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| Our Happy Valley Cooking School Is Your Recipe For Culinary Success |
| Shop the day of your cooking class and get 15% off your Happy Valley groceries! |
Our commitment to our local food economy is the inspiration behind the cooking school at our Happy Valley store. We have developed menus and classes that are in harmony with the freshest ingredients of the season – from ethnic and seasonal cuisine to gluten-free and vegetarian cooking. Our professionally trained staff Chefs, Nutritionists and Wine Stewards are eager to share their knowledge with you at the friendliest cooking school around!
We offer demonstration and pairing classes, where you can simply watch, learn and taste, as well as get hands-on training – we’ll provide the cutting boards, knives and aprons. Come alone or come with friends, either way, food and fun awaits!
 Payment required in advance to reserve a space. Call our Happy Valley store at 503.558.9214, or visit our Happy Valley Solutions Counter to make a payment. Cancellations must be made at least 48 hours in advance. MAP
Need space for an event?
Email TalkToUs@NewSeasonsMarket.com
for information on renting our Cooking School for your event.
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| Click Here for Printable Schedule |
Thursday, September 10, 6:30-8:30pm
GRILLING SUMMER FRUITS
Instructors: Terina Chapman and Tyson Krueger
Terina and Tyson will show you how easy it is to stuff, drizzle and grill your favorite mouth-watering fruits to share with
family and friends. Whether you prefer grilling outdoors or in, you’ll find these desserts a great accompaniment to
any BBQ meal or event. Tonight’s menu includes Goat Cheese-Stuffed Peaches with Pomegranate Glaze, Almond Stuffed Figs, Pineapple with “Rum” Cream, and Mango-Strawberry-Basil Shortcake. All of our featured recipes are wheat-free. $30 per student/14 student limit V
Friday, September 11, 7-8:30pm
CLASSIC WINE PAIRINGS: REDS AND CHEESE
Instructors: David Zyla and Jason Monge
David and Jason have hand-selected some unbeatable wine and cheese matches. They’ll discuss the characteristics
that make the pairings work, and you’ll be prepared to host an evening with friends! $30 per student/14 student limit V/GF
Tuesday, September 15, 6:30-8:30pm
VEGAN POTLUCK IDEAS
Instructor: Kim Robinson
Not sure what to bring to a potluck that vegans, vegetarians and meat-eaters can all enjoy? In our hands-on class,
you’ll learn how to create delicious, crowd-pleasing recipes to take to any gathering. Tonight’s menu includes Seasonal Grain Salad, Guacamole, Fresh Salsa, Bean Dip, Fruit Crisp, and Vegan BBQ Ribs. $30 per student/14 student limit
Saturday, September 19, 10:00-11:30am
KIDS' CLASSIC RECIPES WITH NUTRITIONAL PUNCH
Instructors: NSM Nutritionists and Jamie Lee
If you are looking for ways to get veggies into your selective eater without a disturbance at the dinner table, don’t miss
this inventive demonstration of simple ways to encourage healthy eating in kids. We will show you how to punch up the nutrients in favorite recipes, from mac and cheese to pancakes or pizza. No one will ever know that there is spinach
in the “Super Hero Spaghetti!” Menu will include Magic Macaroni, Brain Power Pancakes, Caterpillar Chicken Fingers,
and much more! $30 per student/14 student limit
Tuesday, September 22, 6:30-8:30pm
FOOD AND WINE PAIRING: GERMANY
Instructors: David Zyla and Betty Hinkle
For many of us, thinking of Germany conjures thoughts of beer and brats, but there’s so much more to discover!
Join us for this lecture and tasting class where we will feature some delicious German wines paired with some classic German dishes. David will share his extensive wine knowledge and Betty will prepare several easy recipes that you can recreate at home.Tonight’s menu will include Mini Onion Tarts and Rye Crostini, Pork Schnitzel with Creamy Mushroom Sauce, Parslied Potatoes, Cucumber Salad, and Pear Strudel.
