1. Art and Diseño

January 2015 Cooking Classes
Please join us for the following classes in the GFS Cooking Classroom. To register for
any class, just stop by the Good Food Store Customer Service Desk or call 541-3663.
First Friday Tastings: Smoke & Ash Cheeses
Friday, January 2, 5:30 pm, $5
Cheese mongers and affineurs, those who age cheeses, have been smoking cheeses in ancient brick
ovens over hickory, alder and hazelnut embers for centuries. The result? An earthy marriage of
sultry smoke and rustic flavor. Tonight GFS Cheese Buyer Jennie Gregory will introduce you to a few
of her smoky favorites, including those made with milk from sheep, goat and cow. In addition, GFS
Cooking School Manager Emily Walter will demonstrate some tasty ways to use smoked cheeses in
your kitchen. Pairing beers and wines with smoked cheeses will also be discussed.
• Smoked Gouda Crispettes • Smoked Mac & Cheese
• Bacon, Vidalia & Smoked Paprika Relish
GFS Cookbook Club: The Art of Mexican Cooking
Tuesday, January 6, 6:30 pm, $35
A living legend in food, Diana Kennedy started exploring the markets of Mexico’s towns and villages
more than fifty years ago. While living in Mexico, Kennedy has befriended cooks and collected their
recipes, plus gathered native plants and ingredients with the precision of an ethno botanist. Tonight
Red Bird chef Matt Cornette pays homage to this culinary icon by showcasing his own favorite recipes
from Diana Kennedy’s most influential cookbook. Come taste and learn to prepare traditional
Mexican fare that’s sure to warm up even the coldest January night. (Be warned, Matt’s menu will be
authentically Mexican – and authentically spicy!)
• Tortillas • Mexican Rice & Pico De Gallo
• Mole Verde with Chicken • Mole Chatino with Pork • Coconut Flan
Roll Up Your Sleeves: “Hands On” Sushi
Thursday, January 8, 6:30 pm, $35
Make a New Year’s resolution to try something new, then join us at GFS to learn how to roll your
own sushi. The Good Food Store’s Stephen Hayes will show you how easy it is to master a kitchen
skill you can then share with family and friends. Stephen will demonstrate a host of preparation
techniques and tips, plus lead you in the step-by-step assembly of a variety of vegetarian maki. You’ll
get to dine on your creations, plus take home your “leftovers” and your own sushi rolling mat.
• Sushi: A Bit of History, A Few Terms
• Awaze-Su • Sushi Rice
• Selecting & Preparing Veggie Sushi Ingredients • Rolling Sushi
Confidence in the Kitchen: Hearty Soups & Winter Stews
Tuesday, January 13, 6:30 pm, $35
Making a good pot of soup is pretty easy. And making a great pot of soup isn’t hard either. You just
need to know how to finesse a few details, the little tricks that Matt Parris will share with you this
evening. Matt, a chef at Red Bird and proprietor of the popular Just BBQ food booth at summer’s
Clark Fork Market, appreciates the art of slow cooked food and the secrets to creating memorable
one-pot meals. Learning to prepare a few of Matt’s winter favorites could be all it takes to help you
elevate your own soups and stews from good to great.
• Sweet Potato Soup • Green Curry Pork Stew
• Chicken & Dumpling Soup • Brunswick Stew
Please see back for more January cooking classes.
Roll Up Your Sleeves: “Hands On” Knife Skills
Thursday, January 15, 6:30 pm, $35 / $90
($90 registration fee includes a J.A. Henckels 8” Chef ’s Knife, an $89.95 value. Fee is $35 if you bring your own knife.)
Many New Year’s Resolutions revolve around eating healthier, including adding more fresh foods to your diet. Since preparing those fresh
foods often requires some time with a knife in your hand, why not also resolve to be more efficient with that knife? Join Romaine’s Graham
Roy for a knife skills class that’s long been a favorite at GFS. Under Graham’s watchful eye you’ll practice vegetable cuts such as mince, chiffonade and julienne, plus touch on more advanced techniques and learn essential sharpening and maintenance tips. The class will finish
with a tasty meal that you and your trusty blade helped prepare.
• Caring for Your Chef ’s Knife • Basic Cuts & More Advanced Skills • Garden Salad with Herbed Vinaigrette
• Mediterranean Vegetable Soup • Sweet Potato Fries with Garlic Herb Sauce
Roll Up Your Sleeves: “Hands On” Ramen
Tuesday, January 20, 6:30 pm, $35
In Japan, ramen is high in the running for the country’s national dish. Museums have opened dedicated to its history and the instant ramen
noodle was voted the greatest Japanese export of the 20th century. Yet ramen is a food too often “lost in translation.” That’s why we’re
so pleased to welcome Chizuko Olson for a demonstration of how to prepare the real thing. Chi will work with students to help them mix, knead,
stomp (yes, stomp) and pull the perfect noodle. And after all the hard work, Chi will serve up some of her favorite ramen-inspired dishes.
