Dear readers, In Portland, Oregon, the art of eating is on display. Feast! is an inspired exhibit of food-related “book arts” at 23 Sandy Gallery. Besides actual books, there are sculptures and broadsides. My favorite example of the latter is an interpretation of Julia Child’s chocolate mousse recipe. Meanwhile, the 1897 encyclopedia eaten by insects [...] Read more »

Summer Classes at Curious Farm Learn to make crunchy, healthful, live-cultured pickles and sauerkraut this summer! “The Pacific Northwest’s bounty is glorious and ripe for pickling!”  Cathy Smith — owner of Curious Farm (a suburban farm in NW Portland) and maker of delicious, old-fashioned brined pickles, sauerkrauts, kimchi and other live-cultured foods – will offer [...] Read more »

The Chef Studio Dear Chef Studio friends and family, In name, in place and in spirit, it is time for our little cooking school that can to evolve and grow. The Chef Studio name and entity were very much Robert. Sadly, it is not a place and entity by which we can continue operating. Over [...] Read more »

May 2013     Hello!   I hope you all are enjoying this rainy morning! I wanted to send a brief note to you all to announce that the PMC will be offering a few classes down in Eugene at the end of June. I’m excited to return to my hometown and share my knowledge. [...] Read more »

On Sunday, June 9 Chefs Bob Neroni and Lenore Emery-Neroni of EVOOCannonBeachCookingSchool will be spending the day in Willamette Valley wine country to teach Herbs and Olive Oil in the kitchen at the Oregon Olive Mill at Red Ridge Farms. A class to inspire the senses, it will begin with an overview of using herbs [...] Read more »

Dear readers, Michael Pollan was in Portland this week, talking about his new book, Cooked. If, like me, you missed the event, don’t despair; you can hit KOPB’s Think Out Loud to hear a large portion of Pollan’s interview with the program’s host, Dave Miller. While this new book is about the act of cooking, [...] Read more »

Advanced Barista Training Course   Get ready for summer!  Call today to reserve your spot.     Training Program Course Syllabus June 12, 2013   Espresso: history and science Espresso Preparation: grounds and iper Steaming Milk: creating the perfect milk foam for latte art Iced coffee creations including Shakeratos and Affogatos Preparation of illy specialty drinks  Sapori [...] Read more »

Dear readers, Lately, there’s been a lot of talk about the importance of learning to cook and teaching people to cook; we posted a Sift item on that topic a couple of weeks ago. Michael Pollan, whose book The Omnivore’s Dilemma inspired us as we developed the Culinate website, now has a new book, Cooked, [...] Read more »

May 2013   Hello!  Hi folks. Don’t worry, I’m not going to bother you about pledging money to my Kickstarter campaign anymore! Thank you for tolerating my multiple emails last month. Thanks to you, we made our funding goal to spread Meat Collectives Across America!   The reason I’m writing today is this: I had [...] Read more »

     On The Menu  at In Good Taste May 2013 Greetings!   This month, the markets (and our kitchens) are well stocked with fresh, brightly colored produce. Our classes will feature some of Oregon’s finest harvests, including delicate lettuces and hardy veggies. We hope that you’ll join us at In Good Taste to learn more about [...] Read more »