Amy Waldrip Portfolio | Spring 2015 Cooking

www.northcoast.coop 1

Community Kitchens

Class and Workshop Schedule

Spring 2015APR // MAY // JUNE

North Coast Co-op

1 North Coast Co-op Community Kitchens

Register

Sign Up for a Class or WorkshopRegistration begins March 4

Classes are Held in Our Co- op Community KitchensIn Eureka: 25 4th St. • In Arcata: 971 8th St.

Registration OptionsRegister online, by phone or at Customer Service. Please note that

pre-registration and payment are required for all classes and workshops. See our Cancellation Policy on back cover.

Register online: Go to our website: www.northcoast.coop. On the home page, click on store features at the top, scroll down and click on “view classes and register”. This will take you to the calendar of cooking classes and workshops. Click on the name of the class you’re interested in, on the calendar, to bring up class descriptions and to see openings. If you would like to register for a class or workshop, press the “add to cart” button located to the right of the class description.

At this point you’ll see a field to enter a “gift certificate, coupon, or voucher code.” This is where you’ll enter your membership information to receive your 20% discount. Enter your first and last name with your member number. Example: janedoe12345 (with no spaces). After your information has been entered into the field, press the apply button to see your discount reflected. You can then keep shopping or proceed to checkout. Once there, first time users will need to set up a Community Kitchen login and returning users will need to sign in. Payment and registration confirmation can then be made.

Register by phone at (707) 443-6027 ext. 102. If asked to leave a message, please include your class request(s), phone number and member number, if applicable. We will return your call as soon as possible.

Register at Customer Service in either store location. Use your member number, if applicable, to receive your 20% discount.

INSIDE

2-7 Eureka Classes

8-11 Arcata Classes

12-14 Class Calendars

15 Cancellation Policy

Co-op members receive a

20% discount on all cooking classes and workshops.


A P R I LWednesday, April 1 from 6:00 to 8:30pmClassic Fish Tacos Chef Belem Espitia $45Start with a Local Beer and Black Chips with fresh Pico de Gallo Sauce. Learn how to make fresh Corn Tortillas for classic Fish Tacos with Black Beans and Garden-Fresh Pico de Gallo sauce. For desert enjoy Fried Plantain Bananas.

Wednesday, April 8 from 6:00 to 8:30pmSouth of the Border Betty Thompson $45Tonight’s star is Chicken in Pipian, a Green Mole with Pumpkin Seeds and Spices. Accompaniments include; Dry Soup which is Fideo (pasta) with Chorizo; Yucca in Garlic with a Citrus Sauce; and Platano Maduro (fried ripe plantains). Not to be missed are individual Piña Colada Cheese Cakes.

Tuesday, April 14 from 6:00 to 8:30pmFrance and Italy - North to South I: French Comfort Chef Michael Maschmeier $45The first of Chef Michael’s four-part France and Italy Tour will take us on a journey to Northern French comfort food. To start, Gougere Cheese Puffs with a fluffy dough filled with an Emmental Cheese Béchamel Sauce. A decedent Crab Croque Monsieur Sandwich with Brioche, Emmental Cheese, Bacon, Béchamel, and Crab paired with a Seasonal Soup is sure to teach the meaning of true comfort food. Chocolate Covered Coconut Macaroons will be the perfect bite to our satiating evening.

Be sure to register early, classes fill

up quickly.

Eureka Classes & Workshops

April // May // June

Eureka Community Kitchen inside of our store at 25 4th St.For registration information, see p. 1 For Arcata Classes, see p. 8.

Betty Thompson


Eureka

Wednesday, April 15 from 5:30 to 7:00pmMaster Food Preserver (MFP) Demo: Water Bath Canning MFP staff / FreeThis short demo is a basic introduction to safe water bath canning techniques. Our Master Food Preserver (MFP) Volunteers will answer your questions about food preservation. We will demonstrate equipment and research-based methods for preserving food safely at home. Learn how to preserve what’s in season now, all year long, in your own home kitchen. You will receive food safety tips and a packet of recipes to take home. Whether you’re a gardener swimming in excess fruits and vegetables or a savvy shopper who buys produce in bulk, you’ll learn simple techniques for food preservation that can be done at home.

