The Willows Cooking School Newsletter

The Willows Cooking School Newsletter

MAY 2014 VOLUME 11 ISSUE 1

Editor: Sandy Dowling Willows Cooking School
www.cookatthewillows.com

Kitchen News:

Well it’s been another always learning something taurant. She will add great UPCOMING CLASS
busy year at The Willows —-and you know how enthusiasm to our pastry Highlights
Cooking School and Inn. much I love to share ideas, classes. Her mother, our
Some improvements, some shortcuts and tips with you. wedding cake specialist at  MORE! Couples Classes
changes, and some disap- the Willows, Pam Card, will
pointments. The competi- One of my favorite teach a cookie decorating Note the ♥’s on our schedule
tion is growing in the offerings this year will be a class in December. We plan on p. 2-3.
Rogue Valley for culinary class on how to make those for other guest chefs in
students—with some new wonderful French maca- 2014-15, including some  Fruit Classes:
cooking classes being of- roons, made so famous by James Beard award- Tomatoes - 7/22/14
fered, meaning, I hope, that the Laduree Bakery in Par- winners. The dates were Plums - 7/29/2014
people want to learn. How- is. Another new class will not firmed up yet, so please Peaches - 8/5/2014
ever, we are still unique: we focus on TOMATOES — continue to check our web- Rhubarb - 4/28/15
are the only school offering in the peak of the season. site for added classes at:  Indian Class 9/16/14
full meals and we don’t try Have you ever had the
to sell you any products. southern treat, tomato pie? www.cookatthewillows.com  Lettuce Entertain You!
We don’t make you drink a Well you will in this class! 10/14/14
preferred wine or use spe- Also, please like us on our
cial products—we simply On the sad side, Hilary Facebook page:
strive to offer you the best Kemmling has left The
we can in pricing, freshness Willows to return to her Willows Cooking School
and value. In the end, I restaurant, and she will be
sincerely and truly appreci- missed. On the positive Bon Appetit, my cook-
ate your ongoing loyalty. side, another former em- ing friends, and enjoy an-
ployee, Stephanie Card, has other beautiful Rogue Val-
I have created all new returned from AZ, where ley summer!
recipes for 2014-15 that I she attended pastry school
hope you will enjoy. I am and worked at Proof Res- -Sandy Dowling

Catering, Parties & Special Events  Cookie Decorating
12/16/14 w/Pam Card!
To book your event or party at The Willows, contact us: 541-665-3020
 Limes/Lemons 3/31/15
WILLOWS ALL- INCLUSIVE WEDDINGS:
GROUNDS REMODEL UNDERWAY NEW Holiday Side Dishes
for Entertaining
With the addition of a large deck overlooking
the Valley, a charming bridge and larger pond November 11, 2009
surround the Willows grounds are going to be
even more gorgeous. Providing the perfect GIFT IDEA: Cooking
setting for a wedding, anniversary or special Classes and overnight stays
event. We have partnerships with great DJs make great gifts for any
and musicians, photographers, and Penny & special occasion—and our
Lulu florists—to offer the best wedding packag- elegant gift certificates are
es. With the addition of a full catering men- provided free of charge!
ualmost any event is possible at this magical
place we call home. Call us to get our special,
and affordable all-inclusive package rates!
Most weddings book 6-12 months out.

What can we do that is really special for $100? A Couples Class!! ♥

Page 2

The Willows Cooking School Schedule 2014-15

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All classes begin at 6:30 PM, unless otherwise noted, and unlike other schools,
all classes are FULL MEALS, and include drinks/wine. The cost per person, per
class is listed. Cancellation policies are at www.cookatthewillows.com. Addi-
tional classes may be added when our capacity of 16 is filled, and classes may
be cancelled, with notice, if less than 6 are registered. To book directly call 541-
665-3020. Checks, Visa, MasterCard or cash are all accepted forms of payment.
Payment is required upon registration for all classes. Couples Classes are noted
by a ♥ , and always take place in the Mansion dining room. Dress is always cas-
ual and questions are encouraged. Come join us and enjoy our fine cuisine!

July 22, 2014 Tomatoes October 28, 2014 Fall in Tuscany & Pasta Making
Is the tomato a fruit or a vegetable? We will answer that question and As the days grow shorter, the Tuscan countryside turns richly golden
tell you so many ways to use tomatoes in cooking that you will fall in and the harvesting begins—come celebrate a Tuscan evening with
love with its versatility—be it sweet, savory or saucy. Chef Sandy will some delicious butternut ravioli, yummy Straccoto, fall fruits & nuts,
share many of her favorite tomato treats! $55pp and delicious Tuscan wine, pasta and cheese! ♥$100/c

