Don't delay! Classes fill up quickly.
To sign-up call Chef Sharon Wiest at 541.557.1125 or email her at sharonw@lincolncity.org
Goat Soap Making Demo
Date/Time: Saturday, May 18, 10 am to 12 pm
Description:
In this demonstration class you’ll learn the benefits of using fresh goat milk in soap, resources for soap making supplies, and how to make beautiful and healthful goat milk soap.
Instructor: Tammi Paul, (Bio)
Cost: $30, includes bar of soap
May
18
Accessible Event
Hands-on Goat Cheese Making
Full Class - Please Call To Join Our Waitlist.
Date/Time: Saturday, May 18, 1 pm to 5 pm
Description:
In this hands-on class you’ll learn the benefits of using fresh goat milk in cheese, resources for cheese making supplies, and how to make 3 different types of goat cheese. You’ll also taste some recipes using goat cheese, and will take home all 3 cheeses.
Instructor: Tammi Paul, (Bio)
Cost: $50
May
18
Apple Pie 1-Hour Demo
Date/Time: Thursday, May 23, 2 pm to 3 pm
Description:
What’s more American than apple pie for Memorial Day?
Apple Pie with caramel sauce and vanilla ice cream
Instructor: Chef Sharon Wiest, (Bio)
Cost: $20
May
23
Accessible Event
Hands-On Tapas Class
Full Class - Please Call To Join Our Waitlist.
Date/Time: Saturday, June 1, 11 am to 2 pm
Description:
Learn how to make delicious Spanish-inspired appetizers with our Chef Sharon and Chef Rob Pounding of the Blackfish Café.
Sangria, Chorizo Empanadas, Meatballs, Stuffed Mushrooms,Brandada de Bacalao, Marinated Olives, Cheese Balls, Manchengo Cheese & Chorizo
Instructor: Chef Sharon Wiest & Chef Rob Pounding, (Bio)
Cost: $50, including meal and wine
Jun
01
Philosophy of Taste Demo
Date/Time: Saturday, June 8, 11am-2pm
Description:
Why do some foods and flavors taste so perfect together? This class will break down the basic elements of flavor and explain why and what we taste. Learn how to pair major volatile and aromatic flavors with wine and beer, and how to pair foods and flavor foundations to develop delicious, stunning creations.
Roasted Salmon with corn avocado relish
Arugula Salad with sweet and spicy plum
Cucumber salad with ginger and sesame
Seared scallops with fennel herb salad
Grilled prawns with roasted garlic and polio chilies
Instructor: Chef Sharon Wiest & Chef Greg Taylor, (Bio)
Cost: $50, includes wine and meal
Jun
08
Accessible Event
A Feast for Dad Demo
Date/Time: Saturday, June 15, 11 am to 2 pm
Description:
We’re re-visiting classic steakhouse favorites for dad!
Dungeness crab cocktail, the classic iceburg wedge with bacon, blue cheese, red onion and tomatoes, Grilled flatiron steak with green peppercorn sauce, Creamed spinach, Yukon Gold mashed potatoes, NY cheesecake with Oregon strawberries
Instructor: Chef Sharon Wiest & Chef Pati D'Eliseo, (Bio)
Cost: $50, including beverage and meal
Jun
15
Accessible Event
Hands-on Pasta Workshop
Full Class - Please Call To Join Our Waitlist.
Date/Time: Friday, June 21, 5 pm to 8 pm
Description:
Learn to make fresh, homemade pasta with seasonal ingredients.
Farfalle with spring vegetables and chicken
Lemon Fettuccine
Artichoke and mushroom lasagne with hazelnut pesto
Italian chopped salad
Strawberry spumoni
Instructor: Chef Sharon Wiest & Chef Pati D'Eliseo, (Bio)
Cost: $50, includes meal and wine
Jun
21
Hands-on BBQ and Grilling Class
Full Class - Please Call To Join Our Waitlist.
Date/Time: Saturday, June 29, 11 am to 2 pm
Description:
We’ll explore the basic grilling and smoking techniques to build your BBQ confidence.
Instructor: Chef Sharon Wiest & Chef Rob Pounding, (Bio)
Cost: $50, including meal and wine
Jun
29
Hands-on Crêpes
Full Class - Please Call To Join Our Waitlist.
Date/Time: Saturday, July 13, 11am-2pm
Description:
Master the art of crêpe making. We’ll make both sweet and savory crêpes, then sit down and enjoy our creations.