Saturday, April 18 from 1:00 to 3:00pmHealth & Wellness: Create Your Own Herbal Medicine Chest Bethany Staffieri $30Nearly 80 percent of the world’s population uses herbs for some aspect of primary health care. This class will familiarize you with how to use and begin to develop your own herbal medicine chest for health and healing common ailments. Learn what items to stock in your medicine chest for cuts, bruises, inflammation, colds, flu and more. Bethany is a trained and certified Western Herbalist.

Monday, April 20 from 6:00 to 8:30pmFundamentals (and Chef Secrets) of Brining and Pickling Chef Jon Hoeschen $45Begin the evening with a Quick Pickled Shrimp served with grilled Crostini, paired with a Local Wine. Asparagus and Red Quinoa Salad with Pickled Red Onions will follow. Pump up the wow factor with a savory Buttermilk Brined Roasted Chicken with Seasonal Vegetables to round out the meal. Dessert will be a Salted Caramel Pots de Crème.

Monday, April 27 from 6:00 to 7:30pmCook & Save Co-op Staff Instruction / FreeThis interactive class is creative, economical and nutritious, and focuses on creating healthy and delicious dishes from scratch using ingredients that will be on sale at the Co-op. Participants will have fun preparing and sampling the recipes in class. Recipes and savings tips will be shared in the Co-op News.

Pizza, fresh out of our oven.


Co-op Members receive a


Tuesday, April 28 from 6:00 to 8:30pmFrance and Italy North to South II: French Bistro Chef Michael Maschmeier $45Chef Michael’s tour of France and Italy takes us to Southern France for its delicious bistro cuisine. Crispy on the outside and soft on the inside Parisian Herb Pâté a Choux Gnocchi served with a buttery Beurre Blanc Sauce starts our evening off perfectly. Next, taste Pissaladière, a French version of Pizza on Focaccia with Melted Onions, Olives, and Anchovies (optional). Chocolate Ganache Fondue with fresh Madeline Cookies and Seasonal Fruit (for dipping) ends our night on a fun and delicious note.

Wednesday, April 29 from 6:00 to 8:30pmPupusas: El Salvador Gorditas Chef Belem Espitia $45Start with refreshing Horchata and some Chipotle Bean Dip with Chips. Then share the fun in making your own Pupusas, a traditional El Salvador Gordita made with a thick, handmade corn tortilla with fresh corn masa and a cabbage sauce topped with fresh tomato sauce. For dessert you will enjoy Fried Ice Cream topped with Strawberries, Whipped Cream and a Caramel Sauce.

Workshop Gluten-Free

Vegetarian

Beer Served Hands-On

Wine Served

Please note: Most cooking classes (in both Arcata &

Eureka) are demonstration only, meaning that the

instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in

the creation of a meal.

Looking for something in particular? Use our Class

Key to identify classes that meet your dietary needs.

CLASS KEY

Curry Popcorn from Cook & Save.


Eureka

M AYWednesday, May 6 from 6:00 to 8:30pmEnchiladas Chef Belem Espitia $45Start off with yummy fresh Green Sauce Salsa with Chips you make yourself. Learn how to make classic Chicken or Spinach Enchiladas topped with Green Sauce. End it all with a decadent Chocolate Chimichanga with Vanilla Ice Cream, Strawberries and Whipped Cream.

Tuesday, May 12 from 6:00 to 8:30pmFrance and Italy - North to South III: Heart of Italy Chef Michael Maschmeier $45Our tour dives into the heart of Italy and explores some classic favorites. Our meal starts with a Caprese Stack layered with Mozzarella, Basil and Fresh Tomato drizzled in Olive Oil and Sweet Balsamic. Next, Spinach and Ricotta Ravioli in a Sage Brown Butter is sure to delight the palate. We will end our night with the Italian version of milk and cookies—Biscotti and Dessert Wine.

