Events at Rudy’s

  • Warm You Up Winter Soup Classics
    With Chef Mark Owsley



    Menu:
    Minestrone Soup
    Cream of Tomato w/ mini Cheese Canapu00e9s
    Classic Shrimp Bisque
    Cream of Potato with Smoked Bacon
    Traditional French Onion
    Hunter Stew


    It's cold outside, warm up your nights with this class. Nothing beats the winter chill better than a bowl of classical comforting soup. Learn the techniques to making the perfect pot of satisfying fill you up goodness.


    Chef 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 peoples choice best chef at the Epicurean Event here in Twin Falls this past year. He started at St. Luke Magic Valley in September of 2011 and is really enjoying living here in Twin Falls.
    Fri. Jan. 30th, 6-8p, $45
    A Valentine Date Night Dinner - A Hands-On Class for Couples
    With Chef Mark Owsley


    Menu:
    Oysters Casino-Fresh Oysters topped with Bacon, Panko bread Crumbs, Shredded Parmesan, Italian Herbs & Sriracha then finished in the oven.
    Classic Shrimp Bisque-Shrimp Shells sauteed with fresh herbs & deglazed with Sherry Wine. Finished in a tomato Bouillon with Cream.
    Tournedos of Beef-Beef Tenderloin Medallions, one topped with a mushroom wine sauce, & the other topped Oscar style (crab, asparagus and Bearnaise).
    Tequila Flambu-Fresh Pineapple & Strawberries sauteed in butter with brown sugar then flamed with Tequila, presented over vanilla Ice cream.
    Chocolate Dipped Strawberries
    Enhance your skills in the kitchen together with help from Chef Mark. This will be an evening of fun; you will join together with your partner as you learn the ins and outs of cooking this fabulous meal.
    Chef 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 peoples choice best chef at the Epicurean Event here in Twin Falls this past year. He started at St. Luke Magic Valley in September of 2011 and is really enjoying living here in Twin Falls.
    Sat. Feb. 14th, 6-8p, $95 a couple
    Sausage Making 101
    With Executive Chef Randy King


    Menu:
    Breakfast Sausage. The classic sage and nutmeg sausage with just enough heat. Perfect for standalone patties and for sausage gravy.
    Sweet Italian Fennel and garlic flavored sausages perfect for all types of occasions.
    Bratwurst, The German classic but made with a little American beer.
    Merguez, This Moroccan and Spanish mash up sausage is one for the ages.




    Demystify the homemade sausage with Chef Randy King. Learn how to season, stuff, grind and cook four different types of sausage.


    Chef King is a man of dual passions. Cooking and hunting. As a chef he has cooked over 15 years in professional kitchens.
    Chef Kings career has revolved around wild game preparations and it is wild game that truly inspires him.
    King lives to hunt. When Chef King is not hunting he is most likely cooking. It is the connection of those two passions that drives him. When not out in the woods, he is probably making a mess behind the stove.
    King is a dedicated father of three boys, a husband who gets in trouble for having dead things on the counter and an Outdoor and Food writer.
    Chef Kings first book Chef in the Wild is due out in April.

    Sat. Feb. 21st, 6-8p, $45
    The New Orleans, Mardi Gras Food Lovers Class
    With Chef Diane Hoffpauer


    Menu:
    Oyster Rockefeller Soup
    Barbecue Shrimp
    Fried Catfish Poboys with Remoulade Sauce
    Hushpuppies
    King Cake with Blueberry-Kumquat Filling


    Can't get to New Orleans for Mardi Gras? Well then, come celebrate with Chef Diane Hoffpauer, let this local food talent teach you the secrets to some Cajun classics.
    This will be an evening you will not soon forget.


    Diane grew up in Crowley, Louisiana on a rice farm homesteaded by her great grandfather. After graduating from LSU with a B.S. in Food Science she worked in the areas of rice enrichment, cereal fortification, nutraceuticals and natural & organic grain products. Diane began her culinary training at the Culinary Institute of America in Hyde Park, NY in 2005 and became a Certified Culinary Scientist (CCSu00ae) by the Research Chefs Association in 2008. Diane is currently the Sr. Bakery Scientist at Glanbia Nutritionals, Inc. in Twin Falls, Idaho where she heads the R&D Bakery division using functional flax and ancient grains.
    Sat. Feb. 28th, 6-8p, $45
    Gnocchi The Italian Style Dumpling 5-Course Meal
    With Chef Jason


    Menu:
    Appetizer: Pan Seared Gnocchi Tossed in Brown Butter Sage
    Soup: Chicken & Potato Dumpling
    Pasta: Gnocchi tossed in Pesto with Tomatoes & Mushrooms.
    Entre: Baked Salmon, Vegetables & Lemon Gnocchi in a White Wine Cream Sauce
    Dessert: Pumpkin Spiced Gnocchi topped with Lingon Berries


    In this class you will learn the fundamentals of Gnocchi, how to make it, serve it and enjoy it. Master the authentic Italian techniques behind tender gnocchi. You will learn 5 flavorful variations on the classic recipe. Students will have the opportunity to roll some gnocchi in class.



    Chef Jason Jones has been cooking for a little over 17years; most of his culinary experience is in Italian food. He started his culinary career at Asiagos, and worked there for over 6years. He moved on to be executive chef at Bella Aquila for about four years and then onto The Grove Hotel as executive chef for the last three years. He recently made the move to the magic valley and now enjoys cooking at St. Lukes.


    Fri. March 27th, 6-8p, $45