Women Tasting Wine, “The Wines of Sineann Winery,”  February 15, 4:00-6:00pm. The cost is $45. Your payment is your reservation.

Traditionally, rillettes are made from a confit that has been pounded in a mortar to a smooth paste.  Confit is one of the oldest methods of preserving meats, fish and poultry.  First the meat is cured with salt and then slow cooked in fat or oil.  Finally it is packed in a crock and sealed from the air with a layer of fat.  If you are uncomfortable using this quantity of duck fat, olive oil may be substituted though the results won’t be exactly the same.

Jackalope Grill Cooking Classes: February = Great Grains, March = Soups, Stews, Braising

(Bend, OR) Join The Jackalope Grill’s Chef Timothy Garling for upcoming cooking classes, this Monday, February 2 and Monday, March 2.  These evenings are filled with great food, wine and cooking tips and secrets. The February class covers “Great Grains,” including risotto, barley risotto, quinoa, farro and amaranth. In March, “Soups, Stews & Braising” is the topic. Cooking classes include wine and hors d’oeuvres, demonstration and hands-on preparation in the kitchen, handouts with recipes and techniques and sampling of menu dishes paired with wine and/or beer.

The Source Weekly writes: “Speaking of branching out, Chef Timothy Garling has been doing a bit of that lately with his popular cooking classes at Jackalope Grill. Because of the strong interest in the classes, which feature cooking tutorials capped off by wine and food, Garling has been adding additional slots.”

Class starts at 6:00 pm at The Jackalope Grill and space is limited (these classes sell out quickly). Cost is $50. For reservations, call The Jackalope Grill at 541-318-8435. For location and info, go to the Jackalope Grill website.

Here in Bend, particularly interesting is the rumor that some those formerly employed by Jody Denton will be taking over the old Merenda space. They hope to reopen by mid-March.  There is also a rumor that McCormick & Schmick’s will open in the old that space.  I hope that downtown will not become dominated by the chains.  The first McCormick & Schmick’s started in Portland in 1979 and now have over 80 locations nationwide.

2 cups Creamy Italian Dressing
1 lb. Tortellini pesto pasta, pre-cooked al dente
6 oz. hard sausage, chopped into ½” cubes
6 oz. smoked Gouda cheese, cut into ½” cubes
8 oz. whole baby corn, canned, drained
8 oz. Artichoke hearts, marinated drained
½ cup whole pitted Kalamata olives
To taste:  Salt and Pepper

Procedure:
1. In a large bowl, combine sausage, Gouda, baby corn, artichoke hearts and olives; mix gently.
2. Add the al dente tortellini to the other ingredients, pour 1 cup of the dressing over the ingredients and mix gently.
3. Let stand one hour to blend flavors. Enjoy!

Chef’s Notes: My recipe for Creamy Italian Dressing has previously been published.  I particularly like the dry pasta available at Trader Joes. It comes in a one-pound package and although it says to cook for 12-14 min., I had good luck cooking it only about 9-10 minutes. Try substituting other hard cheeses for the Gouda—interesting choices would include smoked cheddar, asiago, farmhouse English cheddar, and imported Provolone.  Other pitted olives such as Picholine or Nyons could be substituted.  Try adding marinated mushrooms. Finally, let your imagination be your guide.