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 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. We’ll discuss all the different pickling methods and sample several, including a quick refrigerator pickle.

Make and take home:

  • Sauerkraut
  • Kimchi
  • Pickled Jalapeno Peppers

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

Cost: $75 (includes a jar or two of all the items we make)

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

Mexican Comfort Food Demo

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

Description:

Warming food with a Mexican flair to take the chill off.

  • Poblano Crema Soup
  • Mushroom Queso Fundido
  • Cochinita Pork Pibil with Pickled Red Onions and Rice
  • Salted Butterscotch Pudding

 

 

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

Cost: $60 per person, includes meal & wine

Nov

05

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 $1. Enjoy wild mushroom identification, food vendors, wild mushroom books, music, craft beers, and more!

Cost: Free, with tasting-sized portions available for $1

Nov

12

Accessible Event

Hands-on Two Day Italian Holiday Cooking Intensive

Date/Time: Fri.-Sat., Dec. 2 & 3, 11 am to 5 pm

Description:

This hands-on class gives students an opportunity to learn necessary techniques for the preparation of authentic Italian holiday cuisine using fresh, local ingredients. From seafood dishes on Christmas Eve, to sausage and lentils on New Year’s Eve, we’ll hop around Italy to make and eat our favorites. You’ll learn to make fresh pasta, sausage, and traditional Italian desserts. At the end of each day, we’ll enjoy our creations together, family-style, and discuss what we learned over selected Italian wines.

Day 1  Friday, December 2, 11 AM – 5 PM:

  • Antipasto: Italian meats and cheeses, Stuffed baked clams on the half shell
  • Primo: Cannelloni
  • Secondo: Crown pork roast with citrus with potato and fennel gratin
  • Verdure: Roasted Swiss chard
  • Dolce: Struffoli (honey fritters)

Day 2   Saturday, December 3, 11 AM – 5 PM:

  • Antipasto: Italian meats and cheeses, Baccala & Polenta Squares
  • Primo: Anolini in Brodo (stuffed pasta in broth)
  • Secondo: Cotechino sausage with lentils
  • Verdure: Broccoli Rabe
  • Dolce: La Befana’s Stars & Chocolate & Black Pepper Cookies

Instructor: Chef Sharon Wiest & Pati D-Eliseo, (Bio)

Cost: $250, includes meals and beverages

Dec

02 - 03

Hands-on Holiday Entertaining

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

Description:

Learn to make holiday-inspired appetizers, a festive cocktail, and a sweet treat. We’ll cook everything together in our commercial kitchen, then sit down and enjoy the fruits of our labors together.

 

  • Pimento cheese
  • Blue cheese, pear, and caramelized onion squares
  • Crab puffs
  • Oysters Rockefeller
  • Prosciutto-wrapped asparagus
  • Smoked sausage palmiers
  • Pomegranate champagne cocktails
  • Chocolate truffles

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

Cost: $75 per person, includes meal and wine

Dec

17

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