HOW WE HAVE EVOLVED…
DATING BACK TO 2008, BELLE SAVEUR BEGINNINGS, CHEF JESS BEGAN TEACHING ACCESSIBLE MENUS FOR ALL AGES. HER STUDENTS OVER THE YEARS HAVE INCLUDED MIDDLE SCHOOL STUDENTS, HIGH SCHOOL TEENAGERS, 20 TO 40 SOMETHINGS, MIDDLE-AGED ADULTS, AND SENIOR CITIZENS, NEWLY RETIRED. SHE’S TAUGHT COOKING SERIES TO EVERY TYPE INCLUDING THE CULINARY CURIOUS, PDX ATHLETES, OR SENATORS, PDX STORE OWNERS, PDX DESIGNERS, THERE WITH WEIGHT CHALLENGES AND OR NUTRITIONALLY DEFICIENT AND EVEN THOSE WITH MORE SERIOUS AUTO-IMMUNE DEFICIENCIES. PARTNERING IN PDX WITH NUTRITIONIST AND RESOURCES FROM EXTERNAL DIETICIANS AS WELL AS HER OWN RESEARCH, HER ABILITY TO MEAL PREP AND TEACH CLASSES TO THOSE NEEDING MORE OF A FOCUS ON WELLNESS HAS BECOME ONE OF HER STRENGTHS.
Who What Where..
JUST LIKE A CATERING VENUE, COOKING CLASS LOCATIONS ARE VERSATILE AND CAN BE DONE ANYWHERE WITH THE RIGHT EQUIPMENT.
EXAMPLES OF LOCATIONS WE HAVE TAUGHT INCLUDE AN ALL-AGES CHARTER SCHOOL. THIS WAS AN INCREDIBLE 2-WEEK COOKING SERIES WHERE STUDENTS LEARNED ABOUT THE SLOW FOOD MOVEMENT AND Its IMPACT ON THE ENVIRONMENT AND LOCAL ECONOMY. DURING THIS SERIES STUDENTS WERE TAUGHT AND UTILIZED KNIFE SKILLS. THEY PREPARED A DISH OF THEIR OWN INCLUDING VIETNAMESE TOM KHA AND BAHN MI.
ELSEWHERE INCLUDED A 55+ COMMUNITY CLUB HOUSE WITH A FOCUS ON WELLNESS EATING, CLIENT’S HOSTING A PRIVATE RESIDENCE LADIES’ NIGHT. AT A ROOFTOP KITCHEN IN THE NW PEARL NEIGHBORHOOD OF PORTLAND. FOR THIS SERIES CHEF JESS PARTNERED WITH A NUTRITIONIST FOR A WELLNESS INTERNATIONAL SERIES OVER 6 MONTHS. THIS WAS VERY WELL RECEIVED AND WAS MEANT TO PROVIDE INFORMATION TO THOSE SEEKING TO LEARN VARIATIONS OF WELLNESS RECIPES.
ANOTHER VENUES TO MENTION INCLUDE PRIVATE RESIDENCES INDOORS AND OUT. ONE EVENT WAS SET IN A LARGE OUTDOOR KITCHEN AREA WHERE A GROUP OF FRIENDS LEARNED ABOUT BRINES AND BBQ. FOR THIS COOKING CLASS STUDENTS BROUGHT THEIR DESIRED PROTEIN IN TUPPERWARE TO BRINE AT THE CLASS AND TAKE HOME TO MAKE LATER. THIS CLASS WAS A WITH A FULL DINNER MENU WHICH WAS DEMONSTRATED TO COMPLETION. GUESTS LEARNED THE MENU FROM START TO FINISH WHILE THEY ENJOYED A DINNER AT THE END. THEY TAKE HOME WAS THAT THEY WERE ABLE TO CREATE THEIR VERSION OF A BRINE AT THE CLASS AND THEN COOK IT THE NEXT DAY AT HOME.
A FINAL EXAMPLE IS OUR FAVORITE 6-MONTH SERIES OF ROTATING POP-UP CLASSES FOCUSED ON INTERNATIONAL MENUS MADE WITH LOCAL INGREDIENTS. WE KICKED IT OFF AT A WINE BAR IN THE PEARL DISTRICT OF PORTLAND, THE FIRST CLASS WAS A MENU DEMONSTRATING AND COOKING ITALIAN FLAVORS, A MENU OF RISOTTO MILANESE MADE WITH BONE MARROW BUTTER TOPPED WITH OSSO BUCCO AND FAROFA. THE FOLLOWING CLASS WAS A MENU OF BRAZILIAN FLAVORS BEGINNING WITH HOMEMADE PAO DE QUEIJO FOLLOWED UP WITH LOCAL COD AND SHRIMP MOQUECA AND FINISHED WITH A DESSERT OF PASSION FRUIT SORBET. THE FOLLOWING CLASS WAS AN INDIAN NIGHT BEGINNING WITH HOMEMADE NAAN, RAITA AND CHICKEN TIKKA MASALA, NEXT WAS A VEGAN FRENCH BISTRO MENU OF VEGAN RANCH AND CRUDITÉ, HEIRLOOM CARROT SOUP TOPPED WITH CARROT TOP PESTO AND CASHEW GREMOLATA, JACKFRUIT NIÇOISE SALAD AND TOASTED COCONUT POT DE CREME DESSERT, THEN THAI FOOD, OUR MOST RECENT MENU WE’VE BEEN HONING IN ON TO LAUNCH HERE IN AVL WITH OUR FIRST COOKING CLASS IS A MIDDLE EASTERN TASTING MENU.
ALL LEVELS OF TALENT ARE WELCOME! GUESTS WITH DIETARY RESTRICTIONS ARE ALWAYS WELCOME AND INCLUDED IN THE MENU PLAN AS NEEDED. CHECK OUT OUR PHOTOS AND REVIEWS PAGE TO HEAR WHAT PEOPLE ARE SAYING ABOUT IT! FEEL FREE TO CONTACT US TO INQUIRE ABOUT THE NEXT CLASS!
Brazilian Class!
Happy Brazilian cooking class guests!
Woven Wine Works Wine Club Cooking Class!