July 29, 2014 Plum Crazy November 12. 2014 Thanksgiving: Rogue Style
Local Rogue Valley ingredients make for the most delicious Thanks-
On the Willows grounds we have several varieties of plum trees—each giving repast. Join us as we incorporate Rogue Valley’s best into din-
offering plum perfection for cooking and baking. Plums are delicious
eaten fresh and ripe, but even better in sauces, soups, stews and jams ner: wild mushrooms, huckleberries, Rogue Creamery cheeses, laven-
der, hazelnuts, honey, salts, and local game. $55 pp
and pastries all year long. $55 pp
November 19, 2014 Baking Breads & Rolls at Home
August 5, 2014 Peaches! Making your own breads and rolls is so much more delicious, and
If only peaches were ripe all year long! One of life’s best pleasures is
biting into a perfectly ripe peach—but they don’t last long. How can we healthier than the same store-bought version. It is super easy with the
right tools and recipes. You will never knead dough again if you use a
savor it longer—by making and freezing nectar and sauces for use in processor—and we’ll teach you how in time for Thanksgiving! $55/pp
recipes throughout the year to maintain that fresh flavor. $55pp
December 9, 2014 Girls’ Night Out: Cookie Party
September 16, 2014 India Beckons Time to get ready for the holidays! But just who has the time to make
Influenced by ancient science, and the Spice Trade, Indian cuisine em-
ploys the most diverse use of spices and seasonings in the world— all those cookies, anymore? Come for this HANDS-ON, gir ls-night
out, with delicious cookie baking; and go home with enough cookies
which is what makes each dish so delicious and dynamic. Come learn to stock your holiday pantry in style—drinks included. $55/pp
to make some our favorite Indian dishes. ♥$100/c
December 16, 2014 Cookie Decorating GUEST CHEF
September 23, 2014 PIZZA, Pizza! Pam Card, our FABULOUS wedding cake/cookie decorator has
What dough is the best for your pizza? Do you like ot grill, bake or fire
roast it? What toppings and sauces work best? Can you do dessert piz- agreed to share her truly amazing cookie decorating skills with you—
just in time for the Holiday Season. This class will be HANDS-ON
zas? These and all your ?’s will be answered—and you will love mak- and you will take home all your own creations. Please bring an apron
ing your own pizza outdoors! HANDS-ON $55/pp
and dress casually. $55pp

October 14, 2014 Lettuce Entertain You! January 9, 2015 “Fantasy” Last Supper
My favorite dinners for two at the Willows encompass just a healthy,
hearty salad. In this class you will learn the basics of making your own We decided to start the year off correctly, by doing a “fantasy dinner”!
We’ve asked locals and celebrities, alike, what their last meal would
delicious dressings—which will make you forgo bottled dressings for- be if they were going to die tomorrow (but. none of us are planning on
ever! Learning how to combine your own dressings with the proper
ingredients will give you unlimited possibilities in your kitchen. $55pp it!). The dishes will amaze you—and we are going to show you how
to make all of these dishes in the Willows Kitchen. Come join us for a
really sumptuous feast—ending with champagne! ♥$100/c
October 21, 2014 Macaroons & French Pastries
This class has been requested so many times and we were hesitant to
offer it until the process of making these delicacies was perfected. Now,
we will share the secrets of making our favorite French goodies perfect
every time! Come join us for a taste of Paris and lots of fun! This class
is going to be HANDS-ON so br ing your apr ons! $55pp

GREAT DISCOUNTS: Book 3 classes, and
the 4th class is free! Seniors, $5 Discount!

According to the Dogon people of Mali legend, the entire
Earth was created by God, using a single grain called FONIA.
This grain, also called "hungry rice," is the most important of a

diverse group of wild and domesticated Digitaria species that

2014-2015 CLASS SCHEDULE, CONTINUED:

Page 3 VOLUME 11 ISSUE 1

January 27, 2015 One Pot Meals XI May 17, 2015 Little Girls Tea Party -1 PM THE BEST DEAL IN
Yes, we have done this class eleven times now— Bring your favorite little lady along for a journey TOWN…….
enough for all our One Pot Meal recipes to fill a to a time when we enjoyed being girly, eating Book one of our couples clas-
book—and Sandy still has newer ones for you to try. finger sandwiches, and tasting dainty treats. We ses ♥ and then stay the night in
Using pork, beef, chicken, fish, or no meat at all— will make, and then eat with decorum: gloves,
they are all delicious! Come join us for a very hearty pretty dresses and hats preferred, if you please! the best available room...for
six (6) main courses, and a dessert! $55/pp $50 for two: little lady and her mommy/gr anny. only a $100 more! Makes a
Dolly is optional, cups, saucers, pinkies a must!
great gift!

