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

Late Summer Farm-to-Table Demo with Willamette Valley Vineyards

Full Class - Please Call To Join Our Waitlist.

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

Description:

Chefs Sharon and Donna will cook this seasonal feast in front of you, and Willamette Valley Vineyards will pair the courses with their delightful 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

Full Class - Please Call To Join Our Waitlist.

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

Description:

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

  • Cavarola (Pasta Squares) with Cherry Tomato Salsa
  • Pansotti (Ligurian Ravioli) with Basil Pesto
  •  Tagliatelli (hand-cut noodles) with Saffron-Milk Braised Chicken
  • Caprese Salad with Heirloom Tomatoes, Basil and Mozzarella
  • Late Summer Fruit with Soffio

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

Hands-On Fermentation & Pickling Workshop

Date/Time: Saturday, October 1, 1 pm to 4:30 pm

Description:

Learn the basics of fermentation, and get hands-on experience with sauerkraut, kimchi and pickled vegetables. Price includes a jar or two of all the items we make.

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

Cost: $75

Oct

01

Autumn Farm-to Table Demo

Date/Time: Saturday, October 8, 11am to 2pm

Description:

A meal celebrating the best of our Oregon fall harvest…fruits and vegetables grown and foraged right here at the coast.

  • Kale-apple salad
  • Wild mushroom risotto
  • Chicken paillard Dijonnaise and roasted brussels sprouts
  • Chocolate-hazelnut tart

     

 

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

Cost: $60 per person, includes meal & wine

Oct

08

Accessible Event

Oktoberfest! Demo

Date/Time: Saturday, October 15, 11am to 2pm

Description:

Seasonal German favorites make with local ingredients.

  • Gurkensalat (cucumber salad)
  • Cincinnati sauerkraut balls with house-made mustard
  • Roasted wild mushroom soup
  • Pork schnitzel with braised red cabbage
  • Apple upside-down cake

 

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

Cost: $60 per person, includes meal and beverage

Oct

15

Accessible Event

Hands-on Fall Harvest

Date/Time: Saturday,October 22, 11 am to 2 pm

Description:

Learn to make some of our seasonal favorites…and enjoy a fabulous meal at the end!

 

  • Pickled beet salad
  • Curried butternut squash soup
  • Roasted pork loin with house-made sauerkraut and mashed potatoes
  • Wild mushroom pierogi with caramelized onions
  • Apple hand pies

 

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

Cost: $75, including wine and meal

Oct

22

Hands-on Comfort Food

Date/Time: Saturday, October 29, 11 am to 2 pm

Description:

Image Grandma’s Sunday dinner…only better!

  • Classic roast chicken with a pan sauce
  • Kitchen sink chopped salad
  • Grandma’s green beans
  • Honey-glazed carrots
  • Dungeness crab mac n’ cheese
  • Warm banana pudding

 

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

Cost: $75 per person includes meal and beverages

Oct

29

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