Scones~Baking Mixes~Preserves~Cooking Classes~Baked Goods~Made With Local Love

Cooking Classes

  • Sourdough Starter Workshop May 16, 2013 - 6:30 pm Learn how to cultivate natural local wild yeast to make your own sourdough starter for great breads, pancakes & quick breads. We will begin our starter fermentation in class with a follow-up class May 22 to check your progress.

Sunday, December 19, 2010

2011 Cooking Classes

The Winter Soup Pot…January 11…6:30 p.m. ($25 per person): Learn how to use the great harvest, aromas and flavors as building blocks to a great soup. In this demonstrative class, learn how to make Cream of Tomato Soup with grilled cheese, lentil and garlic. Also learn Sausage Soup, Chicken Soup with jasmine rice and ginger, and White Bean Soup with bacon and herbs. We will taste generous samples of all soups in class.

Stews and CasserolesJanuary 20…6:30 p.m. ($25 per person): In this demonstrative class learn how to make two great stews and two delicious casseroles. Feast on a farmhouse stew with beef in a zinfandel simmering broth with herbs, vegetables and spices. Also learn to make Tuscan Style Chicken and Sausage Stew, Shepherd's Pie and an easy Mexican Casserole! We will enjoy generous samples of all in class.

Rock the Wok…February 4…6:30 p.m. ($40 per person): Learn the secret of the wok. Savor the heat seared taste that you can only get from stir frying in a wok. Wok cooking is not just cooking but an art. Learn to make chicken chow mein, pork chop suey, stir fry vegetables, and great sauces! (Demo and Dinner Class)

Honey Dinner…February 11…6:30 p.m. ($40 per person): Enjoy this four course dinner and demo with you honey! Each course is paired with a local wine! Goat cheese with honey, Orange watercress salad with a honey mustard dressing, Honey torched scallops over arugula, and an Apple almond tart with honeycomb ice cream.

Love Cupcakes…February 12…6:30 p.m. ($40 per person) Come and decorate a dozen cupcakes to share with you love or friends! Learn how to make red velvet, chocolate espresso, and vanilla bean cupcakes. We provide all the supplies so come relax and decorate!

Mad for Macaroons…February 15…6:30 p.m. ($40 per person): These versatile sandwich cookies have been famous in Paris for years and becoming more popular. Learn how to add flavors and prepare different types of fillings to mix and match, so you can create a variety of combinations. Enjoy this hands-on class on how to bake the perfect French macaroon and take home your delightful cookies!

Gluten-Free Baking 101…February 23…6:30 p.m. ($35 per person): Learn the basics of how to bake gluten free, using the right flours, techniques, and equipment. Make blueberry muffins, apple pie, cookies, and other baked goods! This class is hands on and demo.

Sushi…February 25…6:30 p.m. ($35 per person): Enjoy edamame and learn how to prepare sticky rice, spicy tuna rolls, brown rice smoked salmon rolls, rainbow rolls, and California rolls

Thai Cooking…March 1…6:30 p.m. ($35 per person): Come to this demonstrative cooking class and learn how to make Pad Thai, Chicken Satay, Larb Pork, and Hot and Sour Prawn Soup. You will also enjoy tasting all these wonderful dishes during class!

Soft Spring Rolls…March 8…6:30 p.m. ($25 per person): Learn how to make soft spring rolls with shrimp, fresh mint, glass noddles, and basil. This is a hands-on class!

Pasta Workshop: Filled Ravioli and Sauces…March 11…6:30 p.m. ($25 per person) Learn how to make raviolis with ricotta and mushroom filling or a traditional meat filling. You will also take home your work with a homemade sauce to enjoy for your raviolis!

Pasta Workshop: Gnocchi…March 18…6:30 p.m. ($25 per person) One of Italy’s most beloved foods. Learn about fresh ingredients and simple ways to make gnocchi. In this hands on class you will learn how to make potato gnocchi and sweet potato gnocchi.

I Heart Cupcakes…March 25…6:30 p.m. ($40 per person): Come and decorate a dozen cupcakes to share with your friends and family. Learn how to make pina colada, zesty lemon, and Boston cream pie cupcakes! We provide all the supplies so come relax and decorate!

All evenings include recipes, training, shopping for ingredients, and menu planning. For private cooking classes please make reservations two weeks ahead of time and with a minimum of 6 students. We require a 1 week cancellation policy. If there is insufficient enrollment classes may be cancelled. We will contact you by phone 1 day before the class will be cancelled. You will have the choice of transferring to another class or receiving a refund of your total amount. Please arrive on time!

