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Hipcooks Newsletter



Newsletter for: October 1, 2011

Happy October, Hipspooks & Hipcooks!

Trick or Treat?
  • Trick!  Learn all kinds of mad skillz at our all-star fall line-up of classes, posted at Hipcooks EastLA, WestLAPortland, Seattle and  San Diego. We're ringing in the fall with chilly weather classes, here's just a few highlights:
Day of the Dead Holy Mole Class, Nov 2 - all studios. Come have margaritas and learn the most delicious many-indgredient Mole for the Mexican Day of the Dead. This is a great time of year to learn Mole  - ever thought of having Mole with your turkey for Thanksgiving? It is outrageous. (click this link to see full menu, at SD studio)

Speaking of Thanksgiving, we're rolling out our I Ain't no Turkey classes (all studios) which takes your through preparing a fabulous Thanksgiving at your place, or great side dishes for your friends and family. Portable Pumpkin Souffles - its true! (click this link to see full menu, at PDX studio)
Hot Soup Focus Group (all studios) The best knife skills practice class we have, with a wonderful menu of 7 (yes, seven!) fabulous soups that will keep your kitchen warm all winter long. (click this link to see full menu, at Seattle studio)
La Belle Epoque (all studios) The cold-weather follow-up to the beloved Parisian class.  Boeuf bourguignon simmers as we take you through this elegant menu. (click this link to see full menu, at East LA studio)
Any tailgaters out there? The Ragin Cajun (most studios) is the class for you! The gumbo is a delicious one-dish wonder that you can make in a huge pot and bring to a tailgate. (A portlable burner, some cornbread, and you're done). Crack open a cold one and you have the perfect ourdoor picnic! We're offering this class at most studios, esp in PDX to get you ready for the Gumbo Cookoff happn'n next door.  Delish! (click this link to see full menu, at West LA studio).

  • Treat! 
Spooky Spider-Web Curried Carrot Soup
Melt 2 T butter and 1 T olive oil in a pot. Add 2 cups chopped onions, 1 cup chopped celery and 3 cups chopped carrots. Add salt and curry powder to taste (you can always add more later). Sweat, covered about 7 minutes. Add 4 cups chicken stock and simmer until carrots are soft. Blend, return to pot, add more broth if needed.  Taste. Garnish with creme fraiche and black lava salt
Trick! Serve it at your Halloween in little shot glasses, like we will!  Cute and a healthy: treat!
Eat Well, Be Well
Monika

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