3347 Old Stage Road
Central Point, OR 97502
(541-665-3020)

Toll-free 1-866-665-3020

The Willows Cooking School Schedule 2011-12

All classes begin at 6:30 p.m., unless otherwise noted and include wines paired with the meals. The cost per person, per class is listed. Cancellation policies can be found on our website. Additional classes may be added when our capacity of 16 is filled, and classes may be cancelled, with notice, if less than 6 are registered. To book directly call 541-665-3020. Checks, Visa, MasterCard and American Express are all accepted forms of payment. Payment is required upon registration for all the class(es). Favorite classes always fill quickly. Couples Classes are noted by a ♥ on the schedule and always take place in the Mansion' s kitchen and dining room.

Click here to register or by phone call 541-665-3020.

June 11 - June 15, 2012
Kid’s Cooking Camp -- what a great way for your child to spend a week: by learning how to cook and gleaning from the gardens at The Willows. This fun-filled class will teach 8-14 year olds the basics of cooking, food sanitation, knife skills, and table manners -- culminating in a kid-prepared, family-invited party. $250/wk– 10AM to 3PM daily.

July 11 , 2011
Pizzas on the Grill -- Summertime is the best time to do ALL your cooking outdoors, whether it is on an open campfire or your own barbeque grill. Join us for an outdoor class and some delicious fun! $55pp

August 21, 2012
PEACHES -- It’s the end of the season and the perfect time to conjure up some peach specialties. The Rogue Valley has been the perfect place for all varieties of peaches to grow and turn their most delicious. Join Sandy as she shares some of her favorite peach recipes, from appetizers to main courses and desserts. $55pp

September 18, 2012
NEW Asian Fusion (Chinese-Indian-Filipino) -- these three cultures now blend together to form what is now called Asian Fusion Cuisine. Taking the best of these regions, it is the HOT new taste being heralded among “foodies” in the know. Join us for a unique fresh taste! $55pp

October 7 , 2012
Indian Culinary Evening -- Last year Chef Sandy did a private India Cuisine class for a special birthday that was a huge hit. She has decided to share some of these wonderful recipes in this class from making your own paneer, naan and Masala, to beef ribs in wine curry sauce.♥ 100/c

October 16, 2012
Thai Dreams II Class -- ALL NEW if you have always wanted to make delicious Thai food at home, look no further -- this class will give you a list of supplies for your Thai pantry and some basic recipes and techniques to get you started -- along with a perfect Thai feast. $55pp

November 6, 2012
A Nordic Night -- Did you know that in this region of the world they have hotels made of ice -- including your beds?! Did you ever wonder what they serve on those cold Nordic regions? Well, Chef Sandy has the scoop for you. Come see what’s cooking Nordic Style! $55pp

November 14, 2012
Thanksgiving Sides -- It’s been a while since Chef Sandy offered a Thanksgiving Sides Cooking Class, and it has been often requested. Learn 7 new side dishes for your holiday table in this delicious class -- turkey included! $55pp

November 9, 2011
The Singles Class -- Chef Sandy has been requested to do this class for several years now. So if you are single, bring a wing man/woman and see if you can meet another FOODIE like yourself. Recipes will be for 2 -- for you and leftovers, or for a new friend. No guarantees romance-wise, but we will have great FUN cooking! $50pp

November 27, 2012
In Celebration of Greek Foods -- Greece with it’s hot climate and beautiful islands has long been an inspiration for other cuisines. This couples dinner will travel across the Greek isles to showcase the best tastes from this ancient culture. OOopa! ♥ $100/c

December 11, 2012
Old World Cookie Class -- Join chef Sandy as she helps you learn how to make some NEW old world cookies for the Holiday season or any special event. One-Pot dinner entree & recipe included. $55pp

January 15, 2013
The Whiskey Kitchen -- This class was such a hit last year, we decided to do it again! Enjoy some of the most delicious foods you could imagine -- with Scotch! We’ll drink Scotch and make a whiskeyinspired dinner and share a “wee dram” during the evening. ♥ $100/c