February 10, 2015 Chocolate Obsession V CULINARY TOURISM: England, SE Asia & Oregon
CHOCOLATE! Do we really need to say more? No,
but we will offer up just a tease...drinking chocolate, Culinary Tourism is the newest trend in high-end global travel. At the
melting chocolate, spreading chocolate. Wow, let's go Willows we participate in many Travel Oregon culinary offerings and
on another great chocolate adventure. $55/pp find it is a very exciting new trend world-wide. To this end, we offer
private classes for touring groups year-round when they visit here.
February 24, 2015 Crab Crazy Class III This past year we hosted two different pairs of guest chefs from Aus-
Where else can you eat crab like crazy besides Ore- tralia and from the UK—they added such a great global dimension to
gon! We do love this cold-water-crustacean by itself, our ongoing Willows Cooking Classes. What many of you don’t know is
or in all sorts of recipes: appetizers, soups, stews, that both pairs of chefs also offer amazing, once-in-a-lifetime culinary
macaroni & cheese, and dips—but just not for des- adventures in their own countries.
sert! Oregon crab via Joe’s catch...$60pp If you loved the Downton Abbey class(es) you would thoroughly enjoy
traveling with Jenny and Tina to the Cotswolds, to Highclere Castle
March 3, 2015 Say Cheese! Please! (the scene of fictional Downton Abbey), the local foodstalls, market
To celebrate the OR Cheese Festival, we’ve added a faires, and visiting their Cooking School. Tours, fees, accommoda-
special cheese class to our roster: we will be learning tions, transfers, meals, a high tea and classes are all included for about
how to make sheese, melt cheese, and use cheese in £1,900 pp. You can check them out at www.tastingengland.com
more ways than you could imagine—for every meal If you liked our Burma classes and want to join the hilarious Robert
every day! ♥$100/c and Morrison on culinary tours of SE Asia, Vietnam, Cambodia, Myan-
mar (formerly Siam)or China, they have 30 years of hosting 1st-Class
March 17, 2015 St. Patrick's Day travel/tours in their region and know all the right places to help you
More than just corned beef and cabbage! Ireland experience the real people and flavors of these beautiful countries.
provides a grand tradition of delicious foods and even Their tours are listed on their website: www.globetrottinggourmet.com
better brews—we’ll go from soda bread to main dish, Closer to home—Take Root magazine, published in Eugene, OR, has
to a delicious Irish cream dessert. Make it a night out just published the first-ever comprehensive guide to all the wineries in
for you and your lassie (or laddy). ♥$100/c Oregon. This publication lists over 400 wineries, hours and offerings all
across our state. The listings are regional and include websites and
March 31, 2015 Luscious Lemons & Limes locations. We have partnered with Debbie Duhn, the publisher of Take
This time we are adding LIMES to our annual Lemon Root in offering recipes and tips from our region for a few years now,
Class. From appetizers to desserts, join us for a meal and are the only Bed and Breakfast/Inn listed with an ad in the new
full of tart, tasty, delicious lemon and lime possibili- publication. They are for sale at Harry & David for $9.95 and at the Wil-
ties. $55/pp lows for $5. Stop by and get one for your car or home—invaluable for
frequent travelers across our bountiful state of Oregon.
April 14, 2015 Buttermilk Bountiful
Buttermilk is low in fat, and so healthy for you. It
adds an extra layer of tart deliciousness to almost any
recipe it touches. If you have never tried it, come join
us for a unique culinary dining adventure. $55pp

April 28, 2015 Rhubarb Rhapsody
Do you love rhubarb?—we sure do! It’s only ripe and
ready during late April through May, so now’s the
time to learn how to cook with it! Delicious in soups,
stews, baked goods, and pies—this old-fashioned
favorite is cuisine’s new starlet! $55pp

May 8, 2015 Thai Dreams III Robert & Morrison
We just love Thai cuisine, not just because it so fresh, Australia
Tina & Jenny - UK
but becauseAsians really know how to mix sweet/
salty/spicy/savory and umami flavors so well. We
will be doing a lot of chopping, rolling and tasting as
we cook this delicious dinner as a group. ♥$100/c

PRIVATE CLASSES:
We can always design a class of your choosing.
Please call us for price quotes and more information
on virtually any cuisine! $500 or 10 person minimum.
Great as a unique anniversary/birthday party! We
also travel and can teach in your home if you like!

The Willows Cooking School

Inside: Articles and NEW
Schedule of Classes for 2014/2015

The orchard mansion bed
& breakfast resort of
Southern Oregon

3347 Old Stage Road
Central Point, OR 97502

Phone: 541-665-3020
Fax: 541-665-3021

www.cookatthewillows.com

www.thewillowsbedand
breakfast.com

Willows Cooking School

E-mail:
Sandy: thewillowschef@aol.com

Travel around the world and across continents without ever leaving the Rogue Valley….

WE PROUDLY OFFER GREAT SUPER SAVERS!!

Couples: stay the night after a class for just $100 more!!

(This is up to a $150.00 savings off our regular room rates & includes breakfast! )

MORE SAVINGS:
Sign up for 3 classes and the 4th class is FREE!
Seniors: Please take $5.00 off every class you book!

Peach Class—August 5, 2014 Ever wanted to learn how to
make those delicious French
almond macaroons that are

all the rage in NY & Paris?
Join us to learn these and
several other French pastry
delights on October 21, 2014

at 6:30 PM

What’s your favorite peach? NEW:
Clingstone, freestone or semi? Tomâto
What variety? Learn more! TomĀto
Join us for a most
unusual class where
Tomatoes
are center stage!
August 5, 2014