Wednesday, May 13 from 6:00 to 8:30pmVariations on a Crepe Betty Thompson $45These delicious round, thin pancakes can be filled with savory or sweet fillings and rolled, stacked, folded and named according to country of origin. Tonight’s menu includes a French Gateau (crepes stacked in a cake shape) layered with Chicken Veloute (sauce) and Mushrooms; Baby Spinach Salad with Endive, Bacon, Purple Pickled Onions, Pears and a Dijon Vinaigrette Dressing; and Russian-Jewish Cheese Blintzes with a Dark Cherry Sauce. Last but not least, we’ll make Crepes Suzette, small crepes folded in a caramelized Orange Butter Sauce and Flambé. We’ll discuss other ideas for fillings, presentations and do-ahead suggestions.

Monday, May 18 from 6:00 to 8:30pmBasic Fundamentals & Techniques for Curing & Smoking Meat and Fish Chef Jon Hoeschen $45Chef Jon begins the night with a delightful Smoked Salmon Asparagus Toast. Explore the nuances of Roasted Duck Pasta with Smoked Cashew Salsa and Spring Vegetables. Then get ready for a tasty treat of Smoked Vanilla Bean Crème Brule.

Co-op members receive a


Chef Jon Hoeschen


Saturday, May 23 from 1:00 to 3:00pmBeginning Juicing Class Dr. Pepper Hernandez $30If you are new to raw foods, we suggest you start with our Basics Juicing Class. This class provides a step-by-step introduction to the theory and practice of living a raw foods lifestyle through juicing. Learn what cleansing and nourishment juicing can provide.

J U N ETuesday, June 2 from 6:00 to 8:30pmFrance and Italy - North to South IV: Southern Italy Chef Michael Maschmeier $45The final stop on our tour is hot and flavorful Southern Italy. We begin the meal by making fresh Italian Bread and a delicious Compound Butter. Delicious and satisfying Eggplant Parmesan with a bold Marinara and fresh Spring Greens is next on the menu. We end the meal with the velvety, smooth Italian Custard Panna Cotta accompanied by a Seasonal Fruit Coulis Sauce.

Wednesday, June 3 from 6:00 to 8:30pmShredded Beef Tortas Chef Belem Espitia $45Get your mouths watering with a fresh Pineapple Fruit Salsa and Chips you make yourself. Then watch and learn from Chef Belem how to make traditional Shredded Beef and Bean Tortas with Fresh Vegetables and Mexican Red Potatoes. Top it all off with a delicious dessert of fresh flour tortilla Sopapilla Nachos topped with Caramelized Bananas and Vanilla Ice Cream.

Tuesday, June 6 from 6:00 to 8:30pmTrinity River Vinyards Wine Tasting Will Franklin & Ken Baca $10(See right for Tasting information.)

Saturday, June 6 from 6:00 to 8:30pm

Trinity River Vineyards Wine

Tasting Will Franklin & Ken Baca $10

In Our Eureka Community Kitchen

Trinity River Vineyards produces only small lot, un-manipulated estate wines that are distillations of a specific place. Come and taste wines grown in a storied vineyard area known by the locals as the Gardner Ranch. Tucked away on uplifted river bed from the nearby Trinity River, the vineyard produces mature and elegant Sauvignon Blanc, Semillon, Chardonnay, Merlot and Cabernet Sauvignon. Come and bring your friends for a wine tasting accompanied by cheeses and delicacies of the North Coast Co-op. Wine Tasting is available anytime between 6:00 and 8:30pm. Tasters are welcome anytime throughout, but pre-registration is required. There will be a raffle and coupons too! Participants must be 21 or over to attend.

Must be21+

Pre-Registration Required


Eureka

Monday, June 15 from 6:00 to 8:30pmThe Fun of Summer GrillingChef Jon Hoeschen $45Start the night off with Steamed Manila Clams with Grilled New Potatoes and Spring Onions. Learn how to make Moroccan Chicken Brochettes with Tomato Cabbage Tabbouleh and yummy Smashed Fingerling Potatoes with Roasted Garlic. End your experience with Balsamic Glazed Strawberries and Cream Tart with Shortbread Crust.

