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Cooking Classes
We have started classes at our new location. Cost per class is
$50.00 per person. See the dates and menus below.
Classes start promptly at 6:30 PM unless otherwise noted.
Please check back for updates or if you'd like to receive updates
on future schedules, send us your email.
Until we obtain our liquor license, you can bring your beverage
of choice.
Send email:
info@caprialandjohnskitchen.com
Call us at:
503-239-8771
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Asian Appetizers
Tuesday March 9th 6:30-9pm
Saturday March 13th 11-1pm
- Salt and Pepper Prawns
B-B-Que Pork Baked Hum Bow
Spicy Vegetable Spring Rolls
Peanut Dipping Sauce with Vegetables
Coconut Macadamia Nut Brownies
- $50.00 per person
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March 11th Hands on Bread
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Thursday 6:30 p.m.
If you missed it the first time here it is again. You will learn
how to make three great breads from a simple white bread dough.
Enjoy dinner with Caprial and John and the bread just out of the
oven. Then take some dough home to make fresh bread right from your
own oven.
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Basic White Dough
Baguette
Fougasse
Tomato basil bread
Class 75.00 per-person
Spring is Just around the corner
Tuesday March 16th 6:30-9pm
- Arugula and Potato Salad with Crispy Caper Dressing
Braised Lamb Shoulder with Grain Mustard and Roasted Garlic
Celeriac Mash with Buttermilk and Brown butter
Rhubarb Hand Pies with Cinnamon Dust
- $50.00 per person
Spring Has Sprung Celebration Dinner
Thursday March 18th 6:30-9pm
Saturday March 27th 11-1pm
- Baked Oysters topped with Lemon Tarragon Butter
Iceberg Salad Wedges with Greek Yogurt Blue Cheese Dressing with Crispy
Bacon
Stuffed Pork Chops with Gremolata on a Bed of Roasted Asparagus
Lemon Curd Tart topped with Rhubarb Caramel
- $50.00 per person
Asian Spring Dinner
Tuesday March 30th 6:30-9pm
- Watercress salad with Lemon Ginger Dressing, and Crispy Shallots
Coconut Rice with Green Chili and Cilantro
Lemongrass Beef
Chocolate Tart with Brown Sugar Meringue
- $50.00 per person
Easter Dinner
Thursday April 1st 6:30-9pm
- Soufflé Onion Dip
- Green Onion Biscuits
- Ham with Caramelized Honey and Sage Glaze
- Potato, Sweet Potato and Pecorino Gratin
- Best Green Bean Casserole Ever
- Bourbon Chocolate Tart with Pecan Brittle
- $50.00 per person
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April 6th Hands on Tamale
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Tuesday 6:30 p.m.
Learn how to make pork tamales and take 6 tamales home with you
to share with family and friends. Then sit down to a tamale dinner
with Caprial and John.
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Pork Tamale
Coconut Crème Caramel
Class 75.00 per-person
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April 10th / April 22nd Crab Cake Class
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Saturday 11:00 a.m. and Tuesday 6:30 p.m.
Grilled Romaine Salad with Roasted Shallot
Dressing and Parmesan Crisps
Johns Crab Cakes with Spicy Lemon Aioli
Spicy Spring Slaw
Rice Pilaf
Lemon Curd Tart topped with Rhubarb
Class 60.00 per-person
April 13th/ April 29th Hands on Whole Grain Breads
Tuesday 6:30 p.m. and Thursday 6:30 p.m.
Learn how to create breads that are tasty and good for you. You
will take some multigrain dough home to bake off fresh at home.
John and I will serve a light dinner to enjoy with all our great
bread.
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Biga starter
Multigrain bread
Walnut wheat
Caramelized Onion and Bacon Rye
Class 75.00 per-person
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April 15th Italian Spring Dinner Party
Thursday 6:30 p.m.
Pan-Fried Goat Cheese with Crostini
Shaved Fennel and Radicchio Salad
with Creamy Lemon and Basil Dressing
Seafood and White Bean Bisque
Ricotta Lemon Fritters
Class 50.00 per-person
April 20th Time Life Cookbook Class Italy
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Tuesday 6:30 p.m.
