Culinary

Chopping Vegetables(3)   

Pan Roasting(1)

BeerFlight(1)

Bread(2)

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To register, call 541.383.7270 or click on class title (requires Adobe Flash).

NEW! Want to be a Chef?
Calling all amateur and experienced chefs. Join Chef Julian Darwin and culinary students from the Cascade Culinary Institute as they introduce you to the exciting world of Culinary Arts and take your chef skills to the next level! Discover the tools and equipment found in professional kitchens. Learn basic knife skills and explore various ingredients, food preparation and cooking methods. Students will taste and evaluate their creations to enhance their learning experience.
Julian Darwin                       10:00am-1:45 Tu                   18919
1/10 to 3/21                         Prineville PRI 127                 Cost $370

NEW! A New Year, A New You

All of us have used the holidays as an excuse to indulge. A New Year, A New You is an opportunity for a fresh start. Discover how to reset your body by eating lighter and healthier. A gentle body cleanse will occur when you eliminate (for a time, or permanently) heavy foods, foods you might be allergic to and processed foods that have little nutritional value. Find out what carbs are good for you and learn how to stay on track. 
Suzanne will demonstrate the following menu for the class to sample:

  • California Fiesta Quinoa Salad with Corn, Tomatoes and Cilantro with a Hot Pepper Vinaigrette
  • White Bean and Kale Soup with Spicy Sausage
  • Ratatouille over Spaghetti Squash
  • Rosemary Roasted Root Vegetables with Butternut Squash, Leeks, Brussels Sprouts, Parsnips & Turnips
  • Mashed Mock Potatoes with Golden Cauliflower
    Suzanne Landry          10:00am-3:30 Sa                 18834
    1/14                             Bend CUL 118                    Cost $89      

NEW! International Sunday Dinners
Join Chef David Trask this winter in this new, hands-on culinary series - International Sunday Dinners. Chef Trask will take you on a culinary tour of warm and satisfying Sunday evening meals featuring cuisines from around the world: Classical French Country, Regional Italian dishes, Southern United States and the Mediterranean.  Students will learn proper cooking techniques while preparing a meal sure to please and delight any family. Please bring an apron and take-home containers.  

1 - Classic French Country Cuisine: Coq Au Vin
The January 28th menu includes Coq Au Vin, Potatoes Anna, and Haricots Verts. Students will learn proper technique in preparing a traditional French country dinner. Please bring an apron and take-home containers.
David Trask                          9:00am-2:00 Sa                  18821
1/28                                      Bend CUL 117                    Cost $99

2 - The American South: Adobo Fried Chicken
The February 18th menu includes Adobo Fried Chicken, Tasso Ham Mac & Cheese, and Braised Greens with Bacon & Sweet Onions. This meal is a twist on a southern staple - fried chicken supper. Sure to be a new favorite. Please bring an apron and take-home containers.
David Trask                          9:00am-2:00 Sa                  18823
2/18                                      Bend CUL 117                   Cost $99

3 - Italian Cuisine: Chianti Braised Beef Short Ribs
The March 4th menu includes Chianti Braised Beef Short Ribs, Herbed Ricotta Polenta and Roasted Beet Salad. In this meal, regional Italian dishes come together to form a satisfying country meal. Please bring an apron and take-home containers.
David Trask                           9:00am-2:00 Sa                   18824
3/4                                         Bend CUL 117                    Cost $99

4 - The Mediterranean: Greek Moussaka
The March 18th menu includes Greek Moussaka, Philo Crusted Spanakopita and Tomato Feta Salad. Cold weather calls for a delicious Mediterranean meal. Please bring an apron and take-home containers.
David Trask                          9:00am-2:00 Sa                  18826
3/18                                      Bend CUL 117                    Cost $99

Knife Skills
Learn to cut like a pro. This introductory knife skills class will teach you safe handling techniques and how to properly maintain knives. Practice slicing, dicing, chopping and garnishing while making simple soup and salsa in class. Knives will be available for practice and demonstration. Bring your best knife to class, along an apron and storage containers.  
Julian Darwin                        9:00am-noon Sa                 18739
2/11                                      Prineville PRI 127               Cost $59                               

Julian Darwin                        9:00am-noon Sa                 18738
3/11                                      Bend CUL 117                    Cost $59

NEW! Warming Soups & Stews

Soups and stews are hearty, wholesome, easy, low cost, delicious meal-in-one dinners - perfect for cold winter days. Forget canned soups or stocks! Learn the secret of making great soup consistently and get more vegetables into your diet. Using fresh vegetables, herbs, spices, whole grains, beans and protein, you will discover new quick and easy creative meal ideas with flair. Learn the secrets to creating delicious cream soups, without cream! 
Suzanne will demonstrate the following menu for the class to sample:  