Wednesday, June 17 from 5:30 to 7:00pmMaster Food Preserver (MFP) Demo – Dehydration MFP Staff / FreeThis short demo is a basic introduction to safe dehydration techniques. Our Master Food Preserver (MFP) Volunteers will answer your questions about food preservation. We will demonstrate equipment and research-based methods for preserving food safely at home. You will receive food safety tips and a packet of recipes to take home. Whether you’re a gardener swimming in excess fruits and vegetables or a savvy shopper who buys produce in bulk, you’ll learn simple techniques for food preservation that can be done at home.

Saturday, June 20 from 1:00 to 3:00pm Make Your Own Non-toxic Body Products Bethany Staffieri $30Personal care products are easy and inexpensive to make at home, and they are non-toxic to the body. This class will cover where toxins hide in personal products. We will make a luscious face cream that nourishes and renews the skin. Bethany is a trained and certified Western Herbalist. Bring a one-pint mason jar with lid (available for purchase at the Co-op) to take a sample home with you.

Monday, June 22 from 6:00 to 7:30pmCook & Save Co-op Staff Instruction / FreeThis interactive class is creative, economical and nutritious, and focuses on creating healthy & delicious dishes from scratch with ingredients on sale at the Co-op. Participants will have fun preparing and sampling the recipes in class. Recipes and savings tips will be shared in the Co-op News.

Thursday, June 25 from 6:00 to 8:30pmVietnamese Fresh Flavorful Favorites Chef Michael Maschmeier $45Learn how to make that Vietnamese soup that is difficult to know how to pronounce—Chicken Noodle Pho. Our appetizer is a fresh and healthy Chicken and Vegetable Spring Roll with Peanut Sauce. Rich, clean and bold home-made Chicken Broth is the base of our Pho and delicious Herbs, Vegetables, and Noodles complete this perfect combination. Boba Milk Tea Smoothies end our night on a fun and light note. ■

Grilled Seafood Dish


A P R I LSaturday, April 11 from 1:00 to 3:00pmRaw Smoothies Dr. Pepper Hernandez $30Learn how to eat healthier, lose weight, gain energy and feel happier in this class on making fresh Smoothies that are delicious, vibrant and nutritious. This class is designed for the beginner. Naturopath Dr. Pepper Hernandez, Raw Food Nutritionist and Chef, will assist with recipes and answer questions. Come have fun and enjoy the samples and recipes.

Monday, April 13 from 6:00 to 8:30pmQuick and Delicious Vegan Dishes Cathy Deyo $30Learn how to make quick, easy and very tasty vegan dishes. Cathy’s focus is on lots of flavor

with simple ingredients and basic instructions. On the menu are roasted Portobello’s, crispy Smashed Potatoes, Lentil Tapenade, Sweet Potato-Mango Salad, and a Seitan and Lime Tortilla Soup.

Sunday, April 19 from 1:00 to 3:00pm Make Your Own Non-toxic Body Products Bethany Staffieri $30Personal care products are easy and inexpensive to make at home, and they are non-toxic to the body. This class will cover where toxins hide in personal products. We will make a luscious face cream that nourishes and renews the skin. Bethany is a trained and certified Western Herbalist. Bring a one-pint mason jar with lid (available for purchase at the Co-op) to take a sample home with you.

ArcataClasses & Workshops

April // May // June

Arcata Community Kitchen at 971 8th St., across the street from our storeFor registration information, please see p. 1.

Steven Dugger


Arcata

Tuesday, April 21 from 6:00 to 8:30pmClassic Indian Favorites Kirsten Lindquist $30In this hands-on class, learn how to make such classic Indian fare as Palak Paneer, Coriander Chutney, Naan Bread and Coconut Rice Pudding with Cardamom and Star Anise. Participants will learn how easy it is to make homemade paneer and the secrets of fantastic Naan.

Thursday, April 23 from 6:00 to 8:30pmKnife Skills and Basic Prep Techniques Steven Dugger $35Come and learn professional techniques for better, faster, and safer knife skills. This lecture and hands-on class will feature basic knife handling, classic cuts, as well as specific prep techniques for working with different fruits and veggies. After learning to slice, dice, peel and julienne, the results of your hard work become dinner. Students need to bring their own chef knife and cutting board.

