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Chef Rene Taylor
Thursday, June 7th : $45
6pm - 8pm
Tuesday, June 19th: $45
6pm - 8pm
The Sushi essentials class will be covering the basic assembly of futomaki, hosomaki, and uramaki rolls (thick, thin, and insideout respectively). The menu is based upon what ingredients are the freshest and most colorful at the fishermans and farmers markets the day of the class. Though there is seasonal variability in the fresh seafood, Chef Rene generally uses salmon (smoked if not fresh), dungeness crab, and ahi. The favorite produce to use is mango, pinapple, avocado, scallions, raddish sprouts, carrot, tofu, and cukecumber. For dairy, the class will use wasabi aioli and eggs.
Starting off with green tea and Saki the class will watch a demonstration of preparation methods for ingredients to be used. Chef Rene Taylor will assemble veggie rolls (california style) containing egg or tofu accompanied by selected veggies. Ahi and spicey Ahi rolls accompanied by avocado and either pinapple or mango. Tempura style crab, cilantro, red bell pepper, wasabi aioli, and carrot rolls. After they have been assembled, Rene will demonstrate proper slicing and pass the product for everyone to try the three kinds. The rest of the class will be used to allow each student to practice what they have seen and assemble a couple of rolls to eat right away or take home.
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Chef Michael "Shep" McFarlane
Ragin Cajun 1
Friday, June 8th: $45
6pm - 8pm
Menu
Come for a “Night on the Bayou” as Chef Michael “Shep” McFarlane shares some of his best Cajun specialties, along with tips and tricks learned over his 20+ year food service career. Start the evening off with the quick, easy appetizer New Orleans BBQ Shrimp, then delve a little deeper with Shep’s specialty “Chicken Michael”. Learn how to make Béarnaise sauce two ways…traditional and “the easy way”. The evening ends with a “Bam!”…flaming, crowd-pleasing Bananas Foster! |
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Ragin Cajun 2
Tuesday, July 11th: $45
6pm - 8pm
Menu
Come for a “Night on the Bayou” as Chef Michael “Shep” McFarlane shares some of his best Cajun specialties, along with tips and tricks learned over his 20+ year food service career. Start the evening off with Shep’s appetizer specialty “Stuffed Mushrooms Rene”, where you will learn two ways to make the oh-so delicate Hollandaise Sauce…traditional and the easy way. Two entrees will be taught, super-easy Jambalaya and the more labor intensive Chicken Boudreaux. As usual, Shep finishes off the evening with the crowd-pleasing, simple dessert Bananas Foster. |
About Michael McFarlane
Michael Shephard McFarlane (Shep), began his career with an award winning chef in Michigan and traveled six states amassing over 23 years of experience in the culinary field. During this stretch he had the pleasure of studying under a Cajun chef, a Southern chef and a German chef all of which has heavily influenced his own personal cooking style. Michael is currently running a private chef and caterer business in Eugene known as Personal Shep.
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Chef Andrea Loreto
Thursday, June 14th: $50
6pm - 8pm
Menu
Four Classic Italian Pasta Sauces
Penne alla Puttanesca:
The original spicy tomato sauce with black olives and slivered garlic
Bucatini all’Amatriciana:
Savory bacon tomato sauce laced with romano and parmesan cheeses
Rigatoni ai Quattro Formaggi:
Rich and creamy sauce composed of four distinct Italian cheeses
Farfalle con Zucchini:
Fresh diced zucchini and shaved parmesean sauce |
About Andrea Loreto
Born in Florence, Italy, Andrea Loreto now calls Eugene his home. Having spent the first thirty years of his life enjoying fine food and convivial living surrounded by friends and family in Tuscany, he found that his passion for high-quality food and meaningful dining experiences followed him. Indeed, like his musical accent, it is the very foundation of who he is, and part of what consistently draws people all over the world to his table. Andrea’s earliest memories are of cooking side-by-side with his grandmother in her small kitchen in the countryside outside Pisa. Even today, these classic recipes—Arista di Maiale, Parmigiana di Melanzane, Schiacciata all’Olio—find their way into his most elaborate preparations. Founder and owner of an Italian import company, EssentialsForEntertaining.com, Andrea divides his time between running his business, keeping up with his four-year old son, and sharing his enthusiasm for cooking and home entertaining with others. You can get a peek into his soul and see what makes him tick (and drool!) on his new blog site at: http://www.essentialsforentertaining.com/blog where he writes and talks about Italian Home Cooking and Entertaining. |
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Mike Bothman
In-Store Demonstration
Saturday, June 9th: FREE
11:30am - 2pm
Mike Bothman, Owner of Super Suppers, located at 1622 Coburg Road, will be assembling and serving samples of their June entrees and sides at Hartwick's from 11:30 am - 2:00 pm on Saturday, June 9th.
Super Suppers, is the refreshing new answer to the age-old question, “What’s For Dinner?” Imagine coming home after a long day and not having to worry about getting dinner on the table. Sounds great, doesn’t it? At Super Suppers, we handle the shopping, chopping and mopping for you! That’s right, no stress or kitchen mess! Visit your Eugene Super Suppers, where you will prepare either 6 or 12 delicious, chef-designed entrées to take home and freeze.
