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In Portland you can Learn to Cook from the Masters

Portland’s chefs and food talents have built the city into an internationally renowned culinary destination – now they’re helping home cooks recreate dishes in their own kitchens. Whether it’s bread baking, vegetable fermentation or Indian street food from a Chez Panisse alum, there’s a class for every craving. 

At Churchgate Station, a weekend supper club spinoff of famed Bollywood Theater restaurant, chef/owner Troy Maclarty offers occasional classes teaching the ins and outs chaat and Indian street food classics such as, kati rolls, samosas and aloo chaat. A former chef at Chez Panisse, Maclarty has devoted his career to learning the intricacies of regional Indian cuisine and brings a wealth of knowledge to his hands-on classes. 

Over at Nuestra Cocina, one of the city’s oldest and finest Mexican restaurants, chef Benjamin Gonzales teaches monthly hands-on classes on the regional cuisines of Mexico. Help prepare a three-course meal, then sit down to enjoy the dishes together. 

At Giraffe Goods, a tiny Japanese deli tucked inside Cargo, one of Portland’s most eclectic and beloved import stores, chef/owner Gabe Rosen of Biwa fame teaches a lineup of classes on Japanese delicacies. Learn how to fold gyoza, make okonomiyaki and vegetable side dishes from the man who brought the Japanese izakaya experience to Portland years ago. 

Famed pastry chef Kir Jensen, famous for launching The Sugar Cube, one of the city’s first chef-driven food carts, teaches all her baking secrets during hands-on classes at Cookshop every month.  

And through Airbnb Experiences, you can learn how to make creative jams and hot sauces from Sarah Marshall, owner of Marshall’s Haute Sauce, whose inspired sauces are found in restaurants all over town. World-class Smith Teamaker offers classes on blending your own tea. Angel Medina (owner/roaster of Kiosko) offers a coffee tasting with Small Time Roasters. And Adrian Hale, a bread expert, food writer and former staffer at Saveur magazine, takes guests on a deep-dive into grain-milling and bread baking.