Newcastle Produce



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Thursday, November 11, 2010

Tuesday, November 2, 2010

Random Pictures From Cooking Classes

Cookie Bouquets

Evening Tea Party



Chicken Apricot Almond Tea Sandwich

Fruit Skewers

Lemon Curd Tarts


Cucumber and Dill Open-Faced Sandwich

Mozzarella balls, basil, and Cherry Tomato Skewers with a Pesto Vinaigrette

Fresh Fruit Tart


Prosciutto with Fig Spread Sandwich


Savory Tarts with Roasted Red Peppers


Pinwheels with Turkey and Arugula


Mini Quiche with Sautéed Mushrooms and Onions

Demo: Scones

Sunday, September 5, 2010

Photos from the Asian Street Food Class!!!

Chicken Pot Stickers

Thai Tea

Vietnamese Chicken Sandwich

Sunday, July 25, 2010

Summer Tomatoes

Green zebra..my favortie...and sweet yellow cherry tomatoes...from my moms garden!

Summer Cupcake

This lovely cupcake is a yellow cake with a whipped cream frosting and a Bing cherry on top!


I absolutly love rhubarb and wanted to create some type of infusion with it. In the past, I have infused vodka with mandarin peels..so why not rhubarb? My main go to vodka is Absolut. It's not to expensive and not to cheap to where I wont feel that bad if it didnt turn out. I chopped up about 5 cups of rhubarb and soaked it in canning jars with the vodka. I was thinking I would give it a couple weeks but the vodka took the color on real quick. So I ended up letting it sit on the counter for 6 days. On the 6th day I strained the colorless rhubarb and added a simple sugar mixture into the vodka and then bottled it up! It smells amazing and I gave it a little taste test and it really took on the flavor of the rhubarb.

Tuesday, May 11, 2010

Concerning all acts of initiative (and creation) there is one elementary truth, the ignorance of which kills countless ideas and splendid plans; that the moment one definitely commits oneself, then Providence moves too. All sorts of things occur to help one that would never otherwise have occured. A whole stream of events issues from the decision, raising in one's favor all manner of unforseen incidents and meetings and material assistance, which no man could have dreamed would have come his way. Whatever you can do, or dream to do, begin it. Boldness, has genius, power, and magic in it. Begin it now.

~Johann Wolfgang von Goethe

Monday, April 19, 2010

Why fruit can turn muffins or scones blue?

Water soluble pigments called anthocyanins are responsible for this. Apples, blueberries, blackberries, cherries, some figs, nectarines, peaches, plums, raspberries, ruubarb, and strawberries are all fruits that contain anthocyanins. Peaches contain it only in there skin. To prevent your batter from turing blue or to help keep it from turing blue increase acidity such as buttermilk.

Sunday, April 18, 2010

Cabbage Rolls

The Filling: Rice, Tomato sauce, Tomatoe paste, Herbs, and Chorizo

Sunday, March 21, 2010

Etsy Favorites

Haiti Hope

Haiti Hope:Mango Lime-Aid:Odwalla
100% Profits to Haiti Hope Project
Haiti Hope is a project with TechnoServe to build a sustainable industry with Haitian farmers.

Tuesday, March 16, 2010


Cioppino is a fish stew originating in San Francisco and derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette. The dish is comparable to bouillabaisse, burrida, and bourride of the French Provence, suquet de peix from Catalan speaking regions of coastal Spain, and to cacciucco and brodetto from Italy . (Wikipedia)

Our New Herbed Flatbread Sandwiches and Croutons

Herbed Flatbread Sandwich: KATE'S KREATION: Sauteed asparagus, bell peppers, green onions, sauteed mushrooms, feta, and a southwest chipotle pesto spread.

Herbed Flatbread Chicken Sandwich: Southwest chipotle pesto spread, chicken, green bell peppers, red onions, argula, and provolone.

Croutons: Made with Truckee Sourdough Sliced Bread, Parmesan, Parsley, Seasoning Salt, and Olive Oil.

Saturday, January 16, 2010

Sabrina's Wedding Cake

The layers
The First Tier is a white cake with raspberry filling and lemon curd filling
The Second Tier is white cake with a creamcheese raspberry filling
The Third Tier is chocolate cake with a raspberry buttercream


Wednesday, January 6, 2010



Beaded jewelry made by the Maasai women of Kenya. Natural dyed grass with mixed glass beads. This jewelry helps employ women of Africa.