Connect with others over the joy of food once again! Treat yourself to a cooking class experience.

You will learn restaurant-quality menus, and the skills to prepare these special meals for family and friends with confidence in our in-person demo + dine and online cook-along cooking classes.

I'm Pam, half-century home cook, recipe developer, former restaurant pastry chef, and cooking instructor. I fell in love with the cuisine of the PNW thirty years ago, and would love to teach you how to bring it to your table, no matter where you live.

All experience levels are welcome and supported at our class workshops. You'll meet new friends, and we'll have fun in a casual learning environment. I hope to meet you soon!

Pan-Sizzled Lamb Chops in Garlic Herb Sauce

Main course: Pan-Sizzled Lamb Chops in Garlic Herb Sauce
Side: Warm Lemony Asparagus + White Beans with Crispy Lemon Crunch
Dessert: Chewy Hazelnut Meringue Cookies + Seasonal Sorbet

Thursday, May 26, 5 p.m. PT (In-Person) REGISTRATION OPEN NOW
Sunday, June 5, 2 p.m. PT (Online) REGISTER HERE NOW

Here is what you'll learn in this class:

• How to perfectly pan-sauté lamb chops.
• How to make a delicious pan sauce that can be used other meats you’ll cook in the future.
• Rules of thumb for handling and storing fresh herbs.
• The jiffy way to make a classic French vinaigrette and how to riff on it for endless variations.
• A fun crispy topping that elevates salads, casseroles, and almost any vegetable.
• A “French way” concept of entertaining, and use it to serve this beautiful dessert.
• How to whip egg whites for perfect meringues.
• How to sequence the steps for best efficiency and party-starting sanity, including the value of mise en place. (If this is a term new to you, don’t sweat it—we’ll cover this simple idea in class.)
• Suggested wine pairings perfect for this specific menu.

Salmon + Spring Vegetables in Parchment

Main course: Salmon and Spring Vegetables en Papillote (baked in parchment)
Side: Nutty Spring Pilaf
Dessert: First-of-Season Strawberries, Sweet Drop Biscuits, Whipped Cream

Sunday, May 22, 2 p.m. PT (Online) REGISTER HERE NOW
Friday, June 10, 5;30 p.m. PT (In-Person) REGISTER HERE NOW

Here's what you'll learn in this class

• How to cook fish, poultry, and vegetables in parchment
• What to look for when buying fish to ensure freshness
• Two ways to cook your choice of grain (buckwheat, barley, farro, wheat berries, or wild and other rices) and how to turn it into a flexible, all-season ingredient for your soups, stews, and salads.
• Rules of thumb for handling and storing fresh herbs.
• How to sequence the steps for best efficiency and party-starting sanity, including the value of mise en place. (If this is a term new to you, don’t sweat it—we’ll cover this simple idea in class.)
• Suggested wine pairings perfect for this specific menu.

Crispy-Skinned Salmon with Salsa Verde

Main course: Crispy-Skinned Salmon with Salsa Verde
Side: Warm Grain Salad with Farmers Market Herbs + Vegetables, Hazelnuts, and Lemon Vinaigrette
Dessert: Easy Lemon Mousse

Thursday, June 14, 5 p.m. PT (In-Person) REGISTER HERE SOON

Here is what you'll learn in this class:

• How to perfectly prepare crispy-skinned seared salmon, and general tips for cooking salmon.
• The basic proportions for making a classic French Salsa Verde, and variations.
• Rules of thumb for handling and storing fresh herbs.
• Two ways to cook your choice of grain (buckwheat, barley, farro, wheat berries, or wild and other rices) and how to turn it into a flexible, all-season salad you’ll put on repeat.
• The jiffy way to make a classic French vinaigrette and how to riff on it for endless variation.
• A “French way” concept of entertaining and use it to serve a beautiful dessert by practically only whipping cream.
• How to sequence the steps for best efficiency and party-starting sanity, including the value of mise en place. (If this is a term new to you, don’t sweat it—we’ll cover this simple idea in class.)
• Suggested wine pairings perfect for this specific menu.

Class Formats

Online cooking classes are cook-along in format. Students will receive an ingredient list, recipes, and equipment list 5-7 days prior to class. Classes are limited to 12 devices, so you get lots of individual support and attention.

In-person classes are demonstration in format, and include a light meal of the food we prepare and a glass of wine which you will enjoy in a country setting with a grand view of a vineyard, a lake, and across the southern Willamette Valley, just outside Eugene, Oregon. (Address provided upon paid class registration.) In-person classes are limited to four students. Proof of Covid-19 vaccination is required.

Throw a Cooking Class Party!

Private online and in-person cooking classes are a fun way to celebrate. To set a date or to learn more email me at pam@101milekitchen.com.

Corporate Team Building or Employee Rewards

Bring your team together over laughter and food! Let's schedule your next team-building cooking classes online or in-person by emailing me at pam@101milekitchen.com.

Cancellation Policy

Things happen. If you find yourself unable to attend a class, cancellations prior to 24 hours before class will be credited to your next class.