Date: 04/06/2013
Time: 10:30am - 12:00pm
Cost: $40
This is a great foundation class for beginning cheese makers. You’ll have fun learning the art of making soft and semi-firm cheeses that you can make at home, in your own kitchen, for a fraction of the cost of store bought cheese. This class will be taught by Gayle Starbuck of Curds on the Way. Gayle will start off students with hands on participation in making fresh Ricotta. After your done making the cheese, you’ll add a drizzle of honey, a sprinkle of cinnamon and then taste it while it’s still warm. You will learn the basic principles of soft cheesemaking, such as Crème Fraîche and Mascarpone, using Direct-set cultures, and either fresh milk from your own cow or goat, or pasteurized milk from your local market. To finish up the class, Gayle will provide samples of fresh molded Chèvre (goat milk cheese) garnished with Herbs de Provence and a discussion on duplicating it at home. Plentiful samples of Crème Fraiche and Mascarpone will also be provided. Your take home bag will have instructions, cheese making tips, and recipes.
To register for this class, please call the shop at 503-233-8691.
Date: 04/07/2013
Time: 2:00pm - 4:30pm
Cost: $100.00
What better way to spend a Sunday afternoon in spring than learning to butcher a pig and making fresh sausage? Join Ethan Bisanga of feastworks for this one day class where you will learn the primal cuts of the pig and how to divide them into standard market and restaurant cuts. Both demonstration and hands-on methods are used to butcher the side of pork into steaks, roasts, ribs and loin. The remaining meat will be ground with herbs and seasoning and stuffed into casings – ready for the BBQ. Each participant will take home a selection of the meats and sausages as well as recipes.
About the Butcher: Ethan Bisagna, a Washington native, grew up surrounded by some of Washington’s best farmland. After extensive travels around the world, he decided to go back to Washington where he received a degree in the culinary arts. He possesses a real appreciation for farm fresh produce and artisinal dairy and livestock farms. After cooking in Washington for a while, Ethan moved to Portland to cook and explore the farm and winery culture of Oregon. Ethan has studied wine through the Wine and Spirit Education Trust and was able to fuel his passion for the art of butchery while working at Clyde Common, Phil’s Meat Market and as the Head Butcher for Laurelhurst Market.
To register for the class, please call the shop at 503-233-8691.
Date: 04/13/2013
Time: 2:00pm - 3:30pm
Cost: $35
Learn from an Herbalist and life long gardener NEW ways to
use the herbs in your garden and, perhaps, be inspired to plant a few additional ones. We will explore herbs such as Calendula, Raspberry Leaf, Yarrow, Bay, Burdock, and more. We will compliment what you may already know about rose hips by making a Rose Hip Jam in class.
You will learn about EASY to GROW HERBS that you can add to your own garden. Each herbal recipe will be presented with detailed herbal uses.
Go home with NEW RECIPES and Rose Hip Jam !
All materials provided.
Date: 04/14/2013
Time: 1:00pm - 2:30pm
Cost: $25
Learn how to make your own delicious organic corn tortillas, sopes & gorditas with Three Sisters Nixtamal. Using our fresh, stone-ground organic corn masa, you will see how easy it is to make your own delicious masa creations. This hands-on class includes shaping and cooking tortillas, sopes and gorditas and finishing them with our favorite locally available Mexican ingredients. We share our favorite recipes and talk about the history of corn in Indigenous cultures throughout the Americas as well as the health benefits of this thousands-years old, traditional corn processing method called ”nixtimalization.” Learn more at our website: http://www.threesisterspdx.com/
Class is approximately 90 minutes and includes samples to taste and your own bag of Three Sisters Nixtamal masa to take home.
Date: 04/20/2013
Time: 10:30am - 12:00pm
Cost: $40
This is a great foundation class for beginning cheese makers.
You’ll have fun learning the art of making soft and semi-firm cheeses that you can make at home, in your own kitchen, for a fraction of the cost of store bought cheese.
This class will be taught by Gayle Starbuck of Curds on the Way.
Gayle will start off students with hands on participation in making fresh Ricotta.
After your done making the cheese, you’ll add a drizzle of honey, a sprinkle of cinnamon and then taste it while it’s still warm.
You will learn the basic principles of soft cheesemaking, such as Crème Fraîche and Mascarpone, using Direct-set cultures, and either fresh milk from your own cow or goat, or pasteurized milk from your local market.
To finish up the class, Gayle will provide samples of fresh molded Chèvre (goat milk cheese) garnished with Herbs de Provence and a discussion on duplicating it at home.
Plentiful samples of Crème Fraiche and Mascarpone will also be provided. Your take home bag will have instructions, cheese making tips and recipes.
To register for the class, please call the shop at 503-233-8691.
