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Classes

Private classes are held in a variety of locations in Portland, Oregon. Classes are small and interactive and include hands on participation and demonstration. A full meal is served and comprehensive materials are included. Classes are appropriate for a range of experience levels. Register here or contact us for more information.

Upcoming Classes

A Taste of Autumn: East Meets West at The Dinner Table 

Are you wondering how to make your autumn cuisine delightful, delicious, and inspired? Join Ellen Goldsmith and Katherine Deumling for an evening of cooking, conversation, and eating just for autumn. What does this season’s food tell us about our bodies, our vitality, and our appetites? Katherine will bring her cook-with-what-you-have approach to delicious, produce-driven dishes for this abundant but cooler time of year. Ellen will offer an overview of the Chinese medicinal and seasonal culinary philosophy as it applies to the autumn season to enliven your cooking.

When: Tuesday, November 5 – 6:30-8:30pm
Where: Home of Ellen Goldsmith in Northeast Portland (Address available upon registration)
Cost: $60/person

Are you wondering how to make your autumn cuisine delightful, delicious, and inspired? Join Ellen Goldsmith and Katherine Deumling for an evening of conversation, and eating just for autumn. What does this season’s food tell us about our bodies, our vitality, and our appetites? Katherine will bring her cook-with-what-you-have approach to delicious, produce-driven dishes for this abundant but cooler time of year.

Ellen will offer an overview of the Chinese medicinal and seasonal culinary philosophy as it applies to the autumn season to enliven your cooking.

Infuse your fall season of cooking with a conversation over dinner. We will discuss:

• The elements of a vibrant seasonal meal

• How to utilize local and seasonal produce in a new way

• The benefits, from a Chinese medicine perspective, of cooking with the season

• How tastes of different foods energize your cooking and you!

Ellen Goldsmith, licensed acupuncturist, brings a passion for cooking and food with over 25 years of experience practicing Asian medicine and teaching all about the vitality and potency of food through the lens of Chinese medicinal principles. She practices acupuncture, dietary therapy, Chinese herbs, body-mind health, and Mindfulness Based Stress Reduction at Pearl Natural Health in Portland. In addition, she shares her passion for transforming our lives through our health on her weekly podcast Health Currents Radio and as a board member at the National College of Natural Medicine, the oldest naturopathic medical school in the country.

Katherine Deumling is the owner and operator of Cook With What You Have – a small business devoted to making cooking a regular, delicious, and creative part of people’s lives. Her enthusiasm for local and sustainable agriculture and food is highlighted through the partnerships she has with area farmers markets and CSA Farms, and with non-profits, public agencies, and businesses to empower people to create healthy, delicious meals Katherine is the chair of the Board of Directors of Slow Food USA and previously served as a Slow Food chapter leader in Portland, OR. Her commitment internationally is highlighted by her role as a Sister on the Planet Ambassador for Oxfam America. She was the recipient of a Thomas J. Watson Fellowship that allowed her to study food and culture in rural Mexico and Italy for a year in 1996.

NOTE: I am currently working on a variety of projects in addition to my work with CSA farms, writing weekly recipes packets for their share members. I am also teaching private classes and working with businesses and public agencies within their Wellness Initiatives which is why I have very few public classes posted. 

“I thought you’d like to know I whipped up a bowl of mayonnaise yesterday, added a bunch of herby goodness, and with leftover cooked salmon: the most delicious sandwiches in the world!” — S. Hill Long


Have a group of friends or family with whom you’d like to take a private class? Have so much produce in your garden or CSA box that you need help using it all? Get in touch and we’ll schedule something.

Private Classes
I also teach private classes, either in your home or mine. If you have a group of friends/family/colleagues who would like to do a class together (with a special menu or one of my choosing) we can schedule something to fit your needs.

Consultations
Need help stocking your pantry/kitchen? I can come to your home and help you get set up and systematize your restocking, list-making, and sourcing/shopping.

Need a gift for someone?
Please contact me for a gift certificate for any class or consultation or purchase a standardized one for $75 here.

Past Classes:
Italian-inspired Favorites
Rice & Beans: So much more than the sum of their parts
Holiday Edible Gifts
Pies: Sweet & Savory
Gratins and Comforting Winter Fare
Grains and Beans
Soup for Every Occasion
What to do with my CSA Veggies?
Everyday Baking: Granola, Cornbread, Biscuits, Quickbreads
An Italian Feast: Tomatoes, Peppers, Eggplants
Hearty Salads Year-round
Quick Meals: Eggs, Asparagus, Spring Greens. . .
Quick, Kid-friendly Meals
Winter Weeknight Dinners
You Call That Dinner?
Salad Rolls, Banh Mi and More

Cancellation Policy
If you cannot attend a class for which you have signed up and give five business days’ notice you will receive a refund minus a $10 processing fee. If you have to cancel with less notice I am unable to offer a refund but can work with you to schedule a different class at a slightly reduced fee.

34 Comments Post a comment
  1. Marilyn Meech Beaubien #

    Try Purcell Mountain Farms for whole wheat cous cous. Find them via Google.

    March 2, 2012
  2. Renee Niquette #

    I hope you will re-run the salad class again sometime after Easter weekend.

    April 5, 2012
  3. Excellent post. I was checking continuously this blog and I am inspired! Very helpful info particularly the ultimate part 🙂 I take care of such info much. I used to be seeking this particular info for a very long time. Thanks and good luck.

    December 4, 2012

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