M AYWednesday, May 6 from 6:00 to 7:00pmThe Simplicity of Nutrition Part 1Jennifer Shouse / Free This nutrition workshop will be taught in a series of three one-hour workshops. These workshops build on one another, so it is best to sign up for all three. Students should expect to learn about the components of a healthy diet, the link between diet and health, and how to create simple and nutritious recipes that incorporate a variety of foods. This series will also cover the link between diet and health. Longevity studies correlate certain eating behaviors with a higher quality of life. Jennifer Shouse has a Bachelor of Science in Nutrition, a Master of Science in Public Health, and a California Teaching Credential in Health Science.

Monday, May 11 from 6:00 to 7:30pmCook & Save Co-op Staff Instruction / FreeThis interactive class is creative, economical and nutritious, and focuses on creating healthy and delicious dishes from scratch using ingredients that will be on sale at the Co-op. Participants will have fun preparing and sampling the recipes in class. Recipes and savings tips will be shared in the Co-op News.

Wednesday, May 13 from 6:00 to 7:00pmThe Simplicity of Nutrition Part 2Jennifer Shouse / Free This nutrition workshop will be taught in a series of three one-hour workshops. These workshops build on one another, so it is best to sign up for all three. Students should expect to learn about the components of a healthy diet, the link between diet and health, and how to create simple and nutritious recipes that incorporate a variety of foods. This series will also cover the link between diet and health. Longevity studies correlate certain eating behaviors with a higher quality of life. Jennifer Shouse has a Bachelor of Science in Nutrition, a Master of Science in Public Health, and a California Teaching Credential in Health Science.

Sunday, May 17 from 1:00 to 3:00pmFermenting Techniques Bethany Staffieri $30Learn the health benefits of fermenting techniques that improve personal health within the body. Fermentation usually implies the action of microorganisms that are desirable and are used in preserving techniques to create lactic acid in sour foods such as sauerkraut, fermented vegetables, yogurt and vinegar. Fermented foods are a rich source of probiotic bacteria that is beneficial for intestinal and gut health. Bethany will do a


Arcata

demo and participants will make a fermented food. Bring a 4-ounce jar with lid to class for your sample. All products used will be available for purchase at the Co-op.

Wednesday, May 20 from 6:00 to 7:00pmThe Simplicity of Nutrition Part 3Jennifer Shouse / Free This nutrition workshop will be taught in a series of three one-hour workshops. These workshops build on one another, so it is best to sign up for all three. Students should expect to learn about the components of a healthy diet, the link between diet and health, and how to create simple and nutritious recipes that incorporate a variety of foods. This series will also cover the link between diet and health. Longevity studies correlate certain eating behaviors with a higher quality of life. Jennifer Shouse has a Bachelor of Science in Nutrition, a Master of Science in Public Health, and a California Teaching Credential in Health Science.

J U N EMonday, June 8 from 6:00 to 8:30pmIntroduction to Tea Connoisseurship Steven Dugger $35Tea is the most widely consumed beverage on the planet. It has been consumed for thousands of years. Come and explore the wide range of flavors and aromas tea has to offer. Learn to prepare fine loose leaf teas and appreciate the nuances of this ancient drink.

Saturday June 13 from 1:00 to 3:00pmFive in Five Raw Dr. Pepper Hernandez $30Using only the finest in organic ingredients, and farm fresh local produce, Raw Chef Dr. Pepper Hernandez will showcase raw recipes by teaching tips, tricks, and techniques for making your time in the kitchen well spent. She will demonstrate how to use only five ingredients or less in just five minutes. Enjoy delicious raw foods suitable for celebrating, discover the health benefits of raw foods, and take home simple recipes to get you started. All recipes are 100% free of sugar, dairy and gluten.

