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

Fish Taco Cook-Off

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

Description:

In honor of Cinco de Mayo, join us at the Culinary Center in Lincoln City where Chefs from throughout the Northwest will compete to take home the title of “Best Fish Taco.”

For more information visit the Fish Taco Cook-Off Page or call 541-557-1125.

Cost: Free admission, tacos $1.50 each

Apr

30

Accessible Event

Mother's Day Demo

Date/Time: Saturday, May 7, 11 am to 2 pm

Description:

Let’s celebrate Mom with a beautiful spring meal featuring Oregon wild halibut, paired up with great Oregon wines.

  • English Pea and Mint Crostini
  • Fettucine Alfredo
  • Braised Halibut Provençal with Grilled Polenta
  • Profiteroles filled with Vanilla Ice Cream and served with Chocolate Ganache

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

Cost: $60 per person, includes meal & wine

May

07

Accessible Event

Salmon Burger Pop-up Demo

Date/Time: Thursday, May 12, 11 am to 1 pm

Description:

Make a homemade bun, fill it with a burger made with local wild Oregon salmon, and top it with tomato-onion jam! That’s how we do lunch in Oregon!

  • Salmon burger with tomato-onion jam on an onion-dill bun
  • Roasted sweet potatoes
  • Big Sur slaw
  • Marionberry gallette

 

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

Cost: $40, includes meal and wine

May

12

Greek Demo

Full Class - Please Call To Join Our Waitlist.

Date/Time: Saturday, May 14, 11am to 2pm

Description:

Enjoy this Mediterranean meal while learning how to make it at home.

  • Avgolemono (Lemon-Egg Soup)
  • Baked Shrimp with Tomatoes and Feta
  • Souvlaki with Salad and Pita
  • Karidopita (Greek Walnut Cake)

 

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

Cost: $60 per person, includes meal and beverage

May

14

Accessible Event

Hands-on Pasta Workshop

Full Class - Please Call To Join Our Waitlist.

Date/Time: Saturday, May 21, 11 am to 2 pm

Description:

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

  • Ravioli Nudi with toasted sage butter
  • Cappelletti with asparagus and fresh herbs
  • Spaghetti alla Chitarra with seafood
  • Strawberry and spinach salad with herbs and goat cheese
  • Lemon panna cotta

 

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

Cost: $75, includes meal and wine

May

21

Hands-on Asian Favorites

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

Description:

Learn to make some of your favorites, along with some of ours!

  • Chinese egg rolls and pot stickers
  • Sticky ribs
  • Korean seafood pancake
  • Thai basil chicken and rice
  • Ginger donuts

 

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

Cost: $75 per person includes meal and beverages

Jun

04

Hands-on Cioppino Workshop

Date/Time: Saturday, June 11, 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)
  • Fruit galette

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

Cost: $75, including wine and meal

Jun

11

A Feast for Dad Demo

Date/Time: Saturday, June 18, 11am to 2:00pm

Description:

All of Dad’s favorites made with fresh, local and seasonal ingredients.

  • Shrimp cocktail
  • Wedge salad
  • Grilled flat iron steak with green peppercorn sauce, Yukon gold mashed potatoes
  • Mom’s Cheesecake with Oregon strawberries

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

Cost: $60 per person, meal and wine included

Jun

18

Accessible Event

Italian Early Summer Demo

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

Description:

Celebrate the the start of summer with an authentic Italian meal made with local, seasonal ingredients.

  • Fresh Strawberry Relish & Ricotta Crostini
  • Stained Glass Maltagliati with Shrimp and Asparagus
  • Seared Duck Breast with Artichoke Pesto on a bed of Spring Greens
  • Chocolate & Date Pudding Cakes with Berry Coulis & Mascarpone

Instructor: Chef Sharon Wiest & Chef Pati D'Eliseo, A Posto Personal Chef, (Bio)

Cost: $60 per person, includes meal and wine

Jun

25

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