What began in 2002 as a few weekend cooking classes, has expanded to become Ashland School of Cuisine. As part of our 2003 program, we will offer three days of fabulous cooking experiences at Ashland Creek Inn and local restaurants. Fall classes are scheduled for November 14-17 and December 5-8. The menus will feature preparations for a Northwest Holiday Feast, Holiday Party Menus and Wines and a Gourmet Holiday Brunch and Lunch.
Plan to arrive at Ashland Creek Inn on Friday by 5 p.m. to meet your fellow participants for local wines and a presentation on paring wine and holiday foods presented by Griffin Creek Winery. Acclaimed Rogue Valley cheeses will be offered by the Central Point Creamery. An optional group dinner is scheduled that night at the local restaurant of our guest chef.
On Saturday following your splendid breakfast, there will be time for some shopping or relaxing. Cooking classes begin at 2 PM at the Inn with our guest chef. These will be demonstration classes with some hands-on experiences for everyone. During your classes, you will be preparing a multi-course dinner with a special northwest flavor. After a brief break and a pause for wine served in the innkeeper's suite, you will be served your class work in the Inn's dining room at 7 PM.
On Sunday, as part of your breakfast/brunch, Kathy Hart, chef at the Inn, will demonstrate making a variety of her frequently requested reciepies for you to sample. Owner and chef Graham Sheldon will demonstrate the art of making puff pastry from scratch and creating mouthwatering pastries. Your afternoons will be free for shopping, sightseeing or wine tasting.
On Monday, you will gather at the local restaurant of our guest chef at 11:00 a.m. to prepare a fabulous luncheon menu and enjoy eating the fruits of your labor. Class will be completed at 2:00 pm.
Each night you will enjoy a luxury suite at the Ashland Creek Inn and gourmet breakfast. Guests may choose to stay Monday night at the Inn for a reduced rate of $100. The Ashland Creek Inn is conveniently located two blocks from the Plaza and three blocks from Allyson's of Ashland, a not-to-be-missed gourmet cooking store.
For the non-cooks who may accompany you, there are many activities including hiking, reading or relaxing. Non-cooks are cordially invited to join you for the Saturday evening wine and dinner events and to sit in on the Sunday morning breakfast/brunch preparation and eating. A nominal fee of $50 will be charged for their gastronomic enjoyment.
To obtain more information and to make your reservations, call the Ashland Creek Inn at 541.482.3315 or e-mail AshlandCreekInn.com. The cost of the cooking school is $150 per participant for cooking school, amenities and wine.
Chefs taking part in the Ashland School of Cuisine include:
• Allyson Holt - Allyson's of Ashland
• Stu Stein - Peerless Hotel
• Pierre Verger - Monet Restaurant
• Katherine Bliss - Rondevous, Mt Hood
• Mary Hinds - Peerless Restaurant
• David Taub - Chateaulin