Instructor: Chef Sharon Wiest, (Bio)
Cost: $50, includes meal and wine
Jul
13
Smoked Salmon Cake 1-Hour Demo
Date/Time: Thursday, July 18, 2 pm to 3 pm
Description:
Chef Sharon will show you how to prepare this Pacific Northwest favorite.
Instructor: Chef Sharon Wiest, (Bio)
Cost: $20, including wine pairing
Jul
18
Accessible Event
Hands-on Fruit Pies
Date/Time: Saturday, July 20, 2 pm to 5 pm
Description:
Learn to make a flaky, delicious pie crust from scratch. Each student will make a fruit pie to take home … using local berries and fruit.
Instructor: Sharon Wiest, (Bio)
Cost: $50, a take-home pie included
Jul
20
Italian Summer Demo
Date/Time: Saturday, July 27, 11 am to 2 pm
Description:
Celebrate the summer Italian-style…using local ingredients.
Antipasti: Fresh Cherry & Goat Cheese Crostini
Primi: Zucchini Frittata with Oregano & Mint
Primi #2: Chilled Fennel & Cucumber Soup
Secondo: Olive Oil Poached Halibut with Salsa Verde served over Grilled Tomatoes
Dolci: Lemon-Basil Sorbet with fresh Raspberries and Sicilian Cookies
Instructor: Chef Pati D'Eliseo & Chef Sharon Wiest, (Bio)
Cost: $50, includes wine pairing
Jul
27
Accessible Event
Berry Galette 1-Hour Demo
Date/Time: Thursday, August 1, 2 pm to 3 pm
Description:
Learn to make this delectable French pastry with seasonal berries.
Instructor: Chef Sharon Wiest , (Bio)
Cost: $20, includes beverage
Aug
01
Accessible Event
Hands-on Summmer Supper
Date/Time: Saturday, August 3, 11 am to 2pm
Description:
What makes summer so delicious? Sun, fun and food that fits the season! Chef Sharon will teach you how to make the perfect summer supper.
Instructor: Chef Sharon Wiest, (Bio)
Cost: $50 includes meal and wine
Aug
03
Summer Small Plates & Wine Demo
Date/Time: Friday, August 9, 5:30 am to 8:30 pm
Description:
Enjoy wines paired with seasonal specialties from our chefs.
Heirloom tomato bruschetta
Fresh pea salad with radishes and feta
Grilled Walker Farm lamb chops, zucchini fritters, tzatzki sauce, grilled Rockfish bakery bread
Chocolate and date pudding cakes with fresh Oregon berries
Instructor: Chef Sharon Wiest & Chef Pati D'Eliseo, (Bio)
Cost: $50, including meal and wine
Aug
09
Accessible Event
Hands-on Canning with Berries
Date/Time: Saturday, August 17, 1:00 pm to 4:00 pm
Description:
Learn to safely process seasonal berries for canning. Think jams, jellies, preserves…Price includes a jar or two of all the items we make.
Instructor: Linda Ziedrich & Chef Sharon Wiest, (Bio)
Cost: $50
Aug
17
Pasta & Pesto 1-Hour Demo
Date/Time: Thursday, August 22, 2 pm to 3 pm
Description:
Pasta will never taste as good as it does when you learn to make it yourself from scratch. And don’t forget the pesto!
Instructor: Chefs Sharon Wiest & Pati D’Eliseo, (Bio)
Cost: $20, including beverage
Aug
22
Italian Small Plates & Wine
Date/Time: Saturday, August 24, 11 am to 2 pm
Description:
More summer Italian favorites, served with the perfect wines to compliment the meal!
Oregon Pink Shrimp Cucumber Bites with Fresh Dill
Tomato Soup with Roasted Red Pepper Coulis & Garlic Croutons
Green Bean & Grilled Peach Salad with Balsamic Vinaigrette
Coffee-Crusted Fillet Mignon with Gorgonzola Butter served with Potato Mushroom Cakes
Gratin of Summer Berries with Poured Brulee
Instructor: Chef Sharon Wiest & Chef Pati D'Eliseo, (Bio)
Cost: $50, including wine and meal
Aug
24
Accessible Event
Don't delay! Classes fill up quickly.
To sign-up call Chef Sharon Wiest at 541.557.1125 or email her at sharonw@lincolncity.org