$40 per student/14 student limit
Thursday, October 8, 6:30-8:30pm
ARGENTINIA: EMPANADAS AND WINE
Instructors: Chef Ronnie MacQuarrie and Wine Steward Greg Reiter
Join Chef Ronnie and Steward Greg for an evening in Argentina. In this hands-on class you will learn to make this
classic Argentinean starter that is so popular it has its own national festival. Chef Ronnie will guide you through the process of creating the perfect dough, two unique and delicious fillings, one beef and one corn, and a tasty side
sauce. As you savor your hand-created empanadas, Greg will showcase some fantastic wines from Argentina and
talk about why they’re perfect with this dish. $40 per student/14 student limit
Saturday, October 10, 3-5pm
ECLECTIC SPANISH WINES AND TAPAS!
Instructor: Kyle Chaney
Kyle will take you on a flavor-filled tour of Spain with unique Spanish wines accompanied by some delightful tapas.
In this demonstration and tasting class, Kyle will give you insights into each of the wines he has selected. He will also give you a collection of tapas that you can recreate at home. The pairings will include Manzanilla Sherry with Green Olives, Txakoli with Boquerones and Olives, Godello with Pulpo a la Gallega, Rioja Blanco with Spanish Tortilla and Rioja Tinto with Chorizo al Vino. Recipes contain meat and seafood. $40 per student/14 student limit
Sunday, October 11, 1-4pm
AUTUMN SOUPS
Instructors: Betty Hinkle and BR Schreiner
Ahh, autumn. As the air gets cooler and the days get shorter, our thoughts turn to warming comfort foods. Join Betty and BR in this hands-on class where you will learn to create some delicious seasonal soups, perfect for the cooler weather. We’ll make delicious soups--some classic and some quirky--and then taste them in class, so come hungry! Menu includes Easy Minestrone, Silky Coconut Squash Soup, African Peanut Soup, Dill Pickle Soup, Chicken Tortilla Soup and Mulligatawny. Some recipes contain meat. $40 per student/14 student limit
Thursday, October 15, 6:30-8:30pm
STIR-FRIES
Instructor: Debra Meadow
Stir-frying is a quick, healthy, fresh and cost-effective way to recreate your favorite take-out at home. Come to this
demonstration and tasting class where Debra will demystify the stir-fry and teach you the proper techniques for creating easy meals at home. She’ll demonstrate how flash-frying can help you whip up a delicious vegetable side dish or a tasty, healthy main dish in just minutes. Tonight’s menu features Chinese-style Beef and Broccoli, Pad Thai, Indian Curry Vegetarian Stir-fry and Veggie Flash Fry. Some recipes may contain meat and seafood. $30 per student/14 student limit
Saturday, October 17, 10am-12pm
COFFEE TASTING:
FROM SEED TO CUP A TASTY INTRODUCTION TO THE WORLD’S FINEST COFFEE
Instructor: Marcus Young from Batdorf & Bronson Coffee Roasters
Quality coffee is touched by an amazing number of people committed to the perfect cup, from the farm to the roaster
to the barista. Learn about coffee’s journey while tasting (or “cupping”) flights of coffee from around the world and
learning how to brew the perfect cup at home. $20 per student/20 student limit
Sunday, October 18, 2-5pm
MAKING FRESH PASTA AND SAUCES
Instructors: Steven Jarrett and Boone Johnson
Fresh pasta is delicious, easy and fun to make! Learn how in this demonstration and hands-on class. Steven and
Boone will start by demonstrating two classic sauces which you can recreate at home, and then you will spend some
time hands-on creating fresh pasta, which you’ll cook up and enjoy with the sauces created in class. You’ll get to
experience Marinara Sauce, Hearty Mushroom Sauce and Fresh Egg Pasta.
$30 per student/14 student limit
Tuesday, October 20, 6:30-8:30pm
HALLOWEEN DINNER PARTY
Instructors: Betty Hinkle and BR Schreiner
Halloween is not just for kids anymore, and you’re invited to join us for a frightfully fun evening of hands-on instruction.
