Events at Rudy’s
Gluten Free Soy Free - Comfort FoodWith Jill Skeem- Macrobiotic Health Counselor & ChefShepherd's Pie with Black Beans
Polenta Fries with Marinara Sauce
Roasted Vegetable Salad
Split Pea Soup with Homemade CroutonsMon. Feb. 24th, 6-8 p.m., $35Can comfort food be healthy? Absolutely! Jill will show you how to make healthy delicious comfort food that is gluten and soy free.Jill Skeem relocated to the Twin Falls area in December 2003 after graduating from the Strengthening Health Institute, a premiere macrobiotic educational facility located in Philadelphia, PA. She received her certification as a macrobiotic health counselor and chef. Jill is also a graduate from The Ohio State University. Jill has taught cooking classes here at Rudy’s and at CSI, focusing on health and wellness.
Ladies Night Out-Wine & DineWith Bryan from Amphora Wine CompanyAn evening of wine and food just for the ladies! Grab you girlfriends and join us for a charm filled wine night. Each wine will be perfectly paired with small bites for your tasting pleasure.Sat. Mar. 1st, 6-8 p.m., $45Amphora Wine Company is a new Idaho Wine Distributor focusing on incredibly delicious, authentic wines from around the world.
Hands-On Basic SourdoughWith Aaron AdamsBack by popular demand - baker Aaron Adams for another hands-on sourdough bread class. Learn 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. Each student will need to bring a loaf pan and a large mixing bowl.Wed. Mar. 12th, 6-8 p.m., $35At a young age, Aaron 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.
Cake Decorating 101With Susan BinghamLearn basic equipment and terminology specific to the world of cake decorating. The right tools make all the difference with cake decorating. Learn proper cleaning, care, and storage for cake decorating equipment. Learn how to use a handful of decorating tips in a variety of ways. Students will have the opportunity to practice the three essentials of cake decorating (icing consistency, correct bag position, and pressure control). Students will practice writing and printing with icing, the star technique, the basket weave, and simple borders to do around a cake. Come to have an evening of fun and get ideas on decorating your own cakes. Each student will receive a basic tip & bag kit to use in the class.Sat. March 22nd, 6-8 p.m., $40Susan Bingham was born and raised in the Magic Valley. Two of her favorite things are cooking and teaching. She was introduced to cake decorating in middle school and has been in love ever since. She has taken cake decorating classes in the community and in college. She graduated from BYU-Idaho with her bachelor’s in Family & Consumer Sciences Education, and she recently returned from teaching English in the Ukraine and China. She is currently the Family & Consumer Sciences (Home Ec) teacher at Jerome High School.
The Perfect Cookie ClassThree Types of CookiesAmazing Chocolate Chip Cookies
Perfect Peanut Butter Cookies
Triple Chocolate CookiesWed. March 26th, 6-8 p.m.The emphasis of this class will be more on perfecting and customizing cookie recipes as opposed to new and original varieties of cookies. Colin will cover chocolate chip cookies as a sort of gold standard for all other types of cookies, and move from there into peanut butter and triple chocolate cookies - a chocolate base cookie that will have many carry over tips and tricks to brownies as well.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.
French Macarons - Colorful, Complex, & ScrumptiousWith Susan EttesvoldFrench macarons have a reputation for being tricky and notoriously temperamental but with guidance and practice you can enjoy your own delicious macarons at home. For the last few years, Susan Ettesvold has been on a trial and error journey with the touchy treats, making hundreds at home and with her students before taking a class from French Pastry School Instructor, and fellow macaron skill-seeker, Chef Joel Reno. She says, “They are finicky and the process requires practice and patience but they are such delicious little gems.” Tea, coffee and water will be available as well as a glass of bubbly for those who fancy it!
*A note to those with allergies: French macarons contain almonds.Wed. Apr. 9th, 6-8 p.m.Here's what you"ll learn:
Each critical step will be explained and demonstrated, students will have the opportunity to practice piping if they choose, you’ll learn about all of the most efficient tools you’ll need to make them yourself.
What we'll make:
Vanilla & Raspberry Macaron Shells
Chocolate Ganache, Vanilla & Raspberry Buttercream, & Citrus Curd.Susan Ettesvold is an ACF Certified Executive Pastry Chef and recently earned Global Certification as a Culinary Educator from the World Association of Chefs Society. She considers herself a “lifelong apprentice” having begun her career with a 3-year apprenticeship with Austrian Pastry Chef Sturmhard Metzler at the Westin Bonaventure Hotel in Los Angeles, Susan came to Southern Idaho joining Cactus Pete’s as a Pastry Cook, years later rejoining as Executive Pastry Chef. She spent two years as a member of the ACF Culinary Team USA Apprentice Team, assisting the National Team at the 1992 IKA (Culinary Olympics) in Germany before opening the Metropolis Bakery Café in Twin Falls. Susan joined Rudy’s team in 2002 during its transition from Price Hardware to “Rudy’s- A Cook’s Paradise” and developed Rudy’s cooking class program. She spent the last five years developing CSI’s Baking & Pastry Arts program and currently serves as a consultant, along with her husband Chef Eric Ettesvold, on the Culinarium Sun Valley project
Hands-On Basic SourdoughWith Aaron AdamsBack by popular demand - baker Aaron Adams for another hands-on sourdough bread class. Learn 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. Each student will need to bring a loaf pan and a large mixing bowl.Wed. Apr. 16th, 6-8 p.m., $35At a young age, Aaron 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.
Southwest Mexican FiestaWith Chef Mike EncinasCaldo de Queso
Chickpea & Avocado Salad w/ Lime Cilantro Dressing
Chef Mike’s Fajita Bites with Chimichurri Sauce
Blackened Salmon Salad w/ Lemon Honey Dijon VinaigretteTues, Apr. 22nd, 6-8 p.m., $45Chef Mike Encinas comes to you with some Southwest flare, just in time for Cinco de Mayo. Come join him for some tasty eats guaranteed to have you wanting more.Chef Mike Encinas started cooking when he was 15 at a 5 star 4 diamond restaurant named Anthony’s in the Catalina’s. He quickly soared through the ranks and moved up to become Sous Chef and trained under his mentor Chef Richard Knott for 10 years. He has worked in various styles of restaurants and continued to gather knowledge as he embarks on his own path. Mike enjoys teaching, cooking and has a great passion for food and fitness, he now resides in Idaho with his two young boys and fiancé. Currently he holds title as Executive Chef at Rosauers’ Deli & Bistro, in Meridian.