AMY'S COOKING SCHOOL
SUMMER 2026 Class Schedule
Below are the class descriptions for the current schedule.
This schedule includes classes through end of August 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.
If you have a class gift certificate in the amount of $65, you'll be able to use it for a class at the new $70 price through the end of 2026. 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 Reba, and Chef Alisha!
Classes are $70 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 Reba, and Chef Alisha!
Classes are $70 per person.
House red and white wines are available during evening classes for $6 per glass.
Our Traditional Cooking Classes
Spring on the Mediterranean with Chef Reba (May)
Feel the Mediterranean spring breeze with Chef Reba as we tour the region's unique flavors! We'll start by experimenting with spice combinations with a Spiced Lentil Salad with Dried Apricots. Next you'll enjoy Roasted Carrots with Garlicky Greek Yogurt, seasoned with a nutty Homemade Dukkah. We'll continue our exploration with a flavorful Mediterranean Chicken with Tomatoes and Olives; then finish off the meal with a warm slice of Olive Oil Orange Cardamom Cake.
Dietary/allergen info: Class ingredients include wheat, dairy, egg, tree nuts, and sesame
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
AM Class Tues, May 12th, 11am-1:30pm
PM Class Thurs, May 14th, 6:30-9pm
PM Class Fri, May 15th, 6:30-9pm
AM Class Thurs, May 21st, 11am-1:30pm
PM Class Thurs, May 21st, 6:30-9pm
Feel the Mediterranean spring breeze with Chef Reba as we tour the region's unique flavors! We'll start by experimenting with spice combinations with a Spiced Lentil Salad with Dried Apricots. Next you'll enjoy Roasted Carrots with Garlicky Greek Yogurt, seasoned with a nutty Homemade Dukkah. We'll continue our exploration with a flavorful Mediterranean Chicken with Tomatoes and Olives; then finish off the meal with a warm slice of Olive Oil Orange Cardamom Cake.
Dietary/allergen info: Class ingredients include wheat, dairy, egg, tree nuts, and sesame
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
AM Class Tues, May 12th, 11am-1:30pm
PM Class Thurs, May 14th, 6:30-9pm
PM Class Fri, May 15th, 6:30-9pm
AM Class Thurs, May 21st, 11am-1:30pm
PM Class Thurs, May 21st, 6:30-9pm
Talkin' Tacos! with Chef Reba (June)
Join Chef Reba to talk about (and more importantly, EAT) tacos! From a slow-roasted Yucatan Cochinita Pibil Tacos with Quick-Pickled Jalapenos and Onions; to a Crispy Spiced Potato Tacos with Cilantro Lime Slaw and Chipotle Cashew Crema, we'll be enjoying a variety of bright, smoky, rich and creamy flavors. We'll also get hands-on while making Homemade Corn Tortillas; and refresh our palates with a zesty Mexican Street Corn Salad.
Dietary/allergen info: Class ingredients include dairy, pork, and tree nuts
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
AM Class Tues, June 16th, 11am-1:30pm
FULL - PM Class Tues, June 16th, 6:30-9pm
AM Class Thurs, June 18th, 11am-1:30pm
PM Class Thurs, June 18th, 6:30-9pm
PM Class Fri, June 19th, 6:30-9pm
Join Chef Reba to talk about (and more importantly, EAT) tacos! From a slow-roasted Yucatan Cochinita Pibil Tacos with Quick-Pickled Jalapenos and Onions; to a Crispy Spiced Potato Tacos with Cilantro Lime Slaw and Chipotle Cashew Crema, we'll be enjoying a variety of bright, smoky, rich and creamy flavors. We'll also get hands-on while making Homemade Corn Tortillas; and refresh our palates with a zesty Mexican Street Corn Salad.