Tuesday, June 16 from 6:00 to 8:30pmChinese FavoritesChef Michael Maschmeier $45Chef Michael wants to bring some flavor to your evening with classic Chinese dishes. We start with Savory Chicken and Vegetable Eggrolls and Ginger, Garlic, and Scallion Cream Cheese Wontons with a Sweet and Spicy Sauce. The entrée will be Honey Walnut Prawns with Candied Walnuts, succulent Fried Prawns, and a decadent Sweet and Savory Sauce. We finish with the ancient dessert Dragon’s Beard; by utilizing hand pulled sugar, we create a sweet cotton candy-like dessert with a honey nut filling.

Hors d’oeuvres from Steven Dugger’s class.


Arcata

Saturday, June 27 from 1:00 to 3:00pmGluten Free Blueberry Cardamom Coffee Cakes Shamira Heinz $30Shamira Heinz of Heartfire Bakery will teach participants her recipe for Blueberry Cardamom Coffee Cakes. Enjoy some local coffee or delicious tea while discussing different coffee cake variations. Everyone will get to take home a breakfast delight to go with their morning coffee or tea. Bring your own container to keep your treat fresh. Note: recipe includes dairy and eggs.

Tuesday, June 30 from 6:00 to 8:30pmFresh Mozzarella from Scratch Chef Michael Maschmeier $30Chef Michael wants to show you that making delicious food from scratch is not complicated or scary but exciting, interesting, and fun. This night is dedicated to making Mozzarella from scratch and the fun ways to add flavor to homemade cheese. We will create a curd, stretch the curd into Mozzarella, and add pesto and other flavors to the cheese to make a more interesting delicacy.■

Born and raised in Eureka California, Michael grew up cooking boisterous Italian dinners with his parents. He worked as a line cook

at an Asian fusion restaurant in San Diego until he decided to expand his culinary education and attend the Culinary Institute of America (CIA). During Culinary School, he externed at the Ritz-Carlton Resort and Hotel in Maui and gained knowledge of fine dining, luxury hospitality, and four star service.

Michael worked as a cook and Lounge Chef at a Four Star and the La Folie, a Michelin Star restaurant in San Francisco. Chef Michael left San Francisco “because my heart belongs in Humboldt County. I returned to offer knowledge and a plate at my table to anyone with the same insatiable curiosity and passion for all things delicious!” Chef Michael has a class for every interest this Spring, from Vietnemese cooking (p. 7) to making Mozzarella from scratch (p. 11).

Get to Know One of Our New Cooking Instructors:

Chef Michael Maschmeier

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Our Mission North Coast Co-op is a

member-owned organization guided by the cooperative

principles. As a leader in our community we emphasize a diverse selection of products

while engaging members through consumer education,

community building, and environmental responsibility.

Kitchen Locations

Arcata Community Kitchen

971 8th StreetArcata, CA 95521

(across the street from our store)

Eureka CommunityKitchen

25 4th StreetEureka, CA 95501

(inside our store)

Store Locations

Arcata Store811 I Street

Arcata, CA 95521(707) 822-5947

Eureka Store25 4th Street

Eureka, CA 95501(707) 443-6027

Store Hours (Arcata & Eureka):

6:00 am until 9:00 pm dailywww.northcoast.coop

Cancellation Policy Please Cancel at Least 3 Days in Advance

In order to receive a refund on classes and workshops for which you have registered, a notice of at least 3 days before your class date must be given. Refunds will be given in the

form of Co-op gift cards or class credits, this also applies to classes and workshops canceled by the Co-op.

Stay in TouchSee Class Availability on Our Website

We recommend registering early as classes fill up quickly. View class availability on our website.

www.northcoast.coop

Receive News and Specials, Sign up for Our Email Newsletter

Send an email to [email protected] with the subject line ‘Add me!’ Please include your full name and

Co-op member number if you have one.

Member DiscountsMembers Receive a 20% Discount on All

Cooking Classes and WorkshopsEveryone is welcome to attend Community Kitchen classes and workshops, but Co-op members receive 20% off! For

information on how to receive your member discount when registering, see p. 2.

Amy Waldrip Portfolio | Spring 2015 Cooking

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Transcript of Amy Waldrip Portfolio | Spring 2015 Cooking