PCW is in the Press
Cooking up a Story: The Kitchen Knife: A Basic Primer
Now you can see part of our Knife Techniques class on YouTube. Here’s Melinda teaching basic knife techniques for the kitchen!
PCW’s Susana and her Bee Friendly Garden
Not only is Susana the keeper of PCW’s urban garden but she has also meted out a space for some of the cities bees. Here is the Oregonian’s article about NE Sabin’s Bee Friendly Garden Tour.
A Weekend to Remember by The Farm Chicks
A couple came down to Portland just to take cooking classes from us, this is the surprise blog we had about it.
AboutUS Admires PCW’s Social Marketing
We met with Aliza from AboutUs a company that helps businesses optimize their social marketing and she has some lovely things to say about us! PCW takes social interaction very seriously!
Good Stuff NW: Potatoes with a NW flavor
Susana score a heritage potato to grow in PCW’s Urban Garden. Learn about this old school flavorful potato.
Food Farmer Earth
A new original show on YouTube is a local producer! Melinda get’s picked up for one on the first shows following where our food comes from. Learn how to make Braised Lamb with Hazelnut Nectar.
Kids and Cooking: tips for getting started
Susana talks to the Oregonian about the importance of getting kids started early in the kitchen. See how Susana helps kids connect with their food.
Good Day Oregon
Here’s Susana on Good Day Oregon showing you how to make Vietnamese Salad Rolls! PCW on Good Day Oregon
Things We Love: PCW makes The Oregonian’s List of Favorites for 2011!
We couldn’t be more thrilled that Portland’s Culinary Workshop made the cut for The Oregonian’s list of The Things We Love about 2011.
Read the blurb: “Things We Love: Where we’ll be when we’re not cooking”
National Coverage! Bites on TODAY.com
We love Wilson Rothman’s account of his experience in our “Snout to Tail-Pork” class! Hey Wilson, lentil soup is great stuff and we’d love to try yours sometime if you happen to have some leftovers! You know where to find us!
Read the original article: “Man meets meat: Joining the butchering trend, knife-first”
Good Stuff NW: Class Cut-Up
Fellow Foodie Kathleen Bauer writes about butchering a whole lamb in the “Mind Your Meat Mistress” class, and creating dumplings in the “Dumplings: Pockets of Goodness” class in March.
Read the articles here:
Good Stuff NW: Classes for the Masses
Ever wish you could wield a chef’s knife like a pro? Or make sushi at home that’s as good as the expensive stuff in Japanese restaurants? How about breaking down whole animals into their component parts?
Two Portland chefs, both instructors at local culinary schools, have started up a cooking school for the rest of us called Portland’s Culinary Workshop.
Read the original article: Classes for the Masses
Oregon Live: “New Cooking School to Open in North Portland”
“Strain the stuffiness and formality out of your typical cooking class, add a double dose of professionalism and a pinch of sass, and you get a sense of the vibe at Portland’s Culinary Workshop, the city’s newest cooking school…”
Thrillist: “Ladies help you cook like a dude”
Check out what Thrillist has to say about us!