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Fresh Sheet: Lessons from the kitchen

This week’s Fresh Sheet lists a few classes for the new year.

Backyard bread-baking

Old Mission Brick Oven Breads and School of Lost Arts in Spokane is preparing for its first classes of the new year.

Mary Lee Abba-Gaston is teaching build-your-own Italian artisan bread classes by appointment.

Classes enroll eight to 12 people, cost $25 each, last about four and a half hours and include a meal as well as bread to take home.

“Everybody makes two loaves,” said Abba-Gaston, who began teaching the classes in 1997 using a brick oven in her backyard. “The idea is they feed themselves and others. I always say give a loaf of bread to the person who would least expect it from you.”

She also teaches classes on baking cinnamon rolls, pizza and biscotti at her home at 2010 W. Courtland Ave.

For more information or to register, call (509) 467-7309.

Sea scallops and cinnamon rolls

Not together, but back to back.

Sunday and Monday, The Kitchen Engine is hosting two cooking classes: The Wonderful World of Sea Scallops and Classic Cinnamon Rolls. Both cost $45.

From 2 to 3:30 p.m. Sunday, chef Mark Steinmetz discusses how to purchase, clean and cook scallops using three quick and easy recipes: Cabernet Glazed Scallops, Asiago Crusted Scallops and Grilled Scallops.

From 5:30 to 7:30 p.m. Monday, Amy Juran, pastry chef at Chaps, will experiment with different cinnamon roll toppings like a brown sugar smear, cream cheese icing and a standard white glaze.

For more information or to sign up, call The Kitchen Engine at (509) 328-3335. On the Web:

Eating with intention

Sign-ups are going on now for the next Am I Hungry? Mindful Eating workshops.

Weekly classes start Jan. 14 and run from 6:30 to 8 p.m. at the Ben Burr Building, 5919 S. Regal St.

Participants learn about their food patterns and triggers, emotional eating, binge eating, nutrition and simple recipes. Jane Joseph, a dietitian and health and wellness coach, teaches the class.

For more information, email or call her at or (509) 953-9097.

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