January 22, 2013
One Pot Meals Redux VI -- For the seventh consecutive year we are offering this favorite class with 5, NEW & delicious one-pot meals. They’re easy to make, freeze well, taste good the first time, and the next day -- the perfect recipes! $55pp

February 5, 2013
Ooo la la “Hands-On” French Pastry -- Chef Constance and Chef Sandy will get their hands into the real dough -- baking. The French way. From croissants, to puff pasty to tarte Tatin -- we will do it all. Please bring an apron, a sharp knife, and a rolling pin. $55pp

February 19, 2013
Chocolate Obsession II -- ALL NEW Sandy always has a supply of dark, delicious chocolate on hand in her kitchen. From appetizers to dinner and dessert -- chocolate can enhance and enliven an array of delicious dishes. Explore the wicked world of chocolate. ♥ $100/c

March 5, 2013
For the Love of Lemons -- Tart, tangy, juicy and complimentary -- lemons make almost anything taste better. Explore a series of ALL NEW recipes that take their zesty cues from those luscious lemons we love to squeeze and seed. -- ♥ $100/c

March 19, 2013
Southern Shaker Cooking -- What a treat it was to learn of a unique, simple, yet delicious style of cooking from a centuries-old Shaker community in Pleasant Hill, KY. Inspired by these delicious foods we offer this yummy class. $55pp

April 2, 2013
Sengalese Cuisine -- How did this get on the class list, you say?! Once again IACP is to blame. At the recent conference, a hot topic was the ancient grain, fonia a great gluten-free, protein rich food source you will be hearing a lot about. Join Sandy as she demonstrates some interesting recipes using fonia. $55pp

April 16, 2013
Mixology -- These days a skill in Mixology (the art of making a great cocktail) is a wonderful skill to have. Not surprisingly, pairing a cocktail with a dish is the very newest food trend! Straight from the IACP Conference, Chef Sandy was newly inspired. Come join the fun as we mix cocktails to pair with foods! -- ♥ $100/c

April 30, 2013
The Plant-Based Diet -- So many vegans and vegetarians have requested this class, that Chef Sandy has decided to offer it for anyone who thinks this method of cooking does not taste good! Even if you are not contemplating this lifestyle, knowing how-to is yummy fun. $55pp

May 21, 2013
The Fresh Flavors of New Zealand -- If you have ever traveled to this magical place, you will recall the delicious, fresh meals you tasted there. Join Chef Sandy as she shows you how to re-create some of those meals right here in the Rogue Valley. -- ♥ $100/c

June 4, 2013
Down East Lobsta’ Bake -- No, that is not a typo, it’s the way we Maine-a’s just speak to ya. There is a traditional way to do this which involves lobster, mussels, clams, potatoes, lemons, onions, rocks, drawn butter and fire -- join Sandy & Joe as they show you the
true way it is done. This class will be held outdoors and includes some classic Maine appetizers, bibs and crackers. $65pp

Instructors:

John Ash is an internationally recognized chef, educator, and author - credited as one of the creators of "California Wine Country Cuisine" - and a food/wine columnist for the L.A. Times - his newest book is John Ash: Cooking One-on-One, Lessons from a Master Teacher which won the celebrated 2005 James Beard Foundation Cookbook award.

Sandy Dowling is an award-winning cook, and the innkeeper/proprietor of The Willows Cooking School.

Sous Chef Jen Cena, a graduate of the Oregon Culinary Institute.

Guest chefs will be recruited at the IACP Conference in April. Please check our Website for updates.

Visa, MasterCard, American Express, and personal checks are accepted.

For Website and class registration: visit www.cookatthewillows.com or call 541-665-3020

Note: Classes may be added if maximums are exceeded. Classes may also be cancelled if minimums are not met. Cancellations and additions are done a minimum of two weeks prior to the scheduled class date.