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Bob’s Red Mill Cooking School

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5000 Southeast International Way
Milwaukie, OR 97222 United States

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    February 2018

    Quick Cooking Spring Grains with Cory Schreiber

    February 22 @ 6:00 pm - 8:00 pm
    Bob’s Red Mill Cooking School, 5000 Southeast International Way
    Milwaukie, OR 97222 United States
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    Getting ready for spring with quicker cooking grains, light preparations, lots of vegetables and fresh herbs. Recipes to include Quinoa cakes, Red lentil pilaf with mint and yogurt, quick cooked Bulgur wheat made into Tabouli salad with wild greens. Science based technique to turn left over cold rice into a delicious fried rice dish with egg. Vegetarian

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    Cooking with Unique beans with Sophia Worgan

    February 28 @ 6:00 pm - 8:00 pm
    Bob’s Red Mill Cooking School, 5000 Southeast International Way
    Milwaukie, OR 97222 United States
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    Resident chef and nutritionist Sophia Worgan will dive into the international world of legumes in this class! We will cover recipes to use the most obscure beans we carry, making them so delicious they will become new household staples! Recipes will cover mung beans, lima beans, adzuki and fava! Gluten Free, Vegetarian

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    March 2018

    Indian Inspired Grains with Kusuma Rao

    March 1 @ 6:00 pm - 8:00 pm
    Bob’s Red Mill Cooking School, 5000 Southeast International Way
    Milwaukie, OR 97222 United States
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    Come and join us for an evening of inspired vegetable grain salads with regional Indian flavors. In this class you will learn how to cook a variety of different nutritious whole grains incorporating Indian spices and aromatics. Great for livening up your grain bowls for quick and easy weeknight meals, while learning some great basic intro techniques for cooking with spices! Recipes will include a Bengali carrot farro salad, South Indian beet coconut quinoa salad, and a black rice salad…

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    International Grain Bowls with Sophia Worgan

    March 3 @ 4:00 pm - 6:00 pm
    Bob’s Red Mill Cooking School, 5000 Southeast International Way
    Milwaukie, OR 97222 United States
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    Join resident chef Sophia to learn how to make internationally influenced grain bowls! Recipes will include a tabbouleh bowl with chickpea falafel and tahini sauce, roasted tomato and kale farro salad with white beans and a lemon anchovy sauce, a Japanese inspired brown rice bowl with a miso smear, silken tofu and ponzu and finally a millet fajita bowl with black beans. This class will be pescatarian friendly and each grain can be replaced with a gluten-free grain at home.

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    Spring Feast in India with Leena Ezekiel

    March 20 @ 6:00 pm - 8:00 pm
    Bob’s Red Mill Cooking School, 5000 Southeast International Way
    Milwaukie, OR 97222 United States
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    Join local chef Leena Ezekiel to celebrate a delicious meal you might find in the festival of colors, Holi! This festival in India signifies the end of winter and beginning of spring! She will be demonstrating making samosas, daal, murg kari (chicken curry), and kheer (rice pudding)!

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    All about Garbanzos with Lauren Chandler

    March 22 @ 6:00 pm - 8:00 pm
    Bob’s Red Mill Cooking School, 5000 Southeast International Way
    Milwaukie, OR 97222 United States
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    Not just for hummus! Garbanzo beans have a place in breakfast, lunch, dinner, and even dessert. Learn how to cook and prepare them in a variety of ways. Join chef instructor Lauren Chandler to discover new ways to integrate this nutritional powerhouse into your diet. Gluten Free, Vegetarian

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    Vegan Cheese Workshop with Shea Cope

    March 24 @ 4:00 pm - 6:00 pm
    Bob’s Red Mill Cooking School, 5000 Southeast International Way
    Milwaukie, OR 97222 United States
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    Vegan cheese has come a long way in recent years, but still remains intimidating to make on your own at home. As a 5-year vegan and former dairy cheese lover, Shea will teach you how to make your own vegan cheese that will leave you shocked at how simple it can really be! And we will sample a few varieties of delicious vegan cheese as well! This workshop is not recommended for anyone with a tree nut allergy. Gluten Free,…

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    Flavors of the Mediterranean with Dan Brophy

    March 27 @ 6:00 pm - 8:00 pm
    Bob’s Red Mill Cooking School, 5000 Southeast International Way
    Milwaukie, OR 97222 United States
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    Enjoy the delicious vegetarian appetizer spread—a traditional part of Greek Cuisine. Demonstrations and tasting include: homemade Pita, Hummus, Tirokafteri, Tabbouli, Tzatziki. Learn to roll your own grape leaves. This and so much more. Using whole grains and fresh herbs, this Mediterranean rustic food can become a staple in your home. Vegetarian

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    Vegan Nigerian Cuisine with Salimatu Amabebe

    March 30 @ 6:00 pm - 8:00 pm
    Bob’s Red Mill Cooking School, 5000 Southeast International Way
    Milwaukie, OR 97222 United States
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    Join local pop-up chef Salimatu to learn all the wonders of Nigerian, vegan cuisine! In this workshop you will learn how to prepare delicious, vegan, gluten-free Nigerian food! We will be making gluten-free puff puff - a Nigerian fried dough; Egusi—a spinach and tomato stew with ground melon seed and bitterleaf; and Plantain Fufu—a soft dough used for dipping into stew. Gluten Free, Vegan

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    Nutrition Talk: Meal Prepping With The Bulk Bins with Sophia Worgan

    March 31 @ 4:00 pm - 5:00 pm
    Bob’s Red Mill Cooking School, 5000 Southeast International Way
    Milwaukie, OR 97222 United States
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    Nutritionist and Bob’s Cooking School resident chef Sophia will break down the bulk bins and how you can plan your weekly meals around savings. Sophia will offer tips and tricks to keep your fruits and veggies prepared and ready for a week of work and how to create a menu for the week using bulk bin staples. Keep your palette and wallet happy- and your time in the kitchen low, with these simple tips! This is a free series for…

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