Dietary/allergen info: Class ingredients include dairy, pork, and tree nuts
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
AM Class Tues, June 16th, 11am-1:30pm
FULL - PM Class Tues, June 16th, 6:30-9pm
AM Class Thurs, June 18th, 11am-1:30pm
PM Class Thurs, June 18th, 6:30-9pm
PM Class Fri, June 19th, 6:30-9pm
Summer Staycation in Provence with Chef Reba (July)
Enjoy a warm Provincial summer evening with Chef Reba without the jet-lag! From the comfort of the WVKC kitchen we'll be tasting dishes like Puff Pastry Pissaladière; Salade Niçoise; and highlighting Oregon's seasonal market finds in a beautiful Layered Ratatouille Provençal. We'll finish off the evening with a lovely Summer Fruit Clafoutis.
Dietary/allergen info: Class ingredients include wheat, dairy, egg and fish
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
AM Class Tues, July 14th, 11am-1:30pm
PM Class Tues, July 14th, 6:30-9pm
AM Class Thurs, July 16th, 11am-1:30pm
PM Class Thurs, July 16th, 6:30-9pm
PM Class Fri, July 17th, 6:30-9pm
Enjoy a warm Provincial summer evening with Chef Reba without the jet-lag! From the comfort of the WVKC kitchen we'll be tasting dishes like Puff Pastry Pissaladière; Salade Niçoise; and highlighting Oregon's seasonal market finds in a beautiful Layered Ratatouille Provençal. We'll finish off the evening with a lovely Summer Fruit Clafoutis.
Dietary/allergen info: Class ingredients include wheat, dairy, egg and fish
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
AM Class Tues, July 14th, 11am-1:30pm
PM Class Tues, July 14th, 6:30-9pm
AM Class Thurs, July 16th, 11am-1:30pm
PM Class Thurs, July 16th, 6:30-9pm
PM Class Fri, July 17th, 6:30-9pm
Learn Some Dim Sum! with Chef Amy (July)
Please note: This class is a repeat of a class that was originally taught in 2016, with some updated recipes.
If you’ve never tried Chinese Dim Sum, you’re in for a treat - these small flavorful bites are absolutely delicious! Dim Sum is typically a Cantonese restaurant brunch meal served family-style, by picking and choosing what you like from steamy carts that roam around the restaurant. Chef Amy will re-create some of her favorites, including Lo Mai Gai (Sticky Rice Steamed in Leaves with Chicken & Mushroom); Pork Dumplings Two Ways (steamed shu-mai and crispy pan-fried potstickers); and Shrimp-Stuffed Peppers with Black Bean Garlic Sauce. Dim Sum dishes are fun to make in a group and perfect for a themed brunch or cocktail party!
Dietary info: The recipes for this class will include the following common allergen ingredients: wheat, shellfish (shrimp), soy, and sesame.
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
PM Class Tues, July 28th, 6:30-9pm
FULL - AM Class Thurs, July 30th, 11am-1:30pm
FULL - PM Class Thurs, July 30th, 6:30-9pm
AM Class Tues, August 4th, 11am-1:30pm
PM Class Tues, August 4th, 6:30-9pm
AM Class Thurs, August 6th, 11am-1:30pm
FULL - PM Class Thurs, August 6th, 6:30-9pm
Please note: This class is a repeat of a class that was originally taught in 2016, with some updated recipes.
If you’ve never tried Chinese Dim Sum, you’re in for a treat - these small flavorful bites are absolutely delicious! Dim Sum is typically a Cantonese restaurant brunch meal served family-style, by picking and choosing what you like from steamy carts that roam around the restaurant. Chef Amy will re-create some of her favorites, including Lo Mai Gai (Sticky Rice Steamed in Leaves with Chicken & Mushroom); Pork Dumplings Two Ways (steamed shu-mai and crispy pan-fried potstickers); and Shrimp-Stuffed Peppers with Black Bean Garlic Sauce. Dim Sum dishes are fun to make in a group and perfect for a themed brunch or cocktail party!
Dietary info: The recipes for this class will include the following common allergen ingredients: wheat, shellfish (shrimp), soy, and sesame.
