| Haiti |
 Thanks to your support, we were able to donate to MercyCorp’s efforts in Haiti. Your generosity is appreciated. |
| In Season |
February and March are at the crossroads between winter and spring. Hardy winter vegetables like kale, collards, parsnips, carrots, potatoes, onions, turnips and cauliflower are still in season. Spring is starting to show in spring onions, chives, chervil, parsley, ramps, artichokes, and pea shoots. Flavor pastas or omelets with the delicate herbs and spring onions, add root vegetables to gratins or soups, and sauté greens with garlic and olive oil to accompany roasts. Serve fresh cheeses alongside winter fruit compotes and toasted nuts for a light dessert.
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| Other Classes You’ll Love
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Shake off the wet and chilly winter with hearty bowls of soup, sizzling sauteed shrimp, or a spicy plate of elegant Latin fare. Our classes are designed to warm you up! You’re sure to love classes like…
February 4
February 5th
February 12
February 16
February 17
February 19
February 21
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| New in the Store |
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Our favorite chocolate company, Poco Dolce, have just added toffee tiles to their line. Oh they’re delicious! You have to try one.
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| Greetings!
Love is in the air, and the Valentine’s Day classes are filling up fast. If you haven’t already made your plans for Valentine’s day, it’s not too late. Get some fresh recipe and menu ideas from one of experienced cooking instructors. From appetizers to desserts, there’s something for everyone! Join us this month at In Good Taste.
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| RECIPE OF THE MONTH
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 CHOCOLATE TRUFFLE CAKE WITH RASPBERRY COULIS
Maya Klein has kindly shared her recipe for a dazzling chocolate dessert that is sure to thrill your dinner guests. Although it is special enough for an evening of entertaining, it’s so good that you’ll find any excuse to serve it!
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New Instructor at In Good Taste
Caroline Lewis
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 One of the first graduates of the Robert Reynolds Chef Studio in Portland, Caroline Lewis left a corporate marketing career for full-time pursuit of her twin passions, cooking and gardening.
Caroline’s culinary teaching focuses on the connection between garden and table and on the importance and pleasure of working with local, organic ingredients. Her eclectic cooking style reflects her formal studies in French, Italian, Indian and Mexican cuisines.
The technique-focused classes that Caroline teaches at In Good Taste explore authentic regional cuisines, including French, Italian and Pacific Northwest. She helps students learn to cook based on what is available in the garden or at the market, and emphasizes seasonal variations to recipes. Her favorite classes to teach are those that focus on the basics of a specific construct – such as making soups or pizza – and then explore the many ways those recipes can be modified to suit what’s available or the cook’s preferences that day.
When they’re not in the garden or the kitchen, the Lewises divide their time between their family home in St. Rémy de Provence and various tropical scuba diving destinations.
Q: What do you hope students leave with from your classes?
A: When I’m doing regional dinners, I try to convey a sense of place and to talk about how the food in a certain region developed and why people there use their unique ingredients and techniques. But the most important thing to me is to help students learn to cook with what they have in their pantries and gardens at any given time. I feel a real sense of accomplishment when people can move away from specific recipes and learn to think that way.
Q: What are your favorite foods personally?
A: That is such a long list, it’s almost embarrassing. I love almost any ethnic food, especially Chinese, Thai and Indian. I explore a lot of Sichuan and Hunan cooking at home. I also love French bistro and authentic Mexican food. And I adore good chocolate in almost anything.
Q: What’s your favorite easy go-to meal? What do you reach for when get home from work tired?
A: I’d have to say pasta. We grow a lot of basil in our garden and freeze individual batches of pesto. So pesto noodles or spaghetti carbonara make frequent appearances on our table.
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| Love is in the air … |
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Instead of making traditional dinner reservations for the romantic holiday, spend the evening in a fun, interactive environment with delicious food and wine. There are several events to choose from, and each one is sure to please your sweetheart.
If you’re looking for that special gift, stop by the store for some ideas. Stop by and pick up some amazing chocolate treats or a nice bottle of wine for dinner. Still stumped? A gift certificate can be used for classes, books, or other retail products.
February 7
February 9
February 11
February 12
February 13
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| Classes Just Added to Calendar |
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with Amy Jermain
February 16
March 6
March 10
with Grace Young
May 20
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