Don't delay! Classes fill up quickly.
To sign-up call 541.557.1125 or email culinarycenter@lincolncity.org

New Orleans Demo

Date/Time: Saturday, February 4, 11 am to 2 pm

Description:

Some of our favorites from The Big Easy!

  • Crayfish cakes
  • Shrimp & Oyster Po’Boy with Celeriac Remoulade Slaw
  • Blackened chicken with Creole sauce
  • Beignets

 

Instructor: Chef Michael Valoppi & Sous Chef Donna Riani, (Bio)

Cost: $60 per person, includes meal & wine

Feb

04

Accessible Event

Hands-on Vietnamese Favorites

Full Class - Please Call To Join Our Waitlist.

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

Description:

Learn how to make some of our favorite vietnamese dishes, using local ingredients.

  • Chicken wings in caramel sauce with ginger and vegetable platter
  • Banh mi with pork meatballs
  • Saigon noodle soup (chicken version)
  • Fried bananas
  • Vietnamese coffee

 

Instructor: Sous Chef Donna Riani & Chef Pati D'Eliseo, A Posto Personal Chefs, (Bio)

Cost: $75 per person, includes meal and wine.

Feb

11

Hands-on Pasta Workshop

Full Class - Please Call To Join Our Waitlist.

Date/Time: Saturday, February 18, 11 am to 2 pm

Description:

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

Menu:

  • Corzetti (pasta coins) with Scallops and Saffron
  • Potato Gnocchi with Toasted Sage Butter and Parmigiano Reggiano
  • Mushroom and Spinach Spiral Cannelloni with Basil-Lemon Sauce
  • Fennel, Citrus and Roasted Beet Salad
  • Salted Chocolate Tart

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

Cost: $75, includes meal and wine

Feb

18

Spanish Demo

Date/Time: March 4th, 2017 - 11am - 2pm

Description:

Join us as we celebrate our favorite Spanish plates.

 

  • Seafood Paella
  • Coca (Spanish style pizza)
  • Mixed greens with with dried Figs, Manchego and Walnuts

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

Cost: $60 per person

Mar

04

Accessible Event

Hands On Dumplings

Date/Time: Saturday, March 11th - 11am - 2pm

Description:

Learn how to make fresh dumplings with real Canadian maple syrup.

 

  • Quick Pickled Vegetable Salad
  • Polish Perogi with Onion and Butter
  • Nepalese Momo’s with Tomato – Cilantro Sauce
  • Canadian Maple Syrup Dumplings

Instructor: Chef Pati D'Eliseo & Sous Chef Donnia Riani, (Bio)

Cost: $75 per person

Mar

11

St. Patrick's Day Demo

Date/Time: Saturday, March 18th - 11am to 2pm

Description:

Get a taste of the Irish with our St. Patrick’s Day themed Demo.

 

  • Boxty (Potato Pancakes)
  • Guinness Beef Stew with Irish Soda Bread
  • Purple Cabbage and Pecan Salad
  • Irish Apple Cake

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

Cost: $60 per person

Mar

18

Accessible Event

Hands On Braising

Date/Time: Saturday, March 25th, 11am to 2pm

Description:

We’ll show you how to braise chicken and cabbage, along with other accompanying dishes.

 

  • Braised Chicken with Orange and Crispy Prosciutto
  • Braised Cabbage with Polenta
  • Pear and Dried Cranberry Clafoutis
  • Charred Vegetables with Greek Yogurt Crema

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

Cost: $75 per person

Mar

25

Don't delay! Classes fill up quickly.
To sign-up call 541.557.1125 or email culinarycenter@lincolncity.org