Events at Rudy’s
Hands-On Knife SkillsWith Chef Mark OwsleyKnife skills are a vital part of cooking, join us and learn skills that will last you a lifetime in the kitchen. In this hands-on class, Chef Owsley will help you hone in on your knife skills. He will cover the basics and you will become familiar with technique, safety and care. Each student will need to bring a chef’s knife to class. This class is limited to 10 students, so sign-up today. Each student will receive a safety glove to use in the class.
*Knife sharpening is available for $3 a knife, knives needing sharpened before the class must be dropped off no later than July 7th.Fri. July 11th, 6-8 p.m. $50Chef Mark Owsley was born in California but considers himself an Idaho native; he has lived here for 46 years. He loves anything to do with the mountains. He started working at the Owyhee Plaza Hotel in Boise in 1980 as a dishwasher. He worked with two top Idaho Chefs there, John Fisher and Tony Perazzo, who really helped him along. Over the years he worked his way up to Executive Chef in 1990 and held that position until 2011. He has won numerous awards at events in Boise including Best Chef, People and Critics Choice, as well as Best Dish. He won people’s choice best chef at the Epicurean Event here in Twin Falls this past year. He started at St. Luke’s Magic Valley in September of 2011 and is really enjoying living here in Twin Falls.
Hands-On Basic SourdoughWith Aaron AdamsLearn how to prepare sourdough bread, from the starter to baking your own fresh loaf. You will learn to utilize artisan bread baking means like wild yeast fermentation, and steam to achieve that irresistibly chewy crust. Each student will go home with their own starter and a loaf of sourdough to bake at home. Students will also learn how to use tools like the refrigerator to make sourdough preparation less demanding on time.Weds. July 16th, 6-8 p.m. $35At a young age, Aaron Adams developed a love for baking that was spurred on by his mom, a home economics teacher, here in the Magic Valley. He spent time in the Bay Area and Santa Barbara, California earning a degree from UCSB in psychology. In 2008, he returned to the Magic Valley where his passion for baking inspired him to open the High Country Bakehouse in 2012. Aaron has moved on to broader horizons, but still bakes for area shops here in the Magic Valley.
Flavors of Puerto RicoWith Chef Aaron LewisMenu:
Pique - Puerto Rican Hot Sauce
Sancocho - Traditional Latin American Stew
Tostones - Twice Fried Plantain Slices
Escabeche de Pescodo - Marinated FishMon. July 21st, 6-8 p.m. $45Puerto Rico’s flavors are peppered with Latin passion, European dash, African flair, and even American sensibilities (Old San Juan is the oldest city under the U.S. flag). That is a lot of cooking history for a little island that’s only 100 miles long and 35 miles wide. Join Chef Aaron as he takes us on a tasty tour of “our little island” in the Caribbean.With a love of food going back to his early youth, Tucson native Chef Aaron Lewis, began his formal culinary education path graduating at the top of his class in his high school culinary arts program. Experienced chefs know that one of the best ways to “earn your stripes” in the food world is by jumping into the fire. Chef Lewis did just that at Tucson’s Miraval Resort & Spa starting out as a dishwasher and working his way through several stations ending up as lead line cook. The next few years in Tucson were peppered with a wide array of learning possibilities with stints as restaurant manager at The San Francisco Bar and Grill and lead cook at the well-known Delectables Restaurant. Chef Lewis’ next stop was the Aria Restaurant, inside the world renowned Fairmont Hotel Chicago. While there, Aria known for its multicultural cuisine was voted by Chicago Magazine as one of Chicago’s Best New Restaurants. After a time in Miami, Florida opening the chic Vix Restaurant inside the Hotel Victor, Chef Lewis felt the need to return to his Western roots. Chef for a time at Twin Falls own Yo-Yo Café, Chef Lewis joined Chef Lynn Sheehan at Papa Hemi’s Hideaway in Ketchum. Chef Lewis now cooks at the St. Luke’s hospital right here in the Magic Valley.
Hands-On Sweet & Savory CrepesWith Colin CassardMenu:
Ham, Egg & Gruyere Savory Crepes
Hazelnut Gianduia (chocolate hazelnut spread) Sweet Crepes
Fruit CrepesSat. Aug 9th, 6-8 p.m. $45Learn the basic recipes and practical techniques for crepe making! You will learn the ins and outs, like how to mix the batter to avoid clumping, the proper crepe turning technique as well as some traditional French flavor combinations. This is a hands-on class so space is limited, sign-up today!Colin Cassard has been baking and making sweet treats since he was a child. His interest in confectionary led him to start his own chocolate business before the end of high school. Over the course of four years, he expanded to farmer’s market sales, catering, and worked with small local chocolate shops and bakeries. In college, Colin studied Food Science and Business while both attending and teaching seminars to peers and classmates on the science of chocolate and confectionary. His recipes have won multiple awards, particularly in the area of spicy chocolates