make quick and fun sourdough discard recipes!
Please note: a full meal will not be served during this class. A selection of meats and cheeses will be available to enjoy alongside breads and other recipes baked in class. Please also note that new material will be covered in this class as well as revisiting some information from Chef Reba's previous bread baking class.
Dietary info: The recipes in this class will include wheat and dairy
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
AM Class Tues, March 3rd 11am-1:30pm
AM Class Thurs, March 5th 11am-1:30pm
FULL - PM Class Fri, March 6th 6:30-9pm
French Macarons with Chef Alisha (March)
PLEASE NOTE: This class is a repeat of a class that has been previously taught.
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.
Dates & Times:
AM Class Fri, March 20th 1-3:30pm
FULL - AM Class Sat, March 21st 1-3:30pm
PLEASE NOTE: This class is a repeat of a class that has been previously taught.
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.
Dates & Times:
AM Class Fri, March 20th 1-3:30pm
FULL - AM Class Sat, March 21st 1-3:30pm
Tea Time Treats with Chef Alisha (April)
Grab a cup of tea and join us for a fun class all about tea time treats you’ll love making (and eating!). We’ll kick things off with Mini Quiche with Leeks and Gruyère, learning simple tricks for flaky crusts and perfectly creamy filling. Next, we’ll bake Classic Scones, sharing tips to keep them light, tender, and ready for jam and cream. To end on a sweet note, we’ll make Chocolate Financiers with Raspberries—rich, chocolatey, and just fancy enough to feel special without being fussy.
Dietary/allergen info: Class ingredients include wheat, dairy and eggs.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Dates & Times:
FULL - AM Class Fri, April 17th 1-3:30pm
FULL - AM Class Sat, April 18th 1-3:30pm
Grab a cup of tea and join us for a fun class all about tea time treats you’ll love making (and eating!). We’ll kick things off with Mini Quiche with Leeks and Gruyère, learning simple tricks for flaky crusts and perfectly creamy filling. Next, we’ll bake Classic Scones, sharing tips to keep them light, tender, and ready for jam and cream. To end on a sweet note, we’ll make Chocolate Financiers with Raspberries—rich, chocolatey, and just fancy enough to feel special without being fussy.
Dietary/allergen info: Class ingredients include wheat, dairy and eggs.
If the class you want is full, please click anyway and get on the waiting list. We often have cancellations.
Dates & Times:
FULL - AM Class Fri, April 17th 1-3:30pm
FULL - AM Class Sat, April 18th 1-3:30pm
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 (February)
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.
If the class is full, please click 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.
Date & Time:
PM Class Tues, February 17th 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.
If the class is full, please click 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.
Date & Time:
PM Class Tues, February 17th 6:30-9pm
Classic Mother Sauces (Part One) with Chef Amy (February)
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. 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. One of the recipes includes pork.
If the class you want is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
PM Class Tues, February 24th 6:30-9pm
PM Class Thurs, February 26th 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. 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. One of the recipes includes pork.
If the class you want is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
PM Class Tues, February 24th 6:30-9pm
PM Class Thurs, February 26th 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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Store Hours: Tues-Sat 10am-5:30pm, CLOSED Sun-Mon
(503) 363-1612 | 333 Chemeketa St NE, Salem, OR 97301
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