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Bagna Cauda Dip with Crispy Flat Bread
Marinated Mushrooms
Pollo alla Diavola Devil Chicken
Roasted Vegetables with Rosemary
Dolce Torinese chilled chocolate loaf
Class 50.00 per-person
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April 24th Sunday Night Supper
Saturday 11:00 p.m.
Chicken and Tomato Broth Soup
with Tiny Pasta and Herb Oil
Pork Schnitzel with Chives and Lemon
Warm Cabbage Salad with Bacon
Spaetzel Pan-Fried with Cheese
Sunday Night Chocolate Cake with
Cream Cheese White Chocolate frosting
Class 50.00 per-person
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April 27th Pasta Three Ways
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Tuesday 6:30 p.m.
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Paper Baked Seafood Linguine
Baked Shells Stuffed with Roasted
Vegetables, Spinach, and Ricotta with
Parmesan Cream Sauce
Penne Cooked Risotto Style with
Roasted Garlic and Arugula
Queen of Puddings
(rich raspberry jam pudding topped with meringue)
Class 50.00 per-person
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May 4th Spring Tapas
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Tuesday 6:30 p.m.
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Serrano Ham Croquettes
Grilled Chicken Wings with
Spicy Basque Ketchup
Artichoke Chips with Lemon Saffron Aioli
Potato and Chorizo Brandade
Clams with Tomatoes and Smoked Garlic
Frozen Almond Custard
Class 50.00 per-person
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May 6th Italian Nonna Dinner
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Thursday 6:30 p.m.
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Roasted Asparagus with Fontina Dipping Sauce
Watercress Salad and Butter Lettuce Salad with
Shaved Radishes and Creamy Herb Dressing
Macaroni Pie
Pana Cotta with Orange Caramel Sauce with Sea Salt
Class 50.00 per-person
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May 11th Tuscan Farmhouse Luncheon
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Tuesday 6:30 p.m.
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Parmesan Flat Bread
Baked Ricotta with Chili and Herbs
Arugula Salad with Anchovy and Olive Dressing
Polenta Chorizo Terrine
Caramelized Honey Cake with Sweetened
Mascarpone
Class 50.00 per-person
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May 13th/ May 22nd Hands on Pasta Class
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Thursday 6:30 p.m. and Saturday 11:00 a.m.
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Basic Egg Dough
Chitarra cut pasta
Hand Cut Pasta
Semolina Dough
Hand Cut Orecchiette
Class 75.00 per-person
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May 18th Bacon Class
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Tuesday 6:30 p.m.
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Youve heard us talk about it youve even heard other
students talk about it now it your turn to learn how to make your
own bacon
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Bacon
Pancetta
Canadian Bacon
Warm Bacon and Egg Salad, Potatoes
and Watercress tossed with a warm bacon
dressing and topped with poached eggs
Seared Canadian Bacon with fresh Peas,
Lemon and Brown Butter
Grilled Stuffed Radicchio wrapped with pancetta
Bacon Shortcakes with Caramel Ganache
Class 50.00 per-person
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May 20th/ June 3rd Pantry Class
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Thursday 6:30 p.m.
Have you ever wondered how to make weeknight cooking easier? It
is all about having a well stocked pantry. Learn what to have in
your summer pantry to make thelazy days of summer even lazier!
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Angel Hair Pasta with Shrimp, Caper Relish, and Feta
Fried Haloumi Burger with Crispy Pancetta and Olive Aioli
Soba Noodle and Vegetable Salad with
Miso Dressing and Grilled Pork
Caramel Pudding with Crispy Nut Streusel
Class 50.00 per-person
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May 25th Knife Skills Class
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Tuesday 6:30 p.m.
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Finally learn how to use your knife
Learn the basic cuts
Have your knife sharpened by John
Using your new found skills cook dinner with Caprial and John
then sit down with your fellow students to enjoy your hard work
Class 75.00 per-person
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May 27th/ June 10th Sweet Breads
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Thursday 6:30 p.m.