Our easy-to-follow recipes, the right ingredients and cooking instructions are there in front of you. All you have to bring is an ice chest or laundry basket to easily transport your meals home. Come to Super Suppers, where you can relax, meet a new (or old!) friends and enjoy some music and appetizers while you put together a month’s worth of meals at your pace! Each entrée is designed to feed 4 to 6 people, but if you have a smaller family (or smaller eaters) you can split your entrées and double the number of meals for the same low price! Entrees and sides change monthly - providing lots of variety!
Oh, we didn’t mention the price? With an average entrée price of around $3 per serving, you can save hundreds of dollars and 20-30 hours of your precious time every month!
Please stop in for yummy samples and more information on Super Suppers –
we look forward to visiting with you at HARTWICK’S. |
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Chef Andrea Loreto
Thursday, June 21st: $50
6pm - 8pm
Menu
Penne coi Broccoli:
Tube-shaped pasta sautéed with broccoli and ricotta
Fusilli al Pesto:
Fusilli (corksrew) pasta tossed with fresh basil,
pine nuts, and parmesean cheese
Spaghetti alle Vongole:
Fresh clams in white wine sauce over spaghetti
Rigatoni Saint Tropez:
Rigatoni pasta with rich and creamy onion, cheese, and tomato sauce |
About Andrea Loreto
Born in Florence, Italy, Andrea Loreto now calls Eugene his home. Having spent the first thirty years of his life enjoying fine food and convivial living surrounded by friends and family in Tuscany, he found that his passion for high-quality food and meaningful dining experiences followed him. Indeed, like his musical accent, it is the very foundation of who he is, and part of what consistently draws people all over the world to his table. Andrea’s earliest memories are of cooking side-by-side with his grandmother in her small kitchen in the countryside outside Pisa. Even today, these classic recipes—Arista di Maiale, Parmigiana di Melanzane, Schiacciata all’Olio—find their way into his most elaborate preparations. Founder and owner of an Italian import company, EssentialsForEntertaining.com, Andrea divides his time between running his business, keeping up with his four-year old son, and sharing his enthusiasm for cooking and home entertaining with others. You can get a peek into his soul and see what makes him tick (and drool!) on his new blog site at: http://www.essentialsforentertaining.com/blog where he writes and talks about Italian Home Cooking and Entertaining. |
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Chef Sarah Wong
Friday, June 22nd: $50
6pm - 8pm
Menu
Northwest Bouillabase & Smoky Pepper Rouille
5 Spice Rubbed Baby Back Ribs with Asian Slaw
Passionfruit Champagne Parfait
If scallops are available by the time of the class:
Wasabi Seared Wild Scallops with Yuzu aioli and seabeans |
About Sarah Wong
Chef Sarah Wong moved to Eugene after three years in Las Vegas where she worked as an instructor at the Le Cordon Bleu College of Culinary Arts. She taught EuroAsian cuisine, Regional American cuisine, and Guest Services. While in Las Vegas she also worked as a personal chef for Siegfried and Roy as well as starting her own catering business. Sarah is originally from Hawaii, having developed her background in Pan-Asian cuisine by working in her uncle’s restaurant. She honed her skills when she moved to Seattle and cooked in several restaurants over a period of eleven years. |
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Chef Andrea Loreto
Thursday, June 28th: $50
6pm - 8pm
Menu
Penne all Arrabbiata:
Classic, spicy tomato sauce over penne pasta
Ziti ai Fiori di Zuccaa:
Short tube-shaped pasta sautéed with fresh zucchini flowers
Farfalle alla Checca:
Bow-shaped pasta with fresh mozzarella, ripe tomatoes, and basil
Rigatoni ai Funghi:
Porcini mushroom cream sauce served over rigatoni pasta |
About Andrea Loreto
Born in Florence, Italy, Andrea Loreto now calls Eugene his home. Having spent the first thirty years of his life enjoying fine food and convivial living surrounded by friends and family in Tuscany, he found that his passion for high-quality food and meaningful dining experiences followed him. Indeed, like his musical accent, it is the very foundation of who he is, and part of what consistently draws people all over the world to his table. Andrea’s earliest memories are of cooking side-by-side with his grandmother in her small kitchen in the countryside outside Pisa. Even today, these classic recipes—Arista di Maiale, Parmigiana di Melanzane, Schiacciata all’Olio—find their way into his most elaborate preparations. Founder and owner of an Italian import company, EssentialsForEntertaining.com, Andrea divides his time between running his business, keeping up with his four-year old son, and sharing his enthusiasm for cooking and home entertaining with others. You can get a peek into his soul and see what makes him tick (and drool!) on his new blog site at: http://www.essentialsforentertaining.com/blog where he writes and talks about Italian Home Cooking and Entertaining. |
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Chef Andrea Loreto
Thursday, July 5th: $50
6pm - 8pm
About Andrea Loreto
