Events at Rudy’s
Cajun Cooking at its Best-Gumbo, Jambalaya & Bread PuddingWith Chef Diane Hoffpauer
Chicken & Andouille Sausage Gumbo
Shrimp & Sausage Jambalaya
Classic Southern Style Bread Pudding
Are you are looking for a kick in the mouth so to speak, a way to spice up your palate and add flavor? Then this is the class for you! It's guaranteed to leave you wanting more! Cajun Cuisine or the French version "Cuisine Cadienne" is the style of cooking named for the French-speaking Acadian or "Cajun" immigrants deported from Canada to Louisiana.
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 (CCS) by the Research Chef's 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. Sept. 13th, 6-8pm, $45It's Taco Time @ Rudy'sWith Chef Aaron Lewis
Smoked Pork BBQ Tacos
Korean Beef & Kimchee Tacos
Pollo Asada Tacos w/hot sauce
Grilled Fish Tacos
Potato Queso Tacos
Who doesn't LOVE tacos?
Because tacos come in a variety of shapes, sizes, and flavors, you'd be hard pressed to find someone that doesn't love at least one of these delectable variations on our menu for the evening.
This will be a grand exploration of crowd pleasing eats. 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 Chicag'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 Cafe, 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.Mon. Sept. 15th, 6-8pm, $45Rudy's Thirty Beer Salute TastingOne of our favorite fall festivities is tasting beer and saluting our new discoveries.
We will have a glorious sampling of some of the best beers from around the world! We will taste from a selection of 30 beers from across the spectrum with special attention paid to seasonal brews. The broad knowledge of our brew gurus will make this the perfect night to find some new beers to love. A 10% discount will apply to all beer purchased the evening of the class. We will provide appetizers to act as "absorption material," but you need to be responsible for your own safe transportation home. Taxis will be available upon request. Sign up now, this event sells out fast.Fri. Sept. 26th, 5-8pm, $30Wine & Dine - Pairing Wine with FoodMenu:
Camembert, Comte, Bleu Cheese, Dried Cranberries & Toasted Nuts
Beef Bourguignon with Onions, Mushrooms, & Cured Bacon.
Praline topped Caramelized Apples
In this wine & food pairing class, you will learn how to put one with the other, and make your friends believe that you are a true gourmand, aficionado, and connoisseur.
Chef Berger began his culinary career at The Culinary Institute of America in Hyde Park, New York, at the same time apprenticing with French Master Maxime Ribera in Granite Springs, New York. He returned to Los Angeles to work with famed Chef's, Jean Francois Meteigner and Jean Pierre Bosc.
Berger became Sous Chef for Restaurateur Peter Roelant at the Four Oaks in Beverly Hills. Berger then moved to Atlanta and opened Canoe as Chef De Cuisine under Gerry Klaskala and Gary Mennie. They led the restaurant to a Beard nomination in 1995 for Best New Restaurant in the country and a 4-star Mobil rating, one of only four in the state of Georgia. Berger moved on to open Hedgerose in Atlanta as Executive Chef and received another 4-star Mobil Award for 1997 and 1998.
Berger proceeded to open two restaurants as Chef/partner; one in Portland and one in Chicago.
Under famed Chef Michael Lachowicz, Metronome in Portland was named Best New Restaurant by the Oregonian in 1999 and was a Willamette Week Top 100 three years in a row. Cochon Sauvage was a Wheaton, Illinois French/American bistro that received critical success from the Chicago Tribune, Chicago Sun Times, Daily Herald and Chicago Magazine.
Berger moved on to St. Louis in 2003 and began a 10.5 year run with Ameristar Casino as Restaurant Chef at 47 Port Street Grill and in 2006 was offered a transfer to Cactus Pete's under powerhouse General Manager, Sherri Summers.
Berger was Chef of both The Plateau Steakhouse and, since 2012, The Canyon Cove Buffet. Berger won Team Leader/Manager of the year 2011. Chef Berger now brings experience, new vision and leadership as the Executive Chef at Canyon Crest.Tues. Oct. 7th, 6-8pm, $45Southwestern Food FusionWith Chef Mike
Southwest Shrimp Cocktail
Turkey Stuffed Peppers
Chef Mike's Famous Arroz con Pollo
Southwest style food reflects on a heritage of Mexican, Spanish and Native American fusion. It is cuisine that's satisfying, straightforward, strong, bold and eaten for pure pleasure. Come to this class and watch Chef Mike turn the ordinary into extraordinary.
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 fiance. Currently he holds title as Executive Chef at Rosauers' Deli & Bistro, in Meridian.Fri. Oct. 17th, 6-8pm, $45An Italian FeastWith Chef Aaron Lewis
Wild Mushroom Parmesan Pancetta Polenta
Manzo Cavolo - Beef, Cabbage & Potato Layered Pasta
Pasta Alla Norcina - Pork Sausage & Pasta in Cream Sauce
Ever wanted to pull out all the stops and cook a mouthwatering Italian meal at home? Then for the love of pasta, you don't want to miss this class! Gather with us for the evening and bring out your inner Italian!
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 Cafe, 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.Mon. Oct. 20th, 6-8pm, $45Wine in Disguise - A Blind TastingWith Bryan Importer/Distributer, Amphora Wine Company,
With Halloween around the corner, we thought it fitting to disguise the wine for this class. Costumes are optional for this tasting, but fun is inevitable! This class will be a new way to socialize at Rudy's. There will be two flights-a variety of 6 wines. Bryan will walk you through the deductive tasting technique step-by-step, you will most likely become a much better taster regardless of your tasting expertise. Small plates will be served along with a variety of palate cleansers. Mark your calendar and sign up today, this class has limited space.Tues. Oct. 28th, 6-8pm, $40Hands-On Knife SkillsWith Chef Mark Owsley
Knife 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 be provided with a chef's knife and safety glove to use in class.
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 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.Sat. Nov. 1st, 6-8pm, $50Odell Brewing Craft Beer Tasting &; Food PairingWith Derek Struble of Odell Brewing and Chef Aaron Lewis
Derek with Odell brewing will present us with a variety of beers as Chef Lewis prepares food to pair with each. You will not only get to taste some exceptional craft brews, you will be dazzled with some amazing food.
90 Shilling - Classic Series & Peppercorn Beef Skewers
IPA - Classic Series & Spicy Cajun Shrimp
Isolation Ale - Seasonal Series with Beer Braised Pot Roast
Mountain Standard Double Black IPA - Seasonal Double Series with Smoked Pork, Cornmeal Blini & Mustard Sauce
180 Shilling - Cellar Series (25th Anniversary Celebration of 90 Shilling) with Beer Cheese & CrackersFri. Nov. 14th, 6-8pm, $40Rudy's Holiday Stock Your Cellar Wine TastingJoin us for a tasting of some great wines from around the world! This tasting is the perfect opportunity to find some new, affordable wines to love. Representatives from some of our favorite distributors will be bringing their tastiest wines.
We will be sampling from 24 wines, there will be a 10% discount on all wines.
You will find some smart buys and new favorites at the same time.
This class will sell out quickly - call now to sign up!Sat. Nov. 22nd, 5-8pm, $30Lefse, Lefse, LefseWith The Nelson Sisters
Lefse is a traditional soft Norwegian flat-bread made from potatoes, milk or cream and flour then cooked on a griddle. Come enjoy this free event. The Nelson Sistersu2019 lefse demos have become a tasty tradition here at Rudy's. There will be lots of tasting, don't miss the fun!Sat. Nov. 29th, 11-2pm FREE