Call now to book your seat 541-617-0312
Get Sauced with Chef Josh
Wednesday, July 6th
6:00pm – 8:00pm
Do you need to learn the classic saucier techniques? You’ll enjoy a full meal while Chef Josh teaches the basics of the mother sauce as well as a wine reduction and bechamel.
Italian Wine Dinner with Chef Candy
Saturday, July 9th
5:00pm – 7:00pm
Join us for a multiple course wine pairing dinner with wines from our favorite Italian boutique wineries.
Wines will be available for purchase in limited supply.
Kid’s Breakfast & Snacks with Chef SuzanneMonday, July 11th and Tuesday, July 12th 10:00am – 1:00pm
Your kids will love to spend two mornings learning to cook their own breakfast and snacks!
Strawberry Stuffed French Toast / Eggs in a Nest / Easy Crepes with Bananas and Nutella / Easy Sausage and Egg Muffin Cups.
Upcoming Classes with Chef Suzanne
- June 27 | Meatless Monday
- July 11 & 12 | Breakfast & Snacks Kids Camp
- July 20 | Farmer’s Market
Students will meet at the downtown Farmer’s Market at 4pm to select items from local vendors to prepare for dinner. The class will reconvene at 5pm at Kara’s Kitchenware to prepare dinner with the fresh groceries purchased at the market.
Get to know our Chefs
Chef Suzanne Landry started her culinary journey to help change chronic symptoms that her sons were having. Inspired by the delicious dishes in the world of plant based eating and fascinated to watch her family’s health improve dramatically, she was hooked and would never go back to the heavy meat and potato meals of her childhood. Wanting to further her skills and knowledge of ‘food as medicine’ she attended the prestigious Kushi Institute in Boston.
Her culinary career has included authoring two books – The Passionate Vegetable and Fresh Food Matters; cooking for celebrities in CA; consultant to the retail food industry; head chef and manager for a health food store chain; recipe development for several food manufactures; nutrition consultant and culinary instructor for over 35
years to thousands of students.
Her mission is to inspire people back into the kitchen to learn how to have fun cooking deliciously fresh, local, and healthy food.
Q&A with Chef Suzanne
What’s your favorite cuisine to cook?
Plant based. I absolutely love vegetables and enjoy experimenting with new ways to prepare them, sometimes using fresh herbs and spices which also can enhance a grain and legume dishes as well. Vegan cooking lends itself to more textures and flavors than I have ever used before.
What’s your essential cooking tool to have in the kitchen?
My Santuko knife, I have 5 of them and wouldn’t begin to chop without one in my
How did you get into cooking?
As a child I was fascinated by the aromatic smells and delicious tastes than came from my mother’s kitchen. My children’s health issues inspired me to learn to cook
healthier (a long time ago) and still doing it.
Who are your Chef inspirations?
Anne Marie Colbin who was a visionary – an industry leader in the conversation of “food as medicine” long before the rest of the world caught on. Her Book of Whole
Meals was my first introduction into healthy cooking.
What’s your favorite ingredient to cook with?
Haha…can’t cook without garlic and onions it seems! Almost every dish has one or
both of them to start.
California Fiesta Quinoa Salad
From of Suzanne Landry’s Cookbook, “The Passionate Vegetable”
Absolutely one of the most loved salads by my clients, students, family, and friends!
- 1 cup quinoa, uncooked
- 2 cups water
- ¼ tsp sea salt
- ¾ cup tomato, chopped (1 medium tomato)
- ¼ cup celery, chopped (1 stalk)
- ½ cup cucumber, seeded and chopped (1 medium cucumber)
- ½ cup scallions, chopped (4 scallions)
- ½ cup fresh cilantro, cleaned and chopped
- ½ cup fresh or frozen corn, blanched
- ½ cup cooked black beans, rinsed and drained
- ¼ cup black olives, pitted and diced (Kalamata are the best!)
- 1/3 cup extra-virgin olive oil
- 1 tsp hot red pepper flakes (or more to taste)
- 2 Tbs red wine vinegar or ¼ cup lemon juice
- ½ tsp sea salt
Boil 2 cups water and add salt. Thoroughly rinse quinoa in strainer. Place in boiling water, cover, and reduce heat to medium-low. Cook for 20 minutes or until grain is fluffed and water is absorbed. Remove from pot into a large bowl and allow to cool before adding vegetables.
Slice tomatoes into ½-inch slabs and remove most of the seeds. Then cut tomatoes into sticks and crosswise into ½-inch cubes. This will give you evenly sized tomato pieces that won’t get mushy if the salad isn’t eaten right away.
Cut celery by slicing down the rib in the center of the stalk. If the stalk is large you might want to cut it in thirds. Then cut crosswise into ½-inch pieces.
Slice cucumber lengthwise into 4 strips and then remove center seeds. Chop these strips into ½-inch pieces. Remove root ends of scallions and cross chop into ¼-inch pieces. Toss cooled quinoa with all remaining vegetables, beans, and olives.
Mix vinegar, oil, hot pepper flakes, and salt together. Toss lightly with salad. Refrigerate for an hour before serving. This will last 5 days in the refrigerator.
Serving Suggestions: My favorite way of enjoying this as a leftover is in scrambled eggs! Just before the eggs set hard, I add ¼ cup or so of this salad and give it a stir. Very yummy breakfast!
Kitchen Tools We Love
We love all our local #InBend friends. Come by the store to see these items and many more made locally in Bend or nearby in the PNW.
From beautiful glasses to fun ice cube trays and napkins, we can help you get your bar all set up.