We will create a grown-up menu of slightly “spooky” food, perfect for a themed dinner party. Freak out your taste buds
with Hot Crabmeat Spread, Maple Apple Squash Soup, Chicken with Black, Orange and Green Salsa and Persimmon-
Apple Crisp. Recipes include meat and seafood. $40 per student/14 student limit
Thursday, October 22, 6:30-8:30pm
BASIC KNIFE SKILLS
Instructor: Amy Church
Bring your favorite knife from home and join Amy in this hands-on class as she teaches you some techniques and
tips on wielding it in your kitchen as you cook. You’ll learn some classic cuts: Batonet (French fry), dice, chiffonade,
concassé and how to segment fruit. You also learn why and how these cuts are used in kitchens all over the world.
After you’ve had a chance to practice these skills in class, you’ll apply them in some hands-on recipes to taste in class. Recipes may include meat and seafood. $30 per student/14 student limit
Saturday, October 24, 3-4pm
WINE TASTING: NORTHERN ITALY’S PIEDMONT REGION
Instructor: Wine Steward David Zyla, CSW
Join David for a tasting and presentation on some spectacular wines from this beautiful region of Northern Italy. David
will share with you some of his extensive knowledge of wine, grape varietals and regions as he guides you through
each selection. You will have the opportunity to taste white, red and dessert wines as you ascend the snowy peaks and traverse the lush foothills of the Italian Alps. Vegetarian $20 per student/20 student limit
Tuesday, October 27, 6:30-8:30pm
CRAZY ABOUT QUINOA!
Instructors: Christina Pyktel and Betty Hinkle
Join Christina and Betty for this demonstration and handson journey through the variety of dishes that can be created
with this ancient grain from South America. Packed with protein and naturally gluten-free, quinoa’s nutty taste works
well in both savory and sweet dishes. You’ll leave with firsthand knowledge of this grain’s versatility, armed with recipes for Quinoa Patties with Yogurt sauce, Quinoa Stuffing, Quinoa Salad, Quinoa Banana Bread and Quinoa Pudding with Berries. GLUTEN -FREE , VEGETARIAN * Please note that even though items may be made
with gluten-free ingredients, New Seasons Market is not a gluten-free environment. $30 per student/14 student limit
Wednesday, October 28, 6:30-8:30pm
COOKING LIKE A TRUE VAMPIRE
Instructor: Andreea Glad
Andreea is eager to share these heartwarming dishes from the heart of Transylvania. In this demonstration and tasting class, she will discuss the cultural lore surrounding these authentic Romanian dishes, while guiding you through the creation of several traditional foods. On the Menu: Stuffed Cabbage Rolls, Autumn Stew, Eggplant Mousaca and Papricas. Recipes may include meat. $40 per student/14 student limit
Thursday, October 29, 6-8pm
COOL THE BURN: MEALS AND SNACKS FOR AN ANTIINFLAMMATORY DIET
Instructor: New Seasons Market Nutritionist
Many people are adopting an anti-inflammatory diet in an effort to manage pain, heal the digestive system, and reduce
the risk of chronic diseases. Come to this demonstration class to learn which foods help to dampen the
fires of inflammation. We will begin with breakfast and go straight through to snacks.
Then we’ll toss together an assortment of lunch and dinner items that will please the palate and cool the burn. Prepare to be inspired as you continue on your quest to integrate anti-inflammatory fare into your growing regime. Menu: Overnight GF Oat Pancakes with Pasture Butter and Raw Honey, Quinoa Pilaf, Build Your Own Trail Mix, Hummus with Fall Veggies, Sardine and Salmon Salad, Massage Greens with Apples and Walnuts, Beet Root Bisque and Slow-cooked Lamb with Warming Winter Spices. GLUTEN - FREE *Please note that even though items may be made with gluten-free ingredients, New Seasons Market is not a gluten-free environment.