• Ramen No Men (Japanese Noodles) • Shoyu Ramen (Pork with Broth, Noodles & Spinach)
• Hiyashi Chukka (Vegetarian Cold Noodle Salad)
Roll Up Your Sleeves: “Hands On” Pizza
Thursday, January 22, 6:30 pm, $35
Roll Up Your Sleeves: “Hands On” Pizza for Kids
Saturday, January 24, 10:30 am, $20
(For children between the ages of 10 and 14.)
Come discover why Greg Ragan’s pizza classes are such a big hit. Greg brings his experience as a Biga Pizza sous chef to the GFS cooking school twice this week! Greg will be sharing his knowledge first with the adults and then with the younger set, sharing tips for making
restaurant-worthy crust and leading a hands-on demonstration of techniques that will have everyone kneading and tossing like a pro. From
crust to sauces to toppings, Greg’s energetic approach to perfecting the pie is sure to inspire you and your kids to crank up your oven this
winter. And don’t worry, we’ll be heating up our ovens too, so you’ll get to enjoy plenty of pizza while you’re here.
• Basic Pizza Dough • Kneading & Tossing
• Greg’s Homemade Red Sauce • Biga’s Famous Maple-Chipotle Sauce • Mama Ragan’s Turkey-Ricotta Meatballs
Flavors of the World: Korean Cuisine
Tuesday, January 27, 6:30 pm, $25
In Korea, the word bulgogi means “fire meat.” And that’s a pretty good clue for the flavors you can expect to enjoy in this evening’s class
hosted by Hee Kyeong You. A native of South Korea and a former middle school teacher, HK’s reputation in the kitchen not long ago
earned her an invitation to prepare meals for a group of Korean diplomats visiting Missoula. So who better to show you how to achieve
the ideal blend of heat and sweet in your bulgogi marinade, plus walk you through the process of making your own kimchi? And those are
just two of the lessons you’ll learn in this evening’s exploration of the bold, balanced flavors of authentic Korean cuisine.
• Perfect Korean Rice • Kimchi • Kimchi Jeon (Kimchi Pancake) • Bulgogi • Brown Rice Tea
Couples in the Kitchen: “Hands On” Mexican
Thursday, January 29, 6:30 pm, $35 / $60 couple
Grab someone special and get out of the cold. Harriet Eichenholz of Fine Cooking Catering is here to help you warm things up with a
Mexican feast she’ll help you prepare. Six couples will each tackle a recipe, including some new takes on traditional favorites, then gather
at the end of the evening for a family-style dinner. Harriet’s “hands on” classes always earn 5-star reviews and this one promises to be especially fun – a spicy escape from the cold cabin fever of January in Montana. ¡Vámonos!
• Fajita Nachos • Shrimp Salpican • Mole Poblana Chicken with Black Beans & Queso Fresco
• Rice with Fideos • Jicama & Blood Orange Salad • Zucchini Con Queso
Good Food Store Cooking Classroom Information
General Class Information. Most classes in the GFS Classroom are demonstration style and last one-and-a-half to two hours, unless otherwise noted. Printed
recipes are provided. Participants often tell us they wish they’d skipped dinner before attending class because you will be served a tasting of prepared recipes.
Doors open 10 minutes prior to class. Seating is on a first-come, first-served basis. Instructors may need to alter menus due to seasonal availability of ingredients.
GFS cannot accommodate guests bringing children under age 10 to class. Children over the age of 10 are welcome to attend class at the full price of admission.
For “Kids in the Kitchen” classes, appropriate age for attendees is specified in class description. Registration. You may sign up for classes at the GFS Customer
Service Desk (406-541-3663). Payment is due at time of registration. Cash, check or credit cards are accepted. Class size is limited. GFS reserves the right to
cancel any class due to insufficient enrollment. If a class is cancelled, registered guests will be contacted by phone and given the option of transferring the fee to
an alternate class or receiving a refund. Cancellation. All cancellations must go through the GFS Customer Service Desk, either in person or you may call us at
406-541-FOOD (3663). Cancellations made at least 48 hours prior to the class will be eligible for a full refund. Cancellations made less than 48 hours in advance
are not refundable unless the class is sold out AND we are able to fill your spot with someone on the waiting list. You may choose to send someone in your place
if you are unable to attend. Sold Out Classes. To be added to the waiting list of a sold out class, either visit or call the GFS Customer Service Desk at 406541-FOOD (3663). If spaces become available, those on the waiting list will be contacted by phone. Make sure we have a daytime phone number that aids us in
reaching you. Calls will be made in the order of waiting list sign-up, but fill-in registrations will be accepted on a first-response, first-served basis.