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Basic Sweet Dough
Sticky Buns
Bacon Breakfast Slice
Doughnuts
Class 75.00 per-person
June 1st/ June 8th Hands on Dumpling Class
Tuesday 6:30 p.m.
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June 1st/ June 8th Hands on Dumpling Class
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Tuesday 6:30 p.m.
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Work side by side with Caprial and John to make
an assortment of Asian dumplings then enjoy
a shared dinner with your fellow students.
Basic dumpling dough
Pork and Shrimp Pan-Fried Dumplings
Spicy Chicken Steamed Dumplings
Chocolate and White Chocolate
Hazelnut Fried Dumplings
Class 75.00 per-person
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June 12th Hands On Meet Me at TheFarmers Market Saturday 9:30
a.m.
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Meet Caprial and John at the Hollywood Farmers Market. Learn to
shop the market like a chef. After you shop the market with Caprial
and John then go back to the kitchen and prepare and enjoy lunch
together.
Class 75.00 per-person
Class Starts at 9:30 at the Farmers Market
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June 15th Summer Dinner with Friends
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Tuesday 6:30 p.m.
Bruschetta with Herb Mascarpone,
Crispy Prosciutto, and Asparagus Tips
Chicken Breast Wrapped Around Three Cheeses
Pea and Mint Salad
Preserved Lemon Couscous
Strawberry Chocolate Mousse Tart
Class 50.00 per-person
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June 17th/ June 29th Summer Starters
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Thursday 6:30 p.m. and Tuesday 6:30 p.m.
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Elegant summer appetizers that will be a perfect beginning to
a lovely summer dinner party
Coconut Green Onion Pancakes with
Chicken and Green Papaya Salad
Watercress and Shrimp Salad with
Crispy Won Tons and Spicy Sesame Dressing
Seared Salmon Salad Rolls with Ginger Avocado Crema
Chilled Tomato Broth with Vegetable Basil Relish
Brown Sugar Sabayon with Seasonal Fruit
Class 50.00 per-person
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June 22nd Al Fresco Dinner with Asian Flair
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Tuesday 6:30 p.m.
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Prawn Sushi Squares with Spicy Pickled Cucumbers
Johns Famous Sesame Noodle
Ginger and Lemongrass Poached Chicken Breast
Grilled Vegetable Salad
Berry Crostada
Class 50.00 per-person
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June 24th Summer Moroccan Influenced DinnerThursday 6:30 p.m.
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Grilled Flat Bread with Spicy Eggplant Spread
Grilled Flank Steak Marinated in Harissa Sauce
Carrot Salad with Mint and Sumac
Basmati Rice
Brown Sugar Pavolva Cupcakes filled with
Berries and Cream
Class 50.00 per-person
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July 1st Ice Creams, Sorbets, and Semi-FreddoThursday 6:30 p.m.
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Dont worry we will feed you a nice luncheon Salad before
we feed you all that ice cream!
Tiramisu Semi-Freddo
Fresh Berry Ice Cream (vanilla ice cream base)
Chocolate Sorbet
Honey Gelato
Chocolate Sauce
Caramel Sauce
Class 50.00 per-person
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To register call
503-239-8771
or email us
Classes are conducted by Caprial and John in demonstration format.
Space is limited to 15 participants, thus, early registration
is advised. We need your email address, phone number, and credit
card number with expiration date to secure reservations*. Payment
is processed when you check-in for class
Please bring cash or check only at the time of class.
*Please Note:
Class seating is on a first-come-first-serve basis. We cannot
guarantee that all registrants in a group will be seated together,
thus, early arrival is imperative if you would like to sit next
to someone. Please note the starting time of your class as they
begin promptly.
*Cancellation Policy:
We must receive notification of your cancellation at least seven
(7) business days (our business hours: Monday-Friday, 9am-5pm)
in advance of the class date. Cancellations made fewer than seven
(7) business days before the class date are nonrefundable. No
exceptions. We reserve the right to cancel classes due to insufficient
enrollment. If this happens, we will notify you by phone and if
you prefer we can transfer you to another available class.
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The Kitchen
609 SE Ankeny
Portland, Oregon 97214
503-239-8771
Email us at info@caprialandjohnskitchen.com
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