Events at Rudy’s
Sausage Making 101With Executive Chef Randy King
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, $45The New Orleans, Mardi Gras Food Lovers ClassWith Chef Diane Hoffpauer
Oyster Rockefeller Soup
Fried Catfish Poboys with Remoulade Sauce
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, $45First FridayLive music, wine and beer by the glass, food sampling and cooking demo.
Rhythm Rangers PLUS Chef Eric Ettesvold In Rudy's Live KitchenFri, March 6th, 6-9PMGnocchi The Italian Style Dumpling 5-Course MealWith Chef Jason
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, $45The Ultimate SandwichWith Chef Aaron Lewis
Homemade Smoked Pastrami & Other Deli Meats
Miami Style Cubano with Mojo Sauce - YES, the one from the movie.
Lebanese Kefta Kabobs on a Homemade Pita with Red Pepper Sauce
Roasted Portabella & Veggie with Garlic Herb Goat Cheese on homemade Focaccia
Are you ready for a tasty, fresh, homemade culinary creation? Then join Chef Aaron and learn the art of crafting an amazing mouthwatering sandwich with fresh ingredients and homemade smoked & roasted meats.Friday March 20th, 6-8p, $45Hands-On Focaccia BreadWith Aaron Adams
Focaccia is Italian flat bread made by utilizing fermented dough, called u201cpoolishu201d. A variety of toppings can be added, but the most common type of focaccia is made with olive oil, garlic, and basil. Students will learn how to mix the bread by hand, use stretch and fold to develop gluten, and pan the bread properly to achieve focacciau2019s unique u201cbubbledu201d texture. Each student will be able to try a piece of freshly baked Focaccia at the end of the class!Mon. April 6th, 6-8p, $35World Renowned Chef John Ash-The Master of All Things Culinary-LiveAll about the Bird
Korean Chicken Wings
Chicken and Shrimp Meatball Soup
Turkey Breast Picatta
Frisee Salad with Fried Eggs and Maple Roasted Bacon
This class will be in honor of birds and Chef John Ash's new cookbook, Culinary Birds: The Ultimate Poultry Cookbook. We'll have the chef new cookbook on hand, purchase it in class and have it autographed!
Chef John Ash is a James Beard award-winning author, teacher, and restaurateur. He co-hosts a weekly food and wine radio talk show, The Good Food Hour, broadcast in Sonoma County and teaches cooking classes at various cooking schools, including the Culinary Institute of America in St. Helena, California. He lives in Santa Rosa, California.Wed. April 22nd, 6-8p, $75World Renowned Chef John Ash-The Master of All Things Culinary-LiveAn Evening of Hors du'Oeuvres
Seared Tuna on Rice Crackers with Wasabi Aioli
Spicy Potato Samosas with Cilantro Chutney
Coconut Chicken Skewers with Mango Mustard Seed Sauce
Crispy Rice Croquettes with Fontina and prosciutto
Tortillitas with Shrimp and Romesco Sauce
This class will be an amazingly delicious evening of Hors du'Oeuvres. You will learn from the master how to prep them, store them, and serve them as if your kitchen was a five star restaurant. We'll have the chef's new cookbook on hand, purchase it in class, and have it autographed!
Chef John Ash is a James Beard award-winning author, teacher, and restaurateur. He co-hosts a weekly food and wine radio talk show, The Good Food Hour, broadcast in Sonoma County and teaches cooking classes at various cooking schools, including the Culinary Institute of America in St. Helena, California. He lives in Santa Rosa, California.Thurs. April 23rd, 6-8p, $75