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After a wildly busy spring, summer, and fall developing and testing recipes, and writing three forthcoming books, I will be on the road this spring with my newly released cookbook, Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill. Watch for updates here for spring and summer cooking classes on the art of grilling and the ever popular subject of salmon. For those who have taken my classes around the country don’t forget to look at the websites of my favorite cooking schools for their spring cooking classes. I have a list of schools and their web links here:
In Portland, Oregon:
In Good Taste Cooking School
To register, call 503-248-2015, or visit, www.ingoodtastestore.com
In Eugene, Oregon:
Cook’s, Pots, and Tabletops
To register, call 541-338-4339, or visit, www.cookspots.com
In Texas:
Central Market Cooking Schools
To register, call toll-free 1-866-299-7046, or visit www.centralmarket.com
In Pittsburgh, Pennsylvania:
The Crate Cooking School
To register, call 412-341-5700, or visit www.cratecook.com |
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SAMPLE CLASSES taught by DIANE MORGAN
Unforgettable Salmon
A Spring Salmon Intensive with Diane Morgan
A demonstration class devoted exclusively to this remarkable and nutrient-dense fish. You will learn techniques for preparing salmon, ultimate cooking methods for bringing out the best textures and brightest flavors, and delicious recipes for preparing salmon at home. Diane will teach you what to look for when buying fresh salmon, the difference between wild and farm-raised, and how to clean and prepare fillets.
Menu
- Vietnamese Salad Rolls with Salmon, Rice Noodles, Pea Shoots, and Hoisin
- Wild Rice Salad with Hot-Smoked Salmon, Mango, Green Onions, and Hazelnuts
- Cedar-Planked Grilled Salmon
- Pan-Roasted Salmon with Green Beans, Yellow Pear Tomatoes, and Basil Oil
- Lemon Chiffon Mousse with Fresh Strawberries
Salmon and Pinot Noir
with Diane Morgan
A demonstration class devoted exclusively to this remarkable and nutrient-dense fish. You will learn techniques for preparing salmon, ultimate cooking methods for bringing out the best textures and brightest flavors, and delicious recipes for preparing salmon at home. Diane will teach you what to look for when buying fresh salmon, the difference between wild and farm-raised, and how to clean and prepare fillets. And, of course, this salmon will be paired with several Oregon and French Pinot Noir wines.
Menu
- Vietnamese Salad Rolls with Salmon, Rice Noodles, Pea Shoots, and Hoisin
- Wild Rice Salad with Hot-Smoked Salmon, Mango, Green Onions, and Hazelnuts
- Cedar-Planked Grilled Salmon
- Pan-Roasted Salmon with Green Beans, Yellow Pear Tomatoes, and Basil Oil
- Lemon Chiffon Mousse with Fresh Strawberries
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