Tuesday, November 3, 6:30-8:30pm
FRENCH LOIRE VALLEY: FOOD AND WINE
Instructors: Wine Steward David Zyla, CSW and Betty Hinkle
Please join David and Betty for an evening in the romantic and historic Loire Valley. David will share some of his extensive knowledge of the region, varietals and vineyards while Betty prepares some flavorful accompaniments. You
will leave with an increased understanding of the regional wines and a collection of recipes to recreate at home. On the menu tonight: Sparkling Chenin Blanc with Vichyssoise, Dry Sauvignon Blanc with Warm Goat Cheese on Toast, Dry Chenin Blanc with Sautéed Shrimp or Scallops and Cabernet Franc with Steak Frites. Recipes contain meat and seafood. $40 per student/14 student limit
Friday, November 6, 7-9pm
A TRIBUTE TO JULIA CHILD
Instructors: Katie Jensen and Amanda DeMann
Please join us for the first in a series of classes celebrating our culinary icons. What better way to start us off than the
inimitable Julia Child? Our class tonight will be both demonstration and hands-on participation. For tonight’s menu,
we will be enjoying a selection of Oysters on the Half-shell, Bouillabaisse (fish stew) with Rouille (garlic, pimento and
chili pepper sauce), Rustic French Bread, Mixed Greens with Vinaigrette, Comte Cheese and Dessert Crepes, all accompanied by wine and coffee. Menu is subject to ingredient availability and may contain meat and seafood.
$40 per student/14 student limit
Saturday, November 7, 10am-12pm
NAVIGATING THE GLUTEN-FREE HOLIDAYS
Instructors: New Seasons Market Nutritionists
Following a gluten-free diet can seem challenging, especially during the holidays. But as your world opens to alternative grains and other wholesome options, you won’t miss your old favorites nearly as much. If you are planning a glutenfree Thanksgiving, or simply need a few recipes to carry you through the holiday season, come to this class. This fun and festive demonstration will show you ways to supplement your turkey mainstay with an array of seasonal items that will tantalize your taste buds and draw hungry crowds to your holiday hearth. Come feast upon Herb Roasted Turkey with Gravy, Berry Cranberry Sauce, Millet Maitake Stuffing, Crème Fraiche Yam Whips, Kale and Collards Almandine, Tapenade Hors d’ Oeuvres with Assorted Crudités, Pumpkin Pie and Shortbread Cookies. Some recipes contain meat. **Please note that even though items may be made from gluten-free ingredients, New Seasons Market is not a gluten-free environment.** Gluten-free $30 per student/20 student limit
Tuesday, November 10 6:30-8:30pm
THANKSGIVING DINNER: FOOD AND WINE
Instructors: Wine Steward David Zyla, CSW and Betty Hinkle
Unsure which wines will pair best with your Thanksgiving Dinner? Let David solve the mystery for you. You’ll learn
which wines to offer with the traditional flavors of the holiday, while Betty prepares some mouthwatering dishes for you
to taste. You will leave the class with the knowledge and recipes to make this year’s dinner a stress-free event—at least where the food and wine is concerned! Come try Blue Cheese Stuffed Mushrooms, Squash, Apple and Bacon Soup, Roast Turkey and Olive, Raisin and Roasted Pepper Dressing, Roasted Cauliflower with Mustard-Lemon Butter
and Pumpkin Bread Pudding with Caramel Sauce. Recipes may contain meat. $40 per student/14 student limit
Friday, November 13, 7-8pm
LUCKY BELGIAN BEER TASTING
Instructor: John Gilroy
Join us for a lucky Friday the 13th tasting and seminar with beer educator John Gilroy for a tasting of Belgium's best!
