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

Mexican Summer Demo

Full Class - Please Call To Join Our Waitlist.

Date/Time: Saturday, July 30, 11 am to 2 pm

  • Michelada cocktail
  • Chips and fresh tomato salsa
  • Shrimp and crab campechana
  • Asian-Mexican fusion Albacore tuna taco
  • Potato-chorizo sopes with avocado crema
  • Mexican chocolate pots de crème.

 

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

Cost: $60 per person, includes meal & wine

Jul

30

Accessible Event

Oregon Summer Demo—Part 2

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

Description:

A meal celebrating the best or our Oregon summer harvest…fruits and vegetables grown right here at the coast. And the star of the show will be Wild Oregon Albacore tuna.

  • Chili watermelon salad
  • Seared pork belly with fresh corn cakes and marionberry BBQ sauce
  • Heirloom tomato tart with basil and mozzarella
  • Seared wild Oregon Albacore tuna with capers, garlic, and lemon
  • Homemade vanilla ice cream with grilled fruit

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

Cost: $60 per person, includes meal & wine

Aug

06

Accessible Event

Hands-on BBQ and Sides

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

Description:

We’ll jerk chicken, smoke Oregon Albacore tuna, make and grill fresh bratwurst, and create side dishes to wow any BBQ.

 

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

Cost: $75 per person includes meal and beverages

Aug

13

Food of Japan Demo

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

Description:

Explore some of our favorite Japanese dishes using local ingredients, paired with wine and sake.

  • Agedashi-Dofu (crispy fried tofu with tentsuyu sauce)
  • Tuna Tataki with Sunomono
  • Miso-marinated sirloin steak with sesame soba noodles
  • Grapefruit-mint sorbet with green tea cookies

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

Cost: $60 per person, includes meal and wine

Aug

20

Accessible Event

Hands-On Canning and Pickling

Date/Time: Saturday, August 27, 1pm to 4:30pm

Description:

We’ll take advantage of the summer harvest…green beans, beets, berries, or whatever else the summer bounty has in store! Items will depend on availability. We will make three different items.

If you’ve always wanted to learn to safely can the summer’s harvest…this is the class for you.

Instructor: Chef Sharon Wiest and Linda Ziedrich, (Bio)

Cost: $75 per person, includes jars of what we can!

Aug

27

Late Summer Farm-to-Table Demo

Date/Time: Saturday, Sept. 10, 11 am to 2 pm

Description:

Chefs Sharon and Donna create an Oregon Coast Farm-to-Table meal and pair it with local wines.

  • Seared Alaskan Scallops with Tomato-Basil Vinaigrette
  • Fresh Corn Chowder
  • Herb-Brined Carlton Farm Pork Chop with Peach Chutney, and Smashed Potatoes
  • French Pear Tart

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

Cost: $60, includes meal and wine

Sep

10

Accessible Event

Hands-on Pasta Workshop

Date/Time: Saturday, September 17, 11 am to 2 pm

Description:

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

Instructor: Sous Chef Donna Riani and Chef Pati D'Eliseo, (Bio)

Cost: $75, includes meal and wine

Sep

17

Mediterranean Autumn Demo

Date/Time: Saturday, September 24, 11am to 2:00pm

Description:

Mediterranean favorites made with fresh, local and seasonal ingredients.

  • Chorizo Empanadas
  • Fresh Pasta with Roasted Tomato Sauce
  • Seared Albacore Tuna with Capers, Garlic, and Lemon
  • Oregon Berry Crostada

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

Cost: $60 per person, meal and wine included

Sep

24

Accessible Event

Wild Mushroom Cook-off

Date/Time: Saturday, Nov. 12, 11am-2pm

Description:

Join us at the Wild Mushroom Cook-off held in the Culinary Center in Lincoln City. See what our local Oregon Chef’s have prepared in an effort to dazzle your taste buds! Admission is free, with tasting-sized portions available for $.75. Enjoy wild mushroom identification, food vendors, wild mushroom books, music, craft beers, and more!

Cost: Free, with tasting-sized portions available for $.75

Nov

12

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