Class just may spark interest in cooking again

Lucky for us, cooking classes are a hot item in North Idaho. There are five, top-notch chefs/instructors in Coeur d’Alene alone, and, anyone can play.

We can thank the guru of television cooking shows, that great cook and fantastic showman, Emeril Lagasse, for getting this ball rolling … and rolling it is. Following “Emeril!” a whole slew of copycat television cooking shows jumped on the bandwagon and now, the trend is spawning cooking classes galore.

Local cooking classes fill up fast. People are having fun. They’re turning on to the pleasures of good eating and to learning how they can dazzle their friends (and themselves) with their newly acquired culinary skills. It becomes their new passion – even men, who have never cooked before.

It’s easy to slip into the doldrums, cooking and eating the “same ol’, same ol’,” night after night, meal after meal. But we’re cheating ourselves when we do. Not only do we miss out on the joy of eating great food, but we deprive our bodies of the many – and essential – trace elements it gets from eating a variety of foods; the variety keeps the digestive system stimulated, too.

There’s nothing like a cooking class to kick-start our interest in cooking again. I know … I just tried it.

Last Saturday, my sister and I took a class on how to make sourdough bread, from the vital “starter.” (The “starter” is like the Olympic torch – it’s passed from one batch of bread to the next and from one generation to another – amazing “starter” stories, abound.) We all received some “starter” to take home.

Sourdough class was at Wishful Kneads on U.S. Highway 95 in Coeur d’Alene. Thirty-five of us wannabes earnestly scribbled notes on our handouts and were totally captivated with the lesson. My sister looked at me and mouthed, silently, “This is so much fun!”

Wishful Kneads is set up beautifully for cooking classes and the delightful Jan and Rick Thornton, store owners, hold several classes each week. Classes are fun and relevant – everybody gets to eat – and cost just $5. Saturday, they’ll teach Autumn Cakes/Pastries with apples and pumpkins. To get a class schedule, call 676-1500.

North Idaho College’s Culinary Arts Program offers the popular, noncredit, Cooking Series for Senior Citizens. They offer three classes per semester; the next series starts in January. First class will be Cooking for One or Two, followed by Cooking Around the World and Elegant and Easy Desserts. Classes cost $30.

Rick Schultz, NIC’s chef/instructor, says men and women of all ages sign up. There are both novice and experienced cooks – some are widowers needing to learn how to cook. Students join these classes to learn how to cook, or to improve their skills – and even to connect with others. Often good friendships are formed and sometimes, says Schultz, “Classmates get together later for potlucks or food-theme parties, each bringing a dish they have cooked.” To register for the next class, or series, call NIC 769-3320.

“Latin Ladles” (soups) is up next at Cafe Carambola, Coeur d’Alene’s unique Latin gourmet restaurant. Chef Columba Aguilara, a graduate of Cordon Bleu’s California Culinary Academy in San Francisco, is co-owner of Cafe Carambola, with husband Carlos.

Her class on Latin soups – deliciously different – is tonight. Students will cook Xin Xim (pronounced: shin shim), a Brazilian chicken, shrimp and cashew soup; Mexican black bean soup; and curried squash soup. (There may still be class space.)

On Nov. 17, Columba will teach Seasonal Salads: five salads, including a “composed” shrimp salad (that means arranged on a platter instead of tossed.) The Nov. 29, class is Holiday Side Dishes for Christmas menus. (One is Sweet Potato Brule … yummm.)

Cafe Carambola serves foods with Latin American flavors and ingredients – the same easy, uncomplicated recipes are used in classes. Classes are interactive, with each student preparing and cooking at their own work station. Classes are $55, and pre-registration is required. Call 676-8784 for a schedule.

Work Force Training Center is another venue for interesting cooking classes. Thai Cooking, the final class for the year, is on Friday. WFTC enrolls 15 students per three-hour class; cost is $35. Call 769-3444 for information. Watch for the WFTC Spring 2008 Catalogue of Classes; it’s mailed out in January.

The Greenbrier Inn, a historic home and former bed and breakfast that is now a catering and special event center, is becoming a popular venue for cooking classes. Here’s what’s cooking there: Baking Artisan Breads, Friday. Next Thursday and Nov. 17, Kris McIlvenney, the owner-chef, will teach Tapas and Hors d’oeuvres. Preparing the healthful and trendy Mediterranean Cuisine, will be offered on Nov. 26. Classes are $45. Call 667-9660.

Have fun … no excuses!