Classes this Fall at Cookshop in SE Portland
Fermentation, Nutrition, and Probiotic Happy Hours
Portland, Oregon (August 22, 2018) – Cookshop, a new cooking classroom on SE Clinton Street is hosting new classes by Wild Heart Solutions (wildheartsolutions.com), the new project of Tressa Yellig, previously of Portland’s Broth Bar and Salt, Fire & Time. The classes will run September and October and include topics like Fermentation Basics, All About Bone Broth, Making Nut milks & cheese, Probiotic Happy Hour and Homemade Infant Formulas. Cookshop is also offering classes for women’s health, kids cooking classes, caramels and handmade pasta!
Tressa has a long history in Portland of teaching everything related to cooking from pantry staples to preparing organ meats with her own spin on health and a focus on nutrition. The flavors presented still show a deep reverence for ingredients sourcing from the Pacific Northwest and an appreciation for what’s in season. In this new project she intends to focus on the “people in the place where we live” and this collaboration with Meredith at Cookshop emphasizes a beautiful new community space for gathering and education in an elegant and easily accessible neighborhood setting. They intend to expand the offerings for community talks, demystifying food trends, and hosting more cooking experiences for the Portland audience. “Especially our food is all about relationships,” Yellig says about the collaboration and continued work supporting small businesses in the Portland area.
CLASS DATES AND TIMES:
- 9/14 fermentation basics 6:30pm-8:30pm
- 9/21 all about bone broth 6:30pm-7:30pm
- 9/24 dairy alternatives with nuts 6:30pm-8:30pm
- 9/27 easy kid friendly breakfasts 11am-1pm
- 10/5 probiotic happy hour 6:30-8:30pm
- 10/7 lacto fermented sodas 11am-1pm
- 10/11 all bone broth 6:30pm-7:30pm
- 10/15 homemade infant formulas 11am-1pm
2627 SE Clinton St, Portland, OR 97202
About Wild Heart Solutions: (wildheartsolutions.com)
Wild Heart Solutions is a new project by Tressa Yellig, previously of Salt, Fire & Time, supporting small brands that are working to refine their message and develop new products and recipes for market.
About Tressa Yellig: Tressa Yellig has long been a part of the Portland food scene since 2009, when she began Salt, Fire & Time, an artisan food company that specialized in therapeutic grade bone broths, ferments and other nutrient dense traditional foods. She is a graduate of the Natural Gourmet Institute for Health & Culinary Arts in New York, the Yerba Buena School of Herbal Medicine, and a member of the Functional Nutrition Alliance. She specializes in a variety of health supportive cooking styles. She apprenticed under the worker-ownership of Three Stone Hearth in Berkeley, CA, the first community supported kitchen of its kind and has experience working with artisan food producers, in restaurants, consulting , business management, and organizations promoting urban food sustainability and healing foods. She also does product innovation for Parisi Consulting, a branding agency in Portland, OR and is otherwise sailing on the Columbia river or exploring scents of the Pacific Northwest.
About Cookshop: (Portlandcookshop.com)
Cookshop is a new home for cooking classes in Southeast Portland, founded by Meredith Mortensen. Our space includes a captivating kitchen studio for classes led by the region’s most celebrated chefs and food and beverage artisans, and a thoughtfully curated selection of culinary items sold in our retail shop. It is an encouraging and supporting place for young cooks, and the spot adults choose to spend an evening, gathered around the kitchen island, learning to make authentic food and fostering friendships.
About Meredith Mortensen: Meredith grew up spending time at her Grandparents home in rural New Jersey, where most days were spent hunting for crayfish, climbing trees, and foraging for tiny wild strawberries and wine berries. She developed a love for desserts, despite being an extremely picky eater as a child. Meredith started making chocolates as gifts for friends at 13, had a subscription to Gourmet Magazine at 15, and was voted “most likely to replace Julia Child” in her high school newspaper.
Meredith has called Portland home for the past 11 years, where she has been the pastry chef at Carafe Bistro, and Baking and Pastry Instructor at the International Culinary School at the Art Institute of Portland. Prior to moving to Portland, she worked her way across the US; from No. 9 Park and Flour Bakery, both in Boston; to The Home Ranch in Colorado; and Daniel Boulud Brasserie in Las Vegas. Meredith holds a BA in International Political Economy from The Colorado College, and a Patisserie Diploma from Le Cordon Bleu, London. She spends her free time running, skiing, biking and exploring the outdoors with her husband and two young daughters.