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Cooking Classes
We have started classes at our new location. Cost per class
is $55.00 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.
And yes you can bring your favorite beverage to class, be
wine ,pop or beer.
Send email:
info@caprialandjohnskitchen.com
Call us at:
503-239-8771 |
January 26th Thursday 6:30 pm Hands on Pasta Class Kitchencru
Learn how to make a variety of pasta doughs then sit down to a
feast of pasta for dinner with your fellow students. Take some pasta
home to share with your family and friends.
Pasta Dough
Hand Cut Noodles
Spaghetti all Chitarra
Semolina Dough
Orecchiette
Pasta Feast
75.00 per-person
January 31st Tuesday 6:30pm Super Foods
A super food doesn’t have to mean bland and boring it can
mean flavorful and yummy. Get your family to eat better without them
even knowing it!
Spicy Red Lentil Dip with Crispy Pita
White Bean and Parmesan Soup with Kale
Crispy Salmon with Mashed Sweet Potatoes and Roasted Shallots with
and Herb Yogurt Sauce
Flourless Walnut Cake with Dark Chocolate Glaze served with Berry
Coulis
55.00 per-person
February 2nd Hands on Winter Breads Thursday 6:30 pm Kitchencru
Take a sour dough starter home and bread dough to bake off for
family and friends. After baking all the bread sit down to dinner
with your fellow students.
Caprial’s Foccacia
Sour Dough Starter
Yeasted Corn Bread
Hazelnut Oat Bread
Fruit and Chocolate Stuffed Sweet Buns
Dinner with class mates
75.00 per-person
February 7th Veggies Front & Center Tuesday 6:30pm
Salt Baked Potato Skins with Parmesan Greens
Pan-Fried Cauliflower with Salsa Verde
Carrot Curry Pancetta Bisque
Braised Chickpeas, Tomatoes, Pork Sausage, Lemongrass, and cilantro
Spiced Butternut Tart with Ginger Nut Crust
55.00 per-person
February 9th Valentines Class Thursday 6:30pm Kitchencru
Grilled Radicchio with Warm Crab Relish
Beef Tenderloin with Spicy Tomato Hollandaise
Cauliflower Gouda Gratin
Herbed Mashed Potatoes
Almond Meringues with Spiced Pears and Chocolate Fudge Sauce
60.00 per-person
February 21st Tuesday 6:30 pm Fat Tuesday
New Orleans Barbeque Shrimp with Baguette
Wedge Salad with Blue Cheese and Crispy Bacon
Chicken Sausage Gumbo
Rice
King Cake
55.00 per-person
February 23rd Thursday 6:30pm Comfort Food from Around the World Kitchencru
Frisee with Poached Egg and Crispy Bacon
Tuscan Style Kale Soup
Chicken Paprikash with Pan-fried Dumplings
Key Lime Pie
55.00 per-person
February 28th Tuesday 6:30pm Southern Style
Corn Cakes with Spicy Shrimp Relish
Slow Roasted Spiced Rubbed Brisket with Mustard Sauce
Collard Greens with Bacon and Onions
Mac and Cheese
Caramel Cake
55.00 per-person
March 1st Thursday 6:30pm Spring Pasta Sauces Kitchencru
Roman Potato Flat Bread
Parsley and Egg Sauce Served with Hand Cut Pasta topped with Crispy
Prosciutto
Red Pepper Tomato and Sausage Sauce with Rigatoni
Artichoke, Porcini, and Chicken Ragu with Fettuccine
Ricotta Fritters with Lemon and Powdered Sugar
55.00 per-person
March 6th Tuesday 6:30pm Spring Fiesta
Chile con Queso Baked Tortilla Chips
Butter Lettuce Salad with Grapefruit Vinaigrette and Shaved Radishes
Crispy Potato Tacos with Spicy Red Salsa
Steak Fajitas with Green Sauce
Cinnamon Rice Pudding Turnovers with Mexican Chocolate
55.00 per-person
March 8th Thursday 6:30pm Spring Appetizers Kitchencru
Artichoke Cheese Dip
Seafood Cakes with Miso and Pickled Ginger Aioli
Falafel with Tahini Sauce
Grilled Tuscan Cocktail Ribs with Honey, Rosemary, and Red Chili Flakes
Asian Style Barbeque Pork with Soy Mustard Dipping Sauce
Coconut Squares with Almond Caramel
55.00 per-person
March 13th Tuesday 6:30 pm French Sunday Luncheon
Chickpea Crepes (socca) topped with Roasted Garlic, Crab and Crème
Fraiche
Warm Mushroom and Spinach Salad with a Soft Egg and Lemon Anchovy
Dressing
Rosemary Black Pepper Encrusted Pork Loin with Bacon Lentil and Pepper
Salad
Almond Tart with Salted Caramel Filling
55.00 per-person
March 29th Thursday 6:30pm Entertaining Italian Style
Grilled Polenta with Wilted Greens and Gorgonzola Cream
Pan-fried Pork Chops with Balsamic and Honey
Crispy Dumplings
Baked Fennel in Cream
Apple Fritters with Almond Syrup
55.00 per-person
April 3rd Tuesday 6:30pm Easter Dinner
Caramelized Shallot and Mushroom Dip
John’s Simple Ham with Mustard Sugar Glaze
Asparagus with Fontina Cream Sauce
Sweet Potato Gratin with Parmesan Cheese
Cappy’s Biscuits
Rhubarb Lemon Tart
55.00 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 but you can call that day for a reservation. We
need your email address, phone number, and credit card number
with expiration date to secure reservations*. When you leave
your creit card number your reservation is confirmed. 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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