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

Hands-on Pasta Workshop

Full Class - Please Call To Join Our Waitlist.

Date/Time: Saturday, February 6, 11 am to 2 pm

Description:

Learn to make three authentic fresh pasta…using seasonal ingredients.

  • Pici with pork sauce
  • Stained glass pappardelle with Oregon pink shrimp and garlicky mixed greens with lemon cream sauce
  • Pyramids filled with chicken, mushrooms mascarpone and herbs with browned butter sauce
  • Orange & fennel salad
  • Pumpkin cake with toasted pine nuts and whipped cream

Instructor: Chef Sharon Wiest and Pati D'Eliseo, (Bio)

Cost: $75, includes meal and wine

Feb

06

New Orleans Demo

Full Class - Please Call To Join Our Waitlist.

Date/Time: Saturday, Feb. 13, 11 am to 2 pm

Description:

Take a trip to the Big Easy!

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  • Cajun Crab Deviled Eggs
  • Shrimp and Oyster Po Boy with Celeriac Slaw
  • Chicken and Sausage Jambalaya
  • Beignets

Instructor: Chef Sharon Wiest & Sous Chef Donna Riani, (Bio)

Cost: $60 per person, includes meal & wine

Feb

13

Accessible Event

Winter on the Coast Demo

Full Class - Please Call To Join Our Waitlist.

Date/Time: Saturday, Feb. 20, 11am to 2pm

Description:

Comfort food…coast style!

  • Shrimp cakes
  • Arugula salad with oranges, cranberries, red onion, candied walnuts
  • Chicken and Dumplings
  • Boston Cream Pie

Instructor: Chef Sharon Wiest and Sous Chef Donna Riani, (Bio)

Cost: $60 per person includes meal and beverages

Feb

20

Accessible Event

Mexican Small Plates Demo

Full Class - Please Call To Join Our Waitlist.

Date/Time: Saturday, Feb. 27, 11 am to 2 pm

Description:

We’ll be making “small plates” from Mexico…with our fabulous Oregon products.

Instructor: Chef Sharon Wiest & Sous Chef Donna Riani, (Bio)

Cost: $60, includes meal & wine

Feb

27

Accessible Event

Seafood on the Coast Demo

Date/Time: Saturday, March 5, 11am to 2pm

Description:

We’ll prepare our favorite dishes featuring wild Oregon salmon, Albacore tuna, Oregon pink shrimp, and Alaskan scallops…and pair up the dished with Oregon wines.

  • Wild Oregon salmon with a honey-balsamic glaze; potato, bacon, and kale hash
  • Wild Oregon Albacore tuna with a Vietnamese citrus salad and dipping sauce
  • Oregon pink shrimp and grits
  • Wild Alaskan scallops with a quinoa pilaf

Instructor: Chef Sharon Wiest & Sous Chef Donna Riani, (Bio)

Cost: $75 per person, includes meal & wine

Mar

05

Accessible Event

Coastal Pub Fare Demo

Date/Time: Saturday, March 12, 11am to 2:00pm

Description:

Enjoyed our elevated version of pub food with a coastal flare. Comfort food never tasted so good!

  • Bibb salad with Oregon pink shrimp, red onion, bacon, and green goddess dressing
  • Potato skins with buffalo chicken confit and a blue cheese crema
  • Short rib ragu over cheesy grits
  • Guinness ginger cake

 

Instructor: Chef Sharon Wiest and Sous Chef Donna Riani, (Bio)

Cost: $60 per person, meal and wine included

Mar

12

Accessible Event

Korean Favorites Demo

Date/Time: Saturday, March 19, 11am to 2pm

Description:

We’ll demonstrate and serve some of our favorite Korean dishes, using local ingredients.

  • Pa Jeon/Pa Jun (seafood pancake)
  • Chop chae noodle salad with pork
  • Bulgogi with rice and kimchi (sesame beef)
  • Ginger donuts

     

Instructor: Chef Sharon Wiest and Sous chef Donna Riani, (Bio)

Cost: $60 per person, includes meal and wine.

Mar

19

Accessible Event

Kids' Hands-on Pizza Class

Date/Time: Thursday, March 24, 11:00 am to 1:00 pm

Description:

This is a special class for 8-12 year olds. We’ll make homemade pizza, salad, and decorate spring cookies.

  • Salad
  • Individual pizzas
  • Spring sugar cookies

Instructor: Chef Sharon Wiest , (Bio)

Cost: $20

Mar

24

Hands-on Cioppino Workshop

Date/Time: Saturday, March 26, 11 am to 2 pm

Description:

Cioppino is a great fish stew that originated in San Francisco. It’s a flexible dish intended to use what local fish and seafood you have available. We will be making the dish from scratch, including prepping all the fish.

  • Seasonal salad
  • Focaccia bread
  • Cioppino (with local seafood and fish)
  • Marionberry crisp with vanilla bean ice cream

Instructor: Chef Sharon Wiest & Sous Chef Donna Riani, (Bio)

Cost: $75, including wine and meal

Mar

26

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