  • Home Soup Stock
  • Three Sisters Native American Stew
  • Curried Jeweled Yam and Red Lentil
  • Chicken Soup for the Soul
  • Bison Chile Con Carne with Cornbread
  • Cream of Potato Soup with Kale and Spicy Sausage
    Suzanne Landry            10:00am-3:30 Sa                 18832
    2/11                                Bend CUL 118                    Cost $89             

NEW! Award Winning Apple Pie
Discover the secrets to making a blue ribbon worthy pie: crisp flaky crust with no soggy bottom and apple filling that is not too sweet or soupy. Choose from several different types of top crust and decorative accents to create a pie that is not only mouth wateringly delicious but looks beautiful too! Bring a peeler, sharp paring knife, an apron and a lunch.
Katie Fuller                          9:00am-3:30 Sa                    18753
2/18                                     Bend CUL 116                      Cost $89
                               
NEW! Be a Renegade Cheese Maker

In this full-day class, students will make Feta cheese from pasteurized milk, learning the basics of making hard, pressed cheeses in the process. Because Laura is a renegade, she will use kefir to culture the milk. Each participant will leave with instructions for aging their feta, whey to make an aging brine, and instructions for completing the process. Recipes, resources and plans for a basic cheese press will also be provided. Students need to supply: Non-reactive (glass 1/2 gallon jar or food-grade plastic) container for the aging whey and a small instant-read thermometer. Additional salt will be required at home for the aging brine and for drying the cheese - recipe will contain instructions.
Laura Cunningham               8:30am-5:00 Sa                   18766
2/18                                      Prineville PRI 127                 Cost $79              

Laura Cunningham               8:30am-5:00 Sa                   18895
3/4                                        Bend CUL 119                      Cost $79
               
Fill Your Cookie Jar with Homemade Biscotti

Create several varieties of these delicious Italian cookies: Chocolate Hazelnut, Cornmeal Cranberry Orange and Ginger Almond. Enjoy making these twice-baked crunchy cookies to have on hand at home for snacks or dunking in your coffee. Bring an apron, sharp serrated knife, a lunch and a large container. You will be taking home lots of cookies! 
Katie Fuller                           9:00am-3:30 Sa                   18887
3/11                                      Bend CUL 116                     Cost $79

NEW! Gluten-Free Cooking
You don't have to give up all carbohydrates to lose weight and be healthy! Whether you are avoiding gluten products to lose weight or you have an intolerance, this class will give you all the information you need. Suzanne will take you beyond the "gluten-free" baked products on the market. Learn how to create delicious dishes and snacks using gluten-free carbohydrates that are full of nutrition and satisfaction. Discover which carbs turn into fat easily and why the glycemic index is important. 
Suzanne will demonstrate the following menu for the class to sample:  

  • Stuffed Delicata Squash with Herbed Wild Rice
  • Passionate Breakfast Cooking with Chewy Gluten-Free Oats
  • Greek Quinoa Salad
  • Curried Roasted Rainbow Cauliflower
  • Double Chocolate Gluten Free Brownies
    Suzanne Landry           10:00am-3:30 Sa                 18833
    3/18                               Bend CUL 118                    Cost $89


Everyday Cooking with Medicinal Herbs

Throughout the world, many cultures incorporate medicinal herbs into their everyday food. Cooking with medicinal herbs is a great way to incorporate health-giving properties into your meals and broaden your cultural knowledge. This class is a combination of lecture and hands-on activities ranging from soups to desserts.  Students will take home samples and recipes to try at home to expand their culinary skills. Holly Hutton is a Registered Herbalist with the American Herbalists Guild. Bring an apron and take-home containers.  
Holly Hutton              5:30pm-8:30 Tu                    18725
3/21                          Bend CUL 118                      Cost $39   

Etiquette Essentials for Children (ages 5-7) 
This is a fun, hands-on, interactive class that will introduce children to dinner table etiquette.  Students will gain knowledge and learn to demonstrate good table manners, set a proper dinner table, and practice social/behavioral skills. Activities include role-playing and enjoying an interactive luncheon at Elevation, COCC's Cascade Culinary Institute restaurant. Each student will receive a 10% off coupon to Elevation for future dining. Call 541.383.7270 to register your child. This class is for children ages 5-7 only.  
Samuel La Duca                  9:00am-1:00 Sa                   18746 
2/11                                     Bend CUL 120                      Cost $49                               

Etiquette Essentials for Children (ages 8-12) 
This is a fun, hands-on, interactive class that will introduce children to dinner table etiquette.  Students will gain knowledge and learn to demonstrate good table manners, set a proper dinner table, and practice social/behavioral skills. Activities include role-playing and enjoying an interactive luncheon at Elevation, COCC's Cascade Culinary Institute restaurant. Each student will receive a 10% off coupon to Elevation for future dining. Call 541.383.7270 to register your child. This class is for children ages 8-12 only.   
Samuel La Duca                 9:00am-1:00 Sa                   18747 
3/18                                    Bend CUL 120                      Cost $49

                                                                                                                                                                                                                                              
                                 


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