John will give you a comprehensive understanding of the Belgian brewing process while offering you a great range
of styles and flavors. An offering of breads and cheese will be paired with the libations. Join us for this fun and informative night! Vegetarian $20 per student/14 student limit
Saturday, November 14, 2-4pm
EASY HOLIDAY ENTERTAINING FOR LESS
Instructors: Hilary Renshaw and Jennie Lea
Let Hilary and Jennie guide you through the finer points of quick, easy and delicious appetizers in this demonstration
and tasting class. Then, get some great ideas for cocktails that will let you throw a great holiday gathering without
breaking your holiday budget. You’ll leave with a great set of recipes and the skills to plan your own holiday shindig.
Recipes may include meat and seafood. $30 per student/14 student limit
Sunday, November 15, 1-4pm
PUMPKIN PIE! OH MY!
Instructors: Betty Hinkle and BR Schreiner
Come and join Betty and BR in this hands-on class and discover new twists on the traditional pumpkin pie. You’ll
learn how to make a fuss-free pie crust, which will be filled with several variations of pumpkin pie filling. As the pies
bake, we’ll spend some time creating a few quick yet special desserts—perfect for an extra special ending to any
meal! We’ll take time to sample the delicious items created in class. Vegetarian $30 per student/14 student limit
Thursday, November 19, 7-9pm
J. CHRISTOPHER WINEMAKER DINNER: VIVA MEXICO!
Instructors: Jay and Rhonda Somer, Chris Culp
This will be an incredible evening of wine and food. We will pair Jay Somer’s impressive and delicious wines with some of Mexico’s most beautiful dishes. Spend an evening with Jay, his wife Ronda, and Happy Valley Wine Steward Chris Culp and enjoy a delightful J. Christopher Syrah paired with Chiles en Nogada, an incredible combination of roasted poblano chiles with a picadillo of pork, raisins, almonds, clove, cinnamon, walnut cream and pomegranate seeds. Postres? A simple dessert will top off the night. Some recipes contain meat. $65 per person/14 person limit
Friday, November 20, 6-7:30pm
CHEESE 201 – THE BIG CHEESE
Instructors: Cassy Miller and Jennie Lea
Cassy and Jennie will talk while you taste and explore the wide and wonderful world of aged, washed-rind and blue cheeses. This is an excellent opportunity to learn about these robust beauties and find your new favorite. Wines will
be paired with the cheeses to complete the experience. $30 per student/14 student limit Vegetarian
Saturday, November 21, 2-4pm
THANKSGIVING FLORAL ARRANGING
Instructor: Sheryl Emmarson
In a single afternoon, Sheryl will put you on the path to becoming a floral designer. She’ll guide you step-by-step through creating a beautiful floral arrangement for your Thanksgiving table. Not only will it be the perfect centerpiece for your holiday table (or your host’s), but you’ll learn skills that will guide you through arrangements for every occasion!
$30 person/14 person limit
Tuesday, December 1, 6:30-8:30pm
EASY MIXES FOR HOLIDAY GIFTS
Instructors: BR Schreiner and Betty Hinkle
Join us for an evening of hands-on gift making for the holidays. BR and Betty will walk you through several dry mix
recipes that make flavorful, heartfelt and easy gifts for the special people on your list. You will leave class with several
completed handmade gifts ready to distribute. We will be preparing cookie mix, quick bread mix, cocoa mix, fiesta
dip mix and herb vinegar. Vegetarian $40 per student/14 student limit
Thursday, December 3, 6:30-8:30pm
SPARKLING WINE COCKTAILS AND HOLIDAY APPETIZERS
Instructors: Steward Hilary McCown. Steward Greg Reiter and Joe Tharpe
Please join Hilary, Greg and Joe for and fun, informative evening of sparkling wine cocktails and appetizers. Hilary and
Greg will define sparkling wines and demonstrate how to mix up a bevy of cocktails for you to taste. Joe will whip up
some delectable accompanying appetizers for you to taste with those bubbly cocktails. The appetizer menu will include Angels and Devils on Horseback (seafood), Bruschetta with Sun-dried Tomatoes and Pancetta and a Cheese and Fruit Plate. Recipes may contain meat and seafood. $40 per student/14 student limit