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
PM Class Tues, July 28th, 6:30-9pm
FULL - AM Class Thurs, July 30th, 11am-1:30pm
FULL - PM Class Thurs, July 30th, 6:30-9pm
AM Class Tues, August 4th, 11am-1:30pm
PM Class Tues, August 4th, 6:30-9pm
AM Class Thurs, August 6th, 11am-1:30pm
FULL - PM Class Thurs, August 6th, 6:30-9pm
Savoring South Africa with Chef Reba (August)
South African cuisine boasts a variety of spices, flavors and a combination of cultures. Chef Reba will be highlighting some of the country's favorite dishes such as Chakalaka and Cheddar Braaibroodjies, a jazzed up, crazy-delicious spiced vegetable relish grilled cheese sandwich. We'll also enjoy a South African Beetroot Salad and then move on to a flavor-packed Cape Malay Chicken Curry. We will be topping off the meal with the creamy and delicate Melktert.
Dietary/allergen info: Class ingredients include wheat, dairy, and egg
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
AM Class Tues, August 25th, 11am-1:30pm
PM Class Tues, August 25th, 6:30-9pm
AM Class Thurs, August 27th, 11am-1:30pm
PM Class Thurs, August 27th, 6:30-9pm
PM Class Fri, August 28th, 6:30-9pm
South African cuisine boasts a variety of spices, flavors and a combination of cultures. Chef Reba will be highlighting some of the country's favorite dishes such as Chakalaka and Cheddar Braaibroodjies, a jazzed up, crazy-delicious spiced vegetable relish grilled cheese sandwich. We'll also enjoy a South African Beetroot Salad and then move on to a flavor-packed Cape Malay Chicken Curry. We will be topping off the meal with the creamy and delicate Melktert.
Dietary/allergen info: Class ingredients include wheat, dairy, and egg
If the class is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
AM Class Tues, August 25th, 11am-1:30pm
PM Class Tues, August 25th, 6:30-9pm
AM Class Thurs, August 27th, 11am-1:30pm
PM Class Thurs, August 27th, 6:30-9pm
PM Class Fri, August 28th, 6:30-9pm
Baking & Pastry Classes
Please check back for more fantastic baking and pastry classes with Chef Alisha in the future.
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 (June)
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.
Dates & Times:
PM Class Tues, June 9th, 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.
Dates & Times:
PM Class Tues, June 9th, 6:30-9pm
Classic Mother Sauces (Part Two) with Chef Amy (June)
Part Two of the Mother Sauce classes explains in detail the final two of the Mother Sauces of Classic French Cuisine, plus one bonus sauce. You will learn about the building blocks of traditional sauce-making. Learn more about the significance of a quality brown stock for creating Espagnole Sauce and its modern counterpart, Demi-Glace. Explore white roux and how it works to create a great version of Bechamel Sauce, an important "building-block" sauce. Chef Amy will also demonstrate a third (not-mother) sauce, Mayonnaise, and discuss its uses and variations. Each sauce will be flavored and transformed into a "small sauce" 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 Two of a three-part series. Parts One and Two cover all French Mother Sauces. Part Three covers Modern Sauce Making. 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 and shellfish.
If the class you want is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
PM Class Tues, June 30th, 6:30-9pm
Part Two of the Mother Sauce classes explains in detail the final two of the Mother Sauces of Classic French Cuisine, plus one bonus sauce. You will learn about the building blocks of traditional sauce-making. Learn more about the significance of a quality brown stock for creating Espagnole Sauce and its modern counterpart, Demi-Glace. Explore white roux and how it works to create a great version of Bechamel Sauce, an important "building-block" sauce. Chef Amy will also demonstrate a third (not-mother) sauce, Mayonnaise, and discuss its uses and variations. Each sauce will be flavored and transformed into a "small sauce" 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 Two of a three-part series. Parts One and Two cover all French Mother Sauces. Part Three covers Modern Sauce Making. 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 and shellfish.
If the class you want is full, please click and get on the waiting list. We often have cancellations.
Dates & Times:
PM Class Tues, June 30th, 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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