Neighborhood Notes

  December kicks off the traditional start to Dungeness crab Season; Chef Dan Brophy shows you how to take advantage of Oregon's bounty The crab season comes but once a year-and Oregon has some of the best crab there is. On December 4th, Chef Dan Brophy creates a six course crab feast in a cooking class at In Good Taste. The menu is designed to highlight crab, and features classic dishes like King Crab with Black Pepper Aioli, Snow Crab with Mignonette Sauce, Dungeness Crab with Classic Cocktail Sauce, Creamy Crab Bisque, and Dungeness Crab Cakes Over Risotto . Complementary wines will be served with the meal. Chef Brophy draws on his background as a chef and tidal specialist, and shares tips for working with fresh crab. The presentation style class includes instruction on how to purchase and cook the delicious crustaceans.  About Dan Brophy Dan Brophy is a Certified Executive Chef and a Certified Culinary Educator. He is an edible inner tidal specialist and has bee
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  Inspired Cooking with Salsas In an upcoming cooking class at In Good Taste, Chef Shelley McDaniel demonstrates that salsa is more than just a condiment, but an integral part of classic Mexican cuisine It beat out ketchup to win the title of "America's favorite condiment." But salsa is more than just a condiment; it is an essential ingredient in many Latin and multi-cultural dishes and is a foundation for a variety of recipes. With a repertoire of salsa ranging from mild to sizzling, a home cook can create innumerable dishes that will please family and guests alike. It has now become the preferred topping over eggs, or as a sauce over chicken, beef, pizza, pasta, vegetables, baked potatoes or fries. The list of what salsa can go on, or in, is endless. In an upcoming cooking class at In Good Taste Lake Oswego, Shelley McDaniel spices up the kitchen with recipes, stories, and cooking wisdom. Shelley's passion for Mexican food and culture led her to spend vacation
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  Chef Barb Randall creates a menu featuring the best Oregon has to offer in a hands on cooking class at In Good Taste November 24, 2008. Portland, ORE ., Oregon's wealth of resources offers a little something special for everyone. From the forest and orchards, to the oceans and fields, our farmers and artisan food producers keep Oregonians supplied with their finest products. Chef Barb Randall teaches a December 7th hands- on cooking class highlighting the best of those products. Recipes include Dungeness Crab Mornay au Gratin, featuring succulent local crab nestled under a creamy cheese sauce; a Salad of Winter Endive with Roasted Pears, Hazelnuts, Crater Lake Bleu Cheese and Cranberry Vinaigrette: Swiss Chard and Mushroom Packets: Roasted Pheasant with Sauce Perigourdine , a dish rich with Madeira and truffles; and, an Indulgent Chocolate Pate studded with Hazelnuts and Cranberries and Roasted Chestnuts soaked in Oregon's fine Pinot Noir . Each course will be pai
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Chef and cookbook author Julie Sahni unlocks the mystery of Indian food and spices in an upcoming cooking class at In Good Taste November 5, 2008. Portland, ORE., Whether whole or ground, spices such as turmeric, coriander, and cumin are the soul of Indian cooking. Learning how to use the essential spices and herbs for maximum results in every dish requires years of study from the student and a patient instructor. Julie Sahni, chef and cookbook author, demonstrates that she is knowledgeable and attentive in both her cookbooks as well as in her cooking classes.  Her book is classified as a "must have" in the James Beard Library.  In a December 10th class at In Good Taste Cooking School, Julie will share her expertise and the secrets behind Indian cooking.  The class will provide an introduction to Indian cuisine, as well as techniques and valuable tips for infusing oil, making spice rubs, and learning the proper method to create curries. In addition
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December 2, 2008. Portland, ORE., Take the opportunity to savor the season with your friends and enjoy an evening of indulgence at In Good Taste; Chef Dan Brophy pulls out all the stops in a sumptuous, indulgent evening of food and wine   ‘ tis the season to indulge, and Dan Brophy knows the best way to do it. In an upcoming class at In Good Taste, Chef Brophy unveils a menu to top all menus, featuring succulent Caviar on Warm Blini with an airy Crème Fraîche , perfectly paired with champagne, melt -in- your- mouth Dungeness Crab and Shrimp cakes , creamy Smoked Salmon Mousse on Artichoke Bottoms , rich and juicy French-cut Lamb Chops with Mint Pesto and Seasonal Vegetables , a decadent French Cheese Platter and intoxicating Crêpes Suzette . So often during the holidays, the time flies by and the calendar fills up before we know what's happened. There are so many events to attend and people to see...it's impossible to do it all. Slow down
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Chef Louisa Neumann cooks up a taste of Argentina in a hands on cooking class at In Good Taste November 25, 2008. Portland, ORE., In Argentina, beef is serious business. The famous gauchos , or cowboys, in this South American country herd their cattle across the vast open spaces of the Pampas region. They grill huge amounts of meat over open flames, using the rustic "asado" method.  The small and crispy meat handpies called empanadas are usually cooked in large, outdoor clay ovens.  On December 13 th , Louisa Neumann teaches a hands -on cooking class at the Lake Oswego location of In Good Taste. Take a voyage to South America in "An Argentina Steak House"; begin the evening with Marinated Peppers and Olives on Crusty Bread . Then, savor Chicken Empanadas with Arugula and Corn Salad with creamy buttermilk dressing, Paprika-Roasted Fingerling Potatoes, Grilled Steak with Chimichuri Sauce, and Char Grilled Pineapple with Rum Dulce de L
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