Saturday, December 5, 10am-12pm
TRADITIONAL FOODWAYS:
HONORING THE AGE-OLD COOKERY OF ANCIENT CULTURES
Instructors: New Seasons Market Nutritionists
Are you mystified by the culinary wisdom of your ancestors? Do you want to learn more about using food as preventive
medicine? Step back in time with us and practice the honored traditions of soaking, sprouting, fermenting and culturing foods. We will create a variety of dishes using nourishing and digestible ingredients, and show you how
easy it can be to incorporate these foodways into your current repertoire. We will also explore the benefits of eating foods like grassfed meat, dairy products from grass-feed animals, and fruits and vegetables that are in season and locally grown. You’ll have the opportunity to taste dishes like Sprouted Hot Morning Grains with Autumn Fruits and Seeds, Shepherd’s Pie, Braised Cider Greens and Cultured Slaw, Vegetable Stew with Soaked Pulses, Bone Broth, Socca Crepes with Cucumber Yogurt Sauce and Goat Cheese Truffles. Recipes may contain meat. $30 per student/20 student limit
Tuesday, December 8, 6:30-8:30pm
DEMYSTIFYING HOLIDAY MEATS
Instructors: Ken Martin and Betty Hinkle
Standing Rib Roast…Roast Leg of Lamb…Stuffed Pork Loin…Baked Salmon…Would you like to have the confidence
to prepare any of these for your holiday dinner? Ken and Betty will take the mystery (and stress) out of cooking
these meats for your holiday dinner by demonstrating the best cooking methods. You’ll learn how much you need
to buy and how to prepare it to impress your guests. You’ll also discover how to create some accompanying sauces
and receive suggestions for side dishes. Sample them all, then pick the recipes that you’ll need to guide you through
the holidays. Recipes may contain meat and seafood. $40 per student/14 student limit
Thursday, December 10, 6:30-8:30pm
CELEBRATORY MEXICAN DISHES FOR THE HOLIDAYS
Instructors: Steward Chris Culp and Gerardo Allen-Gil
Join us for this demonstration and tasting class where you will learn Puebla, Mexico’s most famous dish, Chiles en
Nogada, from two perspectives. A native, Gerardo from our kitchen, and gringo, Chris, Happy Valley’s Wine Steward,
will guide you through the loving creation of this heartwarming dish. We will round out the evening with wine and beer pairings, along with some surprise courses. Dessert— will it be Tres Leches or Flan? Come to this class and find
out in a fun night and comida especial! Recipes may contain meat and seafood. $40 per student/14 student limit
Saturday, December 12, 11am-2pm
COOKIE DOUGH EXCHANGE
Instructor: Leslie Anton
Join Leslie for this fun-filled, hands-on class where you’ll prepare an assortment of cookie dough which will be divided
among the students to take home and bake off when you wish (great for gifts or unexpected visitors). You’ll also
learn how to prepare some easy bar cookies which make thoughtful handmade holiday gifts. Of course, there will be
some cookies for tasting during class! Vegetarian $30 per student/14 student limit
Tuesday, December 15, 6:30-8:30pm
CHOCOLATE HOLIDAY GIFTS
Instructors: Betty Hinkle and BR Schreiner
In this hands-on class, you will learn to make several delectable chocolate gifts suitable for giving to friends or family—if you can resist eating them yourself! The delicious chocolate recipes include Truffles, Fudge, Chocolate Peppermint
Bark and Chocolate Oat Bars. We’ll also give you some ideas on wrapping and presenting these tasty treats.
Vegetarian $40 person/14 person limit
Saturday, December 19, 2-4pm
HOLIDAY FLORAL CENTERPIECE
Instructor: Sheryl Emmarson
Sheryl will share the secrets of creating a beautiful holiday floral arrangement, and you’ll leave with a centerpiece for your winter holiday table. The skills you learn will help you build beautiful bouquets year-round!
$30 person/14 person limit
Watch for these symbols at the end of class descriptions that note classes that cater to special diets.
V = vegetarian VV = vegan GF = gluten-free |
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