Born in Florence, Italy, Andrea Loreto now calls Eugene his home. Having spent the first thirty years of his life enjoying fine food and convivial living surrounded by friends and family in Tuscany, he found that his passion for high-quality food and meaningful dining experiences followed him. Indeed, like his musical accent, it is the very foundation of who he is, and part of what consistently draws people all over the world to his table. Andrea’s earliest memories are of cooking side-by-side with his grandmother in her small kitchen in the countryside outside Pisa. Even today, these classic recipes—Arista di Maiale, Parmigiana di Melanzane, Schiacciata all’Olio—find their way into his most elaborate preparations. Founder and owner of an Italian import company, EssentialsForEntertaining.com, Andrea divides his time between running his business, keeping up with his four-year old son, and sharing his enthusiasm for cooking and home entertaining with others. You can get a peek into his soul and see what makes him tick (and drool!) on his new blog site at: http://www.essentialsforentertaining.com/blog where he writes and talks about Italian Home Cooking and Entertaining. |
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Shane Tracey
In-Store Demonstration
Saturday, July 7th: FREE
11am - 3pm
KeKau Chocolatier is Eugene’s local epicurean chocolate maker. KeKau specializes in blending chocolate with savory ingredients like fresh green Thai curry or the Black Truffle with juniper berries and rosemary. KeKau offers an extensive line of chocolate including the Traditional Collection, the Savory Collection, a Savory Warming Collection, the Caramel Collection and the newly released Olive Oil Origins Collection. On June 16th from 11-3, KeKau’s Chocolatier, Shane Tracey, will be on hand in the Hartwicks Demo kitchen hand dipping these unique, intoxicating ganache centers which will be available for sampling and purchase. Please come down and try these new and distinct chocolates. |
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Maurizo, Owner of the Excelsior Inn
Monday, July 9th : $50
6pm - 8pm
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Chef Andrea Loreto
Thursday, July 12th: $50
6pm - 8pm
About Andrea Loreto
Born in Florence, Italy, Andrea Loreto now calls Eugene his home. Having spent the first thirty years of his life enjoying fine food and convivial living surrounded by friends and family in Tuscany, he found that his passion for high-quality food and meaningful dining experiences followed him. Indeed, like his musical accent, it is the very foundation of who he is, and part of what consistently draws people all over the world to his table. Andrea’s earliest memories are of cooking side-by-side with his grandmother in her small kitchen in the countryside outside Pisa. Even today, these classic recipes—Arista di Maiale, Parmigiana di Melanzane, Schiacciata all’Olio—find their way into his most elaborate preparations. Founder and owner of an Italian import company, EssentialsForEntertaining.com, Andrea divides his time between running his business, keeping up with his four-year old son, and sharing his enthusiasm for cooking and home entertaining with others. You can get a peek into his soul and see what makes him tick (and drool!) on his new blog site at: http://www.essentialsforentertaining.com/blog where he writes and talks about Italian Home Cooking and Entertaining. |
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Chef Andrea Loreto
Thursday, July 19th: $50
6pm - 8pm
About Andrea Loreto
Born in Florence, Italy, Andrea Loreto now calls Eugene his home. Having spent the first thirty years of his life enjoying fine food and convivial living surrounded by friends and family in Tuscany, he found that his passion for high-quality food and meaningful dining experiences followed him. Indeed, like his musical accent, it is the very foundation of who he is, and part of what consistently draws people all over the world to his table. Andrea’s earliest memories are of cooking side-by-side with his grandmother in her small kitchen in the countryside outside Pisa. Even today, these classic recipes—Arista di Maiale, Parmigiana di Melanzane, Schiacciata all’Olio—find their way into his most elaborate preparations. Founder and owner of an Italian import company, EssentialsForEntertaining.com, Andrea divides his time between running his business, keeping up with his four-year old son, and sharing his enthusiasm for cooking and home entertaining with others. You can get a peek into his soul and see what makes him tick (and drool!) on his new blog site at: http://www.essentialsforentertaining.com/blog where he writes and talks about Italian Home Cooking and Entertaining. |
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Chef Sarah Wong
Tuesday, July 31st: $50
6pm - 8pm
Menu
Tom Ka Gai: Coconut Lemongrass Soup with Chicken
Kao Soy: Crispy noodles with curry and herbs
Pork Satay: Pork Skewers with a peanut dipping sauce
Green Curry Beef: Green curry and coconut milk braised beef |
About Sarah Wong
Chef Sarah Wong moved to Eugene after three years in Las Vegas where she worked as an instructor at the Le Cordon Bleu College of Culinary Arts. She taught EuroAsian cuisine, Regional American cuisine, and Guest Services. While in Las Vegas she also worked as a personal chef for Siegfried and Roy as well as starting her own catering business. Sarah is originally from Hawaii, having developed her background in Pan-Asian cuisine by working in her uncle’s restaurant. She honed her skills when she moved to Seattle and cooked in several restaurants over a period of eleven years. |
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